The average American has never eaten rabbit, yet the U.S. Department of Agriculture proclaims it the most nutritious meatavailable.

Rabbit is an all white meat that’s lower in cholesterol than chicken or turkey (164 mg of cholesterol in rabbit vs. 220 mg in chicken), has just 795 calories perpound (chicken has 810 calories per pound), and has the highest percentage of protein and the lowest percentage of fat of any meat. In short, meat doesn’t get any healthier.

But no one wants to eat any meat that’s not delicious. Fortunately, rabbit is that, too. In fact, rabbit has been an important part of the European diet for centuries, and is also enjoyed in parts of the world such as Australia and Asia.

Wild vs. tame rabbit

Wild rabbit is leaner than tame rabbit, and as long as it’s properly dressed, is only slightly gamey. The gaminess may be minimized by soaking the meat in salty water overnight in the refrigerator. As with tame rabbit, the younger the animal, the more tender the meat. Tame rabbit is more likely to be tender and have a more subtle flavor.

How to buy rabbit

The USDA includes rabbit meat in its volunteer grading system. Rabbit that’s graded has passed inspection and comes in grades A (highest quality), B (medium quality), and C (lowest quality recommended).

Generally, you’ll find rabbit listed as either “fryer” (or “young rabbit) and “roaster” (or “mature rabbit”). A fryer is a rabbit between 1 and 3 pounds that’s less than 12 weeks old. Fryers are fine grained and a bright pink color; they may be cooked similarly to poultry.

A roaster can be any size and must be over 8 months old. Roasters are coarse grained and the meat is a little darker than a fryer. Roasters can be tough, so they are usually stewed or braised.

General cooking tips

For safety, cook rabbit until it reaches 160 degrees F.

Excellent rabbit seasonings include parsley, rosemary, sage, bay leaf, lemon-grass, coriander, and basil.

Rabbit may be soaked in a marinade of sugar or honey, red wine, or olive oil seasoned with herbs.

Fryer rabbit can replace chicken in almost any recipe, but if you’ve never cooked rabbit before, it’s a great idea to start with a trusted recipe. I particularly like the rabbit recipes on videos found at Gourmandia.

Roasting rabbit

To roast a rabbit, rub it down with olive oil and chopped herbs and place it in a roasting pan. It may then be baked just like a chicken, at about 350 degrees F. (A 2 pound rabbit takes about 1 – 1 1/2 hours to cook at this temperature.)

Braising rabbit

Begin by browning the rabbit in a little olive oil. Then place the meat in a pot and cover it about a quarter of the way with water. Cover the pot and allow the meat to simmer for about an hour.

Stewing rabbit

Chop the rabbit meat into small pieces (about one inch square). If desired, roll in flour or seasonings. In a preheated pan with a little olive oil added, brown the meat on every side. Place the meat in a large pot and cover with boiling water. Cover the pan with a well-fitted lid and simmer for at least two hours, or until meat is tender. Add vegetables to the last hour of cooking.

Sautéing rabbit
Thin cuts of rabbit (no more than one inch thick) are suitable for sautéing. First, preheat a pan and add a small amount of olive oil. Place the rabbit in the pan and brown both sides, cooking until it reaches 160 degrees F.

If you add a bit more oil to the pan, you can also pan fry rabbit, giving it a crispy outer layer

Many automatically associate Chef Tom Colicchio with Top Chef, a hit reality show where he is one of the leading judges.  But there is more to Chef Colicchio than just Top Chef alone.

Chef Colicchio was born on the 15th of August 1962 in Elizabeth, New Jersey.  Growing up, he has always been surrounded by the aroma of cooking food, what with his Italian mother’s as well as grandmother’s passion for food and cooking.  In fact, he had so loved helping around in the kitchen that his father suggested that he pursue a career in the culinary world.

He began teaching himself the French style of cooking and immersed himself in culinary books like La Technique as well as La Methode written by the legendary chef, Chef Jacques Pepin.  At a very young age, he was already impressing people with his culinary abilities that, at the age of 17 years old, he landed a job in his hometown’s Evelyn’s Seafood Restaurant.

After his stint at Evelyn’s Seafood Restaurant, he then went on to try his culinary skills in New York, which is the food capital of the country.  In the city, he found work at some of the famous restaurants such as The Quilted Giraffe as well as Rakel.  He also found a job at the Gotham Bar & Grill and Mondrian.

<!– AdSense Now! V1.98 –> <!– Post[count: 1] –>It was when he was working at Mondrian as its executive chef that his culinary style caught the attention of the Food & Wine Magazine.  The prestigious magazine named him as one of the country’s top ten “Best New Chefs.”  Aside from this prestigious title, he was also awarded three stars by The New York Times.

It was in the mid 1990s that Chef Colicchio and Danny Meyer, his partner, thought of launching their own restaurant.  They launched their own restaurant in the Gramercy Park area of Manhattan and called in Gramercy Tavern.  Two years after first opening Gramercy Tavern to the public, in 1996, The New York Times’ Ruth Reichl gave the restaurant three stars and called Chef Colicchio as a confident chef who is not afraid of blending bold flavors to create unusual balance of flavors.  Aside from this, in 2000, Chef Colicchio was also awarded by the James Beard Foundation as the Best Chef in New York.

His achievement not enough, Chef Colicchio then launched Craft a year after his James Beard Foundation Award.  Likewise, his new venture received three stars from The New York Times’ William Grimes and Best New Restaurant from the James Beard Foundation in 2002.  Chef Colicchio also received a Chef of the Year award from Bon Appetit.

The success of Craft prompted him to launch a sandwich shop chain named Craftbar (located in New York City) as well as Crafsteak (located in Las Vegas).  Chef Colicchio also launched a sandwich shop chain, the Wichcraft.  Right now, there are 14 such sandwich shops in New York City as well as in Las Vegas and San Francisco.  His Crafsteak and Craft also branched out, and they can now be found not only in New York in Las Vegas but also in Dallas, Los Angeles, and Atlanta.  He has also launched Colicchio & Sons in New York, another three-star restaurant by The New York Times.  It was also during this year, 2010, that he received an Outstanding Chef award from the James Beard Foundation for his contributions to the culinary world.

These are not the only things that keep Chef Colicchio busy though.  He is also working as a consultant at numerous restaurants as well as private clubs, and he is also writing cookbooks.  Right now, he has published three cookbooks – Think Like a Chef, Craft of Cooking, and Wichcraft.  He has also written Top Chef the Cookbook.  His first book won an award from the James Beard Foundation in 2001, The James Beard Kitchen Aid Cookbook Award.

Chef Colicchio became one of the leading judges of Top Chef when it was first aired in 2006.  The  show was an instant success that it also received awards and praises as well as an Emmy award for himself in 2010.

Chef Colicchio was born on the 15th of August 1962 in Elizabeth, New Jersey.  Growing up, he has always been surrounded by the aroma of cooking food, what with his Italian mother’s as well as grandmother’s passion for food and cooking.  In fact, he had so loved helping around in the kitchen that his father suggested that he pursue a career in the culinary world.

He began teaching himself the French style of cooking and immersed himself in culinary books like La Technique as well as La Methode written by the legendary chef, Chef Jacques Pepin.  At a very young age, he was already impressing people with his culinary abilities that, at the age of 17 years old, he landed a job in his hometown’s Evelyn’s Seafood Restaurant.

After his stint at Evelyn’s Seafood Restaurant, he then went on to try his culinary skills in New York, which is the food capital of the country.  In the city, he found work at some of the famous restaurants such as The Quilted Giraffe as well as Rakel.  He also found a job at the Gotham Bar & Grill and Mondrian.

<!– AdSense Now! V1.98 –> <!– Post[count: 1] –>It was when he was working at Mondrian as its executive chef that his culinary style caught the attention of the Food & Wine Magazine.  The prestigious magazine named him as one of the country’s top ten “Best New Chefs.”  Aside from this prestigious title, he was also awarded three stars by The New York Times.

It was in the mid 1990s that Chef Colicchio and Danny Meyer, his partner, thought of launching their own restaurant.  They launched their own restaurant in the Gramercy Park area of Manhattan and called in Gramercy Tavern.  Two years after first opening Gramercy Tavern to the public, in 1996, The New York Times’ Ruth Reichl gave the restaurant three stars and called Chef Colicchio as a confident chef who is not afraid of blending bold flavors

to create unusual balance of flavors.  Aside from this, in 2000, Chef Colicchio was also awarded by the James Beard Foundation as the Best Chef in New York.

His achievement not enough, Chef Colicchio then launched Craft a year after his James Beard Foundation Award.  Likewise, his new venture received three stars from The New York Times’ William Grimes and Best New Restaurant from the James Beard Foundation in 2002.  Chef Colicchio also received a Chef of the Year award from Bon Appetit.

The success of Craft prompted him to launch a sandwich shop chain named Craftbar (located in New York City) as well as Crafsteak (located in Las Vegas).  Chef Colicchio also launched a sandwich shop chain, the Wichcraft.  Right now, there are 14 such sandwich shops in New York City as well as in Las Vegas and San Francisco.  His Crafsteak and Craft also branched out, and they can now be found not only in New York in Las Vegas but also in Dallas, Los Angeles, and Atlanta.  He has also launched Colicchio & Sons in New York, another three-star restaurant by The New York Times.  It was also during this year, 2010, that he received an Outstanding Chef award from the James Beard Foundation for his contributions to the culinary world.

These are not the only things that keep Chef Colicchio busy though.  He is also working as a consultant at numerous restaurants as well as private clubs, and he is also writing cookbooks.  Right now, he has published three cookbooks – Think Like a Chef, Craft of Cooking, and Wichcraft.  He has also written Top Chef the Cookbook.  His first book won an award from the James Beard Foundation in 2001, The James Beard Kitchen Aid Cookbook Award.

Chef Colicchio became one of the leading judges of Top Chef when it was first aired in 2006.  The reality show was an instant success that it also received awards and praises as well as an Emmy award for himself in 2010.

We call it fast food but we all eat it. And Wendy’s is one of our favorites.

Wendy’s is known for its square ground beef hamburgers and the Frosty, a form of soft serve ice cream.

The idea for Wendy’s Old Fashioned hamburgers was actually inspired by Dave Thomas’s trips to Kewpee Hamburgers in his home town of Kalamazoo, Michigan. The Kewpee sold square hamburgers and thick malt shakes, much like the famous restaurant that Thomas eventually founded in Columbus, Ohio, in 1969. Thomas named the restaurant after his fourth child Melinda Lou “Wendy” Thomas.

And today they even serve nutritional meals for the diet conscious. Like Ultimate Chicken Grill with a Side Salad. Junior Hamburger Deluxe without mayonnaise with a Side Salad and fat-free dressing.  Large Chili with a Side Salad and fat-free dressing.  Plain Baked Potato and a small Chili…

>>> So if you want to prepare a delicious meal to impress family, friends or even a hot date – maybe someone you met on a romantic dating site – here are Wendy’s most popular recipes of all…

–Wendy’s Chicken Caesar Fresh Stuffed Pita–

4 pita breads

4 teaspoons shredded, fresh parmesan

>> Dressing:

1/2 cup water

1/8 teaspoon dry, unflavored gelatin

1/3 cup white vinegar

1/2 cup olive oil

1/2 teaspoon finely minced red bell pepper

1/2 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon worcestershire sauce

1/8 teaspoon coarse ground black pepper

dash parsley

dash oregano

dash thyme

dash basil

1 tablespoon grated Romano cheese

1 tablespoon grated Parmesan cheese

2 tablespoons egg substitute

>>Chicken

2 boneless, skinless chicken breasts

salt

pepper

>>Salad

6 cups romaine lettuce, chopped

1/4 cup red cabbage, shredded

1/4 cup carrot, shredded

1. Make the dressing by first dissolving the gelatin in the water. Heat the mixture in the microwave on high for two minutes or until it begins to rapidly boil. Add the vinegar, then whisk while adding the oil. Add bell pepper, salt, garlic powder, worcestershire, black pepper, parsley, oregano, thyme and basil.

2. Let dressing cool for about 15 minutes before adding cheeses and egg substitute. Whisk until slightly thicker, then chill. Overnight refrigeration makes the dressing thicker. Preheat a barbecue or indoor grill to medium heat. Salt and pepper the chicken, then grill it for 5 minutes per side, or until done.

3.Remove chicken from the grill and dice it. While chicken cooks, prepare the salad by combining the romaine lettuce, red cabbage and shredded carrot in a large bowl and toss.

4. Prepare the sandwiches by first microwaving each pita for 20 seconds. Fold each pita in half like a taco, then add 1 to 1 1/2 cups of the romaine salad into the bread. Add about 1/3 cup of diced chicken on top of the salad in the pita.

Pour about a tablespoon of dressing over each sandwich. Sprinkle about a teaspoon of shredded fresh parmesan on top of each one and serve.

–Wendy’s Old Fashioned Burger–

1 Sesame-seed hamburger bun

1/4 Pound Ground beef

1 d Salt

3 Dill pickle slices

1 Teaspoon Catsup

3 White onion ring slices

2 Tomato slices

1/4 Cup Chopped iceburg lettuce

1 Tablespoon Mayonnaise

1. Using waxed paper, form the 1/4 pound of beef into a 4-inch square patty. Refrigerate until you’re ready to cook.

2. Preheat a barbecue grill on high. Toast both halves of the bun, face down, in a hot skillet. 3. Lightly salt the hamburger patty and cook on the barbecue grill for 2 to 3 minutes per side. Build the burger in the following stacking order from the bottom up: bottom bun, hamburger patty, pickles, catsup, onion rings, tomatoes, lettuce, mayonnaise, top bun.

Details: If you’d like the classic Wendy’s double, cook two patties, and dress the bun the same. If adding cheese, use only real American cheese and place it on top of the dressed bun prior to adding the cooked beef. Double cheese? Do the same.

For Wendy’s classic bacon cheese burger, cook the burger and dress the bun as directed above. For the bacon, use Oscar-Mayer Ready-Made pre-cooked bacon. Simply microwave 2 slices for about 30 seconds, and add to your burger between the cheese and the beef patty.

–Wendy’s Original Frosty–

The Frosty was invented at Wendy’s owner Dave Thomas’ request by dairyman E.M. “Bill” Barker. The actual flavor of the original Frosty is a mixture of chocolate and vanilla. You can add M&M’s, Butterfinger Chips or Oreo Chips – whatever you desire.

1 cup Milk

1/2 Cup Nestle Quick

3 Cups Vanilla ice Cream

Put all ingredients in a blender and mix until smooth…

Or try…

–Wendy’s Chili–

1 pound ground chuck

1 15-ounce can of diced tomatoes (liquid included)

1 15-ounce can of red kidney beans (liquid drained)

1 15-ounce can of pinto beans (liquid drained)

1 8-ounce can Hunt’s tomato sauce

1/2 medium white onion, diced

1 4-ounce can diced green chilies (with liquid)

2 Tablespoons chopped celery

2 Tablespoons chili powder

1/2 Tablespoon ground cumin

1 teaspoon salt

1/2 teaspoon ground black pepper

1/4 teaspoon garlic powder

1 cup water

1. Brown the ground chuck over medium heat, breaking into small pieces with the spatula. Add a dash of salt and pepper while cooking.

2. Empty the cooked meat into a spaghetti strainer, and rinse well under very hot water. This removes the bulk of the fat.

3. Transfer the beef into a dutch oven, and add the remaining ingredients. Stir together to combine thoroughly.

4. Over medium heat, bring to a simmer. Reduce the burner to low, and continue simmering 50-60 minutes, stirring occasionally.

–Wendy’s Garden Sensation Mandarin Chicken Salad–

>> Sesame Dressing:

1/2 cup corn syrup

3 tablespoons white distilled vinegar

2 tablespoons pineapple juice

4 teaspoons granulated sugar

1 tablespoon light brown sugar

1 tablespoon rice wine vinegar 1 tablespoon soy sauce

1 teaspoon sesame oil

1/4 teaspoon ground mustard

1/4 teaspoon ground ginger

1/8 teaspoon salt

1/8 teaspoon paprika

1 dash garlic powder

1 dash ground black pepper

1/2 cup vegetable oil

1/2 teaspoon sesame seeds

>>Mandarin Chicken Salad:

4 chicken breast fillets

1 head iceberg lettuce, chopped

4 cups red leaf lettuce, chopped

1 1/3 cups canned mandarin orange segments

1 cup rice noodles

1 cup roasted sliced almond.

Prepare dressing by combining all dressing ingredients except vegetable oil and sesame seeds in a blender on high speed. Slowly add oil to mixture, to create an emulsion.

Add sesame seeds and blend for just a couple seconds. Pour dressing into a covered container (such as a dressing cruet)and chill until needed. (1 1/2 CUPS DRESSING) Rub each chicken breast fillet with oil, then lightly salt and pepper each piece.

Grill on medium/high heat until done. Chill chicken breasts in refrigerator. When chicken is cold, build each salad by first arranging about 4 cups of iceberg lettuce in the bottom of a large salad bowl or on a plate. Arrange a cup of red leaf lettuce on the iceberg lettuce.

Dice each chicken breast into bite- size pieces and sprinkle the pieces from each one over each salad. Arrange about 1/3 cup of mandarin orange wedges on each salad. Next, sprinkle about 1/4 cup of rice noodles and 1/4 cup of roasted sliced almonds on top of each salad. Add desired amount of sesame dressing and serve.

Dig In and Enjoy!

A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. Brian’s articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends — our dogs.

His Home Page is A CULINARY MYSTERY TOUR – A Literary Chef. His articles have been reprinted on numerous culinary websites and various Blogs, including the popular Romantic Relationship site WUVING.com.

Other Popular items on theWendy’s Restaurant Menu:

Honey BBQ Boneless Wings – Tender, juicy chicken breast, hand-tossed in a honey barbeque sauce made with real amber honey.

Homestyle Chicken Fillet – Wendy’s signature chicken fillet. Specially seasoned, lightly breaded and topped with mayonnaise.

Wendy’s Spicy Chicken Go Wrap – Their chicken fillet made with a fiery blend of peppers and spices. Plus crisp lettuce, cheddar cheese and a zesty ranch sauce all wrapped in a flour tortilla.

Wendy’s Chicken Club – Crisp strips of Applewood smoked bacon, sliced natural Swiss cheese and fresh toppings join a whole breast fillet for one tender, tasty sandwich. Available lightly breaded or grilled.

Sour Cream and Chives Baked Potato – Slow-baked in an oven, not zapped in a microwave. Sour Cream and Chives Baked Potato is their most popular, but they also have baked potatoes served with broccoli & cheese or bacon & cheese.

This year’s winter season, the level of occupancy at Dominican Republic hotels and resorts is at 80 per cent, a high figure which will soon continue to grow. Hotels in the Dominican Republic are expected to fill completely just by next week, according to Arturo Villanueva, executive vice-president of National Hotels and Tourism Association (ASONAHORES). Villanueva affirms that 2011 has resulted in a very popular year for winter holidays in the Dominican Republic.

Image by : Zenith Overseas Investments, on Flickr

Most of the foreign travellers staying in Dominican Republic hotels these days come mainly from the United States and Canada, followed by Latin American and European holidaymakers. Only 5 per cent of hotel guests in the Dominican Republic are locals. The National Hotels and Tourism Association believe that cheap deals on Dominican Republic holidays are very appealing to worldwide holidaymakers, especially foreigners, who wish to spend a winter away from snow and chilly temperatures.Arturo Villanueva, cited by the newspaper Hoy, said that hotels from Dominican Republic’s East region lead in occupancy levels with around 90 per cent occupancy, while the other resort zones range between 70 and 75 per cent. These figures are higher than the ones reached in 2011 during the same period, and are a great sign of the growing tourism industry in the Dominican Republic.

Image by : Undiscovered Travel, on Flickr

According to the business leader, hotels in the popular regions of Bayahibe, La Romana, Bavaro,Punta Cana and Macao are expected to be at 100% occupancy by just next week, based on confirmed guest bookings and reservations. These hotels, aside from being located near the Dominican Republic´s most stunning beachfronts, are also filled with luxurious perks and wonderful facilities such as spas and gyms as well as a range of fantastic winter programmes filled with fun activities for the whole family.For tourists looking to spend a different Christmas and New Year’s season, away from the snow or cold, with dissimilar but tasty culinary traditions, Dominican Republic holidays are a wonderful option. The country´s resorts have become so popular in 2011 that compared with the same season last year, hotel occupancy this year will record an increase of around 5 per cent, according to the executive vice-president of ASANAHORES.
Image by : Matthew Bradford Photography, on FlickrThese excellent results in 2011 however, will not suffice the National Hotels and Tourism Association or the Dominican Republic tourism industry, as for next year, the ASANAHORES executive, Arturo Villanueva said that the country is trying to attract new markets, above all those which haven´t been badly affected by the global economic crisis.

The F&B and hospitality industry: sourcing, networking, celebrating at FHW Mumbai 2015.

The 24th edition of Food Hospitality World (FHW) 2015 exhibition kickstarted today at MMRDA grounds, Bandra Kurla Complex (BKC), Mumbai. The three-day exhibition, to be held from January 22-24, 2015, was inaugurated by Mr. Bharat Malkani, president, Hotel and Restaurant Association Western India (HRAWI) along with other dignitaries – Mr. Arvind Shetty, Past President, Indian Hotel and Restaurant Association (AHAR); Dr Sudhanshu, Deputy General Manager, Agricultural & Processed Food Products Export Development Authority (APEDA); Mohan Deshpande, Chairman, Hospitality Purchasing Managers Forum (HPMF);  Mr. A K Singh, principal/secretary, Institute of Hotel Management, Catering Technology and Applied Nutrition, Mumbai; Mr. Bhuvan G M, professor and principal, Apeejay Institute of Hospitality; Mr. Ravi Rawat, Director- Operations, Apeejay Surrendra Park Hotels; Chef Vernon Coelho, President, Western India Culinary Association (WICA), Mr. Thomas Zachariah, Vice President, The Indian Express; and Mr. Mehul Lanvers Shah, Managing Director, Hannover Milano Fairs India Pvt. Ltd.

Speaking at the inauguration, Malkani, stated, “This year’s FHW exhibition is larger and well organised than the previous year. We have high expectations from the new government for the hospitality sector. HRAWI have made representations at the local, state and the central government. Last year wasn’t beneficial for the hospitality industry. This year HRAWI will be focusing on three key areas – education, dealing with the issue of multiple licencing and policy reform on taxes.” Reiterating the same, Rawat, stated, “The new government should address the issue of multiple licensing, also there needs to be a single-window platform for securing permissions. However, the future of the hospitality industry looks bright and there seems to be a lot of scope for development and growth.”

Adding to the same, Singh opined, “FHW is the right platform for buyers and suppliers to meet and interact and learn from each other about the latest developments in the hospitality industry. I think ARR’s in the hospitality industry needs to increase since it has been constant since the past few years, once it goes up hotels will be able to adapt more technology. Under the Hunar-Se-Rozgar-Tak scheme, the ministry of tourism, Government of India, is planning to train 90,000 students in 2014-15 at IHMs and state tourism corporations for entry level jobs.”

Over the three-day exhibition, FHW 2015 will host various special events including the 9th edition of the Great Indian Culinary Challenge (GICC) in partnership with the Western India Culinary Association.

GICC 2015 powered by celebrated food brands such as: Unilever Food Solutions, Nestle, Dawaat Basmati Rice and American Pistachios as ‘Ingredient Partners’ and Aura Essentials and Sai Shraddha Hospitality as ‘Equipment Partners’ opened to a cheering audience of business visitors who greatly appreciated the live cooking and food presentations! This is set to continue across the 3 days with around 150 chefs competing live from various leading hotels and hotel management institutes. The Great Indian Culinary Challenge is a food preparation competition involving senior and apprentice chefs across India. The competition provides a professional platform for culinary professionals from India to showcase their individual and collective skills, learn, share experiences, partner and network in a competitive environment & an opportunity for winners to fly to Milan, South Africa to our international food and hospitality show networks : Tuttofood Milan, FHW Capetown, Host Milan among several others!
Apart from the GICC, FHW 2015 will be organising several interesting and engaging events. One such event would be the Hospitality Think Tank: The GM’s Conclave, a panel discussion to be held on the topic of Effective People Management in the hospitality sector. This discussion will witness participation from general managers of leading hotels across western India who will share their insights on mentoring, team building, manpower shortage, skill development to name a few. The second panel discussion ‘Hospitality Knowledge Exchange: Serving up in Style’ will cover emerging trends in cutlery, crockery, food presentation, tableware, etc. This discussion will have a mix of restauranteurs, chefs and vendors in the panel. Another panel discussion, The Power of Purchase organised by the Hospitality Purchasing Managers Forum, will be a knowledge initiative that will discuss the role of procurement, its growth, present and future trends. The final seminar will be organised by AHAR – on Technological Innovations & Social Media in Hotels. The other special show features include a Wine-tasting by Pause Wines for the F&B and media and the celebrated Cornitos Food Bloggers Meet 2015 – The contest will be judged by Master Chef Shipra Khanna, where contestants will be challenged to showcase innovative preparations, toppings and decorations with Cornitos (nachos and decorations provided at the venue). FHW Mumbai 2015 in partnership with the Food Food Channel is pleased to feature ‘live cooking’ sessions with celebrated Food Food chefs : Chef Shantanu Gupte, Chef Shailendra Kekade and Chef Harpal Singh Sokhi across 3 days!

The FHW trade show, organised by Global Fairs & Media – a joint venture between Hannover Milano Fairs India and The Indian Express, presented exhibitors coming from different segments of the food and hospitality industry namely F&B, interiors, kitchen equipment, housekeeping, bakery to name a few. Spread across 10,000 sq mtrs of the MMRDA grounds, the trade show hosts approximately 250 national and international brands this time. The trade show aims at providing solutions to various industry-related problems faced by hoteliers, restaurateurs, facility managers, prospective students and distributors.

ARBY’S RESTAURANT is best known for roast beef sandwiches.

It also offers popular Market Fresh sandwiches, curly fries, wraps, Jamocha shakes and salads. Arby’s also sells Chicken Naturals, 100% all-natural chicken in sandwiches and tenders.

When foodservice veterans Leroy and Forrest Raffel opened the first Arby’s in Boardman, Ohio, in 1964, customers enjoyed roast beef sandwiches, potato chips, and Texas-sized iced teas.

To name their new venture, the brothers decided on Arby’s, which stands for R.B., the initials of the Raffel Brothers – although many suspect the R.B. stands for roast beef.

In 1964, Arby’s created its famous Roast Beef Sandwich. Since then it’s become a cult classic, representing what’s great about being anything but the usual. Their classic sandwich has Arby’s thinly sliced, oven-roasted beef piled high inside a toasted sesame seed bun. Try it with their delicious Arby’s Sauce, or for an extra kick go with the zesty easily made Horsey Sauce.

Newer popular entrees are Arby’s Reuben with Corned Beef or Turkey — Melted Swiss cheese, sauerkraut, and Thousand Island dressing with your choice of freshly sliced corned beef or oven-roasted turkey on toasted marble rye bread make the Market Fresh Reuben nearly impossible to resist.

And their BLT — Strips of thick cut pepper bacon with green leaf lettuce, ripe tomatoes and mayo on toasted thick sliced honey wheat bread.

>>> If you want to prepare a delicious meal to impress family, friends or even a hot date – here are Arby’s most popular recipes of all time…

*

–Arby’s Roast Beef Sandwich–

Thinly sliced roast beef from the deli

1 can of beef broth

toasted sesame seed hamburger buns

butter

Place the roast beef and broth in a microwave safe bowl. Heat for a minute or two to warm.

Add a light coating of butter to the inside of the bun and toast lightly.

Place the warm roast beef on the bun. Pile as high as you like.

Just add Arby’s Famous Sauce or zestier Horsey Sauce..

–Arby’s Famous Sauce–

1 cup ketchup

2 tsp water

2 tsp brown sugar

1/2 tsp Worchestershire sauce

1/2 tsp Tabasco sauce

1/4 tsp onion powder

1/4 tsp garlic powder

1/4 tsp salt

1/4 tsp pepper

Combine all the ingredients into a sauce pan.

Cook over medium heat.

Stir constantly until sauce boils for 5 to 10 minutes.

Remove from heat and allow to cool.

Will keep in the refrigerator for a month or two.

*

–Arby’s zesty Horsey Sauce–

1 cup mayonnaise or Miracle Whip

3 tablespoons creamed horseradish

1 tablespoon sugar or 2 packets Equal sugar.

Mix all ingredients well.

Keep refrigerated, tightly covered.

–Arby’s Apple Turnovers–

1 pkt puff pastry sheets

4 big cooking apples

1/2 C sugar

1 Tbsp. cornstarch

1 tsp lemon juice

1/4 tsp grnd cinnamon

1/2 c. confectioners’ sugar

1 Tbsp. water

Peel, core and slice apples.

In medium saucepan over low heat, cook apples with sugar, cornstarch, lemon juice and cinnamon, stirring frequently, till apples are tender. Chill till cold.

Thaw pastry sheets at room temperature 20 min.Preheat oven to 400 degrees. Unfold pastry on lightly floured surface.Roll each sheet into a 12-inch square and cut into four 6-inch squares. Place 1/4 c. apple mix in center of each square. Brush edges with water.Fold to create triangles, seal edges firmly with a fork. Place on 2 baking sheets.

Bake 25 min or possibly till golden brown. Cold on wire rack. Sugar drizzle: In small bowl, mix together confectioners’ sugar and water. With spoon, drizzle on turnover, allow to set before serving

–Arby’s Jamocha Shake–

1 c. cooled coffee

1 c. low-fat low fat milk

3 Tbsp. granulated sugar

1 dsh salt3 c. vanilla ice cream

3 Tbsp. chocolate syrup

Combine the coffee, lowfat milk, sugar and salt in a blender and mix on medium speed for 15 seconds to dissolve the sugar.Add in ice cream, and chocolate syrup then blend on high speed till smooth and creamy. Stop blender and stir mix with a spoon if necessary to help blend ingredients.

Pour drink into two 16-oz glasses.

This recipe yields 2 large drinks.

Dig In and Enjoy!

A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. Brian’s articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends — our dogs.His Home Page is A CULINARY MYSTERY TOUR – A Literary Chef. His articles have been reprinted on numerous culinary websites and various Blogs, including the popular new Recipe Site TRIOND’S NOTECOOK at Click Here to See Brian’s Latest Recipes on Notecook!.Although best known for its Roast Beef Sandwhich, Arby’s’s also has a popular Chicken Salad recipe. Give it a try!-Arby’s Chicken Salad–Enjoy freshly prepared chicken salad, made with grilled chicken, apples, grapes, celery, toasted pecans and mayo, with green leaf lettuce wrapped in a soft wheat tortilla.2 c. cooked chicken, diced1/2 apple, sliced and chopped small1/2 c. celery, diced fine1/2 cup red grapes1/4 cup shredded carrot1/2 C Miracle Whip1/4 c. chopped oven-toasted pecans

The Inaugural “Food For Thought Fest” by The South Asian Association for Gastronomy (SAAG) Offers the Rich Culinary Diversity Of SAARC Nations to Delhi

 Occasion: Inaugural Food For Thought Fest by The South Asian Association for GastronomyAmbience: Cerebral,Celebratory, Delectable, Festive & ChicVenue: India Habitat Centre, New DelhiAttendee Profile: Celebrities, Politicians, Media, Culinary Experts & Chefs, Food Bloggers, Sports Personalities,SAAG Team, Food Aficionados and Opinion Leaders from SAARC NationsThe 2-day inaugural Food For Thought Fest had personalities sharing views on culinary as well as regional matters. Active participants included, Dr. Shashi Tharoor, M.P, noted author & opinion leader; Mohammad Azharuddin, former Indian cricketer & politician;Bishen Singh Bedi, spin legend of Indian cricket; Nikhil Chopra, former cricketer; Sudhir Mishra, national award winning film director; Gaurav Gogoi, M.P from Assam; Chef Abhijit Saha of the famed Caperberry, Fava and SAHA restaurants; Gautam Anand, seasoned hotelier from ITC hotels and passionate foodie; Chef Manjit Gill, Corporate Chef of ITC hotels; Kishore Singh, noted journalist, author and publisher, Delhi Art Gallery; Ruchira Hoon Philip, renowned foodie and journalist; Neha Prasad, noted author of cook book; Chef Aditya Bal of Spice Craft; Chef Asma Said Khan, Meeta Mishra, Editor, Magna Publications; AD Singh, socialite; Nawab Kazim Ali Khan of Rampur; Shivkaran Singh, Karen Anand, Vinita Dawra Nangia, Suresh Hinduja,among other opinion leaders, noted scholars, journalists, authors and food lovers, besides, the hosts Maneesh Baheti and wife Sonali Baheti, along with Advaita Kala, Founders of South Asian Association for Gastronomy. Visiting dignitaries from other SAARC countries included, Ramika Ahmad (Afghanistan); Rubina Farouq; Nahid Osman; Alpana Habib; Ashiqur Rahman (Bangladesh); Bharat Basnet (Nepal); Kesang Choedon (Bhutan) and Saman Nayananda (Sri Lanka).

During the 2-day inaugural food festival held on October 17 & 18 at India Habitat Centre, chefs from SAARC nations showcased their specialties, while participants from various fields were given themes on cultural and political issues to discuss while relishing the novel delicacies. The Festival was divided into “Thought Fest” and “Food Fest”. Throughout the 2 days of festival, sessions and workshops on various interesting topics around traditional gastronomy and its ongoing evolution were conducted from 10.30 am – 5.30 pm, whereby participants had the opportunity to engage in contemporary issues with the most progressive-minded panellists, learning from the greatest chefs in the region, exploring fascinating topics related to food and beyond. All this while they treated their taste buds to the most splendid flavours that the subcontinent has to offer. The “South Asia Culinary Showcase” presented cookery workshops and demonstrations conducted by invited chefs who showcased the high points of their culinary traditions.

According to Maneesh Baheti, Founder of SAAG, “The idea was to promote regional unity through the culinary diversity in South Asia. The Food For Thought Fest will be an annual event in India bringing together the most interesting issues, professionals and food from the SAARC countries of South Asia. We have learnt a lot during the inaugural Food Fest and we hope to excel further in this endeavour next year. The Food for Thought Festival was conceived as a convergence of people for the exchange of ideas and dialogues around gastronomy, in the process enabling an atmosphere of South Asian commonality through culinary and cultural diversity.”

Besides, renowned restaurants from the participating nations also set up their pop-up outlets during the two-day fest. These included, Kasturi Garden, Dhaka – authentic Bangladesh cuisine; Heritage Restaurant, Dhaka – modern Bangladeshi food; Folk Heritage Museum Restaurant, Thimpu – a mix of traditional and modern Bhutanese cuisine;Bhojan Griha, Kathmandu – authentic Newari and Rana cuisines of Nepal; Serena Hotel, Kabul, – the famed robust cuisine of Afghanistan; Taj Samudra – Sri Lanka – authentic Sri Lankan cuisines. Seeing the ongoing Navratras, these restaurants also had special vegetarian dishes along with their traditional fare.Delhi Art Gallery also presented The Still-Life Project at Food For Thought Fest where the visitors too painted enthusiastically on the wall. The project was intended to draw attention to this style of painting by encouraging the audience to paint similar compositions that could become the largest still-life work.The culmination of the 1stFood For Thought Fest happened with a special live performance of Javed Bashir, Pakistani’s noted Ghazal singer on October 18, 2015. Routes2Roots, a non-profit, non commercial organization that promotes Cultural Diplomacy across the world, hosted Javed Bashir’s live performance, ‘Building Bridges of Peace’ at IHC. Javed has lent his voice to hit Bollywood songs, ‘Mera Yaar’ and Tera Naam Japti Phiran’. Routes2Roots have hosted cultural events in more than 12 countries and 30 cities and was the Cultural Partner of the 2-day event.

Are you passionate about cooking? If you really do, then you are likely to spend a sizeable amount of your free time try out new recipes to satisfy the taste buds of your loved ones. If you want to try out something new, then you can go for blue cheese based items. What makes this type of cheese a suitable option to go for is that it is a suitable ingredient for all types of dishes ranging from burgers and steaks to pasta. In case you and your family members are fond of chicken based items, you can try out the Herbed Balsamic Chicken.To prepare this dish, you will require half cup of balsamic sugar, 6 skinless and boneless chicken breast halves, 2 spoons of coarse kosher salt, 1 ½ spoon of freshly ground black pepper, 3 spoons of olive oil, 2 spoons of Herbes De Provence and a single 3-4 ounce wedged blue cheese , cut into 5-6 slices. First place the chicken in big, resealable plastic bag. Then fluff up 3 spoons of oil, vinegar, a single spoon of pepper and 1 ½ spoon of coarse salt in a small bowl. Add chicken to it and then close the bag. Leave it for cooling for 2 hours. But ensure that the bags are turned occasionally.Then set the barbecue in medium high heat, and brush the grill rack well with oil, before putting chicken on them. Drop Herbes De Provence, half spoon of coarse salt and half spoon of pepper. Grill the pieces until they get cooked. Each side will take around 5-6 minutes. Move the chicken pieces to plates and use slice of blue cheese on top of them. Serve it to your family members with arugula salad. If on the other hand, you are planning to prepare something special for Christmas, then blue cheese pasta would be a suitable option. To prepare this item, you will need 25 g of butter, 450 g of penne pasta, a thinly sliced onion, a single crushed, garlic clove, a spoon of freshly chopped sage, 100 g of cubed Stilton and some chopped, toasted walnuts.First and foremost, boil the pasta as per directions. Then melt the butter in a saucepan and fry the onion slices till they turn golden. Put garlic and sage on the onion slices and fry further for a minute or two. After draining the pasta, set aside some water for cooking purpose. Stir the Stilton cubes, buttery onions and 2 spoons of cooking water. Add some toasted walnuts before serving.In order to give a perfect finishing touch to lunch or dinner with these recipes, you need to be very selective about wine. If you use creamy blue cheese in the items mentioned above, then lighter late harvest wines such as Valbene Picolt 2010 would be a good option. Its honeyed fruit and fresh tartness will go well with the rich, creamy cheese. On the other hand, if you use Danish Blue Cheese which is creamier, then you should use sweet, red dessert wines such as Domini Veneti Recioto Della Valpolicella Classico 2010. This will make sure that your cooking skills win accolades from your family members.

5 Culinary Chef Career Tips

A culinary chef preps and cooks a variety of meals for the public. Meals such as soups, appetizers, salads, side dishes, entrees, desserts and breads are included. Naturally a culinary chef has a widespread work experience along with formal training from a culinary institute or college. Listed below are 5 culinary chef career tips to look over before starting a chef career.

Step 1: Researching the Culinary Chef Career Duties and Education

A master of food, a culinary chef prepares meals that comfort, uplift and arouse all while nourishing patrons’ taste buds and palates. A culinary chef also crates menus while preparing food and managing kitchen employees. Culinary chefs must have a great sense of smell and taste with high levels of creativity and a knack for experimentation (to ensure the success of the menu). Some culinary chefs work from the bottom up; however, it is more common these days for a culinary chef to have formal and professional training through an apprenticeship or program offered by an institute or college.step 2: Prep While in High SchoolAlong with your relevant high school classes, like English, mathematics, take any class that will prepare you for the kitchen. Business, food handling and cooking safety are good to take as well. Check to see if your community offers chefs training programs. Finally, get experience in the industry by getting a job at a restaurant. Any of your choice, experience always matters.Step 3: Work Your Way UpThe best way in becoming a culinary chef is starting at the bottom of the chef career path and work your way up. Start in the kitchen as a dishwasher, bus boy/girl, host or waiter/waitress. Get familiar with the food, the customers, the staff and the business; it well you in the long to understand what a restaurant owners wants and needs from employees. Your first cooking job usually is cleaning cooking areas, peeling, gutting, chopping; the lighter things. Next, you will be responsible for preparing soups, appetizers, salads or desserts. The next step is becoming a line cook; this is where you prepare items based on type of food or cooking, such as grill or sauté cook. Second to the head chef is the sous chef, who works on the line and has the added responsibility of watching over the rest of the kitchen staff. Top of the ‘top’ culinary chefs is the executive chef. As executive chef, you manage the entire kitchen, create the menu, invent and test cooking ingredients and recipes and stock for the entire kitchen. It can very well take you years to become a ‘top’ culinary executive chef.Step 4: ApprenticeshipEnrolling in an apprenticeship program accredited by the ACCFFAC (American Culinary Federation Accrediting Commission) will most certainly put your culinary chef career on the right path. Many apprenticeships are 2 or 3 year on-the-job, full-time training and you must complete at least 12 courses in the subjects relevant to a culinary chef career. These apprentices are paid and can earn you an optional culinary arts associate degree in the process. The American Culinary Federation’s (ACF’s) website has all the details and locations of the programs.Step 5: Formal Recipe for SuccessIn order for students to start a culinary chef career, and advance in the culinary chef field, you must have a high school diploma. Trade and vocational schools offer basic training as well. You may attend a community college or culinary institution or attend a private cooking school that offers 2 or 4 year programs in culinary arts. In addition to your program learning, students enrolled in culinary arts programs find that working in an ‘upscale’ or ‘fine-dining’ restaurants help the learning process significantly. ACF offers certifications in a number of culinary arts careers such as; educator, personal chef, pastry chef and others. The combination of certification and work experience with on-the-job training is the best recipe for success in starting your culinary chef career.For more inforation about Culinary Chef Career Tips you can read my blog on TalentTrove.com or Visit http://www.talenttrove.com/SJ2009. Thanks again for reading my aritlce, I hope you have found it helpful and informative!