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Culinary Vegetable Institute to Host Bocuse d'Or Dinner

Culinary Vegetable Institute to Host Bocuse d'Or Dinner



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The Culinary Vegetable Institute in Milan, Ohio will host Team USA in an elaborate fundraising dinner

The Culinary Vegetable Institute will host the Bocuse d'Or Team USA in an elaborate fundraising dinner.

Update: This special culinary event has sold out, and reservations are no longer available.

In order to fund their training for the 2015 Bocuse d’Or World Cooking Contest, Team USA of the “Culinary Olympics” will prepare an exclusive dinner at The Culinary Vegetable Institute in Milan, Ohio on March 15, 2014. The team will prepare an eight-course, competition-caliber meal complete with wine pairings.

Team USA includes Philip Tessier of French Laundry, , head coach and executive chef of Daniel, Gavin Kaysen, Eli Kaimeh of Per Se, Curtis Duffy of Grace Restaurant, and other talented chefs. The elaborate dinner will help the team prepare for the 2015 international competition in Lyon, France, featuring chefs from 24 countries in a culinary battle that lasts five and a half hours.

The evening will also include a silent auction of culinary goods and experiences with all proceeds going toward Team USA's training.

Karen Lo is an associate editor at The Daily Meal. Follow her on Twitter @appleplexy.


Bocuse d'Or gala -- It just might have been worth $450

There were, of course, Paul Bocuse, the founder of the Bocuse d'Or, something like the Olympics of the culinary world, and Daniel Boulud, president of the Bocuse d'Or. Just a dinner featuring those two would have been notable enough -- they are two of the most famous chefs in the world, after all.
But there were so many other culinary luminaries in attendance that it just might be that the meal was worth the $450 fee.
Here's a rundown of the evening.

Actually, things didn't start out so grand. The requested attire for the evening was semi-formal, so there we all were trudging through Epcot in our suits and ties to get to the World Showplace where the dinner would take place. The problem was that the Bocuse d'Or competition had taken place in the same venue just that afternoon. And when hundreds of us showed up for the 7 p.m. starting time, the big gates to the Showplace were slammed shut. So there we all waited in the late afternoon sun for the doors to open.

It turns out the reason for the delay was that crews were busy dismantling and hauling away the stadium bleachers that had held the several thousand spectators just three hours earlier. Given that herculean task, it was pretty amazing we were made to wait only 20 minutes.

Once we were inside, the food and drink never stopped. We were greeted with flutes of Veuve Cliquot Champagne, tumblers of mojitos and martini glasses filled with Manhattans made with rum, which were oddly delicious.

The appetizers for the reception were cooked and assembled by teams working in the four cubicle kitchens that had been assembled in the event space for the cooking competition. Among those making the tasty tidbits were David Myers of Sona in Los Angeles Traci des jardin of jardiniere, San Francisco George Perrier, Le Bec Fin, Philadelphia Andre Soltner of the French Culinary Institute, new York Laurent Tourondel, BLT Restaurants, New York Alain Sailhac, French Culinary Institute and for the home teams, Roland Muller of Food and Beverage Development, Walt Disney World Resorts and Scott Hunnel, Victoria & Albert's.

Hunnel's roasted muscovey duck with fennel and blood oranges, smoked bacon and Minus 8 vinaigrette were wonderful, but I kept going back for more of Tourondel's fois gras terrine with raisin and apple mostarda.

After a time, Paul Bocuse announced that dinner was served, or at least that's what everyone assumed he said because he speaks only French.
We all made our way to our table assignments in the back of the Showplace. Each place setting had a tall white chef's toque. Underneath was a tin of Petrossian caviar, but it was not what it appeared to be on the surface. Well, yes, it was caviar on the surface, but the little black pearls was a peekytoe crab salad as assembled by Patrick O'Connell of the Inn at Little Washington. It was accompanied by a sauvignon bland from Edna Valley Vineyard (2006) in San Luis Obispo. The appetizer was genius in its simplicity, and at the end of the night I would say it was one of the best things served all evening.

But there was good competition.

Following the caviar appetizer was a fish course of steamed Pierless cod from Charlie Trotter of Charlie Trotter's in Chicago. This was the only disappointing item all night. My cod had been steamed to a point of mush. But the Acacia Vineyard Chardonnay from Carneros (2006) helped lift the dish a bit.

Daniel Boulud's "duo of Brandt beef" comprised the meat course. It featured four schnibbles of confection, a seared ribeye, glazed beets, root vegetable gratin, and red wine braised short ribs that positively melted before they hit the mouth. Beaulieu's 2004 Tapestry meritage offered the appropriate roundness of tones to accompany the meats.

The formal dinner ended with a plate of artisanal cheeses assembled by cheesemaster Max McCalman. And what goes better with cheese than a 2000 Dom Perignon brut?

Desserts were served festival style back in the reception area. They were mostly by some of Disney's best pastry chefs, including the incredible Erich Herbitschek of Disney's Grand Floridian Resort & Spa. My favorite, however, was the salted caramel from Ewald Notter of the Notter School of Pastry Arts.

It was nearly midnight when I made my way back to the parking lot, walking through the eerily quiet Wolrd Showcase.

This was a grand dinner indeed, and it was an important event for Disney and Orlando. It showed the world -- and people came from all over the world to attend -- that Central Florida understands and appreciates fine cuisine.

We hope you find our reviews and news articles useful and entertaining. It has always been our goal to assist you in making informed decisions when spending your dining dollars. If we’ve helped you in any way, please consider making a contribution to help us continue our journalism. Thank you.


Culinary Institute of America

The Culinary Institute of America was founded in 1946 (then based in New Haven, Connecticut) as a program for World War II veterans to train in culinary arts. It’s come a long way since those early days and is now recognized as one of the top international centers of culinary education, with campuses in Hyde Park, New York San Antonio, Texas Singapore and the Greystone campus in St. Helena, California, in the heart of the Napa Valley wine country. It’s been called the Harvard of cooking schools. And chefs from Anthony Bourdain to Charlie Palmer to Grant Achatz are proud alumni.

On the Hyde Park campus, in New York’s Hudson Valley, more than 170 chef-instructors and professors put students through their paces toward bachelor’s or associate degrees in culinary arts, baking and pastry arts, culinary science, and applied food studies. And food enthusiasts from all over can tour the CIA and dine at student-staffed restaurants such as American Bounty (food from the Americas), Bocuse (French), Ristorante Caterina de’ Medici (Italian), and the informal Apple Pie Bakery Café. Or they can take classes, from one-day courses to week-long culinary Boot Camps.


An Intimate Dinner with Chef Daniel Boulud and Culinary Host Billy Harris

Join Chef Daniel Boulud at Restaurant DANIEL for an intimate seated dinner hosted by acclaimed culinary MC, Billy Harris. Guests will enjoy a multi-course menu with wine pairing, chef meet-and-greet plus a hosted cocktail hour with hors d’oeuvres. Tickets are priced at $475 per person (including tax and tip), with proceeds from sponsors and auction benefitting the ment’or BKB Foundation. The dinner includes wine pairings, dessert, coffee and bottled water.

*This event is for people 21 and over only. No refunds or cancellations. Tickets are transferable. Communal seating. Limited dietary restriction can be accommodated. Further details are available at www.billyharris.com.

MENU (subject to change)

Passed Hors d’Oeuvres
-Hamachi Tartare, Wasabi, Lemon, and Smoked Trout Caviar
-Citrus-Cured Tuna with Anchoïade, Niçoise Olive
-Brochette of Seared Wagyu Beef with Pickled Onion and Tarragon Sauce
-Sweet Pea Pomponette with Morels -Comté Gougères with Beaufort Béchamel
-Crispy Duck and Foie Gras Craquelin with Rhubarb Coulis

First Course
Ceviche of Maine Sea Scallops with Finger Lime-Wasabi Vinaigrette, Cilantro, Avocado

Second Course
Warm Provence White Asparagus with Hazelnut Oil, Jamón Ibérico, Watercress, “Hollandaise au Vin Jaune”

Third Course
Calvados Flambéed Hudson Valley Foie Gras with Honeycrisp Apples, Celery, Licorice and Claytonia Salad

Fourth Course
Gaspésie Salt Meadow Lamb with Stewed Shoulder and Roasted Chop “Navarin”, Spring Vegetables

Dessert
-Tarte Citron Meringuée with Sorrento Lemon Cream and Confiture with Ganshu Berry Meringue, “Cedrat” Confit
-Signature Madeleines and Petits Fours


December 2019

Celebrating Ment’or at Gwen LA with Chef Curtis Stone & Guest Chef Thomas Keller

Come support Ment'or and Team USA with an exclusive event at Gwen Los Angeles hosted by Chef Curtis Stone and a special appearance from Chef Thomas Keller! Join Chef Curtis Stone as he presents a special menu for you at this exclusive charity dinner. Guests will also have a chance to meet Chef Thomas Keller, President of Ment'or, as part of this unforgettable dining experience at Chef Stone’s world-class, acclaimed restaurant, Gwen, a combination butcher shop and restaurant that&hellip


Meet the team

President, Bocuse d'Or Australia

Tom Milligan

A former Bocuse d'Or Candidate, Tom has held many Executive Chef positions over the past three decades and is now Technical Director of Le Cordon Bleu Australia.

The attraction of Australia’s innovative culinary industry saw him return to Adelaide as a Chef Instructor with Le Cordon Bleu Culinary School at Regency Institute for Hospitality.

The following years saw him in a wide range of roles including Head Chef to the iconic Stephanie Alexander Chef de Cuisine of Cecconis at Crown Executive Chef at Hotel Windsor Senior Culinary teacher for Holmesglen Institute of TAFE and Executive Chef for The Atlantic Group.

Tom returned to Le Cordon Bleu Australia in 2018 as Technical Director based in Melbourne.

In 1995 Tom represented Australia at the Bocuse d’Or in Lyon, and now as President he is the driving force behind Bocuse d’Or Australia and also a member of the judging panel for this illustrious competition.

Head Coach, Bocuse d'Or Australia

Scott Pickett

A former Bocuse d'Or Candidate, Scott has coached the Australian Team since 2016. He is Chef Patron of the highly successful Melbourne restaurant group Pickett & Co, which includes acclaimed venues Estelle, Matilda and Lupo, as well as Pickett’s Deli & Rotisserie and the new Pastore at Hotel Chadstone.

Heading to London, Scott joined Philip Howard at The Square and worked his way up to Sous Chef. Upon returning to Melbourne he worked with Donovan Cooke at Ondine and again with Philippe Mouchel, as well as representing Australia in the Bocuse d’Or in 2005.

Next Scott enjoyed a successful five-year tenure as Executive Chef at The Point in Albert Park, until he realised a lifelong dream by opening his own restaurant, Estelle, in 2011.

Following the success of Estelle, Scott launched a second venue, Saint Crispin, in 2013. Two years later he opened ESP – Estelle By Scott Pickett – next door to the original Estelle, and in 2016, Pickett’s Deli & Rotisserie in the Queen Victoria Market. His next venture was Matilda in 2018, named after his daughter and featuring meat cooked over live flames and an open grill, and a rejuvenated Estelle opened its doors in 2019.

Most recently Scott replaced St Crispin in Collingwood with the Italian-inspired Lupo, and Pastore at Hotel Chadstone, as well as opening a Pickett’s Deli & Rotisserie outlet at terminal 3 at Melbourne Airport.

Ambassador, Bocuse d'Or Australia

Gabriel Gaté

One of Australia’s best-known chefs, Gabriel is the author of 23 cook books and has presented cookery shows on television for the past 40 years. He received one of France's highest honours, La Croix de Chevalier dans L'Ordre du Merite Agricole, for his contribution to promoting French gastronomy.

As a young man, Gabriel had the chance to learn to cook from some of the finest French chefs (he worked in two three Michelin-star restaurants) before coming to Australia in 1977 with his Melbourne-born wife, Angie. He has since established himself as one of the country’s leading communicators on food and cooking.

He is the author of twenty-three cookbooks, including ‘French Cuisine for Australians, ‘Good Food for Men’, ‘How to Teach Kids to Cook,' ‘Recipes for a Great Life’ co-written with Dr Rob Moodie, 'Taste Le Tour Regional French Cuisine and 100 Best Cakes and Desserts. Total sales of his books exceed 1.1 million copies, making him the highest-selling Australian male cookery writer.

Gabriel has presented cookery shows on television for the past 40 years, most recently he produced and presented ‘Taste Le Tour with Gabriel Gaté’, a series of gourmet segments on French food and wine screened on SBS during the Tour de France bicycle race in July each year, which lasted 15 seasons.

Gabriel likes helping others discover the joys of cooking with fresh food and is in demand as a guest speaker and MC.

Corporate Ambassador, Bocuse d'Or Australia

Richard Warneke

Richard is the founder of RW Marketing – an internationally recognised marketing agency known for successful campaigns, exceptional strategies and dynamic content, and for fostering a vibrant community of like-minded business leaders.

With a solid network of reputable clients from various industries, Richard has earned a reputation for continually delivering successful outcomes, integrity and innovation. He transformed RW Marketing’s active clients into a thriving interactive community through the “Innovation Centre” where members can collaborate, network and experiment with like minded members.

Richard also shares his wealth of knowledge and experience in various professional associations where he can either be found working on the committee, or behind the scenes to ensure the future success and vitality of good causes. These include Les Toques Blanches, The Wellness Sector and ties to the North Melbourne Football Club.


Recipe

Chicken, Shrimp and Sausage Gumbo

Ingredients

  • 2-3 pounds chicken parts, white and dark meat
  • Water to cover
  • 1 pound okra cut into ½ inch pieces (frozen is fine if fresh is not available)
  • ½ cup butter (unsalted)
  • ½ cup all purpose flour
  • 1 large or 2 medium Spanish onions, small dice
  • 1 green pepper, small dice
  • 1 red pepper, small dice
  • 2 stalks celery, small dice
  • 2 cloves garlic (minced)
  • 1 tablespoon minced jalapeno pepper
  • 1 16-ounce can San Marzano tomatoes, roughly chopped, save juice
  • 10-12 ounces Andouille sausage, cooked and sliced
  • 1 pound medium shrimp, peeled and deveined (can reserve shells for stock)
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • ½ teaspoon paprika (may use smoked paprika for a smokier flavor)
  • ½ teaspoon cayenne pepper (or to taste)
  • 1 tablespoon file powder (optional)
  • 1 small bunch scallions, sliced thin on diagonal (white and green parts)
  • Salt and black pepper to taste

Directions

  1. Make a simple chicken stock. Remove excess fat and skin from chicken parts. Put in a medium-size stock pot with enough water to cover by an inch. Bring to a boil, then reduce heat and simmer till chicken is fully cooked (about 25 minutes). Note: Shrimp shells may be added to stock about halfway through for more flavor.
  2. Strain water and reserve. If using shrimp shells, discard. Let chicken cool. When it is cool enough to handle, shred chicken into bite-size pieces and reserve.
  3. In a Staub cast iron cocotte, combine the butter and flour to make a roux. Cook over medium heat, whisking frequently. Cook until a dark brown roux is formed. Watch carefully so as not to burn.
  4. Add onion, bell peppers, garlic, celery and jalapeno pepper. Saute until vegetables are soft, about 8-10 minutes.
  5. Add tomatoes, bay leaf, dried thyme, paprika, cayenne pepper, salt and pepper stirring till thoroughly combined.
  6. Add some of the reserved chicken stock to loosen up the cooked ingredients. Then add the rest.
  7. Simmer over medium-low heat for about 30 minutes.
  8. Add shredded chicken, sausage, okra and shrimp, and cook for about 15 minutes till all ingredients are cooked through and up to temp. If using file powder, can add at this time.
  9. Check for seasoning and adjust.
  10. Serve over rice, garnish with scallions.

Note: This is a really hearty soup or stew. Adjust the amount of stock you add according to how thick you want to make it. If it gets too thick, you can add a little water if stock is not available.

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Nothing says home quite like a warm chicken pot pie, that is why it’s on out list of 10 Recipes Every Cook Should Know. It’s filling, comforting and always delicious! Top your creamy chicken and vegetable mixture with pie crust or substitute with puff pastry for a more dramatic presentation. [&hellip]

Anelli di Ricotta e Spinaci (Rings of Ricotta and Spinach)

Makes 6 to 8 servings Anelli is Italian for “rings.” These crespelle will have a rich dairy taste thanks to the ricotta, Parmigiano-Reggiano, and melted butter. Enjoy them with medium-bodied dry white to cut through that velvety texture with some green fruit acidity. The dish will also be at home [&hellip]

Asian Glazed Flank Steak

Makes 6 servings Ingredients 2 flank steaks (3 to 3 1/2 lb total) 1/2 cup soy sauce 1/4 cup honey 1/4 cup mirin 2 tablespoons dark sesame oil 1 teaspoon Sriracha sauce Directions Trim any excess fat from the flank steak. To make the marinade: Combine the soy sauce, honey, [&hellip]

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Makes 6 servings Ingredients 1 cup whole milk 3 oz (6 tbsp) unsalted butter, plus more as needed for baking dish Kosher salt, as needed Pinch of freshly grated nutmeg (optional) 3/4 cup all-purpose flour 8 oz smoked salmon, processed to a paste 3 large eggs 18 asparagus spears (about [&hellip]

Baked Sweet Potatoes With Caramelized Onions & Mushrooms

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Balsamic Vinegar of Modena PGI and Honey Glazed Chicken Kofta Kebabs

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Balsamic Vinegar of Modena PGI and Yogurt-Marinated Chicken

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Balsamic Vinegar of Modena PGI Braised Beef Short Ribs

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Balsamic Vinegar of Modena PGI Glazed Onions and Feta on a Grilled Greek Lamb Burger

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Banh Mi-Inspired Chicken Salad

Makes 6 servings Banh mi is a ubiquitous Vietnamese sandwich that reflects the cuisine’s French influence, with roasted pork, pork pâté, pickled vegetables, and lots and lots of herbs filling a baguette-style roll. This salad takes inspiration from the sandwich, with herby tender greens, pickled veggies, and crisp French bread [&hellip]

Basic Pasta

Makes 1 1/4 pounds dough Ingredients 14 oz (3 cups) all-purpose or tipo 00 flour 4 large eggs Directions Combine the flour and eggs by hand or using a machine. Knead until all of the ingredients are well combined and the dough is smooth and elastic. Wrap the dough in [&hellip]


A farmer to chefs reveals his deep vegetable knowledge

NEW YORK (AP) — Despite thousands of years of humans working the soil, there are still things to learn. Just ask Farmer Lee Jones about the beet leaves.

The Ohio-based farmer had planted too many beets and the surplus was dumped in a pile in a cooler. He returned later to find that when he dug below the first layer, to where the beets got no light exposure, beautiful leaves were growing out of the vegetable in the dark.

“It’s a yellow leaf with red veins. And it’s one of the sexiest things that you can imagine,” he says. “We’re like, ‘Holy smokes, this is nicer than anything we grew on purpose!'”

You might not find plants particularly sexy until you speak to Jones and catch his infectious enthusiasm for farming. He's a relentless experimenter, willing to try new techniques, new ideas and new flavors.

“There are literally thousands of plants and vegetables to be explored,” he says. “We have a saying that we try and work in harmony with Mother Nature rather than trying to outsmart her.”

Jones' deep knowledge about vegetables and growing them is soon available via “The Chef’s Garden: A Modern Guide to Common and Unusual Vegetables — with Recipes.” The 640-page handsome book is equal parts vegetable reference bible, family memoir and recipe collection. It comes out April 27.

“We try in the book to really look for different ways to be able to utilize plants in America. We kind of think one-dimensionally,” he says. "We do bone marrow. Why can’t we do vegetable marrow?”

Jones is the face of The Chef’s Garden, a sustainable, 350-acre family farm in Huron that provides chefs worldwide with seasonal specialty vegetables, microgreens, herbs and edible flowers.

Name a starry chef and there's a good chance they've done business with The Chef’s Garden: José Andrés, Alain Ducasse, Daniel Boulud, Thomas Keller and Ferran Adrià, among them. With his welcoming air and signature denim bib overalls and red bow tie, Jones has become something of a celebrity, too.

The Chef’s Garden grows 700 kinds of vegetables, with 150 to 200 more in trials. There's a lab where scientists analyze the soil and seeds, and there's also the Culinary Vegetable Institute, which attracts 600 visiting chefs a year to share their knowledge and cook together.

Readers of the book will find new ways to prepare vegetables, from celery root to cauliflower, and learn about more unusual ingredients like carrot seeds, knotweed and radish seed pods.

“For several thousand years, we always ate only the top of the carrot plant. It’s only been in the last few hundred years that we started eating the bottom of the carrot. Now nobody eats the top,” Jones says.

Jones' farm is surrounded by 5,000-acre commercial farms, and he does things differently: Instead of chemicals, he uses 15 species of cover crop to replenish the soil. He argues that American farmers have lost their way regarding food and health.

“I don’t knock the other farmers. They’re following the model that exists and that’s to keep the costs as low as possible and the tons per acre as high as possible. It’s not about the integrity of the plant. It’s about the tons per acre,” he says. “We’re a bunch of odd ducks out here, for sure.”

Above all, Jones emphasizes taste and minimizing waste. He looks to Europeans, who learned over centuries of struggle with food insecurity to use every part of their animals.

Take oxtail, a peasant food for years. “They figured out great ways to make good dishes with the flavor of the oxtail. And then Thomas Keller comes over here and puts an oxtail on a plate and it’s 90 bucks.”

Jones wants to showcase vegetables, and the book offers attractive and tasty options, from Butter-Poached Squash with Hemp Seed and Coriander to Potato Pierogi with Caramelized Onion Chips.

The book has a forward written by Andres and is co-written with Kristin Donnelly, with recipes by Jamie Simpson. Lucia Watson, the book's editor for Avery, says it is timely.

“Vegetables are the center of our plate more and more. And it is kind of where all of the exciting cooking is coming from — experimenting with vegetables," she says.

"This gives home cooks an incredible window into that and an incredible resource. It introduces them to vegetables that they may not have heard of before, but they see at their farmer’s market and think, 'What if I brought that home? What would I do with it?' And it also makes them look at vegetables that they’ve taken for granted.”

Jones got his love of farming from his dad and keeps a foot in the past — he admires what farmers before him accomplished and reveres old farm machinery — as well as embracing modern technology for things like crop analysis and distribution.

“My dad had a saying that the only thing we’re trying to do is get as good as the growers were 100 years ago. It was pre-chemical, pre-synthetic fertilizer, rotating the land, rebuilding the soil,” he says.

COVID-19 was a wake-up call for Jones to diversify since The Chef's Kitchen found its links to chefs and cruise lines severed when those business shuttered. The farm has since pivoted to nationwide home delivery and opened a farmer's market while it waits for restaurants to rebound.

But Jones, ever the optimist, sees a silver lining even in a pandemic: There has been a surge of people interested in growing their own food and planting vegetables.

“Kids emulate parents behavior. And guess what? Parents planted gardens and kids wanted to go help. And when a kid grows a carrot and they pull it out, even if they didn’t like it before, they’re more interested in trying a carrot," he says. "So I think out of the ashes of this we have to find those good things.”

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The Strange New Turn in the Case of 4-Year-Old Cash Gernon

Photo Illustration by The Daily Beast/Photos by Dallas County Police DepartmentDALLAS—After the kidnapping and killing of 4-year-old Cash Gernon in Dallas last week, neighbor Jose Alvarado checked his security cameras for any footage that might help investigators.What he found sent a chill up his spine.The video is from 10 weeks before little Cash was left dead of stab wounds on the ground. But it shows the teenager charged with abducting him, Darriynn Brown, skulking down the street, opening Alvarado’s backyard gate and peering in before quickly walking away.“It’s really scary,” Alvarado told The Daily Beast. “I have two kids, one girl and one boy, and they play basketball in the backyard.”Alvarado’s house shares a back alley with the home of Monica Sherrod, 35, who was taking care of Cash and his twin, Carter. She has said she was dating the twins’ father, Trevor Gernon, a 31-year-old construction worker, until he reportedly left town in March when a court ordered him to report to rehab.That left Sherrod to care for the boys for the next two months—unbeknownst to their mother, Melinda Seagroves, who lives in Houston.Early on the morning of May 15, a young man crept into the twins’ bedroom, lifted a still-sleeping Cash out of the toddler bed he shared with Carter, and walked out—a chilling scene captured in grainy black and white by a baby monitor.The footage, obtained by the Daily Mail, shows the intruder returning about two hours later, hovering over the bed where Carter remained in slumber, before abruptly leaving as though he was startled by something.By then, Cash was already dead.Antwainese Square, a Dallas teacher who lives in the area, was out for her morning walk around 6:45 a.m. when she saw a clump of hair on the ground she thought belonged to a dog.“I was on the phone with my mom,” Square told The Daily Beast. “As I got closer, I could see an arm and a foot and I just began crying, saying, ‘Mom, I think I’m coming up on a body.’ And I started, ‘Mommy, it’s a child! It’s a child!’ And the baby had blood all over his face. At that point, my mom told me to get off the phone with her and immediately call 911… The baby had ants all over the bottom of his feet. So I pretty much knew that he was gone.”Square said she remembers “being in denial,” and hoped Cash was actually just sleeping even though he was obviously dead. “I was just trying to put together all possible stories there was no way in my mind that I would think somebody would do that to a kid,” she said, adding that she stayed with Cash’s body until police and paramedics arrived so no one would run over him.“One couple that was leaving out of their garage, I had to stop them to let them know that this baby was on the ground,” Square said.More than three hours later, Sherrod reported Cash missing. “The day that he was missing, I got up late and thought it was weird,” Sherrod would later tell the Daily Mail. “I was like, ‘It's 10 oɼlock already, you guys.’ So I figured Cash was still in bed.” Cash Gernon was abducted out of his bed on May 15. Handout Later that day, police arrested Brown, 18, who lives with his parents about a half-mile from where Cash’s body was found, according to court documents. He was charged with kidnapping and burglary, but not murder because police said they are waiting for the result of forensic tests.Held in lieu of $1.5 million bail, Brown could not be reached for comment and does not have a lawyer listed in court records. His mother, Mimi, has told reporters that she believes her son is being framed.A tangled web of relationships, criminal records, and an unknown motive hangs over the case.Sherrod, the mother of several children, has a criminal record that includes assault and DWI. Trevor Gernon, who has an extensive rap sheet, appears to have vanished a phone number listed under his name was disconnected. Darriynn Brown, meanwhile, is reportedly a friend of one of Sherrod’s children and had been seen playing with children in Sherrod’s care.Sherrod initially characterized any relationship she or her kids had with Brown, who attended the same high school as at least one of the boys living in her house, as minimal. She later told a reporter that Brown had visited her home two days before Cash’s murder, but she was out grocery shopping at the time.According to multiple neighbors, Brown was definitely not an unfamiliar face around the neighborhood. One told The Daily Beast the teen regularly played football and basketball with some of the kids who lived with Sherrod. Others said they had spotted Brown on their Ring security cameras hanging out in the area.Little information has emerged about Seagroves, who now has custody of Carter. Seagroves did not respond to multiple interview requests, but her mother, Connie Ward, told The Daily Beast this week: “We are not ready to give any kind of statement. My family is broken. It has been a nightmare listening and watching the news about our baby and stories being reported that are false.”Seagroves does not appear to have had any brushes with the law, but court records show both Sherrod and Gernon have records that include arrests for assaulting their own parents.In 2013, Sherrod pleaded guilty to attacking her mother, Lezlee Pinkerton. According to a criminal affidavit signed by Officer Glenn Burkheimer-Lubeck of the Harris County Constable’s Office, Sherrod “intentionally struck” Pinkerton in the head and chest with her hand and pulled her to the ground, then “cause[d] bodily injury” to Pinkerton “by stomping on [Pinkerton’s] toes with her feet.”“Complainant reports that she believes her toes are broken,” the affidavit says. Sherrod was sentenced to two years of community supervision, participation in a domestic violence treatment program, a $100 donation to a family violence center, and a $200 fine.In 2018, Gernon was arrested by deputies from the Harris County Sheriff’s Office for assaulting his father, Roger Gernon, during a dispute over a credit card bill, Texas court records show. When Roger Gernon told his son that he was going to call the police, Trevor grabbed the phone away, bloodied his dad’s arm with his fingernails, and elbowed him in the chest. Charged with misdemeanor assault and interference with an emergency telephone call, he pleaded guilty and was sentenced to 68 days in county jail.In addition to the assault of family members, both Sherrod and Gernon have a history of theft, fraud, and drug possession.Sherrod’s most recent arrest was for DWI she has also pleaded guilty to identity fraud charges, meth possession, driving without a license, and misdemeanor theft.Gernon’s most recent arrest was for the possession of narcotics in 2020. He was previously charged for possession of methamphetamine in 2016. His rap sheet includes a range of other crimes.Neal Flanagan, who co-owns a corrosion-proofing business, told The Daily Beast he met Gernon in high school, then reconnected in 2016. He gave Gernon a bit of work because he was struggling. Then things went sideways.“My ex-wife and I were married at the time,” said Flanagan. “We had started having issues. She separated from me in January 2017. That’s when Trevor and her started seeing each other.”“I never did see him after,” said Flanagan. “A couple years later, he messaged me on Facebook. Like, ‘Hey buddy. How you been?’ Like nothing ever happened."When he was sober, Gernon “was as good as you could ask for,” Neal’s father, Johnny Flanagan, said. But he added that he wasn’t surprised Gernon took off without his boys.“He’s one of these guys that kind of goes whichever way the wind blows, you know, and he'll do good for several months and then do bad for several months and you know, just up and disappear,” Flanagan said.Gernon’s whereabouts are unknown. Following his indictment on felony drug possession charges last November, he failed to appear for a March 29, 2021, hearing and thus forfeited a $10,000 bond payment. There is now an open warrant out for his arrest.None of the various defense lawyers who represented Sherrod or Gernon in court agreed to speak, citing attorney-client privilege.Cash’s death has raised many questions about those responsible for him. But in the neighborhood where he spent his last months, the overriding mystery is why would someone kill a defenseless child and leave him on the street like trash. Steven Monacelli The solidly working-class Mountain Creek section of Dallas is a quiet place, bordered on one side by the 600-acre Cedar Ridge nature preserve. Houses are in decent shape, and yards are clean. On the street where Cash’s body was found, locals have been stopping at a shrine to leave toys, flowers, and other mementos.The woman who found Cash’s body, meanwhile, has been struggling with her emotions since that morning.“It's been difficult. It really has been difficult,” Square told The Daily Beast.“I have a 3-year-old and as we’re dealing with this and processing this, I’m learning that I have little triggers. If I see a little boy, 4, 3, 5, I will burst out crying. It’s just a trigger for me. My own daughter is like a trigger. Sometimes she’ll say something and I’ll cry.“Because even though I didn’t know that baby, he was just robbed of his life. So, it’s been really hard. It’s been really hard to just process this. And no matter how much you try to move on, you can’t unsee what you saw.”Rohrlich reported from New York, and Monacelli from Dallas.Read more at The Daily Beast.Got a tip? Send it to The Daily Beast hereGet our top stories in your inbox every day. Sign up now!Daily Beast Membership: Beast Inside goes deeper on the stories that matter to you. Learn more.

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Culinary Vegetable Institute to Host Bocuse d'Or Dinner - Recipes

La Varenne was the author of Le cuisinier françois (1651), the founding text of authentically French cuisine. La Varenne broke with the Italian traditions that had revolutionized medieval French cookery in the 16th century. La Varenne was the foremost member of a group of French chefs, writing for a professional audience, who codified French cuisine for the age of Louis XIV. The others were Nicholas de Bonnefons, Le jardinier François (1651) and Les Délices de la Campagne (1654) and François Massialot, Le Cuisinier royal et bourgois, (1691), which was still being edited and modernized in the mid-18th century.

La Varenne's work was the first to set down in writing the considerable culinary innovations achieved in France in the seventeenth century, while codifying food preparation in a systematic manner, according to rules and principals. He introduced the first bisque and Béchamel sauce. He replaced crumbled bread with roux as the base for sauces, and lard with butter. Here one finds the first usage of the terms bouquet garni, fonds de cuisine (stocks) and reductions, and the use of egg-whites for clarification. It also contains the earliest recipe in print for mille-feuille. The cooking of vegetables is addressed, an unusual departure. In a fragrant sauce for asparagus, the reader may detect an early sauce hollandaise:

M. Boulanger

The very first restaurant in the world was opened in Paris in 1765. A tavern keeper, Monsieur Boulanger, served a single dish -- sheep’s feet simmered in a white sauce.

Thomas Shotter Boys (1803-1874)

Boulanger's business was different from other food businesses, like cafes and inns, because Boulanger's business was centered on food, not alcohol (like taverns) or coffee and tea (like cafes). Customers came to Boulanger's establishment primarily to eat, and this was a novelty in the late 18th Century, where the population ate their meals at home or, if they were away from home overnight on business, at an inn.

Boulanger claimed that his dish restored one's health, i.e., that it was a restorative. In French, the word restorative is restaurant. A local food guild (a union monopoly) sued Boulanger in court for infringing on its monopoly on the sale of cooked foods, but Boulanger won and was allowed to continue. This victory led to the rapid spread of these new restaurants across France.

Brillat-Savarin, Jean Anthelme : born 1 April 1755, died 2 Feb 1826

Jean Anthelme Brillat-Savarin was born in Belley on April 1, 1755, and died in Saint-Denis February 2, 1826. He was born Anthelme Brillat but to obtain an inheritance from an aunt, he was forced to take her name as well.

He studied Law in Dijon, followed by basic chemistry and medicine. In 1789 as a young solicitor he was the elected deputy to the National Assembly. After being forced into exile, he left France for Switzerland and eventually the USA. He lived for three years in the United States, supporting himself as a violinist with the John Street Theatre and by teaching French. He returned to France and his legal career in 1796/7 after obtaining permission to do so.

The author of La Physiologie du gout, which was released on December 8, 1825, it was a treatise on the fine art of gastronomy. Published in English as The Physiology of Taste (1825), it was the first work to treat dining as a form of art, and gastronomy as "the intelligent knowledge of whatever concerns man's nourishment." The book is still great reading with his excessive theoroms and aphorisms, not only was he a ‘gourmet scientist’, but he also held a great sense of wit.

Savarin was determined to turn the culinary art a true science, he pulled everything apart and studied it and applied all the sciences to find out the cause and effect. A great defender of greed and a man consumed with the love of food, he died in Paris two months after the release of his book. He contracted a cold at a Mass, that was held to celebrate the memory of Louis XVI .

Marie Antoine Careme (1784-1833)
Known as the "king of cooks, and the cook of kings", Marie-Antoine Careme was born into a family of 25 children. After being abandoned by his father at age 12, Careme began an apprenticeship with a pastry chef that set his course in culinary history.

Careme was a relentless worker who learned his trade quickly. He especially excelled at pastries, but also was a fine cook. He mastered the art of "cold" cuisine with innovations in preserving the appearance and taste of the dishes. Above all he is credited for taking cooking out of the middle ages and into the modern world of that time.

Careme, who was illiterate when abandoned by his father, became a compulsive writer. He was the author of numerous books on cooking, and also illustrated his own works as well. In addition, Careme was knowledgeable in architecture and wrote two books on the subject.

Careme's resume was impressive having cooked for Czar Alexander I of Russia, Baron de Rothchild of Paris, and King George IV in London. He was paid well and only worked if the opportunity suited him. Careme elevated cooking to an art and brought respect to the profession that was sorely needed.

Although he died quit young, at age 49, Careme's contribution to the cooking field was legendary. A true master of the kitchen, he is still revered today as one of the true geniuses of the culinary world.

Auguste Escoffier 1846 - 1935
A French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. He is a near-legendary figure among chefs and gourmets, and was one of the most important leaders in the development of modern French cuisine. Much of Escoffier's technique was based on that of Antoine Carême, one of the codifiers of French Haute cuisine, but Escoffier's achievement was to simplify and modernize Carême's elaborate and ornate style.

Alongside the recipes he recorded and invented, another of Escoffier's contributions to cooking was to elevate it to the status of a respected profession, and to introduce discipline and sobriety where before there had been disorder and drunkenness.[citation needed] He organized his kitchens by the brigade system, with each section run by a chef de partie. He also replaced the practice of service à la française (serving all dishes at once) with service à la russe (serving each dish in the order printed on the menu).

In 1898 Escoffier and Ritz opened the Hôtel Ritz in Paris. The Carlton in London followed in 1899, where Escoffier first introduced the practice of the à la carte menu.

Fernand Point (1897 – 1955)
A French restaurateur and considered to be the father of modern French cuisine.

From his restaurant "La Pyramide" in Vienne, an out-of-the-way town south of Lyon, he gained three Michelin stars and trained a generation of French master chefs: Paul Bocuse, Alain Chapel, Louis Outhier, Georges Perrier and Jean and Pierre, the Brothers Troisgros.

The restaurant was founded shortly after World War I. From its kitchen came the modern lightly-thickened sauces, baby vegetables and other aspects of nouvelle cuisine. During the regime of Vichy France, Point served refugees fleeing the German invasion. When German officers began patronizing his establishment, he stopped serving dinner. When they demanded tables for lunch, he closed his restaurant altogether.
His book Ma Gastronomie contains refined techniques rather than traditional full recipes.

In 1933, when the Michelin Guide first began to rank French restaurants in Paris and the provinces with its system of one, two and three stars, La Pyramide fell into the top three stars category. He insisted that his cooks begin each day with a naked kitchen and start all over again. Paul Bocuse, Point's favorite apprentice, remembered the great man doing his daily marketing, selecting his fish, flesh and fowl to be delivered to the cooks waiting in the kitchen.

Paul Bocuse (1926-2018) was recognized by the Culinary Institute of America as the greatest chef of the century. He was widely credited with being one of the first chefs to emerge from the kitchen and to enter public life. In this role he traveled extensively promoting French cuisine, starting restaurants and culinary institutions, and participating in other business ventures.

Bocuse was one of the most prominent chefs associated with the nouvelle cuisine movement (the term was first described in 1972), which was less rigid than the traditional haute cuisine, and stressed the importance of fresh ingredients of the highest quality. In 1975, he created the world famous soupe aux truffes (truffle soup) for a presidential dinner at the Elysée Palace. Since then, the soup has been served in Bocuse's restaurant near Lyon as Soupe V.G.E., V.G.E being the initials of former president of France Valéry Giscard d'Estaing.

The Bocuse d'Or (the Concours mondial de la cuisine, World Cooking Contest) is a biennial world chef championship. Named for the chef Paul Bocuse, the event takes place during two days near the end of January in Lyon, France at the SIRHA International Hotel, Catering and Food Trade Exhibition, and is one of the world's most prestigious cooking competitions.

James Andrew Beard (May 5, 1903 – January 21, 1985)
An American chef and food writer. James Beard is recognized by many as the father of American gastronomy. Throughout his life, he pursued and advocated the highest standards, and served as a mentor to emerging talents in the field of the culinary arts.

James Beard was a central figure in the story of the establishment of an American food identity. James Beard was an eccentric personality who brought French cooking to the American middle and upper classes in the 1950s. Many consider him the father of American style cooking. His legacy lives on in his twenty books, numerous writings, his own foundation, and his foundation's annual Beard awards in various culinary genres


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