Judi Gallagher

Farewell 2020

from A Kitchen Survivor.         Anticipating this final column of the year, we hope the new year brings healing and relief for so many. Social engagement, intimate dining and community enclaves gone, seemingly at once.  Oh, for that French bakery we went to every Saturday after the Farmers Market. I am all but tasting the …

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In search of great pie… My life’s journey was waiting at home with a mentor and a marble rolling pin.

Like millions of people right now, I am spending sleepless nights worried about my staff as well as the businesses so severely impacted by this pandemic. The restaurant industry— a group that has held a special place in my heart since my first job as an order taker at Bonanza Steak House—has been especially vulnerable.  …

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Are the last of the Great Steakhouses going into the Culinary warehouse for the elder restaurants?

While it is true, I love a high temperature seared steak, I have always been bothered by paying $45-$60.00 for a steak on a plate. Sizzling as the plate may be, the old classic style of “Prime” meats has changed over to some serving choice, just no name change, leading guests to wonder- is it …

Are the last of the Great Steakhouses going into the Culinary warehouse for the elder restaurants? Read More »

Rated One of the Safest Hospitals in the Nation.

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