Chef Guide for Chefs: 2004-05-16 Culinary Sunday Times

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May 16, 2004

	Chef of the Month: Edward Lee
	Cynthia's Corner: Let's Stalk Rhubarb!
	Recipe Club: Fabulous Chicken Recipes from Chef June
	Sweeps and Giveaways at Chef2Chef.net
	Recipe of the Week: Raspberry Tart
	New Jobs at Chef2Chef

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Food Safety

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Chef of the Month, Edward Lee

Chef Lee’s style of cuisine is best described as Seasonal Contemporary American. He showcases the best of each season at 610 Magnolia, much in part due to his strong relationships with local farmers and artisans. Not only are he and his staff learning about farming, they are working along with fourth generation farmer Mindy Wiseman on their own dedicated farm named, appropriately enough, Magnolia Farms. A six-acre farm located in Indiana, Magnolia Farms produces vegetables such as onions, carrots, and asparagus, along with 40 different kinds of herbs. In the spring of 2004, the farm will supply Japanese cucumbers, heirloom beans, shiso leaves and a dozen variations of tomatoes that are all sure to find their way onto the plates at 610 Magnolia.

For the rest of the story, and some very tasty recipes, CLICK HERE

Food Arts Magazine

Every issue features exceptional recipes, trends in the industry, restaurant openings and chefs on the move, surveys of new equipment, innovative presentation techniques and much more. Foodservice Professionals, sign up for your Free Copy

Cynthia's Corner: Let's Stalk Rhubarb!

This month's subject is Rhubarb (or, as I refer to it, the okra of the fruit kingdom).

Let's face it - have you ever enjoyed a dish of either of these ingredients after they have been stewed? Slime City!!! The texture is usually unpleasant, and the taste leaves something to be deeply desired.

Ah, but blend rhubarb with strawberries, or bake with it, and you enter a different world of delights. (I don't think I can say that about okra, even if I do love slices of it battered and deep-fried - that's about it!)

I supposed my fear of stewed rhubarb goes back to my early childhood. My Grandmother Bacon stood about 5 feet in her stockings, but she ruled my tall Grandfather and the rest of us with an iron hand. Grandma came from the Mantheys in Fond du Lac, Wisconsin, of good German stock. Every year, when rhubarb was either ready in her back yard or on the grocery shelves, Grandma prepared a big batch of stewed rhubarb. Each of us, children, parents and grandparents, had to eat a bowl of the stuff.

Grandma insisted it was necessary to "thin our winter-thickened blood".

For the rest of this story and a whole bunch of rhubarb recipes CLICK HERE

ReStockIt.com

Enter to win a $200 shopping spree this month, Click Here
Restockit.com offers Wholesale Restaurant and Janitorial Supplies. $11.95 Flat Rate Shipping as well as 40% off entire inventory. Order something today and receive $5 off!

Recipe Club: Fabulous Chicken Recipes

This week Chef June Jacobs C.C.P. will share some of her favorite chicken recipes with us as well as some great instruction and wine tips. Surely you'll all find some "Keepers" here!

Date: May 17 – 21, 2004
Guest Host: Chef June Jacobs CCP
Theme: Great Chicken Recipes

Monday: Chicken Breasts with Peaches and Champagne Sauce, Chicken Tetrazzini
Tuesday: Lemon-Roasted Chicken, Popover Chicken
Wednesday: Chicken Pesto Roulades, Sauté of Chicken with Tomatoes and Garlic
Thursday: Chicken Breasts with Chipotle Cream, Chicken Stir-Fry with Broccoli and Cashews
Friday: Chicken Terrine à l’Odette Bery, Coq au Vin, Feastivals’ Special Salad, Lemon Tart

Not a Member Yet? Sign up today and start receiving these recipes on Monday! Click Here

For even more great chicken recipes, check our current seasonal Grilling and Barbecue Recipe Guide by Clicking Here

Memorial Day Barbecue

Celebrate with family and friends and create a memorable Memorial Day Barbecue—with an Asian twist! We've planned a casually delicious menu that will make you the life of the party! Recipes include Grilled Asian Pork, Grilled Asparagus and Chilled Rice Salad
Click Here for Crisco's Memorial Day Barbecue Recipes

Crisco Cooks!
Asian

Sweeps and Giveaways at Chef2Chef this Month

Chefs, Caterers and Personal Chefs. No More Masking Tape! Win a New DayMark Label Applicator and 6000 dissolvable labels. A $131 value. Four winners each month. Register to WIN Here

What's new at Chef Revival? Do you need some brand new Chef Pants? Chef Revival is giving away 2 pairs of their newest Tool Pattern Chef Pants to 10 winners on May 31st to some lucky Chef2Chef.net Recipe Club members. Register to WIN Here

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

The Bandito is Back! You can win the following: Mild Mango Chipotle Sauce, Fajita Marinade and Spicy BBQ Sauce - PLUS a 3-piece Siesta Canister Set. Click Here

ReStockIt.com is giving away a $200 Shopping spree to a lucky Chef2Chef winner on May 31. ReStockIt.com has over 1700 Restaurant and Janitorial Supply products with 34 warehouses nationwide. Go Shopping!

Register to win a copy of the Dana Carpender's cookbook, The Low-Carb Barbecue Book. A must have for your cookbook collection Register to WIN here

April winners for the DayMark Label Applicator Systems were: Dennis Hills, Harley Husid, Belinday Moore and Bill Burnett.

Last month's Winner for Rick Bayless's cookbook, Authentic Mexican was Kelley Hoppock

Last month Chef Revival gave away five 7 inch Santoku-Granton Knives to the following Winners: Bea Archer, Joe Dice, Cherie Geer, Thomas Haile, and Randy Von Hatton. Congratulations from Chef Revival!