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1 1/4 pounds plum tomatoes, cored and chopped.

at Per Se, and now she's doing her own thing at.back in her hometown of Nashville.

Keller liked his caviar spooned over oysters, but Sullivan prefers her roe mixed up with sour cream and spring onions.That's how she serves it here, like a rococo French onion dip.Oysters show up elsewhere: raw by the pristine piece, roasted with green curry, or stewed with cream and sunchoke in a decadent pan roast.

Gulf seafood dominates the menu, but it's Sullivan's supercharged pantry that makes it all so memorable: that butter, yes, but also the cured lemons and preserved tomato that light up tender rings of squid and fried polenta; and the olives smoked in the belly of a wood-burning hearth and scattered around chunky links of lamb sausage.At Henrietta Red, Sullivan shows her hand as a chef with a feeling for flavors that are big, uncompromising, and entirely her own.. 09. of 10.

Diana Dávila—Mi Tocaya Antojería, Chicago.

"At Mi Tocaya I really wanted to embody what it means to be a Mexican woman and a Mexican mother, cooking for people that I love with sheer feeling and understanding for ingredients.".In my previous life as a professional cook, I learned to rely on my.

Chinese cleaver.skills for most of my kitchen prep, and I have a nice.

Japanese chef’s knife.and scores of utility knives for the rest of the tasks I come up against.