October
The Jerome Girardot Fund, a non-profit established to celebrate the masterful and creative chef, Jerome Girardot, is hosting an event on December 3rd at the Ritz-Carlton in Orlando. It will be an evening of delicious
Read more...October
Pairing the right wine with your food can make or break your meal. Most people follow the general rule of thumb: white wine with light colored meat like chicken and fish and red wine with
Read more...October
Recipe Courtesy of Chef Jamie McFadden/Cuisiniers Catered Cuisine & Events (Serves 18 servings) Cupcakes: 1 cup flour ¾ cup yellow cornmeal ⅔ cup sugar 1 ⅔ tsp baking powder 1 tsp kosher salt 1/8 tsp
Read more...October
Recipe Courtesy of Chef Jamie McFadden/Cuisiniers Catered Cuisine & Events (18 Servings) Lemon, Basil, & Cracked Black Pepper Scones: 3 ⅔ cup flour ½ cup sugar 2 tbsp baking powder 1 tsp salt ½ cup
Read more...October
October
Recipe Courtesy of Chef Jamie McFadden/Cuisiniers Catered Cuisine & Events (4 Cups) Persimmon Salsa Verde: 1 pound tomatillos 1 pound persimmons ¼ cup fresh lime juice 1 tbsp honey 3 tsp. cumin 2 tbsp chopped
Read more...October
Thanksgiving Dinner Pick Up or Delivery Wednesday, November 25, 2009 Holiday Menu Jumbo Shrimp Cocktail with Sauce: $2 each Long Stemmed Artichokes with Lemon Pepper Aioli: $.75 each Roasted Butternut Squash & Chestnut Soup: $16
Read more...October
Mid October has arrived and thoughts of Halloween and Thanksgiving are on everyone’s mind. In the Cuisiniers Kitchen, our thoughts have turned to persimmons. Available from now through December, this delicious fruit is the perfect
Read more...October
I recently had the opportunity to attend a Spanish wine Seminar, explaining the Spanish regions and climates, and tasting several Spanish wines. Below are tasting notes that I observed for each of the wines I
Read more...
Recent Comments