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chef sabo's culinary Journey at the Met MuseumReopening the Trustees Dining Room at the Metropolitan Museum . New dishes,daily life,the good ,the bad and the ugly.
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Reopening the Trustees Dining Room at the Metropolitan Museum . New dishes,daily life,the good ,the bad and the ugly.
http://chefsabo.blogspot.com/
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chef sabo's culinary Journey at the Met Museum | chefsabo.blogspot.com Reviews
https://chefsabo.blogspot.com
Reopening the Trustees Dining Room at the Metropolitan Museum . New dishes,daily life,the good ,the bad and the ugly.
chefsabo.blogspot.com
chef sabo's culinary Journey at the Met Museum: August 2011
http://chefsabo.blogspot.com/2011_08_01_archive.html
Chef sabo's culinary Journey at the Met Museum. Reopening the Trustees Dining Room at the Metropolitan Museum . New dishes,daily life,the good ,the bad and the ugly. Monday, August 15, 2011. This is the Amou. Strawberry vinegar that puts our Rhubarb. Strawberry vinaigrette over the top! Monday, August 1, 2011. Labels: yamamotoya in downtown Nagoya. These are the different toppings for the udon. This girl is rolling out fresh udon nooldles in a fast food franchise Udon Shop in Nagoya, Japan.
chef sabo's culinary Journey at the Met Museum: February 2011
http://chefsabo.blogspot.com/2011_02_01_archive.html
Chef sabo's culinary Journey at the Met Museum. Reopening the Trustees Dining Room at the Metropolitan Museum . New dishes,daily life,the good ,the bad and the ugly. Monday, February 14, 2011. A 45 minute flight south to Miyazaki. We are the last flight to land beforee ash cloud stops air traffic, A volcano welomes us! Subscribe to: Posts (Atom). View my complete profile.
chef sabo's culinary Journey at the Met Museum: April 2012
http://chefsabo.blogspot.com/2012_04_01_archive.html
Chef sabo's culinary Journey at the Met Museum. Reopening the Trustees Dining Room at the Metropolitan Museum . New dishes,daily life,the good ,the bad and the ugly. Thursday, April 26, 2012. While in Tokyo I spent a week learning about Ramen at Yamato's ramen school. This course was amazing! From making the noodles, soup stocks ,oils and tares to toppings and garnishes. A complete comprehensive course with all the infomation you need to know about the ramen business. Kikunoi Visits the Met.
chef sabo's culinary Journey at the Met Museum: November 2011
http://chefsabo.blogspot.com/2011_11_01_archive.html
Chef sabo's culinary Journey at the Met Museum. Reopening the Trustees Dining Room at the Metropolitan Museum . New dishes,daily life,the good ,the bad and the ugly. Monday, November 21, 2011. Now this is really Zen on a plate. DASHI : cornerstone to Japanese cuisine. Here is a version of Japanese clear soup I made for a special one day in the Members Dining Room. Its made with dried bonita flakes, dried seaweed, (katsuo and kombu),. This is a great soup to pour tableside! Now that's a big pork roast.
chef sabo's culinary Journey at the Met Museum: May 2012
http://chefsabo.blogspot.com/2012_05_01_archive.html
Chef sabo's culinary Journey at the Met Museum. Reopening the Trustees Dining Room at the Metropolitan Museum . New dishes,daily life,the good ,the bad and the ugly. Wednesday, May 16, 2012. NRA Chicago May 5,6,7,8. JRO Umami Pantry with Yamato Noodle. Kristine, Ron,Chikako and Fred. Chicago NRA show .At the Japan Pavillion. Subscribe to: Posts (Atom). NRA Chicago May 5,6,7,8. View my complete profile.
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chef sabo's culinary Journey at the Met Museum
Chef sabo's culinary Journey at the Met Museum. Reopening the Trustees Dining Room at the Metropolitan Museum . New dishes,daily life,the good ,the bad and the ugly. Thursday, February 20, 2014. Black Barley Risotto , Black Garlic, Savoy Spinach. Grilled Trumpet Mushroom, Green and Yellow Garlic chives. Tuesday, July 16, 2013. Watermelon "Cooler" with local NY goat feta. Over a year has gone by since the last posting on this blog.Where does the time go? Wednesday, May 16, 2012. NRA Chicago May 5,6,7,8.
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Thursday, September 20, 2012. Mussels with Herb and Garlic Butter. Mussels with Herb and Garlic Butter on a salad. Mussels with Herb and Garlic Butter. My husband and I ate the whole thing! And we really enjoyed it! This dish can be served as a Tapa or appetizer, along with fresh salad greens, complimenting other seafood, yellow rice, or even pasta. It's up to you. It's very versatile. 1 lb 12 oz/800 grams fresh mussels, in their shells. 3 oz/85 grams of butter. 2 Tbsp snipped fresh chives. 5 To serve, b...
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MASTER CHEFCELEBRITY SABRI HASSAN :
MASTER CHEFCELEBRITY SABRI HASSAN :. Sabri Hassan ,a Chef celebrity based in Kuala Lumpur,Malaysia. Sabri also written cook books and own TV series titled. Spice routes and biker Chef. Active in culinary competition. Represented country world class competition. Specialize: Ice Carving,Food stylist,Personal chef,cooking class,seminar and culinary talk show. For inquiries kindly contact: Mobile : 6019-3974978 Tel/Fax : 603-61874978 Email : chefsabri898@yahoo.com. Tuesday, February 18, 2014. 4 types of fres...
