 October 23, 2005 |
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 The Lafayette Inn/Chef2Chef Culinary Grant Fund Raiser is Just Around the Corner
Owners Kaye and Alan Pyles and Executive Chef David McGuffin of The Lafayette Inn in Standardsville, Virginia are proud and excited to announce that they will host a Chef2Chef Culinary Grant Fund Raiser at the Inn on November 14th, 2005. Chefs from around the country and abroad (Canada and the UK) will converge on the historic Inn and prepare a multi-course gourmet meal and wine pairing. There will be two seatings at this event. A silent auction will be conducted between seatings; another opportunity to support the grants while adding to your wine cellar, pantry or securing yet another romantic weekend at one of the Inn’s across America who are donating to this event. If you would like to donate to the auction, please contact David Nelson It is NOT TOO LATE!
The participating chefs, are volunteering their time and travel expenses to help raise money that will be used to help finance tuition costs for culinary students attending culinary schools and universities around the country and abroad. The money raised from this event will be awarded to deserving students in February of 2006 on behalf of the Lafayette Inn.
The Yampa Valley Community Foundation located in Steamboat Springs, CO, is a non-profit organization that handles the distribution of the funds and donations. All donations are tax deductible. If you would like to donate to the fund or participate in any way, please contact David Nelson.
Students interested in receiving financial assistance can download a C2C Grant Application form from our Culinary Schools Directory and send it in to our offices with a short essay.
The Lafayette Inn event will serve about 80 people total and nearly 50% of those seats are booked at this time. To make your reservation for this extravagant culinary event, call the Lafayette Inn at (434) 985-6345 today.
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Recent News on the Chef2Chef News Desk!
Ben and Jerry put the ice on Ben and Joy
Newly Released Field Guide To Cocktails
High Delivery costs? Free Fuel
Natural Meat - Hot Item for Your Grill
Brand New Retractable Wall Oven Door
Chefs Celebrate International Chefs Day
Jaspers - The Woodlands - Grand Opening
Target Seeking Chocolate Lovers
J&W Senior Challenge & Tyler Florence
Choosing a User Friendly Cookbook
Pastry Chef Gale Gand Adds Fiber Boost
Suspension of Trade in Threatened Beluga
Chef Kevin Rathbun opens Krog Bar Click Here to Add Your News.
 The Culinary Institute of America
CIA’s degree programs in culinary or baking and pastry arts give you 1,300+ hours hands-on learning, faculty with the most Certified Master Chefs, and a career network of 37,000 alumni. www.ciachef.edu
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The fine folks from TempGun.com are giving away 4 of their non contact infrared thermometers. Winners names will be drawn on October 31st. Click Here to Win Yours!
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Winners:
Recent Winners for DayMark were Bernard Koeniger, Caryn Quaker, Cathie Herbert and Angela Sarabia. Congratulations!
Recent Winners from TempGun are Gary Hunt, Gerald Gander, Dwight Collins and Cathie Herbert. Congratulations!
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High School Seniors Invited to Compete in Johnson & Wales University’s National Culinary Challenge
CHARLOTTE — October 11, 2005 — The National Culinary Challenge at Johnson & Wales University is accepting entries in the Senior Division (formerly known as the National High School Recipe Contest). High-school seniors from the U.S. may enter their recipe for an original dinner or dessert in the following categories: Family Heritage, Healthful, or Taste of the States. Students may access application materials at http://culinary.jwu.edu; write to National High School Culinary Challenge (Senior Division), Admissions Office, Johnson & Wales University, 801 West Trade Street, Charlotte, NC 28202; or call 1-866-598-2427. Entries must be postmarked by January 9, 2006.
Twenty-one finalists (twelve dinner and nine dessert) will travel to the J&W Charlotte Campus to prepare their dishes for a panel of judges during the weekend of February 17-19. Judges will include alumnus Andy Husbands, author of “The Fearless Chef,” (Adams Media Corporation, 2004); Edward Leonard, CMC, former president of the American Culinary Federation and manager of ACF Culinary Team USA; and alumnus Daniel Scannell, CMC, executive chef of the Cherry Hills (Colo.) Country Club and member of the ACF Culinary Teams 2000 and 2004.
For the Rest of the Story, Application Forms and last year's winners and recipes.
This Week's Recipe Club: Your Asian Kitchen
Date: October 24, 2005 - October 28, 2005
Guest Host: Chef David Nelson
Theme: Your Asian Kitchen - Monday: Japan - Yakitori Chicken; Vegetable Tempura; Gyoza (Potstickers).
- Tuesday: China - Shrimp Lo Mein; General Tso’s Chicken; Hot and Sour Soup.
- Wednesday: Vietnam - Nuoc Mam Cham; Prawn Balls; Frog Legs in Garlic Sauce.
- Thursday: Thailand - Thai Style Hot and Sour Soup with Shrimp; Pad Thai; Thai Cucumber Salad.
- Friday: Singapore - Soft Shell Crabs with Chile Sauce; Fried Flat Noodles (char kwey teow); Coconut Rice.
Not a Member Yet? Click here Recipe Club to sign up today and start receiving these recipes on Monday!
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Recipe of the Week: Asian Spaghetti
Makes 4 servings
Ingredients: 3 tablespoons CRISCO Oil, divided
1/2 pound uncooked spaghetti
3 tablespoons soy sauce
3 tablespoons sesame seeds
1 scallion or green onion, trimmed and thinly sliced
Preparation:
Bring large pot of salted water to a boil on high heat. Add 2 tablespoons Crisco Oil and spaghetti. Boil according to package directions until al dente. Drain.
Heat remaining 1 tablespoon Crisco Oil in small skillet on medium heat. Add sesame seeds. Sauté 2 minutes, or until brown.
Toss spaghetti with soy sauce, sesame seeds and scallion. Serve immediately.
Click for more Great World Cuisine Recipes from Crisco.com
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