SALTY Magazine, Newport Beach, CA (2026)

05/01/2026

Salty Vol 27.

Coming soon.

03/04/2026

Salty Magazine and Chef Brian Limoges of two Michelin-starred Enclos restaurant in Sonoma, California will welcome guest Chef François-Emmanuel Nicol of two Michelin-starred La Tanière³ in Québec for a special one-night dinner event on Wednesday, April 1st at Enclos, Sonoma. While both chefs and their kitchens are spatially distant, they offer parallel versions of contemporary fine dining with meticulous attention to detail and immense respect for their terroir and their respective culinary cultures. The dialogue between the chefs will be an exploration of the culinary bounty of California’s wine country and haute French-Canadian cuisine. The multi-course tasting menu, priced at $450 (exclusive of tax and service), will also offer optional beverage pairings. Reservations available on Tock and at the link in our bio.

02/27/2026

Salty Magazine and Chef Felipe Riccio of one Michelin-starred MARCH in Houston, Texas will welcome guest chefs Oliver Piras and Alessandra Del Favero of one Michelin-starred Il Carpaccio at Le Royal Monceau - Raffles Paris, France for a special one-night dinner event on Friday, March 27th at MARCH. The three friends will reunite after many years since Felipe staged at the chef couple’s one Michelin-starred AGA restaurant in the Dolomites, Italy. The evening will be a celebration of their culinary journey over the years. The tasting menu, priced at $295 (exclusive of tax and service), will also offer an optional beverage pairing. Reservations are available on OpenTable.

01/01/2026

Salty Vol 26.

Coming Soon.

11/23/2025

Salty Vol 25: "Soul of a Sindhu" ✍️ by Chef Vicky Ratnani
Chef Vicky Ratnani is one of India's best-known chefs. After graduating from the prestigious Dadar Catering College in Mumbai, he embarked on a journey on ocean liners and cruise ships, travelling around foreign shores for 14 long years, gaining a royal Chef appointment aboard the Queen Elizabeth 2, before eventually finding firm footing in India. Among his numerous awards and feathers in his cap, the one that stands out as the brightest is that of his achievement of being the Personal Chef to Mr. Nelson Mandela on his journey from Durban to Cape Town while Mr. Mandela was promoting his charitable venture. Vicky has also launched a book on global vegetarian food with an Indian twist called "Vicky Goes Veg" published by HarperCollins and won a Gourmand World Cookbook Award for Best Vegetarian Cookbook in 2015. This year he just opened Omny Kitchen in Gurugram's Magnum Global Park in India.
In Chef Ratnani's words: "Long before zero-waste cooking became a culinary buzzword, our grandmothers were already doing it. Leftover rotis became seyal phulka, rice was turned into tuk (fried crispy rice cakes), and the stalks of spinach or radish leaves went into dals. We used dried kokum, anardana, or mango peels for tartness. Nothing went to waste—not even time. Everything had a purpose.

This thrift was not just economic; it was philosophical. Sindhis value food deeply. We don’t eat to impress—we eat to nourish, to heal, and to remember. Cooking was a way to carry the past into the present. It still is."
Digital downloads of Salty Vol 25 available at the link in our bio.

11/13/2025

Salty Magazine, Sendero Restaurant, The Ritz-Carlton Los Angeles, and host Chef Hendrix Vega will welcome Latin America’s preeminent culinary voices, Chef Tomás Treschanski of one Michelin-starred Trescha in Buenos Aires, Argentina and Chef Alfredo Villanueva of Michelin Bib Gourmand recipient Villa Torél, ranked #23 on Latin America’s 50 Best Restaurants List, for special one-night dinner event on December 8th at Sendero at the Ritz Carlton, Los Angeles. The six-course tasting menu priced at $295 (exclusive of tax and service), with optional wine pairing priced at $100, will showcase Latin America’s culinary flavors, tastes and traditions in the chef's elevated cuisine. Reservations available on Resy.

10/21/2025

Salty Vol 25: "Cooking Through the Lens of a Butcher" ✍️ by Chef Rob Levitt
Chef Rob Levitt, a skilled butcher, got his start in the industry as a dishwasher while studying Jazz Performance at the University of Illinois. He went on to study the culinary arts at the CIA in New York and on his return to Chicago worked his way through numerous acclaimed restaurants including Del Toro, Michelin-starred North Pond, and acclaimed Italian Eatery 312 Chicago. In 2008 he opened his first restaurant and in 2011 Chicago’s first sustainable butcher shop. In 2018 his skills caught the attention of Chef Paul Kahan, landing him the coveted role of Head Butcher and Chef of One Off Hospitality’s beloved Publican Quality Meats. In 2025 he took over as Chef of Publican, the iconic Chicago restaurant across the street.
In Chef Levitt's words: "Butchery wasn’t cool. No one in the restaurants I was into was butchering whole animals and making sausage. Looking back, I know places like Gramercy Tavern would bring in lambs and some places were working with small pigs, but restaurants weren’t prioritizing whole animals or even sustainability yet. In New York, some places would hit up the Green Market, but mostly the food we cooked was ordered at night and delivered in boxes the following morning. Had you asked me back then if I thought butchery would become, not just a major focus of my career, but the lens through which I viewed food as a whole, I would have laughed."
Digital downloads of Salty Vol 25 available at the link in our bio.

10/13/2025

Salty Vol 25: "A New Way Forward" ✍️ by Chef Syrco Bakker
Syrco Bakker is a Dutch-Indonesian chef renowned for his nature-led, ingredient-focused philosophy at his restaurant Syrco BASÈ in Bali, Indonesia. Bakker’s culinary career began under some of the most legendary names in fine dining such as Jonnie Boer (De Librije, 3 Michelin stars), Jean-Georges Klein (L’Arnsbourg, 3 Michelin stars), and Sergio Herman (Oud Sluis, 3 Michelin stars). After earning two Michelin stars for Pure C in the Netherlands, Bakker moved to Bali to open Syrco BASÈ in 2024, a multi-concept venue built on principles of traceability, transparency, and sustainability, utilizing local Balinese ingredients and even growing them in his own garden. His cooking fuses high-end European techniques with Indonesian flavors, creating a unique culinary experience.
In Chef Bakker's words: "Perfection is a trap. Curiosity is freedom. I’ve made peace with not knowing everything. In fact, I chase the things I don’t know: new fermentation techniques, forgotten Indonesian spices, indigenous cooking methods. We ask our Syrco BASÈ family to share their grandmothers' or family recipes. No ego. Just respect.

The moment you stop being curious, your food dies. It becomes repetition. Performance. But when you cook from a place of genuine wonder, you create something alive. That’s what we aim for: food that breathes, that surprises, that remembers."
Digital downloads of Salty Vol 25 available at the link in our bio.

10/09/2025

Salty Magazine and host Chef Darryl Bell of Stateline Road Smokehouse in Napa will welcome guest chefs Joe Hou of 1 Michelin-starred Angler in San Francisco and Chef Burt Bakman of SLAB BBQ in Los Angeles on November 4th for a smoking-hot fiery dinner. The three fire masters will present a multi-course dinner with a menu showcasing their unique creative personalities and a shared respect for nature and their craft. The tasting menu, priced at $195 (exclusive of tax and service), will also offer an optional beverage pairing for $75. Reservations available on www.stateline-road.com and at the link in our bio.

10/07/2025

Salty Vol 25: "Breaking Free from Gendered Cocktails: Redefining Drink Culture" ✍️ by Raiza Carrera
Hailing from Peru, Raiza Carrera is the founder of pup-up bar Agite Club in Spain and a trailblazer in the world of mixology. With over a decade of experience in hospitality, Raiza Carrera has explored the world of mixology from their beginnings as a bartender to becoming a prominent figure in the industry. Their career includes managing bars at some of the top venues in Spain and South America, leading them to work in iconic establishments. Named Spain’s Best Bartender in 2023, Raiza’s cocktails challenge conventions, offering a sensory experience that is as adventurous as it is delightful. They work freelance, sharing their knowledge as a bartender, educator, speaker, and consultant, always finding new ways to connect, inspire, and move the industry forward.
In Raiza's words: "In the world of mixology, certain drinks have long been pigeonholed as either "masculine" or "feminine" based on their ingredients, presentation, and even the glassware in which they are served. From the Cosmopolitan to the Old Fashioned, gendered cocktails have been ingrained in our cultural psyche, but it's time to challenge these outdated stereotypes and embrace a more inclusive approach to drinking. These assumptions have remained surprisingly rigid despite a growing awareness of gender fluidity across other industries, from fashion to media. As we reexamine gender roles and expectations in our daily lives, the world of cocktails must also follow suit."
Digital downloads of Salty Vol 25 available at the link in our bio.

08/28/2025

Salty Vol 25.

Coming Soon.

SALTY Magazine

05/01/2026

03/04/2026

02/27/2026

01/01/2026

11/23/2025

11/13/2025

10/21/2025

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08/28/2025

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