 October 29, 2006 |
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 Chef2Chef.net Culinary Grant Auction Ends Tomorrow! There is Still Time to Bid!
The Chef2Chef Culinary Grant Auction ends tomorrow, Monday, October 30, 2006 at midnight Pacific Daylight Time. For your time zone offset, please refer to http://timeanddate.com
There is still time to bid on many great items, like these: Jewelry, Marble Plate, Temp Guns, A Culinary Trip to Italy, MacFarlane Pheasants, Poker Chips, Salmon Knife and Cutting Board, a Hamilton Beach Blender, Vermont Butcher Block, Website Design or Hosting, Patricia Rain's Vanilla Cookbook, a Chef Revival Executive Chef Coat and more.
Last Minute Auction Items Added:
NEW! George Washington and a Bottle of Whisky
NEW! A "Date" with Bill Barum - Minimum Bid $120
NEW! Slab of Smoked Salmon - Min Bid $50 (Unit 2)
NEW! Slab of Smoked Salmon - Min Bid $50 (Unit 1)
NEW! Market Place Shopping Spree - Minimum Bid $50
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 advisors on how to reflect your gift.
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Recent News on the Chef2Chef News Desk! Click Here to Add Your News.
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This Week's Foodservice Daily Newsletter: Texas Red Grapefruit - Live the Sweet Life
Date: October 30, 2006 - November 3, 2006
Guest Host: TexaSweet.com
Theme: Texas Red Grapefruit - Live the Sweet Life - Monday: Texas Rio Star Grapefruit and Mint Salsa; Salmon Crab Cakes with Chipotle Orange Salsa.
- Tuesday: Spicy Grapefruit Salad; Roast Chicken with Caramelized Grapefruit.
- Wednesday: Herbed Steamed Shrimp with Spicy Texas Rio Star Grapefruit; Texas Rio Star Grapefruit and Black Bean Chiles Rellenos.
- Thursday: Sautéed Shrimp with Caribbean Gusto; Grilled Marinated Salmon with Texas Rio Star Grapefruit Beurre Blanc.
- Friday: Texas Rio Star Grapefruit and Compari Gelée; Texas Rio Star No-Bake Grapefruit Cheesecake.
Not a Member Yet? Click here Foodservice Daily Newsletter to sign up today and start receiving these informative mailings on Monday!
New State-of-the-art Kitchen at Johnson & Wales University's Florida Campus
( FORT LAUDERDALE, FL) October 26, 2006. With its doors officially open as of early October 2006, the Robert M. Nograd Center for Bachelor’s Degree Studies kitchen at Johnson & Wales University’s Florida campus showcases an extensive collection of high-tech, energy-efficient equipment from Electrolux Professional.
Chris Wagner, German Master Chef and Director of Culinary Operations at Johnson & Wales University’s College of Culinary Arts in North Miami, visited Electrolux Professional’s Culinary Event Center located at the company’s Fort Lauderdale headquarters during the facility’s grand opening in May 2005. Wagner was so impressed that he later brought one of his senior classes to the center for presentations by Electrolux chefs and hands-on cooking demonstrations that utilized many of the cooking equipment showcased there.
Of particular interest to Wagner was the technology available from Electrolux Professional such as the company’s ENERGY STAR ® rated Smart Refrigeration line with units that link to four temperature probes for continuous management of ambient, internal storage, condenser and evaporator temperatures. They also have a defrosting function that automatically detects ice build-up on the evaporator and defrosts only when necessary to lower running costs.
“Electrolux’s equipment offered us some of the highest technology available in the U.S. market,” said Wagner. “With this technology comes superior energy-efficiency, surfaces that are easy to clean and an attractive design.”
For The Rest of the Story
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Enter Cool Recipe Contests and Win Big Cash
 Athens Foods Mini Fillo Shells Holiday Recipe Contest
The holiday season brings with it a sense of family, giving and - of course - holiday food favorites! How many recipes do you have that are always a holiday entertaining hit with friends and family? Athens Foods® invites you to celebrate your recipe creations by entering its Mini Fillo Shells Holiday Recipe Contest, which features a $5,000 Grand Prize.
 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. | Sponsored by |
Today's Recipe: Ruby Red Grapefruit Coleslaw
This winter slaw is simple enough to make for dinner on a busy weeknight yet pretty enough to serve on the holiday table – and both the napa cabbage and red grapefruit are excellent sources of Vitamin A. Other seasonal ingredients, such as tangerines, pomegranates and blood oranges, can be combined with, or substituted entirely, for the red grapefruit. Segment the grapefruit over a bowl so that every bit of juice can be used for the dressing.
Makes 6 servings
Ingredients: 1 ruby red grapefruit, peeled, pith removed and separated into segments
10 cups trimmed, shredded napa cabbage
1 medium red onion, thinly sliced
1 carrot, shredded
1/4 cup fresh cilantro leaves
1/3 cup fresh grapefruit juice
1 tablespoon mirin (sweet rice wine)
1 tablespoon dark sesame oil
1 teaspoon low-sodium soy sauce
1 teaspoon Vietnamese chili sauce
2 tablespoons sesame seeds
Preparation:
Using a sharp knife, cut the outer membrane from the grapefruit segments. Combine the shredded cabbage, red onion, carrot, cilantro and grapefruit segments in a large bowl.
Whisk together the grapefruit juice, mirin, sesame oil, soy sauce and chili sauce in a small mixing bowl. At least 10 minutes before serving, toss the slaw with the dressing and allow to marinate. Sprinkle with sesame seeds; serve.
Source: Chef Michel Stroot Sponsored by  |
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