Nosh Talk: Jason Kwon, Chef, Joshu-ya Brasserie By Tracey TaylorAug. 202013Nov. 72019 Jason Kwon, chef-owner of Joshu-ya Brasserie, confesses his secret vice is an annual pilgrimage to Taco Bell.
Nosh Talk: Hugh Groman, Phil’s Sliders By Tracey TaylorFeb. 252013Nov. 72019 Chef Hugh Groman thinks calling things “dust” or “twigs” on menus should never have been allowed. He’s open about his junk food vices too.
Nosh Talk: Rebecca Bernstein, Cioccolata di Vino By Nosh editorsJan. 152013Nov. 72019 Rebecca and Curtis Redwine, co-owners of Cioccolata di Vino in Berkeley, admit to a penchant for movie theater nachos with extra extra jalapeños.
Nosh Talk: Scott Miller, Market Hall Foods By Nosh editorsJan. 72013May 52014 Scott Miller dishes on his pretzel problem, the one food he can’t stand and when cooks should add just a bit more salt.
Nosh Talk: Fabrizio Cercatore, Owner, Hot Italian By Tracey TaylorDec. 242012May 52014 Fabrizio Cercatore, chef-owner of Hot Italian in Emeryville, chooses his mom’s squash ravioli as his fantasy ‘last meal.’
Nosh Talk: Bocanova Chef-Owner Rick Hackett By Guest contributorDec. 32012May 52014 Rick Hackett, Chef-Owner of Bocanova in Oakland’s Jack London Square, would like to see “foam” retired from restaurant menus.
Nosh Talk: Comal Chef Matt Gandin By Nosh editorsNov. 142012Nov. 72019 Sinto Gourmet’s Kimchi — Korean style pickles, nappa cabbage, cucumbers, turnips — is Comal Chef Matt Gandin’s refrigerator standby. He’s also happy to share his views on why sous vide cooking and tweezers have no place in the kitchen.