Chef Cathleen Ryan
Chef Cathleen Ryan is a native of Pennsylvania. She is a veteran Pastry
Chef,who honed her craft in such notable kitchens as Le Bec Fin, and Inn
at Little Washington. Formally trained at the Restaurant School at Walnut
Hill in Philadelphia, Notter School of Confectionery Arts, and
Université de Reims Champagne-Ardenne studies in Gastronomy and
Arts of the Table.
Cathleen is a proponent of farm to table experience, and consulting chef at
Gateway Organic Farm in Clearwater. Chef Ryan is co-author of Brandywine
Book of Food due November 2009.
She is looking forward to teaching the next generation of Pastry Chef.
Mrs. Dawne Smith
Chef Cathleen Ryan is a native of Pennsylvania. She is a veteran Pastry
Chef,who honed her craft in such notable kitchens as Le Bec Fin, and Inn
at Little Washington. Formally trained at the Restaurant School at Walnut
Hill in Philadelphia, Notter School of Confectionery Arts, and
Université de Reims Champagne-Ardenne studies in Gastronomy and
Arts of the Table.
Cathleen is a proponent of farm to table experience, and consulting chef at
Gateway Organic Farm in Clearwater. Chef Ryan is co-author of Brandywine
Book of Food due November 2009.
She is looking forward to teaching the next generation of Pastry Chef.
Mrs. Dawne Smith
Coming November 1, 2009!
In Time for the Holidays! 75 Recipes from favorite Brandywine Valley chefs
Over 200 color photographs of people, places and dishes. Personal stories of chefs, winemakers & farmers
For more information
Please contact Cathleen Ryan at Cathleen49@aol.com or at
727-375-8086
In Time for the Holidays! 75 Recipes from favorite Brandywine Valley chefs
Over 200 color photographs of people, places and dishes. Personal stories of chefs, winemakers & farmers
For more information
Please contact Cathleen Ryan at Cathleen49@aol.com or at
727-375-8086
Your Tampa Bay Area Chef and Teacher Is Author of Regional Cookbook "Brandywine Book of Food' Celebrates Farm- to-Table Culinary Terroir.
TRINTY, Nov. 1, 2009 – Pastry Chef and Culinary Instructor Cathleen Ryan is the co-author of a prominent new food publication that goes on sale nationally today – The Brandywine Book of Food, a colorful, coffee-table size volume that chronicles this Mid-Atlantic region's culinary terroir with 75 recipes, more than 180 color photos and personal stories of chefs, winemakers and farmers.
The landmark book is the work of Ryan, consulting Chef at Gateway Organic Farm in Pinellas and chef instructor at Jacobson Academy of Culinary Arts in Tarpon Springs, and Roger Morris, a well-known international writer on wine, food and travel. Photos are by Ella Morris, former fashion executive and now magazine photographer, painter and art gallery manager.
"Our goals for the book are primarily to provide recipes that showcase the prowess of the chefs of the Brandywine Region," says Ryan, who has worked in the Brandywine Valley and who has extensive knowledge of the region, "but we wanted to do this within the context of culinary terroir, integrating the area's rich history with the stories of the people who grow produce, create artisan foods, make wines and create dishes. This is topped off by great color photography."
The Brandywine Region borders the river of the same name that flows through Pennsylvania and Delaware into the Delaware Bay southwest of Philadelphia. It is known for its beautiful scenery, historic water mills, country estates such as Winterthur and Longwood Gardens, thoroughbred horse farms, America's largest mushroom-growing region, a burgeoning wine industry, and as a destination weekend vacation retreat full of small inns and B&Bs.
Among the restaurants and chefs profiled through words, photos and recipes are Talula's Table (Bryan Sikora), Toscana (Dan Butler), Fair Hill Inn (Phil Pyle and Brian Shaw), Gilmore's (Peter Gilmore), Sovana Bistro (Nick Farrell), Domaine Hudson's (Jason Barrowcliff), Harry's Seafood Grill (Kate Applbaum), and Blue Pear Bistro (David Fogelman).
The Brandywine Book of Food has 166 pages printed on heavy, gloss stock with linen covers and a laminated dust jack. The publisher is Storm Coast Press in Nashville, and it was printed by Inland Press in Wisconsin. Design is by Leslie Kedash of Kedash Design. For a list of places to buy the book and for upcoming signing events, go to www.thebrandywinebookoffood.blogspot.com.
For more information, contact Cathleen Ryan at
727-375-8086 or at Cathleen49@aol.com.
TRINTY, Nov. 1, 2009 – Pastry Chef and Culinary Instructor Cathleen Ryan is the co-author of a prominent new food publication that goes on sale nationally today – The Brandywine Book of Food, a colorful, coffee-table size volume that chronicles this Mid-Atlantic region's culinary terroir with 75 recipes, more than 180 color photos and personal stories of chefs, winemakers and farmers.
The landmark book is the work of Ryan, consulting Chef at Gateway Organic Farm in Pinellas and chef instructor at Jacobson Academy of Culinary Arts in Tarpon Springs, and Roger Morris, a well-known international writer on wine, food and travel. Photos are by Ella Morris, former fashion executive and now magazine photographer, painter and art gallery manager.
"Our goals for the book are primarily to provide recipes that showcase the prowess of the chefs of the Brandywine Region," says Ryan, who has worked in the Brandywine Valley and who has extensive knowledge of the region, "but we wanted to do this within the context of culinary terroir, integrating the area's rich history with the stories of the people who grow produce, create artisan foods, make wines and create dishes. This is topped off by great color photography."
The Brandywine Region borders the river of the same name that flows through Pennsylvania and Delaware into the Delaware Bay southwest of Philadelphia. It is known for its beautiful scenery, historic water mills, country estates such as Winterthur and Longwood Gardens, thoroughbred horse farms, America's largest mushroom-growing region, a burgeoning wine industry, and as a destination weekend vacation retreat full of small inns and B&Bs.
Among the restaurants and chefs profiled through words, photos and recipes are Talula's Table (Bryan Sikora), Toscana (Dan Butler), Fair Hill Inn (Phil Pyle and Brian Shaw), Gilmore's (Peter Gilmore), Sovana Bistro (Nick Farrell), Domaine Hudson's (Jason Barrowcliff), Harry's Seafood Grill (Kate Applbaum), and Blue Pear Bistro (David Fogelman).
The Brandywine Book of Food has 166 pages printed on heavy, gloss stock with linen covers and a laminated dust jack. The publisher is Storm Coast Press in Nashville, and it was printed by Inland Press in Wisconsin. Design is by Leslie Kedash of Kedash Design. For a list of places to buy the book and for upcoming signing events, go to www.thebrandywinebookoffood.blogspot.com.
For more information, contact Cathleen Ryan at
727-375-8086 or at Cathleen49@aol.com.
Questions and Answers with Chef Ryan
1. What excites you about this book?
The Brandywine Countryside is a landscape diverse in history and culture, a state of mind, with no definitive borders. Within this landscape we discover its richness, its people, foods and traditions. We invite the reader to take a journey with us, to feel, see, taste and explore all that is the Brandywine. To share the experiences, fueled by the cuisine of all who live and migrated here, and their contributions to the diverse culinary culture.
2. What was it the book's genesis?
The journey from genesis to fruition for this book has taken many turns. Originally, when I first envisioned this project it was a bed and breakfast cookbook focusing on local foods, chefs, and vineyards. A fortuitous introduction by Anthony Vetri of VaLa Vineyards to Roger Morris and Ella Morris spawned the collaborative effort that is The Brandywine Book of Food. The rest is history, as they say!
3. What made me interested in food and cooking?
The moment of pride and joy as a young girl, I felt as I handed my father my first cake baked in the easy bake oven. I knew then, a chef I would be. Chefs take pleasure in the knowledge that our craft provides our guest with nourishment for the body and soul. It is how we communicate.
4. What is culinary terroir?
It is a sense of place, where the qualities that the soil and climate bestow, are influenced by the culture, history, traditions and individuals.
5. Does the culinary terroir concept apply to western Florida? How?
Every region of our country and the world has its own unique culinary terroir. Florida has always been known for its citrus, however, today not so much. Taking its place are small farms that grow native varietals of tomatoes, persimmons, berries and mango. Wineries, like Fiorelli, are using the local muscadine grape for their dessert wines. Organic ranches raise beef and swine, and water buffalo for making mozzarella cheese. There are sustainable fisheries, like Mote Marine in Sarasota where sturgeon is king. At Gateway Organic Farm in Pinellas, where I am a consulting chef, we have the Dinner in the Garden Series. Local chefs, harvest and cook a six course meal with wines while guest prepare to dine in our shaded green house. Our many farmers markets are filled with local produce and native specialties.
6. Can you apply any principles from the book to your teaching?
Yes, through use of local, seasonal, sustainable and indigenous foods. We also seek out food-related experiences, history and the festivals that celebrate them. Finally, I teach the appreciation for the producers, artisan, and chefs
1. What excites you about this book?
The Brandywine Countryside is a landscape diverse in history and culture, a state of mind, with no definitive borders. Within this landscape we discover its richness, its people, foods and traditions. We invite the reader to take a journey with us, to feel, see, taste and explore all that is the Brandywine. To share the experiences, fueled by the cuisine of all who live and migrated here, and their contributions to the diverse culinary culture.
2. What was it the book's genesis?
The journey from genesis to fruition for this book has taken many turns. Originally, when I first envisioned this project it was a bed and breakfast cookbook focusing on local foods, chefs, and vineyards. A fortuitous introduction by Anthony Vetri of VaLa Vineyards to Roger Morris and Ella Morris spawned the collaborative effort that is The Brandywine Book of Food. The rest is history, as they say!
3. What made me interested in food and cooking?
The moment of pride and joy as a young girl, I felt as I handed my father my first cake baked in the easy bake oven. I knew then, a chef I would be. Chefs take pleasure in the knowledge that our craft provides our guest with nourishment for the body and soul. It is how we communicate.
4. What is culinary terroir?
It is a sense of place, where the qualities that the soil and climate bestow, are influenced by the culture, history, traditions and individuals.
5. Does the culinary terroir concept apply to western Florida? How?
Every region of our country and the world has its own unique culinary terroir. Florida has always been known for its citrus, however, today not so much. Taking its place are small farms that grow native varietals of tomatoes, persimmons, berries and mango. Wineries, like Fiorelli, are using the local muscadine grape for their dessert wines. Organic ranches raise beef and swine, and water buffalo for making mozzarella cheese. There are sustainable fisheries, like Mote Marine in Sarasota where sturgeon is king. At Gateway Organic Farm in Pinellas, where I am a consulting chef, we have the Dinner in the Garden Series. Local chefs, harvest and cook a six course meal with wines while guest prepare to dine in our shaded green house. Our many farmers markets are filled with local produce and native specialties.
6. Can you apply any principles from the book to your teaching?
Yes, through use of local, seasonal, sustainable and indigenous foods. We also seek out food-related experiences, history and the festivals that celebrate them. Finally, I teach the appreciation for the producers, artisan, and chefs
Please Sign Guestbook