| Chef Armand Brunch creations featured in WALL STREET JOURNAL |
"The home-baked bread basket is scrumptious, with anything from raisin bread to carrot cake. The $16.95 prix-fixe brunch that includes a drink will win you over. Dishes offer a twist on some classics. Brabant serves its Eggs Flemish Country Benedictus with brioche bread, smoked duck, poached eggs and Gruyere Mornay sauce. The Croque Monsieur Brabant has smoked duck instead of ham. Also on the menu: five types of omelets."
| NEW YORK TIMES ARTICLE ON CHEF ARMAND |
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Chef Armand retained as consultant to spearhead opening of unique Belgian Brasserie in Midtown. His talent as a specialist in central European cuisine will be implemented in the creation, execution and training of all menu's linked to the restaurant.
It has 50 Belgian beers by the bottle and 10 more on tap, with a dedicated glass in which each is served, so 60 different beer glasses, many of them stamped with logos. The beers are listed coherently, according to style, with brief descriptions.
There is a big Belgian menu by Armand Vanderstigchel, who is Belgian, which includes small plates of fried items like potatoes and croquettes, appetizers that range from terrines to cheese platters, soups, salads, classic mussels, designer burgers and sandwiches, and main dishes like day boat scallops ,Fricadelle Belgian meatballs in beer, carbonnade stews, Rotisserie roast duck, pistachio crusted salmon w/ lingonberries, Chimay crusted filet mignon and classic steak frites. Desserts such as Liege Waffels, cardamon and saffron infused belgian rice pudding, Limburge fruit strudel and Cabernet Cassis Sorbet. He said they are getting their potatoes for the frites, a kind from Canada because they are the closest to the Bintjes used in Belgium.
http://travel.usatoday.com/destinations/10great/story/2011-12-15/10-great-places-to-savor-Buffalo-wings/51983774/1
Chef Armand was consulted in naming the ten best places in the USA to have chicken wings.
| Chef Armand on national BETTER TV Network |
Marketing Group Bender Hammerling in conjunction with Better TV, summoned Chef Armand to the town of Weston , CT, to show BETTER TV viewers , how to cook a scrumptious outdoor BBQ, using premium ingredients such as Vlaslic Pickles, French's Crispy Onions, Log Cabin All Natural Maple Syrup and French's Mustard.
Stay tuned when show will air or contact BETTERTV.com.
| Chef Armand commisioned to create 10 new recipes for LOG CABIN MAPLE SYRUP |
Bender Hannerling Communications president Stacey Bender has again called on Chef Armand to create 10 family friendly recipes for National brand LOG CABIN MAPLE SYRUP. This past summer he created 8 recipes for the aforementioned brand and also Ms BUTTERWORTHS. Top photographer Blake Gardner shot the dishes styled and created by Chef Armand for national release.
| Old Amsterdam celebrates New York 400 |
Old Amsterdam cheese celebrates the 400th anniversary of Henry Hudson's legendary voyage to New Amsterdam, eventually New York City. Chef Armand created a few recipes for the event.
| CATTLEMENS Steakhouse & Saloon Chef Armand wing recipe on menu |
The new to open CATTLEMENS Steakhouse & Saloon on Montauk Highway in
Lindenhurst will feature one of Chef Armand's "Wings across America" recipes...Adirondack Maple Wings.
| Chef Armand now at ’The Inn at New Hyde Park’ on Long Island. |
Chef Armand has been commissioned to launch in 2010 a new restaurant concept within the Inn under the moniker " Brasserie 214", a Northern European bistro with a large beer selection.
"The Inn at New Hyde Park"
214 Jericho Turnpike
New Hyde Park, NY 11040-4583
(516) 354-7797
The Inn At New Hyde Park is an elegant, turn of the century, Long Island catering-event center and gourmet restaurant. Chef ARMAND has reunited with his old culinary partners Catering & wedding master Frank Marino and Chef Alan Kruger. While Executive Chef Alan runs the massive and heavily booked multiple room catering division, Chef Armand has been assigned the reigns to reignite the former Madison dining room and launch "Brasserie 214".
This concept will encompass a Northern European bistro food concept featuring popular dishes and beers from Germany, Belgium, France, The Netherlands, Poland, Hungary, Austria, Switzerland, Northern Italy and Scandinavia. Chef Armand's expertise in this cuisine stems from his culinary development attained while cooking and living in Europe. Dishes to be found on the menu for example are: Wiener Schnitzel/ Steak Tartare/Sauerbraten/Belgium Beef Carbonnade/Moules Frites/Veal Paprikash/Coq au Vin/Salmon Scandinavia/Steak Frites/ Pork Goulash w Spaetzel/ Trout Ardennes/Popettes Vitello/ Pork Roast Porchetta w/ Polenta/ Tuscan Bistecca/ Croquettes
Check out these fines dishes at: The Inn at New Hyde Park" 214 Jericho Turnpike New Hyde Park, NY 11040-4583 (516) 354-7797 http://www.innatnhp.com/
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Football time snacks
Football season is about more than just the game. Whether you're on the couch with a few buddies or in the stands with a bunch of die-hard fans, every game requires traditional tailgating munchies. Buffalo Wings reign as one of the most popular game day eats with more than one billion wings consumed during Super Bowl weekend alone! The secret to creating your favorite restaurant-style wings at home is FRANK'S® REDHOT® Cayenne Pepper Sauce, the secret ingredient used in the original Buffalo Wing sauce and an all time favorite since its debut in 1964.
Frank's RedHot also delivers fun and excitement to a variety of foods, way beyond wings. Ethel Herman, well known for her popular radio spots touting the benefits of RedHot, says, I put that sauce on everything! At my game day gatherings there's a bottle on every table. I especially enjoy splashing my favorite elixir on everyday foods like pizza, fries, tacos, popcorn, shrimp and foot-long subs. Try some of these recipes that will be sure to score big with your friends and family:
GRILLED GAME TIME BUFFALO WINGS
Prep Time: 5 min.
Cook Time: 20 min.
2 1/2 lbs. fresh chicken wing pieces
3/4 cup FRANK'S® REDHOT® Buffalo Wing Sauce
1. GRILL wings over medium heat 20 to 25 min. until cooked and crispy.
2. TOSS in Buffalo Wing Sauce. Makes 6 to 8 servings
Tip: Thaw frozen wings before grilling.
Wing Variations: Cook wings as directed above. Toss in one of the sauce variations below.
SHANGHAI RED: Combine 1/4 cup soy sauce, 3 tablespoons Frank's RedHot Sauce, 3 tablespoons honey, 2 tablespoons peanut oil, 1 teaspoon grated peeled fresh ginger and 1 teaspoon minced garlic in small bowl. Mix until well blended.
CAJUN ON THE GRILL: Combine 1/3 cup Frank's RedHot Sauce, 1/3 cup ketchup, 1/4 cup melted butter or margarine, and 2 teaspoons Cajun seasoning blend in small bowl. Mix until well blended.
SANTA FE WINGS: Combine 1/4 cup Frank's RedHot Sauce, 1/4 cup melted butter or margarine, 1/4 cup chili sauce, and 1 teaspoon chili powder in small bowl. Mix until well blended.
This delicious creamy dip tastes like Buffalo Chicken Wings but without the red fingers! Instant replay says, IT'S GOOD! IT'S GOOD!
FRANK'S® REDHOT® BUFFALO CHICKEN DIP
This robust creamy dip tastes like Buffalo Chicken Wings but without the mess! Serve hot with celery sticks or veggies. Prep Time: 5 min.
Cook Time: 20 min. 8 oz. pkg. cream cheese, softened
1/2 cup blue cheese or ranch salad dressing
1/2 cup any flavor FRANK'S® REDHOT® Sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese
2 cans (9.75 oz. each) SWANSON® White Premium Chunk Chicken Breast in Water, drained
1. HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.
2. MIX in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken.
3. BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.
Makes 3 1/2 cups dip
Microwave Directions: Prepare as above. Place in microwave-safe dish. Microwave, uncovered, on HIGH 5 min. until hot, stirring halfway through cooking.
Tips: You may substitute 2 cups shredded cooked chicken.
Slow Cooker Method: Combine ingredients as directed above. Place mixture into small slow cooker. Cover pot. Heat on HIGH setting for 1 1/2 hours until hot and bubbly or on LOW setting for 2 1/2 to 3 hours. Stir.
Tailgating Tip: Prepare dip ahead and place in heavy disposable foil pan. Place pan on grill and heat dip until hot and bubbly.
Feed the entire team with these delicious Buffalo Chicken Nachos:
BUFFALO CHICKEN NACHOS
A quick, easy snack to nibble on with summer cocktails.
Prep Time: 5 min.
Cook Time: 10 min.
2 cups diced cooked chicken or turkey
1/2 cup Frank's® REDHOT® Buffalo Wing Sauce
1 (10 oz.) bag tortilla chips
2 cups shredded Cheddar or Jack cheese
Blue cheese or ranch salad dressing
Sour cream
1. Toss chicken with Buffalo Wing Sauce.
2. Layer chicken mixture with chips and cheese in baking dish or on pizza pan.
3. Bake at 350°F for 5 min. until hot and cheese melts. Garnish as desired. Serve with blue cheese dressing, sour cream and additional Buffalo Wing Sauce.
Makes 4 servings
Tip: You may substitute 1/3 cup FRANK'S® REDHOT® Cayenne Pepper Sauce mixed with 3 Tbsp. melted butter.
Variations: Add 1/2 cup of the following to nachos along with chicken: chopped bell peppers, sliced green onion, sliced black peppers or diced jalapeno peppers.
For a change of pace, substitute 2 cups diced shrimp.
| Cooking classes and Demonstrations by Chef Armand SIGN UP NOW ! |
Cooking classes and Demonstrations by Chef Armand are now available here on Long Island and the NY Metropolitan area.(call 631-988-8885) For 15 years Chef Armand has teached cooking classes at libraries, book stores, garden centers, private homes and acclaimed institutions such as : Culinary Training Institute NYC, Boces Culinary Program Dix Hills, NY, Childrens Village Culinary work program, Dobbs Ferry, NY , Mount Sinai Middle school Adult Ed ,Smithtown Middle School Adult Ed ,Commack Middle School Adult Ed, A & P Chef Network Program, Regional
- Chef Armand teaches 2 semester a year at the Long Island Commack Middle school Adult Ed program. For information please call: 631-912-2153 ( these classes go fast). Cooking classes classes are Italian Cuisine ( Mondays) and International Cuisine (Tuesdays)
- For Private and Group Cooking classes call 631-988-8885. These classes range from one on one cooking classes to teaching a class of friends or corporate. Cooking classes can be held in comfort of you own home or in a professional kitchen environment at Chef Armand's associated restaurant " The Inn at New Hyde Park". Every cooking class level is available, as well the choice of cuisine:INTERNATIONAL /ITALIAN/ FRENCH /NORTHERN EUROPEAN /MEDITERRANEAN /HEALTH/VEGETARIAN
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