Blini
June 17th, 2010
By Chef Kelly
For the month of July, one of the dishes I created for Anderson Seafood was a colorful plate of Caviar with Lemon Blinis and Creme Fraiche.
Blinis, which are little pancakes originally used for the Czars of Russia to consume with their phenomenal Sturgeon Caviar, are leavened with yeast and classically served with sour cream and caviar or smoked salmon. It’s a simple but elegant dish that is beautiful to look at as well as delicious to eat!
The blini batter I make uses dry yeast, eggs, milk, flour, chives, salt, black pepper and lemon.
The gorgeous array of Tobiko Caviar provided by Anderson Seafoods.
More »
New Menu Item Tasting at the Mai Tai Bar, Long Beach
June 8th, 2010
By Nadia
Recently, we were at the Mai Tai Bar in Long Beach prepping and presenting over 20 possible menu items. Here are some photos from the day’s preparation.
Executive Chef of the Bubba Gump Shrimp Co., Martin Ibarra and Head Chef of Mai Tai Bar and Bubba Gump Shrimp Co. in Long Beach, Jose Serrato.
More »
Webinar with Phyllis Ann Marshall of FoodPower
May 28th, 2010
By Chef Kelly
On Monday, May 10th and Tuesday, May 11th Phyllis Ann Marshall of FoodPower and I had a great opportunity to host a webinar through Restaurantowner.com.
We were invited by the owner, Jim Laube, to present our Seminar “Smarter BOH = Higher ROI” as a WEBINAR to his list of members. We had over 250 people register for a 2-part WEBINAR over the course of the 2-days.
We discussed the 7-Step Manufacturing Process of Back Of House (BOH) Operations in the restaurant, reviewing ways for restaurant operators to capture more profit through improved product management and loss prevention.
This WEBINAR was based from a Seminar we performed in Nashville, TN in February for another group of restaurant owners and operators. The response to the WEBINAR was very positive and feedback continues to roll in.
It was a very diverse group of attendees, as I understand we had people registered from around the country as well as all over the world, including Australia and Japan.
Coriander Seed Crusted Corvina Recipe
May 24th, 2010
By Chef Kelly
For this month’s batch of seafood dishes at Anderson Seafoods, one of the featured fish is Corvina.
Corvina is a firm fleshed mild fish from Central and South America. Though very popular for ceviche, it is a wonderful fish for almost any other cooking method.
Here’s a step by step breakdown of the Coriander Seed Crusted Corvina with Sauteed Zucchini and Red Chile Mole.
Take the dried chiles, remove the stem, tear open and scrape the seeds out. Put the seeded chiles into a pot with enough water so that they are just barely submerged.
Take some dried Mexican oregano More »
Poppy – Seattle, WA
May 11th, 2010
By Chef Kelly
As eluded a couple weeks ago, when I was in Washington with the boys of Silver City, we decided to hit Seattle for an evening of dining after a busy week in preparation for the new menu.
Chef/Owner Jerry Traunfeld’s Northwest style and homage to natural ingredients was the attraction for this visit. This and the fact that he was recently on an episode of ‘Top Chef Masters’; so we wanted to stop by and check things out.
While the overall experience was great, the highlight was the Chef’s Herb Garden and his use of these herbs laced throughout the entire meal. Of course, I went out and did some picking of herbs myself; and caught up in the aromas and excitement of the variety of interesting herbs, I failed to photograph the garden! Sorry…
Crater Lake Blue, Cherry, Sage, and Walnut Tart
This first little nibble epitomized the entire food philosophy from my perspective. It also laid the foundation of expectation for the meal to come. The flavors of this tart were More »
