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Weekend in Miami Beach: January 28 – 31 2010

Wednesday, January 27th, 2010

Chef Jonathan Wright updates the pool and beach bar menu with tempting entrees like saffron-infused Bouillabaisse that’s rich with snapper, shrimp, scallops and calamari or a fun Waygu hot dog on a toasted brioche bun. …

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Warm Apple Soup

Wednesday, June 10th, 2009

Warm Apple Soup Keegan Gerhard The Ritz-Carlton Naples Naples FL Here´s a highly unusual variation on the pour-soup-over-toasted-bread theme: a warm dessert soup using apples, with cinnamon-toasted brioche taking the place of the bread. Serves 4 Apple Soup 4 large Red Delicious apples 1/4 cup lemon juice 1 Granny Smith apple 1 Red Delicious apple [...]

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French Laundry- Yountville « Refined Palate

Friday, September 3rd, 2010

Tim Hollingsworth who was the sous is now the chef de cuisine. Tim is no stranger to the French Laundry; he has spent many years in that kitchen and has risen through the ranks. It is a testament to his skill and passion that he is now in the … It adds a brightness to the food, almost like adding a splash of vinegar to a sauce – a trick I learned from Michel Richard. This was a new preparation of foie gras. Normally the foie torchon is served with toasted brioche. …

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Weekend in Miami Beach: January 28 – 31 2010

Friday, September 3rd, 2010

Chef Jonathan Wright updates the pool and beach bar menu with tempting entrees like saffron-infused Bouillabaisse that’s rich with snapper, shrimp, scallops and calamari or a fun Waygu hot dog on a toasted brioche bun. …

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