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Chef's Calendar 2008
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January |
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February Baked Idaho® Potato with King Crab and Gouda John Koltisko, Food & Beverage Director Sam & Harry’s, McClean, Va. |
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March Just Ducky Idaho® Potatoes Patrick Heymann, Executive Chef Loews Coronado Bay Resort, San Diego |
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April Idaho® Potato Caribbean Vichyssoise Daniel Orr, Chef/Owner FARM bloomington, Bloomington, Ind. |
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May Crispy Idaho® Potato-Wrapped Sardines Debbie Gold, Chef/Owner 40 Sardines, Kansas City, Mo. |
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June Idaho® Potato Cake Benedict Adam Baird, Vice President of Food & Beverage Mimi’s Cafe, Tustin, Calif. |
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July West Town Tavern Idaho® Potato Chips Susan Goss, Executive Chef/Co-owner West Town Tavern, Chicago |
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August Idaho® Potato “Saltimbocca” Fortunato Nicotra, Executive Chef, Felidia New York City |
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September Idaho® Potato Fire Fries Matthew McMillin, Executive Chef/Partner and Vice President of Culinary Big Bowl/Lettuce Entertain You Enterprises, Inc., Chicago |
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October Spicy Idaho® Potato Hash Donald Link, Chef/Owner Cochon and Herbsaint, New Orleans |
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November Idaho® Potato and Lobster Shoreman’s Pie Ben Ford, Chef/Owner Ford’s Filling Station, Culver City, Calif. |
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December Caraway Idaho® Fingerling Potatoes Anthony Seta, Vice President of Product Development and Innovation Bonefish Grill, Tampa, Fla. |
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