Archive for July 2013

Yokai Berry

Jul 18th, 2013 | By | Category: blog, cook something, fish and seafood

Chef Tyson Cole, Executive Chef and owner of Uchi and Uchiko in Austin calls this an antioxidant dish, and when you see the ingredients, you’ll understand why.



Tyson’s Tips

Jul 18th, 2013 | By | Category: show tips, the show

Tyson Cole, executive chef and owner of the Japanese restaurants Uchi and Uchiko in Austin, Texas is a sushi master. So when he offers suggestions about the best ingredients to buy and the best gear to have on hand–you listen.



New Take on an Ancient Cuisine (podcast)

Jul 18th, 2013 | By | Category: Featured Articles, podcast, the show

Tyson Cole, executive chef/owner of Uchi and Uchiko in Austin didn’t know what life had in store when as a UT student studying art and architecture he got laid off from his job as an assistant manager at a local grocery store.



Sushi Master: Tyson Cole

Jul 18th, 2013 | By | Category: guest bio, the show

Tyson Cole became fascinated with sushi in his early twenties while working at an Austin Japanese restaurant. He dedicated himself to learning every aspect of the cuisine. Demonstrating skill and dexterity with the knife, he quickly worked his way from dishwasher to head sushi chef.



How to Get Started in the Slow Food Movement

Jul 12th, 2013 | By | Category: show tips, the show

Slow Food is good, clean and fair food that tastes good, and produced in a clean way that does not harm the environment, animal welfare or our health. And that’s just the beginning.



Slow Chef (we mean that in the best way): Roger Chan

Jul 12th, 2013 | By | Category: guest bio, the show

Chef Roger has served on the Board of Slow Food Austin (SFA) since 2011. He is the head cooking instructor for the SFA Young Chefs Summer Cooking Camps held at Central Market North.



Eating it Old School: Slow Food (podcast + contest)

Jul 12th, 2013 | By | Category: Featured Articles, podcast, the show

The slow food movement started in Italy in 1986, and now includes 150 countries who are linking the pleasure of good food with a commitment to their community and the environment.

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