Atlanta Chef Michael Tuohy Featured By Vidalia Onion Committee

ATLANTA CHEF MICHAEL TUOHY FEATURED BY VIDALIA ONION COMMITTEE

The 2005 Vidalia Onion Season Officially Begins April 20

Atlanta, GA (March 28, 2005 ) - The 28th Annual Vidalia Onion Festival to be held April 20 - 24 in Vidalia, Georgia officially kicks off onion season down south. Atlanta Chef Michael Tuohy will help kick start the season in partnership with the Vidalia Onion Committee by contributing his Slow Roasted Vidalia Onion Soup recipe as part of a campaign featuring regional celebrity chefs and their love of the buttery-sweet variety of onions.

The Vidalia onion was named Georgia's Official State Vegetable by the state legislature in 1990. More than 50 years after its humble beginning, the Vidalia onion industry is a valuable one for the state. In 1990 it was named Georgia's official vegetable. Onions contribute over $90 million annually to Georgia's economy.

The Vidalia Onion Committee was created in 1989 when Vidalia onion producers united to establish Federal Marketing Order No. 955 for the crop. The Vidalia Onion Committee has USDA oversight. Its mission is to increase awareness and demand for Vidalia Onions through production and product quality research and to create and implement marketing programs to promote America's favorite sweet onion. To learn more about Vidalia onions and download recipe ideas, visit www.vidaliaonion.org.

Chef Michael Tuohy, through his restaurant Woodfire Grill, has been a champion of regional ingredient-driven cuisine since arriving in Atlanta by way of San Francisco, where he served under acclaimed Chef Joyce Goldstein. Woodfire Grill, opened in August 2002, features daily changing food and wine menus serving primarily local, organic and seasonal produce, as well as artisan cheeses, meats and eco-conscious seafood from around the country. Chef Tuohy's Woodfire Grill has been featured in Wine Spectator, Food & Wine, Gourmet and Bon Appitit.
Woodfire Grill is located at 1782 Cheshire Bridge Road, Atlanta, Georgia. Phone 404-347-9055; www.woodfiregrill.com


Recipe Next Page:
Slow Roasted Vidalia Onion Soup
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Slow Roasted Vidalia Onion Soup
Contributed by Chef/Owner Michael Tuohy Woodfire Grill, Atlanta, GA

6 medium Vidalia onions, outer layers removed
1/4 cup canola or grapeseed oil
2 leeks, white part only, chopped
2 ribs celery, chopped
2 quarts chicken stock or canned broth, low sodium
1 cup sweet sherry
1 cup heavy cream
2 tablespoons finely chopped fresh thyme
Kosher salt and white pepper to taste
1 bunch fresh chives for garnish

Wrap each onion separately in aluminum foil and place in a 3000 F oven (or in the coals of a fireplace or grill pit) until onions feel tender all the way through, about 1 1/2 to 2 hours.

Heat oil in a large pot. Add leek and celery; cook until softened but not browned. Remove onions from foil, quarter and add to pot. Add chicken stock and sherry. Simmer about 45 minutes. Stir in cream and thyme. Remove from heat.

In batches, puree mixture in a blender until smooth. Add salt and pepper to taste.
Garnish each serving with chives. Serve immediately.

Makes 12 servings.
Per serving: 127 Calories; 7g Fat (52% calories from fat); 8g Protein; 7g Carbohydrate; 27mg Cholesterol; 361mg Sodium
Food Exchanges: 1 Lean Meat; 1 Vegetable; 1 1/2 Fat