What's on your mind?
|Posted by Calbert McDonald on January 25, 2010 at 9:48 PM||comments (3)|
Up comming cooking Class, "Flavors of Spring"
Menu will be posted soon
|Posted by Calbert McDonald on January 18, 2010 at 5:53 PM||comments (1)|
My cooking class, "A Classic French with a Twist", turns out to be one of the best that I've done. We all had a great time and everyone is looking forward to my next class in the spring. Please view some of the picture from the class.
|Posted by Calbert McDonald on January 1, 2010 at 6:41 PM||comments (7)|
The New Year’s party was a great success. Take a look at some of these pictures.
|Posted by Calbert McDonald on December 30, 2009 at 11:45 AM||comments (1)|
The New Yearis about to ring in, and I’m going to do some great things to improve my company.
|Posted by Calbert McDonald on December 28, 2009 at 12:13 PM||comments (0)|
The Gunther Wilhem chef's knife arrived about a week or so after the
steak knives. My wife expropriated it to put under the Xmas tree.
I've only just seen and begun to use it.
It' a perfectly beautifully designed and crafted tool. I love the
balance. And the edge is as good as anything I've got. It made
Christmas dinner, and now occupies the premiere place in our knife
collection. I'm treating it with the care and respect about which
we'd talked. Your steak knives graced the table for a prime rib,
sort of a Xmas cliche but delicious nevertheless.
Parenthetically, I thought I'd ordered an 8' chef's knife. The 10'
arrived. I knew the 10' was preferred, but I'd never used one. I
was afraid of the size and the heft, fearful I'd be unable to handle
it with comfort and skill. Silly man. It handles like a dream,
better than either of it's 8' predecessors. So if I owe you a little
extra, please let me know. If there was a miscommunication, let's
not correct it.
I'd like to order a second 10' Gunther Wilhelm chef's knife for my
brother-in-law who is himself an excellent cook and prides himself in
his collection of knives. He gave me the two Globals which I
treasure. He doesn't have a 10' chef's knife either and just had a
major birthday, which I would like to commemorate. The knife would
make a wonderful gift.
Timothy Keller, Seattle, WA
|Posted by Calbert McDonald on February 21, 2009 at 12:49 AM||comments (1)|
Thank you so much for a most enjoyable and memorable dinner! John has not stopped talking about the exquisite meal since Saturday evening. He want through the menu several time with family members so I know that he thoroughly enjoyed the wine dinner. Many thank for a fantastic time and best to you in your future endeavors!
Dowling & Partners Securities
|Posted by Calbert McDonald on February 21, 2009 at 12:47 AM||comments (4)|
Hi Chef Calbert,
On behalf of the student and staff of the Holyoke Community College, I wanted to say thank you so much for the great fruit and vegetable carving work shop! The student had a wonderful time and were so excited.
Culinary Instructor of Holyoke Community College
|Posted by Calbert McDonald on February 21, 2009 at 12:43 AM||comments (0)|
Just wanted to thank you for doing such a wonderful job catering for us last evening. Everything was just perfect. The presentation was beautiful. You allowed us to relax and enjoy our party without having to worry about anything; and most important, the food was delicious! You made our party very special, and we all thank you so mmuch for your efforts. It was a pleasure working with you.
Dr. Stacey Katz,
Associate Professor of French Linguistics
University of Utah