 July 31, 2005 |
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 9 Days...9 Chefs...9 Delicious Courses!
In just 9 days the Chef2Chef.Net Culinary Portal and Florian Wehrli, Executive Chef of the Chimney Park Bistro are teaming up on the evening of August 9, 2005 for a gala event that promises to become the ultimate dining experience and the largest culinary event ever to hit Main Street in Windsor, Colorado. Nine chefs will prepare a lavish nine-course dinner. Each course is complimented with a carefully matched wine. Along with the proceeds of a silent auction, this event will benefit the Chef2Chef Culinary Student Grant program. Even though this event is SOLD OUT , your gracious contribution will still be appreciated.
If you are unaware of this event, Click Here for all the details. If you would like to host an event to raise money to support the future of our industry, contact David Nelson.
 Recent News on the Chef2Chef News Desk!
Big City BBQ Receives Top Honors
BCA Presents Global Food & Wine Experience
Mexican Shrimp Council Hosts ACF Event
Professional Culinary Institute opens in Silicon
Culinary Students Can Win $10,000 Scholarship
San Diego Culinary Institute To Hold Fall Open
Sante Announces Agreement With Ebay
CulinArte Bonewerks Annouces Expansion
Rathbun’s named Restaurant of the Year
Israeli Fish Farm Producing Caviar
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This Week's Recipe Club: A Costa Rican Culinary Adventure
Date: August 1, 2005 - August 5, 2005
Guest Host: Chef David Nelson
Theme: A Costa Rican Culinary Adventure - Monday: Gallo Pinto; Papas con Chorizo; Fried Plantains.
- Tuesday: Fresco de Frutas; Fresco de Limón; Parcha con Limón.
- Wednesday: Ceviche; Sopa de Albondigas; White Bean Soup.
- Thursday: Escabeche of Chicken; Lomo de Res; Homemade Flour Tortillas.
- Friday: Grilled Tuna and Mango Citrus Salsa; Dulce de Leche; Coconut Flan.
Not a Member Yet? Click here Recipe Club to sign up today and start receiving these recipes on Monday!
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The next time you are looking for specialty foods, beverages, kitchenware, uniforms, services and more, please remember to support the sponsors who fund Chef2Chef.net. They make all this possible. Thank you. The team at Chef2Chef.  | Grimaud Farms Specializing in Muscovy, the finest duck, and the freshest superior guinea fowl products available. Check out their new Online Store! |
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The fine folks from TempGun.com are giving away 4 of their non contact infrared thermometers. Winners names will be drawn on August 1st. Click Here to Win Yours!
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Winners:
June Winners for DayMark were Delia Athey, Tracey Fisher, Joseph Wiktorek and Ronald Zabler
Vanilla.com Rachel Rowley and Dora Bruno have won copies of The Vanilla Chef, and Melissa McCaffrey has won a copy of Vanilla: The Cultural History of the World's Favorite Flavor and Fragrance. Congratulations winners; we hope you will enjoy learning even more about vanilla!
David Best and Bob Hogan were the winners of last month's Chef of the Month cookbook drawing, - ZOV: Recipes and Memories from the Heart.
June winners from TempGun are Maxine Borcherding, David Cahn, Andrew Miller, and Rik Skelton. Congratulations!
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Cynthia's Corner: Ladies... Have you Considered Chicken?
Between fighting with my ISP because we are having problems with connecting to the Internet and sometimes, with staying on, and the high heat we've been having recently, I want to cook easy things (since eating out every night is not really a good idea <GBG>). Fortunately, I have a husband who doesn't make a big deal out of things if I serve a chef's salad for dinner, or other cool-type meals.
I had a friend once whose husband refused to eat leftovers. One time, she ended up giving me a half of a ham, because one ham meal for him was enough! Another friend's husband would eat a chef's salad and ask where the rest of the meal was!
But I digress from my culinary path. <G>
I was heading towards chicken, actually. Chicken, always a reliable choice, is one you can use in many ways. And with summer weather here, chicken is great on the grill, in sandwiches or salads, oh, lots of wonderful things. For the Rest of the Story and 8 great chicken recipes Today's Recipe: Maryland Crab Shells
Ingredients: 1 tablespoon mayonnaise
2 tablespoons slightly beaten egg
1 teaspoon lemon juice
1 teaspoon Old Bay seasoning
1/8 teaspoon salt
6 ounces drained and flaked canned crabmeat
2 tablespoons thinly sliced green onions
1 tablespoon diced pimento
2 tablespoons minced celery
15 Athens™ Mini Fillo Shells (1 box)
Preparation:
In a small bowl, combine mayonnaise, egg, lemon juice, Old Bay seasoning and salt. Mix well. Add crabmeat, onions, pimento and celery. Mix lightly. Spoon 1 rounded teaspoon of filling into each Fillo Shell. Bake in preheated 350 degree F. oven for 20 to 25 minutes. Serve warm.
Recipe from Athens Foods Recipe Pages Sponsored by  |
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