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...

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Mary Beth Lawton Johnson

561 635 0684

 

 

 

 

A certified Executive Pastry Chef and certified Chef de Cuisine through the American Culinary Federation, Chef Mary Beth Lawton Johnson, CEPC, CCC is a mega yacht chef since 1991 and author-columnist/chef for two publications. Upscale Living Magazine based out of the Northeast and The Triton, a nautical publication distributed globally. Chef Johnson brings over 17years of experience to the table as a premier yacht chef and author. Employed on the Motor Yacht Rebecca since 1998, longevity unheard of in yachting, Chef Johnson has a passion for yachting and cuisine specifically, oceanic fusion. Her culinary talents have been displayed for the Prince of Orange, Lord Baron Archer, Ladies and other Lords, to the famous and not so famous.

 

Her cuisine has been featured in a multitude of national and international magazines, AP wire, online and television and Chef Johnson is also the co-owner and founder of Creative Arts and Media, a media company that specializes in Food Styling, Food Concept and Design, Photography to copy and editorial assistance and interior styling. Her partner for this company heading the photography and interior styling is Jennifer Reber of Wandering Eye Photography.

 

new appearances:

 
good housekeeping magazine, PBS, hallmark magazine, caribbean travel and life magazine, national culinary review, Maria Liberati website, the south magazine, upscale living magazine, the triton,  absfoods-kurobuta pork, Chopin Vodka,

http://www.themegayachtchef.com/

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Alex Forsythe
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Seasons
Reply #1 on : Sat December 20, 2008, 05:24:14
With family gathering, the holidays can seem rushed with little time left over for the meal preparation. These two recipes for the holidays take little effort yet yield maximum results. My wish for you this holiday season is to have a safe and happy one. – Chef Mary Beth

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"Julie serves her clients with grace and excellence. Her cooking is superb, varied, and expertly tailored to each guest's culinary requirements. Her professionalism and reliability are second to none. Everything she touches turns to gold."

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Random Recipes

Apple Cider Brine for Turkey

 

Apple Cider Brine For Turkey


Ingredients

  • 1 Gallon Cold Water
  • 1 Gallon Apple Cider
  • 1 Cup Kosher Salt
  • 1 cup Brown Sugar
  • 6 sprigs Fresh Thyme
  • 6 sprigs Rosemary
  • 1 lemon cut in half
  • 1 orange cut in half
  • 4 Bay Leaves
  • 1/4 cup Peppercorns

 

Preparation

To make the brining solution, dissolve the salt and sugar in 1 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the Apple cider, oranges,

Learn how to make Apple Cider Brine for Turkey

Featured Chef

Mani Niall

415-381-8197

 

ECS Chef Mani Niall has allowed for the wheels of success to spawn into a exciting career from Private chef to recipe developer for his own company Mani's Test kitchen.
 
This fantastic educator has lent his time for live demos at events from Harmony Festival to NPEW...

Read more about Mani Niall