February 11, 2007

McDonald's 10 "Most Famous Former Employees" Include James Beard Winner Recent News on the Chef2Chef News Desk This Week's Foodservice Daily Newsletter: Fonda San Miguel - Thirty Years of Food and Art Visit our Newest Market Place Vendors Food, Glorious Food: A Blog from OrigCyn Recipe of the Week: Tangy Green Guacamole Today's Top Chef Blogs New Jobs! Jobs at Chef2Chef.net!

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McDonald's 10 "Most Famous Former Employees" Include James Beard Winner

New York City (February 5, 2007) -- As many as one in 10 Americans has worked for McDonald's at some point in their life.

Today, America Online's Money and Finance Channel spotlights 10 of the fast food giant's most famous former employees. The 10 include Amazon.com founder Jeff Bezos, former White House chief of Staff Andrew Card, James Beard Award-winning author Andrew Dornenburg, singer Macy Gray, Tonight show host Jay Leno, Olympic athlete Carl Lewis, actress Rachel McAdams, Grammy winner Pink, actress Sharon Stone, and singer Shania Twain. [There is a link to the article here: http://money.aol.com/special/mcdonalds-most-famous-employees.]

This month, McDonald's made headlines as the surprise winner of a coffee taste test conducted by Consumer Reports magazine, in which the hamburger chain's java trumped that of Burger King, Dunkin Donuts, and even Starbucks.

"Famous alum" author Andrew Dornenburg includes a nod or two to his former employer in his new book WHAT TO DRINK WITH WHAT YOU EAT: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea -- Even Water -- Based on Expert Advice from America's Best Sommeliers (Little, Brown's Bulfinch Press, Oct. '06; $35), which recently won the 2006 Georges Duboeuf Wine Book of the Year Award and a Gourmand World Cookbook Award as Best Book on Pairing Food and Wine - U.S.

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 This Week's Foodservice Daily Newsletter: Fonda San Miguel - Thirty Years of Food and Art

Date: February 12, 2007 - February 16, 2007
Guest Host: Tom Gilliland and Executive Chef Miguel Ravago
Theme: Fonda San Miguel - Thirty Years of Food and Art

• Monday: Ceviche Veracruzano (Ceviche, Veracruz Style); Ensalada de Jícama con Melón (Jicama-Melon Salad).
  
• Tuesday: Sopa de Elote (Corn Soup); Enchiladas Suizas De Jaiba (Crabmeat Enchiladas with Sour Cream Sauce).
  
• Wednesday: Sopa De Tortilla (Tortilla Soup); Tamales Con Rajas y Cebollas (Tamales with Strips of Roasted Poblano Chiles and Onions).
  
• Thursday: Calabacitas Rellenas (Stuffed Zucchini Squash); Cochinita Pibil (Pork Cooked in a Pit).
  
• Friday: Borrego (Lamb Loin Chops in Chipotle Rub); Pollo En Mole Poblano (Chicken in Mole, Puebla Style).

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

Food, Glorious Food, a Blog from OrigCyn

One of the best books to come along for us foodies is called "Death by Pad Thai: and other unforgettable meals." Twenty writers allow us to see into their very souls, their lives, and ,of course, the food experiences that made them what they are. The book is edited and introduced by Douglas Bauer.

With chapter titles like "Ramos Gin Fixx," "Food Envy," "How I learned to Eat," and the book title (which is served up last with a long addition in the name), you know you are in for something so rare, so wonderful, that you will not only recommend the book to every food-centered person you know, you will remember it and possibly be changed in a positive way.

I found bits and pieces that reminded me of my own life, several experiences just like mine, and a wonderful respect for food that is so lacking these days among non-foodies.

Elizabeth McCracken, one of the writers, begins her story "Full" by saying: "I come from food the way some people come from money. Food was the medium I grew up in, what we talked about, what shaped our days."

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At our campus in Hyde Park, New York, we don’t just have master chefs; we have the most Certified Master Chefs of any culinary college on our outstanding faculty. We don’t just have alumni; we have a network of more than 37,000 graduates, many of them leaders in the food industry. We don’t just offer hands-on experience; students spend over 1,300 hours in the kitchen or bakeshop, more than at almost any other culinary school.

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Today's Recipe: Tangy Green Guacamole

The avocados for this lusciously thick, tangy and satisfying variation on the old standard should be soft enough to give under firm pressure, but not be so soft (over-ripe) that they are easily dented or have a loose pit shaking around in them. The roasty flavors of the tomatillos, garlic and onions are the perfect underscore to the naturally nutty flavors of avocados— especially Hass avocados, the pebbly dark-skin ones. Though this guacamole improves if made an hour or so ahead, it stays looking fresh and green for slightly longer than traditional guacamole (the acidity of the tomatillos helps here). Still, don't make it more than 3 or 4 hours in advance.

Makes 3 generous cups, enough for 8 to 12 guests as a snack with chips or vegetable slices.

Ingredients:

• 3 large ripe avocados, preferably the pebbly-skin Hass variety.
• 1 cup Roasted Tomatillo Salsa 
• ¼ cup chopped fresh cilantro, plus a few leaves for garnish
• Salt, about 1/2 teaspoon 

1. Remove the little nub of stem that is still usually lodged at the top of each avocado. Cut each avocado in half by slicing straight down through that spot where the stem was attached, until you reach the pit, then rotating the knife all the way around the pit. Twist the two halves apart, then scoop out the pits. With a spoon, scoop out the soft flesh from the skins, collecting it in a large bowl as you go. Coarsely mash with the spoon (or you can use an old-fashioned potato masher or large fork).

2. Gently stir the salsa into the avocado mixture, along with the cilantro. Taste and season with salt. Cover with plastic wrap directly on the surface and refrigerate until you're ready to serve. (Not only will the guacamole improve if made half an hour or so before serving, but also it will maintain its fresh look longer if served cold.) Scoop into a decorative bowl, garnish with cilantro sprigs and you're ready to set it out for your guests to enjoy.

Recipe by Chef Rick Bayless

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