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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Mike Owen
(206) 234-2953
Seattle chef Mike Ownes boast over 10 years or experience in Seattle, Portland, Alaska, and Europe. My back-ground in this field has been Fine-dining, European Cooking, Catering, Banquets, and Private Dining. Presently his showman ship can be enjoyed at a new restaurant in Bellevue named 0/8 Seafood and Grill/Twisted Cork. Its concept is North West Cuisine with Asian and European influence. Also Chef Owens teaches and prepares at home cooking lessons and dinners
He served in Marine Reserves for 8 years, and loves to garden, fish, hunt, and forage mushrooms in Summer and Fall, I'm extremely professional, clean-cut, and will do what ever it takes to make your dining experience a memorable.
Call Executive Chef Services Mike Owen now.206-780-0822
owensmp@comcast.net
Testimonials
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.
—Beverly West,
Culinarytherapy
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Caviar, Smoked Salmon, Foie Gras, Truffles
Random Recipes
Rabbit Loin Cigars
Submitted by: Ben Diaz
Rabbit Loin Cigars
Ingredients:
3 oz. morel mushrooms
1 pc. puff pastry (4” x 4”)
Featured Chef
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Robbie and Julie Frans
858.248.3413
The Dynamic duo of Dinning Details
http://www.dining-details.com
Robbie began his cooking career working in the kitchens of fine dining establishments in his home town of Grand Rapids, Michigan, and in Denver, Colorado, where he received his formal culinary training. After accepting the position of chef aboard the 110' private yacht, Dorothea, he quickly became the travelling private chef to a prestigious US Ambassador. Robbie travelled back and forth to Miami, Rancho Santa Fe, and the yacht, Dorothea, wherever...