Chef Joseph Williams scrutinized a bowl of ground beef, sprinkling it with dried parsley, chopped white onions and peppers, a secret red seasoning that turned the mixture light pink. He pressed and juggled the patty between both palms, spinning it like a thick round of pizza dough with a snap of his left wrist. Then he indented it with his thumb and placed it on a smoking grill.
Flames sprang up around the Cajun burger, and it broke a glistening sweat.
As she unwrapped another block of butter bigger than her hand, Robin Shaffer declined to divulge how much butter she puts into the ginger spice cookies that have already become a sensation at the new Four Flours Baking Company.
Two expertly cut slices of house breaded chicken cutlet were submerged in the deep frier. A handful of bacon sizzled on the frying pan as Mario Minor, a veteran chef at Zoi’s, sliced through a hard roll with practiced ease.