WestSide ThrowDown a no-holds-barred-cookoff
Submitted by Heidi Lee on Tue, 01/19/2010 - 12:43
Printer-friendly version 03/22/2010
America/Phoenix
intotheSoup.com presents
the WestSide ThrowDown
A No-Holds-Barred-Cookoff Event
plus
Harley Girls, The Budweiser Boys, Monster Truck Kitchens, Jazz, Tequila, and
Plenty of Great Food!
Hosted by: Chef Beau MacMillan
of Elements Restaurant
& the Food Network's Worst Cooks in America
March 22, 2010 at the Arizona Broadway Theatre
Price is $35, space is limited
BUY TICKETS ONLINE BY CLICKING HERE
Or contact the Box Office at 623.776.8400
Click Here to Hear the Radio Spot for the WestSide ThrowDown
What is it?
Six of the best Chefs from around the Valley Square Off in an Epic Culinary Battle!
Chef Heidi Lee - intheSoup.com (throwing down)
Chef Joshua Hebert of POSH
Chef Glenn Humphrey of the Arizona Culinary Institute
Chef Tim Fields of Sushi Roku
Chef Tudie Frank-Johnson of D'licious Dishes
Chef Sean Kavanagh of the University of Phoenix Stadium
Proceeds Benefit
Careers through Culinary Arts Program (C-CAP)
C-CAP works with public schools across the country to prepare underserved high school students for college and career opportunities in the restaurant and hospitality industry.
Where is it?
Arizona Broadway Theatre
7701 West Paradise Lane
Peoria, Arizona 85382
just down the street from Peoria Stadium
When is it?
March 22nd, 4:30pm - 9:00pm
Following the Seattle Mariners, Oakland A's Spring Training Game
Thank you to our Sponsors:
Arizona Broadway Theatre
Arrowhead Harley Davidson
3 Amigos Tequila
Emergency Mobile Kitchens
Tyson Foods
Holsum
Legacy Design Rebuild Remodel
BUY TICKETS ONLINE BY CLICKING HERE
Or contact the Box Office at 623.776.8400
also known as a white sauce, is used as the base for other sauces, such as Mornay sauce, which is Béchamel and cheese. This basic sauce, one of the mother sauces of French cuisine, is usually made by whisking scalded milk gradually into a white flour-butter roux, though it can also be made by whisking a kneaded flour-butter beurre manié into scalded milk. The thickness of the final sauce depends on the proportions of milk and flour.
Bechamel is a key ingredient in many lasagna recipes.