Rouxbe Announces Availability of Two New Foundational Culinary Courses

September 25, 2021 by evebushman

VANCOUVER, BRITISH COLUMBIA (PRWEB) – Rouxbe, the leading online culinary school, today announced the launch of two stand-alone courses now available — The Cook’s Roadmap and Plant-Based Cooking: An Introduction. Both courses focus on foundational techniques ranging from knife skills to core cooking methods, and are geared to individuals at all levels who want to expand their culinary skills.

“Whether the pandemic forced them into their kitchens or they’ve enjoyed cooking for decades, many home cooks want to take their skills to the next level, or are even considering a career in the culinary space, ” said Ken Rubin, Chief Culinary Officer at Rouxbe. “Both of these courses are great introductions to an elevated level of cooking as they provide fundamental skills and knowledge that make creating menus and meals both less stressful and more delicious.”

The Cook’s Roadmap course provides a framework for thinking about cooking food, modeled after the thought process of real professional chefs. This top-down approach helps students not only understand the landscape of cooking, but breaks cooking down into clear, conceptual pieces that can be mixed and matched to better understand, refine or create new dishes. Lessons in this course include knife skills, salads and salad dressings, rice/grains, wheat/gluten, pasta and both dry and wet cooking methods.

Plant-Based Cooking: An Introduction will arm students with the tools needed to live and eat a plant-strong diet, and how to begin integrating more plant-based ingredients into their daily lives. This course will also teach students about steaming, sweating, sautéing, braising, how to make salads, how to cook grains, legumes and so much more.

Both courses are recognized as approved programs by the American Culinary Federation and World Association of Chef Societies. Cooks Roadmap also provides transferable credits from the American Council on Education and both provide CEHs from Association of Nutrition and Foodservice Professionals.

To register for these courses, or the full offerings from Rouxbe please visit https://rouxbe.com/individual-training/

About Rouxbe
Rouxbe, the world’s leading online culinary school, was founded in 2005 to train people of all abilities to become better, more confident — even healthier — cooks in kitchens around the world. With high definition videos, world-class instructors, peer support and interactive assignments, Rouxbe has set the bar as the new standard in culinary education, providing certificate-level instruction not only to quality restaurants and hospitality organizations but also to serious home cooks and career changers. Rouxbe’s revolutionary online platform delivers cutting edge e-learning solutions that drive and measure learning outcomes and engagement while providing effective, lower-cost alternatives for training professional cooks. Rouxbe programs are also recognized by both the American Culinary Federation Education Foundation and by WorldChefs as approved training programs. For more information, please visit http://www.rouxbe.com.

Walla Walla repeats as ‘America’s Best Wine Region’ in 2021 USA TODAY 10 Best Readers’ Choice Awards

September 12, 2021 by evebushman

(WALLA WALLA, Wash.) — For the second consecutive year, the Walla Walla Valley has been named America’s Best Wine Region in the USA Today 10Best Readers’ Choice Awards, following a month-long vote of the public. A finalist in the competition each of the last four years, and now a back-to-back winner in the category, the Walla Walla Valley prevailed over 19 other finalists chosen by a panel of experts from among 250 U.S. wine regions.

Walla Walla Valley – Winner – Best Wine Region (2020 and 2021). Credit: Richard Duval

In addition to the Walla Walla Valley’s first place win in Best Wine Region category, Long Shadows Vintners took third place in the Best Wine Tasting Room category, a one spot jump from its fourth place ranking each of the last two years.

“I can think of no better way to honor wines from Washington state in general, and the Walla Walla Valley specifically, than being recognized by a vote of the public as America’s Best Wine Region for two years running,” said Robert Hansen, executive director of Visit Walla Walla and Walla Walla Valley Wine. “It’s a great way to celebrate Washington Wine Month, and is a testament to the outstanding terroir, meticulous craftsmanship, and the individuals who are committed to elevating the Walla Walla Valley from both a wine production and tourism perspective.”

Although wine is certainly a selling point for Walla Walla, the small town of Southeastern Washington is known for more than its world-class grapes and award-winning wineries. From its charming and historic downtown to its neighborly community, creative culinary scene, and abundance of arts, culture, and recreation, Walla Walla stands out as a must-visit destination in 2021.

For more information on the Walla Walla Valley and its wines, visit www.wallawalla.org or www.wallawallawine.com.

About Walla Walla:

As the unofficial capital of Washington wine country, Walla Walla is home to more than 120 wineries, a nationally recognized culinary scene, access to an abundance of outdoor recreation, and an arts & entertainment scene that rivals cities many times its size. This community of just over 30,000 residents is known for many things, including its friendliness and hospitality, the quality of its wine, and of course the famous Walla Walla Sweet Onion. An easy and scenic four-hour drive from Seattle, Portland, or Boise, Walla Walla can also be accessed via Alaska Airlines daily non-stop flights from Seattle. For more information and to begin planning a trip to Walla Walla, visit www.wallawalla.org.

About Walla Walla Valley Wine:

Walla Walla Valley Wine is a nonprofit wine industry membership organization whose primary mission is to build an internationally acclaimed Walla Walla Valley wine brand among consumers, media, and trade by providing marketing programs on behalf of member wineries, vineyards, and partners. Walla Walla Valley Wine functions as the leading informational resource for consumers, media, and trade interested in learning more about the Valley’s wine industry. For more information visit www.wallawallawine.com.

What We Saw + Tasted at Pizza Expo 2021

September 10, 2021 by evebushman

The Pizza Expo is an event for pizzeria owners, some just starting out and some that have decades of experience, that all come to the Expo for the latest information on everything related to pizza. It’s held at the Las Vegas convention center annually. While we limited our day’s visit to the Expo floor many of the attendees attended four days of seminars for education and demonstrations on everything from employee retention to the newest products.

Photo credit: Ed Bushman

Marketing, the perfect pizza, top trends, menu development, pizza crust boot camp, what customers want in the pandemic, logistics of offering multiple pizza styles, fighting complacency, understanding cheese prices, working with family, using video to grow, cleaning procedures, building a beverage program, the pizza box, history, delivery and carryout – were just a few of the seminar topics. Speakers included pizza restaurant owners, consultants, business experts and culinary schoolteachers.

In the magazine program there were two pages of new products being shown at the Expo, a page of new exhibitors, and the alphabetical listing of all of the exhibitors was at least eight pages long. A category listing, again multi-pages, makes it easier to locate the vendor that sells what you may be looking for. These are just some of the categories: advertising, artichokes, automated systems, banners, bar equipment, beef toppings, bread, calamari, cannoli, cash systems, cheese alternatives, condiments, consultants, chicken wings, coffee, cookware, dinnerware, cutlery, cups, delivery bags, dough proofers, entertainment, flour, frozen products, Italian food and drink, marinades, meat alternatives, menu boards, mixers, oils, olives, onions, ovens, peppers, Philadelphia steaks, pizza cutters, pasta, non-meat pizza toppings, promotional items, barbeque sauce, hot sauce, salami, sandwiches, salad, tomato sauce, seafood, security equipment, slicers and dicers, table tents, soups and stews, tomatoes, vegetables and web development.

From my social media, “So much to see, learn and taste at yesterday’s Pizza Expo! From the grids you can see some of our favorites that included Dole for pineapple on pizza, Nutella for dessert, Eau Galle Cheese is so tasty, Vero Gelato for something cool, Bel Gioioso Cheese has always been a favorite of mine, Tomate San Marzano tastes so fresh I can’t believe it’s canned, Turano Bread is yum-worthy, Killer Brownie looked amazing, Bill’s Lemonade really is so good frozen, Peroni beer had a popular booth, Fire Within Pizza ovens look like something a firefighter would definitely want, Melinda’s Foods hot sauce for pizza, and Ooni Pizza Ovens for pizza at home! (Click this to see three photo grids. Photo credits: Ed Bushman.)

Pizzeria Industry 2019 Trends (From Pizza Today website)

If you want to get an idea of how much the pizzeria industry has changed, find a beautiful photo of pizza today and compare it to a comparable shot 6 – 8 years ago. Pizza is maturing as a cuisine.

Some of the key trends to watch for:

1. Third-party delivery seems to be an answer to many owners delivery problems, Grub Hub, Lyft, Uber and Amazon are all in the food delivery business. The key is agreeing to a contract that benefits both the pizzeria and the delivery service.

2. Online ordering and smartphone appsare critical revenue-generating tools for pizzeria chains and growing in popularity amongst independent operators as well.

3. The introduction of regional styleshas dominated the scene for the last three years. Where there was one style of pizza in most pizzerias, the current trend is to add an additional style or two. Pan pizzas, such as Detroit, Grandma and Roman seem to be the most popular right now.

4. Dome-top ovensdefinitely have the “look” pizzerias are searching for, traditionally fired with coal and wood, BUT gas and electric fired ovens are regaining popularity.

5. The use of Mobile pizzerias is growingfaster than we expected! Food trucks and trailers continue to become more advanced and efficient. Today they’re attracting not only weekend pizzaiolos, but many brick and mortar pizzeria owners are seeing the benefits to adding a mobile unit to their business.

6. Gluten Free pizzais here to stay. Flour millers now have GF flours that would satisfy even the most knowledgeable consumers.

As the industry’s leading source of Pizzeria Business Information, Pizza Today & International Pizza Expo look to accomplish two primary goals:

To increase the success rate of independent and multi-unit pizzerias over and above any other type of food service operation.
To maximize the efficiency and effectiveness of pizzeria industry suppliers’ marketing & advertising budgets through the use of Pizza Today, Pizza Expo and our other related services

Those have been our primary goals for the last 38 years and they’ll continue to be for at least another 38 years!

Hot 100 Independents by the Numbers

17% have a buffet
34% offer take-n-bake
49% sell spirits
49% offer online ordering
50% sell slices
63% serve pasta
74% have a gluten-friendly menu
75% cater events
77% serve beer
79% serve wine
81% serve sandwiches
89% serve appetizers
97% serve salad
99% use a POS system

Website: https://www.pizzaexpo.com/

Facebook: https://www.facebook.com/PizzaExpo

Twitter: https://twitter.com/PizzaExpo

Instagram: https://www.instagram.com/pizzaexpo/

YouTube: https://www.youtube.com/user/PizzaTodayMagazine

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 (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.

EMERIL LAGASSE FOUNDATION’S BOUDIN BOURBON AND BEER GOES “BACK-TO-THE-TABLE”

September 8, 2021 by evebushman

NEW ORLEANS, LA—The Emeril Lagasse Foundation has announced that it will bring Boudin, Bourbon and Beer “Back-to-the-Table” in 2021. In response to the devastating impact the pandemic had on the hospitality industry, the organization has chosen to forego its traditional festival format and celebrate at individual restaurants during the month of November.

“While our industry is still struggling, we are excited to be able to encourage our loyal Boudin, Bourbon & Beer patrons to dine out during November to provide support to our restaurants and sponsors,” said Chef Emeril Lagasse. “We greatly appreciate the ongoing generosity the restaurant community has provided over the last ten years in raising awareness of our mission to inspire, mentor, and enable youth to reach their full potential.”

The “Back-to-the-Table” event will include restaurants across New Orleans that will craft special boudin dishes and feature Abita Beer and cocktails from Buffalo Trace and Sazerac brands. Chefs confirmed to date, include Frank Brigtsen, Adolfo Garcia, Donald Link, Susan Spicer, Stephen Stryjewski, as well as Atchafalaya Restaurant. Additional chef and restaurant participants will be announced as they are confirmed.

In addition to the “Back-to-the-Table” dining campaign, the Emeril Lagasse Foundation will continue the mentorship components of Boudin, Bourbon & Beer through a special internship program. Participating restaurants will welcome student mentees from program beneficiaries into the kitchen for an unmatched learning opportunity.

The Foundation has distributed $15.5 million to date, focusing on children’s education programs and funding to support basic childhood needs. As part of its mission, the Emeril Lagasse Foundation created a signature program, Emeril’s Culinary Garden & Teaching Kitchen. This national education initiative integrates gardening and cooking concepts in elementary and middle school curriculums. This one-of-a-kind program offers an engaging experience that connects kids to the world of food and nurtures skills that benefit them not only in the kitchen but also throughout life. Currently, there are three kitchens in operation, with one to be completed in September and a fifth in 2022.

About Emeril Lagasse Foundation: Founded in 2002 by Chef Emeril Lagasse and his wife Alden, Emeril Lagasse Foundation is a 501c(3) public charity headquartered in New Orleans. The Foundation’s mission is to create opportunities to inspire, mentor and enable youth to reach their full potential through culinary, nutrition, and arts education. For more information visit emeril.org.

HALL Wines in Napa Valley Heads to Guana Island (BVI) for Unique Food & Wine Program in January 2022

September 7, 2021 by evebushman

Celebrated California Wine Brand Owned by Craig & Kathryn Hall to Collaborate on Gastronomic Program in the British Virgin Islands

from January 12 – 14, 2022

(British Virgin Islands) –Guana Island, the award-winning resort in the British Virgin Islands, is collaborating with renowned California wine brand, HALL Wines, to offer a three-day Wine Program from January 12 – 14, 2022. The program will bring some of HALL’s most celebrated vintages as well as its Director of Winemaking, Megan Gunderson, to Guana for a dynamic program for travelers and food- and wine-lovers alike.

The HALL team will work closely with Guana’s Executive Chef to prepare a program celebrating the flavors of the California wines alongside the island’s natural bounty. Director of Winemaking for HALL Wines, Megan Gunderson, will work with the culinary team to create special menu pairings inspired by the flavors of Guana. She will also personally pour wines from across the HALL Family Wine brands portfolio including HALL, WALT and BACA Wines, and be available to chat with guests about the brand’s extensive West Coast vineyards, and the winemaking process.

The Guana culinary team will be creating new menus for the program, pulling as many ingredients as possible from the island’s orchard, including fresh herbs, fruits, vegetables and microgreens. The four-acre orchard has been recently expanded to include three new greenhouses and is home to tropical fruits such as breadfruit, soursop, and papaya as well as more exotic items such as lemongrass and pomegranate. Guana guests also enjoy fresh fish from the surrounding waters, including grouper, yellowfin tuna and mahi-mahi.

The three-day program will kick off with a Beach BBQ pairing Caribbean-inspired flavors with WALT Wines, known for single vineyard Pinot Noirs, complemented by live music from a local band. The following day, Gunderson and Guana General Manager Jason du Plessis will host a formal al fresco dinner, offering tastes of some of the most celebrated bottles from the HALL wine collection, including the bold Cabernets for which they are known. Gunderson will be on-hand to personally discuss each vintage, guiding guests through an educational and flavorful evening. The program will conclude the following day, with a guided tour of the orchard and an invitation to try some lesser-known vintages, matching HALL Wines with just-picked produce and tropical fruits that are only found in the Caribbean.

HALL and WALT Wines offered during the immersive experience will be available to order throughout the program. As with all visits to Guana, meals and activities prepared as part of the wine program will be included in the cost of a room. Rates at Guana start at $890 per night.

For reservations or more information on the events, call (800) 544-8262.

# # #

ABOUT GUANA ISLAND

One of the few private islands in its part of the world, Guana remains the most unspoiled jewel of the British Virgin Islands. Our 850 acres, seven beaches, mountains, gardens, organic orchard, dozens of hiking trails, and even our flock of flamingos are the exclusive domain of a handful of guests for the duration of their stay. In this setting, where the sparkling Caribbean meets the vast Atlantic, you’ll find first-class dining, accommodations, and service in a tradition of low-key luxury perfected through nearly a century of family stewardship. For more information or reservations, visit www.guana.com or call (800) 544-8262.

ABOUT HALL FAMILY WINES

HALL Family Wines produces high quality Cabernet Sauvignon, Pinot Noir and Zinfandel under the HALL, WALT and BACA brand monikers. Owned by Craig and Kathryn Hall, the family-owned winery produces artisan wines that express the unique and diverse character of the wine country’s soils and climates through meticulous attention to detail in the vineyards and throughout the winemaking process. The family’s luxury wine portfolio, led by Winemaker Megan Gunderson sources fruit from some of the most prominent vineyards up and down the West Coast and includes eleven Estate vineyards– Sacrashe, Bergfeld, Hardester, T Bar T Ranch, Atlas Peak, Rainin, Dellar-Freidkin, Cook, Bob’s Ranch, Clos Pepe and The Corners. The HALL St. Helena winery was the first LEED® Gold Certified Winery in the State of California in 2009 and earned another LEED® Gold certification for its high-tech production facility and Tasting Room in 2014. Since the inception of HALL in 1995, the three luxury wine brands have earned over 600 ratings of 90 points or above from the industries top critics, including five 100-point scores from the industry’s most notable wine critics. Visit www.hallwines.com, www.waltwines.com, www.bacawines.com for more information, or call 707-967-2626.

Le Cordon Bleu to open an institute in Riyadh, Kingdom of Saudi Arabia

August 24, 2021 by evebushman

NEW YORK (PRWEB) – Le Cordon Bleu in Riyadh is to become an iconic flagship institution for gastronomy, located in state of the arts facilities, with prime equipment and technology, and teaching programmes of the highest standards from technical courses in the culinary arts, such as Cuisine and Patisserie Diplomas, to higher education degrees in Hospitality management. Students will benefit from a faculty of Le Cordon Bleu Master Chefs, industry experts and professors that have trained in the finest establishments worldwide and share years of experience. Students may also choose to participate in international exchanges benefiting from the many study destinations that Le Cordon Bleu can offer.

Among the curriculum, Le Cordon Bleu will also propose a programme dedicated to Saudi Arabian Cuisine, to highlight the local ingredients, flavours and gastronomy. Present in the biggest gastronomic capitals, Le Cordon Bleu aims to support the Cuisines of the World and has developed many diplomas and certificates to celebrate Peruvian, Brazilian, Mexican, Spanish, Japanese, Thai cuisines. Among these courses, some are accredited by the local education ministry, guaranteeing authenticity and respect for the principles taught.

Le Cordon Bleu is committed to innovation and honours its commitments through an expanding international network of teaching, learning and research. Taking into account innovation and new technologies, Le Cordon Bleu continually adapts its academic programmes to the future needs of the industry. Responding to the keen interest in nutrition, well-being, vegetarian cuisine, food sciences, social and environmental responsibility, and the online demand.

Le Cordon Bleu will propose a startup incubator to support and guide graduates who wish to create their own business within the restaurant and hospitality industry. Around the world, Le Cordon Bleu is proud to see its alumni thrive in a variety of different careers, such as Chefs, culinary stylist, caterers, entrepreneurs, app creator, journalists, writers, food critics, award winners and Michelin stars.

Le Cordon Bleu is recognized worldwide for its excellence in education providing students with an international passport for a career in the food and hospitality industry, which can be seen by the numerous success stories of its Alumni from Julia Child to Giada de Laurentiis, from Dame Mary Berry to Gaston Acurio, and from Yotaam Ottolenghi to Vicky Lau. Le Cordon Bleu students from Riyadh will be part of the exclusive network of alumni, counting over 20,000 graduates every year worldwide.

Industrial Eats and ONX Wines Collaborate in the Vineyard

August 19, 2021 by evebushman

Paso Robles, California – The library wines are out of the cellar and in celebration ONX Wines is hosting Dine in the Vines with sustainable Santa Ynez based, Industrial Eats. The open-air feast will take place in the middle of their estate vineyard located at 1200 Paseo Excelsus in Templeton, Ca. on Saturday, September 18th.

Presented in an intimate vineyard setting, the event will feature a meticulously crafted five-course dinner. Each dish will be paired with a selection of ONX Wines library and newly released estate grown blends. The affair will connect guests with the origins of the wines while celebrating the culinary creations of Chef Olsson.

The evening will open with pancetta wrapped white shrimp & wild mushroom-parmesan sausage hors d’oeuvres paired with a refreshing Tempranillo rosé under the vineyard’s “Wedding Tree”. Guests will then be seated amongst the vines while Chef Olsson & Winemaker Drew Nenow walk them through each carefully curated course beginning with a locally sourced Santa Barbara Uni with avocado & orange & its accompanied Roussanne blend. As the evening progresses, attendees will delight in an array of sustainable dishes including abalone with wild mushrooms, confit duck with fava beans, braised beef short rib with mascarpone whipped potatoes & warm chocolate soufflé cake with bourbon crème anglaise. Each with their meticulously paired Syrah, Tempranillo and Grenache based estate blends.

Tickets are now available for sale for $190 pp at Dine in the Vines.

ONX Wines is a Paso Robles winery & farmstead with a 130-acre vineyard located in the dynamic Templeton Gap AVA. It is planted with 18 distinct varieties & numerous clones. Our wines are expressive yet balanced blends that reflect the vineyard estate and its complex alluvium soils.

“We are excited to join forces with Chef Olsson, who has been a powerhouse in Central Coast cuisine for some time now. This is going to be an exciting opportunity to blend Chef’s artistic curiosities with our own and explore the depth in which wine and food can accommodate one another. You really can’t go wrong when pairing great wine with great food, but to do so on the eve of the Fall season at the ONX Estate is bound to provide the backdrop for an electric evening. “ Drew Nenow, Winemaker

onxwines.com

@onxwines

Ember Restaurant at We-Ko-Pa Casino Resort Receives Wine Spectator “Best of Award of Excellence” for 2021

August 14, 2021 by evebushman

FORT MCDOWELL, Ariz. /PRNewswire/ — Today, the We-Ko-Pa Casino Resort is thrilled to announce that Ember, its fine dining restaurant, has received Wine Spectator‘s esteemed “Best of Award of Excellence.” The honor recognizes recipients that offer extensive selections with excellent breadth across multiple regions and significant vertical depth, and Ember is now one of 19 restaurants (out of nearly 9,000) in Arizona – and one of approximately 1,000 around the world – to receive this award.

This is the second time that the Fort McDowell Yavapai Nation has been lauded by this highly regarded industry publication. In 2006, the Ahnala Mesquite Room received the “Award of Excellence,” recognizing the restaurant’s wine list that featured a well-chosen assortment of quality producers along with a thematic match to the menu in both price and style. The fact that the tribal nation has now been granted two Wine Spectator awards for excellence – an achievement rare among tribal casinos – affirms their commitment to delivering an exceptional culinary experience.

“American restaurants are back in business, as patrons are eagerly returning to dining rooms across the nation,” said Marvin R. Shanken, Editor and Publisher, Wine Spectator. “In this year’s Restaurant Awards issue, we reflect on how restaurateurs navigated this incredibly difficult period, and look ahead, with every indication that the coming year will be one of the most promising in decades for an industry we all love. It’s been a long road back, and it feels wonderful to celebrate restaurants and all they bring to the world of wine.”

“The ‘Best of Award of Excellence’ really belongs to our advanced sommelier Dennis Payne, whose 31 years of experience and painstaking efforts over the past year have resulted in this impeccable award-winning wine list,” added Zac Gallo, Executive Director of Food and Beverage for the We-Ko-Pa Casino Resort. “Not only has Dennis cultivated an extensive wine and spirit program, but he ensures the proper care, storage and handling of our collection to maximize our guests’ dining experiences.”

Ember’s wine program covers seventeen countries, focusing on each country’s top wine-producing regions and most highly acclaimed vineyards. It includes 517 wines by the bottle and 26 wines by the glass – ranging from a strong California presence to Barbaresco, Rioja, New Zealand, Argentina and Germany – along with 30 Dessert Wines from across the globe as well as 15 Ports and Madeiras.

In addition, Ember has a special page in their 37-page wine list titled “The Century Club,” dedicated to the world’s top 100-point wines. Curated for fine wine collectors, this list contains 32 critically acclaimed wines spanning more than two decades that have scored a perfect 100 points.

Wine Spectator began its program to recognize the world’s best wine lists in 1981. There are three levels: the Award of Excellence, the Best of Award of Excellence and the Grand Award—with 1,673; 1,141; and 103 winners this year in each respective category.

All award winners will be featured in Wine Spectator‘s special 40^th Anniversary Restaurant Awards issue, available to readers today.

For more information on Ember, visit www.wekopacasinoresort.com/dining/ember.

About Ember

A destination dining experience at the new We-Ko-Pa Casino Resort, Ember is run by critically acclaimed Chef de Cuisine Richard Pelz. In addition to an exhaustive wine and spirit library, the restaurant features the highest quality USDA Prime and Angus Wagyu beef, game and seafood from around the world, carefully prepared over a custom wood burning grill. Signature items include their Ujih Hot Stone appetizer, Seafood Tower, Snake River Farms Wagyu Striploin, Braised Buffalo Short Rib, and Ember Flaming Liquid Chocolate Truffle.

The energetic dining space overlooks the all-scratch kitchen with views of the culinary team, and seasonal outdoor dining by the fireplace is also available. A separate piano lounge with live entertainment five nights a week adds to the dynamic vibe.

Las Vegas Food + Wine Festival Is Here for Its 12th Season to Feature The World’s Extraordinary Chefs

August 9, 2021 by evebushman

LAS VEGAS/PRNewswire/ — The who’s who of culinary talent will converge at the 12^th Annual Las Vegas Food & Wine Festival. Celebrity Chefs from over the world take part at this annual event from the Las Vegas strip to Downtown Las Vegas and Summerlin.

The event will be headlined by James Beard Foundation Award winning chefs including the likes of Chef Katsuya Uechi, Chef Todd English, Chef Francois Payard, just to name a few.

Some of these talented individuals will showcase their skills by bringing you deeper in the world of creations within the live culinary demonstrations.

Who is ready for spectacular desserts? There will be a plentiful number of mouthwatering treats you will getting seconds of as well as making your fellow foodies jealous. The desserts are almost too pretty to eat, but you won’t be able to resist so be sure to dig in.

Tickets are now on sale and range from $100-$150. Tickets include a special tasting of world-class wines, beers, spirits, and delicious food. Individuals interested in attending are strongly encouraged to purchase tickets as soon as possible due to popular demand.

For more information and to purchase tickets, visit VegasFoodAndWine.com.

Social Media
Instagram: @VegasFoodWine
Facebook: VegasFoodAndWine
Twitter: @VegasFoodWine

About Tivoli Village
From dancing in the streets to yoga on the Piazza, old-world elegance blends seamlessly with today’s active lifestyle at Tivoli Village. Anchored by Restoration Hardware’s RH Las Vegas, The Gallery at Tivoli Village, the outdoor center is complemented by a curated collection of retailers ranging from luxury brands to one-of-a-kind boutiques. Enticing restaurants range from local favorite, Echo & Rig Butcher and Steakhouse, to national standout, Brio Tuscan Grille, while David Barton Gym and Dance With Me serve as upscale experiential destinations beyond traditional retail and dining options.

Located in one of the most affluent sections of Southern Nevada, Tivoli Village is 15 minutes from the Las Vegas Strip, conveniently situated near the Summerlin Parkway. The center proudly boasts 370,000 square feet of retail and restaurants and 300,000 square feet of Class A office space.

Complimentary valet and covered parking are provided. Restaurant and store hours vary. For more information on events at Tivoli Village visit www.tivolivillagelv.com follow Tivoli Village on Instagram and Twitter, or like Tivoli Village on Facebook. Get social with Tivoli Village by following them on Instagram/Twitter/Facebook: @TivoliVillageLV.

The Ford Announces Culinary Partnership with Plant-Based Chef Jocelyn Ramirez of Todo Verde for 2021 Concert Season

August 7, 2021 by evebushman

Plant-Based Menu and Beverages are Featured at the Ford Terrace Café and Grab & Go Market

LOS ANGELES, CA – The Ford, the 1,200-seat Los Angeles amphitheater nestled into the Hollywood Hills, announces a new culinary program designed by celebrated chef and community activist Jocelyn Ramirez of Todo Verde. Beginning July 30, 2021, attendees of The Ford’s performing arts programs began to order food and beverages at Todo Verde at the Terrace or the Grab & Go Market with Ramirez’ flavor-rich and healthy plant-based menu of dishes and drinks.

Jocelyn Ramirez founded Todo Verde in 2015 with a mission to create delicious and healthy foods inspired by her Mexican and South American roots for her Eastside Mexican community. As one of the most popular vendors at Smorgasburg LA, Ramirez continues to learn about the health benefits of nutrient-dense food and healthy ecosystems and shares her knowledge of healthy living through workshops, dialogues and food demonstrations throughout the community.

Photo credit Lindsay Kreighbaum.

Ramirez is thrilled to have the opportunity to introduce her menu at The Ford, stating, “This is such a moment for chefs of color in Los Angeles, and I’m honored to be a part of The Ford’s season as the first plant-based food concessionaire to take over a major music venue in the city of Los Angeles. Just six years ago, Todo Verde was founded and has become a staple across LA’s farmers’ markets and Smorgasburg LA. Now we are happy to call The Ford home, serving up some of our signatures like tacos de carnitas, ceviche, mulitas de chorizo and more.”

In addition to three types of tacos – Mushroom y Mole, Jackfruit Carnitas con Pipian Verde and Chorizo-Spiced-Seared Mushroom, – Todo Verde offers several dishes to share: Ceviche de Palmitas with hearts of palm in citrus and olive oil served with avocado, tomato, cilantro, jalapeño, cucumber, black sesame & tortilla chips; Como La Flor of quinoa, cilantro micro greens, tomato, cucumber & orange, served with citrus-dressed mixed greens; Mulita of house-made cashew cheese melted between blue corn tortillas with house-made plant-based “chorizo,” cashew crema & pickled red onion; Nachos with house-made plant-based nacho cheese over tortilla chips with choice of plant-based “chorizo” or jackfruit, cashew crema & pico de gallo; and Poblano Mac y Cheese with fire-roasted poblano cashew queso and wheat semolina macaroni.

Desserts include Cacao Pudding, a cacao-and avocado-based pudding spiced with cinnamon, vanilla, maple syrup with strawberry reduction, dehydrated strawberries & pistachio crumble; and Plant-Based Cheesecake of creamy cashew-based lemon cheesecake with toasted almond cashew crust, cacao ganache and lemon zest.

To complement these menus are Todo Verde’s refreshing agua frescas, Strawberry Rose and Black Rice Horchata, which are available in both non-alcoholic and spiked versions using craft spirits. Guests may select craft beers from SouthNorte Beer Co. (San Diego) and Baja Brewing (Tijuana) and natural wines from small producers Sassara and Las Jaras wineries.

The Grab & Go Market features some of Todo Verde’s favorite food businesses that embody the cultural flavors that define Los Angeles. Carnivores, pescatarians and vegetarians can choose from Ramirez’s curated collection: George’s Boyle Heights Bean & Cheese Burrito or Ground Beef Burrito; Seoul Sausage Korean Fried Chicken; Bridgetown Roti Garlic Trini Eggplant & Scallion or Green Curry Shrimp & Potato; Toss It up Caesar Salad or a Southwestern Chicken Salad; Maison Matho French Ham & Butter Sandwich; Mama Musubi Curry Chicken Musubi or Yuzu Salmon Musubu; and Plantae Sushi Miso Avocado Roll or Spicy “Tuna” Roll. Ramirez includes a vegan and traditional Cheese Box served with accompaniments, and for dessert, Madame Shugah cookies; Omiso cookies; Bijoux Macarons; Coolhaus dairy-free ice-cream sandwiches; and Buttery Co kettle and cheddar corn. The Grab & Go Market offers an expansive selection of local craft beers and natural wines by the glass and bottle.

To browse the complete Todo Verde at the Terrace Café menu or to order online on show days (90 minute window) click HERE. To view the complete Grab & Go Market offerings, click HERE. To learn more about dining and picnicking at The Ford, click HERE.

About Jocelyn Ramirez:

Todo Verde founder Jocelyn Ramirez is a plant-based chef, college professor, yoga instructor and advocate for healthy food access in her community. After Jocelyn’s father was diagnosed with cancer for the second time, she created a plant-based superfood smoothie diet that made him dramatically stronger and helped with a quick recovery. She founded Todo Verde in 2015 and left her career in higher education to pursue a new path in foodways related to culture and tradition, and she references traditional recipes passed down for generations within her family. Her business offers a robust catering division and can be experienced at farmers’ markets and at Smorgasburg LA in DTLA. Jocelyn’s background includes Fine Art, Design and Business degrees, and she has trained at the Matthew Kenney Culinary Institute. Her work has been featured in several publications, including Los Angeles Times, USA Today, Vice, Spotify, Buzzfeed, Smithsonian, and Bon Appetit. Jocelyn published her first cookbook, La Vida Verde: Plant-Based Mexican Cooking with Authentic Flavor (Page Street), in 2020. In 2017, Jocelyn co-founded Across Our Kitchen Tables, an organization focused on uplifting women of color in the food industry that hosts skill-shares and an annual symposium. She currently sits on the Culinary Advisory Board for Food Forward and the Leadership Board for the Los Angeles Food Policy Council.

About The Ford

The Ford is one of the oldest performing arts venues in Los Angeles, with an outdoor 1,200-seat amphitheater and a rich history dating back to 1920. Situated in a 32-acre park and under the stewardship of the Los Angeles Philharmonic, The Ford presents an eclectic summer season of music, dance, film and family events that are reflective of the communities that comprise Los Angeles.