The 1st Annual Women in Food and Farming Festival Kicks Off in New York’s Hudson Valley May 8-9

April 28, 2021 by evebushman

STONE RIDGE, N.Y. (PRWEB) – On May 8th and 9th, 2021 (Mother’s Day Weekend), EscapeMaker.com will present the 1st Annual Women in Food and Farming Festival at Stone Ridge Orchard in the Hudson Valley of New York State – 2 hours outside of New York City in Ulster County.

The 2-day-long hybrid live/virtual event will honor women-owned farms, businesses, and entrepreneurs in the food and craft beverage industries. The May 8th live farmers market will host dozens of vendors with products ranging from cakes and cookies to fresh veggies to honey and hot sauce to teas, hard ciders and spirits – all locally sourced and produced and for sale to the public. There will also be a craft beverage tent for on-site beverage purchases.

Mask wearing is required, and although the live farmers market will take place on the expansive 115-acre farm and orchard, attendance will be capped and procedures in place to adhere to all COVID-19 safety protocols and social distancing.

Additionally, for those not able to attend in person, there will be a virtual experience on May 9 of over 25 online tours, demos, and educational presentations on various topics for the public and trade by industry professionals, including Food Network television personalities Chef Maneet Chauhan (“Chopped” judge and Culinary Institute of America alumnus) and Chef Judy Joo, (the host of “Korean Foods Made Simple” and Iron Chef UK). Other presenters of note include the prolific author and activist and former presidential candidate Marianne Williamson on “Food & Connection.”

Local changemaker speakers include renowned cidermaker and Breezy Hill Orchard farmer, Elizabeth Ryan with a “Hard Cider Tour,” leading entrepreneur Liz Neumark of Great Performances and the Sylvia Center with a “Farm-to-Fork Tour of Katchkie Farm,” and author and expert reporter Amy Wu on the latest in “Women in AgTech.”

Presented by EscapeMaker and Fulton Stall Market, the farmers market and the virtual event is sponsored by The New York Cider Association, Cabot Creamery, Hudson Valley Farmhouse Cider, SnapDragon & RubyFrost Apples, The Diamond Mills Hotel Saugerties, Doorstep Market, VisitIthaca.com, and SullivanCatskills.com, with media partners like Heritage Radio, Edible Hudson Valley and Edible Manhattan.

The event encourages women consumers and entrepreneurs from across the food and farming industries, hospitality service members, chefs, restaurateurs, winemakers, craft beverage producers, local agritourism destinations, and lodging operators to attend, shop, taste, learn and participate – either in person or virtually. A portion of ticket proceeds benefits the Food Bank of the Hudson Valley.

“Now more than ever in this COVID age, women are being forced to leave the workforce in droves. Local food systems are breaking down, and local agritourism is suffering. We’ve got to dig deeper to find solutions, says Caylin Sanders, President of EscapeMaker.com. “A dream of mine for many years, this event will have a live farmers market at the beautiful Stone Ridge Orchard for shoppers to make conscious buying decisions to support women – the perfect fertile ground for new tastes, trends, and new local culinary trip ideas. Plus, it will also virtually bring together women online from all sectors within the industry to empower and inspire each other.”

Women vendors, farmers, producers, and speakers will be featured in two ways:

Saturday, May 8: LIVE OUTDOOR NEW YORK STATE FARMERS MARKET:

Local foods and beverages from women producers and farmers will be for sale to the public, and prize raffles will be held from 11am-4pm at Stone Ridge Orchard. Attendees will receive a to-go swag bag of local products to eat separately at socially distanced picnic tables or 10ft field pods. They can also get info about local agritourism farm escapes and farm-table restaurants, wine, distillery, and cidery trails. Social distancing protocols will allow consumers to watch demos and browse and shop for gifts. Entrepreneurs can gather info about MWBE certification, training, grants, and funding opportunities to either start-up or grow their businesses. A brief kick-off introduction will highlight the importance of celebrating women in business and creating opportunities for growth in the agriculture, food and craft beverage, and agritourism sectors.

Sunday, May 9: ONLINE VIRTUAL EVENT – ON-DEMAND:

The virtual event will offer tours, online presentations and workshops of interest to the public and also budding entrepreneurs. Topics to include –

Cooking demos
Farm tours
Food justice and policy
Craft beverage trends
Food and connection
Holistic nutrition
Foraging
Farming in the COVID age
Social media tips for food businesses
Adding glamping to a farm
Women cookbook authors
Women chef and farmer spotlights

“Women empowerment is a priority at Fulton Stall Market, where our goal is 80% of products from women farmers and producers,” says Bob Lewis, FSM’s Public Market Advisor and co-founder of New York City’s Greenmarket, 45 years ago. We’re excited to have the chance to honor their accomplishments during this event, inspire the next generation, and foster the upstate-downstate local food system connection.”

TICKETS: A portion of ticket proceeds benefits the Food Bank of the Hudson Valley.

Students 21 and Under: FREE on May 8 only
ALL-ACCESS PASS: $25 and includes live market access and a swag bag of samples on May 8 and virtual event access on May 9. The first 100 registrants will get a free gift box of cheese from Cabot Creamery delivered to their doors.
VIP PASS: $75 and includes live market access and a swag bag of samples and an exclusive live orchard walk and talk with Stone Ridge Orchard farmer Elizabeth Ryan and cider tasting flight under a 300-year old oak tree on May 8, plus virtual event access on May 9.

A portion of the proceeds benefits the Food Bank of the Hudson Valley. For tickets and info on the live farmers market and virtual events on May 8-9, visit http://www.womennourish.com.

MY LIFE IN GLUTTONY: A CULINARY ADVENTURE

September 12, 2020 by evebushman

JACKSONVILLE BEACH, FLA. (PRWEB) – Our fascination with food was confirmed on April 19, 1993 when Americans were introduced to the Food Network. Along with increased numbers of celebrity chefs and food-oriented reality television shows, there’s been an ever-growing demand for cookbooks and culinary storytelling.

In his latest book, My Life in Gluttony: A Culinary Adventure, Jeffrey Spear confesses “Living to eat is no longer an admission of gluttony or a problem with self-control. It has, in fact, become a badge of honor.” With this in mind, Spear gives readers a glimpse into his lifetime of culinary obsessions sparked by a willingness to eat just about anything and a job that takes him to some remarkable destinations around the world.

While his adventures in Malawi, Georgia, and Guyana are a bit off the beaten path, Spear also includes culinary encounters right here in the U.S. Readers will find Spear’s obsession with hot dogs in New York and flourless chocolate cake in Washington DC as compelling and engaging as his discovery of char-grilled mouse in Malawi and bunny chow in South Africa.

Over 306 pages, starting from his childhood home in Maryland to exotic destinations around the world including Ghana, Lebanon, Serbia, Hawaii, Paris, Russia, Montenegro, Buenos Aires, and Malawi (grilled mouse is a roadside treat), Spear describes the foods that made indelible impressions along the way. Including 96 crowd-pleasing and easy-to-follow recipes, from the familiar to the esoteric, this book is a gastronomic delight.

My Life in Gluttony is available nationwide on Amazon.com

—

ABOUT THE AUTHOR
Jeffrey Spear is an accomplished visual artist, graphic designer, cookbook author, food stylist, television personality, journalist, and cook. He is also a globally recognized food marketing consultant working with growers, manufacturers, chefs, and restaurateurs on every continent except Antarctica; helping them develop and introduce a wide variety of ingredients and brands to buyers around the world. Along the way, he also writes about food for a variety of trade and consumer magazines and online publications.

It goes without saying that Spear is exceptionally well travelled. He has enjoyed countless exotic and intriguing culinary encounters, most recently in Palestine, Malawi and the country of Georgia. He derives his greatest pleasures from everything and anything associated with food. Whether he’s eating, writing, or talking about it, wandering the aisles in a grocery stores, or preparing lavish dinner parties, food is his idea of a really good time.

My Life in Gluttony – A Culinary Adventure is his third and most ambitious cookbook preceded by The First Coast Heritage Cookbook and Yum! Tasty Recipes from Culinary Greats.

When not engaged with food, Jeffrey can be found relaxing on the sand, reading a good book, swimming in the surf, watching the passing wildlife, and enjoying the sun in his hometown of Jacksonville Beach.

New Cookbook Says Let’s Brunch – Celebrate the Best Meal of the Week

August 30, 2020 by evebushman

We are becoming a “brunch culture.” Be it brunch à deux, a brunch buffet, or a group of friends hanging out on the patio via Zoom eating frittatas and drinking Bellini’s, it is a concept that is here to stay! Chef Belinda Smith-Sullivan brings all these flavors and feelings together in her new cookbook, LET’S BRUNCH: 100 Recipes for the Best Meal of the Week. Lend a little Southern hospitality to your brunch menu with Chef Belinda’s flavor-packed recipes for breakfast and brunch, including front porch-worthy libations.

Photo from Chef Belinda’s Facebook page.

Brunch, a meal designed for leisure and good times spent with family and friends, is the perfect target for Chef Belinda’s southern flavors and hospitality. Smith-Sullivan grew up at her grandmother’s elbow, learning how to cook from scratch long before she had any professional training. This down-home connection to food is the base for her more sophisticated ingredient and spice combinations.

“In my opinion, brunch is the most creative meal because there are no rules—as menu offerings can range from a full array of breakfast items to steak and potatoes and everything in between,” Chef Belinda states.

In LET’S BRUNCH Chef Belinda offers up some of her tastiest dishes yet. With 100 satisfying recipes, the cookbook is divided up into chapters that focus on starters, soups, and salads; eggs dishes; casseroles; breakfast meats; pastas; grits; sandwiches; breads; jams and syrups; desserts; and beverages that include hot drinks, juices, and alcohol libations. Explore some of her tastiest dishes yet with brunch menu ideas like:

–   Collard Green and Rice Casserole served with Honey Pepper Bacon
–   Ramp Biscuits
–   Panettone Grand Marnier French Toast
–   Bacon Deviled Eggs
–   Salmon-Asparagus Quiche
–   Grit Cake, Collard, and Pulled Pork Sammie
–   Breakfast Macaroni and Cheese
–   Seafood and Chicken Paella
–   Red Velvet and Pecan Waffles with Fried Chicken
–   Black Walnut-Cardamom Pound Cake
–   Croissant, Pear, and Chocolate Bread Pudding
–   Pomegranate Mimosa
–   Chef Belinda’s Creole Mary

There is no end to where this “brunch culture” is taking us! Whether it’s to honor Mother’s Day, a cooking break during the holidays, or to sweep away the cobwebs of a long week during a pandemic, brunch just might become the new party. Celebrate it!

BELINDA SMITH-SULLIVAN is a chef, author of Just Peachy, food writer, spice blends entrepreneur, and a commercially rated pilot. She has a culinary arts degree from Johnson & Wales University and writes a monthly column for South Carolina Living. She also is featured on South Carolina Living’s website with monthly how-to videos. Smith-Sullivan is an active member of the Southern Foodways Alliance, International Association of Culinary Professionals, American Culinary Federation, and Les Dames d’Escoffier. She lives in Trenton, South Carolina.

These recipes can be reprinted with the following credit:
RECIPES FROM LET’S BRUNCH BY BELINDA SMITH-SULLIVAN

Brie, Fig, and Walnut Crostini
Serves 6-10

Good but not complicated—this is the perfect appetizer for a brunch or party. Substitute goat or blue cheese instead of brie or make a combination of the three.

1 French baguette, sliced
1⁄2 inch thick diagonally
1⁄4 cup Garlic-Infused Olive Oil (see recipe below)
1⁄2 pound wedge brie cheese,
room temperature
1⁄2 cup fig preserves
1⁄2 cup coarsely chopped
toasted walnuts
Honey, for drizzling

Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.

Place bread slices on baking sheet and brush with olive oil on both sides. Toast in the oven until brown on both sides, about 5 minutes per side.

Spread each crostini with brie, followed with a dollop of fig preserves and sprinkling of walnuts. Arrange on a serving tray and drizzle with honey.

Breakfast Steak and Eggs on Asparagus Spears
Serves 2

Whether its slices of leftover steak from the night before or a special 5-ounce breakfast cut from the butcher, steak and eggs is a hearty breakfast choice that will get you through the day. And the bonus is that you only need to use one skillet for the entire meal.

2 tablespoons Garlic-Infused Olive Oil, divided (see recipe below)
10 to 12 asparagus spears (about 1 pound), trimmed
Kosher salt, to taste
Freshly ground black pepper, to taste
2 (5-ounce) steaks, of choice
Freshly ground grains of paradise or favorite steak seasoning, to taste
4 large eggs
1⁄2 teaspoon chopped fresh chives
Dash of Tabasco sauce
1⁄2 tablespoon unsalted butter
1⁄4 cup grated cheddar cheese
Sliced heirloom tomatoes, for garnish
Chopped fresh chives, for garnish

In a cast iron skillet, heat 1 tablespoon olive oil over medium heat. Season asparagus with salt and pepper and cook until tender, turning occasionally, 8–10 minutes. Remove to a platter and keep warm. Add remaining olive oil to the same skillet. Season steak with seasoning and cook for approximately 2 minutes on each side to desired doneness. Remove from pan, tent with foil, and let rest for 5 minutes.

Meanwhile, prepare eggs. In a medium bowl, whisk together eggs, chives, Tabasco, salt, and pepper. Wipe out the same skillet and melt the butter over medium heat. Gently scramble eggs to just under the desired doneness and remove skillet from heat. Fold in cheese. It is better to undercook the eggs than overcook, as they will continue to cook from the heat of the skillet.

To serve, arrange half the asparagus spears on 2 individual plates. Place steaks on top of asparagus, followed by eggs on top of the steak. Fan tomato slices on each side of plates and garnish with chives.

Garlic-Infused Olive Oil
MAKES 1 PINT (2 CUPS)

Garlic-Infused Olive Oil is a timesaver in the kitchen and so easy to make. No more bits of minced garlic to bite into in your homemade salad dressings or on your roasted veggies. Basically, use in any recipe requiring both garlic and olive oil—which there are many. This will become a staple in your kitchen!

large head garlic, peeled
1 pint extra virgin olive oil

In a medium saucepan over medium-low heat, add garlic and oil. Let simmer slowly for 20–30 minutes. Remove from heat and cool to room temperature.

In the meantime, sterilize storage jar in a 275-degree oven for 20 minutes. When olive oil is cool, strain into jar and seal. Oil will last 2–3 months in the refrigerator. Be sure to properly label and date before storing.

Savor Santa Barbara’s Epicurean Experiences at Home

May 20, 2020 by evebushman

SANTA BARBARA, CALIF. (PRWEB) – Talk about a moveable feast. Santa Barbara’s enterprising tastemakers have adapted their offerings to bring a taste of “The American Riviera” to homes everywhere. It’s the next best thing to travel for food and wine lovers who are yearning to explore beyond the confines of their kitchens.

Photo from SBC Facebook page.

Think you’ve seen all the virtual offerings on the planet? Think again. Wine 101 with cats. Cheese board how-tos. A podcast you can toast to. Celebrity appearances. Read on for the clever ways Santa Barbara South Coast’s world-class winemakers, chefs and mixologists have conspired to enliven your days and nights.

EPICUREAN WORKSHOPS

Slate Catering recently launched virtual live-streaming cheese and charcuterie board workshops—an excuse to bring friends, co-workers and family together while miles apart. Workshop attendees are guided on how to style their very own grazing platters at home. Info: https://slatecatering.com/workshops
Eat This Shoot That! offers Virtual Foodie Adventures featuring live cooking and cocktail classes with Santa Barbara’s award-winning chefs and mixologists, along with smartphone photo tips to make Insta friends extra jealous. Info: https://eatthisshootthat.com/virtual-foodie-adventures-2/
Learn from celebrity chef Cat Cora’s (“Iron Chef”) free CORA-ntine Cuisine classes on Instagram and just say “#ForktheVirus!” Many were filmed in her Santa Barbara kitchen. https://www.instagram.com/catcora/
Santa Barbara-based cookbook author (“A Menu for All Seasons”) Pascale Beale offers 90-minute Zoom classes that showcase tantalizing seasonal, California- and Mediterranean-inspired dishes. Info: https://www.pascaleskitchen.com/events-and-classes.php?Classes

WINE PODCAST
With more than 220 wineries—and three dozen tasting rooms in the city of Santa Barbara alone—Santa Barbara County is a wonderland for wine aficionados. “Two Glasses In,” a new podcast and short video series, celebrates the region’s distinctive wines through the stories of its winemakers and their lives. All nine episodes are out as of Friday, May 1 on Apple Podcasts and Spotify. https://santabarbaraca.com/twoglassesin/

VIRTUAL WINE TASTINGS
Local winemakers have been hosting regular virtual wine tastings through Instagram Live and Zoom. Most have no cost to participate, though it helps to preorder wines through the wineries’ websites to drink along. A few notable tastings include:

Melville Winery’s Happy 1/2 Hour Live, Fridays at 5:30 p.m. PST on Instagram Live, https://www.instagram.com/melville_winery/channel/

Head winegrower Chad Melville talks shop with fellow Santa Barbara winemakers and culinary experts. Among the lineup of guests is Alecia Moore, better known as pop star Pink, who will talk about her Two Wolves Wine on May 15. Free. Info: https://melvillewinery.com/, orders@melvillewinery.com or (805) 735-7030.

SAMsARA Wine Co.’s Happy Hour on Instagram Live, Thursdays 5-6 p.m. PST on Instagram Live, https://www.instagram.com/samsarawineco/ (Also offers in-depth Saturday tastings through Zoom.) The team from the Goleta-based winery, including winemaker Matt Brady, and special guests talk about topics ranging from new releases and label art. Free. Info: https://www.samsarawine.com/, info@samsarawine.com or (805)-845-8001.
Santa Barbara Vintners, the local wine association, is hosting free weekly tastings with rotating winemakers every Monday and Thursday at 6 p.m. PST through May. Upcoming wineries include Folded Hills, Casa Dumetz and Epiphany Wine Co. (all women-led enterprises). Info: https://www.sbcountywines.com/virtual-events.html
Need to learn the basics? Cat Therapy offers a Wine Tasting 101 Workshop W/Cats live-streamed from their cat café Sunday, May 3 at 5 p.m. PST by sliding-scale donation. Professional sommelier Clare Tudor will be “assisted” by adoptable, rescued cats. Proceeds go to supporting this nonprofit organization, which has placed more than 500 cats up for adoption. Info: https://shopcattherapy.com/products/live-stream-wine-tasting-101-workshop

ABOUT SANTA BARBARA
Santa Barbara’s culinary and wine scenes were recognized last year in the inaugural Michelin Guide to California and The New York Times’ 52 Places to Go and recently featured in Food & Wine. Travelers have called Santa Barbara “The American Riviera” for more than a century. A self-contained paradise surrounded by undeveloped coastline, the city’s signature red-tile roofs, white adobe buildings and lush gardens evoke the topography and architectural aesthetic of Europe’s Riviera—with a carefree California spirit. Simultaneously sophisticated and bohemian, easy-going and energetic, Santa Barbara welcomes visitors with relaxing resorts and hideaways, outdoor escapes, world-class wineries and hyper-local food scene.

Santa Barbara is located just 92 miles north of Los Angeles along California’s Central Coast. When the time is right for travel again and COVID-19 restrictions are lifted, visitors can arrive via scenic Highway 101, train, bus or by flying into Santa Barbara Municipal Airport (SBA) or Los Angeles International Airport (LAX). For travel planning information and to request a free copy of the official Santa Barbara Visitors Magazine, visit SantaBarbaraCA.com.

GiangisKitchen.com Launches New eBook “Back to Basics: Cooking 101 – A Beginner’s Guide to Cooking”

May 6, 2020 by evebushman

PHOENIX (PRWEB) – Anyone who wants cooking to be a creative and energizing experience — instead of a hard or stressful ordeal — can now get the guidance, answers and advice they need in a new eBook from award-winning recipe blog GiangisKitchen.com called “Back to Basics: Cooking 101 – A Beginner’s Guide to Cooking.”

The new eBook was written by Giangi Townsend, the worldwide popular cooking blogger behind GiangisKitchen.com’s, and includes chapters that cover:

Basic Kitchen Cleanliness and Cross-Contamination
Knives – Sharpening, Handling and So Much More
Cooking Tools and How to Use Them
Cooking Pans
Appliances Needed and Why
Recipes from Beginning to End
Burner Basics
Plating Your Recipe
Pantry: What You Should Always Have on Hand
Unless it is Otherwise Specified and Replacing Ingredients

There is also a special bonus chapter, in which Giangi shares some of her favorite all-time recipes.

“My new eBook has everything that new and less experienced kitchen gourmets need to get started on achieving their cooking dreams!” commented Giangi. “From setting up the kitchen with the right tools and appliances, to handling knives and plating, every corner is covered.”

For a limited time to celebrate the launch, Back to Basics: Cooking 101 – A Beginner’s Guide to Cooking is available at a discounted price of $9.99 (regular price $14.99). Secure purchases can be made from: https://www.giangiskitchen.com/product/cooking-101. The eBook is available instantly in PDF format, and features multiple high-resolution photos and clear, easy-to-read formatting.

Access GiangisKitchen.com is free, and no sign-up is required. The website also features money-saving offers and coupons and is optimized for all screens including tablets and smartphones. Visitors can also subscribe to get a weekly recipe round-up delivered to their inbox.

Facebook users are invited to follow Giangi’s Kitchen at: https://www.facebook.com/giangiskitchen.

For all other information on GiangisKitchen.com, including advertising, marketing and media inquiries, email giangi(at)giangiskitchen(dot)com or visit http://www.giangiskitchen.com.

About GiangisKitchen.com

GiangisKitchen.com is a popular and award-winning blog that features simple, delicious, elegant and nutritious recipes, geared to everyone: working moms, dads, grandparents, empty nesters, teenagers, and anyone else with a desire to prepare a great evening meal for their family in just 30-45 minutes.

Vintage Eve, Circa 4/2017: Review of Dee Dee and Paul Sorvino #PinotPastaAndParties Cookbook and Stories

March 3, 2020 by evebushman

Goodfellas star Paul Sorvino and Emmy-award winner Dee Dee Sorvino’s PINOT, PASTA, and PARTIES have put together a cookbook…the Sorvinos share 80 delicious, authentic Italian recipes along with menus that are perfect for relaxed entertaining. Readers also get a glimpse of the Sorvinos bi-coastal life and tales of Paul’s acting career.

Things I LOVED about the Sorvinos’ cookbook

Sorvinos, photo from Gayot.com You Tube

All 10 chapters in this coffee-table-sized book highlight a complete meal from appetizer through to dessert.

Every chapter starts with a unique “Dee Dee’s Special Cocktail” recipe.

Each chapter reads like a short biography, a glimpse of the Sorvino lifestyle and includes the role of travel – Los Angeles for its farm to table dining and partying with the Governor in New York – as well as their interests in music, movies, television, art, politics and…parties!

The mouth-watering full-page photos.

The how-tos, especially Paul’s thoughts on which olive oil to use and the eight sauces you need to know that go with everything.

Alternative recipes.

An appendix that includes names and descriptions of popular Italian wines.

Recipes I Want to Try

The Goodfella Cocktail with Jack Daniels, scotch, cognac and Limoncello.

Figs in a Blanket

Asparagus Dip

Braciole (I haven’t had these since my mother made them, think of German Rouladen if you don’t know what a Braciole is. “Simply meat rolled around stuffing.”.)

Meatball Sliders (Way more flavorful sounding than a burger as these add in Italian sausage, among other things.)

Pasta e Pisella (with peas, pancetta…)

Scallops and Bacon over Spinach (recipe looks easy peasy!)

Grilled Figs with Goat Cheese, Balsamic and Pistachios (There is a trick to making these I can’t wait to try!)

Orange Polenta Cupcakes with Cream Cheese Frosting. (You had me at Polenta – that’s a new one!)

Chocolate Coffee Mouse (Two of my favorite things together – and in a mousse!)

Zabaglione (dairy free + eggs) with Strawberries and Blueberries (Marsala or sweet sherry is needed in this too!)

Poached Peaches with Raspberry Sauce (Forget about poached apples or pears now!)

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits.

New Cook Celebrates Valentine’s Day with A New Take on Classic and Contemporary Comfort Food Recipes

February 5, 2020 by evebushman

What do you get when you combine family roots from the heart of Dixie with a girl born and raised in California? You get some seriously delicious comfort food just like your grandmother used to make. With Lori Rogers known as Chef Lorious, you also get new and innovative twists on classic recipes we all love, just in time for Valentine’s Day. In her first cookbook, Calibama Cooking, Lori puts it all together in a delicious collection of classic and contemporary food recipes perfect for any occasion.

“When you’re a California native with Alabama influences, you love things like grits and collard greens, and you learn how to make an amazing sweet potato pie,” Lori explains. “Calibama is the intersection of where I grew up and where I’m really from. At the end of the day, knowing who I am and where I’ve come from is the foundation for my classic cooking style. Accepting where I am and embracing my future is the stepping-stone for my contemporary interpretation of what true comfort food is – food that makes you comfortable, brings a smile to your face, and reminds you of all the good in the world around you.”

This Valentine’s Day serve your family or someone special some of the delicious dishes in Calibama Cooking. With each bite of her recipes you are transported to a place that makes you feel loved and cherished, eating, reminiscing and talking about life at the table. Chef Lorious will have you laughing and cooking with stories of her childhood and family while simultaneously handing you a spoon inviting you to “taste this.” Some of the mouth-watering recipes in the book include:

–   Chipotle Deep-Fried Macaroni-and-Cheese Balls
–   Calibama Corn Fritters
–   Spicy Sausage Gravy and Biscuits
–   Garlic and Brown Sugar Pork Tenderloin
–   Smothered Pork Chops
–   Lorious Chicken and Waffles
–   Country Fried Steak and Gravy
–   Lamb Chops in Madeira Wine Sauce
–   Rosemary Seared Chicken Thighs
–   Lobster and Shrimp Rolls
–   Spicy Shrimp and Grits
–   Sautéed Cabbage with Bacon and Garlic
–   Mama’s Potato Salad
–   Bourbon Peach Cobbler
–   Sweet Potato Pie
–   Pumpkin Brown-Sugar Pound Cake
–   Chocolate Bread Pudding with Irish Whiskey Caramel Cream Sauce

Each recipe in Calibama Cooking has easy-to-follow instructions, full color photos, tips and serving suggestions, and feel-good stories from Lori’s life that will make you laugh and want to eat.

“Recipes are what bring to life the endless combinations of both common and unique ingredients in a way that produces your very own signature style for others to enjoy!” Lori says. “The ingredients of my life are my experiences combined with my family traditions that shaped me. For me, embracing who I am translated through the expression of cooking. I want others to experience what it is like to taste the expression of authenticity for their own enjoyment and inspiration!”

Who says cooking can’t be easy, fun and delicious? Chef Lorious believes it can be all of that and more with Calibama Cooking.

Lori “Chef Lorious” Rogers specializes in both classic and contemporary comfort food. Born in California and raised by a close-knit family anchored in southern tradition from Alabama, this “Calibama” girl learned very early that food cooked with love has the power to inspire and heal.

Chef Lorious has been cooking for her family and friends in her kitchen for almost two decades. She regularly shares her recipes and meal preparation ideas by conducting cooking demonstrations and sharing her culinary expertise through television programming in the Washington, DC metropolitan area and various social media outlets. She made her national television debut on Home and Family on The Hallmark Channel and can be seen regularly on Washington DC’s “Good Morning Washington” (WJLA-ABC), “Good Day DC” (WTTG-FOX).

Lori is a devoted wife and mother of three beautiful children, and she especially enjoys serving her church family. She is grateful for the opportunity to take her message of loving others authentically through food to the masses. Whether cooking with her on screen or following her recipes, you are sure to feel the love that she has for both her community and for cooking! Her goal is to inspire you to embrace your authentic self, and then represent that … through food!

To learn more about Lori Rogers, visit her website, www.ChefLorious.com. Follow her on YouTube, Facebook and Instagram (@ChefLorious).

This Valentine’s Days show your love by serving up this delicious dish for breakfast or brunch.

Recipe reprinted with permission from
CALIBAMA COOKING by Chef Lorious
Chef Lorious Media/November 2019

Red Velvet Waffles
Makes 4 large waffles

I don’t know if I think these are a Christmas food or a Valentine’s Day food. Truth is—they work for both. They are so elegant and beautiful—once you drizzle them with cream cheese frosting or whipped cream, you’ll be in heaven and you’ll want a kiss. I guess that makes them a Valentine’s Day item!

INGREDIENTS
2 cups all-purpose flour
1/4 cup white sugar
2 tablespoons cocoa powder
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs
1 3/4 cups buttermilk
2 teaspoons vanilla
2 ounces red food coloring
4 tablespoons shortening

Directions
1.   In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
2.   In a separate bowl, combine eggs, buttermilk, vanilla, and food coloring.
3.   Pour buttermilk mixture into flour mixture and combine.
4.   Add the shortening. Do not overmix. Batter should be bumpy.
5.   Cook in your waffle maker following the manufacturer’s directions.

Charlie Palmer to Celebrate The Progression of American Cuisine With Inaugural American Fare Event in Napa

October 24, 2019 by evebushman

NAPA, Calif., /PRNewswire/ — Chef Charlie Palmer announces American Fare, a celebration of American cuisine, will take place Monday, November 18 at Charlie Palmer Steak and Sky & Vine Rooftop Bar at Archer Hotel Napa. At American Fare, the Charlie Palmer Collective of chefs will each partner with top Napa Valley Cabernet producers to recreate recipes from Charlie Palmer’s American Fare cookbook. Guests will get to taste and judge who they think is best. Proceeds from this one-of-a-kind event will benefit the Children’s Museum of Napa Valley. Hotel packages and à la carte tickets are now available for purchase on american-fare.com.

Chef Charlie Palmer teams up with our visiting chefs and top Napa Valley Cabernet producers for this one of a kind food and wine event at Archer’s boutique hotel set in the heart of downtown Napa.

“More than 30 years ago, I made a commitment to featuring regional American ingredients at Aureole,” said Chef Charlie Palmer. “Since then, our collective’s footprint has expanded tremendously but my dedication to the constant progression of domestic cuisine is unwavering. I’m excited to see how this next generation of talented chefs has reimagined my Progressive American recipes.”

American Fare will feature sustainably raised, heritage breed, antibiotic-free pork, beef, poultry and game courtesy of Joyce Farms, a family-owned company dedicated to using humane, all-natural and regenerative farming methods.

Participating Chefs

Francisco Lopez, Jr., Executive Chef – Charlie Palmer Steak Napa
Jason Collins, Executive Pastry Chef – Charlie Palmer Steak Napa
Scott Romano, Executive Chef – Dry Creek Kitchen
Lisa Kaufman, Executive Pastry Chef – Dry Creek Kitchen
Eduardo “Lalo” Saavedra, Executive Chef – Charlie Palmer Steak Las Vegas
Alexandre Grégoire, Executive Chef – Aureole Las Vegas
Michael Mahoney, Executive Chef – Charlie Palmer Steak Reno
Chris Engel, Executive Chef – Aureole NY
Fernando Marulanda, Executive Chef – Upper Story/Crimson & Rye
Michael Ferraro, Director of Culinary Concepts, Charlie Palmer Collective
Mike Ellis, Executive Chef – Charlie Palmer Steak DC

Participating Wineries & Additional Stations

Atelier Find Foods
Black River Caviar
Charles Krug
Clos Du Vol
Duckhorn Vineyards
Faust
John Anthony
Journeyman Meat Co
Louis M. Martini
OHM Coffee Roasters
Raymond Vineyards
Red Mare
Silver Oak
Vintage Sweet Shoppe
Whitehall Lane

American Fare Event:

Monday, November 18, 2019 | 6:00-9:00 p.m. | Archer Hotel Grand Salon $95

Chef Charlie Palmer’s American Fare showcases the very best of food and wine with American-inspired bites by the master chef along with creations from the Charlie Palmer Collective, all paired with iconic Napa Valley Cabernet wines. Guests will enjoy live music by Full Chizel.

American Fare After Party with Tito’s Handmade Vodka:
Monday, November 18, 2019 | 9:00-11:00 p.m. | Sky & Vine Rooftop Bar
$40

Continue the American Fare experience with a VIP after party with hand-crafted cocktails featuring Tito’s Handmade Vodka. Mingle with Charlie Palmer, guest chefs and winemakers with the best views in Napa.

*After party tickets must be purchased with an American Fare event ticket.

Tickets & Hotel Packages

A limited number of Archer Hotel Napa lodging packages are also available for purchase via american-fare.com.

Hotel Lodging Package ($550)

One Night Accommodations for Two in Deluxe King Guest Room
Valet Parking
Two Tickets to Charlie Palmer’s American Fare Event
Two Tickets to American Fare After Party with Tito’s Handmade Vodka

American Fare is sponsored in part by Tito’s Handmade Vodka, Joyce Farms and Fiji. For a complete listing of sponsors, visit american-fare.com.

STU AND THE KIDS RETURNS TO VIBIANA FOR THE 6TH ANNUAL FLAVORS OF ASIA FOOD FEST ON SUNDAY, AUGUST 4TH

July 25, 2019 by evebushman

Stu and the Kid’s Flavors of Asia Food Fest at Vibiana – photo credit Erik Fisher

The 6th annual Stu and The Kid’s Flavors of Asia Food Fest Fundraiser, an exceptional Thai-flavored Food & Wine Festival hosted by Chef Stuart Skversky with the help of his friends, returns to Vibiana on Sunday, August 4, 2019. The event is a rare chance to experience original dishes created by Los Angeles’ Asian-food-loving chefs expressed through Far East influences and personal styles that have impressed guests since the inception of the event in 2014. All of the proceeds from this event are used towards scholarships for university education to help underserved and orphaned Hill Tribe kids in Chiang Mai, Thailand.

In 2009, Stuart Skversky, a graduate of the Culinary Institute of America and rising-star chef, made a dramatic life change by giving up a promising culinary career in Los Angeles to move to Chiang Mai, becoming a full-time volunteer at the Wat Don Chan (a local Buddhist temple), teaching local children English, cooking and baking. Recognizing a need to help prepare these at-risk Hill Tribe kids following their graduation, he founded Stu and The Kids to better prepare them for adulthood, help them get into a university or technical college and give them the tools for an independent future. Funds raised go directly to the children’s education, school uniforms, supplies, housing, food and tuition for higher education. Now in their ninth year of fundraising throughout the world, Stu and The Kids has raised over $658,000 for the charity, including last year’s astounding record of $164,000 accumulated from the Los Angeles festival, in addition to fundraising on the east coast and online donations during 2018. Stu and The Kids supervises thirty-six kids, including sixteen that received 4-year scholarships in 2018 to support education and jobs in accounting, business management, in-home elder care, cooking and fashion and textiles and two with continuing 2-year master degree programs. The charity hopes to increase the awards to twenty more four-year university scholarships in the coming year.

VIP ticket purchasers will have early entrance at 2:30 p.m. to meet and chat with the chefs and receive a Stu and The Kids tote bag filled with special gifts including a signed copy of Jet Tila’s new cookbook, 101 Epic Dishes, a collectible Stu and the Kids baseball hat and much more.

Among the participating chefs for this year’s event are Hosts Neal and Amy Fraser, Vibiana; Walter and Marguerite Manzke, République; Hugo Bolanos, Wolfgang Puck at Hotel Bel-Air; Eric Klein, Wolfgang Puck Catering; Eric Bost, Auburn; Gilberto Cetina, Chicken Itza, Holbox; Matt Lee, Restaurant 917; Jason Neroni, The Rose Café; Sherry Yard, The Tuck Room; Warren and Rose Schwartz, Magpies Softserve; Mei Lin, Nightshade; Food Network’s Jet Tila; Sarintip “Jazz” Singsanong, Jitlada; and Chef/Author Robert Danhi.

Other chefs to be announced; a complete list of participating chefs, restaurants, caterers and food artisans is listed below.

Beverages are plentiful to pair with spicy food and this year’s top-shelf purveyors list features a Thai-inspired cocktail made by tipple-smith Joshua Lucas and crisp summer selections from Bodega Wine Bar. Singha and Leo are featured Thai beers and Winebow Fine Wine+Spirits includes a fantastic range of wineries. Non-alcoholic choices are supplied by Herb + Orchard’s ready-made water infusions and Stu and The Kids famous fresh Coconut Bar.

The Flavors of Asia Food Fest fundraiser provides not only an amazing culinary experience but also showcases the exotic Thai culture. Guests can experience an educational presentation, activities for all ages including a vivid display of Northern Thai umbrellas and lanterns from the Tourism Authority of Thailand, performances of Thai music and an authentic Muay Thai boxing demonstration. The silent auction benefiting Stu and The Kids has a vast offering of beautiful photography of Chiang Mai locations, hand-made Hill Tribe bags and silver jewelry, gift baskets, autographed cookbooks, dinners at many of Los Angeles’ best restaurants and more available at great pricing.

A live auction of packages and experiences includes:

· Stu’s priceless Thailand vacation for two which includes a six-night stay at a luxury suite in a private eight thousand square meter estate bordering the National Parklands in the in the breezy foothills of Doi Suthep Mountain of Chiang Mai; a trip to the white temple in Chiang Rai and an elephant sanctuary; zip lining; overnight trekking and cooking class. The lucky winners will also have the honored chance to visit the Wat Don Chan Orphanage and serve lunch to The Kids, and have dinner with recipients of the Stu and The Kids Mentor and Scholarship Program.
· Lunch for two at Wolfgang Puck at the Hotel Bel Air with an exclusive overnight stay.
· A three night stay for up to eight guests in a luxurious Palm Springs desert estate, inclusive of a BBQ lunch or dinner by private chef, Deb Caponetta.
· Four Diamond Club tickets to the Angels vs. Boston Red Sox game on Friday, August 30, valued at $1,000.
· Four tickets to the LA Rams vs. San Francisco 49ers game.

Event hours for Stu and The Kid’s Flavors of Asia Food Fest are 3 p.m. to 7 p.m. Tickets are $135 General Admission, $225 for VIP Admission and $25 for children 6-12 (under 6 are free). To purchase tickets, visit Flavors of Asia Food Fest to Benefit Stu and The Kids on eventbrite.com.

FLAVORS OF ASIA FOOD FEST TO BENEFIT STU AND THE KIDS
SUNDAY, AUGUST 4, 2019
3:00 p.m. to 7:00 p.m.
2:30 p.m. for VIP tickets

General Admission: $135 in advance; $150 at the door, subject to availability
VIP Admission: $225; includes early admission and chef access.
Kids tickets: $25 for kids 6-12, (under 6 are free)

All tickets may be purchased online; visit: Flavors of Asia Food Fest to Benefit Stu and The Kids

WHERE: Vibiana, 214 South Main Street, Los Angeles, California 90012

Presenting Chef and Culinary Ambassador to Thailand: Chef Jet Tila

Participating Restaurants, Caterers and Food Artisans

Auburn
Ayara Thai
Bar Amá
Bodega Wine Bar
Chao Krung
Chicken Itza
Cookie Good
E Stretto
Ensaymada Project
Friends and Family
Holbox
Jitlada
Magpies
Night Shade
Olive Pit
Otus Thai Kitchen
Patina Catering
Redbird
Republique
Restaurant 917
Same Same
Savore Catering
Sinners and Saints
Tender Greens
The Rose
The Tuck Room Tavern
Vibiana
Wolfgang Puck Catering
Wolfgang Puck at Hotel Bel Air

SPONSORS
6 Degrees LA
Behind the DJ Booth
Chefs to End Hunger
Erik Fisher Photography
LA & SF Specialty
Red Boat Fish Sauce
The Bouqs Co.
Tourism Authority of Thailand
Vibiana
Winebow Fine Wines + Spirits
Wolfgang Puck Catering

ABOUT STU AND THE KIDS:
Stu and The Kids is a 501c3, tax-exempt nonprofit organization that provides scholarships for orphaned and underserved Hill Tribe children for continuing their education in Chiang Mai, Thailand. Stu and The Kids is committed to do good and make change by empowering kids, offering support, resources, opportunity and motivation while celebrating and respecting the diverse traditions, customs and culture of the communities where they do their work.

For further information, please visit Stu and the Kids on the web: www.stuandthekids.org
Stu and the Kids are social!
On Facebook: www.facebook.com/stuandthekids
On Instagram: @stuandthekids
On Twitter: @stuandthekids

Vintage Eve 2/2016: Moms Best…and Worst Cooking, A Roundup Part 2

March 12, 2019 by evebushman

Last week my column ran a wee bit long sharing all of your stories from your childhood dining hits and misses – at the hands of our mothers. This week we pick right back up with a few more tales:

Renee P. – She over cooked everything until it was dried out and tasteless! Except for her red sauce/pasta, which I still cook today with some upgrades.

Valentino’s wine room – photo from website, but it (used to be) set for dinner just like this!

Jodi F. – She made the best stuffed artichokes. My birthday favorite.

Kathy P. – My mom was saddled with a husband who could criticize every single meal she ever made, which played havoc with her confidence as a cook, as well as not having much in the way of money for groceries and only one day a week to go to the grocery store, since we only had one car. Despite that, she always made something good for dinner, EXCEPT her liver and onions, which was really, really overcooked! She loved it, but we ate a lot of sides that night and our requisite 2 bites that we had to eat of everything at every meal!

Tamara L. – Best.. Her fried chicken. Worst… Shit on a shingle.

Celeste D. – I grew up with a southern grandma. Everything was cooked in bacon grease. When I made green beans for the first time, after moving out, they didn’t taste right. I called up my grandma and asked what I did wrong, and she asked what brand I used and how much bacon fat I cooked them with. I said they were fresh and I just steamed them, and she said “that’s the problem”.
When I think of my grandma cooking, it’s biscuits and gravy, salt ham, and grape jelly. Oh and some crazy fruit salad with marshmallows, cool whip and maraschino cherries. I loved it as a kid.

I dated an Italian guy for awhile who had a mom who was a great cook. I think I stayed with him a little longer than I should just for those Sunday dinners.

Carmel F. – I was blessed (or cursed) to be raised by a mom who was an excellent cook. A Mexican-American, and the first-born of twelve, even as a child, her days revolved around food prep. Tortillas and refried beans from scratch were a constant with that many mouths to feed. Although as an adult she branched out in cuisine, she never learned how to not to cook for a crowd. Which came in handy with five kids. Mexican food wasn’t a staple, but we love her (now special occasion) chicken tacos and her cheese enchiladas with cottage cheese and green onions. She found a recipe in Playboy decades ago for “Green Sauce” for spaghetti: cream cheese, oil, margarine and tons of parsley. YUM! She made a different breakfast for us every morning; Thursday was always SOS, tuna or ground beef – still my favorite breakfast in the world. My dad, however, was the experimenter, using cream of asparagus instead of cream of mushroom for the SOS. I still have nightmares about that.

And one more from Scott E. – My Mom seemed to get zero genes from her Italian Mother, or was just a casualty of the times (frozen dinners and casseroles).

Fridays we had fish. It was then that I learned that fish were awful and disgusting and OMG she could not cook fish. Slimy and fishy tasting without fail. I was years into adulthood before I could manage to turn that aversion into what is now one of my favorite meals.

Julia Child to the rescue, however as, somehow, my Mom managed to learn how to cook Boeuf Bourguignon. It always filled the house with a wonderful aroma and I loved it.

The sad epilogue to that, however was that years later, after I had forgotten about the dish (she seemed to stop making it at one point, I don’t remember when), I saw the movie, “Julie & Julia” and rush out to make that movie’s signature dish. Sad because years later, the familiar flavor was actually a little disappointing when I realized it was “just” that dish from my childhood. Even though, at the time, I used to love it.

Eve Bushman has been reading, writing, taking coursework and tasting wine for over 20 years. She has obtained a Level Two Intermediate Certification from the Wine and Spirits Education Trust, has been the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and recently served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits that may be answered in a future column. You can also seek her marketing advice via Eve@EveBushmanConsulting.com