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
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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
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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
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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
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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
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Pictures were provided by: Distinct Concept | Roozbeh Meghdadi (407) 409-8512 www.distinctconcept.com
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This past week I had the honor of attending the 4th Annual Starchefs International Chefs’ Congress, and what a great learning experience it was! The event was held at the Park Avenue Armory in New
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Recipe Courtesy of Chef Jamie McFadden/Cuisiniers Catered Cuisine & Events (40 Tarts) Gorgonzola Cocktail Tarts: 3 Large Eggs 1.5 cups Cottage Cheese 1 cup Buttermilk Baking Mix 1/4 cup Butter, melted 3 tablespoons of Sour
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