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    Chef #1457375

    chicago, IL

    Chef #1457375

    chicago, IL

    Joined: Nov 22, 2009

    Birthday: Nov 29

    My Journal

    Reviewed Quinoa Salad with Beets and Fennel Vinaigrette

    "delicious blend of flavors!! I roasted the fennel and some red onion (didn't add a shallot), didn't have fennel seed but it was still wonderful!!""

    Feb 8, 2012 on FoodNetwork.com

    Reviewed Eggnog

    "Simply divine! The perfect holiday drink that blows any conventional supermarket eggnog out of the water! Thanks, Alton!

    Dec 26, 2010 on FoodNetwork.com

    Reviewed Eggnog

    "Simply divine! The perfect holiday drink that blows any conventional supermarket eggnog out of the water! Thanks, Alton!

    Dec 25, 2010 on FoodNetwork.com

    Reviewed Squash Soup

    "Absolutely delicious! I would expect nothing less from Alton. I did add slightly more stock and cream than called for to thin it out a bit, but other than that changed nothing. Perfect balance of sweetness and ginger was not at all overpowering. Thanks, Alton!

    Dec 12, 2010 on FoodNetwork.com

    Reviewed Squash Soup

    "Absolutely delicious! I would expect nothing less from Alton. I did add slightly more stock and cream than called for to thin it out a bit, but other than that changed nothing. Perfect balance of sweetness and ginger was not at all overpowering. Thanks, Alton!

    Nov 24, 2010 on Food Network

    Reviewed Baked Meatballs

    "Absolutely delicious. Not that I would expect anything else from Alton, but truly these meatballs are heavenly. They were so simple to prepare with ingredients I already had on hand, and the end product was full of flavor and very moist with a delightfully crisp exterior. The only thing I changed was to use just lamb, no beef or pork because I didn't have it on hand. Thanks, Alton!

    Oct 31, 2010 on Food Network

    Reviewed Baked Meatballs

    "Absolutely delicious. Not that I would expect anything else from Alton, but truly these meatballs are heavenly. They were so simple to prepare with ingredients I already had on hand, and the end product was full of flavor and very moist with a delightfully crisp exterior. The only thing I changed was to use just lamb, no beef or pork because I didn't have it on hand. Thanks, Alton!

    Oct 31, 2010 on Food Network

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