| Sent Sovi: |
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Summer 2008 Newsletter
[click here to download the newsletter] |
| The Wave: |
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Emulsification Made Easy [February 13, 2008]
Whipping up your own sauces, dressings and mayo is a snap with these tips from Sent Sovi’s chef.
By Josiah Slone
[click here for the full article] |
| The Wave: |
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Real Simple [December 3, 2007]
With this recipe for slow braised lamb shanks, time is on your side.
By Josiah Slone
[click here for the full article] |
| The Wave: |
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Top Five Chefs Under 35 [April 19, 2006]
They're young, they're talented, they're successful,
and they eat really, really well.
[click here for the full article] |
| metroACTIVE: |
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Sent Packing [January 25, 2006]
Chef Josiah Slone has finally exorcised the memory of David Kinch at Sent Sovi.
[click here for the full article] |
| Mercury News: |
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Sent Sovi Back Among The Best [June 26, 2005]
Two years after it opened, this charming little restaurant has matured into a cozy neighborhood spot
for this gold-plated suburb, with friendly service and satisfying dishes prepared in the French style
from outstanding ingredients in season.
[click here for the full article] |
| The Wave: |
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Amuse Bouche: The French Secret to a Happy Mouth [May 18, 2005]
Restaurant Sent Sovi in Saratoga has always offered an amuse bouche, according to chef and owner Josiah Slone. Slone sees the amuse as “a gift from the kitchen…. You come to a nice restaurant, you should get a couple of little surprises,”
[click here for the full article] |
