2009 August

26

August

Small Plates: A Trend or Newly Refined Dining?

What started out as a trend in big cities like Los Angeles and New York has begun to trickle down and is becoming more mainstream.  The idea of smaller portions is turning into a growing

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26

August

Peruvian Pisco & Citrus Cured Salmon

Recipe Courtesy of Chef Jamie McFadden/Cuisiniers Catered Cuisine & Events (8 servings) Salmon: 1 each two pound Salmon Fillet, Skin-on 1/4 cup Kosher Salt 4 tbsp Sugar 1/4 cup Pisco 2 tbsp grated lemon zest

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26

August

Honey Balsamic Grilled Duck Breast Accompanied by Creamy Polenta with Pears, Gorgonzola & Walnuts

Recipe Courtesy of Chef Jamie McFadden/Cuisiniers Catered Cuisine & Events (6 servings) For the Pears: 3 each firm Pears peeled 3 Tbsp Orange Blossom Honey 1/2 cup Chicken Broth Halve, stem, and core the pears

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26

August

Join Chef Jamie McFadden for his Market Fresh Cooking Class

Sunday, September 13, 2009 Cuisiners Catered Cuisinie & Events 5470 Lake Howell Rd. Winter Park, FL 32779 407.975.8763 Basic techniques including knife skills & recipe development will be taught.  Class will run approximately 3 hours

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18

August

Jamie McFadden’s Book of the Month

A few weeks back I was honored to be invited to 2 premiers of the fantastic movie, Julie & Julia.  As many of you know by now it is a wonderful movie, with two storylines

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06

August

Stilton Bread Pudding with Petite Wild Rhubarb, Upland Cress & Vanilla Grass "Salad"

Recipe Courtesy of Chef Jamie McFadden/Cuisiniers Catered Cuisine & Events (Serves four/4oz. servings) BREAD PUDDING 4 eggs 1/2 cup sugar 1 cup heavy whipping cream 1 teaspoon kosher salt 2 teaspoon black pepper 4oz. Stilton

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05

August

A twist on bread pudding benefits "Veggie U", a children's nutrition program

I had the incredible opportunity a few weeks ago to offer a tasting of my own culinary creation at the 7th Annual Food and Wine Celebration, a benefit for Veggie U.  Veggie U is a

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