|Published Monthly||Volume Two Issue 6, July, 2004|
John T. Maxwell, CEC, AAC
Manfred Roehr,CEC, AAC
Pastry Chef Uwe will demonstrate sugar blowing and Centerpieces.
Details will follow
Von Paulhus and Associates is a headhunter and they are looking for a chef and for an assistant F&B. Telephone 252-635-1983.
Positive Vibe Café in Stratford Hills Shopping Center is looking for a working chef. E-mail Garthl@aol.com
UPSCALE, FINE DINING
LOOKING FOR EXPERIENCED GM
STRONG FRONT HOUSE, CUSTOMER BUILDER
KNOWLEDGE OF WINE
SUPERVISE 4 MANAGERS
CULINARY DEGREE, BA PREFERRED
POS SYSTEMS, EXCEL
SALARY, QUARTERLY BONUS SALARY 50-55K
LOCATION - NEWPORT NEWS, VA
THE LEE GROUP 757-872-8386
Stoneground Mustard Walleye Salad
Prepare the roasted fennel mustard vinaigrette. Brush the mustard on the walley. Refrigerate the fish for 3 hours. Kay the walleye fillets on a buttered baking sheet pan. Bake the walleye at 350 for 11 minutes per inch of thickness or until translucent. In a bowl combine the fennel, grapes, spinach and vinaigrette. Toss until the salad is coated.
Place equal amounts of the spinach preparation on chilled 12 inch dinner plates. Kay 1 walley fillet on each salad, Sprinkle with almonds. Serve immediately.
Roasted Fennel Mustard Vinaigrette
Coat the fennel with 1 tablespoon of olive oil and roast it for about 20 minutes at 350 Cool the fennel and combine with all except ¼ cup of the vinegar and the ½ cup of olive oil. When the fennel is completely liquefied, add the remaining ingredients and chill. Shake before using.