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Henderson had no formal training in cooking, and has never worked under any other chef. In 1992 Henderson and his wife, Margot, opened the French House Dining Room at Soho's French House pub before he left to open the St. John restaurant in 1994. [7] The menu at St. John changes daily, but almost always includes roast bone marrow and parsley salad.
Fergus Henderson - roast bone marrow with parsley salad [5] Daniel Boulud - Crisp paupiettes of sea bass in Barolo sauce [6] The Waldorf-Astoria Hotel, New York City - Waldorf salad [7] Hotel Tatin, Lamotte-Beuvron, France - Tarte Tatin [8]
Margot Henderson OBE (born 1964) is a New Zealand chef, caterer, and cookery writer who lives in the United Kingdom. With Melanie Arnold, Henderson runs the caterers Arnold & Henderson, and is the co-patron and chef of Rochelle Canteen in Shoreditch. She is married to fellow chef and restaurateur Fergus Henderson; the couple have three children ...
Chester A. Arthur: Turtle Steak. Though today it’s illegal to eat turtles in many parts of the world, that wasn’t stopping Chester Arthur back in the 1880s.
Ken's Foods is a privately held food manufacturing company located in Marlborough, Massachusetts.Ken's primary products are salad dressings, sauces, and marinades. The company's commercial food manufacturing divisions produce products both for retail sale and food service, including contract manufacturing for companies such as Newman's Own.
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The Whole Beast: Nose to Tail Eating is a 2004 book by Fergus Henderson that deals with how to cook every part of a pig, including parts rarely used in western cuisine, such as offal. It was originally released as Nose to Tail Eating: A Kind of British Cooking in England in 1999, but was updated and revamped to be more comprehensive for the ...
The complimentary menu includes entrées such as an Oldtimer with Cheese and Fries, Chicken Bacon Ranch Quesadillas, 3-Count Chicken Crispers and Chili or Soup with a Side Salad (beverages and ...