 April 16, 2006 |
Sponsored by  |
  Chef of the Month: Andrea Curto-Randazzo
Andrea Curto-Randazzo has already stacked up an impressive list of awards and accolades in the food, travel and upscale lifestyle industries for her ability to create innovative and attractive meals.
After starting her foodservice career as a waitress in Vero Beach, Fla., Curto-Randazzo quickly realized that the kitchen is where she wanted to be and enrolled in the Culinary Institute of America. An honors graduate, Curto-Randazzo began working with top chefs at New York's Tribeca Grill and Aja restaurants.
This training allowed her to move into the executive chef position at The Hotel at Miami Beach's Wish restaurant, where her efforts received national attention and a nomination for one of the James Beard Foundation's top awards. Curto-Randazzo's culinary talent also secured her a place on Food & Wine magazines "Top Ten Best New Chefs in America," as well as its "Best New Restaurant" award. Curto-Randazzo also earned the Mobil four-stars from Esquire.
For The Rest of the Story, Great Recipes and more about Talula, Miami Beach
Sponsored by  |
Recent News on the Chef2Chef News Desk! Click Here to Add Your News.
 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.
Sponsored by  |
This Week's Foodservice Daily Newsletter: Onions - Layers of Flavor Date: April 17, 2006 - April 21, 2006
Guest Host: National Onion Association
Theme: Onions - Layers of Flavor - Monday: Ultimate Onion Bloom; Italian Bistro Tart.
- Tuesday: Classic Onion Soup; Onion Mango Chutney.
- Wednesday: Onions Stuffed with Lamb and Apricots; Parchment Braised Vegetables with Grilled Onion Relish.
- Thursday: Pizza Del Giorno; Caribbean Lime Chicken.
- Friday: Roast Quail with Onion-Cumin Jus; Three Onion Pot Pie.
Not a Member Yet? Click here Foodservice Daily Newsletter to sign up today and start receiving these informative mailings on Monday!
 Food Arts Magazine
Every issue features exceptional recipes, trends in the industry, restaurant openings and chefs on the move, surveys of new equipment, innovative presentation techniques and much more. Foodservice Professionals, sign up for your Free Copy
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. | Bring on the Onions! Onions for All Seasons and All Tastes. History, Health Facts, Trivia, Quotes, FAQ's, Handling Tips and Awesome Recipes! Onions-USA.org |
 | American Lamb Board How to buy, store and prepare lamb. Food service cuts available; plus recipes, sauces, and serving ideas for cooking. Fresh, flavorful, versatile! |
| Finest Selection of Japanese Chef Knives from the top brands: Misono, Hattori, Nenox, Masamoto, Tojiro and more for home chef and the professional chef. |
 | Pepper-Passion Elegant Salt & Pepper Mills handcrafted from rare & exotic tropical hardwoods. See the Aphrodite Pepper Mill. Gourmet Sea Salts and Peppercorns. |
 | WIN a Case 5280 Gourmet Salsa! Made with premium tomatoes, red onions, roasted jalapenos, and other tasty ingredients. Available for Foodservice and Retail. |
 | The Culinary Institute of America, the world's premier culinary college, is now offering up to $5,000 to students enrolling in May 2006. Inquire now! |
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
Dennis Olivier,Caryn Quaker, Bob Jordan and Christian Hallowell 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.
Onion Trivia What compound in onions brings tears to your eyes? Sulfuric compounds. To cut down on the crying, chill the onion and cut into the root end of the onion last.
How many pounds of fresh and storage type onions does the average American eat per year? 21 pounds.
How many truck loads of onions are consumed each day? Over 380 semi-truck loads.
What country boasts the highest per capita consumption of onions? Libya, with 66.8 pounds of onions consumed per person each year.
How many calories are in a serving of onions? 30 calories.
What are the three colors of onions sold in most grocery stores? Yellow, red, and white.
How many acres of onions are planted in the United States each year? 142,000 acres.
How many onion farmers are there in the United States? Less than 1,000.
What cocktail is traditionally garnished with a pearl onion? The Gibson. According to the Webtender (online bartender), the Gent of the Jury, Patton Martini, Pan Galactic Gargle Blaster #2 and the Yellow Rattler also call for a cocktail onion.
What should you eat to get rid of onion breath? Parsley.
According to the Guinness Book of World Records, how much did the largest onion ever grown weigh? 10 pounds 14 ounces.
What Beatles song has "onion" in its title? Glass Onion. (The White Album)
Onions-USA.org
| Sponsored by |
Today's Recipe: Tuscan Onion Soup with Grilled Bread and Shaved Wisconsin Parmesan Makes 6 servings
 Ingredients: 3 pounds white onions (3 or 4 large)
4 medium leeks
4 ounces pancetta in 1 piece
1/4 cup extra virgin olive oil
6 cups chicken stock
3 to 4 tablespoons balsamic vinegar
3/4 to 1 cup fruity red wine, such as Valpolicella, Merlot, Beaujolais
salt to taste
freshly ground black pepper to taste
6 slices rustic country style bread
2 garlic cloves, peeled
3 ounces Wisconsin Parmesan cheese, in 1 chunk
2 tablespoons chopped fresh parsley
Preparation:
Soup:
Peel onions and cut in half lengthwise. Thinly slice crosswise. Trim leeks and cut in half lengthwise. Slice crosswise in 1/4-inch slices, using 3 inches of pale green. Place leeks in cold water and rinse to remove dirt. Drain. Reserve onions and leeks.
Unroll pancetta and dice into 1/4-inch slices. Heat olive oil in large soup pot over medium-high heat. Add pancetta and cook until some of the fat has been rendered, about 5 minutes. Add onions and leeks. Sauté 20 minutes or until tender, stirring occasionally. Add stock and simmer 30 minutes. (Soup can be prepared to this point 1 day in advance.)
Stir vinegar, wine, salt and pepper into soup. Cook until thoroughly heated.
Bread:
Toast bread slices and rub with peeled garlic cloves.
Final Preparation:
Spoon soup into soup bowls. Float bread croutons in soup. Pare 4 or 5 shavings of the cheese on top of each serving. Garnish with chopped parsley and serve immediately.
Source: Chef Tom Catherall
Sponsored by  |
Today's Top Culinary Blogs Got a Question or an Answer? Sign up today and participate in our Culinary Discussion Forums |
