By Scott Mechura EBS FOOD COLUMNIST Once we get an idea or tradition handed down to us, be it by family or from the media, it...
By Scott Mechura EBS FOOD COLUMNIST Listening to a couple food enthusiasts talking about what cuts of beef make the best hamburger, there were four cuts...
By Scott Mechura EBS FOOD COLUMNIST Some institutions, like baseball for example, have unwritten rules. But unlike baseball, kitchen rules typically make sense. And I generally...
By Scott Mechura EBS Food Columnist The moment you walk into any restaurant or bar, you immediately begin to formulate an opinion of your surroundings. In...
By Scott Mechura EBS FOOD COLUMNIST Rarely do I immediately address the title of these pieces until sometimes as far as halfway through. But not today....
By Scott MechuraEBS Food Columnist Not too long ago, I was listening to a podcast by Mike Rowe. His interview really got my attention. He spoke...
By Scott Mechura EBS Food Columnist I once wrote about what is in the average chef’s refrigerator. If you recall, it usually isn’t much. Yes, its...
By Scott Mechura EBS Food Columnist One night, after a conversation with a chef friend, I started thinking about the origins of the food truck. So,...
By Scott Mechura EBS Food Columnist In my Dec. 7 column, I shared a wonderful experience I had spending two days on the McCaffertey ranch with...
By Scott Mechura EBS Food Columnist We have a saying at Buck’s T-4 that relationships matter. And because we are the stewards of these relationships, we...
