January 14, 2007

Chef of the Month: David Gilbert Recent News on the Chef2Chef News Desk This Week's Foodservice Daily Newsletter: Garlic: The Stinking Rose Visit our Newest Market Place Vendors Storing Garlic Recipe of the Week: Honey and Roasted Garlic Baked Brie with Crispy Baguette Today's Top Chef Forums New Jobs! Jobs at Chef2Chef.net!

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Chef of the Month: David Gilbert

Chef David Gilbert is executive chef of LuQa, a culinary jewel in Dallas, Texas. Launched in Fall of 2006, guests from all over the world have flocked to the venue to sample it's "New American" cuisine. According to Chef David, LuQa's goal is to provide "familiar foods, tastes, and aromas presented in a unique and exciting way." While he does not break the rules of culinary tradition, he proudly manipulates them.

LuQa, named after a village in Malta, was designed so that guests could feel as though they were enjoying a meal in any community across the globe. According to the Chef, the idea was to create an environment that offered "the taste, style and opulence of London, Paris and Monaco to Dallas." Though this young project continues to evolve, Chef David hopes to provide the same impeccable food to other markets.

For more about Chef David Gilbert

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Recent News on the Chef2Chef News Desk!

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 This Week's Foodservice Daily Newsletter: Garlic: The Stinking Rose

Date: January 15, 2007 - January 19, 2007
Guest Host: Chef David Nelson
Theme: Garlic - The Stinking Rose.

• Monday: Tomato and Basil Bruschetta; Caesar Salad.
  
• Tuesday: Cream of Garlic Soup; Mussels in Garlic Butter.
  
• Wednesday: Roasted Garlic; Roasted Garlic and Pepper Chicken.
  
• Thursday: Forty Clove Dutch Oven Brisket; Forty Roasted Clove Scalloped Potatoes with Mushrooms.
  
• Friday: Basic Aioli; Garlic Ice Cream.

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

Storing Garlic

First, a Warning: Never allow garlic to sit in oil at room temperature. It is a high risk for botulism and that can lead to death. Garlic is a low-acid vegetable. The pH of a clove of garlic typically ranges from 5.3 to 6.3. Low-acid vegetables will support the growth and subsequent toxin production of the bacterium Clostridium botulinum when given the right conditions. Garlic in oil mixtures is one of these conditions. Lack of oxygen, plenty of moisture and room temperatures all promote the possibility of botulism.

The commercially prepared garlic in oil you see on the shelves has been prepared using strict government guidelines and contain citric or phosphoric acid to increase the acidity levels. Unfortunately, there are no reliable methods to acidify garlic in the home or workplace.

You can, however, store garlic cloves in white or red wine, or even white, rice or wine vinegar.

The best way to increase the shelf life of your garlic is to buy good garlic in the first place. Firm cloves, tight heads and plenty of papery skin on the outside are what to look for. Store your dry garlic is in a cool, dark, well ventilated area.

Refrigerating garlic is not recommended. It will go soft and sprout. The sprout is considered bitter by many. If you must refrigerate, peel the cloves and store them in a tightly sealable container. Garlic stored like this can last 10 – 14 days.

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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Today's Recipe: Honey and Roasted Garlic Baked Brie with Crispy Baguette

Makes 12 servings

Ingredients:

12 petite Wisconsin Brie wheels (4 to 6 ounces each)
24 garlic cloves, peeled and halved
8 1/2 cups honey
salt to taste
freshly cracked pepper to taste
3 each French baguettes, cut in fourths

Preparation:

Preheat oven to 350 degrees F.

Place Brie in 12 individual baking dishes. Place 4 garlic halves in each dish around Brie. Pour 3/4 cup honey over each Brie. Season with salt and pepper.

Bake for 15 minutes. Remove from oven.

Quickly heat baguette slices in oven.

Serve Brie hot with one crispy baguette quarter alongside.

Recipe by: Chef Andrea Curto-Randazzo

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