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)

Newsletter Signup

This area of the Executive Chef Services site offers collaborative synergy amongst our Chefs and lends opportunities direct from the clients to the ECS Chefs. To this end our chefs are able to boast recent, news, recipes, and other coming events in their lives. Once a member of this group you are able to view past, present, and future offers that will allow you to make an informed decision about what may be relative to your operation.

From ever aspect of the ever changing world in which we cater to.

  • Chefciegre
  • Culinary Consulting
  • Charity Connection
  • Carbon Offsetting
  • Biodiesel Cooperatives and Issues
  • Recipe and Menu Development
  • Job Placement Advancement
  • Referrals and Networking
  • Sustainable Sourcing
  • Vacation Education
  • Season-ability and availability for local foods systems
  • Promotions and market research
Google Groups
Visit this group

CEVICHE WITH PAPAYA

CEVICHE WITH PAPAYA

FOR FISH:

About 2 pounds white fish, chopped very small

Juice of 3 limes and 3 lemons

Kosher salt


Combine top two ingredients and put in ziplock, refrigerate at least 4 hours.

MAKE SALSA:


1 red onion, chopped very fine

2 cloves garlic, diced

2-3 papayas, seeded, peeled and diced

1 red pepper, diced

½ jicima, diced

1 jalapeno, chopped very fine

2 roma tomatoes, seeded and diced

¼ rice wine vinegar

chili powder, coriander, and black pepper to taste

cilantro (add just before serving)

extra lime or lemon juice as needed for flavor


Combine all ingredients except cilantro and add to fish mixture in large bowl. Serve with fresh fried corn tortilla chips.

Click here for more recipes.

Testimonials

 

Chef James  " A meritage of Flavor for any vintage" Peter Mondovi

Geraldine Jones

Mondovi Winery, Peter

Featured Brands

Lotus Foods

A World of Rice

Black Pearl Seafood

Natural Choice Salmon

Tiny But Mighty

Best Popcorn

Random Recipes

Druken Lamb Shanks

Submitted by:Jody Kropt

 

Drunken Lamb Shanks (titled by David Fish of Fox Farm Vineyards) chef Jody Kropt
 
6 lamb shanks (I prefer using the wonderful, grass-fed, local lamb)
2 cups of good quality pinot noir
4 heads of roasted garlic - cut off top of garlic head, drizzle with olive oil and roast at 300 degrees until brown
2 cups of good quality chicken stock
Learn how to make Druken Lamb Shanks

Featured Chef

Ben Diaz

626-823-5734

 

 

Chef Ben Diaz is a graduate of France’s prestigious Le Cordon Bleu. He is a coveted freelance chef and consultant who was inducted into the Cambridge “Who's Who of Culinary Professionals.”

Chef Ben has competed against some of the world’s top chefs. In 2006, the American Culinary Federation recognized him in the Los Angeles chapter’s Chef of the Year competition.

In 2008, Chef Ben began work on a culinary reference book...

Read more about Ben Diaz