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Demystifying Cheese at Rialto
Sunday, November 8th, 2009When Chowder learned that Lourdes was joining Chef Jody Adams at her monthly cooking class at Rialto a few weeks ago, we jumped at the chance to see how she makes curds and whey. Joining Smith and Chef Adams was Harvard scientist Amy …
Demystifying Cheese at Rialto | Chowder
Sunday, November 8th, 2009When Chowder learned that Smith was joining Chef Jody Adams at her monthly cooking class at Rialto a few weeks ago, we jumped at the chance to see how she makes curds and whey. Joining Smith and Chef Adams was Harvard scientist Amy …
Holy Honeycrisp!
Thursday, November 5th, 2009This seated, classroom-style tasting and will be accompanied by Gourges (Cheese Puffs) from the kitchen of Michel Richard’s Central. Bourgogne Chardonnay 2006; Merusault Vielle Vignes 2007; Chorey Les Beaune 2006; Pommard La Chaniere …
Vegetarian Tamale Filling Recipe – Fast and Delicious Recipes
Sunday, November 1st, 2009Vegetarian Tamale Filling Recipe: Adobe cookbook, by rosalea murphy. Vegetarian tamale filling use the food processor if you can to grate the cheese. Also, i chopped the onions and the garlic in the food processor. … make it for my mother -in-law Tastes like some old (very old) medicine Not my favorite, but will eat it if I have to Fun to make, tasty to eat I can spend my entire life eating this! Loading … Posted by chef on October 31st, 2009 under Uncategorized …
The Green Season « The High Noon Blog
Tuesday, October 27th, 2009I like to serve either roasted duck or chicken with this adult version mac-n-cheese. So, until next time, as Santa Fe Chef Mark Miller would say, “eat more chiles!” Donald Burns is a chef & writer who has a long love affair with the old …
CMN Video: Lidia Bastianich Cooks | Culinary Media Network
Saturday, October 24th, 2009We join Chef Lidia Bastianich at the NY Botanical Garden’s Edible Garden as she demonstrates some great recipes using fresh garden herbs and vegetables. Here she makes a savory crostata filled with rice, zucchini & ricotta cheese. …
Portland Connects With France Via Auction, Fine Wines
Thursday, October 22nd, 2009The “New Beaujolais” will arrive for the 8th annual Beaujolais Nouveau Fête and Wine Auction on Friday, November 20, 2009 at 6 p.m. Philippe Boulot of the Heathman will welcome the 2009 vintage of Beaujolais Nouveau from Georges … Chef Boulot and his culinary team will feature a grand buffet including a roasted pig, seafood, charcuterie, cheese and dessert. Advance tickets are $65(General) and $75 (Patron) per person and $100 if purchased the evening of the event, …
vegetarian evening @ browning's
Thursday, October 15th, 2009join chef anoosh shariat of browning’s restaurant and brewery for a special evening featuring vegetarian cuisine made with fresh produce from local farms and cheese from capriole farms tonight. the event will cost $50 per person which …
