Top new chefs
Food & Wine magazine has named its top 10 America's 2003 best new chefs, giving the group a boost on their way from up-and-coming status to arrived.
The chefs work in restaurants from all over the country. Here's the list, in alphabetical order:
The winners will be featured on the magazine's July cover.
Cooks facing the challenge of finding interesting Passover dishes for vegans have a focused collection to check out: Vegan Passover Recipes (The Vegetarian Resource Group, $6).
The 48-page publication offers 34 dishes, ranging from savory sweet potato soup to raspberry sorbet, with some spicy options, too - minted carrots with chilies, for example, or a coconut curry sauce to serve over greens. The recipes have been worked out by chef Nancy Berkoff, a registered dietitian and cookbook writer.
The Vegetarian Resource Group also has published The Lowfat Jewish Vegetarian Cookbook ($15) and No Cholesterol Passover Recipes ($9).
The Vegan Passover Recipes booklet is available by sending $6 to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203; by phone from (410) 366-8343; by e-mail to email@example.com, or on the Net: www.vrg.org
Benefit for hungry
The nation's largest anti-hunger benefit is under way for this year. It is the Taste of the Nation campaign organized by Share Our Strength, a nonprofit body that works to end hunger and poverty in the United States and abroad.
This year, more than 6,000 chefs and restaurateurs are holding Taste of the Nation benefits in some 65 cities in the United States and Canada, expecting to serve about 65,000 guests.
The events run into summer and include food and wine tastings, seated dinners, brunches and barbecues - to raise both funds and awareness on behalf of anti-hunger, anti-poverty efforts. Major funding for the campaign is provided by American Express and Jenn-Air.
Since 1988, Share Our Strength says, its Taste of the Nation events have raised nearly $50 million which has been distributed to around 450 organizations. For information about events, call SOS at (202) 393-2925, or on the Net: www.strength.org
Cut the fruit
To segment a grapefruit, place it on a cutting board. Using a large knife, slice off both ends. Stand the grapefruit on one end, then slice downward, following the curve of the fruit and cutting away both the skin and pith but leaving as much of the fruit as possible. Segment the peeled fruits. Using a paring knife, cut between the sections to detach each section from its surrounding membrane.
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