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Culinary Quest
Culinary quest is the search for great cooking and dining opportunities. Chefs share insights and recipes, some of which are doable for home cooks. Every kind of restaurant is explored – from ethnic, fusion, dessert, fine dining and hole-in-the-wall locations. Adding a twist to a classic dish or an exotic ingredient keeps chefs fired up and diners interested as well.
Entries
Photo: Linda MensingaInside Kitchen Nightmares—Luigi’s D’Italia in Anaheim
Surviving Gordon Ramsay, Luigi’s d’Italia comes away with new dishes, more business and renewed confidence. Published 2:17 p.m. February 16, 2012 - Comments
Photo: Tenaya WickstrandB.B.Q. Salmon & Orzo Pasta Salad recipe from Copley’s
Chef Andrew Copley teaches amateurs chefs how to make salmon and pasta outside in the beautiful courtyard of his restaurant in Palm Springs. Published 8:34 p.m. February 8, 2012 - Comments
Photo: Tenaya WickstrandQuick and Easy Stir Fried Beef recipe from Copley’s
Copley’s on Palm Canyon offers cooking classes and recipes, such as this stir fried beef modified for home cooks. Published 8:29 p.m. February 8, 2012 - Comments
Photo: Tenaya WickstrandChilled avocado soup with crab meat recipe by Andrew Copley
Chef Copley was inspired to create this soup recipe by a typical avocado and crab salad. Published 8:12 p.m. February 8, 2012 - Comments
Photo: Linda MensingaPerfect scones recipe from Coffee, Tea and Tulips
This flaky, tender delicate version of scones served at Coffee, Tea and Tulips are complemented by house made lemon curd and apricot jam imported from Lebanon. Published 11:00 p.m. January 31, 2012 - Comments
Photo: Linda MensingaVisiting "Coffee, Tea and Tulips" for afternoon tea with global accents
Teahouses are known for their tea, scones and sandwiches. This tearoom/petite bistro does those well of course, but much more. Published 10:51 p.m. January 31, 2012 - Comments
Photo: Linda MensingaAhi tuna + citrus garnish recipe from Balboa Bay Club
Do try these at home. Chef Joseph Lageder boosts his recipe for ahi tuna with creamy avocados in a classic Louis dressing. The citrus garnishes he shares are easy enough to duplicate at home. Published 8:20 p.m. January 20, 2012 - Comments
Photo: Gilberto Cetina and Katherine DiazYucatecan Pork Shank recipe from Sabores Yucatecos
Akat de Codillos or Achiote-marinated pork shanks in banana leaves are seasoned with achiote or annatto seed, a typical ingredient in the Yucatan in this recipe. Published 7:43 p.m. January 13, 2012 - Comments
Photo: Gilberto Cetina and Katherine DiazSikil Pac recipe from Sabores Yucatecos
Taste sikil pac once and you will be addicted. If only all Mexican restaurants served this in addition to salsa with tortilla chips. Published 7:33 p.m. January 13, 2012 - Comments
Photo: Gilberto Cetina and Katherine DiazXec, Jicama Citrus Salad recipe from Sabores Yucatecos
This refreshing, healthful salad of citrus spiked with just a hint of chile makes a great appetizer or side dish. Published 7:25 p.m. January 13, 2012 - Comments
AUTHOR
Linda Mensinga
Linda Mensinga was editor of Culinary Trends for 15 years, now a contributing writer. Researching restaurants and hotels, she interviews the best and brightest chefs, not necessarily the most famous, to learn their secrets and recipes. Their talent and dedication ...
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Linda Mensinga was editor of Culinary Trends for 15 years, now a contributing writer. Researching restaurants and hotels, she interviews the best and brightest chefs, not necessarily the most famous, to learn their secrets and recipes. Their talent and dedication never cease to inspire her.
Mrs. Mensinga is happily food obsessed and fortunate enough to be married to a chef.
