Women's culinary arts guild central coast, california

Rey Castillo, Cindy La Fond, Tracy Beard, Kristine Castillo, Jeanne, Eileen and Ms. Gloria.....

Who are these beautiful people? An energetic group of culinary professionals began to create their own organization during 1998, and in early 1999 the Women's Culinary Arts Guild was formed as a non-profit (501 (c) (3)) corporation accepted by the State of California. They are a local, independent, professional membership group serving the specific interests of women and men whose careers represent the wide spectrum of those working in the culinary arts of food, beverage and hospitality. Want to get in touch? Go to www.womensculinaryguild.com

This particular trinity of terrific chefs representing Women in Culinary Arts, came to the show ready to dazzle us with three intriguing dishes fit for anyone's valentine, anytime. Firstly, the delightful Ms. Tracy Beard, Vice President, Dreier Properties, LLC, was brilliant enough to share her "tried and true" signature Maryland Blue Crab Cakes.....the sweetest, crispiest crab cakes on earth! Wait til you see how simple and perfect these little cakes are to do yourselves. Second up was the lovely Cynthia Miranda, owner-chef, Mondial at Quantum, Santa Barbara prepared an elegant Beef Brisket en croute, a dish Cynthia often sends out in her new "boxed meals" which can be delivered directly to you for parties, events, picnics or just convenient meals delivered to your homes. Pastry Chef extraordinaire, Christine Dahl elegantly finished the show with her almond infused Velvet Chocolate Cake-a sumptuous, heart shaped piece of culinary work. Thanks gals for sharing....

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A second production highlights three more shining stars from Women in Culinary Arts! Ms. Kristine Castillo, Village Modern Foods, Cindy La Fond, La Fond Catering and Eileen Randall, Bella Dolce Bakery. This show came just before the big Kick Off Party/Fundraising Event on September 11 and was hosted most graciously by Chad and Ginni Drier....the event raised a great deal of money for, you guessed it, women in the culinary arts. Heartfelt thanks to the Driers for all they do around and within our community. Check it out down below....

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Recipes

Tracy's Maryland Blue Crab Cakes

INGREDIENTS:

1 lb. blue crab meat *

3 tsp. parsley flakes

Â½ tsp. prepared yellow mustard

2 tsp. Old Bay seasoning

Â¼ cup bread crumbs

2 tbsp. Worcestershire sauce

3 tbsp. mayonnaise

1 egg, beaten

1 lemon

METHOD:

In a mixing bowl put crab meat adding a little squeeze of lemon on the crab meat. Combine all dry ingredients first with crab meat. Shape into cakes or patties yields about 6 nice size crab cakes

Pan fry in Â½ stick of butter for 7-10 minutes until evenly browned.

Add the other half stick of butter three minutes into the browning

Remove from the pan, pat off butter with a paper towel

Serve on a tray, garnish with lemon wedges, cocktail sauce or tarter sauce.

For appetizers this recipe will yield about 25- 30 crab balls. Roll mix into small bite sized balls still cooking in the same matter above till golden brown.

* Phillips crab meat can be used for this recipe

Cynthia's Beef Brisket En Croute