Chef Foster: Never underestimate the importance of good prep work for excellent results in the kitchen
Food in general can be a very contemplative idea to consider. On a wide scale it is fraught with all…
Chef John Foster
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Chef Foster: It’s a dietary staple, but the question remains — just what is a mushroom?
What is a mushroom exactly? That was a real question uttered by one of my culinary students at Sullivan University….
Chef Foster: It’s important to understand benefits of whole grains and what they do for our health
I think the idea of grains scares most people. Sure we can dress oatmeal up with nuts, dried fruit and…
Chef Foster: Brussel sprouts, broccoli, greens and root vegetables — it’s always wise to eat in season
At the risk of being pounded by biblical storms and incessant plagues, I wish Mother Nature would make up her…
Chef Foster: New Year’s Eve dining is the time to embrace the varied foods of the season
Another year come and gone and with it so many words and deeds done. My tenth year at Sullivan University,…
Chef Foster: As a restaurant owner I ask you — where should you be on Christmas?
The Sage Rabbit, my restaurant in Lexington, will be closed for Christmas Eve day and evening service and my first…
Chef Foster: Items crafted to last or that bring back treasured memories make the best Christmas gifts
If you’re looking for gifts for the cook in your life, or even if you feel like being a little…
Chef Foster: To truly enjoy the holiday season, surround yourself with people you love and enjoy
We have entered that time of year when entertaining becomes an all-consuming passion and people are desperate to showcase talents,…
Chef Foster: Variety of imaginative recipes highlight the versatility of cooking with apples
Who knew that an Instagram picture of a baked apple would draw that much attention? Something that I literally threw…
Chef Foster: Even if you aren’t a big pumpkin fan, imaginative recipes might just change your thinking
Let me be brutally honest and state for the record that I am not a fan of pumpkin. I know…
Chef Foster: With temperatures in the 90s, it’s hard to think about cool weather food that’s on the way
Fall officially began Thursday and I have no doubt that within a few days it will still be in the…
Chef Foster: Hard to pronounce treats offer a pleasant surprise with seasonal ingredients added
Semifreddo, sabayon and sorbet could be linguistic tongue twisters, answers to culinary trivia or, most appropriately, three versatile desserts that…
Chef Foster: Despite reputation, corn is a vegetable to be appreciated in its primary form
Corn, a word and a crop so prevalent in our society and our food chain that we often take it…