 October 1, 2006 |
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 Vermont Butcher Block Cutting Board - MinBid $40
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Recent News on the Chef2Chef News Desk! Click Here to Add Your News.
 Athens Foods
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 This Week's Foodservice Daily Newsletter: What to Drink with What you Eat
Date: October 2, 2006 - October 6, 2006
Guest Host: Andrew Dornenburg and Karen Page
Theme: What to Drink with What you Eat
- Monday: Ceviche Clasico, from Rick Bayless of Frontera Grill (Chicago), Braised Short Ribs, from Scott Bryan of Veritas (New York City).
- Tuesday: Cornish Hen with Pomegranate, Honey and Roasted Almonds, from Rafih Benjelloun of Imperial Fez (Atlanta); Diced Szechuan Chicken Soong, from Michael Tong of Shun Lee Palace (NYC).
- Wednesday: Gnocchi, from Nicola Marzovilla, owner of I Trulli (NYC); Lamb Ragu, from Nicola Marzovilla, owner of I Trulli (NYC).
- Thursday: Gazpacho Andaluz, from Jose Andres of Jaleo (Washington, DC); Miso-Marinated Steak, from Hiroko Shimbo of Hiroko’s Kitchen (New York City).
- Friday: Tarte Tatin (Caramelized Apple Tarte), adapted from Dieter Schorner of The Culinary Institute of America; Mrs. D’s Chocolate Chip Cookies, adapted from Marcel Desaulniers of The Trellis in Williamsburg, Virginia.
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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Join WCR At the Table - Los Angeles
Join us in Los Angeles for an extraordinary evening. Attend a Women Chefs & Restaurateurs Fundraiser Event with Emcee Chef Jamie Gwen.
In support of the education and advancement of women in culinary fields, Women Chefs & Restaurateurs (WCR) will host At the Table Los Angeles part of a national series of events to benefit the WCR scholarship and internship programs.
At the Table Los Angeles will showcase the culinary talents of nationally and locally renowned women chefs and restaurateurs through a one-of-a-kind dining experience for Los Angeles-area food lovers.
Participating chefs include: - Anne Conness, Napa Valley Grille
- Brandi Quinn, Surfas
- Mayet Cristobal, Bon Appetit at The Getty Center
- Terri Buzzard, Bon Appetit at The Getty Center
- Monique King, Firefly Bistro
- Tara Thomas, Traxx
- Sherry Yard, Spago and Cut
- Christine Banta, La Boheme
- Brenda Grana, Mission Bistro
- Chayenne Vandenbrook, Monterey Bay Aquarium
- Annie Miler, Clemetine
- Caitlan Stansbury, Sommelier at The Lodge
- Cara Betone, Sommelier at Water Grill
- Amy Christine, Sommelier at AOC
Tickets are limited and going fast so contact us today to confirm your seat for this unique event. Tickets may be purchased online for $150.00 per ticket or $1,200.00 per table of 10 at www.womenchefs.org or by calling WCR toll-free at 877-927-7787. For questions e-mail Amy Wathen at awathen@hqtrs.com.
The event will take place at the Natural History Museum of Los Angeles County,
900 Exposition Boulevard, Los Angeles, CA 90007 (213) 763-DINO | Sponsored by |
Today's Recipe: Bistro-Style Steak with Red Wine-Shallot Sauce
Makes 4 servings
Ingredients: 1 1/2 pounds thin steak (flank, skirt, hangar or other thin steak)
2 tablespoons black peppercorns
2 tablespoons coarse kosher or sea salt
Sauce:
3 tablespoons unsalted butter
1 cup minced shallot (about 8 medium size)
3/4 cup dry red wine
3/4 cup beef broth
kosher or sea salt and freshly ground black pepper to taste
Preparation:
In a mortar with a pestle, or with a meat mallet or the edge of a skillet, crush the black peppercorns. Press the peppercorns and salt into the surface of the flat steak of your choice. Let rest for 30 minutes.
To make the sauce, melt the butter in a medium-size skillet over medium heat. Add the shallots and cook, stirring, until transparent, about 5 minutes. Stir in red wine and beef broth and simmer until very thick, about 30 minutes. Season with salt and black pepper. Keep warm.
When ready to grill, spray the coated steaks lightly with olive oil and grill over a hot fire, 2 to 3 minutes per side for rare. Let rest for 5 minutes, then slice against the grain and serve with the warm sauce.
Source: The BBQ Queens Sponsored by  |
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