Ms. Erika Rapp

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  www.cift.eisc.org/news_37.htm - [Cached Version]
  Published on: 9/4/2007    Last Visited: 9/4/2007  

  Chef Erika Rapp presents appetizers made with fresh local produce.
  
  Diva, a participating restaurant in the Northwest Ohio Fresh Network, was the venue for this event.Hosted by Diva's Executive Chef Erika Rapp and staff, Chef Erika prepared and served appetizers showcasing how local foods can be incorporated into restaurant menus.
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  Chef Erika also discussed how buying local affects the menu and customers and described the use of local produce in the appetizers.

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  www.toledoblade.com/apps/pbcs.dll/article?AID=/20090614 - [Cached Version]
  Published on: 6/1/2009    Last Visited: 6/16/2009  

  Amy Gilman, left, a Toledo Museum of Art associate curator, with wine, and Chef Erika Rapp with a smoked quail salad.
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  When Toledo Museum of Art executive chef Erika Rapp launches the first of a series of gourmet dinners Thursday, they will provide an ambitious palette of good taste: food, wine, and art.
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  "This is new for me too," said Chef Rapp.
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  "I always like surprises at the end of dinner," Ms. Rapp said. "It's a little something to sooth the sweet tooth."

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  www.northjersey.com/page.php?qstr=eXJpcnk3ZjczN2Y3dnFlZ - [Cached Version]
  Published on: 7/18/2007    Last Visited: 7/18/2007  

  "These have great eye appeal," says Erika Rapp, executive chef at Diva, in Toledo, Ohio.
  
  This summer she served Chilled Asparagus Soup at an expo designed to connect chefs and local farmers.
  
  When I saw the Chilled Asparagus Soup topped with lemon pepper whipped cream and a bright green asparagus tip served in the small pedestal glass, Rapp only reinforced what I already knew: Summer party planning ought to include cool soups.
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  I asked Rapp about pureeing corn for Chilled Corn Soup with Adobo Swirl from "A Twist of the Wrist" by Nancy Silverton (Knopf, $29.95), a recipe from Barbara Fairchild, editor in chief of Bon Appetit.
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  "(The smoothness) depends on the blender and how well the corn is cooked," said Rapp, advising that cooked corn be pureed one minute and then tasted to determine if it needs longer pureeing."You have to figure out what your blender will do."
  
  She notes the difference between the home blender and the heavy-duty commercial kitchen blender.
  
  To pour the soup in the small glasses, she uses a pitcher and then garnishes the soup, as she did the asparagus soup with the lemon pepper whipped cream and asparagus tips.
  
  "To garnish cold soups, whipped cream is fun because it's a different texture than the soup.It's so light it won't fall into the soup," she said.
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  "There is so much flavor in chipotle," says Rapp.
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  From Chef Erika Rapp.
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  From Chef Erika Rapp.

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  www.toledofoodbank.org/In%20the%20news2.htm - [Cached Version]
  Published on: 6/9/2007    Last Visited: 12/4/2007  

  Chef Erika Rapp of Diva prepared hazelnut crusted veal sweetbreads with Johnny cakes and roasted sweet corn milk.

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  www.toledoblade.com/apps/pbcs.dll/article?AID=/20081221 - [Cached Version]
  Published on: 12/1/2008    Last Visited: 12/22/2008  

  There will always be a theme, and wines will be paired with hors d'oeuvres, thanks the culinary efforts of Chef Erika Rapp.
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  A winter cheese tray made by Rapp is likely to have hearty cheeses and breads. Don't be surprised to see apricot stilton, dates, Saint Andre triple creme brie, Amish blue cheese, and morbier cheese. 'I like to add dark chocolate dipped dried apricots,' she says. 'It goes really well with red wines with dark chocolate undertones.'
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  Rapp consults with Adam Mahler of the Cutting Edge wine distributor in selecting the wines.
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  With the beer tasting, Rapp served small smoked roast beef and blue cheese pizza, each cut in eight pieces. 'Sometimes I make a chardonnay and camembert fondue,' she says.

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  www.eisc.org/video/nwofn-diva4_video.php?stat=v - [Cached Version]
  Published on: 6/6/2007    Last Visited: 5/21/2009  

  Executive Chef Erika Rapp - Diva Restaurant

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  www.divatoledo.com/gifts.html - [Cached Version]
  Published on: 5/12/2007    Last Visited: 5/12/2007  

  ERIKA RAPP, Executive Chef

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  www.toledofoodbank.org/In%20the%20news.htm - [Cached Version]
  Published on: 6/9/2007    Last Visited: 4/19/2008  

  Chef Erika Rapp of Diva prepared hazelnut crusted veal sweetbreads with Johnny cakes and roasted sweet corn milk.

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  www.toledoblade.com/apps/pbcs.dll/article?AID=/20070506 - [Cached Version]
  Published on: 5/6/2007    Last Visited: 5/6/2007  

  Erika Rapp of Diva in Toledo.
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  Chef Erika Rapp of Diva prepared hazelnut crusted veal sweetbreads with Johnny cakes and roasted sweet corn milk.

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  www.adamsstreetpublishing.com/calendar.php?category=-1& - [Cached Version]
  Published on: 9/7/2007    Last Visited: 9/15/2007  

  Join us for a tasting of 4-6 glasses of pinot noir as well as an appetizer spread created by our Executive Chef, Erika Rapp for only $15.
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  Contact Name: Erika RappPhone: 419/324-0000

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