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Table of Contents
June 2003 Newsletter

Chef of the Month, Troy Clayton
Cynthia's Corner: The women in my life...Oh how they could cook!
Food Festivals and Farmer's Markets
Last Month's Winners and this Month's Giveaways!
Look who is scheduled for our Free Recipe Club!
Recent News from the News Desk
Visit the new vendors in our Market Place
Recipe: Asian Seafood Turnover from Athens Foods

Our Last Newsletter
Access our last issue HERE

Are you out of fresh ideas for dinner tonight?
Accented Characters for the PC and MAC
Feeling Lucky? Register to Win!
All About Blueberries
Visit the Market Place
Recent News from the News Desk
Recipe: Lattice-Top Blueberry Pie, and a Pie Crust recipe from Crisco

"Chef of the Month" Troy Clayton

Chef Clayton's prestigious culinary career has lead him across Europe and through some of the most well known kitchens in the world. Starting in 1987, his culinary interests lead him to Italy where he began apprenticing with Master Chef Donaldo Soviero in Todi, Umbria.

In 1989, he was one of only eight foreign students to be accepted to France's Ecole Superieur de Cuisine Francaise Ferrandi. After graduation, Troy Clayton remained in France and worked at the acclaimed Michelin Two-star restaurant in the Hotel Bristol. For the rest of the story and some great recipes Click Here


Chef Troy Clayton
and "Boss Jack"


Cynthia's Corner: The women in my life...Oh how they could cook!

Some of my best memories are the times I have spent in a kitchen with family members, especially the women in my life.

As a child, I learned from both sides of my family how wonderful homemade food was (I like to think that perhaps it was the love that went into the preparation that made the difference). From my sturdy Wisconsin Yankee Grandmother Dorothy Manthey Bacon (she lived to be 108), I learned how to make yeast dough, and hearty dishes suited more to the colder climate. From my genteel South Carolina Grandmother Mitchell, came the gift of the wonders of vegetables, true fried chicken and more. Both women strongly believed in herbs and spices that were used to compliment but not overpower delicate flavors. For the rest of the story Click Here


Food Festivals and Farmer's Markets. Summer is here!

For most of us here in the U.S. it's warm and even though summer hasn't officially started, we've moved outdoors. The grills are hot and the drinks are cold. The earth is tilled and the seeds planted, flowers are blooming and birds are hatching out those little chicks. Just down the street from here is a group of workers putting up the local Farmer's Market booth. It's called Sweet Pea Produce and it will be stocked with Colorado produce, herbs and specialty products until the first frost of October.

All over the state and country, Food Festivals are celebrating the local cuisines and cultures. Nothing brings a community together faster than food and music in the great outdoors. Webmaster Fred has put together a comprehensive listing of Food Festivals and Farmer's Markets from every state in the union. It's really quite remarkable.

To find a Farmer's Market in your area CLICK HERE or a Food Festival in your area, CLICK HERE

Bandana Bandito

Register to
win true
gourmet
Tex/Mex
taste!

Win Tex/Mex grilling sauces and dishware worth over $80!

Whatever’s on the grill, you can be sure to bring out the best taste with the trio of grilling sauces that are part of this month’s sweepstakes giveaway by Bandana Bandito! First up is a Blue Ribbon approved Habanero Steak Sauce with a true Southwest flavor. Next is the Mango/Chipotle Sauce that adds fantastic tropical flavor to any marinade or dipping sauce. Lastly, the Bandit’s Spicy BBQ Sauce gives any meat off the grill pure Alamo City taste. As if this is not enough, the Bandit will also send the winner a fun and original Wooly Boy Cookie Jar. Register now to win!

Wake up your taste buds with Bandana Bandito’s healthy gourmet salsas and sauces. We also have a range of gift sets that are perfect for any occasion – social or corporate. To experience Bandana Bandito’s quality and great service, visit the Bandana Bandito website, or call 800.880.5938. Our products are all available by the case (12 pcs) for great savings!

Last Month's Winners and This Month's Giveaways and Free Stuff!

Feeling Lucky?


Kevin Stone and Mary Beth Reed each won a set of celebrity chef Jacques Haeringer's cookbooks, Two for Tonight and The Chez François Cookbook

This month, a lucky winner will win a copy of Robert Wemischner's cookbook, Cooking with Tea. Click here to register:

Chef Revival launched a new pattern for its line of quality chef clothing. It’s called the Green Fish pattern. Last month, Joanna Solano, Jim Schriner, Rhonda Hardy, Maryssa Shettel and Arlene Aughey each won one of 5 sets of Chef pants, an apron and PB hat.

Chef Revival says: There's a word for somebody who spends endless hours standing on hard surfaces. That word is Chef. If that's you, we have just what you need. Chef Clogs. Orthopedically constructed to improve your back and foot posture. Oil resistant uppers and our NEW FLEXI-SOLE non-skid tread design. Register to win a set of these top quality clogs. A $95 value per set. 5 winners drawn on June 3oth

Sign up for a FREE Subscription to Food Arts Magazine. The Magazine for the Foodservice and Hospitality Industry. U.S. residents only. Click Here:

SoupBase.com says: just for signing up through this link... http://www.soupbase.com/emailentrys.htmyour name will be entered in a drawing to win one of 2 - $50.00 shopping sprees at Soupbase.com. This offer ends June 30, 2003. Winners will be notified and announced in the July issue.


Look who is scheduled for our Free Recipe Club!

June 2nd - 6th - There's something about citrus fruit that makes people feel energized! From that zesty aroma when you sink your fingers into the skin of a fresh orange to the way your mouth waters when you slice a lemon in half. This week we will share many recipes from the fine folks over at www.sunkist.com

June 9th - 13th - A week of recipes from Personal Chef Norie Berndt of Chef'n Personal Chef Service. She was recently awarded the "Chef of the Year" at the Personal Chefs Network Annual Convention. Congratulations Norie.

Not a member of our Recipe Club? You don't know what you are missing! Register Here

Support our Vendors in the Market Place

Soupbase.com

A must-visit site for specialty cooking ingredients including the full line of Minor’s “Chefs Make ’em, Chefs Use ’em” premium bases, sauce preps, gravies and flavor concentrates. At Soupbase.com, we’ve got everything from soup to . . .LeRuth’s Vanilla Bean Marinade, Skyline Chili, Bertman’s Ballpark Mustard and Horseradish Sauce, Odell’s Clarified Butter, Maggi Liquid Seasoning and other hard-to-find products! Free recipes with most orders!

Special offer for all Chef2Chef Members!

Only $5 shipping on ALL orders placed through this link...http://www.1shoppingcart.com/app/adtrack.asp?AdID=36773
for a limited time. Hurry! Offer ends June 16, 2003. Orders placed using this link also qualify for the drawing below.

And, just for signing up through this link... http://www.soupbase.com/emailentrys.htm your name will be entered in a drawing to win one of 2 - $50.00 shopping sprees at soupbase.com. This offer ends June 30, 2003. Winners will be notified and announced in the July issue.


GatewayGourmet.com

The secret to creating classic sauces, delicious soups or superb risotto is starting with a flavorful stock base. GatewayGourmet.com now offers More Than Gourmet's complete line of gourmet stocks & glaces at great prices. With a year shelf life, these reductions are perfect for home cooks and personal chefs who want to achieve maximum flavor without spending countless hours making their own. No chemicals. No MSG. No fillers or preservatives. Compare the ingredients.

Demi Glace & stock reductions including veal, lamb, lobster, duck, veggie, venison, & more.

For our Chef2Chef 10% off special, please visit

http://www.profcs.com/app/adtrack.asp?AdID=36079


Signature Secrets

A "signature" dish shows off a chef's or restaurant's creativity - an item worthy of bearing the name of the creator.

In the same tradition, Signature Secrets culinary thickener provides the very best in thickening - speed, versatility, stability, appearance and taste - in hot or cold preparations. That's correct. You do not even have to cook Signature Secrets culinary thickener. It delivers smooth, appealing, lump-free textures in soups and sauces, gravies, dressings, and desserts. And they'll stay that way in and out of the freezer or refrigerator, saving you time and energy. This product is now available for the restaurant industry, personal chef or caterer at our online store.
CLICK HERE


Mustard Seed Foods

Mustard Seed Foods has been developed by chefs with all cooks in mind. We carry the foundations of cooking so the “chef in everyone” can prepare culinary creations for their family and guests to enjoy the results.

Some of the products are as easy as opening a jar of our Sundried Tomato and Feta Cheese Spread from Greece and serving with your favorite crusty bread or some require a little more time to put your personal touch into. Why not do like most professional kitchens do today and buy the best ingredients available whether raw components or ready-to-use.
Mustard Seed Foods has the premium quality you deserve!


Moisture Limited

Moisture Limited is honored to assist Chef2Chef in The Montezuma Creek Navajo Project effort. We are committed to the success of this project and we are going to donate $13.95 for every product sold via the Chef2Chef user community for the entire month of May. Just visit us at www.moisturelimited.com, buy any of our residential products and the project gets a donation of $13.95. When placing your order put CHEF2CHEF in the comments section of the order form.

NOTE: This great product is a must in my fridge! Eliminates odors and humidity. Adds great shelf life to your produce and is all-natural.


MaineGoodies.com

Experience Maine year round. Let us send you, or a friend, the treasures of Maine. Birthdays, Anniversaries, Weddings, House warming or just to remind yourself or a friend of how wonderful Maine is! Offering over 950 Traditional and Unique items. Free shipping in continental US. Sorry, no catalog. MaineGoodies.com



Chef2Chef News Desk

Recent Chef2Chef News

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Food and wine videos on the web


Free Subscription to Food Arts Magazine

FoodArts Magazine

The Magazine for the Foodservice and Hospitality Industry. U.S. residents only Click Here


Asian Seafood Turnover from Athens Foods

Ingredients:

1/3 cup Canola oil
1 Tbsp. Fresh garlic, minced
1 Tbsp. Fresh ginger, minced
1/4 cup Green onions, sliced 1/4" on bias
1 1/2 cups Zucchini, julienne-cut
1 1/2 cups Carrots, julienne-cut
1 cup Canned oriental baby corn, drained, cut 1/2 inch
1/2 cup Canned sliced water chestnuts, drained
1/2 cup Canned straw mushrooms, drained
1 lb. Bay scallops
6 oz. Canned crabmeat
1/4 cup Soy Sauce
3 Tbsp. Sugar
1 tsp. Cornstarch
15 sheets Athens™ Fillo Dough, thawed
As needed Egg wash

Procedure:

In a wok or large skillet add 2 Tbsp. oil: stir-fry garlic and ginger for 1 minute. Add vegetables, water chestnuts and onions; stir-fry 2-3 minutes until tender-crisp. Add scallops and crab meat stir-fry for 2-3 minutes.

Combine soy sauce, water, sugar, and cornstarch, pour over seafood mixture and cook until thickened. Remove from heat and chill.

Cover fillo with plastic wrap and then a damp towel. Layer 5 sheets of fillo brushing each lightly with oil, continue until you have 3 sets. Cut each set in half lengthwise. Egg wash 1-inch around outer edges of fillo. Place 1 cup of seafood mixture at narrow end of fillo. Fold one corner of fillo diagonally across to opposite edge to form a triangle.

Continue to fold triangle onto itself. Score surface and brush with egg wash.

Bake at 375° F for 35-40 minutes, or until golden brown.

Yield: 6 Entreés

CITRUS PEANUT SAUCE

Ingredients

2 cups Orange juice
1/3-cup Peanut butter
1 Tbsp. Orange zest
1 Tbsp. Fresh ginger, finely diced
1 tsp. Soy sauce
1/2 tsp. Salt
1/2 tsp. Lime zest
1/2 tsp. Hot chili oil
1/2 tsp. Lime juice

Procedure:

In saucepan, bring orange juice to a boil. Reduce heat and simmer until reduced by half. Add peanut butter, orange zest, ginger, soy sauce, salt, lime zest, chili oil and lime juice. Simmer 10 minutes. Serve 2 Tbsp. of sauce with each turnover.

Yield: 1 Cup Sauce
Recipe from Athens Foods


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