Recipe Categories
| | Beverage, Breakfast, Kids, Maindish, Salad, Sauces, Sidedish, Soup |
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| | Beef, Chicken, Pasta, Pork, Seafood, Vegetarian |
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| | Appetizer, Barbeque, Bread, Cake, Cookies, Dessert, Pie |
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| | Christmas, Fondue, Holiday, Mexican, Thanksgiving |
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About Us
Karen is the current Johnson Iron Chef of Boston who wears the red outfit and holds a pear. Karen is the second in a great line Waterbury-Johnson chefs and started at the beginning of 1997 after dating Aaron. She cooks at the local French restaurant, "Grand Fromage", which offers a great view of Newell Road from its 1st floor location. The restaurant's name is French for "Big Cheese", named after her husband Aaron. When she was a young girl, Iron Chef Karen Johnson wanted to become a chef so that she could eat crunchy, healthy food. After getting married, she now realizes that true joy comes from large amounts of butter, cheese, oil, and beef. Born in Stockton, she began learning her craft in La Mirada in a small apartment in college. After joining forces with the Big Cheese and living in Aliso Viejo, California (home of the world renowned Wahoo's Fish Taco, the Baby Fat at Fatburger, and the Famous Karen Waterbury Anchovy Cream Sauce for Fondue), Karen picked up her tools and moved across the country to live in Boston, Massachusetts, where she now is a locally renowned seafood chef. She looks forward to apple picking in the fall, cold New England winters, the Redsox in the spring, and steaming fresh Atlantic mussels and lobsters in the summer.
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