 March 5, 2006 |
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 2005 Chef2Chef Culinary
Grant Winners Announced
FOR IMMEDIATE RELEASE
2005 Chef2Chef Culinary Grant Winners Announced
Steamboat Springs, Colorado, USA – March 5, 2006 – Chef2Chef.Net today announced the winners of the 2005 culinary grants. The Chef2Chef Scholarship Fund was established in 2003 to assist culinary students in need of financial assistance.
For the 2005-2006 academic year, Chef2Chef.Net received more than 100 applications from students at 30 different culinary schools across the country. Eligible students are encouraged to participate in the Chef2Chef discussion forums, must attend a culinary school at the time of the award, show proof of their financial need, and provide a 500-word essay.
The reviewing panel consisted of seventeen Chef2Chef.Net certified chefs, executive chefs and culinary professionals from various organizations. We are pleased to award fourteen $1,000.00 grants to the following students: - Jeremy Breitling, Scottsdale Culinary Institute, AZ
- David Lieberman, Johnson & Wales, Charlotte Campus, NC
- Brenda Ramirez, Cooking and Hospitality Institute of Chicago. IL
- Crystal Frazier, French Culinary Institute, NY
- Heidi Park, Culinary Institute of America, NY
- Heng Lim, Washburne Culinary Institute at Kennedy King College, Chicago, IL
- Georgia Pelligrini, French Culinary Institute, NY
- James Gavigan, Le Cordon Bleu, Las Vegas, NV
- Jeanne Stanford, Institute of Culinary Education, NY
- Robert Ruiz, Johnson & Wales, Providence, RI
- Christopher Capasso, New England Culinary Institute, VT
- David Caputo, Italian Institute for Advanced Culinary and Pastry Arts
- Sean McCash, Culinary Institute of America, NY
- Alison Williams, Johnson & Wales, Denver Campus, CO
Funding for the 2005-2006 grants are provided by Chef2Chef.Net, the proceeds of a fundraising dinner and silent auction at the Chimney Park Bistro in Windsor, Colorado and at the Lafayette Inn in Stanardsville, Virginia as well as revenues derived from cookbook and recipe CD-Rom sales.
About the Chef2Chef.Net Scholarship Program
Chef2Chef.Net offers a variety of programs for companies and individuals to participate in this non-profit effort to assist culinary students in need.
The Chef2Chef.Net Scholarship Fund is administered by the Yampa Valley Community Foundation and contributions may be tax deductible. Please call Chef David Nelson at 888-745-6550 for further information on how to help us give back to the future of the culinary industry. More Information: http://chef2chef.net/grants/ Sponsored by  |
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 Johnson and Wales Culinary Institute
At Johnson & Wales University, we'll provide you with a world-class education, taught by culinary world masters using the finest in equipment and ingredients. You provide the desire, drive and hard work necessary to shape your own destiny! Learn More
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This Week's Foodservice Daily Newsletter: Chicories are Hot!
Date: March 6, 2006 - March 10, 2006
Guest Host: EVS Farms
Theme: Chicories are Hot! - Monday: Mushroom Risotto in Radicchio Wrap with Balsamic Syrup; Radicchio, Spinach and Pear Salad with Gorgonzola and Caramelized Pecans.
- Tuesday: Pasta with Radicchio and Bacon; Radicchio Wedges with Creamy Blue Cheese Dressing.
- Wednesday: Baked Treviso with Fontina and Parmesan Cream; Mesa Chicken Radicchio Salad.
- Thursday: Frisee Salad with Ham, Cheese and Red Grapes; Radicchio di Treviso Fritto (Batter Fried Radicchio).
- Friday: Wild Thing Pasta Salad; Treviso, Sundried Tomato and Goat Cheese Pizza.
Not a Member Yet? Click here Foodservice Daily Newsletter to sign up today and start receiving these informative mailings on Monday!
 Crisco's Most Popular Chicken Dishes
We've taken note of your favorite Crisco chicken recipes of all time. Here's a chance to try The Top 5 — each one is a delicious option for dinner tonight!
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.  | WIN a Case 5280 Gourmet Salsa! Made with premium tomatoes, red onions, roasted jalapenos, and other tasty ingredients. Available for Foodservice and Retail. |
 | EatTurkey.com Turkey. The Perfect Protein. Innovative ideas, FAQ's, Turkey Trends, Celebrity Chef Demos and Great Recipes. |
 | VanillaShop Best Quality Madagascar Vanilla Beans and Natural Gourmet Vanilla Specialty. Recipes with Pictures, Vanilla Tips, Distinctive Gifts |
| Royal Rose Chicories Are Hot! Our commitment to freshness guarantees all our products are the best quality and value for your dollar. 831- 758-1957 |
 | Soyfoods Council Deep frying is one of the biggest sources of trans fats. Choose a frying oil that reduces trans fats without raising unhealthy saturated fats. |
Cool Things You Can Win at Chef2Chef.net
WIN a Case 5280 Gourmet Salsa! Made with premium tomatoes, red onions, roasted jalapenos, and other tasty ingredients. Available for Foodservice and Retail.
Resort Executive Full recipe, menu and labor costing and menu engineering. Ideal for Executive Chefs, Food & Beverage Analysts/Managers and Hotel Managers. Click for a chance to WIN a $1,000 Resort Executive Software Package for Foodservice Professionals
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!
The fine folks from TempGun.com are giving away 4 of their non contact infrared thermometers. A MUST for every kitchen! Winners names will be drawn on March 1. Click Here to Win Yours!
Soyfoods Council Deep frying is one of the biggest sources of trans fats. Choose a frying oil that reduces trans fats without raising unhealthy saturated fats. Foodservice Professionals can Click Here for a Free Sample
Last Month Patrick Scargle, Ronald Robinson, Guido Lambelet and Jaime Miller all won a brand new TempGun from TempGun.com. Maybe you will win this month....Click Here
Jones Dairy Farm to Recognize America's Best Restaurant Families
Nominations due March 15th; Applications due March 31st
FORT ATKINSON, Wis. (March 1, 2006) – The average American eats out more than five times a week, and family owned restaurants are often the destination of choice. From mom-and-pop diners to trendy fine-dining establishments, more than 250,000 family-owned restaurants serve every cuisine imaginable for breakfast, lunch and dinner 365 days a year.
To honor these family restaurateurs, Jones Dairy Farm has launched the America’s Best Restaurant Families™ award program. Now, restaurant goers from coast to coast have the opportunity to nominate their favorite family-owned restaurants.
Whether it’s a Sunday brunch hot spot or café with the best pie in town, family owned restaurants hold a unique place in the hearts of many Americans, according to Philip Jones, president, Jones Dairy Farm, a 117-year-old family run business. However, sustaining a family business through successive generations has proven more challenging. Recent studies report that approximately 30 percent of family-owned businesses continue to the second generation, 12 percent to a third generation, and only 3 percent operate into the fourth generation.
“As a century old family business, we understand what it takes to run a successful family enterprise,” said Jones. “And since many family-owned businesses also are our customers, we are equally aware of the hard work, dedication and acumen necessary to keep these establishments operating year-after-year.”
The America’s Best Restaurant Family award is eligible to any family who currently owns and operates a commercial restaurant(s) or non-commercial foodservice operation in the 50 United States or Washington, D.C. Four finalists and a grand prize winner will be selected by a qualified panel of judges.
The nomination process is simple. Consumers can visit www.jonesdairyfarm.com, click on the award logo, and fill out the nomination form online. An eligible restaurant family can bypass the nomination process by completing and submitting an official application, also available online. The deadline for completed applications is March 31, 2006. Official rules can be found on the Jones web site.
Jones Dairy Farm makes products with the old-fashioned quality and flavor one would expect from a company that’s been around since 1889. The company produces high quality breakfast sausage, ham, Canadian bacon, bacon, liver sausage and scrapple that is sold worldwide. Sponsored by  |
Today's Recipe: Grilled Radicchio
Makes 8 servings
Ingredients: 2 large heads radicchio
3 tablespoons fresh orange juice
2 1/2 tablespoons extra-virgin olive oil
1/2 teaspoon grated orange zest
1/4 teaspoon freshly ground black pepper
3/4 teaspoon coarse salt
1 orange, cut into 8 wedges
Preparation:
Prepare a hot fire in a charcoal grill or heat a gas grill or broiler (grill). Position the cooking rack 4 to 6 inches from the heat source.
Pull off any wilted outer leaves from the radicchio. Cut each head into quarters through the stem end, leaving the core portions intact so the quarters hold together.
In a small bowl, stir together the orange juice, olive oil and orange zest. Brush the olive oil mixture onto the cut sides of the radicchio quarters. Sprinkle with the pepper and arrange the radicchio on the grill rack or broiler pan. Grill or broil, turning frequently, until tender, about 8 to 10 minutes.
Transfer the radicchio quarters to individual plates and sprinkle evenly with the salt. Place an orange wedge on each plate and serve immediately.
Source: This recipe is one of 150 recipes collected in The New Mayo Clinic Cookbook, published by Mayo Clinic Health Information and Oxmoor House, and winner of the 2005 James Beard Award Sponsored by  |
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