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Algonquin By the People For the People Tuesday, March 28, 2017
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Algonquin Chefs Cook for the James Beard Foundation in NYC

By Mark Steele, Executive Chef, Algonquin College

The James Beard Foundation is a New York-based national professional non-profit organization that serves to promote the culinary arts by honoring chefs, wine professionals, journalists, and cookbook authors at annual award ceremonies, providing scholarships and educational opportunities to cooking hopefuls.

Foodies know James Beard as being a gastronomic pioneer. He hosted one of the first food shows on television in the fifties. His cookbooks, writings for various journals, and his James Beard Cooking School brought notoriety to American cuisine. His name bears a legacy of culinary excellence and wholesome American food.

Notable past chefs  with connections to the James Beard Foundation include: Daniel Boulud, Emeril Lagasse, Nobu Matsuhisa, Jacques Pepin, and Charlie Trotter.

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posted by Catherine Lee in Learn,Live and have Comments (71)

North Atlantic Bouillabaisse with Tomato & Fennel

Do you ever find yourself not knowing what to eat? You’re hungry, but nothing seems appealing to your taste buds. I find this time of year particularly challenging. After over-indulging throughout the holidays, the last thing I want is something rich or heavy. And yet it’s still really cold outside, and I crave something that is going to comfort me.

I can’t think of a better go-to recipe for this time of year than a bouillabaisse. Traditionally, bouillabaisse is a Mediterranean dish, featuring seafood and shellfish originating from the warm Mediterranean Sea. But it’s equally enjoyable in this North Atlantic version, which substitutes scorpion fish and sea urchins with halibut, salmon and shrimp. Read more…

posted by Catherine Lee in Live and have Comments (50)

icon for post Christmas Gingerbread

By Chef Mark Steele

Gingerbread MenThe oldest and most loved recipe that exists in my family’s recipe vault is gingerbread. I’ve been eating (and baking) these cookies since I can remember, and it is the standard by which I judge all other gingerbread. I have since learned that gingerbread comes in all shapes, sizes, textures, firmness, etc, but in my mind, nothing can touch my grandmother’s recipe.

In my household, gingerbread is a year round favorite. We don’t wait for the holidays to break out the cloves, ginger and molasses. In fact, my five year old son has already mastered the art of cutting out gingerbread men, and as soon as they’re baked, eating all of their heads off!  But Christmas wouldn’t be Christmas without a few tins of gingerbread on hand to share with friends and neighbors.

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posted by Catherine Lee in Live and have Comments (65)