March 11, 2007 |
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 J&W
National High School Chef of the Year Contest Held this Week
In the past the contest has been so hot that it has received
coverage on TV Food Network in an hour-long special titled "Top Teen Chef."
For the 2007 competition, high school students from the US are invited to
submit a Healthy Heritage dinner or dessert recipe. 20 finalists (must be a
junior or senior in high school), chosen from more than 500 entries, will be
flown to J&W's Charlotte campus over the weekend of March 16- 18, 2007 to
impress the judges with their original live creations. With full, four-year
scholarships on the line, the heat is on.
The entries will be judged upon taste, presentation, choices, accuracy of the
recipe, nutritious value, originality, cost effectiveness, appearance, cooking
techniques and creativity.
To View the Prizes and for More Details
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This
Week's Foodservice Daily Newsletter: California Asparagus - Sometimes Nothing
Else Will Do!
Date: March 12, 2007 - March 16, 2007
Guest Host: California Asparagus Commission
Theme: California Asparagus - Sometimes Nothing Else Will Do!
- Monday: Asparagus Chicken Oriental; California
Asparagus with Blue Cheese and Pine Nuts.
- Tuesday: Fresh California Asparagus Pizza with Red
Bell Pepper, Olive, and Feta; Roasted Fresh California Asparagus with Pecorino
Romano Cheese.
- Wednesday: Grilled California Asparagus and
Lamb with Mustard Aioli; Grilled California Asparagus with Romesco Sauce.
- Thursday: Grilled California Asparagus and Mushroom
Salad with Shaved Parmesan; Steamed Salmon and Asparagus with Walnut
Vinaigrette.
- Friday: Rolled Steak Stuffed with California
Asparagus; California Spring Jumbo Asparagus, Papaya, Shrimp and Pasta Salad.
Not a Member Yet? Click here Foodservice Daily Newsletter to sign up today and start receiving these informative mailings on Monday!
CERVENA Recipe Contest Deadline Approaching
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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At our campus in Hyde Park, New York, we don’t just have
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Today's Recipe: Roasted Asparagus Salad with Shaved Porcini
Serves 1-2
Ingredients:
1 bunch thick peeled asparagus
2 each fresh porcini mushrooms, whole
Small handful of grated Parmesan
2 tbsp. Extra Virgin Olive Oil
Juice of1/2 of a lemon
Block of Parmesan, use as needed
Kosher Salt and black pepper
Procedure:
Coat the asparagus with 1 tbsp. olive oil. Season it with salt and pepper, and
the grated Parmesan. Place the asparagus on a baking sheet and bake at 400
degrees until the asparagus is tender and browned, about 20-30 minutes.
Remove it from the oven and place on a plate. With a Japanese Mandolin, thinly
shave the porcini mushroom over the top. Squeeze the lemon over the vegetables
along with the rest of the oil. With a peeler, shave some of the Parmesan over
the top as a garnish. Serve at once.
Recipe by Todd
English
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