Posts tagged chef
Posts tagged chef
Just received an email about my blog… 2 years ago… Wow. Well I owe a big thank you to my friend Amanda, who encouraged me to start a blog in the first place. I started on Wordpress, then moved over to Tumblr; From then I have been on YouTube, Instagram, Viddy, Vine , Facebook and doing my best to share my love for the food that enhances happiness. I am now almost done with my website which will be up in the next few days!!! Www.Foodsetsthemood.com Hey …Thank you The Cheesestore of Beverly Hills, Spago, and of course my father Vaughn Allen. Happy Celebrations for continuous success… Foodsetsthemood stretches from LA-CA to NY-NY, BK-NY, London-UK, and Annecy-France ..TO BE CONTINUED!!!
Maitake my favorite. Thanks #Chef Ian😘 (at ABC Cocina)
Cheesy Ham Fritters with a smoked paprika aioli. THANK YOU SO MUCH #CHEF IAN!!!! #AbcKitchen to #AbcCocina and I am so happy with my brunch. Amazing way to spend my #Sunday afternoon :)
Tea, cheese? Great trip with the #Chef!!!! (at Kalustyan’s)
While working the #FoodNetwork #FoodnWine Festival, I was handed some tongs and assisted #Chef Ryan Hardy in grilling Octopus for his “Non-pizza” menu item. This dish was incredible, and I am very excited that I learned a few things from him!!
Grilled Octopus served over a bed of Citrus-Saged Chickpeas and crisps of prosciutto.
I can’t wait to dine at Charlie Bird. I know food should provide more than just a hunger agent, it should represent what we are inspired by and provide new insights in life. This restaurant seems like one I would be extremely inspired by and even by reading their “About” section I have a big smile on my face.
This is from http://charliebirdnyc.com/
“People keep asking who we are and where our name came from. Well, here it is – it was through a series of inspirations that are downtown New York: a history of street art, design, music, our 19th-century brick and mortar, and an abstract approach to be whoever we wanted to be, without boundaries. We are cooking food that is meaningful to us and delicious, and we are careful not to label ourselves. Sure, there are jazz roots in hip hop, graffiti roots in Warhol, Basquiat and Haring, and Italian roots in our space, but overall we hold above all else a deep-seeded ideal to be creative and provide a welcoming place for you all to eat. Charlie Bird means New York.”
Thank you for being such a genuine person and helping me to answer all my questions I had for you, I appreciate it!
(at Food Network Wine and Food Festival)
Lychee stuffed with foie gras & wrapped with bellota and topped with basil
*Dead Vegetable Sushi:
Brown rice sushi, with roasted bell peppers, grilled eggplant and some Uni with a quail egg
*Endive Spears/Mutilated Artichoke:
Separate Endive spears, and serve with Dominick DiBartolomeo’s ‘Domenico’s Lemon Artichoke Tapenade’. This decadently lemon-garlic infused Artichoke will create a perfect texture when combined with the crunchy leaf of the endive.
“With Crunchy Teeth”
Beet Bisque with browned Jicama:
· Roasted Beets (400 degree oven, drizzle with Olive Oil, check every 15 minutes for tenderness)
· Puree brown buttered Thyme, Shallots, Leeks and Salt & White Pepper to taste
· Mince cloves of garlic, whisk with honey (3 large cloves to 1 tbl honey) for 3 minutes, bring up with Sherry Vinegar, season with Salt & White Pepper. Use this to garnish your soup along with a chiffonade of Shiso.
*Lobsters Do Scream When You Boil em Bisque:
“Essence of White Truffle” (Shave White Truffles on top before serving)
Lobster Bisque: This recipe is a classic recipe and has been modified by FN chefs, http://www.foodnetwork.com/recipes/bobby-flay/lobster-bisque-recipe/index.html
*Slaughter house Claws:
“Lying in Still Warm Red Stuff”
Lobster, Shrimp, and Crab served over cocktail sauce
Cocktail Sauce: (Thank you Ina Garten!)
· ½ cup of your favorite Chili Sauce
· ½ cup of ketchup
· 3 tbl of Horseradish
· 2 tsp of fresh Lemon Juice
· ½ tsp Worcestershire Sauce
· ¼ tsp of your favorite hot sauce (Buffalo-style Tabasco!)