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OUR SERVICES - Max Hansen KitchenMax Hansen Kitchen
http://maxhansenkitchen.com/our-services
JOIN US IN THE KITCHEN. For more than thirty years, Chef Max Hansen’s. Culinary genius has celebrated the freshness and innovation of the American table. Whether you’re planning a wedding for 300 or a corporate breakfast for 3,000, Max Hansen delivers food with heart delicious cuisine, prepared from locally sourced, seasonal ingredients, and served with personalized attention. Max Hansen Caterer. Max Hansen Smoked Salmon. It is sold at other select gourmet food stores like Dean and DeLuca in NYC and Aux ...
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GIVING BACK - Max Hansen KitchenMax Hansen Kitchen
http://maxhansenkitchen.com/giving-back
JOIN US IN THE KITCHEN. Great Steaks and Superb Veggies Star at This Year’s Farm to Table at None Such Farm. One of our favorite events at the year is the farm to table at None Such Farm with our friends the Yerkes family. Each year the proceeds of this event go to worthy philanthropic causes. The beneficiary of this year’s event, Rolling Harvest Food Rescue, is near and dear to our hearts and to our community. Rolling […]. Sagra del Riso at Blue Moon Acres. Subscribe to our newsletter.
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OUR FRIENDS - Max Hansen KitchenMax Hansen Kitchen
http://maxhansenkitchen.com/our-friends
JOIN US IN THE KITCHEN. For those of us who love local food and appreciate local food producers, Solebury Orchards is definitely near and dear to our hearts! Whether it is delicious apple butter, pear butter, fresh fruit and berries or cider we always like to have an assortment of their fine products here at the Carversville Grocery. We love to use Solebury […] [ more. Subscribe to our newsletter. 2015 Max Hansen Kitchen, LLC, 4723 Point Pleasant Pike, Doylestown, Pennsylvania, 18902.
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MAKE THE MOST OF PEA SHOOTS THIS SPRING! | Josh Thomsen
http://joshthomsen.com/2013/04/make-the-most-of-pea-shoots-this-spring
OCTOPUS “SOUS VIDE”. SOFT SHELL CRABS; IN SEASON & READY TO EAT →. MAKE THE MOST OF PEA SHOOTS THIS SPRING! If you’re not sure how to use them, just treat them as you would spinach, since they’re a bit delicate and cook quickly. Fresh pea shoots are high in nutrients, serving as an excellent source of vitamin C, vitamin K and vitamin A and a good source of vitamin E, thiamine, riboflavin and vitamin B6, with all the beneficial fiber, and antioxidants of many leafy greens. 1 cup cider vinegar. A href= tit...
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Video | Josh Thomsen
http://joshthomsen.com/press/video
Roasted Pheasant, Farro, Kabocha Squash. Braised Beef Short Ribs.
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Meat | Josh Thomsen
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Braised Lamb Shoulder “Tuscan Style”. February 11, 2009. SERVES 8 1 each Lamb shoulder boned, trimmed 2 each Oranges zested 2 each Oranges juiced 5 sprigs fresh Rosemary 5 sprigs fresh Thyme 1 cup extra virgin olive oil 6 each garlic cloves To taste kosher Salt and black … Continue reading →. Pan Roasted Veal Chops with Vinegared Peppers. February 11, 2009. Oven Roasted Salmon with Saffron Braised Fennel & Basil-Pomegranate Vinaigrette. February 11, 2009. February 11, 2009. Braised Beef Short Ribs. The a...
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Appetizer & Salads | Josh Thomsen
http://joshthomsen.com/tag/appetizer-salads
Tag Archives: Appetizer and Salads. Shaved Artichokes, Fennel, Fava Beans and Parmigiano-Reggiano Salad. February 11, 2009. SERVES 4 1 lemon 16 baby artichokes cup extra virgin olive oil 1 each fennel bulb 1 cup fava beans, shelled, about 1 pound unshelled To taste Sea salt and freshly cracked black pepper A few drops of lemon … Continue reading →. January 5, 2009. For those of you who are true blue Caesar dressing fans this is the recipe for you! SERVES 6 2 … Continue reading →. January 5, 2009.
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HOW A LINE COOK CREATES A NEW DISH | Josh Thomsen
http://joshthomsen.com/2015/03/how-a-line-cook-creates-a-new-dish
Honey-Peach-Vanilla Bean Jam →. HOW A LINE COOK CREATES A NEW DISH. It is certainly true that the heart of a new menu in a restaurant rests in the hands of the chef. I have the the ultimate responsibility for designing and creating the menu items that reflect the image of our restaurant. I try very hard to make a statement that aligns with our philosophy of cooking, attracts guests and yields a profit. This is, after all, the foundation of a chef’s job description. And does it fit? Experience with other ...
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IN FAVOR OF FAVAS | Josh Thomsen
http://joshthomsen.com/2014/06/in-favor-of-favas
A TASTE OF SPRING. IN FAVOR OF FAVAS. If you take the time to remove the bitter outer shell of the favas, the nutty flavor and smooth texture of the baby beans go perfectly with duck, asparagus and peas in a risotto or pureed in a soup or smashed and spread on grilled bread and served with burratta cheese and balsamic. Find your favas at local farmers markets right now or on our menu at Agricola. Here is a simple recipe that is fresh and full of flavor. FAVA BEAN AND PECORINO SALAD Serves 4. Your email a...
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MENTOR, MANAGE, INSPIRE, PUSH, GROW, PROMOTE & CHALLENGE | Josh Thomsen
http://joshthomsen.com/2013/11/mentor-manage-inspire-push-grow-promote-challenge
NEW YORK TIMES REVIEWED US THIS WEEKEND. EATING LOCAL DURING THE WINTER →. MENTOR, MANAGE, INSPIRE, PUSH, GROW, PROMOTE & CHALLENGE. Chefs are famous for possessing many traits. Patient and Understanding are not two of them. We’re famous for more popular traits like being hot-tempered and overbearing. We frown at critiques, take everything personal. We don’t love change. Especially the change that comes when a cook gives notice. There are so many kitchens to work in. You might as well struggle to mak...
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