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Fare Perspective Archive
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Breaking Bread: Sourdough, pt. 2
Posted on May 14, 2013 | 1 CommentWe talk with Joe Baker, Chef Instructor at Le Cordon Bleu, about how to take sourdough from starter to finish. -
Fare Perspective: Poblano Chiles
Posted on May 2, 2013 | No CommentsKomali's Anastacia Quiñones provides a bit of insight to the versatility, flavor and uses of this slightly spicy staple of Mexican cuisine. -
Fare Perspective: David Uygur & Stuffed Pasta
Posted on April 4, 2013 | 4 CommentsThe green and red can with the smiling face of a mustachioed chef comes to the mind of many upon the mention of ravioli; the product that generations associated with... -
Fare Perspective: Scotch Eggs with Graham Dodds
Posted on March 8, 2013 | 2 CommentsCentral 214 Chef Graham Dodds lends some insight into this Scottish picnic favorite, and takes us through his approach on making them. -
Fare Perspective: Joe Baker and Sourdough, pt. 1
Posted on February 27, 2013 | 4 CommentsWe talk with Joe Baker about sourdough and how we can harvest yeast to get a flavor beyond what the store-bought stuff can provide. -
The Margarita and Dean Fearing
Posted on February 22, 2013 | 1 CommentWe sat down with Dean Fearing to discuss the impact of the Margarita on Texas cuisine, his favorite variations, and the time Julia Child proved she was no lightweight. -
Fare Perspective: Joe Baker and Christmas Cookies
Posted on December 19, 2012 | 1 CommentThere's one Christmas treat that's become so ingrained in our collective experience that even St. Nick partakes in houses across America. -
Fare Perspective: David Uygur and The Anchovy
Posted on June 4, 2012 | 1 CommentWe asked Lucia Owner and Chef David Uygur to tell us a little bit about what he thinks of the anchovy and how he prefers to impart its unique characteristics. And yes, he even gives us a recipe. -
Fare Perspective: Jeffery Hobbs and Fried Chicken
Posted on May 22, 2012 | 1 CommentWe sat down with Jeffery to discuss his perspective on fried chicken; what makes it appealing, what exactly a pressure fryer is, and whether he'd share his (non-pressure fryer) recipe with us. -
The Margarita and Matt Martinez III
Posted on April 4, 2012 | 1 CommentMore than fifty years ago, his grandfather started a Tex-Mex restaurant in Austin, but the Margarita they served then has evolved into what they're now serving up at Matt's Rancho Martinez.