 April 1, 2006 |
Sponsored by  |
 Chef2Chef.Net Today Announced a Major Change in its Target Audience.
FOR IMMEDIATE RELEASE
Steamboat Springs, CO April 1, 2006 -- Chef2Chef.Net today announced a major change in its target audience. The Chef2Chef Culinary Portal has been renamed to the Pet2Pet Culinary Portal.
In the coming months, Pet2Pet.Net plans to adapt all of its 280,000 recipes to provide the largest gourmet database for animals of all kinds. The job area will be adapted to provide a clearinghouse for animals wanted and offered. The discussion forum moderators will be representatives of all different animal species.
Since animals always eat what they are given without complaining, we feel our new audience will be totally receptive to all our offers and suggestions. The major change in our Pet2Pet.Net will be the forums, given the large and highly diverse audience we shall now have to accommodate. EIGHT new, easy-to-access forums will be introduced. Scrolling up or down will be simple, using paws, hooves, tongues, proboscis or fins. For the Rest of the Story and a Video
Sponsored by  |
Recent News on the Chef2Chef News Desk! Click Here to Add Your News.
 Put Spring in your step - and your kitchen!
Here's a reason to celebrate — Spring is here! Try our seasonal-inspired recipes because, let's face it, we all need a taste of Spring! Click Here for great Spring Recipes from Crisco.com
Sponsored by  |
 This Week's Foodservice Daily Newsletter: The Culinary Institute of America: Grilling
Date: April 3, 2006 - April 7, 2006
Guest Host: The Culinary Institute of America
Theme: The Culinary Institute of America: GRILLING - Monday: Jerked Game Hens with Rice and Beans and Pineapple-Jicama Salsa; Grilled Peaches with Vanilla Ice Cream and Raspberry Sauce.
- Tuesday: Cedar-Planked Salmon with Huckleberry-Zinfandel Sauce; Grilled Belgian Endive; Grilled Pound Cake with Coffee Ganache.
- Wednesday: Bistecca alla Fiorentina (Grilled T-Bone Steak Tuscan Style); Soft Polenta; Baked Apples Filled with Walnuts and Cream.
- Thursday: Grilled Quail with Oven-Dried Tomato Couscous; Grilled Peppered Pineapple with Tequila and Orange Sauce and Candied Kumquats.
- Friday: Spicy Lamb Kebabs with Pickled Grapes; Grilled Radicchio Salad with Shaved Jicama, Oranges, and Hazelnut Vinaigrette; Crępes with Grilled Pears and Butterscotch Sauce.
Not a Member Yet? Click here Foodservice Daily Newsletter to sign up today and start receiving these informative mailings on Monday!
 The Culinary Institute of America
The Culinary Institute of America has an extraordinary offer for Spring 2006. Due to exceptional planning, the CIA has a financial aid surplus that is being passed on to students who enroll by the end of May 2006. Enroll now and receive up to $5,000.
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.  | WIN a Case 5280 Gourmet Salsa! Made with premium tomatoes, red onions, roasted jalapenos, and other tasty ingredients. Available for Foodservice and Retail. |
 | California Ripe Olives Love Olives? Become a Member and get Olive the Good Stuff! Heart Healthy Nutritional Facts, Recipes and more. |
 | chefshots.com Amazing Photography of Food and Restaurant scenes. Assignment and Stock. Check out the video and much more from Eric Futran. |
 | Pepper-Passion Elegant Salt & Pepper Mills handcrafted from rare & exotic tropical hardwoods. See the Aphrodite Pepper Mill. Gourmet Sea Salts and Peppercorns. |
| Maine Goodies Over 1200 Gourmet Food products made in or inspired by the Great State of Maine. Free shipping in continental US |
 | Soyfoods Council Deep frying is one of the biggest sources of trans fats. Choose a frying oil that reduces trans fats without raising unhealthy saturated fats. |
Cool Things You Can Win at Chef2Chef.net
WIN a Case 5280 Gourmet Salsa! Made with premium tomatoes, red onions, roasted jalapenos, and other tasty ingredients. Available for Foodservice and Retail.
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!
The fine folks from TempGun.com are giving away 4 of their non contact infrared thermometers. A MUST for every kitchen! Winners names will be drawn on April 30. Click Here to Win Yours!
Soyfoods Council Deep frying is one of the biggest sources of trans fats. Choose a frying oil that reduces trans fats without raising unhealthy saturated fats. Chefs and Foodservice Professionals can Click Here for a Free Sample
Last Months Winners
Kathleen Tibbetts, Daniel Zarpentine, Linda Hellingman and Lisa Shock all won a brand new TempGun from TempGun.com. Maybe you will win this month....Click Here
Antonio Almeida from Portugal won a Resort Management Program from ResortSoftware.com worth $1000.
Commercial Poultry Industry Prepared for Avian Influenza
Potential Poultry Health Issues Does Not Pose a Food Safety Risk
The poultry industry commends the U.S. Department of Agriculture, Department of Interior and Health and Human Services for communicating their proactive approach to preparing for Avian Influenza (AI) in the United States. The poultry industry has numerous precautions in place to ensure the health of the flocks.
Modern poultry production protects flocks from predators, severe weather and diseases, such as AI. The U.S. poultry industry has strict biosecurity practices in place to ensure the health and wellbeing of the poultry and employees. Equipment is cleaned and sanitized, poultry growers wear protecting clothing and only essential employees have contact with flocks.
"Poultry in other parts of the world are in many cases allowed to run at large and are not protected from wild waterfowl or other birds that may be carrying viruses such as avian influenza," said Sherrill Davison, V.M.D., associate professor of avian medicine and pathology, University of Pennsylvania School of Veterinary Medicine. Extensive contact between domesticated and wild birds is believed to be the biggest way in which the avian influenza virus has spread.
The U.S. government and the poultry industry are working together on extensive flock testing and surveillance programs to ensure early detection of any occurrence of the avian influenza virus into a flock. Before processing, all poultry is inspected by USDA.
Continue | Sponsored by |
Today's Recipe: Grilled Portobello with Basil and Gorgonzola
Makes 4 servings
Ingredients: 4 Portobello mushrooms, about 4 inches in diameter
1/4 cup olive oil
2 tablespoons fresh chopped basil
1/3 to 1/2 cup crumbled gorgonzola
Preparation:
Remove stems from mushrooms and, if desired, scoop out gills with small spoon to make more room for cheese. Clean mushrooms, lightly brush both sides with oil. Place cap side down on grill, cook over medium-high heat 2 to 3 minutes. Turn caps over, sprinkle with basil and cheese and cook 2 to 3 minutes more, or until mushrooms are tender and cheese has partially melted. | Sponsored by |
Today's Top Forum Discussions
Got a Question or an Answer? Sign up today and participate in our Culinary Discussion Forums |
