Environmental Chef Services

USDA’s National Institute for Food and Agriculture (NIFA)

SOCAR Review

Federal Funds Available to Document Environmental Services of Organic Agriculture

Tuesday, Jun 07, 2011

 


SCOAR is a collaboration of producers and scientists whose mission is to plan and promote research and information exchange for understanding and improving organic agricultural systems.


Federal Funds Available to Document
Environmental Services of Organic Agriculture

USDA’s National Institute for Food and Agriculture (NIFA) has released its request for applications for the Organic Transitions program....

Read More about USDA’s National Institute for Food and Agriculture (NIFA)

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JUICE OF LIFE


The Juice of life

3 lager carrots
1 large tomato
1 large slice Pineapple
3 piece celery
1 large piece ginger
½ pepper red

1 bunch kale
1 bunch parsley
1 bunch cilantro
1 nice piece beet
1 bunch spinach
1 bunch Basil
1 apple
Garnish with Bee Pollen

Click here for more recipes.

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ECS chef Brennan Dates

"You're a true food artist with much respect and admiration."

Barbara Streisand

2003 Malibu

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Caviar, Smoked Salmon, Foie Gras, Truffles

Lisanatti

Lisanatti

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

Michael Moles

816-260-3166

 

Michael Moles
Email: dewitt72@gmail.com
Phone Number: 816-260-3166


Mike, born in PA, raised in Lakewood OH, started working in kitchens when he was 16. In his early 20’s he completed a formal three-year apprenticeship plus a degree in restaurant Management. After that he worked in several large hotels and ran a very successful white-tablecloth restaurant kitchen.

 
In 1986 he was recruited by a Cleveland industrialist to be...

Read more about Michael Moles