 July 9, 2006 |
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 Chimney Park Bistro Dream Team Builds
by Florian Wehrli
Chef2Chef.net "Dream Team" and Chimney Park Bistro to Serve up the Ultimate Dinning Experience
Windsor - July 4th - The Chef2Chef.net Culinary Portal and the Chimney Park Bistro are teaming up for the third year on the evening of August 15, 2006 for a gala event that is becoming the most ultimate dining experience ever to hit Northern Colorado. Along with the proceeds of a silent auction, this event will benefit the Chef2Chef Culinary Student Grant program. Over Twenty Four culinary scholarships have been distributed so far throughout the country and abroad.
Chimney Park Bistro is one of Colorado’s premier fine dining restaurants, bringing to the table unsurpassed food by Chef –Owner Florian Wehrli, and award winning wines from around Colorado and the globe. Chimney Park Bistro is located at 406 Main Street in Windsor, Colorado and can be reached at (970) 686-1477. Visit http://chimneypark.com for more information.
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. Stories and pictures about past events as well as grant application forms and requirements are available online at www.chef2chef.net.
On Tuesday, August 15, 2005, the dinning room will be seated at 6:30 PM. The price is set at $150 per person and seating is limited and reservations are required.
Ten renowned chefs from Minnesota, New York, the Carolinas, Colorado, California, Canada and England are all flying in on their own budget to prepare a lavish 9-course dinner. Past culinary grant recipients are also going to be present to share their culinary experiences.
The menu courses include Colorado ingredients each prepared by one of the chefs, each with their own inspiration and techniques. All ingredients for the preparation of dinner, the wine, and silent auction items have been generously donated by sponsors for the event. The menu will include, among other things, a Spomer Ranch Bison by F. Michael Polcyn CCC, St.Louis, MN, Colorado Anasazi Trout by Chef Bob Ballantyne, Grand Junction, CO., and Palisade Peach Parfait by Chef Jennifer Gordon, England. Each course is complimented with a carefully matched wine.
For information and reservations, please contact the Chimney Park Bistro, 406 Main Street, Windsor, Colorado. Telephone: (970) 686-1477 - Email: Info@chimneypark.com.
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This Week's Foodservice Daily Newsletter: Some Celebrity Chefs Cook it up with Tomatoes
Date: July 10, 2006 - July 14, 2006
Guest Host: C2C Chefs of the Month
Theme: Some Celebrity Chefs Cook it up with Tomatoes - Monday: Chef Rick Bayless - Chipotle-Cascabel Salsa with Roasted Tomatoes and Tomatillos; Chef Paul Prudhomme - Summer Tomato Salad.
- Tuesday: Chef Art Smith - Roasted Tomato Soup; Chef Andy Husbands - Corn, Turkey, and Tomato Quesadillas.
- Wednesday: Chef Todd English - Crab Salad with Tomato Aioli; Chef Jody Adams - Fresh Tomato Soup with Seared Eggplant Sandwiches.
- Thursday: Chef Charlie Palmer - Aromatic Braised Sea Bass with Fennel and Tomato Bouillon; Chef Charlie Trotter - Whole Roasted Tomato filled with Roasted Garlic Soup and Crispy Fried Leeks.
- Friday: Chef John Toulze – Fried Green Tomatoes; Chef Tonya Holland – Filé-Crusted Scallops with Tomato and Okra Ragoût.
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You Say Tomato! Facts and History.
Lycopersicon lycopersicum is the scientific term for the common tomato.
Botanically, tomatoes are a fruit. This is because, generally, a fruit is the edible part of the plant that contains the seeds, while a vegetable is the edible stem, leaves, and roots of the plant.
Tomatoes belong to the same family as nightshade, the tomato's deadly cousin.
The tomato is native to the Americas. It was initially cultivated by Aztecs and Incas as early as 700 A.D. Europeans first saw the tomato when the Conquistadors reached Mexico and Central America in the 16th century. Tomato seeds were taken back to Europe where they quickly found favor in the Mediterranean countries of Spain, Portugal and Italy.
As the tomato traveled north, it was veiled in mystery. The French called it “The Apple of Love,” the Germans “The Apple of Paradise;” but the British, while admiring its brilliant red color, disclaimed the tomato as a food--they believed it was poisonous. This same fear persisted among colonists in the United States until the early 19th century; but in 1812, the Creoles in New Orleans put their cooking on the map with their tomato-enhanced gumbos and jambalayas. The people of Maine quickly followed suit, combining fresh tomatoes with local seafood.
By 1850, the tomato was an important produce item in every American city. People were planting tomatoes in their home gardens, while farmers commercially produced fresh tomatoes throughout the year. When cold weather halted local production, consumers relied on areas with temperate climates to furnish their supply of tomatoes.
California is the number two producer of fresh market tomatoes behind Florida. Tomatoes are a good source of vitamin A and are high in Vitamin C. Recent studies have determined that tomatoes are one of a few food sources of the antioxidant lycopene which is related to beta carotene. A study conducted in Italy showed that consuming seven or more servings of tomatoes a week reduced the risk of developing colon, rectal and stomach cancer by sixty percent! Sponsored by  |
Today's Recipe: Heirloom Tomato Gazpacho
Makes 6 servings
Ingredients: 3 pounds heirloom tomatoes
1 red bell pepper, seeded and diced
1 cup fennel, diced
1 cucumber, peeled and chopped
1 red onion, chopped
1/4 cup sherry wine vinegar
1 tablespoon balsamic vinegar
1/4 cup extra-virgin olive oil
1/4 cup Pernod
1/2 tablespoon minced garlic
1/4 cup chopped parsley
2 tablespoons chopped thyme
1/4 cup chopped tarragon
sea salt and pepper
Preparation:
Using a knife, score the bottoms of the tomatoes with an ‘X’. In a boiling pot of water, blanch tomatoes for 30 seconds to loosen skins. Place the tomatoes in ice water and drain. Peel the skins from the tomatoes and cut them in half. Working over a bowl, gently squeeze the tomato halves to release the seeds and juices. Strain the tomato juice, pressing on the solids to extract as much juice as possible. Discard the seeds and chop the tomatoes.
Transfer the chopped tomatoes and the tomato juice to large glass bowl. Add the red pepper, fennel, cucumber, red onion, vinegar, olive oil, Pernod, garlic and herbs and let stand at room temperature 1 hour.
Purée half of the gazpacho mixture in a blender until smooth. Add the purée to the remaining gazpacho and mix well. Season with salt and pepper. Chill at least 2 hours and up to 1 day. Serve cold.
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