Chef Guide for Chefs: 2003-02-05 Chef2Chef Newsletter

Table of Contents
February 2003 Newsletter

	Chef of the Month, Kent Rathbun
	Cynthia's Corner: Valentine's Day Brunch
	Two more sites inducted into our Chef2Chef Culinary Hall of Fame
	We suggest Eggs, Smoked Salmon, Orange Juice and Champagne
	Culinary Art for your Home or Restaurant!
	Recent News from the News Desk
	New at the Market Place
	Recipe: Grapefruit, Lime, Ginger Beurre Blanc from NestleFoodservices

Our Last Newsletter
Access our last issue HERE

	Writing on the Wall - Outlook 2003
	Caviar Anyone? Look no further!
	It is said that Las Vegas is "Sin City".
	Need to Buy or Sell a Restaurant or Bar?
	TOP 50 Culinary Schools Ranking List
	The Market Place
	Chef2Chef Internet Access!
	Recipe: Clam Chowder from Crisco.com

"Chef of the Month" Kent Rathbun

Over the last decade, Kent Rathbun has achieved national recognition as a chef who defines innovation in the world of fine dining. Kent has been invited to cook at the James Beard House in New York and was nominated as the James Beard Foundation Best Chef: Southwest in 2000 and 2002.

Kent's Dallas restaurant, Abacus, has been a hit from its inception in 1999. After being open only four months, Abacus was awarded the coveted Four Star rating by The Dallas Morning News. Abacus currently holds the Mobil Four Star and AAA Four Diamond awards and has been upgraded by the Morning News to Five Stars. Dallas' restaurant industry has honored Abacus as "Best Restaurant" and for "Best Design". Abacus has also been praised by Food & Wine magazine for offering "one of the 10 most original, food-friendly, value-conscious new wine lists in America." And in 2001 and 2002, Wine Spectator honored Abacus with an "Award of Excellence". The rest of the Story recipes and cooking videos.

Cynthia's Corner: Valentine's Day Brunch

Set the Way Back Machine, please, Sherman, for the Fall of 1959.

The scene: a high school auditorium. Rehearsals are underway for the Junior Class play, Anastasia. The young woman playing the maid has exactly five lines, but they come in at such weird times, that she must spend a great deal of time backstage.

She thinks she has a crush on the leading actor. But he is on stage most of the time, and so she talks to a friend named Buck, part of the stage crew, during most of each rehearsal. Buck soon asks his buddy, another senior and the stage crew manager, to join them. He works things so that before either of them know it, Buck has disappeared totally and just the two of them are left.

They share a common love of music, especially folk music. During Friday night's performance, they are talking behind the back curtain, and he leans in and kisses her for the first time. For the rest of the story and the recipes for Valentine's Day Brunch Click Here

Chef Revival has a range of over 700 professional culinary products

Culinary Classic Watch, built with a three hand movement and date display. The classic features an electro-luminescent backlight and rotating bezel (outer rim rotating numbers) A hardened mineral crystal protects against scratches. The Classic is all business with a polished metal cases & screw-on back water rated to 100'.Clips onto our Classic jacket QC2000 watch loop/pocket Register today for your chance to win. 5 winners drawn on February 28th.

Last month Mario Valenzuela, Curtis Pew, John Walsh, Rance Gillespie and Eileen McInemey all won a Stainless Steel Knife Block from Chef Revival. Register for your chance to win, today.

Two more sites inducted into our Chef2Chef Culinary Hall of Fame

Traditional South African Recipes. This started off with the Elephant Stew recipe, mainly as a joke, but soon expanded to something big as I became interested in our traditional recipes and found more to add to the site. I have now become a collector and would like to see this section eventually become a comprehensive collection of our Traditional Recipes.

Chocolate Paradyce Welcome to my chocolate website. Here you will be treated to the history of chocolate, chocolate types and usage, and chocolate recipes. I hope you enjoy this site as much as I enjoy chocolate.

Reward yourself with 1000 Foodservice Rewards™ Bonus Points when you register with NestléFoodServices.com

Foodservice Rewards™ is the exciting new program that rewards you for each eligible Nestlé case purchase. The more you buy, the more points you collect. Points can be redeemed for valuable rewards like foodservice equipment, electronics and so much more. Register with Nestlé Food Services before March 31, 2003 to receive your welcome bonus of 1,000 Foodservice Rewards Bonus Points. Click here.

Valentine's Day!

May we suggest Eggs,
Smoked Salmon, Orange
Juice and Champagne?

There isn't a more
romantic idea than bringing
your Valentine a beautiful
breakfast tray. But be
careful, you may find
this dish difficult to share!

Caviar Anyone? What others are saying about Tsar Nicoulai Caviar ...

"With Tsar Nicoulai, I've only received impeccable quality and uncompromisingly consistent service!" Michael Otsuka Executive Chef, Pacific Restaurant The Pan Pacific Hotel, San Francisco

"Tsar Nicoulai caviar is satiny, luscious, and unbelievable." Charlie Trotter, Executive Chef, Charlie
Trotter Restaurant Chicago

"Truly great Beluga caviar." Wolfgang Puck, Executive Chef, Spago and Postrio Restaurants

"Exquisite buttery flavor." Sarah Poole, BON APPETIT

"Caviar connoisseurs, including members of the Wine and Food Society, have been very impressed by the quality." Florence Fabticant, The New York Times

More
Information

Pick the
right Flower!

Valentine's
Details

Support our Vendors in the Market Place

SteaksOfStLouis.com

Steaks of St.Louis - The most exquisite steaks and chops. Steaks of St.Louis specializes in USDA inspected, handcut and trimmed

Mid-west Beef. As a special introductory offer, sign up today and receive a 10% discount off your order!

Hauser Chocolates

Hauser Chocolates is back this year with chocolate sensations to die for! We are very fond of their decadent Truffles in flavors like Grand Marnier, Hazelnut, Champagne, Raspberry and Key Lime!

Valentine's Day is coming! There are no better chocolates than from Hauser Chocolates. You can even create a custom box of your selected flavors. Check out the assortments for the ultimate gift. They even have Sugar Free selections that your Valentine will love! Visit Hauser Chocolates

Garden of the Gods’ Seasonings

Give the Gift of the Season (ing)!

Special seasoning blends in attractive packaging and gift sets are perfect for holiday giving.

Garden of the Gods’ Seasonings specializes in unique blends of seasonings and spices that transform ordinary meals into gourmet masterpieces!

Some of the spices and seasonings used in the specialized blends are: black, pink and green peppercorns, mustard seed, wild mushrooms, basil, thyme, garlic, lavender, dill weed, rosemary, mint, oregano, citrus and sea salt.

Garden of the Gods’ Seasoning blends in several beautiful and useful gift sets for that special person with the gourmet taste. To order, visit the Garden of the Gods Seasonings and Gourmet website, or call 877.229.1548.

Venison America

Venison America is a family owned company that specializes in providing domestic, game and gourmet food items not usually available from a single provider. Our relationships with a wide variety of high quality, dependable and high value suppliers has made Venison America “the source” for many of the finest restaurants and discriminating cooks throughout America.

Venison America has been in business for more than a decade and has been successful because it has been a leader in customer responsiveness. Many customers have realized it is a better use of their time and resources to have Venison America provide all of their special needs rather than shopping many different suppliers. We save you time and money and always guarantee satisfaction. Join our rapidly growing list of satisfied customers by contacting us at 800-310-2360 or on the web at www.venisonamerica.com.

The Plitt Company, Premium Seafood

At the Plitt Company you'll find nothing but the finest and freshest ocean products. Chicago's premier fish purveyor for years now offers Chefs and Foodservice professionals around the country access to their premium product line.

Sign up for their newsletter by clicking trough to their site or call 773-276-2200 for more information

PersonalChefsNetwork.com

If you are looking to become a Personal Chef look no further! The Personal Chefs Network™ has custom tailored an educational program, The Making of a Personal Chef, that will get you started in your new career. Working Personal Chefs wrote the manual full of marketing ideas, real-life experiences by people out there working in the kitchens with you, copies of many chef brochures, and freezable recipes complete with heating directions. We are dedicated to your business success by offering, as a part of your PCN membership, live online chats, online classes, forums staffed by working Personal Chefs, and a special Network Advisory Council that oversee the topics of Marketing, Education, Media Relations, and Recipe Development.

Culinary Art for your Home or Restaurant

Over 3,000 Culinary Prints and Posters now available in the Chef2Chef.net Library! Transform affordable prints into works of art with our custom frames.

'Apprentice', free culinary education software
ACF to Host International Showcase at ...
Buying Wine Events Tickets Online
Personal Chef serves up Meals Worldwide
Writing on the Wall - Outlook 2003
Home Meal Replacement - Billion & Growing
RestaurantEdge.com, Restaurant Information
Feed the NYFD

Today's Recipe is from NestleFoodservices.com

Grapefruit, Lime, Ginger Beurre Blanc

Ingredients:

3-3/4 cups (1 lb. 14 oz.) butter
2-1/2 cups (10 oz.) Onions, chopped fine
2-1/2 cups Grapefruit Juice
1/2 cup Lime Juice
1 tbsp. ginger root, fresh grated
1 container (5lbs.) Minor's® Culinary Cream
1/4 cup (2-1/2 oz.) Minor's® Chicken Base
3 tbsp. Lime zest
1/2 tsp. ground white pepper

Procedure:

In a 4 qt. sauce pot over medium high heat, melt butter. Add onions; sauté 2 minutes.

Add grapefruit juice, lime juice and ginger. Heat to boiling. Reduce heat and gently boil until reduced to 1/2 original volume, stirring occasionally.

Add Culinary Cream, Chicken Base, zest and pepper, mixing with a wire whip until well blended. Heat to boiling over medium high heat, stirring frequently. Reduce heat and gently boil 3 minutes, stirring occasionally.

Nutritional Analysis Per Serving

Calories	275 calories
Total Fat	28.4 g
Saturated Fat	17.6 g
Cholesterol	77.5 mg
Sodium	525.5 mg
Carbohydrates	3 g
Dietary Fiber	0.5 g
Sugars	2 g
Protein	1.8 g
Vitamin A	1049.2 IU
Vitamin C	6.5 mg
Calcium	15.3 mg
Iron	0.1 mg

The nutritional analysis is based on a theoretical computation, not a laboratory analysis.

At a minimum, the cooking and handling instructions set forth in the Food Code of the U. S. Public Health Service of the Food and Drug Administration, Department of Health and Human Services, should be reviewed and followed with respect to your preparation of this recipe.

Bon Appétit from Your
Chef2Chef Team

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