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Aspen Highlands Cloud Nine

Aspen Highlands Cloud Nine

Top of Aspen Highlands

December 152012

Cloud Nine is the perfect aprés ski spot for locals and visitors alike at Aspen Highlands. Nestled near the top of the mountain, the venue is known for its party scene starting around 2pm. Among flowing bottles of excellent wine and their well-revered fondue pots, seating accommodates 55 in tight company. Ladies frequently dance atop tables and music is cranked up by the waitstaff as good times blend in with the snow capped mountains surrounding the views from 360 degrees around. Some people call Cloud Nine a European Alpine Ski Hut, but this party scene is all too American in nature.

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Four Seasons Punta Mita

Four Seasons Punta Mita

Punta Mita's Premiere Dining Experience

December 102012

A picturesque fishing village nestled on Mexico’s Riviera Nayarit, Punta Mita is an oasis of white-sand beaches and turquoise waters that boasts some of the best snorkeling, scuba diving, fishing, surfing and golf in the world. The Four Seasons staff brings some of the best service standards to the region along with a signature restaurant inspired by Richard Sandoval.

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Sayulita Mexico

Sayulita Mexico

A surf town with enduring spirit.

December 82012

Sayulita is a surf town on Mexico’s west coast, and it’s a little piece of paradise. The locals probably wouldn’t call it a surf town, but, if you’re an expat, that’s what it is for you. Get here. Surf. And get some rellenos after your waves.

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Capital Food Fight

Capital Food Fight

Ronald Reagan Building

October 82012

It was one hell of a night with Andrew Zimmern, Anthony Bourdain, and Padma Lakshmi feeding someone a piece of Jamon Iberico from her collarbone for $1,000. Carla Hall snuck me a piece, too, and Jose Andrés passed out the rest to chefs around us. Chef Jeff Bubin won the Capital Food Fight against Enzo Fargione, Guillermo Pernot, and Adam Sobel from Bourbon Steak at the Four Seasons Hotel in Washington, DC. …but even more shockingly, Robert Egger steps down as the Director of the DC Central Kitchen. His speech is added here in full. Sorry about the sound quality, but they wouldn’t let me plug into their audio system.

Want details about the Capital Food Fight? Find them here.

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Green Pig Bistro

Green Pig Bistro

Prescott's Lobster Birthday Party

September 252012

Sponsored by SimplyLobsters.com, this segment features Chef Scot Harlan prepping a special birthday dinner with lobster, featuring some of his signature touches from the all-American, french-inspired bistro known as Green Pig Bistro.

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Featured Expert: Chef de Cuisine Mansour Benali

Venue: Casserole Restaurant at Shangri-La’s Rasa Sentosa Resort [Singapore]
Venue History: The Casserole Restaurant is part of Shangri-La’s signature resort in Singapore– the only beach front property on the entire island. As part of their dining experience, guests are able to enjoy cuisine from both India and Morocco, with influences from around Southeast Asia. As visitors from Singapore, China, and elsewhere in the region begin to expand their culinary palate, Casserole has increased in popularity. Some of its best customers are regulars from downtown Singapore that visit to taste the unique food cooked by Chef Mansour Benali and his staff– and they find themselves immersed in a brief education about the spices and cooking techniques found most commonly in Moroccan food.

In this video you’ll learn about Chef Mansour’s signature dish, the Lamb Tagine, and see how he instills culinary secrets learned from his mother while growing up. Chef Mansour told me he would know when dinner was ready at home, because he would walk near his house and smell the best aromas associated with the tagine dishes. Perhaps you’ll pick up on a secret or two yourself– and maybe even venture out to buy your own tagine cooking dish from Le Creuset or another popular maker. The secret to slow cooking in this Moroccan style is from the water that steams up to the top of the tagine and steeps back down into the food itself to add a unique flavor.

Video Contents
2.0 min – Ras Al Hanout Spice Preparation
4.2 min – Kitchenless Chef Featured Entree (Lamb Tagine)
5.0 min – BONUS: Historical overview with Chef Mansour

Lamb Tagine With Prunes and Almonds
Author: 
Type: Entree
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Serves: 6
 

Slow Cooked Lamb with Honey and Moroccan Spices
Ingredients
  • 1.5kg Lamb
  • 3 tbsp Olive oil
  • 250g Onions
  • 20g Garlic
  • 15g Flat-leaf parsley
  • 10g Cilantro (coriander)
  • 10g Ground ginger
  • 5g Saffron
  • 10g Cinnamon sticks
  • 10g Salt and pepper
  • 50g Sugar
  • 150g Prunes
  • 100g Blanched almonds
  • 50g Walnut

Instructions
  1. Cut the meat into equal-sized cubes of about 50g.
  2. Heat the olive oil in a pan.
  3. When pan is hot, put the pieces of meat in and brown on all sides.
  4. Peel and chop onion and garlic. Add all these to the meat.
  5. Sprinkle with ginger, salt, pepper, and saffron.
  6. Add sticks of cinnamon.
  7. Pour on enough cold water to cover all the ingredients.
  8. Simmer, cover, for about 30 minutes, until the meat is cooked and tender.
  9. Put sugar and sticks of cinnamon into a pot with water.
  10. Add prunes and poach for about 10 minutes on medium heat.
  11. Heat the oil in another pot.
  12. Put the almonds into the hot oil and allow them to turn golden brown.
  13. Place the lamb tagine into the center of a serving platter.
  14. Garnish with prunes and fried almonds.


Ras El Hanout Spice Mixture
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Type: Spices
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Essential Moroccan Spices
Ingredients
  • 2 teaspoons ground ginger
  • 2 teaspoons ground mace
  • 2 teaspoons ground cardamon
  • 1 teaspoon cinnamon
  • 1 teaspoon ground allspice
  • 1 teaspoon ground coriander seeds
  • 1 teaspoon ground nutmeg
  • 1 teaspoon turmeric
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground white pepper
  • ½ teaspoon ground cayenne pepper
  • ½ teaspoon ground anise seeds
  • ¼ teaspoon ground cloves
  • ¼ cumin seed

Instructions
  1. Blend all the spices in a bowl.
  2. Transfer to a glass jar, and store in a dry, dark place.
  3. Use Ras El Hanout to season tagines, stews, meat, poultry, fish and vegetables. It keeps well for several months.


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Featured Expert: Chef Michele Filandro

Venue: Casa Tartufo [Singapore]
Venue History: Casa Tartufo was conceptualized by Alex Calabro and his wife, Tammy, months after a trip to Piedmont, Italy when they spent a night with ‘trifolai’ (Truffle Hunters) and their dogs. Alex, a finalist for the World Gourmet Summit’s Best Sommelier of the Year award, decided to combine his passion of Italian wines with his love of the ‘golden mushroom’ and knew his wife shared the same affection. The couple realized there was nothing that existed in Singapore to cater to the interests of truffle lovers, thus they took the plunge to start Casa Tartufo in Singapore.

In this video you’ll learn about Alex’s signature dish, Black Truffle Pasta, and see how his staff recreates an authentic Italian experience in the heart of Singapore. The staff at the Four Seasons Hotel in Singapore insisted that Casa Tartufo was one of the best dining experiences, and it’s easy to see why. Black Truffle Pasta isn’t something you would ever expect to find in Southeast Asia, but Alex and his team know how to deliver the goods. Casa Tartufo treats you like you’re part of their family, and the intimate dining experience makes you feel like you’ve found a new home away from home.

Video Contents
4.0 min – Kitchenless Chef Featured Entree (Black Truffle Pasta)
2.5 min – BONUS: Restaurant overview with Alex Calabro

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Featured Expert: Executive Chef Supanut Khanarak

Venue: Spice Market in the Four Seasons Hotel [Bangkok, Thailand]
Venue History: The Spice Market is designed with an interior that resembles an old spice market, and was voted by locals as “The Most Delicious Thai Restaurant” in Bangkok. The food is exceptionally spicy, and service is nothing short of what you would expect from a Four Seasons property.

In this video you’ll learn about Chef Ann’s signature dish, and see how she merges seafood influences from the southern parts of Thailand with her own spices from central Thailand. The dish was inspired by her mother’s pineapple curry, but she says that her mom won’t eat anything this spicy. She also credits her friends in Southern Thailand for inspiring her to add seafood influences, and I think you will find the differences in style to be unique when compared with the video we shot at the Westin Siray Bay Resort & Spa in Phuket, Thailand since they are not adding any chilis or other spices like Chef Ann does.

Video Contents
4.5 min – Kitchenless Chef Featured Entree (GEANG PHED NUA POO)
1.5 min – BONUS: Historical overview with Chef Ann

GEANG PHED NUA POO
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Spicy Crab Curry with White Turmeric and Sweet Basil
Ingredients
  • 80 gr. crab meat
  • 1 pc. Soft shell crab (cut half deep fried for garnish)
  • 20 gr. green curry paste
  • 20 gr. red curry paste
  • 250 gr. coconut cream
  • 40 gr. green, red, yellow chilies (slice)
  • 40 gr. sweet basil
  • 20 gr. pea egg plant
  • 10 gr. kaffir lime leaves
  • 20 gr. fish sauce
  • 5 gr. palm sugar
  • 2 pc. bettel leaves (deep-fried for garnish)
  • Tempura flour
  • Chicken stock

Instructions
  1. fry the green and red curry paste (up to 20 minutes depending on heat)
  2. add fish sauce and palm sugar and fry for 5 minutes
  3. add coconut cream and chicken stock
  4. add chilies and white turmeric and pea egg plant
  5. simmer for a few seconds then add kaffir lime and sweet basil
  6. check the taste; dish should be spicy, salty and little sweet
  7. serve with deep fried soft shell crab and bettel leaves


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Featured Expert: Executive Chef Amar Singh

Venue: Westin Siray Bay Resort & Spa [Phuket, Thailand]
Venue History: The Westin has western amenities, and an exceptionally clean dining area, but emphasizes highlights from Southern Thailand culinary artists. The dining facilities are located right near an incredible view overlooking the ocean, and it’s one of the nicest places in Thailand to relax, eat, and watch the sun setting in the distance.

In this video you’ll learn about Chef Amar’s favorite dish, prepared by his sous chef, Sa Nanon, and see how she develops a simple soup to carry flavors from the prawn, squid, and lightly fried seabass throughout a base of egg noodles. The dish is complimented by a soft shell crab laid over top, along with a poached egg. Unlike dishes from Northern and Central Thailand, the Phuket influences do not incorporate heavy spices or spicy flavors.

Video Contents
3.5 min – Kitchenless Chef Featured Entree (Seafood and Egg Noodles)
1.5 min – BONUS: Historical overview with Chef Amar

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Featured Expert: Executive Chef Ris Lacoste

Venue: Ris in the Ritz Carlton Hotel [Washington, DC]
Venue History: RIS LACOSTE is one of the most respected and dedicated chefs working in Washington D.C. today. She has earned her reputation built upon high-quality ingredients, bold innovative technique, and food that is both familiar and simply delicious.

For the last decade Lacoste has served as executive chef of Georgetown’s celebrated 1789 Restaurant. Her innovative regional American fare drew national attention and earned numerous awards, including those from Wine Spectator, The Washington Post, Washingtonian, as well as nomination from the legendary James Beard Foundation (JBF). The Restaurant Association of Metropolitan Washington (RAMW) named Lacoste “Chef of the Year” in 1999 (she was nominated again for this award in 2005) and awarded 1789 Restaurant its “Restaurant of the Year” prize in 2000. She was one of three chefs to compete in the Food Network’s Iron Chef America in September 2005 and was Iron Chef for the D.C. Central Kitchen’s (DCCK) Capital Food Fight in 2004 and 2005.

Lacoste has been a fixture on the D.C. culinary scene for almost two decades. Following her studies at the famous La Varenne Écôle de Cuisine in Paris, France, she returned to her native New England and joined Chef Bob Kinkead at the Harvest Restaurant in Cambridge, MA. She helped Kinkead open 21 Federal in Nantucket, MA, in 1985 followed by Twenty-One Federal in Washington, D.C., in 1987. In January 1992, Washingtonian magazine named them Restaurateurs of the Year. In 1993, as chef de cuisine, Lacoste opened Kinkead’s American Brasserie, which has become a D.C. dining institution. Lacoste participated in other District restaurant openings, including those of Vidalia, Eye Street Café and Rock Creek at Mazza. In 1995, Lacoste was named executive chef of 1789 Restaurant, where she brought innovation, culinary consistency, and a reinvigorated spirit, and in so doing delivered unprecedented national recognition and local acclaim.

A native of New Bedford, Massachusetts, Lacoste grew up in a household that emphasized the importance of hospitality and good food. She began her career at the young age of 12, when she worked at Johnny Gorka’s Polish Market. Lacoste’s educational background is eclectic: she followed a pre-med curriculum at the University of Rochester in New York and ultimately graduated with a degree in French at the University of California at Berkeley, which led her to Paris. There she earned a Grand Diplôme from Anne Willan’s La Varenne Écôle de Cuisine. After a stint as sous chef for Buddy Bombard’s Great French Balloon Adventure in Burgundy, Lacoste returned stateside in 1982 and commenced her celebrated working relationship with Bob Kinkead.

In Washington, Lacoste is well known for her commitment to community involvement. She was an active member of the National Board of Directors for the American Institute of Wine and Food (AIWF), and has served as Chairman of its National Capital Area Chapter. She also sits on the board of RAMW and is a member of its Education Foundation; she is a member of the board of DCCK; and she is on the Advisory Board of the Hospitality High School of Washington, D.C. Her professional affiliations and memberships include the Women’s Forum of Washington, D.C. (WFDC), Women Chefs and Restaurateurs (WCR), JBF, Chefs’ Collaborative and Les Dames d’Escoffier. She actively participates in fundraising efforts for the Ovarian Cancer National Alliance, St. Jude Children’s Hospital, DCCK, and Suited for Change.

A talented educator committed to young people, Lacoste is a mentor for the students of Hospitality High School of Washington, D.C., a public charter school that focuses on enhancing the educational employment opportunities in the hospitality industry. She works closely with L’Academie de Cuisine, where she assists in the continuing culinary development of their students. Lacoste is also a writer and regular contributor to Fine Cooking Magazine. In 2002 she created “Cooking for Julia” a documentary aired on PBS celebrating the 90th birthday of Julia Child. She is often invited to participate in competitions and food events both nationally and internationally, including Iceland’s Food and Fun Celebration in Reykjavik, St. Petersburg, and Helsinki, Canada’s Food and Wine Festival in Niagara, and Disney World’s Regional Feasts in Orlando.

Beyond the kitchen, Lacoste’s favorite place to be is in the middle of a local farmers’ market, hunting down the freshest fruits and vegetables and chatting and getting to know the farmers who grow the food she serves. These markets, where she frequently presents chef’s demonstrations, are not only a source of inspiration for her cuisine, but a meeting point to talk about the importance of investment in the local community and dedication to the ideals of local and sustainable farming.

In this video you’ll learn about Chef Ris’ signature mussel dish, and see how she merges influences from her childhood on the East Coast with the availability of such fresh seafood found in the local markets of Washington, DC.

Video Contents
5.0 min – Kitchenless Chef Featured Entree (Mussels with Chorizo)
5.0 min – BONUS: Historical overview with Chef Ris

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Featured Expert: Executive Chef Mark Timms

Venue: The Inn at Perry Cabin [St. Michael's, MD]
Venue History: The Inn at Perry Cabin was featured in the movie “Wedding Crashers” as the primary reception in the movie, but its history surpasses much more than popular culture.

There is minor irony that Chef Mark Timms, born in England, was asked to assume the role of Executive Chef — the history of the Inn at Perry Cabin dates back to the colonial era with its property being provided under an original land grant from the English Crown to the New World.

Built in 1816, the original inn (now the north wing of the manor house) was designed and built by Purser Samuel Hambleton, a War of 1812 Navy veteran and aide-de-camp to Commodore Oliver Hazard Perry. Perry famously declared, “We have met the enemy, and they are ours,” thus Perry Cabin was built to resemble the Commodore’s cabin on the U.S.S. Niagara flagship.

After serving as a private home, a working farm was established, which later became a riding academy.

In 1980, the Myerhoff family of St. Michaels converted it into a lodging facility for the first time.

In September 1989, global entrepreneur and co-founder of Laura Ashley plc, Sir Bernard Ashley, bought the property and began a two-year expansion to transform The Inn at Perry Cabin into a 41-room luxury hotel.

In May 1999, Orient-Express Hotels purchased The Inn at Perry Cabin. In 2002 and 2003, the company completed a $17 million improvement program which included three new buildings to raise the total room count from 41 to 80.

In this video you’ll learn about Chef Mark’s signature vegetarian dish, inspired by Chef Raymond Blanc, advisor to the Orient-Express Hotels Group.

Video Contents
1.1 min – Setting the stage
3.0 min – Kitchenless Chef Featured Entree (Beet Salad with Horseradish Ice Cream)
1.2 min – BONUS: Exploring Chef Mark’s private garden
1.5 min – BONUS: Tasting the Beet Salad

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Featured Expert: Executive Chef Ian Muntzert

Venue: Commonwealth [San Francisco, CA]
Venue History: Executive Chef Jason Fox’s Progressive American cuisine harmoniously combines flavor palettes from around the world, and a broad range of techniques to create food that is refined, distinctive and satisfying. Fox creates harmonious, layered dishes rather than focusing on any single ingredient or mode of preparation. Complexity doesn’t equal confusion at Commonwealth, and the flavors are strung together with a conceptual linkage that allows flavors to build upon each other.

In this video you’ll learn how Chef Ian uses a Moroccan style brick dough to create a lightly fried fish dish, and see how Commonwealth uses Liquid Nitrogen to create a unique chicory root mousse for dessert.

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Featured Expert: Sous Chef Matthew Sieger

Venue: The Village Pub [Woodside, CA]
Venue History: The Village Pub was a success in San Francisco since the day it opened in 2001, supported by the solid history among its founding partners, veteran restauranteurs Tim Stannard, Mark Sullivan, and Andrew Green. The Village Pub was awarded a Michelin star in 2009 and has held it since.

In this video you’ll learn about one of their most popular winter dishes, Pork Two Ways, and see how accents from chestnuts and brussel sprouts complement a grilled and glazed ham leg with the maple-brined, honey-glazed, proscuitto-wrapped, sous-vide pork loin. Yes, that’s a mouthful.

What really stands out about this restaurant is their process to come up with new dishes on the menu. Instead of Executive Chef Dmitry Elperin dominating the discussion, all of the chefs sit around to discuss their available ingredients, and throw out ideas to each other. When something sticks, the other chefs build on top of the base idea to concoct a more complex arrangement for the plate. It was enjoyable to cook with Chef Matt to see how the master vision evolves, and witness the intended consistency that really shines through to the final plating.

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Featured Expert: Executive Chef Mark McDonald

Venue: Old Vine Café [Costa Mesa, CA]
Venue History: Old Vine Café is the brainchild of Mark and Brandon McDonald, inspired by Mark’s experiences in Southern Italy. The non-pretentious, casual atmosphere contrasts well with an ever-changing seasonal pairing-only menu, and the brothers collaborate with vineyards around the world to introduce new wines to their guests through culinary sensations.

In this video you’ll learn about Mark’s signature scallops dish, and see how he creates a unique sauce made from the same chardonnay he pairs with the dish. He’ll also show you a quick appetizer made with Burrata mozzarella and fresh grape tomatoes, paired with flash-fried baby arugula.

Video Contents
5.0 min – Kitchenless Chef Featured Entree (Scallops)
1.5 min – BONUS: Quick Appetizer (Burrata Caprese)
2.5 min – BONUS: Wine Pairing Details and Culinary Deconstruction

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Featured Expert: Executive Chef Matthew Gennuso

Hailing From: Chez Pascal [Providence, RI]
Venue: Epcot International Food & Wine Festival [Orlando, FL]

Chez Pascal was started by Matthew Gennuso and his wife, Kristin, in March 2003. Matt’s passion for making sausages and curing meats led him to open the Hewtin’s Dogs Mobile Food Truck, and the video here features a recipe originally created to transform leftovers into a palatable meal. As you’ll see, Matt is full of advice and great tips. This has been one of my more challenging videos to edit, whittling away 45 minutes of video into a bit over 5 minutes. You might also want to check out Matt’s appearance with Al Roker on the Today Show.

Pork & Bacon Roulade
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Serves: 4
 

Ground pork shoulder wrapped in bacon, served over a bed of spaetzel.
Ingredients
  • 2 lbs ground pork shoulder
  • 2 eggs
  • ¼ cup breadcrumbs
  • 1 tsp herbs
  • 1 tbsp pepper
  • 1 tbsp salt
  • 4 dashes hot sauce

Instructions
  1. Okay, so we’re waiting on the real recipe…
  2. But it will be posted soon.
  3. When you check back in a few days, it might be up.
  4. Until then, take a look at the other videos.
  5. Or take a look at Chez Pascal’s website.
  6. Their food is incredible.
  7. And Matt is pretty cool, too.

Notes
Notes about this recipe go here…

 

 

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Event: DC Metropolitan Cooking & Entertaining Show
Venue: Walter E. Washington Convention Center [Washington, DC]
Event Synopsis: Cooking and entrepreneurship are two of my passions, and the DC Metropolitan Cooking & Entertaining Show brought both together for a culinary showcase unlike any other in DC. The National Capital Region’s best small business owners, who are paving their way in the culinary world, came out in full force. Food presentations, celebrity chef demonstrations, and wine tasting were among the highlights. Perhaps the best part of this event though involved Operation Home Cooking, which invited 2,500+ military spouses to relax at the convention center for the weekend and learn from celebrity chefs like Guy Fieri, Paula Deen, and Giada De Laurentiis. Jacques Pépin was also in attendance.

Other chefs and culinary personalities in attendance included Stacy Adimando, Mary Beth Albright, Najmieh Batmanglij, Linda Bauer, Monica Bhide, Jeffrey Buben, Bertrand Chemel, Gina Chersevani, Gary & Marian Conway, Crystal Cook, Sandy Pollock, Scott Drewno, Melanie Dunea, Martie Duncan, Laurie Forster, Dean Gold, Aviva Goldfarb, Susan Holt, Mike Isabella, Sarabeth Levine, Frank Linn, Domenica Marchetti, Bonnie McDaniel, Allison McDaniel, Cheryl Najafi, Joan Nathan, Claudine Pépin, Diamantis Pierrakos, Michel Richard, Mary Romeo, Michaele Samuel, Elise Scott, Kristin Sharma, B. Smith, Peter Smith, Vikram Sunderam, Owen Thomson, Joe Yonan, and Naren Young.

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Featured Expert: Executive Chef Lazone Randolph

Venue: Brennan’s Restaurant [New Orleans, LA]
Venue History: Brennan’s is the home of the world famous Bananas Foster dessert, which was invented by European Chef Paul Blange along with Eggs Hussarde, and both dishes are featured in this video. I had the distinct honor of learning from Executive Chef Lazone Randolph, who began his career at Brennan’s in 1965 and was mentored by Chef Blange. It was actually my birthday the day we filmed– I was challenged to take Tito’s vodka shots by a local New Orleans man who shared his 80th birthday on the same day. As you’ll see, everyone at Brennan’s makes you feel like part of a special family. I owe a special thanks to Alana Brennan (who is coincidentally married to someone from my hometown of Decatur, IL) for introducing me to everyone.

Brennan’s Bananas Foster
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Serves: 4
 

Caramelized bananas, flamed with rum and served over ice cream… Thirty-five thousand pounds of bananas are flamed each year at Brennan’s in the preparation of its world-famous dessert.
Ingredients
  • ¼ cup (1/2 stick) butter
  • 1 cup brown sugar
  • ½ teaspoon cinnamon
  • ¼ cup banana liqueur
  • 4 bananas, cut in half lengthwise, then halved
  • ¼ cup white rum
  • 4 scoops vanilla ice cream

Instructions
  1. Combine the butter, sugar, and cinnamon in a flambé pan or skillet.
  2. Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves.
  3. Stir in the banana liqueur, then place the bananas in the pan.
  4. When the banana sections soften and begin to brown, carefully add the rum.
  5. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum.
  6. When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream.
  7. Generously spoon warm sauce over the top of the ice cream and serve immediately.

Notes
In the 1950′s, New Orleans was the major port of entry for bananas shipped from Central and South America. Owen Edward Brennan challenged his talented chef, Paul Blangé, to include bananas in a new culinary creation — Owen’s way of promoting the fruit. Simultaneously, Holiday Magazine had asked Owen to provide a new recipe to appear in a feature article on Brennan’s. In 1951, Chef Paul created Bananas Foster. The scrumptious dessert was named for Richard Foster, who, as chairman, served with Owen on the New Orleans Crime Commission, a civic effort to clean up the French Quarter. Richard Foster, owner of the Foster Awning Company, was a frequent customer of Brennan’s and a very good friend of Owen. Little did anyone realize that Bananas Foster would become an international favorite and is the most requested item on the restaurant’s menu.

Music: Sweethearts on Parade by Smoking Time Jazz Club [New Orleans, LA]

 

 

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Featured Expert: Chef Owner Roseann Melisi Rostoker

Venue: Red Gravy Restaurant [New Orleans, LA]
Venue History: Red Gravy came highly recommended from everyone I talked to while I was in New Orleans, so I decided to see what was hiding in the kitchen. Turns out Roseann was around to share her breakfast ideas, and I was even more surprised when I learned she left her previous position as the executive chef of the New York Stock Exchange (NYSE) to strike things out on her own in New Orleans. She’s as passionate about her food as she is the city.

Now, without anymore kitchen helpers to clean up after her, she now handles everything in the back of the house. But this one woman show isn’t stretched too thin– she continues to use fresh ingredients (and lots of cheese!) to support her recipes that are clearly inspired from an Italian upbringing.

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Featured Expert: Master Barbequer Dennis Carrino
Representing: Porky ‘n’ Beans Barbeque [Port Saint Lucie, FL]
Past Results: 5th 2011, 5th 2009, Best Sauce 2006

Competitor History: Porky ‘n’ Beans has been a member of the National Award Winning Rib Cookers of America since 1983. They are national rib cook off contenders that travel between 10,000 and 15,000 miles a year to compete in cities from St. Paul, Minnesota to Fort Lauderdale, Florida. They have won numerous other rib cook off titles such as the prestigious Golden Rib Award and Best Ribs in America.

Venue: Nugget Rib Cook Off [Sparks, NV]
Venue History: More than 500,000 people consumed over 100 tons of ribs this year at one of the biggest rib cook offs in the Western United States. The Nugget Rib Cook Off is considered perhaps the top event for serious barbeque competitors. It takes place over Labor Day weekend.

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Featured Expert: Master Barbequer Joey Sutphen
Representing: Texas Thunder BBQ [Borger, TX]
Past Results: Best Sauce 2002, 1st 1997

Featured Expert: Master Barbequer Mark Link
Representing: Uncle Bub’s BBQ [Westmont, IL]
Past Results: Best Sauce 2011

Competitor History: Uncle Bub’s BBQ puts a “best of BBQ regions” spin on their own unique award-winning recipes. WGN-TV in Chicago declared Uncle Bub’s as one of Chicago’s Best BBQ Joints.

Venue: Nugget Rib Cook Off [Sparks, NV]
Venue History: More than 500,000 people consumed over 100 tons of ribs this year at one of the biggest rib cook offs in the Western United States. The Nugget Rib Cook Off is considered perhaps the top event for serious barbeque competitors. It takes place over Labor Day weekend.

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Featured Expert: Master Barbequer Tim Dennis
Representing: Chicago BBQ Company [Burr Ridge, IL]
Past Results: 2nd 2011, 5th 2010, 2nd 2008, 2nd 2005, 3rd 1999, 4th 1996

Competitor History: Chicago BBQ Company, featured in this video, placed 2nd overall for the 2011 cook off. Owner and barbeque expert Tom Ferguson opened Chicago BBQ Company in the spring of 1985, with a vision of creating Chicago’s ultimate barbeque experience. Trained in the fine art of low and slow smoking at the age of ten years, Tom has spent his life creating his take on the world’s best barbeque.

Venue: Nugget Rib Cook Off [Sparks, NV]
Venue History: More than 500,000 people consumed over 100 tons of ribs this year at one of the biggest rib cook offs in the Western United States. The Nugget Rib Cook Off is considered perhaps the top event for serious barbeque competitors. It takes place over Labor Day weekend.

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Featured Expert: Jodi Lee

Venue: Peg’s Glorified Ham ‘n’ Eggs [Reno, NV]
Venue History: Ranked by Esquire Magazine as having the best breakfast in America. A great place to stop in Reno, NV after attending Burning Man.

Peg’s is family owned and operated, since 1999. Opened by Fred Sr & JoAnna, it started as a small “mom and pop” business. Expanding to a second location in the Northwest area of Reno in 2004 when their daughter Jewel and her husband David moved from Oregon. In 2010 Peg’s opened its third location in South Reno, operated by their son Fred Jr and his wife Cady. Currently, the original Peg’s is operated by sisters Jodi and Angela. While all Peg’s are operated by the “kids”, “grandma” and “grandpa” can occasionally be seen tasting recipes, talking to guests, enjoying the food or just making sure everything is going the “Peg’s way.”

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Featured Expert: My mother, Kit Paulin

Venue: The Paulin Family Cabin
Venue History: The land was originally owned by my great-great grandfather, was sold, and ironically repurchased by my grandfather as farmland. He decided to build a cabin on it instead, which my dad later modernized. Many memories have taken place on the property, including wedding receptions and my commissioning ceremony for the US Marine Corps. My dad loves to cook and has been known to entertain guests in the woods in conjunction with top culinary aficionados. Chef L.J. Klink, who won the Extreme Chef reality TV series, cooked for the dinner gathering after this video was filmed.

Ma’am’s Peach Pie
Author: 
Type: Dessert
Prep time: 
Cook time: 
Total time: 

Serves: 8
 

Ingredients
  • 1 cup sugar
  • 1 cup heavy whipping cream
  • 2 tbsp flour
  • ¼ tsp nutmeg
  • pinch salt
  • ¾ tsp vanilla
  • handful sliced peaches

Instructions
  1. Place a pie shell in a pie pan
  2. Fill pie shell with peaches
  3. Combine remaining ingredients in mixing bowl
  4. Pour mixture over peaches
  5. Bake pie at 425 degrees for 15 minutes
  6. Lower temperature to 350 degrees for 30 minutes

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Featured Expert: My father, Pete Paulin

Venue: The Paulin Family Cabin
Venue History: The land was originally owned by my great-great grandfather, was sold, and ironically repurchased by my grandfather as farmland. He decided to build a cabin on it instead, which my dad later modernized. Many memories have taken place on the property, including wedding receptions and my commissioning ceremony for the US Marine Corps. My dad loves to cook and has been known to entertain guests in the woods in conjunction with top culinary aficionados. Chef L.J. Klink, who won the Extreme Chef reality TV series, cooked for the dinner gathering after this video was filmed.

Featured Products: Rub With Love by Tom Douglas

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Featured Expert: Chef Caterer Rick Lewis

Venue: Burning Man [Black Rock City, NV]
Venue History: Reuters says Burning Man is a “self-made and participatory community that bases itself on acceptance, self-reliance, self-expression and creativity.” In my opinion, what started as a counter-culture celebration — where no money is exchanged and all services are gifted — has since involved from an event embracing self-sustainability to a playground influenced by wealth and fame. While Burning Man grants up to $500,000 each year for artists, many of the art cars are funded by private donors. But you’d never know the upper crust if you saw it. The founders of Google and several other top CEOs are all wearing costumes, blending in among the masses.

If you like the idea for stuffed peppers at the end, check out Jeanette’s Healthy Living blog, which has a great recipe for Vegetarian Stuffed Peppers with a Millet Black Bean Pilaf!

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Featured Expert: Chef Caterer Rick Lewis

Venue: Burning Man [Black Rock City, NV]
Venue History: Reuters says Burning Man is a “self-made and participatory community that bases itself on acceptance, self-reliance, self-expression and creativity.” In my opinion, what started as a counter-culture celebration — where no money is exchanged and all services are gifted — has since involved from an event embracing self-sustainability to a playground influenced by wealth and fame. While Burning Man grants up to $500,000 each year for artists, many of the art cars are funded by private donors. But you’d never know the upper crust if you saw it. The founders of Google and several other top CEOs are all wearing costumes, blending in among the masses.

Jim Bowers built the world’s largest timepiece (with a 3-and-1/4 mile circumference and a diameter of 1.27 miles) this year at Burning Man, made entirely of lasers and designed by a “dream team” of UC Berkeley physicists and scientists. Bowers said he has seen change in the growing percentage of spectators versus participants, with 80 percent spectator and 20 percent doer or artist.

Nearly everyone wears a costume, and almost all of the artwork displayed throughout the playa (desert) encourages interaction. It’s a great time for young and old alike, from all different cultures and countries around the world. This twenty four hour celebration spans an entire week, and our camp kitchen was built to serve Robot Heart and Overkill.

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I’d love to tell you why I created this new video blog.

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Featured Food Trucks: DC BBQ Bus, TaKorean, DC Empanadas

Personal Note: I asked some of the food trucks at Truckeroo 3 in DC about how their teams function in the kitchen.

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Featured Expert: Executive Chef Mark Timms
Distinguished Guest: Ambassador of Morocco Aziz Mekouar

Venue: The Jockey Club [Fairfax Hotel]
Venue History: Currently one of five 4-star restaurants in Washington, DC, as ranked by Forbes Travel Guide. Located in the Fairfax Hotel (which was established in 1927), the Jockey Club opened its doors on the eve of President Kennedy’s inauguration in 1961. Jackie Kennedy, Frank Sinatra, and Joe DiMaggio were all regulars. Nancy Reagan has a chicken salad named after her, and among the eight presidents hosted along with their first wives, recent notables have included General Petraeus, Secretary of State Hillary Clinton, Vernon Jordan, and Senator Dianne Feinstein (D-CA).

Personal Note: Some of the members of the wait staff and the kitchen are from Morocco, so this encounter was a big honor for them!

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Featured Expert: Executive Chef Mark Timms
Distinguished Guest: Secretary of State Hillary Clinton

Venue: The Jockey Club [Fairfax Hotel]
Venue History: Currently one of five 4-star restaurants in Washington, DC, as ranked by Forbes Travel Guide. Located in the Fairfax Hotel (which was established in 1927), the Jockey Club opened its doors on the eve of President Kennedy’s inauguration in 1961. Jackie Kennedy, Frank Sinatra, and Joe DiMaggio were all regulars. Nancy Reagan has a chicken salad named after her, and among the eight presidents hosted along with their first wives, recent notables have included General Petraeus, Secretary of State Hillary Clinton, Vernon Jordan, and Senator Dianne Feinstein (D-CA).

Personal Note: The last time I saw Mrs. Clinton was when she gave a speech at Wellesley College prior to the Democratic Primaries while running against Barack Obama. I also had the privilege to interact with her husband, Former President Bill Clinton, at the Four Seasons Hotel in Georgetown.  They’re great folks, extremely charismatic, and very personable!  Their security details are also equally as professional.

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