November 26, 2006 |
Sponsored by
 |
Jobs.Chef2Chef.net: THE HIRE POWER!
We are truly grateful for the positive feedback we receive
daily. We
quietly and proudly serve thousands of of Employers and Jobseekers like these:
"I want to thank your on-line service for producing some
remarkable chefs. We've found a wonderful chef couple for our job. I'm sure
I'll be back another season to use these services. Thank you!" Sarah A, The
Mono Inn Restaurant, CA.
"Recently I learned of the Chef2Chef network. Finding quality candidates in
the upper ten percent of the Hospitality Industry is difficult. After using
your website, I have found not one but two top professionals with
outstanding credentials. I would have never found these individuals had it
not been for your website." Steven M. Samata, National Restaurant Search,
Inc., IL
"I recently posted a job & hired for that position within 2 days from the day
I posted. I had 3 good applicants to choose from. Now all I need is cheap
housing. Thanks, Chef Don K, PA".
Posting Information for the Employer.
Fill
Jobs Fast for LESS!
Posting Information for the Jobseeker:
Post Your
Resume FREE!
Sponsored by  |
Recent News on the
Chef2Chef News Desk! Click Here to Add Your News.
 Athens
Foods for the Holidays!
Nothing adds more versatility and elegance to your menu than Athens™ and
Apollo™ Fillo Dough pastry sheets and our wide array of handmade,
ready-to-serve fillo products. Click for
Free Recipes
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.
Sponsored by
 |
This Week's Foodservice Daily Newsletter:
Holiday Tips, Techniques
and Recipes
Date: November 27 - December 1, 2006
Guest Host: Chef David Nelson
Theme:
Holiday Tips, Techniques
and Recipes
- Monday: Tips and Techniques for Cooking Prime Rib;
Boursin Twice Baked Potatoes; White Chocolate and Raspberry Cheesecake
- Tuesday: Roasted Game Hens with Goat Cheese and
Walnut Linguine; Cape Cod Game Hen; Chocolate Truffle Cakes
- Wednesday: Basic Roast Muscovy Duck; Grilled
Muscovy Duck Breast with Grand Marnier Peach Sauce; Roast Raspberry Pekin
Duck
- Thursday: Rack of Lamb with Mustard and Herb Crumb
Crust; Lamb Chops with Blackberry Sauce; Rice and Sun-dried Cranberry
Pudding
- Friday: Grilled Quail with Jalapeño Plum Sauce;
Elk Medallions with Rhubarb Port Wine Sauce; Bibb Salad with Smoked Duck,
Mandarin Oranges, and Plum Croutons
Not a Member Yet? Click here Foodservice Daily Newsletter to sign up today and start receiving these informative mailings on Monday!
All About
Vanilla Beans
How to Chose and Use Vanilla Beans
Vanilla beans—those pricey, fragrant, dried seed-pods that offer no easy
clue about how to use them—are native to tropical America. There are over
150 varieties of vanilla orchids (there are 27 varieties in South Florida
alone), but only two species are used commercially to flavor and fragrance
foods and beverages—Bourbon and Tahitian. Bourbon beans are botanically
known as Vanilla planifolia or Vanilla fragrans, and originally came from the
Gulf Coast of Mexico. When grown in Mexico, they're called Mexican beans. On
the other hand, beans from the same plant stock are called Bourbon beans if
grown in Madagascar, Indonesia, and many other regions. The big exception
is the beans from Tahiti. Even though Tahitian vanilla is now considered its
own species, the original plant stock also came from Mexico.
Beans vary in flavor and fragrance when they are grown in different parts of
the world. Soil and climate differences as well as methods of curing the beans
imbue unique qualities in beans. Vanilla grown only 20 miles apart can have
subtle but distinct differences in flavor and appearance.
For more tips on choosing, using and storing vanilla beans
Click
Here
Looking for Culinary Treasures? Shop in the Chef2Chef Market Place for the
Holidays!
The Holidays are upon us. Online shopping is expected to grow
more than 30 percent over last year. If items on your shopping list include specialty
foods of all kinds, beverages, kitchenware, uniforms, services, gifts and
more, please remember the
Market Place sponsors who
support Chef2Chef.net. They make all this possible. Thank you. The team at
Chef2Chef.
 |
Maine
Goodies Offering over 1500 Maine made or inspired products. Some of
our newest additions include Dried and Powdered Wild Maine Mushrooms and
Porcini Mushrooms. Holiday Catalog Available |
 | Exciting news! You can now earn The Culinary Institute of America’s powerful A.O.S. degree in culinary arts at our California campus. Inquire now! |
 |
BulkFoods.com Spices, Nuts, Chocolates, French Sea Salt, Candy, Dried
Fruits, Trail Mixes and Baking Ingredients. Holiday Favorites! |
 |
Louisiana Cookin' Get a FREE preview issue for Louisiana Cookin'.
Authentic recipes, unique cooking styles and indigenous cuisine-Cajun,
Creole and all in between! |
 |
Mikey's
Marinade A true GOURMET treat for the taste senses, turning ordinary
into EXTRAORDINARY! If you grill steaks, get Mikey's today! |
|
|
EatTurkey.com Turkey. The Perfect Protein. Innovative ideas, FAQ's,
Turkey Trends, Celebrity Chef Demos and Great Recipes. |
Enter Cool Recipe Contests and Win Big Cash
 Athens
Foods' Mini Fillo Shells Holiday Recipe Contest
The holiday season brings with it a sense of family, giving and
—of course—holiday food favorites!
Do you have a recipe that is always a holiday hit with friends and family? Athens Foods® invites you to celebrate
your recipe creations by entering its Mini Fillo Shells Holiday Recipe Contest,
which features a $5,000 Grand Prize.
 Florida
Grapefruit for Your Best Life Recipe Contest on Chef2Chef.net
Attention Culinary Professionals!
Submit a healthy lunch or dinner recipe using FRESH FLORIDA GRAPEFRUIT for a
chance to WIN $10,000 and have your recipe featured in a new weight management
program by Bob Greene, best-selling health author and Oprah’s personal
trainer.
Click Here
for more information and to enter online.
Sponsored by  |
Today's Recipe: Brie Crostini with Cranberry Salsa
We like this one because the brie and salsa can be made ahead
and set out once guests arrive.
Makes 8 to 10 servings
Ingredients:
Salsa:
2 cups fresh cranberries
2 scallions, finely chopped
1 small red jalapeño pepper, seeded and minced
1/3 cup sugar
pinch teaspoon salt
3 tablespoons fresh cilantro, minced
1 1/2 tablespoons fresh lemon juice
1 teaspoon lemon zest, minced
1 tablespoons fresh ginger, peeled and finely minced
Brie Mixture:
3/4 pound brie cheese, room temperature
8 ounces cream cheese, room temperature
black pepper, to taste
1 baguette, cut into 24 or so pieces
olive oil
Preparation:
Process the cranberries in a food processor until very finely chopped. Place
in a glass bowl along with the green onions, jalapeño, sugar, salt, cilantro,
lemon juice, zest and ginger. Cover and refrigerate at least 4 hours. Stir
occasionally.
Remove most of the rind from the brie and process with the cream cheese and
pepper. Process until very smooth. Transfer to a bowl and refrigerate. Bring
to room temperature just before serving.
When ready to serve, place sliced baguette on a sheet pan that has been
lightly coated with olive oil. Brush the tops lightly and bake at 350 until
just toasty. Spread with the brie mixture and top with a bit of the salsa.
Sponsored by  |
Today's Top
Chef Forums
Got a Question or an Answer? Sign up today and participate in our Culinary Discussion Forums |
