Summer Veggie Pasta with Roasted Garlic, Tomatoes, Zucchini & Corn
There’s nothing better in the Summer than a visit to the Farmer’s Market to get some super fresh veggies that are ripe in the peak of the season. Some of my favorites are fresh cherry tomatoes, zucchini and corn that are lightly roasted or sauteed tossed with some roasted garlic, fresh herbs, extra virgin olive oil and freshly grated parmesan cheese over pasta. It’s light, healthy and refreshing for a Summer dinner with a glass of wine with some friends at a table out on the back patio served with a green salad and some crusty bread.
Summer Veggie Pasta with Roasted Garlic, Tomatoes, Zucchini & Corn
Yield: 4
A light and healthy Summer pasta dish with farm market fresh vegetables including roasted garlic, cherry tomatoes, corn and zucchini topped with fresh herbs and shaved Parmigiano-Reggiano cheese. Delicious!
Ingredients
1 package fresh or dried spaghetti (can sub fettucine, penne or tagliatelle)
3 tablespoons extra virgin olive oil
1 small to medium garlic bulb
4 cups cherry tomatoes, halved
1 medium zucchini, sliced into ribbons
1 or 2 ears of corn, husked
1/2 teaspoon sea salt
1/4 cup fresh mint or basil leaves, torn
Freshly ground black pepper, to taste
½ cup shaved Parmigiano-Reggiano cheese
Instructions
Preheat oven to 400 degrees.
Shave off ¼” of the top of garlic bulb and peel away the outer layers of the garlic bulb skin. Drizzle with extra virgin olive oil and wrap in foil. Roast for 45 minutes up to one hour and let cool. Squeeze out the garlic bulbs, slice or mash, and place in a bowl to the side.
Bring a pot of water to a boil (you can add a teaspoon of sugar and milk to the water if you like sweeter corn), and add the corn, bringing water back to a boil (about 5-7 minutes.) Once water is back to a boil, remove the corn ears. Let cool, shave off kernels and set aside.
Cut zucchini in half lengthwise and then cut in half again into quarters. Shave zucchini into thin ribbons and set aside.
In another large pot, bring salted water to a boil. Cook pasta according to package directions until al dente. Drain; place pasta in a large serving bowl.
While pasta cooks, heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add zucchini to pan; and sauté for 5-7 minutes until soft and cooked through, stirring often. Add cooked corn kernels and roasted garlic and sauté together for another minute or so.
Add 2 tablespoons of olive oil to the pan along with tomatoes and ½ teaspoon salt; cover and cook 4-6 minutes. Add tomato-garlic-corn mixture to the cooked pasta; toss to combine. Top with torn mint or basil leaves, shaved Parmigiano-Reggiano cheese and freshly ground black pepper.
Notes
Serve with a green salad and crusty bread and a glass of crisp white wine such as Pinot Grigio or Sauvignon Blanc.
Summer is in the air and it’s that time of year to cool down with some refreshing Stoli cocktails and light small bites for the patio or beach. I love melon in the Summer time, especially paired with cucumbers with their light flavors that make a great refreshing cocktail.
I created a Cucumber-Melon Martini that’s made with Stoli vodka, cucumber liqueur, agave cayenne lemonade (or regular lemonade or limeade), garnished with cucumbers, mint and cubes of honeydew melon. It has a hint of sweetness from the lemonade and a lovely refreshing flavor from the melons and cucumbers and a spike of minty freshness and kick of heat from the cayenne lemonade.
A great small bite pairing to go with the martinis are Prosciutto, Melon and Feta Bites. They’re super easy to make and just as light and refreshing as the cocktails that go with them.
A little bit sweet, a little bit tangy and a whole lot delicious. Here’s to the lazy days of Summer! ENJOY 🙂
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Stoli Cucumber-Melon Martini
1 part Stoli vodka
1 part cucumber liqueur
2 parts lemonade or limeade
Garnish with Cucumber slices, honeydew melon cubes and fresh mint sprigs
Pour vodka and lemon or limeade into a drink shaker over ice. Shake well and strain into martini glasses. Drop cubes of melon into the martini. Garnish with cucumber slices and fresh mint sprigs.
Makes 1 cocktail.
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Prosciutto-Melon-Feta Bites
1 package of prosciutto, sliced thin and cut in half (about 20 slices)
1 package of feta cheese, sliced into ¼ inch sliced cubes
8 ounces honeydew melon, cubed
8 ounces cantaloupe melon, cubed
Prep all ingredients by cutting the feta cheese and melons into similar size chunks. First layer the melon with the feta, then top with a slice of prosciutto folded into small squares and secure with toothpicks. Serve on a platter along with the Cucumber-Melon Martinis.
Makes approximately 20 small bites.
Note: You can also include watermelon in the mix for some extra flavor or serve the bites over arugula with a cucumber melon vinaigrette. Simply throw the melon and cucumber slices in a blender with some olive oil and vinegar, a dash of salt and pepper; then drizzle over the bites.
I had the recent opportunity to have an intimate conversation with Trevor Kunk, Chef de Cuisine of Blue Hill New York about their history, philosophy, cuisine and thoughts on their recent James Beard Award for Outstanding Restaurant 2013.
Trevor Kunk, Chef de Cuisine
We sat in the charming back patio garden room as he told me the story of the Barber Family, Blue Hill Farm, his Southern Florida upbringing and Culinary Institute of America training, and how he found his culinary calling at of one of New York’s most premiere farm-to-table restaurants. When I asked him what he thought made Blue Hill win this most distinguished and notable award, he simply stated, “we consistently produce delicious, fresh food.” After our conversation, it’s clear to see why.
With over 138 acres in Great Barrington, Massachusetts, Blue Hill Farm has been in the Barber family for three generations and served as the inspiration behind both Blue Hill restaurants. Blue Hill Farm was originally a dairy, and was converted into a cattle farm by the Barber’s grandmother Ann Marlowe Straus, in the 1960s. She believed strongly in preserving land and connecting great farming and delicious food, which she passed on to them. Dan began farming and cooking for family and friends at the farm, and it is there that grew passionate about locally grown and seasonal produce.
Blue Hill Farm
In 2006 the brothers decided to redesign Blue Hill Farm back to its original form, and brought in local farmer Sean Stanton to manage the land. The farm is home to chickens, pigs, dairy cows, and laying hens, supplies the restaurants with vegetables and grass-fed meats.
Blue Hill New York Outside Menu
BLUE HILL NEW YORK
In 2000, Blue Hill New York opened in Greenwich Village, New York City. A small intimate space, the restaurant occupies a historical “speakeasy” near Washington Square Park. It is both elegant and casual, serving seasonal American cuisine that celebrates the delicious offerings from the Hudson Valley.
Blue Hill’s menu highlights local food, cocktails, beer and wines from regional Tri-State artisanal producers. The majority of the ingredients come from nearby farms, as well as Blue Hill Farm in Great Barrington, Massachusetts, and Stone Barns Center for Food and Agriculture, located in Pocantico Hills, NY.
Blue Hill Fresh Organic Food
In addition to Blue Hill’s a la carte menu, they also offer a 5-course Farmer’s Feast and a 7-course extended Farmer’s Feast, bothinspired by the week’s harvest, and have a regular seasonal menu that changes depending on what produce, poultry, meats and seafood are in season to offer the freshest foods possible. Asparagus, Rhubarb, Radishes and Fiddlehead Ferns are abundant on the current Spring menu, which will change as soon as the weather warms up to Summer months, bringing in a flux of new seasonal fruits and vegetables to feature.
They offer a variety of fresh and locally sourced Farm Snacks such as Blue Hill Farm Yogurt, Parsnips, Beets and Oats or the “Farm Bar” served with Goat Cheese and Strawberries. There are plenty of gorgeous, creative appetizers to start the meal too: Chilled Asparagus Soup with Pickled Green Garlic, Walnut Bread and Sorrel; Emu Egg Pasta; or Stone Barns Butterhead Lettuce Salad with Fiddlehead Ferns, Pickled Cauliflower and Hazelnuts.
They serve Raven and Boar’s Pig year around, but their Hudson Valley Chickens are only served from May through November when their pasture raised chickens are in their prime and able to run around and feed outside. They serve local shellfish such as Shrimp and Squid with Spring Vegetables and fresh Tarragon; Grass-Fed Lamb with Asparagus, Knotweed and Alliums; and Rotation Risotto with 12 local grains and seeds made with Brassica Puree and Chocolate Wheat. Desserts are also made with fresh fruits and ingredients from surrounding farms –Olive Oil Cake with fresh pears, brown butter and toasted almond ice cream and a Chocolate Bread Pudding made with salted caramel, pine nuts and cocoa nib ice cream are a few house specialties.
Their cocktails and bar menu mimic the culinary program and support local farms by using NY State and domestic distilleries, wineries and ingredients from Blue Hill Farm and local Hudson Valley farms. They make their own bitters and sweet vermouth in-house, and have a ‘bartender garden’ where they grow their own herbs and plants, including wormwood used to infuse vodka, which is then muddled with fennel and chartreuse to create their own absinthe.
Blue Hill at Stone Barns
BLUE HILL AT STONE BARNS CENTER AND BLUE HILL CAFE
Blue Hill at Stone Barns opened in Spring 2004, within the Stone Barns Center for Food and Agriculture in Pocantico Hills, New York. The Barbers created the Stone Barns Center, a farm and educational center, to help carry through their mission for local and sustainable food.
Sourcing from the surrounding fields and pasture, as well as other local farms in New York, Pennsylvania, and Massachusetts, Blue Hill at Stone Barns is an elegant restaurant that highlights the abundant resources of the Hudson Valley. There are no menus there, instead guests choose from a variety of fresh daily ingredients from the field and market.
Blue Hill Stone Barns Dining
Blue Hill Café offers light snacks, farm-fresh lattes and other locally grown and baked goodies, available to eat in the courtyard or take on a walk around the farm.
Blue Hill Cafe
Shop for seasonal jams and pickles, rhubarb jam and pickled sunchokes in the Spring or apple butter and pickled cucumbers in the Fall. You can also shop for Blue Hill Farm Market items online.
Blue Hill Sheep
The non-profit Stone Barns Center offers plenty of cooking classes and demos using local seasonal ingredients taught by well-known chefs and food artisans. You can also try your hand at some of their fun farm activities such as hands-on egg collecting, ice cream making, foraging for wild plants, making natural herbal remedies or maple tapping on the farm.
Stone Barns Center
Visitors can also get a behind-the-scenes insider’s tour of Stone Barns, or attend one of their special events centered on farming and agriculture, such as the Sheep Shearing Festival in April or the Young Farmers Conference held in 2012. Check out this great video about Stone Barns Center’s mission to support a healthy and sustainable food system.
Blue Hill New York
Blue Hill New York is open for dinner 7 days a week, and also hosts elegant events and private parties at its two restaurant locations and off-site venues. Whether it’s a trip to the farm or an elegant dinner in the city, Blue Hill certainly has earned its James Beard title for Outstanding Restaurant without a shadow of a doubt.
Blue Hill is a longstanding member of the NYS Restaurant Association (since joining in 2000), and is grateful for all the positive work NYSRA does to support their restaurants and businesses.
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Blue Hill New York
75 Washington Place
New York, New York 10011
T 212 539 1776 (reservations and general information)
F 212 539 0959
Summer has quickly arrived and it’s that time of year again to shed a few pounds and hit the beach. I’ve decided to muster up some will power and started experimenting with a low carb diet with grand visions of lazy days on the beach in that bikini I need to fit back into. The bad news is whenever I decide to go on a diet, my brain automatically starts thinking about all the evil foods I CAN’T eat – pizza being one of the first things I start craving.
I decided to make a low-carb pizza using a parmesan garlic cauliflower crust. It sounds weird, but it’s absolutely delicious and healthy and a great substitute for traditional pizza dough when you want a healthier option to cut some carbs out of your diet (while satisfying your cravings for pizza which are absolutely NOT allowed when you’re doing low carb!) I’m absolutely in LOVE with spinach artichoke dip and thought I would make a lighter version mixed with some fresh ricotta, garlic, onion and parmesan cheese to top the pizza.
I found a gorgeous head of bright yellow Carnival cauliflower and simply shredded and chopped it into a fine crumble (you can also do this in a food processor or blender). Then I chopped up some garlic and threw them both in the microwave for about 8 minutes, then drained and let cool.
You simply need to mix in some grated parmesan cheese (or any other shredded cheese you like), an egg, garlic, dried minced onion, herbs de Provence (or dried oregano or basil), a few sesame or chia seeds (optional), some yeast, almond flour and sea salt and black pepper. Then pat the mixture on to a greased pizza sheet or Silpat mat, then bake for about 10-15 minutes until the crust is lightly golden brown.
In the meantime, to make the luscious (and healthy) spinach, artichoke and ricotta topping – simply sauté the spinach with some garlic and olive oil, mix in some chopped up artichoke hearts (precooked), fresh minced garlic, ricotta cheese and shredded parmesan cheese, then top the pizza crust spreading the mixture in an even layer. Top with some additional shredded cheese (I used sharp white cheddar but you can use mozzarella or Monterey jack or any other cheese you like that melts well), and then scoop some light and fluffy ricotta cheese on top of the mixture and bake for another 7-10 minutes until the cheeses are melted and bubbly.
In my experiment I found that you shouldn’t spread the pizza crust out on the pan too thin, as it is more fragile than a traditional dough crust and needs to be a bit thick to hold up the ingredients. So try to keep the crust about ¾” to 1 inch thick evenly all around to the edges or it will burn.
Also, let the pizza cool for about 5 minutes or so before slicing it. Top with additional salt and pepper, red pepper flakes if desired, and grated parmesan cheese.
Devour. Repeat.
Preheat the oven to 425. Prepare the cauliflower crust ingredients and pat down on a greased pizza pan.
Bake at 425 degrees for about 10-15 minutes until it starts to get golden brown around the edges.
Top pizza crust with spinach artichoke mixture, shredded cheese and ricotta. Bake for another 10 minutes.
Let pizza cool down for 5-10 minutes and cut into slices.
Garnish with additional salt and pepper, parmesan cheese and red pepper flakes.
½ teaspoon herbs de provence (or dried basil or oregano)
½ teaspoon dried minced onion
sea salt and fresh ground black pepper
red pepper flakes (optional)
Instructions
Preheat the oven to 425.
Grease a 9-10” round pizza pan or place Silpat mat on a rectangular baking sheet.
Shred and chop cauliflower into fine crumbles (either by hand with a large Chef’s knife or with a food processor).
Mince the garlic and add to the cauliflower in a microwave-safe large bowl.
Microwave covered with plastic wrap for about 7-8 minutes.
Uncover, drain and let cool for about 5-10 minutes.
Add the next nine ingredients and mix together well.
Bake the crust for about 10-15 minutes until golden brown. Remove the crust from oven and set aside.
Notes
In my experiment I found that you shouldn't spread the pizza crust out on the pan too thin, as it is more fragile than a traditional dough crust and needs to be a bit thick to hold up the ingredients. So try to keep the crust about ¾” to 1 inch thick evenly all around to the edges or it will burn.
1 package frozen artichokes, defrosted (or 1-14 oz can, drained)
1-15 oz container ricotta cheese, divided in half
1 cup parmesan cheese, grated
sea salt and fresh ground black pepper, to taste
½ cup white cheddar cheese (can sub Monterey jack or mozzarella), shredded
dash of red pepper flakes (optional)
Instructions
Preheat a large sauté pan over medium-low heat.
Place the spinach in a large microwave-safe bowl and cover with plastic wrap. Cook for about 8 minutes on HIGH.
Mince the shallots and garlic cloves and drain the spinach (pressing out extra liquids).
Add one tablespoon of olive oil and sauté the shallots for about 5 minutes. Add the garlic and sauté for another minute.
Add the additional tablespoon of olive oil and sauté the spinach for another few minutes, mixing all ingredients together. Remove from heat and let cool for about 5 minutes.
Microwave the artichokes in a large microwave-safe bowl and cover with plastic wrap. Cook for about 5-6 minutes on HIGH and drain. (if using canned artichokes, simply drain).
Chop the artichokes up into small pieces and place into a large mixing bowl.
Add half of the container of ricotta cheese, 1 cup parmesan cheese, salt and pepper and mix well.
Stir in the spinach, shallots and garlic mixture.
Drizzle or spray some olive oil lightly on to the parbaked cauliflower pizza crust.
Spread the spinach, artichoke and ricotta mixture evenly over the crust.
Sprinkle with shredded cheddar cheese, salt and pepper, red pepper flakes and scoop out a few large tablespoons of ricotta cheese and place on top of the pizza.
Bake at 425 degrees for another 7-10 minutes until the cheeses are melted and bubbly and the crust edges are light golden brown. (Watch crust edges to make sure they don't burn).
Remove pizza from oven and let cool for about 5 minutes.
Slice into wedges (or squares if making rectangular pizza) and top with additional red pepper flakes and parmesan cheese.
Notes
In my experiment I found that you shouldn't spread the pizza crust out on the pan too thin, as it is more fragile than a traditional dough crust and needs to be a bit thick to hold up the ingredients. So try to keep the crust about ¾” to 1 inch thick evenly all around to the edges or it will burn.
If you haven’t tried Moroccan Harissa before, listen up. It’s a lovely pepper sauce blend made with chili peppers, bell peppers, garlic, extra virgin olive oil, vinegar, salt. That’s it. And it’s totally delicious.
Harissa is a staple of Tunisian and Moroccan cuisine, and it is the central condiment in kitchens in North Africa used as a spread, a dip or drizzled on top of nearly any dish. Versatile as it is, you can pair it with lamb or pork, fish, chicken or beef as a marinade or base for a Moroccan tagine dish. Drizzle some over couscous and grilled vegetables, or use it as a dressing for potatoes or dip some grilled flatbread or pita in it.
I first tried Mina Harissa Pepper Sauce last year when I met owner and creator Mina from Casablanca Foods at the Just Food Conference, and fell in love. They were giving away samples of their red pepper Harissa sauce that came in three different styles (Mild, Medium and Spicy). It had just the right amount of heat, and tons of flavor from the chilies,bellpeppers and garlic.
They now have a new flavor made with green chilies and green peppers that is equally delicious with a medium spicy heat and tangy flavor. I was lucky enough to sample some of this new green goodness sauce and created a tasty, fun recipe to go with it – Spiced Moroccan Burgers with Green Harissa, Feta and Mint over Grilled Pita. The burgers are mildly spiced with cumin, ancho chile, onion, garlic and mint, then served over grilled pita and topped with the green harissa sauce, crumbly fresh feta, chopped fresh mint and sun dried tomatoes. They’re super easy to make, and super flavorful with the delicious blend of spices, fresh herbs and ingredients. Enjoy!
Spiced Moroccan Burgers with Green Harissa, Feta and Mint
Ingredients
SPICED MOROCCAN BURGERS
1 pound ground beef or lamb
3/4 cup seasoned bread crumbs
1 large egg, beaten
1/4 cup mint, chopped
Sea salt and freshly ground black pepper to taste
1/2 teaspoon ground cumin
1/2 teaspoon ground ancho chile powder
1 tablespoon dried minced onion
3 garlic cloves, minced
2 tablespoons garlic herb infused oil, for basting
1/2 cup Mina Harissa Green Harissa Pepper Sauce
2-4 sun dried tomatoes, for garnish
1/2 cup crumbled feta cheese, for garnish
1/4 cup fresh mint, chopped for garnish
Dash of smoked paprika, for garnish
GRILLED PITA BREAD
2-4 pieces of pita or flatbread
1-2 tablespoon garlic herb infused oil
Sea Salt, for garnish
Smoked paprika, for garnish
Instructions
Preheat a grill pan over medium high heat.
In a large mixing bowl, combine ground beef or lamb with the next 8 ingredients (through minced garlic).
Gently knead the meat mixture together until ingredients are combined, and make 4-6 burger patties in the shape of an oval, brush burger patties with herb infused oil and set aside.
To make the grilled pita bread: drizzle a tablespoon of herb infused oil on to both sides of the pitas and grill for a few minutes on each side until lightly browned and grill marks appear. Cook each pita separately (depending on the size of your grill pan).
Remove pita from pan and sprinkle with sea salt and smoked paprika, cover with foil to keep warm while burgers are cooking.
Add the burger patties to the heated grill pan, and cook approximately 4 minutes on each side (for medium) until grill marks appear and they are cooked according to your liking.
To serve, place a piece of pita bread on each plate (either whole or broken into two pieces) and place burgers on top of the pita (or in the pita if you prefer).
Top burgers with sun dried tomatoes, feta cheese, green harissa sauce, fresh chopped mint, a dash of smoked paprika, additional salt and pepper if desired, to taste.
Tuscan Fields, provider of organic, Italian farro, is offering a scholarship to this spring’s Eat Write Retreat food bloggers conference in Philadelphia. They sent some of their delicious samples to me to create a farro recipe for a chance to win a scholarship to the conference this year!
If farro is new to you, you’ll love discovering this ancient grain made of 100% organic semi-pearled farro. It has a mellow, nutty taste, a pleasing “al dente” texture when cooked, and offers loads of nutrients in each bite. Plus, it’s versatile enough to elevate side dishes, salads, soups and main courses to culinary excellence. You can use farro in place of white or brown rice, couscous or pasta and pair it with roasted vegetables, meats and poultry or make a fresh spring salad with farro as your whole grain base, layered with vegetables, fruit or fresh herbs tossed in a vinaigrette dressing.
I decided to create a recipe for Citrus Honey Soy Chicken with Toasted Almond Farro – made with stir-fried chicken marinated in honey, soy sauce, orange juice, garlic, sriracha hot sauce, ponzu sauce, white pepper, black and white sesame seeds, and water chestnuts topped with green onion, fresh orange slices and toasted almonds over a bed of cooked farro. The sauce has a sweet and tangy zing that pairs great with the nutty farro and toasted crunchy almonds. The fresh orange slices give it a fresh and healthy twist.
I am lovin’ this grain – and plan to come up with some other cool recipes to make with it!
freshly squeezed juice from half of a large navel orange (about 1/4 cup)
1 tablespoon soy sauce
1 tablespoon citrus Ponzu sauce
1 tablespoon Sriracha (asian hot sauce)
1/2 tablespoon grated fresh ginger
1 teaspoon sesame oil
3 garlic cloves, minced
1 tablespoon black and white sesame seeds
White pepper, freshly ground, to taste
1 tablespoon canola oil
1 can water chestnuts, diced
4-5 boneless, skinless chicken thighs, cut into medium-size chunks
TOASTED ALMOND FARRO
1 box Tuscan Fields Organic Farro Perlato
1 orange, peeled and sectioned
1/2 cup almonds, toasted
2 green onion, sliced for garnish
Instructions
CITRUS HONEY CHICKEN WITH TOASTED ALMOND FARRO
To make the Citrus Honey marinade, add the first ten ingredients into a large mixing bowl and stir together well.
Add the chicken pieces, stirring to coat, then cover with plastic wrap and let marinate in the refrigerator for up to one hour.
Meanwhile, rinse farro in a colander under cold water and then cook in salted boiling water for approximately 20 minutes, drain and set aside.
Toast almonds in a saute pan over medium heat for about 5-7 minutes until lightly browned.
Peel and section oranges and slice the green onions.
Once chicken is done marinating, heat 1 tablespoon of oil in a large saute pan or wok over medium-high heat.
Add the water chestnuts and saute for a few minutes.
Remove chicken pieces from marinade, shaking off extra sauce and set marinade aside (do not discard).
Add chicken to the saute pan and cook for approximately 8-10 minutes until chicken is no longer pink and starts to brown.
Pour the reserved marinade into the pan with the chicken and water chestnuts and stir thoroughly, cook for another few minutes on medium-low heat to let the sauce thicken a little bit.
To serve, make a bed of farro on to each dinner plate. Top with the chicken and water chestnut sauce mixture.
Garnish with toasted almonds, sliced green onions, fresh orange slices, and additional white pepper to taste.
There were two new star exhibits at the International Restaurant and Food Service Show of NY at Jacob Javits Center in NYC this year, with a focus on new food trends and local NY State food producers. The new Food Trends Experience was a grand display and tasting adventure providing access to over 75 new products, flavors and ingredients driving the most recent trends in the market – healthy, organic, sustainable, ethnic, artisanal, fusion, hot flavors and more from 115 new companies. Presented within the show, the Food Trends Experience was a great way for attendees to see, taste, discover and learn about the new culinary innovations that inspire creative and fresh menu ideas, delight customers and drive profits for 2013 and beyond.
Within the Food Trends experience was a specialty Pride of New York Marketplace displaying food, produce, agricultural products and beverages from local farmers, food producers and manufacturers from New York State. This area of the show gave attendees an opportunity to meet New York’s farmers and producers face to face and sample all the goods it has to offer, while at the same time promoting local businesses and with a goal of stimulating the agriculture industry in New York state.
The Pride of New York State Pavilion was highlighted this year in an effort to make consumers more aware of their local food producers and help increase the consumption of nutritious, locally grown and produced foods, which all leads to strengthening local agriculture and improving health and promoting regional food system awareness in New York State. The benefits of buying and consuming local foods is no secret; exceptional taste and freshness, a healthier and more well-balanced diet, environmental protection by reducing fuel consumption, preserving farmland by keeping local farms in business and preserving valuable open space, and strengthening the local economy by supporting local farms and food processors in New York state, thereby creating more jobs and stimulating economic growth in local residents and communities.
The local vendors were proud to present their rich and diverse array of quality products such as locally grown produce, syrups and sauces, cheese, honey, meats, pasta, wine and baked goods. Some of the notable NY State local goods exhibited at the event were:
The show also presented a half-day Farm-to-City Expo – “Growing the Local Food Economy: Trends, Infrastructure and Purchasing” which provided food businesses, organizations and local food system advocates the opportunity to learn more about public and private government initiatives designed to meet the large and growing demand for locally produced foods and beverages. The forum was an example of the Governor Cuomo’s continuing efforts and support for growth in the New York State agriculture industry, with a goal of connecting local food producers, processors and buyers in order to strengthen and create new markets.
Opening remarks for the forum were provided by Empire State Development (ESD) President, CEO and CommissionerKenneth Adams, and the panels included prominent leaders in the NY food industry and city and state officials from the New York State Department of Agriculture and Markets and the New York City Council with speakers from Christine Quinn’s team. The three panels focused on important topics around Infrastructure, Institutions and Restaurants; where the panelists discussed their challenges, best practices and dedication to purchasing food and beverages mainly from local farms, producers and manufacturers in and around New York City, and how buying local has improved the quality of their businesses as well as raise the bar for their customers while supporting the local economy.
The show was great success and had many other highlights worth mentioning including the The US Pastry Chef Competition, where 20 rising stars of the pastry world that were selected to compete for the coveted title, US Pastry Chef of the Year. The theme for this year’s competition was “Women”.
Pastry Chef Ben Shelton from PreGel America took home top honors for his gorgeous showpiece (see above) with an apple symbolizing ‘temptation’.
Daniel’sSandro Micheli took second,
and Maura Metheny from Norman Love Confections took third.
Salvatore Settepani from Pasticceria Bruno Bakery was an honorable mention. Florian Bellanger also received the Lifetime Achievement Award.
and a specialty desserts section sponsored by Paris Gourmet
and the Culinary Demonstration Theatre with live cooking demonstrations by several prominent and celebrity Chefs from Hell’s Kitchen, Big Brother, Miya’s Sushi, Chopped and more.
All Content & Photographs are property of Kristen Hess/The Artful Gourmet, Copyright 2013. Please do not use, share or distribute without my permission, and if you do want to share please add a link back to my website and the original post.
It’s that time of year again – holiday parties filled with plenty of cocktails, socializing and finger food much to our heart’s desire to celebrate this sparkly season. And what better thing to do than start thinking about planning a Holiday Cocktail Party with some fun recipes for cocktails and appetizers?
So here’s the lineup: Whiskey Sour with Stuffed Mushrooms, Classic Martini with Spiced Mixed Nuts, Mulled Wine with Cheese and Crackers, Pisco Sour, and a luscious White Russian for dessert. I know you’ll love all of these recipes for your next holiday cocktail party…Happy Holidays to all of you – CHEERS!
Whiskey Sour
Whiskey Sour
1 small lemon wedge
Turbinado sugar, for rimming glass
1/4 cup bourbon, preferably Maker’s Mark
1/4 cup freshly squeezed orange juice
3 tablespoons freshly squeezed lemon juice
1 teaspoon granulated sugar, preferably organic
1 cup ice cubes
Rub the lemon wedge around the rim of a 12-ounce rocks glass. Place turbinado sugar in a shallow dish. Dip the rim of the glass in the sugar to coat; set aside.
In a large cocktail shaker, combine bourbon, orange juice, lemon juice, granulated sugar, and ice. Cover, and shake vigorously until all ingredients are well combined and cold. Pour into prepared glass, and garnish with orange slice.
Stuffed Mushrooms
1/4 cup Italian-seasoned bread crumbs
1/4 cup grated or shredded Parmesan cheese
1 tablespoon minced garlic
1 tablespoon fresh parsley, chopped fine
1 teaspoon red chile pepper flakes
Garlic salt
Fresh ground black pepper
3-4 tablespoons EVOO
16 large white mushrooms, stemmed
White Truffle Oil (a few sprays or 1-2 tablespoons for brushing)
2 tablespoons fresh mint, chopped fine
Preheat oven to 400 degrees.
Stem the mushrooms and chop the stems into fine pieces, set aside. In a mixing bowl, blend together bread crumbs, cheese, chopped mushroom stems, garlic, parsley, chile flakes, garlic salt and pepper with EVOO. Adjust olive oil amount to your liking until filling is soft and blended well.
Stuff mushroom caps (cavity side up) with the filling (generously) on a greased baking sheet. Spray or brush truffle oil on outer mushroom caps.
Bake for 20-25 minutes until mushrooms are golden brown. Garnish with fresh mint.
Makes 16 servings.
Classic Martini
Classic Dry Martini
1 2/3 oz Gin
1/3 oz Dry Vermouth
Stir with ice and strain into a chilled martini glass. Garnish with twist of lemon peel or olives.
Sweet and Spicy Mixed Nuts
1/2 teaspoon sea salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon chili powder
1/8 teaspoon ground nutmeg
3 tablespoons unsalted butter
3/4 cup cashews
3/4 cup pecan halves
1/2 cup almonds
1/4 cup packed brown sugar
1 tablespoon water
1-1/2 teaspoons Worcestershire sauce
Dash Louisiana-style hot sauce
Preheat oven to 350 degrees F.
In a small bowl, combine the salt and spices; set aside. In a large heavy skillet, melt butter. Add cashews, pecans and cashews; cook over medium heat until nuts are lightly toasted, about 4 minutes. Sprinkle with spice mixture. Add the brown sugar, water, Worcestershire and hot sauce. Cook and stir for 1-2 minutes or until sugar is melted.
Place nuts on a large baking sheet lined with foil and bake for an additional 10 minutes until nuts are golden brown. Remove from oven and let nuts cool before serving. Store in an airtight container.
Makes 2 cups.
Recipe adapted from Taste of Home.
Mulled Red Wine with Brown Sugar
Mulled Red Wine with Brown Sugar
Two bottles of fruity red wine (Zinfandel or Merlot)
Zest strips from one orange
1 1/2 cups dark brown sugar
2 teaspoons black peppercorns, lightly crushed
1 3-inch cinnamon stick, broken into pieces
3 bay leaves
1 teaspoon fennel seeds, lightly crushed
Put the peppercorns, fennel seeds and cinnamon in a large tea ball or wrap them in cheesecloth and secure them with kitchen string. In a large saucepan, combine aromatics with the wine, bay leaves and orange zest.
Cover and simmer over low heat for 10 minutes. Remove from the heat and let stand, covered for 30 minutes. Remove the aromatics and orange zest strips. Stir in the sugar until dissolved.
Serve warm in glasses or mugs with a variety of cheeses and crackers and spiced nuts.
Recipe from Food and Wine Cocktails.
Pisco Sour
Pisco Sour
2 oz Pisco
1 oz Lemon or Lime Juice
1-2 dashes Angostura Bitters
1/4 oz Sugar
1/2 Egg White
Shake all ingredients except bitters with ice. Strain into champagne flutes.
Dash with bitters and drag with a toothpick to make design.
White Russian
White Russian
2 oz Vodka
1 oz Kahlua
Half and Half Cream
Pour coffee liqueur and vodka into ice-filled old fashioned glass and fill with milk or cream.
Alternatively you can shake it all up in a cocktail mixer and strain over ice.
Garnish with coffee beans or cocoa powder.
The holidays are here, and what better way to celebrate by throwing a holiday cocktail party with friends and family? I’ve teamed up with Colavita this season to celebrate with all of you, by creating some delicious Holiday Appetizer recipes using their World Selection andPrivate SelectionExtra Virgin Olive Oils and Flavored Cooking Oil blends.
Colavita Olive Oil Giveaway!
*THIS GIVEAWAY HAS ENDED – Congratulations to Manda Kay, the winner of our Colavita holiday giveaway! Hope you cook up lots of goodies with your EVOO & Balsamic Glace! Happy Holidays 🙂
I’ve teamed up with Colavita this holiday season and giving away some of their delicious olive oils and balsamic vinegars so you can celebrate the season by cooking up some holiday goodies of your own! The winner will receive: one (1) 3/4 liter of Colavita Private Selection Fruttato EVOO, one (1) 32 oz Roasted Garlic EVOO plus one (1) 29.5 oz bottle of their Balsamic Glace.
All you have to do to enter the giveaway is leave me a comment at the end of this post telling me what your favorite Holiday Appetizer to make with olive oil is.
*For extra entries, just follow me on twitter, facebook, pinterest, google+, tumblr or sign up for my newsletter (at the top right hand side of this page) and tell me you did so in the comments section. **As an added bonus, Colavita is also offering a 25% discount to all of my readers on any purchase in their online store. Simply enter the code ‘AG25’ to receive the discount upon checkout!
**This giveaway begins on Sunday, Dec 9th and ends Sunday Dec 23rd at midnight EST, where one person will be selected by random from the comments section below.**
Colavita World Selection Olive Oils are a new collection of extra virgin olive oils exploring the tradition in countries outside of italy from estates and farms in Australia, Argentina, California, Greece, Spain and Portugal as well as other prime olive oil growing nations. Read more about a few of my favorites that I used in my recipes below!
Colavita 100% Californian EVOO
The warm climate in the “Golden State” of California fosters both grape and olive cultivation perfect for wines and olive oils. The Colavita 100% Californian EVOO is pressed from olives grown in the Sacramento and San Joaquin valleys of California. The mild flavor makes this oil perfect for all culinary applications. Enrich your favorite meal with a drizzle of EVOO and a glass of wine.
Colavita Roasted Garlic EVOO is a product originally created exclusively for BJ’s Wholesale Stores. To many it has become the “gateway product” that exposes customers to the entire Colavita family of products. It is raved about on their online store so we wanted to share it with all of you! It’s the perfect finishing oil and wonderful for enhancing garlic already present in your dish. Try it on Garlic Bread or my Homemade Pita Chips (recipe below).
The Argentina EVOO was a hands-down favorite at this year’s New York Wine and Food Festival. Arbequino, Coratina and Manzanilla olive cultivars grown in the Catamarca and Mendoza regions of Argentina give this EVOO and intense, fruity aroma and taste. Pair this EVOO with soups, roasted fish, grilled vegetables and red meat for an unbeatable duo.
Colavita’s Fruttato Oil has recently been inducted into the Colavita “Private Selection” line. This line was created to highlight the products which have received the honor of being marked a Colavita family favorite. It is made by cold pressing new harvest olives just before their peak ripeness. The result is a full bodied EVOO which is slightly pungent with peppery flavor notes.
This Colavita Premium Blend is an all-purpose cooking, frying, and salad dressing oil which combines the delicate hint of roasted garlic in a light Canola Oil and Virgin Olive Oil Blend. It is a versatile oil that is naturally low in saturated fats and has no trans fats.
These yummy sweet and spicy Asian Chicken bites combine honey, soy sauce, orange and Sriracha to make a fun bite-sized appetizer with a delicious glaze.
This is a lovely tart recipe that combines sweet and savory flavors. The caramelized onions give it a sweet flavor with a hint of fig balsamic vinegar, balanced out by creamy ricotta, nutty Gruyere cheese, fresh herbs and crispy pancetta.
Ingredients
1 package pancetta (8 thin slices)
3 tablespoons Colavita Fruttato EVOO
2 sweet Vidalia onions, halved lengthwise and sliced thin
1 tablespoon brown sugar
Kosher salt
Fresh ground black pepper
1-1 1/2 tablespoons Fig balsamic vinegar (Tavern Direct brand)
1 cup fresh ricotta
1 egg yolk
1 tablespoons dried Fines Herbes (or 2 tablespoons fresh herbs)
1/2 cup shredded Gruyere cheese
1 frozen pie shell, defrosted, or homemade tart dough
Instructions
Preheat oven to 350 degrees.
Heat a saute pan over medium heat and cook pancetta until browned but not fully cooked, about 5 minutes. Drain fat from pan and place pancetta on paper towels to drain to the side. Once cooled, chop pancetta into small pieces.
Peel onions, remove top and bottom stems and cut in half lengthwise.
Slice onions thin (about 1/8" thick or desired thickness).
In the same saute pan, add 3 tablespoons olive oil and heat over medium high heat.
Add onions and cook over medium high for about 10 minutes.
Sprinkle brown sugar, salt and pepper over onions and stir well, cook another 10-20 minutes, reducing heat to medium low if onions start to brown too quickly.
Continue cooking and stirring onions over medium low for another 15 minutes, add a few teaspoons of water if desired.
Add the fig balsamic vinegar to the onions, turn heat down to low and let cook until they are caramelized, soft and sweet, up to an hour total.
Combine the ricotta, egg yolk and Fines Herbes together in small mixing bowl.
Spread the ricotta mixture over the pie shell in a 9" tart pan with removeable bottom.
Sprinkle Gruyere cheese over ricotta.
Top with caramelized onions and pancetta.
Bake the tart in the oven for approximately 30-45 minutes until pastry and filling are golden brown, and pancetta is crispy.
Let tart cool on a cooling rack for 10-15 minutes before serving.
Serve tart cut into wedges.
Notes
If you prefer to make your own tart dough rather than using a frozen pie crust, Martha Stewart has a great recipe for Flaky Tart Dough on her website at http://www.marthastewart.com/319448/flaky-tart-dough
Hot Artichoke dip is one of my all time favorite holiday dip recipes, and this one is extra special, using Colavita's California EVOO, lemon zest and minced garlic with lots of gooey cheese. Instead of using mayonnaise, I substitute a light sour cream to cut some of the fat and calories. Serve with my homemade baked pita chips or crackers.
Ingredients
2 tablespoons Colavita California extra virgin olive oil
1 package frozen artichokes, defrosted
1 tablespoon minced garlic
zest and juice from 1/2 lemon
Garlic salt with parsley (to taste)
Fresh cracked black pepper (to taste)
1/2 cup shredded parmesan cheese
1 cup shredded light monterey jack cheese, plus 1/2 cup for topping
1/2 cup light sour cream
dash of cayenne (optional)
dash of paprika (for garnish)
1 green onion, sliced thin (for garnish)
Instructions
Heat oil in a saute pan over medium high heat. Add artichokes and minced garlic, saute about 5-7 minutes until heated through.
Add lemon juice, zest, garlic salt and pepper, mix well and cook another few minutes, set aside.
Meanwhile, add shredded cheeses and sour cream together in a mixing bowl.
Add sauteed artichokes, garlic and lemon to cheese and sour cream.
Sprinkle with a dash of cayenne (if desired), mix well and transfer to a casserole dish.
Sprinkle additional monterey jack cheese over the top and bake in the oven for about 20-30 minutes until bubbly and cheese is melted on top.
Let cool a few minutes, sprinkle with paprika and green onions. Serve with homemade baked pita chips (recipe follows), crackers or crudites.
Making homemade pita chips is super easy and way better than buying the storebought kind for your holiday party. Mine are made with whole wheat pita bread, drizzled with EVOO, and sprinkled with garlic salt and cumin for some extra flavor. So delicious and crispy straight out of the oven and so addicting you'll never buy them again! Serve with Hot Parmesan Garlic Artichoke Dip or any of your other favorite party dips.
Ingredients
6 whole wheat pita rounds
2 tablespoons Colavita California EVOO
1 tablespoon garlic salt
1/2 tablespoon cumin
Instructions
Preheat oven to 400 degrees.
Cut pita rounds into triangles (6 wedges per pita).
Lay out pita wedges on a baking sheet and brush each wedge with olive oil.
Sprinkle garlic salt and cumin on top.
Flip over pita wedges, repeat coating with oil, salt and cumin.
Place baking sheet(s) in oven and cook pita wedges for about 15 minutes (checking to make sure they don't burn!)
Let cool, and serve with Hot Parmesan Garlic Artichoke Dip.
Everyone loves cocktail meatballs at holiday parties! These lovelies have a hint of lemon and sage and are light and fluffy, made with ground pork or chicken. They are first browned on the stovetop and then finished in the oven until golden brown. They're delicious alone, or dipped in a hot pepper jelly (Williams-Sonoma brand is great), balsamic pear jam (there's one by Academia Barilla that is to die for) or simply dipped in balsamic vinegar glace.
Red Pepper jelly, for dipping (Williams Sonoma brand)
Balsamic Pear jam, for dipping (Academia Barilla brand)
Colavita Balsamic Glace, for dipping
Instructions
Preheat oven to 350 degrees F.
Remove crusts from bread and tear into small pieces in a large mixing bowl, add milk and let soak for 10-15 minutes.
Mix in ground pork or chicken, sage, garlic, onion, lemon juice and zest, cheese, pepper flakes, egg, salt and pepper with soaked bread crumbs with your hands in a claw-like motion to keep meatballs light and fluffy.
Roll meat mixture into small to medium size meatballs (small makes approximately 36, medium makes approximately 18).
Heat olive oils in a large saute pan over medium heat (if not using cooking oil blend, mix EVOO with a tablespoon of butter to avoid temperature from getting too high and splattering).
Cook meatballs in batches in the oil for about 5 minutes each batch until meatballs are browned on all sides, drain on paper towels.
Once all meatballs are browned, place them on a large rimmed baking sheet coated with cooking spray to avoid sticking.
Bake in the oven for approximately another 15 minutes until cooked through and to keep warm.
Top with additional garlic salt (if desired), fresh chopped sage, and serve with red pepper jelly and balsamic pear jam, and Colavita Balsamic Glace for dipping.
These zucchini sticks are a great appetizer for any holiday party. They have a light crunchy coating of Japanese Panko seasoned bread crumbs and are finished with a splash of lemon and sprinkling of sea salt. They go perfect with the cool and creamy yogurt dill sauce or even a ranch dressing for dipping.
Ingredients
CRUNCHY ZUCCHINI STICKS
Colavita Roasted Garlic Cooking Oil Blend
4 medium zucchini, cut into half, into long strips
1 cup all-purpose flour
1 cups Panko Japanese-style seasoned breadcrumbs
Sea salt and fresh ground pepper
2 large eggs
Sea salt, for sprinkling, to taste
Lemon wedges, for garnish
Fresh minced dill, for garnish
YOGURT DILL SAUCE
1 cup of Greek yogurt
2-3 tablespoon minced dill
Sea salt and pepper, to taste
Instructions
CRUNCHY ZUCCHINI STICKS
Heat olive oil over medium high heat in a large deep saute pan, about 2 inches high.
Trim ends off zucchini, cut in half and then in half again lengthwise.
Cut zucchini into large strips about 1/2 an inch thick.
Pour the flour and Panko breadcrumbs into one large bowl and season with salt and pepper.
Beat eggs in a separate bowl.
Dip zucchini sticks in egg, shaking off excess, then dip in bowl to coat with flour and breadcrumbs.
Place coated zucchini on a baking sheet.
Fry in batches until golden brown, draining excess oil on another baking sheet lined with paper towels.
Squeeze some fresh lemon juice on top of zucchini and sprinkle with fresh dill and additional sea salt to taste.
YOGURT DILL SAUCE
In a medium bowl, mix together greek yogurt, dill, salt and pepper to taste.
*This is a sponsored post by Colavita, but as usual, all opinions expressed are my own. I received 5 bottles of Colavita olive oil samples to create the recipes for this article and holiday promotion. Winners of the giveaway will receive the prizes directly from Colavita by mail and should expect 2-3 weeks delivery time due to the holidays.
**All photographs, recipes and copy are copyrighted by Kristen Hess/The Artful Gourmet 2012 and cannot be republished without my permission or credit on the reposted original material from this article or website.
I have to admit, I have been a bit slack about keeping up with my Top 10 lists the past few months. Mainly due to lack of time from external projects and cookbook photo shoots (which isn’t a bad thing), but I felt it’s time to get this monthly feature back up and running – especially around the holidays with so many fun and cool things I’ve discovered that would make great holiday gifts for the home and foodie in your family! So here’s my Top 10 Things I Love for Holiday 2012…these should keep you and your loved ones happy all year ’round.
1. The Spice Lab Gourmet Salts
One of my good friends bought me a set of these amazing gourmet salts for my birthday and I have to say they not only taste great but come in these cool little lab tubes that fit perfectly on my crowded countertops in my tiny NYC apartment. These are some of the best, rare and unique gourmet sea salts in the world; and they even come with reference cards with detailed descriptions and suggestions on which salts go with which dishes, making it easy to create the perfect combination of flavors. Some of the salts you’ll find in their sets include: Chili Pepper Cyprus Flake Finishing Sea Salt from the Island of Cyprus, Pink Himalayan Crystal Sea Salt from Pakistan, Hawaiian Red Alaea Sea Salt, and Viking Oak Smoked Mountain Salt from Denmark.
I discovered this fun little gadget at the NY Wine and Food Festival this year. It’s a sleek icicle/cork topped wine chiller that you freeze in the fridge and then place inside your wine bottles to keep your wine chilled. They come in classic cork, a variety of colors and they even have festive topped designs to celebrate the season. Talk about a cool holiday gift!
This beautiful handmade pottery and ceramic line is something I found at ABC Home in New York City a few weeks ago and all I can say is it’s gorgeous. Organic shapes with a simple design, her ultra-thin tableware is artistic and elegant all at once, making your holiday table one to remember or a unique gift for a friend.
I discovered this lovely collection of glass plates, serving trays, napkins, kitchen towels, soaps, candles, shower gels and creams at Parkleigh Pharmacy in Rochester, NY and fell in love with their beautiful design and luscious holiday scents such as Au Chocolat, Fleur de Noel, Snowman, Christmas, Nutcracker Sweet and Balsam Fir. Love this line! You can find their products at any upscale gift shop (such as Parkleigh Pharmacy) or order online.
I already have an obsession with Nespresso coffee and machines, but now there’s a new kid on the block that I’m in love with! The new Lattissma+ is the ultimate coffee brewing machine that’s compact and sleek in design. In addition to its quick start up time and auto-off functions for energy-efficiency, this machine boasts a milk frother as well and can make perfectly portioned espressos, cappuccinos and lattes at the touch of a button. It comes in 4 elegant colors (Silky White, Ice Silver, Passion Red and Midnight Blue) to match every style and personality with a moderate price at $399.You can find them at Nespresso.com, Nespresso Boutiques (New York, Boston, Miami) and in select fine retailers such as Williams-Sonoma, Sur La Table, Macy’s, Crate & Barrel. Don’t forget to buy some of their colorful Grand Cru coffee capsules that come in a variety of coffee strengths and flavors. Once you have a coffee machine this cool and easy, you’ll be hooked for life – I promise.
There’s nothing better to warm you up on a chilly Winter night than a cozy mug of hot tea. Tea Forte has several tea collections of aromatic herbal and black teas, but my favorite is the Winter Spice Collection with delicious flavors such as Harvest Apple Spice, Sweet Ginger Plum, Winter Chai, Sweet Orange Spice and Hazelnut Truffle. The tea comes packaged in individual mesh infusers, and you can also get a brewing infuser mug or teapot to go with it. Other than that, all you need is a warm fuzzy blanket, some cozy slippers and a crackling fire to make it a perfect night in from the cold.
7. Jewel Tone Cut Glass Cocktail Collection, Pottery Barn
Who can resist a little bit of bling around the holidays? Pottery Barn has a lovely bar collection that comes in brilliant jewel tones (red, purple and gold) with etched cut glass in gorgeous designs that will fancify any holiday cocktail party or soiree. The cocktail shakers and set of 4 martini glasses run $39.50 each. GORGEOUS!
This is the ultimate go-to destination for hand-curated artisan and gourmet foods: they have gourmet and imported Coffees and Teas, Baked Goods, Candy, Chocolate Figs, Cheese, Chartucerie, Hand Pies, Fruitcakes, Olive Oil, Smoked Ham, Freshly Baked Breads, Pickles, Condiments and a whole boatload of other cool goodies you’ll want to get your hands on. You can join one of their Monthly foodie clubs: Bacon Club, Olive Oil Club, Baker’s Club, Forbidden Foods Club. Lots of fun DIY Kits including a Reuben Sandwich-making Kit. How fun! Order a Christmas gourmet goodie gift box, filled with a Zzang Original Handmade Candy bar, a mini Hot Cocoa Coffeecake, Spanish Chocolate-covered Figs, a half pound of their own Nor’easter Cheddar, a small Zingerman’s Stollen, Spiced Pecansand a loaf of Chocolate Sourdough Bread. If you want to get really fancy, you can sign up for a Zingerman’s Artisan Food Tour with your sweetie and travel to Italy, Hungary and Spain. Not only is their gourmet food delicious, but quirky and fun and created by a community of small artisan food producers in the Ann Arbor MI area. LOVE.
Founder Irene Chen worked at Calvin Klein and Donna Karan before teaming up with co-founder Matthew Grenby to create this luxury lifestyle brand with beautifully designed products for the home with a modern twist. Their lacquer trays are sleek and colorful and add some festive fun to your holiday table and cocktail parties. They also carry ice buckets, paper and glass coasters, gift tags, petite matches, stationery, handbags and accessories that reflect their bold geometric designs.
For your ultimate DIY-er/Foodie in the family, Williams-Sonoma has an array of homemade kits including cheesemaking kits, herb gardens, sprouters, vinegar pots, kombucha making kits, butter, mustard, mushrooms, cider and wine presses. With all this fun stuff you’ll never have to leave home to make your own delicious homemade gourmet goodies for family and friends.
