 November 27, 2005 |
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  Chef of the Month: Thomas Catherall
Chef Tom Catherall, C.M.C., has served as a primary force in setting the tone for Atlanta's culinary scene for two decades. Hailing from England, Catherall launched his impressive career in 1964. Since then, he has worked his way through the ranks in hotels and restaurants from England to Bermuda to the West Indies and finally to Atlanta where he has established himself as one of the most highly respected chefs and restaurateurs.
In Georgia, Catherall first worked as executive chef of the Cherokee Town and Country Club. He then formed his own venture as co-owner and executive chef of Azalea, where he cemented his reputation over the next two years. In 1985, Catherall completed the certified master chef program at the Culinary Institute of America.
In 1990, Catherall's entrepreneurial spirit led him to open TomTom, a bistro and sushi bar, and founded Here to Serve Restaurants, a company that currently owns and operates a group of innovative restaurants in the Atlanta area. Over the next nine years, his restaurants became a favorite with diners and critics alike and his company a pace setter among area restaurateurs.
For more about Chef Catherall, some great recipes and links to his restaurants, Click Here
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This Week's Recipe Club: A Christmas Cookie Exchange
Date: November 28, 2005 - December 2, 2005
Guest Host: Pam Nelson
Theme: A Christmas Cookie Exchange - Monday: Santa's Whiskers, Spritz, Pecan Tassies.
- Tuesday: Pecan Pie Bars, Lemon Pie Bars, Double Dairy Bars.
- Wednesday: Candy Cane Cookies, Chocolate Revel Bars, Chocolate Carmel Bars.
- Thursday: Maple Macadamia Nut Bars, Butter Rum Cookies, Miniature Nut Filled Pastries.
- Friday: Sugar Cookies, Hazelnut Balls, Chocolate Puffs.
Not a Member Yet? Click here Recipe Club to sign up today and start receiving these recipes on Monday!
 The Culinary Institute of America
CIA’s degree programs in culinary or baking and pastry arts give you 1,300+ hours hands-on learning, faculty with the most Certified Master Chefs, and a career network of 37,000 alumni. www.ciachef.edu
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 Athens Foods
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Making an impact is easy when using high-quality fillo products from Athens and Apollo. It is no wonder that we are the #1 choice of professional chefs.
Register Now as a trade professional user of our site, and we will keep you updated with fresh ideas and holiday recipes for fillo pastry sheets and shells.
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Produce Causes More Sickness than Meats or Eggs
A recent report by the Center for Science in the Public Interest states the more people get sick each year from produce than they do from meats, seafood, poultry or eggs. The report also stated that salmonella outbreaks from produce outnumbered poultry outbreaks in 2002. Who knew? Salmonella outbreaks have been traced back to lettuce, prepared leafy greens, tomatoes, green onion and some melons. Salmonella is not the only danger lurking in your produce, there was a Hepatitis A outbreak from green onions not long ago in Pennsylvania at a chain restaurant.
Fresh fruits and vegetables are part of a good diet and we just want to create awareness of this potential problem. Handling produce with the same care and caution you do with produce, meats, seafood and egg products just makes sense. Thoroughly wash or peel fresh fruits and vegetables as close to using them as possible. Sponsored by  |
Today's Recipe: Ultimate Chocolate Chip Cookies
About 3 dozen cookies
Ingredients: 1-1/4 cups firmly packed light brown sugar
3/4 cup Butter Flavor CRISCO all-vegetable shortening or 3/4 Butter Flavor Crisco stick
2 tablespoons milk
1 tablespoon vanilla extract
1 egg
1-3/4 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup (6-ounce package) semi-sweet chocolate chips
1 cup pecan pieces (optional)*
Preparation:
Heat oven to 375 degrees F. Combine brown sugar, Butter Flavor Crisco Shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture.
Combine flour, salt and baking soda. Mix into creamed mixture until just blended. Stir in chocolate chips and nuts, if used.
Drop rounded measuring tablespoonfuls of dough 3 inches apart onto ungreased baking sheet.
Bake one baking sheet at a time at 375 degrees F for 8 to 10 minutes for chewy cookies (they will look light and moist), or 11 to 13 minutes for crisp cookies. DO NOT OVERBAKE. Cool 2 minutes on baking sheet on a cooling rack; remove cookies to rack to cool completely.
* If nuts are omitted, add an additional 1/2 cup semi-sweet chocolate chips.
Recipe from Crisco.com | Sponsored by |
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