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The Chef2Chef Culinary Arts Fund Raiser was a Tasty Success!
The Chef2Chef.Net Culinary Portal and the Chimney Park Bistro teamed up on the evening of August 23, 2004 for a gala event that became the ultimate dining experience and the largest culinary event ever to hit Main Street in Windsor, Colorado. Eight nationally renowned chefs prepared a lavish 8-course dinner for 50 guests.
Along with the proceeds of a silent auction, this event raised over $6,500 for the Chef2Chef Culinary Student Grant program These monies will be added to our growing coffer of funds that will be awarded to deserving culinary students like these recipients from last year.
Webmaster Fred has built a webpage documenting the whole event, the chefs and of course, the food! Click here: The Chimney Park Bistro Fund Raiser
We would like to take this opportunity to thank Chef/Owner Florian Wehrli, his family and partners and his entire crew for their graciousness, hard work and commitment to this project.
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Whole wheat white bread on way?
Epicurean Classic's Vin Merchant Trade Forum Announced
Grazefest Alabama Grassfed Meat Festival
Ginger Juice Certified Organic
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Chefs Award Excellence in Foodservice
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Recipe Club: Savory Soups and Salads
Date: August 30 - September 3, 2004
Guest Host: David Nelson
Theme: Savory Soup and Salads - Monday: Pasta Salad with Kalamata Olives and Roasted Fennel; Cream of Portabella Soup.
- Tuesday: German Potato Salad; Broccoli and Tasso Cheese Bisque.
- Wednesday: Curried Apple and Walnut Salad; New England Butternut Bisque.
- Thursday: Salad with Warm Green Beans and Walnuts; New England Fish Chowder.
- Friday: Red Lentil, Wild Rice, Fennel and Blood Orange Salad with Citrus Vinaigrette; Bouillabaisse de Poulet.
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Cream of Portabella Soup
Makes 4 servings
Ingredients: 1 clove garlic, minced
1 stalk celery, diced
1 medium onion, diced
2 Portabella mushrooms
2 tablespoons of butter
3 cups half and half
1 ounce dry sherry
salt and pepper
Preparation:
In a medium saucepan sauté garlic, onion and celery in 1 tablespoon of butter. Slice 1/2 mushroom in bite-sized pieces and set aside.
Dice the rest of the mushrooms and add to sautéing vegetables.
Cook until all vegetables are soft. Add sherry, stir and remove from heat. With a handheld blender, or you can use a food processor, purée vegetables until fine.
If you need to, add some of the half and half to aid in blending.
Return to stove, add the rest of the half and half, the sliced mushrooms and the last tablespoon of butter.
Heat until sliced mushrooms are cooked, taste for salt and pepper and serve.
Source: Chef Brenda Palmer
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