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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
Even Ramsvik was the guest chef at Seafood Cellar today. He was very surprised when I asked for a picture. He has a restaurant in Oslo called Ylajali which I must visit if I am in the area.
The residence, designed by Ernst Janssen and completed in 1908, remained in the Stockstrom family until 1990.
The Magic Chef name was so successful as an oven and stove brand that American Stove Company changed its name to Magic Chef, Inc. in 1951
3400 Russell, St. Louis, Missouri . Private residence
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!
The 30th Annual Chefs’ Seafood Symposium at the Virginia Institute of Marine Science in Gloucester Point, Virginia on Mar 14, 2023. Photo by Lathan Goumas/Virginia Sea Grant
Snowball Express XI was a great success as we welcomed nearly 1800 children and families of our fallen military heroes to Dallas for a week full of activities!
Beginning with the arrival of our generously donated charter flights by presenting sponsor American Airlines with all volunteer flight crews from all over the country, the families were taken by Greyhound motor coach and Patriot Guard escort to our host hotel, the Hilton Anatole Dallas. The hotel was filled with activities in the Teen and children lounges, and in the Gallo family lounge for the adults.
Day one began with our police and patriot guard escort to Fort Worth, completely shutting down highway 30 with a 48 school bus precession. Firefighters from Arlington lined the overpasses to wave and salute our families!
After arriving in Fort Worth, the annual Walk of Gratitude was held at the famous Fort Worth Stock Yards. The families were then treated to the Pawnee Bill Wild West Show at the Cowtown Coliseum. From there our families were taken to the Naval Air Station Fort Worth Joint Reserve Base for a private concert by Gary Sinise & the Lt. Dan Band in a Hangar on base. Gary put on a great show as always for the families and then handed out teddy bears for all the children. Food was provided by Texas Land and Cattle, and prepared with the help of Chef Robert Irvine.
Day 2 included a fun day at four separate game centers around DFW. That evening everyone enjoyed a great dinner and entertainment at Medieval Times Show & Dinner.
The third day included our annual Talent Showcase presented by the Texas Music Project, followed by another amazing closing show by our Chief Fun Officer, David Hira.
Thank you to all of our sponsors and volunteers who help make this amazing week of tributes possible for these special families who have sacrificed so much for our nation. Please visit www.snowballexpress.org to see how you can help sponsor of volunteer for the 2017 event!
I was hired by Art Institutes to take pictures at an event a few years ago. Got some lovely pictures and some tasty food :-)
One of the Chef's (don't know his name) putting the final touches on a fabulous dish.
For a print of this or any of my work visit my site... www.printroom.com/pro/joshmosproductions
panel discussion on food access at the converge:exchange gathering.
Chef Kocoa Scott-Winbush (Kocoa's kitchen & Micheal Barlow Center), Charles Williams (UIC Neighborhoods Initiative, Center for Faith and Community Health), LaDonna Redmond (Institute for Community Resource Development)
At Zorro's, after a fantastic dinner on Saint Lucy's day. That artichoke purée with lamb racks, I miss you. As I do the lobster.
of Veritas. We started to chat but then he was enticed by a live videotaping. We were supposed to reconnect, but I appologize Chef Long, I went back into the ROM and when I exited, I didn't see you. Alas, next time.
Veritas
234 King Street East
(416) 363-8447
the Three chefs dinner held at the restaurant at drakes in Brighton. the menu and chefs were as follows:
Langoustine Canelloni with Langoustine foam, cucumber and dill prepared by Robby Jenks, Amberley Castle accompanied by Ridgeview Fitzrovia Sussex sparkling wine.
Slow cooked Duck Breast served with sweet potato puree, sour cherry gel and char grilled broccoli prepared by Andrew Mackenzie, the restaurant at drakes accompanied by Merlot de Gras reserve 2013, Chile.
Dessert by Julien Plumart, Boutique et Salon de Thé
A selection of English cheeses presented by David Deaves, La Cave a Fromage accompanied by Blackdown Spirits Sussex Elderberry Port. photo ©Julia Claxton