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...
Tony Hall
(415)226-1132
Chef Tony exudes a quality and understanding about all things culinary related. Boasting over 20 openings he truly understands that it's in the blood and he proudly is building upon a fourth generation as restaurateur. He now affords a few of our favorite rockers their tasty cuisine and of course while yielding to dietary restrictions that he sees as ongoing pleasurable challenge.
His yachting stint started out on Qunard's Queen Elizabeth II. After an adventurous sabbatical he worked in the Channel Island's, and in Australia at the Manley Pacific 5 star resort. Opening the Head Quarters in Antigua he was shanghaied for the Race week and beyond. It's not going to be cheap but Tony would love to hear from you via email for employment starting in the fall season of 2006 to from new establishments, or for Private Chefing at mrthq@hotmail.com
Testimonials
Kendra is ambitious, conscientious, consistent, dedicated, diligent, humorous, intelligent and above all qualified.
Winnie & Bob Roloson, clients since 1987
Featured Brands
Black Pearl Seafood
Natural Choice Salmon
Marky's
Caviar, Smoked Salmon, Foie Gras, Truffles
Frans
Fran's
Random Recipes
Bold and Spicy Steak with Chipotle Butter
Submitted by:Charlie Ayers
Bold and Spicy Steak with Chipotle Butter
Ask your Butcher for a 7.0 oz Rib Eye
Rinse and pat dry with paper towl.
Season with Salt and Pepper and Lawerys
Gril over hard wood for 3.5 min on 4 sides
Garnish with Whipped butter teamed Chipotle Tabasco and chopped Cilantro
Featured Chef
Chef Kevin Denike
503-951-8845
Kevin Denike discovered his passion for food at just nine years old.
He hasn't wasted any time. Already, at 30 years old, this young and
ambitious chef has spent the last 15 years learning his craft. Kevin
has received accolades from Travel and Leisure, Wine Spectator, Seattle
Magazine, Seattle Weekly, Seattle Post-Intelligencer, the Seattle Times,
the James Beard Foundation, and Northwest Palate, among others.
Career Chronology: