Paul McCabe

 

 

 

 

 

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  1. Brian

    WOW!!!!!!!!!!!!!! What an episode with chef Paul Mcabe. Thank you very, very much! The recipes, as well as the segment itself were perfect. I appreciated the flow. I was able to keep track of everything as presented. The website (cuisineculture.tv) was shown enough times to allow me to find it online. Thank you. Keep up the GREAT work.
    -Brian

  2. Thanks for the great episode. I am the owner of Crows Pass Farm, featured in the show, and would love to have a link to the show on my website. How can I do so? Thanks so much! Tina Barnes

  3. Alfred Mondello

    Outstanding! It’s nice to see a professional chef take the time to teach.

  4. Rosaleen

    organic beet salad loved it

  5. Niamh Ultaigh

    Paul,
    I just watched your episode on WGBH-TV, Boston. The Organic Beet Salad recipe is truly marvelous. The techniques shown were interesting, easy to follow and very reproducible. However, the recipe which is online, does not say that the pistachios are candied. I remember a pistachio brittle. That said, I thoroughly enjoyed the program and wish I could cook with you b/c there was no pretense or fanfare involved. Your address was all about sharing the food and the techniques. That is refreshing. Also, I wish someone like you would publish a book of recipes for vegetarians. Thank you.

  6. Love the show.
    I also cook with the freshest produce possible and lucky to have a farm near us.
    I would love the recipe for the lamb dish.

  7. As a beet lover, would also like the recipe for the wonderful beet salad.
    Thank you
    Telsie

  8. First time I have wished I was living in LA again so we could visit San Diego and enjoy Chef McCabe’s cusine.