NO hot dogs and mere burgers for the Texas Grand Prix race drivers and guests last week. They dined on gourmet pasta, Grilled Prosciutto-Wrapped Shrimp, Beef Vol au Vent, Squash and Corn Cakes With Chipotle Crema, designer cookies and exotic desserts.
Some recipes follow from the professional chefs who travel with several of the race teams.
They are members of the Chefs Collaborative 2000, an organization of 1,200 chefs and food growers across the nation who promote sustainable agriculture. In addition to making such dishes as Vietnamese rice paper wraps, Indian chapatis and Middle Eastern pitas, the students will learn about the geography, environment, history and traditions of eight major world regions. American Express Co. is underwriting the program. Shining Light Houston claims one of four Shining Lights profiled in the October issue of Cooking Light magazine. Dr. John Foreyt, an obesity researcher at Baylor College of Medicine, was cited for his common-sense approach to weight loss.