 |
| Lisa Perini |
 |
| Scott Plowman |
 |
| Bernay Sheffield |
 |
| Jerry Morales |
Visit www.restaurantville.com.
Visit www.restaurantville.com.
Visit www.restaurantville.com.
Visit www.restaurantville.com.
Through the program, professional and student members of WCR not only receive opportunities to travel abroad to such countries as China, France, Ireland, Italy and Scotland, they also gain professional skills and inspiration from local industry leaders who generously donate their time and resources to advance the professional development of women in culinary, hospitality and related fields.
WCR will introduce next year’s Scholarship and Internship Program at its 2011 national conference, Nov. 5-7 at the Hyatt Regency Cambridge, Cambridge, Mass.
Listed below are the following recipients of 2011 Scholarships and Internships:
“Capital’izing Internship at Hank’s Oyster Bars
Theary So, San Jose, Calif.
Anna Tasca Lanza Cooking School, Palermo, Italy
Linda Sarris, Brooklyn, N.Y.
Barbara Tropp Memorial Internship, Beijing
Jannequin Bennett, Richmond, Va.
Bread Baking Internship at Amy’s Bread, New York
Lila Colello, Upper Darby, Pa.
Catherine Brandel Fellowship
Dana Cox, Chicago
Center Yourself with an Internship at Kripalu Center for Yoga & Health
Joy Marr, Lookout, W.V.
Cooking in France with Dorothee Alexander
Celeste Regina Scarlett, Maumee, Ohio
Internship with Bon Appétit Management Company in Silicon Valley
Annie Johnston, Bend, Ore.
Johnson & Wales University's College of Culinary Arts Scholarship
Kelsey Oliver, Swannanoa, N.C.
Learn to Grow Vegetables without Chemicals in Ireland
Claire Dunlap, Auburn, Calif.
Lonestar Luxury Bed & Breakfast Internship in Scotland
Lebby Campbell, New York
New Orleans Internship with Susan Spicer, Bayona
Bonnie Lynn Mankoff, Las Vegas, Nev.
Organic Internship with Nora Pouillon, Restaurant Nora, Washington, D.C.
Amy Copperman, Arlington, Mass.; Annmarie Matt Chelius, Ocean City, N.J.; Hillary Bergh, Mountain View, Calif.; Janet Lathrop, Holly Hill, Fla.; Veronica Butler, Chicago
Pastry Internship at Orson & Citizen Cake, San Francisco
Gina Conedera, Oakland, Calif.
The Culinary Institute of America ProChef Certification Program
Keisha Happy, Pembroke, Fla.
The Culinary Institute of America Mastering Wine
Stella Bernard, Naples, Fla.
The French Culinary Institute Pastry Arts Career Evening Program
Samantha Earl, New York
The French Culinary Institute Culinary Arts Career Evening Program
Juanita Bognanni, Saint Paul, Minn.
The Institute of Culinary Management Diploma Program
Christina Ha, New York
The Kennebunk Inn Bed & Breakfast Internship
Wendy Roskin, Los Angeles
Tutti a Tavola Culinary Program in Tuscany
Amee Hoge, Mesa, Ariz.
The ConAgra Foods brands pledged a donation to Feeding America for each food sample served. A visual counter at the booth displayed in real time the number of samples and the corresponding donation level. More than 10,000 samples of sweet potato products, appetizers, hot dogs, popcorn, and other products were served, culminating in the maximum donation amount of $10,000. This donation is another example of ConAgra Foods’ nearly 20-year partnership with Feeding America to help end child hunger, including the company’s Child Hunger Ends Here campaign.
In other NRA-related news, Larry Katz, president of Dots Diner in Metairie, La., won the booth’s grand prize giveaway—a big-screen 3D television. To enter the drawing, attendees were encouraged to find a secret word using 3D glasses. Lamb Weston and ConAgra Foodservice combined to take home three of the 13 inaugural NRA Food and Beverage Product Innovation Awards. Winning products were Sweet Things Sweet Potato Mini Tater Puffs, The Max Fit for Kids Plus Whole Grain Stuffed Crust Pizza and PAM Cooking Sprays in environmentally improved cans.
The Golden Spurtle competition is held every year in Carrbridge Iverness Shire in Northern Scotland. Bob’s Red Mill first competed in the championship in 2009, becoming the first American representatives to do so. That year, they won the coveted Golden Spurtle and the title of World’s Best Oats (a spurtle is a Scottish kitchen tool dating back to the 15th century that is traditionally used to stir porridge and prevent it from becoming lumpy).The world title is awarded to the porridge-maker deemed to have made the best traditional porridge using oatmeal, salt and water. Now, the company is looking for assistance in winning its first title in the Specialty Section, which is for porridge that includes any additional ingredients.
To enter the contest, visit www.SparForTheSpurtle.com to submit a video demonstration of an original recipe that makes use of Bob’s Red Mill Steel Cut Oats. Videos should be no longer than three minutes and should demonstrate a creative use of the oats. Dishes can be sweet or savory – they just need to be able to be created from start to finish within 30 minutes.
The videos will be posted on www.SparForTheSpurtle.com where fans will be able to vote for their favorites. The top three contestants will be selected as the finalists to be flown to Portland for the live cook-off. Finalists will also receive a behind-the-scenes tour of the Bob’s Red Mill facility led by Bob Moore himself.During the live 30-minute cook-off, the three finalists will prepare their oatmeal recipes from scratch for a panel of celebrity judges in conditions that mirror those of the Golden Spurtle competition. The winner will receive an all-expenses-paid trip for two to Scotland, including $2,500 in cash, to compete in the 18th Annual Golden Spurtle World Porridge Making Championship.
Prizes:
Based on the video submissions, three finalists will be chosen to receive the ultimate trip for Bob’s Red Mill fans. The finalist prize package includes:
- Roundtrip airfare to Portland, Oregon
- Three-nights’ accommodations at a downtown Portland hotel
- A tour of Bob’s Red Mill led by company founder Bob Moore
- A gift basket filled with Bob’s Red Mill products and merchandise
- $100 Bob’s Red Mill Gift Card
- A spot in the live cook-off for a chance at the Grand Prize
- $100 for cook-off supplies
- Round-trip airfare for two to Scotland to help represent the Bob’s Red Mill team at the 18th annual Golden Spurtle World Porridge Making Championship in October 2011
- Two nights’ accommodations in Edinburg, three nights’ accommodations in Carrbridge (for two)
- Rail transportation between Edinburgh and Carrbridge
- $2500 cash
Idaho® Potato Cheesy Biscuit Scramble is an easy-to-prepare breakfast item that provides the perfect combination of protein and carbohydrates. Muffin tins filled with dough rounds are stuffed with scrambled eggs, crisp turkey bacon, Idaho® potato hashbrowns, then mixed with peppers and onions and topped off with a light sprinkle of cheese. To view the recipe visit http://www.idahopotato.com/recipes/id-902/ .
 |
| The winning recipe, Stephen Ganser's Idaho® Potato Cheesy Biscuit Scramble |
One Grand Prize winner received airfare, hotel accommodations and admission to the annual School Nutrition Association’s Conference in Nashville, TN. Five Honorable Mention winners were each awarded $250, and all entrants received an Idaho® Potato Spuddy Buddy puppet.
The five Honorable Mentions include:
Minnie Batten’s Low-Sodium Breakfast Taco (Shawnee High School, Shawnee, OK)
Sonny Burns' Breakfast Lasagna (Franklin Regional, Murrysville, PA)
Judith Diane Davis' Sizzling Spuds (Mecklenburg County, Charlotte, NC)
Sylvia Kravitz's Potato Sun Blast (San Diego, CA)
Jo Ann Moor's Eye Popping Potatoes (Shawnee School District, Shawnee, OK)
All winning recipes are available at http://foodservice.idahopotato.com/wakeup_contest.
The “street foods” themed contest invites professional chefs, sous chefs and lead line cooks at restaurants and non-commercial foodservice establishments, as well as chefs-in-training, to create an original entrée recipe inspired by some of the world’s most popular ethnic cuisines found in street foods today — like Latin American, Asian, Indian, Middle Eastern, and Mediterranean. Qualifying entries must be easy to prepare in a foodservice kitchen, incorporate easily sourced ingredients, and include one or more of the following three flavors: Original TABASCO® brand Pepper Sauce, TABASCO® brand Green Jalapeño Pepper Sauce, and TABASCO® brand Chipotle Pepper Sauce.
The contest awards a $10,000 grand prize to the professional chef with the winning recipe; one culinary student will be awarded $2,500 for the winning recipe in the contest’s student category. In addition to winning cash and merchandise prizes, the professional and student category winners will be featured along with their winning recipes on TABASCOfoodservice.com. Paul McIlhenny, president and CEO of McIlhenny Company, maker of TABASCO® brand Pepper Sauce, and top New Orleans chefs will comprise the judging panel and select the professional and student winners on September 14, 2011.
More information, contest rules and the contest entry form are available at TABASCOfoodservice.com or by calling 1-888-HOT-DASH.
During the competition, junior chefs had four hours to produce eight portions of a three-course meal (appetizer, main course and dessert) featuring a list of required ingredients. A panel of judges evaluated contestants’ performance and menus and determined the winner. Canada placed second, earning a silver medal, and Chile placed third and took home a bronze medal.Gorman’s menu focused on his own style of food, which he calls “New American with a focus on Southern cuisine.” Here is a look at his winning menu: first course was Kobe flat iron steak with red onion jam, asparagus salad, herb yogurt and Parmesan lavosh; second course was buttermilk-braised halibut with pink-eyed pea cake, fava bean purée, corn relish and mustard gastrique; and the third course was strawberry cheesecake with a margarita cake inside, mint sauce, strawberry compote, and strawberry soda with sour strawberry "bubbles."
Gorman was recognized as the winner June 15 during the President’s Ball at the close of the Canadian Culinary Federation’s National Conference, and received the Hans Bueschkens Memorial Trophy, a gold medal and a certificate. In the world finals at the WACS World Congress in Daejeon, South Korea in May 2012, representatives from Africa/Middle East, the Americas, Asia, Central Europe, Northern Europe, Southern Europe and the Pacific Rim will compete for the global title and the right to be called “best young cook in the world.”
Visit www.acfchefs.org.
Combining the work of conservation and public health officials, the Monterey Bay Aquarium has recognized farm-raised rainbow trout as being “super green,” meaning that it is good for human health and does not harm the environment.
The species named on this list represent the “Best of the Best” in sustainable seafood. Clear Springs trout are raised in spring water from the pristine Snake River Plain aquifer in Southern Idaho. Every minute, more than one million gallons of oxygen-rich spring water gush out of the walls of the canyon that flows through Clear Springs’ farms. It takes less than an hour for the water to flow through the concrete raceways and into the Snake River, making us non-consumptive user of these waters. As a result, the trout are free of pesticides and other potentially harmful substances.
For more information, visit clearsprings.com.
In addition to sampling all of the teams' burgers, an assortment of fruit, vegetable and green salads, and light appetizers will be available. And, to cap off this great evening, guests will enjoy a selection of desserts and ice cream.
Water and soft drinks are included, as are an assortment of beers and some unique cocktails for attendees with proof of age.
There will also be a 50/50 cash raffle. The owner of the winning raffle ticket will receive 50% of the raffle ticket sales. The other 50% will be used to support the ACF Regional Culinary Team.
Please register at www.acfwindycitychefs.org by June 17. Tickets are $25 for members, professionals and guests who register online by June 17; $15 for students with ID who register online by June 17; and $35 cash-only tickets will be available at the door the day of the event. The location of the event is as follows: Consumers Packing Company, 1301 Carson Drive, Melrose Park, IL 60160.
