亚搏电竞食品和亚搏电竞葡萄酒最好的新厨师2020

There is a typical structure to these types of introductions. First, the editor talks about how many places they traveled to in the creation of the list (that would be 25 for me; remember airplanes?). Then they recall how many meals they’ve eaten for research (110). Finally, there is a statement about what made this year in dining so special (Bold flavors! Casual dining has never been better!).

但是，在2020年，没有什么典型的。到三月，我们知道的生活已经变得暂停了，因为这是因为19岁的大流行吞没了世界。Restaurants were hit fast and hard。大多数人必须关闭 - 有些人永远，其他人永远关闭。少数仍然开放的人被迫将餐厅的亲密欢乐交换为卫生交易delivery and curbside pickup。Restaurants, places of hospitality, had to become inhospitable to survive.

So why run this list now, when restaurants as we know them are on indefinite hiatus? Since 1988,Food & Wine已经认可了31种最佳新厨师，其中10名（有时是11名）厨师的厨师在美国制造了最尖锐，最有思想和令人满意的食物。亚搏电竞32年来，荣誉庆祝了当天最好的烹饪，同时还庆祝明天的烹饪领导人。

在这方面，今年没有什么不同。今年的课将塑造未来。它们具有韧性，辉煌，周到和关怀。他们在前所未有的情况下领导团队，navigating choppy waters以纯粹的决心和乐观为指南针。他们是那些不仅会帮助重建破碎行业的人，而且最终将通过新的方式来帮助它 - 通过他们的烹饪，决心和their vision for what a more equitable future in restaurants might look like。

What a strange time to be a restaurant editor, but what an honor. During my first year on the road scouting forFood & Wine，我遇到了我一直在追逐的有力，风味的烹饪。我看到菜单不怕偏离标准的法国烹饪技术。我遇到了厨师，他们对他们的员工和社区也和他们的食物一样。亚搏电竞这种开创性的烹饪和领导才能在厨房的各个角落都显而易见，这就是为什么20多年来我们首次将糕点厨师包括在此类BNC中的原因。

The fallout from the pandemic has revealed new layers of strength and creativity, best embodied by this year’s class of Best New Chefs. With them at the helm, the future of dining looks brighter, fairer, and more delicious than ever before.

Food & Wine is partnering with Southern Smoke Foundation to help raise money for restaurant workers around the country who are in crisis.Please consider making a donation today。

在印度,在圣路易斯,你会发现泰国菜next to a menu of Japanese favorites, heavy on the sushi. The chef, Nick Bognar, understands that the menu might not make sense at first. “I just want to tell people, ‘Don’t try to put a box on it.’” It’s good advice for a meal at Bognar’s table, where none of the dishes are what you might expect. They’re a testament to Bognar’s flavor-to-the-face cooking style, each dish fully loaded with punches of spicy, fishy, salty, sour, bitter, and umami flavors.Read more.

Tavel Bristol-Josephis a savant when it comes to sugar, flour, and yeast: His Parker House rolls, served with a glacier of cultured butter, are more pillowy than a cumulus cloud after a thunderstorm. His plated s’mores, a dark chocolate mousse with wobbly torched meringue surrounded by a moat of coconut ash and koji cream, is the most finessed version of any dessert inspired by a campfire. But the first time he ever learned to bake, it was as a punishment. “I was not a great student growing up, and I was a bad kid,” he explains with a laugh.Read more.

Trigg Brown started working in kitchens at the age of 15 as a bored high school student in rural Virginia, looking for a way to pay for gas. He continued cooking in kitchens while studying English literature at the University of Virginia, eventually landing a job at Tom Colicchio’s Colicchio & Sons in New York City before moving onto chef Justin Smillie’s beloved Cal-Ital spot, Upland. So naturally, Brown’s next move was to open Win Son, a groundbreaking Taiwanese-American restaurant in a far-flung corner of Brooklyn, having never visited the island nation until just months before opening. Wait, what?Read more.

Kfar translates to “village” in Hebrew, and chef Camille Cogswell’s version is a culinary utopia. Her restaurant, K’Far, located on a busy corner of Rittenhouse neighborhood in Philadelphia, is a place where piping hot rings of Jerusalem bagels, shaped like lithe zeros that got stretched out at yoga class, are constantly being pulled from the ovens. (The restaurant makes around 1,300 pieces a week.) They are best slathered with butter and generous amounts of za’atar or piled with fluffy yellow scrambled eggs and brushstrokes of bright green schug, a fiery Yemenite hot sauce. It’s enough to make you forget cream cheese ever existed.Read more.

Eunjo公园的使命是让世界respect the rice cake, the chewy Korean staple that has long been seen as the base for humble, everyday dishes. But at Kāwi, in New York City, alongside a menu of candied anchovy–stuffed kimbaps and bold, spicy raw seafood, Park chops up rice cakes like an East Asian gnocchi and showers them in Parmesan and black truffle or buries them in a jammy ragù made from extra-fatty Wagyu beef.Read more.

There is farm-to-table, and then there is Niven Patel’s农场到桌子。这位厨师现在在迈阿密拥有两家餐厅和一个弹出窗口，向他们提供了自己的农场，这是他自己的农场的新鲜农产品，这是一个两英亩的土地，位于佛罗里达州霍姆斯特德的40分钟以南，被称为“ Rancho Patel”。从这两英亩的土地上，大多数厨师只能梦dream以求的新鲜农产品。Read more.

On a quiet stretch of road 140 miles north of Los Angeles, in Los Alamos—a place that walks the line between a small town and a ghost town—sits one of the most joyous and warm bistros in the country. But don’t call Bell’s a French restaurant. Chef and co-owner Daisy Ryan (who runs the spot with her husband, Greg) is adamant that the food she serves is “Franch.” Ask her what that means and she’ll tell you that it’s French-inspired food, but more relaxed.Read more.

There is nothing Lena Sareini loves more than a clean plate. “I know a lot of times when people go out for dessert, it’s just an indulgence,” she says. Some might take just one or two bites before being overwhelmed with sugar. “I want to see empty plates come back.” To do this, Sareini, the pastry chef at Detroit’s Selden Standard, works savory elements—often unexpected ones—into each of her recipes.Read more.

从他9岁的时候，每天放学后，Donny Sirisavath就在圣安东尼奥的妈妈的中餐厅里装满了水杯或公共汽车桌子。即使西里萨瓦特（Sirisavath）的妈妈是老挝的难民，菜单上充满了中国和泰国菜肴。他解释说：“当时，老挝的食物并不熟悉亚搏电竞，也不受欢迎。”到他20岁的时候，Sirisavath不想与餐厅有任何关系，因此他在接下来的十年中度过了大部分时间，徘徊在几条职业道路上。Read more.

道格拉斯·威廉姆斯is a master of texture, almost at a molecular level. It’s deeply apparent throughout the menu at Mida, Williams’ Italian restaurant on the border of Boston’s affluent South End and Roxbury, an African American neighborhood. Just take a look at the polenta. Williams fries the tender cornmeal bricks until golden and crunchy and crowns them with a dollop of sweet gorgonzola dolce, lemon zest, and a generous drizzle of honey. The outside remains crisp, while the inside, enriched with Parmesan and olive oil, is incredibly creamy.Read more.