Ready4Air (Culinary Cues) | Americans’ Taste For Food Is Changing

A bowl of octopus ramenPhoto Credit: bigbirdz via Creative Commons

July 17, 2015 | Posted in Culinary Cues | By

A bowl of octopus ramenPhoto Credit: bigbirdz via Creative Commons

A bowl of octopus ramen
Photo Credit: bigbirdz via Creative Commons

By Alexis Trass Walker

Americans’ taste for food is changing.

Most of us–a whopping 88 percent–say that our palettes are more adventurous. Seventy-four percent of us say that we are willing to try a food for the first time.

Like many Americans, I grew up with a meat-and-potatoes diet that included standard produce like green beans and corn and apples and bananas. My family of six didn’t go out to eat very often, so there were few opportunities to venture outside of that diet. I was, let’s just euphemistically say, culinarily close minded.

Then I moved to Los Angeles in my mid-20s. All of a sudden, I was thrown into a world where people were buying pluots as a matter of course and regularly eating Thai food (which I adamantly refused to try when a coworker made that as a lunch suggestion). However, I saw that I’d have to get on board with trying new foods if I wanted to socialize with my friends.

Related Post: Ready4Air (Culinary Cues) | A French Summer Sunday Lunch For 6

I’m not the only one who has chosen to make my palette more daring. According to a survey of 1,000 Americans for CPK.com, 74 percent say they are more willing to try a food for the first time than ever before. Fifty-nine percent of Americans describe their attitude towards food today as “open minded,” while 36 percent call it “experimental” and 32 percent consider themselves “adventurous.”

I would use all of the above-mentioned words to describe my food attitude. By the time I moved away from California, I was regularly eating foods I wouldn’t have dreamed of touching when I was younger. In fact, 34 percent of survey respondents admit they were not willing to try new foods when they were younger, but 77 percent say they are prepared to try new, exotic, or unusual foods and combinations today. Ethiopian and Oaxacan cuisine, as well as Korean barbecue, are just a few of my California favorites.

“Over time, as we become exposed to different cultures and people in our lives who have their own unique tastes, we find that people become more willing to open up their mind and their palette to new things,” said Brian Sullivan, head chef for California Pizza Kitchen. “We really are a global culture.”

Broccoli, lobster, and spinach top the list of ingredients that people are willing to try at least once, followed by mango and herbs such as cilantro, sage, thyme, dill, and tarragon. Other items that get a first chance include snap peas, eggplant, sweet potatoes, and kiwi.

Leafy vegetables, exotic fruits, and ancient grains that are hard to pronounce (quinoa, anyone?) used to be non-standard fare for many Americans growing up. So who encourages people to try new things? Among the greatest influences, 45 percent say a partner or spouse turned them on to different foods. Forty percent think friends helped them, and 21 percent owe it to other family members. Still, 44 percent say they just want to try new things.

Related Post: Ready4Air (Culinary Cues) | “No Wing Left Behind”: Crawl’in For Chicken Wings Through Brooklyn

Is there anything unusual on your list of foods to try at least once? Sixteen percent of respondents said fried grasshoppers. Fifteen percent picked Rocky Mountain oysters, also known as deep-fried bull, pig, or sheep testicles. As far as an unusual food, I have tried chicken hearts. I didn’t hate it, but I didn’t enjoy it, either. I’m glad I gave it a shot, though, because it showed me how much more open minded I had become.

Americans have become a more demanding bunch. We dine out an average of three times a month, and we’re not interested in standard fare. Fifty-two percent of survey respondents said they expect an interesting combination of foods, and 40 percent expect a food “adventure”–or at least the option to try new things. Just last week, my sister invited me out to dinner, and neither of us were interested in the usual. She suggested a Vietnamese restaurant and I readily agreed. I’ve had many types of Asian food, but never Vietnamese. I will be going back for more.

California Pizza Kitchens across the country offer a Menu Adventure Guarantee, encouraging patrons to try something new or they will replace it with their regular favorite. Their California-style cuisine comes in many globally-inspired, bold flavor combinations.

“With every mouthful, we want people to be open try new flavors and interesting combinations. They’ll definitely be surprised by what works together,” said Brian Sullivan. “Everyone’s food experience should be a wonderful global adventure.”

Since I have nothing to lose, I guess I’ll have to make my way to the nearest California Pizza Kitchen and try a new specialty pizza. My mouth is watering already!

Related Post: Ready4Air (Culinary Cues) | Bone Broth: America’s Powerful New Superfood

Here’s a list of the top 20 foods people tried as an adult that they never tried growing up:

1. Lobster
2. Avocado
3. Hot peppers (jalapeno, ghost chili pepper, habanero, etc.)
4. Asparagus/Mango
5. Kiwi
6. Broccoli
7. Eggplant
8. Strong cheeses (gorgonzola/blue cheese, taleggio, Camembert, etc.)
9. Exotic spices (curry, turmeric, saffron, etc.)
10. Herbs (cilantro, sage, thyme, dill weed, tarragon, etc.)
11. Spinach
12. Kale
13. Artichoke
14. Brussels Sprouts
15. Couscous
16. Condiments from other countries/cultures (chimichurri, sriracha, hoisin, etc.)
17. Romaine lettuce
18. Summer squash (zucchini, patty pan, crookneck, etc.)
19. Collard greens
20. Cabbage

What about you? What food adventures have you been on lately?

Alexis Trass Walker

Alexis Trass Walker

Alexis Trass Walker is a freelance writer and copy editor who blogs about grammar and other things at alexistrasswalker.com. Connect with her on Twitter @alexistrass.

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Coming up: Ready4Air (Film) | Lights-Camera-Jackson on what we learned from Comic-Con 2015

Deborah J. Mitchell

Deborah Mitchell Media Associates – Photo Credit: Debbie Mitchell Graphic – Design: Nay Ayache

Emmy-nominated network television producer Deborah Mitchell is a veteran of ABC and CBS News, a member of the Producers Guild of America, and a board member of the James Beard Broadcast and Media Awards Committee. Through Deborah Mitchell Media Associates, she will create your online personality with a customized website, book you on the right television show, manage your social media profiles, and connect you with the best and brightest digital influencers. Deborah is a weekly contributor for Entrepreneur.com and author of So You Want To Be On TV. You can follow Deborah @SocialTVDeb and/or email SocialTVDeb@gmail.com.  

Read More...

Ready4Air (Culinary Cues) | A French Summer Sunday Lunch For 6

Cold Melon Soup with Basil

June 19, 2015 | Posted in Culinary Cues | By

The countryside in Fanes, Languedoc-Roussillon, FrancePhoto Credit:

A countryside scene in the Languedoc-Roussillon region of France
Photo Credit: Jorge Franganillo via Creative Commons

By Carolyne Kauser-Abbott

First published on Ginger and Nutmeg

On July 19, 2012

Don’t let your mother tell you that the Internet is a scary place! I have met so many interesting people via Twitter, Facebook, and Pinterest that I have decided to start a guest blog so they can share their stories. Voila:

Aidan Larson is an American mom of three navigating her way through life in France and writing about it on her blog, Conjugating Irregular Verbs. She writes from her dining room table in the south of France in between motherhood, French lessons, and perfecting her oeuf en croute. If you want to read more from Aidan, she can be found on her blog or on Twitter @aidan_larson.

Related Post: Ready4Air (Culinary Cues) | What Is A Far Breton From Brittany, France?

French Summer Sunday Lunch for 6

We are smack dab in the middle of summer. It’s my favorite season of the year, especially here in the south of France where the produce is tantalizingly displayed at weekly markets all over the region. This is the time of year that could make even the most vegaphobic person fall for a green bean, squash flower, or misshapen tomato. Endless possibilities for creating fresh, cool, and perfectly filling summer lunch dishes abound. There really aren’t enough Sunday midis to make all the things I want to make. I jot down notes, tear out recipes, and plan menus while greedily dreaming of long lunches around the table in the dappled sunshine of the terrace.

When I thought of what I’d like to share with you, I picked some of my favorite easy summer dishes and made you a typical French Sunday lunch menu. It’s something you would be served at any southern French maison during the summer, probably outside under a wisteria-laden pergola or rush-covered terrace. It would also make a great pique-nique lunch to enjoy under the shade of a plane tree while you wait for the speeding cyclists of the Tour de France to whiz by.

The French love to serve appetizers and desserts in small shot glasses, called verrines. They make for pretty portions and are fun to dip your small teaspoon into. The soup and white chocolate mousse would be perfect served this way rather than family style. You can fill the glasses ahead of time and keep them refrigerated until ready to serve.

Everything can be made ahead, so it is an easy menu for entertaining. You can, of course, prepare the tomato and crab tart up to the point of cooking and then put it in the oven while the soup is served if you want it to be piping hot. If not, it’s just as good at room temperature or even refrigerator cold–eaten like morning pizza, right out of your hand. (The French would never eat it this way, but what they don’t know won’t hurt them.)

Cold Melon Soup with Basil
Tarte à la Tomate with Crab
Summer Cheese Trio
White Chocolate Mousse with Frozen Raspberries
Chilled Rosé for the grownups and water with mint syrup for the children

 

Cold Melon Soup with Basil

Cold Melon Soup with Basil

Cold Melon Soup with Basil

So simple, so fresh and so summer. A must-try recipe.

Recipe type: Appetizer
Prep time: 15 mins. Cook time: 15 mins. Total time: 30 mins
Serves: 6-8

Ingredients:

1 large Charentais melon or cantaloupe, ripe and perfectly sweet
1 tablespoon lime juice
6 leaves fresh basil, plus extra for garnish
1-2 tablespoons water, as required
1-2 tablespoons extra-virgin olive oil
Freshly ground pepper, to taste

Instructions:

Cut the melon in half. Remove the seeds and peel. Cut into rough chunks and place in a glass blender. Add in the lime juice, basil leaves, and olive oil. Blitz in the blender until smooth. Pour into shot glasses and chill until ready to serve. Crack over some pepper and a small basil leaf to garnish just before serving.

 

Tarte a la Tomate with Crab

Tarte à la Tomate with Crab

Tarte à la Tomate with Crab

An excellent lunchtime dish and one that impresses your guests every time. Serve it with a simply dressed green salad of lettuce leaves, finely sliced scallions, green and white parts, and a tablespoon of drained capers.

Recipe type: Main dish, light lunch. Cuisine: French
Prep time: 15 mins. Cook time: 25 mins. Total time: 40 mins.
Serves: 6-8

Note: Even if you do not like Dijon, do not skip this step. It gives a depth of flavor.
Note: You can prepare the tart and leave in the fridge for up to a half-hour before cooking. Any longer and your crust will get soggy.

Ingredients:

1 large tomato (choose from the tempting market fresh varieties)
1 small red onion, finely sliced lengthwise
1-2 tablespoons Dijon mustard
½ cup Cantal entre deux cheese from the Auvergne region of France or an aged white cheddar
170g (6oz) canned crabmeat in brine
1 large egg, lightly beaten
150ml (3/4 cup) light cream

Instructions:

Preheat oven to 180 degrees C/350 degrees F/GM6.
One prepared savory pastry crust (you can make it if you like, but I don’t bother). Place the pastry in a tart pan, crimping the top edges. Fork the bottom lightly and spread with a tablespoon or more of the Dijon mustard. Thickly grate over a layer of the cheese to cover the mustard. Meanwhile, slice your red onion and gently cook it in olive oil over low heat until just soft but not browned. Drain the canned crab. Layer the softened onion and crab over the grated cheese. Slice your tomatoes into small rounds and place in a circular arrangement over the rest. Beat the egg with the cream and pour over the top. Grate over some more cheese to cover and you’re done. Bake for 25 minutes in the oven.

 

Summer Cheese Trio

Summer Cheese Trio

Summer Cheese Trio

The cheese course is a luncheon staple here in France, but the trick is not to serve too many choices or too much of each. Pick three different cheeses and serve a small wedge of each on a wooden cutting board. Some good ones to try would be a firm, ripe bleu d’Auvergne; a low-fat Tomme de Savoie made from cow’s milk; and a Pélardon, goat’s cheese from our Languedoc region.

 

White Chocolate Mousse

White Chocolate Mousse with Frozen Raspberries

White Chocolate Mousse with Frozen Raspberries

When ready to serve, add a couple of frozen raspberries to the top of each glass. Or you could mix your raspberries in a couple of tablespoons of Grand Marnier if you like before topping each.

Recipe type: Dessert
Prep time: 10 mins. Cook time: 2 hours. Total time: 2 hours 10 mins.
Serves: 6

Ingredients:

180g (7oz) white chocolate
300 ml (1⅓ cup) whipped cream, I use liquid and beat it with the mixer
1 cup frozen raspberries
2 tablespoons Grand Marnier, if desired

Instructions:

Melt chocolate in the microwave or bain-marie (double boiler). Beat the cream with a handheld mixer or similar utensil. Mix the melted chocolate into the whipped cream, folding it gently. Pour into shot glasses or small wine glasses and refrigerate for two hours.

Related Post: Ready4Air (Culinary Cues) | The Almonds of Provence

Carolyne Kauser-Abbott, Creative Writer at Ginger and Nutmeg /Director of Perfectly Provence Photo Credit:

Carolyne Kauser-Abbott, Creative Writer at Ginger and Nutmeg/Director of Perfectly Provence
Photo Credit: Andrew Abbott

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Coming up: Ready4Air (Film) ‘Jurassic World’ And ‘Fifty Shades of Grey’ Contribute To Universal Domination

Deborah J. Mitchell

Deborah Mitchell Media Associates – Photo Credit: Debbie Mitchell Graphic – Design: Nay Ayache

Emmy-nominated network television producer Deborah Mitchell is a veteran of ABC and CBS News, a member of the Producers Guild of America, and a board member of the James Beard Broadcast and Media Awards Committee. Through Deborah Mitchell Media Associates, she will create your online personality with a customized website, book you on the right television show, manage your social media profiles, and connect you with the best and brightest digital influencers. Deborah is a weekly contributor for Entrepreneur.com and author of So You Want To Be On TV. You can follow Deborah @SocialTVDeb and/or email SocialTVDeb@gmail.com.  

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Ready4Air (Culinary Cues) | Eating And Tweeting: Coordinating A Fantastic Food Crawl

food crawl 3

June 5, 2015 | Posted in Culinary Cues | By

food crawl 1

Downtown Brooklyn Wing Crawl coordinated by Singing Chef Jackie Gordon and Margaret Chen
Photo Credit: Debbie Mitchell/Deborah Mitchell Media Associates

 

A couple of weeks ago, I had my first food crawl adventure when I joined a group of foodies on a trek through Brooklyn chasing down all the best chicken wings fit to eat. Our crew traveled over 10 miles and tasted a variety of wings from nine different restaurants from Clinton Hill to Gowanus, Brooklyn. Our group–a mix of men and women–came together at the hands of Singing Chef Jackie Gordon and food blogger Margaret Chen of SavorySweetLiving.

Our mantra for the day was “No wing left behind.” And trust me, we didn’t leave anything behind. The day was filled with eating, tweeting, and photographing food as we crawled.

Related Post: Ready4Air (Culinary Cues) | “No Wing Left Behind”: Crawl’in For Chicken Wings Through Brooklyn

food crawl 2

Wingers at Downtown Brooklyn Chicken Wing Crawl, May 17, 2015
Photo Credit: Debbie Mitchell/Deborah Mitchell Media Associates
Photo Courtesy Margaret Chen

 

A few days after the event, I asked veteran food crawl coordinators Jackie and Margaret what goes into the planning of a successful crawl. Jackie explained that the right group of people is key. “You have to have like-minded people, so it’s important to know who you’re inviting ahead of time. No whiners and no troublemakers.” Well, our group was a happy one.

“Be careful of people with allergies or food considerations. That can be challenging. Also, people who are not easygoing or who other people don’t like. You have to spend the whole day with these people and you don’t want drama. You have to stay in communication beforehand, and make sure participants have all the information. You need a hashtag to connect them.” The hashtag for our wing crawl was #wingingitbk.

food crawl 3

Wangs, Korean BBQ Wings
Photo Credit: Debbie Mitchell/Deborah Mitchell Media Associates

 

Margaret added that even though our crawl theme was chicken wings, there was room to be a little flexible. “Coming up with a theme is always a good idea when planning a food crawl. In this case, we concentrated on wings; even though we did sidetrack a little, we stuck to the theme. I’ve done a much looser and general-theme crawl before where we have an idea of all the places we want to visit. We mapped out the proximity of these places, but we were also flexible enough to venture off to other locations that may not be planned at the time. However, that was with a much smaller group. Sticking to planned places is a better idea for a large group.”

food crawl 4

Winger Aaron chowing down at Downtown Brooklyn Wing Crawl
Photo Credit: Debbie Mitchell/Deborah Mitchell Media Associates

 

Jackie also explained why having a theme is important: “Pick a popular theme so people will want to come.”

food crawl 8

Ganso, Yuzu Kosho wings in “secret” fish sauce
Photo Credit: Debbie Mitchell/Deborah Mitchell Media Associates

 

 

Both ladies agreed that proximity is important. Restaurants shouldn’t be too far from one another. Walking distance is good in order to avoid taking public transportation. Jackie explained the strategy behind the crawl. “We do crawls by food or area. Pick the best places. We hate total duds. Go to Facebook and Twitter and ask food lovers and food bloggers where they would go. I usually ask the hive mind. I look at places that are popular on Instagram. Figure out if you need to call restaurants ahead by the timing. We don’t usually do this, but it’s something to consider. Make sure they are open.”

food crawl 5

PokPok, Ike’s Fish Sauce Wings
Photo Credit: Debbie Mitchell/Deborah Mitchell Media Associates

 

Margaret stressed the importance of location, location, location. “Location is also important unless you plan to take transportation. It’s best to stay within a specific area or borough. For example, I’ve planned a few Chinese food crawls in Flushing, Chinatown, where most of the places are within close proximity of each other, which makes it easier for the group. Picking out the best in the area (either by personal experience or recommendation) is also very important, so do your research. Knowing the best places is key to a successful crawl because you don’t want the attendees to be disappointed by the places they visit.”

Related Post: Ready4Air (Culinary Cues) | Saying Goodbye To Legendary Fries

food crawl 6

PokPok, Ike’s Fish Sauce Wings
Photo Credit: Debbie Mitchell/Deborah Mitchell Media Associates

 

food crawl 7

PokPok, Ike’s Fish Sauce Wings
Photo Credit: Debbie Mitchell/Deborah Mitchell Media Associates

 

Finally, if you aren’t coordinating a food crawl but plan to attend one, here are a couple of quick tips from Margaret on how to best prepare for the food fest. “The three things to consider and plan for when attending a food crawl are to be sure you’re wearing comfortable shoes and loose-fitting clothes, especially if you’ll be walking very far and eating in lots of places. If the crawl is not prepaid, then you should bring small bills to chip in. I always like to document the places by taking pictures and notes in case you want to go back with friends and family, so bring a camera or notepad.”

So, there you have it–the makings of a fantastic food crawl. Grab your camera, notepad, and wet wipes and start crawling!

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Coming up: Ready4Air (Lifestyle) Who are America’s most unique celebrities?

Deborah J. Mitchell

Deborah Mitchell Media Associates – Photo Credit: Debbie Mitchell Graphic – Design: Nay Ayache

Emmy-nominated network television producer Deborah Mitchell is a veteran of ABC and CBS News, a member of the Producers Guild of America, and a board member of the James Beard Broadcast and Media Awards Committee. Through Deborah Mitchell Media Associates, she will create your online personality with a customized website, book you on the right television show, manage your social media profiles, and connect you with the best and brightest digital influencers. Deborah is a weekly contributor for Entrepreneur.com and author of So You Want To Be On TV. You can follow Deborah @SocialTVDeb and/or email SocialTVDeb@gmail.com.  

Read More...

Ready4Air (Culinary Cues) | “No Wing Left Behind”: Crawl’in For Chicken Wings Through Brooklyn

IMG_8615

May 22, 2015 | Posted in Social TV | By

1

Wingers at Downtown Brooklyn Chicken Wing Crawl, May 17, 2015
Photo Credit: Debbie Mitchell/Deborah Mitchell Media Associates
Photo courtesy of Margaret Chen

 

“No Wing Left Behind” was our mantra for the chicken wing crawl that took place in Brooklyn recently. The event, #wingingitbk, was epic, as up to 17 of us (at various times) gathered on what turned out to be a steamy-hot day in downtown Brooklyn. We zig-zagged across downtown Brooklyn for miles in the heat, starting in Clinton Hill and ending in the Gowanus at the Thai restaurant PokPok. By the end, we had walked close to 10 miles sampling an array of chicken wings along the way. As friends of the group joined us mid-crawl, I jokingly said all they had to do to find us was follow the chicken bone trail that we left behind.

I was excited, when I first agreed to be a part of the Downtown Brooklyn Chicken Wing crawl. But as we got closer to the date, I began to panic a little. I hadn’t asked a lot of questions about the food or where we were going since I knew crawl coordinator Singing Chef Jackie Gordon–a.k.a the diva who ate New York (@divathatateny)–and she knows all things food. So when I arrived the day of the crawl and found out we were scheduled to eat at nine different places I was a little worried. I wondered, how could I ever eat that much food?

Related Post: Ready4Air (Culinary Cues) | Bone Broth: America’s Powerful New Superfood

2

First stop at Emily in Clinton Hill Brooklyn
Photo Credit: Debbie Mitchell/Deborah Mitchell Media Associates

 

It was easier than I thought. In reality, we ended up eating about one wing or half a wing per restaurant, and when we weren’t eating we were walking, photographing, and tweeting through beautiful Brooklyn neighborhoods. Having grown up in the borough, it was nice to be back “home” and sharing it with old and new friends. The day was perfectly planned. Crawl coordinators Jackie Gordon and blogger Margaret Chen of Sweet Savory Living put together a great group and  kept us on a tight schedule. All key ingredients, they say, to cooking up a successful food crawl.

Margaret explained in an email this week, “We mapped out the proximity of these places, but we were also flexible enough to venture off to other locations that may not be planned at the time.”

Jackie chimed in by email: “You have to have like-minded people, so it’s important to know the people you invite ahead of time. No whiners and no troublemakers. Be careful of people with allergies or food considerations. That can be challenging. Also, be careful of people who are not easygoing or that other people don’t like. You have to spend the whole day with these people and you don’t want drama.”

Chen wrapped it up with this, “Knowing the best places is key for a successful crawl because you don’t want the attendees to be disappointed by the places they visit.”

Well, these two foodies outdid themselves in finding a few of the best places for chicken wings in Brooklyn, starting with Emily in Clinton Hill.

3

Emily, Hot Nguyen Wings
Photo Credit: Debbie Mitchell/Deborah Mitchell Media Associates

 

First stop: The cozy restaurant Emily, where we had Hot Nguyen Wings, a secret Korean-ish sauce with pecorino cheese. Served with a buttermilk mint dipping sauce, we had the “Uncle Ray” pizza on the side. On the menu, the pizza is called “Uncle Ray” and has the following cheeses: pecorino, fontina, ricotta and mozzarella.

4

Chucko, Salt and Pepper Wings with lime
Photo Credit: Debbie Mitchell/Deborah Mitchell Media Associates

 

Second stop: Chucko was not on the original crawl list, but it turned out to be a nice find. We tried the Salt and Pepper Wings there.

5

Island, Oxtail, Jerk Chicken, Peas and Rice and Vegetables
Photo Credit: Debbie Mitchell/Deborah Mitchell Media Associates

 

Third stop: The plan was to get jerk wings from Island, a small dive that is tucked away on Washington Avenue. But Island wasn’t cooking wings, so we got the next best thing: oxtail, jerk chicken, and peas and rice and vegetables. Now, I’m picky about my Jamaican food, but I was licking my fingers eating this bowl of food. OMG!

6

Talde, Kung Pao Wings with buttermilk ranch
Photo Credit: Debbie Mitchell/Deborah Mitchell Media Associates

 

Fourth stop: We walked through Park Slope to Talde and had their Kung Pao Wings with buttermilk ranch. I found the wings a little salty and too crispy, but in keeping with our mantra, we left no wing behind. Lol!

IMG_8615

Bonnie’s Grill, Traditional Buffalo Wings
Photo Credit: Jackie Gordon.

 

Fifth Stop: Our walk took us through a Park Slope Street fair where we sat down for a few minutes at Bonnie’s Grill to wait for our wings. Bonnie’s has the traditional spicy Buffalo Wings! We took them to-go, and they were good. My coworkers, Steve and Shahan, joined us and walked over to our next stop.

7

Pork Slope, Broken Chili Wings and Buffalo Wings
Photo Credit: Debbie Mitchell/Deborah Mitchell Media Associates

 

Sixth stop: A bar called Pork Slope served up Broken Chili Wings and Buffalo Wings. These were only so-so. I ate half of one and noticed that when our group of ten was leaving, they actually did leave a few wings behind. Oh, well.

8

Wangs, Korean BBQ Wings
Photo Credit: Debbie Mitchell/Deborah Mitchell Media Associates

 

Seventh stop: The Downtown Brooklyn Crawl continued to Wangs, where we found the best Korean BBQ Wings! Jackie and Margaret had called ahead, so when we got there the wings were ready. Hot and delicious was the group verdict.

Related Post: Repost | Culinary Cues | Chef Nadege Shares A Healthy Take On Foods We Love

9

Ganso, Yuzu Kosho Wings in “secret” fish sauce
Photo Credit: Debbie Mitchell/Deborah Mitchell Media Associates

 

Eighth stop: Margaret was excited about Ganso and their “secret” fish sauce. And with good reason. There was a spicy tangy to it with a subtle fish flavor. Fish and wings–who knew? By this time, I was ready to stop walking and jump into a cab. But the group rallied, and I complained a little. When we stopped for ice cream at Blue Marble in Cobble Hill, I felt a little better.

10

PokPok, Ike’s Fish Sauce Wings
Photo Credit: Debbie Mitchell/Deborah Mitchell Media Associates

 

Ninth stop: And finally, our last stop on the crawl was Pok Pok. The walk from Cobble Hill to Gowanus’ Pok Pok was long but doable. I think the scenery of Brooklyn brownstone tree-lined blocks helped a lot. When we finally got to Pok Pok, Margaret had put in our order for Ike’s Fish Sauce Wings, a spicy and mild version. By this time, I already had my top favorites: Wangs, Pizza Loves Emily, and Ganso. Then came Pok Pok. These wings took a place on the top three list! The restaurant was packed on a Sunday afternoon, so we took our wings to-go and ate across the street on the ground–the perfect way to end the day. Lol!

By the end of the day, my belly was full–but not too full–and my feet definitely hurt. But it was worth it. Hours later, and even a few days later, I was still thinking about the fun we had, and to quote Jackie Gordon, it was one big “delicious blur.”

If you get to Brooklyn, I say run, don’t walk, to any of these chicken joints. You will thank me later. And a special thanks to my new foodie friends Margaret Chen, Jennifer Baker, Matt Bruck, Kian Lam Kho, Jeff Chin and Aaron and all the others for making my first food crawl an amazing one!

Want to go on a food crawl? What food would you choose to eat?

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Coming up: Ready4Air (Culinary Cues) Tips on how to plan a successful food crawl

Deborah J. Mitchell

Deborah Mitchell Media Associates – Photo Credit: Debbie Mitchell Graphic – Design: Nay Ayache

Emmy-nominated network television producer Deborah Mitchell is a veteran of ABC and CBS News, a member of the Producers Guild of America, and a board member of the James Beard Broadcast and Media Awards Committee. Through Deborah Mitchell Media Associates, she will create your online personality with a customized website, book you on the right television show, manage your social media profiles, and connect you with the best and brightest digital influencers. Deborah is a weekly contributor for Entrepreneur.com and author of So You Want To Be On TV. You can follow Deborah @SocialTVDeb and/or email SocialTVDeb@gmail.com, or email Nay Ayache on naydmma@gmail.com.  

Read More...

Ready4Air (Culinary Cues) | Producing A Cooking Segment: Letting Food Tell The Story

CBS "The Dish" Producer Marci Waldman and Debbie Mitchell
The James Beard Awards 25 Years, 2015 Book, Broadcast & Journalism Awards, NYC
Photo Credit: Debbie Mitchell/Deborah Mitchell Media Associates

May 8, 2015 | Posted in Culinary Cues | By

jbf

CBS The Dish Producer Marci Waldman and Debbie Mitchell
The James Beard Awards 25 Years, 2015 Book, Broadcast & Journalism Awards, NYC
Photo Credit: Debbie Mitchell/Deborah Mitchell Media Associates

 

My former CBS coworkers–producers Marci Waldman and Greg Mirman–were winners at this year’s James Beard Awards. Their Saturday show, This Morning’s The Dish, took home an award in the Broadcast and Media Television Segment category. This was the first time the show was submitted and nominated. Last week, Ready4Air published an interview with Marci where she talked about their excitement with winning. The conversation continues below as she discusses how food tells the story.

What makes this show unique and stand out as different from the other food programs on television?

Most traditional morning show food segments have chefs in-studio doing a cooking demo–a quick 2:30-3:00 segment–and oftentimes, the chefs are rushed and don’t finish the recipe. CBS This Morning: Saturday gives viewers an alternative to “traditional” cooking segments with The Dish.

Producing a food segment seems to be a lot of fun. What do you think makes a good food show and what’s the best part of your job?

Producing TV in general is a lot of fun. I think one of the most important elements of a good food show or food segment is pretty food. Presentation is everything, and the food has to look visually appealing. People eat with their eyes first. After your viewers are drooling over the table-scape, tell them a story.

By far, the best part of my job, is meeting and hanging out with chefs like Eli Kulp, from Philadelphia and Curtis Stone–who I waited almost four years to get on the show. He was worth the wait!

As a food segment producer, what three tips would you give to have a good food segment?

1. Think like a viewer when choosing recipes and dishes. Nobody wants to see glassy fish eyeballs staring at them at 8:00 in the morning (head off, Chef!)

2. Do as much research as possible on the chef. Read as many interviews as you can and be prepared to remind them of funny anecdotes or stories from their own lives. They often forget a story they told a few years ago, but if you remind them that they cooked a salmon in the dishwasher when they were 17 (Ben Ford), it will make for a great moment on TV.

3. Talk to them and make them feel welcome and comfortable and explain the segment, but DON’T over-rehearse them. They will get into their own head and will start freaking out.

Tell us something about producing a good segment that foodies and readers would be surprised to learn.

I often tell my chefs that I can’t cook, but I can produce. I always use the food on the table as a conduit to the conversation. Food tells a story and evokes emotion. Thomas Keller’s Ultimate Dish was grilled cheese and tomato soup because it reminded him of his mom. Let the food start the conversation and the rest will follow.

Other than your own show, what food shows do you enjoy watching?

Anything that Anthony Bourdain produces or hosts I will watch. I also love Eric Ripert’s Avec Eric because, come on, it’s Eric Ripert.

Related Post: Ready4Air (Culinary Cues) | Winning A James Beard Award: For CBS “This Morning’s The Dish” The First Time Is The Charm

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Coming up: Ready4Air (Culinary Cues) Ireland is a destination for foodies

Deborah J. Mitchell

Deborah Mitchell Media Associates – Photo Credit: Debbie Mitchell Graphic – Design: Nay Ayache

Emmy-nominated network television producer Deborah Mitchell is a veteran of ABC and CBS News, a member of the Producers Guild of America, and a board member of the James Beard Broadcast and Media Awards Committee. Through Deborah Mitchell Media Associates, she will create your online personality with a customized website, book you on the right television show, manage your social media profiles, and connect you with the best and brightest digital influencers. Deborah is a weekly contributor for Entrepreneur.com and author of So You Want To Be On TV. You can follow Deborah @SocialTVDeb and/or email SocialTVDeb@gmail.com, or email Nay Ayache on naydmma@gmail.com.  

Read More...

Ready4Air (Culinary Cues) | Winning A James Beard Award: For CBS “This Morning’s The Dish” The First Time Is The Charm

jbf2

May 1, 2015 | Posted in Culinary Cues | By

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CBS This Morning The Dish producer Marci Waldman and Debbie Mitchell
The 2015 James Beard Foundation Book, Broadcast, and Journalism Awards, NYC
Photo Credit: Debbie Mitchell/Deborah Mitchell Media Associates

Congratulations to my former CBS coworkers–producers Marci Waldman and Greg Mirman! Their Saturday show, “This Morning’s The Dish”, was a winner at this year’s James Beard Awards. The show took home an award in the Broadcast and Media Television Segment category. They are living proof that you have to be in it to win it! This was the first time the show was submitted and nominated. When I emailed Marci over the weekend for an interview, she was still reeling from their unexpected win. She says that as a first-time submitter to the awards, she didn’t think they would win right out of the gate.

I hadn’t seen Greg or Marci since leaving CBS The Early Show five years ago, so the night was made extra special by their win. It was a perfect way to top off the evening. Here’s what Marci had to say about the first time being a charm.

Related Post: Foodie Friday | A Weekend Of Foodie Fun: The 24th Annual James Beard Awards

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The CBS “This Morning The Dish” winning for Television Segment
The 2015 James Beard Foundation Book, Broadcast, and Journalism Awards, NYC
Photo Credit: Debbie Mitchell/Deborah Mitchell Media Associates

Congratulations again on winning a 2015 James Beard Broadcast and Media Award! Tell me what it felt like when your team heard them say, “The James Beard Broadcast and Media Television Segment winner is CBS “This Morning’s The Dish”

Thank you so much. It still feels completely surreal to have won a James Beard Award! I was sitting at a table with my executive producer, Brian Applegate, our anchors Anthony Mason and Vinita Nair, and another producer, Greg Mirman. I heard the “C” in CBS announced and I looked at Anthony. He turned to me and said, “You did it Marc.” Vinita hugged me and I just thought OMG, we WON! I looked at Brian Applegate and he had a HUGE smile on his face and Mirman and I just stared at each other for a moment and then both broke into laughter. It was just pure joy.

What does winning the James Beard Broadcast and Media award mean to your team and the show?

This is our first submission, our first nomination, and our first win. Winning the James Beard Broadcast and Media Award means that we are doing something right. It is such a huge reward for all the hard work that everyone puts into this segment, to the entire show. It’s a huge morale boast for the entire staff.

Was this the first time you attended the James Beard Awards? Besides winning what were the highlights of the event?

It was the first time any of us had attended the James Beard Awards, and we were like kids in a culinary candy shop. Our heads were turning in every direction. The highlight of the event was seeing so many of the amazing chefs we’ve had on the show over the years. The first person I saw when I walked into the cocktail reception was Dorie Greenspan and just seeing her smiling face was a huge highlight. After we won, Michael Lomonaco came over to hug me and said he was so proud of me. Sean Brock, who had just won for his amazing cookbook, Heritage, came over to say he was happy for our win. These are chefs who I idolize, and they were congratulating me! It wasn’t just a highlight of the evening–it’s a highlight of my entire life.

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CBS The Dish winners for Television Segment (l) executive producer Brian Applegate, producer Greg Mirman, anchor Vinita Nair, producer Marci Waldman, and anchor Anthony Mason.
The 2015 James Beard Foundation Book, Broadcast, and Journalism Awards, NYC
Photo Credit: Debbie Mitchell/Deborah Mitchell Media Associates

 

Tell us about This Morning’s The Dish.

The Dish is a weekly, live studio segment on CBS This Morning: Saturday. I produce and book the chefs for the segment. The best way to describe The Dish is it’s Guess Who’s Coming to Dinner and Chef, This is Your Life. Top chefs from around the country join anchors Anthony Mason and Vinita Nair at our “dinner” table for a meal of their ultimate dish. Through casual dinner conversation, viewers get the inside scoop on the biggest names in the culinary world.

On occasion, we present a special edition of The Dish as a longer-format profile piece, which tape producer extraordinaire Greg Mirman produces. We take a deeper look at the lives of movers and shakers in the food business and culinary scene.

Tell me about the James Beard Broadcast and Media submission process. Which shows did you submit, and what made these shows stand out as JBF award-worthy for you?

The process of selecting three segments to submit was almost painful because we are so passionate about each and every one of our chefs. Each come to play and with an amazing story to tell. We knew we were going to submit our Pat LaFreida profile because it was amazing. Pat–butcher and meat purveyor to just about everyone in the business–had just released his first cookbook MEAT: Everything You Need to Know, and our Jeff Glor spoke to him first. He spent time with him at the shop and on a field trip to a couple of restaurants he supplies meat to. Pat Sr. was also in the piece, and Greg did a beautiful job telling their story and their family history.

Our second submission was a round-table chat at the International Culinary Center, which was celebrating its 30th anniversary. Anthony and Vinita interviewed Dean of Pastry and Master Pastry Chef/Chocolatier Jacques Torres and past graduates Daisy Martinez, Michael Chernow, and Wylie Dufresne about their time at ICC and what the experience had meant to them and their careers. It was a rousing, often hysterical conversation that really showed the personalities of four of the country’s top chefs and our anchors.

Our final submission was the hardest because I needed to pick one of our in-studio segments. My first round selection had 20 chefs, and Brian kicked me out of his office. I went back to the drawing board and with a broken heart whittled the list down to 10 of my favorite segments. I went back in–all happy with myself–and he told me to come back when the list was down to two. (WHAT?) I watched those segments over and over and finally decided that Dorie Greenspan’s segment had all the elements we wanted–a visually beautiful table, a chef with an original and engaging story to tell, and Anthony and Vinita having fun with the chef. Dorie checked all the boxes and then some.

Related Post: Foodie Friday | 2014 James Beard Nominees Announced & Chefs Getting Social

How many categories did you enter and which one did you win?

We entered one category, Television Segment, and won that category.

How did you feel when you got the news that you were nominated?

The James Beard Foundation announced all nominees live via their Twitter feed, and I was lying in bed with my phone clutched in my hand, scrolling through each tweet. Television Segment popped up and The Dish was the first entry. I screamed out loud! With shaking hands, I sent an email to Brian, Anthony, Vinita, and Greg that said (SUBJECT LINE) YES!!!!!!!!!!! (BODY OF TEXT) We are nominated for a James Beard Award!!!!!!!!!!!!!!!!!!!!!!!!!!!!! (I saved the email, so I know how many exclamation points I put in.)

When you saw the competition in your category, what did you think?

When I saw that The Hungry Hound and DeRusha Eats had been nominated as well, I thought, “Wow, tough competition.” I do extensive research for all The Dish segments and many have come from their neck of the woods. I have watched many of their segments and am a huge fan of their work. Steve Dolinsky has several James Beard Awards under his belt. Jason DeRusha comes from WCCO, one of CBS News’s strongest affiliates. We were going up against family!

And, finally, are you going to submit for another James Beard Award next year?

ABSOLUTELY!

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Thanks, Marci! Again, congrats to you and the team.

Coming up: Ready4Air (Culinary Cues) Letting the food tell the story in a cooking segment

Deborah J. Mitchell

Deborah Mitchell Media Associates – Photo Credit: Debbie Mitchell Graphic – Design: Nay Ayache

Emmy-nominated network television producer Deborah Mitchell is a veteran of ABC and CBS News, a member of the Producers Guild of America, and a board member of the James Beard Broadcast and Media Awards Committee. Through Deborah Mitchell Media Associates, she will create your online personality with a customized website, book you on the right television show, manage your social media profiles, and connect you with the best and brightest digital influencers. Deborah is a weekly contributor for Entrepreneur.com and author of So You Want To Be On TV. You can follow Deborah @SocialTVDeb and/or email SocialTVDeb@gmail.com, or email Nay Ayache on naydmma@gmail.com.  

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Ready4Air (Culinary Cues) | Saying Goodbye To Legendary Fries

A line outside of Pommes Frites in New York City.

April 17, 2015 | Posted in Culinary Cues | By

A line outside of Pommes Frites in New York City.

A line outside of Pommes Frites in New York City.
Pommes Frites” by bigbirdz is licensed under CC BY 2.0

By Chef Elle Simone

In my early days of being a newbie New Yorker, my Saturday nights (and possibly Mondays–Thursdays, as well) were filled with summer evenings exploring jam-packed bars and lounges. My crew and I would begin the night with our ritualistic trip to Pommes Frites–a restaurant that serves authentic Belgian fries–to, ya know, fuel up! We’d spend the entire walk there debating and discussing which aioli we loved, tried last week, were intimidated by, or must have. My favorite is the rosemary-garlic mayo. These times with my friends–these nights filled with life-changing, mayo-based–decisions have been an integral part of what has been the best time of my life, and it took a tragedy for me to realize it.

On March 26, New Yorkers’ worlds were rocked by the news of the devastating gas explosion and building collapse in the East Village, in which two lives were lost. Numerous buildings were damaged or destroyed, including the legendary Pommes Frites. Now, it’s highly possible that you live in another city and have never heard of their Belgian-style delicacy, so let’s get into the history of it all.

After traveling through Europe during college and later working in the European travel industry, founder/owner Suzanne Levinson decided to share her love of Belgian fries with New York City. She established Pommes Frites in 1997. The unique, double-frying process that produces a crispy fried exterior and a fluffy potato filling has left New Yorkers mesmerized. Foodies are devastated at the loss of a mainstay.

Related Post: Ready4Air (Culinary Cues) | Do You Prefer Beer Or Wine?

Brooklynite Lakeshia C. tells us about her Pommes Frite fetish, “I’m a true lover of fries but not so much of ketchup, so the mayo-based dips were always the most exciting part of that spot. Also, I could always eat on the go. I’ll miss that place.”

Will Pommes Frites resurrect, or will Levinson use this time to explore other culinary trends? Will Pommes just be a story of old for natives and veteran transplants? Who knows? What I do know is that if Pommes Frites doesn’t return to New York, it is very likely that I will be getting some new passport stamps from a wanderlust quest for fries of the Belgian variety. That leads me to a post about traveling, which I’ll get into later. Stay tuned!

Now, let’s get cooking,

Elle

Disclaimer: I want to express my deepest concern and sympathy to all the residents of the East Village and their families who are affected by the unfortunate series of events. This post is not in any way meant to ignore or trivialize the tragedy that has occurred.

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Thank you, Elle!

Chef Elle: Chef Coat by Chandler Timothy at Bobby Dale Images

Chef Elle: Chef Coat by Chandler Timothy at Bobby Dale Images

Elle Simone is a culinary maverick. Always drawn to creative food culture, Elle has been dazzling the culinary world since 2006, quickly becoming a highly sought-after freelance food stylist and culinary producer. Elle has collaborated with and contributed her unique styling abilities to Food Network, Food Network Magazine, The Cooking Channel, Katie, CBS Corporation, ABC’s The Chew, and Bravo’s Chef Roble and Co.

Elle’s specialties don’t stop with styling and production. As the creator of SheChef, Elle shares her passion for culinary arts by mentoring women within the industry and by sharing meals through The Cast Iron Supper Club. Through SheChef, Elle brings a holistic approach to culinary and media and its multitude of avenues, offering the following services: recipe testing, recipe development, cookbook editing/formatting, cooking lessons, and menu planning. With a focus on beautiful and tasty dishes, Elle transcends the traditional role of a chef, working to share her gift and tell a story through food.

You can find Chef Elle anywhere below:

Instagram: @Chef_Elle and @SheChefLLC
LinkedIn: Chef Elle
Website: SheChef.org
Coming up: Ready4Air (Film) Summer 2015 movies are for ladies and laughs
Deborah J. Mitchell

Deborah Mitchell Media Associates – Photo Credit: Debbie Mitchell Graphic – Design: Nay Ayache

Emmy-nominated network television producer Deborah Mitchell is a veteran of ABC and CBS News, a member of the Producers Guild of America, and a board member of the James Beard Broadcast and Media Awards Committee. Through Deborah Mitchell Media Associates, she will create your online personality with a customized website, book you on the right television show, manage your social media profiles, and connect you with the best and brightest digital influencers. Deborah is a weekly contributor for Entrepreneur.com and author of So You Want To Be On TV. You can follow Deborah @SocialTVDeb and/or email SocialTVDeb@gmail.com, or email Nay Ayache on naydmma@gmail.com.  

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Ready4Air (Culinary Cues) | Do You Prefer Beer Or Wine?

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April 10, 2015 | Posted in Culinary Cues | By

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By Alexis Trass Walker

Chances are that you consume alcohol. According to a study of 1,000 people by Mr. Beer—the country’s leading provider of home brewing kits—79 percent of American adults say they drink beer, wine, and liquor. And you might have had a drink recently since 12 percent drink four to six times per week, 27 percent have a drink up to three times a week, and 25 percent have a few drinks each month.

One in three Americans think beer and ale drinkers are the most sociable people and just as intelligent and friendly as those who favor wine and liquor, according to a new report. But when socializing with friends, 44 percent say beer is their drink of choice. That’s not surprising given that a popular question is “Who do you most want to have a beer with?” Beer drinking seems to be associated with having a down-to-earth personality. Compare that with 27 percent who prefer wine and 25 percent who like liquor.

Overall, 34 percent prefer beer to wine and liquor, citing the taste (38 percent), its casual appeal (30 percent) and its cooling effect in warm weather (28 percent). “It’s clear that beer continues to gain in popularity, especially with the new flavors and styles being introduced by the craft beer revolution,” said Rick Zich, president of Mr. Beer.

I’m not a beer drinker. It’s often my friends’ drink of choice when we go out, but I just don’t like the grainy flavor. I enjoy amaretto liqueurs—especially Disaronno—because of their versatility. In fact, more than half of liquor lovers say it’s not just the taste that attracts them, but also the range of flavors available and liquor’s ability to be mixed for cocktails. That sounds about right for me. I don’t care for amaretto sour, but I like amaretto and Sprite.

You probably already know that craft beer is very popular, and according to the study, its popularity continues to rise. Fifty-two percent of those surveyed say they now drink craft beer. According to the Brewers Association, craft brewers sold an estimated $14.3 billion worth of beer in 2013, a 14 percent increase over 2012

Sixty-two percent of home brewers cited that they liked coming up with their own beer flavor. Nearly half said the beer they brewed themselves was as delicious and just as good as store-bought beer.

“There’s a certain pride that comes along with making your own craft beer,” said Zich. “Not only is the taste outstanding, it also allows you to experiment with the beer styles you like, and create something all your own.” With that kind of versatility, perhaps it’s time for me to give beer another chance.

Related Post: Ready4Air | Bottoms Up – When The TV Trend Is Booze On The Tube

Top 10 Beer Styles

  1.    American Ale
  2.    Light Lager
  3.    Specialty Beer
  4.    English Pale Ale
  5.    Pilsener
  6.    Fruit Beer
  7.    Dark Lager
  8.    English Brown Ale
  9.    Stout/Light Hybrid
  10.    German Wheat and Rye

Top 10 Craft Beers

  1.    Samuel Adams Utopia
  2.    Sierra Nevada: Pale Ale
  3.    Dogfish Head: 90 Minute IPA
  4.    Goose Island Bourbon County Stout
  5.    Anchor Brewing/Anchor Steam
  6.    Sierra Nevada Bigfoot Barkeywine-style Ale
  7.    Brooklyn Brewery:30 Brooklyn Lager
  8.    Lagunitas: IPA
  9.    Firestone Walker: Parabola
  10.    (Tie) Russia River: Pliny the Elder, Dark Horse: Plead the 5th, Ballast Point: Sculpin, Founder’s Breakfast Stout
Alexis Trass Walker

Alexis Trass Walker

Alexis Trass Walker is a freelance writer and copy editor who blogs about grammar and other things at alexistrasswalker.com. Connect with her on Twitter @alexistrass.

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Coming up: Ready4Air (Film) Sparks set to fly again with “The Longest Ride”

Deborah J. Mitchell

Deborah Mitchell Media Associates – Photo Credit: Debbie Mitchell Graphic – Design: Nay Ayache

Emmy-nominated network television producer Deborah Mitchell is a veteran of ABC and CBS News, a member of the Producers Guild of America, and a board member of the James Beard Broadcast and Media Awards Committee. Through Deborah Mitchell Media Associates, she will create your online personality with a customized website, book you on the right television show, manage your social media profiles, and connect you with the best and brightest digital influencers. Deborah is a weekly contributor for Entrepreneur.com and author of So You Want To Be On TV. You can follow Deborah @SocialTVDeb and/or email SocialTVDeb@gmail.com, or email Nay Ayache on naydmma@gmail.com.  

Read More...

Ready4Air (Culinary Cues) | Greece: A Destination For Foodies

Greece collage 2

April 3, 2015 | Posted in Culinary Cues | By

Greece collage 2

Photo credit: Carolyne Kauser-Abbott

 

By Carolyne Kauser-Abbott

Greek prosciutto?

Grilled caper leaves?

Warm fava?

Michelin-starred restaurants?

Nocturnal grapes?

An Athens-based conference was our excuse. The 30-year lapse since my last visit to Greece was long enough for me. I convinced my “first-timer” husband that he might enjoy Greece for its beautiful islands and profound history, but I never thought to sway him with a discussion on the merits of Greek food.

My Montreal-based childhood days were a multicultural potpourri; kids from Caribbean, Greek, and European families shared the halls of my elementary school. Our lunch boxes reflected family backgrounds and the array of global spices, with everything from PB & J on white (mine) to roti, spanakopita, and cabbage rolls (theirs).

However, despite my childhood exposure to considerable food variety, I admit that I was wholly unprepared for the sophistication of the food we encountered in Greece.

The country may be able to thank the European Union (post-Euro debt crisis) for global standardization requirements and competitive market exposure. Those Euro-zone benefits have resulted in entrepreneurial food products and gold medal wines from Greece.

Greece 1 collage

Photo credit: Carolyne Kauser-Abbott

 

Do not fear if you covet a juicy handheld souvlaki dripping through its wax paper envelope; you can find those in ready quantities. However, if your Greek food repertoire ends at baklava and retsina wine, it might be time to consider a visit to the country.

Athens has five Michelin-starred restaurants, countless food tours, and a delicious range of cooking classes. Whether you stay in the capital city or travel beyond to sample escargot from Crete, the unique Santorini tomato, or Protected Designation of Origin pistachios from Aegina Island, quench your thirst with any number of 90+ point wines (Wine Spectator magazine).

For a full A-Z adventure through some of the foods of Greece, you can read the original post on Ginger and Nutmeg: 26 Food Reasons to Travel to Greece.

Related Post: Ready4Air (Culinary Cues) | The Almonds of Provence

Carolyne Kauser-Abbott

With her camera and laptop nearby, Carolyne is living proof that there is no such thing as a single career anymore. She began her working life as an equity stock trader and then moved to commercial real estate and project management. She has entered the world of freelance writing and social media consulting. In 2010, Carolyne convinced her husband and Labrador that a few months in France would be fun–they stayed for 13 months. Currently, they split time between Southern France and Canmore in the Canadian Rockies. At home or on the road, she writes a food and travel blog, Ginger and Nutmeg. She recently launched a digital magazine focused on Provence called Perfectly Provence and has two travel apps available here

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Thanks, Carolyne!

Coming up: Ready4Air (TV) Katie Couric is producing a morning news comedy series

Deborah J. Mitchell

Deborah Mitchell Media Associates – Photo Credit: Debbie Mitchell Graphic – Design: Nay Ayache

Emmy-nominated network television producer Deborah Mitchell is a veteran of ABC and CBS News, a member of the Producers Guild of America, and a board member of the James Beard Broadcast and Media Awards Committee. Through Deborah Mitchell Media Associates, she will create your online personality with a customized website, book you on the right television show, manage your social media profiles, and connect you with the best and brightest digital influencers. Deborah is a weekly contributor for Entrepreneur.com and author of So You Want To Be On TV. You can follow Deborah @SocialTVDeb and/or email SocialTVDeb@gmail.com, or email Nay Ayache on naydmma@gmail.com.  

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Ready4Air (Culinary Cues) | A Fun Foodie Holiday: Something On A Stick Day

Lamb

March 27, 2015 | Posted in Culinary Cues | By

Lamb

Lamb kidney on skewers by Alpha is licensed under CC BY-SA 2.0

By Alexis Trass Walker

National food days are no big deal, right? There’s a celebration practically every day of the year. You might have celebrated a few like National Ice Cream Day (July 19) or Hamburger Day (May 28). I’m partial to National Pizza Day (February 9, best celebrated with a Chicago-style pizza) and I could never forget National Chocolate Day (October 28). But there are some food holidays that are unusual and very specific.

Watermelon fruit bar

Watermelon Mint Fruit Bar
Photo credit: Debbie Mitchell

Take National Something On a Stick Day, for example. The holiday, which is tomorrow–March 28, celebrates all food that comes on a stick like popsicles, lollipops, corndogs, and frozen bananas. And, why not? There’s something very satisfying about food with a stick driven through it. It’s reminiscent of summer. There’s a reason why you’ll find food on a stick at cocktail and birthday parties: simplicity. Food on a stick is cute and there’s no fuss. Presentation and clean up are a breeze, and who doesn’t love a little cake pop?

It’s very simple to celebrate the day. All you do is get a stick, put some food on it, and enjoy your creation. If that’s too much work, then let somebody else do the food on a stick for you. When you shop for groceries tomorrow, stop and grab a food sample on a toothpick. Or visit a restaurant that serves food that is traditionally presented on a skewer, like meat or vegetable kebabs. Then you’ll officially be celebrating Something On a Stick Day!

Related Post: Ready4Air (Culinary Cues) | Bone Broth: America’s Powerful New Superfood

Alexis Trass Walker

Alexis Trass Walker

Alexis Trass Walker is a freelance writer and copy editor who blogs about grammar and other things at alexistrasswalker.com. Connect with her on Twitter @alexistrass.

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Coming up: Ready4Air (Film) Only five nominees for Oscars’ Best Picture? Is that the best idea?

Deborah J. Mitchell

Deborah Mitchell Media Associates – Photo Credit: Debbie Mitchell Graphic – Design: Nay Ayache

Emmy-nominated network television producer Deborah Mitchell is a veteran of ABC and CBS News, a member of the Producers Guild of America, and a board member of the James Beard Broadcast and Media Awards Committee. Through Deborah Mitchell Media Associates, she will create your online personality with a customized website, book you on the right television show, manage your social media profiles, and connect you with the best and brightest digital influencers. Deborah is a weekly contributor for Entrepreneur.com and author of So You Want To Be On TV. You can follow Deborah @SocialTVDeb and/or email SocialTVDeb@gmail.com, or email Nay Ayache on naydmma@gmail.com.  

Read More...

Ready4Air (Culinary Cues) | Bone Broth: America’s Powerful New Superfood

Mushroom soup

March 13, 2015 | Posted in Culinary Cues | By

Mushroom soup

Mushroom soup made with bone broth.
Photo credit: Ariane Resnick

By Ariane Resnick

Bone broth is a fairly new health trend, but it is one of humanity’s oldest foods. For as long as we have been cooking meat, we’ve been boiling the bones with water afterward. While there are many health benefits of well-sourced animal products, there are even more from bone broth. Rich in collagen, gelatin, amino acids, CLA, and Omega 3, and useful for healing ailments including inflammation, sports injury, cellulite, leaky gut, and IBS, the broth of grass-fed and pasture-raised organic animal bones is America’s powerful new superfood.

Often confused with soup stock, bone broth is the result of boiling animal bones with water for far longer than one would for stock, and without the need for a bouquet garni. With many hours of simmering, the taste and health benefits of onions or carrots would be long since lost, though you can certainly add them after. You need only to add a small amount of salt and some apple cider vinegar to help pull the minerals out of the bones, in addition to bones and water.

If the process sounds familiar to you, you may already be familiar with an ethnic version of bone broth. In Jewish culture, long-boiled chicken soup is a common cure for colds and lovingly referred to as “Jewish penicillin.” Asian cultures consume “long-life broth” to promote longevity, and nearly every native group worldwide has their version. However, it is only in the past year or two that bone broth has gained popularity in America, fueled both by the Paleo diet movement and the opening of bone broth cafes in major cities.

Related Post: Ready4Air (Culinary Cues) | The Almonds of Provence

veggiesoup

Vegetable soup made with bone broth.
Photo credit: Ariane Resnick

The benefits of bone broth are manifold, but they can only be obtained from properly sourced bones. If you boil factory-farmed conventional bones, you will be concentrating the pesticides the animals are fed, the hormones and antibiotics they’re given, and all of their inflammatory conditions. Bone broth is only useful if made with grass-fed, pasture-raised, and organic bones. That said, all types of bones are good for broth, from chicken carcasses to pig’s feet to lamb shanks. You can use one, or a mix, and should choose whichever animal’s flavor you most prefer. You can use either leftover cooked bones from a meal you’ve made, or buy them specifically to make broth.

My ratio for making bone broth is a simple one: 1 pound of bones to 1 quart of water, with 1 teaspoon of salt and ½ tablespoon of cider vinegar. If you are using raw bones, the taste will be improved by browning them first in the pot, but that isn’t necessary. Bone broth is cooked for 2-3 hours in a pressure cooker, 12-24 hours on the stovetop, or 24-48 hours in a slow cooker. After simmering for the right duration of time for your cooking method, cool and strain out the bones. You can increase the ratio to make any amount of broth, and it freezes very well; make sure to chill it thoroughly first. The fat that collects on top once the broth is cold is nutrient-rich and can replace butter or oil in other recipes. It can be used as a warming drink, a base for soups, or to replace water when cooking grains or legumes. I have 50 recipes for everything from stews to tonics using bone broth in my upcoming book, The Bone Broth Miracle, which will be released late this spring by Skyhorse Publishing. However you choose to use it, bone broth is a simple, delicious tool for wellness.

Related Post: Ready4Air (Culinary Cues) | Going Vegan Is A Joy With A Farm-To-Table Menu

Ariane Resnick

Chef Ariane Resnick
Photo credit: Chris Bacarella Photography

Ariane Resnick is a private chef and certified nutritionist who specializes in organic farm-to-table cuisine and creates indulgent, seemingly “normal” food out of impeccably clean, whole food ingredients. She has cooked for celebrities that include Gwyneth Paltrow, Chris Martin, Matt Groening, Lisa Edelstein, and Jeff Franklin, and has been featured in media such as Well + Good NYC, In Style, Star, Goop.com, food.com, Huffington Post, Refinery29.com, Muscle & Fitness, Men’s Fitness, and Food Network’s Chopped. She is also a survivor of late stage Lyme Disease and chemical poisoning, and recovered holistically from both. When not crafting beautifully presented tasty dishes that accommodate just about any dietary restriction, Resnick consults clients and chefs on wellness and nutrition, and provides hands-on instruction for simple ways to cook more healthfully. Her first book, The Bone Broth Miracle, will be released late this spring by Skyhorse Publishing.

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Thanks, Ariane!

Coming up: How one-man band reporters can work efficiently to meet deadlines

Deborah J. Mitchell

Deborah Mitchell Media Associates – Photo Credit: Debbie Mitchell Graphic – Design: Nay Ayache

Emmy-nominated network television producer Deborah Mitchell is a veteran of ABC and CBS News, a member of the Producers Guild of America, and a board member of the James Beard Broadcast and Media Awards Committee. Through Deborah Mitchell Media Associates, she will create your online personality with a customized website, book you on the right television show, manage your social media profiles, and connect you with the best and brightest digital influencers. Deborah is a weekly contributor for Entrepreneur.com and author of So You Want To Be On TV. You can follow Deborah @SocialTVDeb and/or email SocialTVDeb@gmail.com, or email Nay Ayache on naydmma@gmail.com.  

Read More...

Ready4Air (Culinary Cues) | Going Vegan Is A Joy With A Farm-To-Table Menu

Bessan Chila

February 27, 2015 | Posted in Culinary Cues | By

Bessan Chila

Bessan Chila, made with chickpea flour
Photo credit: Marian Rivman

 

By Marian Rivman

For several months, I wanted to treat myself to a spa vacation.

After more than a decade of caregiving for my mother, I needed to reset my mind, body, and spirit to prepare myself for the next chapter of my life. When I recently made a spur-of-the-moment decision to take a trip to the Philippines–the country where I did my Peace Corps service decades ago–I had the brilliant idea of going to a spa while I was there.

After an extensive Google search, I decided that The Farm at San Benito, located just a 90-minute drive from Manila, was the place for me. It was physically beautiful, offered an unbelievably extensive choice of spa and wellness treatments, and there were daily workout activities that included yoga, water aerobics, cross training, and power walks. It sounded like my idea of heaven. My only trepidation was that The Farm was totally vegan, and 85 percent of the food on the menu at their Alive restaurant was served raw.

It’s not that I’m a raging carnivore, but my normal diet includes chicken, fish, eggs, and dairy in addition to fruits, vegetables, beans, and nuts. Going totally vegan for a week was going to be a challenge. I was envisioning food choices that would be bland and boring.

After my first day at The Farm, I realized my concern was totally unfounded. Actually, one of the high points of my stay at The Farm was the food, which was consistently healthy, nutritious, and absolutely delicious. Each dish was pleasing to both the palate and the eye.

Related Post: Ready4Air (Culinary Cues) | Neither Sleet Nor Snow Stops A Day Of Good Eats

From clockwise, top right:

From clockwise, top right: mixed organic salad, cassava flour pancakes with coconut sugar syrup, stuffed young coconut with hoisin sauce, fruit salad with homemade coconut milk yogurt, scrambled tofu and roasted potatoes, green smoothie
All photos courtesy of Marian Rivman

Lucrecia Buking, the head chef who has been with The Farm since it opened, is a culinary queen. With help from visiting chefs and her talented kitchen staff, she has created world-class recipes. My favorites included: Bessan Chila (made with chickpea flour) with Cilantro and Tamarind Chutney; Mixed Organic Salad with Tomato, Mango, Cucumber, and Nut Cheese; Vermicelli with stir Fried Vegetables; and Rice Flour Pancakes with Coconut Sugar Syrup. The homemade granola served at breakfast each morning is swoon-worthy. It’s a mixture of hazelnuts, pecans, walnuts, shredded green apples, desiccated coconut, bananas, coconut sugar, cinnamon, nutmeg, and sea salt that is put in a dehydrator overnight.

The farm-to-table organic menu at the spa is not a trend; it’s a way of life. There’s an extensive garden right next to the restaurant where all the greens for salads and herbs for dressings, teas, and sauces are grown. There’s an organic coconut plantation and a small processing plant on the property. There’s also a coffee plantation and fruit groves. In addition, The Farm’s horticulturist is working with local farmers to teach them how to grow organic vegetables, which the spa then buys.

The kitchen is spotlessly clean and well-equipped. I took two cooking classes while I was there and learned how they work their magic. There is a high-speed blender that’s used for salad dressings, sauces, and delectable smoothies. There is a juicer that presses a seemingly endless variety of creative combinations of drinks for those guests who are on a carefully monitored detox program. Most importantly, absolutely nothing leaves the kitchen unless it has been carefully plated. Food and beverages arrive at the table looking like works of art.

Going vegan at The Farm was not a challenge at all. It was a joy.

Related Post: Ready4Air (Culinary Cues) | What Is A Far Breton From Brittany, France?

Marian Rivman is a New York-based public relations and communications consultant. Her clients have included UN agencies, Fortune 500 companies, international nonprofits, bold-faced names, and the recreational scuba diving industry. She is known for her unbounded energy, directness, and skill at translating complex issues into comprehensible messages for an array of audiences. Marian is particularly interested in the power of nonverbal communication. In addition to her independent consulting work, Marian is affiliated with New Solutions.

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Coming up: Ready4Air (Social) Learn how to create a podcast
Deborah J. Mitchell

Deborah Mitchell Media Associates – Photo Credit: Debbie Mitchell Graphic – Design: Nay Ayache

Emmy-nominated network television producer Deborah Mitchell is a veteran of ABC and CBS News, a member of the Producers Guild of America, and a board member of the James Beard Broadcast and Media Awards Committee. Through Deborah Mitchell Media Associates, she will create your online personality with a customized website, book you on the right television show, manage your social media profiles, and connect you with the best and brightest digital influencers. Deborah is a weekly contributor for Entrepreneur.com and author of So You Want To Be On TV. You can follow Deborah @SocialTVDeb and/or email SocialTVDeb@gmail.com, or email Nay Ayache on naydmma@gmail.com.  

Read More...

Repost | Foodie Friday | How To Eat Like A Vegan: Culinary Tips From American Writer Jarid Manos

Jarid-Headshot-694x1024

February 20, 2015 | Posted in Culinary Cues | By

Jarid-Manos-692x1024

Jarid Manos, CEO Great Plains Restoration Council
Photo Credit: Julia Yarbough Media Group

 

By Julia Yarbough

Last week, we had the chance to hear from American writer and vegan athlete Jarid Manos about his dedication to living a vegan lifestyle. Making a commitment to a healthy and nutritious diet, the author of the emotionally raw and powerful novel Ghetto Plainsman and the creator of this season’s inspiring new blog journey Fear & Loving: Where the Ocean Meets the Streets, Manos says sharing with others his expertise and knowledge about what it means to be a vegan is almost a calling.

Related post: Foodie Friday | No Animal Products In Your Diet: Committing To A Vegan Lifestyle

“The benefits of being a vegan are profound,” explains Manos. “It improves your health, your spirituality, your personal growth. You have greater endurance and a greater ability to care for others. It can help heal or prevent sickness from even starting.”

With so much media attention on the health perks of adopting a vegan lifestyle, where does one even begin to learn what to eat and how to prepare vegan foods? Manos advises, start simple. He says it’s best to begin eating more plant-based foods that you like and drink plenty of water as you begin making the change. He says a step in the right direction is to begin with a few meatless meals a week.

Manos says some of his favorite food items are readily available in local supermarkets, meaning there’s not always a need to seek out specialty stores. Watch Jarid Manos’s vegan tips.

“I love barbecue tofu!” explains Manos. “I love vegan mac and cheese, collard greens, raw greens of any kind, and sweet potatoes–but keep the skins on. I love bananas, avocados, and sunflower seeds. Soak them in water and it becomes a high-powered protein. I love green smoothies, wheatgrass juice, carrots, sprouts, quinoa, and black beans.”

Manos reminds us that becoming vegan doesn’t have to be difficult, but advises, “Choose organic. Everything organic.”

Having recently relocated to famed Miami Beach–an environment in which health and fitness is as common as breathing–Manos says his favorite vegan-focused restaurant is the food bar and offerings at his local Whole Foods.

Related post: Foodie Friday | Food As Medicine: My Nutrition Revolution

“I love the hot- and cold-serve menu and the fresh juice bar. You can sit outside and eat. You can custom nutrient-pack your meal and this location also gives me a really cool Black/Afro-South Florida and Caribbean community feel.”

Does going vegan have to be hard? Does it mean depriving yourself of good foods? “Trust me, we don’t suffer,” says Manos. “We love the richness and diversity of food!”

Jarid-Headshot-694x1024

Jarid Manos, CEO Great Plains Restoration Council

 

Jarid Manos is the author of Ghetto Plainsman (available on Amazon) and the CEO of the Texas-based Great Plains Restoration Council. Manos has devoted more than a decade of his life to making healthy choices for not only his own body, but for that of the Earth.

Join Manos on his latest journey, Fear & Loving: Where the Ocean Meets the Streets, a two-year blog-story chronicling Manos’ desire to “go deep” into facing his own fears about life and the world around us. Manos is becoming a certified scuba diver in order to bring greater awareness to the complexities of our oceans and fragile coral reefs. Come with Manos on this deeply personal exploration at www.jaridmanos.com.

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Coming up: Ready4Air (Film) Lights-Camera-Jackson gives his 2015 LCJ Movie Awards

Deborah J. Mitchell

Deborah Mitchell Media Associates – Photo Credit: Debbie Mitchell Graphic – Design: Nay Ayache

Emmy-nominated network television producer Deborah Mitchell is a veteran of ABC and CBS News, a member of the Producers Guild of America, and a board member of the James Beard Broadcast and Media Awards Committee. Through Deborah Mitchell Media Associates, she will create your online personality with a customized website, book you on the right television show, manage your social media profiles, and connect you with the best and brightest digital influencers. Deborah is a weekly contributor for Entrepreneur.com and author of So You Want To Be On TV. You can follow Deborah @SocialTVDeb and/or email SocialTVDeb@gmail.com, or email Nay Ayache on naydmma@gmail.com.  

Read More...

Repost | Culinary Cues | Chef Nadege Shares A Healthy Take On Foods We Love

Chili-784x1024

February 13, 2015 | Posted in Culinary Cues | By

Chef Nadege

Chef Nadege Fleurimond
Photo Credit: Linda Thelemaque

By Chef Nadege

Lasagna

Don’t get me wrong; I love the traditional lasagna. Sometimes I will use as many as four different types of cheese. I know, but I love cheesy anything. However, the white flour of the pasta of traditional lasagna along with all the trimmings does not make it the healthiest food option if you are watching your waistline.

The Fix

Whole wheat pasta. Forego the extra cheeses and stick to ricotta and mozzarella. They provide just enough flavor and you can season your ricotta with garlic powder and onion powder for that added flavor. Load up your lasagna with a nice mix of sautéed eggplant, spinach, and tomatoes. You don’t always have to go with ground beef. Try a chicken or a turkey option once in a while.

Make your own fresh tomato sauce by stewing down fresh tomatoes with olive oil and then adding a bit of water. You eliminate all the additives and sugar that way.

Related Post: Foodie Friday: 3 Hearty Favorites With A Twist

Chili

Chili is perhaps one of the most comforting and wholesome meals you can have during the winter months. The beans in chili provide you loads of protein. However, most traditional chili recipes call for ground beef and canned tomato sauce–two items that can add lots of extra calories, fat, and sugar on your plate.

The Fix

Use lean ground turkey meat or make a vegetarian chili by using your favorite MorningStar burger meat. Stew down fresh tomatoes for a fresher and tastier chili. Soak fresh or dried beans and cook them yourself. Canned beans have a lot of added sodium.

Chili-784x1024

Photo courtesy of Chef Nadege

 

Mashed Potatoes

If you are like me, mashed potatoes are the ultimate comfort food, especially during these cold winter months. Nothing beats the decadent flavor of mashed potatoes with butter and cream. But all that goodness comes with a price–saturated fat and loads of calories.

The Fix

Use sweet potatoes instead of regular potatoes. Sweet potatoes are a much better and healthier option. They are rich in Vitamin A and beta carotene, which is great for your skin. Sweet potatoes are also lower in carbs and starches and have fewer calories.

Related Post: Foodie Friday: Two Philly Foodies Take on Diner en Blanc

Nadege Fleurimond is an off-premise caterer in New York and caters in the Tri-state area. She is an ehow.com presenter. You may visit her website at www.fgcatering.com or subscribe to her YouTube channel for fun tips and recipes here.

She is currently working on a coffee table cookbook project about the regional cuisine of Haiti. The book, Haiti Uncovered, is slated to be released in the fall of 2014. Visit www.haitiuncovered.com for details.

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Coming Up: Ready4Air (Lifestyle) Marian Rivman writes about her travels to the Philippines and Hong Kong.

Deborah J. Mitchell

Deborah Mitchell Media Associates – Photo Credit: Debbie Mitchell Graphic – Design: Nay Ayache

TV/Social Media Producer Debbie Mitchell is an Emmy nominated producer who is a member of the Producers Guild of America (PGA). She is currently a member of the James Beard Broadcast and New Media Awards Committee. Deborah is Executive Producer of Arise On Screen a global and socially interactive movie review show. If you are a brand interested in Social TV, blogger outreach campaigns, or a blogger or personality interested in television placement follow Debbie Mitchell @SocialTVDeb and/or email SocialTVDeb@gmail.com, or email Nay Ayache on naydmma@gmail.com.  

Read More...

Ready4Air (Culinary Cues) | Neither Sleet Nor Snow Stops A Day Of Good Eats

oxtail and butter beans

February 6, 2015 | Posted in Culinary Cues | By

 

Debbie Mitchell

Photo Credit: Debbie Mitchell/Deborah Mitchell Media Associates

There’s nothing like a good snowstorm to get my appetite up. So far, the East Coast has been hit twice in less than two weeks with a hefty layering of snow, enough to, in the first case, shut down the New York subway system. The Blizzard of 2015 and this week’s snowstorm had New York Mayor de Blasio telling us to stock up on our groceries and to dress warm or just stay inside, which meant it was time to join my neighbors as they stocked up on food. For me, that meant comfort food.

blizzard 2015

Photo Credit: Debbie Mitchell/Deborah Mitchell Media Associates

Since I planned to spend the snowstorm watching a few movies, a couple of bags of popcorn–cheese covered and lightly salted–were in order. To balance it out, make it healthy, and reduce my guilt, I bought pineapples to make a few smoothies. I don’t know about you, but I love a good stew or soup during a snowstorm since both will last a few days.

oxtail and butter beans

Oxtail and butter beans
Photo Credit: Debbie Mitchell

I opted for butternut squash soup, Jamaican stewed peas, and oxtail and rice. My mom used to cook the last two dishes when my brother and I were kids, so they’ve become my go-to meals any time I am planning for a snowstorm. For the first Blizzard of 2015, I found comfort at home.

Related Post: Ready4Air (Culinary Cues) | Punta Cana, Dominican Republic: So Nice I Visited Twice

blizzard 2015 nyc street

New York City snowstorm, February 2015
Photo Credit: Lora Wiley-Lennartz

For this week’s storm, I ventured out. The snow was falling, the streets were slippery, and Chinatown was calling my name. Just like the mailman, not even snow was going to stop me and two snow-bunny food bloggers–Jackie Gordon and Lora Wiley-Lennartz–from grabbing a bite of dim sum at Shanghai Cafe Deluxe. The nondescript cafe is located in the middle of 100 Mott Street, a few blocks from the Canal Street train station. The restaurant wasn’t bustling on this snowy day, but it didn’t matter since the food was fabulous, and we had the place pretty much to ourselves.

dry fried string beans

Dry fried string beans at Shanghai Cafe Deluxe, NYC
Photo Credit: Debbie Mitchell/Debbie Mitchell Media Associates

 

rice cakes with pork and veggies

Rice cakes with pork and preserved vegetables at Shanghai Cafe Deluxe, NYC
Photo Credit: Debbie Mitchell/Deborah Mitchell Media Associates

 

Jackie Gordon

Jackie Gordon at Shanghai Cafe Deluxe, NYC 2015
Photo Credit: Debbie Mitchell/Deborah Mitchell Media Associates

As you can see, we ate our plates clean.

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Caramels and chocolates courtesy of Stick With Me Sweets, NYC 2015
Photo Credit: Debbie Mitchell/Deborah Mitchell Media Associates

Once we finished our meal, we headed out for drinks. But first, we stopped at the cutest candy shop further down Mott Street called Stick With Me Sweets. The recently-opened store was filled with delightful and delicious bite-sized treats, including yuzu and salt caramels and a variety of dark or white chocolate bonbons filled with everything from mint chips to raspberry flavors. I usually choose salty over sweet, but tonight it was all about the sweets!

Related Post: Ready4Air (Culinary Cues) | Gourmet Holiday Delights From Munich’s Dallmayr Market

caramels and chocolates

Caramels and chocolates courtesy of Stick With Me Sweets, NYC 2015
Photo Credit: Debbie Mitchell/Deborah Mitchell Media Associates

Chocolatier Susanna Yoon, formerly of Per Se, came out from the back to greet us and talk chocolates with Jackie as we all sampled the goods. Once we were done tasting, we purchased a few for the road ($1.50 for caramels and $3.50 for bonbons) and headed out to top off the evening with drinks.

Yes, the second snowstorm of the season was cold, wet, and slippery, but it still turned out to be an excellent day of food.

What do you like to eat when snow is on the ground?

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Coming up: Film critic Jackson Murphy talks to animator Glen Keane

Deborah J. Mitchell

Deborah Mitchell Media Associates – Photo Credit: Debbie Mitchell Graphic – Design: Nay Ayache

Emmy-nominated network television producer Deborah Mitchell is a veteran of ABC and CBS News, a member of the Producers Guild of America, and a board member of the James Beard Broadcast and Media Awards Committee. Through Deborah Mitchell Media Associates, she will create your online personality with a customized website, book you on the right television show, manage your social media profiles, and connect you with the best and brightest digital influencers. Deborah is a weekly contributor for Entrepreneur.com and author of So You Want To Be On TV. You can follow Deborah @SocialTVDeb and/or email SocialTVDeb@gmail.com, or email Nay Ayache on naydmma@gmail.com.  

Read More...

Ready4Air (Culinary Cues) | What Is A Far Breton From Brittany, France?

The dessert Far Breton from the Brittany region of France
Photo courtesy of Carolyne Kauser-Abbott

January 30, 2015 | Posted in Culinary Cues | By

Desserts from  Photo courtesy of Carolyne Kauser-Abbott

Desserts from Crêpes Cidre et Companie
Photo courtesy of Carolyne Kauser-Abbott

By Carolyne Kauser-Abbott

Brittany or Bretagne (French) is in the northwest corner of France, far from Paris and a long distance from the Alps. Brittany is a long way from the olive trees and grape vines of Provence. In many ways, Brittany is far from everything. There is even a department within Brittany called Finistère (translated, this means the end of the earth).

Bretons are a hardy population that has survived off the land and the sea for centuries. Man’s historical footprints in this remote area run deep. The region was sparsely inhabited during the Lower Paleolithic era (2.million years ago), long before five Celtic tribes established territories. Brittany is a place of incredible beauty and a unique cuisine.

If you thought crêpes and galettes (savory crepes made with buckwheat flour) were invented in Paris, think again. These satisfying creations with a cornucopia of potential fillings come from the land of eggs, butter, apples, cider, fish, sea salt, and much more.

We met Delphine, the owner of Crêpes Cidre et Companie, when we rented in Aix en Provence one year. Delphine is a magical blend of Spanish roots and a childhood spent in northwestern France. Her Breton heritage is recreated daily in a tiny kitchen at 23, rue de la Cépède in Aix. Her crêpes and galettes are made to order with love, and generous quantities of ingredients – lots of butter, whole milk, and eggs. You can read more about her crêpes here.

Delphine promotes Brittany and its excellent products from her tiny corner of Provence. We have tasted delicious ciders made with apples, pears, and even chestnuts. We have stocked up on bright tea towels and salted caramel butter. We have never been able to leave Crêpes Cidre et Companie without full tummies and traditional treats from her hearth.

If you are early, there are usually sweet, buttery Madeleine cookies and sometimes, if you are very lucky, a slice of her traditional Far Breton. This dessert from Brittany is a tasty delight somewhere between a flan and a pudding. A Far Breton is similar to a Clafoutis or a Fiadone from Corsica. The key ingredient–much like for perfect crêpe batter–is the flour.

Related Post: Ready4Air (Culinary Cues) | 6 Things You Probably Didn’t Know About Haitian Cuisine

Far is the word for flour in Brittany. With origins as a savory dish made with buckwheat flour, Far Breton was traditionally served with roasts in the 18th century. As tastes changed and refined products became readily available, the recipe evolved into the sweet dessert that is enjoyed today.

 

The dessert Far Breton from the Brittany region of France Photo courtesy of Carolyne Kauser-Abbott

The dessert Far Breton from the Brittany region of France
Photo courtesy of Carolyne Kauser-Abbott

Far Breton From Brittany
Recipe type: Dessert
Cuisine: French
Prep time: 10 mins
Cook time: 55 mins
Total time: 1 hour 5 mins
Serves: 8-10

The recipe is very simple. It is best to eat Far Breton slightly warm, the day it is made, as it can get a bit dense when it cools. The flan can be made with pitted prunes or apples. Delphine makes hers with prunes, so that is the one that Nutmeg attempted.
Note: In France sucre vanillé is sold in packages. You can make your own with a vanilla bean and white sugar or use one teaspoon of vanilla extract. Not too much as you do not want the batter to change color.

Ingredients:
1 cup white flour
⅔ cup white sugar
1 package (roughly 1 tablespoon) vanilla sugar (sucre vanillé) or extract – see note
4 large eggs
4 cups milk (2%)
½ cup pitted prunes
2 oz dark rum
Instructions:
Preheat the oven to 200°C (400°F).
In a small bowl, soak the prunes in the rum.
In a mixing bowl, combine the flour and sugar together.
Add the eggs one at a time and whisk each one well.
Add the vanilla sugar (or extract) and the milk. Make sure to blend together well.
Finally, add the prunes and the rum.
Pour the batter into a buttered pan.
Bake for approximately 55-60 minutes. Check the progress a couple of times during the baking. The center should not jiggle too much.
The flan will rise and then fall after you remove from the oven.

Related Post: Ready4Air (Culinary Cues) | Chef Helen Mirren Fights Over Food In “The Hundred-Foot Journey”

Carolyne Kauser-Abbott

 

With her camera and laptop nearby, Carolyne is living proof that there is no such thing as a single career anymore. She began her working life as an equity stock trader and then moved to commercial real estate and project management. She has entered the world of freelance writing and social media consulting.
In 2010, Carolyne convinced her husband and Labrador that a few months in France would be fun–they stayed for 13 months. Currently, they split time between Southern France and Canmore in the Canadian Rockies. At home or on the road, she writes a food and travel blog, Ginger and Nutmeg. She recently launched a digital magazine focused on Provence called Perfectly Provence and has two travel apps available here

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Coming up: Ready4Air (Social) Must-Have Apps For 2015

Deborah J. Mitchell

Deborah Mitchell Media Associates – Photo Credit: Debbie Mitchell Graphic – Design: Nay Ayache

Emmy-nominated network television producer Deborah Mitchell is a veteran of ABC and CBS News, a member of the Producers Guild of America, and a board member of the James Beard Broadcast and Media Awards Committee. Through Deborah Mitchell Media Associates, she will create your online personality with a customized website, book you on the right television show, manage your social media profiles, and connect you with the best and brightest digital influencers. Deborah is a weekly contributor for Entrepreneur.com and author of So You Want To Be On TV. You can follow Deborah @SocialTVDeb and/or email SocialTVDeb@gmail.com, or email Nay Ayache on naydmma@gmail.com.  

Read More...

#TBT | Foodie Friday | Wines And Spirits – Drinks On Me!

Framed-2013-NYCWFF-Brunch-Bartender

December 26, 2014 | Posted in Social TV | By

 

2013 NYCWFF Taste NY Brunch Photo Credit: Debbie Mitchell

2013 NYCWFF Taste NY Brunch
Photo Credit: Debbie Mitchell

With the holidays only a few weeks away, I’m sure you’ve already started fielding invitations and attending events. So let the eating and drinking begin.

Wines and spirits were overflowing at the New York City Wine and Food Festival this year, which was sponsored by The Southern Wine & Spirits of New York. I captured a few pics of companies in attendance beginning with Taste NY Brunch. Champagnes and wines, of both red and white, were lovely complements to the delicious afternoon meals, and the bartenders made sure our glasses were always filled.

As for myself, I didn’t want to mix my wines and spirits, so I played it safe with a reliable brunch drink, the mimosa–champagne and orange juice.

NYCWFF Taste NY Brunch Photo Credit: Debbie Mitchell

NYCWFF Taste NY Brunch
Photo Credit: Debbie Mitchell

Additional wineries and spirit companies in attendance included Bedel Cellars, Dr. Konstantin Frank, Hazlitt 1852 Vineyards, Hosmer Winery, Lamoreaus Landing, and NY Distilling Company, just to name a few.

Related Post: A Perfect Bite of Brunch: The New York City Wine And Food Festival

2013 NYCWFF Taste NY Brunch Photo Credit: Debbie Mitchell

2013 NYCWFF Taste NY Brunch
Photo Credit: Debbie Mitchell

2013 NYCWFF Grand Tasting Photo Credit: Debbie Mitchell

2013 NYCWFF Grand Tasting
Photo Credit: Debbie Mitchell

Once I had my fill, I headed over to the New York City Wine and Food Festival’s Grand Tasting Event and found a few good ideas for a holiday hostess gift, like wine from the House of Mandela wines.

Yes, the iconic Mandela family launched a new line of wines in 2010. Nelson Mandela’s daughter, Makaziwe Mandela, and his granddaughter, Tukwini Mandela, were in New York in October to promote the House of Mandela wines and made appearances at several events honoring the former South African president, who has been critically ill for months.

2013 NYCWFF Grand Tasting Photo Credit: Debbie Mitchell

2013 NYCWFF Grand Tasting
Photo Credit: Debbie Mitchell

The House of Mandela wines include: Themu Collection of Sauvignon Blanc, Shiraz, Pinotage, and several sparkling wines. I tried a glass of Shiraz and enjoyed it.

Makaziwe and Tukwini stated that bringing their wine as a gift from the House of Mandela wines is a reminder that life is not about only receiving but also about giving back. After all, much research has shown that the wine industry contributes significantly to South Africa’s GDP and employs approximately 300,000 to 350,000 people, putting lots of people to work. To check out more about the wines, go to their website.

2012 NYCWFF Grand Tasting Photo Credit: Debbie Mitchell

2012 NYCWFF Grand Tasting
Photo Credit: Debbie Mitchell

Related Post: A Rao’s Invitation: An Offer I Just Couldn’t Refuse

Most people who know me know that my drink of choice is Prosecco–the Italian sparkling wine–that is either dry or extra dry. If I’m out, I will buy a glass, and I usually have a bottle in the fridge at home. A plain glass is always good, but adding a few pours of St. Germain is a great way to jazz it up. Mionetto is one of my favorite brands, and they were in attendance at the festival again this year.

What is the difference between champagne and prosecco?

Champagne is French and Prosecco is Italian. Champagne can only be made from three grapes in any combination: Chardonnay, Pinot Noir, and Pinot Meunier. Prosecco is Italian, and can only be made in the Veneto region in the northeast from the an Italian grape called Glera.

In my book, Prosecco goes with everything. LOL!

Related Post: There is no such thing as a bad meal in Italy… Mangia Bene!

2012 NYCWFF Grand Tasting Photo Credit: Debbie Mitchell

2012 NYCWFF Grand Tasting
Photo Credit: Debbie Mitchell

Leave a comment with your favorite wine or cocktail. I’m always looking to add new drinks to my holiday menu.

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Coming up: Three Ways to Keep Your Social Media New Year’s Resolutions 

Deborah J. Mitchell

Deborah Mitchell Media Associates – Photo Credit: Debbie Mitchell Graphic – Design: Nay Ayache

TV/Social Media Producer Debbie Mitchell is an Emmy nominated producer who is a member of the Producers Guild of America (PGA). She is currently a member of the James Beard Broadcast and New Media Awards Committee. Deborah is Executive Producer of Arise On Screen a global and socially interactive movie review show. If you are a brand interested in Social TV, blogger outreach campaigns, or a blogger or personality interested in television placement follow Debbie Mitchell @SocialTVDeb and/or email SocialTVDeb@gmail.com, or email Nay Ayache on naydmma@gmail.com.  

Read More...

#TBT Ready4Air | Foodie Friday | Cookin’ And Cruisin’ On The High Seas With The Norwegian Epic

PicMonkey-Collage-Norwegian-Cruise-Desserts-1024x512

December 11, 2014 | Posted in Social TV | By

Not every #Throwback Thursday is as glamorous as this one! Watch the video above, made with pictures taken from the trip I took around this time last year on board of the Norwegian Epic. It was a fun, foodie cruise, and you can read all about it in today’s #TBT.

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Norwegian Cruise Epic Dec. 7-14, 2013  Debbie Mitchell and Rita Mitchell Photo Credit: Debbie Mitchell

Norwegian Epic
Dec. 7-14, 2013 Debbie Mitchell and Rita Mitchell
Photo Credit: Debbie Mitchell

This time last Friday, I was heading to Florida to meet my 84-year-old mom, Rita, to head out on a seven-day Caribbean cruise on the Norwegian Epic. My mom is a big fan of cruises and twisted my arm to take this holiday getaway with her. It was my first Norwegian cruise and Mom’s second, having sailed on their smaller ship, the Pearl, a few years ago. The Epic, which departs from Miami, Florida, is one of Norwegian’s largest ships at 1,081 feet and weighing in at 155,873 tons. At 19 stories high, the mammoth ship is a small city holding 4,100 passengers and a crew of 1,753.

Of course, Norwegian had to feed all these people and did an exceptional job of keeping us well-fed morning, noon, and night. So much so, that I’m back home juicing this week instead of eating. LOL!

For today’s Foodie Friday, we are taking a look at a few food highlights of our trip on the high seas. Before every meal, diners were given a mandatory sanitizer spritz.

Related Post: Foodie Friday: Fine Disney Dining With Mickey And Minnie

Mom getting a sanitizer spritz before every meal, The Norwegian Epic Photo Credit: Debbie Mitchell

Mom getting a sanitizer spritz before every meal on the Norwegian Epic.
Photo Credit: Debbie Mitchell

Norwegian Epic, Garden Cafe Photo Credit: Debbie Mitchell

Norwegian Epic, Garden Cafe.
Photo Credit: Debbie Mitchell

Known for its freestyle casualness, the Norwegian Epic has more than 20 freestyle dining restaurants and 20 bars and lounges, including the freestyle buffet in the Garden Cafe. We spent most of our time in this cafe, which serves breakfast, lunch, and dinner and is described as “Norwegian’s signature action station casual restaurant where chefs cook prepared-to-order food as guests watch. Extensive and varied selections of omelets, waffles, seafood, pizza, fruit, soups, pasta, ethnic specialties, burgers, and desserts.”

The menu was extremely diverse and reflected the eclectic crew including the executive chef, who is Jamaican. On any given day, we could find freshly prepared dishes including, soups, potatoes, rice and peas, beef patties, braised oxtails, Mexican enchiladas, Indian food, pork, fish, chicken, roast beef, and hamburgers or franks.  There was also a salad bar, a cheese tray, ice cream and sorbets, and cakes galore–a little bit of something for everyone.

Ready4Air (Brands and Bloggers) A Grand Brand: When It’s An Island All-Inclusive Hotel

Debbie and Rita having breakfast at Taste restaurant on Norwegian Epic Photo Credit: Debbie Mitchell

Debbie and Rita having breakfast at Taste restaurant on the Norwegian Epic.
Photo Credit: Debbie Mitchell

After a few meals at the Garden Cafe, we decided to try having breakfast at another restaurant, TasteLike several other restaurants on the ship, the food was complimentary, included in the price of our ticket to cruise.

My mom is terrible when it comes to ordering food and gets completely overwhelmed with food choices at buffets and even on menus. Once we narrowed down a few options on the Taste menu, she was good to go. The menu was your standard breakfast fare just served by a waiter instead. Rita may not know what she wants to eat, but she definitely loves to eat. While she’s picky about what she eats and how her food is prepared, breakfast would barely be over and she was already thinking about lunch. LOL!

Wasabi and Teppanyaki restaurant on Norwegian Epic Photo Credit: Debbie Mitchell

Wasabi and Teppanyaki restaurant on the Norwegian Epic.
Photo Credit: Debbie Mitchell

One of our more memorable meals was dinner at Wasabi, the sushi and sake bar where they served extremely fresh and tasty sushi, sashimi, and Japanese yakitori dishes. Wasabi was positioned catty-cornered to another restaurant, Teppanyaki, where chefs cook exhibition-style Japanese cuisine on flat-top grills. If you want a good show, Teppanyaki chefs are the main entertainment. There are lots of knives and food flipping as diners sit around the table watching in amazement. Both of these restaurants are an additional charge to dine.

At Wasabi, Mom, who doesn’t eat anything raw, had a couple of tempura rolls. I had a few of my favorites: sashimi, spicy tuna roll, and an eel roll. The sushi was perfect and was topped off by a nice bottle of sparkling wine.

Garden Cafe, The Norwegian Epic Photo Credit: Debbie Mitchell

Garden Cafe, the Norwegian Epic.
Photo Credit: Debbie Mitchell

The truth of the matter is that all the ship’s restaurants were buzzing with hungry diners no matter what time of day. Yes, Rita had a sweet treat almost every night. She couldn’t resist her rum and raisin ice cream with cake before bedtime.

It’s definitely easy to see how anyone can gain a few pounds during a cruise.

Hey, when you don’t have to cook and only have to eat, it’s easy. Right?

Check out Norwegian at Norwegian Cruise Line’s Facebook Page (www.ncl.com/Facebook)

###

Coming Up: Jackson Murphy ranks James Bond movies on Ready4Air

Deborah J. Mitchell

Deborah Mitchell Media Associates – Photo Credit: Debbie Mitchell – Graphic Design: Nay Ayache

TV/Social Media Producer Debbie Mitchell is an Emmy nominated producer who is a member of the Producers Guild of America (PGA). She is currently a member of the James Beard Broadcast and New Media Awards Committee. Deborah is Executive Producer of Arise On Screen a global and socially interactive movie review show. If you are a brand interested in Social TV, blogger outreach campaigns, or a blogger or personality interested in television placement follow Debbie Mitchell @SocialTVDeb and/or email SocialTVDeb@gmail.com, or email Nay Ayache on naydmma@gmail.com.

 

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Foodie Friday | Cooking For President Barack Obama; A Chef’s Dream Come True

Chef Daniel W. Thomas.2

January 10, 2014 | Posted in Culinary Cues, Social TV | By

In this week’s Foodie Friday we meet Celebrity Chef W. Daniel Thomas. I watched this YouTube interview earlier in the week and wanted to share it.

Celebrity Chef W. Daniel Thomas, who hasn’t yet celebrated his 30th birthday, says that getting the call and being asked to cook for the President of the United States of America was a surreal experience. Chef Thomas was chosen to cook and serve the Inaugural Brunch to the 44th President, Barack Obama, The First Lady, and Vice President Joseph Biden.

In a recent interview on “Conversations with Ambassador Sujay”, hosted by Suzan Johnson Cook, Chef Daniel W. Thomas shares the story of meeting the President, cooking on Capitol Hill and the inspiration behind his new cookbook, Recipes for a New You! Healthy Eating at its Best! Thomas is a dedicated advocate for healthy eating and he also shares how faith has helped him deal with racism.

Suzan Johnson Cook, who is affectionately referred to as Ambassador Sujay, was named as one of Essence Magazine’s TOP 40 Power women along with First Lady Michelle Obama (2011).  Cook’s power comes from a few deserving appointments including her service as the United States Ambassador at Large for International Religious Freedom for President Barack Obama.  Johnson Cook has represented the US in more than 25 countries and over 100 Diplomatic engagements.

Related Post:  Foodie Friday: Two Words…”Yes Chef” (VIDEO)

Two days before Christmas Johnson Cook launched her YouTube channel, “Conversations with Ambassador Sujay”, where she shares inspirational stories of professional and personal growth. When I first saw the interview I thought host Suzan Johnson Cook looked very familiar. I did a little memory check and realized she was a guest on the first television show I worked on “Essence, The Television Show” way back in the 80’s.  It is so nice to see her again this time with her own online show.

The interview with Chef Thomas is fun and insightful as he dishes a few White House foodie secrets. You might be surprised who in the White House likes peanut butter and jelly sandwiches. Take a moment to watch the interview. I’m sure you’ll enjoy it.

Have a great weekend!

Related Post: Ted Allen Talks Books And His Amazing Year In Food (VIDEO)

Subscribe to the free channel & watch a sneak peek of the first episode:  Conversations with Ambassador Sujay

Follow her on Twitter: https://twitter.com/AmbassadorSujay

Like her on Facebook: www.facebook.com/AmbassadorSujay

####
Photo Credit: Debbie Mitchell

Photo Credit: Debbie Mitchell

TV/Social Media Producer Debbie Mitchell is an Emmy nominated producer who is a member of the Producers Guild of America (PGA).  She is currently a member of the James Beard Broadcast and New Media Awards Committee.  If you are interested in “ Book Case TV” or are a brand interested in Social TV, blogger outreach campaigns, or a blogger or personality interested in television placement follow Debbie Mitchell@SocialTVDeb and/or email SocialTVDeb@gmail.comIf all else fails, her resourceful assistant, Sang, will find her.

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Foodie Friday| Don’t Miss The Deadline-Enter NOW For The 2014 James Beard Awards

James-Beard-House-Second-Floor

January 3, 2014 | Posted in Culinary Cues, Current Events, Lifestyle Lineup (Food,Fashion,Travel,Books), Social TV | By

James Beard Portrait at James Beard House NYC Photo Credit: Debbie Mitchell

James Beard Portrait at James Beard House NYC
Photo Credit: Debbie Mitchell

Time is running out to submit your entries for the 2014 James Awards.   The deadline for submissions is next Thursday, January 9, 2014.

The James Beard Foundation (JBF) began accepting nomination submissions back in October  in the various categories for the coveted awards also referred to as the “The Oscars of Food”.  The JBF Awards pay tribute to the best of the best chefs, journalists, cookbook authors, wine professionals, restaurant and other food professionals throughout the United States.

Related Post:  Ready4Air Listen Up! – We Are Now Giving Radio Listeners Monthly Tips

What are we looking for in submissions? Our committee chair Emerald Yeh says. “If you’ve seen any great food television or videos, or heard any compelling radio shows that fit into the categories and you believe they are deserving of the distinguished award, we need to know about them. So let us know.”

Photo Credit: Carolyn O'Neil of James Beard Broadcast and New Media Committee at James Beard House, NYC

Photo Credit: Carolyn O’Neil of James Beard Broadcast and New Media Committee at James Beard House, NYC

More than 600 culinary professionals vote on the awards and the winners receive a bronze medallion etched with the image of the late James Beard and a certificate from the Foundation at a weekend long celebration in May.

RELATED POST- James Beard Broadcast and New Media  2012 Awards 

I’ve had the privilege of being a member of the James Beard Broadcast and New Media Committee since October 2011 and, needless to say, it’s been a blast!  Our committee welcomed our newest member, Diane Worthington this year and created a new hashtag (#JBFBCAST)  for the group. We plan to meet later this month to review your submissions before handing them over to the judges who will have the difficult task of choosing the nominees. Just to clarify our committee does not choose the nominations or winners of the awards; there are judges who make those decisions.

(Upper left- Ken Rubin, Toni-Tipton Martin, Yvon Ros, Debbie Mitchell Photo Credit: Carolyn O'Neil James Beard Broadcast and New Media Committee Member

Upper left- Ken Rubin, Toni-Tipton Martin, Yvon Ros, Debbie Mitchell
Photo Credit: Carolyn O’Neil
James Beard Broadcast and New Media Committee Member

The James Beard Broadcast and New Media Committee (#JBFDCAST) is looking for culinary professionals who fit in the following broadcast and new media categories:

Television Program, In Studio or Fixed Location: An ongoing TV show that is shot in studio or at a fixed location from week to week.

Television Program, On Location: An ongoing TV show that regularly involves travel to locations outside a fixed kitchen or studio.

Television Segment: A regularly occurring segment about food on a non-food show.

Outstanding Personality/Host: A TV or web host with personality as well as knowledge.

Radio Show/Audio Webcast: A radio show or webcast without video.

Video Webcast, Fixed Location and/or Instructional: A webcast with video that is largely shot in a fixed location and/or is instructional in nature.

Video Webcast, On Location: A webcast with video ***THAT REGULARLY INVOLVES TRAVEL TO VARIOUS LOCATIONS***

Special/Documentary (Television or Video Webcast): A one-time special, usually 30 or 60 minutes in length.

We are on the look out for all of the above and I am especially interested in the “Special/Documentary (Television or Video Webcast)” category looking for any interesting food productions that fit the above criteria.

If you know of great food content and want to submit someone for nomination, please leave a comment with the information at the end of this post or tweet members Marion Laney- @MarionLaney, Carolyn O’Neil- @carolynoneil, Debbie Mitchell- @SocialTVDeb, Toni Tipton-Martin- @thejemimacode, Emerald Yeh- @EmeraldYeh, Diane Worthington – @CalifCook, Ken Rubin – @kenrubinpdx and we will make sure and reach out to them.

FREQUENTLY ASKED QUESTIONS ABOUT THE  JBF AWARDS  ENTRY PROCESS

Thanks!

Photo Credit: Debbie Mitchell

Photo Credit: Debbie Mitchell

TV/Social Media Producer Debbie Mitchell is an Emmy nominated producer who is a member of the Producers Guild of America (PGA).  She is currently a member of the James Beard Broadcast and New Media Awards Committee.  If you are interested in “ Book Case TV” or are a brand interested in Social TV, blogger outreach campaigns, or a blogger or personality interested in television placement follow Debbie Mitchell@SocialTVDeb and/or email SocialTVDeb@gmail.com.

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Foodie Friday | Cookin’ And Cruisin’ On The High Seas With The Norwegian Epic

Debbie and Rita posing in front of cruise ship

December 20, 2013 | Posted in Culinary Cues, Lifestyle Lineup (Food,Fashion,Travel,Books), Social TV | By

 

Norwegian Cruise Epic Dec. 7-14, 2013  Debbie Mitchell and Rita Mitchell Photo Credit: Debbie Mitchell

Norwegian Cruise Epic
Dec. 7-14, 2013 Debbie Mitchell and Rita Mitchell
Photo Credit: Debbie Mitchell

This time last Friday, I was heading to Florida to meet my 84-year-old mom, Rita, to head out on a seven-day Caribbean cruise on the Norwegian Epic. My mom is a big fan of cruises and twisted my arm to take this holiday getaway with her. It was my first Norwegian cruise and Mom’s second, having sailed on their smaller ship, the Pearl, a few years ago. The Epic, which departs from Miami, Florida, is one of Norwegian’s largest ships at 1,081 feet and weighing in at 155,873 tons. At 19 stories high, the mammoth ship is a small city holding 4,100 passengers and a crew of 1,753.

Of course, Norwegian had to feed all these people and did an exceptional job of keeping us well-fed morning, noon, and night. So much so, that I’m back home juicing this week instead of eating. LOL!

For today’s Foodie Friday, we are taking a look at a few food highlights of our trip on the high seas. Before every meal, diners were given a mandatory sanitizer spritz.

Mom getting a sanitizer spritz before every meal, The Norwegian Epic Photo Credit: Debbie Mitchell

Mom getting a sanitizer spritz before every meal on the Norwegian Epic.
Photo Credit: Debbie Mitchell

Norwegian Epic, Garden Cafe Photo Credit: Debbie Mitchell

Norwegian Epic, Garden Cafe.
Photo Credit: Debbie Mitchell

Known for its freestyle casualness, the Norwegian Epic has more than 20 freestyle dining restaurants and 20 bars and lounges, including the freestyle buffet in the Garden Cafe. We spent most of our time in this cafe, which serves breakfast, lunch, and dinner and is described as the “Norwegian’s signature action station casual restaurant where chefs cook prepared-to-order food as guests watch. Extensive and varied selections of omelets, waffles, seafood, pizza, fruit, soups, pasta, ethnic specialties, burgers and desserts.”

The menu was extremely diverse and reflected the eclectic crew including the executive chef, who is Jamaican. On any given day, we could find freshly prepared dishes including, soups, potatoes,  rice and peas, beef patties, braised oxtails, Mexican enchiladas, Indian food, pork, fish, chicken, roast beef, and hamburgers or franks.  There was also a salad bar, a cheese tray, ice cream and sorbets, and cakes galore–a little bit of something for everyone.

Related Post: The Thanksgiving Stew That Keeps On Giving

Debbie and Rita having breakfast at Taste restaurant on Norwegian Epic Photo Credit: Debbie Mitchell

Debbie and Rita having breakfast at Taste restaurant on the Norwegian Epic.
Photo Credit: Debbie Mitchell

After a few meals at the Garden Cafe we decided to try having breakfast at another restaurant, TasteLike several other restaurants on the ship, food was complimentary, included in the price of our ticket to cruise.

My mom is terrible when it comes to ordering food and gets completely overwhelmed with food choices at buffets and even on menus. Once we narrowed down a few options on the Taste menu, she was good to go. The menu was your standard breakfast fare just served by a waiter instead. Rita may not know what she wants to eat but she definitely loves to eat. While she’s picky about what she eats and how her food is prepared, breakfast would barely be over and she is already thinking about lunch. LOL!

Wasabi and Teppanyaki restaurant on Norwegian Epic Photo Credit: Debbie Mitchell

Wasabi and Teppanyaki restaurant on the Norwegian Epic.
Photo Credit: Debbie Mitchell

One of our more memorable meals was dinner at Wasabi, the sushi and sake bar where they served extremely fresh and tasty sushi, sashimi, and Japanese yakitori dishes. Wasabi was positioned catty corner to another restaurant, Teppanyaki, where chefs cook exhibition-style Japanese cuisine on flat-top grills. If you want a good show, Teppanyaki chefs are the main entertainment. There are lots of knives and food flipping as diners sit around the table watching in amazement. Both of these restaurants are an additional charge to dine.

At Wasabi, Mom, who doesn’t eat anything raw, had a couple of tempura rolls. I had a few of my favorites: sashimi, spicy tuna roll, and an eel roll. The sushi was perfect and was topped off by a nice bottle of sparkling wine.

Garden Cafe, The Norwegian Epic Photo Credit: Debbie Mitchell

Garden Cafe, the Norwegian Epic.
Photo Credit: Debbie Mitchell

The truth of the matter is that all the ship’s restaurants were buzzing with hungry diners no matter what time of day. Yes, Rita had a sweet treat almost every night. She couldn’t resist her rum and raisin ice cream with cake before bedtime.

It’s definitely easy to see how anyone can gain a few pounds during a cruise.

Hey, when you don’t have to cook and only have to eat, it’s easy. Right?

Check out Norwegian at Norwegian Cruise Line’s Facebook Page (www.ncl.com/Facebook)

####

Just a reminder, I’ll be appearing with Chef Amadeus on Monday, December 23 at 4pm on his radio show “Southern Passion Lounge with Chef Amadeus” to discuss chefs preparing cooking demos for television.

Related Post: Listen Up! Chefs Cooking And Branding For The Holidays

Chef Amadeus is also preparing to be a guest chef on a different cruise line in January. It will be his first time on a civilian cruise ship. I asked Amadeus, a former navy chef,  about what goes into cooking for such a large group of people and this is what he said. “It’s all in preparations, organization and lots of team work.  A chef is only as good as his or her staff. What I do is try and stay away from most things that most guest are allergic to and be willing to be flexible when some ask for something different.  I have no problem being flexible; I try to create a culinary experience for my entire guest. I am not sure how it’s done on a cruise ship but as a cook in the US Navy, we had rotating menus.  We know what we will be cooking well in advance.  There is someone called the jack of the dust that maintains the inventory of all the storerooms. As the watch captain we have to order whats on the menu, and follow recipe cards. When your product is on board and we were at sea, the big thing is not to waste any product. We have to make sure that the product lasted till the next time we took on product. If we ran out we could not just run out to get something.”

Photo Credit: Debbie Mitchell

Photo Credit: Debbie Mitchell

TV/Social Media Producer Debbie Mitchell is an Emmy nominated producer who is a member of the Producers Guild of America (PGA).  She is currently a member of the James Beard Broadcast and New Media Awards Committee.  If you are interested in “ Book Case TV” or are a brand interested in Social TV, blogger outreach campaigns, or a blogger or personality interested in television placement follow Debbie Mitchell@SocialTVDeb and/or email SocialTVDeb@gmail.comIf all else fails, her resourceful assistant, Sang, will find her.

 

 

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Foodie Friday | The Thanksgiving Stew That Keeps On Giving – What Is It?

Framed Pots on the Stove

November 29, 2013 | Posted in Culinary Cues, Lifestyle Lineup (Food,Fashion,Travel,Books), Social TV | By

 

Photo Credit: Debbie Mitchell

Photo Credit: Debbie Mitchell

Earlier this week, I mentioned I don’t enjoy turkey and my Thanksgiving meat dishes will vary. I usually eat several other meat dishes including lamb, which I love, and yesterday I spent Thanksgiving at a friend’s house and decided to cook a stew.  Yes. I can cook. LOL!

For today’s Foodie Friday, I won’t tell you the name of the stew but instead give a few photos, clues and let you guess what it is.

Photo Credit: Debbie Mitchell

Photo Credit: Debbie Mitchell

A great stew is good on the day you prepare it and even better days after. When I was a kid this meat stew was a main staple on our dinner menu, usually on Sundays. It sold for .79 cents a pound and the butcher in our Brooklyn neighborhood would cut it fresh when we bought it.  Today, it’s become a restaurant favorite and can be found in many more supermarkets and even gourmet markets for as much as $8.99 a lb.

The meat stew is popular in several West Indian cultures including Jamaica and Trinidad. You can also find it in South America, West and South Africa, China, Spain, Indonesia and Italy.  The bony, gelatin-rich meat, is usually slow-cooked as a stew or braised.  My mom used a pressure cooker to speed up the cooking process.

Photo Credit; Debbie Mitchell

Photo Credit; Debbie Mitchell

Every country has a unique way of preparing this dish. In our house my mom, and now I, included onions, scallions, garlic, salt and pepper, thyme, and lima beans a.k.a  butter beans.  I started by browning the meat in hot olive oil and adding a sprinkle of browning seasoning or a dash of sugar heated slightly.  Once the meat was browned, I continually added cups of either beef stock or water to the pot as the meat cooked.

It took about 2-3 hours to cook slowly over the stove. A slow cooker is a another option and of course a pressure cooker is even faster. Once the meat is 95% cooked I added the canned beans.  My mom would never use canned beans instead she would cook her dried beans separately and then add them to the stew once the meat is done.

Photo Credit: Debbie Mitchell

Photo Credit: Debbie Mitchell

Once the beans were added, I cooked on a slow simmer. The meat stew can be served over rice, add fried sweet plaintains and enjoy!

Now it’s time to tell me, not where’s the meat, but what’s the meat?

Have you ever had this stew before and how was it prepared?

####

Framed Debbie In Control Room

 

TV/Social Media Producer Debbie Mitchell is an Emmy nominated producer who is a member of the Producers Guild of America (PGA).  She is currently a member of the James Beard Broadcast and New Media Awards Committee.  If you are interested in “ Book Case TV” or are a brand interested in Social TV, blogger outreach campaigns, or a blogger or personality interested in television placement follow Debbie Mitchell@SocialTVDeb and/or email SocialTVDeb@gmail.com.

 

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Foodie Friday | It Was Ladies Night At The 2013 Annual James Beard Foundation Fall Gala

Celebrity auctioneer Billy Harris leading the live auction at the 2013 James Beard Foundation Women in Whites Gala hosted at the Four Seasons Restaurant in New York City on November 15. Photo by Phil Gross.

November 22, 2013 | Posted in Culinary Cues, Lifestyle Lineup (Food,Fashion,Travel,Books), Social TV | By

 

(From left to right) James Beard Award winners Merry Edwards, Sherry Yard, Melissa Kelly and Barbara Lynch with James Beard Foundation president Susan Ungaro and participating chefs Kristen Kish, Dominique Crenn and mixologist Audrey Saunders at the 2013 James Beard Foundation Women in Whites Gala hosted at the Four Seasons Restaurant in New York City on November 15. Photo by Ken Goodman.

(From left to right) James Beard Award winners Merry Edwards, Sherry Yard, Melissa Kelly and Barbara Lynch with James Beard Foundation president Susan Ungaro and participating chefs Kristen Kish, Dominique Crenn and mixologist Audrey Saunders at the 2013 James Beard Foundation Women in Whites Gala hosted at the Four Seasons Restaurant in New York City on November 15. Photo by Ken Goodman.

The James Beard Foundation’s Annual Fall Gala and fundraiser  is always a great way to wrap up the year.  While there were definitely men at the event there was a special tip of the hat to the ladies in the room.

With James Beard Foundation President Susan Ungaro as the nights leading lady, the evening’s theme was, “Women In Whites” and celebrated the leading ladies of the culinary industry.  The Four Seasons Restaurant in New York City was back again as the backdrop for the elegant evening.  The culinary line-up included James Beard Award winners Merry Edwards, Sherry Yard, Melissa Kelly and Barbara Lynch were joined by participating chefs Kristen Kish, Dominique Crenn and mixologist Audrey Saunders.

Related Post: Can You Tell When A Dish Is Prepared By A Woman Chef? (VIDEO)

: Honorary Event Chairs Gail Simmons, Tyra Banks and Martha Stewart at the 2013 James Beard Foundation Women in Whites Gala hosted at the Four Seasons Restaurant in New York City on November 15. Photo by Ken Goodman.

Honorary Event Chairs Gail Simmons, Tyra Banks and Martha Stewart at the 2013 James Beard Foundation Women in Whites Gala hosted at the Four Seasons Restaurant in New York City on November 15. Photo by Ken Goodman.

Honorary Event Chair Gail Simmons, who is expecting her first child, is the special projects director of Food & Wine and judge on Top Chef.  She was joined by fellow chairs: American television personality, television producer, author, actress and former model Tyra Banks and home-style maven Martha Stewart for the night.

The beautiful atmosphere was complimented by an delectable and tasty menu and for the pricey ticket, guests sipped cocktails and dined extremely well, all while raising funds during the silent and live auctions.

Mixologist Audrey Saunders’ Applejack Cobbler cocktail served at the 2013 James Beard Foundation Women in Whites Gala hosted at the Four Seasons Restaurant in New York City on November 15. Photo by Phil Gross.

Mixologist Audrey Saunders’ Applejack Cobbler cocktail served at the 2013 James Beard Foundation Women in Whites Gala hosted at the Four Seasons Restaurant in New York City on November 15. Photo by Phil Gross.

Drinks were flowing at the cocktail hour reception, courtesy expert mixologist Audrey Saunders. This cocktail, called the “Applejack Cobbler,” is a nice looking drink. Ms. Saunders!

Related Post: The Culinary World Comes Alive For The 2014 James Beard Awards

Mixologist Audrey Saunders making an Applejack Cobbler cocktail at the 2013 James Beard Foundation Women in Whites Gala hosted at the Four Seasons Restaurant in New York City on November 15. Photo by Ken Goodman.

Mixologist Audrey Saunders making an Applejack Cobbler cocktail at the 2013 James Beard Foundation Women in Whites Gala hosted at the Four Seasons Restaurant in New York City on November 15. Photo by Ken Goodman.

The evening’s courses included:

  • Land and Sea: Razor Clams with Plankton, Seaweed, Bone Marrow, and Pork Belly

Dominique Crenn, Atelier Crenn; San Francisco

  • Foie Gras Terrine with Walnut, Brioche Sablé, Persimmon, and Apple

Kristen Kish, Menton; Boston

  • Jamison Farm Lamb Duo: Saddle and en Croûte with Truffled Red Kuri Squash and Roasted Baby Root Vegetables

Melissa Kelly, Primo; Rockland, ME

  • White Truffle Gnocchi with Mousseron Mushrooms and Lobster

Barbara Lynch, No. 9 Park; Boston

chef Barbara Lynch’s White Truffle Gnocchi with Mousseron Mushrooms and Lobster served at the 2013 James Beard Foundation Women in Whites Gala hosted at the Four Seasons Restaurant in New York City on November 15. Photo by Phil Gross.

Chef Barbara Lynch’s White Truffle Gnocchi with Mousseron Mushrooms and Lobster served at the 2013 James Beard Foundation Women in Whites Gala hosted at the Four Seasons Restaurant in New York City on November 15. Photo by Phil Gross

 

Chef Melissa Kelly’s Jamison Farm Lamb Duo served at the 2013 James Beard Foundation Women in Whites Gala hosted at the Four Seasons Restaurant in New York City on November 15. Photo by Phil Gross

Chef Melissa Kelly’s Jamison Farm Lamb Duo served at the 2013 James Beard Foundation Women in Whites Gala hosted at the Four Seasons Restaurant in New York City on November 15. Photo by Phil Gross

While I couldn’t attend this year’s gala (I was down with a stomach flu), I heard the night was a success once again.

One of the many things I enjoy about  the James Beard Foundation is its continuous support of women.

Just last October, I attended the James Beard Foundation and Vermilion Women in Culinary Leadership Evening.  Once again, it was a fun night of dining and discussion with women in the culinary world.  Chef Lidia Bastianich, who was on the panel that night, asked diners an array of questions, that I still ponder today , including this one :  “If you ordered a meal in a restaurant and had no idea the gender of the chef preparing your dish, could you tell by the taste of your meal if a male or female chef was in the kitchen?”

Well, at this year’s “Women in Whites” gala there was absolutely no question; the meal had a woman’s touch.

####

Another reminder, the call for entries for the 2014 James Beard Awards is open. If you want to enter or  submit someone to be nominated for an award click here http://www.jamesbeard.org/awards.

Photo Credit: Debbie Mitchell

Photo Credit: Debbie Mitchell

TV/Social Media Producer Debbie Mitchell is an Emmy nominated producer who is a member of the Producers Guild of America (PGA).  She is currently a member of the James Beard Broadcast and New Media Awards Committee.  If you are interested in “ Book Case TV” or are a brand interested in Social TV, blogger outreach campaigns, or a blogger or personality interested in television placement follow Debbie Mitchell@SocialTVDeb and/or email SocialTVDeb@gmail.com.

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Foodie Friday | Wines and Spirits – Drinks on Me!

Framed Black Bucket of Mionetto Prosecco

November 15, 2013 | Posted in Culinary Cues, Lifestyle Lineup (Food,Fashion,Travel,Books), Social TV | By

 

2013 NYCWFF Taste NY Brunch Photo Credit: Debbie Mitchell

2013 NYCWFF Taste NY Brunch
Photo Credit: Debbie Mitchell

With the holidays only a few weeks away, I’m sure you’ve  already started fielding invitations and attending events.  So, let the eating and drinking begin.

Wines and spirits were overflowing at the New York City Wine and Food Festival this year that was sponsored by The Southern Wine & Spirits of New York. I captured a few  pics of companies in attendance beginning with “Taste NY Brunch.”  Champagnes and wines of both red and white were lovely compliments to the delicious afternoon meals and the bartenders made sure our glasses were always filled.

As for myself, I didn’t want to mix my wines and spirits so I played it safe with a reliable brunch drink, the mimosa, champagne and orange juice.

NYCWFF Taste NY Brunch Photo Credit: Debbie Mitchell

NYCWFF Taste NY Brunch
Photo Credit: Debbie Mitchell

Additional wineries and spirit companies in attendance included Bedel Cellars, Dr. Konstantin Frank, Hazlitt 1852 Vineyards, Hosmer Winery, Lamoreaus Landing and NY Distilling Company, just to name a few.

Related Post: A Perfect Bite of Brunch-The New York City Wine And Food Festival

2013 NYCWFF Taste NY Brunch Photo Credit: Debbie Mitchell

2013 NYCWFF Taste NY Brunch
Photo Credit: Debbie Mitchell

2013 NYCWFF Grand Tasting Photo Credit: Debbie Mitchell

2013 NYCWFF Grand Tasting
Photo Credit: Debbie Mitchell

Once I had my fill, I headed over to the  New York City Wine and Food Festival “Grand Tasting Event” and found a few good bottled ideas for a holiday hostess gift like wine from the House of Mandela Wines.

Yes, the iconic Mandela family launched a new line of wines in 2010. Nelson Mandela’s daughter, Makaziwe Mandela and his granddaughter Tukwini Mandela were in New York in October to promote the House of Mandela wines and made an appearance at several events honoring the former South African president who has been critically ill for months.

2013 NYCWFF Grand Tasting Photo Credit: Debbie Mitchell

2013 NYCWFF Grand Tasting
Photo Credit: Debbie Mitchell

The House of Mandela wines include: Themu Collection of Sauvignon Blanc, Shiraz, Pinotage and several sparkling wines. I tried a glass of Shiraz and enjoyed it.

Makaziwe and Tukwini stated that bringing their wine as a gift from the House of Mandela wines is a reminder that life is not about only receiving but about giving back.  After much research that showed the wine industry contributed significantly to South Africa’s GDP and employed approximately 300,000 to 350,000 people, putting lots of people to work. To check out more about the wines go to their website.

2012 NYCWFF Grand Tasting Photo Credit: Debbie Mitchell

2012 NYCWFF Grand Tasting
Photo Credit: Debbie Mitchell

Related Post- A Rao’s Invitation: An Offer I Just Couldn’t Refuse

Most people who know that my drink of choice is Prosecco, the Italian sparkling wine; that is either Dry or Extra Dry. If I’m out I will buy a glass and I usually have a bottle in the fridge at home.  A plain glass is always good but adding a few pours of St. Germain is a great way to jazz it up. Mionetto is one of my favorite brands and they were in attendance at the festival again this year.

What is the difference between champagne and prosecco?

Champagne is French and Prosecco is Italian. Champagne can only be made from three grapes in any combination: Chardonnay, Pinot Noir, and Pinot Meunier. Prosecco is Italian, and can only be made in the Veneto region in the northeast from the an Italian grape called Glera.

In my book Prosecco goes with everything. LOL!

Related Post- There is no such thing as a bad meal in Italy… Mangia Bene!

2012 NYCWFF Grand Tasting Photo Credit: Debbie Mitchell

2012 NYCWFF Grand Tasting
Photo Credit: Debbie Mitchell

Today leave a comment with your favorite wine or cocktail since I’m always looking to add new drinks to my holiday menu.

TV/Social Media Producer Debbie Mitchell is an Emmy nominated producer who is a member of the Producers Guild of America (PGA).  She is currently a member of the James Beard Broadcast and New Media Awards Committee.  If you are interested in “ Book Case TV” or are a brand interested in Social TV, blogger outreach campaigns, or a blogger or personality interested in television placement follow Debbie Mitchell@SocialTVDeb and/or email SocialTVDeb@gmail.com.

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Foodie Friday | Chef Fleurimond Is Back With A Web Series On Haitian Cuisine

Framed Chef Nadege Fleurimond

November 1, 2013 | Posted in Culinary Cues, Lifestyle Lineup (Food,Fashion,Travel,Books), Social TV | By

Congratulations to Chef Nadege Fleurimond on her new original web series  ” Haiti Uncovered- Dishing It with Nadege” !

In the above teaser  Host Chef Fleurimond interviews and cooks with singer and songwriter Emeline Michel on the show that premiered on Wednesday October 30  on Chef Nadege’s  Youtube Channel . The new cooking show is an extension of the upcoming coffee table book  Haiti Uncovered: A Culinary Journey Into the Art of Haitian Cuisine  , a part of the Haiti Uncovered book project, aimed at showcasing the beauty of Haiti through it’s beautiful talented guests and food!

Chef Nadege Fleurimond and Debbie at Media Dinner, 2012 Photo Credit: Debbie Mitchell

Chef Nadege Fleurimond and Debbie at Media Dinner, 2012
Photo Credit: Debbie Mitchell

I first met Chef Nadege Fleurimond last year around this time at a media dinner for the re-release of her book, part memoir and cookbook,  “TASTE OF LIFE: A Culinary Memoir.”  At the dinner Fleurimond dazzled the crowd with her cooking and read excerpts from her book after the meal. Weeks after the dinner I asked Chef Nadege to write a post for Foodie Friday. Check it out below.

Related Post: Foodie Friday: Peasant Food in a Fine Dining World

Photo Credit: Debbie Mitchell

Photo Credit: Debbie Mitchell

For the media dinner, a lovely group gathered in a downtown space for a tasty menu  of food created with a Haitan twist. Chef Nadege has been busy . In addition to the book, the new web series, and her  catering company Fleurimond Catering ,Inc.  Fleurimond found time to prepare and attend the exclusive Diner En Blanc event in New York City this year.

Related Post: Foodie Friday: Two Philly Foodies Take on Diner en Blanc

Over 40,000 people registered to attend the all white dinner event, sort of a foodie flash mob, where the location is revealed at the very last minute.  This year 4,000 out of the 40,000 people registered were invited including Chef Fleurimond to have Diner En Blanc in Bryant Park.  Her  all white presentation included a striking goldfish in a bowl centerpiece which caught the attention of the local CBS news crew covering the event. It’s not easy to stand out in a crowd of 4,000. LOL!

 

If you want to learn more about  international cuisine take a few minutes to tune in to “Haiti Uncovered: Dishing it with Nadege” , it’s a wonderful way to  bring Haitian Cuisine to the international stage and your kitchen.  Check your local cable stations for airing.  Media partners, www.HaitianTimes.com & www.Haitianbeatz.com will also be airing the show monthly and subsequently bi-weekly. Congratulations! Chef.

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Photo Credit: Debbie Mitchell

Photo Credit: Debbie Mitchell

TV/Social Media Producer Debbie Mitchell is an Emmy nominated producer who is a member of the Producers Guild of America (PGA).  She is currently a member of the James Beard Broadcast and New Media Awards Committee.  If you are interested in “ Book Case TV” or are a brand interested in Social TV, blogger outreach campaigns, or a blogger or personality interested in television placement follow Debbie Mitchell@SocialTVDeb and/or email SocialTVDeb@gmail.com.

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