Calbert Culinary Arts

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Chef Calbert McDonald demonstrate some great cooking techniques just for you. Do you want to bring some delight to your next party? Here are some simple techniques in fruit and vegetable carvings. Professional Personal Chef Service, Coppellcaterers, Frisco caterers, Plano caterers, Forth Worth caterers, Dallascaterers, Mesquite Caterers, Garland Caterers, Texas caterers
 
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  • Pan Seared Breast of Duck with Maple Bar...
    by Calbert McDonald on March 26, 2009 at 10:36 AM
    1699 Views - 0 Comments

    Shaved the fennel and put into an ice bath. This will brings out the bright color of the fennel. Slice the peach and season with salt/pepper and place unto the grill. You must have grill marks on both sides. Preheat a skillet over medium heat. Squeezed the juice of the orange onto the duck breast and with salt and pepper. Place the duck breast into the hot skillet over medium heat. The duck breast must be golden brown on each side. Removed the fat and pour half of the maple syrup unto the duck breast. Simmer for one minute. On low heat, pour the other ? of maple syrup into a skillet and brings to a simmer. Add the berry sauce and simmer for five minutes.

  • The Watermelon Angle Fish Carving-2
    by Calbert McDonald on March 26, 2009 at 6:58 AM
    1771 Views - 0 Comments

    The watermelon angle fish carving part-2

  • The Tomato Rose
    by Calbert McDonald on March 26, 2009 at 6:34 AM
    1384 Views - 0 Comments

    Chef Calbert shows a tomato rose demo.


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