How Neal Fraser Cooks 675 Pounds of Steak

On this Saturday night, there are also guests pre-gaming for Beefsteak in Vibiana’s courtyard with hors d’oeuvres like bacon served out of Spam bacon cans. Plus, the public restaurant part of Redbird typically feeds 350 to 400 guests on busy Saturday nights like this. And this is after brunch service for 100 to 150 people. more

Talkin’ Top Chef, Episode 13: A Trip to the Final Is on the Line

Welcome to Talking Top Chef, a weekly blog where we review the latest episode from the best reality show on TV. I’m going to fill you in on a little secret: Shortly after the season premiere last month, I discovered Top Chef is extremely popular at Sports Illustrated. From Crossover writers to our very own managing editor, this show is loved by so many over here.  more

The Top Chef Secrets You Only Find Out After Signing An NDA

Here, we are finally told what the challenge is: cooking vegetarian food on a cowboy cauldron. I have never heard of a cowboy cauldron, but it’s easy to figure out what they are: beside each cooking station is a giant cast-iron oven over open flame.

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Cowboy Cauldron on FoodQuest

Food Quest takes audiences on a global culinary adventure with epicurean lifestyle leader Robin Leach and co-host, model Kim Alexis. Join them as they meet the world’s finest chef’s, explore their restaurants, and learn the secrets behind producing the world’s most exciting and delicious foods. more

Wall Street Journal

Cowboy Cauldron is honored to have been featured in the Wall Street Journal, in their Outdoor Decorating segment.
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