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bjbj Chef Walter: We are genuinely excited to have Tom Ortman here today, who is with
the Restaurant on the Park. Tom: Windows on the Park Restaurant. Chef Walter: Windows
on the Park, in the Holiday Inn, on the World s Fair site. That s always been such a beautiful
space, and now I think they add food-worthy of it Tom. Jan: This is some of the most beautiful
food I ve seen in forever. Chef Walter: It is just great. You re here doing this great
pan-seared trout and you re going to give us a recipe for it. You ve dredged it; you
ve got almonds mixed in with the Panco, right? Tom: Correct. Chef Walter: re searing it off.
That s because this is one of the 3 choices that you will be offering for this special
event that I was talking about. Tom: Correct. Chef Walter: Which is? Tom: Knoxville Restaurant
Week benefiting Second Harvest Food Bank. Chef Walter: That s the last week in this
month, right? Tom: It starts the 24th. Chef Walter: re the only restaurant participating,
right? Tom: Not hardly. There s actually almost 40 of them that are participating. Chef Walter:
In each case, the restaurant will have one or more pre-fixed menus, either $25 or $35.
You tell me if I m getting this right. Tom: No, you re perfect. You re right on. Jan:
The best part of it is . . . Chef Walter: That $5 of that, from every meal served, goes
to Second Harvest, this wonderful, wonderful feeding agency that we have here, that I ve
had the pleasure of working with forever and they re wonderful. All they ve got to do now
is come down and eat with you. Tom: Correct. Chef Walter: And have one of . . . listen
to this and look at the centerpiece now folks, because those are the 3 choices that you ll
have for entrees. Yours is, I d guess, the $35 one, looking at what you re serving. Tom:
Ours is the $35. We have an 8-ounce Angus filet mignon. Then our pan-seared rainbow
trout, which we re doing today, which also has spinach and Benton s premium ham. Th3
other one is a chicken roulade that s wrapped with the Benton s ham and is filled with spinach
and a local Tennessee cheese. Chef Walter: What are the chances of me getting one of
each? Jan: I think I m faster. Chef Walter: I see 2 desserts. Tom: Yes. One is our Mason
jar bread pudding with a Jack Daniels whiskey sauce. Chef Walter: Those are little bits
of chocolate. I m going to eat that. Don t let any of the rest of those people get to
that. All of this, and nearly 40 restaurants. Probably, by the time this starts the last
week, it will be 40 restaurants. Tom: Most are offering a three-course meal. We have
a choice of a soup or salad, one of the 3 entrees, and one of the desserts, all for
that $35. Chef Walter: And you help a good cause. What could be better than that? We
re going to be telling you more about it as we get closer, but Chef Ortman has agreed
to share his wonderful recipe for this pan seared-trout, and you get it by going to Chef
s Recipe, 6450 Papermill Dr., Knoxville, TN 37919; sending a self-addressed stamped envelope
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