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Peter E. Fontiane's Discussions (1)

Discussions Replied To (10) Replies Latest Activity

"BTW we did the same when we did it the blue hairs like it but not many around anymore"

Peter E. Fontiane replied Oct 18, 2009 to TABLE SIDE

8 Dec 29, 2010
Reply by SHARKEY-4

"we keep trying and everyone asks for it but we only have one dining room where it is…"

Peter E. Fontiane replied Oct 18, 2009 to TABLE SIDE

8 Dec 29, 2010
Reply by SHARKEY-4

"yeah we do them quite often. we center tehm around comfort foods in jan feb mar, spr…"

Peter E. Fontiane replied Jul 30, 2009 to Cooking Classes

7 Aug 9, 2009
Reply by Ronald G Diebold Jr

"just a bit of lemon or sour cream, Olive oil? just use clarified butter. get the pan…"

Peter E. Fontiane replied Dec 3, 2008 to Green eggs no more!

6 Jan 31, 2009
Reply by Shawn Dickensheets CEC

"we dont have a minimum at all, not very common anymore these days. If we were to imp…"

Peter E. Fontiane replied Nov 26, 2008 to Club Food Sales Trends

10 Feb 2, 2010
Reply by rusty penno

"Hey Chef Raymond, i did bear onceand willnever do it agian, unless some rich dude hi…"

Peter E. Fontiane replied Nov 16, 2008 to Wild Game Dinner

13 Jan 24, 2009
Reply by Geoff Parker, CEC, CCA

"Nice. PeF"

Peter E. Fontiane replied Nov 16, 2008 to Wild Game Dinner

13 Jan 24, 2009
Reply by Geoff Parker, CEC, CCA

"what Pork Blood? cause it coagualtes sp? school me on this its interesting Seared Ra…"

Peter E. Fontiane replied Nov 15, 2008 to Wild Game Dinner

13 Jan 24, 2009
Reply by Geoff Parker, CEC, CCA

"George wells in philadelphia, 1.800523.1730 Dartagan 1.800 dartagn Think NJ meadowla…"

Peter E. Fontiane replied Nov 14, 2008 to Wild Game Dinner

13 Jan 24, 2009
Reply by Geoff Parker, CEC, CCA

"where are you working? Philadelphia or Baltimore"

Peter E. Fontiane replied Nov 14, 2008 to Wild Game Dinner

13 Jan 24, 2009
Reply by Geoff Parker, CEC, CCA

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