Food Notes: Jan. 30, 2013

Today's the dayCHARLESTON, W.Va. -- Greenbrier Executive Chef Rich Rosendale competed early today in the elite international culinary competition Bocuse d'Or in Lyon, France.Check the live stream at between 11:30 a.m. and 12:30 p.m. today when the awards and winners will announced.Look for up-to-date details on Facebook and Twitter and on the Gazette's Twitter feed.Dip of this and thatThe Annual Heart & Soul Dip Dinner and Rib Contest to benefit after-school and senior programs will be held from 11 a.m. to 3 p.m. Feb. 23 at the East End Family Resource Center, the former Roosevelt School, on Ruffner Avenue in Charleston's East End. Churches, businesses, organizations and individuals will prepare a variety of foods and offer tastes, or "dips," in exchange for 50-cent tickets purchased. The Rib Contest is new this year.For advance tickets and more information, please call the East End Family Resource Center at 304-344-1656.FestivALL dinnerFestivALL Charleston will host "FeastivALL, a five-course gourmet dinner with wine and beer pairings, on Feb. 23 at Berry Hills Country Club.Chefs Nick McCormick of Berry Hills and Café Cimino's Tim Urbanic will prepare the food. Sunday Gazette-Mail columnists John Brown, "Vines &Vittles," and Rich Ireland, "Beers to You," will select the wines and beers respectively. After each course, guests will vote for the beer or wine pairing they like best. Either Brown or Ireland will emerge as the winning selector at the end of the evening.Mountain Stage's Larry Groce will host brief performances between courses. Guests will also get a first look at schedule highlights and headliners for FestivALL 2013.A silent auction will be held before the dinner. Tickets are $100 per person, $40 of which is tax deductible. All donations above the ticket price are completely tax deductible. Tickets are on sale through Feb. 20 online at or in person at Taylor Books. Seating is limited.All proceeds from the event benefit FestivALL 2013.Cast Iron Cook-Off
Top chefs from around the region will lead eight teams of foodies as they compete for bragging rights in the Cast Iron Cook-Off Friday and Saturday at The Greenbrier. Each team will prepare four courses for the judges. The three top teams from last year's cook-off will be competing in a Throw-Down, preparing a three-course meal for judges and tables of eight people. Throw-Down chefs are Joe Vessecchia of Bridgeport Conference Center at Charles Pointe, Isabel Cross of Mountwest and Thomas Grant of WVU Small Farm Center.Competition extends beyond state borders for the first time this year in Culinary SuperBowl, a new Cast Iron Cook-Off event that features chefs from Virginia, North Carolina as well as 2012 ThrowDown chefs Anne Hart of Provence Market in Bridgeport, Bryan Skelding of The Greenbrier and Hannah Reid of The Greenbrier Sporting Club.  Charleston native William Dissen, chef of The Marketplace Restaurant in Asheville, N.C., will be competing.Watch the event in real time starting at 9:30 a.m. Saturday on a live stream provided by Bethany College at Diner menu updateThe kitchen at Quarrier Diner is under new management. The combined lunch and dinner menu offers all items all day long and includes many sandwiches, soup and salads available as combination meals.
Quarrier Diner, 1022 Quarrier St. 304-343-5686.Teriyaki game day party fareLooking for Super Bowl snacks? Try award-winning Jeanette Nelson's Island Teriyaki Tiki Chicken Bites.
Nelson of Bridgeport took top honors in the Sporty Snack Showdown competition sponsored by, a recipe and coupon social network. Her recipe for Island Teriyaki Tiki Chicken Bites earned her a home entertainment system worth about $4,000.Nelson uses ingredient shortcuts like prepared sweet and sour sauce and frozen crescent rolls to streamline preparation. The filling is chicken, onions, vegetables, pineapple preserves, garlic, vinegar and hot sauce.The current recipe contest at is Decadent Desserts and challenges users to create and to share a favorite sweets recipe. Contest ends Feb.15.Island Teriyaki Tiki Chicken Bites1 teaspoon toasted sesame oil1/2 pound boneless skinless chicken breast, cut into 1/4-inch pieces1/4 cup medium green onions, finely diced1/4 cup Asian sweet chili sauce1 tablespoon teriyaki sauce1 tablespoon pineapple preserves2 teaspoon balsamic seasoned rice vinegar1/3 cup finely shredded carrots1/3 cup finely diced orange bell pepper1 teaspoon minced garlic1 teaspoon sriracha hot sauce1 can (8 ounces) refrigerated crescent dinner rolls2 teaspoon black sesame seeds1 cup sweet and sour sauce for dippingHEAT oven to 375 degrees. Lightly spray 16 mini muffin cups with no-stick cooking spray. In 12-inch nonstick skillet, heat oil over medium heat. Add chicken and onions; cook 3 minutes, stirring frequently.REDUCE heat to medium-low; stir in Asian sweet chili sauce, teriyaki sauce, pineapple preserves, balsamic seasoned rice vinegar, carrots, orange bell pepper, garlic and sriracha hot sauce. Simmer uncovered about 5 minutes, stirring occasionally, until sauce is thickened and chicken is no longer pink in center. Remove from heat.UNROLL dough into 4 rectangles. Cut each rectangle into quarters by making another diagonal cut in addition to the perforation to make a total of 16 triangles.PRESS largest part of each dough triangle in bottom and up side of muffin cup, leaving triangle points extending over cup.FILL each cup with about 1 tablespoon chicken mixture. For each cup, slightly stretch points of triangles to make longer; twist points together and place on top of filling.SPRAY shaped rolls lightly with cooking spray; sprinkle with black sesame seeds. Bake 11 to 19 minutes or until golden brown. Carefully remove from pan to serving plate. Cool 5 minutes before serving. Serve with sweet and sour sauce for dipping.Reach Julie Robinson at or 304-348-1230 with information to be included in Food Notes.
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