Chef Dean James Max's Newsletter
Its all about the Food!

Thursday, October 8, 2009 October 2009   VOLUME 1 ISSUE 75  
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CONTENTS
Basil and Passionfruit Martini
Chef Dean's New Concept!
Chef Max enlightens young students!
Turks & Caicos Conch Festival
Kids in Distress Dinner
Oktoberfest Chicken, Pomme Frites, and Eggplant
Cooking Class in October!
Chef Dean's New Concept!
Amp 150 officially opens.
www.amp150.com

AMP 150 excites with some simple but perfectly executed items like:

Crispy Walnut Dates with Smoked Feta
Duck Liver Pate, Grilled Bread, Summer Chutney
Black Mussels, Ginger & Lemongrass, Spicy Chili
Little Neck Clams, Grilled Romaine, Crostini, BLT Broth
Chicken Soup, avocado, Spicy Pepper, Corn Dumpling, Tomato, Cilantro, Lime
Crispy Sweetbreads, Golden Raisons, Capers, Sautéed Greens
Minute of Halibut, Baby Greens, Egg Salad Salsa
Tamarind Pork Belly, Radish & Peanut Salad
Fried Ham and Cheese Chicken Thighs
Borolo Braised Lamb Breast, Basil Eggplant Caviar, Crispy Onions
Grilled Skirt Steak, Tomato Salad, Saba Vinaigrette
Double Brioche Burger, Ohio Cheddar & Benton’s Bacon, House Pickles
Red Wine Shortrib, Celery Root Puree, Arugula & Pecorino
Pan Roasted Walleye, Beet Puree, Chorizo Hash
Wild Striped Bass, Baby Artichoke Stew, Baby Spinach
Pork Chop Schnitzel, Spicy Napa Cabbage Salad
Grilled Tuna, Sesame Pea Puree, Dirty Fried Sticky Rice
Roasted Fennel, Goat Cheese, Pine Nuts, Beet Vinaigrette
Fried Rice cake, Soy Grilled Asparagus
Organic Farro, Pancetta, Arugula
Crispy & Creamy Garlic Yucca
Brocollini, Sliced Almonds, Manchego Snow
Summer Zucchini Pancakes, Dill Crème Fraiche


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Published by Chef Dean James Max
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