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May 16, 2004
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 Chef of the Month, Edward Lee Chef Lee’s style of cuisine is best described as Seasonal Contemporary American. He showcases the best of each season at 610 Magnolia, much in part due to his strong relationships with local farmers and artisans. Not only are he and his staff learning about farming, they are working along with fourth generation farmer Mindy Wiseman on their own dedicated farm named, appropriately enough, Magnolia Farms. A six-acre farm located in Indiana, Magnolia Farms produces vegetables such as onions, carrots, and asparagus, along with 40 different kinds of herbs. In the spring of 2004, the farm will supply Japanese cucumbers, heirloom beans, shiso leaves and a dozen variations of tomatoes that are all sure to find their way onto the plates at 610 Magnolia.For the rest of the story, and some very tasty recipes, CLICK HERE |
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ReStockIt.com  Enter to win a $200 shopping spree this month, Click HereRestockit.com offers Wholesale Restaurant and Janitorial Supplies. $11.95 Flat Rate Shipping as well as 40% off entire inventory. Order something today and receive $5 off! |
| Recipe Club: Fabulous Chicken Recipes This week Chef June Jacobs C.C.P. will share some of her favorite chicken recipes with us as well as some great instruction and wine tips. Surely you'll all find some "Keepers" here! Date: May 17 – 21, 2004
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| Memorial Day Barbecue Celebrate with family and friends and create a memorable Memorial Day Barbecue—with an Asian twist! We've planned a casually delicious menu that will make you the life of the party! Recipes include Grilled Asian Pork, Grilled Asparagus and Chilled Rice Salad Click Here for Crisco's Memorial Day Barbecue Recipes |
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Sweeps and Giveaways at Chef2Chef this Month  Chefs, Caterers and Personal Chefs. No More Masking Tape! Win a New DayMark Label Applicator and 6000 dissolvable labels. A $131 value. Four winners each month. Register to WIN Here What's new at Chef Revival? Do you need some brand new Chef Pants? Chef Revival is giving away 2 pairs of their newest Tool Pattern Chef Pants to 10 winners on May 31st to some lucky Chef2Chef.net Recipe Club members. Register to WIN Here Sign up for a FREE Subscription to Food Arts Magazine. The Magazine for the Foodservice and Hospitality Industry. U.S. residents only. Subscribe Here The Bandito is Back! You can win the following: Mild Mango Chipotle Sauce, Fajita Marinade and Spicy BBQ Sauce - PLUS a 3-piece Siesta Canister Set. Click HereReStockIt.com is giving away a $200 Shopping spree to a lucky Chef2Chef winner on May 31. ReStockIt.com has over 1700 Restaurant and Janitorial Supply products with 34 warehouses nationwide. Go Shopping! Register to win a copy of the Dana Carpender's cookbook, The Low-Carb Barbecue Book. A must have for your cookbook collection Register to WIN here April winners for the DayMark Label Applicator Systems were: Dennis Hills, Harley Husid, Belinday Moore and Bill Burnett. Last month's Winner for Rick Bayless's cookbook, Authentic Mexican was Kelley Hoppock Last month Chef Revival gave away five 7 inch Santoku-Granton Knives to the following Winners: Bea Archer, Joe Dice, Cherie Geer, Thomas Haile, and Randy Von Hatton. Congratulations from Chef Revival! |
| Sponsored by Athens Foods |
| Raspberry Tart Ingredients: 1/2 cup ground almonds 3 tablespoons sugar 10 sheets Athens or Apollo fillo dough 6 tablespoons butter 1/2 cup almond paste 2 large eggs, lightly beaten 2 teaspoons flour 1-1/2 pints raspberries 1/2 cup raspberry jelly, heated to a liquid Preparation: In small bowl combine almonds and sugar. Cut fillo into 12” circles and prepare fillo crust with 1/4 cup butter in 10” tart pan with removable bottom. Sprinkle almond/sugar mixture between each layer of fillo. In medium bowl combine 1/4 cup butter, almond paste, eggs and flour and using an electric mixer beat at high speed until smooth. Spread butter mixture on fillo crust and bake in preheated 400°F oven for 20 to 25 minutes or until golden brown. Remove tart from oven and arrange raspberries on filling. Brush with heated jelly. Serve warm or chilled with ice cream or whipped cream. Serves 8 Recipe from Athens Foods, for more CLICK HERE |
 Welcome to Natalie MacLean's Wine Corner!Our 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 few months, she will host a series of informative wine articles for the Chef2Chef Sunday Culinary Times audience. Today she talks about Barbecue and Wine Barbecue Wines Choosing well done wines to accompany your grilled grub By Natalie MacLean Smoke-scented breezes, sizzling slabs of meat and muffled chaise-lounge non-talk require red-blooded, full-bodied wine. You drink these wines from a gas station cup rather than the soupbowl stemware that coddles those preening little patio sippers. The best barbecue wine stands up to seared flesh, but isn’t so alcoholic that you find yourself arguing with a lawn troll after you drink it. Fresh kill on a flaming pit with humans huddled around is an ancestral thing. However, that doesn’t mean you should drink something well aged. In fact, mature wines lose their nuance outdoors with the competing smells of fresh-cut grass, flowers and your neighbor’s mint aftershave. Delicate, raised-pinky-finger wines also tremble at the grill. When you’ve cremated dinner past recognition, and the meat can only be identified with the carbon-14 dating method, opt for wines that have plenty of fruit, acidity and spiciness. Try northern Italian wines such as Fontanafredda Barbera D’Alba ($11), Masi Valpolicella ($12) and Langhe Dolcetto ($10). They compensate for the dry sensation of the charred meat, whereas tannic, high alcohol wines emphasize it. For the rest of the story, CLICK HERE |
| Bon Appétit! The Chef2Chef Team |  | Comments, Technical Support UNSUBSCRIBE HERE | Archive Newsletter Advertising Inquires |
