| Chef Peter's Chronicles |
Food Sites
Artisanalcheese
101 Cookbooks
Broken Arrow Ranch
Buckhead Beef
California Raisins
Certified Angus Beef
Epicurius
Foley Fish
German Food
Italian Food
Marbled Salmon
Mozzarella
Niman Ranch
Producehunter
Spanish Oliveoil
KidZ Kitchen Camp
Whole Foods Market
Wisconsin Dairy
Artisanalcheese
101 Cookbooks
Broken Arrow Ranch
Buckhead Beef
California Raisins
Certified Angus Beef
Epicurius
Foley Fish
German Food
Italian Food
Marbled Salmon
Mozzarella
Niman Ranch
Producehunter
Spanish Oliveoil
KidZ Kitchen Camp
Whole Foods Market
Wisconsin Dairy
Chef Peter - Who?
Biography
My Flickr
My Blog
Technorati
Contact the Chef
Biography
My Flickr
My Blog
Technorati
Contact the Chef
Edible Blogs
Afullbelly
Cheese Underground
Cheese Nathalie
Chez Pim
Chocolateandzucchini
EatingAsia
NRN Foodservice
Northwest Essentials
Obsessionwithfood
Phnomenon
RealThai
Rojo
Shewhoeats
Spiceblog
Stickyrice
Afullbelly
Cheese Underground
Cheese Nathalie
Chez Pim
Chocolateandzucchini
EatingAsia
NRN Foodservice
Northwest Essentials
Obsessionwithfood
Phnomenon
RealThai
Rojo
Shewhoeats
Spiceblog
Stickyrice
2007 Archive
February
January
2006
December
November
October
September
August
July
2005
ACF Christmas
At the Chicago Theatre
Mexico City
2004
At the Grand Ole Opry
Tuscany and Piemont
2003
James Beard House
February
January
2006
December
November
October
September
August
July
2005
ACF Christmas
At the Chicago Theatre
Mexico City
2004
At the Grand Ole Opry
Tuscany and Piemont
2003
James Beard House
| Edition 2.3 |
On my book shelf
Amuse- Bouche
Aquavit
Bouchon
Canon Ranch Cooks
Craft
Culinary Artistry
Cheese Making
Food in History
Good to Great
Nobu
Refined American Cuisine
Southern Table
Superbaby Food
Tastes from Texas
The French Laundry
The Perfectionist
The Professional Chef
The World of Caviar
...more.
Amuse- Bouche
Aquavit
Bouchon
Canon Ranch Cooks
Craft
Culinary Artistry
Cheese Making
Food in History
Good to Great
Nobu
Refined American Cuisine
Southern Table
Superbaby Food
Tastes from Texas
The French Laundry
The Perfectionist
The Professional Chef
The World of Caviar
...more.
Resources - All About
Beer
Coffee
Chefs Collaborative
eHotelier
Foodnetwork
Gourmania
Global Chefs
Kosher
Mezcal
Monterey Bay Aquarium
Porthole
Beer
Coffee
Chefs Collaborative
eHotelier
Foodnetwork
Gourmania
Global Chefs
Kosher
Mezcal
Monterey Bay Aquarium
Porthole
| Click here for an update of the expansion at Potawatomi. Wild Earth is one new concept supporting sustainable farming, fishing. Stay tuned for more. |
| March 2007 |
| New Spring menu implemented at Dream Dance |
Check this out.
Chopt
Cuba Libre
Canon Ranch Spa
Chopt
Cuba Libre
Canon Ranch Spa
Got bigger fish to fry?
As professional chef, I probably receive more questions about
where to go for a good fish fry than I do on any other topic. So
last month, I set out to begin benchmark countless fish fries to
update my list of recommendations – in the quest of finding
out what makes the ultimate fish fry so I may apply the insight
gained to hit it big at the casino with the concept.
I understand that the public judge fish fries by differing sets of
criteria. Convenience, close to home and not too busy; they hate
waiting for a table. Economy, price determines the favorite fish
fry. Quantity, all-you-can-eat continues to be a deciding factor
for others. ...more.
As professional chef, I probably receive more questions about
where to go for a good fish fry than I do on any other topic. So
last month, I set out to begin benchmark countless fish fries to
update my list of recommendations – in the quest of finding
out what makes the ultimate fish fry so I may apply the insight
gained to hit it big at the casino with the concept.
I understand that the public judge fish fries by differing sets of
criteria. Convenience, close to home and not too busy; they hate
waiting for a table. Economy, price determines the favorite fish
fry. Quantity, all-you-can-eat continues to be a deciding factor
for others. ...more.
| This Month Grand Opening PBC Culinary Academy |
This years WRA Convention at the Midwest Airline Center
takes place March 12 through 14. Pro Start is one competition
for high school students where I will be judging.this year. There
are others such as ACF mystery basket and cold food as well
as baking competitions with the Baking Association.
takes place March 12 through 14. Pro Start is one competition
for high school students where I will be judging.this year. There
are others such as ACF mystery basket and cold food as well
as baking competitions with the Baking Association.
Milwaukee was the site for the ACF Regional Conference and
ther were some 350 members attending. Due to the
refurbishments at the Firepit and Bingo Hall I was unable to
attend, however I had dinner at Bacchus with Mike R. and a
couple of other AAC members on Monday evening.
The food was very good, starting with the seared scallops in
truffled jus over parsnip puree, followed by Beets and arugula
with goat cheese. I had the braised short rib which came with a
potatoe galette and roasted root vegetables and that was tender
and tasty. After a long evening catching up on old times, we
opted out of the desserts and had a simple espresso instead.
ther were some 350 members attending. Due to the
refurbishments at the Firepit and Bingo Hall I was unable to
attend, however I had dinner at Bacchus with Mike R. and a
couple of other AAC members on Monday evening.
The food was very good, starting with the seared scallops in
truffled jus over parsnip puree, followed by Beets and arugula
with goat cheese. I had the braised short rib which came with a
potatoe galette and roasted root vegetables and that was tender
and tasty. After a long evening catching up on old times, we
opted out of the desserts and had a simple espresso instead.
In pursuit of new talent and partnering with Culinary schools
around the country, I recently made contact in Chicago with
Kendall College, their new campus is very impressive.
With over 500 enrolled culinary studenta and a food &
beverage program as well as a hospitality program, It seems to
be a great fit for our long term needs. We are currently
considering an Internship program with them later this year.
around the country, I recently made contact in Chicago with
Kendall College, their new campus is very impressive.
With over 500 enrolled culinary studenta and a food &
beverage program as well as a hospitality program, It seems to
be a great fit for our long term needs. We are currently
considering an Internship program with them later this year.
