Plenty of great ideas and good fellowship filled the air, along with the famous Pike Market fish, as club chefs converged on Seattle for C&RB’s Tenth Annual Chef to Chef Conference.
Alaskan Halibut with Purple Forbidden Rice, Crispy Endive, and Sweet and Sour Kumquat Jam Submitted by Ryan Daniels, Executive Chef, Fiddlesticks Country Club, Naples, Fla. Yield: 4 servings 4 7-oz. halibut filets For the Purple Forbidden Rice: 1 garlic clove (minced) 1/2 shallot (minced) ½ tbsp. ginger (minced) ½ jalapeno (minced) 1 stalk celery (minced) […]
Coffee-Crusted Venison Loin with Crispy Polenta, Chicory and Chocolate Venison Jus Submitted by Ryan Daniels, Executive Chef, Fiddlesticks Country Club, Fort Myers, Fla. Yield: 4 servings Ingredients 4 6-oz. venison loin For the Coffee Crust: 3 tbsp. coffee grounds 1 tbsp. light brown sugar 1 ½ tsp. garlic powder ¼ tsp. cayenne pepper ½ tsp. […]
Ingredients: 4 ripe Fresh Mangos, peeled, seeded and diced (approximately 4 cups)* ½ cup brown sugar 3 tablespoons fresh lime juice 1 cup candied ginger, minced ¼ cup white sugar ¼ cup cinnamon 1 package filo dough (18 sheets), thawed 2 eggs, beaten for egg wash *12 count round (green/red) mangos yield 6.77 ounces each. […]
Ingredients: 2 shallots, sliced 3 garlic cloves, sliced 4 teaspoons butter (olive oil may be used as substitute) 6-8 ounces cheddar, aged, grated 12 ounces fettuccine, fresh 1 cup California walnuts, toasted, roughly chopped 1 1/2 cup winter squash, roasted, thumbnail dice 2 cups arugula, spinach or kale, loosely packed 1 teaspoon thyme leaves, fresh […]
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