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Lewes, Delaware
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September 26, 1997     Cape Gazette
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September 26, 1997
 

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58 - CAPE GAZETTE, Friday, September 26 - October 2, 1997 Delmarva chefs certified by American Culinary Federation The Delmarva Chefs and Cooks Association chapter of the Ameri- can Culinary Association has an- nounced the recertification of three area chefs. The American Culinary Federa- tion awards-certification demands specific levels of achievement, re- lated job descriptions and profi- ciency. Each level of certification demands specific levels of achievement, related job descrip- tions, mandatory testing and cor- responding documented educa- tion. Tony Hilligoss, chef/owner of Bay and Beyond Catering, Snow Hill, Md., and culinary arts in- structor at Parkside High School Career and Technology Education Department, has been awarded Certified Chef Educator (CCE). A 10 year member of the ACF, Hilligoss is current two-term pres- ident and post chairman for the Culinary Arts Salon. Voted "Chef of the Year," in 1992, his accom- plishments include three bronze medals in regional hot food com- petitions and "Taste of the Shore" People's Choice Award for the Grant-a-Wish Foundation. Hilligoss is a graduate of Wor- Wic Community College with an A.A. degree, and obtained ad- vanced professional certification from the State of Maryland. He lives in Frankford with his wife Bridgette and their two children. Certified Sous Chef (CSC) cer- tification was awarded to Char- lene Zinnel, Associate Culinary Arts Instructor, Parkside High School Career and Technology Education Department. She has been instructing for five years, with a total of eight years service in the local food service industry. Her summers are spent as sous chef for Macky's Bayside Grill, Ocean City, Md. Zinnel was voted "Chef of the Year," by the DCCA for her out- standing contribution to the chap- ter and community. She attended Johnson and Wales University for Culinary Arts and graduated with an AA degree from WorWic Community College, Salisbury, Md., in the field of Hotel/Restau- rant Management. Harry Andersen, executive chef at the Snow Hill Inn, Snow Hill, Md., has been awarded Certified Chef de Cuisine (CCC). Working in the food service industry since the age of 14, he graduated from the American Culinary Arts Insti- tute in Lakeland, Fla., and re- turned to the Eastern Shore. Age 23, Andersen plans to continue his career as a chef, enjoying the chal- lenge and diversity. He is an ac- tive member of the DCCA and its junior chapter. Apple picking time: autumn harvest brings out favorite recipes Apple season is in full swing and favorite recipes are resurfac- ing in family kitchens. For the very best taste, it's important to pick the right apple for the job. Below are some guidelines. For eating: If you like them sweet, choose Red Delicious, Golden Delicious, Criterion or Gala. If you prefer your apples tart, try Granny Smith, Jonathan, Macintosh or Rome Beauty. For salads: Just about any variety will do, but Red Delicious, Gala, Golden Delicious, Granny Smith, Jonathan and Pippin usually top the list. For pie: Golden Delicious and Pippin make excellent pies, but Granny Smith, Jonathan, Winesap, Jon- agold and Gravenstein are very good. For sauce: Try Gravenstein, Golden Deli- cious, Granny Smith, Jonathan, Pippin or Macintosh. For baking (whole): Rome Beauty are considered best, followed closely by Golden Delicious and Jonagold. Used often in salads and desserts, apples provide entrees Coast Day Continued from page 57 Hotel, Restaurant, and Institution- al Management Program; Lisa Scolaro, chef and general manag- er of the Mirage Restaurant in Newark; and Denise Hawkins Coursey, author Frommer's Maryland-Delaware Travel Guide, Third Edition. The top prize includes $150, a plaque, and the opportunity to be a judge at with delicious flavor, too, as these recipes from the Apple Growers of Washington attest. Chicken Braised with Apples and Leeks Prep time: 5 minutes, Cooking time: 30 minutes, Serves: 2 If recipes could talk, this one would speak French. Borrowing from the traditions of hist.ro cook- ing in the Normandy province of France, this dish features a classic mixture of chicken, apple, leek and a small bit of cream. All of which translates into a quick meal that is magnifique! 1 tablespoon butter 1 chicken breast, halved with bone and skin 1 Gala apple, cored and finely chopped 1 large leek, trimmed, cleaned and chopped 1 14-1/2 ounce can fat-free, low-sodium chicken broth 114 teaspoon salt 1/4 teaspoon black pepper 3 tablespoons cream 1 tablespoon chopped fresh parsley (optional) In a 5-quart pot or large skillet, melt butter over high heat. When next year's competition. Plenty of seafood will be avail- able from local vendors. LeCates will offer fresh, live lobsters for sale, and Grotto's Pizza will be back with shrimp pizza. The Lewes Crab House, Lamp Post Restaurant, and North Bethany Fish and Gourmet Market will be selling crab cakes and other spe- cialties. The Light House Restau- rant will offer grilled tuna and tu- na burgers, Wings to Go will be preparing buffalo wings and the Road Runner Cafe will offer butter turns a toasty golden color - no brown - add chicken breasts, skin side down. Reduce heat to medium-high and cook just until skin is crisp and golden brown - about 3 minutes. Set chicken aside. Reserving about one quarter of the apple pieces, add remaining apple and the leek to pot; saut6 2 minutes. Stir in broth, salt and prepare; heat to simmering. Arrange chicken breasts, skin side up, in mixture; reduce heat to medium-low, cover and cook 15 minutes.' Uncover. Turn breasts over and cook 5 minutes longer. (Chicken should be cooked through.) Set chicken aside. Increase heat to high and boil mixture about 6 minutes or until liquid is reduced by more than half- it should just cover the bottom of pot. Remove from heat and stir in reserved ap- ple pieces and the cream. To serve, spread half of leek, apple and cream mixture in center of two serving plates. Place chick- en breasts, skin side up, on top. Spoon remaining mixture over chicken and sprinkle with parsley, if desired. Nutrition information per serv- Continued on page 59 seafood fajitas. Coast Day takes place from 11 a.m. to 5 p.m. on Sunday, Oct. 5 at the Hugh R. Sharp Campus of the University of Delaware, Pilottown Road, Lewes. For a complete schedule of activities, consult the program provided upon your ar- rival at Coast Day. Admission to the event is free; parking is $2. For more information, call the Marine Communications Office at 302-831-8083 or the Sea Grant Marine Advisory Service at 645- 4346. Three area chefs, Charlene Zinnel, Tony Hilligoss and Har- ry Andersen, recently received recertification by the Delmar- va Chefs and Cooks Association of ACA. Open LEWES FISHHOUSE & PRODUCE OPEN DALLY Retail & Wholesale su.-.,s n-6:30 644-0708 FILL UP YOUR FREEZER WITH THESE HEAT-N-EAT FAVORITES Frozen Chip Sirloin Steaks . .$5.79 lb. Frown Chik-O-Phiily ........ $4.39 lb. Chicken Steal Roast BeefAu Jus ...$6.79 lb. l'rwasaS of Meat Bails ...$13.95 uce 15-20 servings 227-SUBS (7827) Rt. 1 Lighthouse Plaza (behind Mill Outlet) " Featuring LuigL Dell . Mon..Thum. 9- 8. Fd. & sat. 9 - 9. Sun. 10- 7 Or vlslt our other location on Rt. 24 - teddler's Village 945-83OO Tues.-Thurs. 9 - 8. Fri. & Sat. 9 - 9 p.m. Sun. 11-7 .yoe's ld.gAbo.U