Tag Archives: Chef’s Notes

Throw a Mardi Gras Party

Mardi Gras, which means “Fat Tuesday” in French is a festival of indulgence before the Lenten Season starts. Originating in New Orleans, Mardi Gras is known for its signature colors which are purple, green, and gold -colors chosen by the King of Carnival in 1872. Throw a Great Party As the owner of your restaurant you automatically become your events ...

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Chef Eamon Lee’s 8 Favorite Brunch Spots

brunch spots

What is the “new” description of brunch? It’s no longer the “belly up to the big steamy all-you-can-eat buffet that leaves you with regret.” Customers today are looking for an a la carte menu with reinvented comfort foods and artisanal ingredients. Fresh, new, exciting flavors are being crafted, but they are being presented in an approachable way with a relaxed ...

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Seafood Sustainability

Seafood Sustainability

With increases in consumer awareness of seafood’s health benefits, demand for fish is only going to increase. But because wild stocks are not projected to meet increased demand, future increases in fish supply are likely to come either from foreign aquaculture or increased domestic aquaculture production. Sustainable seafood is either caught or farmed in ways that consider the long-term vitality ...

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