July 15, 2007 |
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Chefs4Students.org Culinary Extravaganza Moving to Austin Homestead at Pelican
Lakes, Windsor, Co.
Windsor , CO– July 9, 2007– Pelican Lakes
C.C. in cooperation with Austin’s Homestead are pleased and honored to be the
new host for this extremely worthy fund raiser to help aspiring chefs.
Following the latest events at Chimney Park Bistro that included the
termination of Executive Chef and co-owner Florian Wehrli, the board of
director of the Bistro has decided not to hold the 4th annual fundraiser in
their facility in old town Windsor.
Chef David Nelson of Steamboat Springs, along with the Chefs4Students.org
organization have decided to accept the generous offer by the Austin’s
Homestead to host the event on July 31st as planned. All current reservation
as well as customer deposits will be transferred to the Water Valley facility.
“We are very excited to be able to still hold this now traditional annual
event in Windsor” says Chef Florian Wehrli, who then adds “and the space at
the Homestead can even cater to more people than the previous location, so we
can again accept reservations on a first come-first serve basis”. The event
brings together nine renowned chefs from Colorado and all over the country to
create a nine course menu paired with wine. The price of the dinner is fixed
at $175 per person. There will also be a silent auction with items donated
from around the country and from local businesses.
All the proceeds go to the Chefs4Students.org Culinary Grant Program to help
aspiring chefs fund their culinary education. This April, among thirteen other
deserving students, Elizabeth Dunham of the Denver Johnson and Wales Campus
was the happy recipient of one of the scholarship checks. Chefs4Students.org
expects at least another twelve grants to be available for distribution in
October of this year, thanks to the upcoming culinary extravaganza at Austin’s
Homestead. For more information about the fundraiser, how to apply for one of
the grants or to book one of the remaining seats, contact Chef Florian Wehrli:
(970) 402-2318 or visit
http://chefs4students.org.
Read the Full Release & Menu!
C2C Forum Chef of the Month - David Nelson
About Chef Nelson…
 David
began his career in 1971, at the age of fourteen, as a dishwasher at a small
Country Inn in New Hampshire where he grew up. (He still does dishes at the
Chimney Park Bistro every so often!) In 1977, he went through "basic training"
at Johnson and Wales Culinary Institute in Providence, Rhode Island, but did
not finish the program for financial reasons. Upon the advice of one of his
J&W’s instructors, Dave moved around from job to job absorbing as much
information and technique as possible.
In 1983, he settled in Steamboat Springs, Colorado as the chef and general
manager of the Pine Grove Restaurant until late 1989. After that he was a
general manager at La Montana restaurant in Steamboat Spring until an
opportunity arose to run a restaurant as a partner in Breckenridge, Colorado.
That turned out to be a bit of a scam and he returned to Steamboat to open a
real Texas style smokehouse restaurant...
Read the Full Feature!
Check out Chef David's Tasty Grilled Avocado
Recipe Below!
A TASTE OF CHALLAH: A Comprehensive Guide to Challah and Bread Baking, by
Tamar Ansh
“And there was a continual blessing in her dough.”
So begins A TASTE OF CHALLAH: A Comprehensive Guide to Challah and Bread
Baking, the latest book by Tamar Ansh, a wife and mother who bakes braided
loaves of golden challah each week.
Almost every culture has its own traditional breads. However, there is
something mystical and unique about the special Jewish bread called challah.
The skill of baking and braiding this delicious bread has been passed down
over generations, surviving upheavals and migrations, and continues to
entrance us to this very day.
Noticing there were few cookbooks that offered detailed instructions and
photographs about making challah, Tamar wrote A TASTE OF CHALLAH to
“demystify” the process, “so that everyone, everywhere, can enjoy baking
challah and bread.”
Far more than just another bread cookbook, A TASTE OF CHALLAH is a guide,
containing within it everything the home baker needs to know about the topic
of challah and bread baking. Clear instructions, step-by-step, and more than
350 full-color photographs make mastering each recipe easy. In addition to the
basic challah recipe, the book contains several ways to braid challah such as:
§ Bread Basket
§ Pull-Apart Challah
§ Braided Round Challah
§ Six-Braided Challah
§ Simchah Challah
§ Flower-Shaped Challah Rolls
Tamar takes this book beyond tasty challah with
other breads and even desserts. More of the recipes include:
§ Kubana,
§ Rye and Flax Seed Bread
§ Oatmeal Raisin Bread
§ Filled Doughnuts
§ Cinnabon Cinnamon Rolls
§ Bagels
§ Sweet Zucchini Bread
“I love the aroma of freshly baked breads. I want
to share this passion with others who love to bake breads and are not afraid
to experiment,” says the author. The book took months to develop, as Tamar
(and several close friends and family members) tested, and tasted each recipe.
Replete with numerous tips and sound advice, A TASTE OF CHALLAH ensures that
readers’ bread baking will come out perfect and tasty, every single time, and
just in time for the high holidays.
About the Author
Tamar Ansh is a recipe developer and food columnist with more than 15 years of
creative baking and cooking experience. Her food articles have appeared in
major Jewish publications around the globe. Tamar is the author of three other
books — Splitting the Sea, A Taste of Tradition, and a children’s book, Let’s
Say Amen! —and runs a designer cake business. Tamar has lovingly fed hundreds
of friends and family over the years, either baking or cooking, for special
celebrations. She and her husband and children live in Israel.
A TASTE OF
CHALLAH
A
Comprehensive Guide to Challah and Bread Baking
by Tamar Ansh
Feldheim
Publishers
May 2007
$34.99/hardcover
Full-color photographs throughout
Order a Taste of Challah!
Check Out a Sample Recipe from the Book Below!
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Grilled Avocado Stuffed with
Roasted Corn and Tomato Salsa by Chef David Nelson
 "I
chose this recipe for a couple of reasons. The first reason is that is perfect
for this time of year in the states. It is warm most every where and it is
just one more way for me to enjoy fresh grown corn. The other reason is how it
came to be one of Pam and my favorites. Back in the old days when I used to
write recipes for the daily Recipe Club mailings, I made this recipe up out of
the blue for a week's topic on grilling or avocados...I don't remember
exactly.
"We were having a fund raiser at Chef Florian's Chimney Park Bistro that same
summer and Chef June Jacobs was to visit with us in our home for the week
following the event. She wrote and asked if I would prepare that wonderful
sounding salad while she was in Steamboat. I looked a Pam and said "YIKES, I
pulled that one right out of [Somewhere], better try it to see if it works!"
Well it did and we make it several times a year now. Thanks Chef June. I
probably would have never tried the recipe if it weren't for you."
Makes 6 servings
Ingredients
1 cup quality mayonnaise
1 pound cooked lobster meat, diced 1/2 inch thick (see note)
1/2 cup celery, small dice
1 pinch chopped fresh tarragon
1 pinch celery salt
1 teaspoon fresh squeezed lemon juice
6 top-split hot dog rolls
2 tablespoons unsalted butter, at room temperature
Preparation:
Place the lobster meat in a mixing bowl. Add 3/4 cup of the mayonnaise, the
celery, tarragon, celery salt and lemon juice. Toss well.
Spread the soft butter lightly on the hot dog rolls and toast them in a large
flat skillet over medium heat until lightly browned. Once toasted, spread the
remaining 1/4 cup of the mayonnaise inside the warm rolls.
Using a small spoon, gently place the lobster in the rolls, being careful not
to break them. Serve immediately.
Note: You will need to steam three 1 1/4 pound lobsters to yield one pound of
usable meat.
Oatmeal Raisin Bread
My
mother gave me this recipe after she ate it by the home of a family friend.
It’s filled with great taste and good-for-you grains…
Ingredients:
2 ounces / 50 grams fresh
yeast
1/2 cup warm water
1 tablespoon light brown sugar
1 cup oatmeal (preferably not instant oatmeal)
1/2 cup untoasted wheat germ
1/4 cup ground flax seed
1 tablespoon salt
5-7 cups sifted white flour (finely ground pastry whole wheat flour can be
substituted here)
3 eggs
1/2 cup canola oil
1/2 cup honey
1/2 cup light brown sugar
1-1/2 cups warm water
1/2 cup dark raisins
1/2 cup white raisins
1-2 eggs for glazing the breads
Sesame seeds for sprinkling on the breads
Preparation:
Dissolve the yeast in 1/2
cup warm water and 1 tablespoon sugar. Let this bubble up.
In a separate bowl, mix the
dry ingredients: the oatmeal, wheat germ, ground flax, salt, and 5 cups of the
flour. Set aside.
In the mixer bowl, combine
the eggs, oil, honey and sugar and beat well. Then add the yeast mixture. Add
the rest of the warm water. Start adding in the dry ingredients, about 2 cups
at a time and start to knead in the mixer. While you are adding in the dry
ingredients, add in the raisins also. Knead well until not sticky. Now is
where the extra 2-1/2 cups of flour comes in. Keep adding flour in, small bits
at a time, until the dough is more uniform and comes away from the sides of
the bowl. It will remain somewhat sticky; this is fine. Turn off the mixer.
Grease another bowl and
turn the dough out into this bowl. Turn it over once so all sides of the dough
are covered with a light coating of oil. Cover the bowl with plastic wrap and
then a towel and leave it to rise in a warm area for at least 2 hours, until
double in size.
Punch down the dough and
shape into rolls. Cover the rolls with plastic again and let them rise for
about 1 hour.
Twenty minutes before the
end of the rising time, preheat the oven to 350°F/180°C.
Brush the oatmeal bread
rolls with the egg glaze and sprinkle with sesame seeds. Bake until the top of
the rolls are light golden brown and the bottom of the rolls are firm and
golden as well.
Optional
Idea:
To give it a different
flavor, try adding in 1 tablespoon of ground cinnamon to the dough when adding
in the dry ingredients.
Source:
Recipe from
A TASTE OF
CHALLAH
by Tamar Ansh; Feldheim Publishers; May 2007; $34.99/hardcover
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