Courtney
Chef Eric Hunter
One of the more innovative Chef’s in the Southwest, Eric Hunter brings his creative culinary talents to heart of Parker County, here…
Fruge’s School of Fish 2013 (speakers)
Another successful School of Fish. Thank you for all that came, participated, spoke and ate! A big thank you to our speakers…
Fruge’s School of Fish 2013 (testimonials)
Phil Levinson with Guckenheimer in Oklahoma attended the School of Fish. This is what he had to say… James Douglas from Houstons…
Fruge’s School of Fish 2013 – Michael Fruge
Michael, owner of Frugé Seafood explains the reason behind putting on the School of Fish….
Chef Jerrett Joslin
Jerrett Joslin moved to Texas in 2001 from Seattle. Jerrett was the co-owner of the Bent Lounge, Bar 9, and Sodo Grill…
Poached Salmon with Wasabi Puree
Recipe submitted on behalf of Jerrett Joslin, Executive Chef and Owner of The Wild Mushroom Steakhouse in Weatherford, Texas Ingredients: 1 1/2…
Maine Diver Scallops with American Caviar Butter Sauce
Recipe compliments of Chef Blaine Staniford Ingredients 12 ea. dry packed u10, diver scallop ½ ea. brunoise, minced carrot blanched and shocked…
Mahi: Fresh vs. Gassed
_ The portion on the left is natural fresh mahi fillet and the one on the right is CO2 treated (gassed). When…
Chef Eric O’Connor
Chef Eric O’Connor graduated from the University of North Carolina at Charlotte with a Bachelor’s Degree in Business Administration, majoring in Business…
Chef’s Shrimp and Grits
Recipe supplied by Executive Chef Eric O’Connor of Winslow’s Wine Café in Fort Worth, Texas Ingredients: 4 ounces of Smoky Cheddar Cheese…
Chef Phil Levinson
Executive Chef Oklahoma City Chef Phil is currently the Executive Chef for Nebu and Aravalli Restaurants located in the Devon Energy Center,…
Father’s Day Fun Facts
By Patrick D. Bonin Believe it or not, Father’s Day has only been an official national holiday in the United States…