Chef Terrance Brennans Halibut en Croute ala Minestrone with Raw Tomato Coulis Pt2

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Chef Terrance Brennan's Halibut en Croute, ala Minestrone, with Raw Tomato Coulis Pt.2 • http://www.todaysworldkitchen.com/ • Full Name: Terrance Brennan • Restaurant: Picholine (and Artisanal), 2 Michelin stars 2011 • Resides: New York • Trained: At my parents Restaurant in Virginia, also trained in Washington, New York City and Europe • Mentors: The Grandmasters of French Cuisine! • Who would you be nervous cooking for? No one! • Do you have a favorite ingredient? Cheeses • If you were to host a dinner party, whom would you most like to cook for (living or dead)? • My father, Einstein, Auguste Escoffier and a beautiful woman! • What inspires you? Markets and Seasons, Shapes, Buildings, Architecture and Art • Hobbies: Fly-fishing and skiing, spend time with my children, watch baseball • Philosophy: It's all about the ingredients; respect and integrity; whatever you do, do it properly; have a good work ethic • Charities Involved in: City Harvest, Autism Speaks, and Meals on Wheels. • http://www.terrancebrennan.com/ • • The son of Annandale, Virginia, restaurateurs, Terrance Brennan has risen steadily to become one of America's most regarded and renowned chef and restaurateur. • Terrance cites several key experiences that have elevated him to Master Chef prominence. One of the most notable was his work at the famed Le Cirque restaurant in New York. It was very intense, it was like Haute Cuisine Boot Camp, he explains, and the experience was immeasurable. He also honed his talents and skills in many of Europe's finest Michelin starred restaurants. My training in Europe was a self-imposed apprenticeship, he says, which I really consider as my finishing school. A defining moment for Terrance came while working under Chef Roger Vergé at Le Moulin de Mougins in the south of France, where he was inspired by the region's cuisine of the sun. Here, his signature style began to emerge. • Terrance took his craft back to the states, specializing in Mediterranean-inspired American cuisine. In 1993, he opened his first restaurant, Picholine, which he named after the petite green olives indigenous to the Mediterranean. The restaurant quickly became a premier dining destination, earning three stars from The New York Times, four stars from New York Magazine, as well as two stars in the Michelin Guide. Such recognition catapulted Terrance's career and in 1995 he was awarded Best New Chef in Food Wine Magazine. • Terrance's strong passion for artisanal cheeses prompted him to use Picholine as a launching pad for the presentation of the traditional European cheese course. Today Picholine continues to be applauded by gastronomes throughout the world. Terrance extended his groundbreaking cheese service in 2001 with Artisanal, a bistro-fromagerie-wine bar that gained immediate prominence as a shrine to the pleasures of fine cheeses. Terrance then paid the ultimate homage to the fromage in the spring of 2003 when he launched the Artisanal Premium Cheese Center - a 10,000 square-foot facility dedicated to the selection, maturation and distribution of the world's finest artisanal cheeses. • Terrance strives for excellence everyday while bringing passion, creativity and enthusiasm to every project. He explains, I'm a perpetual student of the restaurant and hospitality industry. I can honestly say that after 35 years, I become more and more passionate each day. I'm now looking to share my expertise with other companies and entrepreneurs. In addition to bringing his vast knowledge to such notable companies as Fresh Direct, Starbucks, William Sonoma, Neman Marcus, Sherry Lehmann, British Airways and Air France, Terrance is now available as an industry consultant. • Terrance is a frequent guest on the Today show and has also appeared on PBS, The Food Network, Martha Stewart Living Television, Anthony Bourdain: No Reservations, CBS Morning News, The Early Show and Live with Regis and Kelly. In addition, Terrance is the author of Artisanal Cooking: A Chef Shares His Passion for Handcrafting Great Meals at Home (Wiley, 2005). • Terrance is also the proud holder of the Guinness World Record for the Worlds Largest Fondue. Created on the Today show, the one-ton creation helped serve 5,000 meals for the local charity City Harvest.

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