Butternut Squash Soup -Edward Mandich
Saturday, October 01, 2005
 Edward Mandich
Chef de Cuisine
St. Clair Restaurant
Henry Ford Village, Dearborn, Michigan
What he enjoys most about creating meals at Henry Ford Village: “I try to keep the residents on their toes, and they certainly keep me on mine!”
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Breakfast Croissants-Russ Logan
Thursday, September 01, 2005
 Russ Logan
Chef de Cuisine
Seasons Restaurant
Riderwood, Silver Spring, Maryland
Little Known Fact About Chef Russ: “I sang karaoke long before it was big in the states. I went to Japan 20 years ago with the Marine Corps, and I sang karaoke while I was there. It’s always been big in Japan. In every bar, no matter how big or how small, there is a karaoke machine.”
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Chef Little’s Seafood Macaroni and Cheese-James Little, Jr.
Monday, August 01, 2005
 James Little, Jr.
Chef de Cuisine
Fireside Restaurant
Charlestown
Baltimore, Maryland
Most Memorable Cooking Experience: “I was doing a wedding party for more than 250 people and the power went out in the restaurant! The gas was still on—so we could still use the ovens and the stove, but we had no ventilation, no air conditioning, and no light other than candlelight. So, we cooked by candlelight. Now that, was an experience! After that, anything else that comes at me is trivial,” he laughs.
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Breaded Chicken Medallions & Dijon-Chive Cream Sauce-Jeff Terilli
Wednesday, June 01, 2005
 Jeff Terilli
Chef de Cuisine
Windsor Restaurant
Brooksby Village,
Peabody, Massachusetts
Inspiration: “I was very fortunate to have been born into the industry. My parents and grandparents owned a small food and deli shop and some of my earliest recollections are of bringing out the pasta and stocking the shelves.
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Spring Vegetables with Shallots and Lemon-Samuel Soto
Sunday, May 01, 2005
Samuel Soto
Executive Chef
The Jefferson Restaurant
Greenspring, Springfield, Virginia
Inspiration: “I guess I was born into it. My Dad had his own restaurant (Puerto Rican). Back then, I did a lot of work in the restaurant, but it was more like pots and pans, toilets, and floors. My Dad was an ‘old school chef’; he didn’t let me do any cooking! “It was after I got out of the military that I decided to pursue a career as a chef.”
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