 August 28, 2005 |
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Because Safety Comes First!
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 The Lafayette Inn/Chef2Chef Culinary Grant Fund Raiser Date has Been Set!
Owners Kaye and Alan Pyles and Executive Chef David McGuffin of The Lafayette Inn in Standardsville, Virginia are proud and excited to announce that they will host a Chef2Chef Culinary Grant Fund Raiser at the Inn on November 14th, 2005. Chefs from around the country and abroad (Canada and the UK) will converge on the historic Inn and prepare a multi-course gourmet meal and wine pairing. There will be two seatings at this event. A silent auction will be conducted between seatings; another opportunity to support the grants while adding to your wine cellar, pantry or securing yet another romantic weekend at one of the Inn’s across America who are donating to this event.
The participating chefs, as many as fourteen (to be announced soon), are volunteering their time and travel expenses to help raise money that will be used to help finance culinary students attending culinary schools and universities around the country and abroad. The money raised from this event will be awarded to deserving students in February of 2006 on behalf of the Lafayette Inn.
The Yampa Valley Community Foundation located in Steamboat Springs, CO, is a non-profit organization that handles the distribution of the funds and donations. All donations are tax deductible. If you would like to donate to the fund or participate in any way, please contact David Nelson.
Students interested in receiving financial assistance can download a C2C Grant Application form from our Culinary Schools Directory and send it in to our offices with a short essay.
The Lafayette Inn event will serve about 80 people total and nearly 20% of those seats are booked even before this announcement. To make your reservation for this extravagant culinary event, call the Lafayette Inn at (434) 985-6345.
Peaches 101 Peaches are divided into two basic categories: freestone and clingstone. Freestone peaches fall away from the pit easily, whereas clingstone peaches remain firmly attached to the pit. Freestones are the variety usually found at the market. Select aromatic peaches that yield slightly to pressure, and avoid those that have soft spots.
You can ripen peaches by placing them in a paper bag and holding them at room temperature for a day or two. Add an apple to the bag to speed ripening. For the best flavor, ripe peaches should be refrigerated, but brought back to room temperature before eating. To quickly and easily peel peaches, drop them in boiling water for about 30 seconds, and refresh in a bowl of iced water. The skins will slip off easily. (This method also works well for peeling tomatoes.)
From Crisco.com Sponsored by  |
This Week's Recipe Club: Foods That Heal
Date: August 29, 2005 - September 2, 2005
Guest Host: Chef Jennifer Gordon
Theme: Foods That Heal - Monday: Easy Seeded Bread; Lentil Loaf; Egg, Nut and Mushroom Pate.
- Tuesday: Broccoli, Pear and Cream Cheese Soup; Dill, Crab and Mushroom Chowder; Banana Vichyssoise Soup.
- Wednesday: Apple Sauce Cake; Strawberry Carrot Cake; Chocolate Mocha Cake.
- Thursday: Grapefruit and Melon Smoothie; Tofu and Fruit Smoothie; Apricot and Peach Smoothie.
- Friday: Cheesy Bean Hot Pot; Broccoli Soufflé; Cheese Corn Casserole.
Not a Member Yet? Click here Recipe Club to sign up today and start receiving these recipes on Monday!
 Try Our Summer Desserts....They're Peachy
Ripe, juicy peaches are one of the joys of summer. Celebrate the season with our Refreshing Peach Desserts!
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 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 |
| Northwest Wild Foods Genuine Hand Harvested Wild & Natural Huckleberries, Syrups, Jams and Honey. Hand Crafted Family Owned for over 50 Years. |
 | www.ciachef.edu The Culinary Institute of America, the world’s premier culinary college, offers degree programs in culinary or baking and pastry arts. |
 | Louisiana Cookin' Get a FREE preview issue for Louisiana Cookin'. Authentic recipes, unique cooking styles and indigenous cuisine-Cajun, Creole and all in between! |
 | Signature Secrets ® Culinary Thickener thickens instantly - hot or cold, no lumps, no added taste, freeze/thaw stable. Now available online. |
 | Liaison College offers Diploma's in Basic Cook, Advanced Cook, and Personal Chef. Over 90% Job Placement. 7 locations in Ontario. Hours count toward Red Seal. |
Hot Summer Sweepstakes and Cool Things You Can Win at Chef2Chef.net
The fine folks from TempGun.com are giving away 4 of their non contact infrared thermometers. Winners names will be drawn on August 31st. Click Here to Win Yours!
NEW DayMark® Food Safety Systems. Win 300 NEW Grip2Go disposable pastry bags. Anti-Slip for the Perfect Grip! 4 Winners Each Month! Click to Win
As a first-time enrollee at FoodServiceRewards.com, you will be 500 points closer to earning FREE REWARDS! Click here to enroll online or call 1-888-674-2872 and mention enrollment code: F7XH-5284-T3J2. It’s Free, Easy and Fun!
Sign up for a FREE Subscription to Food Arts Magazine. The Magazine for the Foodservice and Hospitality Industry. U.S. residents only. Sign up here!
Winners:
July Winners for DayMark were John Kozlowski, Randy Wallis, Eugene LaGrave and Marci Minnick-Heard
July winners from TempGun are Christian Sirois, Florence Dolling, Adam Gould, & Robert Vaughan. Congratulations!
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Cynthia's Corner: Forget about Group Therapy, Counseling and Psychotherapy... Food Shopping is Better!
Knowing all too well that today was my deadline for not only my two newspaper columns, but this one as well, I planned this day last Friday.
Ah, we all know what THEY say about making plans, don't we? Just as sure as the sun rises in the east and sets in the west, one's plans will go out the window…and this certainly was a wide-open window!
Having had a lot of pressure on me lately and lots of things going on, I was just ready to pack a bag and thumb my way for rides to the ocean, ANY ocean…I am tired of cooking, tired of cleaning up after folks, and just plain tired of everything. Boy, do I need a vacation!
As I triumphantly sent off my two columns to the newspaper editor, my DH came hurrying out of our room trying to adjust his tie and hold on to a bunch of folders. I watched in amazement as he managed to pile the folders on top of his briefcase, fix his tie and talk to me all in the same nano-second…"C'mon, honey! I have a 10 o'clock going to be waiting for me!" He printed off a couple copies of a report, straightened his tie again, and got ready to race out the door.
One problem: I was still in my nightgown, the one with the slight wearing away of the top layer of lace around the neckline and a small hole, right….
You get the picture. For the Rest of the Story and 6 great recipes. Sponsored by |
Today's Recipe: Grilled Peaches with Raspberry Sauce
Makes 4 servings
Ingredients: 2 peaches
1 tablespoon walnut or hazelnut oil
1 tablespoon balsamic vinegar
Raspberry Sauce:
1 pint fresh raspberries
1/4 cup confectioner’s sugar
1/4 cup rum, Frangelica, or Amaretto
Preparation:
Grilled Peaches:
Prepare the grill. Halve the peaches, rub the outside with oil and rub the inside with balsamic vinegar. Put the peaches, skin side down on the grill grate. Cook for five minutes, turn and cook for five more minutes. Serve with raspberry sauce.
Raspberry Sauce:
In a saucepan over medium heat mix the raspberries, sugar and liqueur, thoroughly blending all ingredients. When this is blended, remove from heat. If you want, you can push the sauce through a sieve to strain the seeds. Recipe by Chef Steve Collins
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