Cheflive’s Cooking Show with Chef Jacques Van Staden Premiers in Las Vegas on Cox Channel 48
Tune in for the premier of Cheflive’s cooking show with Chef Jacques van Staden and his hilarious sidekick Bob on Cox cable 48 aired locally in Las Vegas, Nevada. The 30-minute show airs for the first time on Monday, May 23 at 11:00am.
(PRWEB) May 18, 2005 -- Viewers in Las Vegas will be treated to a sampling of
original gourmet recipes presented by Chef Jacques van Staden, Executive Chef of
Alizé at the top of the Palms Casino, on Cheflive's "Cooking with Jacques van
Staden".
Chef Jacques and his helper “Chef Bob” prepare unique recipes
such as veal marsala, osso bucco, seared ahi tuna salad, tuna tartar with ginger
mayo, and even some specialties from Jacques’ homeland of South Africa such as
Shellfish Poitjie, a flavorful stew with lobster, mussels, clams, calamari,
saffron, fennel and tomato, while another recipe incorporates an Indian chutney
on the oven-roasted apricot glazed chicken with couscous, mint and toasted
almonds.
Unlike other cooking shows, viewers will be able to retrieve
these recipe clips online at www.cheflive.tv, download the clips for a nominal fee, and
watch the recipe as many times as it takes to get it down to perfection. Chef
Jacques explains step-by-step which supplies and ingredients are needed, the
number of servings and of course, many helpful tips for both amateur and
experienced cooks.
Cheflive is an innovative digital media company which
is producing cooking shows in high-definition digital video at a studio location
within a couple miles of the Las Vegas Strip, opening soon. Shows will be seen
by an audience of 75-100 guests, streamed live on the Internet, and archived for
on-demand video download. Chefs preparing recipes and discussing epicurean
topics include local and visiting chefs from all over the world.
Cheflive is agressively seeking interested investors and advertising
sponsors. For more information, visit www.cheflive.tv and www.cheflive.com.
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Source : http://www.prweb.com/releases/2005/5/prweb241710.htm