Search Results
Truffle Farming in NC? | Relocation Guide
Tuesday, December 29th, 2009Within a few years of that discovery, he and Betty were supplying celebrity chef Emeril Lagasse with black truffles; in 2007 they appeared on The Martha Stewart Show. “The quality of product they’ve developed is amazing,” says Todd Gray …
Pacific Grill – Talk with the Chef: Black Truffles
Friday, October 2nd, 2009While there he visited his family’s farm and went truffle hunting and returned with several prized specimens of Spring truffles. [Gordon Naccarato holding two truffles. One whole, the other cut into...] …
Chicken in Pork Bladder
Thursday, October 1st, 2009Chicken in Pork Bladder Patrick Henriroux La Pyramide Vienne, France Chef Patrick Henriroux combines one of the wonderful Bresse chickens, complete with its leg tag, with wine, Port, cognac, and truffle juice in a pork bladder, seals it, and lets it poach. The bladder inflates, and this puffed balloon-like presentation is garnished with a blanched [...]
Suckling Veal Chop
Tuesday, September 29th, 2009Suckling Veal Chop Jean Michel Lorain La Cote Saint-Jacques Joigny, France This elegant dish begins with the largest, finest veal chops you can find. The chops are seared, then roasted; the sauce begins with the roasted pan juices. The veal slices are served on a bed of truffled Jerusalem artichokes with pea puree and pea [...]
Portay, Sylvain
Thursday, July 9th, 2009Sylvain PortayCulinary Institute of America Greystone, St. Helena CAtaped at Le Cirque 2000, New York City NYhttp://www.ciachef.edu At thirty-one, Sylvain Portay attained “instant” star status, according to Newsday, when he became executive chef of Le Cirque (later named Le Cirque 2000) in New York City. Some might have thought it was hubris for so young [...]
Rautureau, Thierry
Thursday, July 9th, 2009Thierry RautureauRover'sSeattle WAhttp://www.rovers-seattle.com Born into a farm family in the Muscadet region of France, Thierry Rautureau grew up in the French countryside, enjoying the freshest foods. Their tastes and aromas became a part of his taste vocabulary as he entered his profession as a 13-year-old apprentice. By the time he was 16 he was working [...]
Suckling Veal Chop
Friday, June 12th, 2009Suckling Veal Chop Jean Michel Lorain La Cote Saint-Jacques Joigny, France This elegant dish begins with the largest, finest veal chops you can find. The chops are seared, then roasted; the sauce begins with the roasted pan juices. The veal slices are served on a bed of truffled Jerusalem artichokes with pea puree and pea [...]
Oven-braised Breast of Goose with Wild Mushroom and Truffle Filling, Wild Rice Pudding, and Natural Jus
Wednesday, June 3rd, 2009Oven-braised Breast of Goose with Wild Mushroom and Truffle Filling, Wild Rice Pudding, and Natural Jus Brian Stapleton The Carolina Inn Chapel Hill NC This beautiful goose breast roulade, filled with a savory stuffing of wild mushrooms and truffles and accompanied by wild rice pudding, is the perfect centerpiece for a festive holiday meal. Add [...]
Great Chef Eric Ripert: on Esoteric Black Truffles and Value
Thursday, April 16th, 2009Chef ‚Äî Great Chef ‚Äî Eric Ripert feeds the world’s most discerning clientele at four-star stunner Le Bernardin, but that does not prevent him from helping out those for whom every meal is greatly appreciated.
