 August 27, 2006 |
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  Chef2Chef/Chimney Park Bistro Culinary Grant Fundraiser Nets $13,000!
On Tuesday evening, August 15th, Chefs from around the world converged on The Chimney Park Bistro in Windsor, Colorado for it's third annual Chef2Chef.net Culinary Grant Fund Raiser. Attending chefs were from Washington, Colorado, New York, North Carolina, Missouri and the United Kingdom. Also attending were two previous grant winners from Johnson and Wales and the French Culinary Institute, who worked side by side with the chefs.
We would like to thank the nearly 50 Sponsors who help by supplying food products and auction items to insure the success of the evening. Nearly $4,000 was raised in a silent auction that featured a "New Belgium" Bicycle, Hand Strung Pearls, a rare Japanese Knife, Peppermills, Cutting Boards, Fine Wines, Cookbooks, Gift Baskets from around the world, Salmon, Steaks, a Ham, a Fishing Trip, an African Spice Collection, Limo Rides, an Antique Candle Holder, Golfing, many local Gift Certificates and more
A sold out crowd enjoyed fine wines paired with an amazing nine course meal consisting of quality ingredients like: Crab, Quail, Fresh Trout, Local Lamb and Buffalo, Heirloom Tomatoes and Pallisade Peaches.
The Chimney Park Bistro donated all of the proceeds from the event to the Yampa Valley Community Foundation which is a non profit organization who handles all the money and distribution of the grants.
Chef2Chef.net, with the help of people like the staffs at the Chimney Park Bistro, The Lafayette Inn and The Cowboy and The Rose Catering Company, handed out fourteen $1,000 grants this past March and will be handing out more this October 1st and again in April 2007.
We would like to thank the participating chefs who really make it happen. They come in from all over the world at their own expense to help put on these events. Their personal and financial sacrifices make the events so special. I am proud to know these chefs on a personal and professional level. Their commitment to "The Future of our Industry" should be applauded loudly.
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This Week's Foodservice Daily Newsletter: Grill! Quick and Delicious Recipes for Indoor and Outdoor Grilling
 Date: August 28, 2006 - September 1, 2006
Guest Hosts: Pippa Cuthbert & Lindsay Cameron Wilson
Theme: Grill! Quick and Delicious Recipes for Indoor and Outdoor Grilling - Monday: Grilled Sweet Potato and Mango Salad; Pizza with Tomatoes and Chevre Pesto.
- Tuesday: Grilled Chicken, Papaya and Chilli Salad; Sirloin with Chimichurri Marinade.
- Wednesday: Soy Ginger Chicken in Banana Leaf; Caramelized Lamb Chops.
- Thursday: Shrimp and Chorizo Skewers; Blackened Halibut.
- Friday: Caramelized Oranges on Brioche; Angel Food Cake with Chocolate Cream.
Not a Member Yet? Click here Foodservice Daily Newsletter to sign up today and start receiving these informative mailings on Monday!
The French Culinary Institute  Learn the skills to have a successful career in the culinary arts. Study in a program designed by 4-star chefs and learn the fundamentals and the trail-blazing new techniques to help you become a star in your own right. At The French Culinary Institute, we teach you all the methods necessary to gain a solid foundation for a career as a chef, food journalist, caterer, food stylist, specialty food retailer—the options are endless!
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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 |
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SFM Women's Council Announces Alliance With Women's Foodservice Forum (WFF)
LOUISVILLE, KY (August 22, 2006) – The Society for Foodservice Management (SFM) Women’s Council has confirmed an alliance with the Women’s Foodservice Forum (WFF), it was announced today. This alliance will allow each organization to share resources and strengthen the mission of engaging the foodservice industry in the development of women’s leadership talent and ensuring career advancement for executive women.
“By partnering with the WFF, The SFM Women’s Council will enhance its educational, leadership and networking resources,” said Amy Greenberg, former president of SFM, chair of the Women's Council Steering Committee, and director of Citigroup Executive Services. “We are thrilled to partner with such a highly regarded organization."
“The alliance with the SFM Women’s Council is a win-win for both parties,” said Mary Bentley, president of the WFF. “It not only broadens our presence within the on-site community as a resource for leadership development, but further supports the overall mission of elevating women leaders throughout the foodservice industry.”
The SFM Women’s Council is committed to providing quality educational and networking opportunities to its members and all members of SFM. The Council’s Educational Development Committee provides speakers who share their expertise on leadership skills, gender and communication. Named the SFM Women’s Council Professional Development Series, education is offered through conferences and tele-forums, making it readily available to everyone regardless of location. The Women’s Council’s mentoring program is specifically designed to assist women in achieving their professional goals. The program pairs members with an industry professional in a confidential, safe environment to work on career-related issues and explore solutions and challenges.
The Women’s Council currently offers a Leadership Link webinar program that takes place every other month. On September 12th, the webinar, “Winning at Your Own Game”, is being presented by consultant, Kristen Armstrong of Armstrong Consulting and is accessible to all members. Additionally, nationally recognized author and speaker, Marilyn Sherman, will be discussing “Communicating for results: From Conflict to Cooperation” at the upcoming SFM’s National Conference October 24th-26th in Las Vegas. For more information, please visit http://www.sfm-online.org | Sponsored by |
Today's Recipe: Grilled Quail Breast Stuffed with Pan Roasted Garlic and Basil wrapped in Prosciutto and Grape Leaves
Serves 6
For the quail 12 quail boneless breast, back flesh removed.
3 garlic cloves, about good size heads, peeled
Olive oil
12 pieces of fresh basil
6 slices of Prosciutto, cut in half
12 grape leaves, or sub romaine
fresh chives to tie the bundles
Preparation: Trim out the quail, making sure no breast plate is left between the lobes.
In a few tablespoons of olive oil, sauté the garlic cloves just long enough to give them a bit of color. Put the pan in a medium hot oven until tender. Remove from the oven and allow the garlic to cool. Once cool smash the cloves with the back of a knife and place into a bowl
Open the quail breasts and spread a small bit of garlic paste on one side of the quail. Top with a piece of really fresh basil. Fold the breast in half and continue with the remaining quail.
Once the quails have been stuffed, wrap each in a half piece of fine prosciutto, placing the open end of the stuffed quail breasts into the center of the prosciutto slice. Then wrap the prosciutto wrapped quail with a grape leaf and secure the bundle by tying with a long piece of fresh chive. Repeat with the others.
These are to be cooked on a clean well oiled grill for about 3 minutes per side being very careful not to burn the outer leaves.
Serve with a savory jus.
Recipe by David Nelson and June Jacobs, CCP. This recipe was part of a recipe served at the Chimney Park Bistro Fund Raiser 2006.
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