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CCS – James Beard Award 2000
James Beard Best Chef medal
Ryland-Inn
Relais & Châteaux Grand Chef-2000
CCS Relais Gourmand Grand Chefs
Ryland-Inn-chef-table
Ryland-Inn-certified-organic-farm-a-1994
CCS Ryland kitchen 1991
CCS on tractor
craig-shelton-ryland-inn-farm-1993
CCS-cover of Gourmet Magazine
CCS expediting
CCS King’s Row Coffee
Ryland table
CCS Teaches Princeton FRS 138
FRS 138 Lab – Princeton University
CCS is Guest Chef for Charlie Trotter’s 12th Anniversary
Ryland dining room 03
Ryland staff
Visionaries
Ryland future leaders
Gandhi
Salamina
CCS at the helm
lobster tart
anchaud of pork
belon oyster caviar
blanquett of halibut
bolognese
butter-braised lobster
caramels
chocolate tart
cod ratatouille
copper pots – Ryland Inn
crayfish with condrieu
darnes of wild salmon
diver’s scallops borage
dover sole
48-day dry-aged ribeye
foie gras green papaya Thai basil
fromage blanc wild strawberries
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meringues
mushroom napoleon
octopus salad
orange-crusted sweetbreads
petits fours
pot au feu
root vegetable-crusted veal
salad of baby lettuces
sea bass barigoule
shellfish
soft shell crab
woodcock
cod cabbage cockles chive butter
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tataki of kobe beef su miso
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