Chef on a Shoestring Archive
| Chef | Restaurant | Appetizer | Entree | Dessert |
| 04/20/02 | ||||
| Chef Anita Lo | Annisa New York | Chicken Liver Mousse With Green Apple And Mustard | Pan Roasted Breast Of Chicken With Pistachio And Honey | Strawberries With Fresh Ricotta, Balsamic Glaze |
| 04/13/02 | ||||
| Chef Donna Leahy | "Recipe for a Country Inn" Cookbook Author and Innkeeper | Chilled Asparagus Soup | Lamb Tenderloin with a Ginger-Soy Sauce | Chocolate Mocha Pie |
| 04/06/02 | ||||
| Chef Bruce Aidells | "The Complete Meat Cookbook" | Spring Greens And Sausage Salad | Sauteed Pork Chops With Sweet Apple and Mustard Sauce Served With Spinach | Spring Strawberries With Lemon Zest |
| 03/30/02 | ||||
| Chef Jimmy Bradley | "The Harrison" and "The Red Cat" New York, N.Y. | Grilled Belgian Endives With Gorgonzola Cheese | Roasted Leg of Lamb With Red Onions | Marsala Zabaglione |
| 03/23/02 | ||||
| Chef Bruce Weinstein | "The Ultimate Shrimp Book" | Shrimp Puffs | Shrimp Linguine Fra Diavolo | Banana Caramel Ice Cream Sundae |
| 03/16/02 | ||||
| Chef Peter X. Kelly | Xaviers Garrison, N.Y. | A Triangle of Corned Beef and Cashel Blue on Irish Brown Bread | Warm Irish Tea Smoked Salmon with Boiled Potatoes and Savoy Cabbage | Irish Scones with Stewed Strawberries and Clotted Cream |
| 03/09/02 | ||||
| Chef Jody Adams | Rialto Boston | Arugula And Portobello Mushroom Salad | Penne With Shrimp, Artichokes, and Feta | Ginger Shortbread |
| 03/02/02 | ||||
| Chef Art Smith | Oprah.com | Bibb Lettuce Salad with Toasted Pecans, Blue Cheese, and Pears | Tropical Pork Roast with Black Beans | Banana Pudding |
| 02/23/02 | ||||
| Chef Curtis Aikens | The Food Network | Romaine Salad With Crostini Croutons And French Dressing | Pasta With Chicken And Sauteed Mushrooms | Sweet Potato Pie |
| 02/16/02 | ||||
| Chef Tom Valenti | "Ouest" New York, N.Y. | Endive Salad with Creamy Vinaigrette | Poached Chicken Breast Stuffed with Goat Cheese and Spinach | Pistachio-Fig Tart |
| 02/09/02 | ||||
| Chef Marc Meyer | "Five Points" New York, N.Y. | Blanched Asparagus With Lemon, Olive Oil And Parmesan | Rib-Eye For Two With Rosemary Roasted Yukon Gold Potatoes | Caramelized Banana Tart |
| 02/02/02 | ||||
| Chef Erik Blauberg | "The 21 Club" New York, N.Y. | Blauberg's Ultimate Chili With Watermelon | Jalapeno Poppers With Goat Cheese and Spicy Lollipop Chicken Wings | American Classic Brownie |
| 01/26/02 | ||||
| Chef Gray Kunz | "The Elements of Taste" (Cookbook) | Cauliflower Fricassee With Cilantro Raita And Pea Sprouts | Sausage With Lager Sauce And Apple Bouillon | Petit Pots (Little Cream Pots) |
| 01/19/02 | ||||
| Chef Waldy Malouf | "Beacon" New York, N.Y. and Stamford, Conn. | Marinated Onions | Beer Braised Short Ribs and Mashed Potatoes | Apple Pie With Cheddar Crust |
| 01/12/02 | ||||
| Chef Kerry Heffernan | "11 Madison Park" New York, N.Y. | Garbure | Chicken Chausseur | Pear Crepes |
| 01/05/02 | ||||
| Chef John Villa | "Pico" New York, N.Y. | Chickpea Soup with Spinach | Skewered and Grilled Shrimp with Curry | Simple Portuguese Bread Pudding |
| 12/29/01 | ||||
| Chef Jonathan Eismann | "Thom" New York, N.Y. | Spinach and Red Onion Salad with "Thom" Vinaigrette | Braised Short Ribs with Shallots, Ginger, and Soy | Sesame Cookies |
| 12/22/01 | ||||
| Chef Rick Moonen | "Oceana" New York, N.Y. | Carpaccio of Nantucket Bay Scallops | Cod au Feu | Lemon Pudding |
| 12/15/01 | ||||
| Chef Peter Kelly | "Restaurant X" Congers, N.Y. | Scallops with Tapioca and Fennel | Cod Steamed With Scallions, Lemongrass and Ginger | Chocolate Fondue |
| 12/08/01 | ||||
| Executive Chef Bill Telepan | "Judson Grill" New York, N.Y. | Chestnut Soup with Cremini Mushrooms | Bacon-Wrapped Turkey Breast with Herb Biscuits and Root Vegetables | Pear Financier |
| 12/01/01 | ||||
| Chef Patricia Yeo | "AZ" New York, N.Y. | Lemon Grass Cured Salmon | Caramel Grilled Hanger Steak With Red Onion Marmalade | Banana Samosa |
| 11/24/01 | ||||
| Chef Dan Kish | Culinary Institute of America New York, N.Y. | Mixed Green Salad with Cranberry Vinaigrette and Stuffing Croûtons | Poached Eggs over Turkey Hash | Sweet Potato Ice Cream Sundae |
| 11/17/01 | ||||
| Chef Anita Lo | "Annisa" New York, N.Y. | Long Beans with Toasted Walnuts | Lacquered Duck with Foie Gras and Prune Stuffing | Sweet Yogurt with Cranberries and Orange |
| 11/10/01 | ||||
| Chef Michael Kramer | "McCrady's" Charleston, S.C. | Garlic Flan | Thai Garlic Chicken with Basmati Rice | Pecan-Crusted Banana Fritters |
| 11/03/01 | ||||
| Chef Cindy Wolf | "Charleston" Baltimore, Md. | Cauliflower, Potato, and Leek Soup | Braised Veal Shank | Flambeed Bananas |
| 10/27/01 | ||||
| Chef Cary Neff | "Sansom Street Oyster House" Philadelphia, Pa. | Warm Cranberries and Spiced Almond Dressing with Greens | Crispy Fish with Crispy Rosemary Potatoes | Roasted Roman Apples with Caramel Sauce |
| 10/20/01 | ||||
| Chef Michael Romano | "Union Square Cafe" New York, NY | Butternut Squash and Bean Soup | Chicken Saltimbocca with Sauteed Spinach | Butterscotch Pudding |
| 10/13/01 | ||||
| Chef Marc Meyer | "Five Points" New York, NY | Endive, Radicchio, Blue Cheese Salad | Grana-Battered Pork Chops with Sweet Potato Puree | Caramel Apples |
| 10/06/01 | ||||
| Chef Jody Adams | "Rialto" Boston, Mass. | Tomato & Parsley Salad With Mustard Vinaigrette | Roasted Chicken Thighs With Brown Bay Butter Sauce And Fiery Garlicky Spinach | Roasted Pears with Spiced Syrup,Walnut Phyllo Bundle and Vanilla Ice Cream |
| 09/29/01 | ||||
| Chef Erik Blauberg | "21 Club" New York, N.Y. | Butternut Squash Soup | Chicken Schnitzel and Cucumber Salad | Apple Pie |
| 09/22/01 | ||||
| Professor Christopher Bakken | Chef On A Shoestring Contest Winner Meadville, Pa. | Caramelized Fennel and Beet Salad | Chicken and Figs Stewed In Orange Juice and White Wine | "Halvah" with Oranges and Kiwi |
| 09/08/01 | ||||
| Chef Mark Black | Brown Palace Hotel Denver, Colo. | Mixed Garden Lettuce with Almond Crusted Goat Cheese | Grilled Atlantic Salmon | Tempura Strawberries |
| 09/01/01 | ||||
| Chef Rick Moonen | Oceana New York, N.Y. | Panzanella (Italian bread salad) | New England Style Corn and Clam Chowder | Apple Crumble Cake |
| 08/25/01 | ||||
| Chef Ira Freehof | | White Gazpacho | Grilled Chicken Soft Tacos with Black Bean and Avocado Salsa | Polenta Pound Cake |
| 08/18/01 | ||||
| Chef Stephan Pyles | Author of Southwestern Vegetarian Dallas, Texas | Oven Roasted Vegetable Quesadillas | Chile Rellenos stuffed with Chicken and Corn Risotto | Mole Cake |
| 08/04/01 | ||||
| Chef Tom Valenti | Ouest New York, N.Y. | Potato, Portobello, and Goat Cheese Timbale | Braised Short Ribs and Creamy Polenta | Berries Gratin |
| 07/28/01 | ||||
| Chef Gerry Hayden | Aureole New York, N.Y. | Green Grape Gazpacho | Pancetta, Porcini and Arugula Risotto | Blueberries in Lemon Caramel and Buttermilk Granita |
| 07/21/01 | ||||
| Chef Peter Kelly | Xavier's Restaurants Rockland County, N.Y. | Cucumber and Yogurt Soup | Pan Roasted Alaskan Halibut with Succotash of Fava Beans and Corn | Warm Zabaglione with Marsala and Fresh Raspberries |
| 07/14/01 | ||||
| Chefs James and Nancy Laird | Serenade Chatham, N.J. | Mussels Steamed in Wine | Plate-Cooked Cod with Toasted Orzo with Basil | Quick Baked Alaska with Strawberry Ice Cream |
| 07/07/01 | ||||
| Chef Cindy Wolf | Charleston Baltimore, Md. | Asparagus and Red Grape Tomato Salad with Citrus Vinaigrette | Benne Seed Encrusted Chicken Breast and Sauteed Leeks | Fresh Bing Cherry Flan |
| 06/30/01 | ||||
| Chef Diane Forley and Chef Michael Otsuka | Verbena New York, N.Y. | Sparkling Ginger Lemonade | Green Gazpacho and Grilled Stuffed Brook Trout | Cherry and Nectarine Cobbler |
| 06/23/01 | ||||
| Chef Erik Blauberg | "21" Club New York, N.Y. | Lemon Crepes | Egg White Vegetable Frittata | Apple Raspberry French Toast |
| 06/16/01 | ||||
| Chef Michael Kramer | "McCrady's" Charleston, S.C. | Chilled Jumbo Asparagus with Sweet Corn Relish and Orange Vinaigrette | Chicken Piccata with Angel Hair Pasta and Summer Vegetables | Caramelized Apple Tart with Vanilla Ice Cream |
| 06/09/01 | ||||
| Chef Todd English | "Olives" New York, N.Y. | Chilled Spring Pea Soup | Griddled Pork Medallions with Corn Pudding | Ginger Custard with Strawberry and Rhubarb Compote |
| 06/02/01 | ||||
| Chef Marcus Samuelsson | "Aquavit" New York, N.Y. | Shrimp Dumpling with Curry Tomato Jam | Ginger Poached Chicken with Soy Noodles | Caramelized Beets with Vanilla Ice Cream |
| 05/26/01 | ||||
| Chef Delilah Winder | "Bluezette" Philadelphia, Pa. | Fried Green Tomatoes | Southern Fried Chicken with Potato Salad and Corn Bread | Apple Pie |
| 05/19/01 | ||||
| Chef Rick Moonen | "Oceana" New York, N.Y. | Radish and Cucumber Salad | Cioppino | Lemon Granite |
| 05/12/01 | ||||
| "Survivor" Chef Keith Famie | "Keith Famie's Adventures In Cooking" Detroit, Mich. | Olives with Harissa | Shrimp Pasta with Horseradish Dill Sauce | Poached Summer Fruit |
| 05/05/01 | ||||
| Chef Scott Conant | "City Eatery" New York, N.Y. | Herbed Goat Cheese Salad | Tagliatelle with Italian Sausages and Sugar Snap Peas | Upside Down Blueberry Cake |
| 04/28/01 | ||||
| Chef Michael Lomonaco | New York, N.Y. | Raw Baby Artichoke Salad | Moroccan Lamb Chops | Frozen Grand Marnier Souffle |
| 04/21/01 | ||||
| Chef Waldy Malouf | "Beacon" New York, N.Y. and Stamford, Conn. | Grilled Sea Scallops | Spring Vegetables and Lamb Risotto | Strawberries and Mint Parfait |
| 04/14/01 | ||||
| Chef Jimmy Bradley | "The Red Cat" New York, N.Y. | Grilled Asparagus | Campfire Trout with Spring Onions | Strawberry-Rhubarb Oatmeal Crisp |
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