Environmental Chef Services

USDA’s National Institute for Food and Agriculture (NIFA)

SOCAR Review

Federal Funds Available to Document Environmental Services of Organic Agriculture

Tuesday, Jun 07, 2011

 


SCOAR is a collaboration of producers and scientists whose mission is to plan and promote research and information exchange for understanding and improving organic agricultural systems.


Federal Funds Available to Document
Environmental Services of Organic Agriculture

USDA’s National Institute for Food and Agriculture (NIFA) has released its request for applications for the Organic Transitions program....

Read More about USDA’s National Institute for Food and Agriculture (NIFA)

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Marky's

Caviar, Smoked Salmon, Foie Gras, Truffles

Marky's - International Food Emporium (Optimus, Inc.) was established in 1985, in Miami, Florida. Today, in the 21st century, we import and export more than 600 varieties of gourmet foods including Smoked Salmon, Deli Meats, Cheese, Belgian Chocolate, Truffles, Gourmet Olive Oils and Vinegars, Dry Peppercorns, and Wild Mushrooms. Our specialties are, however, delicacy - top quality Caviar and French Foie Gras. Geography of our business includes Russia, France, Spain, Canada, Italy, Uruguay, Latin America...

Marketed under the name of Marky's, our company is able to provide volume quantities of excellent Iranian & Russian Caspian Sturgeon Caviar. The best Marky's Beluga 000 Caviar, Osetra Imperial Golden Caviar and Classic Grey Sevruga Caviar have become synonymous with delightful taste, high quality and freshness for caviar connoisseurs.

Marky's caviar has received several awards for its superior quality and consistency, and has been exhibited at numerous International Trade shows.

http://www.markys.com

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Tea Smoked Salmon with a Honey and Wasbi Drizzle

Submitted by:Alex Forsythe

Tea Smoked Salmon with a Honey and Wasabi Drizzle Side Salmon or Fillet! Soak for ten minutes in Salted water pat dry and rest on cooling rack. On base of sheet pan add 1 cup sugar, 2 orange Peels, 3 Anise Stars,  3 packets or 8 0z of Tea, Build a Foil Dome or a domed wok that will allow for circulation of

Learn how to make Tea Smoked Salmon with a Honey and Wasbi Drizzle

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Kenneth C. Hughes

866-999-1327

 ECS Chef Kenneth C. Hughes is a native of Washington, D.C. He is educated
with culinary degrees from the San Francisco/Napa Valley region of
California during the '80s. He spent four years at Relais & Chateaux
L'Auberge de Soleil in Rutherford, CA. He assisted in the launch of the
Flying Saucer of SF, both venues featured eccentric culinary master Chef
Albert Tordjman of Lyons, France. Tordjman was an early pioneer...

Read more about Kenneth C. Hughes