 August 13, 2006 |
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 Chimney Park Bistro Fundraiser LIVE WEB CAM!
Live coverage starts Sunday, August 14, 2006 at around 5 PM PST - Over the course of the event, we will have two Web Cams focusing on the action in the kitchen and the dining room at the Chimney Park Bistro in Windsor, Colorado.
For the kitchen action, log on Monday and Tuesday. On Tuesday, August 15, 2006 the dining room camera will come online. Watch the plating in the kitchen and the serving of the guests in the dining room on ONE screen! The Web Cams update the action every 30-60 seconds. Click Here to view the LIVE coverage.
To view the final menu and cast of chefs, please click HERE
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Fifth Annual Scottsdale Celebrity Chef Golf & Spa Invitational presented by Bon Appetit Magazine
October 26-29, 2006
Benefiting The Make-A-Wish Foundation®
The Scottsdale Celebrity Chef Golf & Spa Invitational presented by Bon Appétit magazine is a four-day culinary extravaganza featuring some of the country's most celebrated chefs paired with the dynamic culinary talents of Scottsdale, Arizona. Weekend features include intimate “At Table” dinners with some of the nation’s most acclaimed culinary personalities, an incredible Grand Tasting showcasing Scottsdale’s most prominent chefs, championship golf at the renowned Westin Kierland Resort & Spa, a rejuvenating day of soothing spa treatments at the Hyatt Regency Scottsdale Resort and Spa at Gainey Ranch, as well as workshops, seminars and tastings, a special Bon Appétit Scottsdale ArtWalk in downtown. For more information please visit http://www.bonappetitgolf.com or call 1-888-383-8472. Sponsored by  |
Recent News on the Chef2Chef News Desk! Click Here to Add Your News.
 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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This Week's Foodservice Daily Newsletter: Alaska Seafood - Wild and Naturally Abundant
Date: August 14, 2006 - August 18, 2006
Guest Host: Alaska Seafood Marketing Institute
Theme: Alaska Seafood - Wild and Naturally Abundant - Monday: Alaska Salmon Ceviche with Orange, Capers and Roasted Green Chile; Alaska Taco Sushi.
- Tuesday: Chopped Salad with Alaska Seafood Croutons; Roasted Alaska Black Cod with Leeks, Spinach and Cider Butter.
- Wednesday: Seared Alaska Scallops with Jalapeño Cream; Fish 'n Chips 'n Salsa.
- Thursday: Roasted Alaska Halibut with Clams and Sake Broth; Tuscan Style Steamed Alaska Clams.
- Friday: Alaska King Crab Salpicon Salad; Portuguese-Inspired Alaska Seafood Stew.
Not a Member Yet? Click here Foodservice Daily Newsletter to sign up today and start receiving these informative mailings on Monday!
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!
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. | Clothing chef’s, restaurant & hospitality workers across the country; you’ll see the extra value in every Dickies garment. Visit us at DickiesChef.com |  | MacFarlane Pheasants The largest pheasant farm in North America. Take a "Virtual Tour" and visit our Online Store. Chefs, contact us for distributor info. |
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Alaska's Salmon Fishery Is Certified As Sustainable: On September 5, 2000, the first United States fishery and the world's largest - the Alaska Salmon Fishery - was certified by the Marine Stewardship Council (MSC) as well managed and sustainable. The recognition was given due to the good stewardship of Alaska, its processors and fisherman in managing its resources for sustainable yield.
Sustainable Criteria: The certification recognizes the high quality and fundamental conservation strengths of Alaska's salmon management program. To achieve this certification, the Alaska Salmon Fishery had to meet three conditions: - The number of salmon harvested must be relative to the number that can be replenished naturally. These species must be caught ethically as well.
- Second, the fishery should be managed to ensure the health and diversity of the marine ecosystem.
- Lastly, the fishery must adhere to all laws and regulations for responsible and sustainable fishing.
Alaska's salmon management program is implemented through Alaska statutes, regulations, and policies. It assures that each stock and fishery throughout the State is monitored regularly and any management or conservation deficiencies are identified and addressed through management, research, or regulatory action.
To read more on the Sustainability of Alaska Salmon, click here; or to read more on the Sustainability and Harvesting of all Alaska Seafood, click here.
Source: Alaska Seafood Marketing Institute | Sponsored by |
Today's Recipe: Key West Grilled Salmon
Ingredients: 1 lime, juiced
Rose’s Lime Juice
2 tablespoons olive oil
1/2 teaspoon celery salt
1/8 teaspoon black pepper
6 or more drops Cholula, hot-pepper sauce
1 tablespoon chopped green onion
1 tablespoon water
1 teaspoon honey
2 salmon fillets, 14 to 16 ounces total
Preparation:
Combine fresh lime juice and enough Rose’s Lime Juice to make 1/3 cup. Add the oil, salt, celery salt, black pepper and hot-pepper sauce, green onion, water and honey in a small bowl.
Place salmon in a zip-lock style bag and pour 4 tablespoons of the mixture over fish, turn to coat. Refrigerate 20 minutes, turning once. Reserve remaining mixture for sauce (warm slightly).
Prepare a charcoal grill with hot coals, or heat a gas grill to high, or heat broiler. Position grill rack 6 inches from coals or broiler pan 3 inches from heat.
Grease grill rack or rack of a shallow roasting pan. Place salmon on rack. Drizzle with half of lime juice mixture from marinade bag. Grill over hot coals on covered grill 2 minutes per side or until cooked through, or broil 4 minutes per side.
Serve salmon with remaining sauce warmed.
Recipe by David Nelson Sponsored by  |
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