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
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