Hey all,
I'm just putting together a new web site: www. justachef.com
Go check it out!
It is just getting set up not a lot there but soon there will be.
Much love,
Chef
Wednesday, August 25, 2010
Tuesday, August 24, 2010
lets talk teriyaki
2 TABLESPOON SESAME SEEDS TOASTED
6 TABLESPOONS SUGAR
2 GARLIC CLOVES DICED
1 TEASPOON PEPPER
1/4 CUP OIL
3/4 CUP SOY SAUCE
4 GREEN ONIONS CHOPPED
2 TABLESPOONS GINGER DICED
Give this a try I think your going to love it!
(I hold all copy writes to recipes given here )
6 TABLESPOONS SUGAR
2 GARLIC CLOVES DICED
1 TEASPOON PEPPER
1/4 CUP OIL
3/4 CUP SOY SAUCE
4 GREEN ONIONS CHOPPED
2 TABLESPOONS GINGER DICED
Give this a try I think your going to love it!
(I hold all copy writes to recipes given here )
RULES
First rule! There is NO RULES!!! Food is fun! Just take all the things you think you need to do and put them in your pan then pour some 151 on them and Flame them up!!!!!!!!!!!!!!!!!!! Fire, Fire LOL.
OK, OK there are some rules only on baking. LOL! The thing you need to know is if you like how it taste then your good to go.
Thinking outside the box is a good thing.
Now go get a glass of wine and just relax and see it then make it.
Much Love!
OK, OK there are some rules only on baking. LOL! The thing you need to know is if you like how it taste then your good to go.
Thinking outside the box is a good thing.
Now go get a glass of wine and just relax and see it then make it.
Much Love!
Monday, August 9, 2010
Eat locally…at the zoo
Posted by: Jim Bennett, Marketing
His ultimate vision is to construct a semi-closed system aquaponic operation behind the zoo’s Rain Forest Food Pavilion, raising trout and cycling the waste to grow herbs and salad greens. The herbs would be used in Lancer Catering’s food service operations; the trout as treats for the zoo’s penguins. And no packaging or shipping would be needed to get the food to market.
Far fetched? I talked to executive chef Brandon Bretz and general manager Maureen Gulley of Lancer Catering, Woodland Park Zoo’s food concession partner, about how they help the zoo source food locally to minimize their carbon footprint. While aquaponics is an amazing vision worth exploring for the future, what Lancer does right now is remarkable in its own right.
Fish served at the zoo’s Pacific Blue Chowder House is sourced locally from Ballard Seafood using updated guidelines from Seafood Watch. Produce is also brought in from local growers via Charlie’s Produce. Bretz doesn’t just check with Charlie’s. He talks directly to the individual growers about their organic practices to make sure your mixed greens are truly “green.” Asparagus and mushrooms are also picked in-state, as is pretty much all produce Lancer offers except citrus.
Milk and dairy products are sourced locally and bread is freshly baked nearby. Hotdogs are 100% beef. Hamburger comes from grass-fed, free-roaming cattle raised at small ranches that avoid using hormones. It all costs more, but Lancer has worked hard to maintain market pricing to make healthy meals affordable to families visiting the zoo.
When purchasing local isn’t practical—coffee is a prime example—Lancer goes the extra mile to make sure it’s farm direct, shade grown, all organic and sustainable. Caffé Vita coffee served at zoo espresso stands, including the new Zoo Java at the Rain Forest Food Pavilion, isn’t destroying the restaurant’s ecosystem namesake.
And at the end of the day, even the zoo’s waste isn’t wasted. For example, the zoo’s Pacific Blue Chowder House waste is 100% compostable by offering innovative food service products like “Tater Ware.” And those coffee grounds from Caffé Vita? They’re mixed with other wastes to make Zoo Doo. It’s definitely worth raising your cuppa joe for a morning toast to sustainability.
Photos: Penguin by Dennis Dow/Woodland Park Zoo, Pacific Blue Chowder House by Robyn Luk/Woodland Park Zoo, Zoo Java and composting by Rachel Gray/Woodland Park Zoo
Eat locally…at the zoo
Posted by: Jim Bennett, Marketing
His ultimate vision is to construct a semi-closed system aquaponic operation behind the zoo’s Rain Forest Food Pavilion, raising trout and cycling the waste to grow herbs and salad greens. The herbs would be used in Lancer Catering’s food service operations; the trout as treats for the zoo’s penguins. And no packaging or shipping would be needed to get the food to market.
Far fetched? I talked to executive chef Brandon Bretz and general manager Maureen Gulley of Lancer Catering, Woodland Park Zoo’s food concession partner, about how they help the zoo source food locally to minimize their carbon footprint. While aquaponics is an amazing vision worth exploring for the future, what Lancer does right now is remarkable in its own right.
Fish served at the zoo’s Pacific Blue Chowder House is sourced locally from Ballard Seafood using updated guidelines from Seafood Watch. Produce is also brought in from local growers via Charlie’s Produce. Bretz doesn’t just check with Charlie’s. He talks directly to the individual growers about their organic practices to make sure your mixed greens are truly “green.” Asparagus and mushrooms are also picked in-state, as is pretty much all produce Lancer offers except citrus.
Milk and dairy products are sourced locally and bread is freshly baked nearby. Hotdogs are 100% beef. Hamburger comes from grass-fed, free-roaming cattle raised at small ranches that avoid using hormones. It all costs more, but Lancer has worked hard to maintain market pricing to make healthy meals affordable to families visiting the zoo.
When purchasing local isn’t practical—coffee is a prime example—Lancer goes the extra mile to make sure it’s farm direct, shade grown, all organic and sustainable. Caffé Vita coffee served at zoo espresso stands, including the new Zoo Java at the Rain Forest Food Pavilion, isn’t destroying the restaurant’s ecosystem namesake.
And at the end of the day, even the zoo’s waste isn’t wasted. For example, the zoo’s Pacific Blue Chowder House waste is 100% compostable by offering innovative food service products like “Tater Ware.” And those coffee grounds from Caffé Vita? They’re mixed with other wastes to make Zoo Doo. It’s definitely worth raising your cuppa joe for a morning toast to sustainability.
Photos: Penguin by Dennis Dow/Woodland Park Zoo, Pacific Blue Chowder House by Robyn Luk/Woodland Park Zoo, Zoo Java and composting by Rachel Gray/Woodland Park Zoo
Monday, August 23, 2010
chef
Alright everyone this is my first post.I have no idea how this is all going to work out. Okay I'm not good with technology and this is my first time blogging ever. So you have to bear with me. I don't know exactly what this is going to look like. I might use this to work through some recipes I hope you all enjoy them. I'm may have days where I don't talk about food at all, I just might speak my mind about politics love children the loves of my life and the things that I can't stand. So, I hope you all enjoy it! Now sit back and enjoy the ride.
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