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April 25, 2004
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 News Desk: Master Chefs, LLC launches Seal of ExcellenceApril 19, 2004, Beacon, New York – A team of world-renowned Master Chefs and culinary leaders announced the formation of Master Chefs, LLC with the goal of recognizing the highest standards of quality through the Seal of Excellence. The Master Chefs Seal of Excellence was designed to evaluate and test food, equipment and beverage products and to recognize those which have achieved the Master Chef level of quality. “The Seal Of Excellence represents the quality and integrity which instills confidence in purchasing decisions. It is our goal to provide a valued service to the industry and to establish the Seal of Excellence based upon credibility and uncompromising standards,” said Ferdinand Metz, Managing Partner. The team of Master Chefs, LLC having won numerous national and international awards, combines over 190 years of foodservice experience along with the highest level of culinary credentials- that of being a Master Chef, of whom there are fewer than 80 in the United States. The group includes; Ferdinand Metz, CMC (Certified Master Chef), MBA, Edward Leonard, CMC, Executive Chef of the Westchester Country Club and Manager of the ACF National US Culinary Team, Fritz Sonnenschmidt, CMC, author, TV Personality and past Chairman of the American Academy of Chefs, Reinhold Metz, German Master Chef and President of the German Chefs Federation, Alexandra Wiedholz, Master Pastry Chef, food writer and Instructor of Baking and Pastry Arts. For the rest of the story, Click Here |
Win a 7 inch Santoku-Granton Chef Knife from Chef Revival! 5 lucky winners will receive a 7 inch Santoku-Granton Knife on April 30th. Each knife is valued at $95.00 and is always available at Chef Revival. Register to WIN |  |
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| Capital Crimes of Cuisine by Bruce Morgan First, let me explain that I am no culinary snob. I often take Red Wine with fish and engage in cooking practices that are occasionally unconventional. Nor am I a trained chef or an expert in anything culinary. I have visited 60+ countries and have enjoyed some fare that many in this country have never ever heard of and so I am inclined to be open-minded about what I will eat. HOWEVER, there are some things that are just plain wrong! There is a long list of candidates for dishes that should be banned or least never be prepared without a warning label, but today I will focus this “rant” on one dish only, and that is the lovely and sublime pepper steak. Few dishes are as appreciated by true carnivores, but unfortunately few dishes are as routinely desecrated by uneducated or careless chefs. Some of the best and worst steaks I have ever eaten were pepper steaks, or at least were advertised to be so. The hazard of ordering a pepper steak has in my experience been so great that I now routinely ask how the pepper steak is prepared before ordering it. Personally I hate doing this. To see how this culinary rant ends, CLICK HERE. To submit a "Culinary Rant" CLICK HERE and tell me your story. |
 Bandana Bandito - it's a Fiesta!Swing into spring with this month's Bandana Bandito's Giveaway: Mild Mango Chipotle Sauce, Fajita Marinade and Spicy BBQ Sauce - PLUS a 3-piece Siesta Canister Set. Register Here to win. |
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| Recipe Club: High Altitude Baking Date: April 26 - 30, 2004 Guest Host: Cookbook Author Randi Lee Levin Theme: High Altitude Baking by The Muffin Lady
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| Sign Up for the "Crisco Cooks" Newsletter In every issue, they'll bring you delicious recipes, savvy cooking tips, and news of exciting promotions. Plus, they've updated their format to reflect the busy life you lead. Now, you can receive shorter weekly emails, each with a featured recipe and a glimpse of our featured article. Of course, you can also still choose to receive just one monthly email. Click Here |  Crisco. We Cook! |
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| ROASTED PLUM RAVIOLI WITH BRANDY SAUCE ANGLAISE Ingredients: 20 - 9 x 14” sheets Athens™ Fillo Dough, thawed (1 roll) 1/4 cup sugar 1/2 teaspoon cinnamon 6 fresh purple or black plums, cut in half 1/2 cup butter or margarine Preparation: Thaw Athens Fillo Dough according to package directions. In a small bowl, combine sugar and cinnamon. Sprinkle cinnamon sugar over plums. Place cut side down on greased baking pan. Bake in preheated 375°F oven for 5-10 minutes until plums are soft to the touch, but retain their shape. Layer 5 sheets of Athens Fillo Dough and brush each sheet with melted butter. Repeat three times. Cut each set of layered fillo into six 4-inch circles. Place one circle on baking pan and brush with butter. Place plum half in center and top with another fillo circle. Score top to vent, brush with melted butter and press edges to seal. Bake in preheated 375°F oven for 10 minutes or until golden brown. Serve each Plum Ravioli with 2 tablespoons Brandy Sauce Anglaise (below). Serves 12 BRANDY SAUCE ANGLAISE Ingredients: |
 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 great wine books. A Thirst for Knowledge To learn about wine, writer Alexis Lichine observed that "there's no substitute for popping corks." That could be said of any drink—even those with screwcaps. And while nothing replaces tasting these drinks, you can deepen your understanding by reading about them. Where to start depends on your goal. Some people want practical advice on which drinks to buy or on the basics of tasting itself. Others enjoy travel guides, drinking memoirs or producers' biographies. Some of my favourite "drink books" are not even specifically about drink, but include it as part of a memorable passage: the mature claret in Brideshead Revisited, the gimlets in The Big Sleep and the frothy pub beer in Oliver Twist. With thousands of books to choose from, I'll start with my all-time favourites—those with well-thumbed pages and highlighted passages to which I return time and again. And I've also included some bottles to accompany these books so that your experience is thoroughly integrated. For Natalie's Wine Book suggestions and some wine suggestions to drink while you read them, CLICK HERE |
| Bon Appétit! The Chef2Chef Team |  | Comments, Technical Support UNSUBSCRIBE HERE | Archive Newsletter Advertising Inquires |
