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MEDITERRANEAN
City of David Uncovered
MEDITERRANEAN Publisher & Editor J. Iaco Shapiro Cruise Columnist Gary Friedman Italy Columnists Mario Pelagalli Emanuele Viscuso Israel Columnist Seth Cohen Turkey Columnist Alps Orkin Lebanon Columnist Stephano Awada Arts & Culture Editor Miguel Rodez Photography Mark Thompson Contributing Columnist Dr. Jason Green Food Editor Lenore Nolan-Ryan Left Emanuele Viscuso - Right Jay Shapiro Â
Investor Relations Cindy Ragan
Florida Mediterranean Fest 7-17-17 Luxury Chamber of Commerce is pleased to announce its first annual Mediterranean Fest taking place July 17th at La Vie Lebanese Restaurant in Pompano Beach, FL from 6-9pm. The event celebrates the finest in Mediterranean design, cuisine and travel. Attendees will include luxury purveyors of fine olive oils, wines, Mediterranean travel, handbags, fine art and cultural dignitaries from countries such as Spain, Italy, Lebanon, Turkey, Israel & Greece. La Vie is a large luxury restaurant with a 5-star rating by every source, vaulted ceilings, full liquor bar and ample free parking. The design is Moroccan and Mediterranean, the food is Lebanese & Mediterranean. vent attendees will mingle with celebrity guests, enjoy a complimentary cocktail as well as hors d'oeuvres, wine and olive oil tasting and have the ability to join in on a multicultural high-end business networking affair. Guests will know that they have done a good deed by attending as a percentage of proceeds goes directly to: Food for the Poor which is managed by an Italian-American & with a Greek Outreach Coordinator.Tickets to Mediterranean Fest are available at: www.mediterraneanfest.us Luxury Chamber Members attend FREE, to become a member visit: www.luxurychamber.com Food for the Poor is located at: www.foodforthepoor.org
Celebrity Mediterranean Designer Perla Lichi (on the left) will be signing copies of her new book "Inspirations - from Cottages to Castles"
Giardiniera - Summertime Canning, an Italian Tradition Giardiniera or Italian Pickled Vegetables have been around since before Italy was Italy. In the 1800's it was done for survival and now we do it out of tradition passed down from Nonna and for the fun & flavor. Our recipe provides about one kilo of pickled veggies which will last for up to two years if done properly.
1.) Chop the veggies into interesting shaped morsels. Some prefer to chop the roots off the onions while others actually prefer to leave them on.
2.) Simmer the cauliflower and carrots for a few minutes then add the remaining veggies and simmer those for a few more minutes.
3.) Drain the veggies and lay them out on a flat surface.
4.) Boil the mason jars to ensure that they are completely sanitary and let them dry.
5.) Fill the jars with the contents and put on the lid.
6.) Put the jars in a pot of water so that the jar is completely immersed. Bring to a boil and let it simmer for at least 15 minutes until small bubbles escape the jar around the edges of the lid and float to the surface of the water. When the bubbling stops you know that a tight seal has been created and your work has been finished. Let them cool down naturally. Let them sit for at least two weeks in a cupboard then refrigerate and enjoy!
Cucumbers Celery Perla Onions or Scallions Green Beans Bell Peppers Tri-Colore Carrots Cauliflower Junniper Berries Cloves Bay Leaf Peppercorns Salt Sugar White Wine Vinegar & Water Equal Parts To make things spicier add hot peppers. Many prefer whole garlic cloves as well. MANGIA VA BENE!!!
Summertime Simple Recipes Mediterranean Salad Provisions: 4 tomatoes 4 medium sized cucumbers 1/2 bell pepper 1/2 red onion 4 tablespoons chopped parsley 2 lemons 3 tablespoons extra virgin olive oil 1/2 teaspoon tajin salt to desire
Chop tomatoes into small cubes. Salt the tomatoes and add the half teaspoon of tajin to them and mix well with your hands until the tomatoes are fully spiced. Let the tomatoes sit for a few minutes then mix the remaining ingredients in a glass bowl and mix together. Let the mixture sit in the fridge for five minutes and then serve.
Lemon BBQ Wings
Provisions: 20 wings 6 lemons 4 tablespoons EVOO 1 tablespoon minced garlic 1 pinch of sumac 1 pinch red pepper Sea Salt to desire
Marinade the wings in a plastic bag for half hour along with all ingredients apart from the sumac. Let them sit in the fridge for one hour. Grill wings on medium to medium high until done. Rotate wings so as not to burn them. Check by slicing into wings to make sure no blood remains in the middle. Remove from grill, sprinkle sumac over the top and let them cool down. Mediterranean Watermelon Refresher Provisions: 1.5 pounds seedless watermelon 1 lemon 1 lime 1/2 cup ice 1/3 cup rum 1 tablespoon simple syrup Blend together and garnish with mint or lime slice. Easily serves two people.