Environmental Chef Services

February 2010 Organic Center Newsletter

Thursday, Feb 04, 2010

Key Discovery Strengthens Linkage Between Pesticide Use and Colony Collapse Disorder

Scientists around the world have been trying to identify the risk factors driving honeybee Colony Collapse Disorder (CCD). There is near-universal agreement that the problem remains severe; many factors can trigger CCD, and of these, several appear to depend on a weakened...

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Laura Cherington

(800) 555-5555

As a chef, Laura Cherington believes the bottom line is guest satisfaction. Her greatest thrill is entertaining with food; introducing new creations to a welcoming palate. Her interest and knowledge of a wide range of cuisines, nutrition and special diets have served her well as she has performed from the Caribbean to the Mediterranean; Baltic Sea to the Middle East.

From an elaborate elegant celebration to an intimate cozy meal,
to a themed light hearted festivity, Laura understands the breaking of bread is a unifying experience we all share, and that it deserves to be elevated.

Laura can be contacted at:
llcherington@yahoo.com

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Thanks for commenting about Antigua.
Reply #1 on : Sun April 12, 2009, 21:59:17
Just wanted to say thanks for commenting on were recycling can happen.

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2003 Malibu

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Duplicate of Lotus Foods

A World of Rice

Marky's

Caviar, Smoked Salmon, Foie Gras, Truffles

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

Marc Raymond

810-691-8554

 

Executive Chef Marc Raymond is employed as Chef Consultant of Catering and New Business Development for Pentastar Aviation in Waterford, Michigan. He has previously served as President and Corporate Chef and Owner of Chef in the House/Chef In The Sky, Inc. For 20 years, his company provided food and service to the corporate and general aviation industry.

http://www.chefinthesky.com/index.html

He is co-founder of Food Service talent, LLC, a company dedicated...

Read more about Marc Raymond