MILKSHAKES - WHAT'S THE CRAZIEST ONE

LOOKING TO CREATE SOME GREAT SIGNATURE MILKSHAKES.

WHAT ARE SOME OF YOUR IDEAS?

PEANUT BUTTER & JELLY?

GIRL SCOUT COOKIE?

IRISH CREAM?

PUT YOUR COMMENTS IN BELOW AND LET'S SEE HOW MANY CAN DO

YES...THIS IS A BUFFALO CHICKEN MILKSHAKE

NOT TO SURE ABOUT THAT ONE.

THAT'S MORE LIKE IT.

SEND ME YOUR IDEAS...



WHAT CAN WE DO TO HELP??

www.nokidhungry.org

How we do it

We’re ending childhood hunger by connecting kids to effective nutrition programs like school breakfast and summer meals. This work is accomplished through the No Kid Hungry network, made up of private citizens, government officials, business leaders, and others providing innovative hunger solutions in their communities. These partners work together, implementing solutions that break down the barriers that keep kids from healthy food.

Through its Cooking Matters program, the No Kid Hungry campaign educates and empowers low-income families to stretch their food budgets so their kids get healthy meals at home. Cooking Matters participants learn to shop strategically, use nutrition information to make healthier food choices, and cook delicious, affordable meals.

The No Kid Hungry campaign works to shine a national spotlight on the crisis of childhood hunger in America, creating a powerful movement of individuals committed to bold action. We build partnerships that enlist influential individuals in the cause and advocate policy changes needed to achieve our goals.  

NICE WORK CLEVELAND

THE MAY 2013 SPECIAL @MELT BAR & GRILLED

Tender slow roasted beef, cheesy roasted garlic mashed red skin potatoes, zippy horseradish sauce, horseradish and chive white cheddar and a deliciously rich au jus for dipping.  

Vegetarian and vegan version available with seitan.

The Kindergartenfresh baked bread, choose your favorite cheese  V, VG / don’t forget to add your favorite stuff!

Wake and Baconfarm fresh fried eggs, crisp bacon, american

Cuban Melthoney ham, house roasted pulled pork, fried pickles, honey mustard, swiss 

Westside Monte Cristohoney ham, smoked turkey, swiss, american, crispy battered & deep fried, mixed berry preserves 

Wet Hot Buffalo Chickencrispy breaded chicken breast, spicy buffalo sauce, a fresh blue cheese and celery slaw, blue cheese, ranch dip  VA

Summer Chickengrilled chicken, lettuce, tomato, havarti, roasted garlic herb dressing 

Winter Chickengrilled chicken, sautéed peppers, honey chipotle sauce, pepper-jack 

Blackened Chickencast iron blackened, sautéed onions & peppers, blue cheese, provolone and blue cheese dressing 

BBQ Chickengrilled chicken, fried onion straws, sharp cheddar, chocolate stout BBQ sauce 

Parma, Italycrispy breaded chicken breast, sun-dried tomato pesto, roasted garlic, provolone  VA

Chorizo and Potatofresh ground spicy mexican sausage & potato hash, sharp cheddar 

Mom’s Meatloaf Dinnerhomemade tender meatloaf, chipotle ketchup glaze, garlic mashed redskin potatoes, fried onion straws, muenster cheese

Cleveland Cheese Steakslow roasted beef, shaved thin, garlic wild mushrooms, sautéed onions & peppers, provolone

Smokey Russiansmoked turkey, fresh napa vodka kraut, sautéed onions , smoked gouda, russian dressing  VA

Municipal Stadium Magiclocally made jumbo bratwurst, fresh napa vodka kraut, sautéed onions & peppers, american 

Hot Italiangrilled salami, honey ham, pepperoni, sun-dried tomato pesto, roasted garlic, banana peppers, provolone 

The Godfather3 cheese lasagna, fresh fennel-oregano pasta sheets, hearty red sauce, provolone, garlic spiked bread  V

The Dude Abideshomemade meatballs, fried mozzarella cheese sticks, rich marinara, provolone & romano  VA

The Parmageddon2 potato & cheese pierogi, fresh napa vodka kraut, sautéed onions, sharp cheddar  V

Gyro Meltslow roasted beef & lamb, tzatziki cucumber yogurt sauce, fresh tomato & sweet onions, feta, muenster  VA

The Lake Erie Monstercrispy battered jumbo haddock fillet, american, jalapeño tartar sauce 

Northcoast Shoreshandmade crab cakes, wilted garlic spinach, roasted red pepper, herbed cream cheese

Rising Sun Melt crispy pan fried shrimp, sweet thai chili aioli, field greens, kimchi pickles, scallions, muenster cheese 

Purple Parmacrispy battered eggplant, grilled tomato, rich marinara, roasted garlic, provolone cheese  V

Big Popperfresh jalapeño peppers, cheddar & herbed cream cheese, crispy battered & deep fried, mixed berry preserves  V

Flying Falafel Meltcrispy fried falafel cakes, roasted garlic & tahini hummus, crunchy pickled turnips, fresh tomato, pepper-jack  V, VG

Roasted Vegetablezucchini, eggplant, red bell peppers, carrots, sautéed spinach, basil pesto  V, VG

Mushroom Meltgarlic wild mushrooms, caramel port onions, provolone  V, VG

Spinach Piewilted garlic spinach, roasted red peppers, sautéed onions, feta  V, VG

Grilled Peanut Butter and Bananafresh made peanut butter & sweet cream cheese blended together, caramelized banana, mixed berry preserves  V, VG

Half Combohalf kindergarten, soup cup & salad with cheese – shredded cheddar, feta or blue cheese. V, VG

CONGRATULATION TO THE JBF 2013 WINNERS

Best Chefs in America

Chefs who have set new or consistent standards of

excellence in their respective regions. Each candidate

may be employed by any kind of dining establishment

and must have been a working chef for at least the past

5 years. The 3 most recent years must have been spent

in the region where the chef is presently working.

Best Chef: Great Lakes (IL, IN, MI, OH)

Stephanie Izard

Girl & the Goat

Chicago

Best Chef: Mid-Atlantic

(D.C., DE, MD, NJ, PA , VA )

Johnny Monis

Komi

Washington, D.C.

Best Chef: Midwest

(IA, KS, MN, MO, NE, ND, SD, WI)

Colby Garrelts

Bluestem

Kansas City, MO

Best Chef: New York City (Five Boroughs)

Wylie Dufresne

wd~50

Best Chef: Northeast

(CT, MA, ME, NH, NY STATE , RI, VT)

Melissa Kelly

Primo

Rockland, ME

Best Chef: Northwest (AK, ID, MT, OR, WA , WY)

Gabriel Rucker

Le Pigeon

Portland, OR

Best Chef: South (AL, AR, FL, LA, MS, PR)

Tory McPhail

Commander’s Palace

New Orleans

Best Chef: Southeast (GA , KY, NC, SC, TN, WV)

Joseph Lenn

The Barn at Blackberry Farm

Walland, TN

Best Chef: Southwest (AZ, CO, NM, OK, TX, UT)

Jennifer Jasinski

Rioja

Denver

Best Chef: West (CA, HI, NV)

Christopher Kostow

The Restaurant at Meadowood

St. Helena, CA

APPLE TART IDEAS FROM ALL OF YOU

WHEN IT COMES TO GREAT IDEAS...

WE DON'T HAVE TO LOOK VERY FAR.

OUR CHEFS, TM's AND CUSTOMERS HAVE COME UP WITH SOME AMAZING WAYS TO GIVE THE CHEF'S LINE RUSTIC APPLE TART

AND CHEF'S LINE VANILLA ICE CREAM  A TWIST.

CHEF'S LINE RUSTIC APPLE TART FRITTER

topped with Chef's Line Vanilla Ice Cream

and Deep Fried Oreo

(using Monarch Sweet Pancake Mix)

Thanks to Chef Jeff Bland Roanoke

"If you bring it, we will fry it"

HOUSTON ADDS A PAGE

Thanks to Chef Joe Vargyas

CHEF'S LINE RUSTIC APPLE TART

Praline Pecan Bourbon Bacon, Chef's Line Vanilla Ice Cream

Salted Bourbon Caramel Sauce

Thanks to Elmer Bubba Tatum for sharing

WAFFLE ICE CREAM SANDWICH

Chef's Line Vanilla Ice Cream stuffed inside

Monarch Sweet Pancake Mix Waffle

Chef Matt Green, nicely done

CARAMEL APPLE BOURBON BACON TART

Chef's Line Rustic Apple Tart

Chef's Line Vanilla Ice Cream rolled in cinnamon crushed wontons

Topped with Maple Bourbon Caramel

 Candied Bourbon Bacon

(using Rykoff Sexton Pure Vermont Maple Syrup)

Glenview Farms Whipped Topping

Shared on Facebook by Keith Timbe

MORE SAUCE & MILKSHAKE IDEAS

VANILLA SAUCE (CRÈME ANGLAISE)

1/2 cup whole milk

1/2 cup Glenview Farms heavy cream

1 2-inch piece vanilla bean, split

3 large egg yolks

3 tablespoons sugar

Combine milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk mixture to simmer. Remove from heat.

Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain sauce into bowl. Cover and chill. (Can be made 1 day ahead.)

WHISKEY SAUCE

1 1/2 cups heavy cream

2 teaspoons cornstarch

2 tablespoons cold water

1/3 cup sugar

1/3 cup bourbon

To make the sauce, bring the cream to a boil, combine the cornstarch and water, and add the mixture to the boiling cream, stirring constantly. Return to a boil, then reduce the heat and cook, stirring, for about 30 seconds, being careful not to burn the mixture. Add the sugar and bourbon, and stir. Let cool to room temperature.

CINNAMON CRÈME ANGLAISE

2 cups whole milk

1 3 1/2- to 4-inch-long cinnamon stick, broken in half

6 large egg yolks

5 tablespoons sugar

Pinch of fine sea salt

Combine milk and cinnamon stick halves in medium saucepan. Bring just to simmer over medium heat. Remove from heat; cover and let steep 1 hour.

Whisk yolks, sugar, and salt in medium bowl. Return milk mixture to simmer. Gradually whisk milk mixture into yolk mixture. Return mixture to saucepan. Stir constantly over medium heat until sauce thickens and instant-read thermometer inserted into mixture registers 165°F to 170°F, about 3 minutes (do not boil). Remove from heat. Strain through sieve into small bowl; cool. Cover; chill until cold.

DO AHEAD: Can be made 3 days ahead; chill.

                                        ORANGE CREAM SHAKE

2/3 cup Rykoff Sexton fresh squeezed orange juice
1 cup Chef’s Line vanilla ice cream


Place the orange juice in a blender and then add the ice cream.
Blend the mixture until thick and creamy. Serve immediately.

BAILEYS IRISH CREAM MILKSHAKE

4 tablespoons Baileys Irish Cream

2 scoops Chef’s Line vanilla ice cream

1 1/4 cups milk (whole/low fat)

ice cube

Crush ice cubes in blender (use the PULSE button).

Add Bailey’s Irish cream, ice-cream and milk, process until foamy and well-combined.

Pour into 2 tall glasses.

If you like, drizzle chocolate sauce on top and serve immediately.

GREAT SAUCE IDEAS FOR APPLE TARTS AND MILK SHAKE IDEAS

SALTED CARAMEL SAUCE

4 tablespoons unsalted butter

1 cup brown sugar, packed

1/2 cup heavy whipping cream

1/2 teaspoon kosher salt

1 tablespoon pure vanilla extract

In a medium saucepan over medium heat, whisk together butter, brown sugar, heavy whipping cream, and salt.

Bring to a boil and reduce heat. Simmer for 6 minutes, whisking occasionally.

Whisk in vanilla (be careful, it will bubble up) and cook 1 more minute.

Pour caramel into a jar, then refrigerate until cold.

Store in refrigerator. To serve, microwave briefly until sauce is pourable.

CINNAMON CARAMEL SAUCE

2 cups sugar

1/2 cup water

1/4 cup hot water

6 tablespoons half-and-half

1/2 teaspoon kosher salt

1 (3-inch) cinnamon stick

Combine sugar and 1/2 cup water in a small, heavy saucepan over high heat; cook until sugar dissolves, stirring as needed to dissolve sugar evenly (about 2 minutes).

Cook another 8 minutes or until golden (do not stir). Remove from heat; cool slightly. Carefully stir in 1/4 cup hot water, half-and-half, and 1/2 teaspoon salt. Add cinnamon stick; cool to room temperature. Discard cinnamon stick. Divide sugar mixture between two sterilized (8-ounce) glass jars. Cover and refrigerate. Serve at room temperature or slightly warmed.

VANILLA BOURBON CARAMEL SAUCE

1 cup sugar

1/4 cup water

1/2 cup heavy cream

1 tablespoon butter, room temperature

1 vanilla bean, cut in half and seeds scraped

1 tablespoon bourbon

Mix the sugar and water in a small sauce pan and let simmer over medium heat until a medium amber color, about 15-20 minutes.

Reduce the heat to medium-low, carefully pour in the heavy cream and stir until smooth.

Mix in the butter, vanilla bean seeds and bourbon and stir until the butter has melted and combined.

VANILLA MILKSHAKE

4 cups Chef’s Line vanilla ice cream

2 teaspoons vanilla extract

8 tablespoons sugar

2 cups milk, less for thicker milkshakes

Using a blender or milkshake machine, blend all ingredients together until smooth.

Serve in tall glasses with a straw.

MAPLE VANILLA MILKSHAKE

¼ cup Rykoff Sexton pure Vermont maple syrup
¼ cup milk
1 tsp. vanilla extract
1 pint Chef’s Line vanilla ice cream

Puree ingredients until smooth; pour into serving glasses and drizzle with more syrup, if you like.

TOASTED MARSHMALLOW MILKSHAKE

1 bag jumbo marshmallows

2 cups milk

2 cups Chef’s Line vanilla ice cream

1 tablespoon sour cream

Preheat the broiler. On a foil-lined baking sheet, place half of the marshmallows in a single layer; broil until charred, 3 minutes. Transfer to a plate to cool. Place the remaining marshmallows on the sheet and roast just until toasted, 2 minutes; let cool.

In a blender, mix the milk, ice cream, sour cream and charred marshmallows. Serve topped with the toasted marshmallows.

BANANA MILKSHAKE

1/3 banana, ripe

1 teaspoon sugar

1 cup whole milk

5 -6 scoops Chef’s Line vanilla ice cream

Blend it until it's all smooth.

Serve right away.

US FOODS CONTINUES TO CULTIVATE A FOOD CULTURE

BROOKLYN CHEFS

Justin Bazdarich

Speedy Romeo

Justin Hilbert
Gwynnett St.

Joseph Ogrodnek and Walker Stern
Battersby

Angelo RomanoThe Pines

Dale Talde
Talde

MANHATTAN CHEFS

PJ Calapa
Ai Fiori

Leah Cohen
Pig and Khao

Matt Lightner
Atera

Justin Smillie Il Buco Alimentari e Vineria

Michael Toscano
Perla

HOTEL CHEF

Abram Bissell
The NoMad

SUSTAINABILITY CHEF

Evan Hanczor
Parish Hall

PASTRY CHEFS

Ashley Brauze
DB Bistro Moderne

Malcolm Livingston II
wd~50

Katy Peetz
Blanca

ARTISANS

Aurélien Dufour
Daniel Boulud Restaurants

Zachary Golper
Bien Cuit

CONCEPT

Joe Carroll
Fette Sau

COMMUNITY

Michael Chernow and Daniel Holzman
The Meatball Shop

RESTAURATEUR

Noah Bernamoff
Mile End Delicatessen and Mile End Sandwich

SOMMELIERS

Thomas Pastuszak
The NoMad

Emilie Perrier
Ai Fiori

MIXOLOGISTS

Jeff Bell
PDT

Jillian Vose
Death and Co.

for more infomation:

http://starchefs.com/cook/events/rising-stars/2013/new-york