:: Events

See Whats Cooking Behind the Scenes!

Visit our Gourmet Cupcake Shop located at 685 Haddon Avenue in Collingswood,NJ, where we offer a variety of delicious flavors! Please visit us at www.mylittlekupkake.com

From fried chicken to filet mignon, outdoor fare is what you make it

Courier-Post Staff

Stacey Shaaltiel of Cherry Hill adores do-ahead picnics with sesame noodles and salads with penne, spinach, asparagus and cashews.

"We do, like, a backwards picnic, where we already have it made, and eat outside," says the 42-year-old Shaaltiel, who teaches food and nutrition at Cherokee High School.

If Uncle Bill crashes on the living room couch one Thanksgiving after a rigorous gauntlet of turkey munching, flips to the football game and passes out with his shoes propped up on a cushion, so what?

Find a permanent marker or a can of shaving cream and move along.

OK, not entirely. But on Father's Day, enjoying food cooked over fire is a traditional way to celebrate

By JUDITH W. WINNE

Courier-Post Staff

Paul Van Cleve of Lumberton is a grilling maniac. It doesn't matter if it's shrimp, bluefish, pork, whole turkeys, New York strip, porterhouse or corn on the cob -- it all goes on the grill.

Mark Rooks flavors club sandwiches with caviar and adds a gourmet touch to cheesesteaks
By JUDITH W. WINNE
Courier-Post Staff

Working 24-7, chef Mark Rooks of Pitman digs into a full plate.

He's chef for the Phillies executive dining room. Ditto forthe Eagles. Caterer in a business called Rent-A-Chef.

This Thanksgiving, deep-fry the turkey for a modern take on a holiday tradition

For the cook, Thanksgiving isn't necessarily stuffed with blessings.

So much work. So little time.

So, with Turkey Day looming, chef Mark Rooks showed five students how to prepare a streamlined spread that would make the Pilgrims proud.

First up: a 12-pound turkey lowered, cooked, then retrieved from a massive fryer.