RAY BEAR - The Official Website of Chef Ray Bear

Great Catch Chef Competition, Created and Hosted by Chef Ray Bear

Ray — Mon, 10 May 2010 05:06:45 +0000

Great Catch Chef Competition is held annually in the second half of June. It is a three round competition, first competitions, semi finals and finals. The winner receives $10,000. in money and prizes Chefs go head to ...

http://www.novascotiaseafoodfestival.com/news/the-great-catch-chef-competition

Ray — Fri, 07 May 2010 15:07:32 +0000

Step up to the plate Chefs, lets see what you got check out a bit of the 2009 Competition http://www.youtube.com/watch?v=AbBXqUDJid4 Nova Scotia Department of Agriculture Fisheries & AquacultureNova Scotia Life

The menu for Acton’s

Ray — Wed, 28 Apr 2010 13:22:03 +0000

The menu for Acton’s Thursday Night Chili fired Scallop with Coctel de Elote Lobster, fresh cilantro Asparagus and Goat Cheese Tart, Vidalia Onion, custard royal Salt Cured and Shaved Clam Tongue Annapolis Lamb Study Sous-Vide Leg with a Fox Hill Ricotta ...

My Trip to South Tucson

Ray — Wed, 24 Mar 2010 00:43:17 +0000

My time in Tucson My trip to Tucson was to do some research on the types of menus and food offered in the area and to see what the average person to the high end consumer ...

Indiana Caramelized Popcorn Ice Cream!!

Ray — Sat, 20 Mar 2010 00:55:29 +0000

2 cups 35%(heavy) Whipping Cream 1 cup milk A pinch of salt 3/4 cups sugar 5 egg yolks 1 average bag of previously popped Microwave popcorn 150 grams (aprox 5 oz) of Popcorn Indiana, Kettle Corn Caramelized Popcorn. (my favorite brand ...

Marcus & Willys

Ray — Wed, 25 Nov 2009 02:02:31 +0000

Colossal Vidalia Onion Rings, Roasted Garlic Aioli Marcus & Willys Now open!!! Go on to their link and check out the menus. They are sporting a deluxe Burger with “20″ different toppings, and yes you can ...

Glow Restaurant Toronto

Ray — Wed, 28 Oct 2009 18:09:03 +0000

With my new friends at Glow Restaurant doing a quick TV shoot. Rose who does all the food at the restaurant is focused on health for her guest. The tuna was out of this world. ...

Long Ago

Ray — Thu, 15 Oct 2009 05:47:50 +0000

Unni and Geir from Halifax’s top catering outfit are two major influences on my career and cooking style. I think I was about 17 years of age in the photo. Scanway

hens

Ray — Tue, 06 Oct 2009 06:39:51 +0000

Gastrque Fried Cornish Hen Hens stuffed with Oven Roasted Salt & Pepper Pears and Foiegras Tonight I am working on a menu for a new project. I was thinking of some of my favorite ways to serve ...

Kitchen Design

Ray — Mon, 05 Oct 2009 03:15:03 +0000

Island range When I was designing this kitchen my goal was to make the line accessible for cooks to work on both sides. This allowed for high production and an easy to clean kitchen(no where ...