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Timothy Labonte
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Timothy Labonte Feb 10
Just in time for valentines day.....aphrodisiac menu
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Bon Appétit Feb 9
Lacy edges 4 life.
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Timothy Labonte Jan 31
Yummy! Crispy rice flour based “croquettes” with a fatty pork belly center, Korean BBQ sauce. Easy to make & gluten free; not free in fat but phat in flavors
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Timothy Labonte Jan 29
Care to take a dip? Dips can be a fun addition to any menu as a cost effective (& a quick pick up) way to drive revenue. Perfect for sharing as a family style pre-appetizer snack. For a high end versions create a foie gras or black garlic dip.
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Timothy Labonte Jan 16
Replying to @chefdifference
Strawberry rhubarb “leather” came out spectacular...looks like stained glass. Great for an additional fun element on a cheese or charcuterie board
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Timothy Labonte Jan 12
New toy in the house! I’ll be dehydrating everything (except for chicken) in sight for a few weeks until the newness wears off.
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Timothy Labonte Jan 7
I also see sesame products (tahini), bean based dishes (healthy & inexpensive) & healthy twists on international street foods becoming trendy in 2020 + beyond
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Timothy Labonte Dec 25
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Timothy Labonte Dec 24
Milk+egg+flour+seasoning+love = popovers
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Timothy Labonte Dec 22
Beefed up and ready for my traditional Xmas rib-eye roast & steaks.
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Timothy Labonte Dec 19
What do you get when you mix, granola bars, pretzels, chocolate sprinkles, marshmallow and peanut butter cup pieces? Delicious, it is like chocolate fudge & no bake cookies had offspring
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Timothy Labonte Dec 11
Replying to @chefdifference
Although the beet marinade rendered a super moist outcome, it did not retain the color I had hoped for. I mixed the reserved marinade (untouched by chicken)with yogurt which made a great glaze, sauce and dressing for a beet, arugula and pumpkin seed salad
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Timothy Labonte Dec 11
Working on a fun Beet marinated (48 hour) chicken breast which will be cooked sous vide. In the style of waste not want not the beet peelings are used to make a puree, which then became a marinade.
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Timothy Labonte Dec 9
Bacon, bacon, bacon...I love bacon. Make sure you are using all your bacon has to offer, including the liquid gold.
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Timothy Labonte Dec 4
Always a blast Spending a day with chef Rob in his state of the art test kitchen @ UMaine Orono.
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Timothy Labonte Dec 3
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Timothy Labonte retweeted
SAVEUR Nov 22
Pass the cottage cheese, please
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Timothy Labonte Nov 28
Happy thanksgiving
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Timothy Labonte Nov 22
Not sure if this is true, but I was told that the wreath is raised to indicate the kickoff of holiday buffet season. *I may have made this up?* Be sure to refer to our holiday buffet checklist
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Timothy Labonte Nov 21
Cannoli Made easy. Pre-made shells...just fill and serve. On a buffet, as a grab & go or on your menu. Everybody loves cannoli!!
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