Leading women chefs plan fund-raising dinner.Byline: JIM BOYD Jim Boyd may refer to:
Eight nationally renowned women chefs will cook a $100-per-person, fund-raising dinner with wine to be held at 6:30 p.m. Aug. 11, a Sunday, at Marche restaurant in the Fifth Street Public Market. (For reservations, call 342-3612.) The six-course dinner and silent auction is a fund-raiser being organized by Stephanie Pearl Kimmel, the managing partner for Marche, Marche Cafe and Bamboo, the pan-Asian bistro also operated by the Marche partnership. The fund-raiser is being held in conjunction with a board meeting in Eugene of Women Chefs & Restaurateurs and will benefit the organization's scholarship and mentorship programs for women chefs. Marche will be closed on the morning and afternoon of the event so the visiting chefs and the restaurant's staff can devote full attention to the evening meal. The meal will begin with appetizers prepared by Christine Keff, chef-owner of Flying Fish and Fandango fandango (făndăng`gō), ancient Spanish dance, probably of Moorish origin, that came into Europe in the 17th cent. It is in triple time and is danced by a single couple to the accompaniment of castanets, guitar, and songs sung by the in Seattle; Deann Bayless, co-owner of Frontera Grill and Topolobampo in Chicago; and Bonnie Moore, executive chef for FoodFit.com in Washington, D.C. As appetizers, Bayless will serve tostadas of peekytoe crab ceviche ce·vi·che or se·vi·che n. Raw fish marinated in lime or lemon juice with olive oil and spices and served as an appetizer. [American Spanish, from Spanish cebiche, fish stew, from with roasted nopal nopal (nō·pälˑ), n Latin name: Opuntia streptacantha Lemaire, Opuntia ficus indica; cactus, avocado and fresh herbs. Moore plans tomato and zucchini tartlets with Tack House Creamy goat cheese. Keff's appetizer was not known at press time. For the first course, Lynn Crawford, executive sous chef at the Four Seasons Hotel in New York City New York City: see New York, city. New York City City (pop., 2000: 8,008,278), southeastern New York, at the mouth of the Hudson River. The largest city in the U.S. , will prepare roast Hudson Valley foie gras with a duck confit turnover and peach jam. Ann Cooper, executive chef at The Ross School in East Hampton, N.Y., will prepare the fish course - striped bass striped bass moronesaxatilis. with Long Island clams in heirloom tomato broth. Kimmel, who serves as executive chef as well as managing partner for Marche, will be responsible for the main course - grilled Cattail cattail or reed mace, any plant of the genus Typha, perennial herbs found in almost all open marshes. The cattail (also called club rush) has long narrow leaves, sometimes used for weaving chair seats, and a single tall stem bearing two Creek lamb with summer savory, corn custard and haricots verts. For the cheese course, Anne Quatrano, chef-owner of Bacchanalia and Floataway Cafe in Atlanta, will prepare eggplant caponata ca·po·na·ta n. A dish of eggplant and other vegetables, pine nuts, and anchovies, cooked in olive oil and served at room temperature, often as an appetizer. [Italian, of Sicilian dialectal origin.] with Ossau-Iraty-Brebis, a raw sheep's milk cheese from Aquitaine, France. And for dessert, Sherry Yard, the executive pastry chef at Spago Beverly Hills in Beverly Hills, Calif., will offer a Persian mulberry, poached poach 1 tr.v. poached, poach·ing, poach·es To cook in a boiling or simmering liquid: Poach the fish in wine. Adriatic fig and ginger creme tart. Women Chefs & Restaurateurs is a national, professional association whose mission is to promote the education and advancement of women in the restaurant industry and the betterment of the industry as a whole. The 9-year-old association has more than 2,000 members. Here's a bit of biographical background on the association members who will be participating in the dinner: Deann Groen Bayless: Bayless and her husband, Rick Bayless, operate Topolobampo and Frontera Grill, two widely acclaimed Mexican restaurants in Chicago. She manages the front of the house while her husband manages the kitchen in these side-by-side restaurants with a common bar. Topolobampo is a four-star, white-tablecloth restaurant that was nominated for best restaurant in the country in the James Beard Awards; Frontera Grill was called one of the three best casual restaurants in the world by the International Herald Tribune International Herald Tribune Daily newspaper published in Paris. It has long been the staple source of English-language news for American expatriates, tourists, and businesspeople in Europe. . Bayless also collaborates with her husband on award-winning cookbooks. Lynn Crawford: Crawford has extensive experience within Four Seasons Hotels and Resorts The creator of this article, or someone who has substantially contributed to it, may have a conflict of interest regarding its subject matter. It may require cleanup to comply with Wikipedia's content policies, particularly neutral point of view. . A native of Canada, she has held culinary positions in Montreal, Toronto and Vancouver in Canada and Nevis in the Caribbean. Five years ago, she transferred to the award-winning Four Seasons Hotel New York Four Seasons Hotel New York is the flagship hotel in the Four Seasons Hotels and Resorts chain. Building It is the tallest hotel in New York City at 52 stories high. . As the hotel's executive sous chef, she works directly with the executive chef in overseeing the entire food and beverage F&B is a common abbreviation in the United States and Commonwealth countries, including Hong Kong. F&B is typically the widely accepted abbreviation for "Food and Beverage," which is the sector/industry that specializes in the conceptualization, the making of, and delivery of foods. operation of the 368-room property. Ann Cooper: Besides being the executive chef for The Ross School, Cooper is consulting chef for The Putney Inn in Putney, Vt. A graduate of the Culinary Institute of America, she was one of the first 50 women to be certified as an executive chef by the educational arm of the American Culinary Federation Established in 1929, the American Culinary Federation (ACF) is the largest professional chefs' organization in North America. 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 . She is the author of "Bitter Harvest: A Chef's Perspective on the Hidden Dangers in Foods We Eat and What You Can Do About It" and "A Woman's Place Is in the Kitchen." She has been the executive chef for the Telluride Telluride (tĕl`yərīd), town (1990 pop. 1,309), seat of San Miguel co., SW Colo., on the San Miguel River in the San Juan Mts., inc. 1887. Film Festival in Telluride, Colo., since the early 1980s and currently serves as president of Women Chefs & Restaurateurs. Christine Keff: Keff was named best chef in the Northwest and Hawaii in the annual James Beard Awards of 1995. She says her two years of early training in the Four Seasons Restaurant in New York New York, state, United States New York, Middle Atlantic state of the United States. It is bordered by Vermont, Massachusetts, Connecticut, and the Atlantic Ocean (E), New Jersey and Pennsylvania (S), Lakes Erie and Ontario and the Canadian province of under the direction of Seppi Renggi was instrumental in her career. She went on to open three different restaurants in New York for the Project Management Group. In 1987 and 1988, Keff traveled extensively throughout the United States and Asia before relocating to Seattle, where she took a job as executive chef at McCormick and Schmick's, followed by a stint as executive chef for the Sorrento Hotel's Hunt Club restaurant. She was honored as Seattle's Best Chef by Pacific Northwest Magazine. She opened Flying Fish, a seafood bistro, in 1995, and Fandango, a restaurant featuring Latin American cuisine Latin American cuisine is a phrase that refers to typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. It should be noted that Latin America is a very diverse area of land that holds various cuisines that vary from nation to , in 2000. Stephanie Pearl Kimmel: A native of Texas, she grew up living and traveling around the world with her parents. As a graduate student in comparative literature, she took her first restaurant job to help pay for educational expenses, and it was there she discovered her true passion. In 1972, she opened the Excelsior Cafe in Eugene, pioneering a Northwest culinary movement with her use of seasonal menus that celebrate the bounty of the region. After selling the Excelsior, she became culinary director at King Estate Winery and, subsequently, a partner in Marche, her present French-inspired restaurant, and its pan-Asian spinoff, Bamboo. Bonnie Moore: Moore graduated from Boston University with a bachelor's degree in math and statistics before earning an associate degree in culinary arts from Johnson & Wales Wales, Welsh Cymru, western peninsula and political division (principality) of Great Britain (1991 pop. 2,798,200), 8,016 sq mi (20,761 sq km), west of England; politically united with England since 1536. The capital is Cardiff. University and a degree in pastry from L'Academie de Cuisine. She is the former sous chef at the Inn at Little Washington, the only five-star, five-diamond inn in the United States, and a chef-instructor in the professional program at L'Academie de Cuisine. At FoodFit.com, Moore reaches a vast audience with her recipes using fresh ingredients and her seasonal menus for busy cooks. Anne Quatrano: Quatrano is co-chef and co-owner of Bacchanalia and Floataway Cafe, both in Atlanta. She lives on a farm that serves as a daily culinary inspiration to her as well as supplying vegetables used in the restaurants. A graduate of the California Culinary Academy  This article or section needs copy editing for grammar, style, cohesion, tone and/or spelling.You can assist by [ editing it] now. in San Francisco, she and partner Clifford Harrison were honored in 1995 as one of the 10 Best New Chefs at Food & Wine's Classic in Aspen, Colo. In 1998, Nation's Restaurant News introduced Bacchanalia into its Fine Dining Hall of Fame. Sherry Yard: A graduate of New York City Technical College and the Culinary Institute of America, Yard honed her craft at some of New York's top restaurants, including the Rainbow Room, Montrachet and Tribeca Grill, before she moved West to command the bake shop at San Francisco's Campton Place Hotel. She joined Spago in 1994 and has created desserts for events such as the Governor's Ball after the Academy Awards, the Emmy Awards and the Grammy Awards. She was chosen James Beard Foundation's Outstanding Pastry Chef of the Year for 2002. |
|
||||||||||||
Printer friendly
Cite/link
Email
Feedback
Reader Opinion