Chef Tony Rosenfeld knows good meat when he tastes it. Rosenfeld got his start at the venerable L’Espalier, but decided to mix it up as soon as possible. He couldn’t have gotten further from filet mignon– Rosenfeld is the big papa behind Boston’s b.good empire, where fast food is good food (and somewhat healthy). Now he can add cookbook author to his resume: his new tome Sear, Sauce, and Serve: Mastering High-Heat, High-Flavor Cooking was published in April. Radio Boston’s Adam Ragusea spent a day with Rosenfeld and came back with some serious culinary knowledge.
Listen here for some great background on B.good and score a recipe from Rosenfeld’s new cooking companion: Sear, Sauce, and Serve: Mastering High-Heat, High-Flavor Cooking.