TASTE
11/14/2012 02:35 pm ET | Updated Dec 12, 2012

HuffPost Tastemakers: Introducing Our New Team Of Food Industry Influencers

If you love cooking the way we do, you've probably always wanted to take an unfiltered look into the minds of the food industry's biggest influencers. Before their recipes make it into cookbooks or restaurant kitchens, there's a fascinating thought process behind every delicious creation. At HuffPost Taste, we're making it easier for you to tap into these great minds.

We're excited to launch HuffPost Tastemakers, a resource that engages a wide-ranging cast of influential food industry professionals, including chefs, personalities, mixologists, restaurateurs, artisan food makers, writers and more. Our Tastemakers Live Blog gives readers instant access to the Tastemakers' recipes, tips, photos, videos, recommendations and most mouth-watering musings.

Want to see who we've got on the menu? Here's a look at some of our inaugural Tastemakers:

Alain Allegretti: An accomplished practitioner of Southern French cuisine, Allegretti began as Co-Executive Chef at Le Cirque and has since owned Allegretti (Provençale cuisine) and now Bistro La Promenade in New York.

Art Smith: Well known for being Oprah Winfrey's long time personal chef, Smith is an award-winning cookbook author and the co-owner of TABLE fifty-two in Chicago, as well as Art and Soul restaurant in Washington DC.

Christina Tosi: The chef and owner of the ever-popular Momofuku Milk Bar, called "one of the most exciting bakeries in the country" by Bon Appetit magazine.

Craig Deihl: The two-time James Beard-nominated chef leads the team at Cypress (Charleston, SC) using Lowcountry ingredients to reinvent classics as well as prepare dynamic and innovative dishes showcasing his signature style. 

Francois Payard: A James Beard Award-winning French pastry chef and cookbook author, Payard runs Payard Pâtisserie and Bistro, and has previously worked in the kitchens of Le Bernadin and Restaurant Daniel.

Garrett Oliver: The brewmaster of The Brooklyn Brewery, editor-in-chief of The Oxford Companion to Beer, author of The Brewmaster’s Table, and one of the foremost authorities in the world on the subject of beer.

Linton Hopkins: James Beard Award-winning chef who runs Restaurant Eugene in Atlanta, GA, and is passionate for all things flavorful and Southern.

Joe Campanale: The beverage director and co-owner of dell’anima, L’artusi and Anfora, this young restaurateur is also a sommelier.

Joe Clarke and Darlene Mann-Clarke: A husband-wife team who run American Grocery Restaurant in Greenville, SC. Joe runs the kitchen with an approach to food based on fresh ingredients from a network of local farmers, and Darlene runs the restaurant's wine program.

Richard Blais: The winner of Bravo’s "Top Chef All-Stars," Blais is a successful chef, restaurateur, cookbook author and television persona

Steven Rinella: An avid outdoorsman, writer, and television host, Rinella is an author and the host of MeatEater, on Sportsman Channel.

Yotam Ottolenghi: Ottolenghi is a chef and cookery writer. He co-owns Ottolenghi and NOPI in London, is a presenter on Channel 4 and author of bestselling books, Plenty and Jerusalem.

Keep an eye out for the Twitter hashtag #tastemakers for the latest tidbits from our Tastemakers, and be sure to follow us at @HuffPostTaste! Check out the Tastemakers Live Blog below!

12/12/2012 2:42 PM EST

Local Veal

When you source locally, meat looks this beautiful. From the kitchen of Craig Deihl at Cypress in Charleston, SC.

@ cdeihl :

Pineywoods veal. Southern Heritage meat from LJ Woods Farm http://t.co/5PX41m2W

veal

12/12/2012 2:22 PM EST

Brie For 80

This would probably feed our HuffPost Taste team of 4. Maybe. From the kitchen of Alain Allegretti:

12/12/2012 1:42 PM EST

Dream Deviled Eggs: They're Fried

Introducing our newest Tastemakers!

Joe Clarke and Darlene Mann-Clarke: A husband-wife team who run American Grocery Restaurant in Greenville, SC. Joe runs the kitchen with an approach to food based on fresh ingredients from a network of local farmers, and Darlene runs the restaurant's wine program.

And they're starting with a bang -- with FRIED deviled eggs, which is basically HuffPost Taste's dream hors d'oeuvre. Read below to see how they make them:

12/11/2012 5:10 PM EST

Butternut Squash Ready For The Oven

From the kitchen of Bistro La Promenade:

@ AlainAllegretti :

Butternut squash on the line butter and salt at the ready #tastemakers http://t.co/BlguxvIf

butternut squash

12/11/2012 1:22 PM EST

The Crown Jewel In The Salad

The finishing touch of a gorgeous salad at Alain Allegretti's Bistro La Promenade:

@ AlainAllegretti :

For our duck prosciutto, kale and red cabbage salad. One of my favorite ingredients http://t.co/Ecrxz4Zg

pomegranate

12/11/2012 1:16 PM EST

Ottolenghi's Cold-Weather Fix

From Yotam Ottolenghi's London kitchen:

@ ottolenghi :

Camden: it's bone-freezin cold so we made turkey balls in apples, prunes, potato, courgette. #tastemakers http://t.co/qlaLgy6T

turkey balls

12/11/2012 12:31 PM EST

Charleston-Style Holiday Hams and Dry-Aged Rib

Introducing our newest Tastemaker, Craig Deihl! The two-time James Beard-nominated chef leads the team at Cypress (Charleston, SC) using Lowcountry ingredients to reinvent classics as well as prepare dynamic and innovative dishes showcasing his signature style.

Check out what he's got cooking right now:

"Holiday ham"

holiday hams

"50 day dry aged rib. Salami mold grafts to it. Amazing flavor."

dry aged rib

12/10/2012 3:42 PM EST

The Perfect Place For Your Parmigiano Rind

From the kitchen of Joe Campanale's Dell'Anima, a brilliant use for your Parmigiano rinds. Next time you're braising some short ribs, try wedging a few rinds in between.

@ joecampanale :

Chef Andrew getting ready to braise short ribs with parmigiano rinds @dellanimaNYC #tastemakers http://t.co/NijOQRpq

ribs

12/10/2012 3:37 PM EST

Cold Storage Perfection

A shot of the cold storage at Bistro La Promenade today. Don't you wish your refrigerator looked so good? (And so big?)

12/10/2012 3:34 PM EST

Gingerbread Pigs

Who needs men when you can have pigs? From the kitchen of Yotam Ottolenghi, we present a great use for your creatively shaped cookie cutters:

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