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Chef David Anderson's Blog | chefdavidanderson.wordpress.com Reviews
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(by David Anderson)
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The creation of a dish… | Chef David Anderson's Blog
https://chefdavidanderson.wordpress.com/2010/07/14/the-creation-of-a-dish
Chef David Anderson's Blog. Welcome To My Blog. The best fruit in the world! The creation of a dish. July 14, 2010. Where exactly does a new dish come from? Does it come in a flash of inspiration as though the cosmos had chosen me as its humble vessel? Or do I raid the Moosewood Cookbook for the umpteenth time, fussing over the presentation in hopes that nobody discovers my pilferage? Is it the next logical step in a unique and constantly evolving culinary vocabulary? The answer is…. There is no answer!
Welcome To My Blog | Chef David Anderson's Blog
https://chefdavidanderson.wordpress.com/2010/07/07/welcome-to-my-blog
Chef David Anderson's Blog. The creation of a dish →. Welcome To My Blog. July 7, 2010. I feel like my creative freedom began when I decided to utilize only plant-based ingredients. I can’t really explain it – you’ll just have to trust me. Perhaps it’s because this is what I was meant to do. Saturday and Sunday: Brunch 10:00am-3:00pm, Dinner 5:00pm-9:30pm. It is essentially a guilty pleasures menu. This week we will highlight the wonderful cuisine of Ronald McDonald – Bigger Macks, Egg Mack-Muf...You are...
Madeleine Bistro | Chef David Anderson's Blog
https://chefdavidanderson.wordpress.com/madeleine-bistro
Chef David Anderson's Blog. Tarzana, CA 91356. Monday – Thursday: Closed. Friday: 5:00pm – 9:30pm (dinner). Saturday and Sunday: 10:00am – 3:00pm (brunch), 5:00pm – 9:30pm (dinner). Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:. Address never made public). You are commenting using your WordPress.com account. ( Log Out. You are commenting using your Twitter account. ( Log Out. You are commenting using your Facebook account. ( Log Out.
Menus | Chef David Anderson's Blog
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Chef David Anderson's Blog. Available Friday, Saturday, and Sunday 5:00 pm – 9:30 pm. July 23 through July 25, 2010…. Seasonal Chef’s Tasting Menu Featuring the best fruit in the world from Etheridge Farms. Available Saturday and Sunday only. Five course tasting menu. Heirloom tomato cannoli , basil oil. Tasty treat plum carpaccio. Pickled plums, green papaya noodles, toasted walnuts. Grilled seitan with yellow peach barbecue sauce. Yukon gold potato puree, grilled asparagus, shallot rings. Soup du jour,.
Chef Bio | Chef David Anderson's Blog
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Chef David Anderson's Blog. Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:. Address never made public). You are commenting using your WordPress.com account. ( Log Out. You are commenting using your Twitter account. ( Log Out. You are commenting using your Facebook account. ( Log Out. You are commenting using your Google account. ( Log Out. Notify me of new comments via email. A funny thing happened on the way to the kitchen…. Welcome To My Blog.
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Veggie Alchemy: Hammin' it up!
http://veggiealchemy.blogspot.com/2011/10/hammin-it-up.html
Wednesday, October 12, 2011. I encountered a few delays while attempting to make this post. First, my compact flash card for my DSLR took a dump on me. I made the most awesome sandwich, took photos and everything, only to have the memory card fail me. Needless to say, I ate the sandwich and said "fuck it! I figured I'd have to recreate that sandwich and start all over again. Not complaining about that. But of course no pictures, so I guess it didn't happen. :( Womp womp! The benny is comprised of grilled...
Veggie Alchemy: December 2010
http://veggiealchemy.blogspot.com/2010_12_01_archive.html
Friday, December 10, 2010. When I was a little kid I loved Campbell's cream of mushroom soup. I could eat that stuff every day. This soup is a throw back to those times, but totally kicks Campbell's ass! He wishes he could can this much flavor! This is seriously the best cream of mushroom soup I've ever had. It's so savory and unbelievably creamy, you won't believe it's non-dairy and totally vegan. 3-4 cups of mixed mushrooms, roughly chopped (I used mostly criminis and some shiitakes). Sea salt to taste.
Veggie Alchemy: October 2011
http://veggiealchemy.blogspot.com/2011_10_01_archive.html
Sunday, October 30, 2011. Castle Gourmet Pop Up Dining. I had really hoped to post more this month, but I have been swamped with a number of things. Earlier this month I was guest pastry chef to my friend Anne Lee's awesome vegan gourmet pop up dinner. Here's some more info on that: www.thisisannelee.com. Plus the blog with menu details: http:/ castlegourmet.tumblr.com/. This Choco Taco is better than the original. This was an exciting experience and I look forward to next month's Castle Gourmet dinner&#...
Veggie Alchemy: February 2011
http://veggiealchemy.blogspot.com/2011_02_01_archive.html
Monday, February 28, 2011. It's been a hot minute, but I'm working on some more vegan Mexican (authentic! Made by real Mexicans! None of that Mexican fusion stuff) recipes that I'll be posting soon. Also, I have a new camera which means higher quality pics for you guys (*crickets*). For now I'll just post some food porn to get you guys nice and greased up for future posts. Vegan Lasagna with portobello and white button mushrooms, zucchini, tomatoes and herbed tofu-ricotta. Topped with soy mozzarella.
Veggie Alchemy: But wait, there's more!
http://veggiealchemy.blogspot.com/2011/10/but-wait-theres-more.html
Wednesday, October 12, 2011. But wait, there's more! Here's the only proof of the vegan soul food pop up dinner. Everything else was consumed. I did manage to save one of the apple brown betties. I was so full of mac n cheez, I never got around to dessert. So there. It happened. Transmutated by The Veggie Alchemist. October 12, 2011 at 2:53 PM. That looks lovely, I especially love how perfect that scoop of ice cream is! Jackie Smith (the other one). October 12, 2011 at 2:54 PM. October 15, 2011 at 7:00 AM.
Veggie Alchemy: September 2010
http://veggiealchemy.blogspot.com/2010_09_01_archive.html
Friday, September 17, 2010. Parte Seconda Di Salsiccia Fest. I'm all about good food on the cheap. Every now and then I might splurge on awesome pre-packaged mock meats (Gardein still baffles my mind on a regular basis) but I take great pleasure in making my own mock meats from scratch. I get a serious buzz from recreating stuff that costs a fraction of what you pay for in store. I love Field Roast. These sausages are easy on the wallet and good in the belly. 2 cups vital wheat gluten. Prepare your steam...
Veggie Alchemy: October 2010
http://veggiealchemy.blogspot.com/2010_10_01_archive.html
Thursday, October 14, 2010. Soy) Shrimp. and White Wine! I have a vague memory of eating shrimp scampi pasta about 7 years ago. I think it was at a Red Lobster and I'm pretty sure I got food poisoning right after. It was one of those all you can eat deals and I remember thinking after taking the last bite "I'll never do this again." I wasn't even vegetarian at the time, but that was the last time I ever ate shrimp. Prepare to offend everyone in your path for the next 18-24 hours. It's gonna rule! Add in ...
Veggie Alchemy: December 2011
http://veggiealchemy.blogspot.com/2011_12_01_archive.html
Saturday, December 10, 2011. Castle Gourmet Part Two. This month's menu is sure to delight our diners. We're going to be whipping up some holiday classics, but will be presenting them in new and different ways. There's also a new website to keep you updated: www.castlegourmetdining.com. Please browse through the archives to see what you've been missing, and don't hesitate to sign up for the mailing list! Transmutated by The Veggie Alchemist. Subscribe to: Posts (Atom). Vegan goodies made by me.
Veggie Alchemy: February 2012
http://veggiealchemy.blogspot.com/2012_02_01_archive.html
Friday, February 10, 2012. New England "Clam" Chowder. Kidding. Totally kidding. Why are we friends again? For this recipe you'll need a little over a half pound. 1/2 lb King Oyster Mushrooms, quartered length-wise and diced. 1 teaspoon liquid smoke. 1 tablespoon canola oil. 2-3 celery stalks, diced. 1 medium onion, diced. 1 shallot, minced. 2-3 garlic cloves, minced. 1-2 tablespoons canola oil. 2 1/2 cups potatoes, peeled, rinsed and cubed (I like russets). 2 cups cashew cream. Fresh pepper to taste.
Veggie Alchemy: Castle Gourmet Part Two
http://veggiealchemy.blogspot.com/2011/12/castle-gourmet-part-two.html
Saturday, December 10, 2011. Castle Gourmet Part Two. This month's menu is sure to delight our diners. We're going to be whipping up some holiday classics, but will be presenting them in new and different ways. There's also a new website to keep you updated: www.castlegourmetdining.com. Please browse through the archives to see what you've been missing, and don't hesitate to sign up for the mailing list! Transmutated by The Veggie Alchemist. Subscribe to: Post Comments (Atom). Vegan goodies made by me.
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Index | Chef Dave's Cafe | Rancho Cucamonga, CA
CHEF DAVE'S CAFE and CATERING. For more information please contact. CHEF DAVE'S CAFE and CATERING. We provide different payment options for our corporate clients including billing. Please use what is best for your Company. We will bring you your invoice upon delivery. Please turn this copy directly into your accounting department. All invoices are net 15 days. There will be an 18% delivery/service charge depending on distance. 2012 Specials Coming Soon! New clients enjoy 10% your first order.
Home | Chef Dave's Catering | Beachwood, Ohio
Chef Dave's Catering. Chef Dave’s Catering. Real food, real fresh. Chef Dave’s offers kosher catering, redefined. We use no mixes, soup bases or MSG. With few exceptions, all our food is made from scratch. Select items may be fresh-frozen. Please ask about our variety of delicious desserts, cakes, challahs and more – also baked from scratch! We offer plenty of kosher vegetarian and vegan options, or any other special diet you may be on. Want to place an order? See our available menus. Have It Your Way.
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Is a proud 1989 honors graduate of the. Culinary Institute of America. Hyde Park, NY USA. Please visit the finest cooking school in the world. The intent of ChefDavid.com is to provide a variety of professional resources to help your culinary ventures succeed - be it starting a restaurant, catering your own social function, or making an exotic meal for two. I have more than 2 decades of experience to rely upon in my quest to share what I have learned in:. Hyde Park, NY;. Los Angeles, California;.
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Chef David Anderson's Blog
Chef David Anderson's Blog. A funny thing happened on the way to the kitchen…. August 9, 2010. Ok – I missed a week. I was hoping to post on a weekly basis, but last week got away from me. This time, I have to share something that happened this past week – a non-culinary event that was truly a once in a lifetime opportunity. I promise to get right back into the crazy world of vegan cuisine next week, but for now…. Name the time and the place! 1)Ozzy is still THE MAN! The new tune rocks and he has not los...
Chef David Bartnes
Call us toll free:. Best WP Theme Ever! Call us toll free:. Chef David Bartnes has teamed up with The Test Kitchen at Wildwood Ovens and BBQ's to bring you an experience to be envied! Wildwood Ovens are the leaders in building state of the art wood fired grills and outdoor ovens. Utilizing these tools and a wealth of culinary knowledge and technique, Chef David is perfectly placed to push his culinary boundaries. How much easier can it be than that? Wildwood Ovens and BBQ's.
chefdavidbello | Just another WordPress.com site
Just another WordPress.com site. And welcome to my new website. Here you can find information about me and my restaurants, my recipes and much more. Enjoy! Braised Short Rib over Thai Basil Potato Puree, Appleslaw. Braised Short Rib over Thai Basil Potato Puree, Appleslaw. 35 pounds short ribs. Canola oil, as needed. Salt and pepper, to taste. 5 onions, medium diced. 2 bunches celery, medium diced. 8 carrots, medium diced. 10 cloves garlic, peeled and minced. 5 white lemongrass stalks, thin sliced. 4 In ...
Chef David Blackmon
Hire a Celebrity Chef! Sign up for our Email Newsletter. Enjoying my Last Taste of Summer. September 4, 2012 Author chefdavidblackmon. Sorry people, I am not ready to give up on one of my summer foods yet. For me that one summer food is heirloom tomatoes. Read the rest of this entry ». Reasons to Support your Local Farmer’s Market. June 22, 2012 Author chefdavidblackmon. Which scenario sounds better to you? Laquo; Older Entries. Theme designed by Easterly Consulting, LLC.
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Recipes, Chef, Cooking, Wine, Cookbook, Menu, Travel - Chef David Bull
Get Chef David Bull's. Bull's Eye on Food. Interactive Cookbooks for only. Treat yourself to a gift or spread the talent of this award winning chef with your friends and family. Use the discount code Happy2012. To get this special rate. Chef David Bull has just released three recipes from his nationally acclaimed restaurant, Congress Austin. That will spice up any meal. His Southwestern-inspired American cuisine is innovative, earthy and familiar. ”. Food and Wine Magazine. Eating experience. ”.
