Learn how to apply this week's Chef Tip: Make Your Own Stock! to Vegetable Soup. Recipe on the website: chefkevinrelf.com/news/vegetable-soup.Read More
This week's Chef Tip will teach you some tricks to save money, make homemade stock, and applications for stock.Read More
Learn this simple recipe for homemade kimchi, a traditional fermented Korean side dish.Read More
Check out this recipe for Brined then Roasted Pork Shoulder, applying yesterday's Chef Tip: Brine Your Meat!
Served with Roasted Sweet Potato and Balsamic Onion Marmalade.
Serves four and costs around $17-20.Read More
This week's Chef Tip: Brine Your Meat! Learn what a brine is and how it imparts flavor and moisture to meats that need a little love. Learn a simple brine recipe, and save this trick in your back pocket as your secret dinner party weapon!Read More
Looking to get after it this weekend? Join me at the 10th Annual Gull Lake Frozen Fore in Brainerd, Minnesota, where I will be judging the Brainerd Lakes Culinary Competition on Sunday at 10AM.Read More
Yesterday's Chef Tip #1: Fresh Herbs is now applied to dish you can make at home: Herb-Crusted Salmon, Rainbow Quinoa, Bok Choy, Celery and Lemon Salad.
Click on the link for the full recipe!Read More
Chef Tip #1: Fresh Herbs
Learn about the application of fresh herbs in your food to provide flavor depth and health benefits. See my beginner's chart for fresh herbs and what they pair well with.Read More
Check out my Facebook page: www.facebook.com/chefkevinrelf.comRead More
Raphael Alvarez article on Chef Kevin RelfRead More