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Rachael Stoffel 8432 Magnolia Avenue Box #1663 Riverside, Ca 92504 (661) 433 5690

February 27, 2011

"Under the Sea" Diane Werner, Food Director 5400 S. 60th Street Greendale, WI 53129 Dear Diane, In my family food is not simply the means by which we satisfy our hunger. I am an Italian daughter, who has been raised in an environment surrounded by food. In my family, food is the cornerstone of our culture; the way we bond with one another. It is the means by which we communicate love to our loved ones by satisfying the grumbling desires of their stomachs. Since the age of ten, I grew up in the kitchen, alongside my mother and grandmother, learning to recreate the recipes my greatgrandmother taught them. My heritage defines who I am; I am Italian, and cooking and creating is my expression of love. Growing up, there were no recipes that I could follow. I simply had to measure with the palm of my hand. I assume that most families, when teaching young ones to cook, use this methodology. An Italian delicacy around the Christmas holiday is Cioppino, which translates to “fish soup.” It is a traditional Roman Catholic dish to be served on Christmas Eve, because the dish contains the “seven fishes of the sea.” I would like to submit my family version of the recipe for the magazine’s “Under the Sea” recipe contest. My family’s rendition of this dish comes straight from my Papa Salvatore’s family all the way in Ischia, a small island off the coast of Naples. What is better than to pick a recipe that is cultured and has been maintained through four generations? In 2009 I graduated from Le Cordon Bleu College of Culinary Arts in Los Angeles, and am now currently employed by Chef’s Inc. I teach cooking classes at College of the Canyons in Valencia, Ca and have my own personal catering business on the side. I am also in the process of starting my own cooking school in Los Angeles, California and maintain a weekly blog in which I present recipes with an anecdote from my childhood. Thank you so much for your consideration. I am very excited for this opportunity to share, and am looking forward to your response. Sincerely,

Rachael Stoffel


Recipe: 12 littleneck or manila clams 1 Maine lobster tail (4 to 6 ounces-split in half) 6 shrimp (16 to 20 per pound, tail on, peeled and deveined) 1/2 C olive oil 5 cloves garlic, chopped 2 shallots, chopped 1/2 tsp salt 1 1/2 tsp black course pepper 1/4 tsp crushed red pepper 1/2 C fresh parsley, chopped 3 round lemon slices 8 ounces cooking wine, 1/8-inch thick 4 ounces tomato sauce, unseasoned Marinade lobster and shrimp in wine for 2 hours in refrigerator. In large saucepan, combine oil, garlic, shallots, salt, pepper, parsley and lemon. SautĂŠ over medium heat until garlic becomes translucent. Stir continuously. Add wine from marinade, cook for approximately 4 minutes to burn off alcohol. Add tomato sauce and cook and blend until hot. Place lobster tails, meat side down in pot and add shrimp. Allow sauce to warm up with fish in pot, approximately 1 to 2 minutes. Add clams with shell. Turn lobster and shrimp, moving clams throughout the sauce. You will notice the lobster meat will turn white, the shrimp will turn opaque and the clams will open. The sauce is now done. Serve immediately over linguine.

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In 2009 I graduated from Le Cordon Bleu College of Culinary Arts in Los Angeles, and am now currently employed by Chef’s Inc. I teach cookin...

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