 July 17, 2005 |
 | Chef of the Month: John Folse | | Recent News on the Chef2Chef News Desk | | Recipe Club: You Say Tomato....I Say.... | | Visit our Newest Market Place Vendors | | A Little History of Tomatoes | | Recipe of the Week: Broiled Basil Tomatoes with Parmesan | | Today's Top 10 Discussion Forum Threads | | LOTS OF NEW Jobs at Chef2Chef.Net! |
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 Chef of the Month: John Folse
Chef John Folse, CEC, AAC Chef and Author, is the owner and executive chef of his Louisiana-based corporations. Lafitte's Landing Restaurant in Donaldsonville is recognized as one of the finest restaurants in and around New Orleans. White Oak Plantation in Baton Rouge houses his catering and events management company. Chef John Folse & Company Manufacturing, the only chef-owned and -operated manufacturing company, produces soups, sauces, entrees and specialty items for chain restaurants, foodservice and retail establishments across the country. Folse has authored numerous books available in bookstores nationally. He hosts his own National television cooking show, "A Taste of Louisiana" on PBS, and his syndicated radio show, "Stirrin’ It Up!" can be heard worldwide.
Funny Story: My first day on the job, I was asked to deep fry some beautiful pre-breaded scallops for the General Manager's lunch. I had no idea that the chef and sous chef had taken round pieces of butter and rolled them in bread crumbs and placed them in the refrigerator. When the GM sat down they yelled, "Hey John, first big job.....impress the GM fry those scallops in a hurry!" Imagine the outcome when the scallops hit the hot oil only to disappear in front of my eyes. [expletive]! By: John Folse
Click the link For the Rest of this Feature and 8 of Chef Folse's recipes
 Recent News on the Chef2Chef News Desk!
Friends of James Beard Dinner
The 5th Mindanao Culinary Festival
Rathbun chosen as Best New restaurant by
A New Oil and Trans Fat Alternative
CulinArte Annouces New Chef
Sizzle-N-Sauce
Dirona Honors Restaurateur
J&W Honors 3 Distinguished Visiting Chefs
Emeril's Shrimp - Good Stuff!
2nd Annual C2C/Chimney Park Fund Raiser
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This Week's Recipe Club: You Say Tomato...I Say...
Date: July 18, 2005 - July 22, 2005
Guest Host: Chef David Nelson
Theme: You Say Tomato... - Monday: Tomato and Avocado-Goat Cheese Crostini; Fresh California Tomato Soup; Tomato Ginger Jam.
- Tuesday: Green Tomato Chutney; Spaghetti with Sicilian Green Tomato Sauce; Green Tomato Fries with Fiery Ketchup.
- Wednesday: Tomato Cajun Chicken Salad; Tomato Sauce East; Oven Cured Tomatoes.
- Thursday: Mediterranean Stuffed Tomatoes; Parmesan Pan Fried Tomatoes; Bay Scallops and Pasta with Fresh Tomato Cream Sauce.
- Friday: Cheese Stuffed Zucchini Blossoms with Fresh Tomato Sauce; Tomato Rosemary Focaccia; Grilled Swordfish with Fresh Tomato and Herb Salsa.
Not a Member Yet? Click here Recipe Club to sign up today and start receiving these recipes on Monday!
 Athens Foods
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Making an impact is easy when using high-quality fillo products from Athens and Apollo. It is no wonder that we are the #1 choice of professional chefs
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.  | Grimaud Farms Specializing in Muscovy, the finest duck, and the freshest superior guinea fowl products available. Check out their new Online Store! |
 | ProKitchen.com Great selection of kitchen & cookware. Top brands & knowledgeable customer service. Retail business opportunities/packages. |
 | 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. |
 | 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
DayMark® Food Safety Systems. Win a $106 set of CoolerStrips™ and automatically track the expiration date of perishable and prepped foods. Click to Win
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Winners:
Vanilla.com Rachel Rowley and Dora Bruno have won copies of The Vanilla Chef, and Melissa McCaffrey has won a copy of Vanilla: The Cultural History of the World's Favorite Flavor and Fragrance. Congratulations winners; we hope you will enjoy learning even more about vanilla!
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.
June winners from TempGun are Maxine Borcherding, David Cahn, Andrew Miller, and Rik Skelton. Congratulations!
 The French Culinary Institute
Learn the skills to have a successful career in the culinary arts. Study in a program designed by 4-star chefs and learn the fundamentals and the trail-blazing new techniques to help you become a star in your own right. At The French Culinary Institute, we teach you all the methods necessary to gain a solid foundation for a career as a chef, food journalist, caterer, food stylist, specialty food retailer—the options are endless!
A Little History of Tomatoes
Botanically, tomatoes are a fruit. This is because, generally, a fruit is the edible part of the plant that contains the seeds, while a vegetable is the edible stem, leaves and roots of the plant.
Tomatoes belong to the same family as nightshade, the tomato's deadly cousin.
The tomato is native to the Americas. It was initially cultivated by Aztecs and Incas as early as 700 A.D. Europeans first saw the tomato when the Conquistadors reached Mexico and Central America in the 16th century. Tomato seeds were taken back to Europe where they quickly found favor in the Mediterranean countries of Spain, Portugal and Italy.
As the tomato traveled north, it was veiled in mystery. The French called it “The Apple of Love,” the Germans “The Apple of Paradise;” but the British, while admiring its brilliant red color, disclaimed the tomato as a food--they believed it was poisonous. This same fear persisted among colonists in the United States until the early 19th century; but in 1812, the Creoles in New Orleans put their cooking on the map with their tomato-enhanced gumbos and jambalayas. The people of Maine quickly followed suit, combining fresh tomatoes with local seafood.
By 1850, the tomato was an important produce item in every American city. People were planting tomatoes in their home gardens, while farmers commercially produced fresh tomatoes throughout the year. When cold weather halted local production, consumers relied on areas with temperate climates to furnish their supply of tomatoes.
California is the number two producer of fresh market tomatoes behind Florida. Tomatoes are a good source of vitamin A and are high in Vitamin C. Recent studies have determined that tomatoes are one of a few food sources of the antioxidant lycopene which is related to beta carotene. A study conducted in Italy showed that consuming seven or more servings of tomatoes a week reduced the risk of developing colon, rectal and stomach cancer by sixty percent!
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Today's Recipe: Broiled Basil Tomatoes with Parmesan
Ingredients: 4 large tomatoes
2 ounces butter (1/2 stick), softened
1 tablespoon fresh basil, chopped
1 clove garlic, finely minced or pressed
black pepper
pinch salt
2 tablespoons grated Parmesan cheese
Preparation:
Slice the tomatoes in half horizontally and place on your broiler pan. Blend the butter with the basil, garlic, pepper, salt and Parmesan in a small bowl. Spread the mixture over the slices of each tomato.
Broil the tomatoes at medium heat for about 4 to 6 minutes until the topping is golden brown. Great side dish for grilled steak.
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Today's Top Ten Forum Discussions !!!!Chef Shoes!!!!
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