For today’s episode of Prime Cuts TV, Joe shows how to fabricate (cut-down) a whole Filet Mignon into individual servings. This is good for when having dinner guests or larger parties as a way to save money but serve high quality steaks.
Duration : 0:6:41
Taos, New Mexico is famous for ‘destination dining’, with perhaps the highest number of restaurants per capita in the USA. As a feature of taosdining.com, ten top Taos restaurants were videoed in July 2009 during the summer-long ‘Taos Summer of Love 2009’ festivities.
Zeke Lambert and Tina Lambert established one of the best dining experiences anywhere. Dinner nightly 5:30 pm to closing. Cocktails start at 5pm. Lambert’s menu contains some very tasty dishes, including: dungeness crab cakes, roasted corn and smoked bacon chowder, grilled chicken satay.tempura lobster tail, grilled lamb tenderloin, romaine salad, roasted tomato and mozzerella, pepper crusted lamb, glazed roast duck, grilled medallions of beef tenderloin, pistacio crusted chicken breast, rib eye steak, grilled veal chop, rutabaga-potato herb cake, filet of beef, ginger-grilled shrimp.
Lambert’s was winner of 4 “People’s Choice Awards” for the best of Taos County 2006, including: Best Restaurant – Second Place, Fine Dining – First Place, Best Service – Second Place, and Most Impressive Place to Bring a Date – Second Place. 2007 Lambert’s won three more “People’s Choice Awards”: Best Restaurant – First Place; Best Splurge Restaurant – First Place; Best Chef – tie Second Place. Additionally, in both 2008 and 2009 Lambert’s won the same 4 “People’s Choice Awards:” Best Restaurant – First Place; Restaurant With Best Service – First Place; Best Chef – Second Place; Best Romantic Restaurant – Second Place
Video by Peter Walker, in association with Moon Studios.
Executive Producer: J. R. Ransom, for taosdining.com.
©2009 Taos Music & Art, Inc.
Duration : 0:3:1
Go To http://www.rosendales.com Richard Rosendale enters this culinary competition has a member of the US Culinary Olympic Team. They compete with other teams from around the world.
At Rosendales in Columbus Ohio The philosophy is simple. We use the highest quality meats and seafood available, in addition to the freshest fruits and vegetables, with a focus on American regional ingredients. We use ingredients in season, at their peak, cooked perfectly from the source. It´s that simple.
Chef Rosendale´s team has a firm grasp of classical cookery, mixed with the hypermodern techniques of today. The result can be summed up in three words… flavor… innovation …and technique. “In the restaurant we try to give the diner options, such as traditional flavor combinations with a contemporary approach, but also accommodate the guest who may want to be a little more experimental.” The restaurant offers the choice of selecting from an a la carte menu featuring more traditional flavor profiles, or having the extended tasting menu with more progressive ideas and ingredient combinations. This is the perfect way for the kitchen to demonstrate the wide range of expertise.
Chef Rosendale´s love for traditional flavor stems back from when he studied in northern Italy. His travels took him through Florence, Parma, Tuscany, Modena, Rome, and Pescara. All of these regions maintained their style of food, and each displayed a bounty of Northern Italian ingredients indicative to their specific region. These flavors stayed with Chef Rosendale over the years and have helped influence his style of cooking. And, since then, the Chef has only increased his knowledge and exposure in the kitchen through extensive travel and training. And the result is reflected in the unique, yet somehow familiar dishes that you will enjoy in the restaurant.
Born in Pennsylvania, Chef Rosendale’s Classical Training has taken him to Northern Italy, Germany, Luxembourg, Switzerland and some of the finest kitchens in the United States. His traditional schooling included a rigorous six-year apprenticeship under several Certified Master Chefs that resulted in very little time off. Chef Magazine recently referred to him as “A New Breed of American Chefs”…. an amalgam of different generations and philosophies from within the industry. Also, he is the former Chef de Cuisine of the Prestigious Tavern Room Restaurant at the Greenbrier Resort in White Sulphur Springs, WV. The restaurant received numerous accolades and awards under his watchful eye. His duties there also included assisting in the supervision of 165 Chefs and 2,000 employees.
Chef Rosendale was also the youngest member of Culinary Team USA since the team’s inception, and was one of only five chefs who represented our country in the 2004 World Culinary Olympics in Erfurt, Germany. The team ranked number one in the world for the hot kitchen out of 32 countries. Recently, Chef Rosendale has been appointed Team Captain of the 2008 Culinary Olympic team. Also, he has been featured on several TV Food Network Specials. No stranger to competition, Chef Rosendale has amassed over 40 national and international medals, including a very rare perfect score at the international level. Chef Rosendale was also recently awarded the Presidential Medallion by the American Culinary Federation for his contributions to the Culinary Arts. His most recent accolade was receiving the 2005 Chef of the Year in San Antonio, Texas.
In addition to cooking high caliber American cuisine, Chef Rosendale is also a certified professional Ice Carver. He has carved pieces ranging from 1 to 50 block creations. Also, during his career he has cooked for many different celebrities and supervised meals for U.S. Congress and the President of the United States. Currently he is the youngest chef to be on active status to take the C.M.C. exam.
Duration : 0:6:31
The scene reigns supreme at the glamorous SoHo outpost of the famed Cipriani restaurant empire, a sprawling, ground-level loft space with tables spilling out onto the neighborhoods main drag, West Broadway. Being the liveliest of the Cipriani clan of dining establishments and bars, this location can always be counted on for prime people-spotting and high-quality, if a bit expensive, Northern Italian cuisine. But the real reason to be here is the party-like atmosphere, which regularly draws boldface names like Denzel Washington, Gisele Bündchen, Nicole Richie, Leonardo DiCaprio and others. Fabulous Peter Beard photographs of Africa adorn the walls, while a glittering chandelier drips light on the attractive crowd sipping the house drink: the Bellini. Upstairs, the snug, Alpine-ski-lodge-style attic functions as an exclusive members-only club for the famous and the ultra-rich. On Sunday nights, it’s home to a supermodel karaoke party, where a who’s-who of A-list celebs and other glitterati types get together to guzzle champagne by the magnum and sing their favorite tunes.
The Menu: You will find most of the classic Venetian dishes familiar from the other Cipriani restaurants, but downtown offers a few nods to the slim waistlines of fashion-conscious SoHo. Note the special section of the menu dedicated to “gaining weight safely.” The lighter treats include burrata di bufala with soft polenta; fresh tomato salad; and tuna salad with cherry tomatoes and capers. If a bulging belly is of no concern, go for heartier fare, like calves liver alla Veneziana with grilled polenta; tagliolini with duck ragú; or veal medallions alla pizzaiola with rice pilaf. For dessert, crêpes alla crème are a sweet finish.
The Must-Have: Start with the carpaccio, which the restaurant claims was invented at the original and legendary Harry’s Bar in Venice, where the Cipriani restaurant empire was born in the 1940s. And of course, order a Bellini, a sparkling concoction of prosecco and peach purée invented by none other than Giuseppe Cipriani at Harry’s Bar as well. Named after a 15th-century Venetian painter, the sweet cocktail flowed freely during the heyday of Harry’s Bar, when the likes of Ernest Hemingway, Orson Welles, Charlie Chaplin and Peggy Guggenheim held court.
Duration : 0:2:36