Keyon Fareghi

We finished our conversation with Lakhana In of Sekong By Night yesterday by looking over the menu and talking about different entrees. The Lok Lak Beef is the only one that bears the chef's name so far. In got just as excited as we did, when she got up to go...

It's all about love for one new local chef. Lakhana In of Sekong By Night -- a self-taught home cook turned executive chef -- has a lot of love for simple, good Asian flavors and for her son, Yutheana In, who has embarked on this venture with her. The restaurant/coffee bar has been...

Yesterday we concluded our discussion with Chef Jared Porter of The Parlor and today he will show us how to make one of the new editions to his spring menu.We already know what you might be thinking about the complexities involved with cooking octopus at home. Contrary to what most...

Yesterday we began our conversation with Chef Jared Porter of The Parlor and today the conversation continues beginning with what pushes this chef's buttons. An allergy to olive oil...Come on, really? What pushes my buttons? Special instructions, allergies. It sounds crass. You don't know if it's BS or not. Just...

Whether he's gardening, working on his bike or in the kitchen, Chef Jared Porter of The Parlor takes a Zen like approach to everything he gets his hands on, including the pizzas, salads, sandwiches and other items on his salon-turned-restaurant's menu. This guy is deep -- and boy can he...