Special thanks to Brook and Ben for their help in planning and preparing the dinner. Michael and the staff for the great service.
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Executive Chef Director of Food and Beverage Ice Carver Sawgrass Country Club
Followers
Blog Archive
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2009
(81)
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November
(17)
- Happy Thanksgiving!
- The Costumes.... cant get enough of these pictures
- Some Random Photos
- Chaine Dinner..Picture from the newspaper
- Fig Stuffed Turkey Breast
- Les Petite Gourmets
- My Little Chefs - Kids Cooking Class
- Sawgrass Culinary Academy
- Gourmet Society - The Food
- More Behind the Scenes
- Gourmet Society - Behind the scenes
- Sous-Vide at home!!!!!!!!
- Chef Brook.........a DAD!!!
- Pork Short Ribs?
- Pork Belly
- Preparing for Liquid Nitrogen!!!
- JRB STUDIOS - Member Guest Ice Pics
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November
(17)
Popular Posts
Favorite Links
About Me
Quotes
“A cookbook must have recipes, but it shouldn't be a blueprint. It should be more inspirational; it should be a guide.” - Thomas Keller
“Eggs Benedict is genius. It’s eggs covered in eggs. I mean, come on, that person should be the president.”-Wylie Dufresne
“I have long believed that good food, good eating is all about risk. Whether we’re talking about unpasteurized Stilton, raw oysters or working for organized crime ‘associates,’ food, for me, has always been an adventure.”-Anthony Bourdain
“Two words to improve any dish. Ba, Con”-Ted Allen, The Iron Chef
" Fernand Point's philosophy instilled what cuisine is all about: generosity and hugeness of heart. " -Charlie Trotter
"Dont wok the boat" -Martin Yan
"Swearing is industry language. For as long as we're alive it's not going to change. You've got to be boisterous to get results."
-Gorndon Ramsay
"Health food makes me sick." -- Calvin Trillin, writer
"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found." -- Calvin Trillin, writer
"To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living." -- Anthony Bourdain
"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating." -- Luciano Pavarotti
“Eggs Benedict is genius. It’s eggs covered in eggs. I mean, come on, that person should be the president.”-Wylie Dufresne
“I have long believed that good food, good eating is all about risk. Whether we’re talking about unpasteurized Stilton, raw oysters or working for organized crime ‘associates,’ food, for me, has always been an adventure.”-Anthony Bourdain
“Two words to improve any dish. Ba, Con”-Ted Allen, The Iron Chef
" Fernand Point's philosophy instilled what cuisine is all about: generosity and hugeness of heart. " -Charlie Trotter
"Dont wok the boat" -Martin Yan
"Swearing is industry language. For as long as we're alive it's not going to change. You've got to be boisterous to get results."
-Gorndon Ramsay
"Health food makes me sick." -- Calvin Trillin, writer
"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found." -- Calvin Trillin, writer
"To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living." -- Anthony Bourdain
"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating." -- Luciano Pavarotti
Favorite Books
Under Pressure -Thomas Keller
French Laundry -Thomas Keller
Boucheron -Thomasm Keller
Happy in the Kitchen
French Laundry -Thomas Keller
Boucheron -Thomasm Keller
Happy in the Kitchen
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