Watermelon Ice Cream
Watermelon Ice Cream is the perfect dessert for those hot Temecula days. This video shows you easy steps that anyone can follow to make this tasty dessert.
Watermelon Ice Cream is the perfect dessert for those hot Temecula days. This video shows you easy steps that anyone can follow to make this tasty dessert.
When I heard the menu featured Lobster and Filter Mignon, what intrigued me most was the method being used to prepare the beef: sous-vide. As a fan of Top Chef, I had seen this technique and heard what a wonderful way it was to cook food.
The ultimate lunch for a very cold day is Roasted Tomato soup with a Grilled Cheese sandwich.
Are you looking for the perfect dish to warm you up? Albondigas Soup is the ticket. It is a hearty and spicy Mexican creation from Gourmet Chef Michael Cragg of Temecula Catering.
Do you remember how awesome the sun feels on a summer day. That is what biting into Chef Michael’s Zesty Mango Salsa tastes like. In the cold of winter reignite your wild side with the fresh fruity zing of Mango Gourmet Salsa.
First published in TemeculaNightOut.com on Jan 15, 2011
Last night’s Temecula Night Out was a special journey into the world of Gourmet Chef Michael Cragg’s famed Cooking Class “Among The Vines” at Oak Mountain Winery. The comradery and kinship that everyone felt, from each student, Chef Michael and his staff, Valerie and Matt that being “In The Kitchen” all together created… such an unbelievable feeling in each of us… it is no wonder that we each felt the “Passion of Cooking” that Chef Michael feels everyday for his creative and awe inspiring craft.
First published in Valley News on Jan 7, 2011
Chef Michael’s greatest satisfaction is seeing the plates come back into the kitchen completely empty and knowing he has satisfied his guests. Michael says, “It’s hearing the Oohs and Ahhs that really make me feel like an Iron Chef”
First published on WebWire on November 1, 2010
Amid sounds of tinkling glassware and speeches given by the families and friends of the bride and groom, the staff arrived with the entrée course. Guests had a choice of Ratatouille Stuffed Chicken Breasts or a three inch tall Prime Cut of Filet Mignon, the latter a favorite of the bride and groom. The beef was butter like and was typically cut with a fork. Both were served with a delicious Roasted Summer Vegetable medley made up of broccoli, cauliflower, zucchini, yellow squash and carrot. Also included with the entrée was Roasted Rosemary Fingerling Potatoes, a favorite with the children who were not forgotten: homemade Chicken Fingers greeted smiling faces of the little ones.
WEBWIRE – Monday, December 13, 2010
Last week, trend setting Stuart Cellars (http://StuartCellars.com), a Temecula Winery, rewarded its members with gourmet food at a member only party. Breaking with the tradition in the valley of serving pasta and pizza at free winery events, Stuart Cellars felt it was important to pair their award winning wines with food that would showcase the true flavors of their quality wines. Chef Michael of Temecula Catering (http://TemeculaCatering.com) served three tantalizing appetizers, one for each of the newly released wines.
