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Curry House Japanese Curry and Spaghetti has shuttered, closing all 9 units in Southern California
Employees learned of closure when arriving for work Monday
September 1, 2006
RH Staff
More than 20 chefs and 700 guests participated in The Culinary Vegetable Institute's recent 2006 Food & Wine Celebration to raise funds to benefit Veggie U. The Culinary Vegetable Institute is a culinary education center in Milan, OH, surrounded by The Chef's Garden working farm. Veggie U is dedicated to facilitating educational projects, currently in 21 states, that promote the idea that better eating leads to better health.
The sold-out event featured a Grand Food and Wine Tasting, silent and live auctions and a Star Chef Cook Off. The latter spotlighted cast members from NBC/Bravo TV's reality show, "Top Chef:" Stephen
Aspirinio, Andrea Beaman, Harold Dieterle ("Top Chef" series winner), Candice Kumai, Miguel Morales and the Star Chef Cook-Off winning team of Lee Anne Wong and David Martin.
Veggie U is a not-for-profit educational organization. For more information about its programs, visit the web site at www.veggieu.org
TASTING STATION: Chef Kenny Gilbert of The Ritz-Carlton Golf Club & Spa in Jupiter, FL. | FLAVOR TO GO: Chef Melissa Kelly of Primo, Rockland, ME, dishes up tasting portions. |
COOL TASTES: At the tasting, Chef Don Yamauchi of Tribute in Farmington Hills, MI, offered watermelon soup. | KEEPING 'EM DOWN ON THE FARM: Chefs touring The Chef's Garden. |
Smoked Chicken on Sourdough with Roasted Green Garlic Mayo and Micro LeeksFrom: Executive chef Dale Hawkins, Stonewall Resort, Walkersville, W.VA, and Harvey Christie, Gourmet Central, Romney, W.VA. Yield: 1 serving. Grilled breast of chicken* as needed, mayonnaise as needed, roasted garlic from The Chef's Garden as needed, green garlic shoots from The Chef's Garden to taste, salt and pepper 2" x 2" sourdough bun as needed, micro chives from The Chef's Garden For roasted garlic mayonnaise: Combine mayonnaise, roasted garlic and green garlic shoots. For sandwich: Spread mayonnaise on sourdough bun, add grilled chicken breast and top with micro chives. *Chefs Hawkins and Christie use locally produced Liedley Farms Chicken, with no added hormones or antibiotics. |
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