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http://www. foodnetwork. com/the-next-food-network-star-season-5/package/index. html

 

Chef James Aptakin" was born and raised in Miami. This is where he gets his Cuban, Spanish influence. While catering to the U.S Navy cooking for 6,000 people on the USS Abraham Lincoln in 1992 he developed many unique recipes with an Asian flair. He plunged into the California Hyatt bay area resorts, cooking for thousands a day with separate kosher kitchens. Currently Chef James enjoys catering wine dinners all over Napa Valley. He often works with the owners of the wineries to use the chemistry and biology of the freshest food. He melds and matches five course meals with different varieties of the vendor's array of products to feature the perfect meal. Don't own a vine, Chef James is now at Shallots Cooking School this summer!  He is taking clients to the farmers markets to teach them how to cook with seasonal  fruits and vegetables. He often does cooking demonstrations and hands out samples and his recipes. Contact James the Gastrique Culinary Mecca Chef directly to create memories that will last a lifetime.

http://vids.myspace.com/index.cfm?fuseaction=vids.individual&videoid=1892424783 

 

Volunteer work has always been a part of Chef James’ life. Even when in high school for hurricane victims and going to retirement homes to spend time with the elderly who had no family. “There is something special about touching people's lives, and making them happier because you care.” ~ Chef James Chef James spends a lot of time these days doing fundraiser work… Raising money to help get homeless people off the street, and back into society… “so we don't give up on humanity.” As a celebrity Chef, Chef James knows how to raise money for unfortunate children, schools, and hospitals. “My time to cook a 5 course meals for 10 people privately at their home raises $3,000.00 a piece at auctions in my community, and I do 20 a year.” ~ Chef James That makes a huge difference in the lives of children. “There is nothing more rewarding then knowing your time can do sooo much for others.” ~ Chef James

For example on July 28, 2007, Chef James was the co-producer for Chef's For Charity at a huge high-end event in Sacramento for the Virginia Tech Hokie Spirit Memorial Fund, showing that food creates comfort, with live bands, celebrity chefs of Sacramento, showcasing their food in a Food Challenge, and with partner wineries as well. Click the link to see the live news feed on Good Day Sacramento http://www.cbs13.com/video/?id=23113@kovr.dayport.com

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A dinner party with Michael and Elaine is a feast for the senses and a balm for the soul... this book is the next best thing to being there.

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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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