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...
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...
