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Do You Prefer to Eat Family-Style or Have Your Own Plate?

YumSugar — Tue, 05 Aug 2008 12:15:48 -0700

This past weekend I went camping and all the meals were family style with massive food spreads laid out for everyone to share. The only rules? No stealing the plate, no sitting, and no double dipping.

Since I grew up eating Chinese food, I'm accustomed to sharing food on a lazy Susan, so this setup didn't bother me. I've learned that you have to be aggressive about getting the best stuff first! Still, I can see how some might dislike family-style dining, especially picky eaters or those concerned about sanitation.

How do you feel about the matter?

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Come Party With Me: Italian Christmas Eve - Menu

partysugar — Tue, 16 Dec 2008 09:00:21 -0800

On Christmas Eve it's customary for Italians to consume seafood for dinner; they enjoy course after course of rich fish items. Although my family has Irish origins, I thought it would be fun to plan an Italian-style Christmas Eve - this year we'll be eating seven delicious seafood dishes. To get the party started we'll have raw oysters and cold, marinated anchovies waiting for the guests. Once a group has arrived, the hot appetizers will be set out. Spicy seared scallops are a delightful bite and slices of clam pizza are crisp and salty.

At the dining table a tuna and white bean salad will be served, followed by a silky shrimp bisque. The meal finishes with a velvety lobster pasta with cream sauce. Doesn't it sound to die for? Look at these recipes when you read more.

Spicy Seared Scallops
From Martha Stewart

Ingredients

24 sea scallops (about 1 1/2 pounds), halved
Olive-oil cooking spray
For the seasoning:
6 tablespoons all-purpose flour
1 1/2 teaspoons cayenne pepper, or more to taste
3 teaspoons ground cumin
3 teaspoons ground coriander
1 1/2 teaspoons coarse salt
3/4 teaspoon ground cardamom
For the Garnish:
One 12-inch-long daikon radish, peeled and cut into 1/4-inch-thick rounds
5 romaine lettuce leaves, very thinly sliced

Directions

Combine flour, cayenne pepper, cumin, coriander, salt, and cardamom in a small bowl. Dip each halved scallop into the flour mixture to coat; set aside.
Place daikon rounds on serving platter. Top each with shredded lettuce; set aside.
Heat a medium nonstick skillet over medium heat. Coat with olive-oil spray, add coated scallops, and sear until light golden brown and cooked through, about 1 minute per side.
Transfer each seared scallop half to a daikon round. Serve warm or at room temperature.

Makes 48.

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White Clam Pizza
From Every Day With Rachael Ray magazine

Ingredients

5 tablespoons extra-virgin olive oil
1 tablespoon finely chopped garlic
Salt
1/3 cup flour, for dusting
Two 16-ounce packages refrigerated pizza dough
Two 1-pound containers frozen chopped clams, thawed and drained (about 2 1/2 cups)
4 teaspoons grated Parmesan cheese
1 tablespoon fresh thyme leaves
Pepper

Directions

Position a rack in the bottom of the oven, place an inverted baking sheet on top and preheat to 500°.
In a small bowl, combine the olive oil, garlic and 2 pinches salt.
Lightly flour a baking sheet, place 1 piece of pizza dough on top and stretch to fit the dimensions of the baking sheet.
Drizzle 2 1/2 tablespoons garlic oil on top. Sprinkle half of the clams on top and season with 2 teaspoons Parmesan, 1 1/2 teaspoons thyme and salt and pepper.
Set the baking sheet on the hot baking sheet in the oven. Bake until crisp and golden, about 20 minutes. Repeat with the remaining ingredients to make another pizza.

Serves 4.

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Tuna and White Bean Salad
From Food and Wine

Ingredients

2 6-ounce cans tuna packed in oil
3 cups drained and rinsed canned white beans, preferably cannellini (from two 15-ounce cans)
1 red onion, sliced thin
1 tablespoon drained capers
2 bunches watercress (about 3/4 pound), tough stems removed and leaves chopped (about 2 quarts)
2 tablespoons olive oil
1 tablespoon red- or white-wine vinegar
3/4 teaspoon salt
1 teaspoon fresh-ground black pepper

Directions
Put the tuna with its oil, the beans, onion, capers, watercress, olive oil, vinegar, salt, and pepper in a large bowl. Toss gently to combine.

Serves 4.

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Shrimp Bisque
From Ina Garten

Ingredients

1 pound large shrimp, peeled and deveined, shells reserved
4 cups seafood stock
3 tablespoons good olive oil
2 cups chopped leeks, white and light green parts (3 leeks)
1 tablespoon chopped garlic (3 cloves)
Pinch cayenne pepper
1/4 cup Cognac or brandy
1/4 cup dry sherry
4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
2 cups half-and-half
1/3 cup tomato paste
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Directions

Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes. Strain and reserve the stock. Add enough water to make 3 3/4 cups.
Meanwhile, heat the olive oil in a large pot or Dutch oven. Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned.
Add the garlic and cook 1 more minute. Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally.
Add the Cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer.
Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed.
In the same pot, melt the butter. Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon. Add the half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes. Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper and heat gently until hot but not boiling. Season, to taste, and serve hot.

Serves 4-6.

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Lobster Pasta With Herbed Cream Sauce
From Bon Appétit

Ingredients

3 1 3/4-pound live lobsters
3 tablespoons olive oil
1/4 cup tomato paste
2 large plum tomatoes, chopped
1/3 cup dry white wine
2 tablespoons white wine vinegar
2 garlic cloves, sliced
2 fresh tarragon sprigs
2 fresh thyme sprigs
2 fresh Italian parsley sprigs
6 cups whipping cream
1 1/2 pounds fettuccine or linguine

Directions

Bring very large pot of salted water to boil. Add lobsters. Boil until cooked through, about 12 minutes (or cook in batches, if necessary).
Using tongs, transfer lobsters to large rimmed baking sheet. Remove meat from tail and claws; place meat in medium bowl. Remove any roe from bodies and place in small bowl. Cover and chill meat and roe (if any). Remove tomalley (green matter) from bodies and discard. Reserve bodies and shells.
Heat oil in heavy large pot over high heat. Add reserved lobster bodies and shells. Sauté 3 minutes. Reduce heat to low. Add tomato paste; stir 3 minutes.
Stir in tomatoes, wine, vinegar, garlic, tarragon, thyme, and parsley. Add cream; boil 2 minutes. Reduce heat to medium-low. Simmer just until lobster flavor infuses cream, stirring occasionally, about 20 minutes.
Strain sauce into large bowl, pressing on solids to extract as much liquid as possible. Discard contents of strainer. (Lobster and sauce can be prepared 1 day ahead. Cover separately and chill.)
Transfer sauce to heavy large saucepan. Cut lobster meat into bite-size pieces; coarsely crumble roe, if using. Add to sauce. Gently rewarm over low heat, stirring occasionally.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; return pasta to pot. Add sauce; toss over medium-high heat until sauce coats pasta, about 4 minutes. Season with salt and pepper. Transfer to large shallow bowl and serve.

Serves 10.

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Hell's Kitchen - 3.10 Recap

partysugar — Tue, 07 Aug 2007 10:28:31 -0700

Last night at nine, I sat down to enjoy the final episode of Hell's Kitchen. Boy was I in for a shock when at ten I realized it was far from over - there is still one episode left! It was much tamer than it normally is with the finalists, Rock and Bonnie, only entering the kitchen for a quick 30 minutes. All of the previous episodes were reviewed, and the last six contestants were brought back to help the finalists in their toughest dinner challenge. To see what happens when Bonnie and Rock design their own restaurants and are whisked off to Vegas for a surprise challenge, read more

After enjoying a few brief moments with their families - Bonnie's parents and Rock's wife and children - the dining room of Hell's Kitchen is loudly cut in half by a hanging partition. Ramsay then tells the finalists they have 36 hours to build their dream restaurant. Bonnie and Rock have full creative liability and must design the dining room and prepare a menu that reflects their signature styles as chefs. They return to the dorms to celebrate and get a start on brainstorming menus and restaurant designs.

The following morning both meet with the architect to discuss their intentions. Bonnie wants a romantic, European, simple, classic-with-a-twist style restaurant. She dislikes the booths and prefers mismatched China. Rock, on the other hand, loves the booths and prefers classic silverware with a warm, American, Southern, black-and-white style dining room.

Next they meet individually with Jean Phillipe, the maitre d', to select the waitstaff's uniforms. Bonnie decides her servers will wear all black and the females should be sexy. Rock is much more hesitant. His first choice of jeans is vetoed by Jean Phillipe, who helps Rock decide on something more appropriate for a fine dining room. Then it's on to the menus: Bonnie is paired with sous chef Mary Anne and quickly describes her menu of mini grilled cheeses, homemade pastas, and all of her personal favorite foods. Rock is paired with sous chef Scott, but his menu is unclear. The only dish he is certain of is a surf n' turf fried chicken and crab cakes.

Ramsay shows up and informs them that they have some very important business to take care of in Las Vegas!! Bonnie and Rock take five minutes to change before they board Ramsay's private jet. On the plane, Ramsay compliments them both and asks questions about their motivations for certain actions. They arrive at the Green Valley Ranch Resort in Vegas, head to an amazing luxurious room, and are shown a teaser for the season finale. Both are a little shocked to see themselves on television for the first time.

Afterwards, Ramsay invites them for a relaxing drink in the VIP lounge of the bar. Little do they know that behind the doors is a stadium full of screaming fans and several of Vegas' top chefs. Guess what? It's surprise challenge time! Rock and Bonnie have 30 minutes to make a dish that represents their signature style. Bonnie makes a shrimp and Fettuccine Alfredo and Rock does the aforementioned fried chicken and crab cakes (was anyone else disappointed by their lack of culinary splendor? Fettuccine Alfredo? Fried Chicken? I can master those dishes!).

Chefs from Caesars Palace, the MGM Grand, and Michael Mina judge the dishes. Then Robin Leach makes a cameo as a celebrity judge and gives his vote to Bonnie. Leaving the previous two winners of Hell's Kitchen to tie the score up - three for Bonnie and three for Rock. The tying vote goes to the manager and current executive chef of the restaurant at the Green Valley Ranch (surprise, surprise, was this a little fixed???). They declare Bonnie the winner and Ramsay whisks both off to the Ghost Bar at the top of the Palms where he gives them one last pep talk.

When they arrive back in LA, Rock and Bonnie receive another surprise when their old crew (Julia, Jen, Brad, Josh, Melissa, and Vinnie) enters the dorm with large gift baskets. Ramsay calls them all down to the kitchen where Bonnie and Rock are instructed to select team members to work in the upcoming night's dinner service. Since Bonnie won the challenge in Vegas, she has first pick and chooses Jen. They alternate turns each selecting another team member. Rock picks Brad and Vinnie and is stuck with Josh. Bonnie selects Melissa and Julia. The episode ends abruptly with clips of the hellish boys vs. girls dinner service that is to come in next week's final showdown.

Ramsay is at his best when he is in the kitchen, so today I have only the top 4 Ramsayisms and a bonus quote from celebrity judge, Mr. Robin Leach (of Lifestyles of the Rich & Famous):

Rock this wouldn't be such an event without your children... it's baby Rock!
You didn't think we would be flying commercial did you?
Stop trying to charm him, he's a chef he doesn't do charm!
Stop trying to manipulate the judges Rock!
And from Robin Leach: I've eaten at over 1700 restaurants around the world and I'm intrigued by the combination in both. But you told me if I didn't have a choice, you would put a cleaver in my back! So I give it to the lady.

Finally didn't you think Bonnie's hair looked a little too perfect after slaving in the kitchen for a half an hour? She must have spent time with a stylist. What do you think Rock and Bonnie make for themselves to eat in the dorm? Didn't you just want to shake Julia and give her a hug? You got the best prize girl, a culinary education and consoling from Ramsay, so be happy!

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Thomas Keller in the Frozen Food Aisle?

YumSugar — Tue, 25 Sep 2007 16:18:37 -0700

The man behind the Best Restaurant in America is surprising everyone with a new frozen food line. The folks at Bloomberg are reporting that Thomas Keller - owner of The French Laundry and Per Se - has designed and placed his name on two frozen dishes for FiveLeaf, a unit of Cuisine Solutions Inc. The first one, Mac and Cheese Lobster with Orzo will be pitched to retail stores soon.

In addition to his new frozen food line and two fancy pants fine dining establishments, Keller has two bistros, an American family-style spot, two bakeries and a catering operation. If this sounds like too much for one man to control, I might mention that Keller is also planning to open a meat shop, an inn at the French Laundry and a hamburger and wine restaurant.

When asked why he's willing to spread out his empire, Keller explained that it was mostly due to his staff. By creating advanced placement possibilities for his current employees.

"To maintain the consistency and quality of the staff, you have to give them opportunities."

However, all of this Keller leaves some food critics skeptical. San Francisco Chronicle editor Michael Bauer made comparisons to Wolfgang Puck and wondered if the fine dining brand could work with frozen food.

"Once you get into frozen food and pizzas, your fine dining brand gets a little fuzzed out."

Either way, I know I can't wait to try Keller's fancy mac and cheese, how about you?

Source

Bravo (Finally) Announces Top Chef 3 Contestants

YumSugar — Tue, 08 May 2007 17:53:46 -0700

On the heels of yesterday's random, miscellaneous Top Chef related news, comes official TC Season 3 news! Bravo TV has finally announced contestants and judges (don't worry, Padma's still the host). They've also let us in on this elusive mystery "special." As mentioned before, season 3 starts on Wednesday, June 13, but the June 6 special 4-Star All-Stars, which pits chefs from Season 1 and Season 2 against each other, sounds fantastic!

In addition to 15 new contestants, this season also has a new judge. That's right, Ted "Queer Eye" Allen is now officially a full-time TC judge! I don't know about you guys, but I am honestly excited about this - I love that guy. But enough of my blather, let's check out the contestants. To see the 15 hopeful contestants (8 guys and 7 ladies), read more

BRIAN
AGE: 34
HOMETOWN: Bend, Ore. currently resides in San Diego, Calif.
PROFESSION: Executive Chef, The Oceanaire Seafood Room
CULINARY EDUCATION: Western Culinary Institute
FAVORITE SIMPLE SUMMER RECIPE: Cold Beer, Cold Wine & Cold Seafood

A native of Oregon, Brian grew up inspired by his grandmother's cooking and by all the fresh seafood and produce the area offered. He soon set his sights on California, where he was recently voted 2007 Best Chef in San Diego for his work as Executive Chef at the Oceanaire Seafood Room. He's in constant competition with everyone in San Diego and makes it a point to do everything bigger and better in his restaurant. At the top of his game, Brian's high-energy makes him a whirlwind in the kitchen. Stay-tuned to see just how long he can live by his motto, "Love, peace and happiness."

CAMILLE
AGE: 34
HOMETOWN: Elizabeth, N.J. - currently resides in Brooklyn, N.Y.
PROFESSION: Owner/Chef, Paloma
CULINARY EDUCATION: Culinary School, Academy of Culinary Arts
FAVORITE SIMPLE SUMMER RECIPE: Mixed Greens Salad with Baby Grains

Camille hails from Puerto Rico, and is the proud owner of Paloma Restaurant in Brooklyn, New York. She incorporates Latin spice into her kitchen, and is all business when it comes to her cooking. Camille has a 5-year-old daughter, and attempts to stay positive and balanced by meditating with a 100-year-old Zen Master. She has worked in all aspects of the restaurant business, and often surprises people by her occupation. Camille says the world would be a better place if everyone knew how to cook.

CASEY
AGE: 29
HOMETOWN: Cedar Hills, Texas currently resides in Dallas, Texas
PROFESSION: Executive Chef, Shinsei Restaurant
CULINARY EDUCATION: Self-Taught
FAVORITE SIMPLE SUMMER RECIPE: Big Burgers

The executive chef at Shinsei Restaurant in Dallas, one of the most successful in the state, Casey's cuisine incorporates Asian and Mexican cultural influences. This rising star lives by her simple yet time-tested cooking philosophy - serve food that people want more of. Casey names tartare the most romantic dish because it's raw, risky, ice cold and delicious. Her outgoing and confident manner will "serve" her well in the competition.

CHRIS
AGE: 31
HOMETOWN: El Toro, Calif. currently resides in Venice, Calif.
PROFESSION: Private Chef
CULINARY EDUCATION: Associated Culinary Arts (CSCA)
FAVORITE SIMPLE SUMMER RECIPE: Marinated Tomatoes with Beef and Cheese

A true Californian at heart, Chris is a private chef who has worked for the likes of author and columnist Arianna Huffington and the Marciano Family of the Guess Corporation. An ex-volleyball player standing at 6'8" it seems everyone looks up to him. Chris is motivated to live life to the fullest having overcome testicular cancer. He has a competitive spirit and the utmost confidence in his culinary skills.

CLAY
AGE: 28
HOMETOWN: Northern Mississippi currently resides in Santa Barbara, Calif.
PROFESSION: Sous Chef, Santa Barbara University Club
CULINARY EDUCATION: Self-Taught

Clay says he is just a good ol' boy from Mississippi. Self-taught, Clay developed his skills from working his way up the ladder in various kitchens and truly feels he has an innate talent. Now living in Santa Barbara, he is a sous chef at the renowned Santa Barbara University Club. Clay has enjoyed bringing his southern style cooking to California and will definitely bring some different flavors and styles to the judge's table this third season.

DALE
AGE: 34
HOMETOWN: Chicago, Ill.
PROFESSION: Chef/Consultant
CULINARY EDUCATION: Self-Taught
SIGNATURE DISH/CUISINE: Croque Monsieur

Chicago native Dale has been a chef for six years, with plans underway to open his own restaurant. Whether he's cooking four-star meals, diving, or doing gymnastics, Dale's competitive edge is undeniable. He has created something he calls "flavor math," where the right number of spices can bring the perfect flavor and taste. He uses French American cultural influences in his cooking, and is serious about putting his skills to the ultimate test. He loves the fact that the other contestants could be "out-cooked by a queer." Dale will say what everyone else is thinking.

HOWIE
AGE: 31
HOMETOWN: Miami, Fla.
PROFESSION: Executive Chef
CULINARY EDUCATION: Self-Taught
FAVORITE SIMPLE SUMMER RECIPE: Seared Scallops with Chorizo and Corn Emulsion

A Miami native, Howie claims home-court advantage in this competition. A true chef at heart he can't help but let his passion come through in everything he does. Due to his father's early death, Howie was raised by women and has no problem communicating his feelings. A chef for 10 years, his culinary expertise is contemporary American, Asian, and Mediterranean cuisines. A "hurricane" in the kitchen, he loves to source the best products and let them speak for themselves.

HUNG
AGE: 29
HOMETOWN: Pittsfield, Mass. currently resides in Las Vegas, Nev.
PROFESSION: Sous Chef, Guy Savoy
CULINARY EDUCATION: A.O.S Culinary Arts, C.I.A
FAVORITE SIMPLE SUMMER RECIPE: Heirloom Tomatoes, Balsamic Vinegar, Basil, Mint & Extra Virgin Olive Oil

Hung works as the Executive Sous Chef at one of the most expensive restaurants in Las Vegas, Guy Savoy. Born in Vietnam and trained in classic French and Asian cuisine, he believes in cooking from the soul. Hung especially loves seafood because he says there are a million varieties and flavors to combine. He has traveled the world over learning different types of cuisines, and speaks four languages. He incorporates Asian, French and Spanish influences in his cooking. If he were a food, he says, "I would be spicy chili - it takes a while to get used to, but once you eat it you always come back for more."

JOEY
AGE: 29
HOMETOWN: Franklin Square, Long Island, N.Y. - currently resides in New York City
PROFESSION: Executive Chef, Caf Des Artistes EDUCATION: Peter Kump's New York Cooking School
SIGNATURE DISH: Caramelized Diver Sea Scallops with a Wild Mushroom and Truffle Risotto

A native New Yorker and four-star chef, Joey has worked at some of New York City's premiere restaurants - including Waters Edge, Jean Georges, Vong, and most currently Cafe de Artistes. His cooking is influenced by world cultures, and he loves to serve simple, light food always on a hot plate. Joey's intense passion and playful mentality make him a serious contender. His romantic self enjoys whipping up white chocolate and coconut-dipped strawberries with Veuve Clicquot Champagne - while his aggressive self lives by the motto - if you can't take the heat, get the f*** outta the kitchen.

LIA
AGE: 28
HOMETOWN: Tacoma, Wash. - currently resides in Brooklyn, N.Y.
PROFESSION: Executive Sous Chef, Jean Georges
CULINARY EDUCATION: Self-Taught
FAVORITE SIMPLE SUMMER RECIPE: Guacamole

Originally a literature major, Lia found her passion in cooking and never looked back. Currently the executive sous chef at Manhattan's elite Jean Georges restaurant, this self-taught, self-starter knew that to be the best - she had to train under the best. She has honed her skills at Jean Georges and now feels she is one of the top line cooks around. Living in New York, she has been influenced by many different types of food and calls her signature style eclectic. Lia feels it's key to always be proud of what you do.

MICAH
AGE: 33
HOMETOWN: South Africa currently resides in Boca Raton, Fla.
PROFESSION: Caterer/Owner, The Wandering Chef Caterers
CULINARY EDUCATION: Self-Taught
FAVORITE SIMPLE SUMMER RECIPE: Gazpacho Made from Sun-Almost-Ripened Tomatoes

A world-traveled single mother, Micah currently owns her own catering company. Best known for her eclectic world cuisine, her customers rave about her specialty - guava chili glazed lamb chop with passion fruit mint sauce. She thrives on usually being the only woman in the kitchen and loves when people underestimate her. For fun, she used to race sailboats and enjoys fishing if she can cook what she catches. An English Literature major, Micah was a restaurant reviewer and the editor of a boating magazine. She is currently at work on a children's book entitled "Silly Tilly Cooks Fusilli."

SANDEE
AGE: 39
HOMETOWN: Saint Simon's Islands, Ga. currently resides in Miami Beach, Fla.
PROFESSION: Executive Chef, Tantra
CULINARY EDUCATION: Self-Taught
FAVORITE SIMPLE SUMMER RECIPE: Grilled Watermelon

A Georgia native, Sandee specializes in southern soul food. Her signature dish is grilled hamachi collar with southern collard greens and soy sherry reduction with jalapeno corn bread. Enough said. Not a chef by trade, Sandee never attended Culinary School and has only worked at Tantra, a hot South Beach restaurant. Hired as a line cook, she has worked hard and studied just about every book around to become the Executive Chef. Since taking over the kitchen at Tantra, she has received 3-stars and rave reviews. Strong and independent, she is not a pushover. Sandee is aware that everyone will underestimate her, but she is adamant that while her opponents are playing it safe, she will work harder because she doesn't know any other way. Sandee says, "Dream as if you'll live forever, and live as if you'll die today."

SARA M.
AGE: 34
HOMETOWN: Kingston, Jamaica currently resides in Miami, Fla.
PROFESSION: Cheese Maker
CULINARY EDUCATION: AA Culinary Arts
FAVORITE CUISINE: Cheese

Sara M. grew up in Kingston Jamaica, and began her culinary career under Chef Mark Militello, one of the forefathers of New Florida cuisine. She then became the Sous Chef for Michelle Bernstein at Tantra in Miami, her second home. After a five-year stint as Chef de Cuisine at Ortanique in Miami, she left her comfort zone to discover her true passion for cheese. Sarah M. wants to bring cheese to her native land of Jamaica because she says there's a real need for good cheese there. She feels her passion and strong palate will shine through as she competes on her home turf. Time will tell if Sarah M. can hold true to her motto, "Do unto others as you would do unto yourself."

SARA N.
AGE: 25
HOMETOWN: Santa Monica, Calif. - currently resides in New York City
PROFESSION: Executive Sous Chef, Boucarou
CULINARY EDUCATION: Culinary Arts/Management Degree from the Institute of Culinary Education
SIGNATURE CUISINE: French-Asian Cuisine
FAVORITE SIMPLE SUMMER RECIPE: Grilled Soft Shelled Crab

A native of Santa Monica, California, Sara N. attacks everything she attempts with the utmost passion. After graduating at the top of her class from culinary school, Sara N. landed an internship at the upscale Per Se in New York City. She then had the opportunity to be the sous chef at Chef & Company and moved on to work as the Executive Chef at Stone Rose. Sarah N. attributes her fast rise in the restaurant industry to her innate cooking skills and ability to manage people. She excels at fine dining, corporate and private catering, and feels that food should be simple, seasonal and satisfying. She plans to beat out the competition by saying she'll either find a way or make one.

TRE
AGE: 30
HOMETOWN: Duncanville, Texas currently resides in Cedar Hills, Texas
PROFESSION: Chef de Cuisine, Abacus Restaurant
CULINARY EDUCATION: Self-Taught
SIGNATURE CUISINE: Contemporary Global Cuisine

A self-taught chef, Tre worked his way through the ranks to become the main chef at Abacus, one of the best restaurants in Dallas. The proud father of two, he remains extremely passionate about both his family and his food. It's all in the presentation for Tre, who considers the spoon his paintbrush. He lives by the motto "make it nice or make it twice." In great shape, he loves the gym almost as much as cooking. Sure to win over America with his beautiful plates and charming dimples, Tre is ready to be nationally recognized for his culinary abilities.

So what do you guys think, you have any favorites? I think these guys look tough, experienced and fierce. I don't have a favorite yet (that usually doesn't happen until about episode 3), but I have a special place for Sara M., the lady is a cheese maker!

Source: The Futon Critic
Images Courtesy of Bravo TV

Off to Market: Place Card Holders

partysugar — Fri, 02 Nov 2007 03:18:33 -0700

Thanksgiving is the one time of year where I use place cards to delegate where guests sit around the dining table. So much preparation goes into the food that the table should require equal attention. Place cards, even if just for your close family, add formality to the meal and make it feel like a super special dinner. This year I thought it would be fun to design a table setting around the place card holders. Can you help me by finding a wide selection of place card holders? Look for ones that are elegant, Thanksgiving specific, or can be re-used for future dinner parties. Save your discoveries in the Yum Market on TeamSugar with the keyword tag, Place Card Holders. Thanks everyone, I know you will find the perfect place card holders!

To learn more about the bookmarking feature of TeamSugar please read geeksugar's explanation.

Find out where I like to shop online for food and entertaining accessories when you read more

Bed Bath & Beyond
CB2
Cooking.com
Crate & Barrel
Ikea
Linens and Things
NapaStyle
Pier 1
Plum Party
Pottery Barn
Sur La Table
Target
Restoration Hardware
Williams Sonoma
Wishing Fish
World Market