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rabbitcruiser · 10 months

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National Culinarians Day

Today we honor culinarians! They are cooks or chefs who are experts in cooking, preparing, presenting, and serving food. Today we celebrate and thank them for the many ways they use food to satisfy us!

While professional culinarians tend to work in restaurants or commercial kitchens, the culinary arts have a much humbler beginning. It is believed that the roots of culinary arts sprouted when someone either threw a piece of meat on a fire or found an animal that had been cooked by a forest fire. From there, advancements in agriculture, the expansion of culinary techniques, the domestication of livestock, and the introduction of earthenware and stoneware all helped with culinary development.

Chefs were first employed by kings, aristocrats, and priests. In contrast, the lower classes cooked for their own families. The distinct approaches to cooking by different classes helped nurture the development of many different types of cuisine. Jean Anthelme had a great hand in getting culinary arts started in Europe. Others expanded on his work through the study of food science and gastronomy. In Asia, a similar path of study and advancement took place.

Culinary arts in the Western world began expanding at the end of the Renaissance. There was a shift from chefs working exclusively for nobility, to them also working in inns and hotels. It was at this time that the studying of culinary arts as its own field also began. At first, studying happened by apprenticeship, with students accompanying professional cooks. In 1879, Boston Cooking School opened, becoming the first cooking school to open in the United States. Today there are thousands of culinary arts schools around the world, and many colleges and universities offer culinary arts degrees as well.

Cooks and chefs are both involved in the culinary arts. Although a cook is sometimes referred to as a chef, this is not necessarily the correct term for them in the culinary world. Cooks prepare food, help chefs, and manage food stations. They may have names related to the food stations they work at, such as broiler cook, fry cook, and sauce cook. In the United States, one doesn't need to achieve a certain set of accomplishments to become a cook. Some cooks study for two to four years, learning sanitation, food safety, hospitality, and advanced cooking. Others participate in culinary apprenticeships that last about a year, where they receive on-the-job training.

A chef is a type of trained and professional cook. They have knowledge of food science, nutrition, diet, and of preparing and presenting meals. Although they are knowledgeable in all types of food preparation, they often focus on a particular cuisine. They may be formally trained at an institution, or they may learn their craft by being an apprentice of an experienced chef. They work in restaurants, but also in delicatessens, as well as in somewhat large institutions such as hotels and hospitals. They wear a toque blanche hat, neckerchief, double-breasted jacket, and an apron.

There are different types of chefs, and there is a system called a kitchen brigade by which the hierarchy of chefs are classified. The chef de cuisine is sometimes also known as an executive chef, master chef, or head chef. They are in charge of the kitchen and may be in charge of the menu, managing the kitchen staff, and ordering inventory, among other things. The sous-chef is second-in-command and fulfills various duties to keep the kitchen running smoothly. They may fill in for the chef de cuisine, and also may help the chef-de-parties when needed. A chef-de-partie is known as a line cook or station chef. They take care of a specific area of production. They may have their own hierarchy, such as "first cook," "second cook," and so forth. If they work in a large kitchen, they may have assistants; range chefs may work under them as well. There are many other titles in the brigade system. No matter if someone is a cook or one of the many kinds of chefs, today we celebrate them for all the culinary joy they bring us!

How to Observe Culinarians Day

Celebrate the day by presenting a cook or chef with a gift or simply some words of thanks. You could do this for a culinarian you know, or for one at a restaurant or at another place that you eat today. You could even prepare a meal for a chef or cook today, to give them a little break from their everyday work. If someone usually cooks meals for you at your home, you could also consider cooking for them today.

If you are a chef or cook, or are looking to become one, you could become involved with the American Culinary Federation. You could also enroll in a culinary arts program or look into how to become an apprentice. This is also a good day to watch famous television chefs, or to read a book on professional cooking and culinary arts, or a book recommended by the American Culinary Federation. You could also visit the Culinary Arts Museum or another museum related to food.

Source

#Brix Restaurant & Gardens #Keens Steakhouse #one of my favorite restaurants #Porterhouse for Three #Filet Port #travel #original photography #vacation #cabbage with mushrooms #Sweet White Corn Soup #Honey Sesame Glazed King Salmon #Truffle Fries with parmesan reggiano #National Culinarians Day #NationalCulinariansDay #25 July #usa #Canada

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musicisforthesoul · 5 months

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Foods and Drinks of 2023

This is Part 3 of the 2023 Year-End Blog Series. See Part 2 to read about my Eras Tour experience in Detroit!

Like any other year, no end-of-year reflection would be complete without looking back at all the food adventures that I went on. Without further ado, here are the foods (and drinks) I got to try this year.

First item on the list is the Chikara Udon from Raku in Downtown Toronto. With a rich broth and chewy noodles, alongside chicken, mochi and tokyo negi, this warm bowl of noodles soothes the soul.

Honey-Glazed Duck Breast from The Civic in Downtown Toronto.

Wine-Tasting from the Wayne Gretzky Estates in Niagara Wine Country.

Chasu Eggs Benny and Sakura Latte from Ohiru Cafe in Downtown Toronto.

Pork Katsu Sando from Katsupan.

Sushi Party Tray from Toro Toro Sushi in Mississauga, Ontario.

Lobster Mountain Cooked HK Style from Fishman Lobster Clubhouse in Scarborough, Ontario.

Strawberry Green Tea Bingsu from Snowies Bingsu in Mississauga, Ontario.

Ice Cream from Good Gang Ice Cream in Stakt Market

Gui Gui Korean Skewer BBQ in North York, Ontario

Lao Lao Bar

Ramen Misoya

Bang Bang Ice Cream

Duck from Biff's Bistro

Kibo Sushi

Kyoto Katsugyu

Don't Yell At Me

Braven (Edmonton)

Jin Bar (Calgary)

Egg & Spoon (Calgary)

Squid Ink Pasta at Bianco (Edmonton)

King Salmon and Sashimi Platter at Moonga Nori (Edmonton)

Koh Lipe

Black Sesame Bingsu from The Cups

Pai Toronto

CKTL & Co.

#food #drinks #toronto #mississauga #scarborough #north york #calgary #edmonton #asian #italian #booze #ice cream #bingsu #rice #noodles #pasta

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breelandwalker · 4 years

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Recipe Roundup in Review

In years past, I posted a two-month series of recipes suitable for the autumn season, which everyone seemed to enjoy very much. I’ve been too busy this year to make up a new queue, so I thought I’d compile a big long list of links for anyone who’s looking for recipe ideas this fall.

Update: I’ve posted more recipes since the original roundup and I’ve added those additional links to the list below. I’ve also done my best to mark which ones are vegetarian (🌿) or could be easily altered to be so. (Some could also be altered for a vegan diet using egg, milk, or butter substitutes.) Recipes which may include alcohol as an ingredient are also marked (🍷).

Some are fall-themed, others are for more wintry occasions. But all are designed to make the most of the season and keep our hearts and bellies full as we face the coming cold. Enjoy!

Appetizers, Sides, & Snacks

A Pair of Stuffing Recipes 🌿

Asparagus Salad 🌿

Baked Apples 🌿

Beets with Cloves and Cinnamon 🌿

Bree's Cheddar-Garlic Mashed Potatoes 🌿

Bree's Homemade Colcannon 🌿

Carrot Fritters 🌿

Cheese & Bacon Pinwheels

Cheese Toasties 🌿

Cranberry-Orange Sauce 🌿

Fish Cakes

Irish Stout Apple Fritters 🌿🍷

Oatmeal & Potato Bread 🌿

Parsnip & Apples 🌿

Pumpkin Seeds 🌿

Sprouts au Gratin 🌿

Soups

Butternut Squash and Pear Pottage 🌿

Cheese Soup & Dumplings 🌿

Chestnut Soup 🌿

Garlic Soup 🌿

Gingered Pumpkin Soup with Molasses Cream 🌿

King's Arms Tavern Cream of Peanut Soup 🌿

Mashed Potato Soup 🌿

Mushroom Soup 🌿

Entrees

Acorn Squash with Cinnamon and Honey 🌿

Bree's Baked Ziti

Bree's Crockpot/One-pot Chili 🍷

Bree's Fried Chicken Parmesan

Bree's Honey Baked Salmon

Bree's Poppy Seed Chicken Casserole 🍷

Bree's Roast Chicken with Apples and Potatoes 🍷

Bree's Sesame Ginger Chicken

Bree's Turkey Hash Casserole

Dill-Crusted Salmon

Irish Stew 🍷

Meat Patties in Crust

Michaelmas Goose with Sage & Onion Stuffing 🍷

Pan Haggerty

Pumpkin Plenty 🌿

Roast Pork Tenderloin with Orange & Onion Sauce

Rosemary-Orange Beef

Savory Yuletide Pie 🌿

Spiced Pot Roast 🍷

Stuffed Acorn Squash 🌿

Stuffed Braised Beef

Surry Sausage, Squash, & Apple Bake with Savory Streusel Topping

Xanodrian Beef Stew 🍷

Welsh Potato Pie 🌿

Welsh Trout in Bacon

Baked Goods

Applesauce Buttermilk Biscuits 🌿

Barm Brack 🌿

Beer-Bacon-Onion Muffins

Caerphilly Scones 🌿

Christiana Campbell's Tavern Sweet Potato Muffins 🌿

Drop Scones 🌿

Gingered Pumpkin Muffins 🌿

King's Arms Tavern Apple Cheddar Muffins 🌿

Tea Table Goodies

Apple & Potato Cake 🌿

Apple Raisin Cider Teabread 🌿

Bree's Cranberry Pumpkin Bread 🌿

Faerie Cakes 🌿

Irish Apple Cake 🌿

Irish Apple Teabread 🌿

Irish Whiskey Cake 🌿🍷

Isle of Wight Farmhouse Cake

Marmalade Loaf 🌿

Porter Cake 🌿🍷

Seed Cake 🌿

Shortbread 🌿

Welsh Crumpets 🌿

Desserts

Apple Fritters 🌿

Baked Apples 🌿

Bramble Dessert 🌿

Bree's Easy-Peasy Molten Chocolate Cake 🌿

Bree's Semi-Sweet Chocolate Pumpkin Bundt Cake with Chocolate Liquer Glaze 🌿🍷

Chranachan 🌿

Christmas Plum Pudding

Beverages, Jams, and Sauces

Eggnog 🍷

Hot Buttered Rum 🌿🍷

Mulled Cider 🌿🍷

Samhain Wine Cup 🌿🍷

Wassail 🌿🍷

Blackberry & Apple Jam 🌿

Irish Whiskey Marmalade 🌿🍷

Bree's Dad's Sauce Recipes 🍷

Delectable Dressings 🌿

Sources

Celtic Folklore Cooking (Asala)

A Kitchen Witch’s Cookbook (Telesco)

A Witch’s Brew (Telesco)

Kitchen WItch’s Guide to Brews and Potions (Telesco)

The Kitchen Witch (Soraya)

Witch in the Kitchen (Johnson)

The Colonial Williamsburg Tavern Cookbook (Gonzalez)

Favorite Meals from Williamsburg (Turgeon)

Holiday Fare: Favorite Williamsburg Meals (Gonzalez)

The Very Best of Irish Traditional Cooking (Lennon and Campbell)

An Irish Country Cookbook (Taylor)

And of course, a selection of family recipes, shared with all of you for the joy of the season.

Happy Cooking!

#cooking #recipes #Autumn Recipe Roundup #Samhain #autumn #autumn recipes #food #kitchen witchery #food magic

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chefjoel · 3 years

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Glazed Salmon Belly Rice Bowl

Ora King Salmon bellies with a Gojuchang glaze, on a bed of jasmine rice, topped with rainbow carrots, avocado, spiced pickled cucumber, sweet pickled radish, and blanched asparagus topped with Togarashi, scallions and a nice sesame vinaigrette.

Serving size: 2

Salmon glaze

-1 tbls Gojuchang sauce.

-1/2 Cup honey.

-1 tsp brown sugar.

-1 Clove garlic minced.

-S&P To taste

Mix together in a bowl.

Rice

-4 Cups Jasmine rice (washed).

- Water use the finger method or 4 cups.

-1.Cook for 17-20 mins.

Spicy Cucumber Pickles

- 2 Cups English cucumber sliced at a bias.

Pickle Liquid

-1 Cup rice wine vin.

-1/2 Cup water.

-4-5 Peppercorns.

-1 tsp salt.

-1 tsp Red chili flakes.

-1/4 cup sugar.

Add water and vinegar to a pot until it boils.

Add chili flakes, salt and sugar.

Place cucumbers in a mason jar or any heat proof bowl.

Pour the liquid over the cucumbers.

Make sure to keep the cucumbers submerged for about one hour then transfer to refrigerator to cool.

Sweet Radish Pickles

- 2 cups radish thinly sliced

Pickle Liquid

-1 cup rice wine vinegar

-1/2 cup water.

-4-5 peppercorns.

-1/2 cup sugar.

-1 tsp salt.

-2 tbsp mirin.

Add water and vinegar to a pot until it boils.

Add peppercorns sugar, salt and mirin.

Place radishes in a mason jar or any heat proof bowl.

Pour the liquid over the radishes.

Make sure to keep the radishes submerged for about one hour then transfer to refrigerator to cool.

Carrot, Asparagus & Avocado.

-2 Cups shredded rainbow carrots.

-1/2 Avocado sliced and fanned each bowl.

-2 Cups of asparagus spears cut and blanched .

Salmon.

-1 lbs Ora King Salmon Bellies.

-S&P to taste.

Take bellies roll them into pinwheels then use a toothpick to get it to hold shape.

Apply glaze to salmon bellies on a cooling rack over a sheet pan.

Broil on low tell glaze starts to caramelize (1-2 minutes, depending on your broiler)

Garnish

-1/2 cup scallion cut at a bias

-1-2 sheets of nori chopped thin

-Togarashi seasoning

-Finishing dressing

-1 tbsp rice wine vin

-1 tbsp sesame oil

-1 tsp soy sauce

-1 tsp chilli oil

-S&P to taste

Drizzle over dish after plated.

#salmon #foodporn #foodie #foodgasm #foodpics #food #dinnertime #homemade #chef #homechef #four star seafood and provisions #seafood #homecookin #foodism #ricebowl

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losangelestravelgenie · 4 years

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✅SANTA MONICA RESTAURANT WEEK

Included: 📞,💲📍

JANUARY 6-12, 2020

2020 MENU

Azulé Taqueria (The Gallery)

1315 Third Street Promenade

Santa Monica, CA 90401

(310)-598-5598

Open Daily

11:00 AM - 9:00 PM

Duck Carnitas Taco Combo

Kumquat habanero marmalade, pickled radishes, Fresno chili. Served with rice, beans and a drink.

$12

Bergamot Cafe

2525 Michigan Ave, #A3, Santa Monica, CA 90404

(310)-828-4001

Open Daily

8:00 AM - 9:00 PM

Avocado, Kumquat and Candied Walnut Salad with Grilled Salmon

Crisp romaine lettuce tossed with fresh kumquats, feta cheese, candied walnuts and topped with a 6 oz. grilled salmon fillet. Tossed with honey white balsamic dressing.

$13.99

BOA Steakhouse

101 SANTA MONICA BLVD, SANTA MONICA, CA 90401

(310)-899-4466

Hours differ

Chef’s Bite

Crispy chicharrón with kumquat marmalade, wild rice, cured egg and achiote

Calabra

Koji Fried California Quail

Kumquat and Calabrian chile sweet and sour, cilantro and mint

$18

Chinois On Main

Quail with Pineapple & Kumquat Sauce

Crispy glazed quail with grilled pineapple and kumquat sauce

$29.50

Colorado Kitchen

2501 Colorado Ave, Suite 120, Santa Monica, CA, 90404

(424)-330-3150

Monday-Friday 7:30AM-10:30AM & 11AM-2:30PM

Rosemary & Kumquat Focaccia Sandwich

Roasted pork, provolone, herb aioli, pickled onions, kumquat Giardiniera. Served with baby lettuce side salad with kumquat vinaigrette.

$11.50

The Curious Palate

Spicy Broccolini

Sautéed broccolini and water chestnuts topped with house candied kumquats and a Thai chili anchovy sauce

$10

Dolcenero Gelato

2400 MAIN STREET A3, SANTA MONICA, CA, 90405, UNITED STATES

(323) 540-6263

Sunday-Thursday 12:00pm-10:30pm

Friday and Saturday 12:00pm-11:30pm

Kumquat Sorbet

Creamy, soft, tender and citrusy sorbet

The Dudes’ Brewing Company

395 Santa Monica Place, #304

Santa Monica, CA 90401

(424) 271 - 2915

Monday-Wednesday 12pm-10pm

Thursday-Friday 12pm-11pm

Saturday 11am-11pm

Sunday 10am-10pm

Goat Cheese Crostini

Herbed goat cheese topped with kumquats on toasted house made bread

El Cholo

1025 Wilshire Blvd Santa Monica CA 90401

(310)-899-1106

Mon-Sat 11:00 AM - 11:00 PM

Sun 11:00 AM - 9:00 PM

Fish Tacos with Kumquat Salsa

Pan-seared Mahi Mahi with kumquat salsa on handmade corn tortillas

$18.95

Élephante (note: restaurant will be closed January 7 & 8)

https://www.google.com/search?q=elephante+santa+monica&ie=UTF-8&oe=UTF-8&hl=en-us&client=safari#

Kumquat and Fennel Salad

With taggiasca olives, arugula, red onion

$16

Fia

2454 WILSHIRE BLVD

SANTA MONICA, CA 90403

(424) 280 - 4196

MONDAY - FRIDAY : 5 PM - 12 AM

SATURDAY : 11 AM - 2:30 PM & 5 PM - 12 AM

SUNDAY : 11 AM - 2:30 PM & 5 PM - 9 PM

Roasted Duck, Spiced Turnips and Poached Kumquats

$46

FIG Restaurant at Fairmont Miramar Hotel & Bungalows

Charred Carrot Salad

Weiser’s charred carrots, JJ Lone Daughter’s avocados, kumquat, honey and chipotle

$16

The Independence

205 BROADWAY, SANTA MONICA, CA 90404

(310)-458-2500

BRUNCH: 10:30AM - 3PM, Sat - Sun

LUNCH: 11:30AM - 3PM, Mon - Fri

DINNER: 6PM - close, Everyday

AFTERNOON DELIGHTS: 3PM - 6PM, Mon - Fri

HAPPY HOUR: 3PM - 6PM, Mon - Fri

King Salmon Tartar

Cucumber, avocado, kumquat

$16

Spiced Kumquat Whiskey Smash Cocktail

$12

Kye’s

1518 Montana Ave.,

Santa Monica, CA 90403

(310) 395-5937

Open M - F 10AM - 8PM, S & S 11AM - 7PM

Kumquat Fruity Boba

Kumquats, coconut milk, Harmless Harvest Raw Coconut Water, preservative free boba, Medjool dates and vanilla

Lanea

(424) 265-7437

LOCATION

217 Broadway, Santa Monica, CA 90401

HOURS

monday - thursday 5p–late

friday 5p-2a

saturday 11a–2a*

sunday 11a–late*

Kumquatargarita

Cazadores blanco tequila, Clement liqueur d’orange, citrus, house lime salt, muddled kumquat

$12

Little Prince

2424 Main St

Santa Monica, CA 90405

(310)356-0725

Dinner Sun - thurs

5:30pm-10pm

Dinner Fri + Sat

5:30pm-11pm

Brunch Sat + Sun

9am-3pm

Pumpkin Toast with Burrata, Kumquats and Pumpkin Seed Crumble

Seasonal farmers market pumpkin and notes of citrus on Clark Street Bread sourdough from the wood oven

$17

Little Ruby

109 Santa Monica Blvd

Los Angeles, California

(424)322 8353

Whipped Ricotta Toast with Kumquat Honey

$10

The Lobster

1602 OCEAN DRIVE

SANTA MONICA, CA 90401

(310) 458-9294

SUNDAY - THURSDAY: 11:30AM-10:00PM

FRIDAY - SATURDAY: 11:30AM-11:00PM

HAPPY HOUR (MON-FRI): 3PM-6PM

Kumquat Upside Down Cake

With whipped mascarpone and blueberry compote

$10

Longitude Bar + Restaurant at Le Méridien Delfina Santa Monica

Seared Duck with Candied Kumquats + Chef’s Choice Dessert

Pan-seared duck breast, candied kumquat with braised endives, in kumquat sauce and blueberry duck jus. Dessert included.

$68

Lunetta All Day

2420 Pico Boulevard Santa Monica, CA 90405

(310)-581-4201

Mon - Sat 8:00 AM - 9:00 PM

Sun - 8:00 AM - 3:00 PM

Tacos with Kumquat Salsa

Grilled Spanish octopus tacos, pasilla rubbed carnitas tacos, Wagyu steak tacos, marinated Jidori chicken tacos; all are served with a pineapple kumquat salsa & house made tortillas

$12 – $16

Lunetta

Duck Confit

Glazed baby turnips and kumquats, orange vanilla sauce

$19

Margo’s

Kumquat Roasted Chicken Breast

Roasted chicken breast, kumquat jus, green olives, Cipollini onions, roasted root vegetables

$29

Kumquat Margarita

Tequila, kumquat jus, lime juice, Cointreau

$16

Massilia

Pear & Kumquat Salad

Arugula, avocado, snap pea, quinoa, pomegranate seed

$13

Meat On Ocean

Duck Rillettes

With kumquat preserves and goat cheese

$14

Michael’s Santa Monica

Baja Style Wild Yellowtail

Crudo of diced, wild, inada (baby yellowtail) set in an aguachile sauce made of market chiles and kumquats, garnished with sliced kumquats, radishes and cilantro

$13

Obicà

Kumquat Mojito

Mint leaves, kumquats, fresh lime juice, simple syrup, white rum, club soda

$15

Red O Taste of Mexico

Spiced Kumquat Hot Toddy

Whiskey, cinnamon, cloves, kumquats

$12

Rosti Tuscan Kitchen

Kumquat Marmalade Flat Bread

Flat bread with gorgonzola cheese, mozzarella cheese, kumquat marmalade spread, heirloom cherry tomatoes, arugula and fresh burrata cheese on top

$16

Scoops Ice Cream & Treats

Kumquat Caramel Date Ice Cream

Hand-crafted ice cream made with fresh organic kumquats, Medjool dates and a lightly salted caramel swirl

$6 single scoop, $8.50 double scoop

Seaside on The Pier

Kumquat Glazed Salmon

With kumquat roasted parmesan potatoes and mixed vegetables

$20.95

Kumquat Kombucha Margarita

$14

California Kumquat Salad

Mixed greens, kumquat agave vinaigrette, kumquats, feta cheese, pistachios, sun-dried tomatoes, avocado

$14.95

Socalo

Salmon Poke

Kumquat ponzu, serrano, cucumber, rice, fennel and sesame seeds

$16

Sonoma Wine Garden

Moulard Duck Breast

Pan-seared with preserved kumquat jus, Meyer lemon infused celeriac puree

$28

Kumquat Lemon Drop

Tito’s Vodka, St. Germain, lemon, Fair Kumquat Liqueur

$12

Stella Barra Pizzeria & Wine Bar

Baby Greens and Shaved Fennel Salad

Tossed with Tropea onions, Sicilian capers, kumquat vinaigrette

$14.95

Sushi Roku

Fluke Kumquat Sashimi

Thinly sliced sashimi topped with kumquat jam and yuzu vinaigrette

$12

Tiato

Winter Kumquat Salad

Roasted Brussels sprouts, kale, red cabbage, grapes, red onion, walnuts and ginger kumquat dressing

$12

Upper West

Curry Spiced Butternut Squash

Fennel chow chow, pea tendrils, kumquat marmalade, lime

$11

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liputanviral-blog · 5 years

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Deretan Menu Mewah di Afterparty Oscar 2019

Liputanviral - The 91st Academy Awards atau yang biasa disebut Piala Oscar 2019 tengah berlangsung pada Minggu, 24 Februari 2019 waktu Amerika Serikat atau pagi hari ini, Senin, 25 Februari 2019 waktu Indonesia. Bukan hanya membacakan nominasi, membagikan penghargaan dan penampilan hiburan saja, makanan dan minuman tentu menjadi salah satu yang ditunggu-tunggu di gelaran ini. Seperti tradisi tahun-tahun sebelumnya, akan ada afterparty bertajuk Oscars Governors Ball yang digelar dalam skala besar dan melibatkan seluruh artis dan tamu undangan. Untuk kesekian kalinya, chef legendaris AS-Austria, Wolfgang Puck dan timnya kembali dipercaya untuk menyuguhkan makanan pada penyelenggaraan pesta itu. Chef Puck bersama dengan partnernya, Eric Klein telah menciptakan lebih dari 60 hidangan mewah, dari hors-d'oeuvres hingga hidangan penutup. Ada hidangan favorit tamu yang khas, yang kembali hadir di tahun ini, seperti Smoked Salmon Oscars, Potato and Caviar 2.0, dan Winter Truffle Baked Cavatappi and Cheese. Namun ada banyak menu baru, seperti Heirloom Carrot "Tartare", Pasta Torchio Vegan dengan Arugula, Tomato and Caper Berries, Nashville Hot Fried Quail with Red Velvet Waffle dan Loup de Mer dengan salsa Romesco. Selain itu akan ada sushi sesuai pesanan dan bar makanan mentah yang disajikan di atas es pahatan tangan. Tim pastry dari Kamel Guechida, Garry Larduinat, dan Jason Lemmonier juga akan menghadirkan deretan hidangan penutup menggugah selera, termasuk cokelat berbentuk piala Oscar yang dilapisi emas 24 karat, Golden Piper Heidsieck Champagne dan Strawberry Push-Up Pops, Square Pillow Cake with Coconut Mango dan Markisa, Black Forest "Cherry". Kemudian beberapa dessert lainnya adalah Affogato dengan Housemade Ice Cream dan Stumptown Nitro Cold Brew.

Berikut ini daftar makanan yang akan disuguhkan kepada para tamu Oscar ke 91. 1. Hidangan gurih Amuse Bouche - Crostini dari Semangka Terkompresi dengan Keju Citrus Feta; Crab Deviled Eggs; Alpukat Tostadas dengan Crunch cabbage dan Chipotle Glaze; Crostini with New York Steak, Chimichurri Klasik; Spicy Ranch Popcorn; Housemade Potato Chips. Hors d'Oeuvres - Potsticker Jamur Liar, Black Truffle Ponzu; Miyazaki Wagyu Beef Tartare in Tapioca Crisp, Togarashi; Taro Root Taco with Miso Glazed Eggplant and Smoked Soy Mushrooms; Heirloom Carrot “Tartare”, Pickled Mustard Seed, Horseradish, Sunchoke Bark; Smoked Salmon Oscars Matzo; Miniature Miyazaki Wagyu Burger, Sharp Cheddar, Remoulade; Wolfgang Puck Signature Pizzas; Spicy Tuna Tartare In Sesame Miso Cones; Alaskan King Crab, Crispy Rice Cake, Avocado, Aji Amario-Yuzu Ponzu; Opal Apple “Summer Roll”, Cucumber, Shiso, Pomegranate Pearl. Raw Bar - Spicy Tuna Rolls; California Rolls; Vegetable Rolls; Made To Order Nigiri; Scallop Ceviche, Black Garlic, Satsuma Tangerine Miso, Micro Herbs; Sea Urchin with Eggless Custard, Dashi, Unagi Glaze, Finger Lime; Albacore Tataki, Sweet Onions, Ginger, Momiji Chili, Ponzu; Oysters; Snow Crab Claws; King Crab Legs; Lobster; Shrimp. Small plate - Dingin: Caramelized Cauliflower, Golden Raisin, Lime, Labneh, Pinenut, Shiso-Za’atar; Frozen Golden Beets, Almond Custard, Meyer Lemon, Ice Lettuce; Snap Peas, Asian Pear, Pomelo Salad, Cacik Cheese, Mint, Walnut; Compressed Persimmon, Cinco Jotas Jamón Ibérico, Burrata, Wild Arugula. Hot: Sunchoke and Fennel Soup, Chips, Truffle Gremolata; Potato and Caviar 2.0; Black Truffle Chicken Pot Pie; Winter Truffle Baked Cavatappi and Cheese; Pea Agnolotti, Black Truffle, Peas Shoot, Parmesan Reggiano Brittle; Miyazaki Wagyu Beef Ny, Carrot Vichy, Spigarello, Yuzu Kotcho Ponzu; Loup De Mer, Calçot Onions, Artichokes, Fennel, Romesco Salsa, Espelette; Nashville Hot Fried Quail, House Made Pickles, Red Velvet Waffle; Torchio Pasta, Arugula, Tomato, Caper Berries, Aleppo Pepper, Black Olive Oil, Basil Flower; Austrian Ricotta Dumpling, Watercress-Pea Pesto, Lemon Brown Butter. 2. Makanan penutup Permen Individual & Berlapis - 24 Karat Dusted Valrhona Illanka Chocolate Oscar; Ombre Chocolate Dipped Strawberries; Pillow Cake with Coconut Mango and Passion Fruit; Coconut - Chocolate Bar; Yuzu Religieuse; Passion Fruit Cookie with Chocolate Chunks; Chocolate Chip Cookies; Triple Chocolate Chip Cookies; Milk Chocolate and Caramelized Pecan Cookies; Strawberry Cookies; Hazelnut and Almond Brownies; Espresso Macaron; Matcha Cherry Macaron; Hibiscus Orange Pate De Fruit; Piper Heidsieck Golden Champagne Strawberry Push Pop; Mini Wolfgang Puck Dark Chocolate Bars. Small Plates - Black Forest “Cherry”; Butterscotch Verrine with Dark Chocolate Nest; Tropical Pavlova with Macerated Jackfruit and Dragon Fruit; Strawberry Ginger Cheesecake with Jasmine Gelee. Lollipop - Passion Fruit Cheesecake; Praline Almond Chocolate; Chocolate Oscars with Strawberry Valrhona Chocolate. Chocolate Bonbons - Chai Latte; Thai Tea with Young Coconut; Honey Jasmine; Earl Grey Tea Biscuit; Espresso Triple Shot; Praline Roasted Coffee Bean. Dessert Action Stations - Air Bread “Sea Urchin” with Passion Fruit Caviar; Affogato with Housemade Ice Creams and Stumptown Nitro Cold-Brew. Vegan Sweets (tanpa gual) - Hawaiian Superfood Spheres; Red Velvet Whoopie Pies; Cashew Vanilla Tiramisu; Tropical Halo-Halo; Sunflower Raspberry Macaron; Chocolate and Sea Salt Cookies. 3. Minuman Rosella: Tequila Don Julio Blanco, vermouth putih, jus lemon segar, simple syrup, Scraper's Lavender Bitters, Fever Tree Ginger Beer, bunga kembang sepatu, dan minyak jeruk. Ancho Kuno: Tequila Don Julio Reposado, Ancho Reyes Chili Liqueur, Bittered Sling Arabica Coffee Bitters, sirup demerara, orange oil mist, orange twist garnish. Read the full article

#AcademyAwards #academyawards2019 #oscar2019 #PialaOscar

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iconevent-blog1 · 7 years

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Signature Finger Food Menu - ICON Event Catering

CASUAL CANAPE MENU - $3.60 EA

COLD

Smoked salmon & chive crepe w dill cream & micro herbs

Beetroot, fetta, caramelised onion tart, micro herbs V

Fresh sushi assortment w soy & wasabi V, GF

Teriyaki chicken rice paper roll GF

Grilled eggplant & tofu rice paper roll V, GF

Rare beef rump on crostini w caramelised onion, rocket, horseradish cream

Smoked ham crostini w swiss cheese, roma tomato, dijonaise

Roast pumpkin, fetta, caramelised onion tart, micro herbs V

Tomato, spanish onion, basil, evo bruschetta V

Olive tapenade & ricotta bruschetta V

Ham, kumera, parmesan frittata w onion confit

HOT

Beer battered flathead w citrus mayonnaise

Crispy prawn spring roll w chilli jam

Satay chicken skewer w roasted peanuts, coriander

Bolognese beef mini pizza

Pumpkin, fetta & basil mini pizza V

Pork san choi bow GF

Siracha pork belly skewers with cucumber salsa GF

King prawn skewer, fresh basil, garlic, cracked pepper GF

Salt & pepper squid with sour cream & sweet chilli GF

Peppered beef, rosemary lamb mini pies

Lamb Kofta w yoghurt raita

Chicken wings, maple glaze, toasted sunflower seeds GF

House made Thai chicken sausage rolls

Housemade Mexican beef sausage rolls

Lamb meat balls with honey & toasted sesame seeds

Thai chicken meat balls with sweet chilli sauce GF

Traditional Indian samosa w tatziki V

Potato skins with ratatouille & parmesan V, GF

Potato skins with crispy bacon, sour cream, chives

Chinese vegetarian spring rolls w sweet soy V, GF

Mini quiche Lorraine

V Denotes Vegetarian

GF Denotes Gluten Free

#canape #event #food #party #parties #catering #wedding #private-parties #foodporn #dinner #yummy #desert #foodlover #restaurant #grilled #pumpkin #beer #pizza #pizzalunch #crispy

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rabbitcruiser · 7 months

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National Salmon Day

National Salmon Day is celebrated every year on October 8, as proposed by Chicken of the Sea. Did you know that salmon is the second most popular seafood consumed by Americans? The pink fish now has its own annual day of celebration. The holiday is observed as a reminder of the health benefits that wild and packaged salmon provide. It is recommended to eat fatty fish such as salmon twice a week due to the benefits of omega-3 fatty acids. So, are you ready to exploit this pink fish and satisfy your fish craving?

History of National Salmon Day

National Salmon Day was first celebrated on October 8, 2015, after Chicken of the Sea recommended the holiday. They then accepted a City of San Diego proclamation designating the day as National Salmon Day. The City of Chicago and Cook County, Illinois, also proclaimed October 8 as National Salmon Day in honor of the strong legacy of salmon fishing on Lake Michigan. The holiday is dedicated to celebrating the health, taste, convenience, and diverse recipe benefits of salmon. And, it is observed in honor of wild and packaged pink fish.

Chicken of the Sea, founded in 1914, is a packager and provider of seafood. They not only offer a product line of seafood but also offer recipes to inspire seafood lovers. In 1984, the company introduced skinless and boneless salmon to encourage wider public adoption of the fish as a healthy ‘new’ source of protein. In 2014, the company introduced a line of flavored salmon pouches. Chicken of the Sea has been committed to preserving seafood sustainability and is a co-founding member of the International Seafood Sustainability Foundation.

How often do you eat fatty fish per week? Hopefully, twice a week, just as recommended by American Heart Association. Why? Fatty fish such as salmon is a good source of omega-3 fatty acids, and research has shown that they can lower your risk of heart disease and stroke. Moreover, research shows that omega-3 fatty acids may help prevent, delay, and diminish Alzheimer’s disease. Awesome. So, have you got your recipes and prepared your salmon? Because National Salmon Day is the day to make and enjoy the delicious healthy food of your favorite fatty fish.

National Salmon Day timeline

1914 Chicken of the Sea

Chicken of the Sea (previously Van Camp Seafood Company) is founded by Frank Van Camp in California.

1984 Skinless and Boneless

Chicken of the Sea is the first to introduce skinless and boneless salmon.

2014 Flavored Salmon Pouches

Chicken of the Sea is the first to offer a complete line of flavored salmon pouches.

2015 National Salmon Day

National Salmon Day is first celebrated on October 8.

National Salmon Day FAQs

How do know if salmon is cooked?

Gently press down on the top of the fillet with a fork or your finger, and if the flesh of the salmon separates easily along the white lines that run across the fillet (strips of fish fat), then it’s finished cooking.

Should you bake or fry salmon?

Baking salmon is the healthier option over pan-frying because it doesn’t add any extra fat or calories to the fish, as long as you cook it with simple seasonings.

What happens if I eat undercooked salmon?

If you eat raw or undercooked salmon, you risk being infected with bacteria and worm-like parasites.

National Salmon Day Activities

Cook the salmon

Spread the word

Try Chicken of the Sea recipes

There is nothing better to do to celebrate National Salmon Day than cook and eat it. Prepare the salmon and cook the salmon based on your favorite recipes, and later get the health benefits.

Most of us probably don’t know about the health benefits of salmon. So, spread the word about this pink fatty fish so that more people can benefit from it.

The Chicken of the Sea provides featured recipes for healthcare food services on their National Salmon Day toolkit. Try the recipes — Spinach Strawberry Salmon Salad with Poppy Seed Dressing, Salmon Quiché, and Salmon Bisque.

5 Facts About Canned Salmon You Need To Know

New England started it

It has various nutritional advantages

It is versatile

It is not to eat daily

It is high in sodium

In 1840, New England first began canning salmon.

Canned salmon has a variety of nutritional benefits such as omega-3s, protein, vitamin D, and calcium.

Canned salmon is a quick and inexpensive choice that provides the same excellent health benefits as fresh fish.

Despite the health benefits, you can’t eat it every day, because it will increase the possibility of rising mercury levels in the blood.

Canned salmon is incredibly high in sodium, and if you consume it every day, it can increase the risk of high blood pressure and stroke.

Why We Love National Salmon Day

Salmon has many health benefits

It is delicious and versatile

It can lower the risk of heart disease

The reason for the celebration of National Salmon Day is to be a reminder of the health benefits of salmon. More people need to know about this.

Sure, the reason salmon becomes the second most popular seafood consumed by Americans is because it’s delicious. Besides, there are several ways to enjoy it. We can roast it, pan-fry it, broil it, or grill it.

The heart is our vital organ. Knowing that consuming salmon can lower our risk of heart disease is such a relief.

Source

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sustainhealthmagazine · 5 years

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What will the celebrities at this years 2019 Oscars be eating? Find out what culinary genius @WolfgangPuck has in store

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With the 91st Oscars almost upon us (airing 5:30 p.m. ET/3:30 p.m. PT on Sunday, February 24), we wanted to find out what the Hollywood A-listers would be eating on the night of the ceremony.

The full culinary lineup for Governors Ball (the official post-Oscars celebration) is again designed by Wolfgang Puck and Eric Klein, vice president of culinary at Wolfgang Puck Catering, has finally been revealed.

Wolgang and his company must be getting something right as It’s the 25th consecutive year the company is catering for the event, and a release notes the culinary offerings pair “glamour with innovation.”

Signature guest favourites like Smoked Salmon Oscars, Potato and Caviar 2.0, and Winter Truffle Baked Cavatappi and Cheese will be served alongside new items including Heirloom Carrot “Tartare,” Vegan Torchio Pasta with Arugula, Tomato and Caper Berries, and Nashville Hot Fried Quail with Red Velvet Waffle.

And on the sweeter side of things, pastry team Kamel Guechida, Garry Larduinat and Jason Lemmonier are planning an assortment of not one but three dozen “show-stopping desserts,” from the popular 24K Gold Dusted Chocolate Oscars to Golden Piper Heidsieck Champagne and Strawberry Push-Up Pops, plus action stations like Affogato with Housemade Ice Cream and Stumptown Nitro Cold Brew.

See below for the full menu.

Amuse Bouche

Crostini of Compressed Watermelon with Citrus Feta Cheese  

Crab Deviled Eggs  

Avocado Tostadas with Crunch Cabbage and Chipotle Glaze (V)  

Crostini with New York Steak, Classic Chimichurri  

Spicy Ranch Popcorn  

Tray-Passed Hors d’Oeuvres

Wild Mushroom Potsticker, Black Truffle Ponzu (V)

Miyazaki Wagyu Beef Tartare on Tapioca Crisp, Togarashi

Mini Taro Root Taco with Miso Glazed Eggplant and Smoked Soy Mushrooms (V)

Heirloom Carrot “Tartare”, Pickled Mustard Seed, Horseradish, Sunchoke Bark (V)

Smoked Salmon Oscars Matzo

Miniature Miyazaki Wagyu Burger, Sharp Cheddar, Remoulade

Wolfgang Puck Signature Pizzas

Spicy Tuna Tartare In Sesame Miso Cones

Alaskan King Crab, Crispy Rice Cake, Avocado, Aji Amario-Yuzu Ponzu

Opal Apple “Summer Roll”, Cucumber, Shiso, Pomegranate Pearl (V, GF)

Raw Bar

SERVED ON HAND CARVED ICE BAR

Spicy Tuna Rolls

California Rolls

Vegetable Rolls

Made To Order Nigiri

Scallop Ceviche, Black Garlic, Satsuma Tangerine Miso, Micro Herbs

Sea Urchin with Eggless Custard, Dashi, Unagi Glaze, Finger Lime

Albacore Tataki, Sweet Onions, Ginger, Momiji Chili, Ponzu

Oysters

Snow Crab Claws

King Crab Legs

Lobster

Shrimp

Passed Small Plates

SERVED COLD

Caramelized Cauliflower, Golden Raisin, Lime, Labneh, Pinenut, Shiso-Za’atar

Frozen Golden Beets, Almond Custard, Meyer Lemon, Ice Lettuce (V)

Snap Peas, Asian Pear, Pomelo Salad, Cacik Cheese, Mint, Walnut

Compressed Persimmon, Cinco Jotas Jamón Ibérico, Burrata, Wild Arugula

SERVED HOT

Sunchoke and Fennel Soup, Chips, Truffle Gremolata

Potato and Caviar 2.0

Black Truffle Chicken Pot Pie

Winter Truffle Baked Cavatappi and Cheese

Pea Agnolotti, Black Truffle, Peas Shoot, Parmesan Reggiano Brittle

Miyazaki Wagyu Beef Ny, Carrot Vichy, Spigarello, Yuzu Kotcho Ponzu

Loup De Mer, Calçot Onions, Artichokes, Fennel, Romesco Salsa, Espelette

Nashville Hot Fried Quail, House Made Pickles, Red Velvet Waffle

Torchio Pasta, Arugula, Tomato, Caper Berries, Aleppo Pepper, Black Olive Oil, Basil Flower (V)

Austrian Ricotta Dumpling, Watercress-Pea Pesto, Lemon Brown Butter

V - VEGAN GF - GLUTEN FREE

Individual & Plated Sweets

24 Karat Dusted Valrhona Illanka Chocolate Oscars

Ombre Chocolate Dipped Strawberries

Pillow Cake with Coconut Mango and Passion Fruit

Coconut - Chocolate Bar (V)

Yuzu Religieuse

Passion Fruit Cookie with Chocolate Chunks

Chocolate Chip Cookies.

Triple Chocolate Chip Cookies

Milk Chocolate and Caramelized Pecan Cookies

Strawberry Cookies

Hazelnut and Almond Brownies

Espresso Macaron

Matcha Cherry Macaron

Hibiscus Orange Pate De Fruit

Piper Heidsieck Golden Champagne Strawberry Push Pop

Mini Wolfgang Puck Dark Chocolate Bars

Passed Small Plates

Black Forest “Cherry”

Butterscotch Verrine with Dark Chocolate Nest

Tropical Pavlova with Macerated Jackfruit and Dragon Fruit (V)

Strawberry Ginger Cheesecake with Jasmine Gelee

LOLLIPOPS

Passion Fruit Cheesecake

Praline Almond Chocolate

Chocolate Oscars with Strawberry Valrhona Chocolate

CHOCOLATE BON BONS

Chai Latte

Thai Tea with Young Coconut

Honey Jasmine

Earl Grey Tea Biscuit

Espresso Triple Shot

Praline Roasted Coffee Bean

Dessert Action Stations

MADE TO ORDER

Air Bread “Sea Urchin” with Passion Fruit Caviar

Affogato with Housemade Ice Creams and Stumptown Nitro Cold-Brew

Vegan Sweets (without gluten)

Hawaiian Superfood Spheres

Red Velvet Whoopie Pies

Cashew Vanilla Tiramisu

Tropical Halo-Halo

Sunflower Raspberry Macaron

Chocolate and Sea Salt Cookies

V - VEGAN GF - GLUTEN FREE

OSCARS BY THE numbers

Ball Production by Cheryl Cecchetto / Sequoia Productions. Menu Created by Wolfgang Puck and Eric Klein, VP Culinary of Wolfgang Puck Catering. Pastry design by Kamel Guechida, Garry Larduinat and Jason Lemonnier. Restaurant-style service directed by Carl Schuster, CEO Wolfgang Puck Catering.

IN THE KITCHEN

200 culinary staff

2,600 pound sculpted ice bar

240 kilos Miyazaki wagyu beef

4 pounds yuzu kotcho

400 each quail

10 gallons buttermilk

100 pounds housemade bread and butter pickles

6,500 wood-fired Oscar-shaped flat bread

3,500 sesame miso cones

350 pounds Atlantic bigeye tuna

10 whole US wild-caught yellowtail

15 kilos American farm-raised caviar

600 pieces housemade wild mushroom pot-stickers

500 uni tongues

5 gallons dashi stock

7,500 individual US shrimp

250 Maine lobster

800 crab claws

225 pounds sushi rice

200 pounds Alaskan King Crab legs

30 gallons housemade cocktail sauce

50 whole yellowtail snapper

50 pounds live scallops

450 pounds house smoked salmon

300 whole loup de mer

2 gallons Pedro Ximenez

2 gallons French olive oil Ahuile de Provence from

black olives

2 gallons Minu-8 vinegar

1 kilo Piment d’ Espelette

300 pounds eggplant

500 sheets of nori

20 pounds house pickled ginger

400 homemade signature pizzas

750 cage free eggs

5 pounds smoked trout roe

100 lbs sunchokes

100 pounds Snake River Farms 0/0 Gold Grade

New York sirloin

125 pounds aged Vermont cheddar cheese

250 pounds Parmesan Reggiano

100 pounds five year aged white cheddar

1,500 Yukon gold potatoes

35 pounds winter black truffles from Burgundy

1,000 pounds Jidori chicken

3,500 pieces house made spiced lavash

5 gallons homemade boursin

2,375 housemade pretzel bites

3,500 Fleur de Sel breadsticks

6,000 pieces mini brioche buns

5000 pieces handmade English pea “agnolotti”

200 pounds persimmon

5 whole legs jamon iberico

4 pounds sumac

2 pounds za’atar

50 lbs tapioca pearls

50 pounds white pommellos

50 pounds red pommellos

500 blood oranges

200 pounds fresh ginger

180 each opal apple

200 pounds cavatappi pasta

15,000 pieces handmade torchio pasta

50 pounds caper berries

125 pounds housemade ricotta

150 pounds arugula

100 pounds watercress

75 each yellow cauliflower

75 each white cauliflower

75 each purple cauliflower

750 florets cauliflower romanesco

150 stalks of celery

200 pounds carrots

50 pounds heirloom baby carrots

5 pounds mustard seed

100 pounds radicchio

50 pounds taro root

2019 GOVERNORS BALL MENU

OSCARS BY THE numbers

IN THE KITCHEN (CONTINUED)

3,000 multi-color baby beets

10 gallons Greek yogurt

450 quarts heavy cream

450 quarts milk

450 organic sugar

6500 Valrhona Illanka chocolate Oscar statues

550 Kg of Valrhona dark chocolate

25 Kg of fresh passion fruit purée

20 Kg of aqua fava for vegan pavlovas

10 Kg of gold luster to spray the Oscars statues

10 Bottle of Piper-Heidsieck Champagne

10 flats of strawberries

80 pounds of jackfruit

40 dragon fruits straight from Philippines

5 kegs of Stumptown Nitro Cold Brew

5 gallons of fresh brewed Hibiscus tea for our

pate de fruit

IN THE BALLROOM

1,500 guests

Team of 10 maitre d’ staff

850 service and support staff

13,000 glasses for beverages

4,800 small plates

4,500 ramekins and verrines

6,000 cocktail forks

Lighting and video prep in ShowPro’s 100% solar powered, carbon-neutral facility.

Over 700 lighting instruments

Mixture of high-CRI LED and incandescent sources

20,000 ft of power cable and 3,000 ft of data control cable to support lighting

Over 20 lighting practicals

2,500 yrds of royal velvet

800 ft of 1”x4”

2.5 miles of tread

800 ft of pvc pipe

1,000 ft of wire rope

4,200 zip ties

2,000 yrds of soft, elegant color tones including Oyster Metallic Mesh, Platinum Gemstone, Champagne Metallic Nusilk, Bronzine Nusilks, Coffee Bark Taffetas, Antique Ivory Taffetas and Champagne Halo Circle.

Au Lait and Beige Sparkle Velvets in the Governors seating area

5,000 succulents mixed with roses

2 succulent towers

Succulents will be planted at the Motion Picture Television Fund for residents to enjoy.

Over 2 miles of chain and steel holding up the truss ceiling

Over 1 mile of truss supporting the ceiling

Over 700 shackles used to make connections in the ceiling

150 years of experience between audio crew • Over 4 miles of cabling to support speakers, microphones, and audio consoles

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#health #fitness #lifestyle #good health #brits

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hearth25 · 7 years

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STARTERS charcuterie selection of creminelli cured meats and artisanal, farmstead, and imported cheeses, toasted almond, honeycomb, pear butter, nut butter, stone fruit, crostini. choose from 4 pieces or 7 pieces. 15 or 19 yak meatballs house made fresh mozzarella, house mad marinara, focaccia toast, fresh herbs, tuscan herb evoo, shaved parmesan. 18 garlic frites belgian style pomme frite, garlic evoo, garlic rosemary sea salt, shaved pecorino. 8 beef tartare quail egg, preserved lemon gel, pickled shallot, sesame seed, nam jim, tapioca kimchi crisp, soy pearls. 19 pork terrine assorted pickled carrot, shallot, and cauliflower, whole grain mustard, burnt apple gel, blood orange gel, focaccia toast, early harvest evoo. 16 SOUP & SALAD soup tomato bisque or soup du jour. 4 endive salad Belgian endive, radicchio, fennel, orange segments, bacon, pecorino, champagne vinaigrette. 14 whole / 9 half pear & gorgonzola salad mixed greens, grapes, cranberries, candied walnut, pears, gorgonzola, gorgonzola vinaigrette. 11 whole / 7 half winter grain salad tricolor quinoa, barley, frisee, radish, asparagus, shaved carrot, pomegranate, shaved parmesan, tuscan herb vinaigrette. 13 whole / 8 half house salad mixed greens, tomato, red onion, parmesan crouton. 6 add chicken to any salad for 5 / add steak to any salad for 7 HEARTH BREADS pig & fig gruyere, rosemary, mission figs, creminelli prosciutto cotto, caramelized onions, red apple balsamic. 14 winter poached pear, pine nuts, gorgonzola, brown butter mustard vinaigrette, arugula, cinnamon pear balsamic glaze. 14 diavolo creminelli calabrese pepperoni, house made fresh mozzarella, diavolo sauce, house pickled peppers. 15 HOT SANDWICHES french dip tender braised and pulled local beef brisket, crack pepper aioli, caramelized onion, gruyere, swiss, au jus, rolled flatbread, choice of garlic fries or house salad. 16 hearth burger 44 farms grass fed 8 oz. beef patty, white cheddar, gem lettuce, tomato, red onion, house made pickle, cracked pepper aioli, choice of garlic fries or house salad. 18 add fried egg or caramelized onion 1 / add bacon 2 toasted cheese house made fresh mozzarella, white cheddar, gruyere, tomato, spinach, caramelized onion, pesto, choice of garlic fries or house salad. 13 buttermilk chicken buttermilk batter chicken, pickled shallot, spicy roulade, vinegar slaw, choice of garlic fries or house salad. 15 fettuccini & clams clams, garlic, artichoke, roasted red pepper, onion, spinach, white wine sauce, focaccia. 26 lamb gnocchi house made gnocchetti, lamb Bolognese, basil, shaved pecorino, focaccia. 24 ‘slow food’ stroganoff mafaldine noodles, braised local angus beef, bingham’s hampshire pork, hearty brown sauce, caramelized onions & mushrooms, crème fraiche, dehydrated whole grain mustard, fresh chives. 25 spaghetti carbonara pancetta, caramelized onion, parmesan, focaccia. 22 LARGE PLATES pan seared duck 8 oz. duck breast, malt glazed barley, glazed baby carrot, carrot puree, crispy parsnip, honey jus, micro greens. 29 ora king salmon 7 oz. filet* seared & wood oven roasted, creamy herb risotto, pickled apple, crispy brussels sprouts, meyer lemon evoo, micro arugula. 29 black angus ribeye 44 farms grass fed 10 oz. ribeye steak*, portabella mushroom, white onion puree, heirloom cherry tomato, potato rosti, red wine jus, micro greens. 41 yak new york local grass fed yak new york strip steak* pan seared rare, roasted fingerling potatoes, wild mushrooms, garlic cream, braised cipollini onion, thyme jus, micro greens. 44

#winter menu #Chef Miles Palmer

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rabbitcruiser · 1 year

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World Fisheries Day

World Fisheries Day, celebrated on November 21, is dedicated to highlighting the critical importance of healthy ocean ecosystems and to ensure sustainable stocks of fisheries in the world. Fishing communities celebrate this day through rallies, workshops, public meetings, cultural dramas, exhibitions, and music shows. Fisher folks in India, where it is widely celebrated, also demonstrate the importance of maintaining the fisheries of the world along with highlighting the problems like overfishing and mechanization. World Fisheries Day also explores finding solutions to the increasingly interconnected problems that the world is facing to follow sustainable models of our ocean ecosystems.

History of World Fisheries Day

World Fisheries Day, which is followed in India on November 21, highlights the fact that fisheries are an important sector in the country. It provides employment to millions of people, as well as contributing to the food security of India.

The fishery resources in India are mainly composed of inland and marine. Inland fisheries are mainly composed of major rivers and their tributaries, ponds, reservoirs, lakes, canals, and so forth. World Fisheries Day is celebrated worldwide by the fishing communities to recognize the vast and sometimes underappreciated food source for millions of humans.

In 2019, Andhra Pradesh’s government launched a number of welfare schemes for fishermen on the occasion of World Fisheries Day. State Fisheries Minister Mopidevi Venkata Ramana said on the occasion, “The YSRCP government has increased compensation to fishermen, for the mandatory ban period of 45 days, from Rs 4,000 to Rs 10,000.” The state government has also increased the subsidy on diesel for mechanized or non-mechanized boats. In case of death of fisherman compensation of 10 lakh will be given within two months.

Indian fisheries and aquaculture is an important sector of food production providing nutritional security, besides livelihood support and gainful employment to more than 14 million people, and contributing to agricultural exports. With diverse resources ranging from deep seas to lakes in the mountains and more than 10 percent of the global biodiversity in terms of fish and shellfish species, the country has shown continuous and sustained increments in fish production since independence in 1947.

The total fish production during 2017-18 was estimated to be 12.60 million metric tonnes, of which nearly 65 percent is from the inland sector and about 50 percent of the total production is from culture fisheries, which constitutes about 6.3 percent of the global fish production. More than 50 different types of fish and shellfish products are being exported to 75 countries around the world. Fish and fish products have presently emerged as the largest group in agricultural exports from India. On World Fisheries Day, make sure to support fisheries and new sustainable ways to make our ocean ecosystems cleaner.

World Fisheries Day timeline

2019 Supporting Indian fisheries

Andhra Pradesh's government launches a number of welfare schemes for fishermen on the occasion of World Fisheries Day, including the death of fisherman compensation and a subsidy increase on diesel for mechanized or unmechanized boats.

2016 Fish production at an all-time high

Total fish production reaches an all-time high of 171 million tonnes, of which 88 percent was utilized for direct human consumption, thanks to relatively stable capture fisheries production, reduced wastage, and continued aquaculture growth.

2014 The importance of sustainable fisheries

A report by Prince Charles' International Sustainability Unit is released, estimating global fisheries were adding $270 billion a year to global GDP, but by full implementation of sustainable fishing, that figure could rise by as much as $50 billion.

1961 Double-growth of fish consumption

Since this year, the annual global growth in fish consumption has been twice as high as population growth, furthermore, while the annual growth of aquaculture has declined in recent years, significant double-digit growth is still recorded in continents like Africa and Asia.

World Fisheries Day FAQs

Why is World Fisheries Day celebrated?

A number of traditional societies and communities rally around the occupation of fishing. World Fisheries Day celebrations serve as an important reminder that we must focus on changing the way the world manages global fisheries to ensure sustainable stocks and healthy ecosystems.

What is the largest fishery in the world?

Anchovy fishing is the largest fishery in the world.

What is another name for fishery?

There are around 12 synonyms, antonyms, idiomatic expressions, and related words for fishery, such as spawning place, fish hatchery, fishing banks, fishtrap, weir, fish cannery, aquarium, tank, cannery, hatchery and piscary.

How To Celebrate World Fisheries Day

Attend a fishery sustainability workshop

Get involved with the fisherfolk community

Take care of your environment

Fisheries are a vital part of our ecosystem and food resources across the globe. On World Fisheries Day, consider signing up for an online workshop to learn about sustainable methods to keep our ocean ecosystems alive and productive. There are various events across the globe that celebrate this day. If you can’t find an event near you, organize a workshop with like-minded friends and family.

Fishermen contribute greatly to resourcing fish for food and should be supported in any way they can be, especially in developing nations. Consider fundraising for their charity events, whether they hold a rally or public meeting, to increase awareness of fisheries around the world and what they do every day. You are sure to learn a lot more about where your fish comes from and how it can be sustained in a better manner.

The oceans and fisheries become cleaner and more sustainable when our environment is less filled with rubbish. This includes taking care of rivers, dams, and the sea as these are important habitats for fish and aquatic organisms. Next time you go camping, hiking, or the beach, be sure to pick up any rubbish you see along the way. Try to educate people as well about the devastating impact of rubbish and to reduce the amount of plastic waste.

5 Important Fact About World Fisheries Day

Low-income work

Where your fish comes from

Fish and protein

Humans consume a lot of fish

When in Africa

65 percent of the reported catch from inland fisheries is from low-income food-deficit countries.

Estimates vary, but from around 30 million to over 60 million people in the developing world are involved in inland fisheries — it is thought that about 50 percent are women.

More than 25 percent of the world’s dietary protein is provided by fish.

The human population consumes over 100 million tons of fish annually.

Over 200 million of Africa’s 1 billion people regularly consume fish and nearly half of this comes from inland fisheries.

Why World Fisheries Day Is Important

It’s a reminder of environmental sustainability

It supports fishermen and women

It helps us learn more about the environment

A recent United Nations study reported that more than two-thirds of the world's fisheries have been overfished or are fully harvested and more than one third are in a state of decline because of factors such as the loss of essential fish habitats, pollution, and global warming. World Fisheries Day is an important reminder to inform ourselves and those around us of climate change and pollution, in order to keep our fisheries clean and productive.

Fish forms an important part of the diets of people around the world, particularly those that live near rivers, coasts, and other water bodies. A number of traditional societies and communities are rallied around the occupation of fishing, and around 50 percent of them are women. It’s time to increase awareness about low-income fishermen and women who work tirelessly in fisheries, especially in developing countries. Consider giving in charity or post information and statistics on social media.

Countries such as India contribute greatly to the sourcing of fish. Indian fisheries and aquaculture is an important sector of food production providing nutritional security, besides livelihood support and gainful employment to more than 14 million people, and contributing to agricultural exports. More than 50 different types of fish and shellfish products are being exported to 75 countries around the world. Fish and fish products have presently emerged as the largest group in agricultural exports from India. World Fisheries Day is a great time to learn more about where our fish comes from and the environment of fisheries.

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rabbitcruiser · 2 years

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National Salmon Day

History of National Salmon Day

National Salmon Day timeline

1914 Chicken of the Sea

Chicken of the Sea (previously Van Camp Seafood Company) is founded by Frank Van Camp in California.

1984 Skinless and Boneless

Chicken of the Sea is the first to introduce skinless and boneless salmon.

2014 Flavored Salmon Pouches

Chicken of the Sea is the first to offer a complete line of flavored salmon pouches.

2015 National Salmon Day

National Salmon Day is first celebrated on October 8.

National Salmon Day FAQs

How do know if salmon is cooked?

Should you bake or fry salmon?

Baking salmon is the healthier option over pan-frying because it doesn’t add any extra fat or calories to the fish, as long as you cook it with simple seasonings.

What happens if I eat undercooked salmon?

If you eat raw or undercooked salmon, you risk being infected with bacteria and worm-like parasites.

National Salmon Day Activities

Cook the salmon

Spread the word

Try Chicken of the Sea recipes

There is nothing better to do to celebrate National Salmon Day than cook and eat it. Prepare the salmon and cook the salmon based on your favorite recipes, and later get the health benefits.

Most of us probably don’t know about the health benefits of salmon. So, spread the word about this pink fatty fish so that more people can benefit from it.

5 Facts About Canned Salmon You Need To Know

New England started it

It has various nutritional advantages

It is versatile

It is not to eat daily

It is high in sodium

In 1840, New England first began canning salmon.

Canned salmon has a variety of nutritional benefits such as omega-3s, protein, vitamin D, and calcium.

Canned salmon is a quick and inexpensive choice that provides the same excellent health benefits as fresh fish.

Despite the health benefits, you can’t eat it every day, because it will increase the possibility of rising mercury levels in the blood.

Canned salmon is incredibly high in sodium, and if you consume it every day, it can increase the risk of high blood pressure and stroke.

Why We Love National Salmon Day

Salmon has many health benefits

It is delicious and versatile

It can lower the risk of heart disease

The reason for the celebration of National Salmon Day is to be a reminder of the health benefits of salmon. More people need to know about this.

The heart is our vital organ. Knowing that consuming salmon can lower our risk of heart disease is such a relief.

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rabbitcruiser · 2 years

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National Potato Day

National Potato Day is celebrated on August 19 of every year. For centuries, potatoes are the favorite item of diets everywhere in the world. Potato lovers are found in massive numbers, and that primarily includes the children. With the soft, smooth nature, potatoes can be eaten in different forms like potato chips, mashed potatoes, gratin, hash-browns, baked potatoes, potato salad, hasselbacken, home fries, tater skins, potato cake, potato wedges, kroppkaka, and the list extends in number. They are just some of the amazingly tasty items which are made with the potatoes. Celebrating National Potato Day is worth noting as to let people know the nourishment it has. Potatoes are not only the savory, but they also contain high levels of vital vitamins and minerals that include vitamin C, iron, and potassium. Prepare your favorite potato recipe in a way to celebrate National Potato Day.

“My idea of heaven is a great big baked potato and someone to share it with.” – Oprah Winfrey

History of National Potato Day

The origin and the person who established the National Potato Day is still anonymous. However, the history of potato dates back to centuries ago. The English word potato has all the way came from the Spanish word patata. The word “potato” may indicate either to the plant itself or the edible tuber. Usually, the potato is a starchy, tuberous vegetable from the perennial nightshade Solanum tuberosum. The first region where the potato was first domesticated is the modern-day southern Peru and the extreme northwestern Bolivia between 8000 and 5000 BC. From then, the potatoes have spread throughout the world and is now a staple crop in several countries. Now it is an integral part of the world’s food supply, and that is marked as the one of world’s largest food crop which ranks the fourth position following maize, wheat, and rice. The smaller potatoes are named as spuds and are associated with the 19th century. There are millions of different styles of preparation is found in the American cuisine where potatoes are a favourite part and occupy a larger parts. Potatoes are used in making bread, rolls, and pancakes, and also found as a whole in the everyday meal. The production of potatoes world wide was more than 382 million tonnes at present. Potatoes vary in colour, texture, size and shape with reapest to the region they grow. There are currently more than hundred different varieties of potatoes available in the world. National Potato Day is one form of celebration to make people understand the nutritional values present in the potatoes. Raw potato consists of water, carbohydrates, starch, sugar, dietary fiber, fat, protein, and vitamins like B1 to B6, B9, C, E, K. The mineral contents like calcium, iron, magnesium, manganese, phosphorous, potassium, and sodium are also available. It is one must have food for anyone with which almost all the dietary supplements are obtained. One most notable incident about the potato with the Ireland is the potato plague. It made the people of the entire country starve as they were reliant on the potato as their food crop. Celebrating National Potato Day highlights the note as one must have good health to live longer.

How to Celebrate National Potato Day

There are lots of interesting ways available by which you can celebrate the National Potato Day. You can add potatoes in small quantity in the daily meal you prepare. To make it spicy, prepare tasty potato fries, chips, mash potatoes with species, or cook hash browns with salt and pepper. To be more creative, you can try out a new dish yourself with potatoes and serve them hot to your friends and family. Buy Good Russian Vodka which is a distillation of potato to celebrate Potato Day in a unique way you want.

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rabbitcruiser · 2 years

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Wild Foods Day

Wild Foods Day is celebrated every year on October 28. It is a holiday dedicated to wildflowers, fruits, and veggies. Humans have consumed plants and gathered food from the wild for thousands of years. However, these wild foods are now increasingly appearing on menus in gourmet restaurants and raw food restaurants due to them being trendy. In addition, wild foods are free of preservatives and pesticides, and consuming them contributes to an environmentally conscious lifestyle.

History of Wild Foods Day

Wild foods are believed to have been in existence for over 40 million years. Wild food, generally, can be any edible plant that grows naturally without human intervention or any animal taken from its native environment for human use. It is easy to observe that the Earth is brimming with wild foods. Animals such as deer, elk, goose, turkey, and others are considered wild in the United States. In addition, various fruits and vegetables grow wild in many parts of the nation. Berry bushes of many sorts offer tasty fruits, and mushrooms cover the woodland floor. According to experts, there are approximately 2,000 edible and medicinal mushroom types worldwide. Nuts, herbs, tree fruits, and cactus pads are among more foods that grow independently, even in cities.

In many cases, wild foods are more nutritious than their farmed counterparts. This is most likely due to their natural survival mechanisms. For example, some plants grow thorns or emit an unpleasant odor to prevent predators, while others produce bitter-tasting chemical compounds. These substances are known as phytochemicals, and research reveals that these can offer us health benefits if consumed regularly.

Wild Foods Day started being mentioned regularly in the print media around 1974. Euell Gibbons, a wild food enthusiast, who became a minor media celebrity, most likely inspired the popularity of this day. He is best known for his debut book, “Stalking the Wild Asparagus.” Wild Foods Day is a celebration of all things wild and delicious that the planet has to offer.

Wild Foods Day timeline

40 Million Years Ago Wild Foods Appear

Wild foods are discovered and found in nature.

10,000 Years Ago Farming Emerges

Humans start to farm and grow their food.

1962 “Stalking the Wild Asparagus”

Euell Gibbons publishes this famous book.

1974 Wild Foods Day

The day begins to appear in print media.

Wild Foods Day FAQs

Are wild raspberries healthy?

Yes, they are rich in vitamin C, minerals, and fiber.

Are blackberry and black raspberry the same?

Even though they look very similar, black raspberries and blackberries are two completely different fruits.

What are some wild foods humans can survive on?

Humans can survive on various wild foods, such as bird eggs, wild grapes, wild berries, wild roses, bamboo shoots, wild asparagus, etc.

Wild Foods Day Activities

Learn about wild foods

Find wild foods

Eat wild foods

There is a plethora of information out there on wild foods. The different types, safety guidelines, procurement methods, etc., are interesting to learn about and might come in handy on your next trekking trip.

Using all your newfound information about wild foods, see if you can find any of them in your direct surroundings and analyze whether or not they are safe to consume. This could also be a fun activity to do with friends.

Wild foods are super trendy right now and have health benefits as well. See if your local grocery store has wild berries and other treats for you to indulge in.

5 Fun Facts About Edible Flowers

They can be minty

They can do it all

They can be strong

They can be buttery

They can be soothing

Violets taste like mint and are often used to garnish food for this reason.

Geraniums are great for savory dishes such as omelets, wines, and liquor.

Citrus flowers need to be used sparingly, or they can overpower the entire dish.

A large number of chopped flowers can be used to make flower butter.

Jasmine makes exceptional tea with many health benefits.

Why We Love Wild Foods Day

It is a unique holiday

It expands our palettes

It protects us

Wild Foods Day is a day unlike any other. It draws attention to something so widely available around us and the uses of wild food.

We can often go into a monotonous spiral when it comes to everyday food. A day like this encourages us to step out of our comfort zone and try something new.

Not all that is found in nature is safe. Some of it can be dangerous and deadly too. Wild Foods Day allows us to learn about these do’s and don’ts and preps us for our next wilderness adventure.

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#Brix Restaurant & Gardens #Niman Ranch Prime New York Strip #salmon #USA #Honey Sesame Glazed King Salmon with potato puree #Trio of Sorbets #Sweden #Öland strawberries #salmon with potato salad #Deviled Eggs with Californian Caviar #food #original photography #travel #vacation #Wild Foods Day #28 October #WildFoodsDay

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rabbitcruiser · 7 months

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Wild Foods Day

Exploring nature's pantry, discovering wild treasures, and connecting with the earth through gathering natural sustenance.

From wildflowers and berries to mushrooms and fruits, or even seaweed and kelp, Wild Foods Day is here to show appreciation for and celebrate the amazing opportunities for eating and enjoying foods that grow in the wild!

History of Wild Foods Day

For thousands of years, humans have been consuming plants and vegetation that grows in the wild. Many generations of hunters and gatherers spent their lives living off of the wild things that grew on the land, far before farmers grew cultivated crops.

While the idea of eating wild foods might feel strange, for those who have access to wooded areas and land, it’s a great way to consume clean food that has been grown without pesticides or kept with preservatives. Plus, it’s such a healthy and satisfying feeling to be able to eat “found food” that is essentially free and completely fresh.

It is important, when gathering wild foods, to be sure that the land where the foraging is taking place doesn’t have any rules against it where the plants are protected. Or if it is private property, it’s a good idea to get permission. In addition, try not to be greedy because some other animals are likely depending on these wild foods for their dinner. So be sure to leave enough to share with those others in the ecosystem, like birds, bears and more.

Wild Foods Day seems to have been started in the mid-1970s by concerned citizens who wanted to promote the idea of eating food that grows in the wild. It is likely that the inspiration behind this day came from then mini-celebrity Euell Gibbons, who was a wild food enthusiast at the time.

Today, several decades later, Wild Foods Day continues to be a popular celebration, particularly among those who are interested in getting back to a more natural style of living. So whether it’s for earth-friendly lifestyle reasons, for a scouting project with one of the kids, to supplement the grocery shop with free food, or just to know what to do when camping or hiking, learning how to live off of the land is a great idea on Wild Foods Day or any day of the year!

How to Celebrate Wild Foods Day

Looking for some fun plans for showing appreciation on Wild Foods Day? Check out some of these ideas, grab some friends, and get started celebrating!

Learn to Identify Wild Foods

For those who intend to make eating wild foods a habit, Wild Foods Day might be a good motivation to do a bit of studying in order to be able to quickly identify what is appropriate for eating and what might be dangerous. Online research or borrowing books from the local library might be a good start. Although the best way might really be to locate an expert and see if they would be interested in an apprentice tagging along as a learner!

Take a Walk in the Woods

Of course, one of the most meaningful ways to engage with Wild Foods Day would be to take a walk in the woods with a basket or bag and try foraging for food. For novices, it might be a good idea to take a reference book along to be sure everything is edible – particularly mushrooms.

Look for berries, green plants like nettles, and even flowers such as rose hips, lavender or dandelion. Many different wild herbs can also be foraged for, including wild mint, garlic mustard, clover, yarrow and so many others. A wide range of wild foods can be eaten as they are or made into excellent teas, jams, syrups and more, with just a small amount of effort and few other ingredients.

Prepare Some Wild Foods

In honor and celebration of Wild Foods Day, perhaps it would be fun to do some food prep from those wild foods that were gathered previously. Check out some of these ideas for what to make:

Rosehip Jam These leftover bases after the rose petals fall off can be used for all sorts of yummy things in the same way berries might be used. Rosehips are rich in vitamins like A, C, D, and E, and have been important for providing vital nutrients during wartime when food was scarce. They can be found from the middle of summer to early winter, and can also be made into teas, syrups and more.

Elderberry Syrup The flowers from these berries found in the spring can make delicious cordials or even homemade champagne. Later in the season, the ripe berries can be picked to make syrups that may act as a super healthy boost to the immune system. Or the whole berries can be baked into muffins or quick breads. It’s best to avoid eating elderberries before they are cooked, though.

Wild Apples Many fruit trees grow in the wild, offering delicious opportunities for making apple butters, applesauces, pies, tarts and much more. Wild apples are often smaller than cultivated ones, and be sure to check for worms or other bugs, as they haven’t had pesticides sprayed on them.

Chestnuts Sometimes called sweet chestnuts, horse chestnuts, or even “conkers”, these nuts grow on trees and are prolific in certain areas of the UK, Europe and the US. The strange looking nuts have green spiky encasements that have to be roasted off. Then, when cooked into other foods such as vegetables with spices, or used in a nut bread, they can provide a tasty treat!

Watch Shows Incorporating Wild Foods

With so many nature shows on television and resources on the internet today, a celebration of Wild Foods Day might include watching some shows or YouTube videos about foraging and gathering.

Wild Harvest is one show that aired on PBS in 2020, featuring Les Stroud, the star of the show Survivorman.

Chefs vs. Wild, from 2022, was based on the premise that two chefs were dropped in the wild and meant to create a five star meal from what they found in the wilderness.

Forage Wars was a 2012 reality competition series where teams of foragers would compete to gather the most ingredients.

Wild Foods Day FAQs

What wild foods are edible?

Some of the top edible wild foods include dandelion, nettle, elderberry, seaweed, asparagus and certain kinds of mushrooms.

How to get food in the wild?

Foraging for food can be fun, but also needs to be done safely so be sure to do some homework first. And in general, it’s best to stay away from brightly colored plants and insects, as they may be poisonous.

Is wild game safe to eat?

Wild game meat is usually safe but needs to be cooked very thoroughly to be sure any possible contaminants are cooked out.

Which wild mushrooms are safe to eat?

Going mushroom hunting is a skill that is best learned by an expert! For beginners, some of the easiest wild mushrooms to identify are chanterelles, hen of the woods, oyster and sulfur shelf mushrooms.

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