“SALADS, BARBEQUE, GRANOLA & YOGURT SORBET: Corn, Tomato & Avocado Salad; Watermelon Salad w/ Feta & Mint; Wedge Salad w/ Pancetta, Tomato & Blue Cheese Vinaigrette; Procuitto Wrapped Scallops on Rosemary Skewers; Lamb Burger w/ Mint Yogurt, Feta & Grilled Skewer Condiments; Turkey Burger w/ Provolone, Tomatoes, Basil & Balsamic Mayo; Grilled Pork Chop w/ Nectarines & Basalmic Honey Glaze; Grilled Trout w/ Radicchio Slaw & Salmoriglio Sauce; Grilled Chicken w/ Rosemary Garlic Marinade & Grilled Vegetables; Fusilli w/ Grilled Vegetables & Fresh Mozzarella; Infused Vodka & Cocktails; Nectarines & Blueberries with Granola, Yogurt Sorbet. Executive Chef Tom Small’s culinary expertise has been acquired at some of the finest restaurants in California including Smitty’s Grill, TAPS Fish House & San Antonio Winery. He also spent several years cooking on private vintage rail cars traveling all over the country. Tom and his family moved to Washington State drawn by the warm community, beautiful landscape and amazing selection of local food products. Tom Small is currently Executive Chef of Armondo’s in Renton, Washington.Chef Small grew up in Southern California, where he received his inspiration for cooking from his mom. Originally, he pursued a piano performance degree and though he continues to play the piano and sing regularly, he was drawn into the restaurant business thru his love of food and a passion for entertaining. Tom has a diverse culinary background including education, development and journalism in addition to his management in the kitchen. He teaches a number of cooking classes and writes frequent culinary articles. He has a passion for local and seasonal products as well as a firm foundation in technique and classical cuisine. He enjoys food that is based on essential principles of Italian cooking: Simple treatment of food, seasonal & local ingredients and presentation that is clean and natural to the eye. Tom takes great pleasure in showing you not only how to prepare Seasonal Italian Cuisine, but also demonstrates proper knife handling techniques, how to select the best ingredients, and all the little tricks, tips & techniques he’s learned working in restaurants.
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Next releases will be on Chocolate” with “Chocolateman”, Bill Fredericks. First show is on basic truffle making, then we go on to advanced, creative molding techniques.
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