2006  2005  2004

MICHIGAN

Joe Grech: Joe & Rachel's Catering

Co-owner and executive chef of Joe & Rachel’s Catering in Wyandotte. Grech, a Marine Corps veteran who served in the first Persian Gulf War and in Somalia, was a cook while in the service, studying at the Marine Corps Culinary Institute of Southampton. He and his wife began their gourmet catering service three years ago. He won the 2005 Chrysler Rib Festival cook-off in Warren and has also appeared on local television programs.

 

Sausage of the Sea with Joey's Cocktail Sauce and Rice Pilaf with Honey mustard and Asparagus trees with Smoked whitefish soup

Sausage of the Sea

Ingredients: 8 oz. chopped Walleye 8 oz. chopped Perch Butter Fresh Lemon Juice Lemon Zest Cracked Pepper Sugar minced fresh Garlic fresh Dill Parsley

Portion/Unit: 1 1 2 2 tsp. Half tsp. 1 tsp. Half tsp. 2 tsp. 1 tsp. 1 tsp.

Rice Pilaf with honey mustard

Ingredients: steamed rice whipped Butter Cracked Pepper Pimento Sea Salt honey Mustard Asparagus tips

Portion/Unit: 1 cup 1 Tbs. Half tsp. 1 Tbs. Half tsp. 1 tsp. 1 tsp. 10

Smoked Whitefish Chowder

Ingredients: 5 oz.white fish (boiled then strained save broth) 5 oz.white fish cup hickory chips Celery (Small End) flour butter heavy cream white pepper sea salt

Portion/Unit: 1 1 1 cup 1 Stalk 1/4 cup 1/4 cup 1/3 cup 1 tsp 1 tsp

Joey's Cocktail Sauce

Ingredients: Vine Tomato Pureed fresh horse radish Sea Salt Pepper Sugar

Portion/Unit: 1 1 tsp taste taste 1/2 tsp.