Tag Archives: chef uniform

February 2021 Chef Of The Month – Amy Brace

We’re excited to welcome our February 2021 Chef of the Month into the mix – meet Pastry Chef Amy Brace! She’s the proud owner of Amy’s Cupcake Shoppe, a divine pastry shoppe in Hopkins, Minnesota that serves made-from-scratch custom cakes, gourmet cupcakes, macarons and more! Pastry Chef Amy has been baking her entire life and after working in the medical field for 10 years, she decided to follow her passion. She first began her baking journey out of her home in 2014 with 5 weddings. By 2015, she grew to 36 weddings, and in 2016, her dream came to fruition when she opened her first brick & mortar. Chef Amy is a lover of breakfast food, a proud small business owner and a dedicated, creative individual. Read more about her story below, check out her shoppe & shop her look!

1. Where were you born? 

Minneapolis, Minnesota.

2. Where do you work and where are you based?

I am the owner of Amy’s Cupcake Shoppe in Hopkins, Minnesota.

3. What is your favorite kitchen tool in creating your masterpieces/dishes?

My favorite tool would have to be a piping bag! You can do so many different things with what you put in it such as frosting or macaron batter and changing out tips to create beautiful artwork that comes out of the bag.

4. What is your sharpest sense out of all the 5 senses?

I would have to say hearing is my sharpest sense. So no secrets around me, ha!

5. What advice would you offer for aspiring chefs? 

For aspiring chefs, I would remind you to never stop learning. There are things to learn from every mistake, every person, and every situation you are put in. Learn not only about what you are passionate about, but what those around you are passionate about too.

6. What is one culinary tip every chef should know and perfect?

Every chef should know how to make a beautiful silky buttercream. As a pastry chef, your cakes can live and die by the buttercream you make them with.

7. What does good food mean to you?

Good food to me is always made from scratch. Every aspect of the dish has been thought out and planned to be together to accent the other parts of the dish. Once they are put together in that perfect bite, you are transported to true beauty in food form.

8. What features are important to you when selecting your chef outfit? 

When selecting my chef outfit, it needs to be comfortable, breathable, stretchable, and the arms aren’t too long that they have to be rolled up to not get caught in a mixer.

9. Favorite ingredient to work with? 

My favorite ingredient to work with would have to be butter. It can be added to so many different desserts, and completely transform them. From using it in ganache to using it in Swiss meringue buttercream, either one wouldn’t be the same without butter.

10. Favorite City to dine out in? 

We haven’t been to too many cities outside our own, so I would have to say Hopkins! We have everything we need from everyday staples, to authentic tacos and amazing pub food.

11. Best Dish you have ever made? 

The best dish I have ever made I would say was a turtle bonfire cake. It was a chocolate cake filled with salted caramel, chocolate ganache and pecans frosted in toasted homemade marshmallow frosting. It’s like a cozy summer night all wrapped up in a cake!

12. What you like to eat most often on your days off? 

Breakfast! I would eat breakfast all day every day if I could. I started making our bread for home fresh anytime we need a new loaf, and my favorite has been French toast made with Japanese milk bread topped with bourbon maple syrup and bacon.

13. Person you would most like to cook for?

I would love to bake for Kristen Bell, because I think she would love the desserts we make at the Shoppe, and would think our little bakery in Hopkins is adorable not only for adults, but for families with kiddos.

14. What made you decide to become a chef?

I have been baking all my life with my mom, and had been working in the medical field for 10 years. After watching Cupcake Wars and bringing my experiments into work, it turns out I was ready for a change. I started out of my home in 2014 with 5 weddings, and quickly grew to 36 weddings in 2015, and opened my first brick & mortar in June 2016. We have grown a crazy amount as a company in the last 4.5 years, and say cheers to many more!

Connect with our February 2021 Chef of the Month
Instagram: @amyscupcakeshoppe
Facebook: @amyscupcakeshoppe
Twitter: @AmysCupcakeShop
Website: https://www.amyscupcakeshoppe.com/
Pinterest: @amyscupcakeshop

Chef Eddie G.’s Grilled Bananas & Tequila Chocolate Recipe

Grilled Bananas with Tequila Chocolate Reduction
Photographer: Chef Eddie G.

As seen on Season 1, Episode 1: Chef Eddie G. Locavore on Amazon Prime: “Dining with the Dead – Guadalajara”, we’re excited to share our October Chef of the Month‘s Grilled Bananas with Tequila Chocolate Reduction and Reposado Marinated Blackberries recipe. This banana dessert is guaranteed to satisfy your sweet tooth. Find the recipe below!

Ingredients

  • 1 banana, peeled and cut in half lengthwise
  • 4 oz Reposado Tequila
  • 4 oz dark chocolate
  • 1 cup blackberries
  • 2 Tbs butter

Directions

  1. Carefully grill the banana and place on the plate.
  2. In a double boiler, add chocolate and 3 oz of tequila and butter, stir to create chocolate sauce.
  3. In a bowl, pour remaining tequila over blackberries for a minute until berries have soaked up the tequila.
  4. Pour the chocolate sauce over grilled banana. Use berries as garnish. ¡Buen provecho!

Contacts and Channels:

Website:

http://chefeddieg.tv/

Facebook:

@ChefEddieG/

@chefeddieglocavoretvshow/

@locavoremedia/

Instagram

@chefeddieg/

@locavoremedia/

Chef Eddie G.’s Pan Seared Scallops Recipe

Photographer credit: Bill Brady Photography

Our October 2020 Chef of the Month has shared the ultimate mouthwatering recipe: Pan Seared Scallops with a Barrow’s Ginger Reduction and Micro Green Medley. This scallop recipe is simple to make and the ginger reduction adds a nice explosion of flavor. Add a microgreen salad for a finishing twist!

Ingredients

  • 12 large scallops
  • Extra virgin olive oil
  • ½ cup Barrow’s Intense Ginger Liqueur
  • 1 clove garlic, minced
  • 1 Tbs. butter
  • 1/2 lb. micro greens

Directions

  1. In a sauté pan, heat 3 tablespoons of extra virgin olive oil.
  2. Dry the scallops and gently place in hot oil, quickly browning the scallops on both sides. Place to the side of the pan and reserve.
  3. Add ginger liqueur carefully, and add minced garlic.
  4. Let reduce, adding butter until it’s the consistency of syrup.
  5. Place scallops on micro greens and top with the ginger glaze.
  6. Enjoy!

Contacts and Channels:

Website:

http://chefeddieg.tv/

Facebook:

@ChefEddieG/

@chefeddieglocavoretvshow/

@locavoremedia/

Instagram

@chefeddieg/

@locavoremedia/

It’s All About The Chef Pants

From modern to baggy, printed to jogger, ChefUniforms.com has the perfect pair of chef pants for men and women to fit your taste. You work long shifts in the kitchen and you deserve a stylish, comfortable pair of chef pants to support you. We offer soft fabrics, functional drawcords, elastic waistbands and plenty of pockets to start. Check out some of our favorite exclusive chef pant styles below!

Find Your Pant Style

Printed Pants For Men and Women

Our assortment of printed pants is sure to please the eye. From stripes to patterns your pair will satisfy your bold chef spirit.

Men's Premium BBQ Black Chef Utility Pants

Men’s Premium BBQ Black Chef Utility Pants

Features tapered legs, an elastic waistband with a drawcord, 2 patch pockets, 2 back pockets, 2 side cargo pockets and 1 cell phone pocket for your ultimate storage!

Women's Garden Medley Black Chef Pants

Women’s Garden Medley Black Chef Pants

For a fresh twist to your everyday chef pant, take a look at this garden medley! The pant features 2 side and 2 back pockets for storage, have tapered legs and is made of 100% premium cotton.

Joggers For Men and Women

Shake up your chef wardrobe and try out our jogger pants for a more modern look! We have styles for men and women in different fabrications.

CHEF PERFORMANCE – Men’s Jogger Chef Pants

The Performance jogger for men is made out of our most innovative fabric ever! It has a relaxed fit through the hips and thighs, 2 front pockets, 2 back pockets and 3 cargo pockets. Talk about a modern style.

Industry Line Women's STRETCH Jogger Chef Pants

Industry Line Women’s STRETCH Jogger Chef Pants

This jogger for women is from our exclusive Industry Line collection. It’s available in petite and regular sizes. The pant also includes 2 side pockets and 2 cargo pockets.

Stretch Pants For Men and Women

If you’re looking for pant comfort that moves with you, then our selection of affordable, stretchy chef pants are made for you! You can find different stretch styles to fit your needs.

Industry Line Men's STRETCH Jogger Chef Pants

Industry Line Men’s STRETCH Jogger Chef Pants

This stretchy pant sits at the natural waist and offers you a baggy fit through the hips and thighs. It has 2 side pockets, 2 back pockets and 2 cargo pockets. You can stay comfortable AND have maximum storage.

Women's Drawstring STRETCH Chef Pants - Black

Women’s Drawstring STRETCH Chef Pants – Black

This relaxed cargo style pant for women has a relaxed fit and boot-cut style. It offers a total of 6 pockets and an elasticized drawstring.

Executive Pants for Men and Women

Our executive chef pants are designed with the professional chef in mind. This selection of styles and patterns also offer the comfort and breathability you desire in your chef uniform without sacrificing durability.

Men’s Slim Executive Houndstooth Grey Chef Pants

This executive pant sits below the waist, features tapered legs and a slim fit. There are a total of 4 pockets for optimal storage.

Industry Line Women’s Slim Cut Pull On Executive Chef Pant

Our new slim pull-on pant features a straight leg and slim fit for a flattering look. It also has an elasticated waist and interior drawstring. The comfortable pant has 2 angled front pocket and 2 back pockets.

Show us your favorite pair of ChefUniforms.com pants by commenting below or tagging us on Instagram @chefuniforms!

Chef Eddie G.’s Pan-Seared Local Tuna Recipe

Photographer Credit: Javier Bonet

Our October 2020 Chef of the Month, Chef Eddie G., is sharing his delicious Pan Seared Local Tuna Recipe with a Sautee Garlic and Chardonnay Broccolini and Honey Soy Reduction. This tuna steak recipe is one of the many examples of Chef Eddie G. incorporating local ingredients to create his fantastic dishes. Find the recipe below!

Ingredients

  • 8 oz. center cut tuna
  • sesame seeds
  • salt & pepper
  • 1 bunch broccolini
  • 4 garlic cloves, minced
  • 1/4 cup olive oil
  • 5 Tbs unsalted butter
  • 1/2 tsp freshly ground pepper
  • 1/2 cup Chardonnay or other dry white wine
  • 1 cup soy sauce
  • 1 cup honey
  • Freshly mashed potatoes

Directions

Tuna Directions
  1. Season the tuna with salt and pepper.
  2. Crust the tuna with the sesame seeds.
  3. Coat a sauté pan with olive oil and sear the tuna, 30 seconds on each side, and put aside to reserve.
Broccolini Directions
  1. Blanch broccolini. Sauté garlic in butter until fragrant.
  2. Add white wine, salt and pepper to taste.
  3. Add broccolini to pan and coat with sauce
Honey Soy Reduction
  1. In a small pot, combine soy sauce and honey.
  2. Reduce until it’s the consistency of syrup.
Serving
  1. Slice tuna
  2. Serve over mashed potatoes and garnish with honey soy reduction.
  3. Plate with broccolini

Contacts and Channels:

Website:

http://chefeddieg.tv/

Facebook:

@ChefEddieG/

@chefeddieglocavoretvshow/

@locavoremedia/

Instagram

@chefeddieg/

@locavoremedia/

October 2020 Chef of the Month – Chef Eddie G.

We’re excited to re-introduce the talented Chef Edward Gallagher III A.K.A, Chef Eddie G., as our October 2020 Chef of the Month! An alumnus of Johnson & Wales University of Culinary Arts, Chef Eddie G. is also a celebrity chef, restaurant consultant, TV Personality and the star of his own TV show, Chef Eddie G. Locavore. This Chef is originally from New York and he likes to say that he’s now based in “whatever hotel [he’s] in that night”, and reflects on his love of traveling the world to share his love cooking for people. We’re honored to have him in our ChefUniforms family! Stay tuned for some delicious recipes & shop his look!

1. Where were you born?

Manhattan, New York.

2. Where do you work and where are you based?

I do restaurant consulting, I film a TV show called Chef Eddie G. Locavore, and I’m based in whatever hotel I’m in that night. But seriously, I am fortunate to travel the world and share my love of food and cooking for people.

3. What made you decide to become a chef?

Originally, I had friends who were a lot older than me, like 5 or 6 years older, and they all worked in the restaurant business. They wanted me to work with them, and I got a job in an Italian restaurant in New York when I was 13 years old. I started in the restaurant washing dishes and worked my way up over the next few summers. Over time, the Chef said I should get into the culinary world and I thought, “that’s interesting.”

I went to Johnson & Wales University and graduated from their Culinary Arts Program, and I’ve been in the restaurant business my whole life.

That first job was just a summer job… and here we are 41 summers later.

4. What have been some of your favorite events that you’ve cooked at?

Personally, I love cooking at Super Bowl events. I’ve been doing that 10 or 12 years now, and I just love the activity around the Super Bowl.

I love cooking at food and wine festivals, and I’ve done Las Vegas, Atlantic City, South Beach, Saint Lucia, Jamaica and others.

In addition, I really enjoy doing culinary demos with large crowds — love the atmosphere — and I love the small and boutique events, too.

Super Bowl LIII

5. What television shows/cooking competitions have you appeared on?

Television Shows

Cooking Competitions

  • Maria Bartiromo competition on CNBC
  • Disney Food and Wine Festival
Chef Eddie G. Locavore Episode 4

6. You recently launched a new show called Chef Eddie G. Locavore on Amazon Prime. Tell us about that. What was the idea behind it?

It incorporates traveling, getting to see new places, meeting great people, learning about the culture and the different foods you don’t normally see.

I love that — seeing foods I’ve never experienced before and getting to cook with them.

And then every episode ends with an event, whether it’s a farmer’s dinner for four people or the Super Bowl last year in Atlanta for 250,000 people.

Cover photo for Chef Eddie G. Locavore

7. What has been your favorite experience during shooting?

Bringing my parents to the Tuscany Food and Wine Festival and the Florence Cheese Festival. All of us being together in Italy for the first time, learning about the cuisine, seeing the country… that was a definite highlight. 

8. What have you been doing during the recent pandemic?

As part of the restaurant consulting that I do, I’ve been helping restaurants formulate a game plan, figure out the social distancing aspect of it, the food safety part of it, all of those elements.

On a related note, I’ve been consulting with Gosman’s restaurant in Montauk, NY, for the past five years with the long-range focus on lowering food costs and labor costs and increasing revenue. And we’ve done that, successfully, even in this pandemic.

I’m so thankful for this, and it’s also a hard reality that a lot of my friends are losing their restaurants right now. It’s a very hard time in the restaurant industry.

Cooking for First Responders & National Guard

9. What advice would you offer for aspiring chefs?

Don’t do it! Go become a doctor or dentist or something like that.

Ok, truthfully, I love this industry.

It’s not for everybody. You have to be willing to work when everybody else is off, and be off when everyone is working. You work holidays and weekends.

But if you’re passionate about it, like I have been, there’s no greater industry to be in. To be able to nourish people, to help people —  there’s nothing more rewarding than that.

While the industry can be very thankless externally, internally it’s a very thankful industry.

During the pandemic, I’ve seen a lot more people being very thankful. More so in the beginning, but for the most part people have been grateful for our service.

Paso Robles Sip & Taste Festival

10. What is your favorite kitchen tool in creating your masterpieces/dishes?

I would say my chef knife with the 10-12 inch blade. But I love an emulsion blender.

11. What is one culinary tip every chef should know and perfect?

What a great question that is!

I believe it’s the art of pan searing. This is the technique that most people get the most jammed up on. I can always tell the abilities of a Chef or someone with culinary skills by how well they pan sear something, whether it’s tuna, scallops, steak. If you can put a good pan sear on a piece of meat or protein, I can usually tell whether someone knows what they’re doing or not. I think it’s the biggest technique to perfect.

And going in another direction, I’m big with sauces. To me, being able to make a good sauce shows how good a Chef or cook is. For example, I can tell by how well they can create the five Mother Sauces: béchamel, espagnole, hollandaise, tomato, and veloute.

Pan Seared Atlantic Halibut

12. What does good food mean to you?

I’ll answer that by sharing a story. Not too long ago, my team London and Tracey were in Montauk, and we had some other friends join us. We sat around the grill, enjoyed some wine, talked, and took our time grilling lobster and cooking off clams in cream sauce and sharing it all.

To me, good food is the whole package. It’s the atmosphere, it’s the people around the table, it’s the love. It’s all that.

Good food is obviously fresh and local, but when it’s combined with the people you’re surrounded by and sharing it with, that’s what makes good food — and a great meal.

As part of our nonprofit Chefs for Vets, we also do a lot of serving of people less fortunate. It’s all about the people who are gathered around the table and sharing time.

Chef Federica Continanza’s kitchen with Chef Guy Mitchel

13. What sort of features do you look for in your chef outfit?

First of all, I love working with the team at ChefUniforms. They’re so easy to work with and they understand this industry.

Their entire collection of chef apparel — from jackets to pants to aprons — are all top of the line.

They’re great quality, have deep pockets, and the price points are extremely competitive. And they’re great looking.

The biggest thing in our business is safety, and ChefUniforms creates stylish protective gear.

As a Chef, you’re working around hot grease and flames. You don’t want grease soaking through and burning your arms or legs. Their chef coats and pants are safety-first. If grease comes off anywhere and on to these pants, it doesn’t burn you. And same thing with the chef coat. If I get a grease splatter from a pan on the stove, it’s going to hit the jacket and not burn my arm.

Their chef apparel is also comfortable while being stylish. I like the chef’s pants with the stripes. It’s like wearing sweat pants all the time — so nice when you’re spending long hours in a hot restaurant kitchen.

14. Favorite ingredient to work with?

This changes all the time! It changes based on where I am.

I love garlic. I love Sriracha. Those are the two I think of immediately.

In Montauk, horseradish is a good one. Ginger is another ingredient I like cooking with.

I also really enjoy cooking with local flavors. For example, if I’m cooking in the islands, I like a little heat — peppers, poblanos, or habaneros. If I’m in California, I go more citrusy, with lemons, oranges. In Costa Rica, it’s citrus and avocados.

Pinot Noir Braised Short Ribs, Horseradish Puree

15. Favorite city to dine out in?

I can be a homer and say New York, right?

Barcelona is also a great food town. Tuscany was out of this world, and Florence, too.

One of the best restaurants I ever went to was on the island of St. Kitts and Nevis with a view of the volcano. That was probably one of the best.

But I can appreciate a plate from the vendor on the beach selling ceviche and grilled fish out of a shopping cart just as much as a 5-star meal.

16. What is your favorite dish to make?

I get asked that a lot. I love tapas, small plates, picking and tasting different flavors. And I like people picking and tasting the different things I’m cooking.

But generically, I love doing plays on Surf & Turf — some kind of seafood and meat combination.

Maybe that’s because I’ve lived in both areas.

I was doing a cooking demonstration a few years ago at a food and wine festival and someone asked what was my favorite food to cook. I said Surf & Turf — like filet mignon and lobster tail, or a rib eye with some shrimp or scallops. I’ll never forget this young girl watching the demo raised her hand and asked, “Was that because you lived in Colorado and South Carolina?” I’d never thought about it, but maybe that is why.

Cooking in Guadalajara (Locavore Episode 1)

17. What food could you eat every day and never grow tired of?

Sushi!

But another that I could eat often is pizza. I try to keep carbs down in my normal diet and also not eat too many fried foods, but I do love pizza.

And one more — Cheerios and peanut butter. I eat this almost every day!

Contacts and Channels:

Website:

http://chefeddieg.tv/

Facebook:

@ChefEddieG/

@chefeddieglocavoretvshow/

@locavoremedia/

Instagram

@chefeddieg/

@locavoremedia/

ChefUniforms.com Ambassador Chef Eddie G. Stars in New Show, Locavore

Here at ChefUniforms.com, we’re proud to share that our very own Chef Ambassador and previous 2017 Chef of the Month, Chef Eddie G., has recently launched a new series on Amazon Prime titled Locavore.

Celebrity Chef Eddie G. has previously starred on Food Network’s The Great Food Truck Race, has been featured on Disney, NBC and has cooked more than 11 Super Bowl and 5 Rose Bowls.

Each month, Locavore, a show with a farm-to-table focus, features Chef Eddie G. as he travels around the world, from Mexico to Italy, sampling the local food and drink that is unique to each destination. Chef Eddie G. is also seen conversing with the destination’s locals as he embraces diversity and the local flavor that is fundamental to capturing Locavore’s unique aroma. Throughout the series, he can be seen wearing our exclusive Chef Uniforms gear – including our latest Performance collection!

“I love traveling and cooking all over the world, like filming in Tuscany for my Locavore series on Amazon Prime. There are enough unknowns – new kitchens, different heat sources, new ingredients – that the quality and consistency of my chef apparel means everything. The chef jackets and pants I wear from Chef Uniforms are not only top of the line in design and safety, but they’re stylish and comfortable as well.”

Chef Eddie G.

Want his look? Check out our exclusive collections of chef coats and chef pants, Chef Eddie G. can be spotted wearing the following chef favorites:

NEW PERFORMANCE FABRIC - Men's Snap Closure Chef Coat - Poly/Spandex STRETCH

NEW PERFORMANCE FABRIC – Men’s Snap Closure Chef Coat – Poly/Spandex STRETCH

From our latest, exclusive collection with our most innovative fabric, the Performance chef coat is a culinary-must have. It’s made out of a lightweight 92/8 polyester/spandex tech poplin blend.

UA CHEF ™ Men’s -LIGHTWEIGHT- Short Sleeve Coat with -MESH- Side Panels

This modern chef coat features button closures and mesh side panels. It has a chest pocket, thermometer pocket, and is made out of a lightweight easy care 65%polyester/35% combed cotton poplin fabric.

Industry Line Chef Men’s 3/4 Sleeve Double Breasted Coat with Piping & Contrast Details

This tailored chef coat for mean includes a metal button closure, piping, a triple pen pocket and is made out of a 65% polyester/ 35% cotton fabrication.

Men's Double Breasted Long Sleeves Chef Coat - Fabric Covered Buttons and -MESH- Back Panels

Men’s Double Breasted Long Sleeves Chef Coat – Fabric Covered Buttons and -MESH- Back Panels

This premium, traditional chef coat is double breasted, has a reversible closure and fabric covered buttons. It has a mesh back panel and a fabric composition of 65/35 poly/cotton twill.

UA CHEF ™ Men’s Chalkboard Baggy Chef Pants

Our Chalkboard printed chef pants feature a fun pop of color and favorite culinary ingredients! These tapered leg chef pants sit at the waist and have a baggy fit. The pants also include 2 side pockets and 2 back pockets for ultimate storage. It’s made out of a 3/1 100% cotton twill!

Interested in some chef uniforms? Check out chefuniforms.com for quality chef coats, chef pants, chef aprons, chef shoes and more at affordable prices. Look your best, for less.

For more information on Chef Eddie G., check out his social media:

Instagram: @chefeddieg
Twitter: @EddieGChef
Facebook: @ChefEddieG
Website: http://chefeddieg.tv/

Click here to stream Locavore on Amazon Prime Video!

Chef Roshara’s Blackened Sea Scallops and Shrimp Recipe

Scallops, Shrimp and Seafood broth – that’s what we call a delectable mixture of flavors and delicious food! Chef Ro, our September 2020 Chef of the Month‘s Blackened Sea Scallop and Shrimp Recipe, with an exceptional focus on the Seafood broth, is a mouthwatering seafood recipe that you’ll be craving.

Ingredients

  • 7 1/2 stick butter
  • ¾ cup olive oil
  • 5 shallots, finely diced
  • 3 cloves garlic, minced
  • 14 cups white wine
  • 2 qt Seafood Broth (reduce) 
  • Scallops
  • Shrimp
  • 1 tbsp. saffron
  • ¼ c chopped fresh parsley leaves
  • Salt and freshly ground black pepper

Directions

  1. Heat the butter and olive oil in a large pot over medium heat.
  2. Add the shallots and garlic and cooked until softened, about 4 minutes.
  3. Add the wine and saffron.
  4. Cook the scallops and shrimp and season. Toss into butter & coat with sauce.
  5. Add and reduce seafood broth and season with salt and pepper, to taste. Finish with fresh herbs.
  6. Give it a good stir, cover the pot, serve with crostini bread, scallops and shrimp.

Connect with our September 2020 Chef of the Month

Chef Roshara’s French Cut Chicken Recipe

A juicy piece of seared chicken goes a long way. Chef Roshara, our September Chef of the Month, has provided her French Cut chicken recipe. Her use of fresh ingredients and seasoning make it a succulent dish you’ll crave and love.

Ingredients

  • 6 tbsp Kosher Salt
  • 3 tbsp Black pepper
  • 2 tbsp Turmeric
  • 3 bunches Rosemary chopped
  • ¼ C Dried basil
  • 5 tbsp dried oregano
  • 4 tbsp Paprika
  • 1 ½ tbsp cayenne

Directions

  1. Marinate the chicken with the ingredients.
  2. Let the chicken rest at room temperature after marinating.
  3. Using a skillet, sear the chicken skin-side down until it’s nice and golden.
  4. Serve with blistered tomatoes.

Connect with our September 2020 Chef of the Month

Chef Roshara’s Jerk Short Ribs Recipe

We’re in for a treat – our September Chef of the Month has shared her Jerk Short Ribs recipe, which she famously served at the James Beard House! The key to the mouth-watering dish? The marinade!

Ingredients

  • 1 green onion, finely chopped
  • 2 Spanish onions sliced 
  • 1 Habanero/Scotch Bonnets 
  • Canola oil 
  • 2 garlic cloves
  • 1 ½ C brown sugar smoked 
  • 4 TB smoked paprika
  • 4 tsp fresh thyme
  • 4 tsp fresh bay leaf
  • 4 tsp ground coriander
  • 2 tsp chili powder
  • 1 tsp each allspice, cinnamon, ground cloves, cumin, nutmeg, ground black pepper
  • 3 tsp salt
  • 1 tsp lime juice
  • 2 TB Worcestershire 

Directions

  1. Combine everything in a blender or mortar and pestle and make a paste.
  2. Use the paste as a marinade and marinate the short ribs for 24 hours. Put the ribs in a covered container and refrigerate for those 24 hours.
  3. Braise short ribs for 5 hours or until tender.
  4. Serve & enjoy!

Connect with our September 2020 Chef of the Month

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