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John Anderson, chef at Adelle's, said he would like to cook more vegetarian entrees. (James C. Svehla/Photo for Tribune Newspapers) |
2013 cooking style: I will concentrate on bringing Vietnamese country food to Hy Vong. I like that my grandmother's recipes are healthy, fresh and unpretentious. I want to use fresh herbs and make good stock because good stock is the basis of all good food. I also want to experiment with food — like taking ceviche or watermelon salad and making it mine.
Cindy Wolf
Charleston, Petit Louis and Johnny's (Baltimore)
2012 highlight: We opened a new restaurant in the same building as Petit Louis. The Johnny's concept is California immigrant cooking from the 1950s: a little diner-style mixed with very fresh, high-quality food that utilizes local farmers as much as possible. There are many salads, lots of vegetable courses, an exciting American wine list, great coffee and all sorts of wonderful pastries. The space is from the 1890s, with beautiful exposed brick and chesterfield sofa-style banquets. It is a comfortable place that hopefully makes you feel really good when you are there.
2013 predictions: I can say that, for me, fresh black winter truffles from the Vaucluse (in southeastern France) will be a popular ingredient.
2013 cooking style: I would like to explore the historical cooking of Central and South America, as well as Spain. I love the spices, the use of rice and the depth of flavors in these cuisines. Also, many of the people close to my heart come from the regions, so that makes it all the more important to me.
Jerry Weihbrecht
Zoes (Virginia Beach, Va.)
2012 highlight: We recently added a 30-person private dining room for parties and special events, which was a big risk and a big success.
2013 predictions: New cuts of meat from seldom-used pieces will become a trend, kind of like the flat iron steak did years ago. Also, I think noodle dishes (probably more Asian-inspired with heat and citrus) are going to be hot this upcoming year. Pho, noodle bowls, ramen and even buttery egg noodles will start showing up in all sorts of creations.
2013 cooking style: I've been doing research on the Swedish-Norwegian movement of locally grown cuisine and would like to incorporate more of their presentation into my cooking style.
ctc-dining@tribune.com
Cindy Wolf
Charleston, Petit Louis and Johnny's (Baltimore)
2012 highlight: We opened a new restaurant in the same building as Petit Louis. The Johnny's concept is California immigrant cooking from the 1950s: a little diner-style mixed with very fresh, high-quality food that utilizes local farmers as much as possible. There are many salads, lots of vegetable courses, an exciting American wine list, great coffee and all sorts of wonderful pastries. The space is from the 1890s, with beautiful exposed brick and chesterfield sofa-style banquets. It is a comfortable place that hopefully makes you feel really good when you are there.
2013 predictions: I can say that, for me, fresh black winter truffles from the Vaucluse (in southeastern France) will be a popular ingredient.
2013 cooking style: I would like to explore the historical cooking of Central and South America, as well as Spain. I love the spices, the use of rice and the depth of flavors in these cuisines. Also, many of the people close to my heart come from the regions, so that makes it all the more important to me.
Jerry Weihbrecht
Zoes (Virginia Beach, Va.)
2012 highlight: We recently added a 30-person private dining room for parties and special events, which was a big risk and a big success.
2013 predictions: New cuts of meat from seldom-used pieces will become a trend, kind of like the flat iron steak did years ago. Also, I think noodle dishes (probably more Asian-inspired with heat and citrus) are going to be hot this upcoming year. Pho, noodle bowls, ramen and even buttery egg noodles will start showing up in all sorts of creations.
2013 cooking style: I've been doing research on the Swedish-Norwegian movement of locally grown cuisine and would like to incorporate more of their presentation into my cooking style.
ctc-dining@tribune.com