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127 FCM COVER - Fox Cities Magazine

127 FCM COVER - Fox Cities Magazine

the summertime, I tend

the summertime, I tend to make more salads. I’d like to Q.In start experimenting with some homemade dressings. Do you have any tips? –– Delilah, Oshkosh a. I don’t know if I’ve ever met a “Delilah” before. Nice to meet you! You are not alone in the tendency to prepare and eat more salads during the summertime. Warm weather has the effect on people to have them eat less (but drink more?). In addition, fresh seasonal produce is at its peak of quality and the prices are the lowest they will be for the entire year. An easy ratio to remember when preparing salad dressing is found in the basic vinaigrette recipe, which is 3 parts oil to 1 part vinegar, seasoned with salt and pepper. It is very simple, just four ingredients and you’re done. There are many variations of vinaigrettes. While many people choose to use olive oil, many other oils will work as well including canola, vegetable, corn and cottonseed. Similarly, many people utilize red wine vinegar, but apple cider vinegar, rice wine vinegar or any of the wide range of flavored or aged balsamic vinegars work as well. If you are looking for a creamy salad dressing recipe, you could utilize plain yogurt as a base. Although a dairy product, it can be low fat but still provide the creaminess you seek. I have included a recipe for a tangy yogurt dressing that I have used on products including grilled chicken sandwiches, leg of lamb and appetizers. CHEF JEFF’S YOGURT DRESSING 2 c. yogurt, plain, unsweetened 1/2 c. cucumber, peeled, seeded, medium dice 1/2 c. red onion, medium dice 1/2 c. tomato, deseeded, medium dice 1 T. garlic, fresh, chopped 1 t. parsley, fresh, chopped 1 t. garlic salt 1. In a mixing bowl, combine all of the ingredients thoroughly. 2. Allow the sauce to marry for approximately 1 hour prior to serving. Goes great with chicken, salads, spicy meats or light fishes. Chef Jeffrey Igel is the chair of the Culinary Arts & Hospitality Department at Fox Valley Technical College, Appleton. “Chef Jeff” has spent his entire career in the restaurant and hospitality industry, serving in many capacities. Pizza Poundage The human stomach is a muscular, elastic, pear-shaped bag that lays crosswise in the abdominal cavity. It is about 12 inches long and 6 inches wide with a capacity of approximately two pounds. So what’s the organ to do when confronted by Italia Pizza & Pasta’s 30-inch pizza challenge? For one hopeful, it was several trips to the bathroom. “He would get up to use the restroom and come back for more,” explains owner Matteo Sollena, Sr. “It took us a while to realize he was going in there to get rid of what he already ate!” Sollena and his son, Matteo Jr., have been hosting the challenge Italia Pizza & Pasta’s 30-inch pizza challenge. since they opened their doors in Appleton three years ago. The aforementioned contender failed the challenge, but two young UWFox Valley students defeated it about a year ago. Required to select a minimum of three toppings from a list of eight, the winning duo downed a jumble of pineapple, Canadian bacon and pepperoni. While pineapple was a special request, other offerings include sausage, mushrooms, onions, green peppers, and green or black olives. Today, they are still the only two to have finished, although Matteo Jr. says a couple individuals come in each month to try it. Breakfast Breaker The forecast calls for mostly eggy with heavy gusts of potatoes, torrential hash browns and several inches of pancakes. Overflowing likely. If, that is, if you order the sevenpound Tsunami Challenge at WeatherVane, downtown Menasha’s new breakfast and lunch bistro. Pat DuFrane and his wife, Julie, opened the doors on May 2, and, being big fans of Richman’s “Man v. Food” show, created a challenge to catch the attention of breakfast banqueters. The dish delivers a six-egg omelette (with 14 ingredients, including four types of both meat and cheese), a “pyramid” of toast, and a pound each of hash browns and buttermilk pancakes. In a matter of speaking, the omelette Pat DuFrane of WeatherVane. LUNCH DINNER COCKTAILS St. Brendan’s Inn, located in downtown Green Bay, offers lodging, accommodations, authentic Irish food, drink and music – all in an elegant, yet comfortable setting. We look forward to your visit! Getaways from $89.50! 234 S. Washington St., Green Bay 920.884.8484 www.saintbrendansinn.com 2920 N. Ballard Rd., Appleton Tel: 920.738.9688 www.gingerootz.com June/July 2011 32

folds and rolls like a tsunami to be about three inches tall and a foot long. Pat explains that when the eggs and omelette ingredients hit the grill top, it pools out to be about two feet in diameter. If a challenger can clean the plate in 30 minutes, the breakfast is free. If not, be prepared to fork over $19.99! Sundae Supreme If any sundae deserves a cherry on top, it’s the 36-scoop sensation at Zesty’s Custard in Allouez. Owner Janelle French (with Ted Sieman) says that 36 scoops of custard (Zesty’s specialty and made fresh every day) amounts to about one gallon. You’re probably thinking, “Piece of cake! Give me a gallon of Edy’s ice cream and a Woody Allen flick on a Friday night and that stuff is history.” But custard and ice cream are very distant cousins. The difference between custard and ice cream is in the amount of air that is blended into the mixture of ingredients. Ice cream may have an overrun, the process of blending in the air, as large as 100 percent, meaning half of the final product is composed of air. The lesser amount of overrun in custard explains the thicker consistency. The high percentage of butterfat and egg yolk also gives frozen custard a thick, creamy texture and a smoother consistency than ice cream. Now, add your choice of a sundae topping, two cookies, one waffle cone and one regular cone, whipped cream, cherries and sprinkles. If you’re feeling it, add some nuts. “We give people an hour to complete the challenge,” French says. “Most of the time someone gets 15 minutes into it and they hit a wall.” French was also inspired by the popular Travel Network show. As of May, no one had clobbered the challenge yet. The first custard conquerer, will win a T-shirt that says, “I Survived Zesty’s Frozen Custard Challenge,” a $15 gift certificate for Zesty’s and, of course, bragging rights. The victor’s mugshot will also be featured on the back wall of the restaurant. “I would say if you want to do it, order the half gallon first and gauge how it is,” French recommends. A third Zesty’s location in Suamico Zesty Custard’s frozen custard challenge. opened in May, making it the second Zesty’s site to offer the challenge. The location in De Pere is only open April-September. While competing in a food challenge may seem less intimidating, perhaps, than jumping off a bridge head first whilst being tied to a 250- foot cord, these mega meals are challenges no less and Fox Cities restaurant owners are waiting for someone to step up to the plate. A Decidedly Different Approach to Luxury Experience the charm, feel the difference. Welcome to a refined hotel experience. Pamper yourself with personalized service in the warm and inviting atmosphere of one our hotel rooms or fireplace suites. Discover downtown Appleton’s newest restaurant – Bella Vita Ristorante. Enjoy the casual yet elegant atmosphere, authentically prepared rustic Italian dishes, and over 25 wines of Italy. Located inside the CopperLeaf Hotel. Indulge with a visit to Spa BenMarNicos located in the lower level of the hotel. Hotel packages and gift certificates always available. 300 West College Ave., Appleton 1.877. 303.0303 copperleafhotel.com Breakfast Lunch Dinner Daily features including Friday Fish Fry Featuring gluten-free menu items and bakery. Browse our Art Gallery and Gift Shop! Hours Su–M, 7am–3pm Tu–Th, 7am–8pm F–Sa, 7am–9pm 313 Dodge St., Kaukauna (920)766–9090 plumhillcafe.com FOX CITIES Magazine 33

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