Vanilla Bean Ice Cream with Chipotle Caramelized Pineapple yields 10, 5-oz. servings Ingredients: 2.5 oz. granulated sugar 2.5 oz. water 1.75 oz. Minor’s® Chipotle Flavor Concentrate 20 oz. pineapples, skinned, sliced 20 oz. vanilla ice cream Cooking Directions: Whisk sugar, water and chipotle flavor concentrate together in a large stainless steel rondeau. […]
Tatemado de Costilla de Res (“Tatemado” short ribs) yields 4 servings Ingredients: 4 each Short ribs, 3” cut 8 each Ancho chile, “tatemado” 1 lb. Onion, quartered 5 each Garlic, cloves 3 oz. Piloncillo 1 qt. Beer or pulque 1⁄2 cup Tequila 1⁄2 cup Agave nectar 1 oz. Lard, fresh 3 each Maguey or agave […]
Nearly 50 Chef to Chef Conference attendees learned about Latin cuisine as part of a special education partnership with the Culinary Institute of America.
Silvertip Resort’s outdoor dining space dishes up terrific nosh.
“Local and sustainable” are the menu-development imperatives that today’s chefs must understand, a survey of instructors showed. Students are also being challenged to create delicious menus that hit important health and wellness goals.
Robert Fasce, Jr., CEC, Chris Jones, CEC, and Michael Wedderburn have been appointed to the top culinary positions at the properties in New York, Florida and the British Virgin Islands