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bobbytrigg.com

Bobby Trigg

My House To Yours. When I create a meal I build it one layer at a time, incorporating different flavors and textures. My cuisine is a blend of Mexican, South American and classical French flavors which I’ve coined French-Mex . Learn More About My Philosophy. From working with the Solomon Brothers to finding my passion and joy for cooking in the kitchen, a great love of the Grateful Dead, and to my beloved Stone. I think I'm pretty interesting. Read The Rest Of My Bio. Click To Go To My Blog.

http://www.bobbytrigg.com/

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CONTACTS AT BOBBYTRIGG.COM

trigg, bobby

po ●●●482

pri●●●ton , NJ, 08542

US

609-●●●●2469
bo●●●●●●●●@gmail.com

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trigg, bobby

po ●●●482

pri●●●ton , NJ, 08542

US

609-●●●●2469
bo●●●●●●●●@gmail.com

View this contact

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trigg, bobby

po ●●●482

pri●●●ton , NJ, 08542

US

609-●●●●2469
bo●●●●●●●●@gmail.com

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Bobby Trigg | bobbytrigg.com Reviews
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My House To Yours. When I create a meal I build it one layer at a time, incorporating different flavors and textures. My cuisine is a blend of Mexican, South American and classical French flavors which I’ve coined French-Mex . Learn More About My Philosophy. From working with the Solomon Brothers to finding my passion and joy for cooking in the kitchen, a great love of the Grateful Dead, and to my beloved Stone. I think I'm pretty interesting. Read The Rest Of My Bio. Click To Go To My Blog.
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1 bobby trigg
2 menu
3 philosophy
4 cookbook
5 portfolio
6 blog
7 my food philosophy
8 rarr;
9 learn about me
10 recipes and notes
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Bobby Trigg | bobbytrigg.com Reviews

https://bobbytrigg.com

My House To Yours. When I create a meal I build it one layer at a time, incorporating different flavors and textures. My cuisine is a blend of Mexican, South American and classical French flavors which I’ve coined French-Mex . Learn More About My Philosophy. From working with the Solomon Brothers to finding my passion and joy for cooking in the kitchen, a great love of the Grateful Dead, and to my beloved Stone. I think I'm pretty interesting. Read The Rest Of My Bio. Click To Go To My Blog.

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bobbytrigg.com bobbytrigg.com
1

Blog « Bobby Trigg

http://bobbytrigg.com/blog

I look forward to sharing all of my thoughts on current and future restaurant trends, and recipes that Rock My World! BISQIT.COM PLEASE SIGN UP! On December 5, 2013. Bisqit.com – Follow Me Hello my friends! I want to tell you about a website that I have been posting my food pictures and recipes on……www.bisqit.com The site is for people who want to share their passion and love for food with friends and people […]. On December 4, 2013. Hello to everyone and thank you for visiting my blog!

2

Philosophy « Bobby Trigg

http://bobbytrigg.com/philosophy

Keep it Simple, Fresh and Fun! These three words define my cooking philosophy. When I create a meal I build it one layer at a time, incorporating different flavors and textures. My cuisine is a blend of Mexican, South American and classical French flavors which I’ve coined French-Mex . Here is a collection of recipes and flavors that rock my world! Feel free to ask me questions at: bobbytrigg@bobbytrigg.com. Is proudly powered by WordPress.

3

Cookbook « Bobby Trigg

http://bobbytrigg.com/cookbook

I WROTE THE FERRY HOUSE COOKBOOK “A TASTE OF PRINCETON, NEW JERSEY” IN 2006. I STILL HAVE COPIES FOR SALE. PLEASE VISIT MY CONTACT PAGE and I WILL SEND YOU A COPY OF MY BOOK. IT’S ON SALE RIGHT NOW FOR $25.00 PLUS SHIPPING and HANDLING! Is proudly powered by WordPress.

4

Portfolio « Bobby Trigg

http://bobbytrigg.com/portfolio

Seared Tuna and Corn Flan. Halibut with Andoille Sausage and Clams. Tuna with Smoked Salmon. Duck and Duck Risotto. Tuna and Crab Tortilla. Veal and Crab, Fig and Avocado Salad. BBQ Peach with Shrimp and Crab. NY Strip Steak and Cremed Leeks and Wild Mushrooms. Veal Chop and Lobster Risotto. Tuna and Saffron Rock Shrimp Risotto. Crab Cake and Tuna Tartare. Duck and Duck Quesadilla. Page 1 of 3. Is proudly powered by WordPress.

5

Bio « Bobby Trigg

http://bobbytrigg.com/bio

Me and my best friend, Stone. I enrolled in the Philadelphia Restaurant School in 1986 and graduated within the top ten of my class for the 24-month program. I served my formal classical French apprenticeship under the supervision of Jean-Pierre Tardy, formerly of the highly acclaimed Le Bec Fin in Philadelphia. I also worked for Chef Tardy from 1988-1989. Is proudly powered by WordPress.

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My House To Yours. When I create a meal I build it one layer at a time, incorporating different flavors and textures. My cuisine is a blend of Mexican, South American and classical French flavors which I’ve coined French-Mex . Learn More About My Philosophy. From working with the Solomon Brothers to finding my passion and joy for cooking in the kitchen, a great love of the Grateful Dead, and to my beloved Stone. I think I'm pretty interesting. Read The Rest Of My Bio. Click To Go To My Blog.

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