 June 19, 2005 |
 | Chef of the Month: Jacques Torres | | Recent News on the Chef2Chef News Desk | | Recipe Club: Palate Pleasing Pork | | Visit our Newest Market Place Vendors | | The Chef2Chef Fundraiser Gala: Presenting: 9 Chefs, 9 Delicious Courses! | | Recipe of the Week: Pork Wellington | | Today's Top 10 Discussion Forum Threads | | LOTS OF NEW Jobs at Chef2Chef.Net! |
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 Chef of the Month: Jacques Torres
At twenty-six years old Chef Jacques Torres achieved the distinction of becoming the youngest recipient of the Meilleur Ouvrier de France Pâtissier Award. Since joining The FCI in 1993, Torres has shared his passion for the pastry arts in demonstrations and hands-on classes. He designed and oversees The French Culinary Institute's Classic Pastry Arts Program. Once the executive pastry chef at Le Cirque 2000, Torres is now chocolatier and co-owner of Jacques Torres Chocolates in Brooklyn and hosts "Chocolate with Jacques Torres" on the Food Network.
Jacques Torres has hosted two PBS television series and written the companion books, Dessert Circus: Extraordinary Desserts You Can Make at Home and Dessert Circus at Home: Fun, Fanciful, Easy-To-Make Desserts. Torres is the winner of numerous industry accolades including the James Beard Foundation Pastry Chef of the Year Award and Chefs of America Pastry Chef of the Year Award.
For more about Chef Jacques Torres, his recipes and a chance to win one of his cookbooks, Click Here
 Recent News on the Chef2Chef News Desk!
National Youth Culinary Competition At San Diego
Sante Announces Cocktail Competition
Fine Dining for a Good Cause
Necessity the Father of Invention
Johnson & Wales Faculty Honored for
Inst for Culinary Awakening - Organic Experience
New After Garlic Mints
Bronco will launch cheap Napa wine
Click here Contribute to add your news. Sponsored by  |
This Week's Recipe Club: Palate Pleasing Pork
Date: June 20, 2005 - June 24, 2005
Guest Host: Pam Nelson
Theme: Palate Pleasing Pork - Monday: Pork Pot Stickers; Kielbasa Sausage and Pork with Sauerkraut, Mushrooms and Potatoes; Pork and Seafood Stew.
- Tuesday: Burritos with Pork and Pozole; Sweet and Sour Pineapple Pork Kebabs; Pork with Potato Mango Curry.
- Wednesday: Pork Chops, Sautéed Apples and Calvados Cream; Pork Chops with Rhubarb, Onion and Raisin Chutney; Pork Chops with Cabbage and Onion Marmalade.
- Thursday: Pork Chops with Crust of Onions; Pork Chops with Mango-Tequila Salsa; Pork in Hot and Spicy Cayenne Sauce (Vindaloo).
- Friday: Pork Loin and Apricots with Beer-Mustard Sauce; Pork Loin Mexicana; Pork Medallions with Sherry Almond Sauce.
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.  | ClubSauce.Com Prepare all your soups, sauces & recipes with demi-glace & classic stock reductions including veal, lobster, lamb, venison, chicken, seafood, & veggie. |
 | Chefs Emporium offers easy on-line shopping, excellent customer service and quality chef clothing. Shop for chef apparel including coats, pants & shoes. |
 | Vanilla.com Wholesale and retail boutique selling premium vanilla products. Your Source For All Things Vanilla! |
 | Louisiana Cookin' Get a FREE preview issue for Louisiana Cookin'. Authentic recipes, unique cooking styles and indigenous cuisine-Cajun, Creole and all in between! |
 | Culinary Classics is a made-to-order professional clothing company. We offer premium chef coats, high quality pants, hats, aprons, and an incredible shirt collection. |
 | The fine folks from TempGun.com are giving away 4 of their non contact infrared thermometers. Winners names will be drawn on June 30th. Click Here to Win Yours! |
 | Liaison College offers Diploma's in Basic Cook, Advanced Cook, and Personal Chef. Over 90% Job Placement. 7 locations in Ontario. Hours count toward Red Seal. |
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 June 30th. Click Here to Win Yours!
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 will 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", Jacques Torres cookbook, Dessert Circus Winners picked July 15th.
Winners:
David Best and Bob Hogan were the winners of last month's Chef of the Month cookbook drawing, - ZOV: Recipes and Memories from the Heart.
May winners from TempGun are Erika Howard, Ken Adams II, Gary Meyer, and Tracy Fisher. Congratulations!
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!
 Here's to Dad!
Let Dad know how much you care with a special Father's Day meal he is sure to love! And for dessert? A cookie "tie" that will make him smile! The fastest way to a father's heart is through his stomach! Show Dad how much you care with a Father's Day menu that will satisfy even the biggest appetite! Click here for 5 great recipes you can make for your Dad on Father's Day or any day.
The Chef2Chef Fundraiser Gala: Presenting: 9 Chefs, 9 Delicious Courses!
The Chef2Chef.Net Culinary Portal and Florian Wehrli, Executive Chef of the Chimney Park Bistro are teaming up on the evening of August 9, 2005 for a gala event that promises to become the ultimate dining experience and the largest culinary event ever to hit Main Street in Windsor, Colorado.
Nine chefs will prepare a lavish nine-course dinner! Each course will be complimented with a carefully matched wine. Along with the proceeds of a silent auction, this event will benefit the Chef2Chef Scholarship Fund If you cannot attend, your gracious contribution will be appreciated.
In-between courses, a silent auction will be held to benefit the Chef2Chef Scholarship Fund We welcome your contribution of merchandise, food or wine.
Your contribution is tax deductible. Please consult your tax advisor as to how to reflect your gift. For additional information, please contact Chef Florian Wehrli at (970) 686-1477.
To make a donation by check, please make it payable to the Yampa Valley Community Foundation and mail it to:
Chimney Park Bistro
Chef2Chef Scholarship Fund
406 Main Street
Windsor, CO 80550
Reservations: On Tuesday, August 9, 2005, the dining room will be seated at 6:30 pm. The price is set at $100 per person plus tax and gratuity. Seating is Limited. Call now! More Information:
The Menu | Our Chefs | Reservations
The Auction | Our Sponsors | Press Today's Recipe: Pork Wellington
Makes 4 servings
Ingredients: 1/2 cup canola oil
1 tablespoon garlic, minced
2 tablespoons Garam Marsala seasoning
2 pork tenderloins cut in half
2 tablespoons butter
1 cup Granny Smith apples, small diced
1/2 cup dried apricots, chopped
1/2 cup dried cranberries
1 tablespoon fennel fronds, chopped
1/4 cup water
1 tablespoon sugar
2 teaspoons curry powder
20 (9” x 14”) sheets Athens™ Twin Pack Fillo Dough
1/2 cup butter, melted
Preparation:
In a small mixing bowl combine oil, garlic, and Garam Marsala seasoning, mixing well. Marinate the pork for 1 hour. Sear pork and chill slightly.
Melt butter and sauté apples, apricots, cranberries, onions, and fennel for 2 to 3 minutes. Add water, sugar, and curry powder to sauté pan and simmer until all the water is evaporated. Cool mixture in refrigerator for 1 hour.
Layer 5 sheets of fillo brushing each with melted butter or margarine. Spread 1/2 cup of fruit mixture along the edge of the fillo, place one piece of tenderloin on top and roll as a strudel. Place seam side down, score top and brush with melted butter. Repeat 3 times. Bake at 375 degrees F. for 30 to 40 minutes until golden brown.
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