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Old 04-22-2005, 01:48 PM   #1
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New member checking in

Hi folks. I am the chef of a small Gold Country cafe in California. The hotel the cafe is in was built in 1857 and is still one of the oldest eateries in the county.

I started in the kitchen at the ahawanee hotel in Yosemite CA in 1972 and had my own restaurant for 9 years. I married my lead waitress in 1973 and have raised 3 children with her. She is still my lead waitress and has been all through our marriage.

We grow many of our own organic herbs for home and the cafe and I also have 3 Koi ponds, 1 at the hotel.

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Old 04-22-2005, 01:51 PM   #2
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that sounds like a great place, Wil! Welcome to our family - we hope you post some of your favorite recipes.

We'd love to see photos of your area too.
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Old 04-22-2005, 01:51 PM   #3
 
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Glad to have you here Chef!
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Old 04-22-2005, 01:53 PM   #4
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Sounds nice....well...I am about 13 and a half years old, and probabally one of the best yound chefs...just ask anyone here :)
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Old 04-22-2005, 01:53 PM   #5
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Welcome Chef Wil. We are so happy you found us
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Old 04-22-2005, 02:37 PM   #6
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Welcome, Wil!
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Old 04-22-2005, 03:11 PM   #7
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It's great to have you here Wil!
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Old 04-22-2005, 03:43 PM   #8
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Hi Chef Wil - so glad you found us. Every now and then will you drop us some bait and bait to us is a recipe

Isn't it nice to find someone who fits your life so well as you found with your wife? (I think that sentence made sense, didn't it?)

Anyway, welcome to our home.
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Old 04-22-2005, 04:05 PM   #9
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Thanks folks, I would be more than happy to chum the waters so to say with a recipe or 2 now and then, as a matter of fact here is one of my favs;

Blackened Shrimp
This is a spicy dish with lots of flavor and no culinary heat
Spice Rub
1/2 cup brown sugar
1/2 cup Hungarian paprika
2 tablespoons garlic powder
3 tablespoons onion powder
1 tablespoon dried thyme leaves
1 tablespoon dried basil leaves
2 teaspoons dried tarragon leaves
1 teaspoon black pepper

To prep
mix 1/2 of the rub with 1/4 cup white wine and 2 tablespoons evoo and mix in large shrimp and mary for 10 to 15 minutes
Heat a cast iron ribbed grill to red hot and place the shrimp individually on it. Allow to blacken slightly before turning and blackening it on the other.

To serve
Place shrimp around a spinach salad dressed with hot balsamic and bacon vin. or with an order of French fries
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Old 04-22-2005, 04:43 PM   #10
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Welcome to DC, Wil! =)

And thanks for the recipe ... I've been on a shrimp kick lately and this one sounds great.


Z
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