 October 22, 2006 |
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 Chef2Chef.net Culinary Grant Auction is Now "Live"
This auction is important to our Culinary Grant Program. All the proceeds go to tuition needs of culinary students attending schools and institutions around the country and abroad. Tuition costs are very expensive and these students need help reducing their financial obligations before entering the work force. The holidays are just around the corner. Take a look at the great auction items on our list. Your holiday gifts this year could make a family member or friend very happy and a struggling student's life a little less stressful. Thank you for taking a look.
The Team at
Chef2Chef.net
 Help us Give Back to the Future of the Industry!
100% of the proceeds from this Auction benefits the Chef2Chef Culinary Scholarship program. Chef2Chef utilizes the Yampa Valley Community Foundation to independently oversee the financial aspects of this non-profit fund. Your contribution may be tax deductible. Please consult your tax advisoras to how to reflect your gift.
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Recent News on the Chef2Chef News Desk! Click Here to Add Your News.
 Athens Foods
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Making an impact is easy when using high-quality fillo products from Athens and Apollo. It is no wonder that we are the #1 choice of professional chefs.
Register Now as a trade professional user of our site, and we will keep you updated with fresh ideas and holiday recipes for fillo pastry sheets and shells.
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This Week's Foodservice Daily Newsletter: Apples: From the Orchard to Your Table
Date: October 23, 2006 - October 27, 2006
Guest Host: Chef David Nelson
Theme: Apples: From the Orchard to Your Table - Monday: Ginger Apple Salad; Apple Honey Glazed Chicken; Appetizer Apple Tart With Brie.
- Tuesday: Curried Apple-Walnut Salad; Apple Stuffed Pork Loin with Apple-Shallot Cream Sauce; Apple Almond Pie.
- Wednesday: Sausages with Apple Kraut and Spaetzle; Lemon-Ginger Applesauce; Apple Turnovers.
- Thursday: Apple-Squash Soup with Chive-Sour Cream; Curried Apple Cabbage Slaw; Apple and Goat Cheese Clafoutis.
- Friday: Sweet Potato and Apple Bisque; Thai Style Apple and Celery Salad; Apple and Cheese Tart.
Not a Member Yet? Click here Foodservice Daily Newsletter to sign up today and start receiving these informative mailings on Monday!
 Florida Grapefruit for Your Best Life Recipe Contest on Chef2Chef.net
Attention Culinary Professionals!
Submit a healthy lunch or dinner recipe using FRESH FLORIDA GRAPEFRUIT for a chance to WIN $10,000 and have your recipe featured in a new weight management program by Bob Greene, best-selling health author and Oprah’s personal trainer.
Click Here for more information and to enter online.
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. | Maine Goodies Offering over 1500 Maine made or inspired products. Some of our newest additions include Dried and Powdered Wild Maine Mushrooms and Porcini Mushrooms. Holiday Catalog Available. |
 | Exciting news! You can now earn The Culinary Institute of America’s powerful A.O.S. degree in culinary arts at our California campus. Inquire now! |
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Commander's Palace is Proud to Announce that we are Officially Open
Ti Martin, an owner of Commander's Palace, one of New Orleans' and the country's finest dining institutions. Ti recently spoke about the emotional grand opening just over a year after Katrina wreaked havoc on our famous and beloved culinary landmark. Ti explains there was never any question about re-opening: "This is who we are". About Commander's Palace:
A hidden jewel in the heart of New Orleans' Garden District, Commander's Palace is truly one of the finest dining experiences in the world. Commander's setting with sounds that soothe the soul and set the mood for an unparalleled culinary adventure.
As you sit spellbound by the atmosphere, you may hardly notice the attention to detail with which the Brennan name is synonymous. Commander's interior is as timeless and treasured as its gardens and offers views of them from the comfort of its garden room and newly remodeled patio room.
Service at Commander's Palace is impeccable. The Brennans know that surrounding yourself with the best will only lead to a more enjoyable occasion and, as with everything else, they have succeeded again. The staff is eminently polite and virtually unnoticeable until they anticipate and then fulfill your wishes.
As Commander's signature delectables start to arrive, you finally begin to realize why this is the most praised and awarded restaurant in the world. Once again, attention to detail is key. Your meal is nothing less than sensual, appealing to all of your senses in unison and leaving you with a lifelong impression that is Commander's Palace.
Commanderspalace.com | Sponsored by |
Today's Recipe: Apple Almond Pie
Makes 8 servings
Ingredients: 1 9-inch single crust pie
3/4 cup sugar
1/4 cup corn starch
3 eggs
1/2 cup butter, melted
1/2 cup corn syrup, light or dark
1/4 teaspoon almond extract
2 cups apples, peeled and chopped
1 cup almonds, toasted and sliced
1 apple, peeled and sliced thin
2 tablespoons almonds, toasted and sliced
Preparation:
Preheat oven to 375 degrees F. Make a 9-inch single crust pie shell. Reserve 2 tablespoons sugar.
In medium bowl, combine remaining sugar and corn starch. Add eggs, beating well to combine. Stir in butter, corn syrup and almond extract. Mix in 2 cups apples and 1 cup almonds. Pour into prepared pie shell.
If desired, garnish with apple slices overlapped in a circle around edge of pie. Sprinkle center with 2 tablespoons almonds. Sprinkle reserved sugar over top. Bake in preheated oven for 50 minutes, or until center of pie is set. Cool completely on wire rack. Store in refrigerator.
Recipe from our Holiday Seasonal Recipe Guide Sponsored by  |
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