chefpeteredwards.com

Chef Peter Edwards | A seasoned, creative professional with over fifteen years of culinary experience. Special expertise in areas of menu creation, food production, sanitation, kitchen management and maintenance. Enthusiastic leader, with abilit

A seasoned, creative professional with over fifteen years of culinary experience. Special expertise in areas of menu creation, food production, sanitation, kitchen management and maintenance. Enthusiastic leader, with ability to effectively guide and develop strong teams that adapt easily in rapidly changing situations. Particularly talented in staging events, from intimate gatherings to high-profile media events for Hollywood's elite. Personable, confident and able to manage multiple priorities with ea

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Chef Peter Edwards | A seasoned, creative professional with over fifteen years of culinary experience. Special expertise in areas of menu creation, food production, sanitation, kitchen management and maintenance. Enthusiastic leader, with abilit | chefpeteredwards.com Reviews

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A seasoned, creative professional with over fifteen years of culinary experience. Special expertise in areas of menu creation, food production, sanitation, kitchen management and maintenance. Enthusiastic leader, with ability to effectively guide and develop strong teams that adapt easily in rapidly changing situations. Particularly talented in staging events, from intimate gatherings to high-profile media events for Hollywood's elite. Personable, confident and able to manage multiple priorities with ea

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Chef Peter Edwards | A seasoned, creative professional with over fifteen years of culinary experience. Special expertise in areas of menu creation, food production, sanitation, kitchen management and maintenance. Enthusiastic leader, with abilit | chefpeteredwards.com Reviews

https://chefpeteredwards.com

A seasoned, creative professional with over fifteen years of culinary experience. Special expertise in areas of menu creation, food production, sanitation, kitchen management and maintenance. Enthusiastic leader, with ability to effectively guide and develop strong teams that adapt easily in rapidly changing situations. Particularly talented in staging events, from intimate gatherings to high-profile media events for Hollywood's elite. Personable, confident and able to manage multiple priorities with ea

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chefpeteredwards.com

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Miso Soy Marinated Red Snapper | Chef Peter Edwards

http://www.chefpeteredwards.com/cooking-videos/miso-soy-marinated-red-snapper

March 6, 2011. Miso Soy Marinated Red Snapper. 4 portions Red Snapper, Sea Bass or Halibut steaks cut into 5-6 oz. filets. 2 Tbsp soy sauce. 2 Tbsp fresh ginger rough chopped. 1-2 stalks green onion. 2 oz extra virgin olive oil for sautéing fish and vegetables. Seasonal baby vegetables blanched and sautéed at service. (Baby bok choy). 3 Tbsp spoons parsnip puree per order. 4 Tbsp miso vinaigrette, recipe follows. 2 each green onions julienne on bias. Cup cucumber, halved, thinly sliced. March 10, 2011.

2

Watermark on Main | Chef Peter Edwards

http://www.chefpeteredwards.com/accolades/watermark-main

March 10, 2011. Photo by Carmen Smyth, Carmen Smyth/Special to The Star. Location: 598 E. Main St., Ventura. 643-6800; watermarkonmain.com. Hours: Sunday brunch, 10 am to 2:30 pm. Impressions: Beautifully restored historic building, comfortable seating; attentive and helpful service; brunch items with a bit of something for everyone, attractively presented. What’s hot: Stuffed brioche French toast, chili-dusted prawns, California crab cakes. 8212;——————-. Carmen Smyth/Special to the Star. March 10, 2011.

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Sugar Spiced Salmon | Chef Peter Edwards

http://www.chefpeteredwards.com/cooking-videos/sugar-spiced-salmon

March 6, 2011. 4 each 6 oz salmon filets. 2 bunches red swiss chard, washed, stem removed and chopped. 1-2 each roma tomatoes julienne. 1 each corn kernel preferably barbequed then husked. Each red onion julienne. 2 cloves garlic minced. Spice Crust for Salmon. 2 oz granulated sugar. 2 oz chili powder. 1 oz kosher salt. 2 tsp cracked black pepper. 1 tsp ground cumin. 1 cup ground yellow mustard. 1 cup granulated sugar. Hot water as needed. March 10, 2011. March 6, 2011. March 6, 2011. March 6, 2011.

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Chef Peter Edwards | A seasoned, creative professional with over fifteen years of culinary experience. Special expertise in areas of menu creation, food production, sanitation, kitchen management and maintenance. Enthusiastic leader, with abilit

http://www.chefpeteredwards.com/page/5

When I heard that Watermark on Main was offering a brunch menu on Sundays, I had to take a look, and taste. The exquisitely restored historic building turned upscale restaurant is one of the more. Mango consumption is one of the fastest expanding produce categories in America and currently the number one eaten fruit throughout the world. To promote this popular fruit, the leading expert and supplier of mangos, Freska. VC Reporter 25th Anniversary Edition (September 2010). Ventura County Star (July 2010).

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Chef Peter Edwards | A seasoned, creative professional with over fifteen years of culinary experience. Special expertise in areas of menu creation, food production, sanitation, kitchen management and maintenance. Enthusiastic leader, with abilit

http://www.chefpeteredwards.com/page/9

Four Course Italian Themed Plated Dinner. Appetizers Served Butler Passed with Sparkling Wine Bruschetta-Prosciutto and Romano Cheese with Lemon Truffle Vinaigrette Beef Tenderloin Carpaccio-Red Onion Confit and Lemon-Grain Cognac Cream Venison Apple Sausage -On Warm Shallot-Gorgonzola Polenta Fist Course: Risotto With. La Jolla Village News (January 2000). La Jolla Light (September 1999). Page 9 of 9. March 10, 2011. March 6, 2011. March 6, 2011. March 6, 2011. March 6, 2011.

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fredriceyfilms.com

Santa Barbara Video Production. Los Angeles Video Production. Advertising. Marketing. Business Identity Enhancement - LINKS

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CREATIVITY. FOCUS. BRILLIANCE. TECHNICAL. EXPERIENCE. Websites, videos, music, photos and many more things worth taking a look at. KCSB FM COMMUNITY RADIO. Light The Sky Productions. Executive Chef Peter Edwards. Continuing client of FriedFilms since early 2011. Santa Barbara Community Environmental Council. Friedfilms shot stills of the 2012 SB Earthday Fest for SBCEC.

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Chef Peter Edwards | A seasoned, creative professional with over fifteen years of culinary experience. Special expertise in areas of menu creation, food production, sanitation, kitchen management and maintenance. Enthusiastic leader, with abilit

Location: 598 E. Main St., Ventura. 643-6800; watermarkonmain.com. Hours: Sunday brunch, 10 am to 2:30 pm Impressions: Beautifully restored historic building, comfortable seating; attentive and helpful service; brunch items with a bit of something. Sautéed Greens, Roasted Corn, Sweet Onions and Mustard Seed Vinaigrette. Wasabi Aioli and Mustard Seed Vinaigrette. Enoki Mushrooms, Pea Tendrils, Wasabi and Fresh Lime. Parsnip Potato Pancakes and Blackberry Red Wine Reduction. Miso Soy Marinated Red Snapper.

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Live a longer active Life. Food before Captain Cook. Enjoy easy preparing mouth-watering meals. GMO Free Plant Protein. Proven to be one of the most tolerated and accepted protein sources without negative side effects,. Alternative Grein Free Carbs. Easy to make Crackers. TAPIO is a combination of Tapioca Starch and Pea Protein to provide a grain free alternative Pizza and more. Adding a sweet smelling aroma to your dishes, increased the blood oxygen supply. Malt, Pea Protein and Kona Coffee.