 May 21, 2006 |
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 Announcing a Chef2Chef Culinary Fund Raiser in June!
14 Chefs, Nine Courses, Cooking up Scholarships!
June 24, 2006, The Cowboy and The Rose Catering will host 14 Chefs, each from different areas of the world, and transform The Two Rivers Winery Chateau in Grand Junction, Colorado into an extraordinary nine course wine pairing event. A large collaboration of Chefs from Chef2Chef.net will converge on Grand Junction Colorado to produce a wine pairing event like no other, nine courses, perfectly paired with Colorado wine, and the money raised funds culinary scholarships.
The collaboration of Chefs coming together all get together on the culinary portal Chef2Chef.net. This group of epicurean talent will converge on Grand Junction, Colorado June 24, 2006, to produce a nine course wine pairing dinner event with the monies raised supporting the culinary scholarship fund. The Chef2chef.net culinary portal plays host to many chefs from across the world, these chefs give of their own time and money to come together to produce scholarship fund raising dinners in various locations across the USA. The group of dedicated culinary professionals have been doing this long enough now that their first grant recipient is now a chef and returning to give back to the foundation that started his journey toward becoming a chef. "I really wanted to pitch in and open the opportunity I was afforded to others with the same dream for a professional culinary education" explained Derek Thomas, CC who is flying in from Leslie, Missouri to handle the salad course.
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Recent News on the Chef2Chef News Desk! Click Here to Add Your News.
 The French Culinary Institute
Learn the skills to have a successful career in the culinary arts. Study in a program designed by 4-star chefs and learn the fundamentals and the trail-blazing new techniques to help you become a star in your own right. At The French Culinary Institute, we teach you all the methods necessary to gain a solid foundation for a career as a chef, food journalist, caterer, food stylist, specialty food retailer—the options are endless!
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This Week's Foodservice Daily Newsletter: Chef Jon Gatewood's Springtime Cuisine
Date: May 22, 2006 - May 26, 2006
Guest Host: Chef Jon Gatewood
Theme: Chef Jon Gatewood's Springtime Cuisine - Monday: Fresh Asparagus and Ramp Slaw; Fiddlehead Fern Cakes with Lemon Dill Remoulade.
- Tuesday: Asparagus Risotto with Truffle Oil and Fried Asparagus Skins; Chicken Roulade of Vermont Chevre, Ramps and Dandelion Greens with Fiddlehead Fern, Morel Mushroom and Ramp Ratatouille.
- Wednesday: Mussels Sautéed with Fennel, Tomato, Garlic, and Basil; Wild Mushroom Risotto.
- Thursday: Pan Seared Diver Scallops Braised in Sweet Butter with Sweet Corn and Rosemary; Vanilla Mashed Potatoes; Cucumber and Dandelion Salad.
- Friday: Guinness Stout and Vermont Maple Marinated Flank Steak with Grilled Sweet Corn; Potato-Tomato Salad; Grand Marnier Rice Krispy Treats with Bittersweet Chocolate and Fresh Cherry Compote.
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 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.  | Louisiana Cookin' Get a FREE preview issue for Louisiana Cookin'. Authentic recipes, unique cooking styles and indigenous cuisine-Cajun, Creole and all in between! |  | Chef Garnish The one-stop for all your Food Art needs. Books, DVD's, and tools for the Culinary Artist. Call to set-up a seminar at your location! |
| KitchenCards.com - Stocks, Herbs, Spices, Food Safety, Cooking w/ Kids and much more! FREE "Poultry Trussing Card" with each Volume One Order! |
| Restaurant Crystal Clean The Professional’s “Natural” Choice for Wine Glass Washing. No film, No odor. Taste your wine, Not your soap. 100% Guaranteed! |
Cool Things You Can Win at Chef2Chef.net
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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.
 Chef of the Month: Kelly Yambor
Chef Kelly Yambor is Chef de Cuisine at Elizabeth on 37th Restaurant in Savannah, Georgia. As head of the kitchen staff in this award-winning fine dining restaurant, Kelly is responsible for the successful completion of daily dinner service, the management of staff and the kitchen facility, inventory control and ordering, seasonal dinner menus, nightly specials, and special events planning.
Kelly, who was born and raised in Michigan, received a Bachelor of Science in Food Systems Management from Michigan State University. She began cooking professionally while in college and then continued as a chef in Atlanta, Georgia with Indigo Coastal Grill and Partners. Indigo was voted "Best Brunch in Atlanta" by Atlanta Magazine while Kelly was brunch manager.
Elizabeth on 37th opened in 1981 as the creation of Elizabeth Terry to highlight the regional cuisine of the coastal South. Kelly Yambor joined staff in 1995 and has continued the commitment to fine Southern cooking, derived from traditional recipes, using the freshest local ingredients.
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Today's Recipe: Crème of Asparagus Soup
Makes 6 servings
Ingredients: 2 pounds asparagus
1 medium white onion, chopped
3 tablespoons butter, unsalted
5 cups chicken broth
1/2 cup crème fraîche
1/4 teaspoon lemon juice
salt and fresh cracked pepper to taste
Preparation:
Cut off the tips of a dozen asparagus and reserve them for the garnish.
Chop the remaining asparagus roughly into approximately one half inch pieces.
In a 3 quart pot, cook the onion in 2 tablespoons of butter until just translucent. Add the chopped asparagus and cook for a minute or two. Add the broth and simmer until the asparagus is quite tender, about 20 minutes.
While the soup is simmering, blanch the reserved asparagus tips in lightly salted water for a couple of minutes. Drain and reserve.
When the soup is done simmering, pour it in small batches into a blender and purée. Return the puréed soup back to the pot and stir in the crème fraîche. If the soup is too thick, add more broth until you find the correct consistency. Season with salt and pepper and briskly whisk in the last tablespoon of butter.
To serve: whisk in the lemon juice and ladle into bowls, garnish with the blanched asparagus spears. Sponsored by  |
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