Mike Lata

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Category: Dish Dining Guide - Winter 20122 Features1

Year: 20122 20081

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Recent Stories

  • Charleston's greatest ingredient is the bounty of its waterways

    Fish is Good
      I have always been an ingredient-driven chef. My formula is simple: find the best ingredient, apply my thousands of hours of practiced craft, and deliver it to the customer in the best version of itself. What I have learned from "ingredient" cooking is that the success of the dish solely relies on the quality of the ingredient; for example, perfect arugula, in the right hands, can produce a perfect arugula salad. Anything of lesser quality will produce an undesirable result and seem foolish or careless. So for my style of cooking, to have a successful career you must find the best product.
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  • Ken Vedrinski's take on simple crudo is not so simple

    Italian Sashimi
      Over the past few years, a lot of chefs have started serving raw fish preparations called crudo, often referred to as Italian sashimi. Crudo is simply the Italian word for raw. Beyond that qualification, the rules are few. It is most commonly seen as fish or shellfish, while cruda — with an a — is the masculine word for meat (lamb, beef) prepared in a similar fashion.
  • FIG Chef Mike Lata spends his days in search of the freshest fare

    The Locavore's Dilemma
      When Weston opens the door to FIG at 8 a.m., the produce truck is already waiting. He is followed by Anne and Ashley, who begin to brew coffee and turn on the ovens. They pull in the mats, ready their work stations, fold hand towels, and don their aprons. They study the prep lists and look over the kitchen journal entry from the night before.
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