Press Release

ACF Offers Recipes for the Spring Holiday Season

New Ideas for Lent, Easter and St. Patrick's Day

St. Augustine, Fla., Feb. 19, 2008 - The talented chefs of the American Culinary Federation (ACF) Culinary Team USA combine elegance with flavor and even a bit of home-style goodness in its latest set of holiday recipe offerings for your readers.

The American Culinary Federation is making available recipes, complete with JPG art, from Cooking with America's Championship Team (Feeding Frenzy, Inc., 2005) written by Edward Leonard, team manager, Certified Master Chef (CMC), American Academy of Chefs (AAC).

Lent:

• Seared Sea Scallop and Clam Chowder
• Real Pasta and Bean Soup
• Salmon Cakes with Creole Mayonnaise
• Crunchy Fried Haddock with Pickled Watermelon and Creamy Coleslaw
• Grilled Red Snapper with Shrimp with a Hot Salad of Fennel, Corn, Zucchini and Roasted Tomatoes

Easter:

• Tart Cherry Glazed Pork Tenderloin Salad
• Pan-Seared Veal Chop with Celeriac, Madeira and Wild Mushroom Cream Sauce
• Veal Chops with Grilled Belgian Endive and Polenta Fries
• Warm Chocolate Tarts

St. Patrick's Day:

• Mushroom, Beef and Barley Soup
• Broccoli, Beer, and Bacon Soup with Wisconsin Cheddar
• Leek, Corn and Oyster Stew Baked in Puff Pastry

ACF Culinary Team USA is the official representative team of the United States in major national and international culinary competitions. It is comprised of one national team of six members, two regional teams with five members each, and a youth team of five members less than 23 years old. Sponsors of ACF Culinary Team USA are Kraft Foods Global, Tyson Food Service, Uncle Ben's, Unilever Foodsolutions, Chef Revival, Fortessa, Westchester Country Club and Club Managers Association of America.

Visit www.acfchefs.org to learn more about the team. To receive any or all of these recipes contact Patricia Carroll at pcarroll@acfchefs.net or call (800) 624-9458, ext. 147.

The American Culinary Federation, Inc., established in 1929, is the premier professional organization for culinarians in North America. With 20,000 members spanning more than 230 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and also holds the presidium for the World Association of Chefs Societies, the largest international network of chef associations with more than eight million members globally. For more information, please visit www.acfchefs.org.

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