Chef Gus Martin serves as executive chef of Dickie Brennan & Co, the group behind several restaurants in New Orleans’ French Quarter, including Palace Cafe and Dickie Brennan’s Steakhouse. Chef Martin shares why he loves cooking with beef. He discusses flavor profiles and aging, as well as his favorite cuts.
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Signature Flavor: Going Green This shareable dish of Middle Eastern Alaska Fish Cakes with Green Tahini Sauce captures the big opportunity in bringing together seafood, snackability and trending Eastern Med flavors
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