 September 17, 2006 |
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  Chefs of the Month: The Chimney Park Bistro Fund Raising Team
On Tuesday, August 15th, Chefs from around the world converged on Chimney Park Bistro in Windsor, Colorado for it's third annual Chef2Chef.net Culinary Grant Fund Raiser. Attending chefs arrived 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.
We would like to thank the nearly 50 Sponsors who helped by supplying food products and auction items to insure the success of the evening. Nearly $4,000 was raised in a silent auction that featured a "New Belgium" Bicycle, Hand Strung Pearls, a rare Japanese Knife, Peppermills, Fine Wines, Cookbooks, Gift Baskets from around the world, Salmon, Steaks, Ham, a Fishing Trip, Limo Rides, Antique Candle Holder, Golfing, many local Gift Certificates and more.
A sold out crowd enjoyed fine wines paired with an amazing nine course meal consisting of quality ingredients including Crab, Quail, Fresh Trout, Local Lamb and Buffalo, Heirloom Tomatoes and Palisade Peaches.
We would like to thank the participating chefs who traveled from around the world at their own expense to make this event. Their hard work and personal sacrifices are much appreciated. We are proud to know these chefs on both a personal and professional level. Their commitment to "The Future of our Industry" should be applauded loudly!
Back Row, Left to Right: Chef Chris Herzog, Chef David Nelson, Chef Jennifer Gordon, Chef Mike Polcyn, CCC, Chef June Jacobs, CCP
Center Row, Left to Right: Chef Florian Wehrli, Chef Bob Ballantyne, Chef Evey Post
Front Row, Left to Right: Chef Jean Denham, CC, Chef Mo McKenna
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This Week's Foodservice Daily Newsletter: The Honey Feast
Date: September 18, 2006 - September 22, 2006
Guest Host: National Honey Board
Theme: The Honey Feast - Monday: White Chocolate Fondue with Honey and Scotch; Warm Honey Glazed Prawn Cocktail.
- Tuesday: Lava Lamp Martini; Lamb Chops with Asian Pear and Kiwi Salsa and Sweet Potato Purée.
- Wednesday: Honey-Paprika Glazed Duck Breast; Honey-Coriander Pork Loin.
- Thursday: Tea-Sauced Scallops with Orange, Soy and Honey; Spicy Stir-Fried Shrimp Salad.
- Friday: Honey Adobo Spare Ribs; Pear Upside-Down Honey Spice Cake.
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
At our campus in Hyde Park, New York, we don’t just have master chefs; we have the most Certified Master Chefs of any culinary college on our outstanding faculty. We don’t just have alumni; we have a network of more than 37,000 graduates, many of them leaders in the food industry. We don’t just offer hands-on experience; students spend over 1,300 hours in the kitchen or bakeshop, more than at almost any other culinary school.
A CIA bachelor’s or associate degree in culinary arts or baking and pastry arts is an unmatched credential that will open doors to an endless number of exciting career opportunities for you.
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| Honey.com Great Recipes. Nutritional Info. Varietals. Storage and Handling. Substitution, Usage & Profitability Tips for Foodservice Professionals. |
What is Honey? Honey is primarily composed of fructose, glucose and water. It also contains other sugars as well trace enzymes, minerals, vitamins and amino acids. (Complete information concerning honey's chemical makeup and nutritional content is available in our downloadable PDF brochure, "Honey, a Reference Guide to Nature's Sweetener ").
Honey is "manufactured" in one of the world's most efficient factories, the beehive. Bees may travel as far as 55,000 miles and visit more than two million flowers to gather enough nectar to make just a pound of honey.
The color and flavor of honey differ depending on the bees' nectar source (the blossoms). In fact, there are more than 300 unique kinds of honey in the United States, originating from such diverse floral sources as Clover, Eucalyptus and Orange Blossoms. In general, lighter colored honeys are mild in flavor; while darker honeys are usually more robust in flavor.
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Today's Recipe: John Folse's Honey and Bacon-Glazed Barbecue Beans
Nothing is better in baked beans than the flavor of smoked ham and the addition of sweetness brought about by honey. In my recipe, I have added Community Coffee and bourbon to add to the interest as well as taste in this barbecue accompaniment.
Makes 8 servings
Ingredients: 8 thick slices of bacon, chopped
1/2 cup honey
3 (1 pound) cans of pork and beans
1 cup onions, diced
1 cup red bell pepper, diced
1 tablespoon garlic, chopped
1 cup brewed Community Coffee
1 tablespoon Zatarain's® Creole mustard
1 (15 1/2 ounce) can tomato sauce
2 tablespoons Jack Daniels
Preparation:
Preheat oven to 275 degrees F. In a 7-quart Dutch oven, sauté bacon pieces over medium heat stirring occasionally until crispy. Do not over brown or bake the drippings. Once bacon is crispy, remove the pieces and drain on a paper towel.
Into the bacon drippings, add onions, bell peppers and garlic. Cook over medium-high heat until vegetables are wilted, 3 to 5 minutes. Add pork and beans, honey, coffee, Creole mustard and tomato sauce. Stir to incorporate all ingredients.
Once well blended, bring to a low simmer. Remove from heat and stir in bourbon and cooked bacon. Bake uncovered for approximately 2 hours, checking occasionally to make sure beans are not drying out. Additional coffee or water may be added to retain proper consistency.
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