July 22.2014 – Quick bites of news for foodies

Hosted & produced by Barbara J Nosek

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Happy Birthday, Julia, next month. On Aug 15 this iconic chef who made French cuisine approachable would have been 102.

Mario Batali news: He has a new book coming out this fall, “America – Farm to Table: Simple Delicious Recipes Celebrating Local Farmers.” Sign up for publication notification from Amazon here. Also check out his new interview series, “The High Road,” featuring NYC hot spots, airing Thursdays at midnight EST on Hulu.

Next year the James Beard Foundation annual awards ceremony moves to the Civic Opera House in Chicago. JBF Awards

Good news, a new steakhouse from the culinarily inventive minds of restaurateur Elizabeth Blau and chef/husband Kim Canteenwalla is slated for the currently-building Downtown Summerlin in Las Vegas. Fans already fill their Honey Salt, also in the Summerlin area. The mega-complex is scheduled to open this Oct.

What could be fresher than farm to table? Roof to table! In a fine article featured on Yahoo, Fodor’s food writer Kristine Hansen showcases restaurants that put the farm right on the roof. Read it here.

Well if it’s Tuesday, there must be a recipe here somewhere. This week it’s a pretty casual one which is to say, use whatever measurements you like in an Asian sauce that combines scallions, ginger, cilantro, sesame oil, vegetable oil, lime juice and rice vinegar, and comes from within the text of Michael Ruhlman’s “The Soul of a Chef,” though the book also includes actual recipes from the featured chefs. More on Thu, but if you want to check it out now, click here.

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Tune in Thursday for a between the pages look

at Michael Ruhlman’s behind the scenes tale, “The Soul of a Chef”

July 18.2014 – Take a seat here for a quick course on grilling – recipes too!

Hosted & produced by Barbara J Nosek

Special offer!  Save 83% on Bon Appetit magazine, print & digital + 7 Free Gifts – click anywhere on this notice

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Have you discovered it? We’ve posted a link for star chef Les Kincaid’s awesome Grilling Guide.

Kincaid has long been recognized as a master of this culinary area and in factkincaid, les, headshot teaches the subject in adult ed classes and in workshops in various venues in Las Vegas. He’s also a food writer, cookbook author and host of the syndicated radio show, “Wines du Jour.”

His Guide all but takes you by the hand and leads you into your yard to show you the tips, tricks, and techniques that help you turn out ever so satisfying grilled foods. Got a question? The answer is probably here.

But wait there’s more! Recipes too, and as well wine pairing.

Everything you need for a summer-full of fine outdoor dishes. Click below in this post, or to the left any time you’re visiting “Celebrity Chef Connection.”

Click for more information . . .

Les Kincaid  Grilling Guide 

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Tune in to our first post after the summer hiatus, Aug 26,

for a bonus grilling recipe from Les just in time for Labor Day

July 17.2014 – Celeb dinner news, southwest, northwest

Hosted & produced by Barbara J Nosek

Click here to save on summer bbq & camping foods on Amazon through July 31

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Here’s some good news from marquee chef Andre Rochat. His ever-acclaimed Alize at the Palms in Las Vegas is now serving a summer dinner based on the restaurant’s best sellers. Usually offered for pre-theater or post-theater, it’s now available all evening long for the season.

Selections include Chilean sea bass, Alaskan salmon, roasted mushroom toban-yaki, chocolate soufflé and crème brûlée. Might also want to sip into some summer cocktails where fresh fruit flavors go into the glass alongside vodka, rum, bourbon or honey whiskey.

The special dinner is called the Sunset Prix Fixe menu, telegraphing the “free show” that takes place through the window walls that surround most of sky high Alize, as daylight gives way to the classic colors of dusk, in turn yielding to a valley full of lights. Reservations at 702.951.7000, mention Sunset Prix Fixe.

Meanwhile, in the northwest at Lummi Island in the San Juans, recently named Beard Rising Star Chef and Noma alum Blaine Wetzel has some good news too for foodies. At least for summer, his dinner service has been expanded to six nights a week.

Take my word for it, this can likely be one of the rarest dinners you will ever experience, thanks to Chef Wetzel’s singular skills at foraging, cooking techniques, and primal flavor preservation. It’s almost like Mother Nature is right in the kitchen with him. Resv 360.758.2620, 888.294.2620.

Click for more information . . .

Alize  Sunset Prix Fixe Menu  Chef Rochat on Amazon  Willows Inn

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Tune in tomorrow for a celeb chef’s grilled guide, online & FREE

July 15.2014 – Pollo Asado Pad Thai by Richard Sandoval – and tequila news

Hosted & produced by Barbara J Nosek

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Richard Sandoval is world renowned for his tasty talents in the realm of Mexican cuisine. But once he opened Zengo, now in four locations across the country, he definitively demo-ed equal flair for Asian fare, seamlessly incorporated into inventive dishes that also showcase a Latin accent. This recipe is a primo example . . . 

For the Chicken
1. Take 2 chicken thighs
2. Place in a bowl
3. Add 1 tsp sazon complete/mojo (Found in Latin spice isle)
4. Add juice of 1 lemon
5. Add juice of 1 orange
6. Allow to marinate at least 1 hour
For Pad Thai Sauce
1. Place the following in a small pot:
a. 1/2 oz Fish Sauce
b. 2 oz Tamarind Paste
c. 1 oz gluten free soy sauce
d. 1 oz sugar
e. 1 tbl honey
f. 2 oz chicken stock
g. 1tsp cayenne pepper
h. Salt to taste
i. Heat and reduce slightly until about half the sauce should be medium thick
To complete the dish
1. Place marinade chicken skin side down in a sauté pan with 1 oz. of oil
2. Place the chicken in the oven at 350 for about 10-14 mins
3. While chicken is cooking place 3 oz rice noodles in boiling water
4. These will cook in about 2 minutes
5. Drain and place pad Thai sauce in a sauté pan
6. Add noodles and mix
7. Place on a dish
8. Heat a pan with oil and scramble and egg
9. Place scrambled egg on top of the noodles
10. Garnish with bean sprouts and julienned carrots
11. Remove chicken and slice on bias and place on top of noodles
12. Add 1 tbl crushed peanuts and cilantro and enjoy

Note . . . Going to be in Las Vegas? Chef Sandoval’s still fairly new The Commissary Kitchen in the Downtown Grand has unveiled its brand new tequila collection with over 100 unique and rare spirits, including a new line of infusions. Among the most expensive labels, Don Julio Patron Real 1942, El Mojito Mezcal and Patron Anejo Grandiose. Each guest will receive a tequila menu showing tasting notes and pricing of $7 to $95 per shot.

Click for more information . . .

Richard Sandoval  The Commissary Kitchen

Chef Sandoval’s “Modern Mexican Flavors” on Amazon

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Tune in Thursday for celeb dinner news, both ends of the West

July 11.2014 – World’s best moving a world away

Hosted & produced by Barbara J Nosek

Special offer!  Save 83% on Bon Appetit magazine, print & digital + 7 Free Gifts – click anywhere on this notice

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Two of the world’s most acclaimed restaurants are closing – don’t panic, just temporarily – while they pop up miles and miles away for a while. A lucky break indeed for those in the new destinations.

Calling it a long lasting dream that is coming to fruition, Rene Redzepi will be moving Noma and all its staff to the Mandarin Oriental in Tokyo {shown here} from Jan 9-31, 2015. But guess what – the often-foraged ingredients stay home as the brigade instead taps into “the best of pristine winter produce from all over Japan.”

“We have already begun to learn about the richness of Japanese food and culture with the team in Tokyo,” Redzepi says, “as they’ve taken us to Tsukiji and the vegetable markets, and introduced us to some special purveyors over the last few months . . . and we believe that the wealth of knowledge from the journey will enrich our own restaurant and cooking when we return to Copenhagen.”

Go for lunch or dinner. Bookings begin June 23

Likewise, The Fat Duck in Bray outside London will lock its doors there and re-open them in the Crown Towers hotel in Southbank, “Melbourne’s urban centre and cultural hub.” This Australian venture for the 3-Michelin-star restaurant will take place in a 6-mo stint in Feb, 2015. 

Heston Blumenthal is notable for the culinary approach showcased in his tasting menu, “a sequence of dishes designed not only to capture a delicious and exciting range of flavours, textures and aromas, but also to bring multisensory appeal, some culinary history and a sense of theatre to the dining
Crown Resort Melbourneexperience.” Those factors come interestingly to life on the restaurant’s website.

Reservation information for The Fat Duck will be available later this year. Bonus – after the six months, Blumenthal’s other restaurant, Dinner, will step into this space on a permanent basis.

Both “movers” are the biggest of big hitters, with Noma topping the list of Restaurant magazine’s “50 World’Best Restaurants” three times including the current award. The Fat Duck took those honors in 2005 and Dinner is in this year’s top five. 

Click for more information . . .

Noma  Mandarin Oriental/Tokyo  Redzepi on Amazon

The Fat Duck  Crown Resort/Melbourne  Blumenthal on Amazon

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Tune in next on Tuesday  

 

July 10.2014 – New book for foodies, eco or not

Hosted & produced by Barbara J Nosek

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Whether or not you include a focus on the future in your sphere of foodie interest, chef/restaurateur Dan Barber’s “The Third Plate:Field Notes on the Future of Food” is a fascinating book. More than that it’s an important book.

The “first plate,” is a classic meal centered on meat with few vegetables, and theDan Barber book “second plate” is based on organic, grass-fed meats and local vegetables. But to support “the long-term productivity of the land,” Barber calls for a “third plate . . .a new pattern of eating rooted in cooking with and celebrating the whole farm—an integrated system of vegetable, grain, and livestock production.”

Amazon says, “The Third Plate is truly a publishing event: a monumental work of personal insight and global analysis that definitively remakes the understanding of nutrition, agriculture, and taste for the twenty-first century. Barber charts a bright path forward for eaters and chefs alike, daring everyone to imagine a future for our national cuisine that is as sustainable as it is delicious.” The Amazon price at this writing, list $29.95, kindle $11.99, hardcover $17.27-$22.19.

Click for more information . . .

“The Third Plate” on Amazon  CCC Celeb Chef Book Store

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Tune in Friday for two world’s top chefs in unusual moves

July 8.2014 – Oreo Tortilla Chips recipe from Nabisco & Chef Michael Voltaggio

Hosted & produced by Barbara J Nosek

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Michael Voltaggio, a chef whose resume grows more impressive by the day, created this fun recipe for what he calls dessert tortillas when the Oreo folks asked  him along with Roy Choi and Nguyen Tran to play with the popular cookies for their Snack Hack page on Tumblr

36 Oreo cookies  1 c all-purpose flour  ½ c water  ¼ c powdered sugar

Heat oven to 325 degrees. Blend cookies, flour and water in food processor until ball of dough is formed. Divide ball of dough into two pieces. Roll each ball until paper-thin between two sheets of parchment paper.

Place on cookie sheets, remove top piece of parchment paper and score dough using pizza cutter. Bake in oven for approx. 10-15 minutes. Remove, and break apart. Garnish with powdered sugar.

Notes . . . Chef Voltaggio tops the chips with strawberry salsa, a combo of hulled strawberries, lime juice, fresh mint and sugar to taste . . . enjoy the chef’s cuisine first hand at his restaurant, Ink, in Los Angeles.

Click for more information . . .

Michael Voltagglio  Watch demo  Snack Hack page

Bryan & Michael Voltagglio’s “VOLT ink: Recipes, Stories, Brothers”

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Tune in for Thursday for the scoop on an eco-food book

July 4.2014 – No post today, Happy 4th!!!

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Happy Birthday America !!!

See you right back here on Tues July 8

with a “can this be legal?” Oreo Chips recipe

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July 3.2014 – Have you discovered this sweet link???

Hosted & produced by Barbara J Nosek

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Need a foodie gift? A sure-fire dessert for a party? A treat just for you?

Have we got a portal you’ll love!

It’s our new Sweet Shop, all backed by good ol’ Amazon. Because this is CCC of course there are some celeb chef items, topped by the indulgent hot Product Detailschocolate {shown} from Jacques Torres, known to many from his TV show, “Dessert Circus.”

But you’ll also find links to gift assortments, specialty food types {organic, sugar-free and more}, brand, price, and customer reviews. And of course some items accommodate Prime members.

Check it out. Chocolate caramel boxes, sweet and savory baskets, gourmet samplers, cake mixes and sweet sauces, honey and agave, jams and jellies, even pickles.

Click for more information . . .

CCC Sweet Shop

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Happy 4th tomorrow! See you on Tues for an “Oreo Surprise”

July 1.2014 – Here’s a treasure trove of celeb-esque recipes, and more

Hosted & produced by Barbara J Nosek

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Have you visited the Culinary Institute of America website?  Wow, is that a ton of foodie fun.

Not the least of which is a bounty of recipes from the place that trains tomorrow’s marquee chefs. Here are links to just some that caught my eye . .  .

Salted caramel chocolate tart {shown}
CIA choc caramel tart

Bacon wrapped shrimp with Asian BBQ sauce

Broiled sirloin, mushrooms, eggs & hash browns

Chicken with black & green olives

Beans bourguignon

What else is on the site. The scoop, of course, on their classes, courses, boot camps. But also details on the restaurants located on their three campuses, grant information, instructive videos, a virtual tour, and general portals for visitors, food enthusiasts, and professionals.

Btw, if you have trouble finding any of these areas, just use the search box on the right end of the top tool bar. Btw #2, some of the CIA’s alums include Duff Goldman, Cat Cora, Anthony Bourdain, Sarah Moulton, Michael Symon.

Click for more information . . .

CIA CIA Recipe Collection  CIA books on Amazon

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Tune in Thursday for a sweet source