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Mexican Hat Dance from Chef Jerry Clare
Wednesday, October 14th, 2009HE COASTAL TOWN OF CAMDEN MAINE IS A MICROCOSM OF THE EASTERN SEABOARD’S LOVE AFFAIR WITH WATER. AND THE STATELY BELMONT INN IS THE PROTOTYPICAL EASTERN BED AND BREAKFAST OPERATION. CHEF/CO-OWNER JERRY CLAIR COOKED AT NANTUCKET AND FT. LAUDERDALE FLORIDA BEFORE HE GOT TO MAINE. HIS SCALLOP APPETIZER IS CALLED MEXICAN HAT DANCE.
Cookbook tournament, the Piglet, to start October 14 – The Appetizer
Monday, October 12th, 2009The books range from memoirs to tomes penned by celebrity chefs such as Thomas Keller and David Chang. The list of judges is equally star-studded. Serious foodies (Serious Eats’ Ed Levine, Eater’s Ben Leventhal) will get to dish on food …
The St.John International Culinary Field Trip of 2009 « Robert St …
Sunday, October 11th, 2009Milk Chocolate Mousse lollipop at my friend, Donald Barickman’s restaurant, Cypress. 8.) Tie: Indian food in Asheville at restaurant Mela— and—Watching my kids eat Mexican popsicles for the first time. 7.) Pork Belly appetizer with a port wine … I am sure that Mexican Popsicles in Nashville, burgers and fries at Top Chef winner, Spike Mendelsohn’s joint in D.C., or the Milk Chocolate Mousse Lollipop would reign supreme on their list. But I’m betting that the family …
Scallop Salad with Grainy Mustard Vinaigrette from Chef Eric Ripert
Friday, October 9th, 2009LE BERNADIN HAS BEEN CITED AS ONE OF THE TEN BEST SEAFOOD RESTAURANTS IN NEW YORK. THE EXECUTIVE CHEF THERE IS ERIC REIPERT. EARLY TRAINING CAME IN HIS NATIVE FRANCE AND HE WORKED IN FOUR PARIS RESTAURANTS BEFORE BECOMING SOUS CHEF FOR JEAN-LOUIS PALLADIN IN WASHINGTON. HIS APPETIZER HERALDS THE THEME OF LE BERNADIN, FRESH [...]
Lamb Ravioli from Chef Anne Rosenzweig
Tuesday, October 6th, 2009ARCADIA OPENED IN 1985, AND THE COZY FIFTY SEAT RESTAURANT ON THE EAST SIDE OF CENTRAL PARK TOOK OFF IMMEDIATELY. THE FOOD IS DESCRIBED AS “INNOVATIVE AMERICAN”, BUT MORE ACCURATELY IT IS A DIRECT REFLECTION OF CHEF ANNE ROSENZWEIG’S LIVELY IMAGINATION. HER CLEVER APPETIZER IS LAMB RAVIOLI AND RATITOUIE.
Squab Salad and Couscous from Chef Alfred Portale
Thursday, October 1st, 2009TO AN OUTLANDER, THE GOTHAM BAR & GRILL SOUNDS LIKE SOMETHING OUT OF BATMAN. IT’S A CLASSY NEW YORK RESTAURANT UNDER THE WING OF EXECUTIVE CHEF ALFRED PORTALE. AN HONOR GRADUATE FROM THE CIA, HE BROADENED HIS TRAINING IN SOME CELEBRATED KITCHENS OF FRANCE. HIS APPETIZER IS A SQUAB SALAD WITH COUS COUS.
Keeping Score in Chicago Episode XX: Rick Bayless – it Tastes … – Huffington Post (blog)
Monday, September 28th, 2009|
Keeping Score in Chicago Episode XX: Rick Bayless – it Tastes …
Huffington Post (blog) After Fook and Konkol chew on a Halal-approved lamb kabob appetizer, Rick Bayless of Frontera Grill talks about his big win on "Top Chef Masters," your … |
levarburton: Chef John Sedlar has created an appetizer honoring …
Monday, September 28th, 2009levarburton: Chef John Sedlar has created an appetizer honoring our film. http://twitpic.com/dxf3l.
