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Culinary Quest

Culinary quest is the search for great cooking and dining opportunities. Chefs share insights and recipes, some of which are doable for home cooks. Every kind of restaurant is explored – from ethnic, fusion, dessert, fine dining and hole-in-the-wall locations. Adding a twist to a classic dish or an exotic ingredient keeps chefs fired up and diners interested as well.

Entries
  • Broad interests and endless energy keep Chef Jimmy Schmidt plowing new culinary ground at Morgan’s in the Desert. Photo: Property

    Chef Jimmy Schmidt at Morgan’s in the Desert

    Broad interests and endless energy keep Chef Jimmy Schmidt plowing new culinary ground at Morgan’s in the Desert. Published 5:33 p.m. January 4, 2011 - Comments

     
  • Chef Michael Vaughn's soup and sandwich combo is what you always loved, just better.

    Grilled tomato soup and cheese sandwiches from Twenty6

    Chef Michael Vaughn's soup and sandwich combo is what you always loved, just better. Published 4:13 p.m. December 24, 2010 - Comments

     
  • Sweet potato tater tots with cinnamon salt. Bourbon and coke ice cream with a shot of Jack Daniels on the side. If those awaken your appetite and curiosity, a trip to Twenty6 at La Quinta Resort is in order.

    Twenty6 restaurant

    Sweet potato tater tots with cinnamon salt. Bourbon and coke ice cream with a shot of Jack Daniels on the side. If those awaken your appetite and curiosity, a trip to Twenty6 at La Quinta Resort is in order. Published 3:59 p.m. December 24, 2010 - Comments

     
  • The heirloom tomato, watermelon and burrata salad is refreshing and satisfying, perfect for desert temperatures. The strawberry rhubarb tart blends the best of both fruits and is a treat served warm with ice cream.

    Heirloom tomato salad and strawberry rhubarb tart recipes from King's Highway

    The heirloom tomato, watermelon and burrata salad is refreshing and satisfying, perfect for desert temperatures. The strawberry rhubarb tart blends the best of both fruits and is a treat served warm with ice cream. Published 8:05 p.m. December 23, 2010 - Comments

     
  • Both the grits and lamb are full-flavored dishes by chef Craig Mattox.

    Poblano grits and Harissa-marinated lamb by chef Craig Mattox of King’s Highway

    Both the grits and lamb are full-flavored dishes by chef Craig Mattox. Published 7:51 p.m. December 23, 2010 - Comments

     
  • The Ace Hotel and the adjoining King’s Highway restaurant are recent additions to the desert getaway scene in Palm Springs, Calif.

    Palm Springs, Calif., dealt an Ace

    The Ace Hotel and the adjoining King’s Highway restaurant are recent additions to the desert getaway scene in Palm Springs, Calif. Published 3:36 p.m. December 23, 2010 - Comments

     
  • This delicious variation of pumpkin pie from Seasons 52 culinary director Cliff Pleau fits the bill for the season.

    Seasons 52 Pumpkin Pie Mini Indulgence

    This delicious variation of pumpkin pie from Seasons 52 culinary director Cliff Pleau fits the bill for the season. Published 7:17 p.m. November 23, 2010 - Comments

     
  • Updated old and new classics make The Essential New York Times Cookbook a must-have. Author Amanda Hesser’s comments, research and cooking notes are invaluable and delightful additions to the huge range of recipes.

    Review: The ‘essential’ NYT cookbook

    Updated old and new classics make The Essential New York Times Cookbook a must-have. Author Amanda Hesser’s comments, research and cooking notes are invaluable and delightful additions to the huge range of recipes. Published 10:22 p.m. November 18, 2010 - Comments

     
  • Chef Cliff Pleau shared this full-flavored recipe. Eggrolls simplify preparation.

    Seasons 52 homemade goat cheese ravioli

    Chef Cliff Pleau shared this full-flavored recipe. Eggrolls simplify preparation. Published 7:56 a.m. November 9, 2010 - Comments

     

  • Eat smart -- 52 weeks a year

    "Eat less but experience more" could be the motto for the newly opened Seasons 52 in Costa Mesa, Calif. Published 7:45 a.m. November 9, 2010 - Comments

     
AUTHOR
Linda Mensinga

Linda Mensinga

Linda Mensinga was editor of Culinary Trends for 15 years, now a contributing writer. Researching restaurants and hotels, she interviews the best and brightest chefs, not necessarily the most famous, to learn their secrets and recipes. Their talent and dedication ...

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Linda Mensinga was editor of Culinary Trends for 15 years, now a contributing writer. Researching restaurants and hotels, she interviews the best and brightest chefs, not necessarily the most famous, to learn their secrets and recipes. Their talent and dedication never cease to inspire her. 

Mrs. Mensinga is happily food obsessed and fortunate enough to be married to a chef. 

Contact Linda Mensinga

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