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Aulostomus strigosus - Atlantic cornetfish / pez trompeta / poisson trompette & Pomadasys incisus - Bastard grunt / Roncador / Grondin métis, Tenerife.
Opened between 1980 and 1982, there is no denying that Halkyn is a bit of a one-off Little Chef. Whereas most of that era are standard brick-built, wood clad rectangles, Halkyn is finished in local stone and sports huge panoramic windows with a bay window at each end and, wait for it, a large balcony. This also has a pay to view telescope. Presumably it is to take advantage of the views of the River Dee estuary, which its position certainly does.
Also unique to Halkyn these days in the weird blue Little Chef branding. This stems from another experimental era in Little Chef's history, around the mid 90s, where Forte created restaurants with a nicer ambience - air conditioning (perhaps the cool made for the blue?), softer lighting, nicer furnishings - to try and attract a more discerning clientelle and more evening diners. The blue branding only made it to a handfull of sites before Forte were taken over and Granada dropped the idea. Any other blue sites have either reverted back or closed leaving Halkyn as the last man standing.
Wasteland, yes, but it could have been much more. This is just off the A9 at the Dalwhinnie junction and it is where Little Chef wanted to build a rather small restaurant in 2001. However, the locals did not approve and so, despite much trying and designing, it never made it passed the application stage. Hence a rough car park and some fetching boulders is all we have instead.
Chef Sean Sherman, Oglala Lakota, addresses the audience during a panel on the USDA Indigenous Food Sovereignty Initiative at the White House Tribal Youth Forum at the U.S. Department of Health and Human Services headquarter in Washington D.C., on Nov. 14, 2022. USDA Deputy Secretary Jewel Bronaugh, FNCS Deputy Under Secretary Stacy Dean, and USDA Office of Tribal Relations Director Heather Dawn Thompson led a cooking demonstration and conversation about Indigenous food sovereignty for tribal youth as part of the White House Tribal Youth Forum, a pre-event to the Nov. 30-Dec. 1 White House Tribal Leaders Summit.
This event ties into the USDA Indigenous Food Sovereignty Initiative, which promotes traditional food ways, Indian Country food and agriculture markets, and Indigenous health through foods tailored to American Indian/Alaska Native (AI/AN) dietary needs. Learn about new cooking videos, recipes, foraging guides, and other resources to promote Indigenous food ways at: www.usda.gov/tribalrelations/usda-programs-and-services/u.... (USDA photos by Christophe D. Paul)
Chef Ana takes you to the market to select the day's ingredients. Not visible is Santiago (still in womb).
This weekend’s Secret Pickle Supper Club was our most intimate ever and was held at Steeped and Infused. The theme was Tea and we enjoyed a fantastic meal, interesting guests, and a wonderful venue. We couldn’t ask for better.
Jennifer Best, the founder of Steeped and Infused, who educated us about each tea as the course it was used in was presented. Matt did an amazing job incorporating such a complex yet delicate ingredient into each course.
Tea Pickle Menu
Tea Sangria, Jennifer’s special recipe incorporating her Green & White Grapefruit Supreme blend,
Bronzion ceviche made with kumquats, ginger ale and hibiscus.
Asparagus raw & cooked, mushroom raw and cooked, potato confit, manchego, ramps, gunpowder custard
Lapson Souchong-Copper River Salmon, spruce tips, grapefruit, and watercress soup
Milk-poached scallop, with yogurt, peanuts, raisins and Monk’s Blend “fried sauce”
Veal Osso Buso with mustard spaetzle, fava beans, ricotta, dill and Canadian Spring Maple Tea Blend.
Sous-vide pork loin with capres, fennel, sun-dried tomato and Rooibos Lemon Chiffon pudding
Spring Iced Ice Tea
“Tea Service”: chocolate and jasmine ganache served with tea cookies, spearmint, and rhubarb.
Big thanks to Jennifer Best for use of Steeped and Infused, and to the hard working and fantastic Secret Pickle Crew: Matt, Marichka, Wade and Gerry.
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Chef David Pan Wins Flavor Award
Chef David Pan earned the Flavor Award at the Wharf Uncorked Food & Wine Festival in Orange Beach. As this chef’s style is traditional French cooking for current times, his winning dish was a Boeuf Bourguignon with Roasted Garlic Pomme Purée. Held in mi...
Chef's Choice Knife Sharpener is ideal for use on quality knives. It's 100% diamond abrasives and dependable magnetic guides create extremely sharp edges. Buy more knife sharpener online at www.smithsofloughton.com/kitchen-knives/kitchen-knife-sha...
Chef du jour CookieMonster is busy making traditional oliebollen, in preparation of the "Oud & Nieuw" festivities at Hackerspace Hack42.
Was asked to do some photos @ The White Hart Inn for their new web site never done anything like thi sbefore so a big learning curve spent 4 hours there , its an unpaid photo shoot but good experience and good advertising for me !!
VIEW MY WEB SITE AND ONLINE SHOP HERE
Was so HOT in this kitchen and bear in mind i manage a team of industrial chefs who cook on a HUGE scale for M&S lots Diet Coke & Ice and Home made Ice Cream though oh and Home made crisps that you so have to try !!!!
Once upon a time this was the Symington Little Chef on the A77 south of Kilmarnock. It's future looked bleak when Little Chef opened a new, bigger and more easily accessed site a mere 7 miles north in 1991, but amazingly Symington soldiered on until 2003. Perhaps it was forgotten about by the management! I remember it having lego to play with growing up. Anyway, today it is an Indian restaurant and quite a good one too so I hear.
chef cleaning fish - Close-up of chef cleaning fish, Model: Derrick Blackwood. To Download this image without watermarks for Free, visit: www.sourcepics.com/free-stock-photography/24721603-chef-c...
What was the Little Chef at Foveran between Aberdeen and Ellon which left us in 2001. The eagle eyed amongst you will of course realise that the original building has been kept and added to by an extension on the left. Partly gone but not forgotten!
With Chef Cristeta Comerford, Executive Chef of White House.
She is the first female chef of White House.
As a female cook, I really respect her.
I woudn't say I wanna be a White House Chef, but wanna achieve something big.
Chef Michael Voltaggio gets a new tattoo in support of Taste of the Nation Los Angeles. 6/5/10. Tattoo Artist Jesse Esquivel
Video: www.eonline.com/uberblog/marc_malkin/b184857_top_chef_win...
Molecular Gastronomy Class. Chef Michael Young making Pineapple "Caviar". His new Silver Lake restaurant "Domenico Ristorante" is due to open in 2009 mylastbite.wordpress.com/2008/12/12/moleculargastronomycl...