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Waverley Aufmuth

Rogelio Garcia, Bon Appétit’s executive chef at The Commissary in San Francisco’s Presidio, was invited to cook a collaborative Día de los Muertos dinner with chefs from all over the country at the James Beard House — it was his second time to cook at the famed house!

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When news of fires ravaging Northern California broke out, Bay Area Bon Appétit teams sprang into action to do what they do best: cook nourishing, fresh food for those who needed it most.

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More than a dozen of General Manager Tessa Vitale’s one-of-a-kind ceramic pieces grace The Commissary’s tables.

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Executive Chef Rogelio Garcia of The Commissary restaurant in the Presidio of San Francisco is no stranger to cooking with caviar.

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Chefs Mary Sue Milliken and Susan Feniger clowning around in the Border Grill class

Bon Appétit at The Huntington launched a new culinary event series, giving guests access to a cooking class with celebrated chefs Susan Feniger and Mary Sue Milliken and a foodie film discussion for “James Beard: America’s First Foodie”

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Executive Chef Julie Picco may have just joined the team at the Restaurant at the Getty Center in Los Angeles this spring, but she is no stranger to farm-to-table cooking

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