History of Thanksgiving Foods and its Influence on Renaissance Europe
Much of the food from the early Renaissance period was left over from the Middle Ages until Christopher Columbus discovered the Americas in 1492. Soon, trade brought in new and rare delectables into the Renaissance kitchens like oranges, corn, sugar and chocolate that started with the nobility and trickled down to the farmers and peasants. It took considerable time for these victuals to catch on in Europe, but one exception was the Turkey. About 30 years after Columbus, Cortez discovered the American turkey in Mexico around the 1520s. At that time, Turkey was known as “Indian Chicken” and this bird gained popularity very quickly. In addition to being delicious, turkey made a flamboyant centerpiece for banquets when dressed in all its feathers and plumes.
Fruit and Pastries
Personal Chef Magazine Article
FULL STORY: GARBO’S EUROPEAN FOOD TOUR PART: II PARIS
By Chef Garbo www.dev.chefgarbo.com
Paris is very seductive. How can one not fall in love with her at first sight? Its history is rich, the people are stylish, its architecture distinctive, artists are drawn to it and the cuisine is heaven on earth. There is an ethereal quality about Paris where beauty and elegance are preferred over purpose and practicality.
Chef Garbo’s European Food Tour: Part 1 Florence
Florence. Personal Chef Magazine – By Personal Chef Garbo
It’s Chef Garbo here reporting on a recent “Food Tour” of Florence and Paris with my good friend Renee Coker. This was my first holiday in years without family on a “girls get-away” and I can highly recommend Renee as an excellent traveling companion. During the first two days we experienced a few bumps in the road with jet-lag and all but we got through it quickly and had the time of our lives!
“Stealth Dining” for Small Dinner Parties
Gluten Free Valentine Cookies
Every year, I like to promote my Valentine’s Day “stealth dining” dinner party package. Who doesn’t love to host a fabulous dinner party without all the fuss? The concept behind “stealth dining” is that as a Personal Chef I do all the prep work and my clients take all the credit!
Can Slow Food Be Sustainable in a Fast Food Nation: Personal Chef Magazine: By Personal Chef Garbo
San Francisco Bay Area
On Labor Day Weekend, Personal Chef Garbo based in San Francisco and Dawn Buchholz attended the Slow Food Nation ’08 in San Francisco. The tagline… “Come to the Table” certainly resonated with us and to the tables we came at the Tasting Pavilions at Fort Mason.