Food Writers Gather at The Greenbrier Symposium
A large cadre of U.S. food writers, editors, and authors gathers at The Greenbrier in White Sulphur Springs West Virginia for the annual Symposium for Professional Food Writers led by Antonia Allegra. The Market Place features a vast grazing style array of global meats vegetables and wines with chef Peter Timmins and staff orchestrating the tasting. The event showcases ramp discussions olives greens potatoes ramps and a dessert lineup highlighting apples with international cheeses and wines from Napa Valley and around the world.
MENTIONED IN THIS ARTICLE
Aka Child
Barbara Wheaton
Anne Willan
Greenbrier
United States
West Virginia
White Sulphur Springs
Greenbrier County
Antonia Allegra
Napa Valley
California
Rodney
Rod” G. Stoner
Food and Beverage
Stoner
Sam Snead
Golf Club
Peter Timmins
Australia
New Zealand
Virginia
Roasted Fennel Soup With Walnuts and Stilton
A refined soup starts with fennel roasted until golden then steeped into a leek and potato base. Add sherry and half and half to desired texture, fold in walnuts, and finish with Stilton lemon zest and chives for a creamy nutty dish yielding four servings.
Walnuts Prize Snaps up CIA Recipe Contest
By Associated Press half cup of walnuts nets $3,000 grand prize for Culinary Institute of America student Christine Leopold at Hyde Park campus for Roasted Fennel Soup With Walnuts and Stilton. Contest judged on taste creativity ease of prep and appearance with prizes in appetizers salads entrees and desserts. Karen Barnarth of CIA Greystone wins first in desserts with Walnut Macaroons.
MENTIONED IN THIS ARTICLE
Walnut Marketing Board
Culinary Institute of America
Christine Leopold
Hyde Park
N.Y
Karen Barnarth
CIA
Greystone
Calif
Walnut Macaroons Recipe with Nutty Shapes and Tips
Ground walnut mix with sugar and egg whites is heated to 130 F then cooled. Pipe soft dough into 2 inch half domes on parchment bake 12 to 15 minutes until light brown. yields about 15 cookies with 391 calories each and 25 g fat.
Six Ingredient Chef: Homemaker Turns Pastime into Business
Carlean Johnson, a widow and mother of four from Gig Harbor, built a publishing career from a six ingredient approach. After divorce in 1980 she created the Six Ingredients cookbooks, selling over one million copies. The series emphasizes quick, affordable recipes with few ingredients and practical kitchen use. Readers praise accessibility and time savings for families. Johnson tested recipes by consulting friends, family, restaurants, and home cooks, aiming for meals under 30 minutes with readily available ingredients.
MENTIONED IN THIS ARTICLE
Carlean Johnson
Johnson
Gig Harbor
Wash
Rozanne Gold
Penguin
Cindy Adams
Olympia
Adams
Willard Hogle
Seattle
Also Mentioned on This Page
Emilie A. Holroyd
Bob
Bobby
Switzerland
France
Netherlands
England
The
Associated Press
Shana McNally
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