9637d33168cfc9ec89febb8d525dd8c1507f84a9 --- - 3873 - 3974 - 8 - 3884 - 3975 - 3981 - 3878 - 3 - 3936 - 3976 - 4020 - 4021 - 3874 - 4337 - 4846 - 6084 - 3924 - 5374 - 232 - 4708 - 4084 - 8104 - 3978 - 6128 - 3885 - 7058 - 8328 - 127 - 7060 - 10342 - 14534 --- [] --- [] --- - 4488 - 4489 - 4490 - 5315 - 5316 - 5317 - 5318 - 5323 manassas 0 true 3 1 2008-10-02T00:34:04+00:00 807b4171fe930a2c9020db786e63f997d7944239 I am a health nut... I love to cook... I love to eat... and of course I love to travel to see the world and experience different cultures and different ethnic foods. I started cooking when I was 7 years old; I first learned how to cook rice in the Philippines. My husband inspires me; because he will try anything I cook. I love to cook and prepare meals from many recipes which I received from around the world. I like to experiment using exotic ingredients and recipes from different countries. So far, my family enjoys my cooking. I am happy to be a member of this site and continue to learn more about cooking and look forward to sharing recipes with others who have a love for cooking too! Connie Mcmillan Connie Mcmillan cs12863@yahoo.com 1 connie 1 F 0 3872 Spanish, Italian, Asian, American... would like to learn more! true 3954 false false 1 false mcmillan 896 2008-10-02T00:34:04+00:00 true false 2abde2d156cb2f536d273718644a54a4f383e2fa 8 41319 http://s3.amazonaws.com/grecipes/public/pictures/users/41319/dsc01787.jpg false 1 150 138 2 1 d2f2b114d1010c031050e88913fe2a4e5eb2024f 18 2 connie-mcmillan-3872 0 --- - 3144 - 695 IT`S CHOW TIME! 0 2009-08-15T14:29:26+00:00 20112 b20551f9172de5778db3f430b4e0416675d6fb5b --- - 3144 - 3447 26 --- [] --- [] --- [] San Francisco 0 false 3 1 2008-09-25T20:20:51+00:00 4a341b0755566b19356a80962ef075f50908ed04 Alison Alison alison.reimers@gmail.com 1 Alison 0 F 0 3797 false false false 1 false 5522 2008-09-25T20:20:51+00:00 true false 351e79b550b8d82f66883532f85ab47a0f71bbc6 0 7384 http://s3.amazonaws.com/grecipes/public/pictures/users/7384/alidance.jpg false 1 6 9 0 43 3b9918b20ffcf2d7f8061eeb9453ca303368a39a 2008-12-08T20:27:00+00:00 961ff46607fb5545dbd5db7b0d6f4426866136a7 3 2 alison-3797 0 --- - 3144 - 452 - 3447 - 753 - 679 0 2009-01-15T17:17:18+00:00 94116 95cb7bf8800b4ef41fb7e631b17a53455a84502e --- - 3797 - 1312 - 3748 - 8 - 4590 - 4365 - 4744 - 46 - 28 - 17 - 279 - 3 - 10342 30 --- [] --- [] --- - 1432 - 4459 - 4460 San Francisco 0 false 7 1 2008-09-04T16:27:11+00:00 02c7bf4bcc76b76026efab805ce32928a199c13a Born and raised in California, Alex Marsh confirmed his passion for cooking when an intended short stay in Greece turned into a 2-year culinary sojurn. In Corfu, Greece, Marsh worked in a local hotel’s kitchen as he explored the rich cuisine and cultural landscape of the region. When he returned to the Bay Area, Alex enrolled as an anthropology major at University of California, Berkeley and soon realized he was unable to stay far from the kitchen. He dropped all his classes and enrolled in the California Culinary Academy – a program that enabled him to stage at Stars under Chris Fernandez. After graduation, Marsh’s externship at One Market Restaurant became a full time paid position within one year’s time. He worked for two years with Adrian Hoffman whose teachings continue to shape Marsh’s cooking style, “One Market was one of the best learning experiences of my life,” says Marsh. “They had every piece of equipment imaginable; the momentum was addictive.” Next up was a position at Redwood Park, one of the city’s most highly regarded French restaurants, where Marsh worked with George Morrone. When the restaurant closed in 2002, the young chef moved on to Campton Place. Here he had the good fortune to work with both Laurent Manrique and Daniel Humm, further refining his understanding of the intricacies and perfectionism that characterize a 4-star restaurant. After two years at Campton, Marsh looked up Craig Stoll at Delfina and began to court one of San Francisco’s most beloved chefs with the intention of working in one of the city’s defining restaurants. In 2003, Stoll hired Marsh, and a little under a year later, Marsh was offered the position of Executive Chef at Solstice Restaurant & Lounge by Salud Management Group, which also owns Fly Bar and Brick Restaurant. Marsh jumped on the opportunity to run a kitchen; his managers watched as the young chef put his nose to the grindstone. Working 12-hour days for six solid months, Marsh revamped the program from the ground up. He turned the kitchen into an exciting, money-making operation and refreshed the menu with a seasonal section of weekly changing dishes which continue to excite the lounge’s loyal clientele. In October 2007, Salud tapped Alex Marsh to fill the spot of Executive Chef at Brick Restaurant. Since taking over, 29-year-old Marsh has infused the kitchen atmosphere and Brick’s menu with a convivial energy. Brick’s new offerings highlight San Francisco’s abundance of organic foods in approachable dishes that appeal to the neighborhood crowd, yet resonate with a standard of excellence developed during years of classical training. Alex Marsh Alex Marsh 666marsh@gmail.com 1 Alex 3 M 0 3144 Adrian Hoffman George Morone Laurent Manrique Daniel Humm Craig Stoll true false false 1 false Marsh 1993 2008-09-04T16:27:11+00:00 true false d6ce852da721ef115d119db24fc326907bc3c680 3 6775 http://s3.amazonaws.com/grecipes/public/pictures/users/6775/brickjay_025.jpg true 1 79 68 0 43 0348370edc1e9837a283a59a9889dc3e1fae7c09 0 2 alex-marsh-3144 0 --- - 3144 - 188 - 694 I don't cook, I rock!! 0 2009-01-15T17:16:33+00:00 94109 --- - 3 - 138 - 69 - 37 - 151 - 15 - 71 - 165 - 40 - 77 - 200 - 205 - 180 - 215 - 17 - 232 - 23 - 244 - 229 - 193 - 267 - 279 - 150 - 337 - 281 - 319 - 531 - 578 - 590 - 513 - 596 - 661 - 654 - 645 - 41 - 188 - 824 - 815 - 898 - 1148 - 1140 - 1092 - 918 - 3289 - 3176 - 46 - 3312 - 3262 - 139 - 3748 - 3129 - 3144 - 1312 - 80 - 389 - 3872 - 3750 - 743 - 3570 - 3884 - 4028 - 4365 - 4590 - 4716 - 4657 - 4790 - 4394 - 4762 - 4846 - 695 - 4744 - 120 - 302 - 8275 - 8273 - 9924 - 9926 - 127 - 278 - 10310 - 10550 - 4 - 11938 - 12099 - 13198 - 11620 - 11423 - 10342 - 13117 - 13636 - 13645 - 14288 - 14290 - 13441 - 1327 - 14523 - 6201 - 14569 - 14506 - 14883 - 14740 - 14884 - 14932 - 15201 - 16056 - 16154 - 16616 - 16813 - 16779 - 18165 - 10377 - 3447 - 23195 - 18737 - 25068 - 27928 38 --- - 2 - 3 - 7 - 9 - 17 - 15 - 20 - 19 - 18 - 24 - 25 - 26 - 14 - 33 - 54 --- - 5 - 11 --- - 270 - 278 - 292 - 309 - 9 - 10 - 16 - 17 - 18 - 92 - 95 - 355 - 357 - 358 - 374 - 375 - 376 - 431 - 584 - 604 - 605 - 606 - 4458 - 4491 - 9588 - 9590 - 19488 - 31984 - 31985 - 44641 - 60884 - 63154 Redwood City 0 true 5 1 2008-01-16T10:19:25+00:00 0c0d61af375c8b5d28b4e5b3a5ecb056eff5fe44 It's hard for me to overstate how important food and wine are to my life. While I often find myself planning my next meal while I'm eating the current one, it goes beyond that. I have come to equate good times with enjoying a meal with friends and family. Cooking for my kids, cooking with my friends, selecting a bottle from the cellar to enjoy while cooking, and eating out at San Francisco's restaurants consumes most of my free time. Being so involved in the industry, I am often asked what my favorite food is. It's impossible for me to answer, except by saying "the good kind". There are so many types of cuisine that I love, and so many chefs that I think are very special. Is it wrong that I can love lunch at Yank Sing, appetizers at Bar Bambino, and a late dinner at A16? I think not. Chris Rock said recently that if you love your career, there are not enough hours in the day. For me, there are not enough meals in a day. What a way to live! And yes, I do subscribe to Taco Bell's 4th meal theory! Mihir Shah Mihir Shah mshah@cookeatshare.com 1 629458176 Mihir 0 M 0 8 I am most influenced by my mother who cooked home meals from scratch almost every night I was growing up. She would make her own dough for wonderful Indian breads and would stuff her own eggplant or okra for homemade Indian curries. Of course, I took it all for granted when I was young; now, as a father of 3, I am amazed by her efforts and consistency. This didn't happen for one month or one year, she did this this every week of every year we were growing up. I am also influenced by my maternal grandmother. I remember visiting her in Santa Rosa, eagerly anticipating her curries and gado-gado sauce. There's nothing better than a grandma-induced food coma. More recently, I have been influenced by a number of young chefs in San Francisco. Those of us lucky enough to live in the SF Bay Area are fortunate to have folks like Nate Appleman, Jonnatan Leiva, Jeremy Cheng, Alex Marsh and so many more new-generation chefs. These rising stars take the organic and locally-sourced approach from greats such as Alice Waters and Thomas Keller - and offer restaurant atmospheres and dishes that inspire my generation. Their focus on simplicity and the joy of eating and drinking with friends and family has further elevated my passion for all things food. true false false 1 true Shah Mihirhazel 214 2008-01-16T10:19:25+00:00 true false 2da1e8ae2267d433d46367f157d03e9da3cfc569 32 9443 http://s3.amazonaws.com/grecipes/public/pictures/users/9443/mhs_headshot_restaurant.jpg false 1 2730 4295 18 43 c1064cbea739f2ee9b2afc615ace0afe73e46ccf 2009-05-17T01:03:48+00:00 a90e404e891f89c6b584f1c63eb0d82b790966bf 34 2 mihir-shah-8 0 --- - 452 - 460 - 3144 - 3309 - 810 - 719 - 693 - 707 - 743 - 3129 - 597 - 739 - 694 - 3560 - 660 - 1083 - 689 - 708 - 641 - 168 - 499 - 599 - 688 - 13 - 634 - 141 - 149 - 695 - 157 - 436 - 811 - 4403 - 408 - 441 - 4864 - 431 - 3585 - 4383 - 14522 Life is good! 0 2009-11-11T23:59:58+00:00 94061