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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
1 Golden Delicious apple
3 teaspoons ground cinnamon
1-1/2 cup sugar
Eight 4-inch brioche [...]

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French Laundry- Yountville « Refined Palate

Wednesday, December 31st, 1969

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

Wednesday, December 31st, 1969

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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