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April 7, 2013February 24, 2018

Top Ten {Things I Love} :: Spring 2013

1. Sun Noodle Ramen Lab, Teterboro, NJ

I recently went on a cool roadtrip with some friends over to Teterboro, NJ to go on a private Factory Tour and Tasting event at Sun Noodle’s Ramen Lab, led by Kenshiro Uki and George Kao, owners and managers of the 6,000 square foot ramen noodle factory. I met Kenshiro and team at the NY International Foodservice and Restaurant Show a few weeks ago in the Japan Pavillion and was impressed by their authentic ramen noodles and how they pair them with specific broths and toppings to create Ramen dishes from varying areas of Japan. I found out about their tasting tours from a friend who urged me to go and sample some of these amazing noodles, which have been the leading Ramen maker in Hawaii since 1981 and more recently in LA. Owner Mr. Uki and Chef Nakamura decided to open the Ramen Lab not only to produce their unique and amazing noodles, but also to educate the public and Ramen-obsessed Chefs and foodies on the process of how it’s really done in Japan.

Upon arrival, we were given crazy hair caps and Mr. Kao took us behind the scenes for a private tour of the factory to see the machinery and ingredients that they use to make all the different varieties of their ramen noodles.

We then headed up front to a 6-person tasting bar where Executive Chef Nakamura dazzled us with his authentic Japanese cooking techniques as he prepared the five different Ramen dishes for us.

Our first bowl was a ramen soup that is popular in Tokyo, with thin, yellow noodles in a chicken broth base made with soy sauce topped with seaweed, green onions, bamboo shoots and colorful fish cakes.

The second bowl was Kyushu-style in a creamy white broth, made from slow-cooked pork served over thin, straight white noodles. The Chef added the noodles dramatically to our bowls and then garnished them with roasted garlic oil, sliced pork, mushrooms and scallions.

Our third bowl of Ramen was a Sapporo-style dish made with wavy yellow noodles topped with wok-cooked ingredients, including miso, vegetables and ground pork. The fresh hot corn was topped with a pat of creamy sweet butter and the ingredients were all nestled in a gorgeous spicy miso-based broth – this was definitely my favorite of all of them!

Our fourth bowl was Mazemen, which consisted of fat, round noodles served in chicken fat topped with a dark savory sauce, topped with a soft-boiled egg, sautéed mushrooms and fried crispy bits to give it a nice crunch.

Last but not least was a bowl of Tsukemen, which had chewy, wavy noodles that we dipped in a savory, brown broth with fish flavors, spices and green onion slivers.

The coolest part of all was just sampling all the different textures and flavor combinations which are meticulously planned and prepared and served with style. They encouraged us all to eat the Ramen quickly and not be afraid to slurp or be a bit messy, as that is the way the locals eat them on the streets of Japan.

Check out Ramen Lab online and book your own tasting tour for only $40-60. Sun Noodle doesn’t sell their Ramen to the public (primarily only to Chefs and top Japanese restaurants such as Momofuko and Chuko in NYC), but if you want to buy some of their packaged fresh or dried Ramen you can find them at a Japanese mega market in NJ called Mitsuwa Marketplace (among other fun and authentic Japanese items and produce!)

Sun Noodle Ramen Lab
375 N St
Teeterboro, NJ 07608 | (201) 530-1100

http://sunnoodle.com/ramenlab/

2. The Crosby Hotel Bar, SoHo NY

The Crosby Hotel Bar is a fun, trendy place in SoHo I have passed by several times but finally took some friends to on a Sunday afternoon recently. With it’s sun-drenched lounge, modern decor and lighting and a buzzy atmosphere this is a perfect spot for a weekend cocktail and brunch. The menu has a great variety of small plates such as Pulled Pork and Beef Sliders, a Smoked Mozzarella, Bacon and Ricotta Flatbread with Caramelized Onions (see photo above!), Leek Potstickers, and Lamb Kofta Kabobs plus a whole slew of other tasty treats to pair with a nice glass of wine. They also offer entrees of fish, short ribs, burgers, steaks, sandwiches, risotto and plenty of gorgeous veggies sides to accompany. The atmosphere is relaxed and fun – you can sit at the bar or at one of the cozy lounge couches in the atrium and also enjoy breakfast, brunch and one of their signature cocktails with friends. The hotel also serves an English Afternoon Tea in The Crosby Bar all day. It includes a variety of teas served in the traditional style with delicious cakes, scones, tarts and sandwiches. Champagne is a glamorous addition and residents can also take their tea in the drawing room. Don’t miss it.

Crosby Hotel Bar
79 Crosby Street
New York, NY 10012
212 226 6400
http://www.firmdalehotels.com/new-york/crosby-street-hotel/crosby-street-bar

3. Viante Electric Pasta Maker Machine

I don’t know about you but I absolutely LOVE homemade fresh pasta over store-bought fresh or dried pasta any day of the week. But, if you have ever made it before you know that it’s a total labor of love mixing and kneading the dough, and flattening it through a hand crank machine or cutting into those gorgeous shapes by hand. There’s a great new machine called the Viante Pasta Maker that makes all of this so easy to do it’s almost crazy to not get it. With a powerful mixing motor and 10 interchangeable cutting discs you can make restaurant-quality vermicelli, ziti, tagliatelle, fettuccini, spaghetti, rigatoni, pappardelle, linguini, and biscotti in minutes. Just pull the slider to extrude dough into your desired shape. No more hand cranks or crazy kneading and cutting by hand – for only a buck and a half (about $150) – this makes anyone’s pasta obsession so much more fun, and gives you more time to be creative with all the toppings and sauces. Love it.

Get it online at Sur La Table, Amazon.com or Chefs Catalog. Photo credit: www.viante.com

4. Forcella, NYC

I stumbled upon this place one night while I was walking home and was immediately drawn in by its stunning artwork, interior design and sparkling chandeliers when you walk in the door. Originating in Brooklyn, Forcella is know for its Neapolitan-style pizza made in their wood burning ovens that reaches over 1000 degrees, cooking the pizza in 90 seconds flat. They claim to have a secret recipe for the dough, that makes it perfectly chewy and crispy with all those gorgeous browned puffy bits on top.

I sampled the four-cheese Arancini rice balls and the Truffle Parmesan Fries with Aioli for a starters while sipping a lovely Aperol Spritz at the bar. They have a great happy hour too – 2 for 1 drinks and reasonable small plates such as Prosciutto and Cheese, Fried Calamari and Grilled Octopus. For lighter fare, you can try one of their salads or a sampling of fresh handmade mozzarella and burrata.

Their Neapolitan-style wood-fired pizzas, created by their certified pizza master, Guilio Adriani, come in about 20 different varieties (or you can create your own). They also have a nice selection of entrees such as Risotto, Ravioli and Pasta, Grilled Lamb Chops or Pan-Seared Jumbo Shrimp wrapped in Bacon in a Brandy Cream Sauce (which I have yet to try but it sounds divine!)

Visit their two additional locations in Williamsburg, Brooklyn or the Bowery – all are open 7 days a week – until 11 pm Sunday through Thursday, and until midnight on Fridays and Saturdays. Definitely worth a visit (if just to watch them make their fabulous pizzas in one minute!)

Forcella Gramercy
377 Park Avenue South
New York, NY 10016
(212) 448-1116

http://www.forcellaeatery.com/

5. A-Thread Bon Appetit Totes

I found these awesome, colorful illustrated Bon Appetit foodie totes online at A-Thread and fell in love with them at first sight. I might just have to get one of each! Designed by the team from TheyDrawandCook.com, the Bon Appetit Tote comes in four designs – each a gorgeous, one of a kind TDAC illustrated recipe. Choose from Butter Beans, Chocolate Apricots, Hot Toddy, and Pretty Parsnip.

The tote is made from 12 oz natural cotton canvas and features a slip pocket in the side gusset – the perfect place for sunglasses, wallet, or a bottle of wine. The bag measures 10″w x 14″h x 5″d, and the handles are 24″ long and 1″ wide. The best part is that with each purchase of this tote, a donation will be made to the World Food Program USA and will feed 5 children!

Check ’em out and get yours on A-Thread’s website. Photo credit: A-Thread.

6. Ball FreshTECH Automatic Jam and Jelly Maker

There’s something about homemade Strawberry Jam that takes me back to my childhood when my Mom would pick fresh berries from her summer garden and make big batches of this sweet lovely jam for us. I haven’t experimented with canning yet but have been dying to make my own homemade concoctions – but in a tiny NY apartment i just haven’t found the space to store all the canning equipment and jars to do so. Ball now has a cool automatic jam and jelly maker that makes the process of making jellies and jams easy with a machine that does all the work for you.

The FreshTECH™ Automatic Jam & Jelly Maker with SmartStir™ Technology brings ease and convenience to homemade jams and jellies. The jam maker stirs the ingredients while it cooks so you don’t have to! Use your favorite fruits, fruit juices and even peppers to create delicious, natural jams and jellies in under 30 minutes. It is the perfect tool for both new and experienced canners, and a great way to incorporate fresh ingredients for healthier eating. The pot has a nonstick interior, making for easy clean up between batches. The pot, glass lid and stirring paddle are dishwasher safe. Can’t wait to get my hands on this fun tool so I can recreate Mom’s Strawberry Homemade jam in a flash!

Check out the video showing how cool and fun this machine is!

Get it online at Amazon.com. Photo credit: Ball USA.

7. Elephant Ceramics by Michele Michael

I can’t remember exactly where i first discovered Elephant Ceramics, but I fell in love with this gorgeous work the second I saw it – thinking these pieces of art would be perfect for my food styling and photography props. I have always loved ceramics and actually took a class once to make some of my own – I love their rustic and artistic nature, and imperfect organic shapes and textures. Michele Michael is the creator of this beautiful line of ceramics, from her studio on the coast of Maine. – The calm and cool white, blue and green palettes and rustic textures of her pieces emulate rugged, coastal scenery which seems to be an obvious source of inspiration for her gorgeous handmade creations. Can’t wait to get my hands on some of these beauties and I’m sure you will too once you see them.

Check out her website at www.elephantceramics.com and shop online here. Photo credit: Elephant Ceramics.

8. Salvation Taco, Murray Hill, NYC

This is a new fun Mexican joint that just opened in Murray Hill – created by The Spotted Pig and The Breslin team. Located inside the cool POD39 Hotel, it has a snazzy bar in front that opens into a huge recreational room in back, complete with lounge couches and tables, a second bar, fireplace, and two ping pong tables. The atmosphere is buzzing with after work crowds and is perfect for happy hour if you just want to grab a few margaritas and some authentic Mexican bar snacks. They offer amazing small tacos (2 per plate) ranging from $3 to $6 (steak, pork, chicken, cauliflower curry and Korean BBQ) and have great homemade guacamole and tortilla chips, crispy pig ears, quesadillas, beef chili, beer-braised short ribs, Morrocan Lamb on Naan and more. Open for breakfast, brunch, lunch and dinner – you can get your Mexican fix any time you like in this delicious fun and trendy casual spot.

Salvation Taco
145 E 39th St, btwn Lexington and 3rd Ave
New York, NY 10016
212.865.5800
http://www.salvationtaco.com

9. EAT Boutique Foodie Gift Boxes

EAT Boutique is the brain-child of Maggie Battista, a dynamic food blogger and business woman I have met a few times through IACP and the Cookbook Conference in NYC. Her site is full of gorgeous photos, fun stories, and best of all – create-your-own gift boxes full of awesome foodie items and small batch foods by boutique food makers. EAT Boutique’s team curates seasonal and regional homespun gift and tasting boxes as gifts for food fans, and also sell their cool discoveries individually for the home cook. They have also recently started hosting intimate tasting events and convivial local pop up markets for their favorite food makers, cookbook authors and small batch food fans in different cities. You’ll find goodies such as a delightful box of macarons, exotic sea salts, handmade ceramics and kitchenwares, gourmet syrups and ice creams, vinegars, sauces, coffee and teas or local made wine, and I guarantee you’ll find something you love on this site!

Check out their online store at www.eatboutique.com. Photo credit: Eat Boutique.

10. S’Mac, Sarita’s Macaroni & Cheese, NYC

So who DOESN’T like an awesome rockin’ outta this world Mac and Cheese? I usually make my own but when I’ve got the craving for that ooey gooey cheesey bowl of sin and don’t feel like cooking I always order online or make a visit to S’Mac in Murray Hill or the East Village in NYC. First off, they have about 11 different flavors and varieties. Secondly, you can order four different sizes depending on how hungry you are (Nosh, Major Munch, Mongo or Partay!). Last but not least, they are all made to order with awesome ingredients and baked to a crunchy, gooey existence served in a cast iron pan giving it that brown crispy crust with a melted world of yum on the inside. Choose from Classic Four Cheese, Cheeseburger, Alpine (Gruyere and Bacon!), Napoleanata (Mozzarella with roasted tomatoes, garlic and basil – yum!), Parissiene (Brie, roasted figs and Shitake mushrooms and fresh rosemary), Indian Masala, Buffalo Chicken, or you can create your own fantastic flavor combination with whatever meats, cheeses and veggies you want. Choose from traditional elbows or whole-wheat pasta and add a topping of buttery, crunchy breadcrumbs to make it even more sinful. Once you taste this You can also get your lip smacking goodness, you’ll never open a box of that yellow-powdered cheese stuff again.

S’Mac NYC

East Village – 345 E 12th Street NYC 10003

Lower East Side – 3 First Ave, NYC 10002

Murray Hill – 157 E 33rd St, NYC 10016

http://www.smacnyc.com/what.html

Photo credits: Kristen Hess and S’Mac.

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All photographs, copy, and content on this website are copyrighted © 2010-2013 by Kristen Hess/The Artful Gourmet. Please do not share, use, or distribute any of this content without expressed permission to do so, thanks! All opinions on this story are my own and were not paid or sponsored by vendors mentioned.

March 15, 2013March 15, 2013

Celebrate St Patty’s Day with Authentic Irish Food from Good Food Ireland

Just in time for St. Patrick’s Day, Good Food Ireland (www.goodfoodireland.ie), the first-ever, all industry network driving food tourism in Ireland, offers the perfect online destination to shop, plan a food trip, obtain great Irish recipes and learn about authentic Irish food experiences. Good Food Ireland sets criteria for the “best in class” of Irish food and products and has created the Good Food Ireland Approved Provider status. There are over 450 Approved Providers that ensure consumers that all products and services meet the standards. At the newly redesigned website, www.goodfoodireland.ie you can:

Plan a food journey to Ireland via “My Food Trip.” This feature is supported by a host of information including locations and details about hotels, restaurants, cookery schools, producer experiences, markets and festivals as well as an ongoing calendar of events. In addition, there’s the opportunity to meet the people behind the products. The feature allows the user to create, save and share their favorite food trip around Ireland. It’s like a wish list for the user when they come to Ireland.
Shop for authentic Irish products at Good Food Ireland’s online store where Good Food Ireland Approved Provider foods are available for purchase 24-7 (LIVE early March 2013). All products are the highest quality food the island has to offer and include: Kilbeggan Organic Porridge, Ditty’s Oatcakes, Irish Farmhouse Cheese, Ballymaloe Relish, Burren Smoked Irish Salmon, Seymour’s Traditional Irish Shortbread and more.
Find and create delicious contemporary Irish dishes at home with recipes from Ireland’s top chefs including Ed Cooney, Executive Head Chef of Dublin’s five star The Merrion Hotel, and a chef for the Obamas when they were in Ireland and Maurice Keller, Good Food Ireland Ambassador Chef. Some of the recipes include Bircher Muesli made with Irish Porridge Oats, Traditional Irish Stew, Brown Bread and Salmon Fishcakes.

“St. Patrick’s Day is the perfect time to learn about Ireland’s secret gems — its locally produced ingredients, great food and great people,” says Margaret Jeffares, founder and managing director of Good Food Ireland. “Good Food Ireland was created to make it easy for food lovers everywhere to travel to Ireland and to experience our bounty first-hand, but even if you can’t do that, we now offer some of our finest products, bearing the Good Food Ireland Approved Provider seal, here in the U.S. and are happy to share delicious recipes that can be enjoyed not only on St. Patrick’s Day but every day.”

I had the opportunity to meet the Good Food Ireland’s Ambassador Chef Maurice Keller, TV Personality Clodagh McKenna and Founder Margaret Jeffares at Dean & Deluca flagship store in Soho in New York City earlier this week for a special cooking demo and tasting event of some of their authentic Irish foods.

Below are some great photos of the event and the tasty Irish goods that I sampled, available at www.goodfoodireland.ie or at Dean & DeLuca:

Chef Maurice Keller and Founder Margaret Jeffares

Ditty's Celery & Sea Salt — Ditty’s Celery & Sea Salt

Ditty's Irish Oatcakes — Ditty’s Irish Oatcakes

Ditty's Irish Oatcakes & Dubliner Irish Cheese — Ditty’s Irish Oatcakes & Dubliner Irish Cheese

Kilbeggan Irish Porridge & Seymours Biscuits

Dubliner Irish Cheese & Ballymaloe Relish on Oatcakes

Good Food Ireland also shared their recipe for the amazing Salmon Fishcakes and Irish Porridge so you can make some Irish goodies yourself for St Patty’s Day! enjoy.

Salmon Fishcakes

Ingredients:

2 shallots finely chopped
1 lb Salmon Filleted and skinned
Kerrygold Butter 1 Tablespoon
Dry White Wine 5 fl oz
Chopped Parsley 1 Tablespoon
Mashed Potatoes – no cream no butter

For the Coating:

2 Tablespoons Plain Floor
2 Eggs
2 oz soft white Breadcrumbs

Instructions:

Pre-heat oven to 200c/400f gas 6

Butter and season a tray. Sprinkle with the shallots and sit the salmon on top. Drizzle with white wine and season with salt and pepper. Cover with foil and bake in the oven for 8-10 minutes – the salmon should be firm to touch but still pink in the middle.

Sit the salmon in a colander over a pan to collect all the juices.

When all the juices have drained, place in a small pot and reduce on a stove to a nice syrup consistency.

Break up the salmon into flakes, add the syrup and chopped parsley, then fold in the potato until you have a binding texture. Check for seasoning and roll into 12 to 18 ball shaped cakes.

To Breadcrumb – Lightly pass through the flour, beaten eggs and breadcrumbs, repeat the process again.

To Cook – Deep fry at 180c/ 350f for 4-5 minutes drain well.

Serving suggestion

Serve 3 per portion on a bed of steamed baby spinach and lemon butter sauce.

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Irish Porridge

Traditional Recipe Cooked with Water or Milk

Ingredients:

Porridge Oats 2 oz
Milk 7 fl oz

Instructions:

Heat the milk, add porridge oats and cook for 1 min serve with honey or salt

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Bircher Muesli made with Irish Porridge Oats

Ingredients:

Porridge Oats               5oz
Irish Honey                   1oz
Milk                              20 fl oz
Natural Yogurt             14oz
Sultanas                      4oz
Banana                        1 whole chopped
Apple                           1 Grated
Blueberries                  4oz

Instructions:

Combine ingredients and devour!

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Good Food Ireland Products

Ballymaloe Country Relish: A delicate balance of tomatoes and gentle spices, this delicious relish was created by Myrtle Allen of the famed Ballymaloe House in County Cork. It is made from only the finest ingredients, containing no artificial additives. The relish is extremely versatile and is excellent with beef burgers, French fries, cold meats, cheese, sausage rolls and salads. It is also wonderful in sandwiches or served with light meals, picnics or barbecues.

Burren Smoked Irish Salmon: All Burren Smoked Salmon is 100% Irish. It is farmed in the most pristine waters off the west coast of Ireland where there is no pollution. The entire smoking process, from filleting to packing is still done by hand in the small, family-owned smokery.

Cooleeney Cheese: Established in 1986. Jim and Breda Maher established Cooleeney Cheese on the family farm with the ambition to produce a range of artisan cheeses using the milk from their own Friesians. They launched their first cheese on the Irish market that same year and national and international awards over the next two years created a great awareness and interest in Cooleeney Farmhouse Cheese.

Ditty’s Irish Oatcakes: Handmade with rolled oats from County Armagh, these light, nutty, wholesome biscuits have a just-baked crispness. They are made by Ditty’s Home Bakery, a third-generation bakery based in Castledawson, Northern Ireland. The delicious biscuits that reflect a combination of sweet and savory flavors are handmade using only the finest locally-sourced ingredients.

Seymour’s Shortbread: Seymour’s biscuit bakery hand makes these Irish butter shortbread cookies with the finest Irish butter. They are created in Bandon, West Cork using local creamery butter, freshly delivered from the nearby co-op. The shortbread has a dense, crumbly texture but is not too sweet. It’s perfect for pairing with tea, hot chocolate or a glass of cold milk.

Kilbeggan Porridge: The oats in this “creamiest-ever porridge” are grown by fifth-generation farmers on the Lalor family farm in Kilbeggan, Ireland. Grown and processed naturally with no synthetic chemicals, this is perhaps the most delicious oatmeal you’ll ever eat.

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About Good Food Ireland

Good Food Ireland is a grassroots industry network aimed at promoting innovations in Irish food, the country’s commitment to sustainable, authentic products across food, hospitality and travel industries – incorporating farmers, chefs, hoteliers and outposts of cultural interest. The organization seeks to promote its authentic products in the U.S. and to inspire Americans to travel to Ireland to experience the contemporary cuisine and engage with its citizens and culture. The cross section of agriculture, food & culinary, production/manufacturing and tourism industries seek to grow and sustain the Irish economy.

Margaret Jeffares, Founder & Managing Director of Good Food Ireland. Margaret’s career in tourism and hospitality has spanned almost 25 years. Living on a farm with her husband, Des, in Co. Wexford, she had a strong knowledge of the agri-food industry in Ireland. This combined with her experience in tourism led Margaret to identify a major gap in the market for the development of a strong food and tourism proposition for the island of Ireland. Therefore, she launched the all island umbrella brand “Good Food Ireland” and set the standard for Food Experience in Ireland.

Maurice Keller has travelled the world as Ambassador Chef with Good Food Ireland, showcasing the highest quality food that the island has to offer. Formerly, he was the chef-proprietor of Arlington Lodge Country House Hotel in Waterford City, Ireland. Having worked for many dignitaries, Maurice’s philosophy is simply based on using the best quality local produce he can find.

Clodagh Mc Kenna is a well known TV food personality and the familiar face of “Irish Food Trails” on PBS. She is also the author of four best-selling cookbooks that include Clodagh’s Kitchen Diaries, The Irish Farmers’ Market Cookbook, Fresh from the Sea and Homemade. A trained chef from the famed Ballymaloe Cookery School, Clodagh will share her culinary vision regarding the incorporation of farm fresh produce.

Dean & DeLuca | 560 Broadway at Prince Street | SoHo NYC

March 14, 2013March 14, 2013

New Food Trends Experience and Pride of NY State Food Marketplace are the stars of International Restaurant & Foodservice Show of NY 2013

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.

>> Check out more of my fun photos of the show and great food in my online gallery <<

Some of the noteworthy and innovative products were:

Sir Kensington’s Gourmet Scooping Ketchup

The Original Jersey Italian Gravy

Blackout Sauce

The Gracious Gourmet

Guido Gobino Italian Chocolate

Q Trade Organic Teas and Herbs

Udi’s Gluten Free

Hey Shuga Organic Syrups

Pure Indulgent Foods

and Le Voglie Linea Gourmet.

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:

Ciao Bella Sorbet and Gelato

Beth’s Farm Kitchen

Charissa Spices

Upstate New York’s Dr. Konstantin Frank Vinifera Wine Cellars;

J. Glebocki Farms

Pika’s Farm Table

Micosta Enterprises

Red Tomato Produce

and Breezy Hill Orchard/Hudson Valley Farmhouse Cider.

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 Commissioner Kenneth 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’s Sandro 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

with innovative sweets by Swiss Chalet Fine Foods

as well as the exciting Chefs and products at the Japan Pavillion,

New Products Showcase;

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.

> Find out more about the International Restaurant and Foodservice Show of NY and their sponsors NYS Restaurant Association and producers Reed Exhibitions <

>> Check out more of my fun photos of the show and great food in my online gallery <<

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.

November 13, 2012December 10, 2012

Good Irish Food for a Good Cause: Good Food Ireland makes a U.S. Debut with Authentic Irish Food Products

Good Food Ireland, the first-ever, all industry network driving food tourism in Ireland, kicks off its international debut in the U.S.. Seeking to promote innovations in contemporary Irish cuisine and the country’s commitment to sustainable, authentic products, the organization also hopes to inspire Americans to travel to Ireland to experience and engage with its citizens and culture.

Good Food Ireland was established by Margaret Jeffares to link the agri/food sector with the hospitality industry. It was her philosophy that by supporting Irish farmers and producers, she could establish a healthy business environment where commercial opportunities for agriculture could be promoted through tourism and visa-versa.

“It is my mission to grow Ireland as a food tourism destination and to establish the ‘Good Food Ireland’ brand as the brand of choice for good food lovers everywhere,” says Jeffares. “One of Ireland’s greatest secrets is its locally produced ingredients and Good Food Ireland aims to set the standard for quality across a variety of industries – agriculture, food, manufacturing, tourism and hospitality.”

The premise is that by creating trusted and authentic Irish food experiences, Good Food Ireland will drive business to the hospitality sector and that, in turn,

inspires consumer purchase of more Irish food from farmers and purveyors,

contributing greatly to the local Irish economy.

Good Food Ireland’s U.S. launch includes:

They have kicked off the debut of Good Food Ireland Approved Provider foods at Dean and DeLuca’s flagship store in NYC, featuring the highest quality food the island has to offer. The foods available for sale in the Dean and DeLuca Store include:

Good Food Ireland’s Kilbeggan Organic Porridge,

Ditty’s Oatcakes,

Irish Farmhouse Cheese,

Ballymaloe Relish,

Burren Smoked Irish Salmon,

Seymour’s Traditional Irish Shortbread and more. For those living outside the NYC area, there is the opportunity to purchase products from Good Food Ireland’s online shop.

In addition to bringing both providers and products to New York City, Good Food Ireland seeks to increase awareness for its hub at www.goodfoodireland.ie.

Here consumers can book a food journey via “My Food Trip,” a feature that is supported by a host of information including locations and details about Irish tours and holidays, farmers and producers, cooking schools, restaurants and cafes, food shops, festivals, markets, and Irish bars and pubs, as well as an ongoing calendar of events.

In addition, there’s the opportunity to meet the people behind the products. Special offers and recipes are also available online, and I’ve included a few below.

Salmon Fishcakes

Ingredients

2 shallots finely chopped
1 lb salmon, filleted and skinned
1 Tablespoon Kerrygold butter
5 fl oz dry white wine
1 tablespoon chopped parsley
Mashed Potatoes – no cream no butter

For the Coating:

2 tablespoons plain flour
2 eggs
2 oz soft white breadcrumbs

Method

Pre-heat oven to 200c/400fgas 6

Butter and season a tray. Sprinkle with the shallots and sit the salmon on top. Drizzle with white wine and season with salt and pepper. Cover with foil and bake in the oven for 8- 10 minutes – the salmon should be firm to touch but still pink in the middle .

Sit the salmon in a colander over a pan to collect all the juices.

When all the juices have drained, place in a small pot and reduce on a stove to a nice syrup consistency.

Break up the salmon into flakes, add the syrup and chopped parsley, then fold in the potato until you have a binding texture. Check for seasoning and roll into 12 to 18 ball shaped cakes.

To Breadcrumb – Lightly pass through the flour, beaten eggs and breadcrumbs, repeat the process again.

To Cook – Deep fry at 180c/ 350f for 4-5 minutes drain well.

Serving suggestion: Serve 3 per portion on a bed of steamed baby spinach and lemon butter sauce.

—–

Irish Porridge

Ingredients

2 oz Porridge Oats
7 fl oz Milk

Heat the milk, add porridge oats and cook for 1 min serve with honey or salt.

—–

Bircher Muesli made with Irish Porridge Oats

5 oz porridge oats
1 oz Irish honey
20 fl oz milk
14 oz natural yogurt
4 oz sultanas (raisins)
1 whole Banana, chopped
1 apple, grated
4 oz blueberries

Combine ingredients and devour!!

—–

Good Food Ireland sets strict criteria for Approved Provider status based on a core commitment to using local Irish ingredients and operating at a standard that is “best in class” and its branding on packaging of authentic Irish products is already recognized as the standard bearer of the industry. Beyond food products, the Good Food Ireland brand can also be used by hotels, restaurants & cafes, cookery schools and markets that meet Good Food Ireland standards. To date there are 450 Approved Providers that ensure consumers that all products and services bearing the brand meet the strictest “best in class” standards. All products and service standards are independently assessed.

Since Good Food Ireland was founded approximately five years ago, almost 70% of its Approved Providers have increased their business profile or heightened their awareness of local food. As a result, 92% have increased their purchasing of Irish food over the last 3 years, directly contributing close to 50 million euro to the local economy. (Source: Grant Thornton Survey – April 2012).

VOTE IN THE GOOD FOOD IRELAND FOOD LOVERS’ CHOICE AWARD 2012!

The Good Food Ireland Food Experience Awards celebrates excellence in food experience, the Food Lovers’ Choice Award lets you have your say. Simply vote for your favourite shortlisted GFI Approved Provider from the list below. The provider that gets the most votes will be announced on November 20th in the Shelbourne Hotel and presented with an award from An Taoiseach Enda Kenny T.D.

About Good Food Ireland:

Visit Good Food Ireland on Facebook
Follow Good Food Ireland on Twitter
Visit Dean and Deluca on Facebook
Follow Dean and Deluca on Twitter

October 20, 2012November 2, 2012

Chocolate Love: Baci Perugina Italian Chocolate Recipes & Giveaway!

I recently attended an amazing chocolate class at Eataly, taught by food historian, author and chocolate expert, Francine Segan. The class was hosted by Baci Perugina and the legendary Perugina Scuola del Cioccolato in Italy.

We had the opportunity to create our own Baci chocolate confections, including

Baci Chocolates,

Baci Pie,

Chocolate Cups,

and Chocolate Dessert Pasta

while sampling bubbly Italian Prosecco.

Baci, which means “kisses” in Italian, are still made from a coveted original recipe and consist of a dark, silky chocolate exterior that envelopes gianduia, a sensuous whipped chocolate filling blended with finely chopped hazelnuts, then topped with a whole hazelnut.

Baci was created by Luisa Spagnoli, co-founder of Perugina in 1922. Inspired by pure passion, she set out to create a unique confection as grand as her deep feelings of love for a special someone. Legend says that Luisa would lovingly wrap secret love messages around the Baci she created for her lover. Once introduced to the public, Baci became extremely popular, appealing to young lovers browsing sweet shops of Perugia, Italy. Nearly 100 years later, the original recipe remains unchanged, and each Baci remains ensconced in a love note that reflects the sentiments of love, affection and friendship – and is the Italian way to say “I Love You” worldwide.

Check out the great photos and recipes from the class below and keep scrolling to enter to win the Baci chocolate giveaway (2 lucky winners will receive a 15-piece box of Baci Dark Chocolates!)

Francine Segan for Baci Perugina Chocolate Class at Eataly

Baci Chocolates Recipe

Yield: 12 pieces

Ingredients

2 ounces Gianduia chocolate
12 whole hazelnuts
2 tablespoons ground hazelnuts
3 ounces Perugina 51% cocoa dark chocolate

Instructions

In a food processor, blend the Gianduia chocolate and ground hazelnuts together at low speed until they are well blended and a paste is created.
Roll the paste into a rope about the width of a wine cork. Cut into 12 cylindrical pieces.
Melt dark chocolate and heat to 104 degrees F. Drop 3/4 of the dark chocolate on to a marble or steel table. Temper the chocolate by melting it continuously with 2 spatulas until the temperature has reached 80.6 degrees F.
Add the cooler tempered chocolate to the 1/4 tempered chocolate and mix well. The combined chocolate should have a temperature of 87.8 degrees F.
Place a whole hazelnut on top of each cylinder of gianduia.
With a fork, dip each confection into the dark chocolate twice before placing it on a piece of wax paper. Let it rest for about 5 minutes until the shininess has disappeared and the chocolate looks darker and crisp.

https://www.theartfulgourmet.com/2012/10/chocolate-love-baci-perugina-italian-chocolate-recipes-giveaway/

Baci Pie

Yield: 10

Ingredients

1 piecrust, store bought or home made
1/2 cup flour
1 cup sugar
2 eggs
1/2 cup, 1 stick unsalted butter
1/4 cup Italian hazelnut liquer (such as Frangelico)
18 Perugina Baci candies

Instructions

Preheat the oven to 350 degrees F.
Line a 10-inch pie pan with rolled out pie crust.
Using an electric hand mixer beat the flour, sugar, eggs, butter and liqueur in a bowl.
Pour the batter into the prepared crust. Place the Baci candies, nut side up, into the batter.
Bake for about 45 minutes until the top crust is set.
Allow to cool to room temperature before cutting.

https://www.theartfulgourmet.com/2012/10/chocolate-love-baci-perugina-italian-chocolate-recipes-giveaway/

Coppe di Cioccolato (Chocolate Cups)

Yield: 6

Ingredients

7 ounces + 9 ounces Perugina 51% cocoa dark chocolate
1.5 ounces fresh dairy cream
1 ounce butter
1 ounce Liquor - hazelnut (Frangelico) or lemon (Limoncello)
2 Baci Perugina candies, chopped

Instructions

Melt 7 ounces dark chocolate and cream together in a double boiler.
Add the butter and gently mix to incorporate. When done, add the liquor and set chocolate "ganache" aside.
Melt the remaining 9 ounces chocolate and temper by melting it continuously with 2 spatulas until the temperature has reached 80.6 degrees F.
Drop in a mold for pralines to create the cups.
Fill each cup with the cream and chocolate ganache.
Sprinkle the chopped Baci over the filled cups.

https://www.theartfulgourmet.com/2012/10/chocolate-love-baci-perugina-italian-chocolate-recipes-giveaway/

Baci Chocolate Dessert Pasta

Yield: 4

Baci are tossed with hot pasta, creating a rich, silky sauce, which pops with roasted hazelnut flavor. It's wonderful plain, but you can dress it up with a splash of hazelnut liqueur and a dollop of whipped cream.

Ingredients

1/2 pound spaghetti
12 Perugina Baci candies
Whipped cream or mascarpone cheese; hazelnut liqueur such as Frangelico (optional)

Instructions

Cook the pasta according to package directions. Drain.
Put 1 whole Baci in each of 4 coffee cups, wine glasses or dessert bowls.
Divide the hot pasta among them and top each with 2 more coarsely crushed Baci.
Serve immediately, topped with a dollop of whipped cream or mascarpone cheese and splash with some hazelnut liqueur.

https://www.theartfulgourmet.com/2012/10/chocolate-love-baci-perugina-italian-chocolate-recipes-giveaway/

Baci Perugina Chocolate Giveaway!

*THIS GIVEAWAY HAS ENDED – CONGRATULATIONS TO OUR 2 WINNERS, TROY AND SIMON!

I’m proud to host a giveaway for 2 lucky winners to receive a 15-piece box of Baci Perugina Dark Chocolates courtesy of Baci Perugina and Bender Hammerling Group! All you need to do is leave a comment below telling me why you love chocolate and your favorite chocolate recipe idea.

*For additional entries, follow Artful Gourmet on Facebook and Twitter and let me know you’ve done so.

**Follow Baci Perugina on Facebook and Pinterest for even more giveaway entries, leaving separate comments below that you have done so.

Make sure to enter your email address (not public) with your comments so I can contact the winners to receive their Baci chocolates.

***Giveaway begins on Saturday, October 20th and 2 winners will randomly be chosen from the comment entries below on Thursday, November 1st at 12 pm EST.

Good luck and enjoy the recipes!

Look for Perugina and Baci Chocolate at Eataly and other fine shops, or online at Colavitastore.com

October 6, 2012October 6, 2012

It’s all about U (& Me!) :: Nespresso U-Launch Pop-Up Party NYC

Gosh I’m a lucky girl, but it’s not just all about me – it’s all about U, too. I recently attended a Nespresso Pop-Up party in the trendy Meatpacking District in NYC, to celebrate the launch of their new U machine.

I mingled with the Nespresso team, Padma Lakshmi of Top Chef, and several other tastemakers and food influencers

under a big grand tent brightly lit in pink, while sipping wine and champagne, tasting delicious chocolates and hors d’oeuvres and sampling their luscious espressos and hearing all about this amazing, shiny and new coffee machine.

I have to admit, I’m a bit of a coffee snob. I fell in love with espressos and cappuccinos when I lived in Australia because they don’t actually have coffee machines or go to Starbucks due to the European influence and coffee culture over there. I got a Nespresso Pixie and Aeroccino Milk Frother earlier this year and absolutely love them. So easy and convenient and I can get my coffee fix in about a minute flat.

But the U Machine is even cooler! It comes in four different colors: Pure Orange, Pure Cream, Pure Grey and Pure Black. It’s a handsome little devil, with a sleek design and tactile interface and this machine is quite the smarty pants, too – it actually remembers your coffee preferences (Ristretto, Espresso or Lungo) and there’s no programming needed.

All you do is pop one of their colorful Grand Cru capsules in the top, fill up the water tank (which swivels around to the side to save space on your counter), press go, and voila! – you’ve got a delicious, home-brewed espresso or cappuccino ready to enjoy in about a minute. This is one classy little machine – and quite the catch, if I may add.

They have over 16 coffee blends with a variety of flavor notes to choose from ranging from citrusy, spicy, woody, flowery, winey, cocoa, to honey, and they come in Espresso, Lungo or Ristretto capsules. They also have a ton of cool accessories to go with your new U Machine too – glasses, containers, spoons, stirrers and more to compliment your awesome coffee experience at home. It’s retails for about $199, and the coffee capsules run about .68 cents a piece, which you can get online through their Nespresso Club. Who needs Starbucks when you can make your own delicious coffee creations at home?

With a coffee machine this cool and smart, it really IS all about U now, isn’t it?

Click the photo gallery below to view a slideshow of all the event photos..fun!

Nespresso iced chai cappuccino

Hanging with Padma Lakshmi

Enjoy a couple of Nespresso Cappuccino recipes below, compliments of Padma Lakshmi, Nespresso’s celebrity spokesperson.

Nespresso Iced Chai Cappuccino

Ingredients

Spice Mix:
2 parts cinnamon
1 part ground cloves
1 part ground cardamom
1 capsule of Indriya from India Grand Cru
8.5 fl oz of milk
Sugar to taste
Cinnamon Stick

Preparation

Pour the brewed Indriya from India Grand Cru into a cappuccino cup.
Add about 1/8 teaspoon of the spice blend.
Froth milk using the Nespresso Aeroccino or the steam function of your machine.
Fill the cup with the prepared frothed milk and add sugar to taste.
Garnish with a cinnamon stick.

—–

Nespresso Cardamom Cappuccino

Ingredients

1 capsule of Indriya from India Grand Cru
4 fl oz of milk
1 tsp of natural brown sugar
1/4 tsp of powdered green cardamom
Pinch of crushed raw unsalted almonds
Grind of nutmeg

Preparation

Pour the brewed Indriya from India Grand Cru into a cappuccino cup.
Mix the milk of your choice with the natural brown sugar and powdered green cardamom.
Froth milk using the Nespresso Aeroccino.
Fill the cappuccino cup with the prepared frothed milk over the Espresso.
Top cappuccino with the crushed raw unsalted almonds, grind of nutmeg, and a pinch of cardamom.

—–

Below are a couple of links to the Nespresso coffee recipe sites and their Coffee Recipes book so you can create your own Nespresso coffee recipes:

Nespresso Ultimate Coffee Creations (Nespresso Global coffee recipe site):

http://www.nespresso.com/ultimate-coffee-creations/US/en/coffee-recipes

Nespresso’s Padma Lakshmi’s Recipe Page (US only page):

http://www.nespresso-us.com/ultimaterecipes/

Download a copy of the Nespresso Coffee Recipe Book

October 3, 2012October 3, 2012

FLAVOURS Tasting Event with Paris Gourmet at Dream Hotel NYC

FLAVOURS Tasting Event by Paris Gourmet at Dream Hotel NYC

I recently attended a wonderful tasting event sponsored by Paris Gourmet at the Ava Lounge Dream Hotel in NYC. Although it rained, we still had a wonderful time sampling delicious gourmet food, champagne, wine and cocktails by Frederick Wildman and Sons, while meeting other professionals in the culinary industry. We sampled fresh homemade cheeses such as Burrata, Mozzarella and Ricotta, smoked salmon and caviar, fresh grilled pork by Iberico Fresco, Madrange French Ham, Rougie Foie Gras, fresh baked baguettes by Pain D’Avignon, and of course topped off our tasting with some gorgeous desserts!

Check out the great photos of the event below, and be sure to visit Paris Gourmet’s Twitter and Facebook pages for more info and photos of the event!

FLAVOURS Tasting Event by Paris Gourmet at Dream Hotel NYC

October 1, 2012October 1, 2012

Effen Vodka ART OF DESIGN Cocktail Party at The Empire Hotel Rooftop NYC!

Last week I was invited to an exclusive cocktail party for Effen Vodka at The Empire Hotel Rooftop in NYC.

This premiere, invite-only VIP event was titled THE ART OF DESIGN, with local mixologists who competed to design the most provocatively premium Effen® Vodka martini. EFFEN toasted NYC’s jet set of tastemakers, fashionistas, influencers, and more as the city’s top mixologists competed for the best EFFEN-infused cocktail.

We viewed work by local artists while enjoying the freshly designed cocktails—and then voted to decide which cocktail is best.

The Blue team was our favorite, but all the teams whipped up tasty fresh cocktails…

made with their four unique EFFEN® Vodkas: Original, Cucumber, Black Cherry and Dutch Raspberry — each continuously distilled, crisp and smooth, and suited for many delicious cocktails.

Check out their website for some great cocktail recipes and more info on this delicious vodka brand!

Drinks Pre-Cocktail Party with Natalie Martin

Check out more great photos of this spectacular party below!

Effen Vodka Art of Design Event

Effen Vodka Cocktails

Empire Hotel Rooftop

Effen Vodka Blue Team

The Empire Hotel Rooftop

Effen Vodka

Drinks Pre-Cocktail Party with Natalie Martin

http://www.effenvodka.com/

Effen Vodka Facebook Page

August 31, 2012March 6, 2020

Pork-a-Palooza! Pulled Pork Recipes & Cookbook Giveaway (Good Food to Share by Sara Kate Gillingham-Ryan)

It’s that time of year again as Summer is ending and the weather is changing, perfect time of year for game day parties, Labor Day parties and heartier fare for a crowd. When I think about the perfect food to celebrate early Fall with friends and family, Savory Slow-Cooked Pulled Pork comes to mind.

Last week I was invited to a special Pork-a-Palooza! event in Chelsea sponsored by The National Pork Board – I had the opportunity to hear Sara Kate Gillingham-Ryan – food writer, recipe developer and author of the popular website The Kitchn, speak about her love for Pork and all the simple delicious ways you can make it just by throwing a gorgeous Pork Shoulder (or any cut you choose) braised in the oven, grilled or in a Crock Pot with your veggies, seasonings and marinades and letting it cook slow and low until you get juicy, flavorful, melt-in-your-mouth goodness.

We sampled three different varieties of Pulled Pork (Chili Rub Slow Cooker Pulled Pork, Savory Rub Grilled Pulled Pork, and Herb Rub Oven-Braised Pulled Pork) and got creative by whipping up some tasty Pork dishes for ourselves such as Pulled Pork Soft Tacos, Fried Rice, Caesar Wraps, Quesadillas, Egg Scrambles, Pizzas, Baked Potatoes, Tostadas, Salads, Sliders, and Grilled Cheese. Talk about an inspiring delicious event!

Pulled Pork Taco, Salad and Grilled Cheese!

Check out the awesome food and drinks we devoured in the gallery below, and try a delicious recipe for Chili Rub Slow Cooker Pulled Pork, compliments of the National Pork Board. Check out more great pork recipes and all the different cuts of pork you can make on www.porkbeinspired.com

VIEW SLIDESHOW

Good Food to Share, by Sara Kate Gillingham-Ryan

Chili Rub Slow Cooker Pulled Pork

Pulled Pork Taco, Salad and Grilled Cheese!

Chef preparing Pulled Pork

Pulled Pork Taco, Salad and Grilled Cheese!

Herb Rub Oven-Braised Pulled Pork

—–

Chili Rub Slow Cooker Pulled Pork

1 3-pound boneless pork shoulder or sirloin meat
2 tablespoons chili powder
1 1/2 teaspoons salt
1/2 teaspoon cayenne powder
1 tablespoon canola oil or other neutral-flavored oil
1/2 cup chicken broth

Line a 9×13-inch baking pan with foil and place the pork in the pan. In a small bowl, combine the chili powder, salt and cayenne. Rub the mixture all over the sides of the meat, pressing to adhere (if the meat is tied together with twine or netting, just rub the seasoning right over it). Set aside.

In a large skillet over medium-high heat, warm the oil. Add the pork and brown on all sides, 6 to 8 minutes. Transfer the meat to a slow cooker.

Add the broth to the skillet, scraping up any browned bits. Add the broth to the slow cooker, cover and cook until the pork is very tender, 6 to 8 hours on low or 4 to 5 hours on high.

Transfer the meat to a cutting board and let rest 10 to 15 minutes. Use two forks to shred meat into bite-sized pieces. Moisten/season with cooking juices to taste.

Serving suggestions: This recipe is only mildly spiced, so if you like things with a kick, try adding more cayenne to the rub or add some of your favorite hot sauce to the finished, shredded meat. Use the pork to make a traditional pulled pork sandwich, with barbeque sauce and slaw, or enjoy it in your favorite chili reicpe or on top of a Tex Mex Caesar salad.

Prep time: 10 minutes
Cook time: 5 1/4 to 8 1/4 hrs
Serving size: 8 to 10 servings

—–

Cookbook Giveaway!

*THE GIVEAWAY HAS ENDED AND OUR WINNER IS YOLANDA BARAJAS SMITH! CONGRATULATIONS!

I am giving away one (1) copy of Sara Kate Gillingham-Ryan’s cookbook, Good Food to Share, to one lucky person, drawn by random. If you haven’t seen this cookbook, you absolutely need to! It’s hardcover, and full of gorgeous food photography and recipes for entertaining with family and friends. Sara has amazing menus for planning a simple supper or an impromptu dinner party with fresh and flavorful ingredients and gives great tips for cocktail, beer and wine pairings for whatever occasion you are planning to have with friends.

All you need to do to receive one (1) entry, is to leave a comment on this post what is your favorite way to prepare and eat Pulled Pork.

For additional entries, tweet this post, pin it, share it on Facebook (you’ll get separate entries for each!), and let me know in separate comments on this post that you’ve done so. For even more entries, follow Artful Gourmet on Twitter and Facebook and also let me know you’ve done so!

The giveaway begins on Friday August 31st and will end on Sunday, Sept 9th at 11 pm EST. Please leave your email with your comments (this will not be made public) so that I can contact the winner of the giveaway and send the cookbook. Good luck! I hope you enjoy the recipes and make some fun, creative Pulled Pork recipes yourself!

July 29, 2012July 30, 2012

Food Gone Wild! Eating Aliens & Preserving Wild Foods Press Event @ Haven’s Kitchen NYC

I recently had the opportunity to attend a special press dinner in support of the upcoming launch of Jackson Landers’s book, ‘Eating Aliens’ and of Matthew Weingarten and Raquel Pelzel’s book, ‘Preserving Wild Foods.’ The dinner was a preview of some of the recipes from their upcoming book launches this Fall with Storey Publishing, held at the lovely cooking school and event space at Haven’s Kitchen in NYC. I met the Chefs and Authors, publishers and other journalists from the food media world. We learned about invasive species and foraging wild foods as well as the philosophy behind sustainable eating, hunting and cooking and sampled wild and amazingly delicious dishes from their books.

Haven's Kitchen NYC — Haven’s Kitchen NYC

So what kind of wild food did we actually eat? Delicious food it was, but stuff you wouldn’t normally think of or hear about or see on a restaurant menu for a Saturday night dinner out on the town. We ate Dandelion Jelly Toasts, Pan-fried Snakehead (a large, black, meaty invasive fish that is absolutely delicious and tastes like swordfish!), Lionfish with Furikake Seaweed Salt (my favorite dish of the night, see recipe below), Chinese Mystery Snails, Fiddlehead Ferns, Wild Ramp Pesto, Pickled Garlic Scapes, Pickled Wild Chanterelle Mushrooms with Crostini (another one of my favorites! see recipe below), Homemade Sausage, and Duck Prosciutto, Mulberry Shortcakes and more delicious wild, foraged foods.

This event was a great learning, tasting and meet and greet experience with other foodies and talented chefs, hunters and cookbook authors. They made this wild food taste so good it made me want to start foraging my own wild mushrooms, ramps and berries and start canning and pickling my own gourmet creations, while supporting sustainably and reducing the amount of invasive species around the world all at the same time. I can’t say I’ll be hunting my own game or diving to catch fish with my bare hands anytime soon – I’ll leave that to the masters that I met that evening…

Jackson Landers, Author/Invasive Species Hunter/Adventurer. Check out all of Jackson’s adventures hunting, cooking and traveling and some great photos on his website The Locavore Hunter. Preorder the ‘Eating Aliens’ book online.

Matthew Weingarten is a New York City-based chef who has garnered great acclaim for his heritage comfort food. His food reflects a strong sense of place and season, and he is a committed proponent of sustainability and authenticity. He is a director on the board of Chefs Collaborative and lives in Brooklyn, New York. Read more/pre-order ‘Preserving Wild Foods’ Cookbook online.

Award-winning writer Raquel Pelzel has collaborated with professional chefs on thirteen cookbooks, including the James Beard-nominatedDamGoodSweet and Masala Farm. She is a former editor at Cook’s Illustrated and lives in Brooklyn, New York. Check out Raquel’s website for more info on her background, cookbooks and recipes.

Below are some great photos I captured from the event – CLICK HERE TO VIEW FULLSCREEN SLIDESHOW

[flickr-gallery mode=”photoset” photoset=”72157630805695356″]

Snakehead Fish w/ Pickled Sea Vegetables

Pan-Seared Lionfish w/ Furikake Seaweed Salt

Snakeheads on a plate – Jackson Landers discussing the invasive species, Snakehead Fish, at the press dinner event, by Helenah Swedberg on Vimeo.

Another great video “Close to the Bone” – An intimate and suspenseful portrait about hunting, sustainability and love by videographer Helenah Swedburg.

Here’s a couple of my favorite recipes from the Preserving Wild Foods Cookbook that we sampled at the press event. Enjoy!

—–

Pickled Chanterelle Mushrooms

In a large bowl, put

2 pounds chanterelle mushrooms, brushed free of dirt and debris
8 shallots, finely diced
2 tablespoons fresh thyme leaves
1tablespoon roughly chopped marjoram leaves
2 bay leaves
2 sprigs fresh rosemary

Put in a skillet

12 black peppercorns
6 allspice berries
1 whole clove
1 tablespoon fennel seeds

Toast the spices over medium-high heat until fragrant and the fennel seeds take on a bit of color, about 2 minutes. Add 1/4 cup kosher salt. Stir in the salt and continue to cook until the salt is warmed through, another 1 minute.

Pour the salt and spices over the mushrooms and herbs and set aside while you make the pickling liquid. In a medium saucepan, boil

2 cups water
1 cup fruity olive oil
1/2 cup aged sherry vinegar
1/4 cup dried currants
8 garlic cloves, thinly sliced
2 tablespoons sugar

Pour over the mushrooms, tightly cover the bowl with plastic wrap, and set aside until the bottom of the bowl is cool to the touch and the liquid is at room temperature, 1 to 2 hours.

Sterlize the jars and divide the mushrooms among the still-warm jars, leaving 1/2 inch headspace. Clean the rim of the jars with a clean kitchen towel before covering with the lids. Fasten the lid and band. Set up a hot water bath and submerge the jars placing gently on a canning rack, covering with 1 inch of water. Bring the water to a boil and process the jars for 15 minutes in a boiling water bath.

When processing is complete, use the canning tongs to transfer the hot jars to a kitchen towel-lined surface. Listen for the pops of the seals as the jars cool.

The next day, test the seal by pressing on the center of the lid (it shouldn’t bounce back). Simply put the jar in the fridge and use right away.

Store in a cool, dark, dry place preferably between 50 and 70 degrees F, for up to a year.

Eat alone or serve on an antipasti platter with smoked, cured meats, cheeses and vegetables with crusty bread or crostini and crackers.

Makes 2 pints (four 8 oz jars).

—–

Furikake Seaweed Salt (Fish and Meat Seasoning)

Furikake gives a blast of umami to the most ordinary of meals. Sprinkle it on plain sticky rice and any type of noodle, simply prepared steamed veggies and lightly grilled or pan-seared meats and fish. The sesame seeds reduce the amount of salt in the seasoning and the mineral-rich seaweeds ensure that you’re body gets what its craving when you hanker for a salty snack.

In a small bowl,

2 tablespoons fine sea salt
1 tablespoon sugar
1/4 cup warm water

and set aside. Heat a medium skillet over medium-low and pour in

1 cup sesame seeds

Toast the sesame seeds, stirring often, until they are golden, 5 to 7 minutes. Pour the salt-sugar water over the sesame seeds. The liquid will bubble violently; once it calms down, stir the sesame seeds so they don’t clump. Reduce the heat to low and continue to toast the sesame seeds for 30 seconds. The pan will be almost dry at this point. Watch the seeds, as you don’t want the sugar to burn. Remove the pan from the heat and crumble in

2 sheets nori
1 (6-inch) sheet dulse (or 1/4 cup dry dulse flakes)

Set the pan back over low heat and stir the dulse and seeds. The seaweed will soften up a bit, and then become fragrant and dry. Once the seaweed is crisp again and dry to the touch, after about 30 seconds, remove the pan from the burner and turn out the seasoning onto a large platter to cool. Put the furikake into a glass jar or shaker and use to season anything that needs a wake-up call. (This is the seasoning we sampled on the Pan-Seared Lionfish – it was absolutely AH-MAZING!!!!)

Makes about 1 1/2 cups.

—–

All photos credited to Kristen Hess, The Artful Gourmet. Copyright 2012. Please do not share or distribute any of the photos or videos on this website commercially or for personal use without permission from the respected owners.