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The chef at the brewery. I saw him in this pose and had to take the picute, just said to him "photo, for the internet", he just nodded, but did not change his expression a bit.
I foolishly took this one kinda drunk, (f/3.5; 1/80, ISO 3200) so I had to do some noise reduction, exposure adjustments and straighten it up 1.3°
This picture is part of my 100 strangers project. Find out more about the project and see pictures taken by other photographers at http://www.100strangers.com/
Modelo de Nguyen Hung Cuong.
Diagramas en el libro "50 hours of Origami +" (regalo de los Reyes Magos).
July 19, 2011 - Chef's Table restaurant went out of business and as of 2015 a new restaurant took over this space. It is now Iowa Chop House restaurant
Eater Toronto Interview: toronto.eater.com/archives/2014/02/19/chef-alex-molitz-on...
Farmhouse Tavern
1625 Dupont Street
Toronto, Ontario
Twitter: @HuntCampTO
Tasting menu including wine pairings (+ tax + tip): $196.50
Owner: Darcy MacDonell
Head chef: Alex Molitz
For a Chef who's leaving 'The Swan Hotel' were he works. This Hotel is lovely and really seem to look after there staff. It's the 3rd cake I've done for them now, all for their staff to enjoy. This man is a keen marathon runner and Arsenal supporter. I tried to create the illusion of the path ahead going off into the distance, with the signpost pointing to 'Pastures New'. With his chef clothes packed into his bag and his running kit on, he's reached a mile stone. The actual cake is an hexagonal cake, carved into a wonky cake to help essentuate the perspective illusion (Hopefully,lol).
An open floor plan provides full ocean views -- even while cooking! KOHO kitchens feature stainless steel appliances, solid granite countertops, custom cabinetry, and gas cooktops.
NOTE – photos in this series are from the Feb. 7 Taste cooking demonstration with Chef Bobby Huber – the full menu (and a recipe!) are below:
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In 1973 Peter Coe founded Taste Unlimited, a first-of-its-kind purveyor of gourmet goods in Hampton Roads. Over the years, the one location in Virginia Beach grew, and now six locations dot the region: three in Virginia Beach and one each in Norfolk (the flagship store), Chesapeake and Newport News.
Throughout the years, Peter enjoyed teaching cooking classes – sharing evenings with folks looking to learn and be entertained. He continued the Cooking With Peter Coe series even after he sold Taste to father/son Peter and Jon Pruden in 2006.
In June 2011, after a brief battle with cancer, Peter passed away at age 70, leaving a legacy of being one of Hampton Roads’ great tastemakers. His spirit and style are honored in the Cooking For A Cause: The Peter Coe Tribute Series of five classes presented by some of the area’s top chefs; all proceeds are donated to Lee’s Friends, a support network for cancer patients and their families, in Peter’s honor.
The first class kicked off on Feb. 7 at the Norfolk store right in the main kitchen. Tables were gathered around the burners and ovens, and an intimate evening of food, wine and education was offered; the inaugural session was presented by Chef Bobby Huber, a longtime friend of Peter and a local luminary at such regional restaurants as Blue Crab, Ship’s Cabin, Bobbywood and Steinhilber’s.
On Chef Huber’s menu:
-Beef and Beet Tartare with Goat Cheese and Pistachios
-Roast Half-Duck: Confit Leg and Seared Breast over Cream Cheese Polenta with Duck Jus, Lingonberries and Shiitake Mushrooms
-Macadamia-Banana Flourless Chocolate Torte with White Chocolate Crème Anglaise – NOTE – this recipe is shared below
Other chefs in the series:
Feb. 21 – Amy Brandt, chef/owner of Amy B Catering on the Eastern Shore
Feb. 28 – Sam McGann, chef/partner of The Blue Point in Duck, N.C.
March 6 – Patrick Evans-Hylton, chef and food journalist
March 13 – Rodney Einhorn, chef/owner, Terrapin Restaurant, Virginia Beach
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Beginning in Summer 2012, I am honored to follow in Peter’s footsteps and in the groundwork laid in the tribute series by hosting The Patrick Evans-Hylton & Friends Chef’s Table at Taste. I will present monthly cooking classes – some taught by me, some taught by celebrated guest chefs – at the Norfolk location. Please sign up for one or two or even more of the classes, because I know you will learn something new and thoroughly enjoy yourself in the process; stay tuned as we work up a class schedule. More information will be posted on my blog: www.PatrickEvansHylton.com
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From Chef Bobby Huber:
Macadamia-Banana Flourless Chocolate Torte
With White Chocolate Crème Anglaise
Crème Anglaise Ingredients
1 quart heavy cream
1 vanilla bean, split
1/2 teaspoon sea salt
1/2 cup sugar
4 egg yolks
1 pound white chocolate, chopped
Pan-Prep Ingredients
1 ounce butter, melted
1/4 cup sugar
Cake Ingredients
2 pounds bittersweet chocolate, chopped
2 ounces butter
10 eggs
1 cup sugar
1 cup macadamia nuts, toasted and rough chopped
3 cups diced bananas
Ganache Ingredients
1/2 pound bittersweet chocolate, chopped
2 ounces butter
2 cups cream
Torte Method
Prepare crème anglaise and chill. Prepare cake pans and cakes. Top cooled cakes with ganache and garnish with crème anglaise.
Crème Anglaise Method
In a medium saucepot, bring cream, vanilla and salt to a boil. In a medium bowl, whisk egg yolks and sugar. Temper egg yolks and add to the cream mixture. Immediately remove from heat and add white chocolate. Stir until incorporated and strain through a fine sieve. Chill before serving.
Pan-Prep Method
In two 9-inch springform pans, brush butter inside then dust with sugar.
Cake Method
Heat the oven to 400°F. In a double boiler, melt chocolate and butter. Separate egg whites and yolks. Whip egg whites, adding a little sugar at a time, until soft peaks form. Remove chocolate/butter from heat and quickly whisk in egg yolks. Take a fourth of the egg whites and fold into the chocolate mixture, then fold in the remaining whites, macadamia nuts and diced bananas. Pour into the prepared pan and bake 14 minutes. Let cake cool at room temperature in pan.
Ganache Method
Place chocolate in a large bowl. In a saucepan, bring butter and cream to a boil and pour over chocolate. Let sit two minutes and stir to incorporate.
Pour over cooled cake and let sit at room temperature for at least four hours or refrigerate for one hour. Garnish with white chocolate crème anglaise.
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Suggested wine pairing: The evening of Chef Bobby Huber’s cooking class at Taste Unlimited, Don Rhodes of Trump Winery (www.TrumpWinery.com) of Charlottesville was present, pairing various dishes with the culinary offerings. One wine enjoyed was the Kluge Estate SP Blanc de Blancs sparkling (temporarily unavailable online, but found in many retailers; call the winery for information.) This beautiful rich, creamy 100 percent Chardonnay wine is full of life, starting with a fresh pear aroma and finishing with hints of citrus. Made in the traditional Methode Champenoise way, it is crisp, balanced and delightful.
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Information, including recipe and wine pairing, appeared in the Feb. 8, 2012 Virginia Wine Lover magazine e-newsletter; sign up to receive the newsletter free for my weekly food and wine picks and more.
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FOR MORE OF MY adventures in food, visit my blog – www.PatrickEvansHylton.com
Global Chef is a kitchen appliance that brings people together all across the world by using laser hologram technology and is thus also a strong visual experience for cooking. With the help of the appliance you can cook with your loved ones or take cooking lessons from top chefs. The appliance analyzes food, has a motion detection camera and can project holograms 360° around itself. The main influence of this concept is the growth of single households in densely populated and developed urban areas. People are interested in cooking and want to develop and share their experiences and this cooking aiding and connecting appliance enables creating that connection and encourages to creativity.
Country: Sweden
Designer: Dawid Dawod
University: MA Advanced Product Design, Umeå Institute of Design, Sweden
Submission: electroluxdesignlab.com/en/submission/global-chef/
Global Chef is a kitchen appliance that brings people together all across the world by using laser hologram technology and is thus also a strong visual experience for cooking. With the help of the appliance you can cook with your loved ones or take cooking lessons from top chefs. The appliance analyzes food, has a motion detection camera and can project holograms 360° around itself. The main influence of this concept is the growth of single households in densely populated and developed urban areas. People are interested in cooking and want to develop and share their experiences and this cooking aiding and connecting appliance enables creating that connection and encourages to creativity.
Country: Sweden
Designer: Dawid Dawod
University: MA Advanced Product Design, Umeå Institute of Design, Sweden
Submission: electroluxdesignlab.com/en/submission/global-chef/
Chef Carlos Kristensen
www2.zaffari.com.br/ler-novidade/cozinha-pocket-para-o-di...
Foto: Fábio Mattos