Richard Basch
The Daily Meal
Washington, DC, United States
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Past articles by Richard:
Dining In Wellington, New Zealand
Wellington, New Zealand is a fairly small city for being national capital, only 412,500 inhabitants, by the most recent census. It is the world's windiest city, with an average wind speed of over 16 miles per hour or 26 km/h, and the world's southernmost capital of a sovereign state. → Read More
A Weekend in Asheville, North Carolina: Where to Stay and What to Eat
Asheville, North Carolina is a blue town in a deeply red state. It’s a college town so there’s that intellectual element which often breeds liberalism. And it’s also home to one of America’s truly great, old-fashioned hotels, the Omni Grove Park Inn. I stayed at the Grove Park Inn when I was a boy and it is a memory of elegance and grace. → Read More
Interview: Chef Cory Bidwell of Cayucos, California’s The Grill at the Cass House
We spoke with chef Cory Bidwell, 30, the executive chef of The Grill at the Cass House in Cayucos, California, on the Central Coast. → Read More
Interview: Chef Peter Polly of Asheville, N.C.’s Posana
Posana means “nourishment” in Sanskrit, and the word comes to life at this restaurant, which is one of Asheville's best. → Read More
Interview: Chef Hector Laguna of Vancouver’s Botanist
Hector Laguna, 36, is a master chef. I was privileged to have some of his creations at his restaurant at Vancouver’s Fairmont’s Pacific Rim, Botanist. His mastery was amply revealed in a dish he prepared for us: ricotta gnudi with fennel, bacon, lobster foam, and Nova Scotia Lobster Tail. It was truly fabulous. → Read More
Interview: Chef Dean Neff of Wilmington, North Carolina’s PinPoint
Dean Neff is the head chef at Wilmington, North Carolina's PinPoint, and after a wonderful meal there we sat down to speak with him. → Read More
Interview: Chef Jameson Chavez of Wilmington, North Carolina’s Manna
I just sampled chef Jameson Chavez’s cooking at Manna, the restaurant where he serves as executive chef in Wilmington, NC. He’s an excellent chef, and I ate too much; the food was simply too delicious to put my fork down. It was an evening of thoughtful conjunctions of flavors, and his attention to detail and amazing skills are totally evident. → Read More
Interview: Chef Jameson Chavez of Wilmington, North Carolina’s Manna
I just sampled chef Jameson Chavez’s cooking at Manna, the restaurant where he serves as executive chef in Wilmington, NC. He’s an excellent chef, and I ate too much; the food was simply too delicious to put my fork down. It was an evening of thoughtful conjunctions of flavors, and his attention to detail and amazing skills are totally evident. → Read More
Interview with Chef Marcus Repp, of Northern Virginia’s Landsdowne Resort
Lansdowne Resort is a luxurious and elegant retreat just outside of Washington, D.C. in Leesburg, Virginia. Overseeing the resort’s six restaurants and in-room dining is executive chef Marcus Repp. I attended a cooking class he taught for some guests at the hotel recently. He was very lively and spoke in a conversational manner, as though he knew everyone there. → Read More
Interview: Chef Michael Ritenour of Shenandoah Valley’s Massanutten Resort
Have you ever tasted tiramisu made with cherries? Neither had I, until I met Michael Ritenour, the award-winning 47 year-old chef at Massanutten Resort in Virginia’s Shenandoah Valley, our chef interviewee for today. If you are able to get to the resort, you will probably have an opportunity to taste it. It’s divine! → Read More
Interview with Chef Justin Cogley of Carmel-by-the-Sea’s Aubergine
I visited Carmel-by-the-Sea and stayed at a wonderful hotel, the Tally Ho, which was just up the street from Aubergine, a very chic, white table cloth restaurant at L’Auberge Carmel, a European-style inn. The food was excellent, and while there I had the opportunity to speak with the chef, Justin Cogley. → Read More
Interview: Chef Cal Stamenov of Carmel Valley, California’s Lucia
Chef Cal Stamenov is an award winning chef at Lucia in Carmel Valley, California, at Bernardus Lodge & Spa. He was trained by Alain Ducasse and Pierre Gagnaire in France and Monaco. He also cooked under Jean-Louis Palladin in Washington, DC. → Read More
Interview with Chef Todd Fisher, of Carmel Valley, California’s Soon-to-Open Folktake Winery Restaurant
I met Todd Fisher at Folktale Winery in Carmel Valley, California. He threw a dinner party for me at his soon-to-be-opened restaurant at Folktale Winery in Carmel-By-The-Sea. It was delightful, with good food, great company, and excellent surroundings. → Read More
Interview with Chef Chris Cesta, of Camillus, New York’s Inn Between
I recently had dinner at the 45 year-old fine dining establishment Inn Between, in Camillus, New York, outside of Syracuse. It was a memorable meal, elegantly prepared and delightful in every way. I met the chef, Chris Cesta, and asked him a few questions. Below are his answers. → Read More
Interview: PBS’ Julie Taboulie
Recently, I traveled to Syracuse, New York and met Julie Taboulie (Julie Ann Sageer), a chef who has her own national PBS TV cooking show. She cooked a delicious Lebanese meal for me and we talked about her background, style of cooking, and “Team Taboulie.” → Read More
Interview: Richard Neat, a British Master Chef Who Started Over in Costa Rica
British-born chef Richard Neat cooked in the UK and France with chefs including Marco Pierre, White, Raymond Blanc, and Joel Robuchon, was hailed as one of the greatest chefs of his generation, and in 1996, at age 29, he earned two Michelin stars as head chef at London’s legendary Pied à Terre. → Read More
Discovering the Cuisine of Costa Rica
Costa Rica's staples may be beans and rice, but the country is experiencing a culinary renaissance that you have to see to believe. → Read More
Interview: Chef Trevor Scott of Ciao Hound at the Postcard Inn in Islamorada, Florida
Trevor Scott is the Executive Chef at Ciao Hound at the Postcard Inn in Islamorada, Florida, and we sat down to chat with him. → Read More
Interview with Florida Keys Chef Bobby Stoky of Marker 88
Islamorada’s Marker 88 is owned and operated by Upper Keys chef Bobby Stoky, who also owns four other Upper Keys restaurants. Marker 88 has been open since 1967 offering beachside dining and some of the Keys’ freshest seafood. → Read More
Interview with Chef Kathleen Sefcik of Key West’s Mangoes
Katherine Sefcik is the chef de cuisine at Mangoes, an elegant restaurant in Key West. She was trained at the New England Culinary Institute and she is a fabulous cook. → Read More