Tammy Sandlin - Culinary Arts Instructor - FCCLA Advisor, Chapter I

This year has been a great year. In February, five Smyrna High School students competed in the District Competition at MTSU for the Family, Career and Community Leaders of America. After winning district with first place and silver medals, all students went on to the 62nd Annual State Leadership and STAR Events Convention in April at Opryland. After again winning gold medals and silver medals and all first place slots, these outstanding students will be representing Smyrna High School and the state of Tennessee at the Nationals in July. For the first time in over 10 years, FCCLA National convention will be hosted by the great state of Tennessee at the Opryland Hotel. This seven-day convention will be a great experience for any student to attend. Nicole Hamilton and Shanice Riley, both seniors, competed in the Occupational Entrepreneurship. These students, designed an in-depth business portfolio and conducted a 20-minute presentation about a bakery and cafe called H & R Cafe and Bakery. After winning the state competition, both students received $6000.00 scholarships towards their post high school education. Freshmen Chantel Hogan, Andrea Spurlock and Melody Stewart competed in the Junior Chapter Service Manual. These students planned and organized a community service project called "Stop the Bullying" that would be presented to local elementary schools in Rutherford county. A 20-page manual designed by the students features their service project from start to finish as well as a 15-minute presentation. We are proud of the outstanding job these students did with their events. The students have worked very hard this year in preparation for their competitions.

Natalie MacLean - At the World Food Media Awards in Australia, Natalie was named the World's Best Drink Writer find more wine tips and articles at www.nataliemaclean.com

Food and Wine Matching Here is a basic wine and food matching chart to get you started. This isn’t an exhaustive list in terms of the wines or dishes: You’ll discover many surprising matches by experimenting. Over time, I’ll add more detailed suggestions. You may also find it helpful to read Joanna Simon’s book Wine with Food. The summary charts at the back of the book are worth the price alone. When I refer to the New World, this includes regions and countries such as California, Australia, New Zealand, Chile, Argentina, Canada, South Africa, New York, Oregon and Washington, among others. Old World includes France, Germany, Spain, Italy and so on. Find your dish and the type of wine(s) recommended, then type one of the wine types (i.e. Chardonnay or Cabernet, etc) into the search engine below, which will bring up my most recent reviews of wines available in the stores. You can also go to my Wine Picks and scan the most recent reviews to find a wine. Start with a Dish Salads: Sauvignon Blanc, Riesling, Pinot Blanc, Pinot Gris, Pinot Grigio, Unoaked Chardonnay, Sparkling Wine, Champagne, Gamay, New World Pinot Noir Casserole/Shepherd’s Pie: New World Chardonnay, New World Cabernet Sauvignon, Zinfandel, Syrah Chicken (Cream Sauce): Sauvignon Blanc, Sparkling Wine, Champagne, Unoaked Chardonnay, Riesling, Pinot Blanc, Pinot Gris, Pinot Grigio Chicken (Grilled): Riesling, Shiraz, Syrah, Zinfandel Chicken (Lemon or Citrus): Riesling, Chablis, Unoaked Chardonnay Chilli: Riesling, Zinfandel, Shiraz Foie Gras: Sauternes, Icewine, Tokaji Game (Venison, Duck, Pheasant, Quail, Rabbit, Boar) and Turkey: New World Chardonnay, Pinot Noir, Shiraz, Syrah, Rioja Lamb: Bordeaux, Rioja, Syrah Pasta/Pizza/Lasagna/Cannelloni/Ratatouille/Spaghetti: Riesling, Sangiovese, Chianti, Montepulciano d’Abruzzo, Primitivo, Barbaresco Pork (Spicy): Gewurztraminer, Unoaked Chardonnay, Off-Dry Riesling, Sauvignon Blanc, Dolcetto, Chianti Pork (Grilled or Plain): New World Chardonnay, New World Pinot Noir, Zinfandel Red Meats (Spicy): Gamay, Pinot Noir, Red Burgundy Red Meats (Rich: Osso Bucco, Beef Bourguignonne): Oaked Chardonnay, Cabernet Sauvignon, Shiraz, Syrah, Dolcetto, Pinot Noir, Barolo Red Meats (Grilled): Sauvignon Blanc, Sangiovese, Chianti, Zinfandel, Primitivo Seafood/Shellfish (Grilled/Smoked): Unoaked Chardonnay, Sauvignon Blanc, Pinot Noir Seafood/Shellfish (Butter or Cream Sauce): Oaked Chardonnay, Chablis, Sparkling Wine, Champagne Spicy/Asian Dishes/Sushi: Gewurztraminer, New World Chardonnay, Off-Dry Riesling, Sauvignon Blanc Vegetables/Eggs/Quiche: Sauvignon Blanc, Sparkling Wine, Unoaked Chardonnay, Riesling, Pinot Blanc, Pinot Gris, Pinot Grigio Cheese (Blue, Stilton): Tawny Port, Vintage Port, Sauternes, Madeira Cheese (Goat): Sauvignon Blanc, Sparkling Wine, Champagne, Cabernet Franc Cheese (Creamy: Brie, Camembert): Sauvignon Blanc, Sparkling Wine, Champagne, Unoaked Chardonnay, Riesling, Pinot Blanc, Pinot Gris, Pinot Grigio Desserts (Fruit Flan, Lemon Cake, Citrus-Based Desserts): I cewine, Sauternes, Late Harvest Wines, Tokaji Dessert (Crème Brulee, Sorbet, Ice Cream): Icewine, Sauternes, Tawny Port, Late Harvest Wines, Cream Sherry, Moscato D’Asti Dessert (Chocolate): Framboise, Strawberry Liqueur, Raspberry Liqueur, Tawny Port, Sauternes Nuts: Tawny Port, Madeira, Cream Sherry

Start with Wine White Wines Chardonnay: seafood with butter sauce, chicken, pasta with cream sauce, veal, turkey, ham, Emmenthal, Gruyeres, Port-Salut Riesling: mild cheese, clams, mussels, Asian dishes, sashimi, ham, pork, lobster Newberg, Tandoori chicken, Coquilles St Jacques Sauvignon Blanc: oysters, grilled or poached salmon, seafood salad, Irish stew, ham, chevre, goat cheese and strongly flavored cheeses, asparagus quiche Gewurztraminer: spicy dishes, Thai food, curry, smoked salmon, pork and sauerkraut, Muenster, spiced/peppered cheeses, onion tart Red Wines Cabernet Sauvignon: duck, spicy beef, pate, rabbit, roasts, spicy poultry, cheddar, blue cheese, sausage, kidneys Pinot Noir: braised chicken, cold duck, rabbit, charcuterie, partridge, roasted turkey, roasted beef, lamb, veal, truffles, Gruyeres Merlot: braised chicken, cold duck, roasted turkey, roasted beef, lamb, veal, stew, liver, venison, meat casseroles Shiraz: braised chicken, chili, goose, meat stew, peppercorn steak, barbequed meat, spicy meats, garlic casserole, ratatouille

Manchester Times; :May 24, 2006; :front page; :1 Food and arts classes put their training to the test for a tasty final exam     Students in the food and culinary arts classes at Coffee County Central High School ended the school year with a culinary delight courtesy of Chef Michael Osborne and the staff of the Manchester-Coffee County Conference Center on Thursday.     The event was the conclusion of the semester’s classes, which taught students not only the art of preparing a fine meal, but serving one and acting on one’s best manners in the process.     “The meal is a culmination of what the students have studied throughout the semester,” said foods teacher Sharon Northcutt, who, with teacher Susan Davis, helped organize the event.     In addition, several students helped prepare and serve the meal, including Sarah Hall, Chase Parker and Jacob Peacock, who all have plans to attend Sullivan University and pursue a career in culinary arts, according to Mrs. Northcutt.

The final project of the classes will be to plan a complete meal, buy the groceries, prepare the meal, and invite an adult to share the meal with them.     Tuesday’s fare began with a cream of chicken soup, follows by a fresh spring salad in a pastry shell with a fresh strawberry vinaigrette and garnish.     The students’ palettes were cleansed with a pineapple sorbet a la Nanas served tableside by chefs Sarah Hall, Chase Parker and Jacob Peacock, followed by an entrée of London broil spiral with a rosemary demi glaze, a green beans Francaise bundle with spring onion, and sautéed Parisian scooped potatoes. Cloverleaf rolls with whipped seasoned butter or plain butter complemented the meal, and dessert was a hazelnut crested chocolate crème puff filled with hazelnut mousse resting in crème Anglaise with chocolate garnish.

Food may not be safe to eat during and after an emergency. Safe water for drinking, cooking, and personal hygiene includes bottled, boiled, or treated water. Your state or local health department can make specific recommendations for boiling or treating water in your area.

Food

Identify and throw away food that may not be safe to eat.

• Throw away food that may have come in contact with flood or storm water.
• Throw away food that has an unusual odor, color, or texture.
• Throw away perishable foods (including meat, poultry, fish, eggs and leftovers) that have been above 40 degrees Fahrenheit (F) for 2 hours or more.
• Thawed food that contains ice crystals or is 40 degree F or below can be refrozen or cooked.
• Throw away canned foods that are bulging, opened, or damaged.
• Food containers with screw-caps, snap-lids, crimped caps (soda pop bottles), twist caps, flip tops, snap-open, and home canned foods should be discarded if they have come into contact with floodwater because they cannot be disinfected.
• If cans have come in contact with floodwater or storm water, remove the labels, wash the cans, and dip them in a solution of 1 cup of bleach in 5 gallons of water. Relabel the cans with a marker.
• Do not use contaminated water to wash dishes, brush your teeth, wash and prepare food, wash your hands, make ice, or make baby formula.

Store food safely.

• While the power is out, keep the refrigerator and freezer doors closed as much as possible.
• Add block ice or dry ice to your refrigerator if the electricity is expected to be off longer than 4 hours. Wear heavy gloves when handling ice.

Feeding Infants and Young Children

• Breastfed infants should continue breastfeeding. For formula-fed infants, use ready-to-feed formula if possible. If using ready-to-feed formula is not possible, it is best to use bottled water to prepare powdered or concentrated formula. If bottled water is not available, use boiled water. Use treated water to prepare formula only if you do not have bottled or boiled water.
• If you prepare formula with boiled water, let the formula cool sufficiently before giving it to an infant.
• Clean feeding bottles and nipples with bottled, boiled, or treated water before each use.
• Wash your hands before preparing formula and before feeding an infant. You can use alcohol-based hand sanitizer for washing your hands if the water supply is limited

Clean and sanitize food-contact surfaces.

CDC recommends discarding wooden cutting boards, baby bottle nipples, and pacifiers . These items cannot be properly sanitized if they have come into contact with contaminated flood waters. Clean and sanitize food-contact surfaces in a four-step process:

• Wash with soap and warm , clean water.
• Rinse with clean water.
• Sanitize by immersing for 1 minute in a solution of 1 teaspoon of chlorine bleach (5.25%, unscented) per gallon of clean water.
• Allow to air dry.

Water

Water may not be safe to drink, clean with, or bathe in after an emergency such as a hurricane or flood. During and after a disaster, water can become contaminated with microorganisms, such as bacteria, sewage, agricultural or industrial waste, chemicals, and other substances that can cause illness or death. This fact sheet offers the following guidance to help you make sure water is safe to use:

• Listen to and follow public announcements. Local authorities will tell you if tap water is safe to drink or to use for cooking or bathing. If the water is not safe to use, follow local instructions to use bottled water or to boil or disinfect water for cooking, cleaning, or bathing.
• Use only bottled, boiled, or treated water for drinking (however, see guidance in the Food section for infants), cooking or preparing food, washing dishes, cleaning, brushing your teeth, washing your hands, making ice, and bathing until your water supply is tested and found safe. If your water supply is limited, you can use alcohol-based hand sanitizer for washing your hands.
• If you use bottled water, be sure it came from a safe source. If you do not know that the water came from a safe source, you should boil or treat it before you use it.
• Boiling water, when practical, is the preferred way to kill harmful bacteria and parasites. Bringing water to a rolling boil for 1 minute will kill most organisms. Boiling will not remove chemical contaminants. If you suspect or are informed that water is contaminated with chemicals, seek another source of water, such as bottled water.
• If you can't boil water, you can treat water with chlorine tablets, iodine tablets, or unscented household chlorine bleach (5.25% sodium hypochlorite). If you use chlorine tablets or iodine tablets, follow the directions that come with the tablets. If you use household chlorine bleach, add 1/8 teaspoon (~0.75 milliliter [mL]) of bleach per gallon of water if the water is clear. For cloudy water, add 1/4 teaspoon (~1.50 mL) of bleach per gallon. Mix the solution thoroughly and let it stand for about 30 minutes before using it. Treating water with chlorine tablets, iodine tablets, or liquid bleach will not kill many parasitic organisms. Boiling is the best way to kill these organisms.
• Do not rely on water disinfection methods or devices that have not been recommended or approved by local health authorities. Contact your local health department for advice about water treatment products that are being advertised.
• Use water storage tanks and other types of containers with caution. For example, fire truck storage tanks and previously used cans or bottles may be contaminated with microbes or chemicals. Water containers should be thoroughly cleaned, then rinsed with a bleach solution before use.
• Clean surfaces thoroughly with soap and water, then rinse.
• For gallon- or liter-sized containers, add approximately 1 teaspoon (4.9 mL) household bleach (5.25%) with 1 cup (240 mL) water to make a bleach solution.
• Cover the container and agitate the bleach solution thoroughly, allowing it to contact all inside surfaces. Cover and let stand for 30 minutes, then rinse with potable water.
• Flooded, private water wells will need to be tested and disinfected after flood waters recede. If you suspect that your well may be contaminated, contact your local or state health department or agriculture extension agent for specific advice. See Disinfecting Wells After an Emergency for general instructions.
• Practice basic hygiene. Wash your hands with soap and bottled water or water that has been boiled or disinfected. Wash your hands before preparing food or eating, after toilet use, after participating in clean-up activities, and after handling articles contaminated with floodwater or sewage. Use an alcohol-based hand sanitizer to wash your hands if you have a limited supply of clean water.