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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
Houston Texans chef representative Bruce Molzan at Taste of the NFL 21st Annual Party with a Purpose at Gleaners Food Bank in Indianapolis, IN
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/
Chefe Anfitrião
Saiba mais sobre o percurso do Chef em:
www.rotadasestrelas.com/IL-GALLO-D-ORO-19-25-marco-the-cl...
Como fazer o download de uma foto no FLICKR
1.Clique na foto que deseja fazer o download;
2.No canto direito inferior da página verá 3 bolas, este ícone é um botão de ação. Ao clicar neste botão terá de selecionar a opção “ver todos os tamanhos”;
3.Escolha o tamanho pretendido para o seu download. Se deseja fazer uma impressão em papel, sugerimos que faça o download do tamanho “Original”;
4.Finalmente clique no botão “Fazer download”.
...
How to download a photo from FLICKR
1. Click on the photo you wish to download;
2. On the end right-side of the page you will see 3 dots, this is an "Action" button. Click on the option "view all sizes";
3. Select which size you wish to download. If you intend to print the photo to paper, then "Original" is typically the best option;
4. Finally, select the "Download" button.
Chef Carlos Kristensen
www2.zaffari.com.br/ler-novidade/cozinha-pocket-para-o-di...
Foto: Fábio Mattos
Little Chef on the A1 near to Grantham.
All in all a cracking venue for a Little Chef, close to the picturesque market town of Grantham.
I had a fairly rancid version of a full English breakfast - one ratty sausage, some pretty poor bacon, beans, mushrooms in slime, and a slice of black pudding which tasted of a mixture of pot pourri and those pineapple chunk things that pubs put in urinals. Plus a pot of tea for £1.99, what a stinking rip off. It's no wonder the place is going bust, although I did get a free lollipop for clearing my plate.
Come on Little Chef people, you can do better than this.
Chef!
Ballroom,
Assembly Rooms
George Street, Edinburgh
A fun show involving comedy, martial arts and Korean cooking.
Canon EOS 300D
Canon 100mm USM macro lens
Neither the camera or lens were ideal for theatre photography but they still managed to produce some pleasing images.
100% légumes
- Thomas DUCHEMIN, Chef de partie Banquet Mandarin oriental Geneva 5*
- Charlotte LACHAUT, Designer
- Cédric MASI, Commis
© Photos Elisabeth Rull
He's "Hotter" than any of the dishes you can throw at him!
El es más "caliente" que cualquier desafío en la cocina.
Website: vallarta.grandvelas.com/
Blog: www.vallartatravelblog.com/
Facebook: www.facebook.com/grandvelasresort
Instagram: instagram.com/VelasResorts
Twitter: twitter.com/vallartagv
Google+: plus.google.com/106300596050631578509/
Pinterest: pinterest.com/vallartagv/
Chefe Convidado
Saiba mais sobre o percurso do Chef em:
www.rotadasestrelas.com/IL-GALLO-D-ORO-19-25-marco-the-cl...
Como fazer o download de uma foto no FLICKR
1.Clique na foto que deseja fazer o download;
2.No canto direito inferior da página verá 3 bolas, este ícone é um botão de ação. Ao clicar neste botão terá de selecionar a opção “ver todos os tamanhos”;
3.Escolha o tamanho pretendido para o seu download. Se deseja fazer uma impressão em papel, sugerimos que faça o download do tamanho “Original”;
4.Finalmente clique no botão “Fazer download”.
...
How to download a photo from FLICKR
1. Click on the photo you wish to download;
2. On the end right-side of the page you will see 3 dots, this is an "Action" button. Click on the option "view all sizes";
3. Select which size you wish to download. If you intend to print the photo to paper, then "Original" is typically the best option;
4. Finally, select the "Download" button.
FOOD PRODUCTS & MATERIALS, SCHOOL & OFFICE SUPPLIES:
Website:
other site:
35% DOWNPAYMENT 1st for reservation/ 2 DAYS LEAD TIME / Minimum order: Php1,500 / We strictly implement no return, no exchange and cancellations of orders. To Deposit: (BPI / BDO / Western Union)
To avail FREE delivery within Metro Manila worth Php15,000 / We also accept provincial deliveries Luzon, Visaya & Mindanao.
We are selling FOOD PRODUCTS & MATERIALS SAMPLES:
Frozen Foods - Squidball, kikiam, siomai, siopao, patties, French Fries.
French Fries / Popcorn Powder: Cheese Powder, Sour & Cream Powder, BBQ Powder.
Instant Sauce / Fried noodles sauce: Teriyaki Powder Sauce, Oyster Powder Sauce, Gravy Powder Sauce, Peanut Powder Sauce, Sweet Chili Powder, Palabok Powder, Pancit Canton Powder, Spaghetti Powder, Champorado powder, Arrozcaldo powder, Ginataang Mais powder, Goto powder, Beef Bulalo Cream Soup Powder, Cream of Chicken Soup Powder, Kwek Kwek Powder, Litson Sarsa Gravy Powder.
Rice Mix: Beef Teriyaki Powder, Binagoongan Powder, Garlic Rice Mix Powder, Java Rice Powder, Smoked Fish Powder.
Hot Beverage, Vendo Coffee Machine Powder: 3 in 1 Coffee Powder, Chocolate Powder, White Coffee Powder.
Syrups & Shave Ice Syrup snow cone: Chocolate Syrup, Caramel Syrup, Strawberry Syrup, Choco Fondue Syrup, Apple Shave ice syrup, Bubblegum Shave ice syrup, Blue Hawaii Shave ice syrup, Grenadine Shave ice syrup, Honey Dew melon Shave ice syrup, Kiwi Fruit Shave ice syrup, Kola Shave ice syrup, Tangerine Shave ice syrup.
Soft Serve Ice Cream Premix Powder, Ice Scramble Premixes Powder, Shake Powder Premixes, Palamig Powder, Cotton Candy Powder, Gulaman Powder like Black Gulaman, Jelly Powder, Iced Teas Powder, Milk Teas Powder, Hot Beverage / Vendo Drinks Powder, Milk powder, Sugar Powder, Waffle, Food Coloring, DIP - Ice Coating, Cone Apa.
Toppings: Mallows, Sunflower Seeds, Cookies, Crushed Graham, Fun Frappe Whipped Cream, Mini Chocolate Droplets, Mini lentils (mini nips halo halo), Nata-de-Coco / Crystals, Rice crispies, sprinkles, Tapioca black pearl sago, Kisses.
Food Condiments: chili sauce, cooking oil, Hoisin Sauce, Hot sauce, Ketchup, margarine, mayonnaise, Patis - fish sauce, Shortening - Lard, Toyo - Soy Sauce, Toyomansi, Suka Vinegar.
Plastic cups transparent, plastic cups with Dome Cover, Plastic cups with Flat Cover , paper cup, paper bowl, any kinds of straw , Spoon & Fork, Plastic bag - sando bag, trash bag, Baking Cups, plates, wrap, Holder, tray, panaling plastik - Plastic Twine, Tissue, Glassine, Coffee Stirrer, Toothpick, Chopstick, Palamig Container, DishWashing Liquid.
School & Office Supplies: ballpen, bond papers, brown envelope, Folder, cattleya filler, elmers glue, Highlighters Stabilo, Air Freshener, Liquid paper, marker, Notebook, packaging tape, Pencil, push pins, rubber bands, Rulers, scissors, scotch tape, stapler & staple, yellow pad, Intermediate Pad.
We are selling Frozen Foods, Syrups, different powders, sauces, condiments, household products & materials
For Inquiries Please Call or Text:
Ryan Hicaiji - (Globe) 0927-6833271 / (SUN) 0933-1821288
website:
other site:
Finalistes du tirage du concours Chef pompier d'un jour réalisé dans le cadre de la Semaine de la prévention des incendies
Photo : François Arel
Appetizer
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