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Taste the Goode Life: Christmas Starts Here?
Tuesday, December 8th, 2009Some of the chefs made a real hash of it, egg completely raw, as was the souffle inside (and think he was a young chef of nine years experience at Raymond Blanc’s establishement, with the belief that the test was all so simple, …
Socail Marketing for Resturants
Monday, December 7th, 2009Key executives, including Executive Chef Stan Frankenthaler, contributed to the discussion, in which questions ranged from whether the chain should keep the green onions on its Egg White Veggie Flatbread Sandwich to whether a …
Picking Up the Pieces | Turkey in holidays travel information …
Thursday, December 3rd, 2009All three of us are swept up in Chef Ryan Skeen’s porcine obsession. “Oh God,” cries Ava. “It’s all pig. I’m having the pig ear salad.” Alas, we will not be tasting that cartilaginous crunch with radicchio, escarole and poached egg on top. … Jacques Torres had asked if I would like a chocolate turkey. “Take it to your dinner,” he said, “and tell everyone it was made by Jacques Torres.” Late Wednesday afternoon, I stopped by his shop half a block from my office. …
QInfotech Solutions: Socail Marketing for Resturants
Thursday, December 3rd, 2009Key executives, including Executive Chef Stan Frankenthaler, contributed to the discussion, in which questions ranged from whether the chain should keep the green onions on its Egg White Veggie Flatbread Sandwich to whether a …
Green business revolution – Picking Up the Pieces
Tuesday, November 24th, 2009All three of us are swept up in Chef Ryan Skeen’s porcine obsession. “Oh God,” cries Ava. “It’s all pig. I’m having the pig ear salad.” Alas, we will not be tasting that cartilaginous crunch with radicchio, escarole and poached egg on top. …. Jacques Torres had asked if I would like a chocolate turkey. “Take it to your dinner,” he said, “and tell everyone it was made by Jacques Torres.” Late Wednesday afternoon, I stopped by his shop half a block from my office. …
An Egg For Any Time of the Day by Amy Powell for CDKitchen.com
Monday, November 9th, 2009Cooking the egg as the focal point of the meal is widely considered the true test of a good chef. While in cooking school I had the honor of attending a master class with the great French chef Andre Soltner. After showing us aspiring …
Picking Up the Pieces
Tuesday, October 27th, 2009All three of us are swept up in Chef Ryan Skeen’s porcine obsession. “Oh God,” cries Ava. “It’s all pig. I’m having the pig ear salad.” Alas, we will not be tasting that cartilaginous crunch with radicchio, escarole and poached egg on …
egg snowballs
Monday, October 5th, 2009sprinkle with roasted almonds and top with caramel sauce. garnish with fresh fruit of the season. source: great chefs of san francisco, avon books, 1984 chef: udo nechutnys, the miramonte restaurant, san francisco, ca.
Bonjour Paris – Prunier & Laperouse BUZZ
Wednesday, September 30th, 2009Chef Eric Coisel, ex- Gilbert Lecoze’s Le Bernardin, Alain Senderens (“he’s my inspiration”), Maximin, La Mirande and Chiberta, gives a modern and light spin to classic Prunier dishes, such as poached egg en gelée, named Oeuf “Christian …
Frangipane (Almond Cream)
Tuesday, May 26th, 2009Frangipane (Almond Cream) per Chef Gary Danko Makes 1-1/2 cups Frangipane (Almond Cream) 1/2 cup (3 ounces) almond paste 1 tablespoon confectioner´s sugar, sifted 1/2 teaspoon grated lemon zest 3 tablespoons unsalted butter at room temperature 1 egg, beaten 1-1/2 tablespoons flour In a medium bowl, blend together the almond paste, confectioner´s sugar, and zest. [...]
