--Maximo Lopez May, executive chef, Wall & Water, New York City, "Industry Voices," May 2010, Chef Magazine
The New York City restaurant group Culinary Tour de France is offering an "Organically French" menu to benefit City Harvest during the month of May. City Harvest, New York City's only food rescue program, will receive $1 for every item ordered off the specially created menu at all nine Tour de France restaurants: Cafe D'Alsace, French Roast Downtown, French Roast Uptown, L'Express, Le Monde, Maison, Marseille, Nice Matin and Pigalle. Culinary Tour de France aims to top last year's fundraising efforts, which exceeded $30,000.For more information, visit www.cityharvest.org or www.tourdefrancenyc.com.
Andrea Spring poses with the California Raisin after winning Best in Show at the National Pie Championships
Chocolate Raisin Walnut Pie Andrea Spring, owner, Sign of the Mermaid Restaurant, Brandenton, Fla.,
wine pairing by Marlene Rossman
wine pairing by Marlene Rossman
1 1/2 c. Crisco shortening
1 t. white vinegar
2 T. milk
1/2 c. hot water
4 c. all-purpose flour
2 t. salt
1 T. cornstarch
3 eggs
2/3 c. granulated white sugar
1/4 t. cinnamon
1 t. vanilla extract
1/3 c. melted butter
1 c. dark corn syrup
3/4 c. milk chocolate chips
1 c. dark raisins
3/4 c. chopped walnuts
Method (1) Combine shortening, vinegar and milk. Pour in hot water. Mix well. In separate bowl, mix together flour, salt and cornstarch. Combine flour mixture with shortening mixture until dough forms. Separate into four equal balls. Wrap in film wrap and refrigerate 1 portion and freeze remainder for future use. Refrigerate for at least one hour before rolling out. (2) Mix eggs, vanilla extract, sugar, cinnamon, butter and corn syrup until well blended. Add chocolate chips and walnuts, mix well. Set aside. (3) Preheat oven to 400°F. Roll out one portion of pie dough. Place in 10 " pie pan. Sprinkle raisins over bottom of pie shell. Carefully pour filling over raisins. Bake for 10 minutes at 400°F. Lower temperature to 350°F for 30 minutes or until center of pie is just set.
Wine pairing: Santa Julia Torrontes “Tardio” (dessert wine) 2007 (Argentina)
(l to r) Chefs Dean Corbett and Anthony Lamas welcomed the celebrity chefs to Louisville.
Chef Anthony Lamas and 2008 James Beard Award winner chef Michelle Bernstein of Michy's in Miami 
The Association for Healthcare Foodservice (AHF) has announced the newly elected members of its board of directors and nominating committee. The eight new board members will join the current board of directors in advocating for self-operated health care foodservice beginning Aug. 1.The newest members of the board of directors are:
- President-elect: Patti Oliver, MS, RD, MBA, DHCFA, director of nutrition, UCLA Medical Center, Los Angeles
- Secretary: Joyce Scott-Smith, MS, RD, director of food & nutrition and dietetic internship, University of Pittsburgh Medical Center Presbyterian Shadyside, Pittsburgh
- Treasurer-elect: Lisette Coston, MBA, RD, LD, director of nutrition and food services, Saint Francis Health System, Tulsa, Okla.
- Director: Raquel Bulford-Frazier, MS, RD, LDN, CC, FHCFA, chief of nutrition and foodservice, Bruce W. Carter VAMC, Miami
- Director: Dan Henroid, MS, RD, CP-FS, director of nutrition and food services, UCSF Medical Center, San Francisco
- Director: Jacqueline Sikoski, MS, RD, LD, director of nutrition services, Bozeman Deaconess Hospital administrative director, Bozeman Diabetes Center, Bozeman, Mont.
- Nominating committee member (2011 nominating committee): Mary Spicer, RD, LD, DHCFA, director of food, nutrition, conference and telecommunications services, Texas Health Presbyterian Plano, Plano, Texas
- Nominating committee member (2011 nominating committee): Antoinette (Toni) Watkins, MS, RD, LD, director of food and nutrition services, The Medical Center of Plano, Plano, Texas
Share Our Strength's Great American Dine Out is launching its 2010 series of webinars next week to provide strategies and ideas for restaurant operators who want to participate in the dine out for charity, which takes place from Sept. 19 to 25.The Great American Dine Out is a week-long, nationwide event in which participating restaurants donate a portion of proceeds to help end childhood hunger in America. It is a flexible program, meaning operators can decide how they want to implement and promote it.
The first webinar will take place from 3:30 to 4:30 p.m. EST on May 13. Executives from Corner Bakery Café and Taco Bueno will be among those sharing strategies and answering questions. To register, visit www1.gotomeeting.com/register/300884552.
Holmgren's grand-prize winning recipe was a California wild rice confetti shrimp salad (recipe follows). Other award winners included: chef Michael Compean of the Culver Hotel in Culver City, Calif., for the best starter recipe with his California wild rice galettes with smoked salmon and caper tartar sauce; and to chef Mark LoRusso of Botero Steak at the Wynn Las Vegas, for the best side dish with his Manchego and California wild rice arancini with avocado.
California Wild Rice Confetti Shrimp SaladCheri Holmgren, chef, Homegrown Catering, Joshua Tree, Calif.;
wine pairing by Chef wine consultant Marlene Rossman
Yield: 6 servings
1 lb. medium fresh shrimp, peeled, deveined, cooked and chopped
3 c. cooked California wild rice
1 large tomato, seeded and chopped
3/4 c. sweet onion, chopped
3 T. fresh cilantro, minced
2-3 T. jalapeño, seeded and minced
3 T. fresh lemon juice
2 T. olive oil
1/2 t. salt
1/4 t. ground black pepper
1 ripe avocado, halved, pitted, peeled and chopped
2 T. fresh lime juice
6 c. shredded romaine lettuce
1/2 c. chopped walnuts
Lime wedges, for garnish
Method (1) In a large bowl, combine shrimp, wild rice, tomato, onion, cilantro, jalapeño, lemon juice, oil, salt and pepper. (3) In a small bowl, combine avocado and lime juice, tossing gently to coat. Add to shrimp mixture, stirring gently to combine. Cover, and refrigerate for at least 2 hours or up to 8 hours. (4) To serve, spoon mixture over shredded lettuce. Add walnuts, and toss gently. Garnish with lime wedges.
Wine pairing: Barefoot Bubbly Moscato Spumante NV (California)