APPETIZERS.Byline: The Register-Guard Lane students place second in cooking contest Five first-year culinary students at Lane Community College placed second in overall points and earned the bronze standard at a competition Feb. 22-23 at the Western Culinary Institute
ACF, which was the progeny of the combined visions of three chefs' associations in New York, comprises more than 18,000 members in 240 chapters and Chefs de Cuisine Society of Oregon. Competing teams were from Oregon Coast The Oregon Coast is a geographical term that is used to describe the coast of Oregon along the Pacific Ocean. Stretching 362 miles from Astoria to the California border, the Oregon Coast is unique in that the whole coastline is public land. Culinary Institute in Coos Bay Coos Bay (k  s), city (1990 pop. 15,076), Coos co., SW Oreg., a port of entry on Coos Bay; founded 1854 as Marshfield, inc. 1874, renamed 1944. , first place, silver standard; the Western Culinary Institute in
Portland, third place, bronze standard; and Central Oregon Community
College Central Oregon Community College is a community college located in Bend, Oregon, United States. It primarily serves residents of Deschutes County and Jefferson County. External links
Competitors had two weeks to prepare a menu, nutrition analysis, equipment list, ingredient list and cooking time chart. At the competition, they had 90 minutes to prepare, present and serve a four-course meal. The LCC (Leadless Chip Carrier, Leaded Chip Carrier) See leadless chip carrier, CLCC and PLCC. 1. LCC - Language for Conversational Computing. Written at CMU in the 1960's. team included Eiji Sato and Brandi Mitchell, both of Springfield; Tiff Rockett of Cottage Grove Cottage Grove, village (1990 pop. 22,935), Washington co., SE Minn., near the St. Croix River; inc. 1965. There is farming (cattle, sheep, corn, and soybeans) and manufacturing (chemicals and machinery). ; and Andrew Tan and Josh Zier, both of Eugene. Dinner at Adam's Place includes Rosemont wine Rosemont wines will be featured at a special five-course dinner Sunday at Adam's Place, 30 E. Broadway. Sarah Waring, Oregon district sales manager for Rosemont, one of Australia's leading wineries, will discuss the wines served with each course. As a special treat, the meal will end with Old Benson, a 10-year tawny port from Rosemont that normally isn't available in Oregon. Chef Jack Strong's menu includes smoked Willapa Bay oysters, petite en croute of salmon with wild mushrooms and a grilled Australian lamb chop with cabernet-merlot lamb glace. A cheese course and dessert will complete the meal. The cost is $75 per person. For a reservation or more information, call 344-6948. Pakistan, Sri Lanka inspire Bamboo's menu Bamboo, the Asian bistro and bar on the second level of the Fifth Street Public Market, will feature the rich and spicy food spicy food Nutrition Any comestible marinated in and/or which contains chili peppers, mustard with horseradish, curry or other spices that evoke a desired intraoral sensation that crosses pain with pleasure; SFs may elicit an autonomic nervous system of Pakistan and Sri Lanka in a special five-course dinner Thursday. Chef Azam Ismail's menu features a Sri Lankan chicken curry soup, a green lentil lentil, leguminous Old World annual plant (Lens culinaris) with whitish or pale blue flowers. Its pods contain two greenish-brown or dark-colored seeds, also called lentils, which when fully ripe are ground into meal or used in soups and stews. salad, spice-crusted roast leg of lamb, a fish and tomato curry and a dessert of coconut cake with banana ice cream. The cost is $25 a person. For a reservation or more information, call 484-1889. Portland chefs nominated for award Two Portland chefs were among the five nominees announced last week for the James Beard Foundation's best chef in the Northwest and Hawaii award for 2003. The Oregon finalists are Claire Archibald of Cafe Azul and Vitaly Paley of Paley's Place Bistro & Bar, both of Portland. The other nominees are George Mavrothalassitis of Chef Mavro Restaurant, Honolulu, and two Seattle chefs: Scott Carsberg of Lampreia and Eric Tanaka of Dahlia dahlia (däl`yə, dăl`–) [for Anders Dahl, 1751–89, Swedish botanist and pupil of Linnaeus], any plant of the genus Dahlia Lounge. The awards are sponsored by American Express. Extension to give food safety training The OSU/Lane County Extension Service seeks volunteers to train in food preservation and food safety for the Master Food Preserver program. Classes will be held on Wednesdays from 9 a.m. to 3 p.m. beginning April 9 and continuing through June 11. For more information and an application, call 682-4243 or (800) 872-8980 if outside the Eugene-Springfield local calling area. To be listed in Appetizers on Wednesday, notices of food- or wine-related events must reach The Register-Guard by Tuesday of the week preceding publication. Mail to Appetizers, The Register-Guard, P.O. Box 10188, Eugene, OR 97440; fax 338-2813 or e-mail jboyd@guardnet.com. |
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