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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
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!
Bonecas chef em tecido, para as oficinas de cupcake da chef Renata Rebelo: www.renatarebelodoces.blogspot.com/
Cast Iron Chef Dutch Oven Cook Off at the Oregon Trail Interpretive Center in Baker City Oregon.
Got to enjoy the Cast Iron Chef Dutch Oven Cook Off and do a little taste testing at the National Historic Oregon Trail Interpretive Center on Flagstaff Hill outside Baker City Oregon.
A pioneer wagon encampment is the first thing that visitors see when arriving at this award winning and world class interpretive center. The entire facility is staffed with costumed interpreters helping visitors discover the Oregon trail and the experiences of early pioneers as they made their way West during the nation’s largest overland migration. The Interpretive Center hosts numerous special events and activities throughout the year including, Other activities included a blacksmithing demonstration, a wheelwright, children's games, lectures, and a pair of live oxen.
The National Historic Oregon Trail Interpretive Center, operated by the Bureau of Land Management, is located 5 miles east of Baker City, Oregon on Highway 86. Take Exit 302 from I-84. The Center is open from 9 a.m. to 6 p.m. daily. Admission for adults is $8. Seniors are $4.50. Children 15 and under are free. Federal passes are accepted. Visit
www.oregontrail.blm.gov for more information about the Center, or call 541-523-1843
For more information about other Baker County historic sites, attractions and special events, visit the Baker County tourism website at www.basecampbaker.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 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.
In the galley, lunch is being prepared.
For the story behind these pictures, please visit my PhotoBlog:
www.ursulasweeklywanders.com/travel/limestone-lunch-and-l...
Le chef de l'Etat à lancé cette après midi les travaux de la troisième usine d'eau, réalisée sur l'unité du lac de guiers, Keur Momar Sarr 3. C'est le plus grand ouvrage hydraulique de l'histoire du Sénégal. D'une capacité de 200.000 m3 par jour, KMS 3 a necessité un financement de 274 milliards de fcfa et permettra d'augmenter de 50% la production en eau de la région de Dakar. L'ouvrage sera mis en service en 2020
© Présidence Sénégal / Photo: Papa Matar Diop