Courtney
Chef’s Tip from Phil
Tips from Chef Phil Levinson Baking Soda: A Seldom Used Secret Ingredient used for more than Just Baking Add a tablespoon to…
Marinated Calamari Salad
Recipe By: Chef Charles Youts Serving Size: 6 2 teaspoons red wine vinegar 2 tablespoons lemon juice — fresh sea salt 1/3 …
How to Clean a Soft-Shell Crab
It’s soft-shell crab season, but do you know how to clean them? Soft-shell crabs should come alive to be the freshest. You…
Chef Jennifer Newbold
Age 36 Born and raised in Tacoma, WA just outside of Seattle Self taught, no culinary schooling. Started cooking 17 years ago….
Chef David McMillan
Chef David McMillan, a California native, studied fine arts and sculpture at Boston University before a stay in Europe re-set him on…
Kevin Buck’s Famous Shrimp
Supplied by Chef David McMillan Ingredients Maine Shrimp Dry Vermouth Dill, Chopped Whole Butter S&P 2 tsp. Salad Oil Pasta Directions First,…
Chef Chris Hillhouse
Chef for Fish City Grill, San Antonio Chris came to Fish City Grill in April of 2006 looking forward to the opportunity…
Mardi Gras BBQ Shrimp
Recipe by Chef Christopher Hillhouse Fish City Grill, San Antonio Ingredients: • 3 pounds large Gulf shrimp, in their shells • 2…
High Scores for our Brand New Crawfish Grader!
By Patrick D. Bonin Branch, LA. – The test results are in, and Frugé Aquafarm’s brand new crawfish grader definitely gets an…
Question & Answer: What is the best time of year for crawfish?
We get this question all the time, and it’s usually followed by more similar questions, such as – When is crawfish season?…
“King of Wok” – “Elvis”
Shuji Sugawara Our “King of Wok” – “Elvis” – is fast becoming one of Dallas’ hottest sushi chefs, if not already a…
Hawaiian Sashimi
Recipe by Chef “Elvis”, Shuji Sugawara of Shin Sei For 1 serving 8oz. Fresh Sashimi Grade Kampachi 2oz. Hibiscus Vinegar 2oz. Grapeseed…