Chef of The World: A Taste Of Fame, invites you to attend!! March 3rd, 2014

9th Annual Chefs of the World: A Taste of Fame

March 3rd, 2014

STD 2014

Media Contact:
Esther T. Brown Chefs Event Coordinator
National Black College Alumni Hall of Fame Foundation, Inc.
404-524-1106 (office)
404-713-0289 (mobile)
Esther.Brown@twd-inc.net

For Immediate Release:
Atlanta’s Top Chefs Preparing for 9th Eighth Annual Chefs of the World: A Taste of

Culinary Extravaganza benefits the National Black College Alumni Hall of Fame Foundation’s Fame Event Scholarship Fund

Atlanta, Georgia – Some of Atlanta’s Top Chefs are once again preparing to bring an exciting culinary experience to the city for the 9th Annual Chefs of the World: A Taste of Fame. The event will be held on Monday, March 3, 2014 at 7:00 pm at the Hyatt Regency Atlanta 265 Peachtree Street Atlanta, Georgia.

In its ninth year, Chefs of the World has awarded 58 scholarships to deserving students.
Each participating executive or sous chef has graciously committed their time and resources to prepare a five-course meal for 10 people. Each table will have its own private chef. The courses will be selected personally by the chef and are tastefully and exquisitely unique to their respective style.
Up to 25 tables – each seating 10 individuals — provides an elegant and stylishly appointed setting for this exciting event.

Confirmed chefs include: Marvin Woods, Executive Chef, MAD Flavor; Averriel Thomas, Chef & Owner, Fat Creole Tomato Catering; Martin Pfefferkorn, Executive Chef, Hyatt Regency Atlanta; Chef Jennifer Hill-Booker,Executive Chef, Your Resident Gourmet, Michon’s Barbecue Bistro; Tim Kotula, Executive Chef, The Commerce Club; Ashley Clay, Executive Chef, Chef Ashley, Inc.; Ugo Okpareke, Executive Chef, Rays in the City;  and Sodexo.

For interviews and media credentials, or more information on this event please contact Esther Brown at

(404) 524-1106 Fax: (404) 525-6226 Email: Esther.Brown@twd-inc.net

 

Cookbook Spotlight: Gardening By Cuisine!

Looking for an herbal remedy to cure what ails you?

 

Then this week’s Your Resident Gourmet Newsletter is right on time! We’re spotlighting Patti Moreno‘s gardening guide, Gardening By Cuisine (Sterling 2013).

Moreno has devised a unique plan for creating low-maintenance organic “cuisine gardens” that produce the vegetables, fruits and herbs people love and eat. Read on for an explanation of six medicinal herbs and their uses; add these to your garden to have easy access to natural remedies for everything from headaches to sore throats.


Happy Gardening!
Chef Jennifer

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“Gardening By Cuisine”

supplies dozens of easy plans, as well as a generous collection of simple, delicious recipes and menus that will make the most of any garden’s bounty. Patti Moreno’s colorful photographs, illustrations, and comprehensive instructions will encourage gardeners both new and experienced to embrace sustainable living with ease and enthusiasm.

1. Echinacea

(Echinacea purpurea)

This native perennial, also known as the purple coneflower, is a glorious garden plant that grows 24 to 36 inches tall, and sometimes even taller. It has a long blooming period, starting in the summertime. Echinacea grows large purple flowers that look similar to daisies. This drought-tolerant herb is a must in a summertime bouquet. Echinacea flowers attract wildlife like bees, butterflies, and other essential garden pollinators.

Echinacea boosts the immune system to prevent the common cold or flu. Make it into a tea, as described below.

Making Echinacea Tea

To make echinacea tea, use 1 to 2 teaspoons of dried or 2 to 4 teaspoons of fresh echinacea flowers, leaves, stems, or roots per cup of water. Allow whatever part of the plant you’re using to steep in a teapot in boiling water for 15 to 20 minutes. Then strain the echinacea and pour the tea into a cup. You can sweeten the tea, if you like, with honey, fresh stevia leaves or raw agave nectar.

 

2. Feverfew

(Tanacetum parthenium)

This perennial medicinal herb is part of the chrysanthemum family. It’s easy to grow, and once it blooms in spring, it doesn’t stop. You can use the versatile leaves and flowers of this prolific plant to make a healing tea or a fragrant summertime bouquet. Feverfew has been used in Chinese medicine for millennia to reduce fevers and help with headaches and digestive ailments. A bushy, popular herb, feverfew was used as a filler plant in cottage-style Victorian flower beds and gardens.

Feverfew can be at your service at any time throughout the growing season. Simply prune off enough flowers and leaves to make tea for immediate consumption, or harvest more to dry and use later in the winter. During the growing season you can chew on a few leaves to relieve a headache, or steep 4 tablespoons of fresh feverfew (leaves, stem, and flower) per cup of boiling water for 10 minutes. Then strain and drink the tea.

You can also dry the entire plant and use it to make tea. Steep 2 tablespoons of dried feverfew per cup of boiling water for 10 minutes. Strain and drink the tea.

Feverfew helps relieve migraines as well as fevers, minor pain and inflammation.

 

3. Lemon Balm

(Melissa officinalis)

Of the many herbs in the mint family, one of my favorites is lemon balm because it is fragrant, easy to grow, and makes a delicious hot or iced tea with a lemony twist by itself or mixed with mint and other herbs. You can also add cool lemon balm tea to ice-cold lemonade for a particularly refreshing drink.

Medicinally, lemon balm helps with insomnia or an upset stomach; it promotes longevity and reduces anxiety, and if you crush a few fresh leaves and apply them to your skin, it is effective as a mosquito repellent. It also has antiviral and antibacterial properties and is great for an all-natural lip balm; oil made from lemon balm is popular in aromatherapy. Commercially, lemon balm is used in toothpaste. It’s a great perennial to grow in containers and has many culinary uses, especially as a seasoning for meats and fish. It’s also delicious in ice cream and fruit salads.

Lemon balm is one of my first go-to herbs when it starts growing every spring. You’ll have plenty of lemon balm in no time. Small flowers grow throughout the stem, rather than at the top; trim them often and you’ll still get plenty of flowers and seeds to save for later use.

Lemon balm is great for soothing upset stomachs and as a mosquito repellent. Helps relieve minor cuts, burns, and mosquito bites. Make it into a tea or poultice.

 

4. Hyssop Blue

(Hyssopus officinalis)

This perennial medicinal herb is a big help during flu season. The plants yield beautiful blue, small, edible flower spikes that grow to about 2 feet tall. I love the way they look in the garden. The medicinal properties of hyssop blue, when it’s used as a tea, include relief of indigestion and lung congestion. When it is used externally, hyssop blue is thought to speed up the healing of skin ailments because of its antibacterial properties. A member of the mint family, hyssop blue makes a relaxing tea, combined with lemon balm, to help ease a cough or cold. Even though it is a perennial plant, you’ll need to re-seed every few years for a continuous harvest. Hyssop blue seeds can take up to 30 days to germinate from seed, so it’s a good idea to use transplants from a local nursery or garden center.

Hyssop blue helps with digestion and lung congestion associated with a cold or cough and helps to heal skin. Make it into a tea or poultice.

 

5. Yarrow

(Achillea millefolium)

This medicinal perennial herb is easy to grow and comes in many different varieties. It is a drought-tolerant native of North America, and its flowers come in an amazing array of hues. Yarrow is a fragrant addition to summertime bouquets and dried-flower arrangements. It is easy to start in your own garden, from either seed or transplants, and it will thrive if you frequently cut off clusters of 10 to 20 tiny flowers.

 

6. Lavender Bergamot

(Monarda fistulosa)

This prolific medicinal herb is a fragrant perennial used for aromatherapy; its citrus scent is said to soothe the soul. A member of the mint family, lavender bergamot can be used in refreshing summertime drinks, sprinkled in salads, and used medicinally in teas to relieve a sore throat.

The lovely lavender leaves can be used fresh or dried in teas to ease a winter cold, and the flowers make a beautiful addition to bouquets and other floral arrangements.

Lavender bergamot is at its strongest and tastiest-and it is best to use it-before the herb flowers. And it will flower, as it should be allowed to do, all summer long.

Lavender bergamot helps to soothe a sore throat. Make it into a tea.

 

http://www.motherearthliving.com
You can buy this book from the Mother Earth Living store: Gardening By Cuisine.
 

Thank You and Happy New Year 2014!

Happy New Year 2014!

 

I have a had a wonderful year, full of adventure, travel, great food, and wonderful family and friends, and I want to take this opportunity to say Thank You for all of your support in 2013!
I feel so good knowing that the recipes, healthy cooking tips, and culinary trends I share in my Your Resident Gourmet Newsletter makes a positive impact in your life-even if it’s just giving you something new to make for dinner.
I am resending a YRG Newsletter I shared last year because it really helped me be a better person; more organized, healthier and happier. Don’t get me wrong-I said ‘better’ not to be confused with perfect.
So please take a look and make this year YOUR best year yet!
Happy New Year!
Chef Jennifer

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Follow us on Facebook Chef Jennifer Booker
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Rituals To Reach Your Potential  

Every Day!



 

 

Everyday Rituals to help you perform  

at  

YOUR

 

 

highest level

 

 

1. Drink a glass of water when you wake up.

Your body loses water while you sleep, so you’re naturally dehydrated in the morning. A glass of water when you wake helps start your day fresh. When do you drink your first glass of water each day?

2. Define your top 3

.  “What are the top three most important tasks that I will complete today?” Prioritize your day accordingly and don’t sleep until the Top 3 are complete. What’s your Top 3 today?

 

 

3. The 50/10 Rule.

Solo-task and do more faster by working in 50/10 increments. Use a timer to work for 50 minutes on only one important task with 10 minute breaks in between. Spend 10 minutes getting away from your desk, going outside, calling friends, meditating, or grabbing a glass of water. What’s your most important task for the next 50 minutes?

 

4. Move and sweat daily.

 Regular movement keeps us healthy and alert. It boosts energy and mood, and relieves stress. How will you sweat today?

 

 

5. Express gratitude.

Gratitude fosters happiness. Keep a gratitude journal. Every morning, write out at least five things you’re thankful for. In times of stress, pause and reflect on 10 things you’re grateful for. What are you grateful for today?

 

6. Reflect daily.

Bring closure to your day through 10 minutes of reflection. Ask yourself, “What went well?” and “What needs improvement?” So… what went well today? How can you do more of it?

 

adapted from article by Amber Rae