| Culinary Canvas
Local artists are working to restock shelves at the West Texas Food Bank. The food bank will host it's annual Culinary Canvas tomorrow evening. Various artist from around the Permian Basin will donate works of art for the auction block. The Shades will provide the entertainment and area restaraunts will be donating the food. The event kicks of tomorrow at 7 p.m. at the CAF Hanger. Individual tickets are $50 and can be purchased by calling 580-6333. .
Young chefs compete in Culinary ProStart Cup
Award-winning chefs Joshua Manzo, Belen Dorado and Samantha Sansom could soon be creating mouth-watering masterpieces at the finest Merced County restaurants. But don't offer them anything from the bar -- they're not old enough. The three chefs-in-training are juniors in Atwater High School's ProStart culinary program, where they learn all about the restaurant industry from a classically trained chef. "A lot of times (high school food classes) focus only on the cooking," said Mark Tadros, an executive and research chef for Foster Farms based in Turlock. "This program also teaches them hospitality management." Tadros' training was put to the test last weekend when his students competed in the California Culinary ProStart Cup in Sacramento. There the students were pitted against 34 other groups of high school chefs in an "Iron Chef" type of contest.
Veillette's lawyers want trial moved
Classes with the Commission Scolaire de Montreal remain closed Monday after closures last week to remove heavy snow from school buildings. The English Montreal School Board reports it has gotten the all-clear to resume classes at almost all of its schools. The St-Pius the Tenth adult centre and culinary institute building in Ahuntsic remains closed. So are all four Socrates schools. Lester B. Pearson schools and Margeurite Bourgeoys schools remain open. .
Chef Foster returns to Christinne's kitchen
Christinne's Seafood Grille & Chophouse at the Hilton Greenville has welcomed back Chef de Cuisine Shannon Foster and added his Asian-infused cuisine to the traditional chophouse menu. The restaurant now offers breakfast and lunch buffets, as well. Foster was in the kitchen at Christinne's 16 years ago when the restaurant moved into the Hilton. He left Christinne's to attend the Culinary Institute of America in New York, graduating in 1997. Since then he has served as executive chef at the renowned Memphis Country Club and Extreme Events in Memphis, as well as stints at The Banyan Cafe & Ophelis in Sarasota, Fla. The new dinner menu features such new appetizers as Thai Shrimp Cocktail, Chef Shannon's Mediterranean Dip and fried calamari in addition to favorites like seared ahi tuna and Christinne's Famous Crab Dip.
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