You have to admit it, celebrity chefs fulfill more than the role of being cooks. While they most probably came to fame because of their cooking skills, they are also engaged in so many other activities that they are involved in. This time, we have Michael Quinn encouraging people to stay away from the dangers of alcohol and drugs. The Lancashire Telegraph recently did a feature on him:

An educational visit from a celebrity chef educated Blackburn College hospitality students about the dangers of drink and drug abuse.

Michael Quinn, centre left, told his harrowing tale of how he went from receiving an MBE, being a head chef at the Ritz and cooking for the Queen, to becoming penniless, homeless and narrowly escaping death because of alcohol abuse.

The chef uses his personal experiences to warn young people of the slippery slope to alcohol and substance addiction in the industry, and delivers seminars at various institutions all over the world.

While a good drink is always welcome to top off a great meal, it is general knowledge that moderation is the key. Then again, sometimes indulgent tendencies get the better of us. To this, the celebrity chef says:

“Alcohol is readily available in hotels, restaurants and bars and because it can be a stressful job, young people need to be educated about the dangers of getting into bad habits.”

For those who didn’t know, Quinn was actually an alcoholic himself. The realization that he was one was a big thing for him and now he is using his experience to reach out to others as well. Bravo!

Are you hankering for a bit of travel in the next couple of weeks or so? Then maybe you should pack your bags and head on over to Charleston for the BB&T Charleston Food + Wine Festival. This is an event that promises to bring visitors the best of what Charleston has to offer in terms of food and drink. Even better, the proceeds of the festival will be donated to various charitable endeavors.

This year, 1000 people can have the chance to join celebrity chef Bobby Flay as he hosts the event “Flay Down South Charity Luncheon” on the 6th of March. USA Today has this story:

A four-day food and wine festival in Charleston is packed with events ranging from celebrity chef demonstrations and wine seminars to a cocktail cruise, gospel brunch and barbecue with blues music. The BB&T Charleston Food + Wine Festival, March 5-8, includes 50 events and raises money for the MUSC Children’s Hospital and other charities.

The schedule kicks off with an opening night party March 5 where small plates from 21 of the city’s best chefs will be served.

Among the March 6 events are “Flay Down South Charity Luncheon,” hosted by celebrity chef Bobby Flay; a “Culinary Village” with tasting tents where 70 companies set up samples of food and wine; a cookbook signing; the King Street Sip + Stroll, where merchants host guest winemakers; and a “Cocktails and Conversation” cruise.

If I were anywhere near Charleston, I would definitely find my way to the festival! Even if I were not given the chance to take part in Flay’s session, I am sure there are other things worth visiting the festival for.

A Valentines Dinner would not be complete without dessert and for me, this dessert should be something chocolate. Call it traditional. Call it mushy. I don’t care. I have to have chocolate on Valentines Day! So here is my pick from Rachel Ray’s ideas for the day of love – Chocolate Fondue:

Ingredients:
1/2 cup unsweetened cocoa powder
1 cup milk
1/4 cup sugar
Two 12-ounce bags semisweet chocolate chips
1 teaspoon pure vanilla extract
Dried apricots, for dipping
Gala apples, cored and sliced, for dipping
Pretzel rods, for dipping
Marshmallows, for dipping

Directions:
1. In a medium saucepan, combine the cocoa powder with 1/2 cup water and cook over low heat, stirring constantly, for 1 minute. Stir in the milk and sugar and bring to a simmer. Add the chocolate chips and vanilla and cook, stirring, until the chocolate is melted and the mixture is smooth, about 5 minutes.
2. Serve the fondue warm with the apricots, apples, pretzel rods and marshmallows for dipping.

There’s nothing like good old chocolate fondue to top off a romantic evening. Imagine having a very satisfying meal together. How much more romantic can you get than this – a cozy conversation while dipping fruits and marshmallows into a sumptuous chocolate fondue? You can’t get any better than that, really. The rest of the evening is up to you. Happy Valentines everyone!

Note: If you do not like the fruits mentioned above, you can always find some other fruits that you prefer. Try bananas or strawberries.

Does Rachel Ray have a man in her life? I was just wondering because I have not heard or seen anyone linked to her romantically. In any case, it does not really matter because she has some awesome ideas for a romantic dinner come Valentines. Here is my pick for the main course – Pan-seared Scallops with Pesto and Tomato:

Ingredients:
2 cups fresh basil leaves, plus 2 tablespoons finely shredded basil
1/4 cup pine nuts
1/2 cup grated Parmigiano-Reggiano cheese
1 garlic clove, finely chopped
2 teaspoons fresh lemon juice
3/4 cup plus 1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
1 plum tomato, finely diced
4 large scallops

Directions:
1. In a food processor or blender, pulse the basil leaves until finely chopped. Add the pine nuts, cheese, garlic and lemon juice. Turn the machine back on and add 3/4 cup of the olive oil in a slow, steady stream. Season the pesto with salt and pepper. Place the pesto in a bowl and cover with plastic wrap.
2. In a small bowl, combine the tomato and shredded basil and set aside. In a large skillet, heat the remaining 1 tablespoon of olive oil over medium- high heat until almost smoking. Add the scallops and sear until golden brown, about 2 minutes per side. Transfer the scallops to a plate. Drizzle 2 teaspoons of the pesto on each scallop and arrange the tomato and basil around the scallops. Serve immediately.

This serves two and takes less than 30 minutes to prepare. And if you have huge appetites – just double the ingredients!