Welcome to the
Chef's Exchange

The Chef's Exchange event from January of 2007
Thank you all for coming to this Chef's Exchange Tour to Sonoma
Click here to view pictures
The Steering Commitee:
Bob, Ingrid, Dory, Daniel, Robert, Andy,
Steven and Markus

Northern California
Chefs Exchange Event

On a Saturday morning  
25 chefs and managers in 5 teams took
a Low Carbon Diet and Healthy Cooking
Challenge.
Helene Y., Katherine K. and Haven B.
judged over 30 dishes and came up with
the winning team!
The Winning Menu
Comments from the judges

1. Miyagi Oyster, Pickled Strawberry,
Meyer Lemon, Mint, Honey --
inventive combination that wowed us all

2. Harlingen Farms sustainably-raised
Shrimp Ceviche, Pickled Cucumber
Ribbons, Spring Onion --
clever interpretation of citrus marination as the
low carbon "cooking" method

3. Tenderloin of Marin Sun Farms Beef,
Grilled Artichoke, Quinoa, Rainbow Chard,
Local Honey Gastrique --
even though tenderloin is a prize part of the
beef, it was a small portion and this dish was
extremely well-balanced with 1/4 whole grain,
1/4 protein, 1/2 medley of local and
deliciously-prepared vegetables. Not only was
it balanced but the portion size was appropriate

4. Grilled Local Asparagus, Shaved Sierra
Nevada Jack Cheese, Extra Virgin Olive Oil
--
the newest-in-season item, asparagus, got the
starring role. Having only a small amount of
cheese allowed it to star, be low carbon, and
healthy

5. Honey Spiced Black and Brown
Lundberg Rice, Orange Goat Cheese with
ginger crisps and candied orange peel --
excellent demonstration of using two
high-carbon foods; cheese and rice in a tiny,
but satisfying portion. The flavor and
presentation were superb and far exceeded
expectations.
Questions or Comments
Please e-mail
ChefsTour@ChefsExchange.com
The Dishes that won the last
competition
Sugijantos' (Sugi)Spicy and Sweet Chili
Tofu

Click here to see all the dishes
Other Dishes worth mentioning

Shrimp ceviche with chicories: Most appropriate portion size for ceviche and most tasting of the
shrimp (among the three offered) and paired with a lot of beautiful, flavorful greens.

Stephen's team (I think) had another we loved: camembert-baked mini-samosas. The portion size
was outrageously small but so satisfying because it was a wow item that set us up to really like it.
The winning team:
They each get 2 tickets to a SF Giants game

Bob H. – Yahoo!

Marc C. – Marvell

Bob M. – USF

Craig D.

Alrik “Rick” S.
To see all pictures from this event click here
"A great dish"
The vegan platter of three things --
asaparagus in vinaigrette, roll of mushrooms, and
Salinas valley walla walla onions. I'm sure he has a
better description; It was great to see such a
starring role for vegan food that was so beautiful
non-vegans wouldn't have noticed.