Chef Renee Kelly in KC Eats

for My favorite thing in Kansas City....Click here for the article...or go to KCmag.com for the full issue. It's a great read!

 

Renée Kelly's is still sustainable during these economic times!

Chef Renee is sticking to her guns for supporting the local farmer, businesses and products.  Now there is no better time to support your neighborhood.  All the menus are prepared with the finest localvores ingredients to make your event as green as possible.  Please link to www.sustainabletable.org to read more about sustainability.

Chef Renee Kelly is the KCHG

cooking school chef...learn more about classes available to the public at www.kchandg.com or

http;// blog.kchandg.com

Recipes

Pickled Beets

Citrus Halibut

Roasted Beet Salad

Food Allergies?  Check out tips and tricks from the Chef

Michel Escoffier spent February 18-23 in Kansas City Raising funds for the Escoffier foundation benefiting Culinary Entrepreneurship.  Read More: SUN

Renée Kelly selected as guest chef on Gourmet Food & Wine Aficionado South Pacific Cruise
Chef Renée Kelly and Michel Escoffier, great-grandson of Auguste Escoffier, hosted a Culinary Voyage to Australia and New Zealand.

This exquisite adventure, as presented in the 2007 April issue of Gourmet magazine featuring Silversea Luxury Cruise, was an extraordinary opportunity for connoisseurs of distinguished palettes. The voyage included food and wine pairings, exclusive receptions, tastings, and culinary and wine lectures.

The cruise was a unique voyage in tribute to Auguste Escoffier.

Auguste, referred to as the “Chef of Kings, and King of Chefs,” was the culinary business partner of Cesar Ritz, and cofounder of the Ritz Hotel in Paris and Savoy in London. Auguste changed the course of culinary tradition to create a new French cooking style; extended the fame of French cuisine throughout the world, and touched the lives of the rich and poor with his warmth & artistry. Augustes’ masterpiece Le Guide Culinaire first published in 1903 has successfully withstood the test of decades & remains a nonpareil among cookery books. Its basic principles are as valid today as a century ago.

The tour was presented by Gourmet Food & Wine Aficionado, South Pacific Cruise and the American Institute of Wine & Food on January 5-19, 2008.

Click here to read the article that appeared in the Christchurch, NZ newspaper “the Press.”

Click here to see Chef Renée Kelly in action.

Click here to see a collage of images from the cruise.

Chef Renée Kelly interviewed on KUDL radio program
Click here to listen to November 2007 interview.

Renée Kelly’s featured in Ingram’s Magazine
Click here to read article