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Sunday, August 30th, 2009
Bing Cherry Clafouti Thierry Rautureau Seattle WA Chef Thierry Rautureau makes the most of Washington´s fresh cherries with this dessert, which he makes with fresh poached cherries. But he also gives instructions for making preserved cherries, which can be used in the clafouti. Clafouti is a traditional French dessert in which cherries are embedded in [...]
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Tags: Bing Cherry, Canning Jars, Canning Lids, Chef Thierry Rautureau, Cherry Clafouti, Cream 3, Cup Flour, Cup Milk, Cup Sugar, Fresh Bing Cherries, Heavy Whipping Cream, High Heat, Liqueur, Medium Heat, Seattle Wa, Tongs, Traditional French Dessert, Vanilla Bean, Vanilla Pods, Vanilla Seeds
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Thursday, July 9th, 2009
Valerie Mudrytaped at CampagneSeattle WA Under construction.
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Tags: Campagne Seattle, Mudry, Seattle Wa, Valerie Valerie
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Thursday, July 9th, 2009
Thomas DouglasDahlia LoungeSeattle WAhttp://www.tomdouglas.com When you want to enjoy dinner in Seattle — or find a wonderful caterer, or go to a great bakery, or even rent space to hold a fabulous event — the chances are excellent you'll be crossing paths with Tom Douglas and his wife and partner Jackie Cross. The Dahlia Lounge, [...]
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Tags: Bakery, Caterer, Cookbooks, Crossing Paths, Dahlia Lounge Seattle, Douglas Thomas, Ethnic Traditions, Fabulous Event, Fine Cuisine, Great Chefs, Indigenous Foods, James Beard Foundation, Labor And Industry, Lola, Mdash, Palace Kitchen, Sauces, Seattle Wa, Thomas Douglas, Thomas Thomas
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Thursday, July 9th, 2009
Thierry 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 [...]
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Tags: Abundant Seafood, Basque Country, Black Truffles, French Alps, French Countryside, French Farm, James Beard Awards, Jean De Luz, La Fontaine, Mont St Michel, Pacific Northwest, Regency Club, Rovers Seattle, Rsquo, Seattle Restaurant, Seattle Wa, St Jean De Luz, Street Bistro, Thierry Rautureau, Zagat Survey
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Tuesday, June 30th, 2009
Shelley Lance Dahlia Lounge Seattle WA http://www.tomdouglas.com It was English literature that drew Shelley Lance to the Pacific Northwest, but it was pastry that inspired her to stay. After earning her BA, she quickly embarked on a course that would place her at the forefront of Seattle´s culinary renaissance. Born in Chicago, Lance studied her [...]
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Tags: American Chefs, Beringer Vineyards, Cafe Sport, California Culinary Academy, Chaucer, Dahlia Lounge Seattle, English Literature, Forefront, Madeleine Kamman, Necessary Skill, Pacific Northwest, Pacific Northwest Cuisine, Pastries, Pastry, Recipe Development, Seattle Restaurants, Seattle Wa, Shelley, St Helena California, Stint
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Tuesday, June 23rd, 2009
Steamed Penn Cove Mussels with Curry and Garlic Sauce Kaspar Donier Kaspar´s Seattle WA Simple and delicious — small mussels, steamed in a heady mixture of wine, shallots, garlic, curry, and cream. The chef adds the green onions at the very end of the cooking process so that they retain their bright green color. This [...]
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Tags: 50 Pieces, Appetizer Portions, Beards, Curry Powder, Curry Sauce, Dry White Wine, Freshly Ground Black Pepper, Garlic Powder, Garlic Sauce, Green Onion, Green Onions, Heady Mixture, Heavy Whipping Cream, Mussel, Penn Cove, Seattle Wa, Skillet, Steamed Mussels, Thin Rings, Unsalted Butter
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Saturday, January 28th, 2012
Salmon Salad with Avocado Vinaigrette and Corn Salsa – Chef Monique Barbeau Fuller’s Restaurant, Seattle, WA Sweet dim Sum Box – Chef Gale E. O’Malley Golden Dragon Restaurant, Hilton Hawaiian Village, Honolulu, HI www.greatchefs.com . …
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Tags: Avocado, Barbeau, Corn Salsa, Dim Sum, Dragon, Dragon Restaurant, Fuller, Gale, Golden Dragon, Great Chefs, Greatchefs, Hilton Hawaiian Village, Honolulu Hi, O Malley, Salmon, Salmon Salad, Seattle Wa, Vinaigrette
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Saturday, January 28th, 2012
Chef Kaspar Donier – Seattle, WA Serves 4, 1 1/2 cups per serving. Photo courtesy of Alexandra’s Kitchen Ingredients: 1 cup brown rice 2 medium carrots 2 medium celery stalks 1/2 pound broccoli 1 (15 1/2 ounce) can chickpeas …
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Tags: Alexandra, Celery Stalks, Chinese Chef, Cup Brown Rice, Donier, Kitchen Ingredients, Medium Carrots, Medium Celery, Operation Frontline, Ounce, Photo Courtesy, Pound Broccoli, Seattle Wa
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Saturday, January 28th, 2012
Chef Kaspar Donier – Seattle, WA Serves 4, 1 1/2 cups per serving Photo courtesy of Alexandra’s Kitchen Ingredients: 1 cup brown rice 2 medium carrots 2 medium celery stalks 1/2 pound broccoli 1 (15 1/2 ounce) can chickpeas …
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Tags: Alexandra, Celery Stalks, Chinese Veggies, Cup Brown Rice, Donier, Kitchen Ingredients, Medium Carrots, Medium Celery, Ounce, Photo Courtesy, Pound Broccoli, Seattle Wa
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Saturday, January 28th, 2012
Thierry Rautureau – Rover’s, Seattle, WA Marcus Samuelsson – The Red Rooster, New York, NY Ana Sortun – Oleana, Cambridge, MA Rick Tramonto – TRU, Chicago, IL Jerry Traunfeld – Poppy, Seattle, WA Jonathan Waxman – Barbuto, New York, …
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Tags: Barbuto New York, Jonathan, Jonathan Waxman, Masters, New York Ny, Oleana Cambridge Ma, Poppy, Red Rooster, Rick Tramonto, Seattle Wa, Thierry Rautureau, Top Chef, Tru
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