Chef Foster: Success in the restaurant business comes when luck is combined with preparation
Luck can manifest itself in many ways. One can stumble upon it — when you least expect it you can…
Chef John Foster
Read More
Chef Foster: Elusiveness, local availability of seasonal fruits is all just part of their appeal
It seems like only yesterday that we were enjoying the literal fruits of the land, indulging in big fat strawberries,…
Chef Foster: Beans, whether fresh or dried, are so much more than just a rich source of protein
It has taken me a long time to figure out people’s fascination with beans. Beans in the fresh form and…
Chef Foster: Corn is an easy target for critics, but in its basic form, can add a lot to your meal
About this time of the year I start to write about corn. Usually I warn about the evils of what…
Chef Foster: Restaurant scene no longer dominated by fast food as Lexington hometown talent emerges
It sometimes helps with perspective when you visit another city or state and immerse yourself in their version of your…
Chef Foster: Ripest summer tomatoes don’t necessarily result in the tastiest tomato pie
Tomatoes are the gateway vegetable of the summer, the bell weather for when and how complete the summer season really…
Chef Foster: How to preserve our food heritage while trying to keep up with current demand
As I write this column, I sit in a beach house, hundreds of miles away from Lexington on Edisto Island…
Chef Foster: During produce boom, the question is how much are you willing to spend on great food?
In the midst of a summer boom of produce, we need to calculate just how far we are willing to…
Chef Foster: Here’s a mini challenge — plan an entire meal around a trip to the Farmer’s Market
The time is fast approaching when you can start to put together whole dishes and even meals from the farmer’s…
Chef Foster: Fresh garlic worth the time and effort to buy, understand and cook fabulous meals with
Without being too technical or debating the botanical aspects of this ingredient, I want you to consider the many faces…
Chef Foster: Bridging one season to another means taking advantage of what’s currently available
As we hurtle into summer at breakneck speed, it is worth our while to reflect for a moment on the…
Chef Foster: There’s a place for dry herbs, but with fresh now abundant, take advantage of the season
Ever so subtly the seasons are changing. Yes the trees mostly have leafed out, and I’ve cut the grass more…
Chef Foster: Alternative methods, new ingredients bring the excitement back to your outdoor grilling
Have you fired up your grill yet? If you’re like most of us, the grill never really got shut down…
Chef Foster: The season is fleeting so enjoy delicious asparagus dishes while you still can
Asparagus, green garlic, lacinato kale, spinach, radishes and strawberries. Sounds like a great mystery basket or shopping list, and it…
Chef Foster: Additions to local restaurant scene leave consumers with more culinary choices
Direct me to the nearest entrance because I’m ready. Lexington is about to get really full with restaurant options from…
Chef Foster: Changing our habits key to eating healthier foods, improving our diets — give it a try
It is a constant struggle I know, between what we want and what we need. I’m not talking mainstream concepts,…
Chef Foster: Spring’s green vegetables provide gateway to diversity of summer produce still to come
April is indeed the cruelest month, as it tempts us with warm weather and visions of what’s to come. Those…
Chef Foster: Tradition and pageantry of Keeneland apparent in the food … and not just the burgoo
Keeneland, both in the spring and fall, seems to create a gateway into a new period each year. The influx…
Chef Foster: Taking time to prepare a whole chicken is bigger than simply a sum of it (tasty) parts
When was the last time you bought a whole chicken? Have you fixed a roast lately, even thought about filleting…
Chef Foster: Rediscover authentic Irish cuisine as part of this year’s St. Patrick’s Day celebration
Forget green beer and dense soda bread, warmed over corned beef and cabbage drowning in grey water with a side…
Chef Foster: Stay as close as you can to the season when choosing fresh fruits for your menu
Quick, what was the last piece of fresh fruit you ate? Crunched on an apple, sectioned an orange? How about…
Chef Foster: Unpredictable winter weather has big impact on local farmers — and on your local chef
In my conversations with local farmers over the past two or three weeks, a familiar pattern has emerged. Quietly optimistic…