IS THE SPICE OF LIFE… AND CHEF DANIEL ORR
New York - Chef Daniel Orr introduces
10 spice blends (7 blends and a Brittany Salt) that bring
big flavors to any dish without adding additional fat. Daniel
Orr’s Kitchen d’Orr Spice Blends are available,
The Conran Shop (New York City), and by mail order www.flavorbank.com.
Prices reasonably at $5 each.
Daniel's 2 newest blends are extremely
popular: Outdoor d'Orr BBQ blend and his Anguillian jerk
Orr’s Spice Blends are:
A mix of six different peppers with coriander.
|| A blend of coriander, mustard,
and star anise with selected spices and peppers.
||An exotic blend of pomegranate,
fennel, star anise, ginger, annatto, bay leaves and
||Fennel, annatto and caraway
with a light touch of cinnamon, star anise and cayenne.
||A combination of garlic,
peppers and fennel.
||Turmeric, cardamom, coriander
with fennel and mustard seeds, saffron, pepper, orange
|| A medley of herbs with
parsley and shallots, rosemary, thyme and a touch of
|| From Brittany, France,
slightly grey in color, it tastes wonderfully of the
||All you need is a piece
of meat, a bit of fire and a jar of Outdorr BBQ and
you’ll have mouthwatering meal whether you’re
in the backyard or a coldwater flat on the Lower East
Side. This blend is perfect for Texas-style dry rub
or on any grilled meat, seafood or poultry. But don’t
save it just for the grill, use it in more unexpected
ways like sautéed pork cutlets or pan-seared
quail. I love doing BBQ’d almonds and even oven-baked
chicken wings with Stilton dip and scallions. You don’t
have to be outdoors to use Outdorr BBQ.
Daniel Orr’s cooking style combines
classical techniques with a vibrant, health-minded approach.
His use of these unique spice blends with green market and
organic produce and farm-raised meats, poultry, and fish
has become the hallmark of Orr’s cooking.
Growing up in the small Midwestern town
of Columbus, Indiana, Orr obtained an early appreciation
for food from his parents. Eventually Orr decided to turn
his passion into his career. In 1985, he graduated from
Johnson & Wales University’s culinary arts programs
and headed to Europe to begin his “culinary finishing
school.” Orr worked at Auberge des Templiers, Le Priere,
and at Restaurant Dauguin in Auch, and at two Michelin 3-Star
restaurants, L’Esperance in Saint Pere sous Vezelay
and Restaurant Bruneau in Brussels. Returning to the United
States, Orr became the executive chef at New York’s
La Grenouille where he stayed for 5 years before opening
At Guastavino's Chef Daniel Orr was the
Executive Chef and General Manager for 4 years before leaving
for Anguilla at CuisinArt Resort & Spa. The Chef now
plans on taking America by storm with a series of healthy
fast casual restaurants. And duplicating the wonderful cuisine
of the islands with his signature flare (see
new projects). Orr also writes articles for newspapers
and magazines and has several book and TV projects underway.
Also planned is a Caribbean restaurant
where he will duplicate the wonderful cuisine of the islands
with his signature flare.