| Chef2Chef News - Click the link below for REMOVAL or CHANGE OF ADDRESS instructions http://chef2chef.net/forms/unsubscribe.htm ---------------------------------------- June 2001 In today's issue: ---------------------------------------- 1. "Chefs of the Month" Johanne Killeen and George Germon http://topchefs.chef2chef.net/recipes/alforno/ ---------------------------------------- 2. TOP100 Culinary Sites has 20 New Listings! http://chef2chef.net/rank/inter.shtml ----------------------------------------- 3. Sweepstakes Galore at Chef2Chef.net http://marketplace.chef2chef.net/sweep/ ----------------------------------------- 4. Visit our new vendors in the Market Place http://marketplace.chef2chef.net/ ---------------------------------------- 5. Webmaster Report ---------------------------------------- 6. Competition Pays Tribute to the Unsung Heroes of the Culinary World ---------------------------------------- 7. Recipe: BATON ROUGE BARBECUED SHRIMP Recipe from http://crisco.com ---------------------------------------- ---------------------------------------- 1. "Chefs of the Month" Johanne Killeen and George Germon http://topchefs.chef2chef.net/recipes/alforno/ ---------------------------------------- The partnership of chefs Johanne Killeen and George Germon is a rare occurrence in the culinary world. They have been cooking together since 1975 and opened their first restaurant, Al Forno, on January 2, 1980 in Providence, Rhode Island. Celebrate their 21st anniversary in our special feature. http://topchefs.chef2chef.net/recipes/alforno/ *_______________ A word from our sponsor - start ________________* Chef2Chef.net welcomes Crisco.com as a new sponsor. Crisco makes cooking a joy, not a job. And now we've made our website easier to navigate, loaded with more tips and techniques, and an expanded recipe section that rates preparation on a complexity scale of 1,2,3. Please visit http://crisco.com *_______________ A word from our sponsor - end __________________* ---------------------------------------- 2. TOP 100 Culinary Sites has 20 New Listings! http://chef2chef.net/rank/inter.shtml ---------------------------------------- At the top of each month we purge the "Weakest Links" in our TOP 100 Culinary Sites list and replace them with the new ones on our waiting list. The TOP 100 Culinary Sites list contains links to all types of culinary sites. Visit some of the sites, then you can rank them on a scale of 1-5. The cream of the crop rises to the top while the "Weakest Links" drop to the bottom. http://chef2chef.net/rank/inter.shtml ---------------------------------------- 3. Sweepstakes Galore at Chef2Chef.net http://marketplace.chef2chef.net/sweep/ ---------------------------------------- Visit our Sweepstakes page in the Market Place. Sign up to win some GREAT Prizes! Below is a list of some of the Sweepstakes our Sponsors are offering! CHEF REVIVAL awards May Sweepstakes prizes to 5 Winners. They each won a pair of Executive Series Clogs. For June, Chef Revival is giving away 5 sets of 6 different hats, from the classic toque to the beanie cap. http://marketplace.chef2chef.net/sweep/ CHEFSHOP.com is offering a vacation trip to the Food and Wine Festival in Aspen, Co. It includes tickets to the event, seminars, wine tastings, airfare, hotel and CASH! http://sweepstakes.chefshop.com/?code=CC05 LOBSTERANYWHERE.com is giving away a complete lobster dinner for two for Father’s Day! It includes live Maine Lobsters, "Chowda", Clams, Broth, Steel Crackers, Fine Linen, and Butter and Lemon. Sign up for Dad! http://marketplace.chef2chef.net/sweep/ CHEFEX.net has a $100 shopping spree from their site. The winner can chose from exotic meats, fresh seafood, cheeses, clothing, beverages, produce and more from their line of "Chef Stuff" products. http://marketplace.chef2chef.net/sweep/ GUESS THE VIEW.com has a 2 night-3 day hotel stay in any of 40 cities in the U.S. and Mexico for only $9.95! No gimmicks, No Timeshare! http://marketplace.chef2chef.net/sweep/ ----------------------------------------- 4. Visit our new vendors in the Market Place http://marketplace.chef2chef.net/ ----------------------------------------- The Market Place at Chef2Chef.net is a great place to find whatever you are looking for! You’ll find listings and links to gourmet meats and seafood, coffee, beer & wines, seasonings, chocolate, "Of the Month Clubs", desserts, nuts, fruits, pies, clothing, fresh produce, gifts and more. If you have products or services that you would like listed in the Market Place, contact us at: http://chef2chef.net/contacts/ *** ChefEx.Net contains the most comprehensive selection of specialty ingredients shipped direct from the source to your door. Designed and managed by several of the food industry's top experts, http://ChefEx.net defines what the next generation of supply and demand is meant to be! Access to difficult to find products, better quality without warehouses and trucks, wholesale sizes and prices and yes, the convenience of e-commerce at http://ChefEx.net! *** Jerky of the Month Club - THE PERFECT GIFT FOR FATHER"S DAY! Gourmet handcrafted beef jerky in outrageous flaVors like Firehouse Red or Roasted Garlic delivered to your father’s door for six months. And they have a Father’s Day Special. Get Jerky! http://www.jerky-of-the-month.com EDITORS NOTE: Not only do I belong to this club, I’ve helped in the development of some of the recipes. Go ahead…Get Jerky! *** Crisco.com Crisco makes cooking a joy, not a job. And now we've made our website easier to navigate, loaded with more tips and techniques, and an expanded recipe section that rates preparation on a complexity scale of 1,2,3. http://crisco.com ---------------------------------------- 5. Webmaster Report ---------------------------------------- We are currently working on some exciting new features that you will find on chef2chef.net within the next few weeks: A. SEARCH ENGINE UPGRADE - In addition to Yahoo, AltaVista, GoTo, About (as well as 7 more), we shortly will query ah-ha.com (Family/Disney Network) and sprinks.com - Now you get the results from THIRTEEN search engines with all duplicates neatly consolidated. Save time and get relief from the tedious "search engine hoping!" B. The TOP100 Beer Sites and TOP100 Wine Sites are coming soon! To nominate your favorite Beer or Wine site on the Internet, contact us at http://chef2chef.net/contacts/mail/mail-dn.html C. A new BUSINESS OPPORTUNITIES section will specialize in opportunities of the culinary, foodservice and hospitality kind. If you want to buy or sell this type of a property, this will be your ideal vehicle to reach potential buyers and sellers in the same industry. ---------------------------------------- 6. Competition Pays Tribute to the Unsung Heroes of the Culinary World ---------------------------------------- New York, NY, May 30, 2001 - Bertolli Olive Oil today announced the top ten sous chefs in the U.S. as part of their inaugural Bertolli Sous Chef Awards competition, celebrating the many dedicated, passionate rising stars laboring behind the scenes at top restaurants across the nation. The Bertolli Sous Chef Awards top ten sous chefs in the U.S. for 2001, are: Michael Anthony of March, New York, NY; Tyler Brassil of Empire, Providence, RI; Michael Dobias of Sun Moon & Spoon, Hastings, NY; Matthus Hoelzel of The Memphis Country Club, Memphis, TN; Carl Huckaby II, of The Brickyard Crossing Inn & Resort, Indianapolis, IN; Petal Joseph of Rialto, Cambridge, MA; Darwin Santa Maria of Fred’s Restaurant, Sarasota, FL; Gregory Short of The French Laundry, Yountville, CA; Ann Spillman of Tribute, Farmington Hills, MI; and Stefano Zimei of The Federalist at the XV Beacon Hotel, Boston, MA. "We created the Bertolli Sous Chef Awards to celebrate the unsung heroes of the culinary world," said Paul Barrett, Communications Manager, Bertolli USA. "We want to bring these diamonds in the rough into the limelight, to make the world aware of what we already know - behind every great executive chef, there is a great sous chef." The competition was open to sous chefs working in any restaurant in the United States and the top ten were selected based on the following equally weighted criteria: * Experience (professional, as well as student training) * References from executive chef and other staff at restaurant where sous chef is employed * Recognition of restaurant or sous chef (e.g., reviews, media coverage, awards) * Skill (specific specialty, creativity in preparation and presentation) Using the above criteria, the grand, first, and second prize winners will be selected and announced in August. The esteemed judging panel will include: Abigail Kirsch, founder, Abigail Kirsch Culinary Productions; Alain Sailhaic, executive vice president, French Culinary Institute; Bonnie Tandy Leblang, nationally syndicated columnist; Nick Stellino, celebrity chef and book author; and Paul Barrett, chair of the International Association of Culinary Professionals Foundation and communications manager, Bertolli USA. The grand, first, and second prize winners will receive cash prizes and a special plaque, to be presented at a private press event and awards ceremony, attended by food media and other culinary influencers on Thursday, August 2, 2001. The event will include a public celebration following the media reception, to benefit the Lyndhurst Historic Site in Tarrytown, NY, America’s finest Gothic Revival mansion and a property of the National Trust for Historic Preservation. The evening will consist of a walk-around tasting reception of the winning sous chefs’ specialties. Tickets will go on sale to the public in June. Bertolli Olive Oil, founded in 1865 in the town of Lucca, Italy, expanded its business worldwide in the 1950s. Today, Bertolli is the world’s leading producer and marketer of olive oil in the United States and Italy. A staunch supporter of the culinary arts, Bertolli is a member and supporter of the International Association of Culinary Professionals and the James Beard Foundation. ----------------------------------------- 7. Recipe: BATON ROUGE BARBECUED SHRIMP Recipe from Crisco.com ---------------------------------------- BATON ROUGE BARBECUED SHRIMP Preparation time: 20 min. Chilling time: 1 hr. Grilling time: 8 min. 1/4 cup finely chopped onion CRISCO No-Stick Cooking Spray 1/2 cup ketchup 1 tablespoon brown sugar 1 tablespoon Creole seasoning 1 tablespoon white vinegar 24 unpeeled, jumbo fresh shrimp 1 lemon, cut into wedges Sauté onion in a nonstick skillet coated with cooking spray over medium-high heat until tender; remove from heat. Stir in ketchup and next 3 ingredients. Peel shrimp, leaving tails intact; devein, if desired. Place in a shallow dish. Pour ketchup mixture over shrimp, turning to coat. Cover and chill 1 hour. Soak 4 (8-inch) wooden skewers in water 30 minutes. Thread 6 shrimp on each skewer. Grill, without grill lid, over medium-hot heat (350º to 400º) 3 to 4 minutes on each side or until shrimp turn pink. Squeeze lemon over shrimp, and serve. Makes 4 servings. Recipe courtesy of the Southern Living Cooking School. *_______________ A word from our sponsor - start ________________* TIP OF THE WEEK: If you’re on your feet all-day and work on slippery surfaces, slip into something more comfortable & slip-resistant. Shoes for Crews® is the world’s leading manufacturer of comfortable slip-resistant footwear. You are invited to visit their site at . Also, for being their guest take http://www.shoesforcrews.com/chef2chef_5off.htm using Key Code: WB32. *_______________ A word from our sponsor - end __________________* EDITOR’S NOTE: For years I wore inexpensive "Disposable" shoes in the kitchen. When my back and legs ached so much that I could hardly get out of bed, it was time for a change. After wearing the Shoes for Crews slip-resistant footwear for one week, my pain was gone and my posture improved. If you are looking for quality non-slip (Non-Disposable) footwear, I highly recommend this product. David Nelson, Chef2Chef, LLC Have a great week! Your Chef2Chef Team. ------------------------------------------------- Chef2Chef News - Click the link below for REMOVAL or CHANGE OF ADDRESS instructions http://chef2chef.net/forms/unsubscribe.htm |