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The Seasoned Chef Introduces The Blue Plate Special!
Throughout the Summer Session, TSC will be offering random ‘Blue Plate Specials,’ specialty pricing on various cooking workshops. These Blue Plate Specials will be random, will occur often, and will...
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FOR IMMEDIATE RELEASE: Contact: Chef Dan Witherspoon The Seasoned Chef Cooking School Phone: 303.377.3222 Cell: 303.880.2247 Email: chefdan@theseasonedchef.com Website: www.theseasonedchef.com SUMMER...
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The New Food Revolution: Come on Home and Let’s Cook Together
Two people can make good food three times faster than one person! The food revolution should not just be about eating fresh food together but also about cooking fresh food together. Why? Because the...
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Grilled Nicoise Salad
This beautiful salad of grilled ahi, new potatoes, Roma tomatoes, and asparagus with Roasted Pepper Vinaigrette was one of the featured entrees in our class Fine Cuisine in Minutes: From the...
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The Perfect Upslope Lager Poached Jumbo Shrimp with Grapefruit and Three...
Recipe compliments of Chef Michael Long This tasty dish was executed by the students under the direction of Chef Michael at Cheers! Summer Cooking with Craft Beer. Absoultely delicious! 2 cans Upslope...
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The New Food Revolution: Cooking Together…Cooking Like Jerry Garcia
There are a lot of great guitar players. Many of whom could have any support musicians behind them and it wouldn’t matter who was there. The lead guitar player is still the star of the show and the...
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The New Food Revolution: Basic Kitchen Safety Everyone Should Know
Number one: don’t get burned. Although it speaks for itself, burns in the kitchen slow the cooking process down, hurt like heck, and sour a good mood. A serious burn can even lead to a trip to the...
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Golden Beet Carpaccio, Local Chevre, Toasted Walnuts and Baby Greens with...
This delicious salad was served up by Chef Patrik Landberg from Charcoal Restaurant. Golden Beet Carpaccio Salad with Goat Cheese and Walnuts 3 lbs. Golden beets 1 cup walnuts 12 sprigs thyme 1/3...
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Ask the Chef – Defrosting
Hello Chef Dan, I have a question about defrosting. What is the right way to defrost food such as vegetables, meat and marine products: fish, escalopes, shrimp,calamari and other. Is it necessary to...
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