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Chef Eric Reid relaxes, after a successful dinner.
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Del Ray Pizzeria, in Alexandria, Virginia, threw a New Orleans Christmas party, a couple of weeks early, and one thousand miles north. Chef Eric Reid designed a 5-course / 6-beer dinner, pairing New Orleans-style fare with beers from Abita Brewing —located in Abita Springs,30 miles north of the Big Easy— celebrating its 25th anniversary of operation this year.
Alexandria (Del Ray), Virginia.
13 December 2011.
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Photo by Yours For Good Fermentables.com.
Commercial use requires explicit permission, as per Creative Commons.
Chef David Testa (l) and proprietor John Jarecki (r), of The Light Horse Restaurant, in Alexandria (Old Town), Virginia.
11 January 2011.
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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.
Chef Dale Thomas, chef at the Halekoa Hotel, was our cooking class instructor. He was great ...made it a lot of fun.
FR > TALENT CULINAIRE DU QUARTIER (chef en résidence) : RACHIDA
Rachida est passionnée de cuisine depuis son enfance. Elle adore la cuisine marocaine qui lui rappelle son pays d’origine. Mais elle est également ouverte à d’autres recettes méditerranéennes, occidentales, turques et asiatiques. Les pastellas et le couscous sont ses spécialités mais elle a aussi de nombreuses recettes traditionnelles transmises de mère en fille. Du 17 au 20 mai 2016, venez goûter ses mets délicieux !
NL > KOOKTALENT UIT DE WIJK (chef in residentie): RACHIDA
Rachida is sinds haar kindertijd verzot op koken en dan vooral de keuken uit haar geboorteland Marokko. Maar ze staat ook open voor recepten uit Europa, Turkije, Azië en het Middellandse Zeegebied. Pasteitjes en couscous zijn haar specialiteit, naast nog vele andere traditionele recepten, doorgegeven van moeder op dochter. Van 17 tot 20 mei 2016 kan u komen proeven van al dit lekkers !
Bar Recyclart 17.05.16 > 20.05.16
© Photo : Yves André // ALL RIGHTS RESERVED // +32 476 421 267 // yvesandre@gmx.com
Spaghetti & meatballs Chef Boyardee. Makes a light lunch or snack. Just microwave for 45 seconds, handle carefully, and enjoy! Has about two meatballs lol
Aria’s executive chef Eron Novalski and crew prepared a duck risotto with peas and mascarpone cheese at the event.
More: www.torontolife.com/daily/daily-dish/restauranto/2012/05/...
Thank you to all who participated in and joined us for Chefs' Feast 2014! A great time was had by all under the big top!
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 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 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
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.
Pickled winter vegetables, golden beets, blue lake green beans and radishes drizzled with lemon oil and garnished with fresh thyme.