Cinfully Delicious #2 by Shelly Jernigan Pekala

CIN # 2 2019

with Sophia To Eat or to Cook Either Way You’ll be Happy Helena of “That Nurse Can Cook”

S e r ge l i ne Do r i smond Javier Haro Food Hero Culinary School Rosie Esquivel & Kayla Garcia

E l l a i n t he K i t c he n YERIKA SOHO P h o t o g r a p h e r L u d n e r J . D E S V A R I E U X A

R e d S i l k C a r p e t D i v i s i o n

Eating Nigerian Style

Chef Gar y Kinsey Chef Cr ystal G Leon

Chef T y r e e Mc Cl e o d ` CHEF ALEX MAGLOIRE

COVER PHOTO Photographed: Lunder J. Desvarieux Model: Castie Cardona Makeup Artist: Evenn Altidor C r e a t i v e A s s i s t a n t : Ke n l e y Y. S i m o n Styled by: Attitude by Lory

Hello everyone! We're back with another issue. And with it we want to show art within the culinary world. Who says food can’t be in fashion shoots. We have submissions from the US to Haiti, etc. They say, ”Money makes the world go round.” But how about,” Food makes the world unite!” 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.

Model: Castie Cardona Make up artist: Evenn Altidor C reative a ssistant: Ke nley Y. S im on Dressed by: Attitude by Lory Photographer: Lunder J. Desvarieux

Model: Castie Cardona Make Up Artist: Evenn Altidor Creative Assis tant: Ke nley Y. S im on Dressed By: Attitude By Lory Photographer: Lunder J. Desvarieux

Eating in Nigeria! My Culinary Experience in Anambra State -Sophia Cin Intro: I spent half of 2017 living in Onitsha, Anambra State Nigeria, among 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 too be embarking on this new adventure in my life. All around you can find street vendors, small shops, corporate, or international restaurants with different tantalizing aromas. Today, Iâ&#x20AC;&#x2122;ll be speaking about Nigerian pumpkin leaves and some wonderful dishes made from it. The Igbo name for Nigerian pumpkin leaves is Ugu. The G sounds like the G in GO. The scientific name is Telfairia

Occidentalis. Ugu is Nigeriaâ&#x20AC;&#x2122;s super vegetable. It is just like kale here in the western world. This is another one of those addicting edibles I could not get enough of. So much that I was being gifted it by some of the locals, especially because they wanted me to stay healthy while there.

Because of its mild taste, Ugu is the choice vegetable for a range of Nigerian dishes: Yam and Vegetable, Egusi Soup, Ogbono Soup. I even ate it raw, and it was delicious!

Health Benefits and N u t r i t i o n a l Va l u e s o f U g u (Pumpkin Leaves) Pumpkin leaves have a healthy amount of Vitamin A, Vitamin C, Calcium, and Iron. And aside from the vision benefits in Vitamin A that the leaves provide, there are also numerous skin benefits. Additionally, vitamin C that is contained in it helps to heal wounds and form scar tissue. It also helps to maintain healthy bones, skin, and teeth. It is also important to note that pumpkin leaves contain a lot of vitamins and minerals, which includes Potassium, Calcium, Folic acid, Iron, Vitamin E, Vitamin B6, Vitamin A, Vitamin C, Magnesium,

Phosphorus, Thiamine, Niacin, Dietary fibers, Riboflavin, Copper, Manganese, and Proteins. But those are not the only health benefits of this wonderful plant. For it also fights against cancer, increases fertility, prevents infection, lower cholesterol, tackles convulsion, combats diabetes, and even an antiaging agent. Now, who wouldnâ&#x20AC;&#x2122;t want to eat this? I know I did and Iâ&#x20AC;&#x2122;m even craving for some now.

C o o k I g b o Ve g e t a b l e S o u p w i t h Meat or Keep it Plain

Ingredients: • • • •

Ugu (pumpkin) leaves Palm oil Dried Fish Water leaf

• • • • •

Okporoko (Stock fish) Crayfish Pepper Okpeyin Soup seasonings

I g b o Ve g e t a b l e S o u p using Ugu

First take okporoko and boil it in a pot with seasonings. If you are cooking the soup with meat, choose meat seasoning. For a vegetable one, thyme and onions will work great.

When okporoko is done and soft, pour some palm oil into the pot. Let it steam for a while.

After steaming, take the grounded crayfish, pepper, okpeyin and add them to the pot.

Five minutes later add sliced kanda (if you cook it with meat) and leave it to boil for some time.

Finally, taste it. If you want more salty taste â&#x20AC;&#x201C; add more salt or seasoning.

Now, it is time to add Ugu leaves. Add your well-washed and sliced fresh Ugu leaves into the boiling pot. Make sure to stir it properly and leave it to steam for a while.

Now you are ready to enjoy a wonderful Igbo vegetable soup!

Chef Alex Magloire

Rib Eye with Angr y Potatoes (Sri-Lankin Style)

Chop Salad & Garlic Butter

RED Silk Carpet Magazine We are proud to have a dedicated Team to bring you a variety of stories and information within our industry. We look forward to serving you.

TEAM AARON NOBLE Managing Editor

Rosie Esquivel Ed it o rial Writ er EMER GOMEZ Creative Director S A N TA N A C R U Z Marketing Director MEGHAN WALSH Fashion & Lifestyle Advisor

RED Silk Carpet Magazine CONCIERGE

MEDIA

GROUP

SANDRA SMITH- DOGHMI Founder and President SHELLEY PEKALA Editorial Director MIKAYLA PEKALA Editor-in-Chief C R Y S TA L A T W O O D Assistant Editor in Chief DION GREER Chairman of Board of Advisers

SAIF RAHMAN SOZIB Intl Communication's & Journalist Director LUCIA CAPRÌ Red Silk Carpet Italia Editor-in-Chief GUTHRIE BONNÉTT #ATOC Editor-in-Chief SOPHIA CIN CINFULLY DELICIOUS Editor-in-Chief BRIGITTE ARAKEL FOX EYE Cannes Film Festival Photographer shelley@redcarpetconciergeofchicago.com

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

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

Helena of “Thatnursecancook” Blesses Us With Some

Great Caribbean Dishes

Helena runs a popular food blog called “ThatNurseCanCook”, where she shares her love for the vibrant and robust flavors of Caribbean cuisine. Her passion for cooking developed at the age of 15 and she has spent years perfecting her craft. One look at her blog will transport you right into her kitchen as she

shares recipes full of traditional herbs and spices native to the Caribbean. She also happens to be a registered nurse at a top ranked hospital in the heart of New York City.

When she’s not saving the lives of children, she’s creating delicious, home cooked island food, and healing souls, one meal at a time.

Snapper Stuffed With Okra And Topped With Onions And Peppers Steamed On A Banana Leaf

Curry Crab & Dumplings

Vegetable Chow Mein & Shrimp

Jerk Shrimp

With Pineapple Fried Rice

Super Food of The Month

AVOCADO

Mmmmm….Avocado’s, one of my favorite fruits, (yes, it’s a fruit). What can I say, growing up in a Caribbean house hold (especially a Haitian household) avocados in creole is called “Zaboka”. We can usually eat these for breakfast, snack, lunch, or dinner. People’s love affair with avocados has gained traction in recent years. The growth in sales outpaces that of any other fruit. And in 2015, The Washington Post dubbed avocados “America’s new favorite fruit.” Avocados offer an abundance of fiber, potassium (more than a banana!), and vitamins B6 and C. They’re also rich in folate, which can boost your mood!

Chef Sophia Cin

ZABOKA

Picture from google images

Kale & Avocado Salad

Chef Sophia Cin

Homemade Buffalo Chicken Avocado

Chef Alex Magloire

White Rice With Grilled Chicken Tomato Stew And Avocado

Cook: Sergeline Dorismond

Red Palm Chick Peas &

Soy Beef Tips

Ingredients - 2 tbsp. African Red Palm Oil - 1 tsp. Garlic powder - 1 tsp. Onion powder - 1 packet Sazon - 1 t b s p . Ta r r a g o n - 1 can Chickpeas - 6oz Meat of your Choice (I used Plant based Beef tips)

In a sauce pan heat palm oil. Add tarragon. Stir for about 2mins just to release flavor and oils. Add meat, brown on both sides, then add chickpeas. Cook to desired tendency (for me about 10-15mins) and ENJOY!!! Chef Sophia Cin

White Rice With Stewed Shrimp And Peppers

Cook: Sergeline Dorismond

SautĂŠed Zucchini Noodles With a Side of Fried Plantains Tomatoes and Avocado

Cook: Sergeline Dorismond

YERIKA SOHOâ&#x20AC;&#x2122;S VEGAN MEALS

V e ga n E m p anadas

Ye r i k a S o h o

V e ga n F r e aki ng T a c os

Ye r i k a S o h o

Key Lime Pie Cheesecake Chef Tyree McCleod`

Key Lime Pie Cheesecake Utensils needed: • 8x2 in spring form pan • Stand mixer or hand mixture • Rubber spatula • Measuring spoons and cups • 3 mixing bowl • Food processors • Parchment paper • And 1 hand

Mix: • Half box lime Jell-O • 2- 8oz cream cheese • ¾ cup sugar • ½ cup sour cream • ¼ tsp cinnamon • Dash nutmeg • ¼ cup sweetened condensed milk • ½ pint heavy cream • 1 egg yolk • 2 egg whites

Instructions: Let cream cheese sit at room temperature for at least an hour. Add cream cheese and sugar to mixing bowl. Mix for 5 minutes scrape the bowl. Mix in till mixture is smooth. Add the half a box of Jell-O, sour cream, cinnamon, and the dash of nutmeg mix in till smooth. Add condensed milk. Mix in till smooth. Add heavy cream and egg yolk then, mix on medium high speed in till mixture thickens to a cream like texture. In separate bowl whip egg whites to a stiff peak. Fold egg whites into mixture. Place in refrigerator in till crust done.

Key Lime Pie Cheesecake Chef Tyree McCleod`

Crust: • 10 oz vanilla cookies • 6 oz vanilla wafers • ¼ lb. butter • ¼ cup brown sugar • Parchment paper

In food processor place cookies then pulse cookies into sand like texture. Place cookies into bowl. Melt the butter and add into cookies with brown sugar. Mix with hands in till mixture is like wet sand. Dump cookie mixture into cake pan, spread out evenly and press lightly. Freeze crust for 2 minutes. pull crust out freezer and bake for 10 -12 minutes. Let cool for 15 minutes.

Baking Instructions: preheat oven for 15 mins on 300-degree Fahrenheit. fill the pan that has crust in it with cheesecake mixture. Bake for 45 to 55 minutes. once cheesecake has baked add garnish, let set on counter for 1 hour then chill in refrigerator for 12 hours. Good job your cheesecake is complete Garnish: • 3 key limes sliced thin • 1 cup granulated sugar • ½ cup water

Pre heat oven at 225 degrees Fahrenheit. Make simple syrup with the sugar and water. Dip thinly sliced limes in syrup then place on baking sheet with parchment paper. Bake for 10-15 minutes. Take out oven then let cool for 15 minutes.

Ella in the Kitchen Hi, I’m Gabriella, but everybody calls me Ella. I am 9 years old and in the 3rd grade. I am from a big family, and they all like to cook and get together. I learned to cook from my dad and mom. My dad is a really good cook and likes to grill outside, and, he told me it’s very important for kids to learn how to cook. I like to watch Chopped Junior on tv, and I have learned a lot by watching and learning how to use spices to give food extra ﬂavor.

My meme, which is my grandma, just had a birthday, and I made her breakfast. I made her cinnamon rolls with homemade apple butter from the North Carolina mountains.

The ﬁrst thing you do before you cook is washing your hands. I really like helping my meme make cupcakes, especially putting on the icing. We usually use the box cake mix, and then I get to use the mixer When we check to see if they are done by sticking a toothpick in, I put on the chocolate icing.

When I was younger, my friend and I loved taking turns licking the spoon after we frosted cupcakes.

First, I put foil on a cookie sheet, then used crescent rolls and pulled them apart and starting putting a tablespoon of the homemade apple butter on each one. Next, I sprinkled cinnamon on each roll and rolled them up. I cooked them at 350 degrees for about 15 minutes.

I let them cool so I could sprinkle powdered sugar on them. Next, I put 2 scoops of peanut butter in a small bowl as a side and cut a banana into circles as a side also. We used a beautiful tea set with plates and cups for our food.

The first plate below is my meme’s, and she had coffee with hers. The next plate is my pawpaw’s, and he had coffee.

The last plate is mine, and I had a cup of tea.

After we ate, we did a toast…My meme said I did a great job. I love my dad, mom, brothers and sisters. I love my whole big family.

My family is everything to me!!!

HAPPY COOKING

This is Cake

Chef Crystal G Leon Growing up, I have always been interested in decorating and baking. I’m a very creative individual, so naturally my attention is captivated by flavors and fine details that come together to create a celebration. Going to The Art Institute of New York has opened many avenues of events for me to venture into, allowing me to apply my experience, skills and creativity into each client's personal moment. My enthusiastic personality embodies my creativity to bring clients their own special day with my creative cakes from my company- “This Is Cake.”

Chef Crystal G Leon

Buttercream Recipe 2# unsalted butter room temperature 12 cups sifted powdered sugar 1/4 cup of flavored coffee creamer

Instructions 1. 2. 3. 4. 5. 6. 7.

Prepare a stand mixer with a whisk attachment. Whisk butter until creamy. Reduce speed to low and add in icing sugar 1 cup at a time until well blended. Increase speed to med and beat for 3 minutes. Add cream and continue to whip on medium for 1 minute. Add more cream as needed until desired consistency is reached (I usually add in 2-4 Tbsp). Whip until the frosting is smooth and silky. Fun have!

Chef Crystal G Leon

The Food Hero Culinary School

by Rosie Esquivel & Kayla Garcia

1. Can you tell us about the work your organization does?

Food Hero is a Culinary Program created to help those individuals with career paths and starting a business in the foodservice industry. All culinary training is certified by the National Restaurant Association and soon to be the American Culinary Federation. We train the students the skills they need to be able to be successful as a food business or someone looking for career opportunities. Food Hero also volunteers and prepares meals at different events throughout the year, such as feeding the homeless and the less fortunate.

2. What differentiates you from other organizations?

We help diverse minority groups and allow them to achieve their dream/goals in either becoming professional cooks and/or opening their own food business. We not only train them, but we are there all the way with them, such as providing mentorship, resources, and tools needed to become successful. 3.

What results does your organization achieve?

In just a little over 12 months, we have trained over 100 individuals. Many have received culinary certifications resulting in promotions and increased wages. Others have gone on to start to open their own food businesses in various minority neighborhoods. Food Hero was awarded a grant from the City of Chicago to open the first bilingual food incubator / shared kitchen in Little Village. Expected opening 2020.

4. How did you become involved with this organization?

Taste for the Homeless is an event created by our good friend Michael Airhart. Michael Airhart has been feeding the homeless daily for the past couple of years. We met through our daughter Kayla Garcia. Kayla would go out and also feed the homeless. Kayla was sick one day when Michael saw a post on Facebook where Kayla was in the ER due to an asthma attack. Michael immediately messaged me and wanted to send her a character to the hospital to cheer her up. Kayla kindly thanked Michael and let him know that she was feeling better and that she wanted him to send the character to another child who was sicker than she was.

This was the beginning of a beautiful friendship. Since Kayla has helped raise funds and collected items to help with Michaels food truck, we also help feed the homeless. Our group Food Hero, volunteer at his events. We have become a family. 5. What dishes did you guys prepare?

For this event, we prepared the Spanish Chicken Paella. Paella is a Spaniard dish which includes ingredients: saffron, smoked paprika, sofrito, peas, olive oil, and Spanish rice. The dish was mainly prepared and made by Chef Enrique Cortes, and students/volunteers helped prep and serve at the event.

F O O D

H E R O

There are no Heroes like Food Heroes! 6. Tells us about the last event your organization was involved in, “Taste for Homeless”?

Taste for the Homeless was “epic!” Busloads came in filled with individuals from different shelters from all over the city. Less fortunate and homeless individuals were brought to this event, it was an all free event for them. All you can eat, drink, they also received brand new clothes, shoes, enjoyed the carnival and even horseback rides! Prayers were all received and heard. Over 60 food vendors showed up, 16 thousand clothing items were given, and Oh! so much more. There was a truck load that came in full of the best shoes you could ever find. This was truly an amazing event, and so many were blessed out of this. You can feel the love in the air. It was truly a peaceful and beautiful event. 7. What was the outcome of the event?

Thousands of less fortunate individuals were able to enjoy exquisite meals that they would not ordinarily have. They enjoyed music, carnival rides, entertainment and, so many brand-new items. Thousands left the event with huge smiles, full bellies and happy hearts! True blessing!

With the heat of summer blazing through, let's cool off with some

beautiful ice sculptures by the talented celebrity Chef Gary Kinsey

Chef Gary Kinsey

A Red Carpet Concierge Of Chicago Production