Thursday, May 19, 2011

5@5 – Nate Whiting – Eatocracy - Blogs

5@5 – Nate Whiting – Eatocracy - Blogs: "Nate Whiting is the executive chef of Tristan restaurant in Charleston, South Carolina. He's also one of dried pastas biggest advocates - a 'fresh is always best' naysayer, if you will - and serves it every day at his restaurant in dishes like spaghetti with English peas, morel mushrooms, pickled ramps, thyme and oregano.

'These days the use of dried pasta in professional American kitchens is almost always looked down upon, which has trickled down to home cooks as well,' said Whiting."

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