Posted by: Kim_Hamilton on 03/07/2011 11:25 AM
Updated by: Kim_Hamilton on 03/11/2011 12:01 AM
Expires: 01/01/2016 12:00 AM
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Chef Chat is Back!.....Today Chef James Talks "Raw Foods!"
Murphys, CA....We are so excited to have Chef Chat back! Executive Chef James Lehman of Ironstone Vineyards chats with us about "Raw Foods" today! Ironstone Executive Chef James Lehman started his culinary career at the age of 16, doing food preparation for local restaurants in his hometown of Vacaville CA. In his 20’s, he had the honor of cooking at Thomas Keller’s French Bistro, Bouchon, nestled in the Napa Valley town of Yountville CA....
After deciding that cooking was his true passion, he attended the famed Culinary Institute of America in Hyde Park, New York, where he learned about the modern and classic cuisines of the world. Chef James graduated from the CIA in early 2004, after which he took on a Sous Chef position at the popular Woodstock, NY restaurant, New World Home Cooking.
While at New World, Chef James had the opportunity to work with Chef Ric Orlando, whose creative and multicultural cuisine focuses on the use of organic and sustainable products, as well as offering many Vegetarian and Vegan dishes. Chef James started at Ironstone in the spring of 2005 and was awarded Employee of the Year in 2007. He writes food columns for the local newspapers and can be seen regularly on ThePineTree.net with his video blog “Chef Chat.”
In September of 2007 Chef James returned to his alma mater to participate in the Professional Chef Certification Program Offered by the CIA and the American Culinary Federation. After 4 long days of testing, Chef James was awarded the title of ProChef II and a Certified Chef De Cuisine.
Raw Kale Salad
By Chef Russell James
2 bunches Kale
2 tsp salt
1 Cup hulled hemp seeds
2 cups grape tomatoes, halved
2 Avocados
1 Chipotle Pepper
3 Tbs. Olive oil
2 tsp Agave Syrup
2 tsp. Lemon juice
Remove stems from Kale and then slice thin. Place kale into a bowl and sprinkle with the 2 tsp salt. Massage kale until it turns dark green and becomes wilted, about 5 minutes. For the dressing, place the avocados, chipotle pepper, olive oil, agave and lemon juice in the bowl of a food processor and blend until smooth. Pour dressing and hemp over kale and mix well.
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