 |
| |
|
|
|
|
| |
|
|
|
|
QuickMeals Login:
| |
|
|
|
| Need help? Forgot password? |
| | | | | | | | | | | | |
Spice: Flavors of the Eastern Mediterranean
By Ana Sortun
An explosion of flavor in ingenious Arabic-Mediterranean recipes from Chef Ana Sortun, StarChefs.com's 2003 Boston Rising Star and James Beard Award-winning chef of Oleana in Cambridge, Massachusetts.
|
Wouldn't it be fantastic if celebrity chefs cooked dinner for you every
night? StarChefs offers the next best thing — Quick Meals, fast and
easy recipes from the country's hottest chefs. Every week you'll receive a
QuickMeals newsletter including: 5 QuickMeal recipes from a different
celebrity chef, shopping list for the week, chef's "ideal" pantry
list, and wine pairings.
Brendan Cox
Brendan Cox took to cooking at an early age when he was put in charge of the family hibachi. He further cultivated his talent while attending St. Mary's College of Maryland, working as sous chef at Spinnakers Restaurant on the Chesapeake Bay. It was during his time under Chef John Spinnichia, working with ingredients fresh from the Bay, that Cox formed the foundation of his philosophy and talent that is so crucial to him today. His next move was to Washington, DC to work for Roberto Donna and Todd Gray at Galileo, where he was exposed to haute Italian cuisine and a quality and diversity of ingredients that really helped him understand how deeply satisfying a career as a chef could be. After a year at Galileo, Chef Gray left to open Equinox, and Cox went with him.
In 2004, Cox helped Gray open Market Salamander, a seasonal market-based restaurant in Middleburg, Virginia. The Executive Chef position at Circle Bistro lured Cox back to Washington, DC. Today he fashions a menu of refined, seasonal, Modern American cuisine, and pursues his passion for delivering honest, fresh, and uncomplicated food to his guests. Like his mentors, Cox places a premium on fostering relationships with local farmers whenever possible.
| | Grilled Hanger Steak with Charred Onions and Sauce Vert
| TUEShallow Poached Chesapeake Fluke with Mushroom Brodo and Baby Bok Choy
| WEDRoasted Poussin with Fingerling Potatoes and Bacon
| THUSalt Baked Loup de Mer with Shaved Fennel Salad
| FRIMaine Diver Scallops with Haricot Verts, Chorizo, and Saffron Potatoes
|
| |