Difference between revisions of "User:RahalMccall69"

Revision as of 22:01, 29 October 2014

@@@ At the Fairmont, The Fountain has been redesigned with sleek new furniture and custom-made wallpaper. (Sal Pizarro/Staff)

The food scene is undergoing big changes. And it starts at the top.

First is the well-deserved retirement of executive chef Daniel Maurice, who served thousands of hotel guests over his two-decade tenure and masterminded memorable feasts, including re-creating the last meal served on the Titanic. And how many chefs can say they have cooked for U.S. presidents, Hollywood royalty and rock stars?

(We went into our archives to see what recipes Maurice had shared with us over the years and found one that will come in handy this Thanksgiving: Beaujolais Nouveau Cranberry Relish. We ve posted it below for you.)

Now executive sous chef Anthony Hsia (W Hotels, Ritz-Carlton Tahoe) has been elevated to the post of executive chef.

He s already conducted a farm-to-table revamp at the hotel s newly redesigned the Fountain Restaurant, packing the menus with trendy new fusion burgers and sandwiches (Miso Hungry and Happy Hapa); daily plates that pay homage to two of San Jose s largest minority groups (Story Road Ricestick Noodles and Street Taco of the Day); healthy veggies (a Superfood omelette at breakfast, and聽three types of kale in one luncheon salad) and touches of honey. Turns out that Hsia is an avid beekeeper and home gardener.

Chef Daniel Maurice s Beaujolais Nouveau Cranberry Relish

1 pound fresh or frozen cranberries

1 cup brown sugar

1 orange, sliced 1/8-inch thick

2 cups Beaujolais nouveau

1 cup red wine vinegar

1 teaspoon cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground cardamom

1/2 teaspoon cayenne pepper

Combine all ingredients in a medium saucepan and simmer gently for 10-15 minutes, or until cranberries start to pop. Remove from heat and cool. Serve chilled.

Difference between revisions of "User:RahalMccall69"

Revision as of 22:01, 29 October 2014

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-The 850 new jobs will be provided in three facilities, with over 500 jobs for the truck assembly plant, almost 300 for the stamping factory and over 50 at the diversified operations, &nbsp;reported.<br>
+At the Fairmont, The Fountain has been redesigned with sleek new furniture and custom-made wallpaper. (Sal Pizarro/Staff)
-There will be nearly 5,000 employees working at these three facilities as a result of the addition of new jobs. Joe Hinrichs, Ford President of the Americas, said the new employees are currently in training.<br>
+The food scene is undergoing big changes. And it starts at the top.
-The new F-150 will not be built with the steel bodies that Ford has been using since 1948, and will instead be built with an aluminum body, &nbsp;reported.<br>
+First is the well-deserved retirement of executive chef Daniel Maurice, who served thousands of hotel guests over his two-decade tenure and masterminded memorable feasts, including re-creating the last meal served on the Titanic. And how many chefs can say they have cooked for U.S. presidents, Hollywood royalty and rock stars?
-Ford plans to start having the pre-production models of the truck run down the full line Oct. 20, but there is a chance that this will take place this week.<br>
+(We went into our archives to see what recipes Maurice had shared with us over the years and found one that will come in handy this Thanksgiving: Beaujolais Nouveau Cranberry Relish. We ve posted it below for you.)
-While some analysts are worried that the release of the new F-150 could cause several problems for Ford, such as costing the company market share in the segment, Hinrichs said on Monday that the company is currently not experiencing any problems with the launch, &nbsp;reported.<br>
+Now executive sous chef Anthony Hsia (W Hotels, Ritz-Carlton Tahoe) has been elevated to the post of executive chef.
-"Actually, the launch is going very well so far," he said. "Every new-model launch that I've ever been a part of has issues, but actually this launch is going to plan."<br>
-Ford fans will have to wait until the end of the year to get their hands on the automaker's new pickup truck.<br><p>Related Articles:</p><ul><li></li><li></li><li></li></ul>
+He s already conducted a farm-to-table revamp at the hotel s newly redesigned the Fountain Restaurant, packing the menus with trendy new fusion burgers and sandwiches (Miso Hungry and Happy Hapa); daily plates that pay homage to two of San Jose s largest minority groups (Story Road Ricestick Noodles and Street Taco of the Day); healthy veggies (a Superfood omelette at breakfast, and聽three types of kale in one luncheon salad) and touches of honey. Turns out that Hsia is an avid beekeeper and home gardener.
+Chef Daniel Maurice s Beaujolais Nouveau Cranberry Relish
+pound fresh or frozen cranberries
+cup brown sugar
+orange, sliced 1/8-inch thick
+cups Beaujolais nouveau
+cup red wine vinegar
+teaspoon cinnamon
+/2 teaspoon ground cloves
+/2 teaspoon ground cardamom
+/2 teaspoon cayenne pepper
+Combine all ingredients in a medium saucepan and simmer gently for 10-15 minutes, or until cranberries start to pop. Remove from heat and cool. Serve chilled.
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