SF Restaurants, Food & Drink Napa-Based Celebrity Chef Michael Chiarello Dies at Age 61 Michael Chiarello, a celebrity of food TV and a long-established Bay Area chef and restaurateur, died Friday at the age of 61.
SF Restaurants, Food & Drink Local Chef Michael Chiarello's DUI Arrest Came One Day After Settlement In Harassment Suit The story about local celebrity chef Michael Chiarello (Coqueta, Bottega) getting arrested early Wednesday morning for driving under the influence and possession of a controlled substance has taken on an interesting new twist,
SF Restaurants, Food & Drink Celebrity Chef Michael Chiarello Arrested In Napa For DUI, Possession 2016 is turning out to be a doozy for Food Network star and longtime Napa chef Michael Chiarello. As Eater first reported, Chiarello got picked up early Wednesday morning for a DUI in
SF Restaurants, Food & Drink Celebrity Chef Michael Chiarello Accused Of Sexually Harassing Female And Gay Employees In SF Celebrity chef Michael Chiarello, best known nationally for his Food Network show Easy Entertaining with Michael Chiarello and known in the Bay Area for his Napa restaurant Bottega and his three-year-old San Francisco
SF Restaurants, Food & Drink Michael Chiarello Named 'Esquire' Chef Of The Year; Coqueta Gets Best New Restaurant Honor Esquire food critic John Mariani has unveiled his picks for 2013's best new restaurants in the nation, and on his list is Napa-based TV chef Michael Chiarello's first effort here in the city,
misc SFist Gift Guide Giveaway -- NapaStyle We already expounded the rustic virtues of Michael Chiarello's NapaStyle: a place that helps you get that Napa Valley look, feel, and taste. (Speaking of Chiarello, what happened to his show on KQED?
Arts & Entertainment Shopping, Napa-Style And then, one morning, we were on said street, a smidge early, waiting for Cody's Books to open, and Napa Style's doors were already flung wide. So we wandered in. Casually. And we
SF Restaurants, Food & Drink It's the Ides of March. Whatcha Gonna Eat? But it doesn't have to be this way. Michael Chiarello, whom we sort of adore, gets it right with this recipe from NapaStyle: the hearts of romaine are left as whole leaves, adorned