Gourmet to Go


Summing It Up • Take-out meals are popular with busy men and women who need to find quick ways to provide good food for their families. • Members tend to choose classic homestyle dishes to take home with them. • Packaging is just as important as the taste of the food it contains. • A […]

Chicken and Asiago Cheese Casserole


(Yields 6 to 8 servings) Amt Ingredient 2.5 lbs cooked boneless chicken breast 8 oz melted butter 4 oz all-purpose flour 2 qt chicken stock 1 1/2 qt fresh cream 2 oz minced onions, sauteed 1/4 oz fresh thyme 3 tbsp fresh chopped parsley 7 oz diced pimento 12 oz frozen green peas – thawed […]

Honey Maple Duck Salad


Honey Maple Duck Salad (Yields 8 servings) Amt Ingredient 1 cup field greens 1/4 cup Boston bibb lettuce 4 cups candied walnuts (see recipe) 8 brined and cured duck breasts (see recipe) 48 – 64 orange supremes Candied Walnuts: Amt Ingredient 2 cups walnut halves 2 tsps. salt 4 tsps. brown sugar 1 tsp. cinnamon […]

Asiago Crisp


(Yields 4 crisps) Amt Ingredient 1/2 cup shredded Asiago cheese Procedure: Mix all dressing ingredients, except for the oil, together. Slowly incorporate the oil with a whisk until emulsified; set aside. To make the Asiago crisp, line a sheet pan with a Silpat; form cheese in a round disk on the Silpat surface. Form the […]

Ale Beer Batter for Fish Fry


(Coats about 6- 12 oz. haddock pieces or 8 soft shell crab. This batter also works well on cod, shrimp, onion rings, asparagus and apple rings.) Amt Ingredient 1 egg 1 cup ale beer 1 1/8 tsp. baking powder 1 cup flour 2 tsps. salt 3/4 tsp. pepper 1 tsp. garlic powder 1 tsp. cayenne […]

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2018 Chef to Chef Conference

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