Guerrilla Gourmet Van
Stay tuned for the September 2nd release of the first video of the Guerrilla Gourmet Van by brothers in crime Chef Alan Hughes and Chris Allen Dawson. Read all about the performance inside.
Culinary News
Costa Rica
mY TWO WEEKS IN cOSTA rICA YIELDED A COMBINATION OF PURE NATURAL BLISS, BAD FOOD, and amazement for one dish RONDON; the dish that should officially be in the nationa flag…. ….
Co-ops
I recently visited a co-op upstate Florida. A sort of Organic Veggie club in which you volunteer some of your time growing the produce. read the whole quick qrite-up and how it works.
ATHINA
I had two lovely couples for dinner and one of the ladies loved my improvised dessert so much she said it was the best dessert she ever had! I named it after her.
Procedure:
2 cups of Kumpquats poached in simple syrup
1 cup of Spaghetti Squash cured in lyme (the mineral) for 30 minutes, rinsed thoroughly and cooked in simple syrup until tender
2 Orange Flower creme brulee.
Divide half of the kumpquats in four Martini glasses, divide the creme brulees (already burned) into the four Martini Glasses. Top each glass with a forkfull of the Spaghetti Squash and garnish with one kumpquat
Kushi Institute
Chef Alan Hughes attends a Macrobiotic seminar at The Kushi Institute in Massachussets. Read all about the experience
MADRID FUSION
Chef Alan Hughes attended the prestigious gathering of worldwide cutting-edge Culinary Professionals January 26 through 28th in Madrid , Spain. Read his report of such fascinating experience.
Alan Contributes a recipe to the Fundamentals Techniques Classic Cuisine
The book which is used at The French Culinary Institute as a textbook features a handful of contributors such as Bobby Flay, Dan Barber and Wylie Dufresne to name a few has been awarded Best Cookbook of The Year from a Professional Point of View by The James Beard Foundation 2008.
Cooking Classes
Designed for the amateur cook that wishes to expand their culinary techniques
4 hands-on intensive classes for intermediate students.
Limited to 5 students only.
Saturdays June 12th, 19th, 26th and July 3rd
Cost $60 per class includes ingredients.
LUUUR *! GuerrILLA rESTAURANT
We will be closed in July, we are going on holidays!!
Stand by for dates available in August!!
Five course dinner $65 per person BYOB
The Itinerant Chef
Two upcoming dinners are scheduled in unusual places. **The dinner at the dead-end street by the railroad tracks.** **The dinner at the alley street behind Bardot’s parking lot.** Dates for both will be scheduled soon.
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