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Chef Alison Negrin & Associates

Menu development and consulting

Chicken with prunes and olives

Chicken with prunes and olives

This delicious Passover recipe serves around 20 guests for dinner. 20 chicken quarters 1/2 cup chopped garlic 1/3 cup dried oregano 1 cup...

Beef and potato tzimmes with prunes

Beef and potato tzimmes with prunes

Celebrate the abundance and richness of the High Holidays! Portions: 8 Portion Size: ~ 8 oz. (4 oz. meat, 4 oz. potatoes) Ingredients: 2...

This East Bay chef may be retired, but she’s still in the kitchen

This East Bay chef may be retired, but she’s still in the kitchen

Roast Duck with Cranberry, Cannellini and Romano Beans

Roast Duck with Cranberry, Cannellini and Romano Beans

The elusive quince

The elusive quince

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