Local-foods movement is growing in popularity.
Chef Janos Wilder, who launched his career nearly 30 years ago downtown, will concentrate his energy on his growing dinner business at Kitchen + Cocktails, 135 S. Sixth Ave.
Downtown Kitchen + Cocktails will end its lunch service after next week.
Wants to focus energy on growing happy hour and dinner.
From desserts to entrees, it's time to test pumpkin's culinary flexibility.
Janos Wilder is pulling up stakes from Westin La Paloma and will close his flagship restaurant Janos and the attached J Bar restaurant.
Wilder shares pearls of wisdom and restaurant tales during the
The Chilled Andalusian Summer Mango and Strawberry Gazpachos
with a salad of avocado, oranges, and Dungeness crab.
Chef Janos Wilder teaches about 30 people about summer soups and
This refresher offered to attendees contains melons, lime juice
and mint syrup.
Some stood up, some leaned in close and others pulled out their
In a cooking class from last year, eager cooks lean in closer to
watch chef Janos Wilder pour mango and strawberry gazpachos
In the last of a series of cooking classes before Janos Wilder
opens another restaurant downtown, the focus was on thinking
Chef Janos Wilder discusses locally grown produce in the last in a series of cooking classes at his restaurant, Janos, at the Westin La Paloma Resort.
Wilder is all about the food when he teaches. "The chef's job is really to coax the flavor out," he says.
Wilder says Forever Yong Farm, near Arivaca, supplies him with "beautiful, beautiful things" that he uses in his creations.