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...
by user | Aug 26, 2009 | Trends
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 preference of many restaurant patrons, due mostly in part to the convergence of...
by user | Aug 26, 2009 | Recipes
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 2 tbsp grated lime zest 2 tbsp grated orange zest Place...
by user | Aug 26, 2009 | Recipes
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 and slice each half into 3 or 4 pieces. In a saute...
by user | Aug 26, 2009 | Food for Thought
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 & will begin promptly...
