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Featured Chef for Spring: Anne Burrell

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Featured Chef for Spring: Anne Burrell Your Hospitality Network News Spring 2011 Bedelia von Paulhus, VOLUME 40 NEW BERN, NC President Featured Chef for Spring: Anne Burrell Von Paulhus & Asso- ciates, Inc Is located in New Bern, NC With her trademark spiky blond hair and pumped-up specializing in the personality, Anne Burrell has worked at some of the top Search and Placement restaurants in New York, studied the culinary of Executive Chefs, landscape and traditions of Italy, and has battled Food & Beverage Di- alongside Mario Batali as his sous chef on Food rectors, Service Direc- Network’s Iron Chef America. Anne eliminates the tors and Clubhouse intimidation of restaurant dishes and reveals concise, Managers. easy-to-master techniques for the at-home cook on her 252-635-1983 Food Network series, Secrets of a Restaurant Chef. visit my website: Anne also co-hosts Worst Cooks in America, a prime- www.vonpaulhus.com time reality show where Anne leads a team of hopeless home cooks from around the country through culinary boot camp. Growing up in upstate New York, Anne’s passion for food and cooking began at an early age. After obtaining an English and communications degree from Canisius College in Buffalo, she pursued her interest in the restaurant business by enrolling in the Culinary Institute of America. Following graduation, she spent a year in Italy attending the Italian Culinary Institute for Foreigners while working at La Taverna del Lupo in Umbria and La Bottega del' 30, a one-Michelin star restaurant in Tuscany. During this year, Anne grew to truly appreciate and understand the philosophy of Italian cuisine and culture, which left a lasting impact on her culinary point of view. Positions available: Roasted Cauliflower with Caper Vinaigrette Restaurant GM property near Columbia, 1 head cauliflower SC. Must come from a private restaurant. 1 clove garlic, smashed Extra-virgin olive oil 1/4 cup red wine vinegar Country Club candidates need not apply. Kosher salt 1 bunch fresh parsley, coarsely chopped Salary 60-70K with incentive bonus. 1/4 cup capers 1/4 cup golden raisins Executive Sous Chef needed for country Preheat the oven to 400 degrees F. To prepare the cauliflower, pull and cut off the green club In the DC area. Salary 65-75K. leaves. Cut the head in half from the top to the bottom. Cut out the core, and then cut the top into smaller pieces leaving some stem attached. You want bite-sized florets that look Food & Beverage Manager also for the like little trees of cauliflower. Toss the cauliflower with olive oil and salt and place in the DC area Salary 50-55K (looking for an oven. Roast the cauliflower for 20 minutes. While the cauliflower is roasting, puree the Assistant to move up). capers, garlic, vinegar, and parsley in a food processor. While the machine is running, drizzle in 1/4 cup olive oil. Taste and season with salt, if needed. Toss the roasted cauli- Working Chef for club in Wilmington, flower with the vinaigrette and sprinkle with the raisins. Ann Burrell NC. Salary 55-65K (looking for an Executive Sous who is ready to move up). Catering Director, club in Charleston, SC. $45-50k. V O L U M E 4 0 P a g e 2 Rags to Riches Charlotte, NC In Providence, RI The of America was extremely instrumental in this College of Culinary Arts is undertaking. The campus is located downtown located at the Harbor side with new class rooms, labs and the auditorium, Campus. The University's which they built for the University, is very up to Providence campus started back date. Johnson & Wales purchased the in 1914 by Gertrude I. Johnson Doubleltree Hotel and it is used as a working and Mary T. Wales and is the hotel for the students while managed by Hilton. largest Johnson & Wales campus. Susan Leslie, Coordinator with Experiential The University became well Education and an old friend from Charleston, established because of its strong gave me a tour of the campus and we had lunch, commitment to specialized business education and which was a lab class; wherein chef students take the high ideals of its founders. In 1993, Johnson & turns in cooking and then serving. It was a seven Wales and its unique approach to career education course meal which was really a Tasting and it was received regional accreditation from the New very professional. The presentations and service England Association of Schools and Colleges. A were exquisite. It was exciting to see the students Highligh ts her e, o r ex plan ati on o f pic tu re a bove. major goal of the University is to prepare students and to see how far the school had come from for successful careers. A benchmark of the Rags to Riches. Charlotte is an ideal community University has been its 28 consecutive year for students to live, work and learn. According to employment record - within 60 days of graduation, Money magazine, Charlotte is considered one of 98 percent of its students from the 50 states have the best places to live in America. It’s an jobs in their chosen career field. accessible city with lots to offer, Charlotte has both charm and style. Great weather, plenty of During the week of Easter, I visited Johnson & music, professional sports teams; Charlotte is Wales University in Charlotte and could not believe home to more than 300 Fortune 500 companies. I the beauty of the new campus. We were so highly recommend you visit the school if and disappointed when the school left Charleston but when you are in Charlotte. having seen their new location, it was, without doubt a magnificent opportunity. Of course, Bank Bedelia Shelagh’s Mushroom Soup, Buckleberry, UK Mushrooms Herbs, pepper, salt, Worcester Sauce, Ketchup/Rush Cajun Quarter pound of Butter Lemon Juice 2 Onions Tin of vegetable stock – beef or chicken Sherry Glass of Sherry Cornflour, or arrowroot can be added to thicken Instructions: Put ¼ pound of butter in a pan and melt Chop in 2 onions and cook until transparent Add the glass of Sherry. Light it to burn the fat Put in herbs, pepper, salt, lemon juice, Worcester sauce/ ketchup/ Cajun Rush Add the sliced mushrooms and then add enough water to cover them. Prick the mushrooms to help absorb the water. Add the tin of vegetable stock, put lid on pan and cook for 20 minutes The mushrooms should be soft. Now liquidize If the soup is too runny add the cornflour or arrowroot to thicken. This recipe comes from two of my friends in New Bern, Lucille Kincaid and Bardwell True who know Shelagh and her family. I know Shelagh’s brother John who gave permission for me to publish this. It happens that Shelagh was Private Secretary to Mrs. Churchill for many years and her husband, Anthony Montague Brown was Private Secretary to Winston Churchill. Shelagh lives in Buckleberry where Princess Catherine is from. Bard and Lucille have visited Buckleberry, drank in the Pub and met the butcher. And also, he mentioned that Shelagh is Lady Shelagh Brown, her hus- band was Knighted under the Queen many years ago. P.S. Cajun Rush is a hot sauce – you can use any hot sauce you have. I liked this recipe better than the Award Wining Kennett Square Mushroom soup which I featured years ago when I managed to get the recipe at Longwood Gardens Museum Restaurant from the winning chef. VOLUME 40 P a g e 3 Magnolia Thomas Restaurant, Woodstock, GA The Magnolia Thomas M http://www.magnoliathomas.com/... Po (678) 445-5789 I thoroughly enjoyed having dinner with Sw my sister-in-law Lynn Allen, at The Magnolia Thomas Restaurant – this was To our Easter Dinner but on Saturday night. The drive from Atlanta was pleasant and scenic and from the time we stepped Sh into the Restaurant until our departure, it was a wonderful experience. We began with bread and a lime and herb Ge olive oil for good sopping. Then Fried Green Tomatoes for Appetizer and then, while I would not usually have fried chicken, I had the Buttermilk Fried Chicken with a black eyed peas salsa M and salad. Lynn had the salmon and it was grilled to perfection. It was definitely “new South Cuisine’. Fi Restaurant critics, neighborhood regulars, and first time visitors always agree about The Magnolia Thomas Bl Restaurant: the atmosphere is great, the food is superb, and the service is outstanding. The restaurant offers a casual atmosphere that is perfect for dining with friends, co-workers, and family members. The creative menu features a wide array of great selections, always made from the highest quality Ki ingredients. The staff at The Magnolia Thomas Restaurant is friendly and professional and food is extremely creative and innovative. Chef Pickens is a graduate of Johnson & Wales University. I always like the history: Magnolia Thomas was the first African American school teacher in Cherokee County where Woodstock is located. She built the house in 1922 and the restaurant opened in 2005. V O L U M E 4 0 P a g e 4 CIA Hyde Park Campus—Francisco Migoya Want to a classroom for students pursuing Laundry, Bouchon Bakery, and sample the their Bachelor's or Associate Bouchon Bistro, all in Yountville, creations of degrees at the CIA. As such, in CA. He was also Head Pastry Chef one of the addition to being the restaurant's at The River Café in Brooklyn, NY. country's best Executive Chef, Chef Migoya Francisco Migoya was named CIA pastry chefs? teaches the sophomore-level Café faculty member of the year in Just visit the Operations course in the bakeshop 2008.
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