Real Estate in The Woodlands, TX presented by Michele Flory & Company from http://www.MicheleFlory.com
15 Maple Loft Place
Bedrooms: 4 / 5 Bathrooms: 4.5
Square Feet: 4,844 Lot Square Feet: 20,292
Make all your dreams come true! A gorgeous Tom Cox custom home with space for everyone...stunning foyer, secluded study, chef's kitchen with endless granite counters and cabinets, new stainless appliances, wine cooler. Every room invites the outside in. Master suite is spacious and closet offers system for organizing. Media room plus two bonus rooms upstairs for games, exercise, hobby or more. Perfect for entertaining with formals! Outstanding convenient location in Cochrans Crossing on huge private lot with pool, spa, gazebo and outdoor kitchen!
We attend a luncheon at the Chef's Table in the Delegates Dining Room at the United Nations, to kickoff a weeklong Czech Food Festival at the UN. 4 chefs from the Czech National Culinary Team made the trip to New York to show their stuff!
A production of the Culinary Media Netowrk.
www.culinarymedianetwork.com
We attend a barrel tasting of Bouchaine Vineyards Pinot Noir led by winemaker Michael Richmond, and sample the fod pairings from Chef Bill Telepan of Telepan Restaurant.
A production of the Culinary Media Network.
www.culinarymedianetwork.com
Chef Mark speaks with Gustavo Diaz of Kapalua Farms, who shows us the pineapple fields where the famous organic Maui Gold pineapples are grown.
A production of the Culinary Media Network.www.culinarymedianetwork.com
Chef Mark speaks with Gustavo Diaz of Kapalua Farms, who tells us about the composting operation which is turning green waste from Maui into organic fertilizer for their vegetable gardens and pineapple plantation.
A production of the Culinary Media Network.www.culinarymedianetwork.com
Chef Mark speaks with Gustavo Diaz of Kapalua Farms, and learns about the diversified crops being grown in this, the largest organic farm in the state of Hawaii.
A production of the Culinary Media Network.
www.culinarymedianetwork.com
Chef Mark attends the Holy Ghost Portuguese Church festival, and tries malasadas, Portuguese donuts, for the first time.
A production of the Culinary Media Network.
www.culinarymedianetwork.com
We dine at Chef DK Kodama's Sansei Restaurant in Maui, where his chefs Lainie, Ivan and Royden treat us to an omikaze style feast of local fish and seafood.
A production of the Culinary Media Network.
www.culinarymedianetwork.com
We get a cooking demo from Chef DK Kodama on the grounds of Waipoli Hydroponic Farms, which grows amazing greens.
A production of the Culinary Media Network.
www.culinarymedianetwork.com
Chef Mark videoblogs from the road on the "So Much More Hawaii" tour. Our arrival to Honolulu and the first glimpses of Kauai. Follow along all week as we discover all the great Hawaiian foods!
Chef Mark attends the Grand Rioja Tasting at City Winery in SoHo, New York. Quick clips from the tasting.
A production of the Culinary Media Network.
www.culinarymedianetwork.com
We are treated to a cooking class with Chef Cesare Giaccone at his Villa Contessa Rossa Restaurant at the Fontanafredda Winery in Piemonte, Italy.
A production of the Culinary Media Network.
www.culinarymedianetwork.com
I have lunch at the Grinzane Cavour Castle in Piemonte. This is a short video shot with my handheld. I'll have the full video including my interview with the Chef later on CMN.
A production of the Culinary Media Network.
www.culinarymedianetwork.com
This week on Hawaiian Grown TV, we Mrs. Cheng's Tofu Factory in Kalihi to se how they make the best Tofu products from Nigari Tofu to soy milk. Then we visit one of Hawaii's favorite restaurants, Hiroshi's located at Restaurant Row were Chef Hiroshi Fukui and John Iha prepare us two dishes using Mrs. Cheng's Tofu. Last Grant Kawasaki and special guest Tony Solis from Eh! U Da Kine Ah? prepare a classic Chinese dish, Mabo Tofu.
For more videos like this, visit http://www.hawaiiangrowntv.com Distributed by Tubemogul.
This week on Hawaiian Grown TV, we travel to Hanalei Kauai and get dirty in the Lo'i as we feature Hanalei Poi. Then we hit one of Hawaii's favorite restaurants, Alan Wong's The Pineapple Room, as Executive Chef Lance Kosaka shows us how they use Hanalei Poi on the menu. Last Grant Kawasaki and the Hawaiian Grown Catering Team prepare two simple recipes using Hanalei Poi. 1st a Poi Shake and 2nd, Banana Lumpia with a kulolo poi sauce. Then Grant Kawasaki and the team gets unique to show there skills as they create a sushi pizza topped with Hanalei Poi.
For more videos like this, visit http://www.hawaiiangrowntv.com Distributed by Tubemogul.
This week on Hawaiian Grown TV, we visit Owen Kaneshiro's farm in Waianae where he grows Manoa Lettuce. Then we follow the crop to one of Hawaii's exclusive clubs, The Pacific Club, located on Queen Emma Street where executive chef Eric Leterc prepares a simple Manoa Lettuce salad. Last, Grant Kawasaki and Hawaiian Grown Catering Sushi Chef Shannon Akazawa prepare a Manoa Lettuce Poke Sushi Wrap. Ono!
For more videos like this, visit http://www.hawaiiangrowntv.com Distributed by Tubemogul.
This week on Hawaiian Grown TV, we visit Owen Kaneshiro's farm in Waianae where he grows Baby Bok Choy. Then we follow the crop to one of Hawaii's favorite restaurants, Kincaid's Fish, Chop & Steakhouse located at Ward Warehouse where executive chef Eli Low prepares a Thai Snapper over a bed of Baby Bok Choy and a papaya chicken stiry fry with baby bok choy. Last, Grant Kawasaki and Hawaiian Grown Catering Sushi Chef Shannon Akazawa show us a simple yet healthy dish using the baby bok choy, Shabu Shabu!
For more videos like this, visit http://www.hawaiiangrowntv.com Distributed by Tubemogul.
This week on Hawaiian Grown TV, we visit Owen Kaneshiro's farm in Waianae where he grows Mustard Cabbage otherwise known as Kai Choy. Then we follow the crop to one of Hawaii's favorite restaurants, E & O Trading Company, located in Ward Centre where executive chef Nicholas Salvi prepares two dishes using the Kai Choy. Last, Grant Kawasaki and Guest Donna Pascua from O-Salon prepare a Hawaiian Grown Three Cabbage (Kai Choy, Savoy & Red) & Corned Beef w/ Savory Choice Beef Broth. Then Donna's Mom, Aunty Peggy, shows us how to make killer Kim Chee with the Kai Choy.
For more videos like this, visit http://www.hawaiiangrowntv.com Distributed by Tubemogul.
This week on Hawaiian Grown TV, we visit the Y. Hata retail store to feature every restaurants hidden secret weapons, Savory Choice beef and chicken broth. Then we follow the Savory Choice products to one of Hawaii's new and upcoming restaurants, Holokai Grill. Last, Y. Hata corporate executive chef Ernesto Limcaco shows us how to use the chicken broth to make a mean demi glaze over Sterling Silver short ribs.
For more videos like this, visit http://www.hawaiiangrowntv.com Distributed by Tubemogul.
This week on Hawaiian Grown TV, we visit Tropic Farms in Kahuku where they grow fresh basil and then follow the crop to one of Hawaii's favorite local restaurants, Auntie Pasto's. Last, Executive Chef Dwayne Ancog of Luana Hills Country Club shows us how to prepare a simple Rainbow Tomato Basil Pasta Dish.
For more videos like this, visit http://www.hawaiiangrowntv.com Distributed by Tubemogul.
Chef Eric Lee from Onyx Restaurant in Halifax, Nova Scotia shows us how he prepares Salmon Potato Canapes for the Savour Food & Wine Festival.
A production of the Culinary Media Network.
www.culinarymedianetwork.com
Who Pops Your Popcorn?! Web TV Show episode #37. We show you how a pastry chef is cleverly using Twitter, how to keep selling online and offline over and over again, and Rick Frishman with a cool tip for you! http://www.whopopsyourpopcorn.com
Renown VitaMix Professional Blenders is perfect for mixes, purees and all your blending needs. Follow along as Juniper Home experts show you how to mix up your own healthy, inexpensive baby food treats. Get it from this link: http://www.juniperhome.com/VitaMix_CIA_Blender_p/vit.cia.1.ds.htm
Tea lovers everywhere beg for top of the line exotic teas brewed perfectly. Juniper Home experts demonstrate the sleek design and perfect brew of Bodum Teapots. Visit: http://www.juniperhome.com
Jennifer and Chef Mark have fun with fondue and raclette at the world famous Adler Swiss Chuchi Restaurant in Zurich, Switzerland. Careful not to drop your bread in the cheese!
A production of the Culinary Media Network.
www.culinarymedianetwork.com
With seven dining rooms, three wine cellar rooms and a spacious garden, City Tavern is special for a quiet dinner or event for 500 people. Chef/Proprietor Walter Staib is a world renowned chef and author who's goal is to 'Rescue America's Culinary History
Im Frühjahr herrscht Hektik hinter den Kulissen von Freizeitparks. Je näher die Saisoneröffnung, desto kribbeliger die Mitarbeiter des deutschen Legoland im bayerischen Günzburg und des Phantasialand im nordrhein-westfälischen Brühl. Jedes Jahr nach der Winterpause müssen sie den Besuchern neue Attraktionen bieten. Der Film zeigt Toni Paleos, Chef der Instandhaltungs- und Reinigungstruppe im Phantasialand, und sein Team bei den Vorbereitungen.
to make them! However, help is here in the form of Celebrity Chef Phil Vickery. Phil is here to impart some pudding wisdom and help you create 12 fantastic classics, one pudcast a month. This time please join Phil as he gives step-by-step instructions on how to make a healthy version of the Italian classic â Tiramisu
With one in five Brits having never attempted a home-made pudding, according to research by Carnation, it must be time to join Phil in his kitchen and get cooking!
Why not logon to www.carnation.co.uk where you can look through a variety of Philâs tasty recipes and download the pudcasts. Distributed by Tubemogul.
Professional chefs and home chefs alike understand the power of a great induction cooker. Watch Juniper Home experts demonstrate the ease and sophistication of powerful Viking Induction Cooker.
Visit http://www.juniperhome.com/Portable_Induction_Cooker_p/vik.vicc120ss.1.htm
Long Island Personal Chef Vanda prepares healthy gourmet meals to health conscious professionals. Today's meal was Skirt steak with mole rub, hearty beans soup with kale, garlic and chorizo, plus riceDelicious meals. with pigeon peas.
Chef Trevor Simms of the 44 North Restaurant at the Marriott Harbourfront Hotel in Halifax, Nova Scotia shows us his signature 44 North Shellfish Bowl, which showcases the local lobster and Digby Scallops.
With 80 percent of Americans making weekday dining decisions based primarily on convenience*, Food Network host Robin Miller and Tyson Foods are helping busy couples to quickly and easily prepare home-style meals by providing time-saving tips and the newest, great-tasting flavors of Tyson® Fully Cooked Heat 'N Eat Dinner Meats.
"Many couples want to enjoy a well-balanced, delicious dinner every night of the week, but with work and other commitments, they need meal solutions that are super quick," said Robin Miller, chef and host of Food Network's Quick Fix Meals with Robin Miller. "With my simple strategies, and the newest varieties of Tyson Fully Cooked Heat 'N Eat Dinner Meats, couples can easily make great tasting meals at home, giving them more time to connect and enjoy the warmer weather."
Recipe for Wilted Brisket Caprese Salad with Baby Spinach: http://embracedinner.com/RecipesMealIdeas/Dinner/WiltedBrisketCapreseSalad.aspx
Source: Tyson
With 80 percent of Americans making weekday dining decisions based primarily on convenience*, Food Network host Robin Miller and Tyson Foods are helping busy couples to quickly and easily prepare home-style meals by providing time-saving tips and the newest, great-tasting flavors of Tyson® Fully Cooked Heat 'N Eat Dinner Meats.
"Many couples want to enjoy a well-balanced, delicious dinner every night of the week, but with work and other commitments, they need meal solutions that are super quick," said Robin Miller, chef and host of Food Network's Quick Fix Meals with Robin Miller. "With my simple strategies, and the newest varieties of Tyson Fully Cooked Heat 'N Eat Dinner Meats, couples can easily make great tasting meals at home, giving them more time to connect and enjoy the warmer weather."
Recipe for Brisket Quesadillas with Creamy Salsa Dip: http://embracedinner.com/RecipesMealIdeas/Lunch/BrisketQuesadillaswithCreamySalsaDip.aspx
Source: Tyson
With 80 percent of Americans making weekday dining decisions based primarily on convenience*, Food Network host Robin Miller and Tyson Foods are helping busy couples to quickly and easily prepare home-style meals by providing time-saving tips and the newest, great-tasting flavors of Tyson® Fully Cooked Heat 'N Eat Dinner Meats.
"Many couples want to enjoy a well-balanced, delicious dinner every night of the week, but with work and other commitments, they need meal solutions that are super quick," said Robin Miller, chef and host of Food Network's Quick Fix Meals with Robin Miller. "With my simple strategies, and the newest varieties of Tyson Fully Cooked Heat 'N Eat Dinner Meats, couples can easily make great tasting meals at home, giving them more time to connect and enjoy the warmer weather."
Recipe for Angel Hair Pesto with Beef Steak Tips in Burgundy: http://embracedinner.com/RecipesMealIdeas/Dinner/AngelHairPestowithBeefSteakTipsinBurgundy.aspx
Source: Tyson
With 80 percent of Americans making weekday dining decisions based primarily on convenience*, Food Network host Robin Miller and Tyson Foods are helping busy couples to quickly and easily prepare home-style meals by providing time-saving tips and the newest, great-tasting flavors of Tyson® Fully Cooked Heat 'N Eat Dinner Meats.
"Many couples want to enjoy a well-balanced, delicious dinner every night of the week, but with work and other commitments, they need meal solutions that are super quick," said Robin Miller, chef and host of Food Network's Quick Fix Meals with Robin Miller. "With my simple strategies, and the newest varieties of Tyson Fully Cooked Heat 'N Eat Dinner Meats, couples can easily make great tasting meals at home, giving them more time to connect and enjoy the warmer weather."
Recipe for Cuban Pulled Pork Paninis: http://embracedinner.com/RecipesMealIdeas/Lunch/CubanPulledPorkPaninis.aspx
Source: Tyson
This summer, you can keep to your healthy diet while enjoying some of the heavier foods. Award-winning cookbook author and freelance writer, Diane Morgan has tasty tips when it comes to combining healthy eating and some of your favorite grilled foods.
Ungewoehnliche Konfrontationen, ueberraschende Konstellationen: Darauf setzt der N24-Talk "Was erlauben Strunz?!". Moderator und Bild am Sonntag-Chef Claus Strunz ueberrascht seine prominenten Gaeste aus Politik und Gesellschaft mit Ehrlichkeit und direkten Fragen und sorgt damit oft für Schlagzeilen.
Innovative solution for professionals as well as home chefs. Juniper Home experts demonstrate the best method for mixing in the kitchen and the best beater blades to get the job done. Visit http://www.JuniperHome.com
Chef Mark's Indonesian Adventure concludes with a trip to the Wayan Cooking School in Bali, where Chef Mark learns how to make Pepes Ikan dan Udang, or fish and shrimp steamed in a banana leaf. The most aromatic blend of spices makes this dish amazing! (And yes, that is prodigious perspiration on Chef Mark's shirt! It was HOT!)
A production of the Culinary Media Network.
www.culinarymedianetwork.com
This week on Hawaiian Grown TV, Executive Chef Grant Kawasaki visits the old Waialua Sugar Mill not for sugar, but Papaya seed dressing to see how they manufacture one of the states favorite dressings. Then we head down the road to historic Haleiwa town and stop by a familiar location with a new look, the Grass Skirt Grill with Johnnie Moore to see how he uses Dave Delventhal's from Pupukea Farms and Hawaii's Special Inc. Papaya Seed Salad Dressing on his menu. Last, we end this episode with a visit to Times Supermarket to show you where you can get some Papaya seed dressing.
For more videos like this, visit http://www.hawaiiangrowntv.com
This week on Hawaiian Grown TV, Executive Chef Grant Kawasaki makes a journey to Waialua reveal a long lost soda flavor, Pineapple! Waialua Soda Works, Inc. brings back the âexperienceâ of drinking soda by using natural, high quality Hawaiian Grown ingredients to create a refreshing and lightly carbonated gourmet soda. With five favorite flavors, Mango, Lilikoi, Vanilla Cream, Rootbeer, and Pineapple, no other local soda comes close to the bubbly stuff made by these fine folks.
Then its off to on of Hawaii's favorite eateries where you can grab some Waialua Soda on a retail level at Diamond Head Market and Grill. We'll visit their fabulous gourmet deli, fresh sandwiches, salads, yummy cakes, fresh cooked to order grill food and more!
For more videos like this, visit http://www.hawaiiangrowntv.com
