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First Cookbook
TV & Radio
Magazines & Periodicals

 

Spice blends
Orr Spices

 

Bon Appétit

May 2006

 

Santé

May 2006

Conde Nast Traveler

January 2006
Gold List Award 2006

“Epicures frequent the Saturday afternoon cooking classes in Daniel Orr’s demonstration kitchen, with many ingredients grown at the resort’s two farms.”

 

Food and Wine Magazine

November 2005
By Douglas Cooper

“Chef Daniel Orr, Anguilla’s own Alice Waters, grows vegetables in his organic gardens.”

Cooking Light Magazine

June 2005

“These days Orr divides his time between his home in Manhattan and his work in Anguilla, British West Indies. He also is working on cookbooks, developing a series of healthy cooking classes and assisting in the organic and hydroponic gardens.”

New York Times

Sunday Travel
February, 27, 2005
By Juliet Macur

“We stuffed ourselves with a tangy serving of stingray, a dizzyingly delicious chocolate soufflé and yellow lentil bisque so good we were tempted to lick our bowls.

Travel and Leisure

January 2005
Chef Daniel Orr’s “Santorini is an inspired- culinary -hideaway”

Style Source

Volume 03, 2005
Body and Soul

“Haute Chef” internationally renowned chef Daniel Orr brings his flair for food to paradise”

Travel and Leisure

Oct. 2004
“One of the Caribbean’s top resorts” “Chef Orr has gardens around his restaurants “that aren’t just pretty, they supply the CuisinArt with its fruits, vegetables and herbs.”

Food and Wine Magazine

Best New Chefs 2004 addition July
Ratha Tep

“In small-town Indiana, a former farm boy turned world-class chef presides over a sensational Independence Day party.” “In Anguilla Orr has created other dishes highlighting the Asian flavors that influence Caribbean cooking.”

Exclusively Gourmet

October/November 2003
By Peter Fois

“Simplicity is beauty” Author of Daniel Orr Real Food. “Orr's sense of the real draws from a lifelong curiosity about flavor combined with expansive training in the art of coaxing out food’s true essence.”

Gotham

October 2003

New York Post

August 2003
Thicket to paradise
By Cynthia Kilian

“Who knew the Garden of Eden was alive and well (on Chef Daniel Orr’s Roof) in the “Hell’s Kitchen” neighborhood of New York City.

Gotham Magazine

Seasonings Greetings
By Neil P. Stewart

“Daniel Orr, the dapper executive chef, has perfected the sought-after flavor-without-the-fat approach to cooking and is now prepared to share with us. His recently released spice blends are designed to extend and broaden the flavor of any dish.”

 

Restaurant and Hospitality Magazine

By Bob Krummert

“Give (owners) Sir Terrence Conran and Joel Kissin credit. They know how to land a chef (for Guastavino’s) they landed Daniel Orr”

 

Zagat Survey

Of Orr Cooking “As perfect as haute cuisine can be”

New York Times Review

3 stars for Daniel Orr
Ruth Reichl

At La Grenouille “His lobster bisque , for instance, a marvel of smooth richness with a tock to intense the flavor reverberates in your mouth long after the soup is gone. Or chou farci a la royal, the world’s fanciest stuffed cabbage, in a highly truffled sauce.”

 

Wine Spectator

April 2001

Engine

December 2000

Esquire

December 2000

Men's Style

October 1995

Men's Style

September 1995

Wattable

Decembre 1994

Wattable

August 1993

Quest

 

   

 

 

 

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