 November 20, 2005 |
| | 
Get Your Associates
Degree In As Little
As One Year!
|
Sponsored by  |
  The Lafayette Inn Culinary Grant Fund Raiser was held on November 14th
Last weekend a group of chefs and foodies converged on the Lafayette Inn in Stanardsville, Virginia. Visiting attendees included Chef Mike Polcyn, Chef Brenda Palmer, Chef June Jacobs, Chef Mike Elsner, Chef Jennifer Gordon, Chef David McGuffin, Chef Ruth Lantz, Chef Lorraine Morrison, Chef Gil Zentgraf, Chef Gian Stagnaro, Chef Bob Ballantyne, Chef Jason Current, Chef Tony Huges, David and Pam Nelson, Gina and Robert Paul and Jan Danielson. Hosts Alan and Kaye Pyles enjoyed dinner with nearly 40 other guests as the chefs sent out 8 courses matched with wine pairings including some very tasty Virginia wines. The following menu was served.
Yukon Sourdough and Wheat Baguettes for the appetizer courses, Angel Biscuits for the gumbo, and Pecan Bread for the cheese flight. Chef Ruth Lantz, Executive Sous Chef Cress Creek Country Club in Shepherdstown, W. Virginia
Pre-Seat Smoked Salmon Chef Bob Ballantyne, Chef de Cuisine The Cowboy and the Rose, Grand Junction, Colorado
Passed Hors D'oeuvre: Seared Venison Tenderloin with Spicy Mustard and Peach Chutney. Crab Croquette with Sweet Chile Mayonnaise. Smoked Trout Rillette with Apple Allumette. Chef Michael Polcyn, Chef de Cuisine Ladue Racquet Club, St. Louis, Missouri
Boar and Butternut Sausage with Apple Butter Chef Michael Polcyn, Chef de Cuisine Ladue Racquet Club, St. Louis, Missouri
Sassafras Dusted Shrimp on Buttermilk Gumbo with Candied Bacon Chef Brenda Palmer, Chef/Owner Catering Services, Huntingdon Co., Pennsylvania
Pan Roasted Black Sea Bass with Skillet Potatoes and Autumn Hill Cabernet Franc Sauce Chef Gian Stagnaro, Director of Culinary Services Kildonan School, Amenia, New York
Roasted Virginia Beet Salad with Honey Mustard Vinaigrette. Chef Gil Zentgraf, Baltimore, Maryland and Chef Lorraine Morrison, Toronto, Ontario, Canada
Gullah Oyster Stew with Charleston Creamy Grits Chef David McGuffin, Atlanta, Georgia
Grilled Pheasant Breast with Venison Sausage with a Sour Cherry and Port Reduction. Chef Michael Elsner, Executive Chef Radisson. Winston-Salem, North Carolina
Selected Artisanal Cheese Selections: Chef Jason Current, Executive Chef and Chef Tony Hughes, Sous Chef The Lafayette Inn, Stanardsville, Virginia
Sweet Potato Pie Napoleon with Saigon Cinnamon Ice Cream Chef Jennifer Gordon, Group Development Chef Barrets Corp., Lancashire, England
Sommelier Chef June Jacobs, CCP, Executive Chef Feastivals, Inc, New York City, New York
A silent auction was held in conjunction with the event and the bidding was aggressive. The chefs that attended to raise this money for our Culinary Grant Program did so on their own nickel and did a remarkable job in a small unfamiliar kitchen. They were given a thunderous round of applause as they met the dining audience at he completion of the meal. And we applaud their commitment to the program and Chef2Chef.net. Without them, this would not be possible. Grants will be awarded in February 2006 to deserving culinary students. For picture and more Click Here Sponsored by  |
Recent News on the Chef2Chef News Desk! Click Here to Add Your News. Sponsored by  |
This Week's Recipe Club: More Thanksgiving Recipes
Date: November 21, 2005 - November 23, 2005
Guest Host: Chef David Nelson
Theme: More Thanksgiving Recipes - Monday: Port Wine Cranberry Sauce; Harvest Pumpkin Soup; Oyster Stuffing.
- Tuesday: Wine Country Roasted Turkey; Turkey Breast with Southwestern Cornbread Dressing; Deep-Fried Turkeys with Cajun Spices.
- Wednesday: Pumpkin Flan; Baked Cranberries and Pears; Classic Pecan Pie.
- Thursday: Happy Thanksgiving from the Chef2Chef team.
- Friday: No recipe club today...have a great weekend and enjoy those leftovers!
Not a Member Yet? Click here Recipe Club to sign up today and start receiving these recipes on Monday!
 The Institute of Culinary Education
ICE is New York City's largest and most active center for culinary education, offering highly regarded career training programs in culinary arts, pastry and baking, and culinary management. ICE also offers an extensive selection of hands-on cooking and baking classes for the general public.
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.  | New England Culinary Institute Use your work experience as credit and earn your associate degree in one year. March 2005 term may be eligible for scholarships of up to 50% of tuition! |
 | New York City's most active center for career and recreational culinary education. I.C.E. |
 | Low-cost online software for personal chefs, small caterers and homemakers to plan menus, organize recipes, create cookdates and reports - Mac or PC |
 | VermontButcherBlock Handmade butcher blocks, prof. cutting boards, decorative cheese/sushi boards & wine racks. Personal/Corp. logo laser engraving too! |
 | Jakesbbqsauce.com Bring the Down-Home Taste of Jake's Smokehouse Style BBQ Sauce and Rub to your Next Meal. Flavors - Original, Medium Hot, Inferno! |
 | Gunter Wilhelm Cutlery Beautiful forged cutlery designed by Chefs for Chefs. A Cut Above the Rest! New site...New products! |
Hot 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 November 30th. Click Here to Win Yours!
NEW DayMark® Food Safety Systems. Win 300 NEW Grip2Go disposable pastry bags. Anti-Slip for the Perfect Grip! 4 Winners Each Month! 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!
September and October Winner from TempGun are Michele Green, Glenn Humphrey, Russell Nieding, Mike GrayCraig Pacheco, Ray Davis, Dennis Rodgers and Jacqueline Waller.
 Countdown to an Organized Thanksgiving
Thanksgiving Day is nearly upon us! We'll help you stay organized and stress-free with our simple Thanksgiving Timeline from Crisco.com
| Sponsored by |
Energy-Saving Tips for Commercial Ovens
Eeny Meeny Miney Mo. Choosing the most efficient oven requires only some investigation and vigilance on your part. Educate yourself on the ins and outs of oven design, such as insulation and quality. Pay close attention to timers and thermostats, which can help automate procedures and maximize your energy-saving efforts. Keep in mind that cheaper isn’t necessarily better. Deciding which type of oven is best suited for the task at hand can also significantly impact your energy bill.
Conventional ovens use radiant heat. This can mean increased cook times and longer pre-heat times.
Convection ovens, which use fan-forced heat to circulate hot air around the food, help to reduce cooking times and lower your energy bill. Convection ovens cook at 25ºF lower temperature and in 10% less time than conventional ovens, according to one manufacturer. Also, convection ovens are 23% more efficient than conventional ones, the U.S. Department of Energy estimates.
Click for more Energy Saving Tips from David Mostaghasi Sponsored by |
Today's Recipe: Pie Crust 101
Pies have figured into life as long as anyone can remember. Believe it or not, there was a time in history when a woman's ability to turn out a good pie was used as criteria for marriage! We have pulled together some wonderful pies that, while not necessary for matrimony, are sure to make all those who eat them very happy! Our Mixed Berry Pie is bursting with berries, and works just as well with fresh or frozen berries. You will love the decorative top crust. Our All-American Apple Pie is a classic, and is especially patriotic with its star garnish. Use apples that will stay firm and flavorful when baked, such as Granny Smith, Cortland, Rome Beauty, and Winesap. Or, how about Humble Huckleberry Pie? Many people mistake blueberries for huckleberries, which are also blue-black berries. In season from June through August, a huckleberry is less sweet and often hard to find, so blueberries can be substituted. And, finally, for a pretty-as-a-picture pie, try our Peach Custard Pie. This old-fashioned pie is creamy and sweet and tastes best chilled or at room temperature, making it an ideal pie to make ahead.
Baking a pie really is, well, easy as pie! If you have never made pie crust, all it takes is a little practice (really!) and following three simple steps to turn out a tender, flaky crust every time.
The three steps to a tender, flaky pie crust:
Cold ingredients are key to a flaky crust. Using ice water and cold (even frozen) Crisco Shortening is important. When the pie crust goes in the oven, the cold shortening will stay solid long enough for the crust to set, creating small "pockets" in between the layers of dough as it melts. Voilà!—a flaky crust.
Minimal handling helps to achieve a tender crust. Think of a nice, crusty, chewy piece of bread… it got that way by lots of kneading to develop the gluten in the flour. This is exactly what you are trying to avoid when making a tender pie crust. Handle the dough just enough to mix it and roll it—no more.
Proper rolling is another way to avoid excess handling. Roll the dough from the center out, lifting the pin after each roll. In addition to keeping the dough tender, this method will also help you achieve a nice, round shape. To easily get the rolled crust from the counter to the pie pan, lift half the crust and lay it over the rolling pin and then transfer it into the pan. Be careful not to pull or tug the dough when fitting it in the pie pan—it can cause the dough to shrink when baking.
Finally, for a beautiful finish, you can glaze a double-crust pie with a beaten egg or egg white mixed with a little water. For an extra-special touch, sprinkle the top crust with a little granulated sugar. Bake pies on a lower rack in the oven, where the concentrated heat will cook the bottom crust as nicely as the top. About halfway through baking, check on the pie—you may need to cover it with foil to prevent over-browning.
| Sponsored by |
Today's Top Forum Discussions Teasing Apprentice chefs
Food and Wine Pairing
Butter better?
Rocky Mountain Oysters
Chestnut Ideas?
Liver
ACF Apprenticeship Program Info
Need Dynamite Pork Tenderloin Recipe
Brussel Sprouts
Sauce for Beef Tenderloin
Leeks Anyone?
Breakfast Torte
Pie crust - Butter, Margerine or shortening,
What Range Do You Have? What Range Do You Want?
Keeping Cooked Pasta
EU close to winedeal with the USA
Got a Question or an Answer? Sign up today and participate in our
Culinary Discussion Forums |
