grillachef.com
Grill A Chef: Essential Tools
http://www.grillachef.com/p/products-i-believe-in.html
Classes and Private Events. These are all products I own and use often, otherwise I wouldn't be recommending them here. I do make money if you purchase via these links, so shop away. The links will take you to amazon.com, where you can buy and then they send me a cut. Currently this is the only revenue this site generates. Victorinox Serated Paring Knife. In my opinion these pans are the greatest value on the markets. The Cast Iron Skillet. Yes, it requires a little more attention than the rest of your t...
grillachef.com
Grill A Chef: December 2011
http://www.grillachef.com/2011_12_01_archive.html
Classes and Private Events. Friday, December 23, 2011. Extra Virgin Olive Oil: Think You're getting the real thing? Is a very interesting NPR piece about the state of olive oil in the world today. Definitely worth a listen. And this book is now on my must read list. Posted by Joshua Stokes. Thursday, December 22, 2011. How I pick my songs for my newsletter . . . . I spend almost as much time searching for what I consider to be the right song as I do writing the newsletter. Posted by Joshua Stokes. Soccaf...
grillachef.com
Grill A Chef: Essential Cookbooks
http://www.grillachef.com/p/cookbooks-you-should-own.html
Classes and Private Events. As with the products, these are all cookbooks I own and reference often. I do make money if you purchase via these links, so shop away. The links will take you to amazon.com, where you can buy and then they send me a cut. Currently this is the only revenue this site generates. On Food and Cooking: The Science and Lore of the Kitchen. This is a text book for the Culinary Institute of America, and while it reads as such (boring! Mastering the Art of French Cooking. This book has...
grillachef.com
Grill A Chef: October 2011
http://www.grillachef.com/2011_10_01_archive.html
Classes and Private Events. Thursday, October 27, 2011. I've recently gotten into cooking fish, but I'm terrible at it. What can I do to improve my technique a little? Cooking fish can be a very a misunderstood thing. A lot of mongers and mothers rattle off rules of thumb that don't really work in the end. For instance, "bake for 20 minutes @ 425˚F". I hear this for almost every fish, regardless of size or shape. This is too hot and too long for just about any fish I'd suggest eating. If you see white st...
grillachef.com
Grill A Chef: Classes and Private Events
http://www.grillachef.com/p/classes-and-events.html
Classes and Private Events. Classes and Private Events. I am also a working chef. So if you live in the New York area and are looking to have an event catered, I'm your man. From cocktail parties to seated dinners, I've done a little bit of everything in my time. For sample menus and price quotes. I teach classes at Astor Center. I also do private classes. One on one or get a group together, I have a full selection of classes to choose from or will cater to your specific needs. Email me.
grillachef.com
Grill A Chef: August 2012
http://www.grillachef.com/2012_08_01_archive.html
Classes and Private Events. Saturday, August 25, 2012. WIld Food Tours In and Around NYC. Today I took a wild foods walking tour of prospect park with Wild Man Steve Brill. It was incredibly interesting. There are many things in my pantry, whose origin I am completely ignorant of, that grow readily a few blocks away in the park. (Sumac, burdock, and sassafras). Also, the plethora of tasty edible plants growing everywhere that we simply don't eat. If you're interested, you should look him up. The current ...
grillachef.com
Grill A Chef: WIld Food Tours In and Around NYC
http://www.grillachef.com/2012/08/wild-food-tours-in-and-around-nyc.html
Classes and Private Events. Saturday, August 25, 2012. WIld Food Tours In and Around NYC. Today I took a wild foods walking tour of prospect park with Wild Man Steve Brill. It was incredibly interesting. There are many things in my pantry, whose origin I am completely ignorant of, that grow readily a few blocks away in the park. (Sumac, burdock, and sassafras). Also, the plethora of tasty edible plants growing everywhere that we simply don't eat. If you're interested, you should look him up.
grillachef.com
Grill A Chef: August 2011
http://www.grillachef.com/2011_08_01_archive.html
Classes and Private Events. Thursday, August 25, 2011. I hear all sorts of advice on thawing out chicken and fish, some of which seems to conflict. My mom would just a frozen steak on the counter all day long. What's the story with this? This a great question, as it's a misunderstood step in many recipes AND it has a big impact on the potential shelf life and safety of whatever your cooking. There are two safe ways to thaw frozen meat and fish. Posted by Joshua Stokes. Sunday, August 14, 2011. In a blend...
dailyingredientstable.blogspot.com
The Ingredients Table: January 2010
http://dailyingredientstable.blogspot.com/2010_01_01_archive.html
The Daily Ingredients Table Newsletter (BETA). Click here to register. Tuesday, January 26, 2010. Ed Cotton Chef de Cuisine at BLT Market New York, New York. V: Meyer Lemons from California ". Citrus is really killer right now. The flavor is phenomenal. You almost want to eat them whole. It's really kickin' butt.". V: Braising Greens from the Hudson Valley. Tm*: Black Truffles sourced from Burgundy France. S: Nantucket Bay Scallops fro. M Nantucket, MA. Tm = Tuber Macrosporum. Monday, January 25, 2010.
norwichmeadowsfarm.com
Chefs Corner
http://www.norwichmeadowsfarm.com/chefscorner.htm
This page is for the professional chef or cook who is interested in obtaining information and or purchasing our products. We invite input and suggestions of products that may be of interest to chefs and the particular type of cuisine they prepare. For a list of what we offer, see our products page. To see a calender of the availability of crop - see the chart below. For a complete detailed list of our crops and varieties in a. Downloadable PDF format - CLICK HERE. GO HERE TO FIND OUT.
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