 June 25, 2006 |
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 The Chef2Chef.net and Cowboy and The Rose Culinary Fund Raiser Menu
Last night in Grand Junction, Colorado, chefs from around the world prepared and served the following menu to an excited crowd, while soft Jazz music played in the background. A silent auction was held on many wonderful donated items. Next week we will post the amount of money raised for the Chef2Chef.net Culinary Grant Program. If you would like to hold a fund raiser or contribute in any way, Please contact David Nelson
Passed Appetizers by Chef Al Menard, Colorado and Chef Tom Hoover, Chef in Absentia
Crab and Brie Cheese Fortune Cookie
Truffled Chanterelle Mini Barquette with Roasted Bell Pepper Brunoise
Plus a fine selection of Imported Cheeses
Yukon Sour Dough Rolls
Chef Marlene Cochrane, Whitehorse Yukon Territory
Featured Wine: 2004 Crooked Creek Chardonnay, Guy Drew Vineyards
Soup Course
Chef Jean Denham's Chilled Asparagus Soup with a Timbale of Caviar, Crab and Avocado
Presented by Chef David Nelson, Colorado
Featured Wine: Grande River Sauvignon Blanc, Grand River Vineyards, Grand Junction, Colorado
Salad Course
Medley of Spring Greens and Seasonal Berries with a Humboldt Fog Souffle'
Chef Derek Thomas, Missouri
Featured Wine: Two Rivers Winery 2005 Riesling, Two Rivers Winery Grand Junction, Colorado
Fish Course
Leek Crusted Colorado Catch Farm Striped Bass Fillet Dry Vermouth Emulsion, Toasted Inca Red Quinoa
Sponsored by: Colorado Catch, Tyler & Elaine Faucette
Swiss Chef Florian Wehrli, Colorado
Featured Wine: 2003 Crooked Creek Syrah, Guy Drew Vineyards
White Meat Course
Seared Quail breast, Caramel Jus, Kasha parcel with Swiss Chard, Pureed Celeriac with Cipollini Onions
Sponsored by : Prairie Harvest
Chef Michael Polcyn, Missouri
Featured Wine : Two Rivers Merlot, Two Rivers Winery
Red Meat Course
Grand Junction Elk Tenderloin, accompanied by morels and roasted garlic purée wrapped in leek, a blanched artichoke heart stuffed with beetroot and wood ears, nestling on a bed of fried spinach. Drizzled with a fine port reduction and a suggestion of thyme.”
Chef Michael Elsner, North Carolina
Featured Wine: Balistreri Cabernet Sauvignon
Dessert Course
Strawberry Napoleons
Chef Instructor Jon St. Peter
Colorado Culinary Academy, Grand Junction, Colorado
Featured Wine: Two Rivers Port, Two Rivers Winery
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Recent News on the Chef2Chef News Desk! Click Here to Add Your News.
 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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This Week's Foodservice Daily Newsletter: Shrimply Delicious
Date: June 26, 2006 - June 30, 2006
Guest Host: The Mexican Shrimp Council
Theme: Shrimply Delicious - Monday: Monterrey Prawn Frittata; Grilled Mexican Shrimp.
- Tuesday: Barbecued Mexican Shrimp; Honey Chili Glazed Authentic Mexican Shrimp on a Corn and Tomatillo Salsa with Roasted Poblano Crema.
- Wednesday: Poached Authentic Mexican Shrimp with Chipotle Aioli and Mint Cilantro Rouille; Camarones Pampano.
- Thursday: Mexican Shrimp Bisque Cappuccino; Pomelo Kalbi Glazed Barbecued Mexican Jumbo Shrimp.
- Friday: Mexican Coconut Shrimp Maki Roll; Jumbo Mexican Shrimp al “Ajillo”.
Not a Member Yet? Click here Foodservice Daily Newsletter to sign up today and start receiving these informative mailings on Monday!
 The Culinary Institute of America Greystone Campus
Take advantage of an exciting new opportunity! The world’s premier culinary education is now available on the West Coast. For the first time, you can earn The Culinary Institute of America’s renowned A.O.S. degree in California’s Napa Valley.
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. | Culinary Classics is a made-to-order professional clothing company. We offer premium chef coats, high quality pants, hats, aprons, and an incredible shirt collection. |  | Vanilla.com Wholesale and retail boutique selling premium vanilla products. Your Source For All Things Vanilla! |
 | ClubSauce.Com Prepare all your soups, sauces & recipes with demi-glace & classic stock reductions including veal, lobster, lamb, venison, chicken, seafood, & veggie. |
 | VealStore.com The One Stop Shop For Everything Veal. "Funded by America’s Beef & Veal Producer’s through the Cattlemen’s Beef Board." |
 | 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! |
 | Chefs Emporium offers easy on-line shopping, excellent customer service and quality chef clothing. Shop for chef apparel including coats, pants & shoes.
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Cool Things You Can Win at Chef2Chef.net
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 June 30. Click Here to Win Yours!
Last Months Winners
Theresa Ramey, David Edens, Andrew Scardina and Florian Wehrli 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.
 Give Back to the Future of Our Industry! Help Us Support Culinary Students Financial Needs.
We welcome your contribution! If you would like to direct a gift to the Chef2Chef Scholarship Fund, please use our GIFT INSTRUCTION FORM. Chef2Chef, LLC utilizes the Yampa Valley Community Foundation to independently oversee the financial aspects of this non-profit fund. Your contribution is tax deductible. Please consult your tax advisor as to how to reflect your gift.
Restaurant Owners...Sponsor a Chef2Chef.net Fund Raiser! By sponsoring a Chef2Chef Culinary Festival in your area, you will help us raise funds for the Chef2Chef Scholarship Fund. You will also generate positive and lasting publicity for your restaurant in a fun way. If you are interested, please contact Chef David Nelson for further details.
Advertisers...Your advertising campaign on Chef2Chef may be eligible for future grants to be awarded in your company name. Turn your advertising dollars into positive and long lasting publicity for your business! For further details, please contact Chef David Nelson.
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Today's Recipe: Shrimp Fritti with Italian Dipping Sauce
Serves 4
Ingredients: 1/2 lb. OCEAN GARDEN Mexican Shrimp
2 Tbsp Flour
2 Tbsp Cornstarch
2 Tbsp Seasoned dry bread crumbs
1/2 tsp Ground black pepper
1 1/2 tsp Italian seasonings
Water
Dipping Sauce 2 Tbsp Olive oil
1 tsp Anchovy paste
1 tsp Garlic, minced
6 medium Italian tomatoes, peeled, seeded & chopped
2 tsp Capers
2 tsp Lemon juice
1/4 cup Dry white wine
2 Tbsp Soft butter or margarine
to taste Salt and pepper
2 Tbsp Basil or parsley, chopped
Cooking oil
Dry red pepper flakes, optional
Preparation:
Peel and de-vein shrimp, leaving tail on. Set aside. Combine flour, cornstarch, bread crumbs, pepper and Italian seasonings. Dip shrimp in water and then in seasoned flour mixture, set aside.
Heat oil to 365 degrees in a deep fryer or deep skillet. Drop a few coated shrimp into hot oil and fry until done and golden brown. Drain on paper towels. Sprinkle with red pepper flakes, if desired.
Combine olive oil, anchovy paste and garlic in a skillet, cook and stir over medium heat for about 1 minute. Add tomatoes, capers, lemon juice and wine, bring to a boil and simmer until tomatoes are cooked and mixture thickens. Purée in blender or food processor. Stir in butter and season to taste. Add parsley, if desired.
Source: OceanGarden.com Sponsored by  |
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