DON COQUI KICKS OFF SUMMER COOKING BOOT CAMP

FOR ASPRIRING YOUNG CHEFS

 Alternative Summer Camp Focuses on Different Cuisines and Culinary Skills

 New Rochelle, New York—May 3, 2010—Don Coqui, an authentic Puerto Rican restaurant in New Rochelle, is thrilled to announce they will be will be kicking off the inaugural season of their kids’ cooking boot camp this summer, which will mix food, education, and fun for campers. From June 28^th through September 2^nd, kids ages 7 and up will have the opportunity to roll up their sleeves, put on an apron, and work with one of Don Coqui’s professional chefs to create their own delectable creations.

 “We are thrilled to bring our love of cooking and cuisine to younger generations of aspiring chefs while making learning fun and easy at the same time,” said Chef Stephanie, Executive Chef, Don Coqui. “Our outstanding kitchen facilities at Don Coqui make this the perfect and convenient location for kids of all ages to experience the joys of cooking.”

 For four days, kids will learn about spices, herbs, meats, vegetables, and starches. In addition to general cooking and baking techniques, campers will be instructed on safe food handling, equipment safety, and table etiquette. The boot camp places emphasis on fundamental kitchen skills, focusing on measuring, mixing, knife skills, and following a recipe.

 The menus are designed to be age-appropriate while incorporating a variety of culinary techniques and skills to appeal to and develop younger palates. Menus will change based on the following weekly themes:

 Week 1 (June 28^th) – Basic Knife Skills

Week 2 (July 5^th) – Taste of Italy

Week 3 (July 12^th) – Mexican Fiesta & Tex Mex

Week 4 (July 19^th) – Taste of Asia

Week 5 (July 26^th) – Southern Cooking

Week 6 (August 2^nd) – Taste of Italy

Week 7 (August 9^th) – Breakfast & Lunch Favorites

Week 8 (August 16^th) – Baking

Week 9 (August 23^rd) – Caribbean Getaway

Week 10 (August 30^th) – End of Summer BBQ

 Campers will receive daily recipe packets they can take home at the end of the week. Don Coqui will provide aprons for use during class as well as all of the equipment necessary to create each day’s menu. On completion of the week, each camper receives an achievement certificate and a graduation toque.

 Camp runs from 10am - 2pm daily, Monday-Thursday. On the fourth day, kids will have the opportunity to re-create their favorite recipes that they mastered earlier in the week. Family and friends will be invited to join and sample a buffet of tasty treats and attend the certificate of completion ceremony.

 Don Coqui’s kids’ summer boot camp is $500 per week.  Registration for the camp is open now and kids can sign up for one week or for all ten weeks.

 Don Coqui is located at 115 Cedar Street in New Rochelle, NY. For more information on Don Coqui and the kids’ summer book camp, visit www.doncoqui.com.

How To Recognize A Fine Knife

(NAPSI)- When shopping for kitchen knives, it can pay to have a sharp eye. But there's more to cutlery than just how it looks. Here are a few cutting-edge tips from the experts:

1. Choose for comfort. Before you buy, hold the knives in your hand. It's important to have a good fit, with knives that feel comfortable when you use them.

2. Feel for balance. A knife should be properly balanced and constructed to give maximum amount of control. If the knife is well-balanced, it is easier to control and will be less tiresome. Extreme weight in a knife is only needed in cleavers for cutting through bone.

3. Note the handle shape. Knife handles should be contoured to allow the user to hold the knife naturally. The bolster near the blade on forged knives is a safety feature to prevent slipping when the blade meets resistance.

4. Check the tang. On a quality knife, the tang (end of the blade that extends into the handle) will extend the full length and width of the handle, providing added strength and balance to the knife. On molded polypropylene-handled knives, the tang should extend well into the handle.

5. Handle design. On quality cutlery, such as J.A. Henckels Professional "S" Series, the handle scales are usually attached to the tang with three no-stain rivets to assure it does not loosen from the blade. Polypropylene handles should be permanently bonded to the tang without seams or gaps. Stainless steel handles should be smooth and also permanently bonded without gaps.

This holiday season, you can certainly make a point by giving this special value gift of a top-quality carving set. The Professional "S" 2-piece set includes a meat fork and an 8" carving knife. Together, they make an excellent combo for cutting through turkey, ham, roast beef or whatever holiday fare graces the table. The set is available at fine department stores and specialty shops. For additional information, visit the Web site at www.jahenckels.com.

A professional-quality carving set makes for an excellent holiday gift.

Almonds: Handy Nutrition In A Nutshell

(NAPSA)-When it comes to making smart food choices, handy and healthy can sometimes go hand in hand. For instance, almonds are a crunchy favorite; convenient and versatile, as well as nutritious.
"Almonds are a handy food. I love to sprinkle a handful of almonds on a green salad or in a rice dish, or crunch on them as a mid-afternoon snack," says Sandra Lee, host of the Food Network's "Semi-Homemade Cooking with Sandra Lee."
"Whether I'm making an Italian-inspired dessert or a Southeast Asian stir-fry, almonds always come in handy," she adds.
Almonds may be particularly handy for health-conscious people. The government's new Dietary Guidelines for Americans names almonds as one of the leading whole-food sources of vitamin E. An ounce of almonds a day has also been shown to lower LDL, or "bad," cholesterol levels-and emerging research shows they may also play an important role in maintaining and even losing weight.
Lee suggests grabbing a handy handful of almonds today, or trying them in the delicious recipe below.

Maple-Ricotta Parfaits With Almonds & Plums

1 tablespoon butter
1/3 cup maple syrup, divided
6 black plums, pitted and sliced
11/4 cups part-skim ricotta cheese
1/2 cup sliced almonds, roasted

To roast sliced almonds:
Spread in an ungreased baking pan. Place in 350¡F oven and bake 5 to 6 minutes or until golden brown and fragrant; stir once or twice to assure even browning. Note that almonds will continue to roast slightly after removing from oven.
Heat butter in a saute pan. Add 2 tablespoons maple syrup, and gently stir in plum slices. Cook on medium heat just until plums are soft and giving out some juice, but still holding their shape. Meanwhile, stir together 1/2 cup maple syrup and ricotta; set aside.
Divide 1/2 cup plum slices among 4 clear bowls or brandy glasses. Follow with ricotta, and then remaining plum slices. Drizzle with remaining maple syrup, and sprinkle with almonds. Serves 4.
Visit www.AlmondsAreIn.com for Maple-Ricotta Parfaits nutritional information and more tasty, handy and nutritious recipes.

Plums work well in these parfaits, though three to four pears would, too.

Reflects Diversity with a Vision for a Bright Future

ALBANY, NY(readMedia)-- Four exciting young New York restaurateurs were selected to lead the New York State Restaurant Association (NYSRA) Board of Directors as the 75-year-old "voice of New York's hospitality industry" continues to evolve to best serve its members and all who eat in New York's legendary restaurants. More than 56,000 restaurants in New York State employ approximately 471,000 New Yorkers, with combined sales of over $27 billion annually.

Elected as the first African-American Chairman in the Association's 75-year history was foodservice education veteran and president of New York City-based Hospitality Concepts, is Jason Wallace. Joining Wallace as Vice Chair is Colleen O'Bryan Holmes, owner of the successful Wheatfields Restaurant in Saratoga Springs and Wheatfields Bistro in Clifton Park. Daniel Garvey, of the Roycroft Inn in East Aurora was elected Treasurer. New York City restaurateur Anthony Dell'Orto, will serve as the organization's Vice Treasurer.

"We are proud of how this executive committee represents the growing diversity that is the hallmark and strength of New York's 21st-century restaurant industry," said Wallace. "Increasingly, women and people of color along with unique restaurant offerings are pumping new blood and new creativity into this business. I believe Colleen, Dan, Anthony, and I are a reflection of this growing trend. I also believe this will help to establish an even closer relationship with our membership."

Wallace said that NYSRA's educational programs will continue to be a focus of his chairmanship including NYSRA's School-to-Career and ProStart programs for high-school age students and NYSRA's newly-launched MFP foodservice management training program for post-secondary school age individuals looking to advance their careers.

"At the same time NYSRA will continue to refine and enhance our core mission, which is providing restaurateurs with the vital tools, products and representation they need to function ahead-of-the-curve in today's highly-competitive hospitality field," said Wallace. "Building on NYSRA's industry-leading insurance and buying programs, legislative and regulatory advocacy, information and advisory services, and networking opportunities, will continue to be top priorities for this board. We exist to serve our members."

Wallace said that NYSRA continues to evolve the International Restaurant and Foodservice Show of New York which takes place every March at the Jacob K. Javits Center in Manhattan. The show is a mainstay for those restaurant industry professionals who know how to stay ahead-of-the-pack. "We will focus on offering ever more innovative approaches and products to serve the needs of this group through one of the leading restaurant shows in the world," added Wallace.

Jason Wallace began his culinary career in 1983 in the United States Navy as a Mess Management Specialist. Upon his honorable discharge from the Navy, Mr. Wallace enrolled in the Culinary Institute of America (CIA) where he earned an Associates of Occupation Studies. Mr. Wallace began his career with an externship in LaRochelle France and then went on to work at some of New York's and New Jersey's finest restaurants. In 1993, Mr. Wallace returned to the CIA to become the first African-American in history to earn a Bachelors of Professional Studies degree from the CIA in 1995. Since graduating, Mr. Wallace has worked in management positions with Restaurant Associates, the Metropolitan Museum of Art, Panevino's restaurant among others. Mr. Wallace also spent over a decade teaching restaurant management at the Art Institute of New York's Restaurant Management Program. He is President/CEO of Hospitality Concepts, a New York-based restaurant consulting firm.

Colleen O'Bryan Holmes is a 20-year veteran of the food and beverage industry. After graduating with a Bachelors of Science degree from Michigan State University, Colleen joined industry leader Lettuce Entertain You Enterprises (LEYE) of Chicago. With LEYE, Colleen rose in the ranks to the position of General Manager where she managed several of Chicago's finest restaurants. Colleen has been responsible for all aspects of operations, having a wide range of experience from fine dining to quick-casual themed restaurants and banquet/catering facilities. Leading and motivating 150 employees and training one-on-one are among her specialties. In 2001, Colleen and her husband Tim Holmes, created Restaurant Consulting Partners, LLC. Since then, they took over ownership and expanded the famed Wheatfields Restaurant in Saratoga Springs and recently opened Wheatfields Bistro in Clifton Park.

Dan Garvey is the Director of Food and Beverage for the Roycroft Inn, a meticulously-restored craft guild movement luxury hotel in East Aurora, New York that attracts guests from around the world. In this capacity, Garvey has built the Roycroft's loyal following through innovative offerings and marketing programs. He is also an Adjunct Professor of Hospitality at Erie Community College where he teaches courses on Beer, Wine and Spirits; Hospitality Management; Catering and Banquet Management; and Hospitality Operations. Prior to joining the Roycroft, he was the founding partner and general manager for Garvey's Restaurant in Buffalo, New York for a decade. Mr.Garvey is very active in community affairs and has served as Chairman of the East Aurora Chamber of Commerce, the President's Advisory Council at Erie Community College and as a Board Member of the Mercy Hospital Foundation, among others. He is also a prolific fundraiser for various area foundations. Mr. Garvey earne! d his Bachelor of Arts degree in political science from Canisius College in 1984.

Anthony Dell'Orto was born into a family that has been in the restaurant business since 1890. One hundred and twenty years later, it is still a family owned and operated business located in the historic Hell's kitchen neighborhood on the West Side of Manhattan. Mr. Dell'Orto has worked in the family business his entire career and is proud to be leading it into the future. He holds a B.S. in Computer Science from Manhattan College where he graduated in 1984. He lives in Dobbs Ferry, New York with his wife and two children.

NEW NYC STYLE TANGO DANCE VENUE COMES TO WESTCHESTER

A WEEKLY CHANCE TO DINE, LEARN & DANCE AT GIORGIO’S ITALIAN RESTAURANT

Giorgio’s Italian Restaurant, 64 Merritt St., Port Chester, will be the scene of a weekly Argentine tango

party opening Friday, August 21, “Esmeralda’s al Norte”, named by its host and organizer, Lucille Krasne,

after her successful New York City tango dances called “Esmeralda’s”.  (“Well, Ms Krasne explains, it is

north of NYC scene!”)  A $15 charge includes the lessons, dancing and a demonstration of “classic salon style” Argentine tango during the evening.

Doors open at 6 PM with a beginner class at 6:30, and a more advanced class at 8, with a practice period

between classes.  While dinner reservations are recommended everyone is welcome to come

for lessons and dancing only if they wish as food and drink are optional. No partners are required for the classes.

Ms Krasne will teach the beginner class saying “This is an un-scary, fun introduction to this ‘hot’ dance

so have no fear!”. She says that “There is opportunity to follow-up and learn from top-notch teachers to continue your studies past this first night”.

Long-time tango dancer, Anna Snider, Yonkers resident and teacher at The Loft Dance and

Fitness in Yonkers will guest teach the intermediate class, along with her partner Batt Johnson, actor,

teacher and both serious practitioners of the art of the Argentine tango. They offer the dance

demonstration as well. Each week guest teachers will be teaching the more advanced course.

Ms Krasne speaks of her “Westchester tango connection” She says, “My tango lessons began interestingly

enough, 15 years ago with a nationally known Westchester teaching couple, Danel and Maria Bastone, when

they were also teaching in New York City”.  

Ms Krasne’s  co-host and co-organizer of this event, Carol Sussman, a Mamaroneck resident, is an avid

Argentine tango student and dancer. She has wanted such a venue as this near her own town and

encouraged Ms Krasne to help create such a place. Ms Sussman met Ms Krasne at a tango dance in NYC

and Ms Sussman says “We hit it off! She has a wonderful reputation and is known as an innovator in the tango scene”.

Ms Krasne was responsible for some NYC tango “firsts” such as the NYC Argentine tango festival and “Hit

and Run Tango”, which took the tango outdoors as a regular event and made it very visible. It was a  “first” anywhere in the country, calling it “Hit and Run Tango” because she did it sans permits--”You dance,

the police come, you run” she says.

The hosts recommend that you “dress as you would on a special Friday night”. Leather-soled shoes are

recommended, and for women, shoes that tie or strap on.
 
Chef and owner, Giorgio Canzoniero, is offering a special “tango menu”  for the occasion.

Mr. Canzoniero, long time local restaurateur is Argentine-born and welcomes this “homage” to his native

land and promises a late evening surprise taste treat.  Dinner is served until 10 PM. For dinner reservations

call 914 –937-4906.

Thrifty Fare

The cost of living in America is on the rise. The dollar is getting weaker, gas is getting more expensive, and this is only the beginning. But there is a light at the end of the tunnel.

White Plains has a few hidden treasures when it comes to inexpensive culinary delights.

So here are a few places to try out where the most expensive part of the meal may be the drive over. More will come in the weeks to follow.

If fresh pasta is what you crave then head on down to Brooklyn’s Famous located at 51 Court St. in the heart of downtown White Plains. All of the pasta is fresh and homemade but that fact is not reflected in the price. Build your own dish with a choice of pastas ranging from penne and rigatoni to wild mushroom ravioli or gnocchi. Add in your choice of sauce and extras like fresh mozzarella, sundried tomatoes, meatballs, shrimp, and more. Pasta dishes start at $7.95. The rest of the menu is also priced well for the frugal diner and everything here delivers. Brooklyn’s also happens to be a great place to bring the kids; the atmosphere is fun and inviting and owner Vikki is a ray of sunshine who always does everything possible to make sure you enjoy your meal.

For the sushi lover in you, look no further than Season’s Japanese Bistro for some great lunch specials. The sushi & sashimi combo comes with 4 pieces of sushi, 7 pieces of sashimi and a California roll all for $13.95. If raw fare doesn’t do it for you Season’s also offers a good selection of teriyaki and tempura dishes all priced between $7.95 and $9.95 (all lunch specials include soup and salad as well). The food is fresh, the atmosphere is relaxed and this is also a quite enough restaurant to have a small business meeting in.

Tighe’s Tavern is a small bar and restaurant located next to the post office on Martine Avenue. The mood is mellow and inviting and the décor gives you a little taste of the Irish countryside with lovely pictures adorning the walls. The prices here are absolutely great. The most expensive item on the lunch menu is only $11.95 (Tavern Sampler: fried shrimp, mozzarella sticks, buffalo bites, and chicken fingers) but don’t let that fool you. The quality of the food is right up there with other restaurants that charge much, much more. The grilled chicken sandwich with Montreal seasoning for $7.95 is a real crowd pleaser (comes w/ff and slaw).

If you’re in the mood for a sandwich then mosey on down to the Fair Deal Café where great sandwiches are expertly crafted by the friendly employees. Fair Deal offers up all of your traditional deli fare but takes things a step further; offering great hot specials daily and a full menu in the café in the back. For a great meal try the half chicken special (1/2 a chicken served with 2 sides of your choice for only $6.95). Fair Deal is located at 253 Mamaroneck Ave just a few blocks from downtown. P.S., this place makes a great sandwich.

For more tips on where to eat without emptying your pockets check back next week for four more restaurants that are light on the wallet and heavy on quality.