Buddhist Tea with Corinne Trang, Holistic Teacher, Yogi, Author

  • Dining with Outlaws has High Tea with Corinne Trang
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I met Corinne through the Mealthy Team whom I got a chance to work with a few months ago as their recipe editor. Corinne’s recipes caught my attention and I started following her on Instagram, and then there was a day that we needed her to resend some images, and the rest is history. I was thrilled to be invited to visit her in her home upstate. It was over an hour for me to drive there but worth the trip.

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We had a traditional Chinese gong fu tea service that lasted approximately 2 and a half hours. There were four teas that we drank, each steeped several times. You start by pouring the hot water into a vessel called “gaiwan”—meaning cup and lid—and the tiny teacups to warm them up. Then you pour out the water into a large discard bowl. Then you add the tea leaves in the gaiwan and pour water on top, pouring out the water immediately into the discard bowl again. That step rinses and awakens the leaves. This is an essential step to serving oolongs and black teas, but green teas don’t generally need rinsing. Then you add water on the wet leaves again and steep for about 5 to 10 seconds (yes that little!), depending on the tea. The infusion, referred to as “soup,” is decanted into a glass “fairness” pitcher, insuring that each serving has the same balanced flavor. Corinne generously poured every single tea, offering several steeps for each type, as the leaves can be reused several times, about 7 to 9 times on average. The experience showed her beautiful humility, acquired over time from studying Hinduism, Buddhism, and The Way of Tea.

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The first tea was green tea called “Mao Jian,” therefore not oxidized, and its 2nd and 3rd steeps were the most intense., the first just awakening the leaves. It was steeped in a gaiwan. The water used in steeping tea has a ph level of 6.5 to 7, ever so slightly acidic, like tea, to neutral.

 

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She followed that with a semi-oxidized tea (about 40%), aka “oolong,” called “Chi Ye”. It is from the Phoenix Mountains in the southern Chinese province of Guangdong. Unlike the vibrant, grassy green tea, this one had a deep floral note. She steeped that one at 93°C. The first steep was 5 seconds. We steeped it 3 times, the flavor intensifying a little more with each steep. The third steep brought out the true characteristics of this tea at its peak. In the spiritual practice of tea, Cha Dao, steeping the tea until it returns to water allows you to experience the arc of the tea all the way to the end, appreciating the journey. Corinne carries this technique when selecting teas from the new harvest, in order to understand the tea fully, from aroma to taste and mouthfeel. Drinking tea this way also allows you to slowly release the energy of tea, which in turn allows you to maintain energy throughout the day. The experience is both stimulating and relaxing.

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Corinne brought out some special fermented tea called “puerh,” at the end. She explained you can actually get “tea drunk” if you drink too much and especially if you are not used to it. Again, drinking it slowly over several very short steeps, will offer a pleasant journey. Some of these teas can be steeped at least 12 times and often more than 15.

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The 4th tea we had was made in the year 2009. “Purple Tip” “shou,” or cooked, puerh. It was musty and sweet and very calming. We agreed to set a future date for another tea party event and I can’t wait to have tea with Corinne again! I was pretty high by the time I left.

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CORINNE TRANG
Award-winning Author, Chef, Consultant, Holistic Health and Nutrition Counselor, Tea Purveyor
Skype: “corinnetrang”

Cell: 917-657-0193
Email: ct@corinnetrang.com

www.corinnetrang.com

http://amzn.to/pev7hE

www.liquidgoldtea.com

Corinne Trang is the award-winning author of several books including the most recently published “Switch It Up: A Fresh Take on Quick and Easy Diabetes-Friendly Recipes for a Balanced Life” (2017), “Asian Flavors Diabetes Cookbook” (ADA, 2012), “Noodles Every Day” (2009), “Curry Cuisine” (2007), “The Asian Grill” (2006), “A Food Lover’s Companion: Vietnamese” (2006),” “Essentials of Asian Cuisine” (2003), and “Authentic Vietnamese Cooking” (1999), and has contributed to many more including “The Encyclopedia of Food & Culture” (Scribners & Sons, 2006). She has served as spokesperson to various national brands and commodities such as Kame and Thai Kitchen. Dubbed the “Julia Child of Asian Cuisine” by the Washington Post, she is a frequent television and radio guest and has appeared on national, regional, and cable network including NBC’s Today Show, CBS’s Early Morning Show, PBS, FOX News, ABC, CNN, Lifetime, Discovery, Food Network, Sirius, Business Talk Radio, National Public Radio, and Bloomberg to name a few. She has written for numerous publications including Saveur, Food & Wine, Fine Cooking, Islands, Gourmet, Cooking Light, and Bon Appetit, and has taught and lectured internationally. She has worked as a food consultant to not-for-profits, developing mindful cooking workshops for children and adults alike. She maintains a holistic health and nutrition practice integrating yoga, meditation, and mindful food practices. Trang is also the founder of Liquid Gold Tea,  a wholesale and retail source for handcrafted premium whole leaf tea, Gong Fu Cha tea service, Cha Dao meditation, private instruction and custom tea events.
Corinne Trang is a member of Les Dames d’Escoffier, NY Chapter. 

Here is the 2018 Tea schedule for lessons and events with Corinne Trang:

Get in touch for details…

 

🍵 January 20 & 21 – Pop-up T-Bar & Shop
Northern Grade Barn Days, Bruceville Road, High Falls, NY 12440

from 11 AM to 6:00 PM – free tasting

🍵 January 27 – Healing with Tea

Cook Space Brooklyn603 Bergen Street, Suite 202, Brooklyn, NY 11238

from 1 PM to 4 PM – workshop RSVP 718-230-8400

🍵 January 28 – Cha Dao, The Way of Tea

Whole Sky Yoga10 Old Rt 213, Ste 2S, High Falls, NY

from 1 to 4 PM – workshop RSVP 845-706-3668

🍵 February 1 – The Power of Tea for Good Health
sponsored by The Roundout Valley Holistic Health Community
Stone Ridge, NY Free event

_________

 

bluecashew kitchen homestead

37b North Front Street, Kingston, NY

for details, and to RSVP for workshops, call 845 514 2300

🍵 February 4 – In- store Tea Tasting, 11 AM to 6 PM – free tasting

🥑 February 17 – Oodles of Noodles, 1 PM to 4 PM – workshop

🍵 February 18 – Tea 101: History, Origins & Tasting, 1 PM to 4 PM – workshop

🥑 February 24 – Dumplings and Spring Rolls, 1 PM to 4 PM – workshop

🥑 March 3, 2018 – Wok This Way, 1 PM to 4 PM – workshop

🥑 March 10, 2018 – Yakitori & The Art of Japanese Grilling, 1 PM to 4 PM – workshop

🥑 🍵 March 18 – Cheese & Tea: A Farm To Table Tasting, 1 PM to 4 PM – workshop

🥑 March 24, 2018 – Congee: China to Japan, Vietnam to India, 1 PM to 4 PM – workshop

 

More events coming up!

be sure to subscribe for updates at

www.corinnetrang.com and www.liquidgoldtea.com

 

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Dining with Outlaws Screen Test 01

We’re gearing up to start shooting episodes of my fabulous namesake show: Dining with Outlaws! Here’s the first video. It’s a screen test. More to come! Yay it’s finally happening!

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The Sioux Chef’s Indigenous Kitchen

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Cider-Braised Turkey Thighs

I first heard about the Sioux Chef about a year ago when I started following the Standing Rock posts in social media. For me, it’s been an awakening experience- seeing the world through the perception of the Indigenous Peoples of America. After following Standing Rock and the Tribes from North Dakota, I started seeing other Indigenous People from around the world differently. That missing element, the mysteries of the world’s peoples became clearer than I’ve ever known. I’ve always been drawn to different cuisines, native garments, languages, and travel- but for some odd reason I must confess, I’ve never liked American culture. America seemed to lack culture, despite it’s 200-year old history. It needed something beyond the surface.

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Sage and Rose-Hip Roasted Duck; Maple-Sage Roasted Vegetables; Wild Rice Pilaf with Wild Mushrooms, Roasted Chestnuts, and Dried Cranberries; Cranberry Sauce.

I’ve been rebellious against everything I’ve been taught for a reason- something was awfully wrong with the big picture. I finally found that missing element last year when I learned Thanksgiving is actually a celebratory feast of ransacking Native villages. It used to be celebrated all the time, throughout the entire year until Abraham Lincoln dismissed all the little Thanksgivings and turned it into a national holiday. I haven’t looked back since discovering this little secret and can’t help not getting as excited about Thanksgiving anymore. Instead, I prefer to celebrate the beauty of the Native cultures which brings me to introduce to you, The Sioux Chef’s Indigenous Kitchen cookbook authored by Sean Sherman with Beth Dooley. Some of the ingredients were hard for me to source, so I remained to cooking the recipes with ingredients that are easier to find in my neck of the woods- Northern New Jersey. To my amazement, the recipes were easy, simple, and utilized a lot of the vegetables I’ve always used, except everything had an earthiness I haven’t sensed before. I can’t even begin to describe it- you can’t write it into words, it’s something you just sense. I recreated a Thanksgiving meal with a fresh killed duck ordered from Gofle Road Poultry Farm. The spices used include Juniper and Sage. Instead of cooking the traditional Colonial American Sweet Potatoes or Mashed Potatoes recipe, I made Wild Rice Pilaf. Here is where I started to recognize the Indigenous flavors of wilderness and fresh cranberries. The cranberry sauce from the cans and bottles seem rather profane compared to the fresh and natural hunters and gatherers version.

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Amaranth Crackers and a Bean dip I developed and made to accompany it.

At one point during this week long cookbook review process- I ventured outdoors to a nearby recreational park looking for acorns but to no luck, I was confronted by hissing squirrels and no acorn supply. I had amaranth in my pantry forever and never knew what to make with it. Here it is cooked (boiled) and then baked off in the oven for about an hour. The end result is a wholegrain cracker like you’ve never had before. I am seeing where the marriage of different cultures stems from after reading and cooking off some of these recipes. I envisioned the Indigenous tribes sharing the three sisters with the Colonists and enslaved Africans. I see the influence in Southern Cuisine, in Mexican cuisine, and throughout Latin American cuisines. It was an absolute delight to see the source of our cultural history and I can’t wait to discover more recipes in the future! You won’t find butter or cattle or even chicken recipes. You’ll find recipes based on the plants and animals that are Indigenous to America, just as they were before the mass immigration wave from Europe began. This cookbook will help you connect to where you’re living if you are here like I am, looking to find new ways of rediscovering your surroundings. For me this cookbook means more than a recipe collection. It’s a piece of America we’ve been longing for and missing. I’ve never felt more American than I do right now, embracing this Indigenous food with the native plants and wildlife that nourishes our bodies.

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Summer’s Vegetable Soup with Wild Greens

The Sioux Chef is cooking off an Indigenous Feast at the Sioux Chef at James Beard House on October 27th. Tickets cost $135 for members and $170 for the general public. You can get a copy of the Sioux Chef’s Indigenous Kitchen cookbook via Amazon here.

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Filed under Cookbook Reviews, Dinners at the James Beard House 2017, Recipes, Restaurants, Special Events, Spirit Cooking, Uncategorized

Redemption in Coastal Kitchen at the Beard House and Remembering Matt Haley

 

From Infinity and Beyond!

From Infinity and Beyond!

Chef: “Hey Dining with Outlaws!”

Me: “Hey chefs! Did we meet before?”

Chef: “Yes the first time we cooked here in 2014.”

Me: “Wait- Doug? Yes that’s me! OMG! Hey!”

It feels really great when the chefs remember you, and it’s especially great when you just vibe with them in the kitchen. The energy flows as it should when you’re having a good time anywhere in life. I looked through the photos of that dinner and realized that was one of my first photography assignments at the Beard House. Oh my, my photos have come a long way since. I’ve been using lighting equipment and props since a few months ago and it’s really taken me to the next level of where I’ve wanted to go creatively.

I’ve been practicing interviewing the chefs in the kitchen since that first day I started taking photos. Now I’m gearing up to start shooting videos, documentary film style and I’m playing around with my shooting style at the moment. Which brings me to wanting to travel to see the chefs in action and spend more time with them, maybe a few days at a time to really document their process. I was intrigued to hear so many chefs if not all from last night’s dinner describe Matt Haley as an extraordinary humanitarian, not just for his contribution to the endless non profit organizations, but for bringing them up, one stepping stone at a time. They all told me the same thing: I wouldn’t be where I am today if it wasn’t for that guy.

Matt Haley was James Beard Foundation’s 2014 Humanitarian of the Year Award Recipient. Once upon a time, he was once a bad guy, or more of a broken guy. He knew the streets and the streets knew him as well. He was a broken human being, who perhaps through self reflection, pain, sorrow and getting in some trouble, found himself in life and found his true calling. He vowed in his life to make a positive change for others and spent it dedicating his time, energy, and money to help those who are struggling. He helped the poor, he helped the hungry, he helped immigrants, he helped the children who were given up by their parents.

One of the chefs told me he spent his entire life getting in trouble until he met Matt. His mother carried a long unresolved trauma of rejection for the man she married. I don’t know what happened inside their family dynamics but I can only imagine it was very difficult not to have the family support you need and want. We connected through our mutual Korean heritage and the fact we both love Kimchi. Who doesn’t love Kimchi? Everyone should love Kimchi.

When I heard of Matt’s passing away last night, I felt somber and I felt chills. I also felt this was a human we need to talk about and I want to know more about his life and his journey in transforming himself and others. I wish I had the chance to meet this great person, but in a way- that nostalgia of never seeing him or knowing him will inspire me to tell a better story of his legacy. Great people are worth remembering. Matt Haley was James Beard Foundation’s 2014 Humanitarian of the Year Award Recipient. Thanks for being you, and for raising such outstanding chefs! Cheers to you big buy wherever you are!

And the dinner was the Bomb! I didn’t get to eat the dessert, ran out of time! It gives me a good excuse to visit all the chefs!

For more infö about SoDel Concepts and the many restaurants started by Matt Haley, click here.

For the full James Beard Foundation dinner information, click here:

  • Remembering Matt Haley and his Redemption Mission at the James Beard House
  • Devilved Egg
  • Lobster
  • I need to get the name of this dish
  • Sommelier in action
  • Chilled Lewes Dairy Buttermilk Soup with Smoked Virginia Oysters, Bay Water Greens Herbs, Cucumber, and Matt’s Curry Spice
  • Chef Douglas Rouley
  • Seared Dayboat Scallops with Chesterfield Heirlooms Tomato Water, Summer Squash Agnolotti, Basil, and Flowers
  • Milk-Fried Softshell Crab with Magee Farms Sweet Corn Butter, Spicy Chowchow, Pork Fat Dijonnaise, and Old Bay
  • Rockfish au Poivre with Cauliflower, Charred Wild Carrots, and Onion Rings
  • Warm Bennett Orchards Peach Upside-Down Cake with Frozen Peach–Thyme Yogurt, Cracked Pepper Honey, and Maple–Peach Caramel
  • When the dinner is finished...chefs party like it's 1999

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September 16, 2017 · 11:49 pm

Pimms Cup Cocktail Recipe

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Are you planning a Weekend Social? Or a nice picnic style outdoor brunch,, a polo game? I sampled this cocktail for the first time a few years ago at a polo launch party at Alton Lane. My friend, who’s a fabulous producer Matt Paco invited me to his friends store where they were celebrating another year of polo. I don’t play or ride horses, but I sure do admire drawing them. And I have a soft spot for preppy boys.

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I had crushes on so many during my teenage years- until I went to art school and I started liking artsy types. There’s a classic allure to a man wearing a felt 150% wool blazer, pink chinos, and pocket square. If he knows about the arts and fashion, and food…I’m all ears.

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Muddled Strawberry Pimms Cup Recipe

INGREDIENTS

Yields 4 Cocktails

  • 1 1/2 cups Pimm’s No. 1
  • 8-10 mint leaves
  • 1 lemon, cut crosswise into thin slices
  • 3/4 cup muddled fresh strawberries
  • 1 1/2 cups cold ginger ale or lemon lime soda
  • 1 strawberry, stem removed
  • About 3 cups ice
How to make this recipe
  1. In a large pitcher, combine the Pimm’s, the strawberry and lemon juice, and mint. Chill for about 10 minutes. Stir in the ginger ale.
  2. Prepare four 1-pint glasses. Fill halfway with ice. Pour in the Pimm’s mixture.

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Food Styling and Photography

I always get asked: How did you become a food photographer by aspiring Culinary Students. It’s refreshing to meet the babies of the culinary world who are not yet jaded, or haven’t experienced showing up to work a few hours early because it’s prep day for the holidays and you know you’ll need the extra three hours to break down all the lamb chops, make all your sauces, prep the vegetable mise en place, and all the hot soups- in addition to your normal prep list for the day. Culinary students are still dreaming of becoming the Next Food Network Star or a contestant on Chopped. They are as I was- eager to get into the Food Network Kitchens. Oh how fate has taken me elsewhere! – We’ll get back to that later on…

While earning my 600 hour Grand Diplome in Classic Culinary Arts from the then French Culinary Institute, I started trailing and assisting a few food stylists. I introduced myself to the right people who connected me to my first job. She was really good and had a solid list of bookings. I didn’t get paid for many jobs before I got my first paycheck. You have to earn that first check. I’ve met some stylists along the way that barely cooked while volunteers and assistants prepped and cooked. The food stylist finished the job by assembling the plates. I was told by my first mentor- I needed one year of restaurant cooking experience. I needed this year in order to rotate all the stations, pick up speed, and most importantly to become disciplined.

I spent my first year after graduating working at a restaurant group in Midtown. Do I have to mention which one? You could ask my coworkers. We’re still friends in Social Media. Once you cook together, you always cook together- unless it’s that shady dude who stole your mise en place because he was lazy. I’ve never heard of him since I left the restaurant and ended up working as an editorial assistant for Saveur Magazine. I learned how to work around an editorial calendar and edit my stories. I learned how to research, even for a small paragraph in the printed version. I learned how to work with digital deadlines vs print deadlines. There is a difference. It’s YUGE! I also started developing recipes for Food2 and learned how to photograph food one recipe at a time. I experimented, I bought props, I collected dozens and dozens of props. My house is filled with props. One version of  everything. I learned how to make your own props- these steps are mostly skipped by regular food stylists since they only cook and style the food.

It wasn’t until I met my real mentor, Francesco Tonelli who works with high end restaurants and chefs- that I really learned my craft. Actually it was the beginning of learning the right way. Before Tonelli- I was studying different styling methods. Yes there is such a thing. Tonelli was different. He had extra layers of experience. He used to teach at the CIA. Before that, he worked at La Cucina Italiana, before that- he worked in restaurant kitchens for 20 years! And he was Italian and who doesn’t love an Italian chef with an accent who loves food? Tonelli was better than all the others before him, because he had the experience of working as an executive chef and you could just tell from the lingo. I almost wanted to call him chef- and we ran his small studio like one. He also cared about feeding his staff. I didn’t realize until recently how important it is to feed others. Even if your boss is a mean boss who snaps at you all the time- if they love to feed you because you work for them- that means they care about your wellness, so you can perform better. Only a chef would call meals, family meal. We didn’t just eat a sandwich or a plated protein, carb, veg combo. We had courses of food. The first time I worked with Francesco- we had pasta, salad, fruit for dessert, with wine during lunch. This seemed like an oddity until I went to Italy and consumed all my meals this way that I realized it was a way of eating everyday- that I hadn’t experienced before.

I never stopped working as a weekly contributor to Food Network’s sister site, Food2. This relationship went on for over a year. I began during my time as a culinary student. I learned how to cook vegetables. I learned how to eat vegetables and I learned how to research, find, and write about vegetables. After Food2 got shuttered, I received a call from one of the department executives who hired me at Cooking Channel. I worked on the migration and relaunch project. I did everything they asked me to do and a little bit more. I went to Korea for a week during the Sandy Storm, and while I was enjoying my days tasting my heart away- I set the alarm for conference calls at 1:00am S. Korea time, 11:00 or 12:00pm NY time. I went into my hotel room after the end of the tour day photographing thousands of Korean food photos, uploaded my files and switched over to work on my computer programming work for the Cooking Channel. Yeah- that’s like being on Chopped! LOL…

When I came back from Korea, I went to bed for about four hours and had coffee to go back to programming. No seriously- this is what it’s like when you really want something. During the programming- I was asked to curate food photos. We curated food photos along with all that happy content you see in the front page and back page, and bio page, and recipe page, and oops you’re on the wrong page, pages. We programmed photo galleries, promo pages, banners, recipes, etc, etc, anything with words and photos got programmed. Then came videos, they too get programmed into the website, and then when you think you’re almost done- your boss tells you there’s a problem with the images. They don’t fit into the box. So they need to be fixed. After running through some workarounds and samples- you figure out what’s wrong and how to fix the issue (okay someone else did this job). I ended up looking at thousands and thousands of food images for a few weeks. I’ll recognize any visual content on Cookingchanneltv.com from launch date-2012. I performed similar duties for the Food Network site and looked at those food images for over a year

By the time I left Food Network, I decided I wanted to pursue food photography full time, and lucky me! I ended up working as a volunteer for the James Beard Foundation, covering their tasting dinners. Eating this type of food on a regular basis. My palette is refined. It’s forever changed. I’m a bit damaged now- as I could never go back to eating mediocre food for the rest of my life. I can tell when the food is not properly executed. I can tell when the food is too cold. I can tell when the food is missing something, like salt or butter, or a drop of acid. I can tell when the food was cooked by an angry person. You can feel it in the uneven knife cuts. You can see the mood of the cooks when it’s undercooked or imagine the cook had a busy or bad day when it’s overcooked. When it’s not seasoned properly or not seasoned at all- you wonder what else are they forgetting? I’ve picked up a ton of cooking tips from all the chefs that I met at the James Beard House. I watched the way they sauteed their meats, or scallops, or how long the meat rested on the cutting board. I watched chefs use the one minute microwave tricks. I know who has OCD like me in the kitchen. I know who loves listening to upbeat songs while they cook like me. I took photos of their mise en place. I took ntes with my camera. It’s a very intimate experience and not everyone gets to see what chefs do in the kitchens. Btw- if you go online- you can watch all the archived JBF dinner videos with the sound on.

 

Next Post: A How to Guide for Detecting the Good, Bad, Great, and the Ugly Food Styling Work of a Stylist

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Coastal Florida Feast

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I’m happy to be celebrating the end of my second year working as a photographer for the James Beard Foundation and I’ll hopefully be back from taking a year long hiatus from this blog. You could say I spent the last year and a half brushing up my photography and eating skills at the James Beard House. So going forward I promise to post more often and you can surely bet the food photos will be spectacular. I hope you’re ready to feast with your eyes.

Here’s the menu of the recent Coastal Florida Feast event that took place yesterday, October 2, 2015.

  • Hors d’oeuvre
    • Rosy Tomorrows Heritage Farm Chicken Kromeskie > Chicken Pâté with Crispy Skin and Port Gelée
    • Florida Spiny Lobsters with Foie Gras and Murray River Salt Macaron
    • Sesame Cones with Red Wattle Pork Rillettes and Mascarpone Mousse
    • Florida Red Shrimp Spaghetti with Red Lettuce Purée and Sarasota Mote Sturgeon Caviar
    • MAURITSON ROCKPILE ROSÉ 2013
    • SWFL LYCHEE FIZZ > LYCHEE-INFUSED FINLANDIA VODKA
  • Dinner
    • Pan-Seared Black Grouper with Rosy Tomorrows Heritage Farm Everglades Tomatoes, Crispy Oyster, and Conch–Orange Butter
    • MAURITSON SAUVIGNON BLANC 2013
    • Free-Range Chicken–Stuffed Pine Island Octopus Ink Ravioli with White Truffles, Homemade Ricotta, Venus Clam Ragù, and Liquid Egg Yolk
    • CHATEAU MONTELENA CHARDONNAY 2012
    • Rosy Tomorrows Heritage Farm Red Wattle Pig Trio > Miso Belly with Radish d’Avignon, Mint Marigold–Tenderloin Saltimbocca, and Confit Shoulder with Butternut Squash
    • DOMAINE SERENE EVENSTAD RESERVE PINOT NOIR 2011
    • Jackman Wagyu Beef Cheeks with Barbecued Hearts of Palm, Charred Corn Cloud Esquites, Boniato, and Preserved Cabbage Leaves
    • CAL BLANCA TORO TEMPRANILLO 2011
    • Chilled Florida Strawberry Consommé with Crème Fraîche Panna Cotta and Lemon Basil Macaron Glacé
    • Bittersweet Chocolate and Tropical Experience
    • TENUTA DELL’ORNELLAIA LE SERRE NUOVE BOLGHERI 2012

I’ve graduated to eating this kind of food, because about a year ago I would’ve finished each and every bite. I’m a little older and wiser now- taking advise from the Matre ‘D who’s advised me to never finish eating this type of gourmet food. It is called a tasting menu for a reason.

Spiny Lobster with Foie Grais Macaron

Spiny Lobster with Foie Grais Macaron

I also made a bit of an err last night. One of the chefs, Fabrizio Aielli offered me a lobster macaron and I foolishly blurted out “No thanks, I’ve already had two of them”. I’m such a ditz. I can’t believe I said that. It’s like the time Daniel Boulud asked me if I wanted to be a chef or a journalist and I answered “Neither…I want to produce videos”. Well he pretty much black listed me right then, and hopefully Chef Fabrizio is more forgiving of my poor choice of words and rude mannerisms.

The lesson of the day is: “If a chef offers you something to eat in the kitchen he’s cooking in, gracefully accept it and eat it!”

Here are the drool worthy photographs of the food from last nights adventure:

The Cocktail served during the pre-dinner reception

The Cocktail served during the pre-dinner reception

Rosy Tomorrows Heritage Farm Chicken Kromeskie > Chicken Pâté with Crispy Skin and Port Gelée at the James Beard House

Chicken Pâté with Crispy Skin and Port Gelée

Sesame Cones with Red Wattle Pork Rillettes and Mascarpone Mousse

Sesame Cones with Red Wattle Pork Rillettes and Mascarpone Mousse

Sesame Cones with Red Wattle Pork Rillettes and Mascarpone Mousse

Sesame Cones with Red Wattle Pork Rillettes and Mascarpone Mousse

Florida Red Shrimp Spaghetti with Red Lettuce Purée and Sarasota Mote Sturgeon Caviar

Florida Red Shrimp Spaghetti with Red Lettuce Purée and Sarasota Mote Sturgeon Caviar

Bread

Bread

Pan-Seared Black Grouper with Rosy Tomorrows Heritage Farm Everglades Tomatoes, Crispy Oyster, and Conch–Orange Butter

Pan-Seared Black Grouper with Rosy Tomorrows Heritage Farm Everglades Tomatoes, Crispy Oyster, and Conch–Orange Butter

Free-Range Chicken–Stuffed Pine Island Octopus Ink Ravioli with White Truffles, Homemade Ricotta, Venus Clam Ragù, and Liquid Egg Yolk

Free-Range Chicken–Stuffed Pine Island Octopus Ink Ravioli with White Truffles, Homemade Ricotta, Venus Clam Ragù, and Liquid Egg Yolk

Rosy Tomorrows Heritage Farm Red Wattle Pig Trio > Miso Belly with Radish d’Avignon, Mint Marigold–Tenderloin Saltimbocca, and Confit Shoulder with Butternut Squash

Rosy Tomorrows Heritage Farm Red Wattle Pig Trio > Miso Belly with Radish d’Avignon, Mint Marigold–Tenderloin Saltimbocca, and Confit Shoulder with Butternut Squash

Jackman Wagyu Beef Cheeks with Barbecued Hearts of Palm, Charred Corn Cloud Esquites, Boniato, and Preserved Cabbage Leaves

Jackman Wagyu Beef Cheeks with Barbecued Hearts of Palm, Charred Corn Cloud Esquites, Boniato, and Preserved Cabbage Leaves

Chilled Florida Strawberry Consommé with Crème Fraîche Panna Cotta and Lemon Basil Macaron Glacé

Chilled Florida Strawberry Consommé with Crème Fraîche Panna Cotta and Lemon Basil Macaron Glacé

Bittersweet Chocolate and Tropical Experience

Bittersweet Chocolate and Tropical Experience

Wine

The Wine we drank with our dinner

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Filed under Food Porn, The James Beard Foundation, Uncategorized

Ask Gael Greene Where to Dine Out and Get One of Her Vintage Bags

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I made this collage to give Gael’s followers a clear visual on how to wear her vintage Art Deco Embossed leather clutch bag. Click on the photo to visit Gael’s Vintage Bag Collection via TheAccidentalBagLady on Etsy.com

Red Farm was named by Gael as one of the 12 picks for where she likes to frequent in NYC’s dining scene for Foodie.com. I’ve been to three other places with her and sampled her usual. We visited Ed’s Chowderhouse on Thanksgiving Eve, sampling the clam chowder of course and some amazing vegetable sides. Followed by a fabulous 40 x 2 celebration at Stella 34 Trattoria in midtown for her landmark birthday and Wong for delectable Asian fusion style foodstuff that IS “so right” according to Gael.

I’ld figured- if anyone ought to know where to go for dinner next, it should be she who has bestowed NYC with her insatiable appetite for the last four decades. After all she is credited as coining the popular term “foodie” and really being the first to post food photos of her whereabouts starting a trend that resulted into a multi billion dollar industry. Who knew 40+ years ago that food + women + taking photos of the food + posting them into + internet space would generate billions upon billions.

She will never fail at suggesting where you ought to go- but what about what to wear and who’s dining out tonight? What to wear when dining out is equally as important as what you’re eating, where you’re eating, and relevant to who you’re dining with. You heard me: who is the final determining factor in what you should wear. Am I the only person who bothers to ask when calling for a reservation what the dress attire is? I bet that if every establishment, and food writer actually mentioned this to the masses- that we’ld seldom see incorrectly dressed buffoons and gals wouldn’t be wearing their Jimmy Choo’s to a fucking dive bar-restaurant-pub. How many of you have accidentally stood out in the crowd by wearing your dressed down work clothes to Tao? Khakis and JCrew oxford shirt with loafers. When I googled the restaurant, no one mentioned dress like a Bond Girl or that it’s okay to show boobs because all the cocktail waitresses  have hiked up micro minis with their boobs out. Also don’t bring your date here if you want all eyes on you (if you’re heterosexual). Girlfriends and gay besties are on the other hand, totally welcomed.

I’ve been meaning to visit Red Farm since meeting Chef Joe Ng two years ago. We sampled dim sum at a Chinatown restaurant where he was working on menu consulting.

Torn by Ronny Kobo Coco Dress

SS2014 Torn by Ronny Kobo Coco Dress

For my Red Farm adventure- I’m going to wear this casual ribbed dress by Torn and my new favorite Jeffrey Campbell Draco boots. Dessert is always optional. If you have an extra hour to spare after eating your heart out with gal pals- then I’ld say go for it and walk it off in the park for after hours girl talk or you can run it off in the morning, or spend the night dancing away.

Jeffrey Campbell Draco Studded Boots

Jeffrey Campbell Draco Studded Boots

Don’t forget about the purse as the purse is what people will likely stare at second to the shoes you’re wearing. May I entice you to try a vintage piece or two from Gael Greene’s private collection sold via TheAccidentalBagLady on Etsy.com? If you’ve never owned a vintage piece before- you probably should experiment sooner than later…and for any true food connoisseur- what wouldn’t be more collectable than a bag formerly belonging to the most erotic food writer we know?

Gael Greene's Vintage Art Deco Embossed Leather Clutch Bag

Gael Greene’s Vintage Art Deco Embossed Leather Clutch Bag

I imagine every one of these bags once carried a set of keys,  rogue lipstick, and a notebook where Gael may have scribbled a page of notes about the restaurant of the week. She may have also scribbled a few lines of hatred towards some unnamed chefs (too many to list here) about their unappetizing foodstuffs. I would love to get a copy of some of those notes!- Followed by an evening of hot passionate sex with the flavor of the week- (4 star Chef? Porn star? Elvis?) we have a few names, thanks to her recent memoir Insatiable. So WHERE is the Elvis purse???

 

 

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Filed under April 2014, Fork and Scissors New Food + Fashion Site Coming, The Accidental Bag Lady, Uncategorized

The Two Little Bakers Web Series Kicks Off with a Halloween Special and Special Guest Appearance by Jacques Torres

We had  a blast celebrating Halloween this year. From the chocolate-chocolate tea party, to getting a chocolate making tutorial from Master Chef Jacques Torres. You can read about how Alex and Daniel made the Chocolate Pumpkins and get the recipes here.

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The boys went trick or treating after a delicious Halloween themed tea party.

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Daniel meets the electrified ghost.

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This dude had three heads and made us laugh.

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A great candy alternative is offering popcorn to the trick or treaters.

The Two Little Bakers Halloween

Our evening ended with this. Back at home, Daniel was being Daniel…and he looks like the cutest Emo Vampire! We hope you had fun with yours! I hope you’re ready for the next big holiday….Thanksgiving here we come!

Get your assortment of chocolate delights at the Jacques Torres Flagship Store on Hudson Street:

Jacques Torres is located 350 Hudson at King Street (1 block South of Houston), New York, NY 10014.

Store hours are:
Monday – Friday 8:30 am – 7 pm

Saturday 9:00 am – 7 pm

Sunday 10:30 am – 6:30 pm

Phone: (212) 414-2462

http://www.mrchocolate.com

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Filed under Dining with Outlaws, Favorite Moments, Food for Kids, Halloween, Holidays, October 2013, The Two Little Bakers, Uncategorized

Dinner Parties: Namaste, An Indian Summer Soiree hosted by Pooja Kharbanda and Rina Oh

Dining with Outlaws dinner parties

Pooja Kharbanda chatting up Gael Greene, Rina Oh to the right.

Welcome to the first installment of fabulous dinner parties I’ll be hosting with my Out-Laws. Just in case you haven’t figured it out, Dining with Out-Laws is a site dedicated to my culinary family- one I created in my home away from home. My Out-Laws represent everything I dream my actual family could be- a metamorphosis of taste buds, changing as the seasons change. Sometimes on trend, often times a little risky and dangerously curious- just like me! Unfortunately, my everyday life back at home is filled with the enslavement of making food that other people actually crave, it’s not the omakase style kitchen I’ve dreamt about where family members just eat and don’t ask or complain.

Sitar Players at dinner party hosted by Rina Oh and Pooja Kharbanda

The Sitar Players at Namaste.

In this episode of Dining with Out-Laws, my friend Pooja and I co-hosted an Indian Summer Soiree at her place in Soho. Welcome to Namaste: some people say hello, we chose to feed them as an intro. I’ve debuted a few recipes at the fashion event. When you have a room full of designers, editors, writers, stylists, producers, and icons: I’ld call that a fashion event, wouldn’t you? When friends inquired about our party after receiving their Namaste evite: I informed them it will be an “eventful fashionable dinner party”, so please come in your stylish garbs. The Sitar players filled the atmosphere with tranquil and exotic tones, perfect for our exotic Indian Summer Soiree.

Namaste Menu

Namaste Menu

Pooja’s mom and I tag-teamed the dinner menu, which looked something like this:

Butternut Squash Shorba Soup.

Butternut Squash Shorba Soup.

The starters: I made a Shorba Butternut Squash Soup.

Paneer Salad.

Paneer Salad.

Pooja’s mom made this fabulous appetizer.

Mango Lassi.

Mango Lassi.

Mango Lassi anyone?

Tamarind Goat Curry.

Tamarind Goat Curry.

We ordered this goat curry from our favorite Indian restaurant, Tamarind.

Rina Oh's Farro Salad, perfect for the Fashion crowd.

Rina Oh’s Farro Salad, perfect for the Fashion crowd.

My Summer Farro Salad with coconut chips, cranberries, and a spiced cilantro dressing. All the fashion folks raved about my bird food. They chanted for a recipe. Soon my little swans, I promise.

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Pooja’s mom made this delish chick pea curry above.

Chicken Curry.

Chicken Curry.

Another delicious curry by Pooja’s mom. I am getting a one-on-one cooking lesson from Pooja’s mom you guys.

This looks like a scene from a fashion forward 70's funk movie doesn't it?

This looks like a scene from a fashion forward 70’s funk movie doesn’t it?

Pooja Kharbanda and the designers from FFS.

Pooja Kharbanda and the designers from FFS.

Our fabulous hostess Pooja Kharbanda with the designers from FFS.

Rina Oh with the designers from FFS.

Rina Oh with the designers from FFS.

Here I am with the fabulous FFS sisters

Gael Greene, our most critical judge loved Namaste and we love her!

Gael Greene, our most critical judge loved Namaste and we love her!

The godmother of food critics and writers everywhere. This was a scene I saw repeated several times during the week, first at the Citymeals Chefs Tribute where Gael Greene was greeted by every culinary icon and their offspring at the event. Now she’s greeted in the same nature by the fashion folks, just like they do it in the movies. I love it!

Rina Oh's Basil Seed and Poha Rice Pudding with Candied Ginger and Mango.

Rina Oh’s Basil Seed and Poha Rice Pudding with Candied Ginger and Mango.

Last but not least, the Basil-Seed, Poha Rice Pudding filled with candied ginger bits and fresh mango for dessert. We had a blast. The best part of the evening was getting a beautiful kaftan designed by our Indian Goddess Pooja from her line, 6Shoreroad. Till soon, I’ll see you at the next dinner party…

 

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Filed under Dining with Outlaws, Dinner Parties, Fashion, Indian, June 2013, Uncategorized