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#1
05-10-2003, 10:40 AM
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 Cool Site. Post #1! I'm Kelly and I'm Chef/Owner of a 110 seat fine dining restaurant in rural south east Michigan. Worked for the Ritz-Carlton in Dearborn, Mi., Naples, Fla., and Sydney Australia (Now defunct Double Bay property), and The Chaparral Club on the 38th floor of the Adam's Mark Hotel in Dallas, Tx. before opening Evans Street Station here in my hometown. I'm a little secluded now and rely on short stints of travel and the net to stay fresh and for new ideas. Glad to be aboard.
__________________ Kelly  |
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#3
05-10-2003, 01:23 PM
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 We're glad you found us, Chefkell. We'll look forward to your contributions.
__________________ Moderator, Welcome Forum ***It is better to ask forgiveness than beg permission.*** |
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#4
05-10-2003, 02:14 PM
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| Mudbug... Not really dishes, but some great product. Oddly enough...Mudbugs! They're also known as Balmain Bugs or Slipper Lobsters. I hadn't seen them till I got there and they're everywhere there. I've been known to whip up a Vegemite Beurre Noir on occassion. Wichety grubs...could never really get into that.  Wattleseed, paperbark,Yabbies (big ol' crayfish), Spanner Crab, Barramundi, Oysters everywhere, Green lip Mussels...I'm starting to miss Oz  Thanks for the welcome!
__________________ Kelly |
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#5
05-10-2003, 04:49 PM
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| Welcome to the show. Yup, Michigan sure is a long, long way from Australia. We have quite a few friends on board from Oz. I am sure they can share their favorite vegimite (sp??) recipes with you. Welcome!
__________________ Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple |
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#6
05-11-2003, 11:44 AM
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 Vegemite.. there's something I never acquired a taste for!
__________________ Moderator, Welcome Forum ***It is better to ask forgiveness than beg permission.*** |
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