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Welcome
Hello and welcome to elephant steps & friends.
Heres where you can have it all...relating to food of course. Elephant Steps and Friends, founded in March 2009, is a meeting place for culinarians of all levels. Everyone from the novice chef to the seasoned home cook and the professional chef to the local farmer, can partake in the unique and intrinsic ideas from which Executive Chef Franklin Thomas has bought forth. This Washington DC based organization supports it's local produce growers as well as local professional and aspiring chefs. We will inspire the "chef in you" with a wealth of recipes, tutorials, and additional resources.
Take a tour and begin to feed your soul with food.
Friends
franklin thomas
Chef Thomas received his formal training thru a Culinary Apprentice program with Walt Disney World. Working with influential chefs (Tim Rosendahl, Paul Prudhomme, Craig Shelton, Charlie Trotter, Jerry Kuchinkas) in the industry made an lasting impression and drove home the kind of dedication, passion, and skill that's need to be successful. After graduating he opened the Boardwalk resort as lead pastry cook under Andreas Born and then opened Coronado Springs Resort as the Pastry Chef.
rey eugenio
Chef Eugenio is dedicated to teaching his brigade, servers, and guest the fundamentals of cooking. Chef Eugenio has over 15 years of fine tuning his skill working at the Ritz Carlton in Florida, and now the Chef Partner at Roy's Baltimore.
visit him at www.roysrestaurant.com
ferid rama
Chef Rama spends years developing his refined talent as a pastry chef. Working as as the Pastry Chef for the Park Hyatt Beaver Creek Colorado, and chef at Hyatt of Arlington, Va. Chef Rama venture off to create Beledeva Fine European Pastry Shop in Manasas Virgina.
visit him at www.beladeva.com
randy brown
Chef / owner Randy Brown of Minibar Miami, grew up in the willamette valley of oregon with fruit trees, mint fields, acres of wine grapes and an eclectic vegetable garden outside his back door. In the summer time he and his family would have dinner directly from the garden, and in the winter would pop open a jar of home-canned tomatoes or pears to enjoy. He didnt know it then, but he was food spoiled. Chef Brown vested years working in New York, Chicago, and Miami, until he invisioned Minibar Miami.
visit him at www.Minibarmiami.com
tim hasenei
Tim Hasenei has been "honing" (pun intended) his knife skills as a Chef in the fine dining sector and as a classically trained butcher since 1994. Currently working as a Butcher / meat cutter, Tim (in his spare time) practices classical charcuterie and is currently using his backyard as an organic heirloom garden libratory.
Tim beliefs are that the Butcher's Craft is a historically important and honorable tradition that is rapidly fading by big business and needs to be preserved. Armed with basic knowledge and technique, the average home cook can confidently utilize any and all parts of an animal with truly wonderful results.
Watch for Tim as he will host projects in the near futture.
adrian
obaldo
Adrian graduated in 2007 with diploma in Culinary Arts Management at Center for Culinary Arts Manila, Philippines. His deep passion for cooking open his experience to multi-ethnic cuisines, especially Filipino cuisine.
He is currently working as commis at Westin Hotel & Resort and at the Doubletree Hotel in Bethesda. He fell that working every day as a cook is not enough to satisfy his passion. "I have learned a lot in my experience and I'm still hungry to advance my skills and knowledge that would reveal my outmost capabilities in the culinary industry".
He give credit to his mentoring chefs and his wife Vanessa, who supports him to pursue this wonderful career in his life.
Become a friend
If your interested in becoming a friend of elephant steps & friends, forward your bio, picture, and interesting story of yourself (ie; popular dish) to the following link for review.
info_elephantstepsandfriends.com
Images
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Recipes
Videos
Starter
potato gnocchi, black truffle cream, and micro arugula
4 servings
ingredients
4 potatoes 1 tablespoons butter 1 cups all-purpose flour
Directions
Bring a large pot of salted water to a boil. Drop in potatoes and cook until tender but still firm, about 15 minutes. Drain, cool slightly, and peel. Mash potatoes with fork, masher or in ricer. Place in large bowl and make a well in the center. Put butter in well and allow to melt. When mashed potatoes have cooled, knead in enough of the flour to make a soft dough.
Divide dough into fist-sized portions. On a floured surface, roll each portion into a long rope. Cut the ropes into one-inch pieces. Roll each piece with a fork for a distinctive texture
Sauce
1 shallot (peeled) 2 cloves of garlic .5 cup of white wine 2 cups heavy cream 1oz truffle peelings t/t salt & pepper
Add oil to a heated sauce pan. Add minced shallots and chopped garlic and cook for 2 minutes. Add wine and reduce for 6 minutes. Add cream then reduce for 5 minutes. Season with salt, pepper, truffle peelings.
Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until they float to the top; drain and serve with cream sauce. Finish with truffle oil, aged parmesan cheese, micro arugula.
Main Course
steak au poive
hazen blue, cremini mushrooms
2 servings
Ingredients
1 tablespoon black peppercorns
1 teaspoon dried green peppercorns
2 oz cremini mushrooms
2 (6 oz) flat iron steaks
1 tablespoon unsalted butter
1 tablespoon vegetable oil
3 tablespoons heavy cream
2 tablespoons Cognac or brandy
2 oz hazen blue or stilton cheese
In a heavy-duty sealable plastic bag or between 2 sheets of wax paper crush peppercorns coarse with bottom of a heavy skillet. Pat steaks dry and coat both sides with peppercorn mixture. In a 10-inch heavy skillet heat butter and oil over moderate heat until hot but not smoking and cook steaks for 4 to 5 minutes on each side for medium rare. Season steaks with salt and transfer to plates.
Pour off excess fat from skillet and add mushrooms cream and Cognac. Boil mixture, scraping up browned bits, until sauce thickens and coats back of spoon, about 1 minute. Season sauce with salt and spoon over steaks. Top with blue cheese.
Dessert
creme brulee trio
3 serving
6 egg yolks, 6 tablespoons white sugar, divided, 2 each vanilla bean, 2 1/2 cups heavy cream, 2 oz dark chocolate, 2 oz mixed berries,2 tablespoons brown sugar
Preheat oven to 340 degrees F. Beat egg yolks, 4 tablespoons sugar in a mixing bowl until thick and creamy. Pour cream and split vanilla beans into a saucepan and stir over low heat until it comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined. Separate 1/3 of the mixture and add chocolate to it and stir until it's combined. Immediately pour into a shallow heat-proof dishes (add sugar coated berries to 1/3, pour vanilla flavor, and pour chocolate). Place in a baking pan filled with water and cover with aluminum foil.
Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for 1 hour, or overnight.
In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. You can torch the sugar until it's burnt or place it under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.
Remove from heat and allow to cool. Refrigerate until custard is set again.
Chefs
project coming soon.
Food
The "Italian Inn" Landover Hill Maryland, has some of the best pizza in town.
301-772-2100
Hosted by Aaron "Atrain" Thomas
Events & Reviews
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Elephant steps and friends are an offical hunger champion for Feeding America and wish for it's users to become advocates in this campaign.
One of the most important ways you can get involved in Feeding America is by becoming a hunger advocate. Advocacy is critical to fighting hunger, and becoming a hunger advocate offers many ways to become active not only in important public policy issues of the day, but also within your community. Our advocates communicate with their legislators about hunger issues. They talk to their friends and other social contacts about the need for a solution to hunger. Many share their personal experiences with hunger with us. They develop their own personal hunger advocacy profiles so that we can work with them on a personal level to achieve the most effective actions and bring about true change.
We encourage you to join us as a hunger advocate today. Click one to the link below and get involved in fighting hunger in your community, your state, and across America!
Join the fight at www.feedingamerica.org
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Over the past year at Feeding America, Child Nutrition Reauthorization has one of our most important legislative priorities. Weve been planning and preparing our advocates to take actionand the time to take action is now!
The Senate is now actively considering this legislation, a rare opportunity that comes along only once every five years.
As you may know, every five years, lawmakers work together to improve and reauthorize government-funded Child Nutrition Programs. These programsprovide at-risk children with access to quality, nutritious food during school as well as in out-of-school settings. With so much food in America, why are 1 in 5 American children at risk of hunger every day? The answer is simple: too many children across the country do not have access to the food they need. In fact, hunger is a growing problem in this land of plenty. Child Nutrition Reauthorization is an opportunity to reverse that trend.
You can be part of the solution.
When President Obama issued his annual budget, he proposed the provision of $1 billion in funding per year for the next ten years to improve child nutrition programs. Never before has funding for child hunger programs been so critical. We urgently need your voice to help us communicate this message to our Senators.
Please join us in taking action now by sending an email to your Senators urging them to include at least $1 billion per year for child nutrition programs.
Click here to take action!
Contact us
email us at info_elephantstepsandfriends.com
Links
artwhino
roys restuarant
beladeva fine pastries
minibar miami
woodberry kitchen
feed your soul with food blog
feed your soul with food
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