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Upstate women are invited to both dine and design with the first winner of the National Culinary Scholarship Competition sponsored by the Rachael Ray Show. Dine & Design with Rachel Green is for ladies only and will be held on Saturday, Oct. 3, from 12 to 2 p. m. at The Be Encouraged House in Simpsonville. Green, who lives in Mauldin, spent 17 years of her life helping others achieve their dreams through education. When her own job was eliminated due to downsizing and restructuring — her second layoff in three years — she stepped out on faith to pursue her dream of becoming a chef. This past May, she beat out candidates from across the nation to become one of three people to earn an all-expense paid trip to New York City to compete in various culinary competitions as part of the Rachael Ray Show. In the end, Green was named the grand prize winner of the competition in front of a live Rachael Ray Show audience. Her prizes include a full-tuition scholarship to the International Culinary Center in Manhattan, New York, a trip to Mexico, and “a ton” of Rachael Ray cookware, Green said. The prize does not include moving, housing, or travel expenses while in New York for seven months. The Dine & Design is, in part, a fundraiser to help Green offset those “uncovered” expenses. It’s also an avenue for female entrepreneurs to share their businesses with women at the event. The event will also feature a brunch buffet menu and the opportunity to paint canvas art under the guidance of design instructor. Supplies will be provided. YOU CAN GO. What: Ladies Dine & Design with Rachel Green. 3, from noon to 2 p. m. Where: Drury Inn & Suites at 10 Carolina Point Pkwy, Greenville, SC 29607. Cost: $65 per person. Payments can be made online at www. com/chefrachelgreen. For more information call 864-735-7052, visit rachelgmu@yahoo. com or go to. www. chefrachelgreen. Source: www.greenvilleonline.com
Then there’s the cost factor. Some sets run into thousands of dollars, but will a set of Escoffier copper cookware really catapult you into a Food Network competition for home cooks. And how about those matched sets by celebrity chefs such as Rachel Ray, Paula Dean and Marcus Samuelsson. Ask the chefs. Who better to offer advice than professional chefs who run busy kitchens in eateries around Lancaster County. Stainless-steel cookware rules in the kitchen of Nick’s Bistro, a Marietta restaurant where Chef David Kegel composes his innovative dishes inspired by seasonal and local ingredients. “Stainless steel is durable and easy care,” Kegel explains, “but by itself it isn’t a good heat conductor. So manufacturers bond various metals together to create ‘sandwich’ bottoms. Copper, which is a good heat conductor, is often one of those metals. Aluminum could be another because it heats quickly, but on its own it’s somewhat pliable. All-Clad, manufactured in western Pennsylvania, is one example of an American product handcrafted especially for elite chefs and serious home cooks. One of its top products features five-ply construction, bonding an inner core of copper with aluminum and stainless-steel interiors and exteriors. This combination provides quick heat-up time, maximum temperature control, even heat distribution, and easy care. The line includes everything from Dutch ovens to paella pans. You pay top dollar for such perfection: Williams-Sonoma lists a 30-piece set at nearly $4,000. Chef Talon Lewis, of Railroad House Inn in Marietta, another devotee of local, seasonal ingredients, also uses stainless-steel cookware when he prepares... At home, however, he prefers his backyard grill and smoker. “When it comes to cookware, I don’t think it’s necessary to spend a fortune,” he says. “As long as the home cook understands that cooking is all about the heat. You have to heat up a pot and pan before putting in the food. Otherwise the food sticks. And without even heat distribution, the food won’t cook evenly. The cast-iron debate. Now about that cast-iron pan from Grandma’s kitchen and cowboy movies: It has become trendy. Many home cooks applauded how well it holds heat, is naturally nonstick when properly seasoned, and lasts forever. The other side of the debate holds that cast iron. Source: lancasteronline.com
Soup – it’s the comfort food of the world. And it’s about to live up to its power to heal, warm and, yes, comfort with more than just sustenance. “Soup for Syria: Building Peace Through Food” ( www. soupforsyria. com ) is a new cookbook written with the more than 4 million refugees in Syria’s ongoing humanitarian crisis in mind. The project intends not to make money for the publisher and author, but to contribute profits from sales to U. N. refugee agency UNHCR to help fund relief efforts. Food writer and photographer Barbara Abdeni Massaad bet on the power of soup to inspire a cause. A resident of Beirut who has lived in the United States, Massaad is a founding member of Slow Food Beirut and author of the award-winning cookbooks “Man’oushé,” “Mouneh” and “Mezze. “My role is purely humanitarian,” Massaad said in an email from Beirut. “Feed the body, feed the soul. By the time she finished the “Soup for Syria,” Massaad had collected recipes from some of the world’s A-list cookbook authors and chefs: Yotam Ottolenghi and Sami Tamimi (“Jerusalem”). Paula Wolfert (“The Cooking of the Eastern Mediterranean”). Claudia Roden (“A Book of Middle Eastern Food”). And from a farmhouse with a wrap-around porch near the little foothills town of El Dorado came a recipe from chef Carolyn Kumpe. Her recipe for creamy apple parsnip soup will share company with soupe pistou from Anthony Bourdain and carrot soup from Alice Waters, among many others. “Hundreds of recipes were donated from all over the world,” Massaad said. “We tested all the recipes to see which ones were the best and that’s how the selection was done. Kumpe said her inclusion in the book came as a surprise. “I don’t consider myself a celebrity chef,” she said in her small, well-designed kitchen equipped with a Blue Star stove and metro shelving. “I’m more like a food fanatic. To be in the presence of these authors – wow, I have all their books. These people are my masters. Kumpe first cooked professionally while a journalism student at the University of Kansas. Day after day at a French bistro, she produced croissants and pain au chocolate using Julia Child’s recipes, and pizza dough and French sauces. Arriving in San Francisco, she was experienced enough to land a job as lunch chef at Il Fornaio. From there she cooked at Rosalie’s with chef-mentor Rosemary “Rick” O’Connell, then at Zuni Café, Foreign Cinema and Bizou. Source: www.sacbee.com
Her prizes include a full-tuition scholarship to the International Culinary Center in Manhattan, New York, a trip to Mexico, and “a ton” of Rachael Ray cookware, Green said. The prize does not include moving, housing, or travel expenses while in New
Then there's the cost factor. Some sets run into thousands of dollars, but will a set of Escoffier copper cookware really catapult you into a Food Network competition for home cooks? And how about those matched sets by celebrity chefs such as Rachel
She's taken $1,000 prizes with sponsored recipes spotlighting peanuts, barbecue and watermelon. When money wasn't the prize, she's won two espresso machines, Rachel Ray cookware, 15 pounds of chocolate and a year's supply of canned blueberries.
We took stock of cookware sets from Rachel Ray and Guy Fieri and neither bubbled to the top. On the plus side, the non-stick Rachael Ray Porcelain Enamel II 10-piece set, $140, released food quickly, was easy to clean and its handles were comfortable
The increase in cooking and the arrival of guests this may tempt you to replace your worn pots and pans, but you don't have to buy the most expensive or chef-endorsed cookware sets to get the best quality. According to Consumer Reports, to determine the ...