The Mysterious Underworld of the Monterey Abalone Farm
Personal Chef San Francisco – Monterey Abalone Farm
Personal Chef San Francisco – Chef Garbo’s Excellent Adventure
It’s Personal Chef San Francisco – Chef Garbo here and I’m reporting about a spectacular field trip to Monterey… It was a beautiful sunny day in Monterey Bay where the San Francisco Bay Area Chapter met at the very end of the Municipal Wharf #2. On this very same wharf John Steinbeck walked while looking for a boat to take him and Ed “Doc” Ricketts to the Sea of Cortez in 1940. Chef Bourget coordinated this Chapter field trip where we learned all about Abalone farming.
The United States Personal Chef Association (USPCA) has attracted members from all walks of life and from many distant places. This article is about our fellow USPCA member Chef Polina Antonova, of Caliblini Personal Chef Service, who comes from Russia and resides in the San Francisco Bay Area.
Personal Chef Polina Antanova
Recently, Polina hosted the Local Bay Area Chapter meeting and we had the distinct pleasure of enjoying her fine cuisine which included quail leg confit, pickled quail eggs from her domesticated quails, infused vodkas, handmade cheeses, home made pastas and fresh grilled rabbit that we picked up at the local Marin Farmer’s Market. Let’s discover how Polina’s Russian upbringing has influenced her work as a Personal Chef and what makes her tick cooking wise.
Easter Egg Decorations
The incredible edible egg has been the symbol of fertility and rebirth for centuries. In fact, the art of Easter Egg decorations goes back to the ancient Greeks, Egyptians, Romans, and Persians as they enthusiastically celebrated the coming of Spring. Today, the skill of Easter Egg decorations comes in many different art forms, the most famous being the expensive Faberge eggs and the techniques used by the early American Pennsylvania Dutch settlers, who are credited with bringing the craft of dying Easter eggs to America.
And techniques I give you… For some really fun Easter egg decorating ideas click here.
Deviled Easter Egg Recipe
So what do you do with all those beautiful decorated Easter eggs? You make Deviled Eggs of
course! Check out the below recipe which features wild Ramps from my garden!
I’m Irish. Black Irish with some Italian too… Probably have more Irish blood in me though. My mother’s folks were Irish as was my Dad’s mother. The signature trait that runs in my family is the infamous Irish temper. Thank goodness my mother’s temper was short-lived. Like a flame, she would have a spectacular outburst of anger, and then it would burn out quickly as if nothing had ever happened. Most of the time she was a hoot and I miss her.
San Francisco Personal Chef Garbo – Published Article in Personal Chef Magazine – Fall Issue 2013
Garbo’s Featured Article in Personal Chef Magazine – Fall Issue 2013- Chocolate Bundt Cake – Gluten Free
San Francisco Personal Chef Garbo – Published Article in Personal Chef Magazine – Fall Issue 2013
Garbo’s Featured Article in Personal Chef Magazine – Fall Issue 2013
Pickled Holiday Gifts
Now that the Fall Season is waning and vegetable gardens have been harvested, folks are challenged with how they can consume their bounty. Perhaps you’ve experienced that friendly neighbor knocking at your door with a huge basket full of home grown vegetables hoping you can use them in your next meal. The solution is to pickle the fruits of their labor and enjoy them all winter long! Even if you didn’t plant a vegetable garden or receive veggie gifts from your friends, you can always visit your local Farmer’s Market and preserve the produce from there.
San Francisco Personal Chef Garbo – Published Article in Personal Chef Magazine – Spring Issue 2013
Garbo’s Featured Article in Personal Chef Magazine – Spring Issue 2013
High Tea for Mother’s Day
For a memorable Mother’s Day celebration why not create a High Tea delight with fresh spring flowers and all the fixings. Your mother will really appreciate the lovely spread which she didn’t have to prepare. Plus, it’s the perfect occasion to indulge in sweet and savory bite size treats.
San Francisco Personal Chef Garbo Hosts 3rd Annual USPCA Local Bay Area Chapter Meeting – Inverness, CA – September 18, 2012
The 3rd Annual Bay Area UPSCA Chapter Retreat took place at Inverness, CA in the beautiful Point Reyes National Seashore. The purpose of the Chapter Retreats are to experience culinary field trips to several famous Point Reyes food purveyors, strengthen our bonds as a Chapter, and to develop our food styling skills which ultimately promote our Personal Chef services. Most importantly, we want to have fun while we showcasing our talents as Personal Chefs.
NICK’S COVE HISTORY
Nick’s Cove
Christmas Cookies today have historical roots based on biscuit recipes from Medieval Europe which contained ingredients such as ginger, black pepper, almonds, cinnamon and dried fruit. During the 16th century, Christmas biscuits grew in popularity across Europe which included lebkuchen (a traditional German baked Christmas treat that resembled gingerbread), the papparkakor (a ginger snap) which was popular in Sweden and in Norway it was the krumkake (thin cylindrical lemon and cardamom scented waffle cookies) that were all made at Christmas time.