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Thursday, July 9th, 2009
J. Bryce WhittleseyWheatley InnLenox MAhttp://www.lhw.com/wheatleigh Bryce Whittlesey’s arrival at Wheatleigh in 2002 heralded a new culinary era at the gracious country house-hotel. His style of French-American cooking, refined in the kitchens of such well-known places as the Hotel Negresco in Nice and the newly renovated Williamsburg Inn in Virginia, is a perfect match for Wheatleigh’s [...]
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Tags: Antique Fireplace, Berkshire Mountains, Charlottesville Virginia, Country House Hotel, Course Fish, Culinary Institute Of America, Elegant Dining Room, Gracious Country, Great Chefs, Hotel Meurice, Hotel Negresco, Lhw, Michel Rostang, Oustau De Baumaniere, Rich Forest, Rsquo, Seasonal Dishes, Wheatleigh, Whittlesey, Williamsburg Inn
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Friday, June 5th, 2009
Buttermilk Panna Cotta Bryce Whittlesey Wheatleigh Lenox MA – Creamy panna cotta has a brighter flavor when made with buttermilk. Chef Whittlesey suggests increasing the gelatin powder to 2 teaspoons in hot weather. – Makes nine 2.5-ounce timbales – 1-1/2 teaspoons gelatin powder 2 tablespoons cold water 1-1/4 cups heavy (whipping) cream 1/2 cup minus [...]
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Tags: Baking Sheet, Butter Cookie, Butter Cookies, Buttermilk, Cream And Sugar, Gelatin Powder, Hand Blender, Heavy Whipping Cream, Hot Weather, Mint Leaf, Panna Cotta, Panna Cottas, Plastic Wrap, Rolled Mint, Sieve, Stainless Steel Bowl, Tablespoon Sugar, Timbale, Wheatleigh Lenox Ma, Whittlesey
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Wednesday, January 25th, 2012
Chef J. Bryce Whittlesey carves the rotisserie venison.
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Tags: Amp, Bryce, Celebrity Chefs, Chocolate, Great Chefs, Photo Sharing, Photos, Venison, Whittlesey
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Wednesday, January 25th, 2012
After a day of antiquing or museum-hopping (or leaf-peeping if you visit in autumn), enjoy chef J. Bryce Whittlesey’s exquisite cuisine, including poached fois gras, and pan-seared wild striped bass with braised celery root and truffles …
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Tags: Airtran, Antiquing, Autumn, Boutique Hotels, Bryce, Celery Root, Exquisite Cuisine, Fois Gras, Striped Bass, Truffles, Whittlesey
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Wednesday, January 25th, 2012
Chef J. Bryce Whittlesey was whipping up a batch of tuna-filled nicoise salad on focaccia bread at the Tampa Bay Wine & Food Festival on Saturday when he… 10 hrs ago · Reply · Like · More. Write a reply… Sign In. Post Reply …
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Tags: Bryce, Focaccia Bread, Food Festival, Gulf Oil, Oil Spill, Reply, Tampa Bay, Tampa Fl, Tuna, Volunteer, Whittlesey, Wine Festival, Wine Food
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