 June 4, 2006 |
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 Fourteen Chefs to Cook up Culinary Scholarships in an Extraordinary Wine Pairing Event
Centennial, Colorado, USA – May 30, 2006 – Chef2Chef.Net today announced a fundraising event for its culinary scholarship program to be held at the Two Rivers Winery Chateau in Grand Junction on June 24, 2006.
Fourteen Chefs from the Chef2Chef Culinary Portal will prepare a extravagant nine course dinner in a wine pairing event organized by the Cowboy and Rose Catering Company in Grand Junction, Colorado.
Chef2Chef.Net culinary portal (http://chef2chef.net) is an award-winning Internet information source for chefs from across the world. Chefs participate at their own expense and come together to produce scholarship fund raising dinners in various locations across the USA. This group of dedicated culinary professionals has been doing this long enough now that their first grant recipient is now a chef and returning to give back to the foundation that started his journey toward becoming a chef.
The Cowboy and the Rose Catering is producing Western Colorado’s most exciting Epicurean events including Seven Courses and Smooth Jazz, Two Rivers Winery Country Breakfast and Cinders, Smoke and Seven Courses.
The Two Rivers Winery Chateau, near the Colorado National Monument in Grand Junction, offers its facilities and award winning wines. The architecture and décor create the feel of a Country French Chateau.
Tickets are $109 in advance and can be obtained by calling 970-260-1464.
For further information or for reservations, contact:
The Cowboy and the Rose Catering
Chef Robert Ballantyne
Telephone: 970-260-1464
http://thecowboyandtherose.com
Two Rivers Winery & Chateau
Bob and Billie Witham
Telephone: 970-255-1471
http://www.tworiverswinery.com/
Chef2Chef.Net
Chef David Nelson
Telephone: 970-871-6115
http://chef2chef.net
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Recent News on the Chef2Chef News Desk! Click Here to Add Your News.
 What’s the story behind the Mexican Shrimp seal?
Whenever you see the Mexican Shrimp seal, it guarantees the shrimp has been certified as an authentic Mexican product and has met the highest quality standards. Mexican shrimp is subject to rigorous quality control processes that go way beyond HACCP standards. The shrimp that make it, passed our intense inspections, are packed by hand and kept in carefully monitored temperatures. Random inspections are also made just before the shrimp departs.
Mexican shrimp meets and exceeds the standards set by quality assurance departments of its importers and the U.S. FDA.
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This Week's Foodservice Daily Newsletter: Trout: From Clear Springs to Your Plate
Date: June 5, 2006 - June 9, 2006
Guest Host: Clear Springs Foods
Theme: Trout: From Clear Springs to Your Plate - Monday: Grilled Rainbow Trout Adobo with Roasted Corn Salsa; Fettuccine with Smoked Rainbow Trout.
- Tuesday: Oven-Steamed Rainbow Trout in Parchment; Parmesan-Battered Rainbow Trout with Sherried Beurre Blanc and Vegetable Risotto.
- Wednesday: Pillows of Rainbow Trout; Rainbow Trout Adirondack.
- Thursday: Rainbow Trout Amandine with Garlicky Spinach and Preserved Lemons; Roasted Rainbow Trout and Black Bean Salad with Chipotle Vinaigrette.
- Friday: Rainbow Trout Florentine with Tomato Stuffing; Sautéed Rainbow Trout Atop Bounty of the Harvest Salad.
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 Greystone Campus
Take advantage of an exciting new opportunity! The world’s premier culinary education is now available on the West Coast. For the first time, you can earn The Culinary Institute of America’s renowned A.O.S. degree in California’s Napa Valley.
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.  | ClubSauce.Com Prepare all your soups, sauces & recipes with demi-glace & classic stock reductions including veal, lobster, lamb, venison, chicken, seafood, & veggie. |  | Vanilla.com Wholesale and retail boutique selling premium vanilla products. Your Source For All Things Vanilla! |
 | TheOtherWhiteMeat.com Discover everything you need to know (and love) about the world's favorite meat, but whatever you do - Don't be blah. |
| Clear Springs Foods offers a wide variety of Fresh and Frozen Rainbow Trout Styles for the Foodservice and Retail Markets. Visit the Product and Recipe sections. |
 | Chef Garnish The one-stop for all your Food Art needs. Books, DVD's, and tools for the Culinary Artist. Call to set-up a seminar at your location! |
Cool Things You Can Win at Chef2Chef.net
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 May 31. Click Here to Win Yours!
Last Months Winners
Adrienne Abramson, L. Grant, Sarah Brooks and Robert Frank 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.
New National Chair to Head Chefs Collaborative
by Nancy Civetta
CHEFS COLLABORATIVE REVITALIZES WITH FRESH FACES
New Officers, New Energy, New Office Space, New Era
(Boston, Mass…June 1, 2006) A gathering of the Chefs Collaborative Board of Overseers in Monterey, Calif., on May 17-18, 2006, yielded exciting news and energetic leadership. Four new officers will continue the organization’s work at the forefront of sustainable culinary education for chefs and producers, and will guide its development of a sustainable seafood curriculum for culinary students and educators. Replacing Peter Hoffman, chef and owner of Savoy in New York City, as national chair is Eric Stenberg, an accomplished chef and the current food manager of The Community Co-op in Bozeman, Mont. Stepping down from his position after six successful years, Hoffman will remain an integral Chefs Collaborative board member.
“It is with pride that I look back at how far this organization has come since it started,” says Hoffman. “An abstract, loosely-bound group of passionate chefs has become a much more organized collaboration with a redefined mission, powerful principles, and focused committees and programs. I see great things for us in the future under Eric’s lead.”
“Peter has left me with big shoes to fill,” says Stenberg, “but I’m honored by the opportunity to lead the Collaborative in its mission to educate the culinary community on choices that are fundamental to the revitalization of sustainable food. As we embark on a new era, we can collectively take the organic trend even further and remind people to eat locally, eat wisely and, most importantly, eat respectfully.”
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Today's Recipe: Peppercorn Trout with Curry Corn Sauce
Makes 2 servings
Ingredients: 1 8-ounce can white corn
1/4 cup plain yogurt
3/4 teaspoon curry powder, divided
2 tablespoons mixed peppercorns, coarsely ground
1 pinch ground nutmeg
2 skin-on trout fillets, 6 to 8 ounces each
cooking spray oil
Preparation:
In a blender or food processor, blend the white corn with it’s own liquid, yogurt and 1/4 teaspoon of the curry until smooth. Transfer to a small saucepan and heat slowly.
Preheat your oven to 400 degrees F.
Meanwhile, on a large plate combine the peppercorns with remaining 1/2 teaspoon curry and nutmeg. Roll flesh side of fillets in pepper mixture and arrange skin side down in a glass baking dish that has been sprayed with cooking spray.
Bake for 6 minutes or until fish flakes with a fork. Spoon hot corn sauce on each plate and top with trout. Serve immediately. Sponsored by  |
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