Enlarge Image +
Credit: @ Johnny Zone
A California native, Johnny Ray Zone began his culinary career as an apprentice, working as a garde manger at Figaro Bistrot in Los Feliz. Following, he helped debut Hans Rockenwagner's 3 Square Cafe + Bakery in Venice, then became part of the opening team at Gordon Ramsay at The London. During his tenure there, Zone cooked under Haru Kishi (currently at Chaya Brasserie) and Andy Cook, while the restaurant received one Michelin star. Simultaneously, he also worked at Nobu West Hollywood, where he sharpened his skills in fish butchery. In 2009, Zone joined Thomas Keller's team at Bouchon Beverly Hills, where he was able to learn the intricacies of bistro cooking. Armed with this knowledge, Zone took over the kitchens at La Poubelle, and has already achieved some success; his coq au vin was even featured on Food Network's The Best Thing I Ever Ate (as chosen by Curtis Stone).
No articles posted by this user.
This classic French recipe is executed simply and easily here. Don't worry if you can't find veal stock — go ahead and use chicken stock instead. However, veal stock does add a complexity and body to the flavor of the sauce that can have...
This recipe is all about good-quality ingredients and showing them off. Find some nice, juicy, ripe tomatoes at the farmers market and show them some love. This simple salad is a testament to the bounty of summer produce. See all cucumber recipes.
There's nothing quite like a silky smooth, rich pot au crème for dessert to finish off a perfect meal. This version has a delightful citrus tang that contrasts with the richness of the custard. Feel free to experiment with whatever type of...