January 7, 2007

Cervena Plates Recipe Contest Recent News on the Chef2Chef News Desk This Week's Foodservice Daily Newsletter: Cooking with Fresh Herbs. Visit our Newest Market Place Vendors IFEC Elects Officers, Names Austin as 2007 Conference Site Recipe of the Week: Bruschetta with Tomatoes, Fresh Mozzarella, Basil, and Kalamata Olives Today's Top Chef Blogs New Jobs! Jobs at Chef2Chef.net!

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Cervena Plates Recipe Contest

Cervena Venison of New Zealand invites chefs to submit recipes that feature the loin, rack or Denver Leg cut in any of three categories: appetizer, salad or main course. The recipes should serve 4 to 6 persons and focus on the Spring season. The winner receives $2500 and will have their recipe featured on the Cervena website. Deadline: March 15, 2007. For further info and to view rules of the contest, visit www.cervena.com

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Recent News on the Chef2Chef News Desk!

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 This Week's Foodservice Daily Newsletter: Cooking with Fresh Herbs.

Date: January 8, 2007 - January 12, 2007
Guest Host: Chef David Nelson
Theme: Cooking with Fresh Herbs.

• Monday: Basil - Angel Hair with Tomatoes, Basil and Garlic; Salmon with Pistachio Basil Butter.
  
• Tuesday: Rosemary - White Bean Soup with Rosemary; Rosemary Pork Roast; Rosemary and Blue Cheese Potatoes.
  
• Wednesday: Tarragon - Creamy Tarragon Dip; Mushrooms with Tarragon; Tarragon Chicken.
  
• Thursday: Oregano - Stuffed Anaheim Chiles with Oregano Vinaigrette; Pasta and Sausage Oregano; New Potatoes with Oregano (Patate Ariganate).
  
• Friday: Dill - Dill Cream Dressing; Angel Hair Pasta with Smoked Salmon and Dill; Dilled Cauliflower.

Not a Member Yet? Click here Foodservice Daily Newsletter to sign up today and start receiving these informative mailings on Monday!

IFEC Elects Officers, Names Austin as 2007 Conference Site

Hyde Park , NY –Mary Humann, Principal, The Humann Factor, LLC, Loveland, Co is the 2007 president of the International Foodservice Editorial Council (IFEC). Allison Perlik, Senior Editor of Restaurants & Institutions was elected vice president. Patricia Johnson, Director of Business Development, Clear Springs Foods, Inc, is the new secretary, and Mary Petersen, President and Editor of The Gold Medal Classroom/CAFÉ was re-elected treasurer.

The following were elected to the IFEC board of directors: Kathy Hayden, Managing Editor of Flavor & The Menu, Falmouth, ME, Patricia Johnson, Director of Business Development, Clear Springs Foods, Inc., Buhl, Id, Karen Weisberg, Senior Editor of FoodService Director magazine, New York, NY, and Tia Woodward, Account Supervisor, Ketchum Public Relations, San Francisco, CA.

They join board members Sherri Daye Scott, QSR Magazine, Atlanta, Ga, Marilyn Dompé, Dompé & Associates, Modesto, CA, Joan Holleran, Stagnito’s New Products, Deerfield, Il, Beth Shepard of Beth Shepard Communications, LLC, Gill, MA., and immediate Past President Alexei Rudolf, Edelman, San Francisco, CA.

Elections were held during IFEC’s annual conference and 50th anniversary celebration in Chicago, IL, November 14th-17th, 2006. The group also announced plans to hold its next annual conference in Austin, Texas at the Omni Hotel. The dates are October 29th – November 1st, 2007. Cooking demonstrations by Austin chefs, tours of foodservice facilities, speakers on current issues in communications and foodservice, as well as showcases of new food and beverage products will be featured. The meeting is open to IFEC members and their guests.

Founded in 1956, IFEC is a 275-member association of foodservice communications professionals, including editors of foodservice industry publications and public relations and marketing executives representing suppliers, operators and other organizations active in foodservice. IFEC’s mission is to advance the industry through improved business-to-business communications, and, through educational activities and a scholarship program, to raise communications standards and attract well-qualified individuals to its field.

Visit our Newest Market Place Vendors.

If items on your shopping list include specialty foods of all kinds, beverages, kitchenware, uniforms, services, gifts and more, please remember the Market Place sponsors who support Chef2Chef.net. They make all this possible. Thank you, from the team at Chef2Chef.

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Idaho Potatoes are not only delicious, but they are good for you too! We have hundreds of delicious recipes for you at IdahoPotato.com

If you want to succeed in the food world, you've got to speak the language. Here at the CIA, we know all the right words.

For more than half a century, The Culinary Institute of America has been setting the standard for excellence in culinary education. Our students not only learn how to tantalize the taste buds, but how to think creatively, problem-solve, and manage others. Whether working in foodservice, research and development, at magazines, or on television, our graduates are realizing their dreams.

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Today's Recipe: Bruschetta with Tomatoes, Fresh Mozzarella, Basil, and Kalamata Olives

Although bruschetta can be found on chic restaurant menus around the country, the classic is humble: a slice of grilled, roasted, or broiled Italian bread, rubbed with garlic and topped with diced fresh tomatoes and a bit of olive oil. I’ve served bruschetta (pronounced brus-ket-a) topped with wild mushrooms, grilled chicken and asparagus, artichokes, olives, melted Asiago cheese and wherever my imagination leads. See where yours leads. Here’s one of my favorites:

Ingredients:

(Makes 4 servings)

4 slices (each ¼-inch thick) crusty bread
1 clove garlic, halved
2 tablespoons extra virgin olive oil
½ small clove garlic, minced
2 plum tomatoes, chopped
¼ cup kalamata olives, pitted and halved
6 basil leaves, finely chopped
1/2  pound fresh mozzarella, cut in medium dice
Salt and freshly ground black pepper to taste

Instructions:

Brown the bread slices in a toaster oven or under the broiler, taking care not to let the bread burn.

Rub a cut surface on the halved garlic clove over each slice. 

Meanwhile, place a small sauté pan with the olive oil and minced garlic over high heat for about 30 seconds, or just until the garlic begins to turn golden brown. 

Place the chopped tomato in the hot oil, cook for 1 minute, turn off the heat, and add the olives, basil, and diced mozzarella.

Stir and season with salt and pepper.

Top each slice with a portion of the pan mixture.

NOTE: This recipe can easily be doubled or tripled.

Recipe from Chef Silvia Bianco

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