My name is George, Welcome to the site, This Website was started for the love of food, cooking and eating, finding new places to explore all over Long Island and New York, I want people to read the great things there are in cooking and exploring different cultures that we have all over Long Island, we will bring you recipes to try, food and drinks, restaurant reviews and events, videos of the places we go and see, foods we eat, just a lot of fun, I started my journey in cooking at a young age watching my grandma Wright and my mom cook all kinds of foods the old ways back then there wasn’t any microwaves everything was from scratch. As i got out of school i landed a great job with chef Andy Whitcomb at a cafeteria they used to run in Bethpage I started at the bottom and worked my way up the ladder learning all i could along the way till one day i became the head chef, I was cooking for 500 people a day it was great for a few years then i went to work for The Skyline princess a cruise ship that did tours and weddings i became in time the commander and kitchen manager there for a few years till i got burnt out from 20 hour days. from there i went into catering with chef Frank Sullivan a great guy but a lonely man lol sorry Frank. ( a little inside joke). After a few years there i wanted to experience what a real working kitchen was like with making food to order so i signed on with Frank pignataro at E.B. ELLIOT’S in Freeport was a great experience but the three floors i had to climb up each day for prep work and bringing supplies up and down wore my knees out with my weight, so now i work with my wife Ailyn the boss at George Parsons Roofing and Siding in Franklin Square, but i still cook almost everyday for me and my wife i wont stop i love it.
- Raspberry Swirl Pound CakeA pop of color usually makes baked goods stand out, whether you’re talking about berry-filled sandwich cookies or sprinkles on top of a cake. At Starbucks, they have a Raspberry Swirl Pound Cake in the case that always catches my eye, since it has a bright red ribbon running through it. It’s a tasty cake, ...
- Bites from other BlogsEaster is just around the corner and that means that it is time to start gathering recipes that will make great additions to an Easter brunch or a post Easter egg hunt snack. Easter treats are colorful, flavorful and fun – and these recipes are no exception. This Easter Egg Cheesecake from Zoe Bakes is ...
- Low-Fat Recipes: Superfast Asparagus4.63 / 5 Stars | 212 Reviews by MSLILLY "Roast asparagus with Cajun seasoning makes a yummy side dish in only 15 minutes." View Complete Recipe Details and Reviews […]
- Low-Calorie Recipes: Chicken Bolognaise3.9 / 5 Stars | 23 Reviews by Mike "A refreshing Italian style chicken tomato sauce is served over rotini pasta and topped off with grated Parmesan cheese." View Complete Recipe Details and Reviews […]
- Healthy Makeover Recipes: Healthier Downeast Maine Pumpkin Bread4.42 / 5 Stars | 12 Reviews by MakeItHealthy "An old Maine favorite, this spicy bread is made healthier with the addition of whole wheat flour, pumpkin seeds, and raisins. We've also used less sugar, and replaced the oil with butter. It's best if it sits around a day, so plan on making it ahead of time." View Complete Recipe Details and R […]
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- A Beatrix Potter Inspired Easter Party
- Brighten Up the Easter Holiday with These Zesty Lamb Chops
- Top 10 Recommended Eats from the North: On the Road with America’s Best Cook
- The Chef’s Take: Seafood and Tomato Stew from John Finger and Ron Stainer
- How to Rise Above Bread for 8 Days of Passover
- No More Soggy Burger Buns and KFC for the Prom
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- EU whole grain label laws could take over a year to define, says expertIndustry will meet with scientists next week in Vienna to start discussions on the future of pan-European whole grain labeling, but it’s likely to take more than one year to finalize, says an expert from TNO.
- BASF vitamin production returns to normal after fireBASF’s vitamin A and E production is close to resuming normal service after a fire ripped through its German plant on March 12.