Chef’s Table By
Michael Formichella
Chef Michael Formichella is president and co-owner of Chella Foods.
May 17, 2013 | BBQ…just getting hotter (Two part series)
May 10, 2013 | Seas of smoky goodness
May 03, 2013 | A single, united voice
April 26, 2013 | Protein and suds
April 19, 2013 | What is the next generation rub?
April 12, 2013 | Opposite ends of the spectrum
March 29, 2013 | Holiday Traditions (UPDATED)
March 15, 2013 | Pork: A sign of the times
March 08, 2013 | Burger Quest, part 2
February 22, 2013 | Amazing food memories
February 15, 2013 | Wet aging vs. dry aging
February 08, 2013 | Local Sourcing (UPDATED)
February 01, 2013 | No wings… say it isn’t so?
January 25, 2013 | Relatable issues
January 18, 2013 | The Forbidden Protein
January 11, 2013 | Do you sacrifice quality for ease of use?
January 04, 2013 | Reflections of 2012 & looking ahead to 2013
December 28, 2012 | Whom do you trust?
December 14, 2012 | Christmas dinner challenge
December 07, 2012 | Insights on public information
November 30, 2012 | Holiday choices
November 23, 2012 | With a little extra effort
November 16, 2012 | Talking turkey
November 09, 2012 | The road ahead of Sandy: Part two
November 02, 2012 | The road ahead of Sandy: Part one
October 26, 2012 | The five second rule
October 18, 2012 | Who's to blame? Answers — got any?
October 05, 2012 | Farm-to-fork celebration (part two of Hog Heaven)
September 28, 2012 | Farm to fork: A weekend in hog heaven (part I)
September 14, 2012 | New marketing perceptions
September 07, 2012 | Seeking truthful insights
August 31, 2012 | Health and wellness
August 24, 2012 | Budget-friendly protein
August 17, 2012 | Keeping an open mind — part two of two
August 03, 2012 | Keeping an open mind — part one of two
July 27, 2012 | What does the drought mean for you?
July 20, 2012 | Nasty little bacteria
July 13, 2012 | Growth hormones and their use
July 06, 2012 | Wood vs. charcoal
June 29, 2012 | Knowing your food
June 22, 2012 | The science behind the art
June 08, 2012 | Beyond just crispy bacon
June 01, 2012 | Not your average hospital food
May 25, 2012 | Three foods that define your culinary personality
May 18, 2012 | Twisted chicken
May 11, 2012 | New spring bounty
May 04, 2012 | New packaging technology
April 20, 2012 | LFTB continued
April 06, 2012 | Jamie Oliver and his misguided views of 'pink slime'
March 30, 2012 | Hope in San Antonio
March 23, 2012 | To bean or not to bean?
March 16, 2012 | They know our choices before we do
March 09, 2012 | A new awareness
March 02, 2012 | Portion control
February 24, 2012 | Prevention is always better than the cure
February 17, 2012 | Farm to fork
February 03, 2012 | On the lamb
January 20, 2012 | Arc de McDonald's: the French love fast food
January 13, 2012 | Good luck food
January 06, 2012 | What's the attraction?
December 30, 2011 | Market shifts
December 23, 2011 | A holiday wish
December 16, 2011 | Crystal ball for 2012
December 09, 2011 | Thoughts for 2012
December 02, 2011 | Fur-ocious figures: No recession in pet land
November 25, 2011 | What to do with leftovers
November 18, 2011 | Be thankful, be kind
November 11, 2011 | Man's best friend
November 04, 2011 | Tongue and maybe even cheek
October 28, 2011 | Bait and switch
October 21, 2011 | What's next?
October 14, 2011 | Some like it hot
October 07, 2011 | What we watch
September 30, 2011 | What does it take to make quality food?
September 23, 2011 | Better standardization of child nutrition
September 16, 2011 | Remembering September 11
September 09, 2011 | What makes a great steak
September 02, 2011 | Wet or dry?
August 26, 2011 | Pro- or con-cloning?
August 19, 2011 | A day to forget
August 12, 2011 | Animal welfare and product quality
August 05, 2011 | Waste not, want not
July 15, 2011 | To add-in or not?
July 08, 2011 | Global awareness
June 17, 2011 | What's important to you?
June 10, 2011 | To grill or not to grill
May 13, 2011 | What is American cuisine?
May 06, 2011 | Emotional connection
April 29, 2011 | You get what you don't pay for
April 22, 2011 | Thoughts Spring to mind
April 15, 2011 | The new 'new'
April 08, 2011 | How much are we programmed?
March 25, 2011 | Why do we care?
March 18, 2011 | Simple and comforting
February 25, 2011 | Cured meats and culture
February 11, 2011 | Super Bowl aftermath
February 04, 2011 | Waste in America
January 28, 2011 | All-American bacon mania weekend
January 21, 2011 | Brand vs Brand X
January 14, 2011 | Bigger and badder
January 07, 2011 | What's in store for 2011?
December 31, 2010 | Guessing game
December 24, 2010 | Change the manufacturers' landscape
December 17, 2010 | An old-fashioned holiday
December 10, 2010 | His spirit lives on
December 03, 2010 | Frugality: the new norm?
November 26, 2010 | Beyond the soup bowl
November 19, 2010 | Talking turkey
November 12, 2010 | To brine or not to brine?
November 05, 2010 | Where the wild things are
October 22, 2010 | A slice of heaven
October 15, 2010 | Trend shifts
October 08, 2010 | Cashing in on ‘cocooning’ effects
October 01, 2010 | Coastal observations
September 24, 2010 | The future of food production
September 17, 2010 | Got my goat
September 10, 2010 | A broad (fat) view of the United States
September 03, 2010 | What a waste
August 27, 2010 | Taking a concession stand
