Environmental Chef Services
February 2010 Organic Center Newsletter
Thursday, Feb 04, 2010
Key Discovery Strengthens Linkage Between Pesticide Use and Colony Collapse Disorder
Scientists around the world have been trying to identify the risk factors driving honeybee Colony Collapse Disorder (CCD). There is near-universal agreement that the problem remains severe; many factors can trigger CCD, and of these, several appear to depend on a weakened...
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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.
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Jody Kropt
(503) 550-8193
Executive chef Jody Kropt offers aworld of unique dining opportunities for the most elaborate parties to the most rewarding innovative cuisine fromfamily dining, to the most detailed theme party.
Residing in the Portland area Jody seeks opportunities that allow him to display his creativity and amazing baking skills. Jody's also is a graduate of the Greystone baking program in
St. Helena C.A. and loves the wine country style of living and entertaining.
Featured Brands
Duplicate of Lotus Foods
A World of Rice
Bear Mountain Ranch
Bear Mountain Ranch
Steaz® Energy™
Green Drinks
Random Recipes
Bold and Spicy Steak with Chipotle Butter
Submitted by:Charlie Ayers
Bold and Spicy Steak with Chipotle Butter
Ask your Butcher for a 7.0 oz Rib Eye
Rinse and pat dry with paper towl.
Season with Salt and Pepper and Lawerys
Gril over hard wood for 3.5 min on 4 sides
Garnish with Whipped butter teamed Chipotle Tabasco and chopped Cilantro
Featured Chef
Madeline Pizzo
866-999-1327 ext 7
Madeline was raised in a family of food-lovers who combined food and celebration as a natural extension of one another. During her culinary career, she celebrates the opportunity to be involved with food and cooking and has enjoyed various experiences, continuing to learn each time she cooks. As a student of macrobiotics, she aims to base meals upon local, sustainably-grown, and seasonal ingredients. She is passionate about making good, healthy food that...
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Reply #1 on : Thu January 28, 2010, 12:27:05