Geja's Café turns 45

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Chicago fondue mainstay restaurant Geja's Café is celebrating its 45th anniversary with a series of special events June 27 through July 1.

Among the events, Geja's Café will feature a marriage vow renewal ceremony and champagne reception for all couples that became engaged at Geja’s Café during its 45-year history. Geja's also will hold a fondue recipe contest and will offer an anniversary discount of 45 percent during the five-day celebration. For more information about Geja's Café, visit www.gejascafe.com.

The interior at Geja's Café
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May 2010 Chef digital edition is now available

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The digital edition of the May 2010 issue of Chef Magazine is now online through the Chef Web site. This digital edition features all the same great content as the print edition, plus online exclusives on American cuisine recipes. To access the issue, click the icon below. You can also register on the Chef Web site to receive e-mail notification when each new digital magazine is available for viewing.
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Industry Voices

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"With all of the press that our 'industrialized food industry' has received, it is no surprise that Americans are taking a deeper look into what they consume. We now know the effects that factory farming with CAFOs (concentrated animal feeding operations) and mass-produced food has on us. Additionally, all aspects of food in America are being so manipulated that now you can buy a burger, fries and a soft drink for less than a pound of broccoli."
--Maximo Lopez May, executive chef, Wall & Water, New York City, "Industry Voices," May 2010, Chef Magazine

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The Last Word

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"God created the world in six days. Six is considered a lucky number in China. As the song goes, 'Get your kicks on Route 66.' Ben and Jerry (of ice cream fame) said the 90s are the 60s standing on their head. Ah so. Six is a really important number. We should get to know more about six because it is a 'decider' digit."
--Irena Chalmers, "Magic number six,"
"The Last Word," May 2010, Chef Magazine

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Culinary Tour de France menu to benefit City Harvest in May

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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.
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National Pie Championships Best in Show is Andrea Spring

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At the 16th annual American Pie Council (APC)/ Crisco 2010 National Pie Championships, the Best in Show professional division winner was Andrea Spring, owner of Sign of the Mermaid Restaurant, Brandenton, Fla., with her Chocolate Walnut Raisin Pie (recipe, below).

Andrea Spring poses with the California Raisin after winning Best in Show at the National Pie Championships

The APC/Crisco National Pie Championships were held April 23 to 25 at the Omni Orlando Resort at Champions Gate in conjunction with the APC Great American Pie Festival. This year's professional competition consisted of 170 pies entered in nine categories: apple, Crisco classic cherry, Crisco classic chocolate, citrus, cream, fruit and berry, nut, open and raisin. First place winners were chosen in each of the nine categories with Best of Show selected from among the first place winners. As the professional Best in Show winner, Spring received $5,000, a new Sears Kenmore range and a Crisco gift basket. A complete list of winners is available at www.piecouncil.org.

Chocolate Raisin Walnut Pie
Andrea Spring, owner, Sign of the Mermaid Restaurant, Brandenton, Fla.,
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)
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Seviche owner hosts party for 'Taste of Derby' celebrity chefs

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On April 28, Seviche restaurant chef/owner Anthony Lamas hosted a welcome party at the restaurant for the celebrity chefs featured at the inaugural Churchill Downs Taste of Derby. Dean Corbett, chef/owner of Corbett's and Equus & Jack's Lounge joined Lamas in welcoming the chefs to Louisville, Ky. Lamas was selected to represent Louisville at the Churchill Downs Taste of Derby, and Corbett served as master of ceremonies.

(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
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AHF elects new board members

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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
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