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By Popular Demand – How to Trim an Artichoke & New Pepperoni Soup Recipe by Chef Bull!

KeeperTeam — Tue, 09 Mar 2010 22:07:07 +0000

Four new Bull’s Eye on Food recipes now feature instructional videos directly from Chef Bull’s cooking classes! If you weren’t able to attend his February cooking class, we’re now bringing the class to you through these videos thanks to the cooperation of Central Market Austin Cooking School! For those of you who were able to attend his class in person, the videos included in Bull’s Eye on Food are an on-demand refresher of all of the helpful tips and secrets you may have missed or forgotten.

For a taste of these videos, take a look at How to Trim an Artichoke by Chef David Bull. Chef Bull told the Keeper Team, “If you’re anything like me, the task of trimming artichokes is daunting and tedious. From my experience in restaurants when I’ve had to trim cases of artichokes at once, here is a quick and simple technique to help you out.” This video, among others, can be found in Chef Bull’s Crisp Sea Scallop with Artichoke Ragout recipe.

For other similar “how-to” videos and general recipe demo videos, check out recipes like Pan Seared Lobster with Citrus-Onion Confit, Beef Tartare with Fried Oysters, and Chocolate Almond Silk Tart.

Also, Bull’s Eye on Food is announcing the release of Chef Bull’s famous Pepperoni Soup (or as many people call it, “Pizza Soup”) recipe! The Empty Bowls event in Dallas benefiting the North Texas Food Bank was a huge success, raising a total of $164,102 in just two hours! He prepared this soup for event attendees and was blown away by the response – so naturally, he wanted to share this Bull family recipe with his cookbook subscribers. Enjoy!

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Flames of Success!

KeeperTeam — Wed, 02 Dec 2009 20:28:43 +0000

Chefs Under Fire™ came and went and left us smiling from its success! From the fervent competition in the kitchen to Jim White’s flavorful commentary to the judge’s insightful remarks, Chefs Under Fire was chock-full of excitement, laughs, and entertainment. At the end of the night, our adept celebrity judges, Chef David Bull, Chef Tyson Cole, and Chef Kent Rathbun, were proud to finally announce the three outstanding winners. After quiet deliberation, Chef Bull selected Keith A. Hildebrandt II (of Texas Culinary Academy) for his exquisite (and inverted!) chicken and pancetta cacciatore, Chef Cole chose Loren Root for his unique, refined version of Cole’s Uchiviche dish, and Chef Rathbun picked Martin Weaver (also a graduate of Texas Culinary Academy) for his original, pumpkin-infused barbecue sauce and pork tenderloin. And as an additional surprise from the judges, they even awarded Keith Hildebrandt the Best in Presentation award for his beautiful Deconstructed Chicken Cacciatore!

Keith Hildebrandt's Deconstructed Chicken Cacciatore

As all three of the judges noted, each contestant created drastically different versions of each recipe, which made the judging exceptionally challenging. Despite the stiff competition between the contestants, the three best dishes certainly stood out, and both Keeper Collection and The Wine & Food Foundation of Texas are very proud of 3 the acclaimed winners! We also want to give a special thank you for the commitment, cooperation, creativity, and above all, the magnificent attitudes of all nine finalists. In addition to the three winners, Alysha Cable (of World Beat Cuisine), Trysh Gonzales and Eli Ollinger (of The Art Institute of Austin) Steve Crisler (of Chefs Creative), Tonni Hinojosa (of HinoSpices™ Rio Grande Catering), and Maite Palma (a graduate of the Hospitality & Culinary Education program at Collin College) were carefully selected as finalists among numerous applicants. Their dishes—and dedication—deserve high praise. Everyone who attended the event would agree that each contestant brought his or her own unique spice to the night!

Keeper Collection, LLC and The Wine & Food Foundation of Texas would also like to recognize Jon Pluskota and his Audio-Visual Team from the Art Institute of Austin for their hard work and organization that was vital in capturing the entire event on film. We can’t wait to release the footage! In addition, we want to thank the AT&T Executive Education and Conference Center for providing such a state-of-the-art setting for Chefs Under Fire.

Thank you to everyone who contributed in making Chefs Under Fire a flaming success! After all, the dedication, support, and enthusiasm of everyone involved is what truly fueled the night’s flame.

Did you attend Chefs Under Fire? Comment here to let us know what you thought!

For those of you who didn’t get to attend Chefs Under Fire, check out these great photos from John of Austin and Austin Food Journal’s recap of the event!

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Plate & Vine Interactive Cookbook Lets You Cook Uchi at Home!

KeeperTeam — Thu, 24 Sep 2009 14:56:55 +0000

Uchi, a well-known Japanese restaurant, staple of Austin, and a good friend of the Wine & Food Foundation has given us some new and exciting recipes to share with you! The Uchi family of chefs, including Executive Chef Tyson Cole, Chef de Cuisine Paul Qui, and Pastry Chef Philip Speer, have shared some of their personal favorites with the Plate & Vine Interactive Cookbook for you to recreate in your own home. With signature plates from their menu and their top selling dessert, you can’t go wrong. Also, to keep you up to date on the progress of the highly anticipated Uchiko (Uchi Restaurant the sequel), follow Chef Tyson Cole at www.uchikoaustin.blogspot.com.

Uchiviche is a seafood dish with refreshing texture and flavor and a top seller at Uchi.

Uchiviche

Kai Mushi, which is sake steamed mussels in a Miso Kaffir Lime Broth, is a delicious and creative example of how Uchi chefs play with flavors.

Peanut Butter Semifreddo is a dessert that plays on your favorite childhood tastes, easy to make, and is their most popular dessert on the menu.

Peanut Butter Semifreddo

So if you are craving a sushi fix or have an aching sweet tooth, one of these recipes is sure to do the trick without even having to leave home! But of course for those of us who have the good fortune to be able to pop in to Uchi whenever we want, we know the real thing is too good to resist!

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