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After much wait and anticipation chef Geoff Hopgood opens Hopgoods Foodliner which in three short weeks (natch, on the first day!) has seen its tables filled and made many mouths happy.
Compare and contrast to when we first spoke over half a year earlier: www.torontolife.com/daily/daily-dish/aprons-icons/2011/06...
Very excited and happy for Chef Hopgood, especially to see how happy he is with his own restaurant's concept.
Le Chef Philippe Etchebest, lors de le remise de son étoile au Guide Michelin 2018 pour La Table d'Hotes - Le Quatrième Mur à Bordeaux.
More than $115,000 in net proceeds was raised last night at the 26th annual Chefs’ Feast for the Regional Food Bank of Oklahoma’s Food for Kids program. Thanks to the support from area restaurants and the community, 575 chronically hungry students will now have access to food over the weekends and school holidays.
regionalfoodbank.org/newsroom/3-29-13/MetroRestaurantsCoo...
Chefs Bates and Jensen finish the smoked mackerel dish.
Grey Gardens
199 Augusta Ave.
Toronto, ON
(647) 351-1552
Owners: Jen Agg and Mitch Bates
Chefs: Mitch Bates and Chef de Cuisine Peter Jensen
Introducing on Toronto Life: torontolife.com/food/restaurants/grey-gardens-jen-agg-win...
Chefe Convidado
Inspirado pela cozinha da sua mãe, Fernando Agrasar apresenta uma cozinha tradicional com toques contemporâneos. Com raízes galegas, o restaurante As Garzas oferece como especialidade peixes e frutos do mar exclusivos da costa da Galiza.
Saiba mais sobre o percurso do Chef em:
www.rotadasestrelas.com/#IL-GALLO-D-ORO-20-26-fevereiro-t...
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Terroir 2011's keynote speaker on The Pleasure of Dining.
“Life should be about conversions, shouldn’t it? Pleasure should be infectious.”-Fergus Henderson, St. John Bar & Restaurant, London UK
"Chef Fergus Henderson is world-renowned as a pioneer and industry leader in the ‘nose-to-tail’ dining experience.
“Any time you see cheeks, tripe or marrow on a New York City menu,” Anthony Bourdain has written, “you can feel the ripples of his influence.”
"Henderson opened St John Bar & Restaurant in London in 1994, having had no formal training in cooking; his approach was dictated by what he had learnt from his mother and the principles of his training as an architect.
"In 1999 Henderson published Nose to Tail Eating: A Kind of British Cooking in which he provides recipes incorporating trotters, tripe, kidneys, chitterlings and other animal parts. Says Henderson, “It seems common sense and even polite to the animal to use all of it…”
"He was awarded an MBE by Queen Elizabeth in 2005, and published the sequel, Beyond Nose To Tail in 2007.
"Having received a Michelin Star in 2009, St John is now a Mecca for chefs and hospitality leaders as a place of comfort and inspiration; a restaurant specializing in crispy pig’s tails, headcheese and pot-roasted pig’s head has become an international destination.
"In this exciting discussion, Chef Henderson shares his story; why he left his career as an architect to pursue his present craft, and how his experience might inspire other chefs to realize their artistic vision on the canvas of a dinner plate."
My first attempt at off camera lighting. One sb600 shot into umbrella camera right 1/2 power. DIY backdrop: Navy dye on muslin.
Chef Kriss plating at Acadia's open kitchen. One thing to note is how Kriss is comfortable using his hands vs. tweezers. My dining companion was the first to note this, interestingly suggesting that it also showed how chef is more organic with his plating and food. Haha, perhaps true. Or perhaps we had a little too much time before our first course.
The 2017 Conference on World Affairs Chefs Collaborative panel discussion at the University of Colorado Boulder. (Photo by Casey A. Cass/University of Colorado)
Chef Alex talks about her brunch concept as guest from Wild Horse Winery awaits to explain the wine pairings
Chef Jacob Zimmerman
recipes notesfromthekitchen.com
daily specials chefjake.blogspot.com
posted by pbjtechsolutions.com
James Mackenzie champions refined, modern British cuisine, shaped by the local traditions and ingredients that make the glorious Yorkshire counties so special.
James Mackenzie, who grew up in Filey on the North Yorkshire coast, started his career in the kitchen at just 13 years old, before going on to train at Scarborough Technical College (now Yorkshire Coast College) and various top kitchens around the country. He returned to Yorkshire in 2002, as head chef for Andrew Pern at The Star Inn in Harome, North Yorkshire –
Daisuke Izutsu of Don Don Izakaya, a member of the Canadian Chefs’ Congress, prepared kasujiru – a traditional Japanese soup made with miso, sake lees, pork, Japanese root vegetables and jelly-like konjack. We were told the event was significant because Japanese food is about connecting with nature and Soupstock was very much about conserving it.
More than $115,000 in net proceeds was raised last night at the 26th annual Chefs’ Feast for the Regional Food Bank of Oklahoma’s Food for Kids program. Thanks to the support from area restaurants and the community, 575 chronically hungry students will now have access to food over the weekends and school holidays.
regionalfoodbank.org/newsroom/3-29-13/MetroRestaurantsCoo...
This passes the taste test. Kung Pao Shrimp made with red and green bell peppers, onion, dry chiles, hoisin sauce and peanuts.
This prepared at the Instituto de Gastronomía y Repostería Franco Mexicano in Puerto Vallarta, Mexico.
Redbridge Beer hosts a benefit dinner for the National Foundation for Celiac Awareness.
Celiac disease is a common affliction affecting about one in every 133 Americans. People with celiac disease cannot tolerate a protein called gluten, which is found in wheat, barley and rye. Redbridge, made by Anheuser-Busch, is the first nationally-available sorghum beer, made without wheat or barley. A gluten-free gourmet Mexican dinner was prepared by Centrico chef Aarn Sanchez, cookbook author and Food Network star.
CNN Newsroom anchor Heidi Collins, a celiac and spokesperson for the NFCA, hosted along with Alice Bast, founder and executive director of the NFCA.