Salmon Napoleon – Prepared by chefs Robert Wiedmaier and TSgt Mike Leo [Air Force] from Civilian and Armed Services Chefs Join Forces to Support Military Members and Their Families

Civilian and Armed Services Chefs Join Forces to Support Military Members and Their Families

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Tory Pratt

Salmon Napoleon – Prepared by chefs Robert Wiedmaier and TSgt Mike Leo [Air Force]

Wild Atlantic salmon sugar and salt cured and layered with crème fraîche between thin crisp sheets of dough and topped with caviar.

Tory Pratt

Kinilaw na Madia – Prepared by chefs Cathal Armstrong and CS1 Bradley Fenton [Navy]

Filipino-style ceviche prepared with fresh raw Madia fish marinated in freshly squeezed orange and lime juice with cilantro, Serrano chili, onion, and ginger.

Tory Pratt

Braised Beef Cheeks – Prepared by chefs Bryan Voltaggio and FS1 Kevin Saiyasak [Coast Guard]

Beef cheeks braised with pickled beef tongue and served over creamy mashed potatoes topped with a mix of Kosher salt, sesame seeds, poppy seeds, and other ingredients typical in an everything bagel.

Tory Pratt

She Crab Soup – Prepared by chefs Jeff Buben and CS2 Frida Karani [Navy]

Fresh Venezuelan crab slowly cooked in cream, sherry, and Old Bay spice and garnished with a savory marshmallow seasoned with Old Bay and toasted fish roe.

Tory Pratt

Crabmeat Nouvelle Orleans – Prepared by chefs David Guas (pictured left) and CS1 Ian Brown [Navy]

David Guas and CS1 Ian Brown served steamed lump crab meat combined with chopped fresh parsley and aioli served on butter toasted croutons.

Tory Pratt

Country Ham and Biscuit – Prepared by chefs Nate Waugaman and Senior Chief, Chef Wes Tavares [Navy]

Freshly baked buttery biscuits filled with cured country ham and slices of pickles.

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Civilian and Armed Services Chefs Join Forces to Support Military Members and Their Families