 October 15, 2006 |
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  Chef of the Month: Lorena Garcia
Garcia graduated from J&W in 2000 with an AS in Culinary Arts and a BS in Administrative Management. She then took her education on a world tour of cities known for their great food – Paris, where she worked as a chef at the Ritz-Carlton, as well as a chef in Italy, Japan, Korea, Thailand, and China. Upon her return she worked with renowned chefs such as Pascal Audin, Michelle Bernstein (J&W ’94) and Jeffery Chodorow in famous restaurants like China Grill, Nao, Red Square, and the Oriental Mandarin Hotel.
Her charisma and Latin upbringing made her a perfect fit for the cameras of television networks Telemundo, Gems and Mun2, where she starred on the shows “Vida Gourmet”, “Co/Cine Mun2” and “De Mañanita”.
She then took her success, global cuisine influences and knowledge to Miami’s Design District where she opened up her own restaurant. She also created a non-profit organization called “Big Chef, Little Chef,” that promotes eating right and staying active to children between 8 and 12.
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This Week's Foodservice Daily Newsletter: Black Forest Cuisine - The Classic Blending of European Flavors
Date: October 16, 2006 - October 20, 2006
Guest Host: Chef Walter Staib
Theme: Black Forest Cuisine - The Classic Blending of European Flavors - Monday: The Home Table – Russian Eggs (Rußische Eier); Beef and Spatzle Stew (Gaisburger Marsch).
- Tuesday: Café Bite – Quiche with Black Forest Ham (Quiche Wildbader Art); Black Forest Cake (Schwarzwälder Kirschtorte).
- Wednesday: Gasthaus Comfort Food – Braised Rabbit Legs (Hasenpfeffer); Hungarian Goulash (Ungarisches Gulasch).
- Thursday: Fashionable Hotel Dining – Frogs Legs Provencal (Froschschenkel Provençal); Stuffed Quail (Gefüllte Wachtel).
- Friday: Black Forest Celebrations – Smoked Trout & Asparagus Salad (Geräucherte Forelle & Spargel Salat); Paupiettes of Brook Trout (Forellen Rouladen).
Not a Member Yet? Click here Foodservice Daily Newsletter to sign up today and start receiving these informative mailings on Monday!
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Today's Recipe: Spatzle
Ingredients: 2 eggs
1/2 cup milk
1/2 tsp. salt
1 pinch nutmeg
1 pinch white pepper
1/3 pound all purpose flour
Preparation: Whisk the eggs in a bowl and add the milk, salt, nutmeg and white pepper. Add the flour and mix until smooth and lump-free, forming a thick batter. Allow the batter to stand in the refrigerator for a least one hour.
Hold a colander above a pot of boiling water and pour the batter in. Push the batter through the colander with the back of a kitchen spoon. Once the spatzles float to the surface of the water, cook for another two minutes. Remove the from the water and cool quickly under running cold water. Drain. Refrigerate at once.
Best quickly sautéed in fresh butter with chopped onions and mushrooms. Sponsored by  |
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