by DENISE SHAVANDY Two great culinary artists collaborated to create a magnificent meal at the Buffalo Gap Food & Wine Summit this year. Steven Pyles and Najat Kaanache brought their creative talents together to create items such as Compressed Melon with Nitro Mascarpone & Proscuitto Dust, and Lamb Obulato, Osso Busso-Cocoa Cappuccino, Spring Peas, &… [Continue Reading]
by DENISE SHAVANDY Homer, a cow & a pig made for a great day at TSTC Culinary Institute. For our Meat Fabrication class, guest Homer Jones, deftly wielded his knife in a 6 hour demonstration of fabricating different cuts from a half of a cow. He slowly disassembled the hind quarter, and then the fore… [Continue Reading]
BY DENISE SHAVANDY There was a lot of heated competition this year at the Kids Who Care Celebrity Chef Cook-Off! This year’s line up included Anthony Felli of Del Frisco’s Steakhouse, Molly McCook of Ellerbe Fine Foods, Christof Syre of Cafe on the Green, Blaine Staniford of Grace, and Mark Hitri of Saint Emillion to… [Continue Reading]
BY SANDY DAVIS Join me next Tuesday March 6th, for a hands-on lesson in making fresh pasta at home. Unlike baked goods, pasta dough isn’t fussy, instead, it is simple and forgiving. Yeah! Isn’t that good news? It’s basically only two ingredients: flour and water. Of course we can add more stuff like eggs, flavorings,… [Continue Reading]
BY DENISE SHAVANDY Most chefs and cooks will probably agree on this, if nothing else, Hollandaise is the most challenging sauce to master. You have to build a strong emulsion, in other words, get oil and water to stay mixed. Mayonnaise is a strong emulsion using basically the same ingredients, so why should Hollandaise be… [Continue Reading]
by DENISE SHAVANDY Fun with fruit! At Veteran’s Discovery Day TSTC Culinary Institute brought some tools and carved melons, apples, and made tomato roses. Our students will learn fruit carving and other exciting culinary artistry techniques in Garde Manger class.
BY DENISE SHAVANDY There is nothing more comforting than a steaming bowl of soup on a cold winter’s day. Sometimes it’s just an easy meal- open a can and heat it up. But there are some great and easy soups you can make from scratch in just a little more time than it takes to… [Continue Reading]
By DENISE SHAVANDY Who loves tacos? Who loves Korean Food? Have you actually eaten Korean food? Everyone knows and loves the taco! Not everyone knows and loves Korean food. So think about this… if I put some Korean food inside a tortilla and call it a taco, I bet you’ll try it, because after… [Continue Reading]
Chef Jacques Pepin by DENISE SHAVANDY Every profession has its grand masters, icons, and pioneers. This chef is all that, and so much more. He is a legend in his own time. Back when Chef Jacques Pepin decided to work for Howard Johnsons instead of the White House, chefs were not seen, nor heard, they… [Continue Reading]
by MAJID SHAVANDY Imagine this, you open up the refrigerator and take out the package of chicken and just stare at it not knowing what to do with it. You keep thinking and just don’t know what to do with it. You are burned out and tired of cooking the same old thing. Your family… [Continue Reading]
by DENISE SHAVANDY Two great culinary artists collaborated to create a magnificent meal at the Buffalo Gap Food & Wine Summit this year. Steven Pyles and Najat Kaanache brought their creative talents together to create items such as Compressed Melon with Nitro Mascarpone & Proscuitto Dust, and Lamb Obulato, Osso Busso-Cocoa Cappuccino, Spring Peas, &… [Continue Reading]
by DENISE SHAVANDY Homer, a cow & a pig made for a great day at TSTC Culinary Institute. For our Meat Fabrication class, guest Homer Jones, deftly wielded his knife in a 6 hour demonstration of fabricating different cuts from a half of a cow. He slowly disassembled the hind quarter, and then the fore… [Continue Reading]