Taylor Chefs Club

02/26/2025

Two photos say it all.

09/26/2017

How to Enjoy Mussels in a Whole New Way...

Some of the best cuisine in the world started out as street food. Quick to make (and enjoy), dishes from Japanese sushi to Mexican Tacos have satisfied hungry diners walking by. In Turkey, midday strollers have stopped and savored for centuries a unique mussel kebab, fried crisp on a stick

09/21/2017

Meet the "Mother of the Sea" who saved seaweed...

Seaweed is used extensively in coastal cuisines around the world. Seaweed has been an important part of diets in China, Japan, and Korea since prehistoric times. Seaweed is also consumed in many traditional European societies, in Iceland and western Norway, the Atlantic coast of France, no

09/14/2017

Enjoy a true classic....

The word “fritter” can mean any kind of fried batter concoction, but it specifically refers to fruit, vegetable, meat or seafood that is battered and fried in oil. A favorite of George Washington as well as hungry Civil War soldiers, mussel fritters are truly part of America’s culinary his

09/12/2017

The World's Greatest Soup Done DC Style...

Washington DC has always had its power restaurants where the influential, rich and powerful dine. No restaurant has a better claim to that title The Jockey Club, sadly now closed. Situated in the elegant Fairfax Hotel on Embassy Row, The Jockey Club restaurant opened in 1961. It was created

09/02/2017

Enjoy the Latest New Culinary Hit...

Humanity has enjoyed oysters prepared in various ways down through the centuries. Initially, of course, oysters were eaten raw and many still consider this the ideal way to savor them - fresh and ice cold. Yet creative chefs have always sought to enhance oysters, eager to make something gre

08/28/2017

Looking for Culinary Gold? Try...

America has always been fortunate to have Canada as our northern neighbor. There is no finer example of that than the story of Sam Steele, the Chilkoot Pass and Good as Gold Clam Chowder. Sam Steele was a skilled military professional who dedicated his life to serving Canada. As an early me

08/18/2017

Move Over Tuna Casserole - It's Time for...

It’s time for that old standby tuna casserole to move over and make way for another Northwest favorite - Oyster Casserole. Though regional cousins (both hail from the Pacific Northwest) they are very different in more than one way. When the first tuna casserole recipes began appearing natio

08/05/2017

When two culinary cultures meet and merge the result is truly American...

http://www.taylorchefsclub.com/new-blog/2017/8/5/portuguese-clam-chowder-japanese-style

One of the delights of American cuisine is its amazing diversity. For over 200 years individuals from all over the world have journeyed to America and added their culinary traditions to the heritage of the American palate. Often, over time, two very different streams of cuisine will meet and

08/01/2017

Something Every Chef Needs to Know...

http://www.taylorchefsclub.com/new-blog/2017/8/1/why-quality-sourcing-matters

As every chef knows the best results can only be achieved when one starts with the best ingredients. In a world full of vendors, it’s vital to know what makes one’s suppliers unique from the mustard on the shelf to the fresh shellfish in the walk-in. Just consider, for example, Dijon Mustar

08/01/2017

Enjoy an Italian Summer with Clams Brodetto...

http://www.taylorchefsclub.com/new-blog/2017/8/1/be-italian-with-clams-brodetto

For decades many Americans thought of Italian food as primarily being dishes composed of spaghetti and meat balls topped with red tomato sauce. Thankfully today Americans are far more aware of the stunning diversity of Italian cuisine, especially fish and shellfish. And why not - with healt

07/31/2017

Enjoy Oysters with a Truly International
Flair... OYSTERS NORMANDE

http://www.taylorchefsclub.com/new-blog/2017/7/29/oysters-normande