Artisanal, Bauscher, bean, Ceviche, cheese, chili, Chowder, corn, Crackers, Deep Plate, Elk Creek Ranch, Enjoy, Executive Chef, Flour, Fruit, Halibut, Nuts, Pasilla, Peruvian, Pistachios, platter, Pork, Rebecca Peizer, Spotlight, strings, Sweet Potato, Tortillas, White Chocolate
Spotlight – Rebecca Peizer, Executive Chef, Elk Creek Ranch
Recently, Chef Rebecca Peizer, agreed to work with the new collection Enjoy by BAUSCHER.
Rebecca Peizer graduated from The State University of New York at Geneseo with a Bachelor of Arts in Communications and Media Studies in 1997. Discovering that her love of food was stronger than her desire to be in the advertising business, she enrolled in the Culinary Arts program at The Culinary Institute of America and received her Associates of Occupational Science degree in 2000.
Peruvian Halibut Ceviche with Crsipy Flour Tortillas
Chef Peizer has worked for restaurants in New York and California, including Roux and Mustard’s Grill in NapaValley, Evan’s in South Lake Tahoe, as well as Sarabeth’s and Keen’s Steakhouse in New York City. Currently she is the Executive Chef at The Elk Creek Ranch in Northwestern Colorado, a Private Luxury resort for Hunting and Flyfishing afficianadoes.
Elk and Colorado River Bean Chili with Sourdough Crackers
In addition, Rebecca is also the owner of All Things Culinary, LLC, a Private Chef, Catering, and Consulting business. Chef Peizer has served as a Sous Chef, Private Chef, Kitchen Manager, and Caterer. While living in Napa Valley, Chef Peizer taught Wine Education at Duckhorn Vineyards and was a chef at Cakebread Cellars and Niebaum Coppolla Estate Winery.
Pasilla Chili and Corn Chowder with Pork and Sweet Potato Strings
Chef Peizer has appeared in Food Arts, Food and Wine, Plate Magazine, The Napa Valley Register, and The Las Vegas Review Journal, among other publications, as well as live cooking demonstrations on NBC news Las Vegas. She was a back kitchen chef for the taping of Jacques Pepin’s television series, “Jacques Pepin Celebrates” and tested recipes for the accompanying book.
Spiced Caramelized Hot White Chocolate with Crushed Pistachios
Bertolli Company and Food and Wine magazine recognized Chef Peizer as one of the Top 10 Sous Chefs in America in 2002. The San Francisco Chronicle named Roux, the restaurant she helped to open, as a Top 10 Restaurant in the Bay Area in 2001.
Artisinal Cheese Platter with Fruit, Nuts, and Crackers
Chef Peizer has shared her love of cooking with aspiring chefs having taught Culinary Arts at Le Cordon Bleu in Las Vegas and The Culinary School of The Rockies in Boulder, Colorado. While At CSR, she led her students to live and work at Michelin starred restaurants in Avignon, France and prepared them to live and work at farmsteads in Colorado’s western Slope to learn Farm-To-Table cuisine.
Her most recent accomplishments include winning First Place in the regional “Taste of Elegance Competition” for the National Pork Board and winning First Place In the “Sintonie” Italian Culinary Institute for Foreigners Olive Oil Competition.
To preview Enjoy, please click here: Enjoy by BAUSCHER
August 2009 Exercise – Douglas Hinners, Sous Chef, Pacific Lutheran University, Tacoma, WA
Northwest Cioppino with Halibut, Octopus, Mussels and Clams.
To participate in the September exercise, please send an e mail to: email@example.com
Andy Floyd, arugula pesto aioli, à la nage, Bowl, butternut squash, chef, chicken, CO, Cook Street School of Fine Cooking, cream, Deep Plate, Denver, Essentials, Halibut, Puree, roulade, sauce, Spring, Square, T905822, Tafelstern, vegetables
June 2009 Exercise – Andy Floyd, Director of Curriculum, Cook Street School of Fine Cooking, Denver, CO
Poached chicken roulade with butternut squash purée and cream sauce
Pan fried halibut à la nage with spring vegetables and arugula pesto aioli
To participate in the July exercise, please send an e mail to: firstname.lastname@example.org
"Challenge", 150029, 150032, 150128, 152039, 152628, 152637, 152871, 153323, 156917, aduki, Amuse Bouche, antipasta, antipasto, Appetizer, Avantgarde, baby carrots, balsamic vinegar, beans, bigarade, breast, Broth, Burrata cheese, cake, carpaccio, cheese, chef, chive, coconut, Cook Street School of Fine Cooking Andy Floyd, coulis, Crème Fraiche, Deep Plate, Dessert, Dolce, duck, farcito, fava, Fettuccine, fig, Fish, frico, frisée, frutti di mare, garlic, gorgonzola, green asparagus, Halibut, Heirloom tomato, kumquat coulis, lardons, leek, lentils, mascarpone, Meat, Muscovy, Mushrooms, Oil, onion soup, orange, Pancetta, Parmigiano Reggiano, pearl onions, Peperone, pesto, Piccolo primo, polenta, Potato, potato flakes, potato galette, potatoes, Poultry, Primo, quail polenta, rack of lamb, red beets, Risotto, Rosemary, roulade almonds, Salad, sauce, sea scallop, Segundo, Sorbet, sorbet basil, Soup, Spring Pea, spring vegetables, Strawberry, T705678, Thomas Allen, Tiramisu, tomato, tomato concassé, white, white asparagus, wild, Zuppa
Deep Plate’s second “Challenge” submission: Thomas Allen, Chef Instructor, Cook Street School of Fine Cooking challenging Andy Floyd, Director of Curriculum, Cook Street School of Fine Cooking.
Please review their submissions and vote on the poll to the right. Voting will be through 11:59 pm on May 18th.
A special thank you to the chefs for their ongoing support.
Andy Floyd’s Menu:
Antipasto: Peperone farcito
Piccolo primo: potato flakes with potato leek soup
Zuppa: Spring pea and caramelized onion soup
Primo: Risotto al frutti di mare
Segundo: Fig stuffed quail with polenta
Thomas Allen’s Menu
Amuse Bouche — Fettuccine with braised garlic, Parmigiano Reggiano and reduced balsamic vinegar.
Soup — Roasted carrot and leek soup with pancetta lardons and crème fraîche.
Salad — Heirloom tomato carpaccio with dressed frisée and gorgonzola frico.
Appetizer — Pan-seared sea scallop with split pea purée and braised endive.
Fish — Pan-seared halibut over aromatic broth, spring vegetables, with tomato concassé and pesto. (Vegetables are baby carrots, white and green asparagus, assorted baby potatoes and pearl onions.)
Poultry — Muscovy duck breast with sauce bigarade, fried polenta cake with wild mushrooms and roasted baby orange and red beets with kumquat coulis.
Meat — Rosemary roasted rack of lamb served on a bed of mixed beans — giant white, fava, aduki and lentils — and a potato galette, with chive oil.
Cheese/Sorbet — Burrata cheese with tomato sorbet and basil oil.
Dessert — Strawberry mascarpone roulade with toasted almonds, toasted coconut and strawberry coulis.
To participate in the June 2009 Exercise, please e mail email@example.com.
agave leaf, Alaskan, blossom, cake, caramelized. Leek, chef, Cinnamon, cream, Deep Plate, Domenic Battistella, French toast, grit, Halibut, honey, marbled rye, orange, pomegranate, Red Rocks Cafe, reduction. Grande Marnier, T796217, Tafelstern, Tantris
April 2009 Exercise – Domenic Battistella, Executive Chef, Red Rocks Cafe , Huntersville, NC
Cinnamon skewered Alaskan Halibut on caramelized leek stone ground grit cake with pomegranate reduction.
Grande Marnier soaked marbled rye French toast with cinnamon cream and orange blossom honey.
To participate in the May 2009 Exercise, please e mail firstname.lastname@example.org.