 | Women Chefs and Restaurateurs To Honor Traditions At National Conference in Louisville | | Top 100 Forum Recipes and Today's Top Discussions | | Recipe Club: Chef Paul Silva, Fruit and Spice and Everything Nice – Some Asian Favorites | | Visit our Newest Market Place Vendors! | | Recipe of the Week: Viennese Apple Strudel | | Recent News on the Chef2Chef News Desk | | Cynthia's Corner: A Tribute to the Friendship and Recipes of Marlin Jo (Jody) Lower. | | NEW Jobs at Chef2Chef.Net |
| 
Shoes for Crews |
Sponsored by  |
Women Chefs & Restaurateurs To Honor Traditions At National Conference in Louisville
by Ali Walker
LOUISVILLE, Ky., Oct 22, 2004 (BUSINESS WIRE) -- The professional association of Women Chefs and Restaurateurs will hold its 2004 National Conference, Honoring Our Traditions: Cultivating Our Careers, November 6-8 at the Seelbach Hilton Hotel in Louisville, Kentucky.
Internationally acclaimed chef and restaurateur Nora Pouillon of Washington, DC will deliver the opening keynote address for the conference on Sunday, Nov. 7 entitled, Women Cultivating a Sustainable Future. A panel discussion will follow exploring Taking Your Restaurant Toward Sustainability.
Husband-and-wife author team Andrew Dornenburg and Karen Page of New York City will deliver the second keynote address on Monday, Nov. 8 entitled, ENERGIZE! Yourself, Your Career and Your Life in the Restaurant Business.
For the rest of the story and Conference Schedule, Click Here
Top 100 Forum Recipes and Today's Top Discussions
 TOP100 Forum Recipes! On this list we feature some of the great recipes found in our Discussion Forums. In addition to voting for your favorite recipe, you can provide feedback, ask questions about substitutions or technique, tell us your experiences or even leave a thank you note for the recipe author. Now we're talking, literally.
Would you like to add your recipe?
Seen a recipe in our forums that should be on the list?
Submit it Today! Click here for Instructions!
Today's Top 10 Discussions
Strangest thing ever found in your food? By: Randy
First Thing You cooked ALL by yourself By: Wvrqueen
Why no Chinese fast food drive-thru restaurants? By: Randix
deep frying By: CapitalCook
Really remote Gig By: chefjohn1955
Herb Crusted Trout with Sweet Corn Quinoa By: Kelly Johnson
soup shooters By: chefBren
What would you do..... By: gmbchef
support stockings By: chefmomo
I'm so disappointed By: Rachel
Got a Question or an Answer? Sign up today and participate in our Culinary Discussion Forums
 Shrimp are happiest in a nutrient-rich current, where the underwater habitat is pure and the climate creates idyllic temperatures. This shrimp utopia exists throughout coastal Mexico, and in two different environments: free-range and farm-raised.
Wild shrimp typically grows larger because of more swimming, which creates more muscle. They are known for an extra firm texture and a slightly sweet flavor.
Farm-raised shrimp grow in a controlled environment. In Mexico, close-to-shore ponds mimic habitats of wild shrimp for consistent quality and characteristic. These shrimp have a milder flavor and grow to be medium or large sized.
Sponsored by  |
Recipe Club: Chef Paul Silva, Fruit and Spice and Everything Nice – Some Asian Favorites
Date: October 25 - October 29, 2004
Guest Host: Chef Paul Silva
Theme: Fruit and Spice and Everything Nice – Some Asian Favorites - Monday: Satays with Macadamia Dipping Sauce; Green Mango Slaw; Green Mango Vinaigrette.
- Tuesday: Thai Flavored Chicken Burger; Pineapple Ketchup; Papaya Ketchup.
- Wednesday: Szechuan Peppercorn and Lychee Vinaigrette; Old Bay Walnuts; Lobster Salad.
- Thursday: Peach Chutney; Beet - Strawberry Chutney; Tea Reduction.
- Friday: Pomegranate Figs; Gulab Jamuns; Coconut 5-Spice Meringues
Not a Member Yet? Sign up today and start receiving these recipes on Monday! Recipe Club
 Spook-Tacular Treats for Halloween
Give your little ghosts and goblins a sweet treat this Halloween! We've come up with some tricks and treats that are so good, it's scary! Spooky Recipes and More!
Visit our Newest Market Place Vendors!
The next time you are looking for specialty foods, beverages, kitchenware, uniforms, services and more, please remember to support the sponsors who support Chef2Chef.net. They make all this possible. Thank you. The team at Chef2Chef.
 | BulkFoods.com Spices, Nuts, Chocolates, Celtic Sea Salt, Candy, Dried Fruits, Trail Mixes and Baking Ingredients. Holiday Favorites! |
 | Jakesbbqsauce.com Bring the Down-Home Taste of Jake's Smokehouse Style BBQ Sauce and Rub to your Next Meal. Flavors - Original, Medium Hot, Inferno! |
 | FoodsInSeason.com Chefs and Restaurateurs... Direct Source To The World’s Finest Gourmet Wild Fresh and Dried Mushrooms, Truffles, Huckleberries and more! |
 | Louisiana Cookin' Get a FREE preview issue for Louisiana Cookin'. Authentic recipes, unique cooking styles and indigenous cuisine-Cajun, Creole and all in between! |
 | PrimaGourmet.com Cooking Enthusiasts and Home Chefs... Direct Source To The World’s Finest Gourmet Wild Fresh and Dried Mushrooms, Truffles, Huckleberries and more! |
 | SHOES FOR CREWS is America's #1 Rated Slip-Resistant Footwear. Prevent slips and falls at NO COST to your company! $5,000 slip and fall accident warranty. |
VIENNESE APPLE STRUDEL
Ingredients: 1/2 cup dark raisins
2 tablespoons brandy
2 cups (2 medium) thinly sliced Granny Smith apples, peeled and cored
1/2 cup walnuts, chopped
2 tablespoons sugar
2 tablespoons butter, softened
1 tablespoon grated lemon peel
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
2 tablespoons butter
1/2 cup breadcrumbs
1/2 cup apricot preserves
1 tablespoon brandy
10 sheets Athens Fillo Dough, thawed
3 tablespoons butter, melted
Powdered sugar to dust
Preparation:
In large bowl, soak raisins in 1 tablespoon brandy for 2 hours. Add apples, walnuts, sugar, 2 tablespoons butter, lemon peel, cinnamon and vanilla. Mix well and set aside. In small skillet, over medium heat, melt 2 tablespoons butter and stir in breadcrumbs. Cook about 2 minutes or until lightly browned. In small saucepan over low heat, melt apricot preserves and stir in brandy. To prepare large strudels, use 5 sheets of fillo per roll according to directions for Rolls and Strudels. Spread warm apricot mixture on top of fillo sheet and sprinkle with breadcrumbs. Spread with apple mixture and roll up, placing the strudel seam side down on greased baking sheet. Score top into 6 equal sections. Repeat procedure for remaining 5 sheets of fillo. Bake in preheated 350ºF oven for 45 to 50 minutes or until golden brown. Cool. Dust with powdered sugar.
Yield: 2 large strudels
More Recipes from Athens Foods
 Recent News on the Chef2Chef News Desk! King & Prince Launches new website
AFJ Names Winners in Awards Competition
Wild American Shrimp Launches Marketing
Cupboard Love
Healthy Snack Cakes Without Compromise
Celebrating Life and Legacy of Julia Child
American Lamb Grand Prize Winner
Top Wine Educators Join Forces in Philad
General Mills cereals go totally whole grain
New Soy to be Showcased in Atlanta
Want to contribute? Contribute
Cynthia's Corner, A Tribute to the Friendship and Recipes of Marlin Jo (Jody) Lower.
I apologize for being so behind in sharing my monthly column with all of you. Anyone who has been reading my newspaper columns over the past 18 years or copies of those which appear on Cynthias Corner Cupboard knows about our best friends, Dave and Jody.
My husband Merrill and I first met Dave and Jody in 1981, through Worldwide Marriage Encounter. Merrill and I were the Pittsburgh/Tri-State area couple in charge of the local Presbyterian Expression, and Dave and Jody became a presenting team couple.
What began as a shared desire to see couples strengthen their marriages and yes, fall in love again, developed into a wonderful, long and deep friendship. Family celebrations from the birth of our last and fifth child, Bethany, to each of their four children's weddings and our second son's wedding to graduations, anniversaries, and yes! Grandchildren!
The four of us loved good food and loved to cook and share recipes back and forth. We gave each other cookbooks, traded recipes, sought each other's culinary advice and loved nothing more than spending at least one summer's evening on their long porch, which looked out over their hilltop and across several counties. In fact, one summer, I made up a drink for us to enjoy and called it "House on a Hill"…
For the rest of the story and some recipes from Marlin Jo, Click Here |
