ChefEds Restaurant
“Fresh and Local”
14466 River Road
Destrehan, Louisiana 70047
Phone- 985-307-0841
Web: www.chefeds.com
Email- admin@chefeds.com
Our Local Green Sustainable Restaurant in Destrehan
Chef Edward Rhinehart purchased the old Migliore Food Store on River Road in Destrehan in the spring of 2007. The old store had been sitting Vacant since Katrina. Though the Store was not harmed by the storm the owner passed away soon after and the family decided to sell the property.
The Old Store is a special place to locals and tourist alike. Famous for their hot roast beef and other fresh sandwiches from the deli.
Chef Ed and his wife did not let this Land Mark pass them by. The first major task was removing an old fuel tank (UST) that was out side to service automobiles in the past. After some time the tank was removed and the land was deemed safe and clean.
Step two was to design a restaurant were the store and living area of the past residence existed. The theme was to create a beautiful restaurant yet respect the buildings past.
Very Early on Chef Ed decided to Go-Green with the project, recycling wood nails metal and groovy artifacts found in the building for decoration. Central Air is only ran to rooms were guest frequent and the walls were well insulated and sealed off from exterior conditions. Keeping the Entergy bill low and using as little resources as possible. A Wood Burning Grill is used daily wood is recycled and often Donated from the community.
Food waste is saved with other biodegradable waste to feed our compost pile. The compost will be used in the gardens on the property. Other vegetables are supplied by local farmers and local organizations.
Chefeds grease waste is picked up by a local man who converts the oil for bio diesel.
Bamboo Flooring was used threw-out most of the building. Bamboo re-grows much faster and less pesticides and chemicals are used from growth to finished product. Many more energy efficient efforts are taken daily from the lights to the garden.
Holly Gioia is our Green project consultant. Miss Gioia is a Graduate of Niagara University and visits the site personally twice a year. hgioia@gmail.com
Thursday, March 6, 2008
Wednesday, May 2, 2007
whats for lunch?
May ChefEDS Office Lunch MEnu
Sunday
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
29
Stuffed Catfish
30
BURGER
1
Chili
2
Corn
Beef cabbage
3
10 oz burger steak
4
Seafood Pasta
5
Roast Beef Poboy
6
Dinner
7
Red Beans
8
Checken Breast
9
Wraps
10
Pork Chops
11
Shrimp Creole
12
Club Sand
13
Dinner
14
White Beans
15
Shrimp Salad
16
Mexican
17
Roasted Chicken
18
Broiled Catfish
19
Cordon bleu Sand
20
Dinner
21
Crawfish CZR
22
Smothered Chicken
23
Italian
24
Broiled tilapia
25
Sushi
26
Andouille Sausage Poboy
27
Dinner
28
blackend Chicken
29
Pulled Pork Sandwich
30
Veggie lasagna
31
Crawfish ETOUFFEE
Call
24 hrs
Before
We operate
24/7
Mon: April 30
Tue: May 1
Wed: May 2
Thur: May 3
Fri: May 4
Call 504-756-7769 or our Web Site chefedccp.com
Saturday, April 28, 2007
America We Are Too Fat!
America We Are Too Fat!
A statement of opinion:
My web site is full of feel good warm fuzzy culinary nuggets.
I feel this letter to who ever my stumble across it is over due.
Every one knows I lost some weight (almost 200 pounds), but this
Is not about me! When is someone going to step up to the plate and deal with?
One of the largest problems facing our Country. We as a Country are a bunch of fat over weight lazy (bla blas), not to mention they now have clothes for over weight kids.
I am only one voice and I will speak out as long as someone will listen. I will also help anyone who wants to step up to the plat that thinks they can make something happen.
Stop feeding your kids fast fat food because you are too lazy to cook a square meal.
Look at your kids America they are FAT. Stop buying Twinkies and junk food and feed them some veggies.
And Kids if you are so independent and want to run the world. Get of your but and exercise or loose some weight because your parents obviously don’t care enough to do anything about it!
When you think about how much money we spend on everything else but we can’t afford to take time to plan a good meal for are families are you kidding me?
I challenge any politician or any one with some pull to take on this challenge:
Do something about obesity!
Or maybe there isn’t enough money or votes to make this happen!
If you think some cute little book with some clip art is the answer
your sadly mistaken.
Well I’m here and I want to do something so if you’re out there and you care whoever you maybe lets make it happen!
A statement of opinion:
My web site is full of feel good warm fuzzy culinary nuggets.
I feel this letter to who ever my stumble across it is over due.
Every one knows I lost some weight (almost 200 pounds), but this
Is not about me! When is someone going to step up to the plate and deal with?
One of the largest problems facing our Country. We as a Country are a bunch of fat over weight lazy (bla blas), not to mention they now have clothes for over weight kids.
I am only one voice and I will speak out as long as someone will listen. I will also help anyone who wants to step up to the plat that thinks they can make something happen.
Stop feeding your kids fast fat food because you are too lazy to cook a square meal.
Look at your kids America they are FAT. Stop buying Twinkies and junk food and feed them some veggies.
And Kids if you are so independent and want to run the world. Get of your but and exercise or loose some weight because your parents obviously don’t care enough to do anything about it!
When you think about how much money we spend on everything else but we can’t afford to take time to plan a good meal for are families are you kidding me?
I challenge any politician or any one with some pull to take on this challenge:
Do something about obesity!
Or maybe there isn’t enough money or votes to make this happen!
If you think some cute little book with some clip art is the answer
your sadly mistaken.
Well I’m here and I want to do something so if you’re out there and you care whoever you maybe lets make it happen!
Friday, April 27, 2007
Don't Die GET Healthy
Read The Recipe
Yes that would be the first step, wouldn't it? Read it - all of it, carefully. Make sure that you have all the ingredients in the ingredients list. Make sure that there aren't any ingredients required by the text of the recipe that aren't mentioned in the ingredients list (a major faux pas, but it happens to the best of us).
Look at how the different ingredients need to be prepared. Do the onions need to be chopped, diced, irradiated with alpha particles, soaked in 12 year old Australian wine for six days and nights, or what? The difference between halved tomatoes and diced tomatoes can make or break a dish. How you prepare your ingredients is half the battle.
Next, does the recipe call for tools? How specifically? Generally if a good recipe mentions a tool very specifically there is a reason. If its a really good recipe that reason will be spelled out. By the same token if the tool is only mentioned vaguely or not directly mentioned at all then you should be safe using whatever you like.
Next comes timing. How long will it take to prepare the various ingredients? How long will it take to prepare the whole recipe? This can be important. You don't want to put the biscuits into the oven at the same time as the turkey - one of these items will be finished a long time before the other and both are best served warm.
Prepare Your Ingredients
Alright. You have all the tools and ingredients you need, you have the recipe handy, and you're ready to cook. First things first, you must prepare your ingredients. If you need half an onion diced, a bell pepper in strips, and two potatoes cubed you don't want to be doing that while trying to cook. It will only distract you and create an unnecessary opportunity for you to make a mistake. Cut, chop, cube, and dice everything before you begin cooking. It will make you happier in the long run and the happier you are the healthier you are. If the recipe calls for a preheated oven, this is probably the time for that as well (see note).
Now that you have all your ingredients prepared, glance at the recipe once more. The term divided may be used which means that the item will be used more than once during preparation, so this is an important reason for CAREFULLY re-reading the recipe. Make sure you haven't forgotten anything. Now you can continue to cook in accordance with your recipe.
Feel Free to Play
Yes, recipes are a good and necessary thing. They allow us to acrue knowledge about cooking. However, as a Mr. Einstein once put it, "Imagination is more important than knowledge." Even if you know nothing at all about cooking stop and think about what you are doing. A little bit of creative thought can make a dish made from any recipe an original masterpiece.
Basics Diet Stuff
Every one wants to know my big secret to the diet world. The secret is disaplin, not a magic pill in a magic bottle. Here I go with the cause and effect thing again. You know what is good for you and what is bad.
A healthful diet brings many benefits. It can reduce constipation, help avoid cancer and heart disease, control weight, and avoid diabetes. A healthful diet can have effects on mood.
In choosing a healthful diet, you must start with two important concepts:
Your diet choice is no good if you fail to follow it.
Your diet choice can not make up for smoking, lack of exercise, or any other bad habit.
You have to control your self . Remember the twinlie is not smarter then you so don’t let your mind trick you. Don’t woory in all my studies I’ve yet to even hear of a story about a twinkie standing up and walk into someones hands.
Following your diet
Not everyone is trying to lose weight, but as an example, suppose that you are. Suppose that you eat a delicious deep-fried mars bar. Would you consider this a failure? If you would consider yourself as having failed, then you are doomed. You will give in to your craving, then give up on your diet because you consider yourself to have failed. Perfectionism will be your undoing.
With a different attitude, you won't have this problem. Get yourself in the habit of making good dietary choices. At each meal, you should be looking for good food to eat, with little concern for poor choices made previously. When faced with a yummy deep-fried mars bar, you can eat it without the guilt of having broken a specific diet. For your next meal, you'll probably choose something better, but you might just have another tasty deep-fried mars bar. It's OK as long as you don't make a habit of it or give up.
You will have difficulty following your diet if you don't like the food. Below, you will find some general advice on cooking tasty healthful food. To some extent you may need to adjust your idea of what tastes good. For example, if a creamy sauce like creme Anglaise is appealing to you, learn to associate it with something icky such as pus squeezed from a wound. Just imagine that it is such a thing, and soon you'll not be wanting it.
You will be very unhappy if you fight the urge to eat. In some people, unhappiness can bring on eating binges. If you wish to lose weight, filling up on low-calorie vegetables like celery and mushrooms may help. Beyond that, you'll just need to increase your activity level. As an extra incentive, increased activity often makes people feel good.
Non-diet concerns
Diet is hardly your main problem if you won't exercise. As with following a good diet, exercise is best if you can work it into your daily schedule. For example, you might choose to live on the top floor of an apartment without an elevator. You might choose to walk to work instead of to drive to work. Most people can't stick to a consistent exercise program. If you do like running though, Dean Karnazes has shown that you can burn off 35,000 calories (about 83.5 deep-fried mars bars) with a 262-mile (422 km) run.
Balance
Humans are made for a diet consisting primarily of vegetables, but not without meat. Fresh leafy green vegetables are most important, but also eat the yellow vegetables. Starches (bread, grits, pasta, potatoes...) are tasty, low-cost, and not terrible for you... but they do have a high glycemic index which can promote diabetes and they can cause a build up of gas in the digestive tract. You can do very well by planning meals as small servings of meat with heaping piles of vegetables. Add fat and oil as needed for energy, rather than using sugar for this purpose, but add herbs and spices for taste.
Specific tips
Yes that would be the first step, wouldn't it? Read it - all of it, carefully. Make sure that you have all the ingredients in the ingredients list. Make sure that there aren't any ingredients required by the text of the recipe that aren't mentioned in the ingredients list (a major faux pas, but it happens to the best of us).
Look at how the different ingredients need to be prepared. Do the onions need to be chopped, diced, irradiated with alpha particles, soaked in 12 year old Australian wine for six days and nights, or what? The difference between halved tomatoes and diced tomatoes can make or break a dish. How you prepare your ingredients is half the battle.
Next, does the recipe call for tools? How specifically? Generally if a good recipe mentions a tool very specifically there is a reason. If its a really good recipe that reason will be spelled out. By the same token if the tool is only mentioned vaguely or not directly mentioned at all then you should be safe using whatever you like.
Next comes timing. How long will it take to prepare the various ingredients? How long will it take to prepare the whole recipe? This can be important. You don't want to put the biscuits into the oven at the same time as the turkey - one of these items will be finished a long time before the other and both are best served warm.
Prepare Your Ingredients
Alright. You have all the tools and ingredients you need, you have the recipe handy, and you're ready to cook. First things first, you must prepare your ingredients. If you need half an onion diced, a bell pepper in strips, and two potatoes cubed you don't want to be doing that while trying to cook. It will only distract you and create an unnecessary opportunity for you to make a mistake. Cut, chop, cube, and dice everything before you begin cooking. It will make you happier in the long run and the happier you are the healthier you are. If the recipe calls for a preheated oven, this is probably the time for that as well (see note).
Now that you have all your ingredients prepared, glance at the recipe once more. The term divided may be used which means that the item will be used more than once during preparation, so this is an important reason for CAREFULLY re-reading the recipe. Make sure you haven't forgotten anything. Now you can continue to cook in accordance with your recipe.
Feel Free to Play
Yes, recipes are a good and necessary thing. They allow us to acrue knowledge about cooking. However, as a Mr. Einstein once put it, "Imagination is more important than knowledge." Even if you know nothing at all about cooking stop and think about what you are doing. A little bit of creative thought can make a dish made from any recipe an original masterpiece.
Basics Diet Stuff
Every one wants to know my big secret to the diet world. The secret is disaplin, not a magic pill in a magic bottle. Here I go with the cause and effect thing again. You know what is good for you and what is bad.
A healthful diet brings many benefits. It can reduce constipation, help avoid cancer and heart disease, control weight, and avoid diabetes. A healthful diet can have effects on mood.
In choosing a healthful diet, you must start with two important concepts:
Your diet choice is no good if you fail to follow it.
Your diet choice can not make up for smoking, lack of exercise, or any other bad habit.
You have to control your self . Remember the twinlie is not smarter then you so don’t let your mind trick you. Don’t woory in all my studies I’ve yet to even hear of a story about a twinkie standing up and walk into someones hands.
Following your diet
Not everyone is trying to lose weight, but as an example, suppose that you are. Suppose that you eat a delicious deep-fried mars bar. Would you consider this a failure? If you would consider yourself as having failed, then you are doomed. You will give in to your craving, then give up on your diet because you consider yourself to have failed. Perfectionism will be your undoing.
With a different attitude, you won't have this problem. Get yourself in the habit of making good dietary choices. At each meal, you should be looking for good food to eat, with little concern for poor choices made previously. When faced with a yummy deep-fried mars bar, you can eat it without the guilt of having broken a specific diet. For your next meal, you'll probably choose something better, but you might just have another tasty deep-fried mars bar. It's OK as long as you don't make a habit of it or give up.
You will have difficulty following your diet if you don't like the food. Below, you will find some general advice on cooking tasty healthful food. To some extent you may need to adjust your idea of what tastes good. For example, if a creamy sauce like creme Anglaise is appealing to you, learn to associate it with something icky such as pus squeezed from a wound. Just imagine that it is such a thing, and soon you'll not be wanting it.
You will be very unhappy if you fight the urge to eat. In some people, unhappiness can bring on eating binges. If you wish to lose weight, filling up on low-calorie vegetables like celery and mushrooms may help. Beyond that, you'll just need to increase your activity level. As an extra incentive, increased activity often makes people feel good.
Non-diet concerns
Diet is hardly your main problem if you won't exercise. As with following a good diet, exercise is best if you can work it into your daily schedule. For example, you might choose to live on the top floor of an apartment without an elevator. You might choose to walk to work instead of to drive to work. Most people can't stick to a consistent exercise program. If you do like running though, Dean Karnazes has shown that you can burn off 35,000 calories (about 83.5 deep-fried mars bars) with a 262-mile (422 km) run.
Balance
Humans are made for a diet consisting primarily of vegetables, but not without meat. Fresh leafy green vegetables are most important, but also eat the yellow vegetables. Starches (bread, grits, pasta, potatoes...) are tasty, low-cost, and not terrible for you... but they do have a high glycemic index which can promote diabetes and they can cause a build up of gas in the digestive tract. You can do very well by planning meals as small servings of meat with heaping piles of vegetables. Add fat and oil as needed for energy, rather than using sugar for this purpose, but add herbs and spices for taste.
Specific tips
Wednesday, February 21, 2007
sample
Business Plan for
The home of Gulf Coast Cuisine
SAMPLE
Executive Summary
Amused Foods LLC will be the managing partner of the new Sals that is a full-service restaurant located on Highway 90 in Boutte, Louisiana. Amused Foods LLC. The new operators are Certified Chefs with 22 years combined experience in the retail food service industry. The restaurant will offers a lunch and dinner menu, that specializes in home meal replacement, fresh meat and seafood served with choices of sides that are served quickly for those with time constraints. The dinner menu will incorporate Slals classic concept, Louisiana-style Cajun, fresh made goods, local products and add as the market demands. Homemade soups and sauces will be featured items. The target population is middle to upper-middle class families, business personnel and plant workers.
Sals is the only restaurant of its kind in the area. The business community reports that it it is very successful establishment. There are thirty businesses within a three-mile radius, and thirteen industries along the city limits of Boutte on Hwy. 90
Local population surpassed projections for the year 2004 by 1200 residents with multiple communities in the planning phase in the community. The Director of Economic Development reports substantial growth between 2006-2010 and projects across the river will continue to grow significantly over the next 20 years. The St. Charles Community School District is implementing a ten-year plan to add more classrooms to the existing buildings and another school to the district.
Key Employees: Edward A. Rhinehart CCP, FMP, CRFC proprietor and certified chef. Possesses 14 years of experience in retail restaurant industry, proven record in marketing, acceptability applications, and college education in hotel restaurant management and institutional food service. Experiences include entry-level food service positions beginning in 1992 and progressing to managing multi-million dollar restaurants for major corporations. Currently is employed by Amused Foods as the CEO of he company He possesses experience with recruiting and training employees as well as with menu planning. Edward has full understanding of food service accounting. Recently designed an automated food service program, which has been adopted for use at two of his accounts the program is designed to track daily cash reports, receipts and expenditures, controllable and non-controllable costs, full employee payroll and taxes. Linked is a daily cash ledger, and operating statement, which computes daily, weekly and monthly reports. This provides instant access to financial status.
Instructor/ Educator “Culinary”, Book promoter, author ,TV Host, Personal Diet Trainer and much more.
A. is the COO of Amused Foods LLC. He posses eight years of culinary production, management and excels in day-to-day kitchen production. Andrew is a culinary school graduate and specializes in recipe research and development. He is Currently the Chef of Ormond Country Club in Destrehan. He will be overseeing and producing products on a daily basis
T. is the CEO of Amused Foods LLC. She will be working part time for Af . She holds a full time position with a large corporation as a financial annalist. Tara will over look statement, invoices, books, and other finances.
S. will be the manager of the restaurant with a full time position of over seeing day-to-day operations of the house. Sara has six years of FOH experience and three years of management.
Company Structure:
LLC
Company goals:
Short-term goal - To establish a profitable, self-supporting restaurant/home for their flag ship property rooted in the heart of St. Charles
Long-term goal – To franchise new businesses
Products or Services
Purpose: To keep the Legend of Sals alive and make it better.
Our business plan is designed to set us apart from any restaurant competition currently in the Parish or surrounding communities. Our menu design is based on acceptability, experience and application at restaurants managed by Amused Foods LLC. There is a great demand for fresh cut steaks, homemade sauces, and Local raised products in today’s consumer market. Our marketing strategy is to combine Sals classics and slowly build as market demands in one organized attractive package. Af will also be selling specialty products, Chef Ed’s videos and cookbooks. The restaurant will offer a training ground for other restaurant owners and managers as a division of the Amused Foods Company. Homemade soups and sauces will also be featured items and packaged for resale. The restaurant will offer a lunch and dinner menu. Our strategy for the business lunch break is quick lunch plates with fresh meats and seafood with a choice of sides, served quickly to attract those with time constraints. Our strategy for the evening meal is full-service, family or corporate dining. *See attached menus
Our business plan also includes a home meal replacement plan. It is our personal experience as dining patrons, that there are extended waits for table turnover, due to the popularity of dining out coupled with minimal choices for dining out in area.
Market Observations
There are several high-profile tourist attractions also in area.
Demographics:
Please see attached survey
Market Size:
We have performed a comprehensive market survey. Our survey is available after confidentiality agreement is signed.
The owner current owner confirms a large percentage of his patrons travel from surrounding areas.
Trends.
As previously stated the Development of Economic Development projects substantial growth in the St. Charles Parish area in the next twenty years.
.
A competitive advantage lies within the owners and managers, Amused Foods LLC, who employee a certified chef that has 14 years of experience and education in the retail food service industry.
Our targeted clientele is middle to upper middle class business personnel and families.
Our pricing will be based on a local area market basket study. Our cost of goods for both food and paper products will be at 26% cost. This compares to the area average of 31%. Amused Foods 22 years of combined experience in this industry allows them to run cheaper food costs than many managers are able, without sacrificing food quality, through vendor bidding and personal resources.
Selling
Products will be sold on site at the restaurant, delivered to local plants and specialty items sold on web site. Sales will be based on growing demand. Owners will be responsible for direct marketing. Promotions will include advertising in local newspapers, radio, Internet, senior citizen discount, menu marketing, personal contacts with local businesses, word of mouth, and signage.
Improvements will be made to the front of the building for curb appeal.
The Owners will create miniature take home menus to be distributed throughout the River Region Communities. They will allow local sponsors to advertise on the menu to cover printing cost.
Owners will form alliances through membership in the local SCBA and local service clubs. Owners will also contact local hotels for distribution of mini menus to guests.
As stated previously, St. Charles is projected to continue its steady growth for at least the next 20 years. Housing developments are being constructed in and around the Parish. The average price for a three bedroom, two bath home in the area is $175,000.
Future growth may include menu expansion or restaurant enlargement. This will be measured with customer requests and satisfaction surveys.
Operations
Facility: It is the intent of Amused Foods LLC. to lease the property described in this business plan.
Zoning Requirements: The Chamber of Commerce reports that the area on is zoned C-2 appropriately for restaurant
Suppliers: Conco, Doerle, Island Seafood, Perrone and Local Farmers. Ed and Drew have worked with these companies and have established a professional relationship with the sales representitives.
Quality Standards: The State of Louisiana Department of Health and Hospitals govern Quality Control. Food Service Sanitation certified personnel on staff.
Labor: Qualified personnel have applied to start with Amused Foods LLC. as managers and employees. Amused Foods also has access to a large pool of culinary students and satellite employees.
Wage and Benefit packages: Wages will be based on wage and earnings study conducted in fall of 2005 by Amused Foods LLC. in the Parish and surrounding areas. .
The home of Gulf Coast Cuisine
SAMPLE
Executive Summary
Amused Foods LLC will be the managing partner of the new Sals that is a full-service restaurant located on Highway 90 in Boutte, Louisiana. Amused Foods LLC. The new operators are Certified Chefs with 22 years combined experience in the retail food service industry. The restaurant will offers a lunch and dinner menu, that specializes in home meal replacement, fresh meat and seafood served with choices of sides that are served quickly for those with time constraints. The dinner menu will incorporate Slals classic concept, Louisiana-style Cajun, fresh made goods, local products and add as the market demands. Homemade soups and sauces will be featured items. The target population is middle to upper-middle class families, business personnel and plant workers.
Sals is the only restaurant of its kind in the area. The business community reports that it it is very successful establishment. There are thirty businesses within a three-mile radius, and thirteen industries along the city limits of Boutte on Hwy. 90
Local population surpassed projections for the year 2004 by 1200 residents with multiple communities in the planning phase in the community. The Director of Economic Development reports substantial growth between 2006-2010 and projects across the river will continue to grow significantly over the next 20 years. The St. Charles Community School District is implementing a ten-year plan to add more classrooms to the existing buildings and another school to the district.
Key Employees: Edward A. Rhinehart CCP, FMP, CRFC proprietor and certified chef. Possesses 14 years of experience in retail restaurant industry, proven record in marketing, acceptability applications, and college education in hotel restaurant management and institutional food service. Experiences include entry-level food service positions beginning in 1992 and progressing to managing multi-million dollar restaurants for major corporations. Currently is employed by Amused Foods as the CEO of he company He possesses experience with recruiting and training employees as well as with menu planning. Edward has full understanding of food service accounting. Recently designed an automated food service program, which has been adopted for use at two of his accounts the program is designed to track daily cash reports, receipts and expenditures, controllable and non-controllable costs, full employee payroll and taxes. Linked is a daily cash ledger, and operating statement, which computes daily, weekly and monthly reports. This provides instant access to financial status.
Instructor/ Educator “Culinary”, Book promoter, author ,TV Host, Personal Diet Trainer and much more.
A. is the COO of Amused Foods LLC. He posses eight years of culinary production, management and excels in day-to-day kitchen production. Andrew is a culinary school graduate and specializes in recipe research and development. He is Currently the Chef of Ormond Country Club in Destrehan. He will be overseeing and producing products on a daily basis
T. is the CEO of Amused Foods LLC. She will be working part time for Af . She holds a full time position with a large corporation as a financial annalist. Tara will over look statement, invoices, books, and other finances.
S. will be the manager of the restaurant with a full time position of over seeing day-to-day operations of the house. Sara has six years of FOH experience and three years of management.
Company Structure:
LLC
Company goals:
Short-term goal - To establish a profitable, self-supporting restaurant/home for their flag ship property rooted in the heart of St. Charles
Long-term goal – To franchise new businesses
Products or Services
Purpose: To keep the Legend of Sals alive and make it better.
Our business plan is designed to set us apart from any restaurant competition currently in the Parish or surrounding communities. Our menu design is based on acceptability, experience and application at restaurants managed by Amused Foods LLC. There is a great demand for fresh cut steaks, homemade sauces, and Local raised products in today’s consumer market. Our marketing strategy is to combine Sals classics and slowly build as market demands in one organized attractive package. Af will also be selling specialty products, Chef Ed’s videos and cookbooks. The restaurant will offer a training ground for other restaurant owners and managers as a division of the Amused Foods Company. Homemade soups and sauces will also be featured items and packaged for resale. The restaurant will offer a lunch and dinner menu. Our strategy for the business lunch break is quick lunch plates with fresh meats and seafood with a choice of sides, served quickly to attract those with time constraints. Our strategy for the evening meal is full-service, family or corporate dining. *See attached menus
Our business plan also includes a home meal replacement plan. It is our personal experience as dining patrons, that there are extended waits for table turnover, due to the popularity of dining out coupled with minimal choices for dining out in area.
Market Observations
There are several high-profile tourist attractions also in area.
Demographics:
Please see attached survey
Market Size:
We have performed a comprehensive market survey. Our survey is available after confidentiality agreement is signed.
The owner current owner confirms a large percentage of his patrons travel from surrounding areas.
Trends.
As previously stated the Development of Economic Development projects substantial growth in the St. Charles Parish area in the next twenty years.
.
A competitive advantage lies within the owners and managers, Amused Foods LLC, who employee a certified chef that has 14 years of experience and education in the retail food service industry.
Our targeted clientele is middle to upper middle class business personnel and families.
Our pricing will be based on a local area market basket study. Our cost of goods for both food and paper products will be at 26% cost. This compares to the area average of 31%. Amused Foods 22 years of combined experience in this industry allows them to run cheaper food costs than many managers are able, without sacrificing food quality, through vendor bidding and personal resources.
Selling
Products will be sold on site at the restaurant, delivered to local plants and specialty items sold on web site. Sales will be based on growing demand. Owners will be responsible for direct marketing. Promotions will include advertising in local newspapers, radio, Internet, senior citizen discount, menu marketing, personal contacts with local businesses, word of mouth, and signage.
Improvements will be made to the front of the building for curb appeal.
The Owners will create miniature take home menus to be distributed throughout the River Region Communities. They will allow local sponsors to advertise on the menu to cover printing cost.
Owners will form alliances through membership in the local SCBA and local service clubs. Owners will also contact local hotels for distribution of mini menus to guests.
As stated previously, St. Charles is projected to continue its steady growth for at least the next 20 years. Housing developments are being constructed in and around the Parish. The average price for a three bedroom, two bath home in the area is $175,000.
Future growth may include menu expansion or restaurant enlargement. This will be measured with customer requests and satisfaction surveys.
Operations
Facility: It is the intent of Amused Foods LLC. to lease the property described in this business plan.
Zoning Requirements: The Chamber of Commerce reports that the area on is zoned C-2 appropriately for restaurant
Suppliers: Conco, Doerle, Island Seafood, Perrone and Local Farmers. Ed and Drew have worked with these companies and have established a professional relationship with the sales representitives.
Quality Standards: The State of Louisiana Department of Health and Hospitals govern Quality Control. Food Service Sanitation certified personnel on staff.
Labor: Qualified personnel have applied to start with Amused Foods LLC. as managers and employees. Amused Foods also has access to a large pool of culinary students and satellite employees.
Wage and Benefit packages: Wages will be based on wage and earnings study conducted in fall of 2005 by Amused Foods LLC. in the Parish and surrounding areas. .
Chef Eds
Go to Chefedccp.com
CHEFEDCCP.com
The home of Chef Ed Rhinehart
What can ChefEd do for you?
We will do anything related to food!
When other chefs say no we Go. Also
Any forms of Art and Marketing
Culinary and Non Culinary.
Culinary Education
Catering
Chef Training
Farm fresh Produce
Food Photography
Food Art
Web Site Design
Product Development
Menu Development
Marketing
Promotional
Special Events
Cook Books
Seasonings, Spices, and more.
Challenge us, put us to the test
ChefEd Preferred Products
I take pride in all our products and know we make the best tasting highest quality products available. We start with Louisiana Farm products whenever possible then
Micro manage the flow of the product to the customers door. When Louisiana products are not used we find the closest substitute possible.
-chef ed
Remember you haven’t tasted your food until its been sprinkled with ChefEd’s Preferred Products.
Would you like a custom blend?
We do that!
Would you like your label on our product?
We do that!
Whole Sale or Grocer
We do that!
Certifications:
Certified Culinary Professional -IACP
Sanitation -ServSafe
Nutrition –NRA
Food Manager Professional-NRA
Certified Raw food Chef, Certified Raw Nutritionist
Certified Professional service-NRA
Position: Executive Chef
Apprenticeship
Veal and Steak House
Jamestown, New York
Supervisor: Chef Charlie Vullo
Position: Chef’s Assistant
Employment Period: Oct 1995 – Nov 1996
Job Description: In depth training on the intricate preparation of fine Italian cuisine.
Schooling
Culinary Arts Institute of Louisiana
Baton Rouge, Louisiana
Associates Degree in Culinary Arts Graduated G.P.A. 3.9
We cater for all your needs, food, products culinary, CHEF ED, CHEFED, Best Chef, free Recipes, FREE, food, recipe
Cajun Culinary
Healthy recipe
Culinary
Five 5 star
We cater for all your needs, food, products culinary, CHEF ED, CHEFED, Best Chef, free Recipes, FREE, food, recipe
Cajun Culinary
Healthy recipe
Culinary
Five 5 star
We cater for all your needs, food, products culinary, CHEF ED, CHEFED, Best Chef, free Recipes, FREE, food, recipe
Cajun Culinary
Healthy recipe
Culinary
Five 5 star
We cater for all your needs, food, products culinary, CHEF ED, CHEFED, Best Chef, free Recipes, FREE, food, recipe
Cajun Culinary
Healthy recipe
Culinary
Five 5 star
Chef Edward A. Rhinehart C.C.P.FMP, CRFC
Instructor and Executive Chef of Louisiana Culinary Institute and Chefs Court
Host of a Six Part Instructional Cook Book Video Series.
Lafco Marketing
President & CEO: Anthony J. Lafaso
Phone: (985) 448-1280
Internationally Certified Culinary Professional (C.C.P.)
Member of International Association of Culinary Professional (2003, 2004, 2005, 2006, 2007)
Member of the American Culinary Federation. (2000, 2001, 2002, 2003,2006,2007)
Featured segments monthly on WAFB (currently)
Guest Chef on Cajun Quest Hookin’ and Cookin’ (currently)
Competitor in multiple American Culinary Federation Competitions.
Medal in Baton Rouge Culinary Classic.
Outstanding Contributor, Acadiana Culinary Classic.
Appeared as guest chef on WWL News Morning Show.
Appeared as guest chef on AM 1880 Radio Cooking Show.
National Restaurant Association Certificate of Completion for:
Labor and Cost Control
Nutrition
Presenting Services
Serve Safe Certificate of Completion for Sanitation.
Louisiana DHH Food and Safety Certification
Certified, Certified, Certified, Certified, Chef, Chef, Catering, Gourmet,
Recipes, Help,
Certified, Certified, Certified, Certified, Chef, Chef, Catering, Gourmet,
Recipes, Help,
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Certified, Certified, Certified, Certified, Chef, Chef, Catering, Gourmet,
Recipes, Help,
Go to Chefedccp.com
CHEFEDCCP.com
The home of Chef Ed Rhinehart
ChefEd Preferred Products
I take pride in all our products and know we make the best tasting highest quality products available. We start with Louisiana Farm products whenever possible then
Micro manage the flow of the product to the customers door. When Louisiana products are not used we find the closest substitute possible.
-chef ed
Remember you haven’t tasted your food until its been sprinkled with ChefEd’s Preferred Products.
Would you like a custom blend?
We do that!
Would you like your label on our product?
We do that!
Whole Sale or Grocer
We do that!
Certifications:
Certified Culinary Professional -IACP
Sanitation -ServSafe
Nutrition –NRA
Food Manager Professional-NRA
Certified Raw food Chef, Certified Raw Nutritionist
Certified Professional service-NRA
Position: Executive Chef
Apprenticeship
Veal and Steak House
Jamestown, New York
Supervisor: Chef Charlie Vullo
Position: Chef’s Assistant
Employment Period: Oct 1995 – Nov 1996
Job Description: In depth training on the intricate preparation of fine Italian cuisine.
Schooling
Culinary Arts Institute of Louisiana
Baton Rouge, Louisiana
Associates Degree in Culinary Arts Graduated G.P.A. 3.9
We cater for all your needs, food, products culinary, CHEF ED, CHEFED, Best Chef, free Recipes, FREE, food, recipe
Cajun Culinary
Healthy recipe
Culinary
Five 5 star
We cater for all your needs, food, products culinary, CHEF ED, CHEFED, Best Chef, free Recipes, FREE, food, recipe
Cajun Culinary
Healthy recipe
Culinary
Five 5 star
We cater for all your needs, food, products culinary, CHEF ED, CHEFED, Best Chef, free Recipes, FREE, food, recipe
Cajun Culinary
Healthy recipe
Culinary
Five 5 star
We cater for all your needs, food, products culinary, CHEF ED, CHEFED, Best Chef, free Recipes, FREE, food, recipe
Cajun Culinary
Healthy recipe
Culinary
Five 5 star
Chef Edward A. Rhinehart C.C.P.FMP, CRFC
Instructor and Executive Chef of Louisiana Culinary Institute and Chefs Court
Host of a Six Part Instructional Cook Book Video Series.
Lafco Marketing
President & CEO: Anthony J. Lafaso
Phone: (985) 448-1280
Internationally Certified Culinary Professional (C.C.P.)
Member of International Association of Culinary Professional (2003, 2004, 2005, 2006, 2007)
Member of the American Culinary Federation. (2000, 2001, 2002, 2003,2006,2007)
Featured segments monthly on WAFB (currently)
Guest Chef on Cajun Quest Hookin’ and Cookin’ (currently)
Competitor in multiple American Culinary Federation Competitions.
Medal in Baton Rouge Culinary Classic.
Outstanding Contributor, Culinary Classic.
Appeared as guest chef on WWL News Morning Show.
Appeared as guest chef on AM 1880 Radio Cooking Show.
National Restaurant Association Certificate of Completion for:
Labor and Cost Control
Nutrition
Presenting Services
Serve Safe Certificate of Completion for Sanitation.
Louisiana DHH Food and Safety Certification
Certified, Certified, Certified, Certified, Chef, Chef, Catering, Gourmet,
Recipes, Help,
Certified, Certified, Certified, Certified, Chef, Chef, Catering, Gourmet,
Recipes, Help,
Certified, Certified, Certified, Certified, Chef, Chef, Catering, Gourmet,
Recipes, Help,
Certified, Certified, Certified, Certified, Chef, Chef, Catering, Gourmet,
Recipes, Help,
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Certified, Certified, Certified, Certified, Chef, Chef, Catering, Gourmet,
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Certified, Certified, Certified, Certified, Chef, Chef, Catering, Gourmet,
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Spring 2006 Community Education Class Outline
Theme: International Cuisine
Taste of Mexico:
Love to eat traditional Mexican food like refried beans, enchiladas, and empanadas. Well, learn to cook them all of the flavor and a healthy twist. ¡Véale allí!
May 1, 2007
Taste of the Orient:
Lessons in traditional Chinese cooking methods and an overview of Chinese cooking equipment will be taught. Some easy how to tips and recipes will be prepared to demonstrate these methods and use of the equipment. May 3, 2007
Taste of Germany:
ChefEd will give away some of his family recipes and give some history on our wonderful German Coast. April 12, 2007
Taste of France:
Crepes, provencal, and Boeuf Bourguignon are just a few hard to do french dishes. With simple instructions and few tips, ChefEd will show you that a tour of France can happen any night of the week. March 15, 2007
Taste of the Mediterranean:
Fresh fish, beans, and lots of vegetables give the Mediterranean diet one of the highest ratings among nutritionists. Learn a few simple recipes to lighten up your eating and fill you up your belly at the same time. April 5, 2007
Taste of the Caribbean:
Island sun, and ocean breeze come merge to form flavors unique to Caribbean coastlines. Jerk chicken, fish cakes, and pan bollo (aruban bread pudding) will give you a taste of these shores. May 8, 2007
Taste of Eastern Europe:
From Hungary to Ukraine Eastern European food is phenomenal. Learn to make piroghis, latkes, and how to use kelbasi. April 10, 2007
Cultural Confections:
An array of desserts from cultures across the globe will be brought into your home with this class. Tasty candies, pastries and goodies made easy to brighten up any party. May 10, 2007
CHEFEDCCP.com
The home of Chef Ed Rhinehart
What can ChefEd do for you?
We will do anything related to food!
When other chefs say no we Go. Also
Any forms of Art and Marketing
Culinary and Non Culinary.
Culinary Education
Catering
Chef Training
Farm fresh Produce
Food Photography
Food Art
Web Site Design
Product Development
Menu Development
Marketing
Promotional
Special Events
Cook Books
Seasonings, Spices, and more.
Challenge us, put us to the test
ChefEd Preferred Products
I take pride in all our products and know we make the best tasting highest quality products available. We start with Louisiana Farm products whenever possible then
Micro manage the flow of the product to the customers door. When Louisiana products are not used we find the closest substitute possible.
-chef ed
Remember you haven’t tasted your food until its been sprinkled with ChefEd’s Preferred Products.
Would you like a custom blend?
We do that!
Would you like your label on our product?
We do that!
Whole Sale or Grocer
We do that!
Certifications:
Certified Culinary Professional -IACP
Sanitation -ServSafe
Nutrition –NRA
Food Manager Professional-NRA
Certified Raw food Chef, Certified Raw Nutritionist
Certified Professional service-NRA
Position: Executive Chef
Apprenticeship
Veal and Steak House
Jamestown, New York
Supervisor: Chef Charlie Vullo
Position: Chef’s Assistant
Employment Period: Oct 1995 – Nov 1996
Job Description: In depth training on the intricate preparation of fine Italian cuisine.
Schooling
Culinary Arts Institute of Louisiana
Baton Rouge, Louisiana
Associates Degree in Culinary Arts Graduated G.P.A. 3.9
We cater for all your needs, food, products culinary, CHEF ED, CHEFED, Best Chef, free Recipes, FREE, food, recipe
Cajun Culinary
Healthy recipe
Culinary
Five 5 star
We cater for all your needs, food, products culinary, CHEF ED, CHEFED, Best Chef, free Recipes, FREE, food, recipe
Cajun Culinary
Healthy recipe
Culinary
Five 5 star
We cater for all your needs, food, products culinary, CHEF ED, CHEFED, Best Chef, free Recipes, FREE, food, recipe
Cajun Culinary
Healthy recipe
Culinary
Five 5 star
We cater for all your needs, food, products culinary, CHEF ED, CHEFED, Best Chef, free Recipes, FREE, food, recipe
Cajun Culinary
Healthy recipe
Culinary
Five 5 star
Chef Edward A. Rhinehart C.C.P.FMP, CRFC
Instructor and Executive Chef of Louisiana Culinary Institute and Chefs Court
Host of a Six Part Instructional Cook Book Video Series.
Lafco Marketing
President & CEO: Anthony J. Lafaso
Phone: (985) 448-1280
Internationally Certified Culinary Professional (C.C.P.)
Member of International Association of Culinary Professional (2003, 2004, 2005, 2006, 2007)
Member of the American Culinary Federation. (2000, 2001, 2002, 2003,2006,2007)
Featured segments monthly on WAFB (currently)
Guest Chef on Cajun Quest Hookin’ and Cookin’ (currently)
Competitor in multiple American Culinary Federation Competitions.
Medal in Baton Rouge Culinary Classic.
Outstanding Contributor, Acadiana Culinary Classic.
Appeared as guest chef on WWL News Morning Show.
Appeared as guest chef on AM 1880 Radio Cooking Show.
National Restaurant Association Certificate of Completion for:
Labor and Cost Control
Nutrition
Presenting Services
Serve Safe Certificate of Completion for Sanitation.
Louisiana DHH Food and Safety Certification
Certified, Certified, Certified, Certified, Chef, Chef, Catering, Gourmet,
Recipes, Help,
Certified, Certified, Certified, Certified, Chef, Chef, Catering, Gourmet,
Recipes, Help,
Certified, Certified, Certified, Certified, Chef, Chef, Catering, Gourmet,
Recipes, Help,
Certified, Certified, Certified, Certified, Chef, Chef, Catering, Gourmet,
Recipes, Help,
Certified, Certified, Certified, Certified, Chef, Chef, Catering, Gourmet,
Recipes, Help,
Certified, Certified, Certified, Certified, Chef, Chef, Catering, Gourmet,
Recipes, Help,
Certified, Certified, Certified, Certified, Chef, Chef, Catering, Gourmet,
Recipes, Help,
Certified, Certified, Certified, Certified, Chef, Chef, Catering, Gourmet,
Recipes, Help,
Certified, Certified, Certified, Certified, Chef, Chef, Catering, Gourmet,
Recipes, Help,
Certified, Certified, Certified, Certified, Chef, Chef, Catering, Gourmet,
Recipes, Help,
Certified, Certified, Certified, Certified, Chef, Chef, Catering, Gourmet,
Recipes, Help,
Certified, Certified, Certified, Certified, Chef, Chef, Catering, Gourmet,
Recipes, Help,
Certified, Certified, Certified, Certified, Chef, Chef, Catering, Gourmet,
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Certified, Certified, Certified, Certified, Chef, Chef, Catering, Gourmet,
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Certified, Certified, Certified, Certified, Chef, Chef, Catering, Gourmet,
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Certified, Certified, Certified, Certified, Chef, Chef, Catering, Gourmet,
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Certified, Certified, Certified, Certified, Chef, Chef, Catering, Gourmet,
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Certified, Certified, Certified, Certified, Chef, Chef, Catering, Gourmet,
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Certified, Certified, Certified, Certified, Chef, Chef, Catering, Gourmet,
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Certified, Certified, Certified, Certified, Chef, Chef, Catering, Gourmet,
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Certified, Certified, Certified, Certified, Chef, Chef, Catering, Gourmet,
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Certified, Certified, Certified, Certified, Chef, Chef, Catering, Gourmet,
Recipes, Help,
Certified, Certified, Certified, Certified, Chef, Chef, Catering, Gourmet,
Recipes, Help,
Certified, Certified, Certified, Certified, Chef, Chef, Catering, Gourmet,
Recipes, Help,
Go to Chefedccp.com
CHEFEDCCP.com
The home of Chef Ed Rhinehart
ChefEd Preferred Products
I take pride in all our products and know we make the best tasting highest quality products available. We start with Louisiana Farm products whenever possible then
Micro manage the flow of the product to the customers door. When Louisiana products are not used we find the closest substitute possible.
-chef ed
Remember you haven’t tasted your food until its been sprinkled with ChefEd’s Preferred Products.
Would you like a custom blend?
We do that!
Would you like your label on our product?
We do that!
Whole Sale or Grocer
We do that!
Certifications:
Certified Culinary Professional -IACP
Sanitation -ServSafe
Nutrition –NRA
Food Manager Professional-NRA
Certified Raw food Chef, Certified Raw Nutritionist
Certified Professional service-NRA
Position: Executive Chef
Apprenticeship
Veal and Steak House
Jamestown, New York
Supervisor: Chef Charlie Vullo
Position: Chef’s Assistant
Employment Period: Oct 1995 – Nov 1996
Job Description: In depth training on the intricate preparation of fine Italian cuisine.
Schooling
Culinary Arts Institute of Louisiana
Baton Rouge, Louisiana
Associates Degree in Culinary Arts Graduated G.P.A. 3.9
We cater for all your needs, food, products culinary, CHEF ED, CHEFED, Best Chef, free Recipes, FREE, food, recipe
Cajun Culinary
Healthy recipe
Culinary
Five 5 star
We cater for all your needs, food, products culinary, CHEF ED, CHEFED, Best Chef, free Recipes, FREE, food, recipe
Cajun Culinary
Healthy recipe
Culinary
Five 5 star
We cater for all your needs, food, products culinary, CHEF ED, CHEFED, Best Chef, free Recipes, FREE, food, recipe
Cajun Culinary
Healthy recipe
Culinary
Five 5 star
We cater for all your needs, food, products culinary, CHEF ED, CHEFED, Best Chef, free Recipes, FREE, food, recipe
Cajun Culinary
Healthy recipe
Culinary
Five 5 star
Chef Edward A. Rhinehart C.C.P.FMP, CRFC
Instructor and Executive Chef of Louisiana Culinary Institute and Chefs Court
Host of a Six Part Instructional Cook Book Video Series.
Lafco Marketing
President & CEO: Anthony J. Lafaso
Phone: (985) 448-1280
Internationally Certified Culinary Professional (C.C.P.)
Member of International Association of Culinary Professional (2003, 2004, 2005, 2006, 2007)
Member of the American Culinary Federation. (2000, 2001, 2002, 2003,2006,2007)
Featured segments monthly on WAFB (currently)
Guest Chef on Cajun Quest Hookin’ and Cookin’ (currently)
Competitor in multiple American Culinary Federation Competitions.
Medal in Baton Rouge Culinary Classic.
Outstanding Contributor, Culinary Classic.
Appeared as guest chef on WWL News Morning Show.
Appeared as guest chef on AM 1880 Radio Cooking Show.
National Restaurant Association Certificate of Completion for:
Labor and Cost Control
Nutrition
Presenting Services
Serve Safe Certificate of Completion for Sanitation.
Louisiana DHH Food and Safety Certification
Certified, Certified, Certified, Certified, Chef, Chef, Catering, Gourmet,
Recipes, Help,
Certified, Certified, Certified, Certified, Chef, Chef, Catering, Gourmet,
Recipes, Help,
Certified, Certified, Certified, Certified, Chef, Chef, Catering, Gourmet,
Recipes, Help,
Certified, Certified, Certified, Certified, Chef, Chef, Catering, Gourmet,
Recipes, Help,
Certified, Certified, Certified, Certified, Chef, Chef, Catering, Gourmet,
Recipes, Help,
Certified, Certified, Certified, Certified, Chef, Chef, Catering, Gourmet,
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Certified, Certified, Certified, Certified, Chef, Chef, Catering, Gourmet,
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Certified, Certified, Certified, Certified, Chef, Chef, Catering, Gourmet,
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Certified, Certified, Certified, Certified, Chef, Chef, Catering, Gourmet,
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Certified, Certified, Certified, Certified, Chef, Chef, Catering, Gourmet,
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Certified, Certified, Certified, Certified, Chef, Chef, Catering, Gourmet,
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Certified, Certified, Certified, Certified, Chef, Chef, Catering, Gourmet,
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Certified, Certified, Certified, Certified, Chef, Chef, Catering, Gourmet,
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Certified, Certified, Certified, Certified, Chef, Chef, Catering, Gourmet,
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Certified, Certified, Certified, Certified, Chef, Chef, Catering, Gourmet,
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Certified, Certified, Certified, Certified, Chef, Chef, Catering, Gourmet,
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Certified, Certified, Certified, Certified, Chef, Chef, Catering, Gourmet,
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Certified, Certified, Certified, Certified, Chef, Chef, Catering, Gourmet,
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Certified, Certified, Certified, Certified, Chef, Chef, Catering, Gourmet,
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Certified, Certified, Certified, Certified, Chef, Chef, Catering, Gourmet,
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Certified, Certified, Certified, Certified, Chef, Chef, Catering, Gourmet,
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Certified, Certified, Certified, Certified, Chef, Chef, Catering, Gourmet,
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Certified, Certified, Certified, Certified, Chef, Chef, Catering, Gourmet,
Recipes, Help,
Certified, Certified, Certified, Certified, Chef, Chef, Catering, Gourmet,
Recipes, Help
Spring 2006 Community Education Class Outline
Theme: International Cuisine
Taste of Mexico:
Love to eat traditional Mexican food like refried beans, enchiladas, and empanadas. Well, learn to cook them all of the flavor and a healthy twist. ¡Véale allí!
May 1, 2007
Taste of the Orient:
Lessons in traditional Chinese cooking methods and an overview of Chinese cooking equipment will be taught. Some easy how to tips and recipes will be prepared to demonstrate these methods and use of the equipment. May 3, 2007
Taste of Germany:
ChefEd will give away some of his family recipes and give some history on our wonderful German Coast. April 12, 2007
Taste of France:
Crepes, provencal, and Boeuf Bourguignon are just a few hard to do french dishes. With simple instructions and few tips, ChefEd will show you that a tour of France can happen any night of the week. March 15, 2007
Taste of the Mediterranean:
Fresh fish, beans, and lots of vegetables give the Mediterranean diet one of the highest ratings among nutritionists. Learn a few simple recipes to lighten up your eating and fill you up your belly at the same time. April 5, 2007
Taste of the Caribbean:
Island sun, and ocean breeze come merge to form flavors unique to Caribbean coastlines. Jerk chicken, fish cakes, and pan bollo (aruban bread pudding) will give you a taste of these shores. May 8, 2007
Taste of Eastern Europe:
From Hungary to Ukraine Eastern European food is phenomenal. Learn to make piroghis, latkes, and how to use kelbasi. April 10, 2007
Cultural Confections:
An array of desserts from cultures across the globe will be brought into your home with this class. Tasty candies, pastries and goodies made easy to brighten up any party. May 10, 2007
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