Chefs/Restaurants Archives - Page 44 of 66

Bison & Heirloom Bean Chili with Poached Egg

Bison & Heirloom Bean Chili with Poached Egg

What food did Elizabeth Taylor have shipped to her while filming Cleopatra on the set in Rome?

Ten quarts of chili. Yes, chili from Chasen’s Restaurant in West Hollywood! When she could pretty much order up anything she fancied, she chose the humble bowl of chili. That spicy stew with a history that goes back to the American frontier days has endless variations. Based on geography, legend, personal taste, and availability of ingredients recipes for chili vary widely but the passion for this beloved dish does not.

Bison & Heirloom Bean Chili Recipe

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Palos Verdes Pastoral – A Garden-to-Table Dining Experience

Palos Verdes Pastoral

It was my honor and pleasure to participate as official food photographer for this year’s Palos Verdes Pastoral, the premier al fresco garden-to-table dining experience of the peninsula, which took place on October 6th at Terranea Resort in Rancho Palos Verdes, California.

PV Pastoral is a fundraising event to support the Palos Verdes Peninsula Land Conservancy’s mission to preserve and restore habitat for the enjoyment and education of all. I also happen to be a beneficiary of the Land Conservancy’s work, as we’ve been hiking the local trails and enjoying our open spaces here along the coast for decades.

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Quinoa Corn Timbale, Turnip Confit, Quail Egg, Fried Sage, Demi-Glace

An Earthy Autumn Meal in a Bowl

Quinoa Corn Timbale, Turnip Confit,
Broccoli Rabe, Shiitake, Quail Egg, Fried Sage, Demi-Glace

This was a definitely a challenge – to create a dish where the unpretentious turnip is the star. Turnip, hmmm. Well, at least I know where to turn. My hero, Chef Charlie Trotter.

He is passionate about vegetables. He’s not selective about the types of vegetables he works with – he loves them all, from the humble ones to the exotic. For that reason, I looked no further than the October chapter of Charlie Trotter’s Vegetables for turnip-inspiration. He writes, “As crimson and amber leaves flutter on the trees, it feels right to trade summer’s abundance for fall’s full flavors. This simple preparation with turnips is a great segue into colder weather dishes.”

Turnip Confit Recipe

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The Culinary Legend of Apple Tarte Tatin

The Culinary Legend of Apple Tarte Tatin

Stéphanie Tatin’s inadvertent “mistake” in cooking an apple pie up-side-down has become a part of culinary history.

Back in the late 1800’s in France’s Loire Valley, two sisters took over the duties of running L’Hotel Tatin after the death of their father. Caroline managed the business side of the hotel and her older sister Stéphanie ran the kitchens. While she was an accomplished cook, Stéphanie also had a reputation for being a bit scatterbrained.

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A Garden-to-Table Dining Event & A Lovely Melon Salad

Melon Salad
Cantaloupe, Prosciutto, Saint André Cheese, Arugula, Marcona Almonds

The following is an excerpt from a piece I wrote for Harbor Living Magazine to promote the
Palos Verdes Pastoral – A Garden-to-Table Dining Event on October 6, 2013.

Imagine a field of candle-lit tables elegantly dressed in white linen with sparkling glassware arranged under a harvest moon on a hill overlooking the blue Pacific. Imagine a vibrant autumn menu created using farm-fresh, seasonal foods from our local vendors and growers expertly paired with hand-picked regional wines. This is the Palos Verdes Pastoral, the premiere al fresco garden-to-table dining experience of the peninsula, which will take place on Oct. 6 at Terranea Resort.

After a fabulous wine and appetizer reception on the patio, 200 guests will take their seats at sunset to enjoy the artisanal creations by Chef de Cuisine Rebecca Merhej of Terranea’s acclaimed Mar’Sel restaurant. Her sophisticated presentations and strict attention to detail bring innovative imaginative cuisine to the peninsula.

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