Regular Features
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| Northwest Stir June/July 2009 |
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Special Feature |
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Young Lions 2009
Separating the leaders in the pride were particularly difficult this year, the fifth year NorthWest Stir has awarded Young Lion Awards sponsored by Constellation Wines. Through the process a certain group of under-40 individuals did rise to the top: Keith Luce, The Herbfarm, Woodinville; Lemmy Cooper, Red Star, Portland; Erik Van Kley, Le Pigeon, Portland; and Jeff Groh, Heathman Restaurant, Portland.
Read More...
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Food Finds |
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Butter Basics
It wasn't long ago that Kathryn Stork regularly watched her idol, Martha Stewart, bake inspiring creations then head to the kitchen of her Port Ludlow, Wash. home. Now, she has graduated from CIA, Greystone, is featured in the June issue of Food & Wine, and is off to Ireland with a $10,000 scholarship all thanks to her knowing the basics of butter.
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Beverage Business |
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Wine Dinners By Design
At Seattle's TASTE, the staff uses a process to develop winemaker dinners. The winemakers who partner with the TASTE team encouraged them to share what’s behind the scenes.
Plus cocktail splashes.
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NorthWest Stir Trivia Contest
Win two tickets to the July 12th Seattle Luxury Chocolate Salon @ the Bell Harbor International Conference Center by answering the following trivia question:
Since the winner of this prize should be interested in the sweet-side….*Which of the following is NOT a type of sugar?
- Demerara
- Madagascar
- Jaggery
- Muscovado
* question from Gourmet Smarts by SmartsCo, edited by Manny Howard, food writer & contributor to The New York Times, Food & Wine, GQ & Elle.
Send your answer to editor@nwstir.com. The first correct answer will be the winner. Good luck readers.
For more information on the Seattle Chocolate Salon visit www.SeattleChocolateSalon.com. Tickets are $20 in advance, $25 at the door.
ANNOUNCING THE WINNERS OF PAST CONTESTS:
- David Hein, general manager, Golf Club at Newcastle, winner of the two seats @ Portland's Dueling Sommelier Dinner Series, Part II
What does a fork, prongs pointing down, crossed over a knife on a plate, tell a well-trained server? THAT THE GUEST IS RESTING. DO NOT REMOVE THE PLATE
- Retired restaurateur Tom Walsh, owner of the former Simonetti's Ristoranti and The Pepper Mill, both in Seattle, winner of two VIP Tickets to the Seattle Wine Awards Grand Tasting
What occasion do most people dine out for? BIRTHDAYS
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Call for entries......
Pear Contest
From the tiny, ultra sweet Seckel to the tall, pronounced Bosc, Northwest pears have long inspired culinary artists. Pear Bureau Northwest is scouring the country and asking culinary professionals – from pastry chefs to short order cooks, sous chefs to bartenders – to share their inspearation by submitting original pear recipes.
Pear Panache is a chef recognition campaign that recognizes culinary professionals who demonstrate the most flair with the pear. The top pear recipes and their culinary masterminds will be honored in the fourth annual Pear Panache program.
Each year, Pear Bureau Northwest honors seven professionals and their original pear recipes on its Web site: PearPanache.com. Winning chefs will be awarded $1,000 and be featured in national publicity. All professionals who submit a recipe will receive a pear prize package.
To enter, visit PearPanache.com for details, complete the online entry form and submit original recipes. All recipe categories, including Appetizer, Salad, Entrée, Dessert and Drink (alcoholic or nonalcoholic) are encouraged, and there is no limit to the number of recipes that an individual can submit. Recipes will be reviewed to ensure their usability for everyday home chefs, and graded on flavor, originality, use of other seasonal ingredients, and visual appeal. Entry deadline is July 31, 2009.
It's Italian
Marchesi de’ Frescobaldi, the 700 year old winemaking dynasty, has launched the ‘Tuscany to You’ recipe contest! The contest invites busy home cooks, chefs and food lovers from across America to submit a favorite Italian recipe for a chance to win a Tuscan feast for four cooked in the comfort of their own home by visiting Italian chef Donatella Zampoli (formerly of Michelin starred Mas del Saugo in Northern Italy). The contest will run through July 31, 2009 and recipes will be submitted through the Tuscany Tonight Web site ( www.tuscanytonight.com). |
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Late Breaking & What Couldn't Fit.... |
FareStart
Every day, men and women transform their lives in the FareStart job training and placement program. Graduates are ready to be successful employees in a line cook position, with hands-on intensive culinary training and a strong foundation of life skills. With students graduating nearly every week of the year, FareStart can help fill vacancies with qualified candidates.
Training includes:
· Sauté, soups, hot line, pantry and catering
· Working with four Guest Chefs to prepare up to 300 covers per night
· Contract meal prep – up to 2,500 meals each day
· Over 60 hours of knife handling work
· Food-handler permit and tested food safety and sanitation procedures
· Time and task management
· Customer service and communication skills
· Teamwork and leadership
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