tag:blogger.com,1999:blog-53032812255041083892024-03-05T18:51:22.118-08:00Culinary SagacityArticles ~ Interviews ~ Recipes ~ ReviewsRegina Varollihttp://www.blogger.com/profile/09621390510297413949noreply@blogger.comBlogger51125tag:blogger.com,1999:blog-5303281225504108389.post-50018784891503911952011-02-25T14:23:00.000-08:002011-02-25T14:23:21.314-08:00Ewald Notter & The Coupe du Monde de la Patisserie<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves/> <w:TrackFormatting/> <w:DoNotShowRevisions/> <w:DoNotPrintRevisions/> <w:DoNotShowMarkup/> <w:DoNotShowComments/> <w:DoNotShowInsertionsAndDeletions/> <w:DoNotShowPropertyChanges/> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:DoNotPromoteQF/> <w:LidThemeOther>EN-US</w:LidThemeOther> <w:LidThemeAsian>X-NONE</w:LidThemeAsian> <w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> <w:SplitPgBreakAndParaMark/> <w:DontVertAlignCellWithSp/> <w:DontBreakConstrainedForcedTables/> <w:DontVertAlignInTxbx/> <w:Word11KerningPairs/> <w:CachedColBalance/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> <m:mathPr> <m:mathFont m:val="Cambria Math"/> <m:brkBin m:val="before"/> <m:brkBinSub m:val="--"/> <m:smallFrac m:val="off"/> <m:dispDef/> <m:lMargin m:val="0"/> <m:rMargin m:val="0"/> <m:defJc m:val="centerGroup"/> <m:wrapIndent m:val="1440"/> <m:intLim m:val="subSup"/> <m:naryLim m:val="undOvr"/> </m:mathPr></w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" DefUnhideWhenUsed="true"
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<div class="MsoNoSpacing"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">Since its inauguration in 1989, I've dreamed of attending the Coupe du Monde de la Patisserie in Lyon, France.<span> </span>And even though I have yet to make it, I still follow it every two years when the best pastry chefs in the world gather to compete for the most prestigious pastry challenge in the world, what we English speakers call the Pastry World Cup.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">The 2011 Coupe du Monde, sponsored by <a href="http://www.valrhona.com/us">Chocolat Valrhona</a>, wrapped up at the end of January.<span> </span>Spain took the gold, Italy the silver (woo hoo), and Belgium took the bronze.<span> </span>The US did win first place for its sugar showpiece, and the ever dominant team France didn't compete this year.<span> </span>All gold medal winners are prohibited from participating in the following competition (France won in 2009).</span></div><br />
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<tr><td class="tr-caption" style="text-align: center;">Spain's winning showpiece. Photo courtesy of Chocolat Valrhona.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">USA's sugar showpiece. Photo courtesy of Chocolat Valrhona.</td></tr>
</tbody></table><div class="MsoNoSpacing"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">Since I didn't make it again this year (sigh), I decided to do the next best thing, interview the captain from the only US team to ever win gold in Lyon.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">At the 2001 Pastry World Cup, captain Ewald Notter and his team mates En-Ming Hsu and Michel Willaume made history, bringing home the first and only gold medal for team USA.<span> </span>Ewald Notter, author of the newly released book <a href="http://www.amazon.com/Art-Chocolatier-Confections-Sensational-Showpieces/dp/0470398841"><i>The Art of The Chocolatier</i></a>, master of chocolate and sugar art, and founder of the <a href="http://www.notterschool.com/">Notter School of Pastry Arts </a>in Orlando, Florida, was a well seasoned competitor by the time he was selected for team USA.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">Having won 15 gold medals at various pastry competitions across the globe before moving to America in 1992, he took up the US pastry competition scene and won gold two consecutive years at the World Pastry Team Championships in Beaver Creek, Colorado.<span> </span>By the time he made team USA for the Coupe du Monde, he was ready to retire from the competition circuit.</span></div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ_3ZtTguJE7bU3mwFwQvqCmzuLH1UzJCbdbYwQCDWzNL-lLcZxTiYet8xOfiq9dKXmB6oRsaoOIjb0pXsB8l3I7zdWTdsj7g0rFuwHRSi9Yt7r5jNqAWQU6qeJH2y4R75U3RKimba6iHd/s1600/Ewald-Notter-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ_3ZtTguJE7bU3mwFwQvqCmzuLH1UzJCbdbYwQCDWzNL-lLcZxTiYet8xOfiq9dKXmB6oRsaoOIjb0pXsB8l3I7zdWTdsj7g0rFuwHRSi9Yt7r5jNqAWQU6qeJH2y4R75U3RKimba6iHd/s400/Ewald-Notter-2.jpg" width="306" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ewald Notter creating a sugar showpiece at his Notter School of Pastry Arts</td><td class="tr-caption" style="text-align: center;">. </td><td class="tr-caption" style="text-align: center;"><br />
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</tbody></table><div class="MsoNoSpacing"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">When I asked Notter if he was nervous despite his formidable competition record, he replied, "Oh my god I was very nervous.<span> </span>I knew it would be my last competition and there was a lot of pressure too, we wanted to make a good job.<span> </span>And we took risks, if you want to win you always have to take risks. I don't think you win if you don't take risks.<span> </span>You want to be better, everything should be a step up."</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">Notter and his team only had six months to prepare, unlike many teams who have up to a year and a half to prepare.<span> </span>But in Notter's mind, this wasn't a disadvantage.<span> </span></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">"We all had the right motivation and the right mood.<span> </span>It was very intense but having only six months is sometimes better than having a year or a year and a half to prepare.<span> </span>You have to get it done so you concentrate and you start and you pull it through.<span> </span>It worked for us very well."</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">All competitions are stressful, just watch an episode of <i>Food Network Challenge</i> and you'll see.<span> </span>But the Pastry World Cup is hands down the biggest challenge of all.<span> </span>It's prestige brings with it a lot of press, and a lot of stress.<span> </span>And it's no exception to the general rule that if things can go wrong, they will go wrong.<span> </span>But rising to the challenges that crop up during a competition sets the winners apart from the losers.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">2001 was no exception for Notter and his team.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">"Oh we had our challenges on that day.<span> </span>The ice wasn't standing well, my sugar piece broke, and in the morning we had no power.<span> </span>A lot of things happened, but in any competition things happen and I think you can only prepare so much.<span> </span>But if your team worked and trained together a lot of times, well every time you train together things happen, and so it's never a total disaster if anything breaks on the day of the competition because you're used to fixing things.<span> </span>You're used to working together and helping each other."</span></div><div class="MsoNoSpacing"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPjvA0McRb3FXOKdyCwvQIQuPKP_mcVcSswc81fgG8dJnY18v_QbgTuavRG_AepQ9YvtJ_SG0C7CUopyyOVjXTM9_2vXzZamil_5XRXiJA-5BL-_449SwmOU2Nm9xe5BhcNB4cZdtRZLg2/s1600/notter+2001.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPjvA0McRb3FXOKdyCwvQIQuPKP_mcVcSswc81fgG8dJnY18v_QbgTuavRG_AepQ9YvtJ_SG0C7CUopyyOVjXTM9_2vXzZamil_5XRXiJA-5BL-_449SwmOU2Nm9xe5BhcNB4cZdtRZLg2/s640/notter+2001.JPG" width="297" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Notter's sugar showpiece for Team USA in 2001.</td></tr>
</tbody></table><div class="MsoNoSpacing"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">All of Notter's competition experience over the years helped him a lot when it came to the Pastry World Cup.<span> </span>As he explained to me, to his mind, when things go wrong or showpieces break, it can be an opportunity instead of a setback.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">"I tell you, in any competition I did, always something broke.<span> </span>I honestly believe that because something broke and the judges can see how you can fix it again and you don't lose your mind, you just put your head down and redo it and put it up, this can be impressive too.<span> </span>You have to learn to work with what you have.<span> </span>It's what I like to teach my students as well, if something breaks you find another way to arrange it and find a way to still put something up.<span> </span>It's the only way if you want to be successful."</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">Winning the 2001 Pastry World Cup was a fitting end to such a long and prestigious competition career.<span> </span>Today Notter focuses on teaching at the Notter School of Pastry Arts, where he offers both a six month pastry arts course for beginners as well as continuing education for professionals.<span> </span>And when he's not teaching, he's traveling the globe doing demonstrations, coaching competitors, and acting as a guest instructor at other schools.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">"There's a time to compete and a time to help other people to compete.<span> </span>I did a lot of competitions before I came to America and then did it all again.<span> </span>I made a lot of friends and learned a lot, so it was time to give back."</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">Though not competing himself, Notter still goes to Lyon to watch the Coup du Monde de la Patisserie, where he has often coached members of other teams. Here's hoping I see him there myself in 2013!</span></div><div class="MsoNoSpacing"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;"><br />
</span></div><div class="MsoNoSpacing"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;"><i>Special thanks the the sponsor of the Coupe du Monde de la Patisserie, Chocolat Valhrona, for the photos from this year's competition.</i></span></div><div class="MsoNoSpacing"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;"><i> </i></span></div><div class="MsoNoSpacing"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;"></span></div>Regina Varollihttp://www.blogger.com/profile/09621390510297413949noreply@blogger.com1tag:blogger.com,1999:blog-5303281225504108389.post-716913590618807482011-01-25T11:49:00.000-08:002011-01-25T11:49:21.402-08:00Wild Abundance: A Beautiful Cookbook for Carnivores and HuntersI love books, so when I come across a beautiful new cookbook -- so lovely it doubles as a coffee table book -- I'm a happy camper. Recently I've been losing myself in <em>Wild Abundance: Ritual, Revelry & Recipes of The South's Finest Hunting Clubs</em>, gazing at the stunning photography of Lisa Buser, drooling over the delectable recipes of the chefs and cooks, and reading the warm tales about the people and places brought together by editor Susan Schadt.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixjZ3_8yAeKybZcFVLWcT6CAWqnDt97XWq5N4a-kworGqdxT37mEbgevcn6tg8gbRKPHk79H5N1txhQxZW_h-v6P9QwXjuuDqSQOUx3aCoi6BpX12KmqtMmFPVvxmUaRWDc38KoMB9583S/s1600/2010-12-07-WildAbundanceCover.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixjZ3_8yAeKybZcFVLWcT6CAWqnDt97XWq5N4a-kworGqdxT37mEbgevcn6tg8gbRKPHk79H5N1txhQxZW_h-v6P9QwXjuuDqSQOUx3aCoi6BpX12KmqtMmFPVvxmUaRWDc38KoMB9583S/s320/2010-12-07-WildAbundanceCover.jpg" width="320" /></a></div><div style="text-align: center;"><i>Wild Abundance</i> (courtesy ArtsMemphis)</div><br />
Odd as it may seem for a girl who grew up in cities, my family actually did a fair bit of hunting when I was a kid. My father was a chef who loved to hunt, and my family would pile into our camper and drive all the way from California to Montana or Wyoming for weeks-long hunting, fishing and camping trips on horseback.<br />
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Perhaps because of this, I've always been skeptical of carnivores who shun hunting. I've just never understood why someone who is not a vegetarian could have anything against the hunt. Often when I speak of hunting, people gasp, <em>You'd kill Bambi?!</em> Yet these same people happily order venison in a restaurant and buy it from the market. I truly believe the modern mentality born of experiencing meat all cut up and sold in plastic wrapped packages at the grocery story is the very disconnect that has led to the horrible animal raising and slaughtering practices rampant in today's food industry. To hunt is to respect and appreciate the life of the animal with which you're nourishing yourself, as well as the land on which they nourish themselves.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqCMiAv6q0E9Z25fUoNEXr1Os5uSI9zxAUXn16AUz48-vDEoyAHtkCqXqB1MdgYSklce_FU-XIhvTDepKYgVPkw6JVjDHZdJUhKsiM_-i4V9NI4F3zoHOnWFc0HyioCifNqJrYpe15iE6B/s1600/2010-12-02-CornSalsa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="165" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqCMiAv6q0E9Z25fUoNEXr1Os5uSI9zxAUXn16AUz48-vDEoyAHtkCqXqB1MdgYSklce_FU-XIhvTDepKYgVPkw6JVjDHZdJUhKsiM_-i4V9NI4F3zoHOnWFc0HyioCifNqJrYpe15iE6B/s320/2010-12-02-CornSalsa.jpg" width="320" /></a></div><div style="text-align: center;"> Chef Derek Emerson's Grilled Quail with Corn Salsa (courtest ArtsMemphis)</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6DPFiQEj3ScNybpMO-FTmifFMTnKThyER9E9OUGJz4AyFjga48RVsfxnWC_Jyelnem7GSrkx3kFT6EwMHW6OUgXQLgEL-c5hJhGIEao89187SS0bxTghCwu0IEtngTkJEcgTsySt1azoG/s1600/2010-12-02-EliAndDerek.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6DPFiQEj3ScNybpMO-FTmifFMTnKThyER9E9OUGJz4AyFjga48RVsfxnWC_Jyelnem7GSrkx3kFT6EwMHW6OUgXQLgEL-c5hJhGIEao89187SS0bxTghCwu0IEtngTkJEcgTsySt1azoG/s320/2010-12-02-EliAndDerek.jpg" width="302" /></a></div><div style="text-align: center;">Chef Derek Emerson with NY Giants Quarterback </div><div style="text-align: center;">Eli Manning at Fighting Bayou Hunt Club</div><div style="text-align: center;">(courtesy Arts Memphis)</div><div style="text-align: center;"> </div><div style="text-align: left;"><em>Wild Abundance</em> is enough to make this nature-loving, game-craving city girl want to run for the wilds of America, and never look back.</div><div style="text-align: left;"> </div><div style="text-align: left;"><a href="http://www.huffingtonpost.com/regina-varolli/wild-abundance_b_790998.html">Read the full article and see more of the beautiful photos</a> from this stunning cookbook at The Huffington Post.</div>Regina Varollihttp://www.blogger.com/profile/09621390510297413949noreply@blogger.com0tag:blogger.com,1999:blog-5303281225504108389.post-838499672207308092011-01-25T11:05:00.000-08:002011-01-25T11:05:54.590-08:00Carl Warner's Cool Food LandscapesFor Carl Warner, it all started with Portobello mushrooms. Now the landscape photographer who has spent 25 years in the advertising industry is famous for his foodscapes, which you've probably seen in an email that went viral back in 2008. I caught up with Carl when he was in New York City to present his Chocolate Train at the NYC Chocolate Show, as well as to promote his new book, <em>Food Landscapes</em>.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-9_-8QLRiSuu83t_YwHhpPpZyr4U24GMQDU1ATAFB1N-YbTi1zXNpq-KiTEBsnDYU228rJpLz144t1Uy_4B-RI5_gA2RFjiXZrcKJQnSAZQHazz07h-hp21rGgwF3yNSOcnuG_EUIuwES/s1600/2010-11-18-miniCarlbookcover.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-9_-8QLRiSuu83t_YwHhpPpZyr4U24GMQDU1ATAFB1N-YbTi1zXNpq-KiTEBsnDYU228rJpLz144t1Uy_4B-RI5_gA2RFjiXZrcKJQnSAZQHazz07h-hp21rGgwF3yNSOcnuG_EUIuwES/s320/2010-11-18-miniCarlbookcover.jpg" width="320" /></a></div><br />
"I came across these Portobello mushrooms and they were beautiful specimens," said Carl when we sat down for an interview at Barnes & Noble. "Then I looked at them from a low angle and thought, Wow, that kind of looks like a tree. I wonder if I could photograph these in a way that would really make them look like trees?"<br />
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So he brought the mushrooms back to his studio in London, bought some seeds, beans and rice for the ground cover, and started constructing a landscape, using mackerel for the sky. With his knowledge of lighting and his talent for photography, he got down to the photo shoot. The result was his first ever food landscape, which he calls Mushroom Savanna, "because it looks like an African Savanna on another planet."<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRJam6SjF3J2nxCpHzsmewWyBusf_mrV1j1_QthGtVbn2VI9reDhlg6xkf6LLopvx4hTMGyzuFE9VAqphSEkg1v0hPSR1jUAEsDEkRsmgAa_NEe9gva5-8tCoOr3-UQM23-h3C7kCtRp99/s1600/2010-11-18-miniCarlMushroomSavanna.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="130" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRJam6SjF3J2nxCpHzsmewWyBusf_mrV1j1_QthGtVbn2VI9reDhlg6xkf6LLopvx4hTMGyzuFE9VAqphSEkg1v0hPSR1jUAEsDEkRsmgAa_NEe9gva5-8tCoOr3-UQM23-h3C7kCtRp99/s320/2010-11-18-miniCarlMushroomSavanna.jpg" width="320" /></a></div><a href="http://www.huffingtonpost.com/regina-varolli/carl-warner-food-landscapes_b_787372.html#s185847&title=undefined">Read the full article and watch a slide show</a> of Carl's Food Landscapes on The Huffington Post.Regina Varollihttp://www.blogger.com/profile/09621390510297413949noreply@blogger.com0tag:blogger.com,1999:blog-5303281225504108389.post-38994579002942306842010-12-07T06:59:00.000-08:002010-12-11T08:44:18.545-08:00Fresh Cranberry Bread<div class="MsoNoSpacing"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">Fresh cranberries aren't in season for a long time, but fortunately their bright red color makes them perfect for holiday baking. This is my mom's recipe for quick cranberry bread and as kids my sisters and I would beg her to make it as long as fresh cranberries were around. Over the years I've adjusted it and made it my own, but it will always take me back to childhood and that wonderful feeling of being a kid at Christmas time.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">Fresh Cranberry Bread</span></div><div class="MsoNoSpacing"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">Makes 2 loaves</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">114 g (1/2 cup = 1 stick) unsalted sweet cream butter, plus more for greasing pans</span></div><div class="MsoNoSpacing"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">2</span><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;"> </span><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">large </span><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">egg</span><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">s</span><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;"></span></div><div class="MsoNoSpacing"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">1 1/2</span><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;"> c</span><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">ups fresh orange juice (no pulp)</span><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;"></span></div><div class="MsoNoSpacing"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">200 g (2 </span><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;"> c</span><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">ups) walnut halves</span><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;"></span></div><div class="MsoNoSpacing"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">440 g (about 4 cups) fresh </span><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;"> </span><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">cran</span><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">berries</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">Measure in the bowl of a stand mixer:</span></div><div class="MsoNoSpacing"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">480 g (4 cups)</span><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;"> </span><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">unbleached a</span><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">ll-purpose flour</span><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;"> (King Arthur or 365 brand)</span><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;"></span></div><div class="MsoNoSpacing"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">400 g (2 cups) g</span><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">ranulated sugar</span></div><div class="MsoNoSpacing"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">1tbsp</span><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;"> baking powder</span><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;"></span></div><div class="MsoNoSpacing"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">1 tsp salt</span></div><div class="MsoNoSpacing"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">1</span><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;"> tsp baking soda</span><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;"></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">Heat oven to 350.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">Grease 2 loaf pans with butter and set aside.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">Melt the stick of butter and remove from heat to cool.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">Toast walnut halves on a baking sheet for about 5-8 minutes, shaking the sheet pan a couple of times for even toasting. When you begin to smell the scent of toasted walnuts in your kitchen, they're usually ready to come out of the oven. Set aside to cool.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">Rinse the cranberries in a colander under cold running water. Remove any bits of stem and discard any cranberries that are mushy. If you have to throw out too many mushy berries, you may want to add some more from another bag. Dry the berries in a clean kitchen towel by rubbing them inside a folded towel with your palms flat, in circular motions. This will also help you find any mushy berries you may have missed during rinsing.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">In a food processor, pulse the cranberries to roughly chop them. Do this in two batches. You don't want them finely chopped, so if you have some whole berries this is fine. Put the chopped cranberries in a bowl.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">Next, roughly chop the cooled walnuts using the same machine, no need to rinse it before adding the walnuts. As with the cranberries, you don't want them finely chopped. Add the chopped walnuts to the bowl with the berries and set aside.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">Crack the two eggs into the orange juice and whisk by hand until blended. Set aside.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">Whisk by hand all of the dry ingredients you've measured in the bowl of a stand mixer.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">Using the paddle attachment, run the stand mixer on low and drizzle all the melted butter into the bowl in a steady stream. Continue to mix on med-low speed until the dough becomes crumbly. Add the orange juice / egg mixture all at once and beat on medium speed until the dough is evenly moist, scraping down the sides of the bowl as needed. The batter will have lumps in it, this is fine, you'd don't actually want a completely smooth batter. Fold in the cranberries and walnuts by hand using a large rubber spatula.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">Divide the batter evenly between the two loaf pans and level it with the spatula. Bake for about 1 hour and 10 minutes turning the loaves halfway through baking. If you have a convection oven, the bread will take less time to bake, and you won't need to turn the loaves. The bread should be golden brown and firm to the touch, and a tester inserted in the center should show no wet batter—a few crumbs stuck to the tester are fine.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">Cool the loaves on a cooling rack for about 2 hours. After about one hour, you can slide a small metal spatula or paring knife around the edges to loosen the bread from the sides of the pan.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">The bread keeps in the loaf pan, covered in aluminum foil (or out of the pan and wrapped entirely in foil), for up to one week, at room temperature. To remove the bread from the pan when it's completely cooled, slide a knife or small metal spatula around the edges again and turn it upside down on a cutting board. Tap the pan against the cutting board until the bread slides out (you may need to give it a firm whack, but it'll hold together fine).</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">The best way to eat this bread is to cut it into ½ inch thick slices, using a serrated bread knife, and toast it in a toaster oven or broiler. It's a very crumbly bread, so you don't want to slice it thin or put it into a normal toaster, it has to lay flat and be turned with a metal spatula. If you use a broiler as I do, then place the slices on a metal cooling rack over a jellyroll pan. With this bread, you actually want to broil it until the corners get slightly charred. For some mysterious reason, this tiny bit of char on the edges of the bread make it super yummy. Butter the slices of bread and gobble it up while it's warm!</span></div>Regina Varollihttp://www.blogger.com/profile/09621390510297413949noreply@blogger.com2tag:blogger.com,1999:blog-5303281225504108389.post-71634871488952243712010-11-12T12:50:00.000-08:002010-11-12T12:50:33.957-08:00Gordon Ramsay Wants YOU!<!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves/> <w:TrackFormatting/> <w:DoNotShowRevisions/> <w:DoNotPrintRevisions/> <w:DoNotShowMarkup/> <w:DoNotShowComments/> <w:DoNotShowInsertionsAndDeletions/> <w:DoNotShowPropertyChanges/> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:DoNotPromoteQF/> <w:LidThemeOther>EN-US</w:LidThemeOther> <w:LidThemeAsian>X-NONE</w:LidThemeAsian> <w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> <w:SplitPgBreakAndParaMark/> <w:DontVertAlignCellWithSp/> <w:DontBreakConstrainedForcedTables/> <w:DontVertAlignInTxbx/> <w:Word11KerningPairs/> <w:CachedColBalance/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> <m:mathPr> <m:mathFont m:val="Cambria Math"/> <m:brkBin m:val="before"/> <m:brkBinSub m:val="--"/> <m:smallFrac m:val="off"/> <m:dispDef/> <m:lMargin m:val="0"/> <m:rMargin m:val="0"/> <m:defJc m:val="centerGroup"/> <m:wrapIndent m:val="1440"/> <m:intLim m:val="subSup"/> <m:naryLim m:val="undOvr"/> </m:mathPr></w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" DefUnhideWhenUsed="true"
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<span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">Are you a talented home cook with nerves of steel?<span> </span>Or, like me, can you injure and <a href="http://culinarysagacity.blogspot.com/2009/09/wise-tip-coping-with-kitchen-burns.html"><u>burn yourself</u></a> while preparing dinner for guests and just keep on cooking as if nothing happened?<span> </span>Then maybe you should try out for Season Two of MasterChef on FOX, and put your skills (and nerves) to the test under the eagle (or is it evil?) eye of Gordon Ramsay.</span> <div class="MsoNoSpacing"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGsuvu_iRn0nnwQ2KW0uB3t6_1UyVeNFF3nUAlt0bkPaKPX72dE7jtQqIqBl3Rpiw7d6mzyQ4bnhUyDyq0Oalgw8KazigkZ-F6y2bfXRFd1BIf9HNS1TTlSkRJ0G_aQ9yYkD9yLwWNH2l-/s1600/mini-MasterChef_Flyer_ALL5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGsuvu_iRn0nnwQ2KW0uB3t6_1UyVeNFF3nUAlt0bkPaKPX72dE7jtQqIqBl3Rpiw7d6mzyQ4bnhUyDyq0Oalgw8KazigkZ-F6y2bfXRFd1BIf9HNS1TTlSkRJ0G_aQ9yYkD9yLwWNH2l-/s320/mini-MasterChef_Flyer_ALL5.jpg" width="320" /></a></div><div class="MsoNoSpacing"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">The casting scouts of MasterChef are making their way across America on cattle calls for contestants.<span> </span>But before you show up, be sure to visit the website to complete the application. You don't want to get yelled at when you arrive unprepared, do you?</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">Here's the list of cities and dates, for exact times and locations, follow the links provided below.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">Los Angeles - Saturday, November 6</span></div><div class="MsoNoSpacing"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">New York - Saturday, November 13 & </span><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">Sunday, November 14</span></div><div class="MsoNoSpacing"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">Boston - Saturday, November 13</span></div><div class="MsoNoSpacing"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">New Orleans - Saturday, November20</span></div><div class="MsoNoSpacing"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">Orlando - </span><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">Saturday, November 20</span><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;"> </span></div><div class="MsoNoSpacing"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">Chicago - </span><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">Saturday, December 4 &</span><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;"> </span><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">Sunday, December 5</span><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;"> </span></div><div class="MsoNoSpacing"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">Dallas - </span><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">Saturday, December 4 &</span><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;"> </span><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">Sunday, </span><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">December 5</span></div><div class="MsoNoSpacing"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">Denver - Saturday, December 11</span></div><div class="MsoNoSpacing"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">Portland - Saturday, December 11</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"></div><div class="MsoNoSpacing"><a href="http://masterchefcasting.com/howtoapply"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">How to Apply</span></a></div><div class="MsoNoSpacing"><a href="http://www.masterchefcasting.com/opencalls"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">Exact Times and Dates of Casting Calls</span></a><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;"> </span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">If you can't make it to one of the open calls, then you can still apply by sending in a video submission.<span> </span>Since there's plenty—if not more—fabulous home cooks who don't live in a big city, just <a href="http://masterchefcasting.com/videotape">follow this link</a> to instructions on how to submit your video!</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">Good luck! </span></div>Regina Varollihttp://www.blogger.com/profile/09621390510297413949noreply@blogger.com2tag:blogger.com,1999:blog-5303281225504108389.post-36349203358842236372010-11-11T08:00:00.000-08:002010-11-11T08:18:09.657-08:0013th Annual Chocolate Show in NYC<span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">The 13th Annual New York City Chocolate Show kicked off last night with a <b>Chocolate Fashion Show</b>. While not quite as spectacular as the fashion show at the original Salon du Chocolat in Paris, the models sporting chocolate couture still wowed the audience. Among the pastry chefs who participated last night was <b>Top Chef Just Desserts contestant, Zac Young</b>.</span><br />
<div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">The Chocolate Shows began in Paris 16 years ago, and have gone international, with events in Shanghai, Tokyo, Bologna, Madrid, and New York City. </span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">The New York City Show is being held through Sunday, November 14 at the Metropolitan Pavilion at 125 W. 18th Street (between 6th & 7th Avenue). Tickets are available online for $28.00. In addition to last night's Fashion Show, the event includes a marketplace with about 70 chocolatiers, as well as demonstrations and workshops from chocolatiers and pastry chefs, including <b>Jacques Torres, Nick Malgieri, François Payard, Johnny Iuzzini, Zac Young, and Carl Warner </b>(the man who does the cool food landscapes--"Foodscapes")<b>.</b></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><b><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">Links:</span></b></div><div class="MsoNoSpacing"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;"><b>NYC Chocolate Show</b> <a href="http://newyork.salon-du-chocolat.com/salon_intro.aspx">http://newyork.salon-du-chocolat.com/salon_intro.aspx</a></span></div><div class="MsoNoSpacing"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;"><b>Event Schedule</b> <a href="http://www.blogger.com/goog_694591908"> </a><a href="http://newyork.salon-du-chocolat.com/salon_animation.aspx?catanimation_id=10">http://newyork.salon-du-chocolat.com/salon_animation.aspx?catanimation_id=10</a></span></div><div class="MsoNoSpacing"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;"><b>Tickets</b> <a href="http://nychocolateshow2010.eventbrite.com/">http://nychocolateshow2010.eventbrite.com/</a></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-size: large;"><b><span style="font-family: "Calibri","sans-serif"; font-weight: normal;">Check out these pics from last night's Chocolate Fashion Show!</span></b></span><br />
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</div><div class="MsoNoSpacing"><br />
</div>Regina Varollihttp://www.blogger.com/profile/09621390510297413949noreply@blogger.com3tag:blogger.com,1999:blog-5303281225504108389.post-64822883854871479702010-11-08T07:26:00.000-08:002010-11-08T07:26:27.193-08:00Eating Lamb Belly on Day Two of The International Chefs CongressDay Two of StarChefs International Chefs Congress had a high-energy buzz. Maybe it took everyone a whole day to get into the swing of things, but there was a definite upswing in the energy level inside the Park Avenue Armory.<br />
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I started my day at the interactive workshop conducted by Ken Oringer of Boston's Clio restaurant. A regular to the International Chefs Congress, I first became an admirer of Ken when he made the most delicious oyster chowder for the cocktail hour in 2006. Served inside a hollowed-out egg shell with tiny straws, I must have consumed at least twenty of them.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilp4ple-cEXwWB7szJj-NYvVzvoRe0itg3uWKJq_DfCAeGg2jSQgYRyi00wp5eocbTHHsgifpxBKEcRxXqn867MHnHYfswTdQzrv13opbmODc5Uk9ZWHItULd1yC08ZRxmChGnOIdRDGxN/s1600/lamb+belly.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilp4ple-cEXwWB7szJj-NYvVzvoRe0itg3uWKJq_DfCAeGg2jSQgYRyi00wp5eocbTHHsgifpxBKEcRxXqn867MHnHYfswTdQzrv13opbmODc5Uk9ZWHItULd1yC08ZRxmChGnOIdRDGxN/s400/lamb+belly.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ken Oringer's Lamb Belly</td></tr>
</tbody></table><br />
Read the full article on my Huffington Post Food Blog:<br />
<a href="http://www.huffingtonpost.com/regina-varolli/international-chefs-congress_b_745638.html">http://www.huffingtonpost.com/regina-varolli/international-chefs-congress_b_745638.html</a>Regina Varollihttp://www.blogger.com/profile/09621390510297413949noreply@blogger.com0tag:blogger.com,1999:blog-5303281225504108389.post-56921964040948026242010-10-20T07:34:00.000-07:002010-10-20T07:34:45.458-07:00Snorting Cocoa on Day 1 of the International Chefs Congress in NYCThe first big event on the main stage was the highly anticipated panel discussion on Art vs. Craft. Sitting in directors chairs at the center of the stage were David Kinch of the two Michelin starred Manresa in California, uber chef Thomas Keller of The French Laundry and Per Se, and farm-to-table chef Dan Barber of Blue Hill at Stone Barns. The discussion was moderated by food writer Michael Ruhlman.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5T1RF76OV7PZFToFQwxshRF-CDx5-dknBItWC0jR2QOa0_Ev0QO3XT0EmGvoS20Yi55ovhH_xmCL5U0NsS2opH96Y6ZM14sjNiwVSc2zMu_5U-b-3b6hoHFzYddpVOt0Hdrcn64e1MO4V/s1600/choco+kit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5T1RF76OV7PZFToFQwxshRF-CDx5-dknBItWC0jR2QOa0_Ev0QO3XT0EmGvoS20Yi55ovhH_xmCL5U0NsS2opH96Y6ZM14sjNiwVSc2zMu_5U-b-3b6hoHFzYddpVOt0Hdrcn64e1MO4V/s400/choco+kit.jpg" width="400" /></a></div><br />
To me, the best part of Day One at the StarChefs ICC were Bernard Lahousse and Dominique Persoone of <a href="http://www.thechocolateline.be/index.asp?taal=nl" target="_hplink">The Chocolate Line</a> in Brugge, Belgium--the guys who invented the Chocolate Shooter for snorting chocolate. On the main stage, this chocolatier/scientist duo discussed food pairings with chocolate, and demonstrated to the audience how the experience of tasting chocolate, or any food for that matter, is greatly affected by our physical surroundings--the sights, sounds, and smells in our environment at the time we're eating any product. They used the example of eating seafood on the beach versus eating seafood in a restaurant, arguing that the fish will always taste better when it's consumed sitting on the sand in front of the ocean, smelling salt water and hearing waves crash on the shore. In their presentation, the audience sampled their chocolate-Tequila bonbon while they played Mariachi music and filled the main stage with the scent of lime.<br />
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Read the full article on The Huffington Post!<br />
<a href="http://www.huffingtonpost.com/regina-varolli/international-chefs-congress-snorting-cocoa_b_745429.html">http://www.huffingtonpost.com/regina-varolli/international-chefs-congress-snorting-cocoa_b_745429.html</a>Regina Varollihttp://www.blogger.com/profile/09621390510297413949noreply@blogger.com0tag:blogger.com,1999:blog-5303281225504108389.post-55677576782295477722010-10-14T08:38:00.000-07:002010-10-14T08:38:47.909-07:00Food Trucks Are Hot, But Gourmet Ice Cream Trucks Are Cool<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1DFxyT1aZF_WJHq9cd2vUfRa9NrtHWmTCR-eMs2DlIteKctf-GU9nBpED4el28EJUkiC-NYyy2nq5S-PhnQLRynh93EnszfjIi4jqhJMaQkP3jsmoKP88xnA-l9xbvjHgOEODI2pix24O/s1600/mini-coolhaus+truck.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1DFxyT1aZF_WJHq9cd2vUfRa9NrtHWmTCR-eMs2DlIteKctf-GU9nBpED4el28EJUkiC-NYyy2nq5S-PhnQLRynh93EnszfjIi4jqhJMaQkP3jsmoKP88xnA-l9xbvjHgOEODI2pix24O/s320/mini-coolhaus+truck.jpg" width="320" /></a></div>There's something about gourmet ice cream trucks that makes them cool. No pun intended, a gourmet ice cream truck is just more hip than an ice cream shop. Maybe it's the quirky people who operate them, maybe it's their funky flavors, or maybe it's their high quality ingredients. Whatever it is, this new breed of ice cream truck has adults chasing after them, or at least following them on Twitter.<br />
<br />
<i>Read the full article at The Huffington Post</i> <br />
<br />
<a href="http://www.huffingtonpost.com/regina-varolli/food-trucks-are-hot-but-g_b_700546.html">http://www.huffingtonpost.com/regina-varolli/food-trucks-are-hot-but-g_b_700546.html</a><br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div>Regina Varollihttp://www.blogger.com/profile/09621390510297413949noreply@blogger.com0tag:blogger.com,1999:blog-5303281225504108389.post-86288364857311249582010-10-06T07:06:00.000-07:002010-10-14T15:23:53.038-07:00Cesar Ramirez Chef's Table at Brooklyn Fare Gets Two Michelin Stars<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0OV3-S40z1iRvyHxsYMK9BDEld_mlB_DQhLQYXhVuy1qBsvBA7EFHz1Skc3EWd3w_W8jehbDmfFF9sWyNli1tbrRn6nr2U6SDRS-IkDO1ISzExmw_sjqfZcAPcEons6NZ_4BHIw5NQx8r/s1600/104_4068.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0OV3-S40z1iRvyHxsYMK9BDEld_mlB_DQhLQYXhVuy1qBsvBA7EFHz1Skc3EWd3w_W8jehbDmfFF9sWyNli1tbrRn6nr2U6SDRS-IkDO1ISzExmw_sjqfZcAPcEons6NZ_4BHIw5NQx8r/s320/104_4068.jpg" width="320" /></a></div><br />
I just heard it on good authority that the Chef's Table at Brooklyn Fare, the one year old home of the talented Chef Cesar Ramirez has been given two Michelin stars in the 2011 Guide Michelin.<br />
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Open for just one year, and not holding a liquor license when the Michelin reviewers came to dine, those two stars are be based solely on the talent of Cesar Ramirez and his team at Brooklyn Fare.<br />
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Ramirez took a big risk when he left the Manhattan fine dining scene for the borough of Brooklyn, but that risk has evidently paid off, big time.<br />
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Congratulations to Cesar Ramirez and his team, Douglas Kim, Christopher Ramos, and Michele Smith, and to co-owner Moe Issa! I know first hand how hard you have all worked for this, and you completely deserve it!<br />
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</a></div>Regina Varollihttp://www.blogger.com/profile/09621390510297413949noreply@blogger.com0tag:blogger.com,1999:blog-5303281225504108389.post-24089482078640565722010-08-15T15:52:00.000-07:002010-08-15T15:52:08.803-07:00Cold Summer Soups, Vichyssoise<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggKeqqSoOMCQlLw_1qNAiqLl7VTyNxzCZH6xqCK_otmlu1fK8ymLpaHnDwGK6DRPw5eGlTb858JeH7YgBKStO77ndXCtfABCOyiX3vKxvlNEF3dwRvzFrUw7Cntx7pEyjAxOJQL6uikY9W/s1600/104_5620.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggKeqqSoOMCQlLw_1qNAiqLl7VTyNxzCZH6xqCK_otmlu1fK8ymLpaHnDwGK6DRPw5eGlTb858JeH7YgBKStO77ndXCtfABCOyiX3vKxvlNEF3dwRvzFrUw7Cntx7pEyjAxOJQL6uikY9W/s400/104_5620.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lunchtime Vichyssoise</td></tr>
</tbody></table>This has been the hottest, most humid summer in recent memory, so I'm always craving cold soup—especially when I've been running around the sizzling and steamy city all day. Cold soups are refreshing, simple, and delicious—all of which are a must when you need a serious pick-me-up. Cold soups keep well in the refrigerator for easily a week, if they last that long, and their flavors intensify over time. For me, one of the best things about cold soup sitting in the fridge is that it makes a great, quick lunch, of course with some nice, crusty bread to go with it.<br />
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My version of Vichyssoise is thicker than traditional Vichyssoise, because when that's all I'm having for lunch I want it to really fill my belly. If you want it thinner, like you might for a first course at dinner, you can always add more water or cream just before serving. <br />
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Vichyssoise (makes about 3 ½ quarts)<br />
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700 g russet potatoes (about 5 large potatoes)<br />
700 g leeks (about 6 thick leeks, white and pale green parts only)<br />
140 g unsalted butter (about 1 ¼ sticks)<br />
1 pint organic heavy cream<br />
3 quarts water<br />
sea salt<br />
chives<br />
fresh ground black pepper<br />
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Remove the dark green parts of the leeks and discard (or save for later use in a vegetable stock). Cut the white and pale green part of the leeks into quarter circles of the same size and rinse them completely under cold water. Leeks have tons of dirt in them usually, so you really want to wash them well. The best way I've found is to use a salad spinner, completely submerge them in water, swish them around a lot, then dump the water. Submerge them a second time, swishing again, and dumping the water. Depending on how much dirt you see (or how clear the water is when you dump it the second time) you may want to give them a third rinse. Then spin/strain them to get out most of the water.<br />
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Peel the potatoes and rinse them under cold water. After rinsing them, cut them into pieces roughly as thick as the leek quarters. Don't rinse them a second time, unlike with mashed potatoes, with soups you want to retain a fair amount of the starch in the potatoes and rinsing them a second time removes too much starch.<br />
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In a heavy stock pot, melt the butter, then add the leeks and a pinch of salt and sauté to sweat and soften them a little, stirring for about 3-5 minutes on med-high heat. Don't let them take any color. When they've softened, add the potatoes and mix well, then add the water. Bring to a boil, then reduce heat to a simmer and cook, uncovered, for about 35-45 minutes until the potatoes are falling apart and the leeks are completely soft and cooked.<br />
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With a hand blender or in a stand blender in several batches, purée the soup very well, leaving no chunks at all. Add the cream and whisk to incorporate. At this point, you want to taste it to see if you'd like to add more salt. I always do add some more, but everyone's taste varies with salt, just add it cautiously because you can't take salt away from something that's too salty.<br />
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Pour the Vichyssoise into containers, allow it to come to room temperature, then cover and refrigerate until completely chilled. When the Vichyssoise is completely cold, it will thicken up, then you can try some and see if you'd prefer to have it thinner by adding more water or cream. I usually make it thinner if I'm serving it as an appetizer, but I do that à la minute and leave it thick in my fridge for lunches. Vichyssoise keeps in the fridge for about a week (just make sure the date on the cream you use is good for at least that long too).<br />
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Serve the Vichyssoise (hot or cold) garnished with chopped chives and freshly ground black pepper.Regina Varollihttp://www.blogger.com/profile/09621390510297413949noreply@blogger.com2tag:blogger.com,1999:blog-5303281225504108389.post-70896160123423083442010-07-30T17:19:00.000-07:002010-08-23T12:37:30.614-07:00The New Brooklyn Fare Kitchen<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwvmRdY_rA7Pdk_V_AeGnks3A358njyzIKB_5OGxLUbF_DpmAtQ6o9FJJUk-iMfmpukqtsNCpHe9HygS60DMiHukhwjmUXz5iphkH_WhRTB01gckWkrpSX3vOZjmrNO_bEpNIKP_8QqXMH/s1600/IMG_3340.JPG" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwvmRdY_rA7Pdk_V_AeGnks3A358njyzIKB_5OGxLUbF_DpmAtQ6o9FJJUk-iMfmpukqtsNCpHe9HygS60DMiHukhwjmUXz5iphkH_WhRTB01gckWkrpSX3vOZjmrNO_bEpNIKP_8QqXMH/s400/IMG_3340.JPG" width="400" /></a></div>After weeks of remodeling, a long wait for the Molteni stove to arrive from France, and a slight spacial expansion, Brooklyn Fare Kitchen, home of Chef Cesar Ramirez, has a knock-down drag-out gorgeous new space.<br />
<br />
The space is more like a theater than a kitchen, which is fitting for food that shines like a hit Broadway show. Yes, Ramirez and his team <i>do</i> cook all day in this space, preparing the food sold in the gourmet Brooklyn Fare Market as well as the Kitchen, but when guests arrive, the place has been so thoroughly cleaned and shined you'd almost think nobody ever cooked a thing in there.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4bEA1CKIPeLtZVhvoJE6OfBiRg5RaTJDbvmgsqMSXkABFrwsGTiKHvy_083b3d1lAA6bB-r6eUf6sjh45rd1lTAFi-zpPfyI7YGg6kQ45i-kFRua_9-VBeB6P_b78zGRY06yKUkumcrz4/s1600/IMG_3345.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4bEA1CKIPeLtZVhvoJE6OfBiRg5RaTJDbvmgsqMSXkABFrwsGTiKHvy_083b3d1lAA6bB-r6eUf6sjh45rd1lTAFi-zpPfyI7YGg6kQ45i-kFRua_9-VBeB6P_b78zGRY06yKUkumcrz4/s400/IMG_3345.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The team, minus Doug Kim, who was behind the camera.</td></tr>
</tbody></table>The optimistic Cesar Ramirez had hoped this process would only take a week, so booking was closed from July1-8, but when July 9 rolled around and the place was still a work in progress, he didn't disappoint the people who'd waited months for their seats, and he managed to perform despite the drywall, brilliantly so.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6hEI1rbNK6qEbW49wYXuj3Ton6o76u8F1ckcjIlacUYdoK7bpTpmQPemZh_OHiTZHorImCvdTSDCRO_NwbqSW9HmCCh2lA-P2ssRDZHl5H0RRHgyCXEzy3Dxa91kxzQ9gxv6ZcyzfRo2Q/s1600/IMG_3349.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6hEI1rbNK6qEbW49wYXuj3Ton6o76u8F1ckcjIlacUYdoK7bpTpmQPemZh_OHiTZHorImCvdTSDCRO_NwbqSW9HmCCh2lA-P2ssRDZHl5H0RRHgyCXEzy3Dxa91kxzQ9gxv6ZcyzfRo2Q/s640/IMG_3349.JPG" width="427" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"The Ferrari of stoves."</td></tr>
</tbody></table>When Cesar showed me around the new Kitchen, pointing out all the bells and whistles in the custom made counter, he looked as excited as a kid in his own shiny new candy factory. Showing off the new Molteni stove, he said with glee "This is the Ferrari of stoves! And we have the only Molteni salamander in America!"<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg12vFhlEVCScnVxp6t3VpoYJk60GVUBVdb5TUR7p8t6FoDqVoysjhVlu-xivBLQFPm-lBpxBd_lDEqP4lzqp876-dVpRToZSqDlKhqbAVByvCUhoI_ZSbh0_qI4XczwKfg_efZveF8pSZ_/s1600/IMG_3351.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg12vFhlEVCScnVxp6t3VpoYJk60GVUBVdb5TUR7p8t6FoDqVoysjhVlu-xivBLQFPm-lBpxBd_lDEqP4lzqp876-dVpRToZSqDlKhqbAVByvCUhoI_ZSbh0_qI4XczwKfg_efZveF8pSZ_/s400/IMG_3351.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The only Molteni salamander in America.</td></tr>
</tbody></table>Even with seating up from 12 to 18, and the price up too, there's still a long wait list. But with the expansion of the kitchen, and his team, Cesar Ramirez has upped the menu as well.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp8aV18fI8Mdak4wPee07za7alwu9Ho5tdafhVcWdZQZb3s8eXu5AEwky3G5B6JR40OBzkkkk0ONvMn-nI02lyML2UJ0uPTVDJdRG8trysIEADvPqq3IyJq06z6ZcQ2wCpyA49sHg5Xn0S/s1600/IMG_2570.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp8aV18fI8Mdak4wPee07za7alwu9Ho5tdafhVcWdZQZb3s8eXu5AEwky3G5B6JR40OBzkkkk0ONvMn-nI02lyML2UJ0uPTVDJdRG8trysIEADvPqq3IyJq06z6ZcQ2wCpyA49sHg5Xn0S/s400/IMG_2570.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghEhcZmH-gN5qRpGta8FlUxDUthERGL6pF8rSOe-M7_ihzcRuwhIiX3eTwYXUOWogUwYwqH-jtQtSJZKqE61_PrVGnWZTl1W8qx2_RvDv-_cxydQDI4Th23cUAgqo6ftX-zqv7ivJfNi6x/s1600/IMG_2827.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghEhcZmH-gN5qRpGta8FlUxDUthERGL6pF8rSOe-M7_ihzcRuwhIiX3eTwYXUOWogUwYwqH-jtQtSJZKqE61_PrVGnWZTl1W8qx2_RvDv-_cxydQDI4Th23cUAgqo6ftX-zqv7ivJfNi6x/s400/IMG_2827.JPG" width="400" /></a></div><br />
<i>All photos were shot by Cesar Ramirez's newest team member, the multi-talented Douglas Kim. Thanks Doug!</i><br />
<br />
<i>The new Brooklyn Fare Kitchen work/eat space was designed by Ken Schimpf, founder of KDS Consulting & Design, Inc. (<a href="http://www.kdsconsulting.net/index.html">http://www.kdsconsulting.net/index.html</a>)</i>Regina Varollihttp://www.blogger.com/profile/09621390510297413949noreply@blogger.com4tag:blogger.com,1999:blog-5303281225504108389.post-42563937613817264662010-07-28T07:10:00.000-07:002010-07-28T07:38:39.655-07:00Looking Forward to Letter Grades at NYC Restaurants<meta content="text/html; charset=utf-8" http-equiv="Content-Type"></meta><meta content="Word.Document" name="ProgId"></meta><meta content="Microsoft Word 12" name="Generator"></meta><meta content="Microsoft Word 12" name="Originator"></meta><link href="file:///C:%5CUsers%5CREGINA%7E1%5CAppData%5CLocal%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_filelist.xml" rel="File-List"></link><link href="file:///C:%5CUsers%5CREGINA%7E1%5CAppData%5CLocal%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_themedata.thmx" rel="themeData"></link><link href="file:///C:%5CUsers%5CREGINA%7E1%5CAppData%5CLocal%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_colorschememapping.xml" rel="colorSchemeMapping"></link><style>
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</style><span style="font-weight: normal;">Four years ago when David Bouley poisoned his patrons with carbon monoxide because he didn't have any detectors in his restaurant, patrons literally passed out in their plates of fine food. Workers and patrons alike had to be rushed to the hospital and the EMTs evacuated the place as soon as they showed up, leaving the dining room full of half eaten dishes overnight. But that didn't shut the place down. Nor did it's D and F grades from the health department, several actually. </span><br style="font-weight: normal;" /><br style="font-weight: normal;" /><span style="font-weight: normal;">I think New Yorkers would be astonished if they knew the actual grades of some of the finest restaurants in the city. Fortunately, they're about to find out.</span><br style="font-weight: normal;" /><br style="font-weight: normal;" /><span style="font-weight: normal;">I strongly support the mandatory posting of health inspection grades at all the city's restaurants. My home town of LA has been doing it for years and guess what, you'll rarely find an establishment with less than a B because people just won't patronize a C, let alone a D. Now I know that you can lose points for silly things that don't actually pose any health risk, like leaving an ice cream scoop in a receptacle of hot water or having the fridge one degree too high. But other point losers, like rat feces on a counter top, dangerous bacteria found in the lettuce, or the lack of carbon monoxide detectors, do pose health risks.</span><br style="font-weight: normal;" /><br style="font-weight: normal;" /><span style="font-weight: normal;">Overall, to my mind, this is a good thing. The coming of health grades could only be loathed by those who have failed repeatedly to get an A or B, and, well, we don't really want to eat in those places now, do we?</span><br style="font-weight: normal;" /><br style="font-weight: normal;" /><span style="font-weight: normal;">Currently, if you go to the website for the New York City Department of Health and Mental Hygiene, the guys who are responsible for inspecting restaurants, they do have a page where we're supposed to be able to look up the inspection results of any restaurant in NYC. Oddly, when I've gone to this page over the past few weeks, it never seems to work properly, and I can never get the results I'm seeking, yet another reason for these places to have to post their grades. Give it a try yourself, let me know if you got it to work!</span><br />
<br style="font-weight: normal;" /><a href="http://a816-restaurantinspection.nyc.gov/RestaurantInspection/SearchBrowse.do;jsessionid=B6E8ACABF80267E2BA7DE808AB22581A.tomcat1"> NYC Health Department Restaurant Inspection Results</a><br />
</div>Regina Varollihttp://www.blogger.com/profile/09621390510297413949noreply@blogger.com1tag:blogger.com,1999:blog-5303281225504108389.post-79782520598253413752010-07-13T08:16:00.000-07:002010-07-13T08:16:46.364-07:00Brooklyn Fare Kitchen Under ConstructionHere's just a few pics of the ongoing reconstruction of Brooklyn Fare Kitchen. As with all construction and remodeling projects, this one is running a bit late! But that didn't daunt Chef Cesar Ramirez, who managed to make his marvelous meals despite a half-finished Kitchen space. "We'll make it work because we have to, we just won't cancel on our customers!" said Ramirez.<br />
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Joining the team is sous-chef Jooeon Kim, who worked with Chef Ramirez years ago at Bouley restaurant, and who is also an alum of Per Se. These photos were taken by Kim.<br />
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I'll be posting more pics once the Kitchen is finished (and the amazing new Molteni stove has arrived)!<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtumTjt1wtonCrrrbPElv9RvuQ0OGLxMConyCfSk_05MXeqBNDOqu2V_cL9dasDxp4PFLoMdrWsF2KI_OU3hbHNfTHB0Yph6fpANuP_Ivnig4KpdLj0nmYi_O3ZQhSnfomJX4_QVxf3aSo/s1600/bfk+remodel+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtumTjt1wtonCrrrbPElv9RvuQ0OGLxMConyCfSk_05MXeqBNDOqu2V_cL9dasDxp4PFLoMdrWsF2KI_OU3hbHNfTHB0Yph6fpANuP_Ivnig4KpdLj0nmYi_O3ZQhSnfomJX4_QVxf3aSo/s400/bfk+remodel+3.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2kgryOb56kIqkWe7G707fwLSn4FCjPTt0NDybrz05QjwG7-E9LuZbAFhru96lY5bA1k4OE6U_1qTt3Z3dYHyEOSLx768owp0i1GCTdQ4XCDVrIKIg8g1nz5VqqMFDW7WIC5uk4liHbRQs/s1600/brooklyn+fare+remodel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2kgryOb56kIqkWe7G707fwLSn4FCjPTt0NDybrz05QjwG7-E9LuZbAFhru96lY5bA1k4OE6U_1qTt3Z3dYHyEOSLx768owp0i1GCTdQ4XCDVrIKIg8g1nz5VqqMFDW7WIC5uk4liHbRQs/s400/brooklyn+fare+remodel.jpg" width="400" /></a></div>Regina Varollihttp://www.blogger.com/profile/09621390510297413949noreply@blogger.com3tag:blogger.com,1999:blog-5303281225504108389.post-532110982402075132010-07-01T08:48:00.000-07:002010-07-01T08:48:27.894-07:00Fine Cooking's (to-die-for) Chocolate Chip Chiffon Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOLgWo-yasWS2kSvZzS-hbIgTxYcu64rOf4brckkDlac0a5soEs5pUyqmJrfrrXsBJh7O0ONL2pAM1gY93L4wUeebEZvRKIt-PXv8NnwMYdYZl6VUBw1GTNBaZn6sQ8OzHHlYoek4EYfXr/s1600/chiffon+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="313" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOLgWo-yasWS2kSvZzS-hbIgTxYcu64rOf4brckkDlac0a5soEs5pUyqmJrfrrXsBJh7O0ONL2pAM1gY93L4wUeebEZvRKIt-PXv8NnwMYdYZl6VUBw1GTNBaZn6sQ8OzHHlYoek4EYfXr/s320/chiffon+cake.jpg" width="320" /></a></div><br />
This has been my favorite home-made cake for years and years. I had saved the Fine Cooking issue from 2000 until I moved from DC to NYC 5 years ago and it got lost in the move. I had told my man about it so many times, but hadn't made it for him, that he started calling it the "legend Chiffon cake." For 5 years this cake wasn't available on the Fine Cooking website, but it's back! <br />
<br />
This cake does take a fair bit of time to prepare, but it's SO worth it. My only suggestions are to use a bit more chocolate and sugar glaze than the recipe calls for. You also don't need the cream of tar-tar, this is only for stabilizing the egg whites, but if you whip them correctly, you never actually need cream of tartar in any recipe. It leaves a subtle taste that I just don't like.<br />
<br />
I was just so happy to find this recipe again, and to finally make it for my resident patissier (it's proof positive that American cakes can be as wonderful as French desserts sometimes!). The recipe says it serves 12-14, but it served just two in my house, because it lasts for about 4 days, and we eat huge slices.<br />
<br />
Follow this link to the best damn Chiffon cake ever!<br />
<a href="http://www.finecooking.com/recipes/almond-crunch-chocolate-confetti-chiffon-cake.aspx">http://www.finecooking.com/recipes/almond-crunch-chocolate-confetti-chiffon-cake.aspx</a><br />
<br />
P.S. Fine Cooking is one of the two best magazines for people who actually want to bake and cook what they're reading, and not just look at pictures (and irrelevant ads).Regina Varollihttp://www.blogger.com/profile/09621390510297413949noreply@blogger.com3tag:blogger.com,1999:blog-5303281225504108389.post-12521010322434486692010-06-17T07:10:00.000-07:002010-06-17T07:16:19.000-07:00The Butter Bell is a Brilliant Kitchen Gadget<meta content="text/html; charset=utf-8" http-equiv="Content-Type"></meta><meta content="Word.Document" name="ProgId"></meta><meta content="Microsoft Word 12" name="Generator"></meta><meta content="Microsoft Word 12" name="Originator"></meta><link href="file:///C:%5CUsers%5CREGINA%7E1%5CAppData%5CLocal%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_filelist.xml" rel="File-List"></link><link href="file:///C:%5CUsers%5CREGINA%7E1%5CAppData%5CLocal%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_themedata.thmx" rel="themeData"></link><link href="file:///C:%5CUsers%5CREGINA%7E1%5CAppData%5CLocal%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_colorschememapping.xml" rel="colorSchemeMapping"></link><style>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5OmqPMkCcX3TdyC_APhj3DCkZzcWOqTPVYUgnKm0UrWP7cn8fwDpohoFW2AJRtTKDLIhpAB08QNbtCl9ZzMafQtoUQLB3DGyHddMw69XDb9axr_z6vBAyXIjl9yfoMdRVIu3nFr6ORSiS/s1600/104_5111.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5OmqPMkCcX3TdyC_APhj3DCkZzcWOqTPVYUgnKm0UrWP7cn8fwDpohoFW2AJRtTKDLIhpAB08QNbtCl9ZzMafQtoUQLB3DGyHddMw69XDb9axr_z6vBAyXIjl9yfoMdRVIu3nFr6ORSiS/s400/104_5111.jpg" width="400" /></a></div><div class="MsoNoSpacing"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">Ok, maybe it's not quite a gadget, but the Butter Bell Crock is one of my favorite counter top residents, and in a small Manhattan kitchen where equipment competes heavily for space, the Butter Bell easily won its three inches of real estate over less frequently used items.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">The Butter Bell does one thing, it keeps butter at room temperature while also keeping it from going bad. If you use a lot of room temperature butter for things like toast, but think butter that's been sitting out for days is a bit disgusting, the Butter Bell is a dream.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">By storing butter in a bell-shaped vessel that you then submerge in another vessel filled with cold water, the Butter Bell creates an air-tight environment, preventing any bacteria from growing. It holds 114 grams of butter (1 stick), and if you change the water every day with fresh cold water, your butter will be beautifully spreadable, and not one bit rancid, for at least a few weeks.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuQ7PTDtmz9fOCUl-Oz7nDEufvtdv9QP6KbJfBEeGH_y0gdFw1qTiIHIvQYbq0I52XuVrLyZ31sKM3z_5nfAtQftHBEiKPNK3jONKrvdNIHnN395uxsh0gg929-jmJdMPn7iMtwDQbb3mS/s1600/104_5095.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuQ7PTDtmz9fOCUl-Oz7nDEufvtdv9QP6KbJfBEeGH_y0gdFw1qTiIHIvQYbq0I52XuVrLyZ31sKM3z_5nfAtQftHBEiKPNK3jONKrvdNIHnN395uxsh0gg929-jmJdMPn7iMtwDQbb3mS/s320/104_5095.jpg" /></a></div><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">I got my man the Butter Bell as a gift because he already has almost every kitchen tool and gadget and the box it came in said it was a classic kitchen item from France. He's French and eats a lot of butter, so it was perfect. When he got it open though, he'd never seen anything like it before (and he grew up in a pâtisserie). Since then I've asked a few Frenchies, none of them have seen one either, but now they all want one. "C'est trop cool!" is the common response.<o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">French or not, we're stoked on the Butter Bell Crock. Finally, soft spreadable butter at our knife-tips, without any yucky yellow butter grease. <o:p></o:p></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;"><o:p></o:p></span><i><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">This is NOT an advert! I just loved this little thing and wanted to share it with my readers!<o:p></o:p></span></i></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><i><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">Butter Bell Crocks start at $19.95, come in different colors and styles to match your kitchen decor, and you can buy them online at <a href="http://www.butterbell.com/">http://www.butterbell.com/</a><o:p></o:p></span></i></div><div class="MsoNoSpacing"><br />
</div>Regina Varollihttp://www.blogger.com/profile/09621390510297413949noreply@blogger.com1tag:blogger.com,1999:blog-5303281225504108389.post-34109146196177033362010-04-19T08:29:00.000-07:002010-04-19T08:46:57.021-07:00A Conversation About Charity with Top Chef Masters Marcus Samuelsson<meta content="text/html; charset=utf-8" http-equiv="Content-Type"></meta><meta content="Word.Document" name="ProgId"></meta><meta content="Microsoft Word 12" name="Generator"></meta><meta content="Microsoft Word 12" name="Originator"></meta><link href="file:///C:%5CUsers%5CREGINA%7E1%5CAppData%5CLocal%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_filelist.xml" rel="File-List"></link><link href="file:///C:%5CUsers%5CREGINA%7E1%5CAppData%5CLocal%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_themedata.thmx" rel="themeData"></link><link href="file:///C:%5CUsers%5CREGINA%7E1%5CAppData%5CLocal%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_colorschememapping.xml" rel="colorSchemeMapping"></link><style>
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<div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3DtBMOG4-Z1SpcsSu8EEKebPknLUkIp0624lThyphenhyphenO-AKG3vmALYKAdhFjxQfFUkYi_I27e8imG2XSCvouxepz4Bew4zYVsxYLpTcy77f3FTRGgFEtI0ZP2LjwrhLjgI7poFRfBtPnD7jtB/s1600/marcus1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3DtBMOG4-Z1SpcsSu8EEKebPknLUkIp0624lThyphenhyphenO-AKG3vmALYKAdhFjxQfFUkYi_I27e8imG2XSCvouxepz4Bew4zYVsxYLpTcy77f3FTRGgFEtI0ZP2LjwrhLjgI7poFRfBtPnD7jtB/s400/marcus1.jpg" width="400" /></a></div><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal; line-height: 115%;">Why did the producers of Top Chef Masters paint Marcus Samuelsson as the villain in Episode Two, It's My Party? Just because he chose to focus on his own cooking and not prep for the MIA Carmen Gonzales, who spaced out and forgot her main course at the studio, doesn't make him a bad guy, or an "ego chef" as CultureMap Houston called him. It makes him a serious competitor who wants to win a chunk of cash for his charity. As an advocate myself who has devoted much of my own time to charitable causes, I'd have done exactly the same.<o:p></o:p> </span><br />
<br />
<span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal; line-height: 115%;">Marcus Samuelsson takes his charity work seriously, and when I met him at last year's International Chef's Congress, we sat down and talked about why he's so actively involved in advocacy.<o:p></o:p> </span><br />
<br />
<span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal; line-height: 115%;">Samuelsson is UNICEF's first and only Chef Ambassador, appointed in 2000. He's traveled to Africa on behalf of UNICEF, and is a strong supporter of both the TAP project, which works to bring clean drinking water to communities throughout the world, and the Believe in Zero campaign, which aims for zero child deaths from preventable causes like malnutrition and malaria. He's also active with Chefs for Humanity and C-CAP, Careers through Culinary Arts Program, which helps inner city high school kids pursue careers in the culinary industry through training, scholarships and job placement. <o:p></o:p> </span><br />
<br />
<span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal; line-height: 115%;">When I asked Samuelsson what motivates him to devote so much time to charitable work he replied, "When you come from where I come from, you <i>have</i> to do something."<o:p></o:p> </span><br />
<br />
<span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal; line-height: 115%;">Unlike the Samuelsson presented on Top Chef Masters, the Marcus I conversed with was a soft-spoken man who has managed to maintain humility in the face of his huge success. Hardly an "ego chef," Samuelsson was genuinely down-to-Earth.<o:p></o:p> </span><br />
<br />
<span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal; line-height: 115%;">An Ethiopian who lost his parents to Tuberculosis as an infant and was adopted by a Swedish couple, Marcus Samuelsson remains true to his roots. I asked him why he doesn't try to run from his background as many with humble beginnings do. He said "Being connected to poverty is one of the richest things I have in life."<o:p></o:p> </span><br />
<br />
<span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal; line-height: 115%;">About UNICEF's TAP project—his designated charity for Top Chef Masters—Samuelsson hit on a truth we rarely want to think about, that people in rich countries like America take clean tap water for granted, we buy tons of bottled water just because it tastes better. "But in most parts of the world," explained Samuelsson, "clean tap water doesn't exist, and people die every day because they don't have something we take for granted—clean, safe drinking water."<o:p></o:p> </span><br />
<br />
<span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal; line-height: 115%;">Samuelsson also talked about "the connection between food in America and internal conflicts and refugees in places like Africa and Asia," about how our Agribusiness and government subsidies of crops like corn can literally topple communities and even governments. "Everyone needs to understand the global consequences of food production, so I try to maintain a dialogue with the public about these things." <o:p></o:p> </span><br />
<br />
<span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal; line-height: 115%;">Anyone who understands the politics of food or has seen the documentary Food, Inc. will know what Samuelsson is talking about. (If you haven't seen Food, Inc. yet, watch it!)<o:p></o:p> </span><br />
<br />
<span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal; line-height: 115%;">I don't know Marcus Samuelsson on a personal level, but I do know his record working with charities, and that's enough for me to root for him on Top Chef Masters. It's just unfortunate that Samuelsson's devotion to winning $100,000 for a charity he's so strongly supported was edited to make him seem uncharitable.<o:p></o:p> </span><br />
<br />
<span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal; line-height: 115%;">Marcus Samuelsson is no villain, and he certainly didn't seem like an ego chef to me. He seems like a driven, talented chef whose appearance on Top Chef Masters is more about helping his charity than it is about helping his career. Samuelsson's illustrious reputation is already secure, but, as he said about TAP, "We need to secure clean, safe drinking water for everyone."</span><br />
<br />
<a href="http://www.tapproject.org/"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal; line-height: 115%;">TAP Project</span></a><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal; line-height: 115%;"><a href="http://www.unicefusa.org/campaigns/believe-in-zero/">UNICEF Believe in Zero campaign </a></span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal; line-height: 115%;"><a href="http://www.unicefusa.org/partners/ambassadors/marcus-samuelsson.html">UNICEF Chef Ambassador Marcus Samuelsson</a></span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal; line-height: 115%;"><a href="http://www.ccapinc.org/index.php">C-CAP</a></span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal; line-height: 115%;"><a href="http://www.chefsforhumanity.com/index.php">Chefs for Humanity</a></span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal; line-height: 115%;"><br />
</span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal; line-height: 115%;"><a href="http://www.chefsforhumanity.com/index.php"></a><o:p></o:p></span></div>Regina Varollihttp://www.blogger.com/profile/09621390510297413949noreply@blogger.com6tag:blogger.com,1999:blog-5303281225504108389.post-86570601360639280142010-04-06T07:36:00.000-07:002010-04-09T08:18:06.973-07:00Esteemed French Pastry Program Offers Courses in English<meta content="text/html; charset=utf-8" http-equiv="Content-Type"></meta><meta content="Word.Document" name="ProgId"></meta><meta content="Microsoft Word 12" name="Generator"></meta><meta content="Microsoft Word 12" name="Originator"></meta><link href="file:///C:%5CUsers%5CREGINA%7E1%5CAppData%5CLocal%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_filelist.xml" rel="File-List"></link><link href="file:///C:%5CUsers%5CREGINA%7E1%5CAppData%5CLocal%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_themedata.thmx" rel="themeData"></link><link href="file:///C:%5CUsers%5CREGINA%7E1%5CAppData%5CLocal%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_colorschememapping.xml" rel="colorSchemeMapping"></link><style>
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<div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgMfmYaxPa-EDM3Md3DeJc88-tbCT-Qu5O0UFe6Z-HM2nv2Nypp8PomuAPsou2c7zUdJUPAB4BkeWOGjhb0R5mGtj4pMCi3GPNnv1mMZ0zvWpmnER2z7jE0GVDkYlcgNq4VVvMUQopY46x/s1600/ecole+nationale.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgMfmYaxPa-EDM3Md3DeJc88-tbCT-Qu5O0UFe6Z-HM2nv2Nypp8PomuAPsou2c7zUdJUPAB4BkeWOGjhb0R5mGtj4pMCi3GPNnv1mMZ0zvWpmnER2z7jE0GVDkYlcgNq4VVvMUQopY46x/s400/ecole+nationale.jpg" width="400" /></a><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal; line-height: 115%;"> </span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal; line-height: 115%;">For Americans wanting to study real French pastry, in France, few choices are available unless you actually speak French. Until recently...<o:p></o:p> </span><br />
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<span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal; line-height: 115%;">L'École Nationale Supérieure de la Pâtisserie is now offering several pastry arts programs taught in English. The school, renowned for 25 years as a program for professionals looking to hone their pastry skills, recently developed an international program geared towards foreign, English speaking students. Located in Yssingeaux, France (about a 2h 30min TGV from Paris, and 30min from Lyon—the home of the <a href="http://www.bocusedor.com/2011/index.php/en/Concours/Accueil.html">Bocuse d'Or</a>), the courses are taught in the newly renovated Château de Montbarnier (pictured).<o:p></o:p> </span><br />
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<span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal; line-height: 115%;">Four specific programs are now offered in English. Three two-month programs are offered in the summer (July-August) and winter (January-February), and were designed for various levels of experience. The "Initiation Campus" offers beginners and hobbyists an intensive pastry program covering the fundamentals of French pastry. The "Perfecting Campus" is geared toward recent graduates of pastry programs and admission requires prior experience in professional pastry. The "Professional Campus" is also designed for professionals, those with minimum two to three years of experience, and includes added instruction in sugar and chocolate showpieces and ice sculpture. </span><br />
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<span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal; line-height: 115%;">The fourth program, The French Pastry Arts Program Nicolas Toulliou, is a six month pastry certification program that provides students with the fundamentals of French pastry and baking, upon successful completion of which the student earns their CCA, </span><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal; line-height: 115%;">Certificat de Compétences Académiques</span><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal; line-height: 115%;">. </span><br />
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<span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal; line-height: 115%;">What makes L'École Nationale Supérieure de la Pâtisserie, and the French Pastry Arts Program Nicolas Toulliou, just about the best choice for people who want to pursue a career in French baking and pastry is the level of instruction—no other pastry arts program has so many instructors and lecturers with the M.O.F. title (Meilleurs Ouvrier de France), the most coveted in the universe of culinary distinctions. The M.O.F. is awarded to only a handful of masters of their craft, even woodworkers, and in pretty much every culinary discipline from Pastry and Chocolate to Bread and Cheese.<o:p></o:p> </span><br />
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<span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal; line-height: 115%;">The most surprising thing about the French Pastry Arts Program Nicolas Toulliou at L'École Nationale Supérieure de la Pâtisserie is the cost. At 13,000 Euro ($17,500), the pastry program is less expensive than the most prestigious pastry programs offered in America. A few examples are the French Culinary Institute in New York City, where the six month program costs between $37,000-$43,550. The Institute for Culinary Education, also in NYC, costs up to $28,000, and Chicago's French Pastry School will set a student back $21,500. The two-month programs range in price from 5,000 - 5,900 Euro ($6,725 - $7,900).<o:p></o:p></span><br />
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<span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal; line-height: 115%;">Considering that housing costs are not included in any pastry program's tuition and fees, a prospective student looking to study in New York City or Chicago will also be faced with high rent on top of high tuition. For housing, L'École Nationale Supérieure de la Pâtisserie has made arrangements for its students. At 390 Euro per month ($525), students can live ten minutes walking distance from the campus. Add to that the fact that breakfast is included in the cost, and lunch can be added at 10 Euro per meal (appetizer, main, and of course dessert), and the French Pastry Arts Program Nicolas Toulliou looks even more affordable by comparison.<o:p></o:p> </span><br />
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<span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal; line-height: 115%;">What should make this program even more desirable to English speaking pastry students are the 80 hours of French language instruction. Not only will French language skills help future pastry chefs communicate with their French peers, students will need those skills when it comes time to do their one month internship. Another bonus of the program is their placement of students into choice internship positions throughout France.<o:p></o:p> </span><br />
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<span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal; line-height: 115%;">One thing to understand about the program is that it focuses strictly on classic French Pâtisserie, so if you're interested in doing wedding cakes covered in fondant, or want to follow in the footsteps of Ace of Cakes Duff Goldman, then this isn't the pastry school for you.<o:p></o:p> </span><br />
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<span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal; line-height: 115%;">The French Pastry Arts Program Nicolas Toulliou is accepting applications for its October 11, 2010 session. For more information, just follow the links...<o:p></o:p></span><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;"> </span><br />
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<span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">International Programs Homepage:<o:p></o:p> </span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;"><a href="http://www.ensp-adf.com/ensp-international-programs-classes-in-french-pastry-arts.php">http://www.ensp-adf.com/ensp-international-programs-classes-in-french-pastry-arts.php</a><o:p></o:p> </span><br />
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<span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">Overview of The French Pastry Arts Program Nicolas Toulliou:<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;"><a href="http://www.ensp-adf.com/certificate-of-academic-skills-in-french-pastry-arts2.php">http://www.ensp-adf.com/certificate-of-academic-skills-in-french-pastry-arts2.php</a><o:p></o:p></span></div><div class="MsoNoSpacing"><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">Brochure for The French Pastry Arts Program Nicolas Toulliou:<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;"><a href="http://www.ensp-adf.com/fichiers/PDF/ENSP_nicolas_touilliou_BR.pdf">http://www.ensp-adf.com/fichiers/PDF/ENSP_nicolas_touilliou_BR.pdf</a><o:p></o:p></span></div><div class="MsoNoSpacing"><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">Overview of the Three Two-Month Programs:<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;"><a href="http://www.ensp-adf.com/pastry-summer-french-pastry2.php">http://www.ensp-adf.com/pastry-summer-french-pastry2.php</a><o:p></o:p></span></div><div class="MsoNoSpacing"><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">Brochure for the Two-Month Programs:<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;"><a href="http://www.ensp-adf.com/fichiers/PDF/DESCRIPTION_ENSP_PASTRY_CAMPUS_2010.pdf">http://www.ensp-adf.com/fichiers/PDF/DESCRIPTION_ENSP_PASTRY_CAMPUS_2010.pdf</a><o:p></o:p></span></div><div class="MsoNoSpacing"><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;">Accommodation/Meals Information:<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="font-family: "Calibri","sans-serif"; font-size: 12pt; font-weight: normal;"><a href="http://www.ensp-adf.com/fichiers/PDF/ACCOMMODATION_AND_MEALS_CCA.pdf">http://www.ensp-adf.com/fichiers/PDF/ACCOMMODATION_AND_MEALS_CCA.pdf</a></span></div><div class="MsoNoSpacing"><br />
</div>Regina Varollihttp://www.blogger.com/profile/09621390510297413949noreply@blogger.com20tag:blogger.com,1999:blog-5303281225504108389.post-28450456312109122242010-03-25T08:14:00.000-07:002010-03-25T08:37:17.797-07:00Chef Cesar Ramirez and Brooklyn Fare, Now on Facebook!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixjk3296eR7xwFSMxGlXog-hmX7wrlOlIHE8wqYsRxj9FALfIG4NXSoYD5JgR_zeSEurPP58kozxKP1R1J1D6CvKnXFquJgXt4WOOcC_hR7167_s5N4Z64GBfxO80ssXLrmRhG-0xsn9K0/s1600/Brooklyn+fare+2-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixjk3296eR7xwFSMxGlXog-hmX7wrlOlIHE8wqYsRxj9FALfIG4NXSoYD5JgR_zeSEurPP58kozxKP1R1J1D6CvKnXFquJgXt4WOOcC_hR7167_s5N4Z64GBfxO80ssXLrmRhG-0xsn9K0/s400/Brooklyn+fare+2-2.jpg" width="400" /></a></div><div style="text-align: center;"></div><br />
That's right food lovers, if you want to follow Chef Cesar Ramirez and Brooklyn Fare, both the Kitchen and the Market, now you can be a Fan on Facebook. They'll be sharing updates on Market specials, catering menus, and press, as well as what the talented Ramirez concocts in his highly acclaimed Kitchen.<br />
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The expansion of Brooklyn Fare Kitchen is set for early July, when they'll go from the current one seating of ten people to two seatings of eighteen people, five nights a week. And, they'll keep all their Facebook Fans updated on the progress of the Kitchen's redesign, temporary closing (just a week though), and grand reopening.<br />
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Ramirez: "It's going to be a lot of work, but we're so excited. We needed to expand, but I wanted to keep the concept as close to what it is now, the intimate experience of eating in an actual kitchen. Now that we're on Facebook, we can share our excitement and progress with everyone."<br />
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As the lucky little Admin, yours truly will be keeping the Brooklyn Fare Facebook page updated with new images, inside scoops, and tidbits of wisdom from the sagacious Cesar Ramirez. I look forward to seeing you all there soon!<br />
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<a href="http://www.facebook.com/home.php?#%21/pages/Brooklyn-NY/Brooklyn-Fare-Kitchen-Market/105845076110802?ref=ts">http://www.facebook.com/home.php?#!/pages/Brooklyn-NY/Brooklyn-Fare-Kitchen-Market/105845076110802?ref=ts</a><br />
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<a href="http://www.brooklynfare.com/">http://www.brooklynfare.com</a><br />
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<i>Photos courtesy of Roy Govshovitz</i>Regina Varollihttp://www.blogger.com/profile/09621390510297413949noreply@blogger.com9tag:blogger.com,1999:blog-5303281225504108389.post-65522229654428898292010-03-13T12:07:00.000-08:002010-03-13T12:07:43.938-08:00Breast Milk Cheese?I just couldn't resist commenting on the breast milk cheese that Chef Daniel Angerer of Klee Brasserie is making from his lactating wife, Lori Mason. While many reports claimed that Chef Angerer is "serving up" his wife's breast milk cheese to customers of Klee Brasserie, this just isn't true, he is not offering breast milk cheese on the menu. Chef Angerer is offering guests at his home a taste of human cheese, and evidently many members of the press too.<br />
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On his blog, Chef Angerer actually gives his <a href="http://chefdanielangerer.typepad.com/chef_daniel_angerers_blog/2010/02/mommys-milk.html">recipe for "Mommy's Milk Cheese,"</a> where one reader shares that they've made breast milk key lime pie. What I found most incredible about his blog entry was the fact that so many people were saying what a great idea this is.<br />
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Now I'm open-minded when it comes to food. I've eaten things that make most people cringe, brains, guts, feet, stomach, sperm, and even testicles, but never the human variety. While some people may say "milk is milk," I'd respond that "meat is meat," but that doesn't mean I have any cravings for a human rib roast.Regina Varollihttp://www.blogger.com/profile/09621390510297413949noreply@blogger.com0tag:blogger.com,1999:blog-5303281225504108389.post-38975036130927439822010-02-02T08:44:00.000-08:002010-02-02T09:00:16.060-08:004th Annual StarChefs' International Chef's Congress Lights Up NYC<meta content="text/html; charset=utf-8" http-equiv="Content-Type"></meta><meta content="Word.Document" name="ProgId"></meta><meta content="Microsoft Word 12" name="Generator"></meta><meta content="Microsoft Word 12" name="Originator"></meta><link href="file:///C:%5CUsers%5CREGINA%7E1%5CAppData%5CLocal%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_filelist.xml" rel="File-List"></link><link href="file:///C:%5CUsers%5CREGINA%7E1%5CAppData%5CLocal%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_themedata.thmx" rel="themeData"></link><link href="file:///C:%5CUsers%5CREGINA%7E1%5CAppData%5CLocal%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_colorschememapping.xml" rel="colorSchemeMapping"></link><style>
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Having wrapped up its forth year and still going strong, the International Chef's Congress, organized by StarChefs.com and held every September, is still the premier food event in America.<br />
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I've attended three of the past four Chef's Congresses, and the only disappointing thing was that I didn't attend all four. With guests spanning the culinary elite from countries the world over, the roster of Chef's Congress speakers and demonstrators reads like a list of angels—and even some deities—from food heaven: Pierre Hermé, Albert Adria, Frédéric Bau, Ken Oringer, José Andrés, Eric Ripert, Daniel Boulud, Marcus Samuelsson, Masaharu Morimoto, Wylie Dufresne, Oriol Balaguer, Joël Robuchon, Gualtiero Marchesi, Dan Barber, Elena and Juan Mari Arzak, Elizabeth Falkner, Charlie Trotter, Pierre Gagnier, Grant Achatz, Paco Torreblanca, Pichet Ong, Albert Trummer....<br />
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The Congress, a three day event, not only highlights the talents and trends in the universe of food, it brings together seasoned professionals with budding up-and-comers for an exciting exchange of knowledge, experiences and ideas . Young chefs leave the event inspired, energized, and rearing to rise up in the food world and make a name for themselves with their own culinary creations.<br />
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At the fourth annual Congress I had the great good fortune of meeting founder Antoinette Bruno and spending a day watching her in action. A veritable force of energy on two legs, without Antoinette this event wouldn't go off nearly as well as it does, year after year. Of course every event of such a large scale has blips, but Bruno trouble-shoots in real time, juggling Blackberry messages, walkie-talkie communications among staffers, and the schedules of her star chefs, all while maintaining an air of sheer joy at watching her event unfold—like a kid who started her own candy shop. As if that weren't enough, Bruno is also a talented self-taught photographer whose images of food and chefs grace the pages of the Congresses' glorious program book.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiziCdmAn9b3fQ9DQoEPZoxyPcRnB1iNcyrxwYuBEJce1Zg9s2W7l6TJese7IJm39Q9bPH0ZYdVFIL7ONHCp0yUjUS06Wh1t36UPT3jefdiBMAWSF1A2cgobbRvouX1y57-S-h62Byo-Sb3/s1600-h/104_4525.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiziCdmAn9b3fQ9DQoEPZoxyPcRnB1iNcyrxwYuBEJce1Zg9s2W7l6TJese7IJm39Q9bPH0ZYdVFIL7ONHCp0yUjUS06Wh1t36UPT3jefdiBMAWSF1A2cgobbRvouX1y57-S-h62Byo-Sb3/s400/104_4525.jpg" width="400" /></a></div><div class="MsoNormal" style="text-align: center;"><br />
Antoinette Bruno w/ Juan Mari Arzak<br />
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<div style="text-align: left;">With more hands-on workshops, demonstrations and tastings than I can cover here, I'd just like to share some photos (well, quite a lot of photos actually) of my personal favorites from this year's Congress: Masaharu Morimoto, Jose Andrés, Juan Mari Arzak, Paco Torreblanca, Marcus Samuelsson, Rohini Dey and Maneet Chauhan.</div></div><div class="MsoNormal" style="text-align: center;"><br />
Masaharu Morimoto (on Fish, of course), Iron Chef<br />
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The Highly Animated Jose Andres of Mini Bar, Washington DC<br />
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<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%;">Owner Rohini Dey and Executive Chef Maneet Chauhan</span>, At Vermilion<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggzmTZDSKw3D46K35L9vPaSWHKTLNv5sB0myQXnzNyBduw9VUI5aTkhV579CdiEcMrdUyvCRbaktimRIiV4po4X7nxa86NS4Gtha160t22Pkz9KUgnP7BqLaKKDvsGChc77Fy_ulLKTW1J/s1600-h/104_4439.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggzmTZDSKw3D46K35L9vPaSWHKTLNv5sB0myQXnzNyBduw9VUI5aTkhV579CdiEcMrdUyvCRbaktimRIiV4po4X7nxa86NS4Gtha160t22Pkz9KUgnP7BqLaKKDvsGChc77Fy_ulLKTW1J/s400/104_4439.jpg" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoHoWPmXWOfnksJCFAft_0mqt_0q5BS-m5bHQmXyscmX5oWAPNo7u3g0Mt0vI-H7Zb8a97ojomfTiHRzUPtnUBtsjRdMmb5ha5i0bUPACz5Z0RI7KaxpLFV-mjM7oOao1liHrG19iyX69G/s1600-h/104_4442.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoHoWPmXWOfnksJCFAft_0mqt_0q5BS-m5bHQmXyscmX5oWAPNo7u3g0Mt0vI-H7Zb8a97ojomfTiHRzUPtnUBtsjRdMmb5ha5i0bUPACz5Z0RI7KaxpLFV-mjM7oOao1liHrG19iyX69G/s400/104_4442.jpg" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTvi11rmGNAhVCBwtDj5Yi1QQmswWNcrS9tGAdSkRRIGZHHkB_HdKORZfGA77KH3DQteYutUiWeiBChSxSI1KZtYV4rWPTw4cop5_s3_tXvNZi1BGDsnG-HMmF3RL7WUybb12D1P19JDG6/s1600-h/104_4443.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTvi11rmGNAhVCBwtDj5Yi1QQmswWNcrS9tGAdSkRRIGZHHkB_HdKORZfGA77KH3DQteYutUiWeiBChSxSI1KZtYV4rWPTw4cop5_s3_tXvNZi1BGDsnG-HMmF3RL7WUybb12D1P19JDG6/s400/104_4443.jpg" width="400" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Hands-on Workshop w/ Chef Marcus Samuelsson, Aquavit</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="MsoNormal" style="text-align: center;">Pastry Chef Extraordinaire Paco Torreblanca<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD012KfU3HcGKhI0rV4rTOn1ZkpqO1eEmsYIrQenevx7CuPb1FCmym2hF9gtVjJsS4BGwNRDAZEZKj8Dv7uyHyzNV8Id1HDSJL9H9hn1ucMjE4zTKruQZ7bJtz-uic1BLFC2zjWK6woZnY/s1600-h/104_4561.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD012KfU3HcGKhI0rV4rTOn1ZkpqO1eEmsYIrQenevx7CuPb1FCmym2hF9gtVjJsS4BGwNRDAZEZKj8Dv7uyHyzNV8Id1HDSJL9H9hn1ucMjE4zTKruQZ7bJtz-uic1BLFC2zjWK6woZnY/s400/104_4561.jpg" width="400" /></a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoD05ZgQMoGT2JB25BAJsVN4O5hMqvsJ4NQtYP-HZox5dTo1DvChTyhJLg6NuEd9RG8GetU4xdoXc97nauXZgg3jFnXYuMLvQU1gHwo4X54CXgoLycSOElaL3DV1ZEhtw30zd12YJh1cya/s1600-h/104_4569.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoD05ZgQMoGT2JB25BAJsVN4O5hMqvsJ4NQtYP-HZox5dTo1DvChTyhJLg6NuEd9RG8GetU4xdoXc97nauXZgg3jFnXYuMLvQU1gHwo4X54CXgoLycSOElaL3DV1ZEhtw30zd12YJh1cya/s400/104_4569.jpg" width="400" /></a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-K6pgZRHX_zlA9qWhhVKkdl6A5Ye-WFVFXRkJ8CFRA-T_KhMmBsjCzgCsDoP3OVkgTT8Xq7uYDiWIVX_M5cyUsPqvPaTg2A0kZykmJ5KSwXuATrKUAHmWFV6z0MWkr-sV4hEgJSwrIAY3/s1600-h/104_4577.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-K6pgZRHX_zlA9qWhhVKkdl6A5Ye-WFVFXRkJ8CFRA-T_KhMmBsjCzgCsDoP3OVkgTT8Xq7uYDiWIVX_M5cyUsPqvPaTg2A0kZykmJ5KSwXuATrKUAHmWFV6z0MWkr-sV4hEgJSwrIAY3/s400/104_4577.jpg" width="400" /></a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg69B4Y5w0UepUfQ1i7lxn4F5IojiXdk9zBmMsqnNhC9R_jnRPMQF2hyJQ2FMXHANvLabyiuf0t5JreGfrHMvd2E8bO7VCK64aQXPcVt8FsB6u5tZXc4uyx0Slk_9H-BtyJhnelZZx-3LkE/s1600-h/104_4587.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg69B4Y5w0UepUfQ1i7lxn4F5IojiXdk9zBmMsqnNhC9R_jnRPMQF2hyJQ2FMXHANvLabyiuf0t5JreGfrHMvd2E8bO7VCK64aQXPcVt8FsB6u5tZXc4uyx0Slk_9H-BtyJhnelZZx-3LkE/s400/104_4587.jpg" width="400" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Last, but certainly not least, Juan Mari Arzak!</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>Regina Varollihttp://www.blogger.com/profile/09621390510297413949noreply@blogger.com4tag:blogger.com,1999:blog-5303281225504108389.post-69178701581583874332010-01-21T09:06:00.000-08:002010-01-21T09:06:07.776-08:00Friends at the ForeA quick shout out to Damien Herrgott, Executive Pastry Chef at the soon-to-open Bosie Tea Parlor in NYC. <a href="http://www3.timeoutny.com/newyork/the-feed-blog/restaurants-bars/tag/damien-herrgott/">Time Out New York</a> announced the opening, in which they said: "To go with the teas are sweets like macarons from pastry chef Damien Herrgott, who’s logged hours at Paris’s famed Pierre Hermé, and as executive pastry chef at Bouley Bakery. Quick correction to TONY, Damien Herrgott didn't just "log hours" at Pierre Hermé, he was hired at the young age of 23 to be the Chef for the opening of Hermé's first store in Paris. He remained with Hermé for four years, and also headed up the opening of his second Paris location.<br />
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Another bow to Cesar Ramirez, Executive Chef at Brooklyn Fare Kitchen, for <a href="http://www.gq.com/blogs/the-q/2010/01/more-than-fare.html">the rave review he got on The Q</a>, GQ Magazine's blog. Congratulations, Cesar! We knew you'd be a hit from the first time we ate there, and from <a href="http://culinarysagacity.blogspot.com/2009/08/ultimate-surprise-birthday-dinner-at.html">the glorious birthday dinner</a> you made for me and my friends. Kudos, you deserve it!Regina Varollihttp://www.blogger.com/profile/09621390510297413949noreply@blogger.com0tag:blogger.com,1999:blog-5303281225504108389.post-70372612400141432342009-12-11T11:58:00.000-08:002009-12-11T11:58:18.803-08:00On Sick Leave!<meta content="text/html; charset=utf-8" http-equiv="Content-Type"></meta><meta content="Word.Document" name="ProgId"></meta><meta content="Microsoft Word 12" name="Generator"></meta><meta content="Microsoft Word 12" name="Originator"></meta><link href="file:///C:%5CUsers%5CREGINA%7E1%5CAppData%5CLocal%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_filelist.xml" rel="File-List"></link><link href="file:///C:%5CUsers%5CREGINA%7E1%5CAppData%5CLocal%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_themedata.thmx" rel="themeData"></link><link href="file:///C:%5CUsers%5CREGINA%7E1%5CAppData%5CLocal%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_colorschememapping.xml" rel="colorSchemeMapping"></link><style>
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<div class="MsoNormal">Dear Readers- <br />
</div><div class="MsoNormal">Unfortunately I have been on an extended leave from work due to illness. I wish all of you a Happy Holiday season, and hope to be back to work, posting articles, ASAP!<br />
</div><br />
Regina Varollihttp://www.blogger.com/profile/09621390510297413949noreply@blogger.com0tag:blogger.com,1999:blog-5303281225504108389.post-71004066881752866672009-10-27T10:12:00.000-07:002009-10-27T10:12:05.179-07:00Right Wing Ice Cream?<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPDSQRYtrSqbSNM9SrQLfRwiNEAzasOPZsZVHgE7__6Gwr2e5Yl-colCZTsoT38rjrm_LD6TmEwoNndV9q1fE3Oo8mChFflsEiBn71JHkZ4sxt36FymoWajWPvRlMq1l1uA1jiw1NUEELf/s1600-h/Mail+Order+Pop-Up+-+I+Hate+the+French+Vanilla.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPDSQRYtrSqbSNM9SrQLfRwiNEAzasOPZsZVHgE7__6Gwr2e5Yl-colCZTsoT38rjrm_LD6TmEwoNndV9q1fE3Oo8mChFflsEiBn71JHkZ4sxt36FymoWajWPvRlMq1l1uA1jiw1NUEELf/s320/Mail+Order+Pop-Up+-+I+Hate+the+French+Vanilla.jpg" /></a><br />
</div>If you thought Ben and Jerry's was the only ice cream dipped in politics, think again. Turns out there's a conservative ice cream company that touts itself as the counter weight to Ben & Jerry's.<br />
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Star Spangled Ice Cream Company is the name, and like Ben & Jerry's, they donate a percentage of their profits to charitable organizations, in this case, those that support members of the military and their families. <br />
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This, of course, is a good cause—supporting members of the military, that is. However, it's interesting to note that the first contribution made by Star Spangled Ice Cream was to the Freedom Alliance Scholarship Fund, founded by none other than Oliver North of Iran Contra infamy (though my guess is he can't recall why he started his organization, or that Star Spangled Ice Cream ever gave him any money).<br />
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What amuses me most about this little ice cream company are the names they give to their flavors. Iraqi Road, Navy BattleChip, Smaller GovernMint, Fightin' Marine Tough Cookies & Cream, G.I. Love Chocolate, and my absolute favorites, GUN NUT, Nutty Environmentalist, and I Hate the French Vanilla. Discontinued flavors and flavors in development have names like Cherry Falwell, Choc & Awe, and Donald RumRaisin.<br />
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Of course Ben & Jerry's has some amusing hippie names like Cherry Garcia and Magic Brownies, but they don't go nearly as far as Star Spangled Ice Cream.<br />
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This is unfortunate, it would be most amusing to buy Ben & Jerry's if only it had names like Public Option Heath Bar, Clinton Surplus Sorbet, Peachy Pelosi, California Liberal Lemon, Rocky Road to Iraqi Victory, Save the EnvironMINT, Legalize It Dutch Coffee House, Tolerance Toffee, Religious NUT, Equal Pay Fudge Sunday, Truly Hip Chocolate Chip, Big Tent Berry Medley, Al Gore's Internet Cookies & Cream, Racial EqualiTEA, or Go Green Tea . And, how about I Love the French Vanilla? <br />
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Hmmm, maybe I should start a liberal ice cream company? I'd better trademark those names, pronto!Regina Varollihttp://www.blogger.com/profile/09621390510297413949noreply@blogger.com0tag:blogger.com,1999:blog-5303281225504108389.post-31831096388611266722009-10-15T10:49:00.000-07:002009-10-15T11:19:28.965-07:00From My Hometown to Yours: Parmigiano-Reggiano and Aceto Balsamico di Reggio Emilia<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVsiS9BLif_pTKiQUWBFS4J4-NklmT07z5smNykhkk-Shu-ApT9FIeNCpYX-S9VFusklQorXznAofltTDQjQWFchDHPtWDwVuwUKFMXa0Q2VXK5oayVdmauSjABqwlkUtW8zIczGYN61_t/s1600-h/025+forma+e+fetta1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVsiS9BLif_pTKiQUWBFS4J4-NklmT07z5smNykhkk-Shu-ApT9FIeNCpYX-S9VFusklQorXznAofltTDQjQWFchDHPtWDwVuwUKFMXa0Q2VXK5oayVdmauSjABqwlkUtW8zIczGYN61_t/s320/025+forma+e+fetta1.jpg" /></a><br />
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Hardly anyone outside Italy has heard of Reggio Emilia. With the exception of Jacques Pépin—who had not only heard of it, but had visited and knew it as <i>the</i> food destination in Italy—most people stare blankly at me when I tell them Reggio Emilia is my Italian home town. So you can imagine my surprise as I watched a recent episode of Iron Chef America—where the secret ingredient was Balsamic Vinegar—when Alton Brown actually mentioned that Reggio Emilia is one of only two places that produce Aceto Balsamico. Not only did it make me proud, but it was pretty darn convenient as I had already begun drafting this article.<br />
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Despite the fact that Parmigiano-Reggiano is the number one imported Italian cheese in America, and that Reggio Emilia is a top producer, people—save for Alton Brown and Jacques Pépin—still don't know about my little town. Everyone knows Modena for its Aceto Balsamico and Ferrari headquarters, and Parma for its Prosciutto di Parma, but they just haven't heard of Reggio Emilia, its food, or the fact that it's located right in between these two famous towns.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNgu4pzmKzZ77d6nS11UZlqRpSVFuwDkmFP4PEMt2uPit-xTET_miiZ-MR__zrweEdnH9xuKO29UtJB9HFIYAv0_rD2-2NctXIKdaCttyJFsqd5huu82BpT3sDvuX5PffG0TrdHGoGFZf4/s1600-h/019++magazzino++25_22.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNgu4pzmKzZ77d6nS11UZlqRpSVFuwDkmFP4PEMt2uPit-xTET_miiZ-MR__zrweEdnH9xuKO29UtJB9HFIYAv0_rD2-2NctXIKdaCttyJFsqd5huu82BpT3sDvuX5PffG0TrdHGoGFZf4/s320/019++magazzino++25_22.jpg" /></a><br />
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Italians do know Reggio Emilia and its culinary reputation. In fact, there's a saying in Italy: "If you only have one night in Italy and can't eat at my Mamma's house, go to Reggio Emilia."<br />
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I'd like everyone to know Reggio Emilia and its culinary history. So I'll point you to the <a href="http://www.parmigiano-reggiano.it/default.aspx">official website</a> of Parmigiano-Reggiano, where you can watch <a href="http://www.parmigiano-reggiano.it/come_si_fa/55780/How_It_is_Made.aspx">a short film</a> on the making of the cheese and read about its long history. You can also visit <a href="http://international.parmigiano-reggiano.it/pages/en/21581/Nine_Centuries_of_Excellence.aspx">the international site</a> for Parmigiano-Reggiano (look, Reggio Emilia is on the map!).<br />
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Besides our world-famous queen of cheeses, in Reggio Emilia we also produce award-winning Aceto Balsamico Tradizionale, as Alton Brown rightly mentioned on Iron Chef. Though produced in smaller quantities and much, much harder to find outside of Italy, <a href="http://www.acetobalsamicotradizionale.it/home_en.php">Aceto Balsamico Tradizionale di Reggio Emilia</a> has better flavor than its mainstream, mass-produced cousins from Modena. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ig-doLkz5kjQgn_qitxN4M_-VrC4l7bCd6laz50LBCuhx5XEcjPC4ddBf20R7pO8tHDxp4F967fMUZphH1C061nYgbRPtLL8ifZ1ddWyWEpNu162bZjQ2tA4zc4u2wMOa3vqHtaMchGI/s1600-h/aceto-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ig-doLkz5kjQgn_qitxN4M_-VrC4l7bCd6laz50LBCuhx5XEcjPC4ddBf20R7pO8tHDxp4F967fMUZphH1C061nYgbRPtLL8ifZ1ddWyWEpNu162bZjQ2tA4zc4u2wMOa3vqHtaMchGI/s320/aceto-1.jpg" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_dHa8C1Hj7Zykwaag8KEl9YQiFTlsmUBB3uC7f5RGt7dOkBzepSCQPu1kPjeNqw-AGLmNAJ0XR1edJjxVo12wKj7mBQxjlc7cFB-l9Rmx3u1g1F5pshJ5fUKoxEgVf0yVOBpWeKKMGb6l/s1600-h/aceto-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_dHa8C1Hj7Zykwaag8KEl9YQiFTlsmUBB3uC7f5RGt7dOkBzepSCQPu1kPjeNqw-AGLmNAJ0XR1edJjxVo12wKj7mBQxjlc7cFB-l9Rmx3u1g1F5pshJ5fUKoxEgVf0yVOBpWeKKMGb6l/s320/aceto-2.jpg" /></a><br />
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I once visited the esteemed <a href="http://www.eng.balsamicocavalli.it/template.php?pag=45878">Acetaia Cavalli Ferdinando</a>, where I was given a personal tour of the facilities and allowed to taste some amazing Balsamics. When my cousins and I finished the tour, we entered the warehouse where the wine store is located to see what we could bring home. As we walked past the employee kitchen, one of my cousins recognized an old refrigerator and thought it looked just like the one that used to be in my Nonna's home kitchen before I was born. When we asked the gentleman who had escorted us around the grounds, he told us that they had bought the fridge second hand, nearly four decades ago, from a Varolli. We all laughed and couldn't believe it still worked, and that it was indeed my Nonna's old fridge.<br />
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The result of this bizarre coincidence was that I was allowed to purchase a "not for sale" bottle of Cavalli Ferdinando Aceto Balsamico Tradizionale Extra Vecchio, Oro, bottle number 6, which had won the Consorzio award in 2002. With a normal Gold Label costing about $240, I won't even say how much this purchase set me back, but it was worth every penny to buy the un-buyable bottle that had won such high honors. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOA1n1CaTrwgHbBE12n4y2VzdATrPpachIKuhYjhLyPJNqc1lzq27aYWldCP7bUiB7qWE3FF8QtdYMqIFAtmFvXsCz6eLF3wSrAYb4pfuvg6i9s3CZxwZlEE4XZjzXvglkSSvAlhKpyItV/s1600-h/025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOA1n1CaTrwgHbBE12n4y2VzdATrPpachIKuhYjhLyPJNqc1lzq27aYWldCP7bUiB7qWE3FF8QtdYMqIFAtmFvXsCz6eLF3wSrAYb4pfuvg6i9s3CZxwZlEE4XZjzXvglkSSvAlhKpyItV/s320/025.JPG" /></a><br />
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I still have some left today because I only break it out for super special occasions, or when I want to impress one of my foodie friends with a rare product from Reggio Emilia that they simply can't get for themselves. It's amazingly thick, complex, sweet and delicious, and I only serve it on its own, a couple drops in a spoon, because Balsamic this good needs no accompaniment. Yet, on this week's Iron Chef America, neither Iron Chef Michael Simon nor the challengers did what one should do with a 50 year old Balsamic, simply serve it in a spoon or drizzled over vanilla ice cream—the two best ways to truly appreciate this gastronomic gold.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiREYk7u1frvcMyqNvJESyMkDxeqD4hBMwSbMZ6CrXstJ5-bI1Vp5vxgQM8X4LX99n1TSOXbJU9Fia4rDO7nq9iLv9ur0rAdLPeLib3rQsO6LT_JjnXa27fW9-dRWuMutzNuxAeRx06YVAX/s1600-h/032-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiREYk7u1frvcMyqNvJESyMkDxeqD4hBMwSbMZ6CrXstJ5-bI1Vp5vxgQM8X4LX99n1TSOXbJU9Fia4rDO7nq9iLv9ur0rAdLPeLib3rQsO6LT_JjnXa27fW9-dRWuMutzNuxAeRx06YVAX/s320/032-2.jpg" /></a><br />
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There is, of course, more to the culinary landscape of Reggio Emilia than Parmigiano-Reggiano and Aceto Balsamico Tradizionale, but these two products are a good place to start if you want to get a feel for the food of this little town I call my home in Italy. You can also check out my recipe for rich <a href="http://culinarysagacity.blogspot.com/2009/05/recipe-bolognese-alla-regina-aka-queens.html">Bolognese</a>, based on the traditional version of Reggio Emilia, and look for my upcoming recipes for Tortelli and Tortellini en Brodo, both classic dishes from Reggio Emilia. If you'd like to read up on the culinary traditions of my home town, and home region of Emilia-Romagna, the best book by far is <a href="http://astore.amazon.com/culinsagac-20/detail/0688089631">The Splendid Table</a>, by Lynne Rosetto Kasper.Regina Varollihttp://www.blogger.com/profile/09621390510297413949noreply@blogger.com0