Saturday, February 16, 2008

Marriott in the kitchen - Marriott Chefs join the Blogoshere

Brad Nelson. Vice president of culinary and Marriott corporate chef is now a blogger. Bill Marriott made the announcement welcoming him with a blog post on Marriott on the Move - Bill Marriott's Blog ( I should call it a podcast) I was thrilled when Bill Marriott started blogging and announced it. I frequently comment on Bill Marriott's Blog.

ScreenHunter_01 Feb. 16 23.07

On the Marriott Chefs Blog there are several good resources and Marriott has really taken a lot of time to make it good.

I have stayed in some very good Marriott hotels and love the chain. I follow Bill Marriott's blog and i would call it a very good example of a best practice CEO blog.

Here is a recipe that I took from Chef Brad's blog post. as I love clam chowder and hope to make this at home

Boston Clam Chowda'

Ingredients for 1 gallon

2 slices applewood bacon, chopped
¼ cup clarified butter
¾ cup flour
½ gal milk

2 tbl butter
2 cups onion, diced
1 ½ cups celery, diced
1 tsp garlic, chopped
½ tsp thyme leaves
1 qt clam juice
2 lbs chopped clams (about 1 ½ pint by volume)
¼ tsp ground black pepper
1 tsp sea salt
2 tsp Worcestershire sauce
½ tsp Tabasco or hot sauce

1 pint heavy cream
2 tsp parsley, chopped

Preparation:

1. Render the diced bacon until crisp. Remove and reserve on an absorbent cloth for later use.
2. Add the clarified butter to the bacon fat. Add the flour, mixing well. Cook the flour/butter mixture over moderate heat, making a roux. Stir often.

3. Separately heat the milk, but do not boil. Add the hot milk to the flour mixture, whisk vigorously. Simmer over moderate heat for 15 minutes.

4. In a thick bottomed pot, melt the butter and sauté the onion, celery, and garlic 4-6 minutes.

5. Add the potatoes and clam juice, bring to a slow simmer until the vegetables are tender. Add the tabasco, Worcestershire, salt and pepper.

6. Add the clams and bring back up to a simmer,

7. Add the thickened milk to the clam/vegetable mixture.
8. Heat the heavy cream and add to the soup base with the chopped parsley. Season to taste with more salt and pepper if necessary.

One of my friend's is the Executive Chef of Renaissance Austin - Raman Natarajan snd in s previous life I was a chef too .This is a going to be a great blog to follow.

Post a Comment