January 25th, 2012 by Richard Julien
January 20th, 2012 by Richard Julien
Optimyze Live Health Fitness and Lifestyle Show- Chef Live: Chef Richard Julien Cooking Demonstrations on the Nutrition Stage
Click here – for all chef live recipes at the show
Saturday January 21, 2012
12:05-12:25pm
The Culture of Cooking: Chef Richard dives into the inside world of cooking in professional kitchen over his past 20 years as a culinary artist, mentor, teacher and student. Recently back from his tour of Italy he will compare the culture of our North American cooking style vs our European cousins.
Recipe and cooking Demo for this Session: Seared Sea Scallop with fennel onion relish and bacon jam
2:15pm – 2:35pm
Flavor Boot Camp: Chef Richard brings his personal philosophy of cooking to the table. Learn the 3 basic concepts that open the door to creative cooking, flavours and the elements of taste!
Recipe and cooking demo for the session: Butternut Squash Soup, arugula and walnut pesto
Sunday January 22, 2012
12:05pm – 12:25pm
Guilt Free Comfort food: Enjoy a session with Chef Richard Julien as he creates healthier alternatives to famous comfort food classics.
Recipes and cooking Demon for this Session:
Un-shepherd’s Pie, filled with bean, pork and yams
Whole Wheat Linguini, seared lentils, spinach and mushrooms, creamy Balkan and basil sauce with grated asiago cheese
3:45pm – 4:05pm
Chef Live and Interactive: Chef Richard discusses the challenges associated with live off site catering events. The organisational method on making this look easy.
Recipe and cooking Demo for this Session: Seared Sea Scallop with fennel onion relish and bacon jam
December 15th, 2011 by Richard Julien
The Chef Live team has been very busy!
A huge huge amount of gratitude to all of our clients!
Also a giant thank you to my chef Live team who have made the 2011 year the busiest and best holiday catering season to date!!!
Here is a fun recipe of Mulled Apple cider for you to share with all your friends and family!
2 litres apple cider
750 ml of Pino Grigio wine
1 cup brown sugar
6 sprigs of fresh rosemary
2 – 3 inch pieces of Cinnamon
1 orange sliced into 8 segments
4 whole bayleaf
8 whole cloves
Method:
Measure all ingredients into a large stock pot.
Bring to a simmer – simmer for 10 minutes
Remove all the aromatics (cloves, oranges, rosemary, bayleaf, cin sticks)
Enjoy!
Have a safe and Happy Holiday!!!
Chef Rich
September 30th, 2011 by Richard Julien
Please come and join me this weekend as I take the stage at the Ideal Home Show in Halifax!!!
check it out…
Chef Live will be presenting Chef Demos at the Fall Ideal Home Show
Halifax Exhibition Park
200 Prospect Road, Halifax, NS B3T 1P2
(902) 876-8221
Friday September 30@ 7pm & 8pm –
7pm: Zuccini and pumpkin soup with arugula and walnut pesto
8pm: Curried Apple soup with candied pecan and carmel sauce
Saturday October 1st @ 12noon, 1pm & 3pm
12 pm – Curried Apple soup with candied pecan and carmel sauce
1pm – Pasta Smackdown with Bobby Mac!
Join us at the Food Stage as I destroy Bobby Mac from the Q 104 Morning Show is a friendly pasta dish compitition!!!
3pm – Tapas party – whipped FETA WITH cracked pepper and honey, Champiniones al ajillo
Sunday October 2nd @ 12noon & 2:30pm!
12pm – Fresh fig and ricotta PANCAKES, double smoked bacon and potato hash
2:30pm – apple, bacon and leek fritatta with warm bacon hollandaise
Celebrity chefs are all the rage. Chef LIVE! may not have a TV crew, but our Chefs have the panache
to bring the food network experience to the the comfort of your own home. Taste the ways Chef LIVE! will make all your culinary dreams come true!
