Special Apple Pie-Charles Nitsch
Friday, April 01, 2005
Charles Nitsch
Chef de Cuisine
Refectory Restaurant
Charlestown, Baltimore, Maryland
His Job: “I grew up in this area, so I know a lot of the people living here. I enjoy talking to them about Catonsville. I’ve also enjoyed meeting new people from other parts of the country and other walks of life.”
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Girl Scout Peanut Butter Cream Pie-Steve Szilvagyi
Tuesday, March 01, 2005
Steve Szilvagyi
Chef de Cuisine
Great Lakes Restaurant
Henry Ford Village, Dearborn, Michigan
Inspiration: “I’ve always had a love for food; I mean a real passion for it. I watched cooking shows as a kid. In high school, whenever I had to give a speech or do a presentation, it was always related to food.
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Honey-Dijon Salmon-Marvin Wilson
Tuesday, February 01, 2005
Marvin Wilson
Chef de Cuisine
Oak Room Restaurant
Oak Crest, Parkville, Maryland
His favorite type of cooking: “I love to make soups, stews, and sauces. People think you throw some meat, vegetables, and water in a pot, and you’ve got soup, but that’s not so. It’s all about the chemistry. You have to get just the right balance of ingredients in order to get delicious soups and sauces.” His Job: “I really value the quality of life Erickson has given me. When you work in the restaurant business, you always work holidays and nights. When I was at the country club, I had 12- to 14-hour days. Now that I’m here, I have time with my family. I can be a chaperone on my granddaughter’s field trips. It’s important to me to have that balance in my life right now.”
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Vanilla Bean Panna Cotta-Jason Fernandi
Saturday, January 01, 2005
Jason Fernandi
Chef de Cuisine
Fireside Restaurant
Seabrook,
Tinton Falls, New Jersey
Inspiration: “My mother and grandmother were born and raised in Lithuania. They were poor and so when they butchered an animal, they used everything. As a result, my mother can cook anything!
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Heart-Healthy Turkey Lentil Meatloaf with Demi-Glaze- Wilbert Williams
Wednesday, December 01, 2004
Wilbert Williams
Chef de Cuisine
Windsor Restaurant
Riderwood,
Silver Spring, Maryland
Career Highlights: Williams has been asked to the White House twice as a guest chef to prepare meals. First, he cooked for President Carter and ensemble during the Peace Treaty Talks between Israel and Egypt. The second time he prepared food for an event with President Reagan. He has also won numerous awards in contests sponsored by the Epicurean Club.
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