 May 15, 2005 |
 | Chef of the Month: Zov Karamardian | | Recipe Club: A Return to Family Picnics | | Visit our Newest Market Place Vendors | | Good Times and Great Eats at the 2005 James Beard Awards, by June Jacobs, CCP | | Recipe of the Week: Chipotle Salsa | | Today's Top 10 Discussion Forum Threads | | LOTS OF NEW Jobs at Chef2Chef.Net! |
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 Chef of the Month: Zov Karamardian
Chef Zov Karamardian, is the chef/owner of Zov’s Bistro in Orange County, California. She has been named Chef of the Year by the California Governor’s office, Business Owner of the Year by the National Association of Women’s Business Owners (Orange County), and Restaurateur of the Year by the Southern California Restaurant Writers. She received an Angel Award by the James Beard Foundation, and she also accepted the distinguished honor of serving as guest chef at the esteemed James Beard House in New York. Her recipes have been featured in Bon Appetit, Food and Wine, Sunset Magazine, Orange County Register and The Los Angeles Times.
Zov Karamardian has completed a five-year culinary labor of love in creating her new, self-published cookbook, ZOV: Recipes and Memories from the Heart. This incredible collection of over 100 recipes, which blends contemporary Mediterranean and Middle Eastern cuisines and cultures, was inspired by favorite family recipes Zov’s extensive world travel, and the people with whom Zov has had the pleasure of eating and cooking .
For the rest of the story, some awesome recipes and a chance to win a copy of her new book, Click Here
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This Week's Recipe Club: A Return to Family Picnics
Date: May 16, 2005 - May 20, 2005
Guest Host: Chef Russell Cronkhite
Theme: A Return to Family Picnics - Monday: Golden Garden Gazpacho; Grilled Marinated Game Hens; Sunflower Couscous Salad; Sun-Ripened Summer Stone Fruit Parfaits.
- Tuesday: Farm Stand Vegetable Salad; Grilled Apricot Honey Pork Tenderloins; Roasted Onion and Sweet Potato Salad; Upside-down Rhubarb Plum Cake.
- Wednesday: Asparagus Vinaigrette; Chilled Poached Salmon with Caper-Chive Mayonnaise; Dilled Spring Potato Salad; Nectarine and Jumble Berry Shortcake.
- Thursday: Chilled Cantaloupe Soup; Grilled Chicken with Avocado and Jicama Salad Wrap; Orzo Salad; Apricot-Almond Crumbles.
- Friday: Crostini with Olive Tapenade and Tomato Relish; Goat Cheese Tart; Spinach Salad with Poppy Seed Dressing; Poached Pears with Orange and Fresh Figs.
Not a Member Yet? Click here Recipe Club to sign up today and start receiving these recipes on Monday!
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Chef: Established New York Restaurateur opening a new restaurant in the island of Cozumel, Mexico. Looking for an experienced chef with experience in upscale No. Cal/Italian/Mexican cuisine
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Look Who's Posting Jobs at Chef2Chef!
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.  | Vanilla.com Wholesale and retail boutique selling premium vanilla products. Your Source For All Things Vanilla! |
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Good Times and Great Eats at the 2005 James Beard Awards, by June Jacobs, CCP
Ambassador, and Chef2Chef.net correspondent, Chef June Jacobs, CCP recently covered the James Beard Awards in New York. Following is her report. Thank you, June!
Good Times and Great Eats at the 2005 James Beard Awards
The 15th Annual James Beard Awards provided enjoyable entertainment Monday evening, May 2nd. This year’s awards were dedicated to Julia Child, who passed away last August, and whose insistence on purchasing the James Beard’s house so it could continue to be a gathering place for chefs and other culinary professionals provided much of the inspiration for the establishment of the organization.
The event, held at the Marriott Marquis Hotel in New York, was a two-part affair. The evening began at 5:30 in the Grand Ballroom set up as an auditorium, where the winners of the Restaurant, Cookbook and Broadcast Awards were announced. Charles Gibson, host of Good Morning, America! and long-time associate of Julia’s (as she often appeared on the show) served as the affable Master of Ceremonies. A complete list of winners is attached to this article. After all the awards were presented, the black-tie-clad crowd adjourned to the ballroom on the floor below to enjoy the traditional reception.
Click Here for the rest of the story.
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Today's Recipe: Chipotle Salsa
Ingredients: 2 tablespoons olive oil, divided
1/4 onion, minced
1 pound ripe tomatoes, peeled, seeded and diced; divided
2 cloves garlic, minced
1/4 cup fresh cilantro, minced
2 chipotle chilies en adobo, chopped
2 tablespoons lime juice
1 teaspoon salt
1/2 teaspoon sugar
Preparation:
Sauté onion in 1 tablespoon of olive oil until soft. In a blender, combine cooked onion, half of the tomatoes, and garlic. Pulse a couple of times until finely chopped. Pour the mixture into a bowl.
Add the cilantro and chilies. Add the remaining half pound of tomatoes and fold in together with the remaining tablespoon of olive oil, lime juice, salt and sugar. Chill until ready for use.
Recipe by David Nelson
For more Great Grilling Recipes, visit our Barbecue and Grilling Recipe Guide
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