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Published: Sunday, 7/5/2009

Celebrity chefs compete in Veggie U benefit

Celebrity chefs compete in Veggie U benefit

The 7th annual Food & Wine Celebration to benefit Veggie U will be held from 4 to 9 p.m. July 18 at the Culinary Vegetable Institute, 12304 State Rt. 13 in Milan, Ohio. It features a Star Chef Cook-Off that will include executive chef James Briscione, winner of the Food Network's Chopped competition; executive chef Paula DaSilva, finalist of Gordon Ramsey's Hell's Kitchen, and executive chef Lee Anne Wong, producer and former contestant of Bravo's Top Chef.

The judges will include Michael Ruhlman, author and judge on the Food Network's Next Iron Chef America; executive chef Alex Guarnaschelli of Butter restaurant in New York; Fred Griffith of Cleveland's WKYC-TV, and Bruce Seidel of the Food Network.

Among the food demonstrations will be one by young chef prodigy Greg Grossman, 14, who recently signed with Creative Artists Agency and Vesuvio Entertainment. Young Grossman developed his palate at age 9, attending Ross School, East Hampton N.Y.. At age 10, he started Greg Grossman Catering, using seasonal menus and serving gallery openings and parties in the Hamptons.

Mike Wallace of PCH Grand Hotel Marriott Resort in Point Clear, Ala., will demonstrate making Bronzed Tuna Spoons with petite microgreens often seen on high-end restaurant menus. Microgreen samples are sent to fourth-grade students involved in the Veggie U "Earth to Table" science program.

"Members of Veggie U can also buy the microgreens," says Debra Nickoloff, executive director for Veggie U. Open ordering from the garden begins at $500 per year, which allows you to work with sales staff from the Chef's Garden in ordering products.

Profits from the Food and Wine Celebration event benefit Veggie U's "Earth To Table" science kits provided to fourth-grade classrooms in Ohio and 23 other states. Tickets for the event are $145 per person, and $100 per person for a group of eight or more. Call 419-499-7500.

Prior to the Food & Wine Celebration in Milan, the Sawmill Creek Resort, 400 Sawmill Creek Dr. in Huron, will host an event where guests can meet nationally known chefs at 5:30 p.m. July 17 in the Salmon Run Restaurant. Chefs will include Lee Anne Wong; Aaron Deal of Charleston, S.C., and 2008 winner of the El Bulli Competition; Erica Wides, New York Veggie U Star Chef Cook-off winner in 2007, Paula DaSilva; James Briscione; Greg Grossman, and Dale Hawkins of Roanoke, W.Va., the 2007 winner of the El Bulli Competition.

Tickets are $100. For reservations, call the restaurant at 419-433-3800. Proceeds benefit Veggie U's "Earth To Table" science kits.

Kroger's Food Safety Awareness Campaign has teamed with Ohio State University to offer a Food Safety Hotline at 800-752-2751. It will be staffed daily by personnel from Center for Innovative Food Technology and trained Ohio State students supported by experts from the departments of food science & technology and human nutrition. The hotline is available 9 a.m. to 5 p.m. Monday through Friday. After-hours, consumers can leave a message and phone number to get a response.

Kroger's Food Safety Awareness Campaign focuses on four concepts:

•Chill foods promptly and keep cold foods cold.

•Clean hands and preparation surfaces with warm water and soap.

•Separate fresh meat from other foods to avoid spreading bacteria.

•Cook and use a thermometer to ensure food is cooked to proper internal temperature (160 degrees for ground beef and pork).

For more information call the Food Safety Hotline or visit kroger.com.

Try this easy treat for summer gatherings.

1 1/2 cups low-fat milk

1/3 cup sugar

2 tablespoons cornstarch

1 1/2 teaspoons vanilla

1/3 cup caramel ice cream

topping at

room

temperature

6 3-ounce plastic or

paper cups, or 6

2.5-ounce freezer pop molds

6 ice cream sticks

Combine sugar and cornstarch in a medium saucepan and gradually whisk in milk. Simmer over medium heat until thickened, about 2 minutes, whisking frequently. Remove from heat; stir in vanilla. Transfer to a large shallow bowl, then place in refrigerator for 40 minutes, stirring occasionally.

Drop heaping teaspoons of caramel topping randomly over pudding. Gently swirl into pudding. Spoon mixture into plastic cups; place cups in an 8-inch baking pan or pie pan. Place ice cream sticks in centers. Freeze until firm.

Yield: 6 servings

Source: National Dairy Council



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