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Home » Entries posted by Michelle M. Winner
Michelle M. Winner
Stories written by Michelle M. Winner
Michelle was born with a fork in her hand. As a culinary travel writer and confirmed foodophile she delights in the world-wide discovery of new flavor profiles, spices, salts and herbs. Based in one of the world's foodie meccas; Portland, Oregon, not far from "Pinot Noir Heaven" Michelle shares food news and chef's recipes. Her photography has appeared in Saveur Magazine and she has contributed culinary travel articles to Forbes online, WSJ online, Business Insider, Condé Nast Digital Media, Islands magazine and many others. A confirmed globetrotter, she still keeps her bags packed and fork in hand (well . . . except through airport security.)

Crawfish Ragout from Chef Thierry Connault of The Ritz-Carlton NOLA

Crawfish Ragout from Chef Thierry Connault of The Ritz-Carlton NOLA

Crawfish season is in full swing and it is time to celebrate the time of year and enjoy an asparagus ragout complete with a white wine-cream sauce.…

Huanying Breakfast Dumplings by Chef Paulussen of Hilton SFO Union Square

Huanying Breakfast Dumplings by Chef Paulussen of Hilton SFO Union Square

Chef Greg Paulussen shares his plump, ethereal Chinese dumplings recipe that are served as a part of Huanying service, or "welcome" in Mandarin.…

Langlois Culinary Crossroads in NOLA: The Secret to Making Gumbo

Langlois Culinary Crossroads in NOLA: The Secret to Making Gumbo

New Orleans is famous for their restaurants, chefs, and the Creole Cuisine of this region. Learn how to make a chicken and andouille sausage gumbo.…

MarBella Corfu’s Black and Yellow Seafood Fettuccine

MarBella Corfu’s Black and Yellow Seafood Fettuccine

On the Venetian island of Corfu, Chef Alexandros Kapsokavadis creates fettuccine with saffron and a delicious duo of fresh seafood, try his recipe.…

The Adelaide Swizzle Cocktail from the Swizzle Stick Bar, NOLA

The Adelaide Swizzle Cocktail from the Swizzle Stick Bar, NOLA

Try the famous Swizzle Cocktail from Cafe Adelaide in New Orleans.…

Sunny Southern Coconut Cake, Louisiana Style

Sunny Southern Coconut Cake, Louisiana Style

Rich, moist, three-layer cake similar to the incredible cakes that can be found at Fricasee café in Louisiana.…

New Orleans Mardi Gras “Baubles and Beets” Salad

New Orleans Mardi Gras “Baubles and Beets”  Salad

Celebrate Mardi Gras with a beet salad from The Ritz Carlton NOLA.…

Chef Donato Scotti of Donato Enoteca: Pearly Risotto with Pork Belly

Chef Donato Scotti of Donato Enoteca: Pearly Risotto with Pork Belly

At Donato Enoteca, creamy risotto is topped with roasted pork belly. The rice takes patience but you will have a beautiful risotto.…

Breakfast at Oregon’s Youngberg Hill Inn and Winery: Cornish Baked Eggs

Breakfast at Oregon’s Youngberg Hill Inn and Winery: Cornish Baked Eggs

Youngberg Hill Inn is also a winery in Oregon's Pinot Noir country of the Willamette Valley, with award-winning wine and wonderful hospitality.…

Brown Butter Financier Cake from Chef Aaron Meneghelli

Brown Butter Financier Cake from Chef Aaron Meneghelli

Aaron Meneghelli is inspired by the bounty of wine country in Napa. This dessert is a prime example of a versatile dish that can include seasonal flavors.…

Delicious Guacamole From Tacolicious In Palo Alto

Delicious Guacamole From Tacolicious In Palo Alto

Tacolicious is happiness. The name is playful, the food is great and served with panache, and their guacamole is out of this world.…

Master Chef Rudi Sodamin’s Pumpkin and Leek Soup

Master Chef Rudi Sodamin’s Pumpkin and Leek Soup

Whether served in individual roasted pumpkin bowls on a holiday table or as dinner with crusty bread and salad, this recipe is pumpkin perfection.…

Chef Ivan Flowers’ Gourmet Cranberry Sauce

Chef Ivan Flowers’ Gourmet Cranberry Sauce

This recipe is  a beautiful, ruby-colored accompaniment to your holiday turkey we call Chef Ivan Flower's  Cranberry Sauce.…

Experimenting with Conn Creek’s Barrel Blending Experience In Napa

Experimenting with Conn Creek’s Barrel Blending Experience In Napa

Throughout the Napa Valley there are several wine appreciation venues and wine tasting is ubiquitous, but Conn Creek’s Barrel Blending Experience is unique.…

Shaker Village of Pleasant Hill Kentucky’s Sugar Cookie

Shaker Village of Pleasant Hill Kentucky’s Sugar Cookie

Plan a visit to a Shaker settlement in Kentucky and enjoy hospitality, accommodations and simply-wonderful meals or try their delicious sugar cookie recipe.…

Tomato Keftedes by Chef Konstantinos Avogoulis of the Santorini Hotel

Tomato Keftedes by Chef Konstantinos Avogoulis of the Santorini Hotel

Made with rich Santorini tomatoes, these keftedes or fritters are a delicious appetizer to impress guests.…

Celebration At Stag’s Leap Wine Cellars Recalls “Judgment of Paris”

Celebration At Stag’s Leap Wine Cellars Recalls “Judgment of Paris”

In 1976 a blind wine tasting, in Paris changed the perception of the wine industry in California by unseating French wines.…

Delicious Beer Cocktail “Stormy Waters” From Hilton Hawaiian Village Waikiki Beach Resort

Delicious Beer Cocktail “Stormy Waters” From Hilton Hawaiian Village Waikiki Beach Resort

Beer cocktails are popular in summer as a light, refreshing mixed drink. Try this ginger beer and rum cocktail for a take on a Dark and Stormy. …

Toast to Maui’s Ka’anapali Fresh Festival with a Dragonberry Bomb Cocktail

Toast to Maui’s Ka’anapali Fresh Festival with a Dragonberry Bomb Cocktail

The third annual Ka'anapali Fresh  festival  on Maui is coming up August 29-31, 2014.  Why not celebrate with this Dragonberry Bomb?…

Summer Recipe: Vegan Southwestern Bean and Corn Burger

Summer Recipe: Vegan Southwestern Bean and Corn Burger

These burgers are so  full of flavor that meat will not be missed. For your next summer gathering try this non-meat option from Spork, in Los Angeles.…

Watermelon and Tomato Salad by Chef Michael Wurster of Gordon Ramsay at The London

Watermelon and Tomato Salad by Chef Michael Wurster of Gordon Ramsay at The London

An eye-catching watermelon salad with sherry vinegar, herbs, tomatoes and feta. Summery and delicious, this is a beautiful way to present fresh produce…

French Master Chef Sylvain Harribey’s Cotes D’Agneau

French Master Chef Sylvain Harribey’s Cotes D’Agneau

An herb marinated lamb chop, succulent spring-time fare from Master French Chef Harribey of Gaby Sofitel NYC.…

Kitchen Deconstructed: New French Master Chef Sylvain Harribey of Sofitel NYC

Kitchen Deconstructed: New French Master Chef  Sylvain Harribey of Sofitel NYC

Master Chef Sylvain Harribey gives us a taste of his success and FranBurger. A succulent brie topped burger, nestled on a long baguette. …

Langham Place on Fifth’s Chef David Vandenabeele’s Candied Pecans

Langham Place on Fifth’s  Chef David Vandenabeele’s Candied Pecans

A trip to New York City is glamorous and delicious, especially when it ends with a delicious recipe for candied pecans.…

Four Best Family-owned Local Eats in Kailua, Oahu

Four Best Family-owned Local Eats in Kailua, Oahu

Discover the local family eateries of Kailua, full of color and flavor.…

Half Moon Bay Resort “Rocks It” with Chef Sowa’s Coconut Grouper and Lobster Medallions

Half Moon Bay Resort “Rocks It” with Chef Sowa’s Coconut Grouper and Lobster Medallions

Enjoy fresh fish with the Caribbean recipe for perfectly paired coconut grouper and lobster.…

Dr. Richard Ireland’s Psychic Phenomenon Lasagna

Dr. Richard Ireland’s Psychic Phenomenon Lasagna

Be wowed by Dr. Richard Ireland's traditional lasagna. …

Caribou: the Famous Drink of Winter Carnaval de Québec

Caribou: the Famous Drink of Winter Carnaval de Québec

Explore the Winter Carnaval de Québec with a Caribou drink in hand.…

Sofitel’s Bay 223 Chef Abad’s Suquet de Pescado for Valentine’s Day

Sofitel’s Bay 223 Chef Abad’s Suquet de Pescado for Valentine’s Day

Sofitel San Francisco Bay's executive chef Alejandro Abad presents his delectable  dinner for Valentine's day.…

Game Day Winner: Chicken Cherry-Teri Kebobs

Game Day Winner: Chicken Cherry-Teri Kebobs

Make-ahead chicken-cherry kebobs for at least 24 hours and it's ready for half-time.…

Lavender Crusted Lamb Chops

Lavender Crusted Lamb Chops

Elegant and savory, Sofitel SFO's signature lavender is used in this entrée to create a lush and delectable feast for the senses. …

Bleu’s Port Cosmo Cocktail for the Holidays

Bleu’s Port Cosmo Cocktail for the Holidays

The ruby glow of this classic cocktail will add a beautiful look to your holiday parties. …

Kitchen Deconstructed: Bay 223′s Executive Chef Alejandro Abad

Kitchen Deconstructed: Bay 223′s Executive Chef Alejandro Abad

We sit down with Chef Alejandro Abad to chat about his new gig as the Executive Chef at the Sofitel San Francisco Bay's signature restaurant Bay 223.…

The Inn at English Meadows – Avocado Open Faced Egg Sandwich

The Inn at English Meadows – Avocado Open Faced Egg Sandwich

A delicious open faced egg sandwich, featuring avocado, asparagus and crispy bacon. …

Pa Chukar’s Cherry Chicken BBQ

Pa Chukar’s Cherry Chicken BBQ

Pa Chukar's Cherry Chicken BBQ…

Hamakua Mushroom Poke Salad

Hamakua Mushroom Poke Salad

Easy island salad with Mushrooms grown on the Hamakua Coast of the Big Island in Hawaii.…

Kitchen Deconstructed: Chef Kristin M. Johnson of Mojave

Kitchen Deconstructed: Chef Kristin M. Johnson of Mojave

Kitchen Deconstructed: Chef Kristin M. Johnson of Mojave: I want Prosser and Mojave to be its own destination.…

Baby Artichoke Salad

Baby Artichoke Salad

This recipe comes from Chef Gavin Russell of Portland, Oregon's Benson Hotel where you can enjoy his cuisine at the buffet or at private events.…

Breaux Bridge Louisiana: Etoufée Crawfish

Breaux Bridge Louisiana: Etoufée Crawfish

Etoufee needs the very freshest crawfish. And remember: Don't rush your roux!…

Oahu: Another Award for Chef Wayne Hirabayashi at The Kahala

Oahu: Another Award for Chef Wayne Hirabayashi at The Kahala

Chef Wayne Hirabayashi named Outstanding Manager of the Year in the Large Property category by the American Hotel & Lodging Association (AHLA).…

Healthy Fresh Sweet Corn Salad

Healthy Fresh Sweet Corn Salad

You can adjust the flavor profile of this salad by experimenting with different vinegars and herbs.…

Organic Ocean Vodka – Almost too Good to be True

Organic Ocean Vodka – Almost too Good to be True

In late April 2013 Ocean Vodka family Smith opened their Ocean Vodka Distillery on the slopes of Haleakala in Kula, Maui on 80 acres.…

What Does a Royal Baby Eat – Royal Chef Darren McGrady Knows

What Does a Royal Baby Eat – Royal Chef Darren McGrady Knows

What will the new royal prince eat? If you are caught up in all the royal baby frenzy, you may be wondering about the minutiae of a royal baby’s life.…

Chef Katherine Frelon Shares Her Roasted Chicpeas with Rosemary

Chef Katherine Frelon Shares Her Roasted Chicpeas with Rosemary

This sunny and simple dish is easy to make and pairs well with a local Burgundy wine.…

Cote d’Or Culinary Vacation in Burgundy with Chef Katherine Frelon

Cote d’Or Culinary Vacation in Burgundy with Chef Katherine Frelon

Katherine Frelon opens the door at her country house and the aroma of a superb lamb shank stew wafts out behind her.…

The Chanric Inn – Calistoga’s Hot Re-Vamp Focuses on Food, Wine, Design

The Chanric Inn – Calistoga’s Hot Re-Vamp Focuses on Food, Wine, Design

Goodbye typical B & B, hello luxury inn in Napa Valley. Read all about this newly renovated inn on Honest Cooking today.…

Holland America Line’s Chef Rudi Sodamin – Chilled Pea Soup with Chives

Holland America Line’s Chef Rudi Sodamin – Chilled Pea Soup with Chives

Chef Rudi Sodamin creates a sinfully-rich fresh pea soup that is very-of-the-moment. Peas and fresh herbs celebrate the fleeting-est of seasons; spring.…

Culinary Focus – Holland America Line’s Master Chef Rudi Sodamin

Culinary Focus – Holland America Line’s Master Chef Rudi Sodamin

With the cruise line industry taking some bad hits lately, maybe it’s time to focus on the positive and ask: “ What’s cooking onboard?”…

Ko Wins 2013 Maui Restaurant of the Year

Ko Wins 2013 Maui Restaurant of the Year

The 2013 Restaurant of The Year ‘Aipono Award and the gold award for Best Hawaiian Regional Cuisine were won by restaurant Ko (sugarcane in Hawaiian).…

Cooked on Clay – Michael Tsosie’s Whidbey Island Penn Cove Mussels

Cooked on Clay – Michael Tsosie’s Whidbey Island Penn Cove Mussels

The elegant combination of the freshest mussels in the most wonderful cooking vessel and a lovely local wine creates perfection.…

Saint Patrick’s Day – Irish Apple Crumble Top Pie

Saint Patrick’s Day – Irish Apple Crumble Top Pie

A satisfying crumbly-top pie with thick slices of apple not quite cooked through. Use only crisp tart apples or a combo of tart and sweet.…

Cook on Clay Fires Off Perfect Eco-Cooking Vessel

Cook on Clay Fires Off Perfect Eco-Cooking Vessel

Cook on Clay is becoming known in foodie circles and is in the kitchens of devotees all over the world.…

Ahi Belly with Cucumber Kimchee Salad – Chef Scott Hiraishi, Sam Choy’s Kai Lanai

Ahi Belly with Cucumber Kimchee Salad – Chef Scott Hiraishi, Sam Choy’s Kai Lanai

Hawaii boy Chef Scott Hiraishi has the talent and drive to be one of the greats. He is an able apprentice to the legendary chef Sam Choy.…

Kitchen Deconstructed – Romancing the (Almond) Tart with Miguel Carvalho

Kitchen Deconstructed – Romancing the (Almond) Tart with Miguel Carvalho

Forty years ago on a family vacation in Portugal Michelle M. Winner's sister fell in love with an almond tart. And so did she.…

Tarte de Amendoa – Portuguese Almond Tart

Tarte de Amendoa – Portuguese Almond Tart

The Portuguese love their almonds and this Tarte de Amendoa is simply sublime and wonderful.…

Kitchen Deconstructed – A Visit with Grand Wailea’s Chef Mike Lofaro at Humuhumunukunukuapua’a

Kitchen Deconstructed – A Visit with Grand Wailea’s Chef Mike Lofaro at Humuhumunukunukuapua’a

An interview with chef Mike Lofaro on simplicity, fresh products and hating winter.…

Humu’s Ahi Tartare

Humu’s Ahi Tartare

Humu's, as the locals call the restaurant Humuhumunukunukuapua'a is famous for fresh fish. This is one of Chef Lofaro's personal favorites.…

Chef Mike Lofaro of Humuhumunukunukuapua’a at Grand Wailea Serves Beautiful Raw Fish

Chef Mike Lofaro of Humuhumunukunukuapua’a at Grand Wailea Serves Beautiful Raw Fish

This open air, over-water tropical Polynesian hut style restaurant is what most have in mind when they visit Hawaii. With an extensive seafood menu full of sustainable options and prepared by Chef Lofaro's deft hand, you truly are in paradise.…

“Gnudi” a Family Recipe by Chef Todd Sicolo, Royal Palms Resort

“Gnudi” a Family Recipe by Chef Todd Sicolo, Royal Palms Resort

Enjoy this "Gnudi" recipe from chef Todd Sicolo…

Hunt Club Chef Dan Gilmore’s Confit Pork Shank With Maple Glaze

Hunt Club Chef Dan Gilmore’s Confit Pork Shank With Maple Glaze

Executive Chef Dan Gilmore's supremely comforting shank of pork is served with pickled huckleberries or blueberries and glazed carrots. …

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