 May 14, 2006 |
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 Chef2Chef.net Barbecue and Grilling Recipe Guide
Spring is here in the states and that means its time to clean the grill and get down to some serious barbecuing! Chef2Chef celebrates this time of year with the return of our seasonal recipe guide devoted to this very topic. In our Grilling and Barbecue Recipe Guide you will find whole collections of recipes in the following categories: Beef, Chicken, Compound Butters and Marinades, Pork, Game Meats, Sauces, Seafood, and Side Dishes. Plus we have added Great Grilling and Smoking Tips as well.
Grab your tongs, spatula and basting brushes and fire up that grill! But before you do, arm yourself with all the information you will need to dazzle your family and friends. Click Here
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 The French Culinary Institute
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This Week's Foodservice Daily Newsletter: California Strawberries - The Ripe Ingredient
Date: May 15, 2006 - May 19, 2006
Guest Host: California Strawberry Commission
Theme: California Strawberries - The Ripe Ingredient - Monday: Vietnamese Spring Rolls; Chicken Salad Monterey.
- Tuesday: Pan Roasted California Quail; Grilled Salmon with Strawberry Salsa.
- Wednesday: Strawberry Feta Salad with Balsamic Vinaigrette; California Strawberries and Fresh Mozzarella with Mint Drizzle.
- Thursday: Fresh Strawberry Scones; Strawberry and Gingercream Shortcake.
- Friday: Strawberry Almond Ice Cream Sandwich; California Favorite Strawberry Pie.
Not a Member Yet? Click here Foodservice Daily Newsletter to sign up today and start receiving these informative mailings on Monday!
 Food Arts Magazine
Every issue features exceptional recipes, trends in the industry, restaurant openings and chefs on the move, surveys of new equipment, innovative presentation techniques and much more. Foodservice Professionals, sign up for your Free Copy
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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 May 31. Click Here to Win Yours!
Last Months Winners
Adrienne Abramson, L. Grant, Sarah Brooks and Robert Frank all won a brand new TempGun from TempGun.com. Maybe you will win this month....Click Here
Antonio Almeida from Portugal won a Resort Management Program from ResortSoftware.com worth $1000.
Winners Announced for 2006 James Beard Foundation
by Melanie Young
Winners Announced for 2006 James Beard Foundation Awards. Nation's Culinary Leaders Honor New Orleans Restaurants for Their Humanitarian Efforts
NEW YORK, NY -- (MARKET WIRE) -- 05/10/2006 -- Winners were announced the night of May 8th for the 2006 James Beard Foundation Awards, the nation's premier honors within the culinary industry. The awards were presented during a ceremony at the New York Marriott Marquis that included a poignant tribute to the restaurants of New Orleans for their heroic resilience and service to their community in the aftermath of Hurricane Katrina.
Established in 1990, the awards recognize excellence in the categories of books, restaurants and chefs, broadcasting, print journalism, restaurant design and industry achievement. A total of 70 award recipients were named this year. Winners received a bronze medallion engraved with the image of James Beard. A list of award nominees and winners can be found at www.jamesbeard.org.
A festive celebration followed the awards ceremony, featuring classic and contemporary fare from more than 20 chefs from New Orleans and a live jazz band. Another highlight was a new exhibit from The Southern Food and Beverage Museum, which documented the efforts of New Orleans restaurants to support their city after the hurricane.
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Today's Recipe: Strawberry Sherbet
Makes about 1 quart
Ingredients: two 1 -pint baskets strawberries (about 4 cups)
3/4 cup water
3/4 cup sugar
optional: few drops of lemon juice or kirsch
Preparation:
Rinse, dry and hull the strawberries. Purée them with the water and sugar. Taste and adjust the flavor with a few drops of lemon or kirsch if needed. Freeze according to the instructions for your ice cream maker.
From Chez Panisse Fruit. Copyright 2002 by Alice Waters. All rights reserved. HarperCollins Publishers. Used by permission. Sponsored by  |
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