Monday, February 20, 2012

Macy's Black History Month Celebration


On Saturday, February 18th, I had the honor and pleasure to be the featured chef for Macy's Black History Month celebration. I did a demo of three dishes: Sauteed Collard Greens, Sweet Potato Gratin and Jalapeno Cornbread Muffins.

Sautéed Collard Greens

2 1/2 pounds collard greens
About 1 cup smoked turkey from thighs and drumsticks, chopped
2 garlic cloves, minced
1 tablespoon unsalted butter
1 tablespoon olive oil
1 teaspoon fresh lemon juice, or to taste

Remove and discard stems and center ribs of collard greens. Cut leaves into 1-inch pieces. In a kettle of boiling water cook collards 15 minutes and drain in a colander, pressing out excess liquid with back of a wooden spoon.
In a 12-inch heavy non-stick skillet, heat butter and oil over moderately high heat until foam subsides and stir in smoked turkey, garlic, collards, and salt and pepper to taste. Sauté collard mixture, stirring, until heated through, about 8-10 minutes.
Drizzle collards with lemon juice and toss well.

Yield 4 servings.



Sweet Potato Gratin

3 pounds sweet potatoes, pricked several times with a skewer
3/4 stick unsalted butter
1/2 cup firmly packed light brown sugar
1/2 cup honey
2 tablespoons dark rum
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground mace
3/4 cup Amaretto cookies, crumbled

Preheat oven to 400 degrees F.

Bake the sweet potatoes in the middle of the oven for 45 minutes to 1 hour, or until tender. Let them cool. Peel the sweet potatoes and cut them diagonally into 1/4-inch slices, and place them in a buttered 14-inch gratin dish. In a stainless steel saucepan, cook the remaining ingredients over moderate heat, stirring, until the sugar is dissolved. Spoon the mixture over the sweet potatoes and bake the gratin in the middle of the oven, basting occasionally, for 30 minutes. Remove and serve with Amaretto cookies sprinkled atop.

Yield 8 servings.



Jalapeno Chile Cornbread Muffins


3/4 cup all-purpose flour
3/4 cup yellow cornmeal
1/4 cup sugar
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons minced jalapeño chile with seeds
1 1/4 cups buttermilk
2 large eggs
1/4 cup (1/2 stick) unsalted butter, melted, cooled

Preheat oven to 350°F. Butter mini cupcakes pan. Whisk flour, cornmeal, sugar, salt, baking powder, and baking soda in large bowl to blend. Stir in jalapeño. Whisk buttermilk and eggs in medium bowl to blend, then whisk in melted butter. Add buttermilk mixture to dry ingredients and stir just until blended (do not over mix). Transfer batter to prepared pan (batter should come only about ¾ up sides of each cup).
Bake cornbread until lightly browned on top and tester inserted into center comes out clean, about 18-20 minutes. Transfer pan to rack and cool cornbread completely in pan.

Yield 8 servings.

Monday, August 29, 2011

Recipe of the Week

I know it's been a while...

Here is my recipe of the week! I did this simple and easy, no-cook soup for Vintage Ohio and The Kym Sellers Foundation Educational Seminar. Usually made with tomatoes, I made this gazpacho with watermelon.

Watermelon Gazpacho

8 cups finely diced seedless watermelon, (about 6 pounds with the rind)
1 medium cucumber, peeled, seeded and finely diced
1/2 red bell pepper, finely diced
1/4 cup chopped fresh basil
1/4 cup chopped flat-leaf parsley
3 tablespoons red-wine vinegar
2 tablespoons shallots, minced
2 tablespoons extra virgin olive oil
3/4 teaspoon Kosher salt

Mix watermelon, cucumber, bell pepper, basil, parsley, vinegar, shallot, oil and salt in a large bowl. Puree 3 cups of the mixture in a blender or food processor to the desired smoothness; transfer to another large bowl. Puree another 3 cups and add to the bowl. Stir in the remaining diced mixture. Serve at room temperature or chilled.

Yield 6 servings

Thursday, February 17, 2011

Cooking Classes for Spring/Summer 2011


Hey Ladies!

Here is a list of cooking classes I will be teaching at The Loretta Paganini School of Cooking this Spring/Summer. Each class is $45.00 per person. The classes are located at The Loretta Paganini School of Cooking in Chesterland, Ohio. Please register online or call the school at 440-729-1110!

http://lpscinc.com/classes.asp


Friday, May 6, 2011-Girls Night Out: Cooking with Friends
Round up your gal pals and join Chef Eric for a selection of dishes you can make with your friends.
Menu: Caprese Salad with Balsamic Drizzle, Cold Potato-Leek Soup, Herb-Crusted Chicken Breasts, Vegetable Rice Pilaf, Sauteed Asparagus, Mixed Berry Crisp

Friday, May 20, 2011-Girls Night Out: Chillin' with Melons
Spend a fun night chillin' with friends while you enjoy a delicious meal featuring summer's favorite fruits.
Menu: Melon, Zucchini & Mint Salad, Watermelon Salsa with Lime Tortilla Chips, Spiced Shrimp & Melon Skewers, Grilled Chicken Breasts with Honeydew Relish, Rice Pilaf, Blanched Asparagus, Melon Slushy

Friday, June 17, 2011-Girls Night Out: Lazy Day Brunch
A great brunch can be enjoyed any time of the year. Gather a group of friends, and join Chef Eric for this fun class.
Menu: Caesar Salad with Parmesan Croutons, Vegetable Frittata, Three-Potato Hash Browns, Buttermilk Biscuits with Sausage Gravy, Crispy Chicken Fingers, Sour Cream Coffee Cake

Friday, July 15, 2011-Girls Night Out: Summer Celebration
Join Chef Eric and learn how easy it is to create your own outdoor celebration.
Menu: Mixed Greens Salad with Strawberry Vinaigrette, Crostini with Spinach, Feta & Pancetta, Southern Fried Chicken, Potato Salad, Sauteed Green Beans, Pound Cake with Fresh Berries and Whipped Cream

Friday, July 29, 2011-Girls Night Out: Easy Grilling
Get your grill fired up in this hot class with Chef Eric.
Menu: Grilled Romaine Salad with Roasted Garlic Balsamic Vinaigrette, Spice Rubbed Grilled Chicken Wings with Buttermilk Ranch Dressing, Grilled Corn on the Cob, Grilled Flank Steak with Grilled Portobello Mushrooms & Mixed Vegetables, Peach Cobbler with Vanilla Ice Cream

What did they say?????

Testimonials and recommendations from "clients" and friends:


Chef Wells’ food is exquisite, scrumptious, superb, and fulfilling. OMG-tender, juice, nicely seasoned steak, shrimp so divine I enjoyed every bite, tasty broccoli and fluffy garlic mash potatoes. Everything served was absolutely fantastic.

If you want to eat a five or six course meal in your home without lifting a finger Call Chef Wells or visit his website to set-up arrangements for him to come and cook for two or for a party of four. If you wish to have a cooking party, he can even accommodate you and a group of friends.

Thanks to the teen ministry my hubby and I were able to enjoy an intimate dinner for two in the comfort of our own home. Chef Wells served us and it was so awesome.


Falanda and Rodney Collins



Chef Wells, What a exquisite FINE DINING experience we had for our 41st anniversary dinner. You did a splendid job in preparing our meal. Your conscientious and professional demeanor was greatly appreciated. It was the BEST Dining Out, I mean DINING IN moment in our our 41 years of marriage. You made us very relaxed and comfortable. Please use our names as references for any future customers.



WE HIGHLY RECOMMEND CHEF ERIC WELLS. Chef Wells will tantalize your tastebuds and make you feel your are eating at a 5 Star restaurant in your own home.



Vance and Gayle Linamen







I just want to take a moment to give a major shout-out to Eric Wells, one of Cleveland's finest up-and-coming chefs. I first saw Chef Wells on Fox 8 news in the morning and he was talking about a service he provided where he would come to your home and prepare a intimate dinner for you and your special someone. Since this was about a month away from my 10 wedding anniversary and I was fresh out of ideas, I thought I would give him a call. We set up a meeting at a local coffee house where he showed me his credentials, menus, photos and prices. He was very articulate, professional and organized which made me very comfortable trusting him and the service he provides.



On the day of my anniversary Chef Wells showed up at my house precisely at the scheduled time. I showed him around the kitchen, where we were being served and he went to work, fitting our dining room table with a white linen table cloth, flowers, candles, silverware, china, and custom made Happy Anniversary menus with our names and the date. We even had a chilled bottle of vino! Every thing was perfect and the only thing he needed from me was the oven and the sink!



When my wife got home Chef Wells formally introduced himself and the reason he was there. He showed her to her seat, explained the menu and immediately started serving our four course meal that consisted of an appetizer, salad, the main course and desert. Everything was spectacular, the food, the atmosphere, the conversation, everything! And the best part about it... we didn't need to drive home or clean up!! Chef Wells cleaned up, packed up and left my kitchen exactly the way he found it. It was like he was never there. We were free to kick back, relax and do what grown folks do...lol.



Thanks Chef Wells for an unforgettable evening.



Jamal Morris







Chef Eric,

I just had to drop you an email tonight and tell you how wonderful the evening was! THANK YOU! I asked Mark after you left how he rated it between 1-10 and he said it was an easy 20!!! THANK YOU! We have both enjoyed surprising one another over the years in different ways! THIS surprise ranks high on the list! THANK YOU!



It was a memorable special evening and it ended not only with left overs (yum yum) but also making a new friend!



Once again~ ~ THANK YOU for preparing a wonderful meal and for the enjoyable conversation as well!



Mark and Lois Callahan







Thank you so much for making my friend’s first baby shower a success!!! You really came through for us in a very short period of time (5 days)!!! The menu that you created was just what we were looking for in a “brunch baby shower.” The frittatas were the biggest hit! No one even knew what frittatas were and had nothing but wonderful things to say!!! You made sure that things flowed smoothly and we all think that you went above and beyond by making sure no one had to clean up their own dishes and utensils!!! You were more than a chef to us that day…you were the epitome of chivalry!!! Thanks again for all that you did and I will be sure to recommend you to all that I know!!!



Tyra N Henderson







Dear Chef Wells,

I’d like to take this opportunity to let you know how much I appreciate your services for my husband’s birthday party. I was very impressed with your professionalism, organizational skills, reasonable prices and the food, which was simply delicious! Not only did you do an outstanding job with your food preparation and service, but you went above and beyond by helping me with the decorations and set up. As a matter of fact, you made a very stressful event stress free. It was a pleasure working with you! Thanks so much!



Stacy Pinkney-Peterson







In December of 2004, The Land Family sponsored their very first family reunion dinner in Cleveland, Ohio. After much consideration, we decided to have Chef Eric Wells from Skye LaRae’s Culinary Services perform an informal presentation of an array of meal possibilities for the officers of the planning committee. Chef Wells was prompt and fully prepared for the presentation. Chef Wells prepared several sample meals that were not only wonderful to look at but exquisite to our pallets. We were all so impressed that we hired Chef Wells to cater our very first dinner. He was prompt, professional and willing to go the extra mile to make our event a success. We cannot say enough positive things about Chef Wells. We would certainly use Skye LaRae’s Culinary Services to cater any event, whether it is formal or casual. Thank you Skye LaRae’s Culinary Services for a job well done!



Linda Land-Taylor

Family Ties







Chef Eric

I just wanted to tell you what a great time we had on Saturday Night. It was a birthday celebration I won't forget. The food was wonderful, especially the main course. And the service was excellent. It is so nice to have a relaxed dinner prepared in your home and not have to clean up afterwards. I am sure we will employ your services again, hopefully soon, and we will certainly recommend you to our friends



Thanks again, Patti Cummins







Eric, I "TOTALLY ENJOYED" both dinners and evenings with you! Thank You soooo much for making them both out to be a success. Feed the tummies with yummy food and drink and be merry is my motto! I really can't decide which meal I enjoyed most. They were BOTH soooooo good. You are such a sweetie. Take care and please keep in touch! And remember to always..........LIVE, LOVE & LAUGH !!!!!!!!!!!!



Kim Lindhart







Eric,

Thanks so much for the great evening! We had a really wonderful time and enjoyed not only the food but your dynamic personality. I bet you were glad to get home safely on such a wintery night. We will absolutely pass along your business cards etc....Do keep us posted on your restaurant and of course we have added you to our Favorites on the internet.



Kate Hilliard







I spent most of my morning here at work raving about our dinner yesterday!!! I have made copies of your business card and passed to about 10 people. You did a great job with our dinner we truly thoroughly enjoyed everything. I am already looking at my calendar to see when I schedule something again with you. God bless and you keep up the good work. You will be hearing from the Robert's family again very soon!!!



Shana V. Roberts
















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