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Chef Jamie Banner

<span class=nivo-title><span class=t1>Recipe of the Week</span><br /><span class=t2>CHOCOLATE STOUT TRUFFLES</span><br /><br /><span class=art-readon-wrapper><span class=art-readon-l> </span><span class=art-readon-r> </span><a href=http://chefjamie.com/recipes class=art-readon> Read More</a></span></span>

<span class=nivo-title><span class=t1>Eat Their Words</span><br /><span class=t2>Recipe from Chef Hugh Acheson's<br />A New Turn in the South: Southern Flavors Reinvented for Your Kitchen<br /><br /><span class=art-readon-wrapper><span class=art-readon-l> </span><span class=art-readon-r> </span><a href=http://www.chefjamie.com/celebrity-chef-a-radio-guest-recipes/1120-hugh-acheson-recipes class=art-readon>Read More</a></span></span>

<span class=nivo-title><span class=t1>this week's radio show</span><br />
Radio Guests for Superbowl Sunday, February 5th, 2011 Live from 8:00am to 10:00am<br />
Ideas & Recipes for a Winning Superbowl Party (Beer Truffles!)<br />
We’re having a party with PJ Clarke’s Chef Johnny Church He's dishing on burger blends, oysters & the best fries<br />
Arizona Biltmore’s Exec. Chef Todd Sicolo on Wright’s Restaurant and Big Game Food<br />
Southern Chef Hugh Acheson shares his Modern Southern Style<br />Rick Rodgers with Sparkling Cocktail Inspiration<br />
<br /><span class=art-readon-wrapper><span class=art-readon-l> </span><span class=art-readon-r> </span><a href=/radio class=art-readon>Read More</a></span></span>

<span class=nivo-title><span class=t1>cook with lana</span><br /><span class=t2>WHITE BEAN & ROASTED FENNEL DIP</span><br /><span class=art-readon-wrapper><span class=art-readon-l> </span><span class=art-readon-r> </span><a href=http://chefjamie.com/sauces-spreads-and-dips/1121-white-bean-a-roasted-fennel-dip class=art-readon>Read More</a></span></span>

<span class=nivo-title><span class=t1>Cocktails You'll Love</span><br /><span class=t2>BREWSKI PEAR SANGRIA</span><br /><br /><span class=art-readon-wrapper><span class=art-readon-l> </span><span class=art-readon-r> </span><a href=http://www.chefjamie.com/drinks-alcohol/1122-brewsky-pear-sangria class=art-readon>Read More</a></span></span>

<span class=nivo-title><span class=t1>Chef Inspired</span><br />
<span class=t2>A COLLECTION OF CHILI RECIPES</span><br />
Satisfy any appetite and spice things up with these hearty Tailgate Chilies<br />
<br /><span class=art-readon-wrapper><span class=art-readon-l> </span><span class=art-readon-r> </span><a href=http://www.chefjamie.com/main-courses/1097-a-collection-of-chili-recipes class=art-readon>Try Them All</a></span></span>

<span class=nivo-title><span class=t1>Something Sweet</span><br /><span class=t2>FAST & FABULOUS BUTTERSCOTCH PUDDING</span><br /><br /><span class=art-readon-wrapper><span class=art-readon-l> </span><span class=art-readon-r> </span>
<a href=http://www.chefjamie.com/desserts/535-fast-a-fabulous-butterscotch-pudding class=art-readon>Read More</a></span></span>

<span class=nivo-title><span class=t1>bristol farms weekly special</span><br /><span class=t2>Sausage Sale $4.99/lb.</span><br /><br /><span class=art-readon-wrapper><span class=art-readon-l> </span><span class=art-readon-r> </span><a href=http://www.bristolfarms.com/weeklyads/farm-fresh_v1.php target=_blank class=art-readon>Read More</a></span></span>

<span class=nivo-title><span class=t1>Melissa's Produce Pick of the Week</span><br /><span class=t2>Pomegranate Arils</span><br /><br /><span class=art-readon-wrapper><span class=art-readon-l> </span><span class=art-readon-r> </span><a href=http://www.melissas.com/Products/Products/Pomegranate-Arils.aspx target=_blank class=art-readon>Read More</a></span></span>

<span class=nivo-title><span class=t1>Make Your Dishes Come Alive With Flavor</span><br /> <br /><span class=art-readon-wrapper><span class=art-readon-l> </span><span class=art-readon-r> </span><a href=http://www.flavorforecast.com/#grapefruit-red-pepper/recipe/grilled-oysters-with-grapefruit-and-red-pepper-relish target=_blank class=art-readon>Read More</a></span></span>

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3/4 cup fresh, or frozen raspberries or 1/4 cup raspberry syrup
9 cups water
2 cups freshly squeezed lemon juice
2 1/2 cups superfine sugar

Puree the raspberries in a blender and strain to remove the seeds. Place the raspberry puree or raspberry syrup in a large pitcher. Add the remaining ingredients and whisk until the sugar dissolves. Serve over ice.

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READ JAMIE'S
RIVIERA MAGAZINE COLUMN

Gastronomic
Insights into the
"Best of the City 2012"
from the January Mag!
(on Pages 98-99)

On The Radio

This Superbowl Sunday...

Ideas & Recipes
for a Winning
Superbowl Party
(Beer Truffles!)

We’re having a party
with PJ Clarke’s
Chef Johnny Church
He's dishing on burger blends,
oysters & the best fries

Arizona Biltmore’s
Exec. Chef Todd Sicolo
on Wright’s Restaurant
and Big Game Food

Southern Chef
Hugh Acheson
shares his
Modern Southern Style

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