Cin # 1 2019
With Sophia Cin
To eat or to cook? Either way you’ll be happy!
Chef Gary Kinsey Healthy Eating Eating Nigerian Style
Photographer: Allen Cane Table setting by Chef Gary Kinsey
Jo i Jo h n s o n Fab u - l i c i o u s Creations
Tyree McCleod The Cheesecake Man
What’s this Month's Super Food?
Getting to know C h e f A l ex M ag l o r i e I I Chef of the Month
Saif Rahman Sozib
Cooking with Oliviah Starr
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SANDRA SMITH- DOGHMI Founder and President SHELLEY PEKALA Editorial Director GUTHRIE BONNÉTT #ATOC Editor-in-Chief LUCIA CAPRI Red Silk Carpet Italia Editor-in-Chief SOPHIA CIN CINFULLY DELICIOUS Editor-in-Chief MIKAYLA PEKALA Editor-in-Chief C R Y S TA L A T W O O D Assistant Editor in Chief MICHAEL RODRIGUEZ Vice President Sales & Marketing shelley@redcarpetconciergeofchicago.com
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Allow me to formally introduce myself, my name is Cindy Coreus. However, many know me as Sophia Cin. I am Cinfully Delicious Magazine Editor-in-Chief, a Red Silk Carpet Magazine division. We, at Cinfully Delicious, are proud to share, explore, and create the wonders in the culinary industry. As a Chef myself, before attending culinary school, most of my kitchen education came from my family. As most and many of us learn. Here at Cinfully Delicious Magazine we want to shine the light on all that have a culinary passion, no matter their age, race, sex, or level of experience. At Cinfully Delicious we feel that like music, food is a language that can connect all cultures. As Guy Fieri was quoted, “Cooking is all about people. Food may be the only universal thing that really has the power to bring everyone together. “ No matter what culture, everywhere around the world, people get together to eat. We eat with our eyes first, is a quote most, if not all culinarians use. So, as a culinary magazine the Cinfully Delicious team would like to show and share recipes with the hopes of you wanting to try or even recreate some of the dishes. We will strive to provide health tips, trending dishes, and also feature those home cooks who would usually not have their dish(s) published.
Eating in Nigeria My culinary experience in Anambra State -Sophia Cin
I spent ½ of 2017 living in Ontisha, Anambra State Nigeria, amongst many of the Igbo people. Being a chef and having such a love for different spices, fruits, meats, etc. You can imagine how excited I was to in bark of this new adventure in my life. All around you can find street vendors, small shops,
corporate or international restaurants. All around there were different tantalizing aromas. Today, I’ll be speaking about one of Nigeria’s (Igbo) stapled street food “Okpa”. OMG! Where should I start, as I got hooked after my 1st bite.
Okpa beans are known as Bambara groundnut or simply Bambara nut. In some parts of the world it is known as Jugo Beans. There are different species of Okpa. It comes in small pods which you crack open to release the seeds. The seeds are very hard and only special heavy duty industrial grinders can easily grind these seeds into powder. So, this one is not a job for your kitchen dry mill.
If you live outside Nigeria, you can buy Okpa flour on Amazon. The secret to making the best Okpa is to use as few ingredients as possible because okpa beans (Bambara Groundnut or Bambara Beans) have a natural delicious flavor. This flavor is ruined when people start adding lots of seasoning to the meal.
Health Benefits and N u t r i t i o n a l Va l u e s o f O k p a
Okpa has a lot of uncountable and amazing health benefits which is good for the body and vital for the normal functioning of the body as well. It is termed as one of the “miracle food crops”, Why? because it has no side effects and gives the body eventually all it needs once it is consumed adequately (in the right proportion).
Conclusively, Okpa is one of the healthy
Downside:
snacks which is commonly found in Nigeria as it contains various nutrients which is good for the body such as: •Helps prevent malnutrition •Prevents insomnia and weight gain •Boost blood’s level •Contains antioxidants which help prevent cancer •Prevents bone diseases •Provides Strength •Immune System Improvement
Okpa is generally considered safe no matter how and when it is consumed provided it is eaten in the right proportion as excessive intake can lead to weight gain.
Ingredients for Okpa For 12 medium wraps of Okpa, you will need: •1lb Okpa flour •15 tablespoons red palm oil •4 small stock/bouillon cubes (Maggi,
Knorr etc.) •Salt (to taste) •Habanero pepper (to taste) •1.2 liters lukewarm/tepid water
Lemon Pepper Salmon w / S a u t é e d Ve g e t a b l e s and Roasted Red Skin Potatoes
Sophia Cin
Crockpot Pulled Pork with Mashed Potatoes and Souther n Slaw
Sophia Cin
Boiled Semi-Sweet Plantains with S a u t é e d Ve g e t a b l e s and Avocado
Sophia Cin
S e a f o o d a n d Ve g e t a b l e Garlic Soup
Sophia Cin
P h o t o t a ke n b y A m w ay. c o m
IBO: Sophia Cin We b s i t e : A m w a y. c o m / S o p h i a C i n Contact: (614)530-4789
Healthy Eating with Chef Gar y Kinsey
Healthy eating means eating a variety of foods that give you the nutrients you need to maintain your health, feel good, and have energy. These nutrients include protein, carbohydrates, fat, water, vitamins, and minerals. Nutrition is important for everyone. Three years ago Chef Gary Kinsey was introduced to a healthier way of cooking by Chef Michael Coppola of Charlotte, North Carolina. I then went on to work for the Westin Hotel in Princeton where I was educated on " SUPERFOODS", the health benefits that are provided and incorporated.
The term ‘superfood’ has been thrown around a lot in recent years. It refers to nutritionally dense food considered quite beneficial towards health. It is important, however, to note there is no set criteria beyond this. With this in mind, however, the food the public considers superfoods are so popular due to the status the label provides, that they are thought to be better than average. Many may not know what they are getting out of superfoods beyond general nutrients. The good news is you can better tailor your diet by reading about the most popular superfoods and the health benefits they provide now!
Seared Tuna
Chef Gary Kinsey
Chef Gary Kinsey
Shrimp Cocktail
Chef Gary Kinsey
P h o t o t a ke n b y A m w ay. c o m
IBO: Sophia Cin We b s i t e : A m w a y. c o m / S o p h i a C i n Contact: (614)530-4789
P h o t o t a ke n b y A m w ay. c o m
P h o t o t a ke n b y A m w ay. c o m
IBO: Sophia Cin We b s i t e : A m w a y. c o m / S o p h i a C i n Contact: (614)530-4789
The Cheesecake Man 1 st Love Cheesecake
Tyree McLeod
I was asked, what is it that I do? I was also asked, to explain my passion for cooking and what do I plan to do with myself in this field of culinary? To answer these questions, I could write about it all day. So, what exactly is it that I love about cooking, is that cooking is just not all about cooking! When I am in the kitchen creating new recipes, and dishes I am creating art.
As I am creating this art it allows me to execute the balance of flavors, spices, presentation, and taste, along with concepts. My love for the art of cooking all started in Wilmington, NC, when my grandma Cheetah introduced me to the kitchen before I could even walk. My grandmother instilled in me at a young age that as a man your gifts and talents would always get you further, and that every women loves a man who can cook. But what started out as innocent family time turned into a lifelong career.
Throughout my years my parents nurtured my love for cooking and encouraged me to go to Culinary Arts school, where I discovered that my true love in cooking was baking. With only $300.00 in my pocket and my first car I started my own business (First Love Cheesecake LLC.) My small business flourished
in my hometown, and I thought to myself there has to be more for me.
In 2016, I moved to Columbus, Ohio and there I was able to share my love for the art of cooking, while working with talented Chefs in this business. I was also able to bless the palates of many with my delicious one of a kind 1st Love Cheesecakes.
I woke up one day and embarked on a new adventure and journey to Baltimore, Md. My dream in life is to give people the true taste of Southern Hospitality. I want to execute the proper balance and crave for true gourmet cheesecakes, and other desserts, in my own bakery.
Re d Ve l ve t C h e e s e c a ke
Roasted Wok Chicken
Ro a s t e d Wo k C h i c ke n Ingredients: 1 Whole Chicken
1 tablespoon fresh chopped rosemary
Vegetables
¾ Tbsp fresh chopped thyme
3 carrots medium dice
1 can of fire roasted tomatoes
2 Onions medium dice 4 stocks of celery medium dice
Marinade 2 Tbsp smoked paprika
¼ bunch of fresh cilantro
1 tbsp chili powder
Fresh Thyme
1 tsp garlic powder
Fresh rosemary
1 tsp onion powder
Add ½ Onion
1tsp brown sugar
Add 2 Cloves fresh Garlic
1 tsp kosher salt
Crushed red pepper
½ black pepper
½ Cup Olive Oil
¼ cup vinegar
The Method: Pre-Heat Oven 175° Put all marinated food ingredients inside of food processor except for olive oil. Post ingredients add olive oil in slowly. Once mixture is smooth, use the mixture to marinate chicken . Once chicken has been marinated for thirty minutes add all chopped vegetables to wok. Place chicken on top of vegetables than place in the oven for one hour. Photographer Tyree McLeod
IBO: Sophia Cin Web s i t e : A m w a y. c o m / S o p h i a C i n Contact: (614)530-4789
P h o t o t a ke n b y A m w ay. c o m
F r i e d G u i n e a Fo w l and Fried Plantain w i t h a s i d e o f To m a t o e s and Avocado Salad
Cook: Sergeline Dorismond
Sophia Cin
COOKING WITH
OLIVIAH STARR My love for cooking started at a very early age. I’m only 11 years old, however, being in the kitchen is very important to me. I do so much with school, modeling, acting, etc. cooking gives me a sense of relaxation and creativity and it has become a passion that I hope will continue to grow.
Pa n S e a r e d Z u c c h i n i ’ s And Meatballs with Pepper s
Cook: Oliviah Starr
Pa n S e a r e d Z u c c h i n i ’ s And Meatballs with Pepper s For 2 servings, you will need: •2 large Zucchini’s Sliced •1 medium green bell pepper diced •1 small onion diced •1 small tomato diced •1/2tbls minced garlic •1 small stock/bouillon cubes (Maggi, Knorr etc.) •Salt (to taste) • ½tps black pepper •4 tbls vegetable oil •¼ cup of water •½lb of ground beef rolled into small balls or packaged meatballs (your preference)
Preparation In a skillet heat 2 tbls. of oil. Then add garlic and caramelize. Next, add Onions, tomatoes and Peppers and allow them to sweat down. Place in your meatballs and brown, mixing them occasionally. Add ¼ cup of water and seasonings. Bring to boil, then reduce heat and allow to simmer. For zucchini’s In a skillet heat 2tbls oils, place zucchini’s in the skillet lined up. Sear each side and Season to taste each side with salt and pepper.
White Rice with Stew M i x e d Ve g g i e s a n d S h r i m p s
Cook: Sergeline Dorismond
Eggs and Cheese w i t h To m a t o e s
Cook: Angelina Richardson
Super Food of the Month
Cauliflower, natures gift to our tummy. Some may like it and some may not. Nonetheless, cauliflower is an extremely healthy vegetable that's a significant source of nutrients. It also contains unique plant compounds that may reduce the risk of several diseases, including heart disease and cancer. Additionally, it's weight loss friendly and incredibly easy to add to your diet.
1. Contains Many Nutrients:
5. High in Choline
Cauliflower is an excellent source of vitamins and minerals, containing some of almost every vitamin and mineral that you need.
Cauliflower is a good source of choline, a nutrient many people are lacking. It is involved in many processes in the body and works to prevent several diseases.
2. High in Fiber: Cauliflower contains a high amount of fiber, which is important for digestive health and may reduce the risk of many chronic diseases.
3. Good Source of Antioxidants: Cauliflower provides a significant amount of antioxidants, which are beneficial for reducing inflammation and protecting against several chronic diseases.
4. May Aid in Weight Loss
6. Rich in Sulforaphane Cauliflower is rich is sulforaphane, a plant compound with many beneficial effects, such as reduced risk of cancer, heart disease and diabetes.
7. Low-Carb Alternative to Grains and Legumes
Cauliflower is low in calories but high in fiber and water — all properties that may assist in weight loss.
Cauliflower can replace grains and legumes in many recipes, which is a great way to eat more veggies or follow a low-carb diet.
P h o t o t a ke n b y A m w ay. c o m
8. Easy to Add to Your Diet There are many ways to add cauliflower to your diet. It can be consumed cooked or raw and makes a fantastic addition to just about any dish.
What Can I Make with Cauliflower? CAULIFLOWER SOUP INGREDIENTS To make this simple cauliflower soup recipe, you will need only a few basic ingredients: •Olive oil – or your preferred cooking oil •Onion + garlic •Cauliflower •Fresh thyme •Low-sodium vegetable stock, feel free to use chicken stock. •Salt + freshly ground black pepper •Toppings Picture taken from google search
To make this healthy soup, simply: Sauté the garlic and onion until softened. Add the cauliflower, vegetable stock, and thyme sprigs. Let everything simmer until the cauliflower is tender. Puree the ingredients right in the pot with an immersion blender, or transfer the soup to a traditional blender in batches and blend until it’s smooth. Season with salt and pepper. Add the toppings and done! This velvety smooth and SO delicious soup will be ready to serve.
Try some of these options as well: •Cauliflower rice: Replace white or brown rice with cauliflower that has been grated and then cooked. •Cauliflower pizza crust: By pulsing cauliflower in a food processor and then making it into a dough. You can make a delicious pizza. •Cauliflower mash: Instead of making mashed potatoes, try this for a low-carb cauliflower mash that is easy to make. •Cauliflower mac and cheese: Cooked cauliflower can be combined with milk, cheese and spices to make mac and cheese.
Roasted Butternut Squash soup Ingredients 1 Large Butternut Squash 1 Sweet Potato 1/2 cup Shallot 1/4 cup Fresh Grated Ginger 1/2 cup Chopped Garlic 1ea Thai Chili 1 cup Vegetable Stock 1/4 tsp Cinnamon 1/4 tsp Nutmeg 1/4 tsp Allspice 1 cup Coconut Milk
Cooking Directions
blender
1. Cut Butternut Squash and Sweet potato down the middle lengthwise rub with oil, salt and pepper. Place Squash and Sweet Potato in sheet pan flesh side down and bake at 350 degrees for 20 minutes or until soft. 2. Let Squash cool discard seeds, spoon out flesh of squash and sweet potato and set aside. 3. In a medium pot sautee Shallot, Garlic, Ginger, and Thai Chili til shallots are translucent. 4. Next add Sweet Potato, Butternut Squash, Vegetable Stock, Nutmeg, All Spice and Cinnamon. Bring to a boil. 4. Add contents of pot to blender (if using blender let cool first) or immersion
5. After puree is smooth finish with 1 cup coconut milk 6. Add Salt and pepper to taste. Garnish with Nutmeg.
Chef of The Month Alex Magloire II
Q:A with Chef Alex M a gl o i r e I I Is there a chef you admire the most? Who and Why? Anthony Bourdain, I would have to say, is my favorite chef. I have always been an adventurous person, and also, a little rebellious. In my opinion, these are traits that we both share. “Kitchen Confidential” was required reading when I was in college. The comradery he speaks of in his book is very similar to the brothers I found in the military, as a Combat Veteran. In “No reservations,” Anthony Bourdain, adventurously travels to unknown places, and immerses himself in the culture and cuisine of whatever region of the world he was in. I approach life and food with that same enthusiasm. I’m always looking to experience, taste or learn something new. If I could have any job in the world, it would be to travel and explore different cultures and cuisine like he did.
What is your favorite cuisine to eat? I love the versatility of Caribbean Cuisine. From Trinidad to Grenada, Dominica, Cuba and Puerto Rico, every island has different influences, and the melting pot of cultures represented in
Caribbean Cuisine is what makes it so beautiful.
How do you feel when you’re creating in the kitchen? For me, creating in the kitchen is the best part of this profession. The ability to take a vision and physically manifest it on a plate is the most rewarding part of what I do. Chefs are artists, just like any other artist. What separates us as chefs is that our art form triggers more senses. You look at a painting. Maybe, you’ll touch a sculpture. You listen to music. If you’re experiencing culinary art, you’re going to smell what I put on a plate, maybe before you even see it. Once you see it, you should want to taste it, if I did my job the right way. Even in tasting it, there are different layers of flavor and different textures. It's my job to entice all of these senses in every dish I create. My ultimate objective is to leave you with the same energy and satisfaction that you get from looking at a beautiful painting, or hearing a song you love. When creating in the kitchen I'm connecting with you through food.
Chef Alex Magloire II
Q:A with Chef Alex Magloire II continued… What is your favorite cuisine to cook? New American cuisine is my specialty. I don’t allow myself to be confined, and in my opinion, New American Cuisine is boundless. I once won a cooking competition with a Kabocha Squash Crepe with Pomegranate Herb Salad… Kabocha is Japanese. Crepes are French. The crepe filling was made with Moroccan Spices, but because of the different regional influences in this one dish, you can’t put it in a box. There are different people from all over the world and all walks of life that migrated to America, to make it what it is today. American cuisine, more now than ever, can’t really be defined by any one style of cooking or influence. It’s an fusion of many different influences and cultures.
Biggest pet peeve in the kitchen? My biggest concern in the kitchen is maintaining good hygiene. I’m a drill sergeant about hand washing. I prohibit coughing and sneezing. I wash my hands a hundred times a day, and I hold my staff to the same standards.
Do you have any ingredient Obsession? I’m obsessed with heat. I like for my food to have a little kick to it, so my goto ingredients are: Chili, Hot Peppers, Thai Chili and Scotch Bonnets,
Favorite guilty pleasure? My favorite guilty pleasure to cook AND eat is bacon.
What do you do to stay current on new trends? I keep my eyes and ears open, and I keep an open mind, the same way I did as a line cook trying to learn my craft. I believe you can learn and find inspiration anywhere, from a MasterChef, to a prep cook, to a home cook. You just have to pay attention. I read a lot of cookbooks and culinary magazines. I watch cooking shows. Social media has also been a great resource for me over the last few years, allowing me access to so many talented, up and coming chefs.
Favorite kitchen tool? My chef knife is my favorite tool, which is common for most chefs. It's the tool that we use most, and after all these years, it's like an extension of my arm.
What inspires you? I believe in the idea that what you put into something is what you get out of it. If your passion is in your food, people will feel
the love that went into what’s on the plate. Food is very powerful… It can bring people joy, happiness and peace. Good food transcends people’s petty differences, because no matter your ethnicity, political perspective or religious views, food sustains us all. Good food, even bad food brings people together. To be a Chef is to be a moving force behind that...what more inspiration do you need?
-Chef Alex Magloire II
IBO: Sophia Cin We b s i t e : A m w a y. c o m / S o p h i a C i n Contact: (614)530-4789
P h o t o t a ke n b y A m w ay. c o m
Joi Johnson of Fabu-licious Creations My name is Joi Johnson! I am the baker, decorator and founder of Fabu-licious Creations. I have always loved baking cakes and brownies but never had a desire to start a business. Growing up I always wondered what my special talent was. My brothers were artists, they could draw anything at the drop of a hat and my sister could sing like a goddess. What was my talent? My mom always told me “You’re so smart”. So, I ventured out on a career path in medicine. I’ve been in the medical field since I graduated college. I knew that medicine was the field I was supposed to be in until I was introduced to the “Cake Boss”, a series on the travel channel. Cake Boss intrigued me so much I decided to take a few cake decorating classes and my imagination soared from there. Cake Boss makes cake decorating look really easy though; it really takes a lot of repetitive practice. Don’t get me wrong I love doing what I do but I’m a perfectionist. I have to make it look perfect, which I believe my clients appreciate. Buttercream, fondant, crumb coat, sharp edges, & offset spatula are all words in my daily mental database now. Fabu-licious Creations has been in business, part-time, for 7 years now. We design custom cakes and cupcakes for any occasion (weddings, birthdays,
divorces, baby showers, retirements, etc.). Fabu-licious Creations’ focus is to make one of the most important parts of your party super smooth. What do most people anticipate at a party? What the cake is going to look like. Party goers are looking for an eye-catching tasty dessert, hence, Fabu-licious Creations. We make desserts fabulous to the eye and delicious to the taste buds. Fabu-licious Creations is far from done we have future plans to open up full-time. We are currently working on our website, so keep an eye out for that. We have some great plans in the works for our current and new clients; dessert parties and Alzheimer’s Awareness fundraisers. To view more of my Fabu-licious Creations check out my Instagram (IG) page @ Fabu_liciouscreations, my Facebook (FB) page @ Fabu-licious Creations or email me at fabu.liciouscreations18@gmail.com for your next cake order.
Yellow cake recipe 3c flour 1.5c sugar 3.5 tsp baking powder 1 tsp salt 3 eggs 1 Tb vanilla 1.5c milk 1/4c oil 1 stick of butter
Directions: Heat oven to 350 degrees. Grease your cake pan. In a large mixing bowl, cream sugar and butter together until smooth. Add eggs, one at a time, mixing thoroughly after each egg. Add oil and vanilla. In a separate bowl mix salt, baking powder and flour together. Alternate adding the milk and flour into the original bowl. Mix all ingredients until well combined. Divide batter into two 8 inch cake pans or 1 bundt pan. Bake @ 350 degrees for 25-30 minutes until a toothpick inserted into the middle of the cake comes out clean. Let cake sit in pans for 5 minutes then transfer cakes to a wire rack to cool completely before adding frosting of your choice. Enjoy!
My favorite cake to make is yellow cake with chocolate filling and frosting. My mom used to make this cake all the time and it is my all-time favorite.
LUXURY GOURMET
A refined design for an exclusive product. The ceramic bottle line and design are inspired by the fashionable elegance of the aristocrats of the time.
Credits: Saif Rahman Sozib
The 7 Benefits of Extra Virgin Olive Oil for Health
The Benefits of Extra Virgin Olive Oil are diverse, as the extra virgin olive oil possesses large amounts of essential nutrients for the general health of the body. In addition, olive oil was first found in Asia almost 3000 years ago and was used extensively as a natural remedy to heal wounds. However, it was the people of the Mediterranean who first recognized the real value of this plant, using it for a number of purposes rather than just a healing agent.
1. BENEFITS OF Extra Virgin Olive Oil Against Heart Disease. 2. Extra Virgin Olive Oil Has Digestive Benefits. 3. Extra Virgin Olive Oil is Loaded with Vitamins. 4.Benefits of Extra Virgin Olive Oil for Skin. 5.Benefits of Extra Virgin Olive Oil After Bath. 6.Benefits of Extra Virgin Olive Oil for Hair Loss. 7.Extra Virgin Oil Stimulates Hair Growth.
Credits: Saif Rahman Sozib
Italy is the cradle of quality craft production and the goal of this luxury brand is to recall the refined atmosphere of the lifestyle. Luxurious and prestigious products, made by the skilled hands of Italian craftsmen, offering emotions and tradition. Flair, love, and passion are behind the craft products.
Mariana Bakana has become the spokesperson for these producers around the world, representing the best of creativity. The luxury product lines offer a true gold experience of life, an expression of contemporary luxury and a refined beauty that transcends time. Extra virgin olive oil from Puglia embodies all the Mariana Bakana's love for Puglia and its traditions. Selected and signed Bakana Gold, olive oil is a luxury product appreciated by the most refined palates. Bakana Gold oil is made even more valuable by using only one olive grade. Elixir of long life, rich in vitamin E, extra virgin olive oil protects the body from premature aging by fighting against free radicals. Its balanced composition of vegetable fats gives it powerful detoxifying properties and protects against various pathologies. Credits: Saif Rahman Sozib
The selection of the best olives from Puglia, cold extraction, and rigorous quality tests, is the way we produce BAKANA GOLD Extra Virgin Olive Oil.
Credits: Saif Rahman Sozib
With fresh and smooth taste, it has won the most important international awards. Credits: Saif Rahman Sozib
BAKANA GOLD Info@bakanagold.com www.bakanagold.com
Italian Extra Virgin Olive Oil 100% Made in Italy Cold Extraction Credits: Saif Rahman Sozib
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Red Silk Carpet Awards
June 23rd 2019