The Chefs Collaborative board has also appointed two new members. Thom Fox is executive chef of Acme Chophouse in San Francisco, a restaurant that highlights his passion for local and sustainable ingredients. Chad Pawlak is president of Grass Point Farms, in Thorp, Wis., the first and only nationally distributed grass-fed dairy company.
The Chefs Collaborative board has also appointed two new members. Thom Fox is executive chef of Acme Chophouse in San Francisco, a restaurant that highlights his passion for local and sustainable ingredients. Chad Pawlak is president of Grass Point Farms, in Thorp, Wis., the first and only nationally distributed grass-fed dairy company.
Nine-year-old Keshawn Tiggs tastes the festive rice salad made by chef Rick Bayless at the Uncle Ben’s Kids Cafe opening at the Marillac Social Center, Chicago.(Photo credit: Uncle Ben’s/Brian Kersey)
Looking for a green way to increase check averages? Appeal to environmentally conscious customers with the eco-initiative One Bottle = One Tree from Trinity Oaks Vineyards, out of St. Helena, Calif. For every bottle (four glasses) of Trinity Oaks wine sold, the company will plant a tree in collaboration with Trees for the Future. Program support includes the Web site with a rolling ticker of trees planted, a ticker widget adaptable for partner restaurant Web sites, certificates of achievement and corks that display the message, "You just planted a tree." The program runs until June 30, 2009.
This month, Bombay Club in Washington, D.C., is celebrating its 20th anniversary. The restaurant (from restaurateur Ashok Bajaj) is well-known as power-dining location, showcasing authentic Indian fare in the nation's capital. With this important birthday, Bombay Club is unveiling a new 24-seat private dining room and an inviting new bar and lounge, designed by Harry Gregory of London-based ARA Design. A new menu by executive chef Nilesh Singhvi has also been unveiled. Bajaj opened Bombay Club, which is situated steps from the White House, in 1988 as D.C.’s first sophisticated Indian restaurant. Over the years, it has served many presidents, celebrities and dignitaries, including President-elect Barak Obama. (Photo credit: Michael Colella)
Barry Callebaut, a leading manufacturer of high-quality cocoa and chocolate products, announced that 15 courses at its Chocolate Academy in Chicago have been approved for continuing education hours through the American Culinary Federation (ACF). From introductory courses on the origins of chocolate to specialized classes on molding, enrobing and sculpting techniques, the Chocolate Academy’s one-of-a-kind training is specifically designed to encourage participants to apply and broaden their technical skills under the guidance of trained master chocolatiers. The small classes are taught in a personal setting that encourages participants to share their unique experience and knowledge about the latest chocolate-making trends with other participants.Courses at Barry Callebaut's Chicago Chocolate Academy are also eligible for continuing education credit through the Research Chefs Association.
The Wisconsin Restaurant Association's Wisconsin Restaurant Expo has launched a new area for the upcoming show March 9 to 11, 2009, called the Go Green! Pavilion. This pavilion makes it easy for foodservice executives to find the tools they need to create environmentally and economically sound operations. The area will include:- the Go Green! resource center with service organizations offering advice on incorporating green initiatives into foodservice establishments
- ongoing quick educational sessions on green topics
- energy-use evaluations provided from free from Focus on Energy
- exhibits with green solutions
The Northwest Eggnog Competition was the idea of Elephants manager Nicholas Doughty who wanted to kick off the holiday season with a festive community event.
The recipe in this news item was mentioned in People & Places
(page 8) of the February 2009 issue of Chef Magazine.
(page 8) of the February 2009 issue of Chef Magazine.
Members of the American Dietetic Association’s (ADA) Food and Culinary Professionals (FCP) practice group participated in a 2008 “Fast, Fresh & Flavorful” recipe contest sponsored by CanolaInfo. Cash prizes were awarded to the top three submissions that were both healthy and delicious.
Criteria for the contest recipes were that they must include at least 2 tablespoons of 100-percent pure canola oil, use 12 or fewer ingredients that are readily available and be low in calories, total and saturated fat, sodium and cholesterol per serving.
Linda Simon, personal chef and registered dietitian in Janesville, Wis., won the grand prize with her “White Fish with Herb Duxelle” (recipe below). She received an all-expense paid trip to the ADA annual meeting and $1,000 for her fish and veggie creation made with canola oil. Her award was announced at the FCP reception on Oct. 26 at the Cooking and Hospitality Institute of Chicago.
“Canola oil is my go-to oil,” Simon said in a press release. “I use it for baked goods, entrées and even healthy treats. Its neutral flavor easily combines with everything. And since it has a healthy fat profile, I feel great about choosing canola oil.”
Runners up in the contest were registered dietitians Kristina Keilson of The Woodlands, Texas, and Kim Galeaz of Indianapolis, Ind. Keilson won the best vegetarian entrée with her “Barley and Carmelized Veggies” recipes. Galeaz topped the side dish/snack food category with her “Asian Sweet and Sour Bean Salad.” They each received $500. All contest winners had their recipes published in the 2009 CanolaInfo calendar and online.
White Fish with Herbed Duxelle
Linda Simon, RD and personal chef, Janesville, Wis.
Image courtesy of CanolaInfo
Linda Simon, RD and personal chef, Janesville, Wis.
Image courtesy of CanolaInfo
Yield: 6 servings
1 package (8 oz.) fresh mushrooms
1 shallot, finely chopped
4 green onions, chopped
2 T. chopped fresh parsley
1 t. chopped fresh thyme
Salt and pepper, to taste
3/4 c. dry breadcrumbs
2 T. canola oil
1 can (14 oz.) crushed tomatoes
1 T. balsamic vinegar
1 1/2 lbs. white fish
Method (1) In a food processor, mince mushrooms until finely chopped. In a large dry saucepan, cook mushrooms over medium heat until the moisture is gone and mushrooms are lightly browned, about 5 minutes. (2) Remove mushrooms from heat, and add shallots, green onions, parsley, thyme, salt, pepper, breadcrumbs and canola oil. Mix well. Set duxelle mixture aside. (3) Spread crushed tomatoes in a lightly oiled 9x13" baking pan. Stir in balsamic vinegar. Place fish fillets on top of tomatoes. Spoon duxelle mixture over fish, covering fillets. (4) Bake in 400°F oven for 15-20 minutes until fish flakes easily with a fork and the mushroom mixture is lightly browned. Nutritional analysis based on 6 servings: calories 240, total fat 8 g, saturated fat 1.5 g, cholesterol 55 mg, sodium 350 mg, carbohydrate 17 g, fiber 2 g, protein 27 g