It’s that wonderful time of year again where you get to show a little love for the Chefs behind the restaurants you love.
Voting started today at 10am EST and ends on March 18 at 5pm EST.
So hop over here: http://www.foodandwine.com/peoples-best-new-chef/california and vote now!
Location San Francisco, CA
Why He’s Amazing Because he’s taking some of the world’s simplest foods—pasta and pizza—and elevating them with perfect technique and stellar ingredients.
Culinary School The Culinary Institute of America (Hyde Park, NY)
Quintessential Dish Pizza topped with bone marrow, Fontina cheese, broccoli rabe and fresh horseradish
On Flour + Water’s Style “We make the kind of food that chefs like to eat.”
Home Base “We built a massive test kitchen above Flour + Water, which has a library for all the cooks,” says McNaughton. “There are also two apartments—one I live in, and the other one is for our offices.”
Nonna in Training Before working at Flour + Water, McNaughton apprenticed at a pasta factory in Bologna, Italy. “It was basically Tom and a bunch of old ladies with rolling pins,” says Flour + Water partner David White.
text via Food & Wine Magazine