It's almost fiddlehead greens season...

And the start of fiddlehead season means Norcliff Farms Inc. has launched its annual Fiddlehead Greens Culinary Contest for culinary students or recent culinary school graduates in the United States and Canada.

buttered fiddlehead greens

Students and two-year graduates have until May 6 to submit recipes online that incorporate fresh or frozen fiddlehead greens, which have been compared in flavor to asparagus, broccoli and green beans. Entry forms are available here.

Recipes will be judged based on taste, appearance, simplicity and appeal. The grand prize winner will cook his or her recipe at an event on May 13. More information is available on NorCliff Farms' Web site.

(Photo courtesy of NorCliff Farms)

Joliet Junior College instructor takes 3rd at U.S. Pastry Competition

At the 20th annual U.S. Pastry Competition held March 1 at the International Restaurant & Foodservice Show of New York, Ajith AJ Saputhanthri, of Russo's on the Bay in Howard Beach, N.Y., took first and was named 2009 Pastry Chef of the Year. Salvatore Settepani, of Pasticceria Bruno Bakery & Restaurant, Staten Island, N.Y., took second place; and Andrew Chlebana, chef-instructor at Joliet Junior College, Joliet, Ill., took third place in the competition.

chef Andrew Chlebana

The three winners competed against nine other finalists, creating showpieces in the theme of "Give my regards to Broadway." The U.S. Pastry Competition is presented by Paris Gourmet.

Online extras for March

• CET talks with a high school chef-instructor whose lessons help students and the community
• Recipe: Fully Loaded Idaho Potato Gnocchi Fritti
• Beef bourguignonne recipe

High school students from 39 states to compete in ProStart

The National Restaurant Association announced that 39 states, territories and districts will be sending ProStart high school students to compete at the eighth annual National ProStart Invitational from April 24 to 26 at the Town and Country Resort & Convention Center in San Diego. At this fast-paced competition, teams of students that won first place in their state culinary and/or management competitions will compete for the national title, as well as scholarships to continue their education at colleges and universities across the country. In 2008, $1.3 million in scholarships were awarded to winning students.

The complete roster of states, territories and districts sending teams of students to participate in the culinary and/or management competitions includes: Alaska, Arizona, Arkansas, California, Colorado, Connecticut, Florida, Georgia, Guam, Illinois, Indiana, Iowa, Kansas, Louisiana, Maryland, Massachusetts, Michigan, Minnesota, Missouri, Montana, Nebraska, Nevada, New Jersey, New Mexico, New York, North Carolina, Ohio, Oklahoma, Oregon, Puerto Rico, South Carolina, South Dakota, Utah, Virginia, Washington, Washington D.C., West Virginia, Wisconsin and Wyoming. A total of 275 students will be competing in the National ProStart Invitational.

College of Dupage culinary program to host fund-raiser dinner

Glen Ellyn, Ill.-based College of DuPage's 12th annual "Traditions in Excellence" food and wine dinner event is set for April 21 from 5:30 to 9 p.m. The "Traditions in Excellence" dinner event is an opportunity for the College of DuPage's culinary students to showcase their skills, while raising money to enhance the Hospitality Administration program. This year's event presents a four-course, sit-down dinner prepared by the students. The College of DuPage will be recognizing one of its exemplary graduates: Gus Vonderheide, vice president of Hyatt Corp.

Throughout the evening, guests can mingle and peruse the silent and live auction items that will be offered. All the proceeds from the evening's event will go directly to the College of DuPage's Hospitality Program and expansion. Over the years, this event has raised money for new facility improvements and enhances the college's exceptional and growing program. The ambitious expansion plans include a new hotel lab with a hotel front desk, hotel room and reception area, two kitchens, two bake shops, a chocolate room, a bistro and a new culinary market. The project is scheduled for completion in 2012.

Visit www.traditionsinexcellence.com for more information.

Kendall College named 2008 Cooking School of the Year

The School of Culinary Arts at Kendall College has won the Academy of the Culinary Arts Cordon d' Or-Gold Ribbon Cooking School of the Year Culinary Academy Award for 2008. The Academy of the Culinary Arts awards recognize exemplary contributions to the culinary arts from chefs, chef-instructors, entrepreneurs, schools, associations and cuisine advocates and promoters from around the world.

Chef Christopher Koetke, CEC, CCE, dean, will represent Kendall and its School of Culinary Arts when he joins the other honorees at the Culinary Academy Awards Dinner on May 16 at the Don Cesar Beach Resort in St. Pete Beach, Fla., during the Tampa Bay Food & Wine Festival.


"This award from Cordon d' Or acknowledges the impact of avid, superbly trained graduates of Kendall's School of Culinary Arts on the U.S. foodservice industry, as well as our pioneering programs that position us as an education leader," said Koetke in a statement. "Kendall College is grateful to the Academy for recognizing the value of our sole product: graduates prepared to meet employers' needs for qualified personnel."

For a list of all the winners, visit www.cordondorcuisine.com.

CIA honors leaders of California wine industry

At the Culinary Institute of America's Celebration of California Food & Wine on March 14 at the CIA-Greystone, the CIA recognized the 2009 Vintners Hall of Fame inductees for their contributions to the wine industry.

(l to r) CIA president Tim Ryan and wine journalist Gerald Asher

Inductees, honored at the event's third annual Hall of Fame Induction dinner, include:

• wine editor emeritus and journalist Gerald Asher, Gourmet magazine;
• Jack and Jamie Davies, founders of Schramsberg Vineyards;
• Jess Jackson, founder of Kendall-Jackson Estates;
• Carole Meredith, University of California--Davis professor and co-founder of Lagier-Meredith Winery;
• Justin Meyer, co-founder of Silver Oak Cellars; and
• Warren Winiarski, founder of Stag's Leap Wine Cellars.

Warren Winiarski

Brothers Frederick and Jacob Beringer, who founded Beringer Vineyards in 1876, were inducted into the Vintners Hall of Fame as Pioneers, a category that recognizes those who made a significant contribution to the California wine industry and passed away before March 1989.

Proceeds from the Vintners Hall of Fame Induction Dinner contribute to the CIA at Greystone's Rudd Center for Professional Wine Studies. The Vintners Hall of Fame was opened to the public for the first time on March 30 at the CIA-Greystone.