April 22, 2007

The Chef2Chef Culinary Hall of Fame Recent News on the Chef2Chef News Desk Cervena® Venison of New Zealand Announces the Winners of the 2007 “PLATES” Recipe Contest Visit our Newest Market Place Vendors Featured Blogger bbally: Grand Junction, Colorado, Doin" Sushi Recipe of the Week: Spicy Thai Salad with Cervena® Venison Today's Top Professional Chef Blogs New Jobs! Jobs at Chef2Chef.net!

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Cervena® Venison of New Zealand Announces the Winners of the 2007 “PLATES” Recipe Contest

Steve Mannino, Executive Chef at The Presidential Golf Club in Virginia takes first prize.

Cervena® Venison of New Zealand is happy to announce that Chef Steve Mannino, Executive Chef at the prestigious Presidential Golf Club in Dulles, Virginia is the winner of the 2007 Cervena Plates Recipe Contest. Chef Mannino won for his dish of Cervena Venison Loin with Spring Pea Ravioli tossed in Fontina Fondue, Sauté of Pea Tendrils.

Contestants were asked to create a Spring-inspired menu item with any of six different cuts offered by Cervena venison; the recipes were judged based on several criteria, including innovation and flavor, quality of plate presentation and recipe precision. The recipes were judged by Cervena Chef Graham Brown in New Zealand and Cervena Chef Ambassador Todd Gray, chef and owner of Equinox restaurant and executive chef of Market Salamander in Washington, DC.

Read what Chef Steve had to say about winning and find out who the runners up were...
 

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Featured Blogger bbally: Grand Junction, Colorado, Doin" Sushi

Every year the pressure is on for the Grand Junction, Wedding Show to do something new, something no one thinks can be done live at a show. This year Chef Mike Bate (Master fish chef and outstanding all round chef and good guy) and myself started talking about doing sushi live at the show. We talked about five times and decided we would play the sushi game for all it was worth! I had taken a class a little over a year prior to the event, and Chef Mike, he is just one of those guys that can read a book and put it all together. So we forged forward to do Sushi live at events as a catering functions. No prep reefers in sight, no kitchen, just the two of us on the live station, a lot of support staff and several Cambros packed with Camcool units. Our debut would be a party for one of our most important clients.

This kind of stuff make Zane nuts, and he constantly climbed on us about "this has got to go right", "we can not screw this up." You guys have to be on your game.

How did it turn out? Click here to find out.

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Today's Recipe: Spicy Thai Salad with Cervena® Venison

This is a super simple dish that can be put together in less than 30 minutes. It makes the perfect light summer meal with the venison cooked on the grill and eaten outside with a beer or a glass of white wine. It is also exactly what you want out of a dinner party dish- everything can be done an hour ahead of time as the venison can be served warm or cold, and it only takes 2 or 3 minutes to toss it together when you are ready to eat. It’s an ace up the sleeve!

Serves 4 as appetizer, 2 as a main course

Ingredients:

Lime and Chili Dressing:

4 limes, zest and juice
1 red chili, seeds removed and fine dice
1 tablespoon palm sugar, available in Asian markets
1 tablespoon fish sauce

Salad:

11 ounces Cervena venison loin
olive oil
salt and freshly ground black pepper
1 bunch watercress
1 cucumber, peeled and deseeded and cut into 1 1/2 inch lengths
1/2 red onion, peeled, thinly sliced, and soaked in cold water
1/4 cup roasted peanuts
1/4 cup picked mint
1/4 cup picked coriander
1/4 cup Thai basil, regular basil can be substituted
1 spring onion, thinly sliced and soaked in cold water
2 tablespoons crispy shallots, optional - available at Asian markets
1 red chili, thinly sliced

Preparation:

Lime and Chile Dressing:

Combine all of the ingredients in a mixing bowl and whisk together. Refrigerate until needed.

Salad:

Preheat the grill to a medium high heat.

Drizzle the venison loin with olive oil, and season with salt and pepper. Grill the venison loin to rare or medium rare- this could take from 7 to 10 minutes depending on the temperature of the grill.

Remove the venison from the grill and put in a warm place for 10 minutes to rest and cool down slightly.

Thinly slice the venison and place in a mixing bowl. Add the rest of the salad ingredients, enough of the lime and chili dressing to just coat the salad, and toss together.

Place on plates and drizzle some extra virgin olive oil over each salad. Enjoy the summer!

Recipe by: Chef Brad Farmerie, PUBLIC, NYC

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