Journal of a Chef

This is a journal of my experiences as a chef and owner of two crazed locavorian restaurants as well as my humble opinions and radical food and the way we live and eat, and most importantly as a passionate advocate for good real food. You can follow me on twitter @BLGchefdaniel.

Monday, May 23, 2011

On the News

WGGB 40 did a piece on us tonight...http://www.wggb.com/global/video/flash/popupplayer.asp?ClipID1=5880803&h1=Out%20and%20About%3A%20Mon%2C%20May%2024th%20-%20Bestro%20Les%20Gras%20in%20Northampton-&vt1=v&at1=News&d1=151000&LaunchPageAdTag=News%20-%20Special%20Coverage&activePane=info&rnd=57982571

It's unfortunate that the food had to sit so long and the bright lights washed it out, but it's nice to be recognized every once in a while...
Posted by Chef Daniel Martinez at 9:14 PM
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Blog Archive

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    • ►  June (2)
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  • ▼  2011 (219)
    • ►  October (21)
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      • Local Cheese
      • Lazy Days and BBQ
      • Sunday Recap
      • Summer Beer
      • One Good Knife
      • Fomage de Tete
      • Interns
      • Strawberries
      • On the News
      • Sunday Recap
      • Last Meal
      • Plat du Jour
      • An Evening Away
      • Menu Vertigo
      • Farmer's Market
      • Slow and Low Pork
      • Sunday Recap
      • Graduation Day
      • It Happens...
      • Farmer's Markets
      • King Salmon
      • Biking begins
      • Mother's Day
      • Burning Brulees
      • Happy with May
      • One of My Favorites
      • Where have they gone?
      • A Tuesday
      • Spinning
      • Halibut Collar
    • ►  April (30)
    • ►  March (21)

About me...

Chef Daniel Martinez
I am the Chef and co-owner of both Bistro Les Gras & Grub in Northampton, Massachusetts. I have worked and studied around the country and worked in everything from Michelin three-star restaurants to quaint wine bars and everything in between. At my homes away from home, Bistro Les Gras & Grub Sandwich Shop, we offer a failry modern cuisine based around the ingredients sourced from the Pioneer Valley in Western, MA. We are extremely devoted to the local food movement, especially to the fabulous small farms and producers we use. We are not afraid to try new things and or to do our best to refresh old ones. Like most other cooks, I am enthralled in beautiful ingredients and technical cooking. I am student of the craft and always hope to be. As with most in my profession, I am very passionate and very opinionated...
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