CHOW BELLA

BELLA CHOW BELLA

INSPIRING WAYS RESTAURANTS PIVOTED THROUGH THE PANDEMIC ∙ COOKING WITH SASS GRILLED PEACHES WITH HONEY & ICE CREAM ∙ PROSECCO ROSÉ IS ON ITS WAY

FEEDING THOSE IN NEED

Take New York City’s Eleven Madison Park, for example. The elite restaurant, which held the title as the number one restaurant in the world in 2017 by the World’s 50 Best Restaurants, was forced to let go of most of its employees and go back to the drawing board. Chef and owner Daniel Humm transformed the once prestigious and swanky restaurant into a commissary kitchen with the help of Rethink Food, a nonprofit that uses excess food from restaurants, grocery stores, and corporate kitchens to create nutritious meals for those in need, and now produces close to 3,000 meals a day to feed NYC’s hungry.

Photography by Patrick Kolts

Nearby, Biltong Bar at The Shops Buckhead

Atlanta is now utilizing its kitchen to prepare meals for frontline workers at three Children’s

Healthcare of Atlanta campuses. As a part of

Frontline Dine, a new initiative from True Story Brands and Spanx by Sara

Blakely Foundation, the restaurant group supplies hearty and nutritious meals to healthcare workers and has delivered over 10,000 family-style meals. Photography by True Story Brands Photography courtesy of Instagram.com/DanielHumm

Similarly, Michael Lennox, CEO of Electric Hospitality, which houses Atlanta’s Golden Eagle, Ladybird Grove & Mess Hall, and Muchacho restaurants, founded the nonprofit ATLFAMILYMEAL, which helps to feed, nourish, and support hospitality workers during and immediately after the pandemic. Since its inception a couple months ago, other local restaurants and chefs have also gotten involved, and together they have successfully delivered more than 41,500 meals to hospitality workers in need.

In a similar vein, Atlanta’s Hampton + Hudson has transformed from a restaurant and bar into the Hampton + Hudson General Store. While their elevated pub food is still available for pick-up and delivery, the community can shop online for items like the much-coveted toilet paper, face masks, paper towels, eggs, milk, and even local farmer boxes with fresh produce and recipes. The store is open daily from 12-8pm, and customers in the community can pick up their items curbside or get them delivered.

Manhattan’s Ruffian Wine Bar, which has been deemed one of the best bars in America by Esquire Magazine, has developed multiple ways for foodies to entertain themselves at home, from their Ruff Nite Cooking Classes to their weekly online wine classes. Their downloadable sessions, available at RuffianNYC.com, are both playful and informative. For example, Secondhand Sourdough instructs home bakers what to do with their leftover bread dough, teaching ‘students’ how to make okonomiyaki, roti, and malfatti, while Go Shuck Yourself gives a lesson on shucking oysters, along with a fabulous mignonette recipe. Also, Ruffian’s online wine classes run the gamut, with topics ranging from Oak Chardonnay: The Wine Style We Love to Hate to Love to Austrian Wine & The Rebirth of Cool to Blind Tasting: Not As Douchey As It Sounds. Locals can shop Ruffian’s best wines for delivery, whether they’re looking to score just one bottle, or discover an array of Fancy A** 118 Orange Wine in a four pack.

SWITCHING GEARS

Popular restaurant Avocaderia, which has three New York City locations, has done a complete 180; instead of attempting to maintain their presence as a restaurant, they have opened Friendly Bodega. Bodegas are a staple in New York City and this new iteration leverages the restaurant’s past relationships with suppliers to provide the community with quality food essentials, such as produce, proteins, flour, bread and local cheeses, as well as essential items like face masks and gloves. The new bodega keeps Avocaderia employees employed, and 100% of the profits will be donated to the National Restaurant Association Educational Foundation. Orders can be placed each week by Friday at 8pm to ensure Sunday delivery to many of New York’s boroughs.

Photography by Hampton & Hudson

Greenville, South Carolina’s Methodical Coffee is assisting customers with more than just curbside pick-up. Not only can local caffeine addicts get items like cold brew coffee, apple pie, farm fresh eggs, and more delivered to their home, but those who are forced to take matters into their own hands (i.e. make their own coffee) can benefit from the company’s new virtual home barista classes. The affordable $10 classes, which have received rave reviews, share lessons on how to brew using a variety of machines, from the French press to Chemex to the aeropress, as well as how to make shaken cold coffee, cold brew, and even Japanese iced coffee.

BRINGING FUN TO YOUR HOME

Instilling playfulness and happiness into our lives right now is something many of us have struggled with. Fortunately, many hospitality workers are aiming to brighten up your day with inspiring and innovative ways to serve you while maintaining social distance. Bigsby’s Folly, located in Denver’s RiNo

Art District, has always been about connecting and experiences, so they knew they wanted to do more than just take-out and delivery. Even though they were forced to make the difficult decision to lay off the majority of their staff, the team behind Bigsby’s

Folly wanted to keep the joy of serving others alive. The owners now dress up in a different costume every day (thanks to neighborhood costume donations), bringing smiles to their customers’ faces and keeping their spirits high. (They’ve even inspired some of their customers to come pick up their food in costume, too!) They’re also giving away free pints of wine to all healthcare heroes who stop by. (Follow along in their journey by tracking #WhatsChadWearing on social media.)

New York City’s ARDYN has also made splashy headlines with its extravagant Doomsday Dinner Party. With a fun sprinkling of dark humor comes a seven-course chef ’s tasting menu that comes ready to assemble, heat, and plate, along with detailed instructions, YouTube videos, and even a music playlist to add to the dinner party ambiance. For an additional fee, you can add cocktail and wine pairings to your feast. And since it wouldn’t be a spectacle without a little something extra, the meals are delivered by two tuxedo-clad people wearing bunny masks. Kitschy, certainly. Entertaining? Definitely. “We did not offer delivery and rarely sent food to go. We knew we would need to pivot or fall into a flat spin,” explains Chef Adam Bordonaro, who also serves as co-owner. “The guests who have experienced this have been surprised at how easy it is to prepare and plate, as well as the high quality they were able to achieve in their homes. The ARDYN at Home concept is not a stop gap solution getting us through the pandemic, but a unique and well thought out brand of our business,” he continues. They are currently delivering to New York City, New Jersey, Westchester, the Hamptons, Long Island, and Greenwich, with plans to grow into other markets. 119

HOT DAMN SRIRACHA BLOODY MARY

ACCORDING TO JOEY, THE BLOODY MARY IS “ARGUABLY THE BEST HAIR-OF-THE-DOG DRINK YOU CAN SIP AT BRUNCH.” AND, OF COURSE, HE SUGGESTS SPICING IT UP WITH SOME SRIRACHA. FIND THE RECIPE IN “BASIC BITCHEN” AND PAIR WITH YOUR PANCAKES!

Basic Bitchen THE COOKBOOK YOU NEVER KNEW YOU ALWAYS NEEDED

By Jennifer DeCillis

oey Skladany is not only CBS Interactive’s Chowhound editor-at-large; he is a TV and radio personality with endless pizzazz and—most importantly—THAT basic bitch. Clever content creator and lover of bottomless mimosas (same, girl!), Joey has turned his passion for cuisine and editorial gold into his debut cookbook, “Basic Bitchen: 100+ Everyday Recipes.” Curating instant favorites like the Instagram-Friendly Aperol Spritz and Nothing But Truffle Macaroni and Cheese, Basic Bitchen serves up recipes for any time of day and any occasion—even some brunch classics (don’t miss his Gossip-Worthy Sunday Pancakes.)

Made for the Basic Bitch in your life, this cookbook is anything but. Chockfull of devilishly delectable dishes and witticisms, “Basic Bitchen” recipes also include sidebars on the nutritional benefits of ingredients (turmeric = antioxidants = J.Lo glow!). Joey also serves up tips and tricks, like how to stock the basic pantry with staples and those “extra” extras that make a basic bitch’s life easier. This hilarious compilation of basic bitch soul food is set to release August 4, 2020, and it’s safe to say I have never been more excited to buy a cookbook!

So, pour that glass of rosé, or kombucha— “kombitcha, if ya nasty”—embrace your inner basic bitch, and read what Joey had to share with BELLA…

First and foremost, what came first... the comedic genius or the master chef ? The comedic genius, for sure. Extra emphasis on “genius.” I actually grew up an extremely picky eater, but have always been a selfdeprecating, outspoken, and sarcastic guy, so it was my goal to merge the humor of my everyday life with my eventual love for food. A lot of people in the cookbook industry take themselves very seriously...and that’s fine! I truly think there is a place and audience for everyone when it comes to cooking and baking and varying degrees of skill levels. But I wanted to go into this project with a lighthearted, fun, and simple approach that really plays into basic bitch culture—something we can all relate to no matter how sophisticated or highbrow we are or pretend to be.

I can’t wait for “Basic Bitchen” to be released, so I can start whipping up these fabulous recipes and laugh my butt off while I do it! What was your inspiration to create such a unique style of cookbook? When I got into food editorial, I was initially disappointed with the number of cookbooks that were aspirational over inspirational. The kitchen is an amazing place to challenge yourself and learn new techniques, but many chefs present these in ways that are entirely too unrealistic and unattainable for the everyday person. “Basic Bitchen” really caters to the amateur cook or baker with basic (duh!) and easy recipes that are supported by helpful tips, tricks, hacks, substitutions, and nutritional facts to guide you along the way. I love, love, love a complex, creative, and fancy dinner, and I love, love, love traveling across the world to experience new cultures and cuisine. But I also love chicken nuggets with french fries just as much, and there is absolutely nothing wrong with that. This book celebrates these go-to comfort foods that have become mealtime staples, except now you get to build up the confidence to make them yourself. Using some signature “Joey-isms,” let everyone know why the need a copy of “Basic Bitchen” in their kitchen. If you chop garlic like you’re wearing Sally Press-On Nails or have no idea what a fine-mesh sieve is, this is the book for you. It’s OK to not have the cooking skills of an Iron Chef. It’s OK to crave something as simple as a Nutella mug cake. It’s okay to be fearful of appliances and ingredients with exotic names. Ultimately, this book’s goal is to teach you the basics of cooking and baking techniques while making you laugh along the way. And if you mess up anything in the process, you get to at least laugh at how hilariously tragic my life is through a series of vignettes that introduce each recipe. You’re welcome.

Brunch is my favorite meal of the day—a staple summer tradition of dressing up in your Sunday best, gabbing with girlfriends, and sipping on mimosas. So, I obviously love that you included an entire brunch section in “Basic Bitchen.” What are a couple of your go-to brunch recipes? Of course! We basics love to brunch. It was a must-have section. Since I have a ginormous sweet tooth, my Gossip-Worthy Sunday Pancakes really hit the spot. I’m also a huge fan of the Cinnamon Rolls with Stupid Amounts of Cream Cheese Frosting. You could put cream cheese frosting on a dead rodent and I’d probably eat it. Kidding (maybe!). Wash these down with a mimosa—or seven—and you have yourself a successful Sunday to fight those pesky Sunday scaries. I’m excited to share the Gossip-Worthy Sunday Pancakes recipe with our readers, because they look to die for! How would you describe this drool-worthy dish? Well, please don’t die for a pancake because that would mean your priorities are all kinds of messed up, but they’re absolutely the reason why I’m willing to get out of bed and cook with a hangover. That blueberry syrup is tangy and sweet and everything you want on a stack of delicious carbs. Serve these with my Healthy Herbed Omelet to get your protein, and you’ve got yourself a well-balanced meal that I can only hope Ina Garten would approve of.

This cookbook is bold, witty, and unapologetically authentic; how does it feel seeing it all come to life? What is some of the feedback you’ve gotten so far? It’s so surreal to see an idea like this come to fruition. I have been writing “books” since I was a kid, so this absolutely checks off an item from my bucket list. The feedback, thus far, has been great. It really resonates with people who don’t take life too seriously, but also with those who do and need an escape (me!). I am so happy to see people celebrate the type of cuisine that is universally beloved and connects us all: simple, comfortable, and easy. Think of me as your culinary cheerleader. You’ve got this! And if you don’t, then take a moment to laugh it off. Chia pudding should not cause anxiety. Well, I know my kitchen will never be without this instant staple, and I can’t wait to see what’s next for you! Let everyone know where they can purchase the book, read more of your work, and follow you along on your journey! You’re the best, Jennifer. Thank you. I still can’t decide if I want to be you or marry you, by the way. At the very least, you’re exactly who my drag persona (who is in the book!) aspires to be. You can pre-order “Basic Bitchen “at all major book retailers, including Amazon and Barnes & Noble. It will be in stores on Aug. 4. Please feel free to follow me @JoeySkladany for rants, raves, recipes, and the occasional thirst trap. Until I find a husband, I have to keep the gays interested and wanting more.

Gossip- Worthy Sunday Pancakes

From Basic Bitchen

If Sunday is God’s day, then God clearly wants us to partake in boozy brunch activities and gossip about everyone we know. He also clearly wants us to nosh on pancakes that soak up all the rosé and liquor so that we don’t waste a sick day on Monday.

Every breakfast table demands a pancake, and while they come in all shapes, sizes, and preparations, these are the ones that will have you bidding adieu to Jenny Craig and saying hello to layering season. I also can’t believe I’m saying this, but maple syrup is completely optional, much like my dignity after a latenight rager at a local dive bar (which we’ll surely be discussing at any brunch with pancakes).

YIELD: 10 PANCAKES PREP TIME: 15 MINUTES COOK TIME: 30 MINUTES

INGREDIENTS:

For the Blueberry Syrup • 2 cups frozen wild blueberries (8 ounces) • 1/3 cup honey • 1 cup water • 1 tablespoon tapioca starch • 2 tablespoons freshly squeezed lemon juice (from 1 medium lemon)

For the Pancakes • 2 cups all-purpose flour • 1-1/2 teaspoons baking powder • 1/2 teaspoon baking soda • 1/2 teaspoon ground cinnamon • 1 teaspoon kosher salt • 2 tablespoons sugar • 2 eggs • 1-3/4 cups buttermilk • 1 teaspoon vanilla extract • 4 tablespoons unsalted butter, melted and cooled • 2 tablespoons unsalted butter for cooking the pancakes

DIRECTIONS:

1. In a medium saucepan, combine the blueberries, honey, and water, and bring to a boil. Reduce the heat to maintain a simmer and cook for 10 minutes. 2. In a small bowl, whisk together the tapioca starch and lemon juice to combine. Remove the blueberries from the heat and add the tapioca starch mixture. Stir to combine until the sauce thickens. Set aside. 3. In a large bowl, mix the flour, baking powder, baking soda, cinnamon, salt, and sugar. 4. In a medium bowl, whisk together the eggs, buttermilk, vanilla, and melted butter to combine. 5. Stir the wet ingredients into the dry ingredients, mixing to combine. The batter should be a little lumpy. 6. On a griddle or in a large nonstick skillet over medium- low heat, melt 1 tablespoon of the butter. 7. Using a 1⁄3-cup measure, ladle the batter into the pan to form 5 pancakes (or as many as will fit in the pan). Cook until the edges set and air bubbles begin to rise to the surface, flip, and cook for 2 more minutes, until cooked through and golden brown. 8. Transfer the pancake to a plate and repeat with the remaining batter, using the remaining 1 tablespoon of butter to grease the pan between batches. 9. Serve warm, with the blueberry syrup.

Grilled Peaches with Honey &Ice Cream

By Kimberlee Ho of kickassbaker.com

Ever thought about grilling your dessert? The height of summer calls for all parts of the meal to be thrown on the grill and spent outdoors.

Slice up some juicy, ripe peaches, pair them with a high-quality, fruity olive oil, get them smoky from a few minutes on the grill, and you’ve got yourself one fine summer dessert! Go the extra mile by topping the peaches with a scoop of ice cream and drizzle of honey and we’re in summertime heaven!

SERVES: 8 PREP TIME: 20 MINUTES COOK TIME: 5 MINUTES

INGREDIENTS:

• 4 ripe peaches • 1-2 tablespoons fruity olive oil • 1-2 tablespoons honey • One pint vanilla ice cream

DIRECTIONS:

1. Preheat grill to medium-high heat for at least 15 minutes. 2. Slice each peach in half. Remove and discard pits. 3. Lightly brush each peach half with olive oil. 4. Place peaches on the grill, flesh side down for 4-5 minutes. 5. Remove from grill and serve immediately with a drizzle of honey and a scoop of ice cream.

For more recipes, visit kickassbaker.com or @kickassbaker on Instagram and Pinterest.

You can also skip the ice cream for a non-dairy alternative!

Hooray, Prosecco Rosé

Is on Its Way

By Jennifer DeCillis

If you’re a prosecco lover (aren’t we all?) and a selfproclaimed rose connoisseur (who isn’t?), BELLA has the most exciting news! Our favorite brand of bubbly, Prosecco DOC, has announced that the production of Prosecco DOC Rosé has been approved.

But wait, haven’t we all sipped on some pretty-in-pink prosecco before? Well, actually, no…this is the first time in history that the Prosecco DOC Consortium has approved the production of Rosé. And for the knowledge-hungry sommelier inside all of you, here’s the criteria and rules producers must follow in order to label Prosecco DOC as Rosé:

GRAPE VARIETIES: Glera and 10%-15% Pinot Nero YIELDS 18 tons/hectare for Glera and 13.5 tons/hectare for Pinot Nero SECOND FERMENTATION – MARTINOTTI/ CHARMAT METHOD minimum of 60 days SALES allowed from the 1st of January after the harvest COLOR pink—more or less intense, shining, and with a persistent foam RESIDUAL SUGAR from Brut Nature to Extra Dry LABEL REQUIREMENTS must include the word “Millesimato” and the vintage (minimum of 85% of the grapes from that year) Even better news—According to the Consortium’s estimates, the total production of Rosé could reach 30 million bottles per year (thank you, wine gods!). So, cheers to more popped bottles, excuses to toast at brunch, blush-toned everything, and the birth of Prosecco DOC Rosé—due out this fall!

ABOUT THE PROSECCO DOC CONSORTIUM The organization unites the different groups of manufacturers—wineries, individual, and associated vine-growers, along with still wine and sparkling wine producers—to ensure the designation continues to grow and that production regulations are complied with.

ABOUT PROSECCO DOC Prosecco DOC wines come in Spumante (sparkling), Frizzante (semi-sparkling), and Tranquillo (still) varieties. The wines are made from mainly Glera grapes, native to Northeast Italy, and can be combined with a maximum of 15% of the following grapes: Verdiso, Bianchetta Trevigiana, Perera, Glera Lunga, Chardonnay, Pinot Bianco, Pinot Grigio, and Pinot Nero. The end result is a brilliant yellow wine with fine perlage (bubbles) and aromas of white flowers, apple, and pear.

ProseccoDOC_USA