 May 08, 2005 |
 | Food Festivals are Already in Full Swing. | | Recent News on the Chef2Chef News Desk | | Recipe Club: Vegan World Fusion Cuisine | | Visit our Newest Market Place Vendors | | Culinary Art Available Online at Chef2Chef.net | | Recipe of the Week: Creole Barbecued Shrimp | | Today's Top 10 Discussion Forum Threads | | LOTS OF NEW Jobs at Chef2Chef.Net! |
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Food Festivals are Already in Full Swing
Something magical happens when 20,000 or 30,000 people converge on one spot to celebrate food! There is music, laughter, little kids and dogs running around. And there is food, sometimes, tons of it!
Planning a trip this summer? Would you like to attend a festival that featured asparagus, blueberries, strawberries, oysters, clams, lobsters, alligator, swamp cabbage, goat, apples, corn, shrimp, dates, chilies, beans, cornbread, crawfish, grapes, Cajun food, cranberries, pecans, walnuts and more! We've got them all listed on our page. Stop in and plan your 2004 travels around these great festivals. CLICK HERE
 Recent News on the Chef2Chef News Desk!
Brits Mad at KFCs Mouthy Ad
Fine Dining Still in Demand
Americans Drinking More Tequila
Jacques Goessens joins The Perfect Puree
The Queens Galley Guide to Stone Soup
Fish Sauce Adds Distinction To Many Cuisines
Pizza Hut introduces 3 Cheese Stuffed Crust
The Queens Galley teams with White House
Chef Talk Debuts at the 7th Spring Fancy
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This Week's Recipe Club: Vegan World Fusion Cuisine
Date: May 9, 2005 - May 13, 2005
Guest Host: Mark Reinfeld and Bo Rinaldi
Theme: Vegan World Fusion Cuisine - Monday: Cooking for the Family: St. Patrick’s Potato Fennel Leek Soup; “Charlie’s Relief” Tuna-Free Tempeh Salad; Mysterium Tremendum Mint Chocolate Chip Cookies
- Tuesday: Dinner in 30 Minutes Flat: Primal Peanut Sauce; Ilaka’s Lemon Miso Tahini Dressing for Mixed Green Salad; Immortal Chocolate Banana Custard
- Wednesday: Kids Cuisine: Menehune’s Macaroni and Cheez; Amber’s Gingerade Elixir; Da Kine No Bake Chocolate Cookies
- Thursday: Dinner for 4 for Under $20: Doctor D’s Buckwheat Pilaf; Mother Africa’s Spicy Kale and Yam; Joie De Vivre Lavender Infused Carrot Ginger Soup
- Friday: At Home Entertaining: Bhakti’s Broccoli Bisque; Que Bella Asparagus Risotto; Big Momma Freedom Chocolate Cake
Not a Member Yet? Click here Recipe Club to sign up today and start receiving these recipes on Monday!
 The Chef-2-Chef Job Center
Foodservice Jobs, Chef Jobs, Restaurant Jobs, Hospitality Employment and Foodservice Employment. Executive Chefs, Resort Chefs, Cooks, Waiters, Bartenders, Instructors and more...
We Fill Jobs Fast for LESS! We can provide your company with an excellent pool of highly qualified job candidates! Post ONE job or ALL of your job openings for a whole year. Click Chef2Chef Job Center to learn more.
Visit our Newest Market Place Vendors!
The next time you are looking for specialty foods, beverages, kitchenware, uniforms, services and more, please remember to support the sponsors who fund Chef2Chef.net. They make all this possible. Thank you. The team at Chef2Chef.  | Register and Win in the PizzaWorks.com Massive Million Foodservice Rewards® point sweepstakes. Visit www.PizzaWorks.com to learn more! |
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Sweepstakes and Cool Things You Can Win at Chef2Chef.net
The fine folks from TempGun.com are giving away 4 of their non contact infrared thermometers. Winners names will be drawn on May 30th. Click Here to Win Yours!
Register and Win in the PizzaWorks.com Massive Million Foodservice Rewards® point sweepstakes. Visit www.PizzaWorks.com to learn more!
DayMark® Food Safety Systems. Win a $106 set of CoolerStrips™ and automatically track the expiration date of perishable and prepped foods. Click to Win
As a first-time enrollee at FoodServiceRewards.com, you’ll be 500 points closer to earning FREE REWARDS! Click here to enroll online or call 1-888-674-2872 and mention enrollment code: F7XH-5284-T3J2. It’s Free, Easy and Fun!
Sign up for a FREE Subscription to Food Arts Magazine. The Magazine for the Foodservice and Hospitality Industry. U.S. residents only. Sign up here!
Win a copy of our "Chef of the Month", Art Smith's cookbook, Kitchen Life: Real Food for Real Families - Even Yours. Winner picked May 15th.
Winners:
Last Month, Thomas Borowitz won the All Clad pan and cover, a Signature Secrets Culinary Thickener t-shirt and a case of Signature Secrets Culinary Thickener. Chad Boyd won a case of Signature Secrets Culinary Thickener and Sylvia Buck won a jug of Signature Secrets Culinary Thickener. Congratulations!
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Passion & Technique is an 8½ minute video that will make you feel like you’re eavesdropping on a group of dynamic chefs in an equally-dynamic discussion.
Passion & Technique mixes one part conversation with two parts inspiration, featuring The FCI’s Founder and CEO Dorothy Cann Hamilton... Deans Alain Sailhac, Jacques Pépin, André Soltner and Jacques Torres... Alums Bobby Flay (Chef-Owner of Mesa Grill and Bolo), Melissa Murphy (Chef-Owner of Sweet Melissa) and Wylie Dufresne (Chef-Owner of wd~50)... and Marcus Samuelsson (Chef-Owner of Ringo and Aquavit).
Passion & Technique. Get a taste of what The FCI is all about.
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Today's Recipe: Creole Barbecued Shrimp
Prep time: 25 minutes
Marinating time: 1 to 2 hours
Cook time: 10 minutes
Makes 4 servings
Ingredients: 2 tablespoons CRISCO SIMPLE MEASURES™ Canola Oil
1/2 cup chopped onion
3 to 4 cloves chopped garlic
dash of salt
3/4 cup ketchup
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon Creole seasoning
2 tablespoons water
24 jumbo shrimp, peeled and deveined, tails left on
1 lemon, cut into wedges
Preparation:
In a medium saucepan, heat the Crisco Pure Canola Oil over medium heat. Add onion and garlic and a dash of salt; cook about 2 minutes. Add the ketchup, brown sugar, Worcestershire sauce, Creole seasoning and water. Stir well and bring to a simmer.
Cook for about 5 minutes; cool to room temperature. Place shrimp in a large non-reactive bowl; pour 1/2 the cooled sauce over. Toss to coat; refrigerate 1 to 2 hours.
Heat the grill. Grill the shrimp, about 5 minutes per side, until done. Place on a platter and pour the remaining heated sauce over; garnish with lemon wedges.
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