By Kelly A. Shue
THE ERICKSON TRIBUNE

Julia Childs, move over. With the advent of the Food Network and do-it yourself cooking shows such as 30-Minute Meals, Emeril Live, and The Barefoot Contessa, Americans increasingly desire to cook like the professionals.

For Washington, D.C., area residents, it’s now possible to prepare meals like one of the local greats, Victor Cirrincione, Riderwood’s executive chef. Cirrincione formerly worked at the five-star Inn at Little Washington in Washington, Va.

The joy of cooking
“I’ve been interested in cooking most of my life,” Cirrincione says. “It’s my goal to give the people of Riderwood the food they desire using the best ingredients possible. My team cooks with love for their food and serves the best every day.”

Cirrincione and his team create mouthwatering menu options for Riderwood’s five on-site restaurants. Recently, Cirrincione shared some of his favorites like the roast beef and gouda power wrap, grilled chicken and herb mayonnaise sandwich, and crab imperial in Erickson’s new From the Chef ’s Kitchen cookbook.

More than recipes
Based on The Erickson Tribune’s popular “From the Chef’s Kitchen” column, the 144-page From the Chef ’s Kitchen cookbook features more than 50  recipes—from casual, everyday foods to elegant dishes to easy soups, salads, and desserts. This exciting book also includes color photos, personal stories, and cooking tips straight from the experts—the chefs themselves from restaurants at Erickson campuses throughout the country.

For a good cause
All proceeds from the sale of the cookbook will be donated to Experience Corps (www.ExperienceCorps.org), a charitable organization comprised of volunteers over the age of 55 who “serve as tutors and mentors to children in urban public schools and after-school programs, where they help teach children to read and develop the confidence and skills to succeed in school and life.”