Chefs cross the border

With the help of some of Mexico's most distinguished chefs, the Baltimore International Culinary College is introducing traditional Mexican cuisine to students and the public in a series of cooking demonstrations and lectures between now and next August.

The chefs are visiting the United States in connection with a program to develop recipes for healthful, child-friendly school lunches with a Latin touch, sponsored by the U.S. Department of Agriculture.


Food service personnel at schools across the country will be able to see video demonstrations of the chefs' expertise and will get recipe books explaining Mexican culinary traditions.

The project was developed by David Suro, who owns Tequila's restaurant in Philadelphia, and by the Puerto Rican Workshop, a nonprofit group that promotes Latino culture.


The first of five visiting Mexican chefs, Arnulfo Luengas, executive chef at Banamex, Mexico's national bank, was in Baltimore last week for a demonstration at the culinary college's cooking demonstration theater. Four more events are planned, as each chef visits. The demonstrations are open to the public. Dates for the four chefs' visits have not been set yet.

B6 For more information, call BICC at (410) 752-4983. What's the hottest thing in country music these days? It could be Sweethearts of the Rodeo's turkey chili. Or Tim McGraw's Cajun gumbo. Or maybe it's Kenny Rogers' fire and ice chili.

Those are just three of more than 100 recipes in a new cookbook called "The Country Music Cookbook," by Dick and Sandy St. John (General Publishing Group, $19.99), which features country music stars from George Jones to Billy Ray Cyrus, from Tammy Wynette to Kathy Mattea.

Proceeds from the book will benefit the National Music Foundation, to set up a national music center and to establish a retirement center for professionals in music, radio and the recording industry. The book will be available at all major bookstores.

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