WV Executive

Eating Healthy - Eating Well

Researching and writing about controlling weight can be extremely interesting. In early October the Annals of Internal Medicine published a longitudinal study that spanned three decades. It followed and observed over four thousand people. Its findings indicate that over the long haul, nine men and seven women (out of every 10) became overweight. We live in an environment, the study states, “in which it’s hard not to become overweight or obese unless people actively work against that.”

A common response to this information might be “Well that just shows how hopeless the situation really is!” My point in citing this study is not the futility of the situation but instead to focus entirely on the last part (unless people actively work against that). This study provides a backdrop that allows the work of a physical education teacher in Illinois, Phil Lawler, to be more fully recognized and appreciated.

Childhood obesity rates have nearly doubled in this country in the past twenty years but in Phil Lawler’s Naperville schools (he’s the district-wide physical education coordinator), 97 percent of the freshman fall into the healthy body composition range. That figure is truly astounding and has prompted a lot of interest from other districts across the country in replicating it.

His work has been widely recognized with USA Today doing a feature article on how he has achieved these amazing results. A veteran teacher, Lawler recognized early on that he wanted to leave no child behind and that the military “command and control” style of so many PE teachers turned a lot of kids off. His different approach seems to be a recipe for healthier bodies: “Students don’t stand around waiting to be rejected from one team or another. Each student competes against his or her own best effort from the day before.” Lawler’s role is to encourage each student to do even more. Now that’s some out-of-the-box thinking that’s sure to pay off!

Stonewall Resort's Culinary Classic

Stonewall Resort’s third annual Culinary Classic March 17, 18 and 19 is sure to be one of the state’s most prestigious culinary events of the year. Each spring The Dine Around West Virginia brings together a dozen or more of the finest culinary talents from first-tier restaurants and resort properties statewide to prepare and present their specialty recipes for your dining enjoyment.

The classic is adding a significant new feature to this year’s event—a series of seminar workshops which Dale Hawkins, executive chef at Stonewall, has described as “a kaleidoscope of culinary related learning experiences, which bring a dynamic dimension to the classic for those who come for more than the fine food. It provides an invigorating environment for those so inclined to explore the intellectual stimulation of discovering how specialty dishes are prepared.”

“The Institute is being sponsored by A Collaborative for 21st Century Appalachia and includes demonstrations, seminars and workshops which are all hands-on, fascinating, multi-dimensional learning opportunities,” Hawkins continues. Topics such as: The Zen of Slow Cooking—Braising at its Finest, Superb Crème Brulee—Secret Steps, and A Chocolate Fix—for the Most Severely Addicted Chocoholic are a few examples of the learn-while-you-do seminars that are a part of this year’s schedule.

Through the institute the Culinary Classic will not only, showcase the culinary talent of today, but it will also preview tomorrow’s talent as well with its West Virginia’s Rising Star—Sous-Chef Extraordinaire contest.

West Virginia has always been known for its tremendous natural resources. The classic and the institute tap into the state’s finest of those—the talent, creativity and ingenuity of its citizenry. The Institute will tap as well West Virginia’s artistic expression—craftsfolk and artisans will present their wares and demonstrate their skills in this learning environment.

For reservations call (888) 278-8150 or for on-line reservations log on to the Web site at www.stonewallresort.com

The "It Feels Sooooo Good..." Contest at the Culinary Classic

What feels so good? Savoring and luxuriating in your favorite recipe prepared by your favorite chef, of course—especially when it’s all complimentary.

Share with the world why and how you think this recipe is so wonderful, why it “rocks your world” and win a complimentary stay for two for the Stonewall Resort’s Culinary Classic weekend (March 17-19). In addition to being the special guest of the resort for this culinary extravaganza, you will have that favorite West Virginia chef prepare the dish you wrote about especially for you at this event in a Chef’s Table atmosphere.

Here’s how you win. Describe in 100 words or fewer how this recipe makes you feel and why. So it’s not about the ingredients or the presentation in and of themselves—but rather what you feel in response to them. Be as specific and as descriptive as possible and make sure you have fun with it. Humor is not only allowed, it is encouraged.

The Institute Planning Committee will act as judges and select the winner based on the creativity and originality of your description.

All entries must be received by close of business day (5 p.m.) February 28, 2006. Email to me at arnofood@yahoo.com. Or write, postmarked no later than February 28, Stonewall Resort Contests, c/o Allen Arnold, PO Box 6626, Charleston, WV 25302.

The International Burgoo Cook-off

Webster Springs, West Virginia
October 8, 2005

This year Webster Springs’ early October International Burgoo Cook-off was a decade old and attracted 23 entries. It was founded to keep alive the mountaineer hunting tradition of Webster County and the planning committee describes it as “a festival cook-off celebration based on wild game and harvest vegetables.”

There may even be some foodies reading this article who may not know what Burgoo is. I’ve most often heard it described as Appalachia’s interpretation of the East coast’s Brunswick stew. Kentucky has appropriated to their state a very dubious originator status, but it’s certainly true that it has become an absolute mainstay at the Derby.

Both Burgoo and Brunswick are pre-Revolutionary War—real pioneer day recipes that threw everything there was on hand into the pot. These are thick hearty stews with several kinds of game that is cooked very slowly for an extended period of time in large quantities—essentially until the meat falls off the bone. Vegetables are then added and it is simmered until it thickens.

The distinction between the two stews? Yes, there is one. Burgoo meat is left in rather larger pieces, while the Brunswick is chopped finer. Several sites I visited on the Web researching burgoo suggested that there may well be 150, 000 “authentic” recipes for each. What makes a recipe for either of these pioneer delicacies authentic you might ask? Squirrel and lots of hot sauce.

One recipe for Burgoo from a 1939 southern cookbook, entitled “322 Old Dixie Recipes” makes 1,200 gallons and requires:

* 600 lbs. lean game on the bone
* 200 lbs. fat hens, plucked**
* 2,000 lbs. potatoes, peeled and diced
* 200 lbs. onion, peeled and diced
* 5 bushels cabbage, chopped
* 60 lbs. tomatoes—pureed
* 24 lbs. cut from cob
* Salt and pepper to taste and Worcestershire by the pint

**Ambassador’s note: I found it interesting, and believe that it says a lot about this stew, that the recipe’s author(s) felt the need to specify the hens should be plucked!

This year’s judges for the cook-off were the Executive Chefs: Robert Wong, The Bridge Road Bistro; Dale Hawkins, Stonewall Resort; and Tim Urbanic, Café Cimino. The first place winner was Mary Alice Hall; her recipe included elk, venison and wild boar. The People’s Choice Award went to Tony Hamrick. His recipe calls for venison, pork and chicken. For a printable version of the following recipes, log on to www. wvexecutive.com and look under the winter food section.

Burgoo Recipe Winners

1. Tony Hamrick, The Peoples’ Choice Award Ingredients:

* 2 cups cubed venison
* 2 cups cubed chicken
* 2 cups cubed pork
* 1-12oz. bottle
* Worcestershire sauce
* 1-16oz. bottle
* Italian dressing
* 1-10 oz. bottle
* sweet n’ sour sauce
* 2-14 oz. cans beef broth
* 2 bouillon cubs
* 1 tbsp. Salt
* 2 tbsp. Sesame oil
* 2 cups potatoes
* 2 cups carrots
* 6 stalks celery
* 2 small lemons
* 1 medium yellow onion
* 1 bay leaf
* 4 cloves garlic, peeled
* & chopped
* 1 tbsp. white pepper
* 1 tbsp. lemon/pepper seasoning
* 1 tsp. cayenne pepper
* 8 cups Cranberry Ridge Artisan Well Water
* Note: 8 cups distilled water can be substituted

Process:

* Cube meat into ½ inch cubes. Marinate meat in three separate glass bowls large enough to allow mixture to cover meat for 48 hours. Venison in Worcestershire sauce. Chicken in Italian dressing and pork in Sweet n’ Sour sauce.
* Prepare vegetables. Cut potatoes, celery, and carrots into bite size chunks. In 6-8 quart stock- pot, combine water, beef broth, bouillon cubes, juice and zest of 1 lemon, ½ jar of pearl onions, bay leaf, pepper, salt, garlic and vegetables.
* Bring to boil for 15 minutes. Reduce heat to low without cover.
* While waiting for broth to boil, drain marinate off the chicken and venison.
* Preheat 2-12 inch frying pans adding sesame oil to one pan to sear the venison and chicken.
* In the other 12 inch fryer, add pork with sweet n’ sour sauce to caramelize. When all meats are browned, add to stock pot with other ingredients.
* Cover, or transfer to crock pot for remain- ing cook time. In stockpot: 2-2 ½ hours. In crock-pot: 3-4 hours.
* 1 hour prior to serving, add the juice and zest of second lemon.

2. Mary Alice Hall, First Place Winner

* Ingredients:
* 1 lb. elk
* 1 lb. deer
* 1 lb. boar hog (Wild)
* 2 Fresh garlic bulbs
* 2 Tbsp. salt & pepper
* Paprika-Caramel Coloring
* 1 Tbsp. rosemary
* 1 Tbsp. chili powder
* 2 Tbsp. Worcestershire
* 8–10 potatoes cut in quarters
* 4–5 carrots, sliced
* 2 onions cut in quarters
* 1 qt. homemade tomatoes
* 1 lb. mixed vegetables
* ¼ cup of homemade
* hot sauce
* 1 Tbsp. oregano
* 1 Tbsp. basil
* ½ Tbsp. thyme<
* 1 Tbsp. dry mustard

Process:

* Lightly flour 3 lb. meat. Brown in 3 Tbsp. Oil
* Add 3 cups water, meat, salt, pepper, onion and garlic bulbs. Bring to a boil.
* Cover and reduce heat. Cook approximately 2 ½ hours.
* Add potatoes, carrots, to- matoes, hot sauce, mixed vegetables, paprika, rose- mary, chili powder, oregano and basil.
* Cover and cook until vegetables are tender. Approximately 1 hour.

Cast Iron Cook-off

It is the Super Bowl for chefs The weekend of April 7–9 Stonewall Resort will host West Virginia’s fi rst annual Cast Iron Cook-Off.

The chefs, chosen from among the finest talent in the state for their skill and culinary vision, will line up on Saturday, April 8 for a New Appalachian Cuisine stand-off. The theme of the contest is to demonstrate their skill in creating a New Cuisine that evolves from our Appalachian roots, uses West Virginia ingredients and one of their the three required dishes must be cooked in cast iron.

Another fun aspect of this competition is that each Cast Iron Chef (except for his/her choice of culinary professional assistant), will have a team of eight culinary non-professional members. They will have earned their places on the team by making a contribution to grow our state’s next generation of chefs by supporting post-secondary scholarships for aspiring culinary talent and similar activities.

For reservations call (888) 278-8150 or for on-line reservations log on to our Web site at www. stonewallresort.com

Restaurant Review Section

Café Bacchus 76 High Street, Morgantown, WV 26505
(304) 296-9234

Executive Chef: Heath Finnell
Judy Spade: Co-Owner

Café Bacchus is that perfect blend of food and atmosphere—the kind of place which combines big-city fine dining with the casual, relaxed feel of small town living. When I find myself out and about, craving amazing food and a good glass of wine, but not dressed to the hilt, I can still feel right at home at Café Bacchus. On the other hand, when friends or business associates are in from out of town, or I’m having a special celebration, I’d put Bacchus up against the greatest restaurants in Pittsburgh or Philly and feel confident that it is up-town enough to impress. In those situations, it is invariably my first choice.

The service at Bacchus meets my needs exactly. The staff is knowledgeable and passionate about food and wine and willing to make recommendations. They are informed enough to answer questions, and on those unusual occasions when they don’t know, rather than make up an answer, they find out from the chef. I have been eating at the Café for some time and have always found the service responsive. Judy Spade’s influence in recent months has added even greater cohesion and personality to the front of the house, which I enjoy and value.

Having lived in downtown Philadelphia for the better part of a decade, I’ve had my share of upscale, trendy restaurants, with a plethora of different restaurant choices for every night of the year. What brings you back to the same place, night after night, is of course, the food. At Bacchus, the food is exceptional and I find ample variety to keep me wanting more. Chef Heath Finnell offers a good blend of traditional and eclectic dishes, which are consistently excellent. From the fresh brown bread and foccacia served with olive tapenade at the beginning of the meal, through the creative assortment of appetizers and salads, to the entrées, and finally to dessert, you don’t want to skip a single course at Bacchus. Each part of the meal delivers fresh flavors and serious culinary creativity. I believe a large part of the reason is that Chef Heath begins with the best ingredients. He only buys the finest cuts of beef, pork, chicken or lamb, even if that means flying them in from California. His preparations of pork are especially note worthy. The pastas are equally fine; my taste tends to the red sauces and the pesto. I particularly like that Chef Heath changes the menu seasonally and is responsive to customer comments and feedback.

Dinner just doesn’t seem complete without dessert, and the Café has sufficient variety to please everyone. I usually lean toward a chocolate “fix,” with either the chocolate molten or the chocolate torte, which I like to have with one of Bacchus’ excellent dessert wines, Ports or Madeira. In fact, I find Bacchus to have the best wine selection in town. It’s reasonably priced and pairs exceptionally well with their food. The sommelier works to keep the selections interesting and to make sure that the staff are knowledgeable and can make good recommendations. Another fun part of the Café is that from time to time they have wine tasting events and an e-mail newsletter to keep you apace with what’s going on.

I have eaten at Café Bacchus countless times and never had a disappointing meal. I can’t think of any recommendation better than that.

Trace Gale

Trace spent 16 years in the Food Industry, the majority with Campbell Soup Company in their Camden, NJ, WHQ, as a Director of Marketing for their Away From Home Division. She has developed her palette and her culinary skills at both Johnson & Wales and the Culinary Institute of America, through their professional development programs. A growing interest in sustainability and balanced development led her to West Virginia University, where she is now finishing a doctoral degree—concentrated on Sustainable Natural Resource Related Tourism Development, through the School of Forestry. She has recently started a new company, Patagonia Learning Adventures, which assists US educators in designing and delivering Faculty-led study abroad experiences, focused on issues and aspects of sustainable development, in southern Chile.

Catalogue and Website Shopping

Holl’s Swiss Chocolatier 2001 Grand Central Avenue
Vienna, WV 26105
(800) 842-4512 www.holls.com

This issue, rather than review another catalogue, I thought I’d go with an extraordinary West Virginia company website.

I recently reviewed the Rossi Pasta catalogue and indicated that it was not only our favorite pasta, but the only one we have in the house. Holl’s Swiss Chocolate may be the only other food product that I would put into that same category. This dark chocolate quite simply has the most pleasing taste and texture that we know of in this country and is made in the tradition of Europe’s legendary Confiseurs.

The Web site describes the whole of what they are: “For the past 15 years, Holl’s Chocolates has been perfecting our line of handmade fresh cream truffles, buttery caramels and fresh-roasted nut chocolates.”

Holl’s also carries milk chocolates and a line of 12 varieties of sugar-free chocolate.

I have frequently used a Holl’s assortment as a thank you for a business associate who has given me a special assist on a project. It’s easy; I call or go to their site and have it shipped. It’s a reasonable price and I’ve always found that it hits the mark

Feedback

Please Email comments to arnofood@yahoo.com. All the information on health and nutrition presented here is well grounded in research studies.