August 26, 2014
Have you challenged one of my soups for the MINOR’S® Soup Recipe Contest? If not, take a look at how I used butternut squash and banana to get my bisque ready for battle. Enter your recipe before September 1st for a chance to win a trip to Bocuse d’Or in Lyon, France.
July 30, 2014
Behind the Battle: Have you braved the battle? If not, there’s still time to challenge one of my recipes for the chance to win a trip to watch the prestigious Bocuse d’Or culinary competition in Lyon, France. Simply enter your own soup creation into the MINOR’S® Soup Recipe Contest by September 1, 2014.
July 22, 2014
from Chef Mary Locke
As the summer season starts so do my cravings for the local farmer’s fresh, sweet corn. Florida corn has already hit grocers’ shelves but I’ll hold off until early August for the sweetest, crispest ears straight from the wagon on the side of the road.
July 15, 2014
Behind the Battle: Are you battling for Bocuse d’Or? If you plan on entering the MINOR’S® Soup Recipe Contest with a chance to win a trip to watch the prestigious Bocuse d’Or culinary competition in Lyon, France, you might be interested to know my inspiration for the Clam Chowder with Miso.
June 24, 2014
from Chef Allan Gazaway
Flavor is near and dear the hearts of every chef. So when someone declares a war on flavor, as one student did during our Latin Flavors presentation at Georgia Southern, it’s time to fight back the only way we know how.
April 17, 2013
from Chef Greg Allen Taylor
Spring is finally here! Here in the Pacific Northwest local restaurants are shaking off the Winter blues as they anticipate the bounty of the Willamette Valley and all the fresh produce, mushrooms, local troll caught Salmon and game birds.
January 11, 2013
from Chef Allan Gazaway
Chefs are constantly challenged with coming up with new ways to make great tasting food. In this pursuit, many chefs incorporate a myriad of ingredients and techniques to achieve this goal. As chefs, we usually approach our work from a taste standpoint. With diners’ rising concern for varied nutritional options, such as low sodium menu items, chefs are challenged to create dishes without salt. We have to look at options to replace sodium with other flavors. As simple as this might sound, there can be negative effects on the dining experience by removing salt. Replacing sodium with different ingredients, such as rubs, sauces, and breadings, can enhance flavor when sodium is reduced.
December 13, 2012
No matter what you plan on cooking over the holidays; turkey, beef, lamb, goose or just plain chicken, the best part of any holiday meal is, for most people, the side dishes. The more the merrier I always say. Although most people would rank stuffing at the top of any list (with mashed potatoes a close second), it is always a creamy, cheesy, bubbly and crispy-on-the-top dish of scalloped potatoes that make people sit up and mention how long its been since they’ve had that 50’s culinary icon, au gratin potatoes. So here’s a great, simple recipe that never fails to please and goes with just about everything.
October 31, 2012
from Chef George Sideras
I come from a long line of hospitality workers .My grandfather, a native of Greece, came to the United States and found employment as a bus boy, waiter and finally learned the trade of being a Confectionary. My earliest memories of him were visiting him at his candy store in Cleveland. I can assure you that I was able to acquire a more than healthy appreciation for chocolate which continues to this day. His brother, my Uncle Ted, chose a different route in the industry. He started working in kitchens eventually rising to the role of chef. While I did not know each of my elders all that well (they passed on while I was a small child) I have been blessed with some relics of their careers. I have three pieces that I am incredibly lucky to have in my possession, a photo of my grandfather holding court in his Candy Store, a photo of my uncle in a small restaurant kitchen in South Dakota during the Great Depression (family lore has them even making their own soap) and a menu from when my Uncle Ted was chef at The Northern Grill in Butte, Montana.
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