Chef Stacy Anderson
The Swan Mountain Inn in Frisco, Colorado

Brad: Tonight's guest is Chef Stacy Anderson

TABASCOkim: The Chef is on The Stage.

Brad: Stacy? Any introductory comments?

Peaceful-warrior: Hey chef, do you experiment in the kitchen alone or with friends?

Stacyanderson: Hello everyone. Glad you could join us.

Brad presents the speakers with question #5 from Charlette: have you tried any of the recipes from the TABASCO cookbook?

TABASCOkim: Hi Wrixons. Do you have anything to ask the Chef?

Stacyanderson: I do not own the book. But I love to use TABASCO when I can.

Brad presents the speakers with question #6 from Charlette: Do you have a favorite type of TABASCO sauce?

TABASCOkim: Do you prepare any Louisiana-style dishes?

Stacyanderson: Original Red!

Brad presents the speakers with question #3 from Court: where did you learn how to make crawfish chile rellenos?

TABASCOkim: What are your favorite types of food to prepare, appetizer, entrees, desserts?

Stacyanderson: I combined the idea of boudin with the southwest influence of chilis.

Brad presents the speakers with question #7 from Peaceful-warrior: Just found the red ?, Do you experiment in the kitchen making new recipes with friends or alone?

TABASCOkim: Do you prepare any Louisiana-style dishes?

Stacyanderson: I cook at a gourmet bed & breakfast that allows me to experiment because they have a new menu every day.

Brad presents the speakers with question #8 from TABASCOkim: What are your favorite dishes to prepare - appetizers, entrees, desserts?

Stacyanderson: probably appetizers because when entertaining it is more fun to try all different things

Brad presents the speakers with question #10 from TABASCOkim: Do you prepare any Louisiana-style dishes?

Wrixons: what about the other crouton?

Brad: Do you prepare any Louisiana-style dishes?

Stacyanderson: I love etouffee and red beans and rice

Brad presents the speakers with question #11 from Peaceful-warrior: I skied Breckie a year ago, and stayed in Frisco. Where and what is your B&B called?

Stacyanderson: The Swan Mountain Inn in Breckenridge

Brad presents the speakers with question #16 from Peaceful-warrior: Doesn't a B&B by definition require you to make more B's than other formulas?

Wrixons: how do you find time to be a chef with the family life?

Stacyanderson: Well Mr. warrior, we do breakfast, lunch, and dinner

Peaceful-warrior: I'll be there before the end of ski season then!

Brad: Does the menu differ between lunch and dinner?

Brad presents the speakers with question #20 from Wayland85: Have you ever marketed any of your own products?

Stacyanderson: Yes, lunch is cobb salads, pasta specialties, unique sandwiches etc... Dinner is items like a filet with a gorgonzola demi glace, chilean sea bass and other seasonal specials

Brad: hmmnnn- sounds good.

Stacyanderson: when i lived in manhattan beach I marketed a product called the Other Crouton that was distributed all over Calif

Brad: hhmn - what was the other in the other Crouton?

Brad presents the speakers with question #28 from TABASCOkim: Is it still available? Can you buy it on the internet?

Stacyanderson: It was a gourmet tasty crouton that was an alternative to the typical bland one. A company bought me out.

Brad presents the speakers with question #26 from Peaceful-warrior: How do we get that award winning recipe?

Stacyanderson: Conact Kim, she should still have it. I do not have an e-mail. Or you could write to me @ P.O. Box 5523 Frisco, CO 80443

Foopoo: Stacy are you using the old croutons you had in California now? They were wonderful ! We miss them here in Texas !

Brad: We will post the recipe to the web site - stay tuned.

TABASCOkim: We can post it at the PepperFest!

Brad presents the speakers with question #29 from Peaceful-warrior: How do you get good mudbugs in Frisco? Frozen or otherwise?

Stacyanderson: Frozen mainly. There are a few bars that offer them.

Brad presents the speakers with question #25 from TABASCOkim: Do you prefer to cook fish, fowl or beef in your dishes?

Stacyanderson: I prefer to cook fish lately, but a good cut of beef is hard to beat.

Brad: Fish native to Colorado?

Stacyanderson: Trout is pretty boring, there are lots of things to do with salmon.

Brad presents the speakers with question #35 from Peaceful-warrior: No snide references to Squaw fish please....

Stacyanderson: Sorry. Trout is great!!

Brad presents the speakers with question #30 from Court: Stacy are you using the old croutons you had in California now? They were wonderful ! We miss them here in Texas !

Foopoo: We here in Texas congratulate you Stacy on your success as we always knew you would make a go of whatever you put your mind to. Your croutons were only the beginning.

Stacyanderson: I make my own now. Where did you buy them in Texas?

Brad: Foo Poo Says we here in Texas congratulate you Stacy....

Stacyanderson: Thank you.

Brad: ... on your success as we always knew you make a go of whatever you mind to...

Stacyanderson: Amen

Brad: ...your croutons were only the beginning.

Brad presents the speakers with question #37 from Peaceful-warrior: It really is sad that Colorado trout are so small maybe someone at Avery Is. could raise big fat ones with flavor indoors?

Brad: Or maybe some Nutria! :)

Brad presents the speakers with question #40 from Wayland85: Do you ever watch the Food TV Network?

Foopoo: We cannot get your croutons here in Texas, never have been able to, just in Manhattan Beach when we toured your store with Ronnie and Ellie.

Stacyanderson: We do not get that channel here. I subscribe to lots of culinary publications.

Brad presents the speakers with question #41 from Foopoo: We cannot get your croutons here in Texas, never have been able to, just in Manhattan Beach when we toured your store with Ronnie and Ellie.

Stacyanderson: Hi mom and dad!

Brad presents the speakers with question #12 from Charlette: do you get to travel a lot, looking for new food ideas?

Stacyanderson: I travel as much as possible to places like San Fran, Pacific Northwest, and soon New Orleans(this fall)

Brad presents the speakers with question #45 from Wrixons: hows the new family life?

Stacyanderson: It's great! The day our son was born was the day I found out I won the TABASCO contest. The greatest day of my life!!

Brad presents the speakers with question #48 from Peaceful-warrior: Are you tuned into Chile Pepper Magazine yet? I try at least 50% of their recipes....

Stacyanderson: I have not heard of it but it sounds good.

Brad presents the speakers with question #49 from Wrixons: you should have named him TABASCO

Brad: or Avery

Brad chuckles at Stacyanderson.

Stacyanderson: Jack Forest is his name.

Wayland85 laughs hysterically.

Brad: Well I think thats about it for the formal chat - folks..

Court: thanks stacy

Brad: Stacy do you want to move into the auditorium?

Stacyanderson: Thanks everyone!

Peaceful-warrior: How do I enter the next TABASCO contest?

Brad: Stacy thank you so much for being our Guest.

Brad: Stacy may stick around a little - so hold on everyone.

Stacyanderson: I will see you in the auditorium.

Peaceful-warrior: bye everyone!

TABASCOkim: Are you a chef Warrior?

Brad: Next Month we have Chef Lionel with team TABASCO

Court: visit the web site for details of the next contest

Peaceful-warrior: I spend a lot of time amusing myself in the kitchen.

Brad: A great cajun chef from Southern Louisiana.

TABASCOkim: Everyone can chat openly with Stacy now without submitting questions.

Wayland85: Brad, is TABASCO going to have more Team TABASCO products in the near future?

Peaceful-warrior: This is my first time in a chat room, is this, like normal?

Brad: Yes - we will be adding more products next week.

Jerry: This is relatively normal.

Brad: Kim?

Brad: Kim is the Team TABASCO answerwoman!

TABASCOkim: We'll have die cast cars, clothes, a lot of cool Team stuff. We'll send an e-mail when its all on-line.

Wrixons: stacy are you still out there

Brad: Wayland - did you see Todd at the Primstar 500?

Peaceful-warrior: Stacy, will you be open until late April?

Wayland85: Good, I picked up a matchbox car at Target the other day, but I was looking for a bigger car.

Stacyanderson: The B&B is open year round.

Court: join the mailing list on the home page

Wayland85: No i didn't, I just moved to CA from FL and it seems to not be as big out here(coverage wise)

Brad: stay tuned on Speedworld.net

Brad: and nascar.com

Wayland85: Ok

Wayland85: How did he do?

Brad: Todd came in 10th

Brad: Todd started 2nd..

Wayland85: GREAT!

Brad: Stacy - do you like racing?

Stacyanderson: Never tried it, just bought a slow SUV. But I ski fast.

Brad: You can be captain of Team TABASCO Skiing

Wayland85: What's a SUV?

Stacyanderson: Okay

Brad: Sport Utility vehicle

TABASCOkim: aka - big ole family car

Wayland85: oh

Brad: we need them in New Orleans for Pot holes

Stacyanderson: Yup

Stacyanderson: Up here too

Brad: and dodging Nutrias

Wayland85: We have the minivan (2 children)

Stacyanderson: What is a nutria?

Brad: Court likes volkswagens..

Jerry: a huge aquatic rat

TABASCOkim: Nutria are little rat-like creatures that are really ugly.

Court: with orange teeth

Brad: See the TABASCO screensaver for more information..

Jerry: and they swim in your local water supply

TABASCOkim: They're squashed all over the interstate.

Court: fun at parties, though

Brad: they dance good.

TABASCOkim: The McIlhenny's imported them to the wildlife refuge at Avery Island and they took over.

TABASCOkim: Now the Sheriff shoots them for fun and fancy.

Brad: There is a movement now to cook with them and eat them

Wayland85: Stacy...where is Frisco, CO?

Brad: You need lots of TABASCO with those

TABASCOkim: Chef Paul Prudhomme cooks them. HAven't been brave enough to eat them.

Stacyanderson: Ever hear of Breckenridge?

Wayland85: Yes

Stacyanderson: Right next to it.

Wayland85: We spent a week in Copper.

Stacyanderson: Well, it's time to put the baby to bed. Good night all. Happy cooking (eat more chilis)

Brad: Thanks Stacy!

Court: bye stacey

Wayland85: I rode my bike up the vail pass...whewww...tiring.

TABASCOkim: Thanks Stacy, for coming! We appreciate your time.

Wayland85: Thanks Stacy!

Brad: Good night yall

Brad: Thanks for coming