thepowerofpassion.wordpress.com
Soups | The Power of a Passion
https://thepowerofpassion.wordpress.com/soups
Roots of the Passion. The Power of a Passion. A Driven Passion For Haute Cuisine. Tableside Golden Chanterelle Soup. 8220;Treviso and Truffled Ricotta “Crepe” Smoked Fingerling Potato,. Golden Chanterelle and Blue Chanterelle “Confit”,. And Honey Lavander Froth”. 8220;Butter Poached Lobster, Roasted Avacado,. And Grapefruit and Kaffir Lime “Air”. Tableside Local Yam Soup. 8220;Vanilla Pickled Peaches, Cocoa Espresso Grind, Chevre Mousse, Peach “Chip”,. And Lavender Oil “Powder”. Cream of Broccoli Soup.
thepowerofpassion.wordpress.com
The Power of a Passion | A Driven Passion For Haute Cuisine | Page 2
https://thepowerofpassion.wordpress.com/page/2
Roots of the Passion. The Power of a Passion. A Driven Passion For Haute Cuisine. November 16, 2011. Squab Apicious, Smoked Swiss Chard Custard, Wheat Vinegar Jus, Frisee. Chef Joe West. Bluestem. Kansas City. Herb and Parmesan Gnocchi, Braised Oxtail, Salsify, Crispy Parsnip, and Fresh Burgundy Truffle. Chef Justin Hoffman. Broadmoor Technical Center. Kansas City. 8220;Fallen Tree”. Trunk, Snail, Moss, Root, Spore, Funghi. Chef Brad Kilgore. Azul. Miami. Tree Stump: Leek root. November 9, 2011. The othe...
thepowerofpassion.wordpress.com
Paradise Farms | The Power of a Passion
https://thepowerofpassion.wordpress.com/2012/01/07/paradise-farms
Roots of the Passion. The Power of a Passion. A Driven Passion For Haute Cuisine. January 7, 2012. Recently we were invited to do a dinner at Paradise Farms in Homestead Florida. The best way to describe what Paradise Farms is its a smaller more hippy version of Chefs Garden in Ohio. They grow everything from vegetables, lettuces, herbs, flowers, to star fruit and squash. My Favorite part of the day was being able to just go out and forage whatever we wanted to use for that nights menu. Chef Joel went ar...
thepowerofpassion.wordpress.com
Amuse Bouche | The Power of a Passion
https://thepowerofpassion.wordpress.com/amuse-bouche
Roots of the Passion. The Power of a Passion. A Driven Passion For Haute Cuisine. 8220;Clam Chowder Espuma, Pickled Celery, Shrimp Hache’,. Yukon Confit, and Crisped Shallot”. Black Cardamom Cured Salmon Belly, Whipped Chickpea, Basil Bud and Flower. A Homeage to Early Citrus. 8220;Hot Grapefruit and Yuzu Gels, “Unpickled” Cardamom Blood Oranges,. Meyer Lemon Vinaigrette, and Local Basil. Mussel with Fennel and Coconut Consomme’,. Pineapple Jerk Noodle , and Toasted Key Lime Bread. May 23rd, 2008 at 2:52...
thepowerofpassion.wordpress.com
“Golden Egg” | The Power of a Passion
https://thepowerofpassion.wordpress.com/2011/12/17/golden-egg-2
Roots of the Passion. The Power of a Passion. A Driven Passion For Haute Cuisine. December 17, 2011. 8220;Golden Egg”. Crab and White Harissa Mousseline. Proscuitto Consomme’. Endive Marmalade. This entry was posted on Saturday, December 17th, 2011 at 10:40 am and posted in Uncategorized. You can follow any responses to this entry through the RSS 2.0. Paradise Farms ». Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:. Address never made public).
idescubre.fundaciondescubre.es
La cocina bajo el microscopio - iDescubre
https://idescubre.fundaciondescubre.es/2015/06/30/la-cocina-bajo-el-microscopio
La cocina bajo el microscopio. Diferentes tipologías de salmorejo desarrolladas a partir de la investigación en la 'Salmoreteca'. La cocina bajo el microscopio. Ana Soria / Fundación Descubre. 30 junio, 2015. Juan José Ruiz y Paco Morales. Juan Ruiz, creador de ‘La Salmoreteca’. Juan José Ruiz está considerado el reinventor del salmorejo. Formado en la Escuela Superior de Hostelería de Sevilla, el. De Nueva York y la Cátedra Ferran Adrià de Cultura Gastronómica, entre otros, este cordobés de 31 años es.
evasionesculinarias.com
Evasiones Culinarias: junio 2014
http://www.evasionesculinarias.com/2014_06_01_archive.html
Fuera de mi cocina. 23 jun. 2014. PERAS AL OPORTO CON CREMA DE REQUESÓN. El otro día mi frutero tenía peritas de San Juan y no me pude resistir, unos bocaditos dulces y con mucho sabor. Quería hacer con ellas un postre refrescante, pensé en una peras al vino y las he acompañado con una crema de requesón, no suelo comprar este queso, pero el otro día me lo recomendó el charcutero y me dejé guiar. :). PERITAS DE SAN JUAN AL OPORTO CON CREMA DE REQUESÓN. Publicado por Evasiones Culinarias. 17 jun. 2014.
guiarepsol.com
San Sebastián
https://www.guiarepsol.com/en/tourism/destinations/urban/cities-in-48-hours/donostia
Are you going on a trip? Organise all the details with our trip planner and don't miss out on anything. The Best Spot 2014. Enter your search terms. Open a new window with the search results. Add to my plan. Added to my plan. Cities in 48 hours. Three kilometres of bay. A 'belle époque' for Donostia, yes, sir! Add to my plan. Added to my plan. 1000 The Comb of the Wind (and of the waves). To start a traditional day, there's no better way than taking a walk with the Donostiarras along La Concha Bay.
thepowerofpassion.wordpress.com
Roots of the Passion | The Power of a Passion
https://thepowerofpassion.wordpress.com/roots-of-the-passion
Roots of the Passion. The Power of a Passion. A Driven Passion For Haute Cuisine. Roots of the Passion. After working at Santa Fe Cafe I started working at another restaurant at the same time washing dishes. This time it was at a turn and burn fried chicken joint called K.T. Fryers. There were several people that I worked with there that I would be reconnected with later on in life when I attended Broadmoor Technical Center (but more on that later). I had a lot of fun there and learned a lot too. Aft...
thepowerofpassion.wordpress.com
September | 2011 | The Power of a Passion
https://thepowerofpassion.wordpress.com/2011/09
Roots of the Passion. The Power of a Passion. A Driven Passion For Haute Cuisine. Monthly Archives: September 2011. September 25, 2011. Black Cardamom Cured Salmon Belly, Whipped Chickpea, Basil Bud and Flower. September 23, 2011. You Gotta Have The Chicken. An that is just the proteins! Sous Vide Guinea Hen Breast, Leg Confit Roulade, Inverted Sweetcorn Chowanmushi, Legumes, Dill. Guinea Leg Confit, wrapped back in its own skin. Legumes, Fresh Favas, Cranberry beans, Lima Beans. Toasted Garlic Hen Jus.
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