JBF is urging chefs and culinary professionals to reduce food waste as part of its #WasteNotWednesday campaign. The James Beard Foundation announced the launch of Waste Not, a multi-year campaign designed to encourage culinary professionals and home cooks to reduce food waste by thinking differently about food and adopting full-use cooking methods. The campaign will…
American Lamb Caesar Salad
Ingredients: 6 pounds American Lamb blade chops 6 Tbsp. Extra virgin olive oil 3 Tbsp. Fresh lemon juice to taste kosher salt to taste crushed red pepper flakes 18 stalks fresh rosemary For Caesar Dressing: 3 garlic, minced 9 white anchovy filets pinch salt and pepper 6 Tbsp. pasteurized egg yolks 6 Tbsp. fresh lemon juice 6 Tbsp.…
Filipino Barbecue Chicken Skewers with Pickled Slaw
Ingredients: ¾ cup soy sauce 1 1/2 cups banana sauce 2 tablespoons fresh ground pepper 1/3 cup Coke juice of one lemon and one orange 6 garlic cloves, minced 2 teaspoons fresh ginger, minced 3 tablespoons brown sugar 2 teaspoons kosher salt 2 pounds boneless skinless chicken thighs, trimmed and cut into 1 1/2 inch…
Cinnamon Pear & Pecan Sticky Buns
Ingredients: 1 1/2 cups milk, heated 2 tsp. active dry yeast ½ cup sugar, granulated and divided ½ stick butter, melted 3 large egg yolks 1 tsp. salt 5-6 cups all-purpose flour 3 cups brown sugar 3 tsp. ground cinnamon 1½ qts. canned epars drained and diced 2 cups pecans, toasted and chopped 2 cups cranberries,…
Pub-Style Poutine Fries with Spicy Ketchup
Pub-Style Poutine Fries with Spicy Ketchup Submitted by Lamb Weston Yield: 1 serving Ingredients: 6 oz. thin cut fries 3 oz. fresh or frozen unbreaded cheese curds 4 oz. Guinness-infused brown gravy 1 cup ketchup 1 tsp. prepared horseradish 2 Tbsp. hot sauce Procedure: Add 1 1/2 ounces Guinness to 2 1/2 ounces prepared brown…
A Club + Resort Business Conference
Sunday, March 10, 12 p.m. to 6 p.m. Arrival/Registration 6 p.m. Opening reception and sit-down, plated dinner. Welcoming remarks and sponsor recognition: Dan Ramella, President, C&RB Keynote Address: Reports of Fine Dining’s Demise Are Greatly Exaggerated (and Other Myths About Club Cuisine) Presented by: Jeff McFadden, CCM, General Manager, The Union League, Philadelphia, Pa. Monday,…
A CLUB & RESORT BUSINESS CONFERENCE
March 10-12, 2013 Grand Hyatt Denver Taking F&B to New Heights C&RB’s 5th Annual Chef to Chef Conference Denver, Colo., March 10-12, 2013 Next year’s conference continues to come together—and as with all of our conferences, it will revolve around club chefs presenting to other club chefs. As promised last month, here is the rest…