Celebrity chefs celebrate the West

Most people know chef, restaurateur, and author Rick Bayless from his highly rated show Mexico—One Plate at a Time, now in its seventh season on PBS. Perhaps you’ve read one of his cookbooks: Mexican Everyday was nominated for a James Beard Award in 2006 and Fiesta at Rick’s, his seventh, is currently on the New York Times Best Seller list. But Bayless’ reputation as a world-class chef goes way back. He founded his side-by-side Chicago restaurants—the casual Frontera Grill and the 4-star Topolobampo—in 1987. Frontera Grill won the coveted James Beard Award for ‘Outstanding Restaurant’ in 2007 and inspired a line of award-winning salsas, grilling sauces, and organic chips that is available nationwide.

Taste some of Rick’s favorite dishes: Mexican dishes from Rick Bayless 

Before opening Jardinière in San Francisco 13 years ago, chef Traci Des Jardins worked in some of the finest kitchens in Los Angeles, France, and New York City. She was raised on a farm in California’s San Joaquin Valley and developed a deep love for the earth and its bounty at an early age.

Make Traci’s tasty dish: Warm Bread and Baby Artichoke Salad with Marinated Crescenza

Jamie Purviance graduated from Stanford University and the Culinary Institute of America before launching his career as a food writer for major publications such as Sunset, Bon Appétit, Better Homes & Gardens, Fine Cooking, Town & Country, and the Los Angeles Times. He cooks almost every day on one of his six grills.

Test your grill skills with one of Jamie’s dishes: Asparagus, Tomato, and Feta Frittata

Candace Nelson is the founder and pastry chef of Sprinkles Cupcakes, the world’s first cupcake bakery. Made from the best ingredients and baked fresh throughout the day, her cupcakes inspire long lines of devoted fans and earn accolades from the likes of Oprah Winfrey, Blake Lively, Katie Holmes, Ryan Seacrest, and Barbra Streisand.

Make Candace’s Sprinkle’s Cupcakes: Strawberry Cupcakes

A native of Virginia Beach, Virginia, Scott perfected her talent of pairing different flavors in the graduate studies program at the Culinary Institute of America in Hyde Park. She gained hands-on experience at both the award-winning Clark Cookhouse and the White Horse Tavern in Newport, Rhode Island, and at the Monterey Plaza Hotel’s Delfino’s On The Bay.

Make Deborah’s Celebration Weekend dish: Skirts on Fire

Phan’s vision of a traditional Vietnamese restaurant with a tightly edited menu relying on time-honored techniques and the freshest ingredients was perfectly timed and executed. When The Slanted Door opened in 1995, San Franciscans flocked to it. “My staff thought I was crazy,” Phan says. “I refused to cut any corners, use any bottled sauces, or the typical Vietnamese crutch, MSG.”

Taste Charles’s Vietnamese-inspired dish: Caramelized Shrimp with Lemongrass

Raised in both Los Angeles and on the Caribbean coast of Costa Rica, chef Govind Armstrong is as unique a personality as he is a culinary talent. He believes in market-driven cuisine that focuses on fresh seasonal ingredients from the finest local producers.

Cook like Govind Armstrong: Wild Salmon with Curried Cauliflower, Butter Lettuce and Grapefruit

Using seasonal, local, organic produce coupled with nuts and seeds, raw food advocate Ani Phyo creates delicious recipes that lower cholesterol, aid in weight loss, and boost the immune system—all while promoting a healthy planet.

Try Ani’s delicious dish: Wasabi Mayo, Umeboshi Plum, and Shiso Leaf Nori Roll with Cashew Nut “Rice”

In his current role as Executive Chef for Safeway, Anderson educates consumers about the company’s Ingredients for Life campaign, as well as how best to use its Private Label items. He is always eager to share his extensive culinary knowledge in order to help consumers create better home-cooked meals.

Make Jeff’s tasty dish: Savory Apricot, Goat Cheese and Prosciutto Pizza

As senior corporate chef of Heinz North America, Alan McDonald works with the nation’s top restaurants and food service companies to develop new and interesting concepts based on emerging food trends. He was named 1997 Young Maverick Chef by Restaurant and Institutions magazine, and is currently a Research Chefs Association’s board member-at-large.

 

For more than 20 years, Elaine Johnson has worked as a staff and freelance food writer, editor, and consultant. She returned to Sunset in 2008, where recent writing and recipe development work has included pieces on wild salmon, new-wave fish tacos, spice blends, rethinking your greens, and maximum grilling. She edits monthly columns including Fast & Fresh, Healthy Living, In Season, and Dinner with Friends, and contributes to Sunset’s One-block Diet blog. Elaine was also part of the team for two new cookbooks, The One-Block Feast and The Sunset Cookbook.

Make one of Elaine’s delicious dishes: Recipes from Elaine Johnson