Biographies
of professional and amateur chefs:
This
is a very short biography and if you want more information
you can visit the contributor's website where you
will usually find contact details. If you wish us
to pass a message on email
us.
 Les
is a nationally recognized food and wine expert
and consultant to restaurants and hotels throughout
the west. Executive chef, syndicated radio host of "Les
Kincaid's Lifestyles" and cookbook author.
Member
of
. . .
- International
Association of Culinary Professionals
- American
Institute of Food and Wine
- American
Culinary Federation
Star
of
. . .
- Personal
appearances and cooking demonstrations throughout
the west.
- Guest
speaker at conventions, meetings and spousal programs
on "food, wine and golf"
- Nationally
syndicated radio for over eleven years
- "Les
Kincaid's Lifestyles" on 21 stations across the
USA
Author
of
. . .
- "Never
Trust a Skinny Chef" cookbooks, 1 & 2
- "Everyday
Cooking of Fish & Seafood" cookbook
- Food
and Wine columns for a number of Magazines and print
publications
ALSO
. . .
- Nationally
recognized food & golf events judge & coordinator
- Creator
of a fine line of Cajun Spices "Cajun Dust "
sold throughout the West
- Culinary
and Wine instructor at UNLV, through it's Continuing
Education division
- Thirteen
years with ESPN and ABC television and their Tournament
in Las Vegas. LVI, LV Seniors, LPGA and Wendy's Three
Tour Challenge.
Click Here to
visit Les' Web Site
Les
on Food
FOOD
FOR THE MOOD
For
centuries, romantics have lowered the lights, put on
soft music and prepared trusty foods - oysters, honey,
chocolate, to name a few--to ignite passions. But while
the music soothes, do the oysters actually work their
magic? There's no biochemical agent that's known to
enhance the sexual libido. But there can be a tremendous
placebo effect. Fortunately, true love potions can be
whipped up right at home. "When you cook for someone
else, or plan a special meal, you are taking time out
of what is probably a very busy day," says Martha
Hopkins, co-author of "Inter Courses: An Aphrodisiac
Cookbook" (Terrace, 1997). "That says,
'I care about you. You are worth my time.' And that
is a turn-on."To stir up your own recipe for passion,
here's a historical guide to some of the all-time favorite
ingredients for love:
CHOCOLATE
Chocolate's lore dates back to the ancient Aztecs
and Mayans who, historians tells us, celebrated the
cacao bean harvest with wild orgies. Legend has it
that in the early 16th Century, the Aztec ruler Montezuma
consumed 50 cups of chocolate daily to help him in
harem happiness. Chocolate contains phenylethylamine,
a natural amphetamine that produces that giddy, in-love
feeling. And the caffeine content ensures you'll be
awake to enjoy whatever might ensue.
OYSTERS
Blame it on Casanova, the famous 18th-century lover
whom along with countless others--believed oysters
inspired passion in unsuspecting victims and revitalized
lesser libidos. Later investigation revealed that
oysters are loaded with testosterone-boosting zinc.
HONEY
Chalk up its charm to the birds and the bees: In ancient
Greece, Hippocates (the "father of medicine")
prescribed this honey for sexual vigor; Hindu brides
offer honey to their new husbands; and the word "honeymoon"
comes from an old tradition in which newlyweds drank
a honey-laced beverage.
BLACK
BEANS
European lore had it that black beans were a potent
fertility aid - so much so that nuns were actually
banned from eating them in 400 AD.
BASIL
For centuries in Greece and India,
fragrant basil has been used to keep husbands from
straying. Wives even scented their skin with basil
so their men wouldn't be tempted to roam. So whip
up a tasty pesto and have a happy Valentine's Day.
Recipes
from Les
Caviar
& Salmon Parfait
Roast
Pork Loin with Mustard & Caraway see rub &
Cranberry Peach Chutney
Cranberry
Peach Chutney
Dark
Chocolate Mousse
Caesar
Salad
Sesame
Crusted Scallops on transparent Apple Yam Galette
Champagne
Cardamon Strawberries with Chamomile Tea Sorbet
A
Swan Puff with Chocolate Sauce
Smoked
Salmon Claudine
Apple
Galette
Seared
Scallops with an Asparagus Relish
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