Vegetables for Meat Lovers
How to make Brussels sprouts with chestnut brown butter
Chef George Sabatino was mentored by Marcie Turney at Lolita, Bindi and Barbuzzo, which was nominated by the James Beard Foundation for Best New Restaurant. He is the executive chef at Stateside, which opened in January, 2012.
Stateside, 1536 E. Passyunk Ave., Philadelphia, PA; 215-551-2500 or statesidephilly.com
How to make sashimi at home
Takashi Yagihashi worked at the now-closed Les Plumes, Yoshi's Café and the now-closed Ambria in Chicago; Tribute in Detroit; and Okada at the Wynn Hotel in Las Vegas. In 2007, he opened Takashi in Chicago. He opened Slurping Turtle in late 2011.
Slurping Turtle, 116 W. Hubbard St., Chicago, IL; 312-464-0466 slurpingturtle.com
Pistachio pesto captures our heart
Jeff Cerciello previously worked at the now-closed El Bulli and at The French Laundry and served as the director of casual dining for the Thomas Keller Restaurant Group. In 2010, he opened his restaurant and bakery Farmshop in the Brentwood Country Mart and, in 2012, added an artisan market to the property. He plans to open a second Farmshop in the Marin County Mart this fall.
Farmshop, 225 26th St., #25, Santa Monica, CA; 310-566-2400 or farmshopla.com
A double dose of celery
Richard Reddington worked in some of the best kitchens in the United States and Europe before opening Redd in Napa Valley. Since opening the Yountville restaurant in 2005, Redd has garnered a Michelin star for five consecutive years. In 2012, Reddington opened the Napa-style pizzeria, Redd Wood, also in Yountville.
Redd Wood, 6755 Washington St., Yountville, CA; 707-299-5030 or redd-wood.com
A winter-friendly salad
John Little has worked at Restaurant Brana and the now-closed Evolution in Miami, Blackberry Farm in Tennessee, the Little Nell in Aspen, CO and Mark Fischer's Six89 in Carbondale, Colorado. He is now the chef de cuisine at the Pullman in Glenwood Springs, Colorado.
The Pullman, 330 Seventh St., Glenwood Springs, CO; 970-230-9234 or thepullmangws.com