Culinary School Info & Insight

Food Draws Tourists

2007-01-22T11:56:00.000-08:00

The Travel Industry Association completed its first large survey to determine the market for "culinary tourism."

The results confirm the Sarasota Convention and Visitors Bureau's pursuit of these tourists and investment in Restaurant Week, a promotion of local fine dining that was held for the first time last May.

The survey last summer of 2,364 leisure travelers found that food or wine were a reason to travel or helped determine the destination for just less than 8 percent, or 12.6 million people.

That's a small but potentially lucrative market. Most likely to participate in the future were people with post-graduate educations and a household income of $100,000 or more.

The culinary traveler is also more active than other leisure travelers. They were more likely to check out cultural attractions, spas, parks and historic sites.

Kathleen McLaughlin

Petrosian

2007-01-03T12:49:00.000-08:00

Housed in ALWYN COURT, one of the most beautiful landmark buildings in New York City, and just around the corner from Carnegie Hall and a short block’s walk from the entrance to Central Park, is a renowned restaurant with the best kept brunch secret in the City. For a mere $28 one can choose from a wide variety of appetizers, entrée’s and deserts that quite frankly could boggle even the most sophisticated palate. Well, have you guessed the restaurant? Of course, it’s the fabled Petrossian.

Petrossian made his name introducing Russian caviar to France and the rest of the world back in the roaring 20’s. In sync with the era of their entry on the world scene, this famous restaurant’s décor, designed in the art deco style by Ion Oroveanu, is replete with Lalique crystal wall sconces and a magnificent crystal beaded serpentine Lanvin ceiling chandelier. Bronze sculptures from the 1930’s decorate pedestals in the window niches and are scattered throughout the restaurant, while the rooms main feature, a curved bar backed by glorious mirrors with etched Erté female figures, looks out over the tastefully appointed room. The seating is comfortable and the tables discretely separated with sufficient leg room for even the tallest diner.

Brunch for me and my companion was selected entirely from the prix fix brunch offerings with one notable exception. We simply could not resist the Petrossian Teasers from the ala carte menu ($27) with exquisite tidbits of foie gras, smoked salmon, and caviar canapé. We savored each succulent morsel and agreed that Petrossian’s reputation was not only richly deserved but perhaps underrated.

Our brunch selections began with the Cured & Marinated Herring Sampler and the Salmon Roe Blinis with Crème Fraiche. The three herring filets - marinated in cream dill sauce, traditional pickled, and pink Madeira sauce – and garnished with springs of dill, were tender, silken, and extremely flavorful and accompanied by tiny sweet gherkins; a perfect compliment to the robust herring taste. To this reporter’s palate, the herring fillets were a superior choice to the salmon roe on blinis. The blinis were slightly doughy and just a bit thick but the goodly portion of salmon roe was of exceptional quality, firm and full, bursting with flavor. Other offerings on the Appetizer menu that did not contain processed fish were plentiful such as Poached Pear & Maytag Blue Cheese Salad in a Balsamic Vinaigrette; Borscht With Crème Fraiche & Pirojkis (see recipe in Cook’s Corner); Ricotta Blintzes With Berries & Crème Fraiche; Asparagus & Proscutto Salad With Parmesan Reggiano and more. So if you are one that likes smoked fish but in small quantities, there are choices galore. And for you smoked fish and caviar lovers, the ala carte menu includes samplers as well as servings by grams of all caviar offerings according to taste and pocketbook.

Before moving on to the entrees, mention should be made of the old-world flavor of the service. The staff was professional, knowledgeable, polite and anxious to please but while the restaurant was full and bustling, there was no waiting line so the service while not rushed, seemed a trifle too efficient. More time between courses would have been appreciated to allow one to fully savor each delectable treat with sufficient time to digest and even anticipate the next course. But once the meal was served and the table cleared there was no pressure to vacate the table and we lingered over coffee and conversation. Each menu offering was served with European style cutlery specifically designated and sized for a particular menu item, with a fish fork as required, a flattened desert spoon as necessary and of course a gold plated caviar paddle; and presented in dishes designed to maximize eye appeal. In the case of the herring sampler, the serving dish was a 4 sectioned glass flat with each herring filet snug in its own compartment with one left over to house the gherkins.

My entrée selection was the Smoked Fish Cobb Salad while my companion selected the Sturgeon Burger with Zucchini Fries and Caviar Crème Fraiche. The salad was an extraordinary presentation of rows of diced white, classic smoked, Black Sea spiced, and dill marinated salmon, each in its own row and separated by rows of diced tomatoes, blue cheese, quartered egg, diced avocado and crisp (and I do mean crisp) bacon, over a bed of field greens delicately drizzled with a light dressing so that each flavor stood on its own and yet melded well with the others… the plate looked as good as it tasted. The burger was a misnomer as the sandwich consisted of a filet of sturgeon over a large ripe tomato on a bun accompanied by a pot of the caviar crème fraiche dressing and deep fried zucchini slices that were crisp on the outside and softly silken on the inside.

The dessert menu was somewhat limited compared to the large appetizer and entrée selections but I selected a Chilled Coconut Cappuccino with Coconut Daquoise & Kahlua that was a feast for the eyes as well as the palate, providing you like coconut. The drink/desert was served in a large glass and was a light and satisfying alternative to sorbet after a filling meal. My companion opted for an Apple – Cranberry Strudel with Cranberry Rum Ice Cream & Green Apple Salad that was a knockout. The strudel was one of the plumpest and most flavorful I have ever tasted and the accompanying ice cream over the shredded apple salad was a masterful stroke of flavors and textures. This is a paring worthy of a master chef, which brings us to the matter of Michael Lipp, Petrossian’s Executive Chef. Michael is a young, talented and enthusiastic chef dedicated to promoting healthy and ecologically conscious cuisine. Hats off to him for his innovative and creative recipes which are artistically presented and delicious to eat. All in all a most memorable way to spend a Sunday enjoying a special meal in a gorgeous environment with family and/or friends… and close enough to Central Park to walk off the extra strudel pounds.

By Barbara Penny Angelakis

2007-01-03T12:03:00.000-08:00

I would like to introduce our readers to a new American vodka called Blue Ice Vodka, crafted by Master Distiller, William Scott, at the Silver Creek Distillery in Rigby, Idaho. For bottle collectors, the bottle is a really nice design, a pretty blue with an embossed ice flow design on the back of the bottle. For vodka connoisseurs, this very smooth vodka is made in the United States in the traditional manner using potatoes, from Idaho Russet Burbank potatoes and glacial pure water. Blue Ice Vodka is made in small batch productions, and has a five-stage filtration process, and a four-column fractional distillation, and is also all natural and is additive free. This vodka is also gluten-free, which I never much paid much attention to previously, until my friend, Hal, developed a gluten allergy, and no longer could drink his preferred beverage. Hal, Blue Ice Vodka could become your new beverage of choice, since only 1 percent of all vodkas are made from potatoes.

I first tried Blue Ice Vodka at Vodka Fest held in New York on October 27, 2003, where I had the opportunity to sample vodkas from some of the major and some newer distilleries. I was so impressed by Blue Ice Vodka that I wanted to try it again at my home. At a recent gathering of our usual crowd of friends, my husband and I decided to see what our group thought of this new vodka. This special group of friends: Annette and Neal, Penney and Bill, and Randi and Roger, like Ed and I, belong to a Gourmet Club, where we not only create gourmet meals, but also enjoy experiencing excellent wines and spirits, so we thought that this would be a good tasting group. I first had our guests sample Blue Ice Vodka neat, then made up a batch of Cosmopolitans for them to experience. The group consensus was that the vodka was very smooth, clean, and had a very good taste. The group consensus of the Cosmopolitans, were, well, I had to keep making up new batches all night, shaken of course, not stirred, if that gives you any indication. Whether you prefer your vodka neat, chilled, or blended into a martini, I think that this vodka holds its own against other luxury-quality vodkas. It has certainly earned a place of honor on my drinks table.

By Debra C. Argen

Gravlax

2006-12-19T09:16:00.000-08:00

Gravlax, also known as gravad lax or gravlaks (in Danish and Norwegian), means buried fish. It is a Scandinavian appetizer consisting of thin sashimi-like slices of salmon cured in salt, sugar and dill.

During the Middle Ages, gravlax was made by fishermen by salting the salmon and lightly fermenting it by burying it in the sand above the high-tide line. The word gravlax comes from the Scandinavian words grav, which means literally "grave" or "hole in the ground".

Today, gravlax is made by curing salmon in sugar salt, pepper and dill and takes only 2-3 days to finish.

To make the gravlax, I went with the basic recipe from an old Scandinavian cookbook and started with a 3 lb peice of wild caught salmon.

Cover the salmon - skin side down - with a mixture of salt, sugar,and pepper - covered with fresh dill. Wrap the salmon with plastic wrap and put a weight on top of the filet. This needs to cure for 2.5 - 3 days.
The final step is to rinse off the cure and remove the dill. Slice thinly with a sharp knife and serve with a mustard and dill sauce, or fresh lemon.

Gravlax Recipe
1-cup salt
1-cup sugar
Pepper to taste
1 bunch dill rinsed
One 2- to 3-pound fillet of salmon, pin bones removed

1. Mix together the salt, sugar and pepper.

2. Place the salmon, skin side down in a shallow baking dish, and cover with the spice mixture

3. Lay dill on top of fillet and wrap with plastic wrap.

4. Put weights (bricks or cans covered with foil) on top of wrapped fillet and let rest in refrigerator for at least 48 hours.

Health Benefits of Wine

2006-12-11T10:17:00.000-08:00

In the past several decades, scientific studies have measured the health properties of wine. A 1940 study showed that wine contains the vitamins A, B and C, as well as 13 minerals essential to human life. In 1970, a professor at the University of Bordeaux hypothesised that wine could protect the cardiovascular system. His theory was confirmed in a 1982 study on rabbits. Shortly afterwards a worldwide study by the World Health Organisation showed that France had the lowest death rate from heart disease in the industrialised western world, despite the French habits of smoking, eating fatty foods and shunning exercise. Only the Japanese, with their low-fat diet of fish and rice, had a lower rate.

The first American journalist to speak of the French Paradox was Edward Dolnick, in a 1990 article for the magazine Health. In this article, French doctor Jacques Richard credited wine with protecting the French from heart disease. A year later, 20 million Americans watched a 60 Minutes broadcast on the same subject.

Findings on wine's health benefits have led to a renewed appetite around the world for this ancient drink. From 1949 to 1998, the number of wine-producing countries has jumped from 40 to 74 and production has risen by 85 percent. Today more people than ever drink wine for health and for pleasure.

Add more vegetables to your diet

2006-12-04T15:30:00.000-08:00

Here are some easy ways to incorporate more vegetables into your diet:

Add grated raw vegetables to batters and doughs for quick breads, muffins and cookies.

Choose a wide variety of salad greens, including arugula, chicory, collard, dandelion greens, kale, mustard greens, spinach and watercress.

Look for pasta made with vegetables, such as spinach or beets. Stir-fry vegetables with tofu or just a small portion of poultry, seafood or meat.

Order a vegetarian pizza instead of a meat-based pizza.

Use vegetables as a base for or as added ingredients in soups.

Enrich or thicken soups and sauces with cooked and pureed vegetables in place of cream or whole milk.

Add grated raw carrot to lean ground beef or turkey when making meatloaf or meatballs.

Add chopped vegetables to your spaghetti sauce.

Enjoy vegetables as snacks by keeping them ready to eat in the refrigerator.

Many different kinds of vegetables fill the produce section of your grocery store, so don't limit yourself to familiar favorites. Try some unusual vegetables, such as jicama, kohlrabi, okra or watercress. You may discover new favorites that add both interest and health benefits to your diet.

American Caviar

2006-11-29T13:11:00.000-08:00

American caviars are a tasty, versatile alternative to endangered beluga caviar. Did You Know that American caviar now rivals Russia's in quality?

As of January 2006, the United Nations banned export of beluga sturgeon caviar from the Caspian Sea region, because the traditional source of the sought-after roe, reaches the brink of extinction.

With the new ban on Caspian Sea beluga caviar, American chefs are going domestic with our wonderful American caviars.

Caviar, of course, is the eggs of sturgeon which from the earliest times thrived in American waters.

Settlers of America discovered sturgeon to be the most prolific fish of the North American continent. Americans, at first, disdained the sturgeon on which the Indians thrived, and sturgeon was fed only to slaves.

The American caviar industry got started when Henry Schacht, a German immigrant, opened a business catching sturgeon on the Delaware River. He treated his caviar with German salt and exported a great deal of it to Europe. At around the same time, sturgeon was fished from the Columbia River on the west coast.

In the beginning of 19th century, the United States was the major producer of caviar in the world and produced 90% of the world's caviar. By the end of the nineteenth century, the United States was the largest producer of caviar in the world, processing more than 600 tons a year.

In the 1880's, a small town in New Jersey was sending 15 trains loads a day with caviar from the Delaware River sturgeon, headed first to New York and then to all the European capitals.

At one time, caviar was so common in America it was served in saloons to encourage thirsty drinkers. Hudson River sturgeon were so plentiful that the flesh was referred to as "Albany beef." A nickel could get you a serving of the best caviar available in New York, and many of the most lavish establishments, including the Waldorf Astoria, offered free-flowing caviar as an amuse-bouche opening to an elegant meal.

Caviar was also a common food in California during the gold rush days.

Recently, the United States has made a strong comeback in caviar production.

The Pain and Suffering Fois Gras

2006-11-27T11:46:00.000-08:00

Foie gras, French for "fatty liver," is made from the grotesquely enlarged livers of male ducks and geese. The birds are kept in tiny wire cages or packed into sheds. Pipes are repeatedly shoved down the birds' throats, and up to 4 pounds of grain and fat are pumped into their stomachs two or three times every day. The pipes puncture many birds' throats, sometimes causing the animals to bleed to death. This cruel procedure causes the birds' livers to become diseased and swell to up to 10 times their normal size. Many birds become too sick to stand up. The birds who survive the force-feeding are killed, and their livers are sold for foie gras. Learn more about investigations of foie gras factory farms.

People around the world have spoken out against the cruelty of foie gras. In 2004, California passed a law banning the sale and production of foie gras effective in 2012, and Chicago banned the sale of this cruel product in 2006. His Holiness Pope Benedict XVI denounced force-feeding as being in violation of Biblical principles, and foie gras production has been outlawed in the U.K., Germany, the Czech Republic, Finland, Luxembourg, Norway, Poland, Sweden, Switzerland, Denmark, and Israel.

How to Host a Wine Tasting Party

2006-11-15T15:57:00.000-08:00

Choosing the Wines
The variety of grapes such as chardonnay, merlot, or zinfandel determines the wine's taste, color, and aroma. Most American wines are named for the principal grape used in making them; a European wine label can be more difficult to decipher. For this reason, beginners may want to start by tasting American wines.

For an introductory tasting, compare six wines, three white and three red, each made from a different variety of grape. For the whites, try a sauvignon blanc, a chardonnay, and a dry riesling. For the reds, try a pinot noir, a merlot, and a cabernet sauvignon. Ask the staff in a good wine shop to help you make representative choices in your price range.

Serving the Wines
Clear crystal wineglasses are best for tasting wines; cut or colored glasses prevent you from really looking at the wine, which is an important part of the process. Traditionally, white wine is served in glasses that are a little smaller than those for red. Smaller glasses keep white wines chilled, while the larger bowls of red-wine glasses give fuller-bodied reds more room to breathe. For the tasting described above, you'll want at least three glasses per person. If you don't have separate white- and red-wine glasses, compare the three whites first, wash the glasses, then taste the reds.

Before serving, chill the white wines for 30 minutes to an hour, to a temperature of 45 to 50 ; if they're too cold, the taste of the wine will be dulled. Red wine is served at room temperature, but if a house is particularly warm, the wine may need to be chilled slightly. Red wine should be served at a temperature of 50 to 65 (serve lighter wines at the lower end of that range, full-bodied wines at the higher end).

Fill the wineglasses no more than halfway. Have water and crackers or bread available for clearing the palate between sips. Once you've poured the wines, you are ready to begin the process-but even before you actually taste the wine, there's a lot you can learn.

Appearance
Begin by looking at the wines in the glasses. Hold them up against a white surface, such as a sheet or a piece of paper. A white wine should be clear, and it will range from almost white to gold. Red wines are purple to red-brown. The deeper the color, the more full-bodied the wine.

Aroma
A wine's aroma is very telling of its taste and character. Swirl each wine in its glass, then take a deep, gentle whiff of the wine. With your guests, describe the aromas you detect. Start with general terms such as fruity, spicy, herbal, floral, and earthy, then be more specific, even creative. Good wines have a complex aroma, which is the reason professional wine tasters use such terms.

Smell each one, then go back and forth among the glasses, comparing their aromas. A subtle scent hints that the wine will be light and delicate in flavor.

At last it's time to taste the wines. Take a sip, then breathe a little bit of air into your mouth to release the wine's flavors. Take 10 to 15 seconds to move the wine through your mouth; different parts of your tongue will register different details. Ask yourself how the wine tastes and feels; when you swallow, does the flavor linger?

Here are a few things to look for in the wines described above. In the whites, the sauvignon blanc is light, dry, and herbal; the chardonnay is full-bodied, creamy, and has an oaky taste from the barrels it is aged in; the riesling is fruity and crisp. As for the reds, the pinot noir is fruity and light compared to the others, with a spicy taste; the merlot is more subtle and smooth; the cabernet sauvignon is more complicated, evoking black currant and dried herbs.

Top Food Trends

2006-11-14T13:00:00.000-08:00

The Institute for Food Technology has come up with a list of top food trends. The Institute for Food Technology or IFT is a nonprofit group of professionals in food science, food technology, and related fields.

Quick fix. Expect to see more ready-to-eat or easy-use food products, such as salad mixes, sauces, prepackaged dinners, and pie crusts. That reflects a desire for home cooking with a little less hassle. "Nearly half of U.S. consumers say they plan to cook more meals at home from scratch, 29% say they plan to eat more freshly prepared meals that just need to be heated, and 25% say they plan to cook more meals at home using prepared ingredients," says the magazine.

Drive-and-go. More people are getting take-out food from full-service restaurants. Healthier, more upscale items at fast-food restaurants are also attracting "once-reluctant consumers," says the report.

Inherently healthy. Fruits, vegetables, salads, grains, nuts, and yogurt are part of a trend toward naturally good-for-you foods.

Fancy. The premium food market is expected to grow by 30% to $94 billion in 2008, says the article. Gourmet tuna, cheeses, teas, wine-flavored crackers, and cocktail products are in that category.

Farm-friendly. Buzzwords include "organic," "homestead," and "farmstead." U.S. organic food sales were up 18% in 2004, says the report. Fair trade is becoming important to consumers buying coffee, with chocolate and tea expected to follow.

Layered flavors. Bland is out, flavored is in. Look for pairings (like fruity and tangy combinations), exotic fruit flavors, Asian influences, aged vinegars, savory spicing, and traditional baking flavors (vanilla, ginger, cinnamon). With more people interested in eating fish, expect to see fish-oriented spice mixes. Lighter Asian flavors are also important (like fish-, oyster- and plum sauces), along with Latin flavors. Wasabi, the fiery Asian paste, is on its way out, says the article.

Grazing. Smaller nibbles of higher-quality treats are in, says the magazine. Products without trans fats are also gaining ground; so are energy drinks. New flavored waters and even flavored ice are expected, too.

Low-, no-, and reduced-. Move over, low-carb. "Low fat" has regained the title of "most influential food label claim," says the magazine. By the way, "whole grain" is in second place.

Do-it-yourself doctoring. More foods are touting their health benefits. Fiber, grains, calcium, and cholesterol are some key features food makers are highlighting. A wine company has also asked the government to let it promote antioxidants in its wines.

Global gangbusters. Many U.S. food trends are also going strong overseas, and some new trends may show up in America, says the article. For instance, take-out food is big in Southeast Asia (mostly from local vendors), and pouches are becoming popular for food packaging in Europe.

Culinary Bachelors Degrees

2006-11-09T10:12:00.000-08:00

Culinary bachelor's degrees help you become a trained professional and meet the current requirements of the hotel industry. The career options available to a culinary graduate include personal chef, pastry chef, food service manager, and restaurant manager. Culinary bachelor's degrees also help you become competent in culinary related jobs such as food journalist, food stylist, food tester, restaurant critic, culinary instructor, and restaurant consultant. The basic qualification to apply for a culinary degree is a high school diploma. Many institutes conduct admission tests of candidates. A candidate's grade point average is also considered.

A campus culinary bachelor's degree will generally take 3 to 5 years to complete. It includes theoretical training along with hands-on experience. The courses are usually taught by experienced faculty. Many of the top schools include experienced chefs from particular regions to teach the regional cuisine.

The culinary bachelor's degree curriculum generally includes a comprehensive study of international cuisines such as Latin, South American, Mediterranean, and Asian. Along with food service operations, lots of schools teach managerial skills also. Topics such as human resources development, purchase and inventory control, accounting for restaurants and bars, alcohol control laws, restaurant laws, and case studies are also given special attention. These managerial skills also help you start and promote a food-related buisiness.

Subsidiary culinary subjects such as nutrition, food chemistry, sanitation, and dietetics are also included in the curriculum. In addition to specialized culinary subjects, the curriculum normally includes general education with courses in math, computers and communications. Practical training is more important than classroom learning, especially in culinary subjects. Real world experience coupled with internships in reputed restaurants equip students with the necessary expertise.

Online degrees and distance education programs help you earn a culinary degree without losing working hours. Accreditation of the course has to be verified before joining a culinary bachelor's degree.

Bachelors Degrees provides detailed information on bachelors degrees, accelerated bachelors degrees, bachelor of arts degrees, bachelor of science degrees and more. Bachelors Degrees is affiliated with Types Of College Degrees.

Article Source: http://EzineArticles.com/?expert=Eric_Morris

Your Culinary Career

2006-11-09T10:03:00.000-08:00

Many people are surprised by the broad range of employment opportunities available on completion of a Culinary Degree.

When you graduate from Culinary School, you might choose to work in a restaurant, at a resort, or in catering. The job choice you make can set the direction for your career. Working in a restaurant is very different than working in the catering business for instance. There are different skills required for these jobs, and working in one field does not give you qualifications for the other. Keep this in mind before deciding which culinary career you intend to pursue.

After you graduate, you have the opportunity to review the skills you have and decide from there what food service venue you want to focus your career on. During the first several years of your culinary you will spend a lot of time practicing your skills and then finding your niche. One of the basic skills you will utilize throughout your culinary career is your technical skill. This set of skills includes cooking methods, knife skills, and line cooking. Another skill is that is learned is culinary. Budding chefs train to make food taste good. Chefs will learn seasoning, flavor combinations and plate presentations to The most basic skill, the one that schools are designed to teach, is the technical. These skills are the basis of every chef's talent - knife skills, cooking methods, timing, mise en place, and (the ultimate technical skill) making cooking on the line graceful, even during the rush. The other skill taught in school is culinary. Most chefs have a good palate to begin, but training for the nuances of flavor and seasoning, new flavor combinations, creative plates and presentations, delving deep in to a cultures cuisine all take training and practice. The other two skill sets are what distinguish a cook from a Chef.

A Chef is concerned with more than his/her own piece of the kitchen - they have the whole kitchen as a responsibility. With this in mind, organization is key. The chef has to stay organized, run the kitchen smoothly and efficiently, and conduct business. Hand in hand with directorial skills are managerial skills. A chef understands how to work with people and get them to work for him/her. These skills are the highest level because they involve sharing knowledge and skill with those working for you. The most often-seen method is training, but ultimately being a mentor to a cook and to develop their career is the highest skill a chef can accomplish.

For more information, please visit these popular states:

Culinary schools Arizona

Culinary schools California

Culinary schools Florida

Culinary schools Georgia

Who Wants to go to Culinary School?

2006-11-09T08:56:00.000-08:00

The biggest problem I have cooking is deciding to use gas or electric stoves. Cooking time varies from one to the next. Yeah, sure this is a concern for me…the culinary maestro, the super chef, the lord of the cookies. I prefer a gas oven to bake my superbly famous chocolate chip cookies.
All bakers have a secret, and mine is that I use a gas oven to bake my cookies. Not only that but I use the Nestle Tollhouse recipe on the back of the morsels bag. The culinary art in this is that I switched out one crucial ingredient. I use imitation rum instead of vanilla.

Sure, these are interesting questions that usually get answered by word of mouth. But wouldn't it be nice to be trained and told exactly why one technique over another should be used? If you have a passion for cooking and the culinary arts, why not expore the idea of attending college for culinary arts?

There are plenty of options and a number of field to participate in, such as culinary arts, baking and pastry, hospitality management to name a few. Just look around the Internet and see for yourself. You can even earn a degree in the culinary arts online...from the comfort of your own kitchen.

Anthony was a baker at a large grocery store chain before diving in the technology industry. Although he still finds time to bake cookies for friends and family.

Visit his culinary blog at http://www.culinarycampus.info.
Article Source: http://EzineArticles.com/?expert=Anthony_Schiffbauer

Omega-3s: the oily truth by Suzannah Olivier

2006-11-08T07:43:00.000-08:00

Fish oils (omega-3s) have benefits for a huge variety of conditions - boosting brainpower, tempering arthritis, protecting against some cancers, benefiting eczema and sometimes asthma
The long-chain polyunsaturated fatty acids (DHA and EPA) found in oily fish have a particularly flexible chemical structure which allows them to be absorbed in to cell membranes and nervous tissue.

Because of this unique structure they're very important for human health. Their role in curbing inflammation is probably the reason why they can protect against a wide range of advertisement allergies, inflammatory diseases such as arthritis and irritable bowel, some cancers, heart disease and even Alzheimer's disease.

Additionally, EPA has blood-thinning properties, which give further cardiovascular protection. Some researchers believe that we evolved on a diet uniquely high in these fatty acids, which then permitted our brains to develop in such a sophisticated way.

Children in particular may benefit from these fatty acids early in life when they're being incorporated into brain and eye structure. So important are these omega-3s to babies that human breast milk is particularly rich in them. Research is also showing that learning and behavioural conditions, such as dyslexia, dyspraxia and Attention Deficit Hyperactivity Disorder (ADHD), can be significantly improved in some children by supplementing omega-3s.
The best sources of omega-3s:

Fish with high amounts of omega-3 include tuna (fresh), mackerel (fresh or smoked), salmon (fresh or smoked), sardines (fresh or canned), herrings, anchovies, pink trout, kippers, mullet, sprats, sturgeon and eel.

Fish with medium amounts include halibut, smelt, shark, oyster, swordfish and trout.
Fish with low amounts include tuna (canned in any way as it is defatted before canning), bass, bream, cod, coley, prawns, mussels, haddock and of course, fish fingers and fish and chips.
We're advised to eat two portions (150g/6oz) of fish weekly, with one portion being oily fish. Because of problems with pollution in fish higher up the food chain, pregnant women are advised to avoid shark, swordfish and marlin, and limit tuna to one medium steak or two cans per week. Many people prefer to get their omega-3s from fish oil supplements (which are made from fish muscle meat or krill) rather than cod liver oil, as there is more risk of environmental contamination in liver oils. Cod liver oil is high in vitamin A and should be avoided if planning to conceive - too much can adversely affect the developing foetus.

Plant sources Plant sources of omega-3 fatty acids can be turned, in the body, into the same long-chain structures as those found in oily fish, but this process is slow and not necessarily very efficient in some people (most likely those with allergies or learning difficulties).

Although fish remains the best source of these fatty acids, fish consumption has dropped by 50 per cent in the last fifty years.

Interestingly omega-3s are the most abundant fatty acids on the planet - found in all grasses and leaves. The list of plant sources of omega-3 fatty acids is not very long:

enriched eggs
organic milk has two-thirds more omega-3s than ordinary milk
flax oil and linseeds (flax seeds)
canola (rape) oil
pumpkin seeds or oil
walnuts and walnut oil
green, leafy vegetables

History of Tamales

2006-11-08T07:42:00.000-08:00

The tamale is recorded as early as 5000 BC, possibly 7000 BC in Pre-Columbian history. Initially, women were taken along in battle as army cooks to make the masa for the tortillas and the meats, stews, drinks, etc. As the warring tribes of the Aztec, Mayan, and Incan cultures grew, the demand of readying the nixtamal (corn) itself became so overwhelming a process, a need arose to have a more portable sustaining foodstuff. This requirement demanded the creativity of the women…..hence the tamale was born.

The tamales could be made ahead and packed, to be warmed as needed. They were steamed, grilled on the comal (grill) over the fire, or put directly on top of the coals to warm, or they were eaten cold. We have no record of which culture actually created the tamale but believe that one started and the others soon followed.

The tamale caught on very fast and eventually grew in variety and diversity unknown in today’s culture. There were plain tamales, tamales with red, green, yellow and black chile, tamales with chocolate, fish tamales, frog, tadpole, mushroom, rabbit, gopher, turkey, bee, egg, squash blossom, honey, ox, seed and nut tamales. There were white and red fruit tamales, white tamales, yellow tamales, dried meat tamales, roasted meat, stewed meat, bean and rice tamales. There were sweet sugar, pineapple, raisin, cinnamon, berry, banana and pumpkin tamales. There were hard and soft cheese tamales, roasted quail tamales, ant, potato, goat, wild boar, lamb and tomato tamales. Well, you get the idea.

The sizes, colors and shapes varied almost as much as the fillings. They were steamed, oven-roasted, fire-roasted, toasted, grilled, barbecued, fried and boiled. The wrappings were cornhusks, banana leaves, fabric, avocado leaves, soft tree bark, and other edible, non-toxic leaves. The most commonly used were corn husks, banana and avocado leaves.

Over the millennia, the varieties were minimized to the most common now being red and greed child, chicken, pork, beef, sweet, chile, cheese, and of late, vegetables. Also changed was the every day occurrence of making the tamales. With the preparation being so labor and time intensive, tamales became holiday fare, made for special occasions. This tradition remained for thousands of years, with the women of the family working together to make the sauces and meats, preparing the masa, and finally assembling and wrapping the tamales before steaming them in large pots on the stove. The process takes all day, the preparation often starting one of two days in advance. It is virtually unheard of to make a few tamales. In most cases, when they are made, hundreds are made at a time. Everyone, young, old, family and friends, is invited to tamale feasts where they are enjoyed, savored and loved by all.

Tamales have always been loved by the Hispanic people and in the 1900s they have become known and loved by all cultures as much as sushi and dim-sum, which were, in the past, also holiday and celebration foods.

The different regional names for tamales are:
Nicaragua Nacatamal
Guatemala Paches and Chuchitos
Bolivia and Ecuador Humita
Columbia Bollo
Cuba, Mexico, South and Central America Tamal
Michoacan, Mexico Corunda
Veracruz, Mexico Zacahull
Venezuela Hallaca

Culinary School as a Career

2006-11-06T14:55:00.000-08:00

Cooking is a set up of an art, this has been established many years ago. There are many people who claim that they can cook and, likely, they possibly can. A lot people learn to cook as they grow up when it plays a part in their family kitchen. There are many different kinds of cooks, in diners, short order cooks as well as the list goes on. If you want to be called a chef, you will have to go through years of training at a culinary institute.

Once talking about a culinary institute, it is a technical school, trade or vocational school that gives its students the gain of learning how to prepare culinary masterpieces as well as luscious deserts. It is more than just cooking, it is an art form. There are diverse stages of skill acquisition and the student chooses the area that they would like to study.

The necessary training and the skills a student learns when it plays a part in culinary school will define the area in which they will perfect their art. There are several different areas of expertise that a student can select. A few of the choices would be a pastry chef or a bread chef.
Searching as well as finding the right culinary school is going to be a tough decision. It is a must to research the institutes that you are interested in to find one that offers the courses you want. It is recommended that you locate one close to where you live to abstain dorm charges. There are thousands of culinary schools throughout the United States, and many more at random the world. There are a few culinary institutes that award online courses.

Charge of going to a culinary learning institute may be strikingly high, attending a culinary institute will be extremely costly. There are grants and scholarships reachable to aid when it plays a part in the overhead. Both private companies and government agencies produce these grants as well as scholarships. Each student is demanded to buy a formulate of cutlery, uniform as well as distinct slip-resistant shoes. This is when it comes to addition to schoolbooks and other supplies that are demanded.

The courses that culinary schools grant are more than just cooking. Standard school like classes of Math, English, history, etc. are also taught considering they are used when it comes to the classroom. The hours for class time are long as well as varied. They are not the regular hours, caused by the hands on training that the students receive. In the more complicated classes, students prepare breakfast, lunch and dinner for the rest of the school.

When a student is near graduation, they are placed in a restaurant kitchen to get the practical training that they need. It is here where they will expand their skills and kick off to perform a name for themselves.

There are some culinary degrees schools that will award placement upon graduation. The student's skills are matched with a correct restaurant type as well as a task is waiting for them once they graduate. Once a student graduates from culinary school, they are armed with the skill that they need to succeed when it comes to the fast paced restaurant world. He or she will define who they are with the types of dishes they develop.

Culinary schools are expanding as more students choose cooking as a career, the art of making food is a wise path to select. There is a lot of information for the prospect Culinary Student, you can find more information about Culinary School on these pages by Jonathan Mayheart.
Article Source: http://EzineArticles.com/?expert=Jonathan_Mayheart

Popular Food Terms

2006-11-06T14:51:00.000-08:00

What is rice pilaf?Epicurios - Definition of rice pilaf or pilau [PEE-lahf, PIH-lahf] This rice- or BULGHUR-based dish (also called pilau ) originated in the Near East and always begins by first browning the rice in butter or oil before cooking it in stock. Pilafs can be variously seasoned and usually contain other ingredients such as chopped cooked vegetables, meats, seafood or poultry. In India they're highly spiced with CURRY. Pilaf can be served as a side dish or main dish.
ChilaquilesEpicurious Dictionary - [chee-lah-KEE-lehs] Because it was invented to use leftovers, this Mexican entree is sometimes called "poor man's dish." It consists of corn TORTILLA strips saut‚ed with other foods such as mild green CHILES, cheese, CHORIZO and shredded chicken or beef. The dish may also be layered like LASAGNA and baked.

BrunoiseEpicurious Dictionary - Brunoise [broo-NWAHZ] A mixture of vegetables that have been finely diced or shredded, then cooked slowly in butter. The brunoise is then used to flavor soups and sauces.

Cevice / SeviceEpicurious Dictionary: Cevice / Sevice -[seh-VEE-chee, seh-VEE-cheh, seh-VEESH] An appetizer popular in Latin America consisting of raw fish marinated in citrus (usually lime) juice. The action of the acid in the lime juice "cooks" the fish, thereby firming the flesh and turning it opaque. Onions, tomatoes and green peppers are often added to the marinade. Only very fresh fish should be used for this dish. POMPANO, red SNAPPER and SOLE are the fish most often selected for seviche (which is also spelled ceviche and cebiche ).
SeitanEpicurious Dictionary - Seitan, [SAY-tan] A protein-rich food made from wheat GLUTEN and used in many VEGETARIAN dishes. Seitan's firm texture is definitively chewy and meatlike (which is why it's also called wheat meat ), its flavor rather neutral. That mildness, however, allows seitan to be a kitchen chameleon that easily picks up the flavors of the foods with which it is cooked. Available in the refrigerator section of health-food stores and Asian markets, seitan typically comes in foil- or plastic-wrapped cakes that may be square or rectangular and that average about 1/2-inch thick. It also comes in 8-ounce plastic tubs. Check the expiration date on fresh seitan. Seitan is also sold as wheat gluten, a powdered form that can be mixed with water. The wheat gluten-water mixture, howeve
Cobb SaladEpicurious - Dictionary - Cobb Salad: Hollywood's Brown Derby Restaurant made this salad famous. It consists of finely chopped chicken or turkey, bacon, hard-cooked eggs, tomatoes, avocado, scallions, watercress, cheddar cheese and lettuce tossed with a VINAIGRETTE dressing and topped with an ample portion of crumbled Roquefort or other blue cheese.

Coleslaw - Food TermColeslaw - The term is Dutch "koolsla" which is two words combined, "kool" means cabbage and "sla" means salad (abbreviated). It is traditionally a shredded salad of cabbage dressed with mayonnaise. Sometimes the salad was referred to as "cold slaw" which was simply a mispronunciation. The U.S. actually exported this dish to England and the English adopted the term "cole" which means cabbage.. thus coleslaw. Source: Oxford Food Companion, Alan Davidson.

Nicoise (Salad Nicoise)Nicoise (Salad Nicoise) [nee-SWAHZ] A French phrase that means "as prepared in Nice," typifying the cuisine found in and around that French Riviera city. This cooking style is identified with hot and cold dishes that include the integral ingredients of tomatoes, black olives, garlic and ANCHOVIES. Salade ni‡oise contains these basic ingredients plus French green beans, onions, tuna, hard-cooked eggs and herbs.
Cafe au LaitEpicurious - Food Dictionary Cafe au Lait [ka-fay oh-LAY]French for "coffee with milk." It usually consists of equal portions of scalded milk and coffee.

BeignetEpicurious - Food Dictionary - Beignet [ben-YAY] A traditional New Orleans yeast pastry that is deep-fried and served hot with a generous dusting of confectioners' sugar. The name comes from the French word for "fritter." Savory beignets, such as herb or crab, are also very popular.

CalzoneEpicurious - Dictionary - Calzone [kal-ZOH-nay, kahl-SOH-neh] Originating in Naples, calzone is a stuffed PIZZA that resembles a large turnover. It is usually made as an individual serving. The fillings can be various meats, vegetables or cheese; mozzarella is the cheese used most frequently. Calzones can be deep-fried or brushed with olive oil and baked.
CanaigreCanaigre - (Rumex hymenosepalus). Other names include wild rhubarb, pie dock, wild pie plant is actually a spiecies for buckwheat found in the U.S. from Wyoming, Utah, Western Texas, New Mexioc, Arizona, and California. The plant was used for medicinal purposes by the native Southwestern Indians of the Maricopa, Pima, Navaho and Hopi. It was also made into a flat bread and a mush.

Carne AsadaFood Dictionary - Carne Asada is a meat dish from Mexico. The founder of the dish was Jose Inez Lorado owner and founder of the famous Tampico Club. The dish is a butterflied fillet of beef quickly seared and served with enchiladas verdes and frijoles charros. There are many other variations today.

SauerkrautEpicurious Dictionary - Sauerkrautm [SOW-uhr-krowt] Although sauerkraut - German for "sour cabbage" - is thought of as a German invention, Chinese laborers building the Great Wall of China over 2,000 years ago ate it as standard fare. Chinese sauerkraut, made from shredded cabbage fermented in RICE WINE, eventually found its way to Europe, where the Germans and Alsatians adopted it as a favorite. Today's sauerkraut is made by combining shredded cabbage, salt and sometimes spices, and allowing the mixture to ferment. It can be purchased in jars and cans in supermarkets. Fresh sauerkraut is sold in delicatessens and in plastic bags in a supermarket's refrigerated section. It should be rinsed before being used in casseroles, as a side dish and even on sandwiches like the famous REUBEN SAND
AbsintheEpicurious - Dictionary: Absinthe - [AB-sinth] Reputed to be an aphrodisiac, absinthe is a potent, bitter LIQUEUR distilled from WORMWOOD and flavored with a variety of herbs. It has a distinct ANISE flavor and is 68 percent alcohol (136 PROOF). Absinthe is usually diluted with water, which changes the color of the liqueur from green to milky white. Because it's considered habit forming and hazardous to health, absinthe is prohibited in many countries and was banned in the United States in the early 1900s. The drink was reported to have aphrodisiac qualities. It became very popular in New Orleans which was later to be known as the absinthe capital of the world.

MerlotWine Term: Merlot, [mehr-LOH; mer-LOH] Though commonly referrred to as simply Merlot, this red-wine grape is really Merlot Noir (there's also a merlot blanc variety). Merlot is the primary grape in saint-‚milion and pomerol, and one of two primaries (the other being cabernet sauvignon) of bordeaux. Merlot acreage in the d‚partement of gironde, which encompasses most of Bordeaux, is almost twice that of Cabernet Sauvignon. However, Merlot has never been as highly regarded as Cabernet Sauvignon, which dominates in the m‚doc and graves-growing areas that produce wines traditionally viewed as Bordeaux's most important. Much of the wine world views Merlot as simply a grape to be blended with Cabernet Sauvignon or cabernet franc.

ChapanasFood Dictionary - Chapanas, is a type of tamale wrapped in banana leaves. This tamale does not use masa dough.

AguardienteFood Term: Aguardiente, a type of Spanish or Mexican brandy made from sugar cane. Sometimes the term refers to any strong alcohol (Southwestern, U.S.). The wor derives from the Spanish term for Brandy 1818.

AholeFood Term: Ahole or aholehole: a perch-like fish, 6-10 inches long; silvery gray on top, whitish below; found near shore living in lava or coral caves (lua); 'ono; eaten raw, dried, salted, or broiled on hot coals.

AkuFood Term: Aku, is the Hawaiian name for a specific type of Tuna, the "skipjack". It is a very important commercial fish.

Alabama SlammerFood Term: - Alabama Slammer is a cocktail that was born at the University of Alabama. It is potent concoction of sloe gin, amaretto, Southern Comfort and orange juice.
CrappieEpicurious - Dictionary - crappie, Found mainly in the Great Lakes and Mississippi regions, crappies are large, freshwater sunfish that are about 12 inches long and range from 1 to 2 pounds. There are both black and white crappies; the latter is also called chinquapin. Crappies have lean flesh that is particularly suited to broiling or saut‚ing. See also FISH.
AmarettoEpicurious - Dictionary, Amaretto - [am-ah-REHT-toh] A LIQUEUR with the flavor of almonds, though it's often made with the kernels of apricot pits. The original liqueur, Amaretto di Saronno , hails from Saronno, Italy. Many American distilleries now produce their own amaretto.

Andouille SausageFood Dictionary: andouille sausage. [an-DOO-ee, ahn-DWEE] A spicy, heavily smoked sausage made from pork CHITTERLINGS and TRIPE. French in origin, andouille is a specialty of CAJUN COOKING. It's the traditional sausage used in specialties like JAMBALAYA and GUMBO, and makes a spicy addition to any dish that would use smoked sausage. Andouille is also especially good served cold as an HORS D'OEUVRE. See also SAUSAGE.
BettyEpicurious Dictionary - Betty, Dating back to colonial America, betties are baked puddings made of layers of sugared and spiced fruit and buttered bread crumbs. Though many fruits can be used, the most popular is Apple Brown Betty, made with sliced apples and brown sugar.
Adzuki Beans (Vigna Angularis)Adzuki Beans (Vigna Angularis) are a small, oval bean that is reddish-brown in color with a thin white line down the side. The bean is about 1/4 long with a nutty, sweet flavor and firm texture. This is a bush bean rather than a vine bean. The Adzuki is native to East Asia and was brought to the U.S. in the mid 19th century. When steamed with rice, the bean gives the rice slightly pink color which is quite attractive. The Adzuki is also referred to as a Adsuki, Aduki, Asuki, Azuki, Feijao, Tiensin Red, Field Pea, and Red Oriental bean.

Anasazi (Phaseolus Vulgaris) beansAnasazi (Phaseolus Vulgaris) are a small legume related to the Kidney Bean (Phaseolus Vulgaris). These beans are about 1/2 inch long with a dappled burgundy and cream color. When cooked the color fades to form dark pink. The Anasazi has a mild flavor and firm texture. Cultivation of this bean can be traced back to the Anasazi Indians which lived in the Southwestern region of America. Anasazi are one of the few cultivated crops grown by native Americans. The bean's name comes from the cliff-dwelling Anasazi Tribes of the four corners area (where Colorado, Utah, Arizona New Mexico come together). The name comes from the Navajo word meaning ancient ones. The patterns on the beans are similar to the markings on Jersey cows.

Appaloosa (Phaseolus Vulgaris) beansAppaloosa (Phaseolus Vulgaris) beans are related to the Kidney Bean. A hybrid of the Pinto Bean. The Appaloosa bean is an elegant, elongated bean. The front portion of the bean is ivory colored; the posterior end is a speckled purple and mocha. This bean is about 1/2 long with the speckled markings similar to Appaloosa ponies. This bean has a mild flavor and firm texture. The Appaloosa was developed in the area of Eastern Washington Northern Idaho known as the Palouse. This particular bean used in chili, or cooked and mashed (like the Pinto) with a hot sauce and served as a side dish. Use some creativity, and mash with onions, hot peppers and tomatoes

Black Turtle BeansBlack Turtle Beans (Phaseolus Vulgaris) are related to the Kidney Bean. Black Turtle Beans are also known as Black Beans. Turtle Beans are small, kidney shaped with a slight rectangular look. These beans are black, shiny and have a slight mushroom flavor. Black Beans hold their shape when cooked and absorb flavors well. Native to South America, Black Turtle Beans are an important ingredient in Brazilian and Cuban dishes.

Fermented Black BeansFermented Black Beans (Phaseolus Vulgaris) are important in many Asian cuisines. Black Beans are first cooked, then fermented in their cooking brine and finally salted and dried in the sun. The finished product imparts a flavorful and unique taste to many dishes. Fermented Black Beans are 1 cm in length and have a soft, firm texture
Calypso BeanThe Calypso Bean (Phaseolus Vulgaris) is a round, plump new comer. This bean is a dramatic and beautiful hybrid of the Kidney Bean (Phaseolus Vulgaris). About 3/8 inch long with a silky smooth texture. This bean is somewhat sweet, firm and flavorful. Half black and half white with one polka dot for emphasis, this novel bean looks as if the ancient Chinese Yin Yang symbol of harmony was imprinted upon it.

Chana dalChana dal (Pisum Sativum) are small peas which are peeled and cut in half. They were brought to India by the Greeks and are now an important staple food in South Asia.
Ancho ChileEpicurious - Dictionary: Ancho [AHN-choh] This broad, dried CHILE is 3 to 4 inches long and a deep reddish brown; it ranges in flavor from mild to pungent. The rich, slightly fruit-flavored ancho is the sweetest of the dried chiles. In its fresh, green state, the ancho is referred to as a poblano chile.

Habanero Chile (not habenero)Epicurious Dictionary - Habanero Chile [ah-bah-NEH-roh] This distinctively flavored, extremely hot CHILE is small and lantern-shaped. It's native to the Caribbean, the Yucatan and the north coast of South America. The habanero ranges from light green to bright orange when ripe. It's generally used for sauces in both its fresh and dried form.
CazuelasFood Term: Cazuelas are Mexican pots made of barro "clay". The clay acutally imparts a earthy taste into the food. They are still in use today. The downside of the pots is that they are quite fragile and break easily and they heat very slowly. The term cazuelas is also used in certain recipes such as Tacos de Cazuela y de la Plancha, the filling simmered in the cazuelas. There is also a cocktail called a Cazuela

Wild RiceEpicurious - Dictionary: Wild Rice, Known for its luxurious nutty flavor and chewy texture, wild rice isn't really rice at all. Instead, it's a long-grain marsh grass native to the northern Great Lakes area, where it's harvested by the local Indians. There's also now commercial wild rice production in California, as well as several Midwest states. It's important to clean wild rice thoroughly before cooking it. The best method is to place the rice in a medium bowl and fill it with cold water. Give it a couple of stirs and set aside for a few minutes. Any debris will float to the surface and the water can then be poured off. Depending on the method used, wild rice can take up to an hour to cook; overcooking will produce starchy results. Admittedly, wild rice is expensive, but both pleasure

Opera CakeFood Dictionary: L'Opera Cake, a.k.a. Opera Torte, or French Chocolate Coffee Cake is a Parisian invention, a cake made of layers of dark chocolate, coffee butter cream and almond sponge cake. The cake alleges to have been named after the Paris Op
White ChocolateEpicurious Dictionary: White Chocolate, Not really chocolate at all, white chocolate is typically a mixture of sugar, COCOA BUTTER, milk solids, lecithin and vanilla. This product can't be officially classified as "chocolate" because there is no chocolate liquor (see CHOCOLATE) in it, which means there's also very little chocolate flavor. White chocolate must be melted very slowly over low heat to keep it from scorching and clumping.

MarjoramEpicurious Dictionary - marjoram [MAHR-juhr-uhm] Early Greeks wove marjoram into funeral wreaths and planted it on graves to symbolize their loved ones' happiness both in life and beyond. There are many species of this ancient herb, which is a member of the mint family. The most widely available is sweet marjoram, usually simply called "marjoram." It has oval, inch-long, pale green leaves and a mild, sweet, oreganolike flavor. In fact, wild marjoram is another name for OREGANO. Marjoram is available fresh in some produce markets and supermarkets with large fresh-herb sections. More often, it is found dried in small bottles or cans. There's also a very hardy species called pot marjoram, which has a stronger, slightly bitter flavor. It's found throughout Mediterranean countries but rarely
KudraGourmetSleuth - Kudra A leafy green vegetable rich in vitamins A and C. Part of the diet of the Sudanese and Kenyan people of Africa.

Prime Rib HistoryPrime Rib Name history, explains some of the history to use of the term Prime Rib for a rib roast. Exerpt: Ranhofer's reference For example, Charles Ranhofer, the famous 19th Century chef de cuisine at Delmonico's Restaurant in Manhattan, explained the meaning of Prime Rib in his 1894 treatise, The Epicurean, at page 472. Ranhofer's illustration of the American beef cuts shows three cuts, labelled A, B and C (with C being the front-most), which are described: Six Prime ribs, A [11th and 12th ribs] first cut, B [9th and 10th ribs] second cut, C [7th and 8th ribs] third cut. Id. The 6th rib is also part of the rib section and can be used as a rib roast, but not a "Prime Rib".

MolassesEpicurious Dictionary - Molasses, muh-LAS-sihz] During the refining of sugar cane and sugar beets, the juice squeezed from these plants is boiled to a syrupy mixture from which sugar crystals are extracted. The remaining brownish-black liquid is molasses. Light molasses comes from the first boiling of the sugar syrup and is lighter in both flavor and color. It's often used as a pancake and waffle syrup. Read more..

ChirinabeEpicurious Dictionary - [chee-ree-NAH-beh] A Japanese one-pot dish consisting of chunks of a firm-fleshed fish (like COD or SEA BASS), TOFU and various vegetables. All ingredients are brought to the table raw along with a pot of simmering broth, which is placed on a heating element and kept simmering throughout the meal. Each diner adds their own ingredients, letting the food cook until tender before retrieving it from the communal pot. Chirinabe is served with various condiments, which usually include PONZU SAUCE. See also MIZUTAKI; NABEMONO.

EpazoteEpicurious - Food Dictionary - [eh-pah-ZOH-teh] A pungent, wild herb whose strong flavor is, like that of fresh coriander, an acquired taste. It has flat, pointed leaves and is available dried (and infrequently fresh) in Latin markets. Also called Mexican tea and wormseed , epazote is popular in many bean dishes because it's a carminative, which means it reduces gas. It's also used as a tea

CanapéEpicurious - Dictionary, Canapé -[KAN-uh-pay, KAN-uh-pee] Small, decorative pieces of bread (toasted or untoasted) that are topped with a savory garnish such as anchovy, cheese or some type of spread. Crackers or pastry may also be used as a base. Canap‚s may be simple or elaborate, hot or cold. They're usually served as an appetizer with COCKTAILS. The word "canap‚" is French for "couch." See also HORS D'OEUVRE.

LovageEpicurious Dictionary - Lovage, [LUHV-ihj] The French call lovage c‚leri bƒtard , "false celery," because of its strong resemblance to that plant. Lovage has been used since Greek and Roman times for everything from a seasoning, to a curative for maladies ranging from indigestion to freckles, to a love potion. It grows up to 7 feet high and has large, dark green, celerylike leaves. The flavor of the pale stalks is that of very strong celery. The leaves, seeds and stalks can be used (in small amounts because of their potent flavor) in salads, stews and other dishes such as fowl and game. The stalks can be cooked as a vegetable. Dried lovage leaves and chopped or powdered stalks can be found in health-food stores and gourmet markets. The seeds are commonly called CELERY SEED. Lovage is al

PonzuEpicurious Dictionary - [PON-zoo] A Japanese sauce made with lemon juice or RICE VINEGAR, SOY SAUCE, MIRIN and/or SAKE, KOMBU (SEAWEED) and dried bonito flakes (KATSUOBUSHI). Ponzu sauce is used as a dipping sauce with dishes like SASHIMI and with one-pot dishes like CHIRINABE.

Tagine, tajineEpicurious Dictionary - Tagine, tajine, Any of various Moroccan stews featuring meat or poultry gently simmered with vegetables, olives, preserved lemons, garlic and spices like cumin, ginger, pepper, saffron and turmeric. Tagines are often served with couscous.
Miso - Epicurious Definition[MEE-soh] Also called bean paste, this Japanese culinary mainstay has the consistency of peanut butter and comes in a wide variety of flavors and colors. This fermented soybean paste has three basic categories - barley miso, rice miso and soybean miso - all of which are developed by injecting cooked soybeans with a mold (koji ) cultivated in either a barley, rice or soybean base.

Mirin - Epicurious Definition[MIHR-ihn] A low-alcohol, sweet, golden wine made from glutinous rice. Essential to the Japanese cook, mirin adds sweetness and flavor to a variety of dishes, sauces and glazes. It's available in all Japanese markets and the gourmet section of some supermarkets. Mirin is also referred to simply as rice wine . See also RICE WINE; SAKE.
Mizuna - Epicurious Definition[mih-ZOO-nuh] Hailing from Japan, this feathery, delicate salad green can be found in farmer's markets and specialty produce markets from spring through summer. It's often found in MESCLUN, a special salad-green mix. Choose mizuna by its crisp, green leaves, avoiding any wilted or browning specimens. Refrigerate in a plastic bag for up to 5 days. Wash and thoroughly dry just before using.

Mochi - Epicurious Definition[MOH-chee, MOH-chee-koh] A sweet, short-grained, very glutinous rice with a high starch content. Mochi is commonly used to make rice cakes, for which it is pounded in large tubs until it becomes extremely sticky. It is then formed into balls or squares, which can be found in Japanese markets. Mochi is also used in confections and rice dishes. Mochiko is a rice flour made from mochi. See also
MirinEpicurious Dictionary - [MIHR-ihn] A low-alcohol, sweet, golden wine made from glutinous rice. Essential to the Japanese cook, mirin adds sweetness and flavor to a variety of dishes, sauces and glazes. It's available in all Japanese markets and the gourmet section of some supermarkets. Mirin is also referred to simply as rice wine . See also RICE WINE; SAKE.
KombuEpicurious Dictionary - [KOHM-boo] Particularly popular in Japanese cookery, kombu is one of the two basic ingredients used for DASHI (soup stock). It's a long dark brown to grayish-black SEAWEED, which, after harvesting, is sun-dried and folded into sheets. Kombu is sold in Japanese and health-food markets and when stored unopened in a dry place it will keep indefinitely. After opening, store in a cool, dry place for up to 6 months. Kombu has a natural white-powder covering that delivers considerable flavor. For that reason, the surface should be lightly wiped off, not washed. Kombu is used to flavor cooked foods as well as for SUSHI. It's sometimes pickled and used as a CONDIMENT. Kombu is also called simply kelp.

DashiEpicurious Dictionary - Dashi [DA-shee] Used extensively in Japanese cooking, dashi is a soup stock made with dried bonito tuna flakes (KATSUOBUSHI), KOMBU and water. Dashi-no-moto is this stock in instant form; it comes granulated, powdered and in a concentrate.
Katsuobushi; katsuo-bushiEpicurious Dictionary - [KAH-tsuh-oh-boo-shee] Pink flakes of dried bonito (TUNA), which are used in Japanese cooking as a garnish and in some cooked preparations, principally DASHI. The tuna is boiled, smoked, then sun-dried. A special tool is used to flake the extremely hard chunks. Katsuobushi can be purchased in Asian markets and the specialty section of some large supermarkets. Depending on how fresh it is when purchased, it can be stored in a cool, dry place up to a year.

Pigeon peaEpicurious dictionary - Pigeon pea, Native to Africa, this tiny LEGUME is also called Congo pea and no-eyed pea, toor dal . In the United States it's particularly popular in southern states where it grows in long, twisted fuzzy pods. The peas are about the size of the standard garden pea and are usually a grayish-yellow color. Pigeon peas can be eaten raw but are most often dried and split. They're available dried in many supermarkets and can often be found fresh, frozen and canned in the regions where they're grown, as well as Latin American and Indian markets. Pigeon peas are cooked like dried beans.

Asafetida; asafoetidaEpicurious Dictionary - Asafetida; asafoetida [ah-sah-FEH-teh-dah] A flavoring obtained from a giant fennellike plant that grows mainly in Iran and India. It's used in many Indian dishes and can be found in powdered or lump form in Indian markets. Asafetida has a fetid, garlicky smell and should be used in very small quantities.

MuffalettaEpicurious Dictionary - Muffaletta, Muffuletta [muhf-fuh-LEHT-tuh] A specialty of New Orleans, this HERO-style sandwich originated in 1906 at the Central Grocery, which many think still makes the best muffuletta in Louisiana. The sandwich consists of a round loaf of crusty Italian bread, split and filled with layers of sliced PROVOLONE, Genoa SALAMI and ham topped with "olive salad," a chopped mixture of green, unstuffed olives, PIMIENTOS, celery, garlic, cocktail onions, CAPERS, oregano, parsley, olive oil, red-wine vinegar, salt and pepper. The olive salad is what sets the muffuletta apart from any other sandwich of its ilk.
SamphireEpicurious Dictionary - Samphire, [SAM-fy-uhr] There are two edible, very similar plants known as samphire. The first is Crithmum maritimum (commonly referred to as rock samphire ), which grows along the coasts of Great Britain and northwestern Europe and is available in the United States only through costly import. What we have in the United States is the second type of samphire known as salicornia, (also called glasswort, marsh samphire, sea bean and sea pickle ). It's abundant along both the Pacific and Atlantic coasts and has spiky green leaves that are so arranged as to make the plant look somewhat like a spindly, miniature cactus, sans needles. Both the leaves and stem are crisp, aromatic and taste of a salty sea breeze. They're often pickled and can sometimes be found in jars
Zuppa IngleseEpicurious Dictionary - Zuppa Inglese, [ZOO-puh ihn-GLAY-zay] Literally translated as "English soup," this Italian dish is, in fact, a refrigerated dessert similar to the British favorite, TRIFLE. It's made with rum-sprinkled slices of sponge cake layered with a rich custard or whipped cream (or both) and candied fruit or toasted almonds (or both).

TamarilloTamarillo - Food Dictionary. Native to South America, this egg-shaped fruit is also known as a tree tomato . Although not yet widely accepted in the United States, the tamarillo is very popular in South and Central America, the Caribbean, and parts of Asia, New Zealand (from where most of the fruit in the United States is imported) and Australia. The tamarillo has a tough, bitter skin that can be various glossy shades of red, purple, amber or yellow. The tart but very flavorful golden pink flesh is purple-tinged around the seeds. Tamarillos are available from May through October in specialty produce stores and some supermarkets.

YamFood Dictionary - Yam: This thick, tropical-vine tuber is popular in South and Central America, the West Indies and parts of Asia and Africa. Although SWEET POTATOES and yams are similar in many ways and therefore often confused with one another, they are from different plant species. In the southern United States, sweet potatoes are often called yams and to add to the confusion, canned sweet potatoes are frequently labeled yams. True yams, however, are not widely marketed and are seldom grown in the United States. Though they can be similar in size and shape to sweet potatoes, yams contain more natural sugar and have a higher moisture content.

SoppressattaGourmetSleuth - Soppressata, Italian Sausage
BriocheEpicurious - Brioche [BREE-ohsh, bree-AHSH] This French creation is a light yeast bread rich with butter and eggs. The classic shape, called brioche … tˆte , has a fluted base and a jaunty topknot. It also comes in the form of small buns or a large round loaf. Special fluted brioche molds, available in metal, glass or ceramic, are necessary for the brioche … tˆte. Brioche dough is also used to enclose foods such as sausage or cheese.

tarragonEpicurious - Food Dictionary -tarragon [TEHR-uh-gon, TEHR-uh-guhn] Narrow, pointed, dark green leaves distinguish this perennial aromatic herb known for its distinctive aniselike flavor. Tarragon is widely used in classic French cooking for a variety of dishes including chicken, fish and vegetables, as well as many sauces, the best known being BARNAISE. It's also an integral ingredient in various herbal combinations such as FINES HERBES. Tarragon is available fresh in the summer and early fall and year-round in dried and powdered forms. Care should be taken when using tarragon since its assertiveness can easily dominate other flavors. Tarragon vinegar is a popular item in gourmet markets. See also HERBS; HERB AND SPICE CHART; A FIELD GUIDE TO HERBS
Waldorf SaladEpicurious - Dictionary, Waldorf Salad, [WAWL-dorf] Created at New York's Waldorf-Astoria Hotel in the 1890s, the original version of this salad contained only apples, celery and mayonnaise. Chopped walnuts later became an integral part of the dish. Waldorf salad is usually served on top of a bed of lettuce.

Candied Apple; Candy AppleEpicurious - Dictionary - Candied Apple; Candy Apple An apple that's coated with a cinnamon-flavored red SUGAR SYRUP. This candy coating can either be crackly-hard or soft and gooey. A candied-apple clone is the caramel apple, which has a thick, soft caramel-flavored coating. Both versions are served on sticks for portable eating.
BavoriosFood Term: Bavorios, ,(bavaroise) actually has two meanings. The more contemporary is a dessert called fromage bavorois, usually consists of an egg custard such as creme anglaise mixed with whipping cream and set with gelatin. The dessert first appeared in print in the early 19th century. This dessert is also referred to in English as Bavarian Cream. However, the true meaning and spelling is bavaroise, which is a beverage like a caudle. It is a hot tea with milk with additions of egg yolks and suga and even some Kirsch. The drink was to be served in special glasses and flavored in a variety of ways. One further usage of the word is bavaroise sauce with horseradish, vinegar and crayfish butter. Source: Alan Davidson, The Oxford Companian to Food

RouladeEpicurious Dictionary - Roulade [roo-LAHD] 1. The French term for a thin slice of meat rolled around a filling such as mushrooms, bread crumbs, cheese or a mixture of vegetables and cheese or meat. The rolled package is usually secured with string or a wooden pick. A roulade is browned before being baked or braised in wine or stock. Also referred to as paupiette, bird and, in Italy, braciola . 2. The term roulade also refers to a SOUFFL-type mixture that's spread on a jelly roll pan, baked until firm but still moist, then spread with a savory or sweet filling and rolled up in jelly-roll fashion.

SAFFRON (Crocus sativus)

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Each saffron crocus flower has 3 stigmas, it takes about 80,000 flowers (240,000) stigmas to make a pound of saffron. It takes an experienced picker about 12 days to pick this many. By the time saffron gets to retail stores, its cost is $600 to over $2000 per pound.

Let's face it, you want both quality and value in saffron. As a saffron lover you appreciate the totally unique and seductive flavor, aroma and color saffron lends to a wide range of dishes. You don't want to pay an arm and a leg for saffron's uniqueness. But saffron is sold in the U.S. in many different grades from several different countries at many different prices. What's a consumer to do? Get educated! There are only three criteria you must look for every time you buy saffron:

Saffron threads (Stigmas) are all red (no other color). Saffron threads must be dry and brittle to the touch. Saffron aroma is strong and fresh, never musty.

Keep these three criteria in mind every time you buy saffron. And do not be fooled into thinking that saffron's quality is tied to saffron's price. In other words, saffron's price is tied to how much saffron is harvested in a particular country and how many middlemen handle it before it reaches you.

There should be no other yellow or white plant parts (style) mixed in with the red threads (stigma), of the saffron crocus plant. This is the only part of the saffron crocus, which produces the saffron, the red stigmas. The way saffron-grading works is that the lower grades have more style left attached to the stigma.

As you examine the image on the left, you see that the stigmas are attached to a slender white style, which, when dried, turns pale yellow.

The Style of the saffron plant, has NO CULINARY VALUE, that means NO AROMA, FLAVOR or COLOR. If is left attached to the red stigmas, it adds 30% to 50% DEAD weight to the saffron, and you pay for it. Note it’s as long as 1 ¾ inches. When dry, it curls and you can hardly see it.

The answer is simple. Iran's saffron production comprises more than 95% of the entire world production and we buy directly from the saffron co-operatives. Small saffron production and a long chain of middlemen between the farmer and you are the main reasons for saffron's high price.

If you calculate saffron's per recipe cost you will see how affordable it is. Our Sargol saffron is pure, potent and aromatic and flavors a recipe to feed six for just thirty cents. At $35.95 an ounce (28.35 grams), you are paying $1.27 per gram (24 servings) or five cents per serving. So with just one gram of Sargol saffron you can give aromatic flavor and gorgeous yellow color to either four recipes different recipes or one dish large enough for a big group. And you do not need to worry about buying an ounce of Sargol saffron because it has a shelf life of several years. All you have to do is keep it sealed in the beautiful tin can it’s pack in and away from light.
Finally, a note about the difference between Sargol saffron threads and powder. Both are excellent. Both are easy to use. It comes down to personal preference. For maximum flexibility, choose the threads. This way you can prepare dishes which show off the whole threads and you can easily crush the threads into powder for maximum color diffusion in dishes where this may be particularly important.

Culinary Experience Spain

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Spain enjoys a vastly diffuse and dramatic gastronomic heritage. Traditional Spanish cooking draws on European impressions from the north, Moorish influences from the south and, thanks to early explorers ingredients from the Americas and the Far East. Spanish food is existing and diverse. Contrary to most North Americans beliefs it is also mild and deeply flavoured.
Moors bought pomegranates and pesto and North African Jews cooking with nuts. Potatoes and tomatoes were brought first by navigators sailing to the Americas and returning with plants, gold, and new ideas. Coriander came to the Canary Islands via traders.

The fact that Spain has spent so much of her history overrun by outsiders intent on possession might first appear a disadvantage from a culinary point of view. The result, however, has been that Spanish cooking has absorbed a range of quite wonderful and different cooking styles, “cocinas”, and made them her own. Some are simple, others more complex, but in all the quality and freshness of ingredients are paramount. Even today homemakers shop daily sometimes twice a day to secure the freshest vegetables and/or fruits. Spain by European standards is a relatively large and geographically diverse country.

Cocinas (cookery or cuisines) in Spain can be divided into a number of gastronomic regions. These divisions have come about because of the evolution of local traditions, each enriched in various ways in antiquity by Greeks, Carthaginians, Romans and Moors.

A good part of the country is along the Mediterranean Sea, the north along the Atlantic Ocean the middle on a high plateau. Some parts are dry throughout the year in others rain falls frequently and on others sunshine tends to be abundant.

Catalonia just west of Languedoc along the Mediterranean Sea has a different cuisine than other parts. They are Catalans with a different language and culture. The food has French overtones. Further west along the coast, the Levante distinguishes itself by rice dishes like paella and others.

Andalusians like to fry everything and love cold soups (Gazpacho) due to the hot weather.
In Central Spain, people prefer roast meats to other types of preparations.

Around Rioja, just west of the Pyrenees cooks have been known to stew everything that can be stewed and excel with their specialties. The north along the Atlantic Ocean stands out with its specialties that require sauces and fish dishes. Spanish consume inordinate amount of fish and have been coming to Newfoundland for centuries to load up on cod and other valuable species.
The main ingredients of Spanish cuisine are:

Saffron, mild and sweet or hot and spicy pimenton, olive oil, Sherry vinegar, rice, pulses, bay, thyme, rosemary, fresh fruits and vegetables, piquillo peppers, garlic, capers, pickles, hams, cured meats, canned tuna, salted anchovies, cheeses, meats, fish and poultry.

Galicia along the Atlantic coast is never without the maritime influence of the ocean. Specialties include octopus with potatoes and onion, or stewed in olive oil and paprika. Shellfish is boiled a la plancha. Pork, veal, lamb, partridge, quail and wild boar are also used in stews, roasts
Everywhere in Galicia one finds empanadas, a dough-based Gallego dish may arrive in many forms, usually stuffed with sofrito – chopped onion fried in oil, with a little tomato. And they are thoroughly enjoyable before the main dish is served.

Many different local cow’s milk cheese exist, with San Simon famously smoked over birch bark shavings, whilst Tarta de Santiago, a confection of eggs,almonds, sugar and breadcrumbs dusted with icing sugar, carries an imprint of the cross of Santiago, St James.

Charlie Palmer

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Charlie Palmer Chef/OwnerLook at the list of Restaurants
Charlie is one of the most highly regarded chefs in America today. He is best known as the owner of New York’s Aureole restaurant, which he opened in 1988. Aureole enjoys a reputation as being one of the finest restaurants in the United States and Charlie’s Progressive American Cuisine garners attention worldwide.

Raised in upstate New York, Charlie received his formal education at the Culinary Institute of America at Hyde Park. His first job after graduating was at New York’s legendary French restaurant, La Côte Basque. After three very intense years of working alongside Chef Jean Jacques Rachou, Charlie left to become head chef at the Waccabuc Country Club in Westchester County.

In 1983, Charlie was hired by Michael O’Keefe to be executive chef at the River Café and it was at this point in his career that he started to make a name for himself among the nation’s food media. The New York Times voiced their support for the young chef by raising the rating of the restaurant from one star to three. At ... age 28, Charlie left the River Café and opened Aureole. He aspired to be one of New York’s big league players and situated himself in a fiercely competitive location for upscale restaurants, Manhattan’s Upper East Side between Park and Madison Avenues. Twelve years in existence, the restaurant has become a New York institution and is consistently rated Number One for American Cuisine by Zagat’s New York Restaurant Survey.

Métrazur, is Charlie’s newest New York venture. Named after a commuter train that runs along the Riviera, Métrazur is an American brasserie located on the East Balcony overlooking the Main Concourse of Grand Central Terminal. The grand, dramatic space has become one of Manhattan’s most exciting dining destinations. Playing against the majestic design of the landmark station, Métrazur is an elegant, versatile restaurant; the ultimate meeting place for drinks, a leisurely meal, or a quick snack.

Charlie’s first venture in Las Vegas was Aureole at Mandalay Bay Resort and Casino, which opened in March 1999. The restaurant boasts the only wine tower in the world, an unparalleled wine program, and the same bold flavors and stunning presentations that made Aureole in New York one of America’s leading restaurants. In September of 2000, Aureole Las Vegas received the prestigious Grand Award from Wine Spectator Magazine for its stellar wine program.
Charlie Palmer Steak at the Four Seasons Hotel Las Vegas, opened its doors in November 1999. For his stylish steakhouse Charlie created an innovative menu with a twist on the traditional fare.

In 1997, Charlie opened Astra located in New York’s Decoration & Design Building (a.k.a. D&D Building), Astra operates as a café during the day and at night becomes a venue for private parties coordinated by Aureole’s catering and special events division (of the same name, Astra).
Charlie has always looked for ways to ensure his restaurants have access to top quality produce. Over the years he has established many special relationships with food and wine purveyors. While at the River Café, he set-up a network of farmers to supply the restaurant with locally grown produce, a practice he has continued to the present. Aureole’s fresh produce is grown in an organic garden in Amagansett, Long Island; a project initiated by Charlie and two chef friends.

Charlie is the author of Great American Food, a cookbook published by Random House in the Fall of 1996. He has also established a line of specialty food products sold, under the brand name Charlie Palmer Foods, in select gourmet food outlets or by calling 1-888-AUREOLE. The products include four savory pan sauces, four dessert sauces and handmade Aureole chocolates.
Charlie is also the author of Charlie Palmer's Casual Cooking published by Harper Collins in January of 2001.

Charlie is also the owner of Alva, in New York's Flatiron District, and a co-owner of the Lenox, on the Upper East Side. Like Aureole, these restaurants serve American cuisine but they occupy quite different New York dining niches. Alva is "hip" bistro and the Lenox, a "stylish" neighborhood spot for Upper East Siders. Opened in 1995, the Lenox Room was voted a top new restaurant by three national publications.

Chef Frank Sitt

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Frank Stitt did not set out to be a chef. He studied philosophy at Berkley during the turbulent 1970's when he first met Alice Waters of the renowned Chez Panisse. Since, he has piled up local, regional and national gastronomic awards and become one of Alabama's favorite sons

Executive Chef Frank Stitt
Frank's fondness for humble southern ingredients comes from his own roots in rural Alabama. His culinary journey began in San Francisco and includes such mentors as Alice Waters, Simca Beck and Richard Olney. His travels took him throughout the French countryside working in vineyards in Provence as well as Burgundy and finally back home to foods and traditions that continue to be so much a part of his vision. His first restaurant, Highlands Bar & Grill, opened in 1982. Here, Frank combines consummate French technique and the seasonal flavors of "both south's" — of course the local south, but the south of France as well. Buttery-colored walls donned with vintage posters and subtle lighting are the setting for the intimate dining room while the bar exudes a lively energy with locals and travelers alike seated around the Alabama marble oyster bar. At Highlands, humble southern ingredients such as stone ground grits and country ham meet French sauces and braises creating superb flavors and elegant balance.
Even though Highlands was filling a definite need for fine dining without pretension, it wasn't long before Frank became restless, wanting to experiment with all he encountered in Italy, Greece and Spain. He didn't want to muddle those influences with the essentially French theme at Highlands. The only answer?? Bottega and Café Bottega.

Imagine a warmly lit room paneled in walnut, the crisp white tablecloths absorbing the gleam of the copper bar. The aromas filling the room are reminiscent of Italy and the Mediterranean: simple Venetian fish dishes, Tuscan roasts, spices and complexities of North Africa, Andalusia and the Mediterranean basin. This is Bottega.

The café is patterned after bustling Italian trattorias. An open kitchen and wood-fired brick oven lend to the energy of excitement and warmth of this "little brother" of Bottega Restaurant. Pizzas topped with farm eggs, mascarpone, prosciutto and Bottega's roast pork loin with polenta, tomato chutney aïoli and Venetian spinach are just two of the items on the seasonally changing menu. Murals and paintings by local artists add to the "urban" feel of the high-ceilinged café.
Frank's focus and determination to strive for only the best is not limited to "back of the house." His staff, some of whom have worked with him since the very beginning, are quizzed and coached to make sure that their knowledge of the menu is thorough. Visiting winemakers from around the world conduct seminars, and daily staff meetings before service provide a time for continuing education and sometimes a taste of the newest addition.

Highlands Bar & Grill, Bottega and Café Bottega bring to tangible form the passion Frank has for the romance and allure of the regions the three restaurants represent. In addition to returning to Europe whenever possible, he is always researching old and new recipe books, history books — anything that may spark an idea for something new or add richness to a dish already on the menu.

Julia Child

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Julia Child is a creative genius who changed the culinary world with her energetic personality and fine cooking skills. She is a fine example of the gusto-olfactory intelligence with special accents of visual spatial and interpersonal intelligence’s. There were many chefs that could fall in this intelligence category, including Escoffier, Beard, and Farmer . I chose Julia because she is a woman who broke new ground in the world of cooking. She empowered America by encouraging them to cook and enjoy food. The gusto olfactory intelligence is really a matter of taste and smell. A gusto olfactory intelligent person is able to create a specific taste, to create their own additions to recipes, and to bring something new to the sense called taste.

Bringing Cooking to TV
Shortly after the success of her book, Julia was called in to do an interview for educational television. The response to this show was enormous and soon after WGBH’s president offered her a pilot show. Julia had started television’s first cooking show and at the same time strengthened the trend of French cooking. Julia received several awards during the next years both for her cookbook and for her television show. Through all her success and fame Julia’s husband was her number one fan. They were a team and were interdependent on one another. Julia continued to grow in fame and Paul helped design all of her sets and tasted all of her recipes. Julia even did a show at the White House, where she met President Kennedy. In February of 1968 Julia found a lump in her left breast and had to have a mastectomy. During the next few years, Julia relaxed a bit on the cooking shows and wrote a cookbook, mastering the second. By 1970 Julia’s show was in color, and people were thrilled to see how red the strawberries were! Through her career in the U.S. Julia kept in close contact with the chefs of the day, she mainly collaborated on a weekly basis with chefs such as James Beard and Richard Olney. Julia continued her work and wrote a new cookbook titled, From Julia Child’s Kitchen. It was at about this time that the Novelle Cuisine movement began to take place. The term meant innovative cooking, and Julia was not fond of it. " This food looks fingered. It doesn’t look foody to me." It was also around this time that feminism was a big deal. This movement made her reflect on her role as a woman in a male dominant field. " it wasn’t until I began thinking about it that I realized my field is closed to women! It is very unfair. You can’t teach in the Culinary Institute of America! The big hotels, the fancy New York restaurants don’t want women chefs!" she declined the label of feminist, but she is recognized as a symbol of women’s liberation. In the following years Julia continued a successful career both in writing cookbooks and on television. In the mid nineties Martha Stewart came on the scene, a corporate overachiever turned domestic superacheiver who was building an empire that included cooking, home decoration, and gardening. Julia began fading in the spotlight as Martha Stewart took over. Still the public viewed Julia as a warmer person, a friend, and not a rival. Julia shifted her focus more to teaching and began giving commencement addresses at world renowned colleges. She received an honorary degree from Harvard. She also had her own CD-ROM, and video series. She had a variety of master chefs on her show, and wrote a cookbook, titled cooking with master chefs. Today Julia Child is retired, but her legacy lives on. "She is one of those figures who transformed American culture."

How She fits into the Gardner Model
Julia Child creative genius was the gustatory/ olfactory intelligence, combined with smarts in the inter-personal arena. Throughout her life Julia retained the spark of curiosity because of her strong personality. As a child, she was able to explore a variety of interests. It was not until later in her life that she explored cooking, but from that moment on cooking occupied her time and mind. As Gardner expected it took a great deal of time and steady work at her discipline to master it. Julia Child cast off in new directions never explored before. She fought the battle of being a woman in a male dominated field and world, along her way. She found the tools and status quo of her field unsatisfactory and began work on a new way of thinking about food. Julia, however, did not follow Gardner’s concept of Faustian bargain, but rather had good interpersonal relationships. Julia’s creative genius allowed her to succeed in a critical world.
Bibliography

Internet Source: http://www.users.muohio.edu
Child, Julia. The Way To Cook. Knopf Inc. Canada, 1989.Cooper, Ann. A woman’s Place is in the Kitchen. Reinhold, 1998.Fitch, Noel Riley. Appetite For Life. Doubleday, NY. 1997.

Ann Gingrass

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Chef Anne Gingrass has been involved with the cooking and serving of food most of her life. The daughter of a caterer in Stamford, Connecticut and a father who told her she could do whatever she set her mind to, she spent her teen years trying on a number of different hats including catering with her mother, learning to fly and adventurous traveling. By twenty she decided that cooking was her primary interest and enrolled in the Culinary Institute of America in Hyde Park, New York. Upon graduation, she went back to Stamford and a job at a small, traditional French restaurant.

Soon, a former classmate suggested she come to California and she ventured west to Los Angeles and applied for a job at Wolfgang Puck's Spago. Then-chef Mark Peel asked her to pick up organic tomatoes at a ranch in Irvine - a great feat for someone who was an innocent on the freeways of L.A. She returned victorious, prize in hand, and thus began a relationship with Spago that was to last for years and culminate in a position as executive chef at Postrio in San Francisco. During her years at Spago, Anne learned every position in the kitchen, often working alongside Wolfgang Puck, her biggest influence and someone she admires greatly for his talent and his generosity of spirit. He opened her eyes and palate to the delights of just-picked vegetables from the famed Chino Ranch, the use of vinaigrettes to impart flavor and the classical technique that informs his cooking. After a brief stint at Stars in San Francisco under chef Mark Franz, she returned to Spago in 1986 and became kitchen manager, co-chef with Hiro Sone, and finally Chef.

In 1989, along with David Gingrass, she moved back to San Francisco and the two were co-chefs of the famed Postrio restaurant for its first five years. In 1995, she and David left Postrio to open their own restaurant, Hawthorne Lane. At Hawthorne Lane, Anne Gingrass' food has become more Northern Californian, more refined, while losing none of its punch. Moving away from the bold, scene stealing fusion cooking of her early San Francisco years, she has refined and deepened her understanding of the Asian techniques and flavors which punctuate her dishes. The Asian influences in her cooking are classic Japanese, Chinese and Vietnamese. She is also inspired by the Bay Area's plethora of locally grown fruits and vegetables, particularly those she feels have not been fully explored. She regularly shops and chats with local farmers at the Ferry Plaza Farmers' Market, and fosters relationships with a variety of growers. Each plate from Anne's kitchen is its own culinary universe of juxtapositions: very often, multiple sauces, temperatures and textures happily co-exist and co-mingle on a single dish. She is also working on the physical dishes themselves. She has begun designing ceramic dishes with good friend Cindy Pawlcyn, and participates in flower arrangements, color scheme, and every visual detail of Hawthorne Lane.

Famous Chefs: Charlie Trotter

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tarted cooking professionally in 1982 after graduating with a degree in political science from the University of Wisconsin. At that time, he embarked on an intense four-year period of work, study and travel, including stints with Norman Van Aken, Bradley Ogden and Gordon Sinclair. He lived in Chicago, San Francisco, Florida and Europe "reading every cookbook I could get my hands on, working like a maniac, and eating out incessantly." Chef Trotter's cuisine originates from the finest foodstuffs available. A network of over 90 purveyors provides the fresh, healthful ingredients that inspire him to create flavorful masterpieces. From the naturally— raised meat and to the line—caught seafood to the organic produce, every componennt of each dish is the purest available. Indiana bobwhite quail, petite greens from Farmer Jones, heirloom tomatoes from Illinois, North Dakota buffalo and Hawaiian gindai are just a few of the products that arrive each day from which Chef Trotter crafts the daily menus. Harvey Steiman from the Wine Spectator observes that "Trotter regards recipes the way jazz musicians see their musical scores—as frameworks for improvisation. The results follow a discipline, but they spring from the moment, not a carefully plotted script." His adept understanding of cultural influences and flavors from around the world are intuitively and spontaneously translated into his own highly original cuisine—a cuisine which is simply unparalleled.

Charlie Trotter's has established itself as one of the finest restaurants in the world. The restaurant is recognized by a variety of prestigious national and international institutions including Relais & Chateaux: Relais Gourmand, Mobil Travel Guide: Five Stars, AAA: Five Diamonds, Traditions & Qualité, The James Beard Foundation: Who's Who of Food and Beverage in America and the Award for Outstanding Wine Service. The restaurant has received the Grand Award from the Wine Spectator, which recently named Charlie Trotter's as The Best Restaurant in the United States (2000).

Charlie Trotter is also the author of several cookbooks; The restaurant series provides a glimse into his award—winning restaurant and documents it's culinary history. Included in this collection are Charlie Trotter's, Charlie Trotter's Vegetables, Charlie Trotter's Seafood and Charlie Trotter's Desserts. The Kitchen Sessions with Charlie Trotter is the companion book to Chef Trotter's cooking show of the same name. Though a bit surprising, Gourmet Cooking for Dummies, is an excellent and informative introduction to gourmet food preparation. All of Charlie Trotter’s cookbooks contain stunning color photography.

Charlie spends his "spare" time performing cooking demonstrations, giving speeches and consulting. He dedicates as much time as possible to charitable organizations. His efforts include providing over 300 donations to charity auctions each year; organizing the American Cancer Society's Vinnaffair, which raised over 1 million dollars in two years; donating proceeds from the restaurant's 10th Anniversary to The Mercy Home for Boys and Girls; spear—heading a cookbook dedicated to Chef Patrick Clark; and creating the Charlie Trotter's Culinary Education Foundation. Chef Trotter is also a Board of Trustee member of the James Beard Foundation and serves on the Kennedy-King College Culinary Advisory Board.