Master Class is sponsored by RATIONAL.
In this episode of Master Class, sponsored by RATIONAL, Michael Weisshaupt, Executive Chef and Food & Beverage Director, Fiddler’s Elbow (Bedminster, N.J.) prepares Long Island duck à l’orange with snow peas and local corn succotash over a potato cake with orange gastrique.
Click below to view Weisshaupt’s recipe for Long Island duck à l’orange with snow peas and local corn succotash over a potato cake with orange gastrique.
As Editorial Director of Club + Resort Chef, Joanna DeChellis takes an audience-first approach that combines sound journalistic and story-telling principles with an appreciation for and deep knowledge of the intricacies of the club and resort chef market. She oversees the content strategy and programming for Club + Resort Chef and its various platforms including the Chef to Chef Conference. She has penned award-winning pieces about the many intricacies within club and resort food and beverage operations as well as culinary trends, profiles and breaking news. She is co-host of the award-winning podcast Club + Resort Talks, and has served in various content-development roles over the course of her career, including digital, marketing, print, and in-person events. She oversees the Club + Resort Chef Association, the Chef to Chef Conference and PlateCraft. Prior to these roles, she was the Managing Editor of Club + Resort Business, Associate Editor of Food Management Magazine and a contributing writer for Restaurant Hospitality, Supermarket News, Gayot, Cleveland Scene Magazine, and Duetto. Contact her at [email protected].
