November 2011 - Chefs Resources

Chefs Resources Honey Giveaway

Posted On: November 20, 2011 by ChefsResources

The contest is over, Chef Craig Jordan C.E.C has won!

I recently was sent a sample of raw honey from Mohawk Valley Trading Company and decided to partner with them for a free giveaway of 1 pound of Adirondack Wildflower Autumn Honey. This honey was awesome! And not because I had received a free sample, but because it has an incredible, complex flavor and sultry mouthfeel. It was their Adirondack Wildflower Autumn Honey. The label states that it is derived primarily from Goldenrod, but it also contains nectar from Jewelweed, Purple Aster, Spotted Knapweed, Chicory, Queen Anne’s Lace, and Creeping Bellflower.

Top Chef’s Tom Colicchio also likes the honey, so much so that he both praises and sells it.

Contest Requirements

No purchase is necessary. You need to register with Chef’s Resources in order to see the comment section at the bottom of this page and enter the contest. Contest open only to US residents of the 48 contiguous states (sorry). To enter the free drawing simply post a comment at the bottom of this page saying who one of your favorite fresh seafood vendors are, with a link to their website and what state they are located in.

The Fine Print

You need to register to add a comment, but we do not share your email with any third parties, we do not sell our email list.
Contest ends midnight (pacific standard time) 12/15/11
Winner will be chosen by a random drawing of qualified entrants.
Winner will be notified by email by 12/20/11 and will also be posted on this page. Odds of winning are dependent upon the number of entries.
Void where prohibited by law.
Prize will be shipped to winner within 30 days of contest end.
You must be 18 years or older to win.
US residents only, US recipients must be a resident of one of the 48 contiguous states.
You can enter by regular mail by sending your entry to the address below. Mail-in entries must be date stamped no later than midnight 12/15/11
Chef’s Resources
1450 Sunset Avenue #A
Ferndale, WA 98248

About Mohawk Valley Trading Company

The Mohawk Valley Trading Company offers the highest quality organic and unprocessed natural products they can produce such as maple syrup and raw honey. Their raw honey is unpasteurized, unfiltered, unprocessed, unheated, unblended and is available in 5 varieties;

Wildflower Honey, Buckwheat Honey, Apple Blossom Honey, Orange Blossom Honey, and B lueberry Blossom Honey

Raw honey contains all of the pollen, live enzymes, propolis, vitamins, amino acids, antioxidants, minerals, and aromatics in the same condition as they were in the hive. For eons, honey has been used for coughs, and is considered by many to be a safe alternative to over the counter cough syrup especially for children (but not for infants).

MVTC is sponsoring a give away of one, 1# jar of their Adirondack Wildflower Autumn Honey (a value of $16.00 shipping included)

Comments from before Site Migration

Thanks Chef Craig. It looks like United Shellfish have several stores and deliver to the New England region.

I love united shell fish company located in Maryland I’ve been a chef for 25 years and this company has always had best seafood in the area. I’ve tried a lot of seafood companies in the area, united shellfish has been the best so far.

Chef Craig Jordan C.E.C

www.United shellfish.com

Taste of Tulalip Gala Dinner 2011

Third Annual Taste of Tulalip is Another Success

This year Tulalip Resort Casino held their third annual Taste of Tulalip Food & Wine Event. It was a 2 day food and wine experience, kicking off with Friday’s Taste of Tulalip Gala Dinner, hosted by “Thirsty Girl” Leslie Sbracco. Saturday followed with the Grand Tasting featuring the Tulalip Chef’s exquisite cuisine samples and 65 wineries from Washington, California, and Italy. This post is about Friday’s Gala Dinner.

The Taste of Tulalip Gala Dinner is a seven course food & wine pairing featuring fantastic food and exquisite wines. According to F&B Manager Lisa Severn, Tulalip’s philosophy regarding culinary events is “Do it right or go home.” The menu for this year’s dinner again shows that the Tulalip Chefs and Sommelier Tom Thompson know how to do it right. There were 400 seats available and the event sold out several weeks in advance, a testament to the growing popularity of the event.

In The Kitchen for Taste of Tulalip

For the Chefs, the challenge was, ”How do you serve 7 courses of restaurant quality food to 400 people at once?” Each course had to be plated and served to order. For a typical plated banquet function for a large group, there are usually only 3-4 courses (soup, salad, entrée, dessert) with only the soup and entrée courses plated to order. And the entrée course is usually pre-plated 5-15 minutes ahead of the serving time and stored with covers in a hot box, ready to be served en mass to large parties. But we wanted the food served from the oven to the guest with no holding time. So we set-up six plating lines with 6 people on each line so we could mass produce 400 plates directly into the waiting hands of the service staff.

We had prepped, planed, organized, and were now ready to execute service. Towels in hand, 7 professional chefs, 36+ support staff to help plate, additional crew to man the ovens, and an army of servers, we were ready to dance. Now we impatiently wait for the word “Go!” wondering if you missed anything.

Your mind is racing, going over the plate-up for the n^th time, trying to discover the one thing you missed, the one possible obstacle which you didn’t make a “plan B” for. Your crew looks at you sideways as you explain again what your expectations are.

The first course is supposed to be served at 7:35 pm, but, of course, things run late, 15 minutes late. Now you’re recalculating your firing times and communicating it with your staff. The kitchen is set to go with over 45 staff crammed into it. I can’t simply walk over to my oven crew, it’s too crowded. So I walk around the back hallways 3 or 4 times to communicate new instructions to my staff. The other chefs are doing the same.

Then, its go time! Everything is in high gear now, commands are short and direct. “Get that food moving!” “That’s too much sauce, use less!” “Line 2, speed up!” “Clean up those plate edges!” “More garnish on Line 2!” “Sauce on 4!” “Lamb on Line 3!” “Why the f___ are you giving me rare lamb racks, I want medium-rare. Fix it!” “Only 20 more for this course” “Done! Stop! Clean-up and prepare for the next course. Good job everyone!”

Each course only took about 15 minutes to serve. For each course, all six lines and 40+ kitchen staff worked to produce that one course; then clean, reorganize, and do it again until after 3 hours of riding an adrenaline wave, we slammed through dessert. Our work was successfully completed, we could finally take a deep breath, relax… and suddenly realize… ” holy hell am I tired!”