This is part two of Lori Midson’s interview with Sean Yontz, executive chef of Mezcal, Tambien and Sketch. You can read part one here. Culinary inspirations: Ferran Adrià, the chef at El Bulli, ...

If you've dreamed of going to the iconic Food & Wine Classic in Aspen — the nation's premiere culinary festival, you can do the next best thing: explore recipes demonstrated by chefs during the ...

This is part one of a two-part interview. Read part two here. “Hey, get up, I have something to show you,” instructs Sean Yontz as he strides into Sketch, one of the five venues he oversees with ...