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The Ginger Chef

Friday, January 27, 2012. Seasonal diets, binges or normality? I am sure it was the last government who said, “No more boom and bust”. If you take an average of December and January in terms of trading figures, you get a good but not spectacular month. December was a hugely busy month but January is never really poor, but is never really busy either. Banana and Rum Beignet with Chocolate Sauce. 100ml milk with splash of rum. Boil cream and sugar, add chocolate and take off the heat. The end of the summer...

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The Ginger Chef | thegingerchef.blogspot.com Reviews

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Friday, January 27, 2012. Seasonal diets, binges or normality? I am sure it was the last government who said, “No more boom and bust”. If you take an average of December and January in terms of trading figures, you get a good but not spectacular month. December was a hugely busy month but January is never really poor, but is never really busy either. Banana and Rum Beignet with Chocolate Sauce. 100ml milk with splash of rum. Boil cream and sugar, add chocolate and take off the heat. The end of the summer...

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7 300ml whipping cream

8 185g dark chocolate

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10 200g plain flour

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The Ginger Chef | thegingerchef.blogspot.com Reviews

https://thegingerchef.blogspot.com

Friday, January 27, 2012. Seasonal diets, binges or normality? I am sure it was the last government who said, “No more boom and bust”. If you take an average of December and January in terms of trading figures, you get a good but not spectacular month. December was a hugely busy month but January is never really poor, but is never really busy either. Banana and Rum Beignet with Chocolate Sauce. 100ml milk with splash of rum. Boil cream and sugar, add chocolate and take off the heat. The end of the summer...

INTERNAL PAGES

thegingerchef.blogspot.com

1

The Ginger Chef: COOKING art or craft?

http://thegingerchef.blogspot.com/2011/07/cooking-art-or-craft.html

Friday, July 29, 2011. COOKING art or craft? I was in a book shop recently and saw a book by Escoffier called “le guide culinaire” or the culinary guide in English. The strap line for this book was “the art of modern cookery” This got me thinking whether modern cookery or indeed any cookery is an art form at all. I have been asked many times whether cooking is art or craft and it is a difficult one to answer. Subscribe to: Post Comments (Atom). Elsewhere on the web. Hello, I am The Ginger Chef also known...

2

The Ginger Chef: Gingerman Wine Nights

http://thegingerchef.blogspot.com/2011/06/gingerman-wine-nights.html

Sunday, June 5, 2011. In about 2004 we started the Gingerman wine club. The idea of this was to organise and run wine dinners for customers at one of our sites. We have been doing wine dinners on and off since we opened in 1998 but they were very infrequent. Since 2005 we have aimed to do about three a year. For the cheese course we are matching a 2008 Gevry Chambertin with an English cheese called Oxford Isis. The French wine producer suggested that we use a Burgundian cheese called Epoisses. No...Grill...

3

The Ginger Chef: December 2010

http://thegingerchef.blogspot.com/2010_12_01_archive.html

Monday, December 6, 2010. Christmas time is not always a time of happiness in the. We tend to do our first parties in early December, with them running through to January. We have Christmas parties ranging in size from two or three people, through to exclusive use Parties who book out a whole venue. Our two private dining rooms also prove popular for groups of up to 20 people who want a bit of privacy. In the Highlands. I like to cut the salmon quite thickly to give it a bit more texture and chew. This y...

4

The Ginger Chef: About

http://thegingerchef.blogspot.com/p/about.html

I am The Ginger Chef also known as Ben Mckellar. I trained as a chef at Brighton College and after training in Europe and New York, I returned to Sussex where I have opened 4 food driven venues with my wife and business partner Pamela Mckellar. Subscribe to: Posts (Atom). Elsewhere on the web. Hello, I am The Ginger Chef also known as Ben Mckellar. I trained as a chef at Brighton College and after training in Europe and New York, I returned to Sussex where I have opened 4 food driven venues with my w...

5

The Ginger Chef: Seasonal diets, binges or normality?

http://thegingerchef.blogspot.com/2012/01/seasonal-diets-binges-or-normality.html

Friday, January 27, 2012. Seasonal diets, binges or normality? I am sure it was the last government who said, “No more boom and bust”. If you take an average of December and January in terms of trading figures, you get a good but not spectacular month. December was a hugely busy month but January is never really poor, but is never really busy either. Banana and Rum Beignet with Chocolate Sauce. 100ml milk with splash of rum. Boil cream and sugar, add chocolate and take off the heat. Elsewhere on the web.

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Temper Temper: The Lobster and the Pig

http://tempertemper-sam.blogspot.com/2013/03/the-lobster-and-pig.html

Monday, 11 March 2013. The Lobster and the Pig. Here at the restaurant we just had a dinner for 100 very important Visa Infinate customers. We also had the pleasure of having 2 guest chefs with us from 'Charcut' restaurant in Calgary. The dinner was a huge sucsess and the food was outstanding! Many thanks to John and Connie. Creme fraiche panna cotta, B.C caviar, mango carpaccio, white chocolate sable, yuzu curd, lime meringue and white chocolate lobster! 24 March 2013 at 11:53. View my complete profile.

tempertemper-sam.blogspot.com

Temper Temper: October 2010

http://tempertemper-sam.blogspot.com/2010_10_01_archive.html

Thursday, 28 October 2010. Festive this one, just in time for halloween! Pumpkin bavarois, maple syrup jelly, caramalised seeds, rum reduction, micro-celery. Monday, 11 October 2010. So I took a really early Fat Duck recipe for carrot toffe and made a caramel sauce, then took Mr. Kellars carrot cake and tweaked it a little to suit my needs, added a few orange segments and some candied zest. A little quinelle of Grand Marnier ice cream and some peanut croquant later made this. Subscribe to: Posts (Atom).

tempertemper-sam.blogspot.com

Temper Temper: August 2010

http://tempertemper-sam.blogspot.com/2010_08_01_archive.html

Tuesday, 31 August 2010. So the Plums on my Hotels Estate were ready for the picking last week. So here is a little trio for the tasting menu. Cant get more local than that! Golden Plum Crumble, Plum Sorbet, Almond and Plum Tart. Subscribe to: Posts (Atom). Im an aspiring young Pastry Chef currently working at a 5 star Hotel Downtown Vancouver. Im always trying new ideas and pushing dessert cuisine. View my complete profile. Playing with fire and water. The three friends of winter. The End Of This Blog!

tempertemper-sam.blogspot.com

Temper Temper: Special

http://tempertemper-sam.blogspot.com/2012/09/special.html

Wednesday, 26 September 2012. So here is my first special for the Restaurant. If you know me you might recognise it. Something I worked on before the move. Popcorn Panna Cotta, Peanut Crumble,. Chocolate Creameux, Caramalised Popcorn. 30 September 2012 at 17:14. Nice to see you are back in the creative groove Sam. well done! Subscribe to: Post Comments (Atom). Im an aspiring young Pastry Chef currently working at a 5 star Hotel Downtown Vancouver. Im always trying new ideas and pushing dessert cuisine.

tempertemper-sam.blogspot.com

Temper Temper: September 2012

http://tempertemper-sam.blogspot.com/2012_09_01_archive.html

Wednesday, 26 September 2012. So here is my first special for the Restaurant. If you know me you might recognise it. Something I worked on before the move. Popcorn Panna Cotta, Peanut Crumble,. Chocolate Creameux, Caramalised Popcorn. Monday, 10 September 2012. After nearly 2 years slaving away in London, with not too much space to be creative, I have up and moved to Vancouver B.C. Over the coming year I hope to get serious with my food so watch this space for updates on my Canadian adventure.

tempertemper-sam.blogspot.com

Temper Temper: January 2013

http://tempertemper-sam.blogspot.com/2013_01_01_archive.html

Wednesday, 16 January 2013. Here are the 2 desserts we sent out in the restaurant for New Years Eve. Milk Chocolate Praline Tart, White Chocolate Ice Cream, Salted Caramel Ganache, Dark Chocolate Moelleux. Exotic Fruit Pavlova, Malibu and Mango Sorbet, Passion Coulis. Crazy night for everyone involved, fed almost 300 but all our guests had a great night. And there was champagne of course. Subscribe to: Posts (Atom). View my complete profile. Playing with fire and water. The three friends of winter.

tempertemper-sam.blogspot.com

Temper Temper: Jumping Through Hoops

http://tempertemper-sam.blogspot.com/2012/11/jumping-through-hoops.html

Wednesday, 14 November 2012. Here is the newest addition to the menu at the restaurant. This one was in development for a while! My chef had a very strong vision of what he wanted, and I also had mine. Eventually we settled on this. Cox Pipin and Liberty French Apple Pie, Farmhouse Cheddar Ice-cream, Grape Puree, Orange Roasted Hazelnuts and Shaved Cheddar. Fancy shot thanks to Mr. Dryhurst. Subscribe to: Post Comments (Atom). View my complete profile. Playing with fire and water. The End Of This Blog!

tempertemper-sam.blogspot.com

Temper Temper: June 2011

http://tempertemper-sam.blogspot.com/2011_06_01_archive.html

Tuesday, 28 June 2011. Recently I was back staying with my parents, and as my Dad is in the catering trade my skills were fully abused for what was going to be the start of 2 weeks off. While I was at home being fed and watered, I decided I would make the dessert on the Sunday. To kind of 'show off' what I get up to at work! Strawberry and Rhubarb Soup, Oat Crumble, White Chocolate Quinelle, Rhubarb Chip. Subscribe to: Posts (Atom). View my complete profile. Playing with fire and water.

tempertemper-sam.blogspot.com

Temper Temper: NYE

http://tempertemper-sam.blogspot.com/2013/01/nye_16.html

Wednesday, 16 January 2013. Here are the 2 desserts we sent out in the restaurant for New Years Eve. Milk Chocolate Praline Tart, White Chocolate Ice Cream, Salted Caramel Ganache, Dark Chocolate Moelleux. Exotic Fruit Pavlova, Malibu and Mango Sorbet, Passion Coulis. Crazy night for everyone involved, fed almost 300 but all our guests had a great night. And there was champagne of course. Subscribe to: Post Comments (Atom). View my complete profile. Playing with fire and water. The three friends of winter.

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thegingerchef.blogspot.com

The Ginger Chef

Friday, January 27, 2012. Seasonal diets, binges or normality? I am sure it was the last government who said, “No more boom and bust”. If you take an average of December and January in terms of trading figures, you get a good but not spectacular month. December was a hugely busy month but January is never really poor, but is never really busy either. Banana and Rum Beignet with Chocolate Sauce. 100ml milk with splash of rum. Boil cream and sugar, add chocolate and take off the heat. The end of the summer...

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thegingerchef | Recipes from My Kitchen

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Welcome to the Ginger Chronicles! February 19th, 2013. Welcome to The Ginger Chronicles! I am Jessica, and I am a ginger. The Ginger Chronicles name comes from being a ginger (so obvious! And the fact that I love the word chronicle, not to mention that this will be a chronicle of all sorts of fun musings from my life. But, for now more about myself. I live in Florida, with my parents Jeff and Linda, their dog Mindy (who is a jack russell), and one of my dogs Sasha, (who is a little bit of everything).

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