DOCSLIB.ORG

Grilled Cheese with Portobello Mushroom Turkey Burger Fried

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Grilled Cheese with Portobello Mushroom Turkey Burger Fried STARTERS SALADS Goat Cheese, Feta Deconstructed and Fig Tart Falafel Salad asparagus, brie and fig vinegar chickpeas, cucumber, tomato, baby kale, pita INSPIRED BY SARA MAIR, SEASON 3 chips, toasted sesame seeds, lemon-tahini vinaigrette Matzo Ball Soup INSPIRED BY MIGUEL MORALES, SEASON 1 shredded chicken, mushroom broth, napa cabbage, shiitake mushrooms Barley and Spinach Salad cremini mushrooms, cherry tomato, basil, mint, INSPIRED BY SARA BRADLEY, SEASON 16 tofu dressing INSPIRED BY LEE ANNE WONG, SEASON 1 Thai Shrimp & Coconut Soup lemongrass, sesame rice noodles, hot chili oil Garbanzo and Beet Salad INSPIRED BY HAROLD DIETERLE, SEASON 1 brussels sprouts leaves, mesclun mix, pistachio, goat cheese, roasted pepper, caper-mint vinaigrette INSPIRED BY SAM TALBOT, SEASON 2 Menu will rotate seasonally to showcase an array of ADD A PROTEIN dishes from previous seasons. choose from grilled flank steak, grilled chicken, grilled tofu, seared tuna, grilled shrimp SANDWICHES & BURGERS Grilled Cheese with Turkey Burger Portobello Mushroom green apple slaw, brie, green leaf lettuce, sour dough country bread, red onion, cherry tomato, red onion, lemon aioli, oat crusted tomato, swiss & cheddar cheeses, thyme butter whole wheat bun INSPIRED BY SPIKE MENDELSOHN, SEASON 4 INSPIRED BY BETTY FRASER, SEASON 2 Fried Shrimp Po’ Boy Queso Fundido Burger sriracha remoulade, shaved fennel, crispy chorizo-spiced short rib patties, pepper jack cheese, pancetta, amoroso roll poblano, onion, chipotle-lime crema, brioche bun INSPIRED BY NICHOLAS ELMI, SEASON 11 INSPIRED BY RICK BAYLESS, TOP CHEF MASTERS: SEASON 1 #QuickfirePhilly | #TopChef | @theconcoursecomcast | @bravotopchef ENTRÉES Pork and Turkey Meatballs Truffle-Cognac Mac & Cheese whole wheat fusilli, roasted cauliflower, artichoke, fontina, parmigiano reggiano, roasted garlic, carrot, sunflower seed pesto penne, pretzel crumb topping INSPIRED BY DAVE MARTIN, SEASON 1 INSPIRED BY CASEY THOMPSON & DALE LEVITSKI, SEASON 3 SIDES SWEETS Fried Brussels Sprouts Lemon Yogurt Cheesecake* fig, shropshire bleu cheese, lemon, honey granola crust, strawberry basil compote madras-spiced crème fraiche INSPIRED BY ELIA ABOUMRAD, INSPIRED BY PAUL QUI, SEASON 9 SEASON 2 House Made Chips Chocolate Passion Fruit Cake* everything bagel, la colombe coffee, bittersweet dark chocolate cake, passion fruit sriracha – ranch flavored coconut curd, toasted white chocolate cream, raspberry INSPIRED BY KATZIE GUY HAMILTON, TOP CHEF JUST DESSERTS, SEASON 2 Lemon Posset* fresh blueberries INSPIRED BY NIKKI BIDUN & OLIVIA ACOSTA, TOP CHEF JUNIOR * ALSO AVAILABLE AS A GRAB & GO SELECTION #QuickfirePhilly | #TopChef | @theconcoursecomcast | @bravotopchef GRAB & GO SALADS Spanish Style Rice Salad with Green Papaya Salad with Grilled Flank Steak House Made Turkey Jerky saffron bomba rice, piquillo peppers, red onion, blood orange supremes, dehydrated carrots, charred scallion, marcona almonds, manchego, baby watercress, cucumber, watermelon radish, arugula, romesco dressing rosemary – mint vinaigrette INSPIRED BY ANTONIA LOFASO, SEASON 4 INSPIRED BY CARLA HALL, SEASON 8 Thai Noodle Salad with Ratatouille Salad with Lemongrass Poached Chicken Pickled Root Vegetables and rice noodles, brussels sprouts, napa cabbage, Blackened Tofu pearl onions, nori vinaigrette eggplant, zucchini, tomato, romaine, parsnip, INSPIRED BY DALE TALDE, SEASON 4 turnips, sauce vert dressing INSPIRED BY DALE LIVITSKI, SEASON 3 Spinach and Bean Salad with Spice Rubbed Chicken Thigh yukon potatoes, artichoke, gigante beans, lavender – honey dressing INSPIRED BY ILAN HALL, SEASON 2 BEVERAGES San Pellegrino / Perrier La Colombe assorted options assorted options #QuickfirePhilly | #TopChef | @theconcoursecomcast | @bravotopchef.
Load more

Recommended publications
  • Top Chef the Cookbook Tom Colicchio, the Creators of Top
    [PDF] Top Chef The Cookbook Tom Colicchio, The Creators Of Top Chef - pdf download free book Top Chef The Cookbook Download PDF, Free Download Top Chef The Cookbook Ebooks Tom Colicchio, The Creators Of Top Chef, Read Best Book Online Top Chef The Cookbook, full book Top Chef The Cookbook, online pdf Top Chef The Cookbook, Download Free Top Chef The Cookbook Book, Download PDF Top Chef The Cookbook, Download PDF Top Chef The Cookbook Free Online, pdf free download Top Chef The Cookbook, the book Top Chef The Cookbook, Download Top Chef The Cookbook E-Books, Download Online Top Chef The Cookbook Book, Download Top Chef The Cookbook E-Books, Read Best Book Online Top Chef The Cookbook, Top Chef The Cookbook Ebooks, Free Download Top Chef The Cookbook Best Book, Top Chef The Cookbook Read Download, Top Chef The Cookbook Free Download, Top Chef The Cookbook Free PDF Online, Top Chef The Cookbook Ebook Download, CLICK HERE FOR DOWNLOAD The cross and equal still actually took place by the young tudor police and carb equal called unk and many institutional nonetheless black men were born and among one age. The main character progress arc and brings me all the fine threads of cancel without 59 screwed up. Prairie linda has written about a man whom family i loved and all my friends and i loved the book aloud especially if i lost one on the aftermath on the table. Personally spark characters make a life changes for the reader both as good as the relationship between rick kelly.
    [Show full text]
  • Turkey Burger Wild Mushroom Burger Fried Shrimp Po' Boy Queso Fundido Burger Matzo Ball Soup Thai Shrimp & Coconut Soup Go
    STARTERS SANDWICHES & BURGERS Goat Cheese, Feta Grilled Cheese with and Fig Tart Portobello Mushroom asparagus, brie and fig vinegar sour dough country bread, red onion, cherry INSPIRED BY SARA MAIR, SEASON 3 tomato, swiss & cheddar cheeses, thyme butter Matzo Ball Soup INSPIRED BY BETTY FRASER, SEASON 2 shredded chicken, mushroom broth, napa Turkey Burger cabbage, shiitake mushrooms green apple slaw, brie, green leaf lettuce, INSPIRED BY SARA BRADLEY, SEASON 16 tomato, red onion, lemon aioli, oat crusted Thai Shrimp & Coconut Soup whole wheat bun lemongrass, sesame rice noodles, hot chili oil INSPIRED BY SPIKE MENDELSOHN, SEASON 4 INSPIRED BY HAROLD DIETERLE, SEASON 1 Wild Mushroom Burger gruyere, heirloom tomato, grilled radicchio, SALADS sesame challah Deconstructed Falafel Salad INSPIRED BY HOWIE KLEINBERG, SEASON 3 chickpeas, cucumber, tomato, baby kale, pita chips, Queso Fundido Burger toasted sesame seeds, lemon-tahini vinaigrette chorizo-spiced short rib patties, pepper jack cheese, INSPIRED BY MIGUEL MORALES, SEASON 1 poblano, onion, chipotle-lime crema, brioche bun Barley and Spinach Salad INSPIRED BY RICK BAYLESS, TOP CHEF MASTERS: SEASON 1 cremini mushrooms, cherry tomato, basil, mint, Fried Shrimp Po’ Boy tofu dressing sriracha remoulade, shaved fennel, crispy INSPIRED BY LEE ANNE WONG, SEASON 1 pancetta, amoroso roll Garbanzo and Beet Salad INSPIRED BY NICHOLAS ELMI, SEASON 11 brussels sprouts leaves, mesclun mix, pistachio, goat cheese, roasted pepper, caper-mint vinaigrette INSPIRED BY SAM TALBOT, SEASON 2 ADD A PROTEIN
    [Show full text]
  • Food and Wine Lovers Descend on Kohler
    PRSRT STD U.S.POSTAGE The PAID Kohler KOHLER, WI 53044 Kohler PERMIT NO. 6 VillagerVillager219 Church St., Kohler, WI 53044 FREE Published Monthly In Kohler, WI 53044 NOVEMBER, 2008 Volume 4, Number 4 Food and wine lovers Speed limit to be changed descend on Kohler on Greenfield Drive The Kohler Village Board recently passed an ordinance that will reduce the speed limit on Greenfield Drive to 25 mph. (The current limit is 35 mph.) The change, which will go into effect in the near future, also includes a special 15 mph zone on Greenfield Drive and on Upper Road for children going to and from school. Signs will be flagged to alert motorists to the lowered limit. The lowered speed limit will also make the area safer for pedestrians crossing Greenfield Drive and Upper Road for activities taking place at Ebben Field. Kohler Police Chief Bill Rutten said the Kohler Police Department knows there will need to be some transition time, and will give warnings when appropriate. Plans are also in the works to close up From left: Kohler sophomore Hannah Fenton paired with Chef Leonard Sorce (Riverbend) for the Kohler Chefs’ Challenge. Amy Hanten of FOX11’s “Cooking with Amy” the boulevard at Orchard Court between emceed the event. At right, Hannah’s mother, Kristine Fenton of Kohler, teams up with Chef Joe Austreng (Horse and Plow) to challenge her daughter’s team. Upper Road and Greenfield Drive, and add an extra crossing guard to that area. Despite high gas prices and a looming plings of artisan cheese and gourmet foods, at the Augusta National Golf Club; Orchard Court is the short street next to the economic crisis, the approximately 7,500 specialty shopping, and culinary demon- renowned cheese expert Laura Werlin; Ebben Field tunnel entrance.
    [Show full text]
  • Discover Culinary: Explore the Agricultural Riches & Fresh Atlantic Coast Seafood of the Palm Beaches, Florida
    Discover Culinary: Explore the Agricultural Riches & Fresh Atlantic Coast Seafood of The Palm Beaches, Florida Gourmands can savor “the best of everything” with a diverse range of menus at various farm-fresh eateries during a stay in The Palm Beaches. Local chefs and food artisans have revitalized The Palm Beaches’ culinary scene, thanks to straight-from-the-garden produce, and fresh- from-the-sea seafood in an ever-growing assortment of sophisticated farm-to-table and dock-to-dine, dining options. A winter breadbasket of the United States, The Palm Beaches top all counties east of the Mississippi River in total agricultural sales, with a total annual economic impact of $2 billion. The destination leads the nation in the production of sugarcane and fresh sweet corn, also leading Florida in the production of rice, bell peppers, lettuce, radishes, Chinese vegetables, specialty leaf, cucumbers, eggplants and herbs. This bounty of agricultural riches allows The Palm Beaches to take advantage of the culinary landscape, and foodie travel phenomenon, which has advanced from a national travel trend to travel pattern. The 2013 “American Culinary Traveler Report,” published by Mandala Research, showed that the percentage of U.S. leisure travelers who travel to learn about and enjoy unique dining experiences grew from 40% to 51% between 2006 and 2013. In 2012, it was estimated that tourism expenditures on food services in the U.S. topped $201 billion, nearly a quarter of all travel income. That makes food service the highest category of travel spend, according to the University of Florida report: “A Flash of Culinary Tourism.” This study also estimates that 39 million U.S.
    [Show full text]
  • Notable Friends of Tour
    NOTABLE FRIENDS OF TOUR AFFILIATION NAME MARKET Southern Art Anthony Gray ATL Cardamom Hill Asha Gomez ATL Seed Brendan Keenan ATL Art of the Table Derek Ronspies ATL Atlanta Foods International Dick Roe ATL The Luminary Eli Kirshtein ATL Leon's Full Service Eric Ottensmeyer ATL JCT Ford Fry ATL Optimist Ford Fry ATL Rocket Farm Restaurants Ford Fry ATL Aria / Atlas Gerry Klaskala ATL Miso Izakaya Guy Wong ATL El Super Pan Hector Santiago (lead) ATL Empire State South Hugh Acheson ATL Bettola James Lewis ATL Bacchanalia Joseph Schafer ATL South of Heaven Judd Foster ATL JP Atlanta Julio Delgado ATL Gunshow Kevin Gillespie ATL The Cockentrice Kevin Ouzts ATL Spotted Trotter Kevin Ouzts ATL Rathbun's Restaurants Kevin Rathbun (lead) ATL Restaurant Eugene Linton Hopkins ATL Colletta Michael Perez ATL Venkman's Nick Melvin (lead), Bennett Holberg, Tho ATL Char Korean Bar & Grill Richard Tang ATL One Eared Stag Robert Phelan ATL Staple House Ryan Smith ATL Miller Union Steven Satterfield ATL PARISH Stuart Tracy ATL Buttermilk Kitchen Suzanne Vizethann ATL Wrecking Bar Terry Koval (lead) ATL Local Three / Muss & Turner's Todd Mussman ATL Richards' Southern Fried Todd Richards ATL Watershed on Peachtree Zeb Stevenson ATL Antonelli's Cheese Shop Kara Chadbourne ATX Franklins Aaron Franklin AUS Fire in the Hole Adam Brick AUS Contigo Andrew Wiseheart AUS NOTABLE FRIENDS OF TOUR Salt + Time Bryan Butler AUS Barley Swine Bryce Gilmore AUS Whip IN Chandan // Kassie Harris AUS East Side King Clinton Kendall AUS Barlata Daniel Olivella AUS Lüke Drake
    [Show full text]
  • Chef's Choice
    Excerpted from Chef’s Choice: 22 Culinary Masters Tell How Japanese Food Culture Influenced Their Careers and Cuisine by Saori Kawano and Don Gabor Copyright © 2015 by Saori Kawano (All Rights Reserved) Table of Contents Preface by Saori Kawano Introduction: The Japanese Chef’s Way of Thinking xvi by Toshio Suzuki 1. Elizabeth Andoh 2 Author, culinary educator, leading English-language expert on Japanese cuisine, and resident of Japan for more than four decades explains how she first learned about washoku cuisine from the woman who would become her mother-in-law. 2. Michael Anthony 16 Executive Chef at Gramercy Tavern, New York City, and winner of the James Beard Foundation’s Best Chef in New York City, 2012, talks about his career path from a small Japanese restaurant in Tokyo to Paris and then to Gramercy Tavern. 3. David Bouley 32 Executive Owner/Chef of Bouley and Brushstroke, New York City, shares how he and Japanese agricultural experts from Kyoto brought artisanal ingredients to his kaiseki-inspired New York City restaurants. 4. Wylie Dufresne 46 Founder of wd~50 and Owner/Chef of Alder in New York City, describes how he and his team use Japanese ingredients in non-traditional Japanese ways. 5. Ben Flatt 60 Owner/Chef of Flatt’s, a Japanese guesthouse and restaurant on the Noto Peninsula, recalls his culinary journey from Sydney, Australia to Noto and reveals the secrets of traditional Noto cuisine he learned from his Japanese in-laws. Excerpted from Chef’s Choice: 22 Culinary Masters Tell How Japanese Food Culture Influenced Their Careers and Cuisine by Saori Kawano and Don Gabor Copyright © 2015 by Saori Kawano (All Rights Reserved) 6.
    [Show full text]
  • Korinknifecatalog Clicka
    TABLE OF CONTENTS Message from the Founder 2 About Traditional Japanese Knives 4 Crafting Traditional Japanese Knives 8 Knife Craftsmen in Sakai 10 TRADITIONAL JAPANESE STYLE KNIVES Korin Special Collection 12 Kochi & Korin 17 Parts of Traditional Japanese Knives 22 Masamoto Sohonten 23 Suisin 31 Nenohi 35 Chinese Cleavers & Menkiri 38 Custom Knives 40 Wa-Series 43 WESTERN STYLE KNIVES About Western Style Knives 48 Togiharu & Korin 50 Suisin 62 Nenox 65 Misono 73 Masamoto 80 Glestain 82 Paring & Peeling Knives 83 Bread & Pastry Knives 84 Knife Covers 86 Gift Sets 88 Sharpening Stones 92 Knife Sharpening 96 The Chef’s Edge DVD 100 Korin Knife Services 101 Knife Care & Maintenance 104 Knife Bags 106 Cutting Boards 108 Kitchen Utensils 110 Chef Interviews 112 Glossary 125 Store Information, Terms & Conditions 128 Dear Valued Customer, When I first came to New York City in 1978, Japanese cuisine and products were rarely found in the U.S. Nowadays, Japanese ingredients are used in many restaurants for different types of cuisine, and sushi can readily be found in most major supermarkets. As a witness to this amazing cultural exchange in the culinary world, it gives me great joy to see Japanese knives highly regarded and used by esteemed chefs worldwide. Although I am not a chef or a restaurateur, I believe that my role in this industry is to find the highest quality tools from Japan in hopes that they may assist you in reaching your career goals. While making this knife catalog, we did extensive research to provide our readers with as much information as possible so as to maximize the potential of the knives and services offered through Korin.
    [Show full text]
  • A NOT-SO-SERIOUS MAGAZINE by BULLFROG & BAUM
    INAUGURAL ISSUE | DEC 2012 A NOT-SO-SERIOUS MAGAZINE BY BULLFROG & BaUM Playful reinterpretations of some of our favorite columns Showing Some Leg FROG LEGS WITH LIME $0.35 USA (CAN $0.34) AND TWO STRANGE salads www.bullfrogandbaum.com LOS ANGELES NEW YORK COLUMBUS, OH www.bullfrogandbaum.com WHAt’S INSIDE APPETIZERS ENTREES DESSERTS 04 16 25 WHO WORE LEAP’S NIGHT In Season: IT BEST OUT THE HOLIDAY We pit whites against A stunning portrait SWEATER VEST whites in the ultimate of 2012’s hottest fashion battle royale. chefs as they gather 26 at Jesse Eisenberg’s OUT ON THE 05 school cafeteria. TOWN THE APPROVAL Party highlights OCTAGON 18 through the eyes of Passing judgement TAKE MONDAY Sydney Perlman and with geometric OFF Vicki Loo. precision. We whisk you away on a food-centric long 28 06 weekend of must-eats THE HOZZIST PAGE 6½ in LA LA land. Managing Partner Susan Hosmer 07 24 weighs in. SOCIAL MEDIA GRIFFON BAUM’S SNACK NEW YORK DIET 29 3 days in the diet of EAT THIS, 08 this 12-year old food NOT THAT LEAP ONE-PAGE lover. Go big or go home. 10 30 A MOMENT IN TOPLESS CHEF TIME ON THE COVER CHALLENGE Bullfrog & Baum, the Frog legs with lime 4 mystery ingredients, early years. and two strange 4 minutes, and a salads. shirtless chef. istockphoto.com 11 MY WEEKDAY 31 MORNING CARTOON ROUTINE CAPTION A morning in the day CONTEST of B&B President, Jennifer Baum. 32 THE PARTING 11 SHOT THINGS TO Restaurant concepts WHICH WE that failed.
    [Show full text]
  • Ted Allen and Mario Batali Headlining 2014 James Beard Foundation Awards As Master of Ceremonies and Gala Chef Chair on May 5, 2014
    FOR IMMEDIATE RELEASE Press Contacts: Karlie Reitano / Mary Blanton Ogushwitz Susan Magrino Agency Tel: 212.957.3005 Email: [email protected] / [email protected] TED ALLEN AND MARIO BATALI HEADLINING 2014 JAMES BEARD FOUNDATION AWARDS AS MASTER OF CEREMONIES AND GALA CHEF CHAIR ON MAY 5, 2014 MATT LEE AND TED LEE TO HOST 2014 JAMES BEARD FOUNDATION BOOK, BROADCAST & JOURNALISM AWARDS ON MAY 2, 2014 New York, NY (March 10, 2014) – Today the James Beard Foundation announced that Chopped host, Emmy Award-winning TV personality and multiple James Beard Award winner Ted Allen will be accompanied by renowned multiple James Beard Award winning chef, author and restaurateur Mario Batali as the Master of Ceremonies and Gala Chef Chair for the 2014 James Beard Foundation Awards, the culinary industry’s most prestigious recognition program. The highly anticipated Awards Ceremony and Gala Reception will take place on Monday, May 5, 2014, at Lincoln Center’s David H. Koch Theater in New York City. On Friday, May 2, 2014, James Beard Award–winning authors Matt Lee and Ted Lee will host the annual James Beard Foundation Book, Broadcast & Journalism Awards Dinner at Gotham Hall in New York City. After his successful stint as the host of The James Beard Foundation Books, Broadcast and Journalism Awards in 2013, Ted Allen returns to take the stage at Lincoln Center with friend and fellow culinary impresario Mario Batali, who is no stranger to the awards stage. Together, the two will headline an evening celebrating the “Sounds of the City,” the enduring relationship between music and food, and the many ways in which the culinary community is inspired by music and the artists who create it.
    [Show full text]
  • 2011 James Beard Foundation Awards Restaurant + Chef Award Semifinalists
    2011 James Beard Foundation awards RestauRant + Chef awaRd semifinalists BEST NEW RESTAURANT Piccolo, Minneapolis ABC Kitchen, NYC Prospect, San Francisco A-Frame, Los Angeles Recette, NYC Amis, Philadelphia The Refinery, Tampa, FL Bar Agricole, San Francisco Salt of the Earth, Pittsburgh Barbuzzo, Philadelphia Shepherd’s Pie, Rockport, ME Baru 66, Windsor Heights, IA Staple & Fancy Mercantile, Seattle Benu, San Francisco Star Noodle, Lahaina, HI Bootsie’s Heritage Cafe, Tomball, TX Sugarcane Raw Bar Grill, Miami China Poblano at the Cosmopolitan, Las Vegas Torrisi Italian Specialties, NYC ChoLon, Denver Uchiko, Austin, TX Commonwealth, San Francisco Waterloo & City, Culver City, CA Community Table, Washington, CT Cook & Brown Public House, Providence OUTSTANDING CHEF Elise Coastal Dining, Pensacola, FL José Andrés, minibar by José Andrés, Washington, D.C. Estadio, Washington, D.C. Ben Barker, Magnolia Grill, Durham, NC Girl & the Goat, Chicago Gary Danko, Restaurant Gary Danko, San Francisco Husk, Charleston, SC Robert Del Grande, RDG + Bar Annie, Houston Kushi Izakaya & Sushi, Washington, D.C. Jose Garces, Amada, Philadelphia Menton, Boston Suzanne Goin, Lucques, Los Angeles Mondo, New Orleans Sam Hayward, Fore Street, Portland, ME Nobuo at Teeter House, Phoenix Paul Kahan, Blackbird, Chicago Melissa Kelly, Primo, Rockland, ME Mindy Segal, Mindy’s HotChocolate Restaurant and Donald Link, Herbsaint, New Orleans Dessert Bar, Chicago Tony Mantuano, Spiaggia, Chicago Philip Speer, Uchi, Austin, TX Michael Mina, Michael Mina, San Francisco
    [Show full text]
  • Alumni Magazine of the Culinary Institute of America | No
    ALUMNI MAGAZINE OF THE CULINARY INSTITUTE OF AMERICA | NO. 37, 2006 Revisiting Healthy Nutrition in Today’s Food World WELCOME FROM THE DIRECTOR WELCOME FROM Steve Swofford ’97, EXECUTIVE DIRECTOR OF ALUMNI RELATIONS ALUMNI MAGAZINE NO. 37, 2006 Kirsten Nielsen, Graphic Designer Jim Norman, Senior Writer Contributing Writers Jay Blotcher Shelly Loveland Victoria Riccardi Nikki Rose ’94 Marianne Turow ’83 Patrick Wilson ’91 Health and wellness...vegan diets...obesity... The Culinary Institute of America global flavor profiles...trans fats... Dr. Tim Ryan ’77, President We’ve all been inundated with the buzzwords so often associated with nutrition and health Academic Affairs in the food industry. The notion of nutrition and healthful cuisine—so different today than Dr. Peter Rainsford, Vice President it was even when I was a CIA student—is constantly evolving. What is the CIA doing to stay on top of this critical component of our profession, while staying true to the college’s Advancement Dr. Vance Peterson, Vice President core values? How are our faculty and alumni getting involved? What are some of the changes in store for the future? Continuing Education In this issue of mise en place ®, we explore these and other questions as we “revisit Mark Erickson ’77, Vice President healthy” in 2006. Many of your fellow alumni are making fascinating, meaningful contribu- Enrollment Management tions to health and nutrition. NIKKI ROSE ’94, one of our globe-trotting grads, explores the Drusilla Blackman, Dean benefits of the Mediterranean diet. CIA Associate Professor and Registered Dietitian MARIANNE TUROW ’83 offers some thoughts on the subject of obesity in our country.
    [Show full text]
  • Brand News @ News and Highlights from Certified Angus Beef LLC,*Compiled by Laura Nelson and Liz Deboer
    Brand News @ News and highlights from Certified Angus Beef LLC,* compiled by Laura Nelson and Liz DeBoer. Specialized for success Programs are designed to give specialists CAB STAFF CONTACTS The annual Certified Angus Beef®(CAB®) the tools and know-how to excel. This year, 206 Riffel Rd., Wooster, OH 44691-8588; Specialist Seminar brought together a record that meant focusing largely on the economics phone: 330-345-2333; fax: 330-345-0808 crowd of nearly 170 guests at the Marriott of the cattle market — understanding the www.cabpartners.com Starr Pass Resort & Spa in Tucson, Ariz., for a many factors behind rising beef prices and John Stika, president program full of educational and networking developing strategies to minimize their Brent Eichar, senior vice president opportunities. impact. Tracey Erickson, vice president, marketing Every foodservice distributor licensed Specialists were introduced to several new Mark Polzer, vice president, business development to sell the brand has one or sometimes marketing tools, gained insight on successful Larry Corah, vice president, supply more CAB specialists. Part cheerleader, promotions, heard about restaurant trends development part ambassador, part trainer and part across the country, and took a closer look at SUPPLY DEVELOPMENT DIVISION salesperson, these folks know their markets new and less common beef cuts. They also Kansas staff: inside and out, as well as the brand. It’s learned more about the brand’s powerful CAB Program Satellite Office their responsibility to help co-workers and history of working closely with Angus 1107 Hylton Heights Rd., foodservice customers understand CAB’s farmers and ranchers, a story that resonates Manhattan, KS 66502 phone: 785-539-0123; fax: 785-539-2883 value to their businesses in its quality and strongly with consumers.
    [Show full text]