2 International Drive

Rye Brook, NY 10573

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April 29, 2013

The following is an archived post

Meet Chef Adam Byrne, our new FISD Corporate Executive Chef, and check out his Spring tips!

Spring is here! This means lighter and brighter menus. Put away the braising stew pots and the slow cookers. Time to break out the grills and prep the gardens. This season takes me back to my culinary start in my Italian grandmother’s kitchen. As a child, I would spend weekends preparing stuffed squash blossoms and salads of tender baby greens with grilled spring onions. The menus were simple and the ingredients came directly from the gardens out back.

These experiences lead to my passion for food and my philosophy relating to cooking and entertaining. As the youngest of 12 siblings (not to mention a local community of “foodies”), you can imagine how often the entertaining takes place. Spring allows for the party to migrate to the outdoors while the guest list expands. Gatherings always seem to revolve around great food and end with smiles.

Focus on great ingre...

November 9, 2011

The following is an archived post

TOP 10 TURKEY TIPS

1. Thawing a frozen turkey requires patience. The safest method is to thaw turkey in the refrigerator. Be sure to plan ahead — it takes approximately 3 days for a 20 pound turkey to fully defrost.


2. For crispier skin, unwrap the turkey the day before roasting and leave it uncovered in the refrigerator overnight.


3. Cooking times will differ depending on whether your bird was purchased fresh or frozen. Plan on 20 minutes per pound in a 350°F oven for a defrosted turkey and 10-15 minutes per pound for fresh.


4. A turkey will cook more evenly if it is not densely stuffed. Consider adding flavor by loosely filling the cavity with aromatic vegetables — carrots, celery, onion or garlic work nicely — or by carefully tucking fresh herbs underneath the breast skin. For the stuffing lovers, cook the dressing in a casserole dish on the side.


5. For even roasting, truss your turkey. 

6. Before roasting, coat the outside of the turkey with veg...

October 26, 2011

The following is an archived post

Read about some new culinary ideas for FISD from Chef Christian Fischer!

I spent most of my weekend exploring the great flavors of autumn. Going from local markets to local farms, I was able to sample mouth-watering foods like a slow roasted root vegetable stew, wonderful harvest corn chowder and scrumptious apple and blueberry pie.

Sampling all these great flavors inspired me as did all of the great dishes and work that I have observed in my first month with Flik Independent School Dining. In every account that I had the opportunity to see, I came across chefs with passion for great food and team-members dedicated to our FISD key values.All this made me think of all the great things that are happening, but are rarely communicated. We are therefor starting the Flik Independent School Dining Chef Talk.

This forum is designed to be an outlet for culinary talk, an outlet to share best practices and to talk about new food items, flavoring or seasonings, n...

August 3, 2011

The following is an archived post

After Italy, it was onto Barcelona.  Just a short walk from the ship terminal is La Rambla, a very large boulevard with many shops and food stands, dotted with street performers.  As we made our way up La Rambla, we came upon the entrance to a food market—the most massive marketplace I have ever seen.  As we entered, we saw stall after stall of food vendors.  There are seafood, meat and produce stalls. Some stalls specialize in shellfish, others only in line-caught fish, while others specialize in pork products, fowl, wine, bread, or desserts.  It went on and on.  We even passed a few stalls that sold dried bugs!

In between these stalls, were stalls with prepared food, such as tapas or pizza.  There were food venues with full menus, or that were wine bars or fresh fruit bars.  My companions and I were very content to graze throughout our afternoon in the market, tasting tapas...

July 27, 2011

The following is an archived post

For me, traveling is the key to diversity.  There is no better way to understand other cultures than to walk amongst people in their own cities, towns and villages in their native countries–and of course, to eat their food. Food is an international language, a common denominator between people.  To eat local, traditional food is an experience that attacks all of your senses — and for me is a privilege to be able to experience.This summer I had an opportunity to visit four countries in Europe; France, Spain, Italy and England, mostly via a cruise.  The first destination was Paris.  We stayed right near the Champs-Elysees and had the opportunity to eat in a small bistro just off the boulevard that we ate in several years ago on visit.  This restaurant surely lives up to the motto of “farm to fork.”  I had a small cut of sirloin and it was very tender, almost velvet in texture, with a sweetness to it that must be tied to the grass that is fed to the cows....

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