Bless your feed kid 🤌🏾 Private Chef
Our Kare-Kare Crispy Pork Belly + Oxtail is an exploration of Filipino culinary heritage. Oxtail was pressured cooked until tender, then bathe it in rich peanut sauce. It’s our take on tradition, where we respect the roots but aren’t afraid to innovate. If you’re up for a different dining experience, this dish is a must try.
Chef Tolentino shares his take on
culinary trends, lifestyle, music
and more!
Traveling to places and seeing views is incredible, honestly what a privilege it is, but more importantly it's about the people. The friends I'm with and the friends I make. Be someone who is willing to take a few risks to make someone smile. Be someone who is willing go out of their way to make a stranger feel loved. Be something that the world lacks. Be joyful, it's contagious.
© Codes - Ellie Goulding | Heartlines - Broods
© Videos - Enric Tolentino
2015 JBFA Gala, missed the event this year but definitely wont miss the next one since James Beard Foundation just announced they will be hosting these events until 2021 only here at the Culinary Capital, Chicago! 🏆 with — Andrew Zimmern
Hire a private chef for your next event! Call (312) 883-0298 for availability.
Best at fresh!
Valentine's day with a twist!
Available dates for reservations:
February 15, 16, 20, 21, 22, 26, 28.
Call: (312) 883-0298
A sophisticated spin on meat loaf using succulent duck breast, sweet raisins and grassy herbs.
Experiential Diner, I have a few slots available for the month of February.
Request a free copy of my customized menu!
Good PHĂ“ you! &wine
This best-ever Vietnamese chicken soup with rice noodles is deeply flavorful and fragrant. Get the recipe from Food & Wine.
Salmon Carpaccio with Lemon Aioli and Pork Rind Crumble &wine
Using just a few ingredients, Top Chef winner Paul Qui creates a genius take on salmon carpaccio, topping it with a crunchy pork rind and rye crumble.
Infinitely. Flexible. Constantly. Amazed.
Today's live demo:
Zucchini wrapped chicken "embutido"
& Manila's sangria minty-melon.
The James Beard Foundation is saddened to learn that journalist William Rice passed away last night at the age of 77. A graduate of both the Columbia Graduate School of Journalism and Le Cordon Bleu in Paris (he was encouraged to attend the latter by then New York Times food critic Craig Claiborne), Rice was known for his intelligent reporting on food and beverages for the Washington Post and later the Chicago Tribune, where he worked for 17 years. He was also an inductee in the James Beard Foundation's Who's Who of Food and Beverage in America. "We mourn the loss of not only one of America's great food journalists and editors but a strong, smart, and graceful leader who served as chair of numerous James Beard Award committees through the years," says Susan Ungaro, president of the James Beard Foundation. "Bill Rice was a role model for us all."
Charred Octopus with Guajillo-Garlic Adobo and Mayan Escabéche
Learn the tricks to gelification and become a scientist in your kitchen
http://www.escoffieronline.com/baking-gelification/
The James Beard Foundation Book Awards recognize the best cookbooks and other food-related books in America. Writers and publishers have until December 11 to enter their books for 2016 Book Awards consideration. Enter: http://bit.ly/JBFBookAwrds
Brussel Sprouts for the steak.
Don't like turkey? No problem! Pepper lovers here's "Steak Au Poivre" perfect for thanksgiving.
Sweet Potato Pecan Pie
Easy apps in minutes!
1 on 1 interview with my instructor Chef Mark Maassen • Le Cordon Bleu Chicago • Finals Week More videos to upload soon!
www.chefs.edu
Course LCBC 240 • Instructor - Chef Mark Maassen • Restaurant Rotation
Remembering this day, for those who lost, survived, and fought. 9/11 🇺🇸
Course LCBC 240 • Chef Mark Maassen • Restaurant Rotation
Looks like I've just posted my first post lol
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Take a dive into this Seafood Pescatore Pasta! The perfect seafood medley with scallops, shrimps and mussels in red sauce, pesto basil, white wine.
Our Kare-Kare Crispy Pork Belly + Oxtail is an exploration of Filipino culinary heritage. Oxtail was pressured cooked until tender, then bathe it in rich peanut sauce. It’s our take on tradition, where we respect the roots but aren’t afraid to innovate. If you’re up for a different dining experience, this dish is a must try.
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