Expert Outback Chef Cammie Spillyards Shares With Us Wood-Fire Grill Techniques So We Can Enjoy Delicious Smoky Flavors Year Round
Summer may be over, but that doesn’t mean you have to wait until next year to enjoy that delicious smoky grilled flavor. The distinct, wood-fire grilled preparation is available year-round. The technique of wood-fired grilling has become wildly popular for everything from Steaks to Chicken to Shrimp, bringing out the unique flavor of your favorite foods and satisfying everyone’s preference. Join Outback's Chef Cammie Spillyards as she demonstrates the newest wood-fire grill menu choices and shows us the secrets of using oak wood for wood-fire grilling.
Cammie has always known that her place was in the kitchen. As a young teenager, Cammie began an apprenticeship with five star Chef Michel Bernard Platz of L’Entrecote, where she studied in a classical French kitchen and discovered her passion for the back of the house. She worked through many fine dining kitchens in Dallas including 650 North, Juniper, Mediterraneo, and Toscana. She served as Sous Chef of the five star Riviera restaurant, a favorite of many long time Dallas residents, for many years. Cammie graduated with honors from the Culinary Institute of America in 1996. She served as Chef Instructor of the Culinary Arts program at Wylie High School for 3 years. Cammie owned two restaurants, Two Realtors and a Chef and Cammie’s Cuisine in downtown Wylie, Texas. Cammie has appeared on The Christopher Lowell Show, ABC’s Home Show, and Unwrapped on Food Network.
Asahi Breweries, Ltd. is the number one brewer in Japan; its 38.7 percent share of the Japanese market in 2001 edged out arch-rival Kirin Brewery Company, Limited, which had held the top spot from 1954 to 2000. Aiding Asahi's surge to the top was the 1987 introduction of Asahi Super Dry, which in a decade became the top-selling beer in Japan, a position it held into the early 21st century; in 2000 Asahi Super Dry was the number four beer brand in the world, with shipments of 20.9 million barrels. Other domestic brands include Kuronama, Fujisan, Super Malt, and Honnama, the latter being Asahi's entrée into the burgeoning happoshu (low-malt) category. Asahi is very active overseas and has built a network of alliances with such major brewers as Molson and Miller in North America and Bass and Löwenbräu in Europe, as well as making aggressive moves to capture a major share of the emerging market in China. In addition to its brewery operations, which account for about 75 percent of the company's net sales, Asahi manufactures and markets other alcoholic beverages (including distilled spirits and wines), soft drinks (headed by the flagship Mitsuya Cider), and food products (mainly brewer's yeast extracts and related products); sells pharmaceuticals; and runs restaurants.
Don't forget to "Like" CRN's Facebook Page: http://www.facebook.com/crntalkAnd "Like" Our What's Cookin' Today Page, too! http://www.facebook.com/whatscookintoday