At Otium, the restaurant associated with the superb Broad Museum in Los Angeles, I was inspired by chef Timothy Hollingsworth to develop a sea-bass chowder that could be either a heavy appetizer or a ...

An aspiring young chef named Chowder has adventures as an apprentice in Mung Daal's catering company. Although he means well, Chowder often finds himself in predicaments due to his perpetual appetite ...