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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...
Our 2014 class of Culinary students (ksuculinary.com) proved their mettle at the program's finale, Chef's Table, where they presented an elegant five course meal to families, friends and supporters. Following a day of preparation, the meal featured deconstructed crab etouffee, braised lamb pasta, a seafood sampler (oysters, clams and shrimp & grits), California tri tip and hummingbird cake. The dishes were chosen by the students and themed for the different regions of the U.S. where they had lived.
Chef Rob takes a bow.
Arlington (Clarendon) Virginia.
28 April 2010.
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☞ A wine 'social' featuring Michael Hoeffken —assistant winemaker and sommelier for Hillinger Winery.
☞ Menu
*Welschriesling 2008: housemade Alsace-style sausage
*Eveline Pinot Noir 2005
*Blaufränkisch 2008: porkbelly slider
*Hillside (Syrah, Blaufränkisch, Merlot): Westphalian ham, Gruyere cheese, sauerkraut)
*Secco (sparkling rosé, vinified from Pinot Noir): chocolate cake with fleur de sel.
Photo by Yours For Good Fermentables.com.
1er Cena realizada en Hacienda la Magdalena en conjunto con la Investigadora Maru Toledo y del chef Ignacio Campos, se realizo el domingo 24 de Julio en una cena a 4 tiempos
Dobladas de relleno de hongo
Atole de ejote
Pipian Negro con tamalitos de semilla de girasol
Cuala con Cacao
mayores informes
Tom was explaining how by putting some Truffles in with Eggs, when the eggs are cooked they have the delicious flavours of Truffle. What a treat!
Chef Frank Mayo prepares his Carrot-Ginger Bisque.
Brooklyn Brewery Beer Dinner , at Fire Works American Pizzeria. Hosted by Fire Works' manager, Mike Berry; 5 courses, prepared by Fire Works' chef Frank Mayo; 6 beers, presented by Brooklyn Brewery's representative, Mike Ferry.
19 April 2011.
Arlington (Court House district), Virginia.
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Photo by Yours For Good Fermentables.com.
May be reprinted only for non-commercial purposes.
Commercial use requires permission, as per Creative Commons.
BBQ Ribs basted in soy sauce, rum, five spice, sugar and some ketchup.
This prepared at the Instituto de Gastronomía y Repostería Franco Mexicano in Puerto Vallarta, Mexico.
Sampling the goods. Szechuan Beef, made with flank steak, celery, carrot, fresh ginger, åarbol chile, white wine, hoisin and oyster sauce.
This prepared at the Instituto de Gastronomía y Repostería Franco Mexicano in Puerto Vallarta, Mexico.
Chef Jam 2011 featuring the English Beat and special judges from Food & Wine and The Food Network: June 12, 2011
Photo c/o Rock and Roll Hall of Fame and Museum/John Quinn
Copyright © Peter van Heun. All rights reserved. Please do not use this photograph without my written consent.
Contact: peter.vanheun@gmail.com
"The practice of gathering - collecting recipes and ingredients, and bringing people together - has been a constant in my career. With the vast Pacific Rim region at my doorstep, there is endless scope for inspiration. I have drawn on this life experience to create this James Beard Menu"
- Chris Mills
"Executive Chef Chris Mills brings incredible passion, a wealth of culinary experience and a globally-inspired vision to the menu at JOEY Restaurants. A rising star of the Canadian culinary scene, Chris has been involved in the restaurant industry since the age of 14, holding various front-of-the-house positions before moving to the kitchen at 20, where he has translated a passion for food into a dynamic career.
In 2001, Chris competed against 21 of the world’s top chefs at the widely-respected culinary competition, the Bocuse d’Or, and placed fifth overall. A stint on the original Japanese Iron Chef in 1999 - the true test of chef greatness - exposed Chris to an international audience as one of only two Canadian chefs to ever appear on the popular show. He has also received numerous medals and awards for his abilities, including the Pierre Dubrulle “Rising Star” award in 1995. In 2006, Chris was invited to “perform” for the James Beard Foundation, a prestigious culinary arts organization in New York City. Chris and his team showcased his talents by preparing a meal at the James Beard House for members of the foundation."
Chef pose for a picture prior to leaving for the North Pole to pick up Santa on The Polar Express™ Train Ride at the Texas State Railroad Palestine Depot - Christmas 2007
Copyright © Peter van Heun. All rights reserved. Please do not use this photograph without my written consent.
Contact: peter.vanheun@gmail.com
Spent some time in one of the Amsterdam's "Brown cafés" - De Spiegel - lunchcafedespiegel.nl/
Bacon pancake = super tasty.
Anna's Linens home store, this store was founded in 1987 by Alan Gladstone, who named the chain after his mom, Anna with the first store opening in Los Angeles, this particular branch was originally a Factory2U Store but was rebranded as Anna's Linens but now, alas the store is going out of business, this is the story of the Temecula Palm Plaza Anna's Linens store #136
Quirky chef inspired curtains.