Who* Who in The Kitchen
Best Western’s New Chef Started Cooking Career In The Fourth
By AaArey C. bod a to
Post Staff Writer
Now a chef for Best Western
Coliseum Hotel on E. Independence
Blvd., Dwight Mitchell’s cooking
career began in the fourth grade. “I
was staying with my aunt in New
York, and she decided she wasn’t
| going to get up and make me
1 breakfast,” Mitchell recalls. “So I
learned myself. I loved farina.”
(Farina, for the uninitiated, is a
wheat product similar to grits.)
Despite his time spent in the
North, Mitchell is basically a native
Charlottean.
on the chef. Now that he’s in charge
of a kitchen, be gets to make those
decisions.
Mitchell likes to prepare hot dish
es. One of his favorites is beef tips
sauteed with onions, peppers, and
mushrooms, with a dash of bur
gundy to bring out the flavor. "My
family loves this,” he says of the
dish, which he Ukes to serve over
noodles or rice.
Some day, he’d like to have a
catering business, hopefully within
the next five years, he comments.
"I’ve done a few parties m my
own,” Mitchell says, “but I want to
be sure I know enough to satisfy
ilhyself and my cuatomera.” , >
Ifi# attitude is to learn as much as
he can about the food business
.< wherever ha is. “It’s a foaming
experience,” he says of his present
job ss kitchen manager. “Yoagst to
know if your idaas are what you
think they are. When things go
wrong, It's on you. You get tbs credit
snd the blame.”
You might think that working
around food all day would affect
one’s appetite, but such is not the
case with this cook. “I go home and
still etit a big meal," he l*t«fcs.
; One tttag about cooking profes
sionally, though-” RUes your
Sundays and your holidays!" Until
recently, Mitchell never had a Sun- ,
day off.
Whatdoea Mitchell like to do in the
time he does have off? "I enjoy the
social scene in Charlotte and else
where. I go clubbing wry once In a
while. I like to get out (here and hang -
loose.”
Having cooked in both the North
and South, Mitchell says there’s a
difference. "Southern food isn’t
really gourmet,"be beltycs, and in
style cooking ** P"f*r* «***>•»
Here, Mitchell shares with you a
few. of his favorite red pea. C
Cream saace Is a key component ai tasty "Chicken
Supreme.” Flour sad herbs are stirred into meitad
7 ,
hotter, thee cream i»j egg yafli are itfj.
|-7 — -MEATBALL STROGANOFF —i ---,
I L l lb. ground beef
vi l small onion
1 /S c. bread crumbs
' Parsley to taste /
lags '•
Vfc c*cold water . '
} > Salt, pepper -
lTbap. fat'
•- Hi Tbsp. flour'
2c. beitf broth
Vt c. soar'cream
1 can(4 oO sliced ^
Mix first seven Ingredients anrf
r fMm into tiny Vi" meatballs.
Bake In single layer in greased
pan at MS for 15 min., or bee#* in
; lightly greased skillet. Keep
warm Melt fat in saucepan; ftdd
flour and simmer tilllght bro*h. ,
Heat broth and add to flour. Whip
til smooth. Cook 5 min. Add s*ur
• cream and mushrooms. POur
over meatballs. Serve over but-'
tered noodles. Serves •.
/
Goumn* Treat Is Easy to Make
is a gourmet treat
lor 'holiday an
tgghhig or gift giving. It’s inex
though it is priced^at upwards of »10
per pound at cepdy and better
candy at home will
then 9 per pound. The
be made with nearly any
type of fru£ Juice or pureed fruit far
a ^variety of different flavors such as
nutomaybe adML°
^Ibia tasty candy is simple tw
prepare; there is no need for a candy i
thermometer or starch molds. For a
unique end personal gift, put the
cfedy^to ^cloth-lined basket or
Here is a recipe for apple pectin
candy< Other recipes for pectin
candy may be obtained by writing,'
MCPjTooda, Inc., P. 0. Boa 3633,
Anaheim, CA 62603.
APPLE PECTIN CANDY
1 c. apple juice or
applesauce
1 pkg. MCP Pectin
■A tap. baking soda
'A tsp. butter or
shortening
'Ac. light corn syrup
1*4 c. sugar
Mi c. lemon juice
, 'A' c. coarsely chopped
walnuts (optional)
‘A great gift can be homemade
candy with Ike Haver e# bhdt» -
Measure' apple Juice or apfito
sauce into large kettle.Atir in the
Pectin. Add bakfaqgjoaa and stir
well to distribute thoroughly or '
the soda will react in spots and"
darken the Juice. Place over heat, ,
' add butter or shortening. (This ■'
reduces foaming.) Heat to full *
boil: Add light corn syn$ and 4
sugar. Bring back to fuD boil and
boil vigorously for exactly five
minutes, stirring cootinouaiy. j
Remove from heat and add
lemon Juice. Stir well. Add
walnuts if desired. Poor into 9
inch oiled pan. Depth should be >-„•
one-half inch. Allow to hardsn 24
hours Cut sheets into pieces of
suitable size. Dust pieces with
confectioner’s sugar.
,
Screening For Cancer of Coton & Rectum Now Offered by:
T BROH«ED SWORDFISH-)
- WITH CUCUMBER SAUCE
BUY A SUBSCRIPTION
For those in nursing homes
or away at school to keep
them informed of what’s hap
pening in the community.
Call Us For Subscription
■ 37S-04M • ^
*T; v'V-Miif-- ; ■' r'JA1
Chef Mitchell displays Ms “Chicken Supreme” with vegetables and rice.
(Photo by Audrey Lodato)
'—CHICKEN SUPREME -—-—a
l chicken breast
1 Tbep. batter
Mi Tbep. flour
1 Tbsp. parsley,
finely chopped
. - 2 scallions, finely
chopped
1 Tbsp. shallots,
finely chopped
Garlic
Salt
Pepper
Grated nutmeg
1 egg yolk, beaten
V4 C. cream
1 Tbep. fresh lemon Juice ( f
Poach diicken in enough water to
cover. Melt butter in saudfeite
Stir in flour,, parsley, scallions,
shallots, garlic, salt and pepper
to taste, and a pinch of nutmeg.
Cook over low beat for a few
minutes. Mix.egg yolk with
cream and gradnaUy sfir in flour
mixture. Stir until the sauce
coats the spoon. Add lemon Juke.
Serve sauce over dnckao. ,
~ ... _i_—.. -■. ...
AddMMFtocriMs
CM
Dr. Dennis Watts
Chiropractic Physician
Whether You Feel Pain Or Not...
* -' You May Have A i
Whiplash
Call Today
2501 Beatties Ford Rd.
You may have suffered a neck or back injury.
Often, symptoms can appear months
after the accidents; months after you’ve settled with the
insurance company, and before any permanent injury
starts to hurt.
IM<l«nikiUm Tm M)
; -. ..»-sIwnacarrmsuuancs ;'■ '