Environmental Chef Services

February 2010 Organic Center Newsletter

Thursday, Feb 04, 2010

Key Discovery Strengthens Linkage Between Pesticide Use and Colony Collapse Disorder

Scientists around the world have been trying to identify the risk factors driving honeybee Colony Collapse Disorder (CCD). There is near-universal agreement that the problem remains severe; many factors can trigger CCD, and of these, several appear to depend on a weakened...

Read More about February 2010 Organic Center Newsletter

Newsletter Signup

This area of the Executive Chef Services site offers collaborative synergy amongst our Chefs and lends opportunities direct from the clients to the ECS Chefs. To this end our chefs are able to boast recent, news, recipes, and other coming events in their lives. Once a member of this group you are able to view past, present, and future offers that will allow you to make an informed decision about what may be relative to your operation.

From ever aspect of the ever changing world in which we cater to.

  • Chefciegre
  • Culinary Consulting
  • Charity Connection
  • Carbon Offsetting
  • Biodiesel Cooperatives and Issues
  • Recipe and Menu Development
  • Job Placement Advancement
  • Referrals and Networking
  • Sustainable Sourcing
  • Vacation Education
  • Season-ability and availability for local foods systems
  • Promotions and market research
Google Groups
Visit this group

Kirk Lafferty

866-999-1327 ext 7

Kirk Lafferty is an International chef/writer based out of New York. In between stints on yachts in the med and carribean he is working on a cookbook which amalgamates fiction with Art cuisine.

 

http://steazing.blogspot.com/

 

The term Art Cuisine originates from his last restaurant venture In New Zealand "The White Room" where patrons ordered from menus of politics, cuisine and from Color based Cooking
"Art Cuisine". Currently in the Mexico doing what he loves  writing. 

Examples of his work on the Web at: www.fusionfiction.net

kirk@fusionfiction.net

Write a comment

  • Required fields are marked with *.

If you have trouble reading the code, click on the code itself to generate a new random code.
Security Code:
 
Jennifer
Posts: 3
Comment
Hot Goats Envy fusionfiction.net
Reply #3 on : Thu August 06, 2009, 16:45:42
Gotta love a frustrated goat...everyone should have one in their life!
Alex Forsythe
Posts: 3
Comment
Funny Web site..
Reply #2 on : Thu July 09, 2009, 22:24:25
http://www.youtube.com/watch?v=qRuNxHqwazs
Alex Forsythe
Posts: 3
Comment
Steazing it on your amazing drinks!
Reply #1 on : Thu March 19, 2009, 20:52:32
You delved into that with amazing zeal! I am looking forward to serving these up this week at a late night dinner party.

http://steazing.blogspot.com/

Testimonials

 

Chef James  " A meritage of Flavor for any vintage" Peter Mondovi

Geraldine Jones

Mondovi Winery, Peter

Featured Brands

Avalanche

Avalanche Cheese Comapany

Marky's

Caviar, Smoked Salmon, Foie Gras, Truffles

Lisanatti

Lisanatti

Random Recipes

Garlic , Wild Mushroom and Herb Polenta

Submitted by:Jody Kropt

Garlic, Wild Mushroom and Herb Polenta
 
1 cup Polenta (corn grits)
3 cups of good quality (preferably homemade) chicken stock
3/4 cup of 1/2 and 1/2
6 cloves of garlic - course minced
1 cup of wild mushrooms (chanterelles, portabellas work well) or 1/2 cup of dried mushrooms (ie. morrels)  chopped
1 Tbsp of finely chopped fresh rosemary and

Learn how to make Garlic , Wild Mushroom and Herb Polenta

Featured Chef

Kendra Wilcox

(800) 894-9086

Executive Chef Kendra Wilcox specializes in Southwest French Fusion Cuisine, which is taking the Classics of the French Escofier method, streamlining the recipes, reducing the saturated fats, sodium and cholesterol and replacing with flavors of the Southwest (Kendra's Seasonings) and fresh herbs. A healthier Gourmet French Based Cuisine maker, her hit from Kids to the Stars.

The Food Network Channel & Bobby Flay BBQ filmed Chef Kendra Wilcox catering Southwest French...

Read more about Kendra Wilcox