Photo: perpetualplum/Flickr

Susan McCrory

Start Your Chicken…
Tonight at 7pm in Cambridge, Le Cordon Bleu is holding a cooking contest. Boston chefs, local personalities and students will compete for the “Le Cordon Bleu Ribbon” title, in honor of the national re-naming of the Le Cordon Bleu College of Culinary Arts in Cambridge. What’s on the menu in this competition? Poulet Sauté aux Fines Herbes (Sautéed Chicken with Herbs). According to Jeff Mushin, lead chef instructor at Le Cordon Bleu College of Culinary Arts and executive chef at Technique, the College’s teaching restaurant, “the gloves will be coming off.” Three separate teams comprised of alumni chef and students will put a distinct creative twist on that classic chicken dish (tonight’s bird is organic, Rhode Island-raised). Scott Kearnan of STUFF Boston and Ilene Bezahler of Edible Boston will also be cooking/competing. So, who tastes and who judges? The audience. Attendees of tonight’s event will get to taste each team’s version of poulet sauté and choose the winner. Read more about the Le Cordon Bleu Ribbon Chef Challenge and buy tickets. All proceeds benefit the Boston chapter of Ronald McDonald House. Start those chickens!

Fallen Stars
Speaking of chicken, did anyone read the feature article on chicken breasts from yesterday’s Dining section of the New York Times? (A Fallen Star of French Cuisine, Restored to Its Silver Platter) I empathized with Scarpetta chef Scott Conant’s description of “stringy” meat, though I was unaware that ‘the star’ had fallen oh so far. Who of you listeners has a delicious, fool-proof way to prepare a chicken breast? We’re all ears.

January is Super Hunger Month
Next week The Greater Boston Food Bank kicks off three exciting-looking fundraising events as part of its efforts to raise awareness and combat the problem of hunger in our communities. You can take part in any one of their three Super Hunger Events: the online silent auction, the chef challenge at The Four Seasons Boston, or brunch. 

Tuscan Stew
Ribollita is Italian comfort food at its best. Have a look at the gorgeous results of Heidi Swanson’s forage through her freezer at 101 Cookbooks. And save those Parmesan rinds!