Everyone loves March because its MARCH MADNESS TIME! And isn't Basketball everyone favorite sport well its always been mine since childhood. My favorite team is Xavier University or XU. Every year I wait for March so I can cheer my hometeam on to Victory. But wouldn't you know it every year, I am sitting on the edge of my seat waiting and praying they will make it to the Final Four and then it happens, they lose in the Sweet Sixteen. Oh well, there is always next year for the Hometown Team.
But then I get to cheer on the other Great Teams I have adopted over the years. This year was very special as we were invited to the Lions Annual Final Four Basketball Fund Raiser by our friend Bob Galloway. We had a super time and rasied lots of money for charity. It seemed such a short season but now its time for BASEBALL. More about that in April.
THE NEW TV VENTURE
What else is new I thought you would never ask, TV Wise well its "The Chef you and I Show" with Executive Chef Michael Bellanger and yours truly Kathryn Raaker.
Our Chef's Kitchen is located at Pebble Creek Golf Club. Chef Michael and I have been friends for years and was orginally on the Food Network when it first started. Ihave been waiting to do a TV Show like this concept for years. I know we have a winner with our new show. The concept for the show, The Chef, You and I, an hour reality based TV show begins with the idea that everyone needs to eat healthy, but not everyone knows how to do so. The Program mission and purpose is to entertain while educating our viewers.
A kitchen is our stage with the Chef, You (a group of 5-6 participants) and I, Kathryn Raaker. The Group of Pre-selected Participants has sent their favorite dishes to Kathryn and the Chef. The challenge for the Chef You and I is to take that heavy calorie entrée or dessert and prepare it into a healthy alternative. We will have preselected an entrée for our Chef to prepare in his or her normal way, which will be cooked in advance of the show. Kathryn will pick a guest from the table group to help her and the Chef prepare the dish in a healthier manner. It could be as simple as changing the oils, going from regular to light products or switching to Organic. The Chef, Kathryn and the volunteer will prepare the dish and discuss while doing it how they are changing it.
Once the entrée has been prepared the healthy way, the group will all taste the two versions and then will vote on taste, presentation and what they think on the healthier dish.
The second part of our program is a challenge from the Chef to prepare a dish he or she selects using healthy ingredients, on our own at someone’s home or place of our choice. It is easy in the Chef’s Kitchen but the creating in your own kitchen sometimes can be a challenge in itself. We will begin by determining how to “fix” the recipe and then prepare and cook a new version of the main course, dessert or salad . This time the chef along with our pre-selected participants at our table gets to taste the revised dish and give us a grade on how well we prepared it. At this point we will talk about nutrition, portion control and modifying existing recipes.
Purpose
Our obese society is a result of not knowing how to cook healthy and eating gargantuan portions prepared by fast food and sit-down restaurants. A portion of meat is no longer a 4-6 oz. size, but a 12-16 oz. serving. Even things like rolls, salads and sandwiches are “upsized” for the “healthy appetite.” Unfortunately it creates “unhealthy” consumers.
To our knowledge there is no other show committed to teaching people the healthy way to cook while teaching them to cook. This is a “healthy dose of reality!”
For more information on our show, to sponsor or be a guest chef, contact Kathryn Raaker at 513-616-6974.
Everyone loves March because its MARCH MADNESS TIME! And isn't Basketball everyone favorite sport well its always been mine since childhood. My favorite team is Xavier University or XU. Every year I wait for March so I can cheer my hometeam on to Victory. But wouldn't you know it every year, I am sitting on the edge of my seat waiting and praying they will make it to the Final Four and then it happens, they lose in the Sweet Sixteen. Oh well, there is always next year for the Hometown Team.
But then I get to cheer on the other Great Teams I have adopted over the years. This year was very special as we were invited to the Lions Annual Final Four Basketball Fund Raiser by our friend Bob Galloway. We had a super time and rasied lots of money for charity. It seemed such a short season but now its time for BASEBALL. More about that in April.
THE NEW TV VENTURE
What else is new I thought you would never ask, TV Wise well its "The Chef you and I Show" with Executive Chef Michael Bellanger and yours truly Kathryn Raaker.
Our Chef's Kitchen is located at Pebble Creek Golf Club. Chef Michael and I have been friends for years and was orginally on the Food Network when it first started. Ihave been waiting to do a TV Show like this concept for years. I know we have a winner with our new show. The concept for the show, The Chef, You and I, an hour reality based TV show begins with the idea that everyone needs to eat healthy, but not everyone knows how to do so. The Program mission and purpose is to entertain while educating our viewers.
A kitchen is our stage with the Chef, You (a group of 5-6 participants) and I, Kathryn Raaker. The Group of Pre-selected Participants has sent their favorite dishes to Kathryn and the Chef. The challenge for the Chef You and I is to take that heavy calorie entrée or dessert and prepare it into a healthy alternative. We will have preselected an entrée for our Chef to prepare in his or her normal way, which will be cooked in advance of the show. Kathryn will pick a guest from the table group to help her and the Chef prepare the dish in a healthier manner. It could be as simple as changing the oils, going from regular to light products or switching to Organic. The Chef, Kathryn and the volunteer will prepare the dish and discuss while doing it how they are changing it.
Once the entrée has been prepared the healthy way, the group will all taste the two versions and then will vote on taste, presentation and what they think on the healthier dish.
The second part of our program is a challenge from the Chef to prepare a dish he or she selects using healthy ingredients, on our own at someone’s home or place of our choice. It is easy in the Chef’s Kitchen but the creating in your own kitchen sometimes can be a challenge in itself. We will begin by determining how to “fix” the recipe and then prepare and cook a new version of the main course, dessert or salad . This time the chef along with our pre-selected participants at our table gets to taste the revised dish and give us a grade on how well we prepared it. At this point we will talk about nutrition, portion control and modifying existing recipes.
Purpose
Our obese society is a result of not knowing how to cook healthy and eating gargantuan portions prepared by fast food and sit-down restaurants. A portion of meat is no longer a 4-6 oz. size, but a 12-16 oz. serving. Even things like rolls, salads and sandwiches are “upsized” for the “healthy appetite.” Unfortunately it creates “unhealthy” consumers.
To our knowledge there is no other show committed to teaching people the healthy way to cook while teaching them to cook. This is a “healthy dose of reality!”
For more information on our show, to sponsor or be a guest chef, contact Kathryn Raaker at 513-616-6974.
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