| Recipe stacks up well in contest
Robert Anderson, a culinary arts student at Salt Lake Community College (SLCC), and his recipe for a stacked avocado salad with red wine vinaigrette earned the $1,000 second prize in the 2007 Avocados From Mexico "Fiesta Time" Student Recipe Contest.
The contest, sponsored by the Avocado Producer and Exporting Packers Association of Michoacán, included entries from several top culinary schools.
Chef Leslie Sieferle, Anderson's advisor, received $300, for a fund to encourage other students to enter recipe competitions, Sieferle said.
- Kathy Stephenson
Stacked avocado salad with red wine vinaigrette
Vinaigrette:
3 tablespoons olive oil, divided
1 clove garlic, finely minced
1 tablespoon fresh shallot, finely minced
4 tablespoons red wine vinegar
1 teaspoon granulated sugar
Salt, to taste
Semi-coarse black pepper, to taste
Salad:
2 slices (about 3 inches in diameter) fresh mozzarella cheese
4 slices Roma tomato, about 1/8 -inch thick
1 avocado, cut into 10 slices, about 1/8 -inch .
The British invasion of Normandy
It used to be unthinkable that Britons would ever be able to take on the French in the kitchen, but many chefs in Normandy are now raising the white tea towel in defeat. Back in 1066 William the Conqueror invaded England and bought culinary expertise with him, but nearly a millennium later it is the Brits who are returning the flavour. For decades British holidaymakers have crossed the channel for a taste of real France. Often they were prepared to rough it in second rate accommodation because the quality of the food was so much better than back home. But these days a more discerning and demanding visitor is booking into expatriate placest as they offer top quality food and accommodation. There is a huge choice - battalions of Brits have moved to the Manche in Normandy to open guest houses, chateau hotels, restaurants and catering schools.
Iron Chef has new winner, but real winners are those who are fed
Culinary challenger Jodi Brunori of the French Laundry in Fenton turned up the heat last week, toppling local two-time Iron Chef winner Steve Pilon of the Oak Pointe County Club in Genoa Township. The competition, a local fundraiser, played out before a crowd of 250 on a stage set up behind the Gleaners Food Bank of Livingston County. "You can't touch this,'' Brunori joked after announcement of the winner, playing to a contingent of supportive audience members in the first few rows. Only 60 points separated Brunori and People's Choice Award winner Pilon, who were charged with creating an appetizer, entrée and dessert, using this year's mystery ingredient - mushrooms. Celebrity judges awarded points to each chef based on presentation, taste, preparation and use of mushrooms.
Gourmet buffet combines with comedy theater
Smoked gouda gratin, lobster-encrusted grouper, and veal with cranberry and Frangelica sauce are signature items on the dinner buffet at the new Pineville Dinner Theater. They're creations by executive chef Cliff Ottinger, who says he enjoys elevating the buffet-style dinner format. "Never rubber chicken or soggy vegetables," he says with a hearty laugh. The new venue off Park Road combines dinner with live comedy shows performed by local actors. It opened in late July and is already selling out shows. Ottinger says he hopes to eventually catch the actual show. The kitchen staff works throughout the evening, moving on to desserts after the dinner service. Then they crank out late-night appetizers served in the Cameo's lounge, where many guests congregate after the shows.
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