Every day Great Chefs searches the web for news about our celebrity chefs, here’s an article we hope you’ll enjoy.

Mary Sue Milliken and Susan Feniger, owners of Border Grill, are also new to the lunch truck industry with their Border Grill truck. They have been in the food industry since 1981 when they opened their first restaurant City

Source: http://www.dailytitan.com/2009/12/new-era-of-eateries-hit-the-road-with-twitter/

Every day Great Chefs searches the web for news about our celebrity chefs, here’s an article we hope you’ll enjoy.

Border Grill | Mary Sue Milliken and Susan Feniger. Run for the Border Grill: Cooking with the Two Hot Tamales … Craft | Tom Colicchio. Top Chelf: You don’t need an entire cookbook to grill a steak, but you do need Craft of

Source: http://www.thedeliciouslife.com/cookbooks-los-angeles-chefs-gift-ideas-la-uber-foodie/

Every day Great Chefs searches the web for news about our celebrity chefs, here’s an article we hope you’ll enjoy.

When I first met him last year at the Bazaar, I told him how much he annoyed me, when I watched him on Top Chef. His confidence came off as arrogance, and he was the “character” that I (as well as most of America) loved

Source: http://mylastbite.wordpress.com/2009/11/09/greatchefsla2009/

Every day Great Chefs searches the web for news about our celebrity chefs, here’s an article we hope you’ll enjoy.

Chefs of Honor Neal Fraser (Grace, BLD) and Mary Sue Milliken and Susan Feniger (Border Grill, Ciudad) head an impressive lineup of top Los Angeles chefs. The Chefs of Honor will present awards to their fellow participating

Source: http://thirstyinla.com/2009/11/06/23rd-annual-great-chefs-of-la/

Every day Great Chefs searches the web for news about our celebrity chefs, here’s an article we hope you’ll enjoy.

Chefs Neal Fraser, Mary Sue Milliken and Susan Feniger will be honored at the charity event. Tickets are $150 per person and can be purchased here. Thursday, November 19th – Pastry Chef Waylynn Lucas prepares “Favorite Childh

Source: http://dianatakesabite.blogspot.com/2009/11/intelligentsia-why-i-will-never-order.html

Every day Great Chefs searches the web for news about our celebrity chefs, here’s an article we hope you’ll enjoy.

Guests will be able to meet Kathleen Dirickson, the winery’s national manager, as well as to taste Joseph Phelps’ wines paired to a fall menu prepared by executive chef James Overbaugh. … Over 30 participating chefs include

Source: http://www.diglounge.net/city-beat/dig-weekend-guide-nov-6-8/

Red Yam Flan
Mary Sue Milliken and Susan Feniger
The Border Grill
Los Angeles CA

Flan is a traditional Southwestern dessert, one of the many dishes of Spanish derivation now part of the repertoire. Pureed yams impart a vibrant color to the usually pale dish, as well as boosting the flavor and texture. The flan can be made up to 4 days in advance and kept chilled in the refrigerator, tightly covered with plastic wrap. Yellow yams may be substituted.

Serves 6 to 8

2 or 3 red yams (about 1-1/3 pounds total weight, to yield 1-1/2 cups puree)
1-1/2 cups sugar
1/2 cup water
8 eggs
2 egg yolks
One 14-ounce can Eagle Brand Sweetened Condensed Milk
1 cup heavy (whipping) cream
1 cup half-and-half
1-1/2 teaspoons vanilla extract
1/2 teaspoon each ground cinnamon, allspice, and nutmeg

Preheat the oven to 325 F. Scrub the yams and bake for 1 to 1-1/2 hours, depending on size, until they are soft. Remove from the oven and let cool enough to handle. Peel the yams, cut into chunks, and puree. You will need 1-1/2 cups of yam puree. Leave the oven on.

While the yams are baking, prepare the caramel: In a small, heavy saucepan, bring the sugar and 1/4 cup of the water to a boil over high heat, washing down any crystals which form on the sides of the pan with a pastry brush dipped in cold water. Do not stir. Watch the syrup; when it turns golden brown and is bubbling furiously, pour it into the center of a 9-inch flan pan or souffle dish. Swirl the syrup around the bottom and partially up the sides of the pan to coat. Pour any remaining syrup back into the pot, add the remaining 1/4 cup of water, and bring the syrup back to a boil. Set aside.

Beat the eggs and egg yolks in a bowl until light and fluffy. Add the remaining ingredients along with the cooked yam puree and beat well.

Pour the mixture into the prepared flan pan and place the flan pan in a larger baking pan. Pour boiling water into the baking pan half-way up the sides of the flan pan. Bake for 1 hour, or until firm throughout. Do not overbake.

Remove from the water bath, cool to room temperature, then chill.

To serve: Unmold the flan by running a knife around the edge of the flan, placing a serving plate on top of it, and inverting it onto the plate. Rap on the counter to loosen the flan if necessary. Pour or blot any excess juice and serve with the caramel.

Every day Great Chefs searches the web for news about our celebrity chefs, here’s an article we hope you’ll enjoy.

Sunday, November 8th 12 -3:30 pm – Great Chefs of LA “Go Green, Go Organic” for the National Kidney Foundation of Southern California. Chefs Neal Fraser, Mary Sue Milliken and Susan Feniger will be honored at the charity even

Source: http://dianatakesabite.blogspot.com/2009/10/top-chef-season-6-episode-9-michael.html

Every day Great Chefs searches the web for news about our celebrity chefs, here’s an article we hope you’ll enjoy.

GREAT CHEFS OF LA “GO GREEN, GO ORGANIC” National Kidney Foundation of Southern California Showcases L.A. Top Toques and Tastemakers Led by Chefs of Honor Neal Fraser, Mary Sue Milliken and Susan Feniger … Later in the

Source: http://sinosoul.com/2009/10/dia-de-los-hello-kitty-and-her-kidney-events/

Every day Great Chefs searches the web for news about our celebrity chefs, here’s an article we hope you’ll enjoy.

Sunday, November 8th 12 -3:30 pm – Great Chefs of LA “Go Green, Go Organic” for the National Kidney Foundation of Southern California. Chefs Neal Fraser, Mary Sue Milliken and Susan Feniger will be honored at the charity even

Source: http://dianatakesabite.blogspot.com/2009/10/top-chef-season-6-episode-8-guess-what.html