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Dishing it out!
Let Them Eat Tater Tots!

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Let Them Eat Tater Tots!
04 May 2011

As seen in Monterey County Herald Todd Fisher: Let them eat tater tots!

Posted: 05/04/2011 01:55:02 AM PDT
Updated: 05/04/2011 09:00:54 AM PDT

 If you had the opportunity to be among the “epicuriously” blessed few that walked any area of the pectacular Pebble Beach Food & Wine this past weekend, you were among a small, propitious group of food and wine lovers. If you were there, you shared in conversations, photo ops and Stella Artois toasts Continue Reading

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Dreaming of Lamb

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Dreaming of Lamb
04 May 2011

As see in Monterey County Herald  Todd Fisher Dishing it Out!

Posted: 04/20/2011 02:00:22 AM PDT

Updated: 04/20/2011 08:43:21 AM PDT

 

Spring has Sprung and Lamb is on the menu

With Lamb being as synonyms with Spring, as turkey is to Thanksgiving, it is only reasonable for me to be dreaming of  the rolling, green, grassy hills along Highway 68 with furry little lambs frolicking and feasting on the sweet blades of spring, right?  I know, most people just count sheep to fall asleep… some might say I’m a little different.  I love lamb, and I think that is kind of the way it goes.  You either love it or you don’t Continue Reading

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Home sweet homecoming

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Home sweet homecoming
14 April 2011

As see in Monterey County Herald

Todd Fisher: Home sweet homecoming

Todd Fisher Dishing it Out!

Posted: 04/06/2011 01:54:36 AM PDT

Updated: 04/06/2011 09:09:40 AM PDT

 

Given my tenure on this Peninsula, and the fact that no one has really told the tale of my return to the Pebble Beach Co. with as much enthusiasm as I feel is warranted, I thought I would take a stab at telling “The Rest of The Story.”

Almost 11 years ago, I untied my long white apron strings and walked out the doors of The Pebble Beach Co. After closing the famed Cypress Room and opening the Stillwater Bar & Grill, I was ready to grab the world by its ear and do it my way.

And did I. Between owning and operating three restaurants during those 11 years, starting a catering company, consulting business and a few awesomely successful projects (1645 River Road comes to mind), taking several trips from coast to coast to share my talents and finding much needed balance for my family life, I’m having a blast. Continue Reading

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What’s On The Mind Of Readers

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What’s On The Mind Of Readers
10 March 2011

As seen in the Monterey County Herald

Todd Fisher: What’s on the minds of readers

Todd Fisher Dishing it Out!

Posted: 03/09/2011 01:56:28 AM PST
Updated: 03/09/2011 08:53:02 AM PST

As I was brainstorming on this week’s column, several ideas were bouncing around in my head. The idea that bounced loudest was about the questions I get from all of you. Since I generally get to indulge myself and talk about whatever is on my mind, today I’m going to write about what’s on your mind — by answering the questions most often asked by people I meet.

· What is your favorite thing to cook?

Well, honestly, it is whatever I am cooking at the moment. The process of cooking is as wonderful to me as the food that will eventually be served. That said, my favorite cooking medium is braising. Continue Reading

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Dishing It Out!
Things I Heart

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Things I Heart
26 January 2011

As seen in the Monterey County Herald.

Todd Fisher: Things I heart

Todd Fisher Dishing it Out!

Posted: 01/26/2011 01:50:01 AM PST
Updated: 01/26/2011 08:48:53 AM PST

I was recently asked on Facebook if I ever get tired of cooking? To which I responded, Hell NO! It is what I was made to do… That question however inspired my thoughts to the things in this life that I love. Without getting too mushy and squishy, lovey-dovey and all, I will keep it fairly focused on food and libations. I will however state the obvious; at the top of my list is my Beautiful Bride and my sensational kids, aka the Fish Stix and Ketchup, Heinz Ketchup. When I began jotting down the list of things I {heart}, I discovered it was a really good exercise, who doesn’t find it easier to bitch about the things in life that are not on the “I heart U” list. Having a bad week, try this out, it helps, seriously, did me some good! Continue Reading

What's in that?!?

Recipe:
Mascarpone Cheesecake with Quince Compote Crust

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Mascarpone Cheesecake with Quince Compote Crust
15 December 2010

The misfit: We all know about the quince, but what the hell do we do with it? Here is a recipe that utilizes the quince for a dessert, but this same recipe will work to serve with cheeses or alongside a robust lamb dish. Quince can give you several different looks all at the same time. In the immortal words of our sociopath closer Brian Wilson … “delicious!” 


Mascarpone Cheesecake with Quince Compote Crust  

As published in the Monterey County Herald on November 3, 2010.

Serves 8

1 1/3 cups pecans, toasted
½ cup walnuts, toasted
½ cup (packed) golden brown sugar
½ cup (1 stick) unsalted butter, melted 

Filling
3½ cups whipping cream
¼ cup water
3½ tsp. unflavored gelatin (from 2 envelopes)
3½ cups, plus 2 T. mascarpone cheese (about 28½ oz.; from four 8-oz. containers)
1¼ cups powdered sugar, sifted 

Steps: Preheat oven to 375 degrees. Coarsely grind nuts with brown sugar in processor. Blend in melted butter. Press mixture over bottom (not sides) of 9-inch-diameter spring-form pan with 2½-inch-high sides. Bake until crust is set, about 12 minutes. Cool crust completely.  Continue Reading

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