Mar 2, 2022 | Techer Recipes, The Food Lab
Bringing Germany Home Tyson Mao (BS ’06), co-owner of Wursthall, a german restaurant and bierhaus in San Mateo, California, serves up a recipe—courtesy of Wursthall’s chef Kenji López-Alt—for a modern take on a traditional comfort food. by Liz Rauer Tyson Mao (BS...
Mar 2, 2022 | Techer Recipes, The Food Lab
Devil's Hoard Chocolate Soufflé Andrew Casteel (BS ’00), founder of Laughing Monk Brewing in San Francisco, California, shares a recipe for chocolate soufflé made from Laughing Monk Devil’s Hoard Imperial Belgian stout. by Liz Rauer Andrew Casteel (BS ’00),...
Mar 2, 2022 | Techer Recipes, The Food Lab
Delicious. Now, what to drink? by Liz Rauer Illustrated by Valerie Chiang Diego Benitez (PhD ’05), founder of Progress Brewing in South El Monte, California, knows a good meal is never complete without a complementary beverage. “I try to figure out the intricate and...
Mar 2, 2022 | Techer Recipes, The Food Lab
Berries Athenaeum This recipe comes courtesy of the Atheneum’s Executive Chef, Kevin Isacsson. by Liz Rauer Serves 4 This recipe comes courtesy of the Atheneum’s Executive Chef, Kevin Isacsson. Ingredients 1 ½ pints Vanilla Bean Ice cream 1 ½ cups mixed assorted fresh...
