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Archive for the ‘Kitchen sync’ Category

ANNOUNCING A COOKIE REVOLUTION

Posted by chefmax on November 3, 2014

Revolution Cookies stack with logo

My wife Nancy Duley has been developing a brand new type of cookie. It is mad with some of the best ingredients on the planet and is individually filled. It is very labor intensive and taste absolutely amazing. Nancy has been selling these cookies through her website and the cookies have been sent as gifts from incredible vintners Wes Steffens at Vineyard 7&8, the Schweiger Family from Schweiger Vineyards and The V Foundation to their vintners grant winners. Wes Steffens had given these cookies as a thank you to the 3 star Michelin rated Culinary staff at Meadowood and Chef Christopher Kostow was so impressed with the cookies he then made a personal recommendation to American Express to use the cookies at the Centurion Club at San Francisco Airport.

Nancy has now taken this product idea and wants to start a bakery where individuals with Developmental Disabilities can have job training in the baking and culinary world. You have to watch this video to really get the scope of the idea. http://youtu.be/3bjDJxLr_G0 . If you want to join her in this amazing project please visit her Indie Gogo site at https://www.indiegogo.com/projects/a-revolutionary-cookie-for-a-cause

THANK YOU FOR READING AND JOINING THE REVOLUTION!

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Back to the Blog!

Posted by chefmax on November 3, 2014

HELLO EVERYBODY!

Been a very long time since I last posted. 2 back surgeries a focus on raising money for cancer research with The V Foundation Wine Celebration and my amazing 4 daughters and wife have consumed all my time.

I am going to try and get back into the food an hospitality news with this Blog but intitally I am helping my wife with an amazing new project that she is doing. I will cover that in my next Blog and thank you for all your support!!

Best,

Max

11-3-14

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Todays Food News-High Fructose Corn Syrup and Agave Nectar, Lifestyle ways to fight Cancer, Your Food Environment Atlas

Posted by chefmax on February 23, 2010

Just a couple to touch on today. The HFCS and Agave article is very interseting and full of good info. The food atlas at the FDA is really cool and I could see a real sexy widget being built around this data.

From Dr. David Servan-This is a good article an things you can do to fight Cancer with lifestyle changes. Some common sense items and a very easy read. Change is step by step and

High Fructose Corn Syrup and Agave Nectar. From The Western A. Price Foundation by Sally Fallon Morell and Rami Nagel.  This one is allot of information but is very thorough. The information on Agave Nectar is troubling and it is good to know these findings. Just like all this information, do you own research and do not trust just one resource. Aldo, follow the money to see the sponsors.

Here is a cool new food atlas that the USDA has put together. Tons of information about food production, farms,  and a statisticians nirvana. Very cool site. Your Food Environment Atlas . Keep this one bookmarked.

hope you have a great day,

Chef Max  2-23-10

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Jamie Oliver’s TED prize wish-Please watch this!

Posted by chefmax on February 13, 2010

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Shaved Vegetable Salad with Champagne Vinaigrette

Posted by chefmax on September 8, 2009

DSC_9821Shaved Vegetable Salad with Champagne Vinaigrette

This is a great recipe to use up your vegetables from the garden. I got this recipe from my friend Catherine Brandel while I was at the CIA. This is an easy to prepare dish and captures the flavors of the raw vegetables really nicely. I use a mandolin or a food processor with a cutting tool if I am in a hurry or don’t feel like slicing. It is wort the time and a great salad to practice your mad knife skills. Have fun.

Shaved Summer Garden Vegetable Salad

Yield: 4 Portions

Dressing

Ingredients                                            Amounts

Lemon juice, fresh                                1  Tbsp.

Garlic clove, minced                             1  ea.

Champagne vinegar                              1 tsp.

Salt                                                          1/4 tsp.

Italian Parsley, chopped                   1  Tbsp.

Extra virgin olive oil                           3  Tbsp.

Salad

Fennel bulbs, medium, stalks removed        1 ea.

split in half from top to bottom

Lemon juice, fresh                             1 tsp.

Cucumber, English, seeded             1 ea.

Celery stalks, trimmed                      3   ea.

Carrots, peeled                                   1   ea

Radishes, trimmed                           3  ea.

Summer squash, trimmed              1 ea.

(any variety)

Method

1. To make the dressing, in a small bowl combine the lemon juice, garlic vinegar and salt.  Let sit for 1/2 hour at room temperature.  Whisk in oil and check the seasoning.

2. No more than 1 hour before serving, slice the vegetables 1/16-inch thick with a sharp knife, a mandolin or the 1mm slicing disc on a food processor.  Toss the shaved fennel with lemon juice and seal in a plastic bag.  Wrap the other shaved vegetables in a damp dishtowel or napkin.  Refrigerate all the vegetables until needed.

3. To serve, toss all the shaved vegetables with the dressing, arrange on serving plates, sprinkle with a little salt.

Have a great day and come visit us at A Flash in the Pan for great recipes and menus.

Chef Max

9-8-09

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Friday Food News-Improving School Lunches, Monsanto (again), LA’s farmers markets, and acylamide.

Posted by chefmax on September 4, 2009

DSC_0395The picture above is a look at my tomatoes. I have 15 plants with 4 varietals. They are producing some very yummy fruit tis year and I think I am going to make a sauce tonight for dinner out of some of them. Yum…

A look at the opening of Chef Rick Bayless new restaurant. From the Chicago Trib. If you want to see pictures of the trip to Mexico I took as an assistant for Chef Bayless just check out my Flicker account under Mexico. It was a very cool trip.

Monsanto and their image. From  the Gaurdian, By Fred Pearce, an article on the green washing and water usage of the company Monsanto.

Improving School Lunches By Alice Waters. From Huffington Post. A very good read. What are we waiting for????

LA’s farmers markets map. Cool.

Do you want to know the timeline for acylamide? From Food Nav. By Caroline Scott-Thomas.

Have a great weekend.

Chef Max 9-4-09

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Thursday Food News-State of the Culinary Worlds Future, White House Farmers Market, turnover in restaurants, hidden toxins, and brownies.

Posted by chefmax on September 3, 2009

Thai Basil in my garden

Above is a picture of Thai Basil from my garden. I love it in curries, pastas, salad rolls, and with garden tomatoes.

From Grubstreet NY, By Ben Leventhal, A great question and answer article on the State of the Culinary Worlds Future. This is a cool article asking questions of some great minds in the culinary world.

9 hidden toxins lurking in food. From Mercola.

Obama and his White House Farmers Market. I am sure there will be a death panel involved some how. Maybe they will sell Soylent Green. Alert Glenn Beck!!! From OCA, A serious article on the FDA and President Obama’s promotion for local foods.

The turnover in restaurants in New York. From the NYTIMES, By Florence Fabricant. The restaurant business is one of the hardest adventures that one can undertake. It is soooo volatile and back breaking and has a very small profit margin. You can do everything perfect and have a great following but if a new spot opens up down the street, you could lose a big percentage of your cliental over a period of weeks maybe months. The margin is so thin that if something like that happens, you could lose staff, not be able to pay purveyors on time and start cutting corners. The quality then goes down, you get a bad review and welcome to the death spiral. Been there. Not pretty.

Boudin Bakery’s brownies. From LATIMES, By Noelle Carter. I liked the picture and it made me hungry for a brownie. Here is their recipe for their brownies. Time to go preheat the oven.

Have a great day,

Chef Max

9-3-09

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Tuesday Food News-Australians Truffles, rice, Mediterranean Diet, climate change and the impact on US crop yields, and Twitter food.

Posted by chefmax on September 1, 2009

startupnationPlease vote for me for Startup Nations home based business of the year award. Vote here–STARTUP NATION COTEST. Thank you!

Australians Truffles, from LATIMES By Krista Simmons. A nicely written article on hunting the Périgord truffle in the southern forest of Manjimp Australia. I wish I was there.

From the Chicagotrib, By Judy Hevrdej a brief overview of rice and rice related terms. Kind of introductory but if you have any questions about rice this is not a bad place to start.

The Mediterranean Diet may be the best option to help out type 2 Diabetes. From Healthday, By Serena Gordon. Eating healthier under this type of structure has been shown to reduce the need for some of the medications and also is associated with lower heart diseases and cancer rates. Very hopeful.

Will climate change hurt the US crop yields? From foodnav, A study by two economist on the effect of the rising temperatures in the US and a reduction of 30-46 percent of current yield because of this weather. Instead of fighting about whether it is real, man made, or just natural accruing cycles in the earths history, could we just plan for this to happen and take steps to prevent or reduce the impact now? If you have ever been to LA in the summer time and your lungs hurt so bad it is hard to breath, then you understand that humans do have an impact on the earth.

Twitter food. Do you have a favorite twitter Chef you are following? What would you like to see more of from a food blog? I am @chefmax on twitter and would love to be more informative and helpful to my friends and followers. I have a recipe website A Flash in the Pan and you are reading my blog so you know about that. Is there anything that you really want ot know about  food, wine, Napa Valley, cooking schools, ect…Thank you for you feed back.

Have a great day,

Chef Max 9-1-09

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Do you crave comfort food during times of crisis?

Posted by chefmax on August 20, 2009

A study on the common connection between comfort food and crisis. This study at Food Nav. says that this belief is completely unfounded.  I do not think they are right with their hypothesis. What do you think?

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Thursday Food News-World Culinary Contest, Blue fish, nutrient spked foods, Piri-Piri sauce, comfort food

Posted by chefmax on August 20, 2009

Cream Brulee Class

Hi EVERYONE. I have been in several meetings and seminars this weeks and have been inspired and motivated to bring more content to you. I will be writing a few articles and I am almost done with a series that I am going to include in this blog. Also, we will be launching or flash in the pan blog connected to our website. My post from here will appear there along with unique postings regarding the weekly menu sets and my partner Nancy will be posting her series of blogs also.

I am about to turn up the heat and get you tons of information. Lets look at todays food news story.

Sales are strong for nutrient spked foods and drinks. From AP, By Marilynn Marchione. This is a good article but I do not like the term “overnutrition” which Lichtenstein says is the biggest problem in the US and refers to too many calories. I agree that this is a big problem but by labeling it “overnutrition” I can see a backlash similar to the global warming label. Markleters could start using this term to demonise the very idea of nutrition especally if there is a danger of “overnutrition”. Keep nutrition as a positive word. I know it is semantics but look at all the current fights in the political environment and it is all semantics and scare tactics. There will be a continuing push for healthier products and possible taxes against junk foods so there will be a fight.

From the NYTIMES, By Sam Sifton, a great article on the Blue fish. Fun and full of facts. Thank you Sam.

This weeks Inside Scoop from SFGATE. The US has a great team for the World Culinary Contest. This article list out the Chefs, who are all from northern California Restaurants  who are in Taipei starting today. GO USA!

Piri-Piri sauce recipe from Portugal via the Chicago Trib. By David Leite, a very good article with recipe for this spicy garlicky condiment. Great with grills and to satisfy the need for something hot and tasty.

A study on the common connection between comfort food and crisis. This study at Food Nav. says that this belief is completely unfounded.  I do not think they are right with their hypothesis. What do you think? I think I will post a survey on this today.

Off to work out.

have a great day.

Chef Max 8-20-09

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