BOUCHERIE IN FRANCE
Learning from Boucherie in France, how to create and implement in our California Butcher Shop and Bavette Steak Recipe
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Dec 19, 2023
How I came to love my favorite food - Osso Buco
As a kid, growing up in North Beach San Francisco, I truly believed I was Italian until I was 13 or so. Wasn't so much that I had to be...
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May 17, 2023
So you want to own a restaurant....
from the archives of The Monterey Herald Column, Chef Todd gives perspective of all jobs a restauranteur holds.
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May 10, 2023
Pork Chop recipe using a delicious pantry item, Mustarda!
As promised in my last newsletter, which was a while ago… I know… Let’s talk Mustarda. Not just the Italian word for mustard, it is way...
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Mar 30, 2023
Miso Black Cod Recipe - like the infamous Nobu!
Do you know Nobu? Nobu Matsuhisa is a world renowned chef and restaurateur. He has restaurants all over the world and his food is in one...
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Mar 17, 2023
Don't eat dry, boring Corned Beef this St Patty's Day
Here's Chef's tried and true Corned Beef recipe. Don't forget to get the very best quality brisket, it all starts there. Enjoy with your...
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Mar 2, 2023
Seafood Boudin Dirty Rice Recipe
we put together a seafood boudin or sausage, featuring acallops, halibut and salmon. See my recipe here for a Lent friendly, homage to...
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Feb 11, 2023
Philly Cheesesteak Skillet
There's just nothing like a good Philly Cheesesteak - the soft peppers and combination of provolone cheese & wiz mixed in with thinly...
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Jan 11, 2023
Its that Thyme of year
Thyme to sort through the spice cabinet! I like to mark a date on the calendar to do a little cleaning out of the spice cabinet and get...
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Dec 21, 2022
Fisher Family Christmas Letter ~ 2022
To our dearest friends, neighbors (now and long ago) and family near and far - Where do we begin. Its been many years since a Christmas...
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Dec 17, 2022
Chef Todd's Gift Giving Guide for the Foodie or just that friends that loves to cook!
This list generally consists of things I want, things I love and this year things I sell. Self serving as this may sound, we have a lot...
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Dec 2, 2022
What is it...stock or bone broth??
Several weeks, heck, months ago, I was talking with a guest who asked about bones for bone broth. Unbeknownst to me a local chef was in...
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Nov 3, 2022
Produce Marketing Assoc - Fresh Summit 2022 IFPA
I have mentioned before my fantastic relationship with Duda Farm Fresh Foods. I am their Culinary Brand Ambassador and have been for at...
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Oct 20, 2022
Spaghetti Squash became a Winner Winner make that for dinner!
When my wife and I are together, we often get the question asked "who does the cooking at home", the answer is - we both do! She probably...
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Oct 6, 2022
Campo Grande - THE best pork, only from España!
New in the butcher case, the Campo Grande Iberico Pork Presa, a slightly larger piece cut from the shoulder just below the tenderloin....
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Jun 2, 2022
Picanha Time!!
That's right, I took my time sourcing the proper piece for these beauties! I have had so many requests, but I needed to make sure you...
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Apr 7, 2022
Official welcome to ChefToddFisher.com
Hey there, its Mrs. Chef. Something we've been working on for YEARS....is finally live. cheftoddfisher.com I am not usually in the author...
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