 August 20, 2006 |
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 Chef2Chef.net and The Chimney Park Bistro Hit Another Home Run
On Tuesday evening, August 15th, Chefs from around the world converged on The Chimney Park Bistro in Windsor, Colorado for it's third annual Chef2Chef.net Culinary Grant Fund Raiser. Attending chefs were from Washington, Colorado, New York, North Carolina, Missouri and the United Kingdom. Also attending were two previous grant winners from Johnson and Wales and the French Culinary Institute, who worked side by side with the chefs. That was truly exciting for all. Host Chef Florian Wehrli and Chef de Cuisine, Evey Post were most gracious and accommodating, and we are still trying to find the words to thank them.
While the numbers are still being totaled and the web pages are being created, we woud like to share this most amazing menu. Please stay tuned for all the details in next week's Sunday Culinary Times.
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This Week's Foodservice Daily Newsletter: NC Sweet Potatoes - Mother Nature's Best Work!
Date: August 21, 2006 - August 25, 2006
Guest Host: North Carolina Sweet Potato Commission
Theme: NC Sweet Potatoes - Mother Nature's Best Work! - Monday: Snappy Sweet Potato Crackers; Caribbean Stuffed Plantains.
- Tuesday: Baked Garlic Sweet Potatoes; Santa Fe Sweet Potato Corn Salad.
- Wednesday: North Carolina Sweet Potato Panna Cotta with Lemon Grass Soup: Sweet Potato Pecan Bread Pudding.
- Thursday: Oriental Scallops in Sweet Potato Nests; Roasted Sweet Potato Risotto.
- Friday: North Carolina Sweet Potato Turkey Hash; Old-Fashioned Sliced Sweet Potato Pie.
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!
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 Chef of the Month: David Burke
Blazing across distinctions between chef, artist, entrepreneur, and inventor, David Burke is one of the leading pioneers in American cooking today. His fascination with ingredients and the art of the meal has fueled a career marked by creativity, critical acclaim, and the introduction of revolutionary products and cooking techniques.
Burke trained at the Culinary Institute of America, and soon thereafter the New Jersey native headed to France to refine his skills and take in the wonders of Michelin-starred cooking. After several stages with notable chefs such as Pierre Troisgros and Georges Blanc, he detoured from savory cooking to study pastry arts under Gaston Lenôtre. The precision and chemistry of baking were highly appealing, and he immersed himself in it fully, supplementing his course work by baking bread and making chocolate at a local patisserie. He returned to the U.S. and spent three formative years as Waldy Malouf's sous chef at La Cremaillere in Westchester where he developed a solid foundation in French cooking.
For the rest of the story, great recipes and a chance to win a copy of Chef David Burke's cookbook | Sponsored by |
Today's Recipe: Chipotle Molasses Sweet Potatoes
Makes 5 pounds
Ingredients: 4 pounds sweet potatoes
1 pound unsalted butter
3 chipotle chiles in adobo sauce, finely chopped
1 cup molasses
salt and pepper to taste
Preparation:
Peel and boil the sweet potatoes until they are thoroughly cooked.
Melt the butter. Run the sweet potatoes through a food mill and whisk in butter, chipotles, molasses and season with salt and pepper.
Source: Chef Janos Wilder Sponsored by  |
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