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VISALIA, Calif. — Many people believe the Caesar salad was named after Julius Caesar — it’s not. The Caesar salad was invented by an Italian-American man named Caesar Cardini in[...]

Contributed by David Vartanian, the Vintage Press Restaurant in Visalia, California, named one of America’s Best Chefs* Crab Cakes: Ingredients: 1 pound crabmeat, picked over to remove any shell and[...]

Sitting halfway between Chicago and Milwaukee, Racine may not be a place that many of us have spent much time pondering, but to poet David Kherdian, it means everything. Kherdian[...]

By David Belchermay LONDON (New York Times) — If the jeweler Ara Vartanian had asked the gods for a muse, he could not have gotten a better one than Kate Moss. That[...]

FRESNO — “Pork is a versatile cut of meat and easy to prepare, says Fresno’s award-winning chef Jon Koobation, a retired restaurateur and author. Jon grew up in the farming[...]

VISALIA, Calif. — Every year, Chef/Owner David Vartanian and his staff prepare an extraordinary Thanksgiving Dinner at the Vintage Press Restaurant in Visalia. The Vintage Press (https://thevintagepress.com/) is one of[...]

By Chef David Vartanian Crust: 1 egg 1/4 cup sugar 1 teaspoon vanilla 2 2/3 cups all-purpose flour 1/8 teaspoon salt 8 oz. unsalted butter, cut into small pieces  [...]

Guest Recipe By David Vartanian   Ingredients: 3/4 cup pecan halves, more to taste 1 egg white, beaten 1/4 cup brown sugar 1 shallot, diced 1/2 cup balsamic vinegar 3/4[...]

    Contributed by Chef David Vartanian* at the renowned Vintage Press Restaurant in Visalia, CA, this festive recipe uses tender roasted chicken, Jarlsberg cheese and pistachios to create a[...]

By David Vartanian, chef, The Vintage Press Restaurant in Visalia, California, named one of America’s Best Chefs.*   Batter: 3/4 cup all-purpose flour 3 tablespoons sugar 1/4 teaspoon salt 2[...]