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Grimaud Farms
Grimaud Farms, specializing in Muscovy, the finest duck, American Foie Gras and the freshest superior guinea fowl available. Visit their site to find out more about these and all of their other products. You'll find great recipes, a "Where to Buy" page, and see what the "Top Chefs" have to say about Grimaud products. http://html.chef2chef.net/goto.php?id=312
Exclusively Gourmet Magazine
"The Magazine for a New York Appetite," is a written publication all about the great cuisine of New York City, but with a twist. We give all the insight on latest up and coming trends, present great interviews with top New York chefs and wine experts as well as provide delicious recipes with valuable culinary tips that can be used by all household individuals that no other magazine would publish.
We are the only publication that offers our magazine online for you to view. Visit us and enter the world of culinary delight. http://html.chef2chef.net/goto.php?id=314 If you order our online issue today we will also send a copy to a friend of your choice for free along with a personal note about the gift you gave them.
Note: I've seen both the print and online version of this magazine. There is a special offer on the above link. You can receive two years of the printed version for only $12 and the online version is only $6. Both include an e-book with over 80 recipes that is worth the subscription price alone!
ChefShots.com Photography: Food and Restaurant: Assignment and Stock
I have over 20 years experience photographing food and foodservice. I've shot cookbooks for the Discovery Channel's Great Chefs and many others. My recent clients include the Culinary Institute of America, the Cattlemen's Beef Association, and The Cordon Bleu. I have a huge selection of stock photography taken in kitchens all over the world that says foodservice, as well as hundreds of great food photos that are available for commercial use. Eric Futran http://www.chefshots.com
SteaksOfStLouis.com
Steaks of St. Louis - The most exquisite steaks and chops. Steaks of St.Louis specializes in USDA inspected, handcut and trimmed Mid-west Beef. As a special introductory offer, sign up today and receive a 10% discount off your order!
Garden of the Gods’ Seasonings
Give the Gift of the Season (ing)!
Special seasoning blends in attractive packaging and gift sets are perfect for holiday giving.
Garden of the Gods’ Seasonings specializes in unique blends of seasonings and spices that transform ordinary meals into gourmet masterpieces!
Some of the spices and seasonings used in the specialized blends are: black, pink and green peppercorns, mustard seed, wild mushrooms, basil, thyme, garlic, lavender, dill weed, rosemary, mint, oregano, citrus and sea salt.
Garden of the Gods’ Seasoning blends in several beautiful and useful gift sets for that special person with the gourmet taste. To order, visit the Garden of the Gods Seasonings and Gourmet website, or call 877.229.1548.
Venison America
Venison America is a family owned company that specializes in providing domestic, game and gourmet food items not usually available from a single provider. Our relationships with a wide variety of high quality, dependable and high value suppliers has made Venison America “the source” for many of the finest restaurants and discriminating cooks throughout America.
Venison America has been in business for more than a decade and has been successful because it has been a leader in customer responsiveness. Many customers have realized it is a better use of their time and resources to have Venison America provide all of their special needs rather than shopping many different suppliers. We save you time and money and always guarantee satisfaction. Join our rapidly growing list of satisfied customers by contacting us at 800-310-2360 or on the web atwww.venisonamerica.com.
The Plitt Company, Premium Seafood
At the Plitt Company you'll find nothing but the finest and freshest ocean products. Chicago's premier fish purveyor for years now offers Chefs and Foodservice professionals around the country access to their premium product line.
Sign up for their newsletter by clicking trough to their site or call 773-276-2200 for more information
PersonalChefsNetwork.com
If you are looking to become a Personal Chef look no further! The Personal Chefs Network™ has custom tailored an educational program, The Making of a Personal Chef, that will get you started in your new career. Working Personal Chefs wrote the manual full of marketing ideas, real-life experiences by people out there working in the kitchens with you, copies of many chef brochures, and freezable recipes complete with heating directions. We are dedicated to your business success by offering, as a part of your PCN membership, live online chats, online classes, forums staffed by working Personal Chefs, and a special Network Advisory Council that oversee the topics of Marketing, Education, Media Relations, and Recipe Development.
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 Reward yourself with 1000 Foodservice Rewards™ Bonus Points when you register with NestléFoodServices.com
Foodservice Rewards™ is the exciting new program that rewards you for each eligible Nestlé case purchase. The more you buy, the more points you collect. Points can be redeemed for valuable rewards like foodservice equipment, electronics and so much more. Register with Nestlé Food Services before March 31, 2003 to receive your welcome bonus of 1,000 Foodservice Rewards Bonus Points. Click here.
CHICKEN BREASTS WITH ARTICHOKE CHEESE STUFFING
4 whole boneless chicken breasts, skinned and halved lengthwise
1-1/2 cups shredded Monterey Jack cheese (about 6 ounces)
1/4 cup mayonnaise
1 tablespoon finely-chopped onion
1 tablespoon dried parsley flakes
1 teaspoon Dijon mustard
1 jar (6 ounces) marinated artichoke hearts, drained
1/3 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 egg
2 tablespoons water
1 cup seasoned dry bread crumbs
1/3 cup CRISCO Oil
Pound chicken breasts to 1/4-inch thickness. Set aside. Mix cheese, 1/4 cup mayonnaise, onion, parsley flakes and mustard in small mixing bowl. Cut artichoke hearts into bite-size pieces. Stir into cheese mixture. Spread about 1/4 cup cheese mixture in center of each piece of chicken. Roll up and secure edges with wooden picks. Mix flour, salt and pepper in shallow dish. Dip rolled chicken in flour mixture to coat. Set aside.
Mix egg and water in shallow dish. Place bread crumbs in another shallow dish or on sheet of waxed paper. Dip rolled chicken in egg mixture, then in bread crumbs pressing to coat thoroughly. Cover and refrigerate coated chicken about 1 hour.
Preheat oven to 350ºF. Place Crisco Oil in 13 x 9-inch baking pan. Place in oven 10 minutes. Remove from oven. Use tongs to roll coated chicken in hot Crisco Oil. Arrange chicken in pan. Bake at 350ºF, 35 minutes, or until golden brown.
Recipe From Crisco.com
 Bon Appétit from
the Chef2Chef Team
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