Chef Peter's Chronicles
Food Sites
Artisanalcheese
101 Cookbooks
Beef
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?
My Biography
My Flickr
My Blog
My other Blog
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
       My Archives
2008  
January
2007  December
        November
        October
        September
        August
        July
        June
       May
        April
        March
        February
        January
2006  December         
2005  
ACF Christmas
        The Chicago Theatre
        Mexico City
2004  The Grand Ole Opry
        Tuscany and Piemont
2003  James Beard House
Edition 3.2
On my  book shelf
Amuse- Bouche
Art and Science of Culinary
Aquavit
Bouchon
Canon Ranch Cooks
Craft
Culinary Artistry
Cheese Making
Food in History
Fresh
Frieda's Fiestas
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
What color is your parachute
February 2008
Potawatomi
Foundation
Check this out.
Chopt
Cuba Libre
Canon Ranch Spa
Kohler Wisconsin
Dish of the week
EAT
Wild Earth Sustainable Cuisine
One of the of the new concepts on the drawing board scheduled
to open in June 2008 with a capacity of 142 serving lunch and
dinner.
The Vision - In addition to promoting bold flavors and
innovative presentations, we are  dedicated to artisanal
producers, many of whom are preserving valuable traditions. To
local growers, who enrich our communities by providing our
restaurants and farmers’ markets with distinctive, delicious,
seasonal produce.
To all who work toward sustainable agriculture and aquaculture
and well-managed fisheries. To conservation practices that lessen
our impact on the environment.
Wild Earth casual American Dining offers regional food with bold
flavors and innovative presentations while supporting
sustainable farming and fishing.
We change our menu every month throughout the year to include
seasonal ingredients as they become available and provide their
very best flavor.      
.....more....
Journal Sentinel on Dining
PBC supports
March of Dimes
Waukesha County
Technical College
Sneak Peek:
Harley Davidson
Museum
Will open here at the
Menomonnee valley in June.
With a restaurant, cafe and
special event space for up
to 15 000 people another
grewt addition to the valley.
.....more....