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SPQR's Matt Accarrino gives demo and interview.

Chef Matt Accarrino describes the process of brining, drying, and smoking the beautiful yellow trout he worked with last evening. Credit: Angela Rosoff

Chef Matt Accarrino describes the process of brining, drying, and smoking the beautiful yellow trout he worked with last evening.
Cold smoking the trout yields a finer texture when using this cold smoking appartus.
Brad Lev of Studio Gourmet interviews Chef Matt Accarrino to learn more about the person behind the white chef's coat.
Carrie Keenan from SF Concierge brought her culinarian son to the interview last night.
Beautiful mounds of chocolate macaroons with caramel filling were simple and satisfying.
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Currently in Los Angeles

SPQR's Matt Accarrino gives demo and interview.

Just viewed