Monthly Archives: January 2014

Delicious Carrot Cake

I love carrot cake. There are many delicious components to a fine carrot cake- fresh-shaved carrots (of course) spices, and tangy sour cream, cream cheese frosting! Fresh carrot cake is moist, refreshing, and satisfying.

Tagged bakers, baking, cake, cake recipes, carrot cake, carrot cakes, cream cheese, cream cheese frosting, dessert, desserts, pastries, pastry arts, Shelly Hiddleson, Shelly Hospitality, sugar

Michigan Rock Cookies

One of our members at the club recently shared these delicious cookies with us! Michigan Rock cookies are chewy, flavorful, and easy to make.

Tagged baking, cookie recipes, cookies, dessert recipes, desserts, Michigan, Michigan Rock Cookies, pastries

Asian Dipping Sauce

I’ve been making an Asian Dipping Sauce at the club lately that goes very well with seared Ahi tuna. It’s sweet, tangy, and delicious of most types of fish, and shrimp.

Tagged asian, Asian Dipping Sauce, Chinese food, dipping sauce recipe, dipping sauce recipes, dipping sauces, garlic, ginger, honey, Japanese, Japanese cuisine, japanese food, oriental food, recipe, recipes, soy sauce, vegan, vegan food, vegetarian, vegetarian food

Vegetarian Vegetable Stock

Most soups and sauces begin with a flavoring agent, base or stock. Stocks provide depth of flavor, and are essential when preparing memorable cuisine. Vegetarian vegetable stock is simple to prepare, and can be frozen in Ziploc bags for use at a later date.

Tagged vegan, vegan cooking, vegan stock, vegetables, vegetarian, vegetarian cooking, vegetarian stock, veggies

Pico De Gallo

Sweet Corn Pico De Gallo goes great on tacos, chicken, and fresh fish.

Tagged appetizers, cilantro, corn, dinner, dips, mexican, mexican food, pico de gallo, salsa, salsas, sweet corn

Orange Chocolate Cookies

orange chocolate cookies, orange, oranges, orange desserts, cookies, cookie recipes

Tagged chef, cookbook, cookie recipes, cookies, cooking, culinary, dessert, desserts, orange, orange chocolate cookies, orange recipes, oranges, pastries, pastry recipes

Tipping- Don’t be a Cheap Jerk

Before becoming a chef, and while still in college, I waited tables. I really enjoyed it- it afforded me the opportunity to meet all kinds of people, and earn valuable cash. I worked at a TGI Fridays in California… it was constantly busy, and the money I earned working part-time was more than enough to live on, and pay for my books, and part of my tuition.

Tagged leaving money, leaving tips, money, restaurant etiquette, restaurant tipping, restaurants, tipping, tips

Lobster Bisque

Lobster bisque is an extremely decadent, rich, flavorful soup. I recently made a large batch for a member’s brunch at the Allegheny Club. The secret to successful lobster bisque is to not rush the dish. Prepare this velvety soup when you have a few hours of time to dedicate to it.

Tagged dinner recipes, langostinas, lobster, lobster bisque, lobster bisque recipes, lobster meat, lunch recipes, seafood, seafood recipes, soup, soup recipes, soups

Chef Chuck Kerber, a graduate of The Pennsylvania Institute of Culinary Arts, has over 20 years of cooking experience at various hotels, restaurants and other private establishments. Selected as one of Pittsburgh's 50 finest in 2012

Monthly Archives: January 2014

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