Brigade de Cuisine

Chef Coat giveaway 06/30/11

2011-06-30T08:00:00.005-04:00

This week, Crooked Brook along with Brigade de Cuisine, will give away one women’s chef coat , style BSW103H, Size-4, Lime 100% Cotton Denim , Black piping on the collar, front, princess seams & bottom sleeves ($140.00 value, including shipping).

The winner will be chosen randomly, from those who post a comment as to why you should win this contest.

Contest ends midnight 07/06/11
Prize will be shipped to winner within 30 days of contest end.
You must be 18 years or older to win. US residents only, 48 contiguous states.

If you have any questions regarding size, please refer to their size chart or contact them.

Since 1989 Crooked Brook has designed and manufactured chef coats for the world’s most recognized chefs. Each one of their chef coats and aprons is made to order in the USA, and can personalized with your choice of fabric, pockets, buttons, piping and embroidery.

Chef Coat Giveaway 06/21/11

2011-06-21T18:58:00.006-04:00

This week, Crooked Brook along with Brigade de Cuisine, will give away one men’s cook shirt, style BSM500, Size-44, White 100% Cotton Seersucker, Left chest patch pocket, Rivershell. ($90.00 value, including shipping).

The winner will be chosen randomly, from those who post a comment as to why you should win this contest.

Contest ends midnight 06/28/11
Prize will be shipped to winner within 30 days of contest end.
You must be 18 years or older to win.
US recipients only and must reside in one of the 48 contiguous states.

If you have any questions regarding size, please refer to their size chart or contact them.

Since 1989 Crooked Brook has designed and manufactured men’s and women’s chef coats for the world’s most recognized chefs. Each one of their chef coats and aprons is made to order in the USA, and can personalized with your choice of fabric, pockets, buttons, piping and embroidery.

Chef Coat Giveaway 06/13/11

2011-06-14T23:14:00.005-04:00

This week, Crooked Brook along with Brigade de Cuisine, will give away one men’s chef coat , style BSM100, Size-46, White 100% Cotton Denim, Left shoulder sleeve tailored welt pocket, Faux MOP-A buttons ($135.00 value, including shipping).

The winner will be chosen randomly, from those who post a comment with the correct answer to this question;

what is the boiling point of water?

A) 120 degrees Farenheit
B) 212 degrees Celsius
C) 212 degrees Farenheit
D) 373 degrees Celsius

Contest ends midnight 06/20/11
Prize will be shipped to winner within 30 days of contest end.
You must be 18 years or older to win.
US recipients only and must reside in one of the 48 contiguous states.

If you have any questions regarding size, please refer to their size chart or contact them.

Crooked Brook Chef Coat Giveaway 05/31/11

2011-05-31T17:38:00.010-04:00

This week, Crooked Brook along with Brigade de Cuisine, will give away one women’s chef coat , style BSW100, Size-10, White 100% Certified Organic Cotton Twill, Left shoulder sleeve tailored welt pocket, Abalone buttons ($145.00 value, including shipping).

The winner will be chosen randomly, from those who post a comment with the correct answer to this question;

Which famous chef, is known as the “the king of chefs and the chef of kings”

A) Emeril Lagasse
B) Auguste Escoffier
C) Chef Boyardee
D) Marie-Antoine Carême

Contest ends midnight 06/07/11
Prize will be shipped to winner within 30 days of contest end.
You must be 18 years or older to win. US residents only, 48 contiguous states.

CIA ProChef SmartBrief

2010-10-08T13:41:00.004-04:00

Check out CIA ProChef SmartBrief HERE... every day very interesting info!

Today a link to Rhulman and his recipe for quick brining chicken...

Do you Brine? I do... so should you!

ACFCC NEWS for APRIL!

2010-04-14T14:04:00.007-04:00

Dear Members and Friends of the ACF Caxambas Chapter of Naples & Marco Island,

Hello everyone and I hope all is well with you and your families. Another busy season is soon coming to an end and it is time to “fire up” the Chapter here in Naples & Marco Island! –

There are some great events in store over the next six weeks and many of our board members have been very hard at work organizing and preparing for these events.

Membership Meeting

Our next membership meeting will take place April 19, 2010 6:00pm at The Old Collier Golf Club with Chefs Chris Jones and Dan Roberts.

We hope to have great turnout for an evening of camaraderie and catching up. By popular demand, a comprehensive demonstration on “Precise Temperature Cooking” will be presented followed by “Burgers & Fries” on the Old Collier veranda and hopefully another fantastic Naples sunset. We look forward to seeing you all there and don’t forget that fellow professionals interested in ACF, your spouses, partners, and kids are always welcome. This year as something new, I would kindly ask that you bring one non-perishable food item to be donated to St. Matthews House to every meeting if possible. We all have something we can donate it so please don’t forget! Directions to The Old Collier Golf Club are HERE . Or call Chef Chris Jones at 239 289 3460.

Taste of Collier

Again this year we will be participating in the Taste of Collier. The 2010 Taste of Collier takes place on Sunday May 2 and will feature Chef Demonstrations by our chapter. We are looking forward to again raising over $10 000.00 that will be given back to culinary art programs that the Chapter supports in Collier County. We look forward to seeing you down at Bayfront for the Taste of Collier for a great day of food and drink! Come on down and support the Chapter! Visit HERE for more information.

HOORAY for GOLF!
Here comes our Golf Tournament!!!!

The ACFCC 21st Annual Chef Jim Lynch Memorial Scholarship Golf Classic
To benefit the ACFCC Scholarship Program and Culinary Outreach

Will be held this year at the beautiful

Worthington Country Club
Bonita Springs, Florida
Sunday May 16, 2010

Registration 7:00am, Shotgun Start 8:30

As many of you know this is our MAJOR fundraiser for the year and we need not only our membership’s continued support, but we need the support of our business partners, our employers, and all of our great friends we have in our community. So I ask each and everyone of you to do your best to assist our chapter in asking for donations for prizes, foursomes, tee signs, hole sponsorship. Every year we have been able to award great prizes but we need your help! So get out there and ask your boss, your vendors, and your partners in business for donations! Please forward all donations to Chef Ralph Feraco CEC, AAC. See his contact information below.

For more information on the ACFCC Golf Tournament Fundraiser please do not hesitate to contact either Chef Ralph Feraco CEC, AAC at chefRF98@aol.com or Chef Chris Jones at cjones@theoldcolliergc.com

Many Thanks to the ACFCC Golf Tournament Committee for their continued hard work with very special thanks to Chef Ralph Feraco CEC, AAC; MaryAnn Bracy, and Dave Cahill for their huge contributions to making this event a huge success every year!

2010 Calendar of Events

April 19th
Membership Meeting-The Old Collier Golf Club 6pm

May 17th
ACFCC 21st Annual Jim Lynch Memorial Golf Classic

June 21st
Membership Meeting- Naples Sailing & Yacht Club 6pm

July 19th
Open

August 23rd
Open

September 20th
Membership Meeting- Eagle Creek Golf & Country Club

Oct 25th
ACFCC Vendor Showcase- Hilton Naples & Towers

November 8th
Open

December 13th
Holiday Chef of the Year Dinner- TBD

** Please note that the ACFCC Family Picnic at Wiggins Pass will be scheduled in August**

As you can see we have a few open dates to fill with hosts and vendor sponsors for membership meetings. Please contact Chef Chris Jones at cjones@theoldcolliergc.com should you be interested in hosting or sponsoring an ACFCC membership meeting.

Thank you all for taking the time to read this e-news and on behalf of the Board of Directors of the ACFCC, I extend to you our sincerest gratitude for your continued support of our Chapter. We all look forward to great off season with the ACFCC and continuing our efforts to further the culinary arts in our community.

For more information on the ACF Caxambas Chapter of Naples & Marco Island please contact Chef Chris Jones at cjones@theoldcolliergc.com or go to our Chapter Page on the ACF website.

ACFCC Meeting

2009-10-01T19:54:00.006-04:00

Come on down to Hamilton Harbor Yacht Club

ACFCC Meeting

Monday October 5, 2009 5:45 pm

General Membership Meeting and Presentation

from

Grand Western Brands and The Crab Broker

Check out Grand Western Brands here

Check out The Crab Broker here
Directions to Hamilton Harbor Yacht Club

Bring a colleague, peer or a friend who is interested in the Culinary Arts

and the ACFCC of Naples and Marco Island

The ACFCC of Naples and Marco Island proudly supports the Culinary Arts programs and its students of Collier County

Now Read This!

2009-09-04T20:52:00.003-04:00

Well written article from one of NYC's best chefs...

check it out!

Read This...

2009-08-16T12:18:00.003-04:00

an article from Daniel Patterson, an amazing chef and writer from California... Check out his other articles as well... great reading!!!

Click here for the article

Sea to Shining Seas

2009-08-09T14:19:00.011-04:00

Shining Seas?

ACFCC Membership Meeting

Monday August 17, 2009
6pm
Naples Harbor Yacht Club
475 North Rd
Naples

Meeting generously sponsored by CLEANSEAS Sustainable Seafood, Gary’s Seafood Specialties, Townsend Foods

Sustainable Seafood in Florida

There will be an interactive presentation given by Mr. Bryan Fleuch, M.ED. from the University of Florida and Collier County Extension Sea Grant
Bryan will present to us the FACTS on seafood sustainability and safety in Florida and discuss the choices we can make as chefs and consumers.

Come and find out what is REALLY happening with our amazing Florida Seafood

CLEANSEAS will introduce our members to Hiramasa AKA Yellowtail Kingfish, an amazing sushi quality fish sustainably aquacultured in Australia

Check out CLEANSEAS HERE

A fantastic meal featuring Hiramasa to follow, prepared by Chefs Grant Cole and Claudio Ferrer, CEC, CCE

This will be a fantastic educational meeting for us all. We look forward to seeing you there. Remember we encourage you to bring a colleague, a fellow culinarian, or an industry professional that may be interested in the ACF!

A Day at the Beach!

2009-07-31T15:38:00.006-04:00

ACF Caxambas Chapter Beach Picnic

Picnic BBQ at

Delnor Wiggins State Park

Sunday August 2, 2009

9am-1pm

BBQ and soft beverages

Bocce, beach volleyball, paddleball

lots of fun!

Click here for directions

Bring your beach gear and a side dish for the BBQ!!!

Look for the ACF banner on the back of Chef Chris' SUV
parking will be 6 bucks

Hope to see you, your family and friends!

M Waterfront Grille

2009-07-25T08:45:00.003-04:00

ACF Caxambas Chapter Meeting

Monday July 27, 2009

M Waterfront Grille

at the Venetian Village

with Chef Brian Roland CCC

Presentations by...

Halperns' Steak and Seafood

The Fresh Garden

click here for directions

We are looking forward to seeing you all! If you havent experinced the award winning cuisine of Chef Brian Roland CCC at the M Waterfront Grille, here is your chance! We are excited to have the support of Halperns' and the Fresh Garden. See what is new with these two highly regarded purveyors.

As always we encourage you to invite a peer, colleague or friend who is interested in the culinary arts to our meetings.

See you all there!

Thanks!

2009-05-04T15:59:00.002-04:00

Thanks!

To all of you who attended The Taste of Collier.

If you are new to checking out this blog... Welcome!

Recipes to our culinary demonstrations will be available right here on Wednesday.

I will be posting images very soon. Cheers!

2009-04-29T13:55:00.003-04:00

TASTE OF COLLIER

2009

Come on down to the 2009 Taste of Collier
at the Bayfront this Sunday May 3, 2009. Check out the info at http://www.tasteofcollier.org/
The ACF Caxambas Chefs will be there with culinary students from Collier County high schools
presenting culinary demonstrations throughout the day.
This is the 26th annual Taste of Collier with over 30 great restaurants, lots of great people, food and drink and we are excited be a part of it. Funds raised will be donated in part to Prostart, culinary scholarships and culinary competetion sponsorship. Please show your support and get down to Bayfront for a great day for the whole family.

(FUN)draising!

2009-04-21T10:59:00.004-04:00

HELP!!!

We need your help fellow chefs, vendors, purveyors, F&B managers, GM's, golf pros, superintendants, all of YOU!!!

Our 20th Annual Jim Lynch Memorial Scholarship Golf Classic is sneaking up on us and we need golfers, tee sponsors, F&B sponsors, and prizes. Don't let the ecomomy slow us down! This is a great event loaded with fun and fellowship. Scramble format and where evryone is a hero! This is our major fundraiser for the year and funds raised go directly to our scholarship fund. We are proud to have raised tens of thousands of dollars over the years that have supported young culinarians with their education and the culinary programs of Collier County schools. So come and have a great day out at Wildcat Run Golf and Country Club in Estero! For more information or to register please contact 239 774 0466.

we look forward to seeing you all out at Wildcat Run!

Click on the image to enlarge

Lazy Sunday

2009-04-19T15:16:00.016-04:00

a few pics from a Sunday service...

Really, really super cold!

lavosh for soup

Raviloi production... these are PNW King Boletus, a mushroom closely related to Porcini

Explosion style filling...

ravilois

mise en place

Salad of Alaskan spotted shrimp, Benton's country ham, fennel, citrus

Villa Manodori olive oil

oak smoked poularde, Boletus mushroom ravilois, pignoli fritto, arugula, saba

(AB) Normal Food

2009-04-16T20:15:00.039-04:00

Random pics from the last month...

Being honored is nice....

Congratulations Chef Dan!

7Lagos Chardonnay from Patagonia, Argentina
crisp and citrusy... no wood... love this and it's only 10 bucks!

Cammarones, compressed pineapple, sea lettuces, salt block

Cauliflower flan, our cold aldersmoked salmon, maple meringue

Squid, caramalised yoghurt, lemon

Cheeseburger in Paradise!!!

For SB... The next JB RS Chef of the year!

same cheeseburger, same paradise

Silly... Pata Negra hoof... I can't seem to let it go!

CMC's Hartmut Handke and Edward Janos

In our kitchen! Very honored.

Chef Kristi Janos, Chef Janos, Chef Handke, and Chef CJ

Tomato soup and grilled cheese... "comfort food for uncomfortable times "

was the theme for this luncheon. This was the most delicious tomato soup I have ever tasted!

Crepes, sauce Supreme the way it is suppose to be!

Dessert plate-up

Lemon Variety

Grilled Lambchopper cheese, tomato soup orb... a little silly but well received

Thermomix... finally found one on Ebay... Love this thing!

Veal Breast treated like pork belly

Veal breast, cured, smoked and then braised in the C-vap at 185 F for 14 or so hours

the jelly was amazing!

Amen...

Thanks to Dave and Ice Magic for providing a little "coolness" for Chef RF's amuse...

A future so bright????

Student Chefs, Don Dussard and Justin Lee

Congrats to Justin... off to the CIA!!!

Trouble!
ACF Caxambas Chefs Chris Jones, Wilhelm Gahabka CEC, Frank Setera CEC, AAC

and Ralph Feraco CEC. AAC

Raising $$$ for children at the Southwest Florida Food and Wine Festival

Heads down...asses up

Noodle Box... and yes... bubbles!

Mise en place

Chef Wilhelm's Duck with crackling

CheF RF's King Crab, potato confit, caviar

A great friend and chef with "normal food" !

Full Throttle!

2009-04-16T20:08:00.003-04:00

After taking a break from administering this blog... I am back!

FULL THROTTLE!

I know, I know... energy drinks are bad for you...

This particular flavor got me through March...

Italy

2009-02-27T21:31:00.013-05:00

Having never had the pleasure of visiting Italy

and being asked to prepare a dinner

that would represent "the boot" was alot of fun. We wanted to make sure we prepared dishes that were recognizable to our members and their guests. But I just couldn't bare to cook any Amer-Italian cuisine. Or maybe it is... I dunno... man I need to go to Italy!!! Here is what we came up with...

Caprese... in a slightly progressive way??? LN2 involved...

Risotto, Milan style, scallops, mountain Parmigiano

Potato gnocchi, porcini, tallegio, garlic milk

Gnocchi

Veal loin and breast, cannelinni bean puree, brocolli raab, currants, mostarda

Coffee panna cotta

Smokin!

2009-02-27T21:03:00.007-05:00

This is a Bradley Smoker. Like alot of really good things it is manufactured in Canada. http://www.bradleysmoker.com/

It isn"t necessarily the best smoker out there and certainly not the biggest. But for its size and ability I would rate this as the pound for pound champ. We use our smoker two to three times a week. Mostly cold smoke applications ( you will notice the half pan of ice ) and anywhere from four to six hours. We are now curing and smoking... brisket and navel for pastrami, salmon, bacon, and other cured parts of the schwine! After some trails, we are now very pleased with our results. This is a very satisfying process.

Bradley has proprietary wood chip pucks ( pucks! How Canadian!!) that are available in several types of wood. We smoke the brisket with hickory.

Brisket smoking...

Our pastrami. After smoking the brisket is cooked sous vide 12 plus hours at 168 F

This is our corned beef. Ten day cure, overnight treatment in the C-Vap...

You will Roux the day!!!!

2009-02-27T20:55:00.003-05:00

Taking the time to do things right pays...

and pays... This is an example of what I am proud of most.

It takes time to make brown roux properly. And a cast iron skillet. You can't fake this and there is no gumbo out there worth a lick without it. Thanks Dan... you my friend, have soul.

Chef RF & NSYC

2009-02-24T22:15:00.008-05:00

Delicious looking pics from Chef Ralph and his team at Naples Sailing and Yacht Club

Small Plates

2009-02-24T21:36:00.011-05:00

Small Plates

Lobster Dumpling

Akashi beef shortrib, dashi agar, hon shemiji, asparagus tempura

House smoked salmon, alder, beets, maple, kumquats, sorrel

Salmon

Crab croquette, hot mayo, remoulade sauce in parts...

Crab croquette, hot mayo, remoulade sauce in parts

A Saturday in the cucina

2009-02-23T15:08:00.014-05:00

Hey y'all... its been very busy here... I am not unlike some of the chef bloggers out there and have neglected posting for a little while. Here are some random pics...

Smoking Gun... all Michael Phelps had to do was tell everyone he was smoking some yogurt!!!

Jerusalem Artichokes

Pretty carrots from The Chef's Garden

Smoking yogurt and honey

Beef tenderloin

Surf and turf

Pork belly ready for cassoulet

Scallops and gnocchi

Foie Gras frozen in nitro and crushed. We used this as a garnish for lobster veloute.

Alan Benton's Country ham, melon, smoked yogurt gelee, pinenuts, crystal dagger lettuces
pignolis

different view

Naples Winter Wine Festival 2009

2009-02-10T21:29:00.012-05:00

The Naples Winter Wine Festival 2009 has been yet another great success. Millions of dollars have been raised again this year for children in need in Collier County. I am always proud to participate and represent our Chapter at the festival. Amazing Chefs, amazing food and wine, and amazing people period! http://www.napleswinefestival.com/ This year I cooked with David Waltuck of the perennial NYC favorite, Chanterelle. Chanterelle has been in business for 30 years (30 years!!!) and Chef David has always stayed true to his amazing cuisine and loyal to his patrons. It was an honor to cook with him this year. Please check out Chanterelle at http://www.chanterellenyc.com/ and David has a new book out that is absolutely amazing. Link to his book is here . Here are a few pics from the Friday evening dinner.

CJ, David Waltuck, Lisa, Amy, and Roger. Great people... can"t wait to visit them in NYC!

Yogort panna cotta, passionfruit, starfruit, guava, pineapple.
Totally delicious and refreshing.

Bread from Artsian Bread Company. Thanks Todd!

Quail Egg, devilled, caviar

Cannolis

Cannolis filled with curried crab

Scallop and foie gras dumplings

Cured Salmon, hamachi, scallop

Foie gras on potato risotto

Polenta fries

Naples Winter Wine Festival 2009

2009-02-10T21:21:00.006-05:00

Here are a few missed pics from the NWWF 2009

Fromage...

SuperBowl!!

2009-01-31T22:20:00.004-05:00

Chef Kevin Sousa's Puffed Sauerkraut

Check out this link to some far out SuperBowl snacks!!!!
wired.com.

Saturday Night Dinner

2009-01-31T21:04:00.013-05:00

Hera are some pics from our Saturday Night dinner service. The pics kinda suck...

Sorry I am struggling with the camera!!!

Hiramasa, dashishoyu, shiitake, squash. radish, cucumber

Potato gnocchi

Farro from Anson Mills

Duck confit terrine. Served warm with rare duck breast.
Confit was c-vapped for 16 hours sous vide. Then pressed using Activa RM.

Mo duck...

Cape Cod Oyster Roast

Scallops, potato gnocchi, brocolli buds, crispy potato skin

garlic milk puree, country ham

Beef Tenderloin
crispy potato silk, porcini mousse

Ducky...
duck breast, said terrine, farro, sunchoke puree, apple confit,

beet.. a trick fro SB and the McCradys gang...

Mo duck...

Man we need new china!!!

I Robot

2009-01-31T20:59:00.004-05:00

Broken...

Had to kick it Old School!!!

The technician just scratched his head...

Bites

2009-01-27T20:13:00.011-05:00

Cocktail bites at the club

Beef, truffle, lambchopper, thyme, purple mustard

Beef up close...

Popcorn, brown butter , dill

Hiramasa, squash, shoyudashi, cucumber

Clams, but scallops!!!

Crispy squid, yoghurt, lemon

Buffalo wing... the sauce is on the inside!

Cold smoked salmon, paddlefish roe, creamy potato cube, creme fraiche

They said it best...

2009-01-22T19:49:00.001-05:00

A statement...

The world of food has changed a great deal in modern times. Change has come especially fast over the last decade. Along with many other developments, a new approach to cooking has emerged in restaurants around the globe, including our own. We feel that this approach has been widely misunderstood, both outside and inside our profession. Certain aspects of it are overemphasized and sensationalized, while others are ignored. We believe that this is an important time in the history of cooking, and wish to clarify the principles and thoughts that actually guide us. We hope that this statement will be useful to all people with an interest in food, but especially to our younger colleagues, the new generations of food professionals.
Three basic principles guide our cooking: excellence, openness, and integrity.We are motivated above all by an aspiration to excellence. We wish to work with ingredients of the finest quality, and to realize the full potential of the food we choose to prepare, whether it is a single shot of espresso or a multicourse tasting menu.We believe that today and in the future, a commitment to excellence requires openness to all resources that can help us give pleasure and meaning to people through the medium of food. In the past, cooks and their dishes were constrained by many factors: the limited availability of ingredients and ways of transforming them, limited understanding of cooking processes, and the necessarily narrow definitions and expectations embodied in local tradition. Today there are many fewer constraints, and tremendous potential for the progress of our craft. We can choose from the entire planet’s ingredients, cooking methods, and traditions, and draw on all of human knowledge, to explore what it is possible to do with food and the experience of eating. This is not a new idea, but a new opportunity. Nearly two centuries ago, Brillat-Savarin wrote that ‘the discovery of a new dish does more for human happiness than the discovery of a new star.”Paramount in everything we do is integrity. Our beliefs and commitments are sincere and do not follow the latest trend.
Our cooking values tradition, builds on it, and along with tradition is part of the ongoing evolution of our craft .The world’s culinary traditions are collective, cumulative inventions, a heritage created by hundreds of generations of cooks. Tradition is the base which all cooks who aspire to excellence must know and master. Our open approach builds on the best that tradition has to offer. As with everything in life, our craft evolves, and has done so from the moment when man first realized the powers of fire. We embrace this natural process of evolution and aspire to influence it. We respect our rich history and at the same time attempt to play a small part in the history of tomorrow.
We embrace innovation—new ingredients, techniques, appliances, information, and ideas—whenever it can make a real contribution to our cooking.We do not pursue novelty for its own sake. We may use modern thickeners, sugar substitutes, enzymes, liquid nitrogen, sous-vide, dehydration, and other nontraditional means, but these do not define our cooking. They are a few of the many tools that we are fortunate to have available as we strive to make delicious and stimulating dishes. Similarly, the disciplines of food chemistry and food technology are valuable sources of information and ideas for all cooks. Even the most straightforward traditional preparation can be strengthened by an understanding of its ingredients and methods, and chemists have been helping cooks for hundreds of years. The fashionable term “molecular gastronomy” was introduced relatively recently, in 1992, to name a particular academic workshop for scientists and chefs on the basic food chemistry of traditional dishes. That workshop did not influence our approach, and the term “molecular gastronomy” does not describe our cooking, or indeed any style of cooking.
We believe that cooking can affect people in profound ways, and that a spirit of collaboration and sharing is essential to true progress in developing this potential. The act of eating engages all the senses as well as the mind. Preparing and serving food could therefore be the most complex and comprehensive of the performing arts. To explore the full expressive potential of food and cooking, we collaborate with scientists, from food chemists to psychologists, with artisans and artists (from all walks of the performing arts), architects, designers, industrial engineers. We also believe in the importance of collaboration and generosity among cooks: a readiness to share ideas and information, together with full acknowledgment of those who invent new techniques and dishes.
Heston Blumenthal, Harold McGee, Thomas Keller and Ferran Adria.

Always Smiling!

2009-01-22T18:54:00.002-05:00

There is always someone in your kitchen that is never down. Never ever. This is Nicole. Makes me smile too!

Back to basics... sort of!

2009-01-22T18:48:00.003-05:00

Had to open a bottle of wine after a long day and go back to tried and true convention and ready these lamb shanks "ossu bucco" for their mission in the C-Vap. 12 hours or so at 85C. Vino rosso for me and Dan... Vino rosso for the shanks!!

Lamb Osso Bucco

2009-01-22T18:42:00.004-05:00

Ok... this is the lamb ossu bucco from an earlier post. Cooked s/v for 48 hours ar 55C. Did I like the results? Not so much. The texture was a little weird. Like something cured in a way. The flavour was excellent, it wasn't dry by any means, and the medium rare temperature was very good. It certainly was tender. But i just think that this cut is perfect for a braise. So braise it will be!!! Braise and glaze as they say!!!

Tempura Sweet Onion

2009-01-22T18:39:00.004-05:00

White beer tempura batter aerated in a siphon with 2 charges. This is a battered sweet onion. Part of a "fritto misto". Seasoned with balsamic salt.

Not Just the belly...

2009-01-22T18:35:00.004-05:00

Pork cap bacon... part of a dish where the whole rack was utilized. More to come.

Bacon

2009-01-22T18:32:00.001-05:00

Bacon we made with the fat cap of a Berkshire pork rack. There is a lot of meat in there!!!

StarChefs ICC

2009-01-15T16:05:00.002-05:00

Earlybird tickets are on sale now!!!

If you do anything this year, attend this!!!

New York City baby!!!

Just ask Chef Michael Madsen how much fun this is!!!

Fun Times Ahead!

2009-01-15T11:42:00.002-05:00

Le nitrogen liquide est arrive!

Lamb Shank Osso Bucco

2009-01-15T08:54:00.002-05:00

Lamb Shanks

cut osso bucco style by the fine folks at Grand Western

cuit sous vide at 55C for 48 hours or more?? On the dinner menu at OC on Saturday

King Crab

2009-01-15T08:49:00.003-05:00

Dutch Harbor King Crab

celery caviar, tomato, horseradish, lemon

A Day at elBulli

2008-12-24T14:47:00.002-05:00

Very cool... like the others... couldn't put this one down!!

Knowledge is Power

2008-12-21T14:21:00.004-05:00

This is an important read... click here. I found this article on Phillip Foss' chefblog. He is a really interesting and dynamic chef in Chicago. Please check him out at http://www.phillipfoss.net/

Chapter Awards

2008-12-21T13:32:00.009-05:00

Justin Lee, Student Culinarian of the Year

I would like to recognize the recipients of honors given at the ACF Caxambas Chapter of Naples & Marco Island Holiday Dinner. Congratulations to you all! We have a great chapter, a great membership and great leadership. Its been a wonderful year. I can only speak for myself... but being honored by your peers is the greatest honor of all. Chris.

Meeting of the Year

Gary's Seafood, Ken Workinger and Chef Michael Madsen at Collier's Reserve

Vendor of the Year

Mikkelsen's Pastry Shop, Paw & Beth Mikkelsen

Student Culinarian of the Year

Justin Lee, Student Culinarian, Palmetto Ridge High School

Culinarian of the Year

Justin Lang, Chef Instructor, Palmetto Ridge High School

Educator of the Year

Claudio Ferrer, CEC, AAC, Chef Instructor, Palmetto Ridge High School

Chapter Member of the Year

Albert Rosa, Executive Chef, Barefoot Beach Club

Pastry Chef of the Year

Rebecca Mahoney, Chef Instructor, Lorenzo Walker Institute, Culinary arts

Chef of the Year

Chris Jones, Executive Chef, The Old Collier Golf Club

ParkerHouse Rolls

2008-12-04T19:16:00.002-05:00

cute...

Massive Alba Truffle

2008-12-03T18:56:00.005-05:00

2.5 lb Alba Truffle

Check out the story here

The guys at Mikuni Wild Harvest are the best!!

Happy Thanksgiving!

2008-11-27T10:19:00.002-05:00

So many things to be thankful for. This is one of them. Heritage Blue Slate Turkey

Eat Heritage turkeys!!!

Happy Thanksgiving!

Santa? Is that you? Its me, Buddy!

2008-11-25T18:54:00.003-05:00

Santa is a chef...that figures!

ACF Caxambas Holiday Party and Awards Dinner is coming! At The Old Cypress Golf Club on December 15 at 6pm with an amazing menu by Chef Dan Kniola. Come one, come all and celebrate the season with your chapter fellows!!! Call Chef Frank Setera CEC at 239 354-0791 or email him at ghostcooker@msn.com to make reservations. 50 bucks a person!!! That is cheap!!!

Turkey Confit

2008-11-25T01:11:00.002-05:00

Turkey confit in the C-Vap

I think it will be one Happy Thanksgiving!!!

Super Team Challenge Dinner Version 2.0

2008-11-23T10:50:00.002-05:00

sirloin of beef slow cooking

laughingbird shrimp sheet

chevre spheres "cooking"

salmon pommes dauphine, blis smoked steelhead caviar

king crab blt spoon

tasmanian sea trout, dashishoyu pearls, bacon consomme

"provence" salad

brandt beef, chanterelles, creamed spinach

beef cheeks in rye

chocolate mousse, bananas, vanilla ice milk

chefs rf and cj

Pacific Northwest Chanterelles

2008-11-21T22:06:00.000-05:00

The last of the season... this is why we love Autumn... take note of our little escargot friend!!! Hard to see, but a tiny snail is the last survivor... butter and garlic anyone????

The kids are alright!

2008-11-18T20:08:00.000-05:00

These are four hardworking young cooks. Justin, Don, Kelvin and Andy. I'd say the future is pretty bright!!!

2008-11-07T09:21:00.000-05:00

Our Logo... maybe time to design a new one?