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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]
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.
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.
A history of food. Native American food is not mainstream for a variety of reasons. Sherman pointed to the idea of "manifest destiny," or the 19th-century belief that the U.S. was "destined" by ...
Editor’s choice: The best 5 recipes to try from Quick & Cozy. Along with my beautiful at-home testers, my husband and my 14-month-old, we tested a handful of recipes from “Half-Baked Harvest ...
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 ...
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