photo credit rummenigge

OMG this Japanese dish is one of the most tasty comfort foods ever! Who would’ve thought that cooking an egg scrambled over fried pork would be this good.

t one of The Stop's Food For Change Dinner Series at the Wychwood Green Barn.

Pic courtesy of Roman Kliotzkin

www.romankliotzkin.com/

The Stop’s acclaimed Chef Chris Brown, former Executive Chef of Perigee Restaurant, presents unique dining experiences in support of The Stop’s programs that fight hunger, build hope, and inspire change.

Chef Chris Brown creates an intimate, five-course dining experience for you to savour under the stars at our fabulous greenhouse. Wine pairings include the best from Niagara’s wine region.

Or if you want to experience life in a professional kitchen, join the kitchen crew and help prepare the feast.

For guests

Price: Meal only $75, with wine pairing $120

Time: Hors doeuvres served at 6; dinner served at 6:30 p.m.

For Kitchen Crew

Price: $100

Time: Slotted preparation begins at noon, 1 p.m., 2 p.m. or 3p.m. and ends around 11 p.m. All meals and drinks provided.

To sign up contact Danielle at 416.652.7867 ext. 250 or danielle@thestop.org

To learn more about The Stop’s Food for Change dinner series, go here:

www.thestop.org/food-for-change-dinner-series

Watch for more information on other upcoming Food For Change events with guest chefs:

January 21: Special Guest Chef Jesse Vallins from Trevor Kitchen & Bar

February 1: Special Guest Chef Mark Cutrara from Cowbell

Demuths Advanced Vegan Diploma

danb

Louisville, Ky

James Beard Awards 2012 at Alice Tully Hall at Lincoln Center, NYC

The Wandering Eater | Twitter

© 2012 Tina Wong; The Wandering Eater. All Rights Reserved. Images may not be reproduced, copied, or used in any way without written permission.

Gold plated key.

Taken at Baconfest Chicago 2012.

danb

A competitor in the field team cooking challenge plates salad (Photo credit: McCann Worldgroup)

A night at Hashi Cooking, run by Reiko Hashimoto-Lambert, in Wimbledon.

Blog post at Tamarind and Thyme.

Stuffed with crab/shitake mushrooms/spinach on a bed of sesame rice noodles and julienne veg with a shichimi beurre blanc

Food by Will Aghajanian

Diskeater

One of the volunteers plates the jicama slaw for the entree.

Skrei with cous-cous , marokan spices and apple

Plating to the Bed & Breakfast Theme

NiTEC specialise in electroless nickel plating and metal finishing, including plating stainless steel, plating copper and its alloys, and plating aluminium alloys. We also provide heat treatment services.

jennifers plating of her dessert.

Braised Rhubarb, Beurre Noisette Puff Pastry, Candied Hazelnuts, Strawberry Sorbet, Whipped Brie

Faith Plating in Hollywood is a grungy photography goldmine.

Bumpers by the thousands have been buffed to a mirror finish in this room since 1918.

$50 pesos for this?

At The Uchiko Tasting

i need to work on it

darindines.com/2013/10/21/scarpetta-beverly-hills-ca-2/

Scarpetta

Montage Beverly Hills

225 North Canon Dr.

Beverly Hills, CA 90210

Dining date: 10/19/13

Who doesn’t like brownies… If you have a sugar tooth and your normal I’m sure you’ve had them. But as you get older you try to avoid your sweets. I will tell you these were some of the most yummy caky kind of brownies… light with a nice chew on the inside they were so good!

The ribeye served on New Years Eve.

We generally plate the salad with the entree, but this salad was sensational and deserved to stand alone. Plus it was cold and our entree was hot. The dressing included mayo, whole grain mustard, sherry wine vinegar, and balsamic pomegranate.

A private chef and I, did some teaser promo stuff for his menu