HELLO! Welcome to chefkevincooks.com! Why chefkevincooks.com? Well, I wanted chefkevin.com, but some other "ck" already has it. What will you find here? Where I am cooking. Information on what events I will cater. Pics of good times with great people. A wine and recipe page. Links to some of my favorite webpages, people and places.
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See you around the table!!
French Rolled Omelets with herb seasoned oven roasted new potatoes Omelet filling choices will be: Mexican (chorizo, pico de Gallo, jack cheese) bacon, mushroom & swiss vegetable Chipped Beef N’ Eggs Two poached eggs on biscuits smothered in chipped beef Breakfast Potato Skins Potato shells stuffed with a mixture of scrambled eggs, bacon, green onions and cheddar cheese. Served with fresh fruit. Willett’s Winery Wine & Dine Experience Date: Time: Place: Willett’s Winery & Cellars, Registration\information: 309-968-7070 cris@willettswinery.com Music by Joe Metzka Cost: $50.00 Menu: Large Willett’s Winery & Cellars Traminette Willett’s Winery & Cellar Frontenac Rose’ Willett’s Winery & Cellars Lemon & House Made Ricotta Pie with Mixed Berries and Jostaberry Sauce Willett’s Winery and Cellar’s Blueberry Thrill Willett’s Winery Wine & Dine Experience Date: Time: Place: Willett’s Winery & Cellars, Registration\information: 309-968-7070 cris@willettswinery.com Music by Joe Metzka Cost: $50.00 Willett’s Winery Second Annual Chili Cook-off Time: Place: Willett’s Winery & Cellars, Registration\information: 309-968-7070 cris@willettswinery.com
However, starting this fall:
Panache
Date: Sunday, August 23
Time: 9:30 am - 1:00 pm
Menu:
We will announce the menu shortly. The Willett's are currently bottling their 2008 vintage and we are determining which of their wines will be available.
Date:
There is no fee to enter, but you must register to participate. There are three classes: Traditional, non-traditional (vegetarian, seafood, turkey, etc.) and spicy. Spicy category isn't the spiciest, it is the best combination of heat and flavor. Contestants in the spicy contest must be able to eat their creations. I and another Chef (hoping for Chef Keith Shank again this year) will award first place in each category.
