 August 6, 2006 |
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 Ten Days Until the Chimney Park Bistro Host it's Third Annual Culinary Grant Fund Raiser
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 chimneypark.com for more information.
Chef2Chef.net Culinary Portal ( 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. Two past grant recipients will be attending the event this year and will help the chefs plate in the kitchen. Stories and pictures about past events as well as grant application forms and requirements are available online at chef2chef.net.
On Tuesday, August 15, 2005, the dining room will be seated at 6:30 PM. The price is set at $150 per person and seating is sold out.
Nine 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 7-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 lamb dish 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, please contact the Chimney Park Bistro, 406 Main Street, Windsor, Colorado. Telephone: (970) 686-1477 - Email: Info@chimneypark.com. For information on hosting your own event or donating to the fund, contact David Nelson
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This Week's Foodservice Daily Newsletter: Hazelnuts - Heart Healthy Indulgence
Date: August 7, 2006 - August 11, 2006
Guest Host: Hazelnut Council
Theme: Hazelnuts - Heart Healthy Indulgence - Monday: Curry Spiced Hazelnut-Mango Muffins; Crunchy Hazelnut Salad and Ginger Hazelnut Dressing.
- Tuesday: Hazelnut Fig Twists; Mediterranean Roasted Vegetables.
- Wednesday: Hazelnut Asian Lettuce Wrap; Hazelnut Brown Butter Gnocchi.
- Thursday: Chocolate Caramel Hazelnut Shortbread; Decadent Hazelnut-Praline Lava Cake.
- Friday: Hazelnut Gelato; Hazelnut Harvest Waffle with Cranberry Pear Sauce.
Not a Member Yet? Click here Foodservice Daily Newsletter to sign up today and start receiving these informative mailings on Monday!
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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. | Clothing chef’s, restaurant & hospitality workers across the country; you’ll see the extra value in every Dickies garment. Visit us at DickiesChef.com |  | MacFarlane Pheasants The largest pheasant farm in North America. Take a "Virtual Tour" and visit our Online Store. Chefs, contact us for distributor info. |
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| Hazelnut Council Heart Healthy Indulgence. Discover the Added Value of Delicious Hazelnuts. Healthy and Nutritious. Great Recipes and Photos. |
Hazelnut History: Hazelnuts have been a part of the diet for 5000 years. Ancient lore has it that hazelnuts held the cure for everything from baldness to tummy aches. A manuscript found in China that dates back to 2,838 B.C. mentions hazelnuts as one of the “five sacred nourishments” bestowed on humans. In Roman legend, the god Mercury carried a staff made of a filbert tree. Others believe that the term filbert came from the nut’s long husk being referred to as a “full beard” in Old English. Interesting!
Growing Regions: There are over 100 varieties of hazelnuts grown throughout the world with the majority grown in Turkey. Approximately 70 percent of the world crop comes from the Black Sea coastal area of Turkey and agricultural areas outside of Istanbul. In the United States, the hazelnut growing capital is Oregon. More than 99 percent of domestic hazelnuts are grown in the Willamette Valley, outside of Portland, Oregon.
Source: HazelnutCouncil.org | Sponsored by |
Today's Recipe: Brussels Sprouts with Hazelnuts
Ingredients: 1 pound brussels sprouts, trimmed and thinly sliced
1/2 cup hazelnuts, chopped
6 tablespoons butter
4 slices bacon,
1/4 teaspoon salt
1/8 teaspoon pepper
Preparation:
In 2 tablespoons of the butter, sauté the hazelnuts being careful not to burn. Remove from pan when they are just browned. Keep pan on stove.
Cook the bacon in a separate skillet.
While bacon is cooking, put the remaining 4 tablespoons of butter into the pan you cooked the nuts in and add the brussels sprouts. Sauté for about 7 minutes until tender and lightly browned. Stir in the hazelnuts, season and put brussels sprout mixture in a serving bowl. Remove bacon from pan and crumble on top of brussels sprouts. Serve.
Adapted from a recipe by Dana Carpender Sponsored by  |
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