June 17, 2007 |
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Happy Father's Day from Chef2Chef!
The team at Chef2Chef would like to wish all
you dads a happy father's day. We've included recipes to help you celebrate
the occasion - meat and potatoes! We'd also like to celebrate by sharing just
a few of our favorite sayings about Dads:
Dad, you're someone to look up to no matter
how tall I've grown. - Author Unknown
When I was a boy of fourteen, my father was
so ignorant I could hardly stand to have the old man around. But when I got
to be twenty-one, I was astonished at how much he had learned in seven
years. - Mark Twain
A father carries pictures where his money
used to be. - Author Unknown
I cannot think of any need in childhood as
strong as the need for a father's protection. - Sigmund Freud
Sometimes the poorest man leaves his children
the richest inheritance - Ruth E. Renkel
To be a successful father... there's one
absolute rule: when you have a kid, don't look at it for the first two
years. - Ernest Hemingway
Warmest Regards,
The Team at Chef2Chef
The Latest Culinary News from Chef2Chef
Check out more
news at the Chef2Chef News Desk!
The
Chimney
Park Bistro will Host its
4th Annual Chefs4Students Culinary Grant Fund Raiser
Chef Florian Wehrli, the Kitchen and Dining Room Staff of the Chimney Park
Bistro will welcome chefs from around the country to participate in its 4th
Annual Chefs4Students.org Culinary Grant Fund Raiser this coming July 31st.
Computer savvy chefs from around the country will prepare an eight course meal
and wine pairing for a packed house. A silent auction will be held during the
meal with items donated from local merchants and friends of the program from
around the world.
Chef Florian Wehrli is proud to announce the finalized menu:
Rocky Ford Cantaloupe and Natural Beef Carpaccio,
Maldon
Sea
Salt, Banyuls Reduction, Lavender Crisp
Chef Evey Post, Chimney
Park Bistro, Windsor, CO
Black
Mushroom Powder Encrusted Scallop
Asian Fennel
Slaw on Bluecrab and Ginger Sauce
Chef Jay Witlen, Jay's
Bistro, Fort Collins,
CO
Bora-Bora
Bouillabaisse
Chef Michael Long, Opus
Restaurant, Littleton, CO
Chipotle
Barbequed Squab Tamale,
Cilantro Cream and Chile Oil
Chef Ernie Post,
Columbine Café, Fort Collins, CO
Roasted Rabbit Loin,
Presented in Phyllo Dough, Herbed Polenta
Chef
Bob Ballantyne
, Chef de Cuisine, The Cowboy
and the Rose, Grand Junction, CO
Chef Mo McKenna, Boulder, CO
Spomer Ranch
Bison Sirloin,
wrapped in Wild
Mushroom, Truffle Farce, Butternut Squash, Whipped Yukon Potatoes, Roasted
Asparagus, Brandy Seared Baby Carrots
Chef
Mike Polcyn CCC, St Louis, MO
Chilled Lychee Soup with Port Wine Caviar
Chef Michael Elsner, Radisson Hotel,
High Point,
NC
Raspberry Napoleon
Crispy Sweet Wonton Skins layered with Lemon Curd.
Fresh Raspberry
Coulis,
Orange Zest and Raspberries.
Chef
David Nelson
,
Steamboat Springs,
CO
About
Chimney
Park Bistro
:
Chimney
Park Bistro is
Windsor’s premier fine dining
restaurant, bringing to the table unsurpassed food, wines and spirits from
around
Colorado and the globe.
Established in 2004 and led by renowned Chef and owner, Florian Wehrli seeks
to bring to
Northern Colorado the best of fine cuisine in
a comfortable yet stylish atmosphere.
Known for its relaxed dining concept combined with its unexpectedly
sophisticated menu selections, Chimney Park Bistro features unique concoctions
derived from the state’s finest ingredients and the chef’s freshest creations.
Chimney Park Bistro is located at 406 Main Street in Windsor, Colorado,
www.chimneypark.com, 970 686 1477
About Chefs4Students.org: C4S is a
not-for-profit organization founded by dedicated chefs committed to giving
back to the future of the industry. Chefs from all over the world come
together and raise money by booking out their restaurants for food and wine
pairings along with silent auctions. It has also been funded by generous
like-minded culinarians in many forms including cash and product donations for
auctions, cookbook donations and more. The program is overseen by Chef David
and
Pamela Nelson from Steamboat
Springs, Colorado. They can be reached from the contact page or by mail at:
David and
Pamela Nelson
Chefs4Students.org
1360 Indian Trails #13
Steamboat Springs, CO 80487
All proceeds raised at events, auctions or cash donations go into a fund
set-up under the umbrella of the Yampa Valley Community Foundation located in
Steamboat Springs,
Colorado. This foundation
over-sees all funds and disburses the money as advised at the time of grant
awards. To learn more, go to
www.yvcf.org .
Chimney
Park Bistro,
Chefs4Students.org and its administrators do not profit from this program.
Without the dedicated contributions of the chefs behind the program, it would
not exist.
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Just for Dad - Grilled T-Bone Steak, Tuscan Style
A final drizzle of good olive oil and a squirt of fresh lemon
juice gives this steak its Florentine flavor. Each steak serves 2. To carve
the steaks, cut the meat from the bone with the tip of your knife; it will
separate easily and cleanly from the bones if you use short strokes and keep
the blade as close to the bone as you can. Once you have cut the meat free,
carve it into slices.
Ingredients:
4 T-bone steaks, 1-1/2 inches
thick
1/4 cup extra-virgin olive oil, divided use
1/4 cup minced garlic
4 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons minced rosemary leaves
3 tablespoons lemon juice
Preparation:
Preheat a gas grill to high, leave one burner off. If you are using a charcoal
grill, build a fire and let it burn down until the coals are glowing red with
a light coating of white ash. Spread the coals in an even bed on one side of
the grill. Clean the cooking grate.
Brush the steaks with a bit of the oil and season generously with the garlic,
salt, pepper and rosemary.
Grill the steaks over direct heat until marked, about 2 minutes on each side.
Move the steaks to the cooler part of the grill and continue to grill over
indirect medium heat until medium-rare, another 6 to 7 minutes on each side.
Transfer the meat to a cutting board or a large platter. Drizzle each of the
steaks with 2 teaspoons more olive oil and finish by sprinkling the steaks
with lemon juice.
Let the steaks rest for about 10 to 15 minutes before carving into slices.
Serve on a heated platter or plates.
Source: Culinary
Institute of America
Roasted Potatoes and Asparagus
Makes 6 servings
Ingredients:
1/2 cup Italian dressing
1/3 cup Dijon mustard
2 pounds small red potatoes, unpeeled, quartered (about 1-inch pieces)
2 cups cut-up fresh or frozen Michigan asparagus
2 cups grape or cherry tomatoes, cut in half
1/3 cup sliced green onion
Preparation:
Combine Italian dressing and
mustard until blended. Toss 1/4 cup dressing mixture with potatoes in a medium
bowl.
Spray 15x10x1-inch baking pan with nonstick spray. Arrange potatoes on pan.
Bake in a preheated 350-degree oven 20 to 25 minutes. Remove from oven, add
asparagus to the pan.
Continue to bake 10 to 15 minutes or until potatoes are tender when pierced
with a fork and asparagus is lightly browned.
Put potatoes and asparagus in a large bowl. Stir in tomatoes, onion and
remaining dressing mixture. Serve warm or at room temperature.
Source:
Michigan Asparagus Advisory Board
Baked Apples Filled with Walnuts and Cream
These baked apples are perfect
for a cookout in the fall. They are the kind of dessert you would want to put
on the grill when you just take off your entrée. By the time you have eaten
and brewed coffee, the apples are ready to eat and the smell is wonderful. If
you can’t find Calvados, substitute cognac or brandy.
Makes 8 servings
Ingredients:
2 tablespoons chopped toasted
walnuts
2 tablespoons packed light brown sugar
2 tablespoons softened butter
8 prunes, pitted and diced small
1/2 teaspoon grated lemon zest
8 McIntosh apples, cored
2 tablespoons calvados
3 tablespoons maple syrup, grade B
1/2 cup heavy cream
Preparation:
Preheat a gas grill to medium. If you are using a charcoal grill, build a fire
and let it burn down until the coals are glowing red with a moderate coating
of white ash. Spread the coals in an even bed. Clean the cooking grate.
Combine the walnuts, brown sugar, butter, prunes and lemon zest and mix until
evenly blended.
Pack the mixture into the cored apples.
Cut 8 large rectangles of foil and fold in half to make squares. Set 1 filled
apple in the center of each square. Drizzle each apple with some of the
calvados (less than 1 teaspoon per apple) and a little of the maple syrup
(less than 1 teaspoon per apple). Pull up the sides of the foil to make a
vented pouch.
Grill the apples over direct heat until soft and the juices that collect in
the bottom of the pouch are a rich brown, about 35 to 40 minutes. Turn the
pouches occasionally as the apples cook.
Whip the heavy cream just until lightly thickened and still somewhat runny.
Whisk in the remaining maple syrup.
Pour the juices from the pouches over the apples and spoon the whipped cream
over the apples. Serve immediately.
Source: Culinary
Institute of America
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