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PITTSBURGH, APRIL 10 /PRNewswire/ -- Who will be the Best Teen Chef 2008? Hundreds of high school seniors and budding chefs will get one step closer to learning the answer on Saturday, April 12 as they head to The Art Institutes Best Teen Chef 2008 Local Cook-off Competitions.
Coast-to-coast, Best Teen Chef Local Cook-off Competitions will be held at participating The International Culinary Schools at The Art Institutes locations across the U.S. and Canada.
Following the Local Cook-off Competitions, local winners will head to The Art Institute of Las Vegas for the Best Teen Chef Final Round Competition on May 17.
Top prize winners in the Competition can win a full-tuition scholarship toward an associate's degree, certificate or diploma program to study Culinary Arts at one of the more than 30 participating Art Institutes locations.
In addition to a full-tuition scholarship and the title of Best Teen Chef 2008, the first place winner in the national competition, in partnership with Food Network, will be an "Intern for a Day" at the Food Network Kitchens in New York City. The winner will also receive a tour of the Food Network Studios, dinner for two at a Food Network chef's restaurant and a library of Food Network Kitchens cookbooks.
"Every year, we see the popularity of this Competition grow among high school age teens. They're watching their favorite chefs on television, and saying to themselves, 'I can do that,'" said Chef Michael Nenes, Assistant Vice President of Culinary Arts for The Art Institutes.
Competitors at the Local Cook-off Competition will prepare a menu of Shrimp Cocktail, Sauteed Breast of Chicken, Fresh Broccoli, and Rice Pilaf during timed heats.
For more information about the Best Teen Chef Competition, visit http://www.artinstitutes.edu/pr.aspx?ID=btc007.
The Art Institutes (http://www.artinstitutes.edu/) is a system of over 40 education institutions located throughout North America, providing an important source of design, media arts, fashion and culinary arts professionals.
Source: The Art Institutes
Web site: http://www.artinstitutes.edu/
St. Patrick's Day Competition of top New York City restaurants to find the best corned beef
NEW YORK, March 10 /PRNewswire/ -- Twelve of New York's leading restaurants will compete against defending champion Neary's Pub in the Second Official New York City St. Patrick's Day Corned Beef Cook-Off Contest, the highlight of this year's annual St. Patrick's Day Reception. There will be a 1st, 2nd, and 3rd place winner in each of the following categories, and an overall Grand Champion.
Contest Categories
1) Best Corned Beef and Cabbage
2) Best Corned Beef Sandwich
3) Chef's Choice
4) Best Side Dish
5) Most Creative Table Presentation
Participating Establishments
Neary's Blarney Stone Donovan's Grill & Tavern
The Kettle Black McAnn's Bar & Restaurant Langan's
Murphy & Gonzalez Blind Pig Patrick's Bar
Peter McManus Cafe Windfall Woody McHale's
McKenna's Pub
Host Affiliation
George Duran Host of Food Network's "Ham on the Street"
Judges Affiliation
John Dunleavey Chairman - St. Patrick's Day Parade Committee
Tom Slattery Chairman - United Restaurant & Tavern Owners of NY
Adrian Flannelly Host - "Adrian Flannelly Show" and Irish Issues
Advisor to Mayor Mike Bloomberg
Patricia O'Reilly Host - Out of Ireland
Lt. Col. Chuck Crosby Commander - The Fighting 69th
Patricia Mescall Catering Manager Marriott Marquis Hotel
Brian Andersson Commissioner - NY Dept. of Records
Paddy McCarthy Publisher - Irish Examiner USA and Irish
Connections Magazine
Seating for the March 12th event is extremely limited and tickets are necessary. Corporate and individual sponsorship, and donation opportunities are still available. Individual donations should be made payable to the Friends of the Fighting 69th and mailed to P.O. Box 7473, FDR Station, New York, NY 10150-7473. Friends of the Fighting 69th is a 501(c)(3) tax-exempt public charity. For tickets or information, please visit www.69thfriends.org or call (914) 747-6600, ext. 11.
Featured entertainment includes: Celtic Thunder (www.celticthunder.ie)
A new group and concert special created and produced by Sharon Browne, featuring five male vocalists performing an eclectic mix of songs. The ensemble numbers reflect the power of the soloists, who range in age from 14 to 40 and share a common Celtic heritage. Future television performances include: WNET on March 13th at 8pm and in NBC's coverage of the 2008 New York City Saint Patrick's Day Parade on Monday, March 17th at 11am.
Screaming Orphans (www.screamingorphans.com)
From County Donegal, Ireland, these four sisters have carved a considerable reputation as a captivating live band, performing both traditional Irish and pop rock music. They have recorded with such musical greats as Joni Mitchell, Peter Gabriel, Sinead O'Connor, and the Chieftains, and are currently touring throughout the U.S.
NYC Police Department Emerald Society Pipes (www.nypdpipesanddrums.com)
A permanent fixture in the daily life of the New York City Police Department and New York, the band has performed for all New Yorkers, played for Popes and Presidents, captains of industry and college presidents. In addition, the Band has appeared on numerous television shows and movies including the "Rosie O'Donnell Show," the "Today Show," "Late Night With David Letterman," "State Of Grace," "Copland" and "One Night Stand."
Background
Corned beef and cabbage is as American as the St. Patrick's Day Parade. The New York City St. Patrick's Day Parade was started in 1762 by Irish immigrants and pre-dates our independence as a country. Along with the parade, the "Irish" corned beef and cabbage dinner many consume on St. Patrick's Day is also an American tradition. Both have only recently found their way to Ireland to satisfy the desires of the many tourists seeking this "original fare."
In recognition of this great American dish (with an Irish flare), NYC restaurants and pubs will compete for a variety of prizes. All restaurants are welcome to join the competition and will have their establishment's name displayed on Prudential's 40 by 40 foot LED sign 300 feet above Times Square on St. Patrick's Day. The judges will be prominent figures from the Food Network and the New York City American-Irish community.
The 1st Battalion, 69th Infantry, New York Army National Guard, (known as the "The Fighting 69th" or "Irish Brigade"), which has led the St. Patrick's Day Parade for over 150 years, returned from Iraq in September 2005 after serving in some of the most hostile areas and suffering many casualties. A few days after this coming St. Patrick's Day, half of the 69th will be redeployed to Afghanistan.
Friends of the Fighting 69th was formed in October 2004 to raise awareness of the Fighting 69th's deployment to Iraq and to provide financial support to soldiers and their families during that difficult time overseas. The charity administers trust funds for the 16 surviving children of the nineteen soldiers from the unit who where killed in action in Iraq. For more information, please visit www.69thfriends.org.
Fisher House, a private-public partnership builds "comfort homes" on the grounds of major military and VA medical centers. Annually, Fisher House serves more than 10,000 families, and has made available more than 2 million days of lodging to family members since the program began in 1990. For further information, please visit www.fisherhouse.org.
Prudential Financial, Inc. (NYSE:PRU) , a financial services leader with approximately $648 billion assets under management as of December 31, 2007, has operations in the United States, Asia, Europe, and Latin America. Leveraging its heritage of life insurance and asset management expertise, Prudential is focused on helping individual and institutional customers grow and protect their wealth. The company's well-known Rock symbol is an icon of strength, stability, expertise and innovation that has stood the test of time. Prudential's businesses offer a variety of products and services, including life insurance, annuities, retirement-related services, mutual funds, investment management, and real estate services. For more information, please visit www.prudential.com.
Source: Friends of the Fighting 69th
Web site: http://www.69thfriends.org/
http://www.fisherhouse.org/
http://www.prudential.com/
On July 23rd Sophisticated New Yorkers Will Have an Alternate Source for Unique Food and Household Products
NEW YORK, July 25 /PRNewswire/ -- Effective today, Bread-n-Brie will expand its delivery service to the Upper West Side.
The site http://www.breadnbrie.com/ will provide residents with an alternative source for the freshest, most delicious and unique foods New York has to offer.
There are over 10,000 items, from basic staples to gourmet and exotic, hard to find foods to choose from. Customers will enjoy 10 to 15% on majority of the items.
"We received countless requests to serve the Upper West Side and are pleased to announce our arrival. We are eager to show this sophisticated market why it has been well worth the wait," said Ilya Zeldin, founder of Bread-n-Brie. "Shopping with us is better than personally going to your supermarket and specialty shops-with us you don't have to leave your apartment-we bring your favorite foods right to your door. If our customers don't find what they are looking for, they just have to tell us and we'll get it for them."
Bread-n-Brie has made a long-term commitment to Green Delivery. Conscious of the pollution and traffic problem in New York, no Bread-n-Brie truck is idling. Instead, the staff makes the last mile delivery with a traffic friendly custom cart. Packaging is neat with no unnecessary wrapping, layering or bags-only enough to keep the food fresh and safe.
New customers benefit from a 20% discount on their first order. Following feedback from current clients, the minimum order has been reduced to only $30, with two free delivery options. To waive the $5 delivery fee, clients can choose the 2nd day shipping option or pick up their orders from one of the several Bread-n-Brie's neighborhood location.
Just a few weeks old, Bread-n-Brie is fast establishing a reputation for bringing a new level of quality and service to the New York market.
Source: Bread-n-Brie
Web site: http://www.breadnbrie.com/
New culinary program meets demands of the industry
FT. LAUDERDALE, Fla., July 20 /PRNewswire/ -- The Art Institute of Fort Lauderdale announces the launch of a new culinary program -- Baking & Pastry Associate in Science degree -- designed to train students in the baking and pastry arts. Scheduled to participate as an instructor is Malka Espinel, Executive Pastry Chef of Johnny V restaurant in South Beach and Fort Lauderdale.
From cakes to custards and meringues to macaroons, the exacting, creative expression that characterizes baking and pastry arts is a respected and demanding facet of the culinary profession. This seven quarter program focuses on the art and preparation of breads, cookies, pies, tarts, cakes, and other desserts and baked goods.
"Students are introduced to the tools and techniques used by professional bakers and pastry chefs," says Chef Jack Kane, Culinary Arts Program Chair. "Emphasis is placed on developing the skills, coordination and teamwork required in the baking and pastry industry. The program focuses upon both production and individualized skills necessary to gain entry-level employment in bakeries, restaurants, and other catering or institutional settings."
Subjects include designing and decorating specialty cakes, creating elaborate pastries and frozen desserts, preparing chocolate, confections and centerpieces, and learning how to bake regional desserts, as well as classical and artisan bread baking. Baking and pastry instruction is delivered through lecture and hands-on kitchen instruction.
Studies in nutrition, sanitation and safety, management, business plans, and externships give students a full spectrum of knowledge about the culinary industry as they develop their skills as baking and pastry technicians.
Graduates are prepared for employment in bakeries, restaurants, catering houses, and institutional settings in entry-level positions such as assistant bakers and pastry cooks.
The Art Institute of Fort Lauderdale culinary arts program was established in 1992, training and educating students under the tutelage of culinary professionals to grow and flourish in today's food service industry. In 2005, the college's student-run restaurant The Chef's Palette won The American Culinary Federation Achievement of Excellence Award in the category of Culinary Program Full Service Restaurant Facility.
For more information about the Baking & Pastry degree program at The Art Institute of Fort Lauderdale, contact 1.800.275.7603 ext. 2122, or visit www.artinstitutes.edu/fortlauderdale .
Source: The Art Institute of Fort Lauderdale
Web site: http://www.artinstitutes.edu/fortlauderdale
ASPEN, Colo., June 14 /PRNewswire/ -- The Little Nell's charity contribution for the 2007 Food & Wine Magazine Classic in Aspen began at lunch today, as Executive Chef Ryan Hardy of The Little Nell's Montagna restaurant and Chef Ilan Hall, winner of BRAVO's hit reality competition series Top Chef, collaborated to create a superb lunch all in the name of fantastic food and charity. Fifty per cent of the proceeds from the three-course lunch will be donated to Food & Wine's "Grow for Good" campaign, benefiting "Farm to Table," a national initiative dedicated to supporting local farms and encouraging sustainable agriculture.
An impromptu auction by Montagna's Master Sommelier Richard Betts offered surprised lucky guests the chance to bid on the two debut cases of his brand new Betts & Scholl Wine from Italy, Scarpetta, yielding more than $7,000 for the cause. As an added bonus, thanks to Richard Betts and The Little Nell's dedicated food and beverage department, ten per cent of Montagna wine sales throughout this weekend of the Food & Wine Classic in Aspen will also be donated to Food & Wine's "Grow for Good" campaign.
Every seat for the lunch was sold as discerning diners indulged in chicken liver pate, chilled sorrel soup with smoked mackerel, Finocchiona salume, and panna cotta with strawberry rhubarb preserves highlighting Chef Hardy's Rocky Mountain artisan cuisine, Chef Hall's eclectic Mediterranean style, and the freshest produce from Chef Hardy's new farm. The two chefs collaborated on the menu and introduced the lunch to the diners, explaining the influence and the thought process behind each course. Held outside at The Tavern at the Little Nell, Master Sommelier Richard Betts was also on hand to pair and pour the wines while guests were able to meet the chefs and feast to save farms across the country. Food & Wine Magazine's Editor in Chief Dana Cowen introduced the lunch and provided background on the "Grow for Good" charity.
With picturesque Aspen Mountain in the background, The Tavern terrace offered a prime location for the lunch experience offering an intimate atmosphere and breathtaking snow-capped mountain views.
"It was a pleasure to work with Chef Hall to create this lunch for charity," said Chef Hardy.
Food & Wine's "Grow for Good" campaign, launched to celebrate the 25th anniversary of the Food & Wine Classic in Aspen, is committed to raising $1 million to expand Farm to Table's programs and services into 25 cities across the U.S.
Source: Little Nell
Web site: http://www.mfaltd.com/
NEW YORK, April 6 /PRNewswire/ -- In the season finale of the Food Network's highest rated primetime series, "Ace of Cakes," April 26th at 10pm ET/PT, cake master Duff Goldman will face his biggest challenge yet. The NFL commissions Duff to put his confectionary creativity into play in the form of a nearly six foot tall, one-of-a-kind, Super Bowl cake. The pastry creation, which will be served up to VIP attendees including former Atlanta Falcon Jamal Anderson and Cleveland Browns Linebacker Willie McGinest at the Super Bowl XLI eve gala, will be modeled after a football field complete with team logos and helmets, sideline benches, players and coaches and a three dimensional replica of the Lombardi trophy. Duff enlists the help of Charm City Cake pros, Geoff, Katherine, Mary Smith and Anna, to hike down to Miami where the sheer enormity of the cake, bad weather and time restraints, ensure the ordeal will be the bakery's most challenging order ever.
ABOUT ACE OF CAKES: Every week at Charm City Cakes in Baltimore, it's a new deadline and new situation. Ace of Cakes shadows Goldman and his eclectic staff of culinary experts, artists and architects as they bake, construct and frost the most elaborate and unconventional cake creations imaginable - oftentimes with the use of blowtorches, drills and saws. From a Chinese take-out cake filled with lo mein, to a replica of a 1930's Harlem speakeasy, no cake tiers are too high and no pastry design is too bizarre for Duff, the cake pro and rock musician who dishes up sugar and spice in a way you have to see to believe.
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