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March 28, 2004
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 ALL NRA Show Educational Programs at a GlanceEvery year the National Restaurant Association holds it's annual convention in Chicago, Illinois in the month of May. You can find thousands of new products available to the industry, meet industry leaders face to face and address your questions to those in the know. Plus you can sample some of your favorite foods and foods you've never had before. They also offer many educational seminars by industry leaders who can help you improve your operation. We have them all listed on the site with links to the pre-registration page (which can save you money!) and there is even a link to some show videos. The NRA Show is good for your business. If you plan to attend, check out our feature. If you plan to be there, look for the Chef2Chef team on the show floor. We wouldn't miss it. Click Here |
Win an 8 inch Renaissance Series Chef Knife from Chef Revival! 8 lucky winners will receive an 8 inch Renaissance Series Chef Knife on March 31st. Each knife is valued at $84.99 and are only available at Chef Revival. Register to WIN |  |
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| Over 100,000 Posts in the Chef2Chef.net Forums! This Friday an amazing thing happened. A user by the name of "Atticus" made the 100,000th post in our Culinary Forums. Quite a milestone. This lucky person has won a Chef2Chef Hat and Apron set. With nearly 9,000 users from 36 countries, you never know what topic is being discussed in our Forums. Some popular topics today include: 9 Stages of Weededness By: colbychef a cup of Joe By: timthechef I miss Plugra Butter! By: chefclevenger Vinegar Salt By: Lynan |
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RecipeBites: A Very Unique Recipe Organizer
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| Recipe Club: Vietnamese Recipes I recently had a request for some Vietnamese recipes. I claim here and now not to be an expert in this cuisine, but I sure do enjoy eating it. I accepted the challenge and did a little research and some tasting...here is my offering. I hope you find some you like. Date: March 29 – April 2, 2004 Guest Host: Dave Nelson Theme: Vietnamese Recipes
receiving these recipes on Monday! Click Here |
| Endless Pasta-Bilities You can do a lot with pasta—don't be limited to the regular old spaghetti and meatballs. Explore some of these Endless Pasta-bilities available when you cook with Crisco. Click Here |  Crisco. We Cook! |
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| Spaghetti Bolognese Serves 4 Ingredients: 1 /2 pound lean ground beef plus 1/2 pound bulk Italian sausage (or all ground beef) 3 tablespoons CRISCO Oil 1/2 pound mushrooms, sliced 1 large onion, diced 1 tablespoon jarred minced garlic (or 2 large garlic cloves, peeled and minced) 1 teaspoon salt 1 teaspoon freshly ground black pepper 1 can (14-1/2 ounces) diced tomatoes 1 can (15 ounces) tomato sauce 1 teaspoon dried basil 1 teaspoon dried oregano 1/2 teaspoon crushed red pepper flakes 3/4 pound uncooked spaghetti Freshly grated Parmesan cheese (optional) Procedure: Heat large skillet on medium-high heat. Add beef and sausage. Break up chunks with fork. Cook until no longer pink. Remove from pan with slotted spoon. Set aside. Discard drippings from pan. Return skillet to medium-high heat. Heat Crisco Oil. Add mushrooms, onion and garlic. Sauté until onion is translucent. Stir in salt and pepper. Return beef to pan. Add tomatoes, tomato sauce, basil, oregano and crushed red pepper flakes. Bring to boil. Reduce heat to low. Simmer sauce 20-30 minutes; stirring occasionally. While sauce simmers, cook pasta according to package directions. Drain. Top with sauce. Serve with cheese, if desired. Recipe by Crisco.com |
 Welcome to Natalie MacLean's Wine Corner!Our new friend Natalie MacLean who was recently named the World’s Best Drink Writer, offers a FREE wine e-newsletter with wine picks, articles and humor at www.nataliemaclean.com Over the next couple of months, she will host a series of informative wine articles for the Chef2Chef Sunday Culinary Times audience. Today, she talks about what it would be like to be a sommelier. Secret Service Unless you count the time I delivered plates at the St. Stephen’s church supper and bingo bonanza, I’ve never really worked as a waiter. But of course, that never stopped me from commenting on the service in restaurants—and particularly the wine service—as if I knew what I was talking about. To stopper my leaking credibility, it was time for the rubber in my sensible shoes to hit a restaurant floor for a night. Only the best would do, so I decided to make my debut at Le Baccara, the posh restaurant in the Casino du Lac Leamy. Le Baccara serves haute French cuisine in the grand European tradition—one of few to be awarded five diamonds by the automobile association. To achieve this coveted designation, a restaurant must offer "the ultimate in adult dining, the highest culinary skills, flawless and pampering service." (Perfect, I thought, but then realized that as a server, I would be giving the pampering rather than getting it.) For the rest of the story, CLICK HERE |
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