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In light of the recent hurricanes that have affected so many in our culinary community, ACF is launching a disaster relief initiative to help those who may have lost jobs find employment opportunities for the holiday season. We're offering 100 complimentary ...

Morning Chefs, if anyone needs additional beef education or materials please let me know happy to help in anyway! We have great resources including our free online training program https://rawtruthaboutbeef.com/ Robert Hale CC Executive Chef ...

I do a latin inspired coffee rubbed beef short rib braised with char grilled onions, poblanos, and tomato instead of the standard mirepoix. I thicken the braising liquid to glaze the short ribs, and serve over chimichurri. One of my favorite dishes ...

My best fall dish is "pork leg in 3 peppers adobo) it's a very traditional entree for holidays in Mexico for Christmas and New Year's Eve, I love the aromas around the kitchen while you cook the leg in the oven and bathed every hour with white wine and ...

There is not set amount in beef Sent from my iPhone

YUM!! Arugula's my favorite, and if you're going to put in Roasted Butternut Squash and Dried Cherries!!! YAY! ------------------------------ Chef Linda Rosner, CEC ACF Chicago Chefs, Inc chefrosner@gmail.com 773.456.0625 Past President, ACF Windy ...

I have a fall salad that I always run. It's Arugula and Frisee with Roasted Butternut Squash, Pepitas, Dried Cherries (I'm from Michigan, it's always Cherries), Crumbled Blue Cheese and Maple Vinaigrette. I'm pretty sure it's on 3 menus next week ...