Archives > Plano Star-courier > News
Print
E-mail
Comment
Rate
RSS
Share
Celebrating culinary arts in North Texas
From staff reports
Collin College professor awarded by TCA
Michele Brown, professor of culinary arts at Collin College, was named the 2010 Pastry Chef of the Year by the Texas Chefs Association.
Brown has been a full-time professor at Collin College since January 2008.
Brown will compete next April in New Orleans at the American Culinary Federation Central Regional Conference. The Texas Chefs Association is the Texas affiliate of the American Culinary Federation.
Brown earned a bachelor’s degree in pastry arts/foodservice management from Johnson & Wales University. Before coming to Collin College, Brown worked at a number of restaurants in New York City and ran her own wedding cake business.
One year ago, Collin College opened the doors to its Institute of Hospitality and Culinary Education at the Preston Ridge Campus in Frisco. The facility totals 9,200 square feet, including three teaching kitchens, a classroom/restaurant lab, ingredients room, central dishroom and faculty offices.
Collin College serves more than 46,000 credit and continuing education students annually and offers more than 100 degree and certificate programs. The only public college in the county, Collin College is a partner to business, government and industry, providing customized training and workforce development. For information, visit http://www.collin.edu/
Blue Goose continues Hatch celebration
Hatch Fest kicks off at The Blue Goose Cantina Aug. 30 and will continue until the Hatch season is officially over (typically mid-October). All four Blue Goose Cantina locations -- Dallas: 2905 Greenville Ave., 214-823-8339; Addison: 14920 Midway Road, 972-726-8771; Plano: 4757 West Park Blvd., 972-596-8882; and Highland Village: FM 407 & FM 2499, 972-966-258 -- will feature daily specials that highlight New Mexico’s indigenous green Hatch chilies that exist as peppery hometown shout-outs to Hatch, NM.
The Hatch dishes are as follows:
Hatch Stew – Roasted hatch green chilies with grilled chicken, potatoes, carrots and tomatoes. $7.95
Hatch Queso – A white queso that blends cheeses, spices and hatch chilies. $4.95
Hatch Enchiladas – Chicken enchiladas smothered in hatch green chili salsa served with rice and beans. $11.95
Hatch Soft Tacos – Enchiladas filled with jack cheese and crowned with hatch green chili queso complemented with rice and beans. $10.95
Chicken Santa Fe – Chicken breast topped with grilled hatch peppers and jack cheese served with vegetables. $12.95
Hatch Quesadillas – 12-inch jalapeno cheddar tortilla filled with hatch green chilies, slow-roasted pork and jack cheese, folded in half and grilled to perfection. $9.95.
Ferrari’s offers Visual Side Dish
Chef Stefano Secchi will lead a Sept. 18 cooking class at Ferrari’s Addison with a Visual Side Dish.
All in attendance will receive a DVD that will include close-up images of the step-by-step recipe process. The tasty visual morsel will be in addition to the actual demonstration of two dishes: Grilled Peach Salad with Goat Cheese and Ginger Dressing, and Cherry Tomato Risotto with Lump Crab and Garden Pesto.
The class will be from 10:30 a.m. to 12:30 p.m. at Ferrari’s Addison, located at 14831 Midway Road. The cost is $55 per person, and each dish will be complemented with a glass of wine.
Reservations can be made by calling Ferrari’s Italian Villa at 972-980-9898. For information, visit www.ferrarisrestaurant.com.
The following are comments from the readers.
In no way do they represent the view of Starlocalnews.com
In no way do they represent the view of Starlocalnews.com
You must register with a valid email to post comments.
Only your Member ID will be posted with the comments.
Only your Member ID will be posted with the comments.
Registered users sign in here:
Become a Registered User
- Return to: News «
- Home «
- Top of Page ^
