by user | Sep 21, 2009 | Recipes
Recipe Courtesy of Chef Jamie McFadden/Cuisiniers Catered Cuisine & Events (4 Servings) Osso Buco of Veal: 1/4 cup Flour 1 teaspoon Sea Salt 1 tablespoon Black Pepper 4 Veal Shanks 3 tablespoons of Olive Oil 3 Garlic Cloves, minced 2 Carrots, diced 2 Celery...
by user | Sep 21, 2009 | Recipes
Recipe Courtesy of Chef Jamie McFadden/Cuisiniers Catered Cuisine & Events (Yields 1 Quart) Chianti Apple Sauce: 10 Red Delicious Apples 1 cup Sugar 1 cup Chianti Wine 2 teaspoons Cinnamon 1 teaspoon Nutmeg Peel, core, and dice apples into medium size pieces. In...
by user | Sep 21, 2009 | Recipes
Recipe Courtesy of Chef Jamie McFadden/Cuisiniers Catered Cuisine & Events (6 servings) Autumn Risotto: 3 tablespoons Olive Oil 1/2 Yellow Onion, finely diced 3 Garlic Cloves, minced 1 tablespoons Saffron Threads, bloomed in White Wine 1 cup Dry White Wine 2 cups...
by user | Sep 16, 2009 | Food for Thought
So you’re planning a wedding, but you would like to do something a little less traditional and more unique? Well, the venue you choose for the wedding ceremony or the reception can have a huge impact on the overall feel of the wedding. Your guests will...
by user | Sep 3, 2009 | Food for Thought
As many couples are beginning to shy away from the more traditional, evening wedding receptions, lunch receptions are increasing in popularity. Although preference can be a determining factor, there are pros and cons to both. An advantage to the evening wedding...
