by user | Oct 21, 2009 | Recipes
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 parsley 1 tbsp chopped mint 2 tsp. kosher salt ½ cup...
by user | Oct 19, 2009 | Food for Thought
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 per quart (feeds 5) Fresh Free...
by user | Oct 19, 2009 | Recipes
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 ingredient to put you palette...
by user | Oct 16, 2009 | Food for Thought
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 sampled. Gramona Imperial Gran Reserva 2004 – An...
