Friends of Ergo Chef

March Madness at Ergo Chef!

No comments

Hello All.,

Yes March Madness indeed! We have so much going on we just can’t wait to share it with you, so without further, delay let’s get right to it.

First up, we want to call attention to a great cause and fundraiser that we will be involve with out in Chicago.

header-new

CULINARY FUTURES CHICAGO

COCKTAIL HOUR AND SILENT AUCTION SUPPORTING C-CAP

Register Here

Sunday, March 16th, 5:30 – 7:00pm
You are cordially invited to join us at the Culinary Futures Chicago Cocktail Hour and Silent Auction to support C-CAP, as we aim to raise money to help change young people’s lives!

Learn more about Culinary Futures Chicago

If you would like to support Culinary Futures but are unable to attend the event, please send your donation to: C-CAP PO Box 60885 Chicago, IL 60660 All proceeds from this event will benefit C-CAP. Careers Through Culinary Arts Program is a national non-profit organization that works with public schools to prepare at-risk students for college and careers in the restaurant and hospitality industry.

Next up this month, you can reach out and get hands on with Scott, Mike and Randy well, er, not them..the knives, as they will be demonstrating Ergo Knives and Accessories at The International Home & Housewares Show March 15th -18th in Chicago.

 The International Home & Housewares Show

59236_10151438347134160_938475167_n

 The International Home + Housewares Show offers you the opportunity to see first-hand consumer lifestyle and product trends for all areas of the home, both inside and out, under one roof at McCormick Place, Chicago, IL. Come out and see Mike, Scott & Chef Randy as they demonstrate the best knives on the market. South Building, Booth #S1460

Chop Talk Chef’s Spotlight

 

RuminerJeffStretchIn this edition of Chef’s spotlight we are highlighting a very unique chef with a very unique name, ‘Stretch.’ @STRETCHartist To say that Stretch is eclectic is an understatement.

STRETCH believes there is a common thread between art, food and music, they cross all cultural boundaries. This vision is why he opened Grinders, Grinders West and CrossroadsKC at Grinders music venue in the Heart of the Crossroads Arts District of Kansas City, Missouri.  Grinders has been an accumulation of STRETCH’s travels and life experiences — a food-art-music-fusion inspired by places like punk club CBGBs, Maxs Kansas City, night clubs, and classic dive joints with quality food and a fun atmosphere and was highlighted on Guy Fieri’s Diners, Drive In’s & Dives.  A great experience at a great price whether you’re an artist, government official, lawyer, a musician, or a clown.

Some of Stretch’s Sculptures

11_Johnson memorialshapeimage_3

You can see more of Stretch’s sculptures on his website: www.stretchsculpture.com

On Diners, Drive-Ins and Dives

Creating the menu for Grinders was an obvious choice for STRETCH.  He didn’t want to starve and missed his East-Coast roots filled with Philly cheese-steaks and NY-style pizza, the idea of Grinders was born. Infusing the menu with his artistic flair, specialties like the Death Wings, the Chili Bomb Pie and Grinders Signature Hot Sauces were created as well as featured on the FOOD Network.

This weeks recipe is a video recipe (we love when that happens) from Stretch with Guy on Guy’s Big Bite, making what’s called the Le Hog Pizza, one of Stretch’s masterpieces from Grinders.

Stretch and Guy are using the Ergo Pro Series 7” Santoku knife here. <~Click for more information.

Where’s Randy?

Randy ErgoAnd last up, but certainly not least, are the ongoing adventures of Chef Randy, who will be appearing with the Ergo/Costco Road Show this month at the following locations, so mark your calendar and come out and say hello…you never know, you may even see your picture here in one of our next installments!

March 27th-30th 2014
Costco Special Event – In Store
Milford, CT

April 3rd-6th 2014
Costco Special Event – In Store
Norwalk, CT

 Till next time,

Ergo Chef

Mike StaibMarch Madness at Ergo Chef!
read more

The Presidential Culinary Museum & Ergo’s Presidential Series

No comments

Hi Friends,

In honor of Presidents’ Day, we at Ergo Chef have made a move to support disabled veterans in business. We are proud to announce our affiliation with The Presidential Culinary Museum, former White House Military Chef Samuel Morgante, Executive Director of the Presidential Culinary Museum and Presidential Service Center Executive Chef’s Martin Mongiello and his wife Stormy!

Together with these wonderful Chefs, we are now offering:

Exclusively Licensed – The Presidential Foodservice Knife Set

pres-food-18pc-crimson-front-pic

 All knives have the Presidential Food Service Logo permanently laser etched on the blade. Click the picture for more details.

Chef’s Spotlight

banner_011Chef Sam Morgante is a native of Danville, Pennsylvania and a graduate of The First Coast Institute of Culinary Arts.  He retired from the Navy as a Chief Petty Officer in 2005 after serving as a White House Chef under former President George W. Bush. During Chef Morgante’s assignment with Presidential Food Service, he was awarded the Five Star Diamond Award from the International Food Service Organization for 2003, 2004 and 2005.  His personnel decorations include the Navy/Marine Corps Commendation Medal, Navy/Marine Corps Achievement Medal (7 awards), the Navy Good Conduct Medal (5 awards) and various service and campaign awards. Read more….

 

property-14-2012-main-photo.jpg.1024x0Martin C.J. Mongiello – is a disabled veteran, Master Certified Food Executive and Certified Executive Chef who retired after 21 years in the US Navy, with service at Camp David, the White House and in numerous war zones. He is a Qualified Submarine Service Warrior, served as a Seabee, conducted security for the Blue Angels, was trained as a Squad Leader in anti-terrorism by the US Marine Corps, graduated first in his class for Law Enforcement Academy and is a Qualified Surface Warrior. He was the Executive Chef to the President of the United States of America and a Manager of the world’s most exclusive resort, Camp David, hidden atop the Catoctin Mountain chain. He has the distinction of being one of the most decorated Chefs in the history of the Navy, was knighted in 2002 in Brussels, Belgium, holds several prestigious awards including a Presidential Service Badge, numerous world culinary medals, the Joint Chiefs of Staff Badge, five Navy Achievement Medals, two Joint Meritorious Unit Commendation ribbons with Oak Leaf Clusters, three Commendation Medals and the NJ Distinguished Service Medal.

Chef Stormy Mongiello is the Licensed Executive Chef (LEC) in charge of the kitchens at The Inn of the Patriots and has direct Country Club experience from White Manor Country Club of Pennsylvania, cooked at the Clinton Foundation, across the United States of America on stage with Chef Marti in front of one million visitors per day of the largest events in the USA and has cooked for audiences in Japan and Korea.  Her direct representation of Chef Emeril Lagasse and his food products at the Jacob K. Javits Fancy Food Show and Foxwoods Casino were monumental moments in her life as a Sous Chef and Chef de Cuisine. Prior to becoming an Executive Chef, Stormy continued her studies towards a Bachelors Degree in Business from Western International University with specialization in Human Resources.  Her payroll, accounting, controller and financial acumen are highly noted for an Executive Chef that is extremely intelligent. Her awards include the Good Conduct Medal from the US Navy, Battle “E,” Cold War Service Certificate and the National Defense Service Medal.  In 2013 she was nominated to the Charlotte Business Journal as a Women in Business Leaders Award. Read the rest of their story here:  About Chefs Martin & Stormy

As a special treat Marti & Stormy have provided us with some outstanding “Favorite Recipes of Presidents of the United States” We hope you enjoy them:

imag0531

Click to get the recipe: 1850s Strawberry Lemon Charlotte Russe ~Homemade Blackberry Coulis~Whipped Cream~Fresh Mint~Crème Anglaise 

IMAG0859

Click to get the recipe: The World Famous Chi-Dog 

Jefferson's vol au vent

Click to get the recipe: Beef Demi-glace Vol-au-Vents for Jefferson in Paris 

Ergo Chef is a proud supporter of Veteran Owned Businesses.

The Presidential Culinary Museum® and Collections

As seen in The Official Museum Directory in partnership with the American Alliance of Museums (AAM) and officially listed with the North Carolina Museum Council (NCMC) featuring artifacts, antiques and private items sent from the United States National Archives, The Bush Foundations, President Carter, President Reagan and The Clinton Foundation.

You can learn more about The Presidential Culinary Museum by clicking the picture below.

pcm-logo0_Buy.Vet.VOB.Badge-2013

 We hope that you have enjoyed this latest installment of Chop Talk and will lend your patronage and your support to this great organization.

If you made it this far you deserve our thanks and a deal: Save 15% on your purchase with coupon code: Whitehousechef1776

Till Next Time

Ergo Chef

Mike StaibThe Presidential Culinary Museum & Ergo’s Presidential Series
read more

New Beginnings…and a spotlight on Chef Plum

No comments

Welcome to 2014!

2014-Numbers-free-Happy-2014-New-Year-Image-WallpaperWell another year has bitten the dust and we start this week fresh with new enthusiasm and hopes for a prosperous and healthy New Year. We want to thank you all for this past year and supporting the products and our Ergo Chef Family. We strive to meet your needs and would love to hear from you about the products, the blog, or anything else that’s on your mind.

We had such a great time seeing all of you at the various shows throughout the year and we appreciate you coming out to see Chef Randy as he tours the country demonstrating Ergo Chef products and pride. Speaking of Chef Randy and his travels, or as we refer to him, Where’s Waldo, here’s a list of upcoming demonstrations in your area this next month. Randy will be demoing products, answering your questions and helping you with sharpening and other knife skills, so if you see an appearance in your area, come out and see the show.

Catch Chef Randy live in January:

Jan 9th – 12th  at Costco Nesconset Long Island NY
3000 Middle Country Road
Nesconset, NY 11767
(631) 366-1504

Jan. 16th – 19th  Costco Holbrook, NY
125 Beacon Drive
Holbrook, NY 11741
(631) 244-0292

Jan 23rd – 26th Costco  East Hanover, NJ
156 New Jersey 10 East Hanover, NJ 07936
(973) 560-4140

Jan 30th – Feb. 2nd  Costco North Plainfield, NJ
1290 U.S. 22
North Plainfield, NJ 07060
(908) 546-5666

Chef’s Spotlight

Occasionally we like to highlight Chefs around the country and our area doing awesome things. One of our favorites is Chef Plum.

plumcookingBorn in Richmond Virginia, he is a graduate from The Culinary Institute of America with over 18 years of experience, having worked
all over the east coast in five star hotels and resorts to great small neighborhood restaurants. Plum-Luv-Foods was born in 2006 and since then has brought great whole farm foods to families, small parties, Broadway actors, executives, Food Network and even primetime network tv (ABC). Plum Luv Foods is committed to bringing you the best private chef experience in the area.  Chef Plum, is the winner of Guys Grocery Games on Food network, was featured on ABC’s The Taste and has had many appearances on Food Network is a graduate of the Culinary Institute of America with over 18 years experience in the hospitality industry.

Chef Plum has a passion for simple easy farm foods believing great food doesn’t need gimmicks. Chef Plum’s latest brainchild Dinner Underground has brought a series of pop up restaurants to Newtown and Danbury. Chef Plum is the first chef to ever host a pop up restaurant inside the walls of mall kitchen giant Williams-Sonoma. He is a regular on “BetterCT” on WFSB, FoxCT, Food Network, and the nationally syndicated show, “Better”. Also Chef Plum is an award winning on camera talent for ehow.com An avid Football fan Plum is the food writer for www.proplayerinsiders.com giving his weekly take and recipe for great game day foods.

Contact: jkern@plumluvfoods.com www.plumluvfoods.com @chef_plum on Twitter

Below, Chef Plum helps us manage Holiday Turkey Leftovers

Until Next Time,

Ergo Chef

 

Mike StaibNew Beginnings…and a spotlight on Chef Plum
read more

America’s Chefs and Ergo Chef

3 comments


We are happy and proud to announce our partnership with America’s Chefs, an organization that supports our Armed Forces. We have provided them with the cutlery for their troop demonstrations and we have created this America’s Chef etched blade knife. A portion of the proceeds on the sale of these knives will be contributed to America’s Chefs.

We are announcing our partnership together this weekend at the Chicago RibFest in Napierville, IL.

Look for more information and exciting America’s Chefs promotions in the near future.

Mike StaibAmerica’s Chefs and Ergo Chef
read more

More tips from Chef Ed of American’s Chefs

3 comments

Creating menus
Create menus that allow for flexibility. Remember to ensure you are creating a well balanced diet in each meal that you plan by serving proper portion sizes and incorporate foods that complement each other on the plate when served together. Provide good tasting leftovers for your family to enjoy during the week by preparing extra by making a double recipe. Use foods that hold up for a couple of days but leave out items that can be added in later to insure a fresh tasting quality. When preparing a shopping list think about items that can be used together, or followed up with by creating a second dish with the leftovers. Only get the amount of items you can use before they go bad like fresh vegetables or meats.

Having food ready to go that have been prepared in advance can be a life saver when time is short. Plenty of things taste just as good when reheated like lasagna, soups and sauces. Burritos and Enchiladas are also great wrapped up for enjoying later.

Planning ahead
If you are freezing cooked or purchased items for later use make sure to label them by name and date so you will know exactly what you are looking at when it comes time to grab something to make for dinner.

When buying meat like chicken breast or pork chops consider buying bulk for a savings and freeze the extra on wax paper covered cookie sheets overnight then remove and individually plastic wrap and put them in a Ziploc freezer storage bag and return to freezer for later use to thaw or defrost in microwave if needed in a hurry. Ground Beef can also be frozen in patties or in recipe size packages.

Help to make sure to use the frozen items before they go bad by placing them on rotation on a certain day of the week or start a once a month food theme night to make a routine and to help return the joy of everyone sitting down for dinner together as a family.

Just as it is important in preparing a good balanced breakfast in the morning everything should also be served at the correct temperature on the plate. The hot items should be hot and the cold items cold. If you start cooking the eggs and the toast before your bacon and potatoes you will have cold eggs and toast and hot bacon and potatoes on the plate.

This rule is good to follow in complex meals you prepare by calculating the time it takes for all of your courses on the dish to come together at the same time and making sure to have the items that take the longest started first but leaving yourself plenty of time to make sure the other items have enough time to get finished up also. Having the basic preparation done before hand can help make this possible. The sequence and timing of executing your meal is also seeing your plan come to life. You can finish cooking put it on the plate and sit down with your loved ones to enjoy a delicious meal.

Here are some tools to help you get on your way to eating better meals and saving money
A weekly meal planner can also help you manage your time in the kitchen.

For a more well balanced and personalized menu…

Use the new Food Guide Pyramid to plan nutritious meals and snacks. Healthy foods give you more value for the dollar.

USDA has a free online nutrition tool called Super Tracker.  After you enter information about your daily habits, it shows you whether or not your diet is balanced.

First you enter your age, sex, height, weight and physical activity level, then begin entering food items and amounts you eat every day. The tool will instantly create a plan for you including a daily, weekly or family menu and goal-setting worksheets. You can also add additional family members into the plan. https://www.choosemyplate.gov/supertracker-tools/supertracker.html

Ed Jacobson a.k.a “Chef Ed” is an up and coming chef from the San Francisco North Bay area. Best known for his creative twists and fresh ideas on long time favorites, Chef Ed’s passion is for pleasing the palates of young and old. Ed is currently the Executive Chef for America’s Chefs developing their signature recipes. In October, 2010 Chef Ed travelled to Guantanamo Bay Cuba with America’s Chefs to prepare his world famous chili for the men and women serving us in the armed forces.

America’s Chefs work with all facets of the U.S. military and their families t0 provide celebrity chefs and other culinary related personalities with a vehicle capable of presenting shows and demonstrations at select military bases & installations. The culinary experts of America’s Chefs offer educational and morale boosting opportunities as well as healthy rivalries through demonstrations and cooking competitions.

Mike StaibMore tips from Chef Ed of American’s Chefs
read more

“Chef Ed” Part 2 – Menu Planning

1 comment

Check what you have in your refrigerator, freezer and cupboards that need to be used up, and fill in your menu plan using these items first. This is your “go-to” list.

Serve what they like. When you serve food your family likes, you avoid waste. Make a collection of economical, nutritious recipes that your family likes and serve them often.

Consider your schedule. When planning your menus and shopping list, think about how much time you will have for preparing food in the coming week. If it’s a laid-back week, use the extra time to make meals ahead and freeze them. If it’s a hectic week use some of the meals you stockpiled earlier or just keep it simple. Make sure everyone pitches in, especially if everyone is starving.

Where & when to buy?
No store has the best buys on everything you want.

Usually, it’s more efficient to shop at one nearby store with reasonable prices. It takes time to go to different stores. You will usually save money by making a menu and a list rather than shopping at several stores.

No-frills and warehouse stores can be less expensive. However, there is a temptation to wander through all the aisles picking up items you don’t need.

Convenience stores almost always charge higher prices on food. But if all you need is milk, shopping there will save time and may prevent you from picking up items you really don’t need.

Sometimes farmers’ markets and co-ops cost less, sometimes more. You may be willing to pay more to support the local economy and buy more nutritious foods.

Shop when you can pay attention to prices.

Avoid shopping when you’re hungry; you’ll be more tempted to soothe a craving.

Shop when the store isn’t crowded. This saves time and you can concentrate better.

Leave the family at home if they are likely to distract you or cause you to stray from the list.

Check newspaper ads. Use local store ads to see if there are weekly sales. As you get to know the costs of items you purchase frequently, you will be able to quickly identify true deals.

Buy in season.

Some fruits and vegetables are less expensive when they are “in season” — meaning they are just ripe from the fields. When the supply for a food like sweet corn in the summer, apples and squash in the fall is plentiful, the cost goes down.

A trip the local farmers’ market will give you clues about what is in season in your area.  Produce in grocery stores is a less reliable indicator of food is in season because most fresh fruits and vegetables are available year-round.

Ed Jacobson a.k.a “Chef Ed” is an up and coming chef from the San Francisco North Bay area. Best known for his creative twists and fresh ideas on long time favorites, Chef Ed’s passion is for pleasing the palates of young and old. Ed is currently the Executive Chef for America’s Chefs developing their signature recipes. In October, 2010 Chef Ed travelled to Guantanamo Bay Cuba with America’s Chefs to prepare his world famous chili for the men and women serving us in the armed forces.

America’s Chefs work with all facets of the U.S. military and their families t0 provide celebrity chefs and other culinary related personalities with a vehicle capable of presenting shows and demonstrations at select military bases & installations. The culinary experts of America’s Chefs offer educational and morale boosting opportunities as well as healthy rivalries through demonstrations and cooking competitions.

Mike Staib“Chef Ed” Part 2 – Menu Planning
read more

Meal Plan: Tofu Fried Rice, Watercress Salad and Berry Crumble

2 comments

THIS IS IT! The culmination of our 5 part series with the host of PBS’ “Christina Cooks.” And now we get to the tasty stuff… a complete meal plan for a vegetarian feast that you can prepare for yourself, family and friends…

Tofu Fried Rice
Makes 3-4 servings

Avocado or olive oil
2 cloves fresh garlic, minced
½ yellow onion, cut into thin half moons
Soy sauce
1 stalk celery, cut into thin diagonal slices
1 medium carrot, cut into thin julienne pieces
12 snow peas, thinly sliced on the diagonal
½ block extra firm tofu, cut into small cubes*
1 cup cooked brown rice
2 green onions, thinly sliced on the diagonal
Juice of ¼ fresh lemon

Place oil, garlic and onion in a skillet or wok over medium heat. When the onion begins to sizzle, add a splash of soy sauce and sauté onions until just tender, about 2 minutes. Add celery, a splash of soy sauce and sauté for 1 minute. Add carrot and snow peas, a splash of soy sauce and sauté for 1 minute. Stir in tofu and season lightly with soy sauce. Spread cooked rice over vegetables evenly. Season lightly with soy sauce and add ¼ cup water to the skillet. Cover, reduce heat to low and cook for 5 minutes or until liquid is absorbed. Stir in green onion and lemon juice and serve.

*You may use seasoned baked tofu, sold in many markets to bring more intense flavor to this dish or to infuse the dish with a flavor your family likes: Indian, Barbecue, Italian, Thai, etc.

Note: You may use packaged, frozen, pre-cut veggies for this recipe to save time and work. The mixture of vegetables can be varied.

Crisp Watercress Salad
Makes 2-3 servings

¼ cup extra virgin olive oil
½ teaspoon sea salt
¼ teaspoon cracked black pepper
2 teaspoons fresh lemon juice
1 bunch watercress, rinsed well, hand shredded into bite size pieces
2 tangerines, peeled, sectioned
½ cup almonds
½ cup raisins (organic if possible)

Combine dressing ingredients in the bottom of your salad bowl. Add watercress, tangerines, almonds and raisins and toss to coat ingredients with dressing.

*You may use pear or apple slices, unsweetened dried cranberries, hazelnuts, walnuts or pine nuts. You can change the salad completely by adding cherry tomatoes and cucumbers or olives and leaving out the fruit.

Berry Crumble
Makes 4 individual crumbles

Crumble topping
½ cup almond meal (purchased or whole almonds ground in a food processor)
2 teaspoons avocado oil
1/3 cup brown rice syrup

Filling
2 cups mixed fruit, fresh or frozen berries, chopped apples, pears, peaches or plums
2 teaspoons arrowroot flour
2 tablespoons brown rice syrup
Grated zest of 1 organic lemon

Preheat oven to 350o and lightly oil 4 3-inch ramekins. Place them on a baking sheet.
Combine the topping ingredients, mixing by hand to create the texture of wet sand. Set aside.
Mix fruit with arrowroot, rice syrup and lemon zest, tossing gently to coat the fruit. Spoon fruit evenly into 4 ramekins. Sprinkle topping over each ramekin covering completely and evenly.
Bake for 20-25 minutes, until the fruit is bubbling and the topping is browned.

How To Put It All Together…
Preheat your oven.

While the oven preheats, pull together the ingredients for the Berry Crumbles. Prep the Crumbles and put them in the oven.

Wash your vegetables for the Fried Rice. Place the skillet on the stove with the oil in it. Mince your garlic; slice the onion and throw them in the pan. Turn on the heat and go back to your prep while the onions heat up. Continue prepping the veggies and adding them in the order in the recipe. Add the tofu, the rice, the water, cover and cook as per the recipe.

While the rice cooks, rinse and dry the watercress. Set aside and make the dressing in the salad bowl. Prepare the rest of the ingredients for the salad and combine.

Pull the Crumbles out of the oven and dinner should be ready to serve…in about thirty minutes.

Christina Pirello, MFN, CCN is a bright, free spirited, vivacious redhead who is one of America’s preeminent authorities on natural and whole foods with a radiant personality that only serves to make her message more powerful. She’s made it her purpose in life to show Americans that they can look their best and feel great too, by learning to eat natural, organic food. Learn more at her website and blog.
Mike StaibMeal Plan: Tofu Fried Rice, Watercress Salad and Berry Crumble
read more

Welcome Chef Ed and America’s Chefs

No comments

We are happy to welcome another guest to our blog: Chef Ed is an up and coming chef in San Francisco North Bay area. He is also the Executive Chef for America’s Chefs – a great organization that we are sponsoring. Chef Ed begins a three-part series with some thoughts on recipes.

For many families the challenge of preparing and getting a tasty meal on the table daily can be intimidating. The planning, shopping and cooking seems overwhelming at times forcing some to eat out, or seek quicker less healthy alternatives. This task can be just as daunting for trained chefs so do not be discouraged. There is hope.

Dealing with the pressure of having to create great tasting healthy recipes, to be prepared and served hot and fresh for thousands of soldiers serving us in the armed forces is a part of my function as Executive chef for America’s Chefs. I also perform product testing, prepare new recipes for publication, convert recipes to food service size portions and assemble massive shopping lists for large scale events.

By spending a little time before hand in planning and having a strategy in place it will save you money and give you more healthy options when it comes to mealtime. Be prepared to change the plan if needed. Sometimes the planned item on the menu does not work on a certain day, say it started raining and hot chicken soup actually sounds better than the BBQ steaks you had in mind earlier.

Good recipes that are easy to follow are a good place to start in creating a good game plan.

Characteristics of a good recipe:

A good recipe has two parts
1. A list of ingredients with the amounts required
2. The directions for mixing the ingredients and preparing

It also includes the following things
1. Ingredients listed in the order of their use
2. Exact measurements (amounts) of each listed ingredient
3. Simple, step-by-step directions (steps listed in sequence)
4. Cooking time
5. Cooking temperature
6. Size of correct cooking equipment to use
7. Number and size of servings the recipe makes
8. That the recipe be a tested one

What qualities do you think make a great recipe?

Ed Jacobson a.k.a “Chef Ed” is an up and coming chef from the San Francisco North Bay area. Best known for his creative twists and fresh ideas on long time favorites, Chef Ed’s passion is for pleasing the palates of young and old. Ed is currently the Executive Chef for America’s Chefs developing their signature recipes. In October, 2010 Chef Ed travelled to Guantanamo Bay Cuba with America’s Chefs to prepare his world famous chili for the men and women serving us in the armed forces.

America’s Chefs work with all facets of the U.S. military and their families t0 provide celebrity chefs and other culinary related personalities with a vehicle capable of presenting shows and demonstrations at select military bases & installations. The culinary experts of America’s Chefs offer educational and morale boosting opportunities as well as healthy rivalries through demonstrations and cooking competitions.

Mike StaibWelcome Chef Ed and America’s Chefs
read more

Christina’s Basics – Meal Planning

No comments

This is part four of a five part series from our friend, PBS show host “Christina Cooks.” She’s been covering the basics of cooking and food prep. In this post she talks about meal planning. Enjoy!

With a little forethought and planning, you can create meals that are familiar and easy…and your family will actually eat them.

How do we make it work? We all work long hours and come home to hungry mouths to feed. But that’s no reason to eat take-out food or compromise on quality, flavor or your health.

Delicious and easy recipes can come together to create a complete meal in the time it used to take you to make one dish. Menu plans help you organize each dish so the meal all comes together at the same time. Discover how to time your dishes and in what order to cook so you will never feel discombobulated as you scurry around getting meals ready.

Things like canned organic beans, pre-washed salad mixes, frozen vegetables, tofu and tempeh all make life easier.

With a combination of freshly cooked foods and some healthy prepared or convenience foods, these dishes will help you gain confidence, win over your family and move you forward to slowing down, enjoying time in the kitchen and cooking from scratch.

Christina Pirello, MFN, CCN is a bright, free spirited, vivacious redhead who is one of America’s preeminent authorities on natural and whole foods with a radiant personality that only serves to make her message more powerful. She’s made it her purpose in life to show Americans that they can look their best and feel great too, by learning to eat natural, organic food. Learn more at her website and blog.
Mike StaibChristina’s Basics – Meal Planning
read more

FOOD! Guy’s New Cookbook

1 comment

You love Guy’s knives… now get Guy’s cookbook! GUY FIERI FOOD has over 150 recipes full of big & bold flavors, and color photos throughout.

Bursting with personality, fun, and flavor, Guy Fieri Food is the first-ever cookbook from the Food Network superstar, host of NBC’s popular game show “Minute to Win It,” and #1 New York Times bestselling author of Diners, Drive-ins & Dives and More Diners, Drive-ins & Dives. Filled with more than 150 original recipes, gorgeous full-color photos, and loads of great cooking tips, Guy Fieri Food is an absolute must for any Fieri fan!

Get it here!

Mike StaibFOOD! Guy’s New Cookbook
read more