D.C. chef jazzes up local favorite

02/28/2008 | MSNBC

Chef and CIA graduate Todd Gray gets much of his cooking inspiration from mid-Atlantic fare, especially seafood from the Chesapeake Bay. This owner and cook for Washington, D.C.'s Equinox restaurant recently shared with MSNBC his recipe for Jumbo lump crab cakes with young arugula and roasted sweet peppers.

View Full Article in:


Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Executive Chef
Whole Foods
Bellevue, WA
Sous Chef
Salt Lake City, UT
Executive Chef
The Lodge & Spa at Callaway Gardens Job
Pine Mountain, GA