Because of the diverse nature of the many different restaurants and chefs Brian Henry has worked under he is highly proficient at a wide range of cuisines.

Brian’s cooking is seasonal, inventive and smart, but in no way unapproachable or fussy. When he is coaxed out of the kitchen and starts talking about food, his passion and knowledge are instantly recognizable.

"Chef Brian Henry cooked a series of delicious appetizers for us as we sat around a table in the kitchen". Thanks

Tony Aspler, Wine writer

“Chef Brian Henry puts one hundred percent of his energy into going all the way.”

Birgit Moenke, Editor Stir Media Read More Reviews

Gastronomically yours,

In the News

Burger King Concocts lower-calorie ‘Satisfries’ 
By Bruce Horovitz, USA Today

Satisfries
Photo: Noel Barnhurst, AP

McDonald’s fries have always given Burger King heartburn –but watch out Ronald McDonald.

 

In a move destined to shake up the fast-food industry, Burger King Tuesday will unveil a simple but startling french fry innovation: french fries with 30% less fat and 20% fewer calories than BK’s current fries. (And 40% less fat and 30% fewer calories than McDonald’s fries.)

 

They’ve dubbed the new product Satisfries–not to replace BK’s classic fries, but to be sold in addition to them. And they will be crinkle-cut, like old-fashioned fries.

But here’s the key: They essentially have the identical ingredients to BK’s conventional fries. Same potatoes. Same oil. Same process. The only change is a re-configuring in the amount of a few ingredients–Burger King won’t say what they are–so that less oil is absorbed by the thinner batter. Read the article.satisfried

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