Thursday, 29 September 2016 08:25

What in Your Fridge - Matt Fenton?

Written by

Matt Fenton


I am sure you can relate but I rarely have food at my house, however if I had potato chips, cured salmon, and capers I would make the best blinis ever!!!



For garnish:

Diced chive

Diced concasse tomato

Hard-boiled egg

Crispy caper

Use high quality sliced cured salmon, or make your own even better.

For blini batter: Makes about 48.

1 Cup flour

2 oz clarified butter

1 tsp baking soda

1 egg

½ C buttermilk

Pinch of salt

Mix Flour, salt, and baking soda together.  Whisk in egg and butter.  Use buttermilk to thin out the batter.

Cook on a pre-heated flat top or in a skillet using clarified butter to grease the pan.


Matt is the Executive Chef at Tarbell's Restaurant located at 32nd Street and Camelback in Phoenix.

Wednesday, 17 August 2016 13:17

Catch Us on the Radio

Written by


heidi lee 10

Every Saturday from Noon to 1pm  tune into Radio Station KWSS 93.9FM "Into the Soup" with Heidi Lee

C-CAP and the Harvest Moon Event will be featured:

August 20th - Tito's Vodka and Arizona Cocktail Week

August 27th  - Chef Singh

September 10 - Pig n Pickle

September 11 - James Beard Chefs

September 17 - Rock the Guac

September 24 - Courtney Bennett and Arizona Cocktail Week

October 1 - Andrew Helmandoller with Talking Stick Resort

                                                     October 16 - Taco Festival

                                                     October 22 - Uptown Farmers Market


Why is the Harvest Moon Dinner so Special?

 Culinary instructor Stephanie Adams, and her students at Casa Grande High School, participated in the event's inaugural dinner in 2014.
She said that she and her students "talked about the dinner for weeks (after). The students that experienced it were so on fire to share with their peers.  "Rubbing shoulders with professionals and working with the public - it's great. And great PR for our school also."
Ms. Adams and her Casa Grande/Bullhead City students will be cooking with Chef Karla Desper with Dawn Foods

How do professional chefs work with high school culinary students (with still-developing skills and work techniques) to create memorable food for a special event?

ChChef DeSantisef Robert DeSantis, of Elite Associates, is working on CCAP Arizona's Harvest Moon dinner with Esther Flannigan's culinary students at Mountain Institute JTED in Prescott.


Esther and I are having ALL of her students submit one idea for savory and one for dessert.  Then we will select the best idea for each dish.  We'll let the students know why those two dishes were selected and briefly explain why the other dishes were not selected.  We will emphasize that none were a bad idea, just why the selected dishes where picked.  We want the students to get excited and individually brainstorm so as to create a learning environment.  We will try to use as much local and fresh ingredients as possible."

Why is T. Cook's Todd Allison back in the classroom?

executive chef todd allisonHe's working with culinary students at Chaparral High School to develop recipes for savories and sweets for CCAP's Harvest Moon Dinner on Oct. 27. "I will let the students create the dish(es) of their choice and then I will give them my input and guidance on how to prepare it for a large group.  I want the students to own this project from start to finish," says Chef Todd. "This is my first time working (with CCAP students) so I am excited to help these students learn to cook.")

Why do you want to spend time working with high school culinary students - even if they are part of CCAP? "I think it is  important to stress the facts of our industry. We have seen a large decline in applicants and qualified applicants in the past 5 years. 

"I worked my way up from a dishwasher position when I was 15, so I’ve seen every aspect of the kitchen and earned my promotions. I think it would benefit our industry if the young kids interested in a career in the F&B industry understood how important it is to take the appropriate time to learn what it takes to work in this business."

We could also use a few quotes from teachers - especially if a couple get energized and send off a few photos of the kids working with their chef/mentors.