American Culinary Federation Gives The Gift Of Holiday Recipes

St. Augustine, Fla., Nov. 8, 2007 - During the holidays, cooks confuse tradition with monotony. Every year, it's the same menu. Offer your readers new recipes that will give them cause to celebrate.


Start a new tradition by preparing a memorable dish for nearly every occasion.


The American Culinary Federation is making available several holiday recipes complete with jpg art. These recipes, perfect for the seasonal table, were developed by ACF Culinary Team USA members and are featured in Cooking with America's Championship Team (Feeding Frenzy, Inc., 2005) written by team manager and certified master chef Edward Leonard.


Hanukkah:

Crispy Potato and Goat Cheese Salad with Basil Oil and Aged Balsamic Vinegar
Olive Oil Poached Halibut with Oven-Dried Tomato and Roasted Eggplant
Wild Mushroom and Goat Cheese Strudel

Christmas:

Pan Seared Duck Breast with Glazed Root Vegetables, Celery Puree and Orange Sauce
Espresso Rubbed Venison Tenderloin with White Corn Pudding

New Year's Eve:

Maui Shrimp Cocktail with Coconut Cocktail Sauce
Cr�me Brulee with Honeyed Raspberries
Raspberry Martinis

The ACF Culinary Team USA is the official representative team of the United States in major national and international culinary competitions. It is comprised of one national team of six members, two regional teams with five members each, and a youth team of five members less than 23 years old. Sponsors of ACF Culinary Team USA are Chef Revival; Club Managers Association of America; Fortessa; Kraft Foods Global; Tyson Foods, Inc.; Uncle Ben's; Unilever Foodsolutions; and Westchester Country Club.


To receive any or all of these recipes contact Dan Macdonald at (800) 624-9458, ext. 113 or e-mail at dmacdonald@acfchefs.net.


The American Culinary Federation, Inc., established in 1929, is the premier professional organization for culinarians in North America. With nearly 20,000 members spanning more than 230 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and also holds the presidium for the World Association of Chefs Societies, the largest international network of chef associations with more than eight million members globally. For more information, please visit www.acfchefs.org.