VENUE: Minneapolis Convention Center, 201 South Eleventh St., 55403

SCHEDULE:

Load In

Band Rehearsal: 4:00

Band Dinner: 6:00

Show: 8:45

First Day. Minnesota, also known as the “Land of 10,000 lakes” is one the healthiest states in the US.  There are actually 11,824.

Eating local and organic is extremely important therefore I chose to incorporate Great Lakes Walleye into the band’s menu today. It was a huge hit, as was the first course which was filled with fresh spring vegetables. I tried  to find fiddlehead ferns and morel mushrooms but apparently they are one week away from being in season here. I did however find some amazing wild ramps. I grilled these with a few other springs vegetables and added them to brown rice risotto garnished with purple basil and pea shoots.

In case you didn’t know, Walleye is one of the most popular freshwater fish in North America and native to most of Canada and the northern US.  It also is low in calories and fat and is a good source of protein, magnesium, potassium, and B12.

As for dessert, today was a very special day. We had a crew party celebrating two big birthdays for Sheryl’s sons, Wyatt and Levi.  We had chocolate cake with sea creatures and a vanilla Elmo with ice cream.

Menu:

Spring Brown Rice Risotto

Baby Carrots, Grilled Ramps, Purple Basil, Maitake Mushrooms, and Tomato-Truffle Emulsion

Roasted Great Lakes Walleye

Savory Corn Flan, Crispy Prosciutto, Shaved Asparagus, Squash, and Carrot with Parsley Pesto

BIRTHDAY CAKE!!!!

Check out my Facebook Page to see the behind the scenes video!

 http://www.facebook.com/ChefChuckWhite

Did You Know…

If you happen to love this tradition however restrict you consumption of beef, try using Seitan. Preparing it a manner similar to corned beef will be surprisingly delicious and  is a great source of protein, without the fat and cholesterol.

Corned Beef Seitan

Seitan is prepared using  vital wheat gluten that is sold in natural food stores and some large supermarkets in sacks, much like flour. Vital wheat gluten contains approximately 75 percent protein and is great for a balanced diet.

• 2 cups vital wheat gluten, see Note
• 3 tablespoons ground pickling spice for meat (I use Morton or Basset brands)
• 2 tablespoons onion powder
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon salt
• 1 cup vegetable broth
• ½ cup vegetable oil
• 1 ½ tablespoons light soy sauce
• 1 ½ tablespoons real maple syrup
• 1 tablespoon apple cider vinegar
• 12 ounces dark or stout beer
• 1 cup chopped celery
• 1 cup chopped carrot
• 1 cup chopped onion
• 2 bay leaves

1. In a large mixing bowl, whisk together the wheat gluten, pickling spice, onion powder, paprika, garlic powder, and salt.
2. In another bowl, whisk together the broth, oil, soy sauce, syrup, and vinegar. Pour the mixture into the mixing bowl with the dry ingredients and stir until the dough is well blended.
3. Using damp hands, shape the dough into a loaf about 1 ½-inches thick. Wrap in a double layer of cheesecloth, twist the ends closed and tie with butcher’s twine.
4. Meanwhile, in a medium saucepan, combine about 1 gallon of water with the beer, celery, carrots, onion, and bay leaves and bring to a simmer over medium heat.
5. Lower the loaf into the simmering liquid and cook for about 1 hour and 15 minutes, turning the loaf occasionally. Adjust the heat up or down to maintain the simmer.
6. Remove the seiten from the simmering liquid and let it rest for about 15 minutes. Unwrap the seiten and transfer to a plate. Refrigerate for at least 45 minutes before slicing.

Who is St. Patrick and What did he do?

St. Patrick, the patron saint of Ireland, is one of Christianity’s most widely known figures.

At the age of sixteen, Patrick was taken prisoner by a group of Irish raiders who were attacking his family’s estate. They transported him to Ireland where he spent six years in captivity. Lonely and afraid, he turned to his religion for solace, becoming a devout Christian.

Patrick escaped. According to his writing, a voice-which he believed to be God’s-spoke to him in a dream, telling him it was time to leave Ireland.

Patrick reported that he experienced a second revelation-an angel in a dream tells him to return to Ireland as a missionary. Soon after, Patrick began religious training, a course of study that lasted more than fifteen years. After his ordination as a priest, he was sent to Ireland with a dual mission-to minister to Christians already living in Ireland and to begin to convert the Irish.

Read more…http://www.history.com/topics/who-was-saint-patrick

SERVES 6-8

For the Dressing and Marinade:

Makes 2 cups

• 3 Tbsp Fresh Lime juice
• 3 Tbsp Rice Vinegar
• 2 Tbsp Dark Soy Sauce or Tamari
• 1 tbsp honey
• 1/2 tsp chili flakes
• 1 ½ tsp garlic powder
• 2 tsp ginger powder
• -zest of 1 lime
• -2 Tbsp sesame seeds(preferrably toasted)
• 1 Tbsp sesame oil
• 1 cup expeller pressed canola oil
• 2-3 Tbsp water
• 1/3 bunch fresh cilantro(chopped)
• 1/2 bunch scallions(sliced)
• Sea salt and pepper

Add vinegar, lime juice, soy sauce, honey, spices, lime zest, and sesame seeds into blender. Pulse briefly to mix ingredients. With blender running at medium speed, slowly drizzle canola oil and sesame oil into blender. If dressing becomes too thick, add water 1 tbsp at a time. Finish with the cilantro, scallions, salt, and pepper. Place in glass or plastic container and use to marinate mushrooms.

To marinate the mushrooms:

• 2 ½ to 3 cups Shiitake mushrooms, stems removed and sliced(~1/4 inch thick)

Pour ½ cup of marinade into glass bowl and gently toss the Shiitakes, until well coated. Cover with plastic and refrigerate for 2 hours, but no longer than 4 hours. Gently squeeze mushrooms, saving the liquid, and set aside. Add the leftover liquid back to the dressing.

For the salad:

• 8 cups Kale, torn into pieces, stems removed
• 1 ½ cups cucumber(seeded, halved, and sliced thinly)
• 2 eight oz cans sliced water chestnuts, drained
• 1 large Red bell pepper, thinly julienned
• 2 cups Marinated Shittakes
• 1/3 to ½ cup “Dressing”(see recipe)
• Sea salt and pepper
• 1/2 cup Chopped peanuts(for garnish)

In large glass bowl, gently toss all ingredients together and and season with salt and pepper. Add 1/3 to ½ cup of dressing and coat evenly. Cover and allow to sit in refrigerator for 15-20 minutes. Divide salad among six plates, garnish with peanuts, and serve.(Note: use leftover dressing for another day)

http://victoriapearson.com/

Check out the video!

http://www.youtube.com/watch?v=lLt8i7iZzyQ

Behind the Scenes- Victoria Pearson Photo Shoot

We recently made a trip out to LA with one of my clients.  It was a great visit, and as always the produce and market selections were wonderful. We left the day after Christmas and returned home to Franklin New Year’s Day.  We had an afternoon free and decided to head down to the beach.  We found a great little spot on the pier, picked our crab, and in about 25 minutes had it presented in front of us ready to eat.

On New Years Eve for lunch,  we headed down to Koreatown and had BBQ…what a spread…simply awesome. Squid, Pork Belly and Kimchee!

After preparing the brine, section the turkey creating two large breasts and leave in the brine for a minimum of 12 hours.  Sear the breasts on the grill to get some nice color and finish in the oven on 350 for about 30 minutes.  Then, allow to cool and slice for some good sandwiches.  

Summer Tour ’09- Power Shopping

This is just a glimpse of my shopping trips on the road.  This is pretty much how I start  and end every day.  Although it doesn’t appear this way, I have a very systematic way of shopping…from my list, to the  products I search for first, and my system of checking out.  This sumer I was in Nashville, New Jersey, Dallas, and California.  It was a great opportunity and couldn’t have spent my time with a better group of people.

Noble Springs Dairy Tour

Corrie and I had the opportunity to tour Noble Springs Dairy and were so impressed by the hospitality that we received from Dustin and Justyne,  the owners of the dairy.  They took the time to show us the entire farm and the process they use for producing wonderful cheeses. The  tour ended in a chat on the front porch, tasting the cheese and sampling wine from the Winery at Belle Meade Plantation. It was great!

http://www.noble-springs.com/

Annual Fish Fry on Tellico Lake

Every year we have an annual fish fry on Tellico Lake with the seasonal residents at Lauderdale Cove campground.  My dad provides around 50 pounds of crappie that he fishes for all year.  Corrie and I usually set up a couple of fryers and fry the crappie up for about 125 people. It is a fun event and everyone brings a dish. Dad also makes a  huge batch of deviled eggs. They are always a crowd pleaser and never enough. He usually uses a simple recipe that I grew up on: Mayonnaise, Pickle Relish, Vinegar, Sugar, Salt, and Pepper.

Nashville Lifestyles August  Feature

I had a great interview with Nashville Lifestyles earlier in the year.  As a matter of fact, the article resulted in me getting approached to do a cookbook which I am currently working on.  Stay tuned in 2011!  Here is a link to the article…also a recipe for a Grilled Peach.

http://www.nashvillelifestyles.com/article/20090812/NL04/308120027/1929