Three Lexingtonians are part of the team of culinary students from Sullivan University that is traveling to Beijing to cook at the 2008 Summer Olympic Games.
Brigitte Nguyen, Kyle McDaniel and Keller Stadig, along with 20 other students and three chef instructors, are teaming up with New York's Framboise Catering to cook for the Olympic athletes and sponsors.
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Sullivan undergraduates from all over the country will be assigned to The USA House, which has a multi-level restaurant/nightclub facility. The menus will change daily and will include interactive stations, buffets and grill stations, as well as ”small plates,“ cocktail receptions and plated lunches and dinners. Students will work both the front and the back of the house.
An heirloom tomato primer
Louisville chef John Castro's heirloom tomato dinner comes with a lesson.
Castro, executive chef at Winston's Restaurant, is preparing a meal for the restaurant using several kinds of locally grown heirlooms. His menu features: tomato and goat cheese terrine; grilled eggplant and summer squash with ragout of lentils, bacon and tomatoes; panzanella; seared sea scallop with tomatoes, garlic, and herb grits; beef filet with orange thyme nasturtium butter and roasted tomatoes; and for dessert, tomato melba with shortbread and sesame brittle.
Castro will talk about the varieties of heirloom tomatoes and offer tastings.
The dinner will be served Aug. 1 and 2. The cost is $55, or $75 with wine. Call (502) 456-0980 or go to www.sullivan.edu. Winston's is a teaching center for Sullivan University's National Center for Hospitality Studies. It's at 3101 Bardstown Road.
Dream Dinners is for sale
The owners of Dream Dinners, Beth Engel and Denise Nally, sent an e-mail to their customers last week informing them that they were selling the business.
”We have had a great response and have decided to stay open with a limited schedule until new owners are found,“ Engle said.
The meal-assembly store is at 115 Codell Drive. Call (859) 269-3463.
"Better Eating for Life'
Registered dietitian Beth Loiselle is teaching a series on Better Eating for Life during August. Classes, $12, are held at Good Foods Café & Market, 455 Southland Drive. Call (859) 278-1813. Topics and dates are:
■ Got Calcium?, 2 to 3:30 p.m. Aug. 9. Learn to plan daily menus that add calcium to your diet.
■ Invincible Veggies, 2 to 3:30 p.m. Aug. 23. Loiselle will explain how to train your children to eat more vegetables, as well as how to incorporate them into meals, snacks and bag lunches. There will be a lesson on how certain veggies can help prevent and possibly slow the progression of the most common cause of blindness, age-related macular degeneration.
Quick Take recipe
Here's the Quick Take recipe I prepared Friday on WKYT-TV's 27 Newsfirst at Noon. My cooking segment airs between 12:35 and 12:40 p.m. Fridays on WKYT, then becomes available on Kentucky.com at 1 p.m.
Spicy grilled chicken breasts
4 boneless, skinless chicken breasts
2 tablespoons olive oil
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1/2 teaspoon ground turmeric
Salt and pepper
Brush chicken breasts with olive oil. Combine cinnamon, cumin and turmeric, and sprinkle mixture on chicken. Season well with salt and pepper. Heat grill until medium-hot. Grill the chicken until cooked through, 5 to 7 minutes a side, depending on the heat of the grill and the size of the breasts. Remove from heat and let cool. Makes 4 servings.
Source: Real Simple