| |
– WWF Home — Purchasing Info | Bulk Order Form | Sampler Packets | Grassfed Benefits | Recipes
West
Wind Farm proudly presents
Cooking Class with Chef Atsuko
Koseki*
Dynamic Paris-trained chef Atsuko Koseki*
demonstrated cooking with lean West Wind Farm Mountain Pastured Beef,
featuring her own recipes, on April 4 and 6, 2002, in Martha's Bethesda,
MD home. Participants enjoyed a wide variety of dishes (see below). We
will create and distribute a recipe booklet to participants and will shortly
post some photos here.
- Skewered grassfed beef
loin (or rib eye), Korean seasoning, and beef tongue, Cajun seasoning,
on a bed of dandelion (or other) greens
- Arugula and beef liver
salad spicy chipotle pepper, balsamic dressing
- Carpaccio with grilled
red pepper, pesto genovese
- Eggplant and wild mushroom
au gratin with salsa Bolognese (minced beef)
- Japanese-style thin-sliced
beef loin (or brisket) salad with ginger-miso-sesame dressing
- Spring vegetable wrapped
with grassfed beef (brisket or rib eye) with curry flavored caramelized
onion
- Meatballs with Roquefort
Cheese Sauce
*Chef
Atsuko Koseki
Chef Atsuko Koseki was co-owner,
manager and executive chef of “La Table” restaurant in
Ithaca, New York, from 1996 to 2000. During that period she catered
numerous major university and conference events and taught classes
in French and Asian cuisines. Before that, she was in Shanghai at
the Crowne Plaza Holiday Inn Restaurant as Japanese chef and European
section sous-chef. She received the Chef’s Diploma, Ritz-Escoffier,
in 1995. Her special talents and interests lie in the areas of comparative
food cultures, healthful foods beautifully presented, and teaching.
She is deeply worried about the current diet of American children,
and for this reason, from her present home in Seattle, she is writing
and illustrating an imaginative cookbook for children and parents
to use together. Atsuko Koseki is an enthusiastic customer for West
Wind Farm's Mountain Pastured Beef.
|
|
