John Foster: Losing your way happens, find your center by focusing on what’s right in front of you
Things are a bit unsettled right now. The summer season seems to have accelerated, we’re back in school, and I…
John Foster
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Chef Foster: Take advantage of living in a region that encourages year-round farm to table eating
There comes a point in every summer season when I look around and think the market can’t get any bigger….
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: Time to restock your pantry to reflect the change of seasons and the faster pace of spring
Well after talking about spring, wishing for spring, feeling spring-like with the weather and then wishing for spring again, it…
Chef Foster: Just what are greens and how do you cook them? It depends on where you live
Greens are a large category of vegetable that elicits passionate response when it comes to type and cooking method. What…
Chef Foster: Simplify the cooking process and you, too, may learn to love the humble cauliflower
From time to time I revisit recipes or ingredients that I may have skimmed over in a past. For many…
Chef Foster: Process of making soup not only soothing — it’s therapeutic for the soul
It’s January, so we pull out the soup kettle and go to work. Don’t think of it as actual work…
Chef Foster: Food may not solve all the world’s problems, but it certainly gets us talking
How quickly Thanksgiving fades into our rear view mirror as we face the impending crush of Christmas, New Years and…
Chef Foster: With days growing shorter, colder, it’s time return to your oven for some soups and stews
When was the last time you made soup? Not something out of a can or pouch but real soup with…
Chef Foster: It may not always be glamorous, but cooking has therapeutic, redemptive qualities
Sometimes the lengths to which we have to go as cooks, on a line in a restaurant are incredibly daunting….
Chef Foster: Marketing important for local organic farms, but ultimately it’s really about the food
The trip to Elmwood Stock Farm takes about 25 minutes from the center of Lexington. It’s a forgettable drive if…
Chef Foster: When used in moderation, comfort food fats are essential to our wellbeing
It was 52 degrees when I got up this morning. Suddenly a cup of coffee is a necessity rather than…
Chef Foster: Cooking with kale, as with most foods, sometimes requires a bit of research
The other day, as part of a practical culinary final, I was served a kale salad by an Advanced Techniques…
Chef Foster: Giving some love to a few of the ‘lesser lights’ of late summer fare
Let’s give a little love to some of the lesser lights of summer. Enough of the tomato praise, zucchini rapture…
Chef Foster: For the gardens and the growers, clock on summer season is ticking loudly
It’s hard to admit to oneself and harder still to others, that you have let things slip. In the 21st…
Chef Foster: Restaurant experience should impart more than just a satisfying meal
A wise chef named Andre Soltner was once asked by a reviewer what he thought of the new advances in…