Chef Armand

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ART OF THE MOMENT
  » Nov 29, 2014  




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Chef Armand Vanderstigchel is one of the most versatile Chef’s in the Hospitality field.

"If you truly love your craft, you will expand your skills"  Chef Armand

• Executive Chef/Cookbook author

• Major food corporation spokes person

• Menu Consultant/ Culinary Instructor

• Food Media Host/ Food Writer

• Print and media featured Chef

• Corporate Chef Recipe developer

• Renowned Food judge/ Food stylist




IN FOCUS 


"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."



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.



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.



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 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.



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 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



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:



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





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