2015 03 06 final by La Papillote

Volume 36, No.03

March 6, 2015

Applied Food Studies Tackle Ancient Recipes

By: Katie Fenton, BPS Culinary “Part of food passion is a relentless curiosity.” –Michael Ruhlman This was my high school yearbook quote. It was the one I left for others to remember me by in my hometown. The one I found most inspiring not just for food passion, but any passion. And the one that has gained so much more meaning in my eyes after I decided to major in Applied Food Studies. For years, Professor Willa Zhen, along with numerous members of the CIA faculty, have been pushing to give bachelor’s students the opportunity to literally apply their food studies back in the kitchens. In our first class of AFS, Professor Zhen gave us a couple reading assignments for homework. And I think the one that will stand out to me most (considering it’s on my wall in my room now) is a little bit from Shel Silversteen. It’s called, For the World’s Record. It says: We made the world’s longest hot dog, And now that it’s finally done, We realized nobody’s baked The world’s longest bun. I just think that this is the perfect way to catalyze a definition of Applied Food Studies to people who are unfamiliar. We got the meat already: the techniques, the ratios, the accuracy and the swiftness. Food studies is taking that and finishing the dish: rounding us out as culinarians. And this week, we were using our food knowledge that we have acquired in the first semester of the degree as we were getting our hands dirty all over again. Our class runs on Tuesdays and Thursdays, usually in a lecture room upstairs in Roth. But Tuesday and Thursday of this week (the week of February 16th), the lecture room was empty. The lights were off, and not a single chair was filled in the room at 3:45. If you walked in, the only thing to be heard was the sound of the air dancing through the vents. Us AFS students blended right in with the Associates crew in our whites this week. Being a nerd, I was one of the first people in class (K-15) on Tuesday. I was listen-

Mixed olive salad

“In Memory of Noah Black”

P 4-5

“History of the Food Blog”

ing to everyone comment as they came in how much of a throwback it really was to put their neckerchiefs back on. Some uniforms were pulled out of our drawers, peeled from the essential college Tupperware bins and scavenged from random generous loaners. The ‘I Need Whites for Two Days Fund’ was a success. There we were, check pants back on and a storeroom order awaiting our pickup. The class was divided into four groups as we slipped our toques, aprons and side towels on. Our stations were set up as we grasped some of the most ancient recipes in the world in our hands. The recipes were discovered from ancient Rome and Mesopotamia—yeah, so old. Two teams made the same recipes, but none of them came out identical. The class made a cheesecake recipe (tasted sort of like cornbread), mixed olive salad, different ancient broths and must cakes. For those of you who haven’t taken Wine’s Studies yet, must is basically fresh pressed grape juice that includes the skins, stems and seeds. However, the must we used was a strained and reduced syrupy version of this. It was more like a subtle shortbread cookie—perfect for pairing with a bolder, more flavorful item. What seemed on the surface as a few very simple recipes to prepare turned into a complete ‘thinking as doing’ type of activity. Nothing was out of bounds and everything could be interpreted differently. There were a lot of fill-in-the-blanks, a lot of unanswered questions that we had to try to decipher based on each group’s judgment. How much of this ingredient? What kind of cheese? What kind of food was available? Who was this being made for? What temperature is this being baked at? How long does it cook? Do I put it over an open flame? How do I portion this? What is a modern substitute for this ingredient? Was anything

Ancient cheese cake similar to cornbread photos courtesy of Katie Fenton

left out of the recipe that could have been perceived as a given to any dish of that civilization? Was cornmeal to them what cornmeal is to us? By having multiple groups make the same dish, we were able to taste different intellectual interpretations towards recipes that had very little answers for us—blank maps. It was more than just following the directions, remembering techniques, more than just converting a ratio or doubling the recipe. It was more than just dividing up the work and more than meeting the deadline. We were incorporating our food knowledge into literal cooking, breaking down the boundary between the two, and weaving together this one beautiful unit. This was exactly why we were there: to look at part of the big picture. The AFS courses, at least to me, tick so many boxes in answering these three questions: How does food affect our world today? How did it affect our world yesterday? And ultimately, how is it going to affect our world tomorrow? At the end of class on Thursday, after Sophia Hollander, a reporter from the Wall Street Journal had taken in the nostalgia and aura that carried with our class; after the photographer had captured his angles and Dean Bauer had viewed everyone’s passions singing, we all gathered around the finished products, eager to taste. The groups explained their reasoning as to how they interpreted their dishes, and how true they felt they had held to the dishes of the ancient Romans and Mesopotamians. So that’s my story about how the first CIA Applied Food Studies class ever, applied their food studies. Maybe I’m a bit corny, but I think it made us understand not only each other in a different frame than within the walls of S-211, but also the powerful wind that had followed us out of the kitchen on Thursday--one that we now had swallowed forever into ourselves: a relentless curiosity.

CENTER SPREAD

P 6-7

“Carnivale at Caterina”

“An Introvert in an Extrovert World”

BACK PAGE

P 8-9

P 12

“Dinner at Dinner:A Heston Blumenthal Experience”

LA PAPILLOTE

Editorial

THE NEWSPAPER OF THE CULINARY INSTITUTE OF AMERICA SINCE 1979

From the Editor’s Desk: Finding Relief at the Spotted Pig

By: Connor White, Editor in Chief

March 6, 2015

PUBLISHER The Student Affairs Division EDITOR-IN-CHIEF Connor White LAYOUT EDITOR Yejin Yoon ADVERTISING MANAGER Sue Haug CONTRIBUTORS

KATIE FENTON DANA DERIANCHO DEJA BURROWS SARAH LUBITZ JAMES HAES MADDY MORRISON

TY PAIALLI BETHANY BURROUGHS TRICIA MANZANERO CRYSTAL TAN

COMPACT

La Papillote, the Newspaper of the Culinary Institute of America since 1979, is dedicated to respecting the mission, history and values of the college. Our primary purpose is to report the news of the institution to the students and other members of the campus community. We examine contemporary issues of the food service and hospitality industries to inform, challenge and develop the minds of students as they aspire to leadership roles in their chosen profession. We reflect the diverse views of the student body and provide a forum for civil discussion. Above all else, in our reporting and features, we strive to be accurate, fair, unbiased and free from distortion. Whenever we portray someone in a negative light or accuse a party of wrongdoing, we will make a real effort to obtain and print a response from that subject in the same issue. We will not plagiarize. Articles and features are expected to be independent assessments on a topic by an individual author. The views expressed are those of the author’s alone. They do not necessarily represent the views or opinions of La Papillote or its staff, nor do they represent the views or opinions of The Culinary Institute of America, or any entity of, or affiliated with the college.

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As a valuable part of our content, La Papillote offers restaurant reviews. It is in the best interest of our readership to be honest, accurate and fair in providing information and judgment on these establishments. Reviews will reflect the writer’s opinions about the menu, atmosphere and service. Whenever possible, reviews will be conducted with complete anonymity. Permission from the restaurants will not be secured prior. All issues of La Papillote are available online, therefore, the critiqued restaurants, along with the public, can view editions at anytime on the web.

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La Papillote welcomes submissions of work from students, chefs and outside professionals. The decision to print is based on the following criteria: quality of content, value of content to our readers, quality of writing, originality, objectivity, layout, and verifiability. Besides the Editor, there are two Copy Editors who read over submitted articles. Major changes will be reported to writers before the issue goes out. However, any other changes that need to be edited close to the deadline may or may not be forwarded to writers. This is due to the fact of lack of time. It is asked for writers to trust the Editor’s decision at this point during layout. Please direct all submissions to: Connor White, Editor-In-Chief at lapapillote.culinary@gmail.com.

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All too often I find myself so overwhelmed with the stressors of this school. I think that the draws of school can take a lot out of the students here at The Culinary Institute of America, especially now that I am caught in the rush of restaurant row. Whenever I catch myself in one of these lulls, I go seeking that spark to reignite the flame within me. Acknowledging and then taking care of this type of stress is so imperative at this school especially. Without control over these stressors, they will sure enough consume you. So in the midst of it all, I took it upon myself to free myself from the strains of what this school can bring. I can’t say exactly why it is that the stress level of students at CIA is so high. The stressors on this campus are seemingly endless. I think one of the reasons that students here are so stressed is because of the incredible amount pressure that this school produces. The name of the school alone implies such greatness. If we don’t live up to that pedigree, we tell ourselves that we’re cut. The pressure that we put on ourselves is just as bad. Chefs by nature are perfectionists. We don’t settle for mediocrity. All too often we are our own worst enemies. We go into every situation with unrealistic self-expectations and then we beat ourselves up when we don’t achieve our intentions. I’m not telling you to have low standards for yourself, I’m just saying be realistic. Only take on what you know you can accomplish. Otherwise you will spread yourself too thin and everything becomes compromised. This is one of my biggest issues. All too often I bite off more than I can chew simply because I don’t like saying no. The more you learn to control your workload the better. One thing that always helps me is experiencing food the way that I hope to create it myself. A few weeks ago I took that short train ride into New York City to meet a friend at April Bloomfield’s highly acclaimed restaurant, The Spotted Pig. It was there that I knew I would find my escape. When I first walked in, the first think that I noticed was the incredible energy that this restaurant exudes. As you step through their front doors, it is as if all of your worries melt away. Between the welcoming atmosphere and homestyle feel, it is nearly impossible not to fall in love. Somehow, The Spotted Pig somehow manages to be a comfortable grub house while maintaining a high-end Michelin Star quality. Its two-floor space is filled with countless tables. Though seating is very close together, it still remained very intimate. Couples were seated side by side at a table to share their meals. My friend and I were

seated, given menus, and then taken through their specials. After flipping through their menu for several minutes, I was still stuck. Between their spectacular specials list and indulgent menu, I knew that there was no wrong option. We started with their “Devils on Horseback”. These small bites were made of half prune, half pear, then wrapped in bacon before being cooked. The sweet and salty qualities made for such a contrasting compliment. What a truly wonderful way to start our meal. Next, we ordered the Sheep’s Milk Ricotta Gnudi with Brown Butter & Sage. The sauce had a depth to it that surpassed my expectations. The main feature however was the heavenly clouds of delicate cheese that I just couldn’t wait to devour. This dish brought me right back to my childhood home, helping my mom cook her lush mac ‘n’ cheese. Next, we were served one of The Spotted Pig’s daily specials. A fresh, housemade chorizo sausage with a parsley salad, pickled peppers, a crispy fried egg, and a slice of char grilled bread. This dish really hit me with flavor. The chorizo was complex in flavor, something completely unique to The Spotted Pig. It was accompanied by lightly dressed Italian parsley and pickled pepper salad. The flavor and acidity of the salad perfectly cut through the rich fried egg and chorizo. The bread was saved for mopping up the plate after I had eaten each and every last bite. We finished our meal with a slice of humble pecan pie. It was served with housemade bourbon ice cream. This dessert was straightforward and as is, perfectly representing the feel of the restaurant itself. The rich and crunchy pie was perfect with the dreamy bourbon ice cream that was paired with it. This made for the perfect end to a well-indulged meal. With each bite, I could feel my worries and frustrations melting away. For that night, at that restaurant I had found some sort of salvation. To any student like me who finds themself getting caught up in the stresses of CIA, don’t let it consume you. All too often we overwhelm ourselves without good reason. Let that fall aside, and surround yourself with what makes you happy. Funny enough, food is both the problem and the solution.

photo courtesy of Connor White

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March 6, 2015

In Memory of Noah Black

By: Dana DeRiancho, AOS Culinary The dates of his life were September 9, 1995January 31, 2015 and the quote he chose for his high school yearbook, which also was displayed on his funeral card, is: “To be nobody but yourself in a world which is doing its best, night and day, to make you everybody else means to fight the hardest battle which any human being can fight; and never stop fighting. e. e. cummings On January 31st, 2015, a great tragedy occurred and a great life was lost in our fellow CIA student Noah Black. The weeks following his passing have been trying on us all as we try to adjust to life without Noah. Somehow, the world hasn’t stopped spinning, and we must all attempt to find a new normal. I’ve struggled with what words I could write that might start to do him justice; I don’t think those words will ever come. Noah touched many lives while at school and is survived by several close friends who loved him, supported him, laughed with him, and learned from him. I cannot attempt to speak for anyone else who has been affected by this loss, I can only tell my own truth about what it meant to know and love Noah. For those who never got to spend time with Noah, I feel a certain and stinging sadness. I count myself amongst the lucky few who know his laugh and who had the time to memorize his toothy smile. You who will never taste his kombucha or coconut consommé, you won’t have the privilege of losing to him at Can Jam, or enjoying his company around a Courtside table. You will never hear him belt out the lines of Les Miserables without missing a beat, or exchange Christmas presents with him in a dollar store parking lot. You can’t lie in the grass and listen to him talk about the stars, or

heart breaks to know those lessons have now come to an end; I will never reach the center of the labyrinth of that brilliant mind. He made me want to say “Yes” to even the most impractical journey, while also granting me the wisdom to know to sleep in the morning after. Noah walked into the world with the wonder of a child and with the discern of a soul far older than his nineteen years. His joy was effervescent and intoxicating to all those around him. It may be easy to imagine I say these kind words only in retrospect to what has happened, but rest assured they are sincere and true. To Noah I say, I would have done anything to save you. Your death offers me none of the logic or sensibility you once brought to my life. It exists without purpose or divine intervention; another cruel lesson serving only as a reminder that everything around us is as fragile as a single snowflake. Soon the winter winds will transform into gentle spring breezes and leave drops of dew on pale green things emerging from the earth, maybe then the world will seem a little kinder. I think of you when I hear the train whistle and look out my window to catch its passenger cars chugging on down the photo courtesy of Dana DeRiancho Hudson, I hear your voice calling my name when the ice on the river cracks and shifts. I spend more time appreciating when my empty wine glass smells like burnt caramel, when the teabag I’m steeping creates intricate swirls in my cup. All the things you marveled at and taught me to in turn, all that I promised to maintain, I do for you. Now, the only proof you were ever join us for Tea Time after class, though Noah would have said you were all welcome. I don’t here is the echo of you bouncing around the empty spaces left inside us all. You live on in know who will teach you to butcher a lobster our memories youthful, full of promise and or make sculptures out of apples; but I know potential, your face unwrinkled, your heart none will do it as finely as Noah Black. never hardened, your spirits never diminished. Noah constantly provoked those around How could you ever be gone when you will him to challenge themselves. He made every never be forgotten? day feel like an opportunity and there was no limit to what I had left to learn from him. My

“To be nobody but yourself in a world which is doing its best, night and day, to make you everybody else means to fight the hardest battle which any human being can fight; and never stop fighting.” E. E. Cummings

Dear Noah, I wish that you were here to share with you the amazing things that we have seen since you left.There are so many of us who have lost so much because you have moved on. But at the same time we gained by having you in our lives. Your sense of inquisitiveness was amazing and your hope for a better day allowed us to be inspired. Noah Black, you have set the world on fire and yet your flame was extinguished way too early. For those people not lucky enough to have met you, your charm and charisma will be carried on in the people who love you. We miss you and wish you well on your new adventure. Sincerely, Chef Barry

LA PAPILLOTE

The History of the Food Blog

By: Deja Burrows, AOS Culinary If you have ever been in search of a good croissant recipe, done research to prepare the most authentic Indian cuisine, or even browsed for a good restaurant near you, chances are you have visited a few of the 150 million plus food blogs available today. These blogs range from illustrated guides, which break down individual recipes step-by-step, to travel vlogs which document the author’s international food experiences. Just as print newspapers have been pushed aside by news blogs and e-mail subscriptions, cookbooks and food magazines are also giving way to e-magazines and food blogs. Blogs themselves have only been in existence for twenty years and food blogs for about seventeen years, and it is amazing how much popularity they have gained through out that time. I have decided to figure out where this food blog craze began and take a look at the origin of food blogs. To understand the history of food blogs, we must first look at what a blog is. The word “blog” is short for “Weblog,” which, by its original meaning, is a website where the author writes about personal views and experiences. Interestingly enough, the first weblog was created by a college students in 1994 who documented his personal life up until 2005. The student’s name was Justin Hall. Hall opened the doors for millions of bloggers to come, but the blog platform or design which we are familiar with today was not created until 1997 by Ian Ring. Sites with Ring’s format were known as e-journals and they became increasingly popular when Dave Winer came up with a way to ease the publication process of these websites. Entries are now placed in reversed chronological order and authors no longer have to manually update their website’s components. Thanks to Mr. Jorn Barger and his E-journal Robot Wisdom, the term “Weblog” was created. Fortunately, the abbreviated form that we use today, “blog,” was coined by Mr. Peter Merholz and his play on words ‘We Blog,” which he posted on his Weblog, “Peterme.com.” Simultaneous to all of this evolution, blogs were being used as a way to communicate public news, presidential platforms, and, of most interest to us, knowledge about food. Just as New York City is known for its food, it is also known for its food blogs. Therefore, it comes as no surprise at all that the first food blog found its origin

and its content in the Big Apple. ‘Chowhound,’ as it was originally named, was a discussion forum created in 1997 by Jim Leff and Bob Okumura that people could share some of the best spots to find food in NYC. The blog was re-created in 2006 when the California based Chow magazine and ‘Chowhound were conglomerated by CNET networks. It is now called CHOW.com, and it still hosts a number of categorized discussion forums with website additions, such as recipes and articles. Two years after Leff and Okumura’s blog was published, a young pastry chef, David Lebovitz, who had just completed a thirteen-year stint at Alice Water’s Chez Panisse, launched a recipe based blog to coincide with the release of his cookbook Room for Dessert. Lebvotiz confesses on his site that he had no idea how popular blogging would become when he began, and now we know that it is his site which started the wave of recipe based food blogs which we access today. Lebovitz still pens his own blog personally; his current site is entitled “David Lebovitz: Living the sweet life in Paris.” Food blogging continued on in its evolution with blogs such as the Julie/Julia Project, popularized by the movie Julie and Julia. Julie Powell created a cook-through blog style where bloggers cooked and published articles on their experiences in the kitchen on a regular bases, whether it be daily weekly or monthly. Food blogs were bought into the professional realm when companies like Ad Sense began paying for advertising space on popular blogs, and professional food writers, like Regina Schrambling, began their first food blogs. There are now well over a million food blogs accessible to the public and Saveur magazine hosts the annual “Food Blog Awards” where sites are nominated and voted for online in several different categories. The blog holding the winning spot for “2014 Blog of the Year” is “I am a food blog.” The full list of winners can be viewed on Saveur’s website. In more recent times, food blogging has become even more dynamic due to communication. Microblogging and the Food Bloggers Connect’s Conferences and workshops have allowed food blog-

gers, food industrialist, and communities to connect. Microblogging through social media sites, such as Twitter and Pintrest, allow ideas about food to be spread easily as well as allow bloggers to gain knowledge and opinions from others. Food Bloggers Connect is an organization which was founded in 2009 to bring together those in the industry and those blogging about food. Its mission is to encourage creativity, innovation and, professionalism amongst the two groups, and they host a large conference yearly as well as several smaller workshops inbetween. Even The Culinary Institute of America has a group of student bloggers, eagerly sharing their kitchen experiences along. Our newest restaurant, Pangea, has an active Instagram page showcasing the restaurants dishes and our talents. Chances are, the next recipe you find will be on a food blog, chances are the next restaurant you eat at has been blogged about, chances are the next microblogged social media post you see is about food, and chances are we are all in some way thankful for this useful creation and hope food blogs are here to stay!

March 6,2015

ON CAMPUS

And Just Like That- It’s Off to Externship

By: Sarah Lubitz, AOS Culinary

By the time this goes to print, I will have started my externship at The Leaning Pear in Wimberley, Texas. It is hard to believe that I am at this point – everyone was right: time flies by so quickly at CIA. The strangest thing has been coming to the realization that this leave of absence from our beloved campus is not for a typical two-week break, but for the entirety of our externships. Perhaps the only thing stranger is that I have realized that I will not see my classmates for that long. The hardest thing about that fact? Well, it would have to be all of the things we understand about each other. You see, in the food service industry, and more specifically at CIA, we tend to talk to each other in a very distinctive fashion. We can say one word to each other, and it conveys something important. Even the way in which we communicate invokes a sense of urgency. All we have to do is scream things like, “Behind!” or “Heard!” We use terms in sentences, sometimes as verbs. For example, I will talk to my friends and say, “Yeah, Chef asked me to mise out the pasta dough.” Most people do not even know what mise en place is, and they certainly would not pick up the meaning in that way. One of the reasons I love our school is for the sole fact that so much is already understood. There is not a lot of ground work to be laid, we just naturally understand each other. When I came home for Winter Break, there were a handful of stories that I could not wait to share with my friends and family, especially my culinary friends. When I finally saw them, I recalled a story that I had been told about a chef that had worked at CIA in the ‘90s, one that had thrown an entire oven’s worth of soufflés at a student. The story had been told to me with such a flair for the dramatics that it was comical. Well, let me just say, when you tell a story like that to your father and your twin sister over a very nice dinner at a local restaurant, they do not find it to be as funny as you did. When I repeated this same story to my industry friends, comments like, “Woaaaah, DUDE! That’s crazy!” were made, and they were followed by laughter. There’s just this understanding of how things were and still are in this crazy, wonderful business we’ve chosen to be a part of. Upon arriving back home after moving out for extern, I found myself at my best friend’s house with all our friends and my sister. We were having one of our typical game nights, and we were laughing and telling stories. I pulled out my phone and started telling everyone the story of how my CIA friend Travis was doing impressions in my room before we all moved away. As I ex-

photos courtesy of Sarah Lubitz

plained this, I started to play the video I had taken in my room the night we all said goodbye to each other. I sat there, doubled over in laughter, only to realize that none of my friends got it. The spot-on impersonations of some of our beloved chefs were completely lost on my best friends, and, in that moment, I realized how odd the next five months will be without my CIA friends. During these times, I remember why we are all going our separate ways – we are bettering ourselves in such a truly awesome way. We will all return from our externships with not only a better understanding of what

it means to be cooks, but we will also come back with a better understanding of what it means to be PEOPLE. We all threatened each other before we parted ways, saying that we would not allow ourselves to be those snotty, arrogant post-extern students. My class realized that we would be saying “see you later” a lot sooner than we thought was possible. We have only been away from each other for a little over a week now, but I definitely feel different without my CIA friends. I suppose that, to some, the separation I already feel from my classmates is slightly dramatic. We are, after all, making our way back to the Hudson Valley in July. But, when you take a moment to think about it the way I do, you will see that it is not dramatic. Our CIA friends, especially our Fundamentals friends, have become more than friends. For better or for worse, our CIA friends are, and always will be, our family. To everyone in my start date, I wish you much luck on your externships. I hope you all come back in July with a new appreciation for this business and for yourselves. We are a very strong group, and I know that we will prosper away from the halls of Roth. I also know that we will all pick up where we left off. The bonds that we made as classmates can only grow stronger. To my friends from other start dates, continue to prevail! Whether you are pre or post extern, never forget why you came to our amazing “Harvard on the Hudson.” Never stop learning, never stop pushing yourselves, and never stop believing that you can be great. See everyone in July!

Chef X and students say farewell as students move on to their last class before extern

LA PAPILLOTE

CENTER SPREAD

St. Patrick’s Day Treats

By: James Haes, AOS Culinary On March 17th, the leprechauns hide their pots of gold, slip on their finest brogues, and step out into the world to celebrate their heritage with extravagant parades, traditional step dancing, music, games and gratuitous amounts of drinking. It’s Saint Patrick’s Day. To many this is just an international drinking day, but there is a real significance behind our favorite Saint’s day. At the age of 16, Patrick was kidnapped by Gaelic raiders and was forced to work as a slave. After serving as a shepherd for several years. Patrick said he found God, who told him to flee to the coast. There he would find a ship waiting for him to return home. Patrick did not return alone, he

brought the faith of Christianity with him. The day was made a Christian feast day in the early seventeenth century to commemorate Saint Patrick and the arrival of Christianity in Ireland. To this day the Irish and those who wish they were, all come together as one to pay homage to the patron saint of Ireland. Celebrated in countries all around the world, this holiday has taken on new life in places like the United States. This is the day when anyone and everyone can be Irish. We celebrate by wearing green, decorating with four-leaf clovers, putting our shoes out for leprechauns to leave goodies in, singing Irish drinking songs, and eating classic Irish dishes like corned beef and cabbage. No one is excluded from the festivities.

This Saint Patrick’s Day there’s no need to go out looking for a four-leaf clover or trying to find the end of a rainbow, because you just got lucky! I have a pot of gold waiting for you right here with these two festive and delectable Saint Patty’s day recipes. With this classic Irish porter cake, not only will you be able to drink your favorite stout this holiday, but you can eat it too. For those looking for something a bit more modest but just as delicious, these “Irish Potato” candies will make you want to get up and do the Irish jig! So get out your “kiss me I’m Irish” t-shirt, grab a pint, and let the party begin!

Porter Cake Ingredients:

225g butter 225g raisins 225g brown sugar 110g mixed peel 300ml Guinness stout (or your favorite stout) 450g all purpose flour zest of one orange 1/2 teaspoon of baking soda 225g sultanas 2 teaspoons of mixed spice 3 eggs 110g glace cherries

photo courtesy of bitesoutoflife.com

Method: 1. Preheat the oven to 350°F and prepare a 9 inch round cake tin by lining it with buttered greaseproof paper. 2. Sift the flour, baking soda and mixed spice into a large mixing bowl and set aside. 3. Put the Guinness, sugar and butter in saucepan and melt over a gentle heat. Add the orange zest and all the fruit, except the cherries. Bring to the boil and boil for three to four minutes stirring often. Take off heat and allow mix to cool until it is lukewarm. 4. Add the fruit mixture to the flour with the reserved cherries and combine thoroughly. 5. Then whisk the eggs and add them gradually mixing well. 6. Spoon the mixture into the prepared tin and bake for about one and a half hours. 7. Let cool, dust with powdered sugar if desired. Recipe Courtesy of justaddattitude.com

photo courtesy of justattitude.com

Irish Potato Candy Ingredients:

57g butter, softened 114g cream cheese, softened (1/2 package) 1 teaspoon vanilla extract 500g powdered sugar 213g sweetened flaked coconut 1 - 1 1/2 tablespoons cinnamon Optional: You may use cocoa powder instead of cinnamon if desired Method 1.) In a large bowl with an electric mixer, beat butter, cream cheese and vanilla. 2.) Slowly add powdered sugar and continue mixing to incorporate - scraping sides when necessary. 3.) Add coconut and continue to mix until combined. 4.) Roll mixture into tablespoon-size balls. 5.) Roll each piece cinnamon (or cocoa powder) to coat. 6.) Once coated, roll candies into a potato shape - if desired. 7.) Set on a parchment or foil lined cookie sheet and chill until set. 8.) Store candies in refrigerator until ready to serve.

photo courtesy of ateaspoonofhappiness.com

March 6, 2015

Carnivale at Caterina

By: Maddy Morrison, AOS Culinary

photo courtesy of Caterina d’Medici’s Instagram

All across globe before Lent takes place, people celebrate with extravegent parades and much merriment with Carnevale. In New Orleans, the phrase “Mardi Gras” has been adapted, in German speaking countries such as Austria, Germany, and Switzerland the phrase “festival” has been used, and in Brazil, the phrase “Carnevale” is used to describe the six day event. Here at the CIA, we took the liberty in hosting our own Carnevale event. Now, there were not large elephants or loud trumpets filling the campus, but making due with what was available, Caterina was able to host a luncheon and dinner with an elaborate Carnevale theme. Upon entering the restaurant, guests were greeted with elegant music played by a local accordion player. They were then met with front of the house students, dressed in their ordinary uniform with embellished masked, offering guests a glass of wine. Once seated, the entirety of the dining room could be viewed through a mask previously given to the guests. Guests then begin their five-course meal created by Chef Veloni and Chef Scappin. The menu stayed true to Italian cuisine, with the first course being Baccala Mantecato, which was a traditional salted cod. The second course contributed a Lasagnetta Goccia D’Oro: Bolognese, Fontine, Prosciutto Affumicato, Tartufo which translates into “Lasgna with smoked ham and trufled fontina.” The third course was not as heavy as the first two, taking a break with Zuppetta Di Pesce, a beautifully made seafood soup. The fourth course introduced the Coscia D’ Agnello Stufata, which was a braised leg of lamb accompanied with artichokes and potatoes. Finally, guests finished the menu with Frittelle E Crostoli Di Carnevale, sweet Italian Carnival Fritters. This entire event was devised by Senior Director of Food and Beverage Operations, Waldy Malouf, and took place on the 19th of February for a dinner, and the 20th of February for lunch. By providing a winter restaurant event, this has allowed the school to reach an entirely different cliental as opposed to the summer and fall guests. This year was the first time this event was held, but we as students can look forward to this event next year.

Wearing the Red and Embracing the Goat By: Katie Fenton, BPS Culinary

With the passing of the Chinese New Year of 2015, I decided to immerse myself into something beyond homework (this is rare). So I packed my canvas backpack, slung the good ol’ Canon over my shoulder, and took a train into the city to experience some Chinese culture. The taxi let me and my friends out in front of a street of food markets, holding out their hands with tables full of popular Asian fish, fruits, and spices. The holiday brought a crowd, that’s for sure--locals and tourists weaved in and out through the streets and local businesses with their hearts full of wonder. As we approached the heart of Chinatown, a light snow began to fall, gently hugging the pavement’s surface. The edges of the street and the cracks on the sidewalk were filled with confetti that had danced about the brisk February air Midnight on Thursday; it was a beautiful memory left for our eyes to treasure. Our hunger led us into a popular Dim Sum restaurant, busy with celebrators, the foreign conversations blending into one another as the servers rolled carts swiftly across the carpet, dealing out small plates of Chinese cuisine. My good friend Taylor, in her festive red scarf picked out the place, as it was a favorite of her family, holding authenticity to traditional dishes. I quickly pulled out my chair and took off my coat as Taylor poured us a cup of tea, following in the footsteps of her strong, kind-souled Grandmother. It was the closest thing to being in China for an afternoon; I was stoked. One after another, the plates hit the table: chicken, lamb

and beef dumplings, Shanghai meatballs (known as Lion’s Head Meatballs), spring rolls, and my personal favorite Cantonese dish, Chow Mein. Chow Mein is a crispy egg noodles dish with beef, vegetables, and this addicting, thick and sweet, yet bold sauce. Each piece of food was divided between the set of chopsticks each of us held. I’m no chopstick expert, but I didn’t dare to use a fork-- I’m too competitive to tap out. Somehow, after lunch, I found room to taste a custard pastry in the nearby Asian Bakery, also packed with people getting boxes to go. We ordered these rich, Hong Kong eggcustard tarts, known as Dan Tat. With the snow steadily falling, we wandered the shops of Chinatown, filled with paper dragons, lanterns, and red and gold figurines. One of the shops we went into held an endless stock of teapots and cups. The shop owner wished us a Happy New Year, letting us know of the parade that would be the next day. We walked past a little pine tree that hung red envelopes on its furry branches. The red envelopes are a common tradition for Chinese New Year, when the children are distributed money by their loved ones until they grow old enough to give envelopes to children. If you haven’t already noticed, red is a big color for Chinese New Year, it is believed by the Chinese to bring good luck and prosperity for the year ahead. To top our day off, we purchased four Chinese party poppers for $10. Let me tell you, it took some effort to set those suckers off, but when they did, it was such an accomplishment. I wondered whether twisting these off was as much of a release of troubles to others, or maybe it was just me, taking in the aura of our adventure.

Robert Irvine- UPAC Event

By: Ty Paialli, AOS Culinary

Excitement was in the air as hundreds of people swarmed into Ulster Performing Arts Center. Robert Irvine was coming to Ulster County with his chef knives at his side, hungry to give his fans a show. Chatter buzzed through the crowd as CIA students were seen setting up the stage, gleaming at the opportunity to help the famous chef. After a brief ten minutes of tense anticipation, the lights gradually dimmed and out walked our main attraction. With eager and voracious shouts, the crowd boiled over into pure excitement. Robert Irvine strutted the stage with staggering confidence and a proud smile. The show began with pleasantries; there was no doubt that he still had his cutting and witty British humor. His crowd roared with laughter as he responded to live tweets from the audience, giving an occasional “I love you, too” hashtag. Eventually, it was time to get down to what everybody wanted to see, how his world-class skills would be put to the test. Out of the challenges that were presented, the most breathtaking one was “Utensil Shakedown.” Robert was handcuffed to a grown man, arms around waist style, giving him no option but to embrace him in a snug hug. The challenge name was due to the fact that his chef knife, strainer, and tongs could not be used while cooking this meal. Robert and his snuggly friend were in a fierce competition against a former CIA grad and a talented home cook. Food was flying around the stage and the crowd held their breath every time Robert had to finely

slice, using a Robocoup blade. The clock ticked furiously, and sizzling and crackling of pans with hot oil echoed through the auditorium. His announcer left no sympathy as he announced the one-minute mark. Robert, instructing his companion with high authority, was intense to watch as ten seconds were left to construct the plate. In the end, he raced time and made the deadline. The CIA grad and partner won the taste test, but somehow the glory went all Robert’s way since he surpassed all obstacles while plating a beautifully composed entree in fifteen minutes with mystery basket type ingredients. After all of the excitement, Robert Irvine had one last message to convey to his fans. Not only does he carry a strong passion for food, but also giving back to the community and our armed forces is of great importance to his life. “If we all did one random act of kindness every day, our world would be an amazing place.” Robert Irvine announced this to each and every person in the crowd. Videos were on the screen afterwards showing the tremendous events he has done towards feeding our military and supporting their families. Not only is he an amazing cook, but by the look in the crowd’s eyes, he had inspired each of us. Food is not only about fun and creativity, it is a way to support one another and show endless generosity. As my friends and I walked out of the auditorium, a smile of joy was spread across our faces. We strutted back into the world with a renewed inspiration. Yes, we had entered the best profession alive.

LA PAPILLOTE

An Introvert in an Extrovert World

By: Bethany Burroughs, AOS Culinary Working in the kitchen has been universally accepted as a symbol for extroverts everywhere, from reality television where you see Gordon Ramsey curse out a poor soul for overcooking the scallops to chef from the Muppets throwing around ingredients. Fortunately, when we take a trip behind the scenes we find the introvert oddly enough working diligently and thoroughly alongside the extroverts, in fact if there are any extroverts there at all. The data I collected from various students through a quick survey around campus based on Susan Cain’s best-selling book, “Quiet.” The conclusion that I reached surprised me in a way, because in approaching the project I came in with the idea that as an introvert I was part of the minority here at the Culinary, but I found that it was not the case. As a matter of fact, the leaders in the industry tend to have more introverts personalities. In watching the way a chef works and perceives the world around them will impact how they respond in different situations, they can be classified as either an introvert or an extrovert. Most people are not one or the other but rather a mixture of both but have a tendency to have a preference for one or the other (Faitz, 2). Unfortunately the classification of introverts has been associated with highly negative characteristics while the more positive attributes to the extrovert. However with further clarification we find the terms associated with extroverts tend to lead towards hard technical skills, while those of an introvert towards soft skills such as communication, interpersonal, problem solving, and active learning. As a result in the kitchen the more introverted leaders while they can communicate are not listened to by their extroverted counterparts causing miscommunication and chaos. So what can the introvert do when given leadership roles? Most introverts tend to be perfectionists by nature and like to try to do everything themselves so when it comes to leading others it can prove to be a real challenge, directing employees and allowing them to make their own decisions

can be one of the hardest things for an introverted leader. In further understanding both sides there have been studies conducted to further research the tendencies and personality of people. According to the studies done in the Meyers Briggs test, energy can be broken down into two parts: introversion and extroversion, relaying how people refuel themselves in their environment (Meyers and Briggs). However, the way they receive and perceive that energy is completely different (Hall, 4) For example, a busy night where orders are flying in left and right and the line cook is trying to remember how many dishes they have all day an extrovert will spring into action thinking on their feet and acting. On the other hand an introvert enjoys processing a situation before heading feet first into a problem, taking the time to thoughtfully arrange their mise en place again and trying not to allow the orders to overwhelm them they begin to set up progressing in a series of fine-tuned steps. Upon closer inspection, we see the chain of events leading progressively to the climax of the introvert either cracking under the pressure or trying to rise to the occasion. So why would an introvert bother entering into a field based on stress, time, and critical thinking? Chef McCue said that “an extrovert’s focus is upon getting the job done and they tend to act before they think.” Unlike the extroverts who speak and then think, the introvert is able to sink into the background and adjust to what is needed and required of them. Their mind is in the details of the dish, focusing upon what can make the dish the best it could possibly be. In the survey that I conducted of a small sample of students here at the CIA, the participants were asked, if they preferred to show people what they were working on as it progressed or if they would rather allow the person to see a finished product. I found that more people were drawn more towards enjoying the big reveal of a final product which is a more introverted tendency, rather than showing each step of what they are working on. The intro-

vert is able to endure their own struggles along the way, but allow the final product to seem as though it was effortless. They tend to dwell in the background because instead of drawing the attention to themselves they tend to showcase what they did humbling themselves as a servant to the dish. They relish the challenge of the task and understand where there is a need for improvement. A drawback for the introvert is the time required to plan things and remove themselves from a situation in order to fully grasp what is going on. An extrovert on the other hand may jump into a task with a mental organization that can be rearranged and be able to adapt as they go along, which makes them more desirable when it comes to being timely and producing a higher quantity while the introvert is more associated with quality and will take the extra time to add the finishing touches to make a dish one that you will never forget. It is critical to understand the way both personalities work especially in the environment of that the culinary industry provides. While an introvert may not be best suited for the work required in higher volume or on the line, there are multiple avenues that connect to the industry that an introvert may have more of an opportunity in which they can thrive and be more in their own element. A wonderful place to look for more information on how vast the industry truly is, a book by Irena Chalmers called Food Jobs. The main point of all of this is that research proves that though there will always be extroverts in the kitchen, the ones that shine brightest are the ones that might not receive any credit at all. Therefore, both introverts and extroverts need each other to compliment the qualities in each other, not forgetting or discounting the other. Everyone should be treated with respect in the kitchen and go a place where it should not be demanded, but given. With the unearthing of the introverts in the industry goes to prove, not only do they exist in the culinary world, but will continue to exist within the confines of the kitchen.

Line cook needed!

Salt Point, NY (11 miles from campus) Send availabililty and resume to amyz38@hotmail.com - Externship option - Fun team - Focused on cleanliness and Food Development - Sunday nights definite, other time to be decided - Kitchen run by two CIA graduates - Must have transportation - Room for promotion and growth

March 6, 2015

Sudoku

Last Block’s Puzzle Solution

Jones Dairy Farm Supports New Student Commons

2015 CIA Bench Press Competition Champions

The solution will be in the next issue.

photo courtesy of Michael Murphy, staff contributor

Congratulations to (left to right) Chris Symonds, Mike Kang, Michael Randolph and Doyoung Kim February 18th, 2015

By: Jeff Levine, Staff Contributor The high-volume-production teaching kitchen in the new Student Commons at the New York campus will be named after Jones Dairy Farm, in recognition of the company’s ongoing support of the CIA. The Jones Dairy Farm Line and Kitchen will be a centerpiece of the dining area and home to classes in highvolume breakfast, lunch, and dinner cooking. The facility is part of a major expansion and renovation of the CIA’s Student Recreation Center, and it is scheduled to begin serving CIA students this summer. When completed, the innovative food operations in the 97,000-square-foot Student Commons will also feature a pop-up restaurant run by seniors in the college’s “Intrapreneurship” concentration, a marketplace, a microbrewery, and à la carte student dining. The Commons also includes a gymnasium that is home to the CIA’s intercollegiate basketball and volleyball teams, racquetball courts, indoor pool, cardio and weight rooms, exercise studio, and facilities for student clubs. In addition to supporting this newest teaching kitchen, Jones Dairy Farm has championed the education of future industry leaders at the CIA by sponsoring student culinary teams, providing its products for use in hands-on kitchen classes, and underwriting the CIA’s Worlds of Flavor Conference and Leadership Awards. According to Philip H. Jones, sixth-generation president of Jones Dairy Farm, his company is most proud of the Jones Dairy Farm Scholarship Fund that assists juniors and seniors pursuing baccalaureate degrees in Culinary Arts Management. One of the most sought-after scholarships at the CIA, Jones Dairy Farm has awarded nearly 30 recipients to date. The existing high-volume production kitchen was dedicated to Jones Dairy Farm in 2006. Jones Dairy Farm is a 125-year-old familyowned and operated business and leader in allnatural breakfast sausage for the foodservice and retail industries.

LA PAPILLOTE

Graduation

AOS Graduation Speaker: William Bradley, Director and Executive Chef, Addison

By: Shelly Loveland, Faculty Contributor

photo courtesy of Leslie Jennings William Bradley is the director and executive chef of Addison, the signature dining venue at The Grand Del Mar resort in San Diego, CA. As executive chef, he has been creating contemporary French cuisine highlighted by seasonal California ingredients since the restaurant’s opening in 2006. And as Addison’s director, Chef Bradley oversees

all front-of-the-house operations with the full support of the outstanding service team. He also serves as the culinary director for The Grand Del Mar’s Bijou French Bistro, which opened in 2014 in La Jolla, CA. Chef Bradley made his first foray into the culinary world as a teenager, working as prep cook at a small Italian restaurant in Bonita, CA. He began his climb up the culinary ranks under the tutelage of Chef James Boyce at Azzura Point at Loews Coronado Bay Resort. Chef Bradley then moved to Arizona, where he worked for three years as sous chef of the award-winning Mary Elaine’s at The Phoenician in Scottsdale. Before joining Addison, he was executive chef at the critically acclaimed Vu restaurant at the Hyatt Regency Scottsdale Resort & Spa. During his tenure there, Chef Bradley was named a candidate for the coveted James Beard Rising Star Chef award for three consecutive years, and was lauded as a “Rising Star Chef for 2006” by the Arizona Republic. Under Chef Bradley’s direction, Addison has received AAA Five Diamond and Forbes Five-Star ratings every year since 2009—the first and only restaurant in San Diego to receive both highly coveted honors. It also garnered three stars from the Los Angeles Times—the highest review for a restaurant outside Los Angeles—and was named one of “America’s Best New Restaurants for 2007” by Esquire magazine. His work with the resort’s team

of sommeliers has helped Addison earn the Wine Spectator Grand Award each year since 2009, and be named one of the “100 Best Wine Restaurants” by Wine Enthusiast in 2011 and the “Wine Restaurant of the Year” by Santé in 2010. Most recently, Chef Bradley and Addison have been named semifinalists for the 2015 James Beard Foundation Awards in the Best Chef: West and Outstanding Wine Program categories. In 2014, Chef Bradley was named Chef of the Year by U-T San Diego and won the Robb Report’s Culinary Masters Competition—an honor earned after being nominated by Chef Thomas Keller and competing against four other U.S. super chefs. In addition, he served on the Council for Bocuse d’Or USA 2013 and in 2010 was designated a Relais & Châteaux Grand Chef, one of only 160 chefs on five continents to hold this title. Chef Bradley was also named one of StarChefs.com’s “Los Angeles-San Diego Rising Stars” in 2010, and in 2011 received the Sustainability Award from Couteaux Review, a national epicurean organization that promotes sustainable agriculture. A native San Diegan, Chef Bradley enjoys giving back to the community by participating in local and regional fundraising and culinary events. He has parlayed his love of cooking into an extensive collection of vintage cookbooks, some dating back to the turn of the century.

AOS Graduating Class of March 6, 2015

Culinary Arts Group #1

Front Row: Jimin Kwun, Kayly Browne, Savannah Hix, Laura Gonzalez, Robert Jackson, Mike Burgen, Vincent Massa Back Row: Samuel Lee, Kevin Costello, Mike Walsh, yyyy, Corey Hargis, Mikey DeFonce

Culinary Arts Group #3

Front Row: Shawn Chilvers, Rodnisha Owens, Hannah Ottenberg, Cassandra Pleskovic, Abigail Walton, Amber Fagelberg, Tess Lister, Zach Whitlock Back Row: Harsh Dayalani, Nicolas Longo, Kodie Engel, James Bickmore-Hutt, Marcus Henry, Alfred Giangrande, Kevin Costello, Francis Ficarra, Ryan Kotwica

Culinary Arts Group #2

Front Row: June Mumo, Patricia Hernandez, Mark Anthony Pulanco, Judith Lanza, Lalena Toro, Liam Lugo, Alexis Baker Back Row: Jordan Didonato, Jake Minigiello, Daniel Anoff, Jonathan Morris, Christian Washington, Ryan Addison, Kissy Spillman

Baking & Pastry

Front Row: Terri Yee, Marissa Sforza, Paige Fish, Ashley Dudash, Alexandra Niebur, Rachel Maynard, Cristina Thelmo Back Row: Yeseul Kwon, Elizabeth Seitz, Shreeya Adka, William Dennison, Sean O’Connell, Matthew Dixon, Karen Lynch, Devin Holloway

March 6, 2015

Events

Sunday

Steel’s Tennis- Away

March 8, 2015- March 28, 2015

Monday 9:15 pm Brew Club 9:15 pm Tabletop Gaming 9:15 pm Culinary Christian Fellowship 9:15 pm Culinary Notes

9:15 pm Tabletop Gaming 9:15 pm Culinary Christian Fellowship 9:15 pm Culinary Notes

Tuesday

9:15 pm Partners in Equality

9:15 pm Slow Foods 9:15 pm Veterans

Association and Auxiliary

9:15 pm Partners in Equality 9:15 pm Veterans Association and Auxiliary 9:15 pm Chefs Against Child Hunger 9:15 pm Photography Club

9:15 pm Tabletop Gaming 9:15 pm Culinary Christian Fellowship 9:15 pm Culinary Notes

24 6:30 pm Eta Sigma Delta 9:15 pm Partners in Equality

9:15 pm Slow Foods 9:15 pm Veterans

Association and Auxiliary

Video Center Hours: Campus Store Monday-Thursday: 8:30am- Monday: 10:00am-4:00pm 10:00pm Tuesday-Friday: 10:00amFriday: 8:30am-5:00pm 6:00pm Saturday: Noon-5:00pm Saturday: 11:00am-6:00pm Sunday: Noon-8:00pm

9 pm French Club 9:15 pm Bacchus Wine Society 9:15 pm SGA Public Meeting 9:15 pm The Word

4:30 pm CHOP’T 9 pm French Club 9:15 pm Bacchus Wine Society 9:15 pm The Word

9 pm French Club 9:15 pm Bacchus Wine Society 9:15 pm SGA Public Meeting 9:15 pm The Word

Thursday

9:15 pm The Black Culinarian Society 9:15 pm KACIA 9:15 pm Mixology Society 9:15 pm SPICE

Hours of Operation

Conrad N. Hilton Library Learning Library Commons: Monday-Thursday: 7:00am- Monday-Thursday: 8:00am11:00pm 11:00pm Friday: 7:00am-7:00pm Friday: 8:00am-7:00pm Saturday: 10:00am-5:00pm Saturday: 10:00am-5:00pm Sunday: Noon-11:00pm Sunday: Noon-9:00pm

By: Tricia Manzanero, AOS Culinary

6:30 pm Eta Sigma Delta

Wednesday

Mailroom Monday-Friday: 8:00am5:00pm Saturday: 9:00am-1:00pm (closed holiday weekends) Copy Center Monday-Friday: 8:00am5:30pm

Apple Pie Monday-Friday: 7:30am-5:00pm (when classes are in session)

Plaza Cafe (Courtside) Monday-Thursday: 11:00am-11:00pm Friday: 11:00am-10:30pm Saturday: 9:00am-10:30pm Sunday: 9:00am-11:00pm

Student Recreation Center Monday-Thursday: 7:00amMidnight Friday: 7:00am-10:00pm Saturday: 9:00am-10:00pm Sunday: 9:00am-11:00pm

Whether you’re looking to honor your roots or just curious about what it’s like to wear a kilt, you’re in luck! On March 7, Troy will kick off the Collar City Kilt Run. This 5k race to St. Patrick’s Day is open to both runners and walkers of all ages and skill levels. Even better, everyone is encouraged to don his or her best Celtic warrior garb. The day then culminates in a party filled with plenty of entertainment, music, food and more. A city pass gains guests complete access plus several great discounts at participating venues around the city. So channel your inner Braveheart and grab those running shoes. Race registration is just $38. City passes are an additional $5 for registered runners and $10 for everyone else. For additional details, visit www.kiltrace.com.

Saturday

1 pm Steel’s Volleyball

1 pm Steel’s Tennis

Pool Hours Monday-Thursday: 10:00am1:00pm & 3:00pm-10:00pm Friday: 10:00am-1:00pm & 3:00pm-7:00pm Saturday & Sunday: Noon-7:00pm Resident Life Monday-Friday: 7:00am-5:00pm

St. Patrick’s Day Top Five

No need for four-leaf clovers or horseshoes (although we wouldn’t argue with a pot of gold, or two). March is already a lucky month for food lovers, and we’re not just talking about St. Patrick’s Day. In addition to the corned beef and cabbage, the Irish soda bread and strong stout, there are a bunch of food- and spirit-inspired festivities to tantalize your taste buds. Here are our top picks to try your luck on this weekend and beyond. #1 Collar City Kilt Run – March 7

Friday

Campus Safety Open 24 hours 7 Days a week Health Services Monday-Friday: 7:00am-8:45pm Career Services Monday-Friday: 8:30am-5:00pm Drop in: 9:00am-1:00pm 2:00pm-4:00pm

#2 Hudson Valley Restaurant Week – March 9 to 22

#4 10th Annual New York City Craft Beer Festival – March 13 & 14

#3 The Village Voice’s 8th Annual Choice Eats Tasting Event – March 13

#5 St. Paddy’s on the River – March 14

For fourteen days, discover the Hudson Valley through its finest fare. Hudson Valley Restaurant Week returns from March 9 to 22, offering threecourse, pre-fixe dinners for $29.95 and lunches for $20.95. This year’s list features more than 200 of the region’s top restaurants. So, whether you’re searching for a new dining spot or supporting an old favorite, planning a romantic dinner or a girls’ night out, you can be sure you’re getting a good deal on an excellent meal. To start setting your dinner plans, visit www.hudsonvalleyrestaurantweek. com.

For years, The Village Voice’s food critics have scoured New York City’s boroughs in search of the Big Apple’s best eats. Each year, their annual Choice Eats tasting events brings together the city’s best-kept, culinary secrets and serves up some of their tastiest food along with wine, beer and spirit pairings. From 6 pm to 10 pm, the Metropolitan Pavilion will house fifty handpicked restaurants, representing over 35 nations and cuisines ranging from Vietnamese to Uzbekistani, Russian to Brazilian. Ticket prices start at $65. For more tasty details, visit choiceeats.villagevoice.com.

Get in the St. Patrick’s Day Spirit a few days early and raise a toast at the 10th Annual New York City Craft Beer Festival. This year’s lineup taps 75 premier breweries pouring a mind-blowing 150 different beers. Abita, Finback, Lagunitas and Doc’s Draft Ciders are just a few of the favorite names on site with brewery experts available at the Craft Concierge Center answering all your beerrelated inquiries. Sessions at the Lexington Avenue Armory in Midtown are $55 on Friday, March 13, at 8 pm, or Saturday at 2 pm or 7 pm. Admission gets you a personal tasting glass plus unlimited 2-ounce tastings. www.handcraftedtasting.com Enjoy a picturesque St. Patrick’s Day celebration on the Beacon waterfront on March 14. St. Paddy’s on the River, hosted by WRRV, kicks off at Riverfront Park at 1 pm and keeps rocking until 5 pm. Tickets are just $10 in advance and $15 at the door. Party poopers who don’t wear green pay $18, though, so be sure to dress festively! A sea of several tents along the shore will house live Irish music, scrumptious traditional food, and, of course, a wide variety of beer. Tents will be heated, but be sure to bundle up. All guests must be 21 and over to attend. For more details, check out the Events page on www.wrrv.com.

LA PAPILLOTE

In The Industry

Dinner at Dinner: A Heston Blumenthal Experience

By: Crystal Tan, AOS Baking As the last day of my externship, February 3rd, approaches, it is time to say goodbye to everyone at The Vineyard. I sincerely believe this had been an amazing learning experience, and I couldn’t have imagined a better externship. I tried to express this in a simple slideshow for the exit presentation that I was asked to do for HR and Chef Galmiche and Chef Millon. I inserted photos taken during extern in the presentation and it’s a great ending to a great experience. I was told by HR that there had been quite a few extern applicants from CIA and they have mentioned my article in their interviews. I was very happy to hear this. There will be a new baking extern starting in May and I would like to wish her good luck in her externship. I am sure that you will have a great time! After I left The Vineyard, I spent three days in London with my mother. During this time, we joined her friend, Kerry, who was staying at the Mandarin Oriental Hotel at Hyde Park, where restaurant Dinner by Heston Blumenthal is located. Kerry showed off her exceptional negotiation skills with the hotel reception and managed to get a table for us at Dinner for the next day at 6:30. We arrived at 6:30 promptly to a packed restaurant and started to study the menu. I was translating the menu to my mom and Kerry in Chinese and our server, Mr. Danilo Mancini, was very understanding and patient. We chatted and, after hearing that I was a student at CIA and spent my externship at The Vineyard, he offered a kitchen tour after dinner. I was so excited that I drank my cocktail (Plum Up - plum sake, vodka, plum, guava and mint) in record time! The menu at Dinner draws on historic cookbooks, similar to what I saw at Le Bistrot de Venise in Venice. On the back of the Sources of Origin was listed with information of the books, these books dating back to 1390 (a The Forme of Cury The Master Cooks of King Richard II). We

A view of the kitchen at Dinner. Photos courtesy of Crystal Tan

ordered all different dishes and, since it would be too lengthy to describe all of the dishes, so I will highlight three of my favorites. My favorite starter was the Meat Fruit, a realistically mandarin shaped chicken liver parfait with grilled bread. The look was very impressive and quite fun! It was so modern that I almost couldn’t believe this dish dates back to 13th century! As Mr. Mancini came to clear our plates, he asked “Ho sik ma?” (literally “Good taste?” in Cantonese) This made us laugh and we replied “Ho sik!” to him. As I once was not fluent in English, I had some uncomfortable experiences in restaurants before. So, I was very impressed with Mr. Mancini’s ability to make customers relaxed without being overbearing. The main dish I ordered was chicken cooked with lettuces. This simple name is misleading, as I would never have expected the grilled onion emulsion and spiced celeriac sauce! It was delicious. I was peering into the open kitchen as I was eating and admiring the organized movements of chefs in the kitchen. My favorite dessert was the Tipsy Cake. I chose this upon the recommendation of Mr. Mancini, and the spit roast pineapple was exquisite. The little bit of sourness in the pineapple was perfect for the sweet, moist bread in the mini iron cauldron. The petit four offered was caraway shortbread and earl grey ganache. We had a great time and enjoyed the dinner very much. Afterwards, Mr. Mancini took me for a tour of the kitchen. There was the usual excitement to get to see the plating close up and hear the busy bustle of service time. During the tour, I learned about the Meat Fruit starter and how the realistic little holes on the “mandarin skin” was created. The chicken liver was dipped in the mandarin jelly and left to set and, afterwards, it was frozen for little ice droplets to form on the skin, and then it was dipped again. When the ice melts in between the two layers, the surface becomes realistic with microscopic holes. It was fascinating to learn the work behind the tiniest details! I was even brought back to the pastry section. I Chicken cooked with lettuces, grilled onion emulsion, and spiced celeriac soup was so happy to be able to have this experience. Everyone at Dinner was so friendly and cour-

teous and. together with the great food, it was definitely one of my favorite dinners of all time. My mother very much enjoyed the night as well, and it was a perfect end to my time in England.

Tipsy Cake Dessert

“Meat fruit” - chicken liver parfait with grilled bread