Will Sullivan

This week's CSA box prize: Meyer lemons

If you adore food and love cooking, there are few joys greater than that of the bi-weekly delivery from your local community supported agriculture (CSA) service. For me, the delivery arrives mid-afternoon on Tuesdays from Door to Door...

Kitchen Inspiration: 5 reasons to keep a cooking notebook

Most writers will tell you that the best way to improve your prose is to keep a journal in which you write every day. The content doesn't have to be good, and in most cases won't...

Winter Warmer: Thai-style crispy pork shoulder with kaffir lime chili milk sauce

Here in Denver, the sunny days betray a cold secret: it's still winter. And while a respite from all this cold air is surely on the horizon, for now, a hearty, warming meal is still on the menu...

Last Minute Valentine's Day Plans: Charcuterie and Fromage

Skip the expensive prixe fixe menus and the complicated at-home dinner in favor of charcuterie and fromage. If you're searching the Web at this late hour, changes are you waited too long to make reservations, and are...

National Restaurant Association cites sustainability and local sourcing among key trends for 2010

According to the National Restaurant Assocation, sustainability and local sourcing are among the hottest trends predicted for 2010. An association press release listed the top five trends as: 1. locally grown produce 2. locally sourced meats and seafood 3. sustainability...

From D.C. to Denver - The Sustainable Restaurant column moves west

Hello, Denver. After five wonderful years in Washington D.C., and nearly a year as the D.C. Sustainable Food Examiner, I have moved west to the mountains. The Examiner has kindly bestowed upon me the title of Denver Sustainable...

D.C. Sustainable Food: Poste Moderne Brasserie to offer family-style roasts in outdoor garden

Following up on the success of its new garden menu and Thursday Market-to-Table dinners, D.C.'s Poste Moderne Brasserie recently announced it will begin hosting family-style "Poste Roasts" in its outdoor garden. Available every...

D.C. Sustainable Food: Breaking Down the Dish with Blue Ridge's Barton Seaver

Breaking Down the Dish is a feature of the D.C Sustainable Food column in which we highlight a single dish from a local restaurant, and investigate the inspiration and local/regional producers behind it. This week’s Breaking...

Chef R.J. Cooper of Vidalia is crowned "Prince of Porc" at Cochon 555 Washington DC

After a long and joyous tasting competition for Cochon 555 last night at the Mandarin Oriental Hotel, Chef R.J. Cooper of Vidalia emerged victorious as the 2009 "Prince of Porc." Chef Cooper will go on to the...

The Five Heritage Pigs of Cochon 555 Washington D.C.

While Cochon 555 will feature top chefs and top wineries creating a hog-centric dinner, it's important to remember that the event is also a celebration of agricultural and genetic diversity. According to Sustainable Table, more than 75 percent...

Currently in Los Angeles