Your turkey may still be defrosting and you still have to pick your parents up from the airport, but that doesn’t mean you shouldn’t start planning for the after party: CYBER MONDAY! Kick off your season with some new gear from your favorite culinary supply company, offered with some special perks for those email subscribers.FIND OUT MORE |

Chef Nathan Lingle knows a thing or two about food, cooking and running a hotel kitchen. At the exclusive L’Auberge Del Mar hotel, Chef Nathan utilizes San Diego’s bounty of seasonal produce to craft winning menus for guests and locals alike. His pedigree includes a diploma from the prestigious Culinary Institute of America, and afterFIND OUT MORE |

Chef Carl Lovett spends his days feeding a picky, yet adventurous bunch — college kids. Those on their own for the first time and living in the dorms, these kids are fending for themselves when it comes to dinnertime — so it’s a good thing Chef Carl is around. As Corporate Executive Chef of FreshFIND OUT MORE |

A fine dining extraordinaire, Chef Luke Johnson has made his mark in some of the most storied kitchens around the world, including mega-respected Alinea in Chicago and Los Angeles’ Melisse. Returning to San Diego, Chef Luke has a devoted fan base of foodie friends, so it was all the more exciting when craft distillery CutwaterFIND OUT MORE |

Leaving the hoops to Jordan, Culinary Director Chip Miller spends his time searing up some epic meats at Chicago’s famed Michael Jordan’s Steakhouse. A pioneer in “steakmanship,” Chip’s kitchen ethos focuses on creating a personalized experience for each guest, while utilizing seasonal ingredients, pure bold flavors, and authentic hospitality that elevates the classic steakhouse experience,FIND OUT MORE |

During our busy 2017 Catalog Shoot, we had a little extra time to sit down with celebrity chef and restaurant consultant, Chef Massimo Capra! Chalked full of wisdom and “food for thought”, Chef Capra has all the answers. Check out the October installment of your newest favorite series, Chef Mad Libs!

Inspired by his European Farm-to-Table upbringing and culinary training at Le Cordon Bleu Paris, Executive Chef and Owner Fred Piehl marries French cuisine with the bounty of San Diego in a way that is rustic, yet refined. Helming two restaurants next door to each other, Chef Piehl spends his nights jumping from his award-winning FrenchFIND OUT MORE |

Chef Barry Schneider is betting on a win. This San Diego-based chef helms the kitchen at the Del Mar Racetrack & Fairgrounds, where he develops the culinary program for multiple fields including the catering division, restaurant operations, dinner concerts, and concessions development, just to name a few. With more than 16 years of experience atFIND OUT MORE |

During our 2017 catalog shoot, we had a little downtime to play one of our favorite games with some of our favorite chefs — Mad Libs! This classic game got a little spicy at times, but we had such a blast with each of our rock star chefs – they had us in stitches! CheckFIND OUT MORE |

Put away the bacon, because culinary experts claim that 2017 is the year of the vegetable. From seaweed to cauliflower, healthier ingredients are heavily featured in today’s top entrees. That’s not to say that 2017 will all be health food however – sprinkles are a big deal this year. Whether you favor Japanese cuisine orFIND OUT MORE |