La Papillote 4-13-12

Volume 32, No.10

THE

NEWSPAPER

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THE

CULINARY INSTITUTE OF AMERICA SINCE 1 9 7 9

BY:GIULIANNA GALIANO, BPS Culinary, Editor-in-Chief Where else can an aspiring chef were in honor of Chef Paul Bocuse. He find Dean Fearing (’78), Larry was recognized, for influencing cooks to Forgione (’74), Paul Prudhomme, use better ingredients, practice the art of Wolfgang Puck and Jasper White detailing food and executing dishes with (’76) mingling in one room? confidence.

Nowhere but The Culinary This year, CIA President Tim Ryan Institute of America’s Augie (’77) began the event by introducing Chef Awards!

Larry Forgione as the ultimate figure for 0On Thursday, March 29th, “Farm To Table” cuisine. Moving on, 2012 at The Marriott Marquis in Ryan described, “Chef Jasper White is to Times Square, the CIA honored New England as Arnold Palmer is to golf.” these chefs for their contributions As for Chef Paul Prudhomme, the crowd and influence on the food giggled over the story of him rubbing fish industry. This year’s theme was with spice rub by accident and putting specifically titled, “Pioneers of it under a broiler, which ended up American Cuisine.” Fearing, becoming “Blackened Red Fish.” Pepper Forgione, Prudhomme, Puck and sales from that day went up because of White all base their cuisine on this new creation. Chef Wolfgang Puck different parts of the country. was honored as the media chef we all “They sought to reveal their love grew up watching on television and for All five Augie recipients congratulate each other on stage at the gala. All Photos By: Stacia Sliger establishing a sense of perfectly portioned for California, New England, New York, Louisiana, the SouthwestAmerican cuisine in California from his D’Orazi (’77, P.J. Clarke’s), Len King (McCormick Spice their homelands, whether by birth or by adoption,” Co.) and Ben Pollinger (’97, Oceana) cooked food such Austrian roots and education in France. 1982 seemed explains the 2012 Augie guide. This “American as braised beef, Cajun shrimp and tuna tacos for the to be THE year for all of these chefs. Ironically, it was Awakening” began in the 1970’s and thanks to these cocktail hour. For the seated dinner, Chefs Stephen also the year in which American Bounty opened with culinary leaders, America has ever since been wrapped L. Durfee (CIA Pastry Instructor), Bryan Forgione Chefs Jim Heywood and Tim Ryan. around this food revolution. The future of American (’02 An American Place), Marc Forgione (An American All of the nominees were very grateful for their food is unpredictable, and that is the most exciting Place), Johnny Iuzzini (’94, Jean Georges) and Melissa awards and Paul Prudhomme even sang a quick hymn part.

Kelly (’88 Primo) inspired and created the dishes as a show of thanks. Everybody stood up for “The 0During our student volunteer orientation, we were served simultaniously with the awards ceremony. The Godfather of American Cuisine”, Larry Forgione, told that there would be drums, an auction (ranging menu consisted of “Spring Lobster Salad” inspired by whose three sons are now restaurateurs in the field. from trips to China, New York City and Monterey, Melissa Kelly, “Native Buffalo Strip Loin” created by Wolfgang Puck also shared his excitement and love to vacations in The Napa Valley and Harbor Springs) the Forgiones and “Strawberry and Rhubarb Spring for the CIA. The following day, he planned to visit the and a night’s worth of gourmet food and networking. Duet,” a dessert produced by Johnny Iuzzini. school for the very first time.

The CIA’s goal at the Augie’s, however, is to essentially Describing the CIA as, “the Willy Wonka of 0Sponsors Wolfgang Puck Enterprises and McCormick raise one-million dollars towards CIA scholarships. culinary schools”, Dean Fearing wrapped up the show Chefs lit the stage and were featured on the décor for 0Reception Chefs Nick Badovinus (Off-Site Kitchen), the gala. As many know, last year’s Augie Awards by declaring, “Scoot over everyone. American Cuisine Matt Bencivenga (Wolfgang Puck Catering), Richard is here to stay.”

Dean Fearing ‘78 smiles at the audience after recieving his Augie Award.

CULINARY CULTURE

ON CAMPUS

Jasper White ‘76 and Paul Prudhomme listen to President Ryan speak about their contributions to the industry.

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Wolfgang Puck makes the audience laugh as he talks about his upcoming visit to the CIA Hyde Park campus.

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THE NEWSPAPER OF THE CULINARY INSTITUTE OF AMERICA SINCE 1979

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Giulianna L. Galiano

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LA PAPILLOTE

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BY: ANNA FROST, AOS BAKING AND PASTRY CONTINUATION OF 3/23 ARTICLE BY: BLAYRE MILLER, BPS Baking and Pastry, Copy Editor

Jesuit students standing outside of modern-day Roth Hall.

Photo By: fepeters.org

The CIA campus way back when.

Photo By: shot-rck.org

Photo By:154southgate.com

Graduating second in your class is a feat impressive enough on its own, but to do so while juggling the Saucier Club, Gourmet Society, Jr. American Culinary Federation and The Garden Club, is nearly unthinkable. Kerry Heffernan remarks happily that clubs were a huge part of his life while at the CIA. He encourages current students to become involved like he was. It gave him an opportunity to work with Chefs and Professors who he may not have gotten a chance to meet otherwise.

0He fondly remembers Chef Bruno Elmer, who he had as an instructor while studying at the CIA. “He knew everything! And he was so polite, instead of yelling at you or talking down to you, you would make a mistake and he would say, ‘Mr. Heffernan, may I suggest that next time, you try it this way’. And it really made you see that you could treat people that way, and you’re probably going to get more out of them. It really was a revelation.” Later in life, as Executive Chef of the South Gate restaurant in the Jumeirah Essex House, this knowledge is still as important to Heffernan as it was when he was a student.

On the subject of his responsibilities as Executive Chef, Heffernan went on to explain that a great deal of his time is spent delegating, “Working as Executive Chef was a huge eye opener because you’re no longer cooking so much. You have to watch payroll, you have to administer.

That’s when you learn that your cooks are your hands. You need to set them in motion; you have these raw ingredients and these people on staff. I’m not involved hands-on in the process anymore, so I have to set it up in a way that sets them up for success. You really think about where you want to invest the manual labor and the time of those cooks.”

0Before coming to culinary school, Chef Heffernan spent four months bicycling through Europe. He also worked hard in various kitchens and bakeshops before coming to school. His club involvement was a highlight of his experience at the CIA. He already understood what was going on in class because he had been in the industry, so he could spend his free time doing things which he felt enriched the campus and school experience for other students. In fact, Heffernan’s time at the CIA was nothing short of eventful; he tells the story of skipping “pantry class” to take off for New York City on his own. The reason for this excursion was the taping of a very special episode of the Bill Bob’s show featuring Paul Prudhomme, Roger Verge and Paul Bocuse. So many admirers of the Chefs had arrived to watch that an extra row of seating was added to the audience, allowing Chef Heffernan to sit right beside a cameraman. When the time came for audience questions, he proudly raised his hand and asked Chef Verge for a job, cameras rolling all the while!

And though he did not get a spot working with Verge, he certainly got a great story. His Professor for the class was quite amused when she saw the episode and unearthed the real reason for his absence.

0Chef Heffernan advises current students, as he says, to work their tails off. He assures that it is not skill or smarts that will make a person do well, but rather how hard they are willing to work and how badly they want to succeed.

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The CIA’s main chapel.

Photo By: shot-rck.org

INFORMATION PROVIDED BY: CIA Career Services

CIA Intern, “Ming” Yeap, created this bread artwork for his Chef, Ron Ben Israel. Chef Israel is a well-known cake designer in the Bakaing and Pastry world. Ming felt as if this was the perfect gift to hand off to Israel when his internship ended.

Photo Provided By: CIA Career Services

April 13, 2012

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INFORMATION PROVIDED BY: Glenn & Company, 276 Fifth Avenue, Suite 204, New York, NY Architect Glen Coben Nominated for James Beard Award For “2012 Best Restaurant Design or Renovation in North America” NEW YORK : (March 23, 2012) – Architect Glen Coben of Glen & Company is one of three nominees for this year’s coveted James Beard Outstanding Restaurant Design Award, representing the “best restaurant design or renovation in North America.” Mr. Coben’s nomination is for ROMERA, Dr./Chef Miguel Sanchez Romera’s paean to “Neuro-gastronomy,” in the Dream Downtown Hotel at 345 West 16th Street.

For the challenging below-grade space, Mr. Coben created a visual oasis for the Michelin-rated super chef/former neurologist’s extraordinary cuisine.

“To be recognized by the James Beard Foundation is one of the greatest honors of my career,” says Mr.

Coben. “We are up against formidable and talented competition, but the uniqueness of the ROMERA experience and the harmonious ways in which we amalgamated dining and décor, render this unlike any other restaurant I have designed in my 20 years in the industry.”

The architect, who has been responsible for dozens of top-rated restaurants, including Mario Batali’s Del Posto, Rare Bar and Grill and the renovation of the Old Homestead, worked for nearly five years with Dr. Romera to channel the chef’s vision into the restaurant. Among some of the more distinct features in the intimate and fantasy-inspired space are custommade canopies suspended above and around the tables and pin-point lights strategically placed to illuminate the individual dishes. In addition, the dining area is surrounded by interior hanging herb gardens and the chef’s personal artwork, enhancing an already

BY: GIULIANNA GALIANO, BPS Culinary

Twin brothers Zachary and Sammy Sleman smile for a picture.

They are both currently in Arizona working for The Ritz Carlton’s MIT program.

Photo Provided By: The Slemans

You’ve had to have seen them around campus earlier this year. Two tall boys that strikingly look similar, wander the halls, wear group leader pins and play on the basketball team. Recently graduated with Bachelor’s degrees in Culinary Arts Management, this is only the beginning for twin brothers Sammy and Zachary Sleman.

0Tracking back in time, the Sleman boys got a first glimpse of the culinary field growing up around the restaurant industry. Their father owned an eatery back home in Trenton, New Jersey called the Courthouse Café. The twins both started helping their father in the restaurant at age seven as a weekend “chore.” Their father had no culinary school training, was from Egypt and came to America at 26 to work in restaurants. As they aged, both Zachary and Sammy went to public school (that only offered one home economics class devoted to “cooking”) and graduated, searching for local culinary schools to attend. The closest and most recognized one was, of course, the CIA. 0Sammy started his journey at the CIA four months before his brother, Zachary.

The plan was for Zachary to finish a degree in accounting at a local community college so that he could manage Front-ofThe-House business in the future. Sammy, therefore, was intended to study culinary arts and manage the kitchen. Since both twins passionately cooked their way through their childhood, Zachary finally decided to join his brother, Sammy at the CIA. 0So how do you tell these two apart?

Zachary has a distinguished birth mark and Sammy is technically six minutes older, making him “a little more mature.”

Ironically, these really are the few differences that separate Zach and Sam. They attended the same Bachelor’s classes, lived off campus together and hung out with the same crowd. When asked if Zachary and Sammy ever competed with one another in the field, both answered, “yes, in a healthy way.” They both benefit one another, striving to be the best. Yes, they used to pull the mix-up in high school switching classes and pretending to be one another, but Zach and Sam seemed to be inseparable through the Bachelor’s program, working as partners and teammates on various group projects.

0As for externships, Sammy went to The Little Nell in Aspen, Colorado. Meanwhile, Zach went to Florida (the longest time they had ever spent apart). Sam worked in New York City to wait for his brother, Zachary to finish up his Associate’s degree before reuniting in the Bachelor’s program. Both twins went to Italy for their Food, Wine and Agriculture trip. As for graduation, you can now find these two working to their ultimate potential at The Ritz Carlton Resort in Arizona through the eighteen month Manager-In-Training program. Congrats boys!

0“Whatever we do, it’ll be together,” stated the twins. Whether it be food trucks, catering or possibly a restaurant one day, keep a lookout for these CIA graduates.

They’ll be sure to make history.

0Zachary and Sammy would like to thank the following Chefs and Professors at the CIA for influencing them in their future: Chef McCue, Chef Barry, Chef Zearfoss, Chef Perillo, Chef Roe, Professor Brady and Professor Johnson.

dramatic staging effect. A radiating wine closet with an impressive collection of wines and champagnes further illuminates the main dining space.

Entry to the restaurant is down an ethereal white staircase, lined with striking photographs of the Chef’s artfully composed dishes. It opens into a vibrantlyhued library lined with shelves of vintage cookbooks and culinary texts. Orchestrated as a prequel to the dining experience, guests are encouraged to relax and browse while sipping champagne before the main event.

The “Dining Parlor,” made up of well-spaced tables on a raised platform surrounded by individual, gossamer-like curtains, offers an intimate experience void of distractions to ensure the focus is on the artistry reflected in each course. “Every detail was created to enhance an unparalleled visual dining experience,” adds Mr. Coben.

BY: Jae-eun Jung, CIA Alumni My name is Jae-eun Jung and I am currently a Korean Chef at Restaurant August and Dooky Chase in New Orleans. I was born and raised in Seoul, South Korea. I grew up with great food because of my mother’s wonderful cooking. She would prepare plenty of food and never once forgot to share the things she made with her neighbors. Eventually, my mother used her skills and reputation of good cooking to open two restaurants. My uncle is a farmer and he grows most produce for our restaurants including rice, cabbage for kimchi, chilies and sesame seeds. I grew up in a big city and was fortunate to spend my vacation at uncle’s, playing in the fields, planting rice, herding cattle and goats, feeding pigs and rabbits, picking fruits and planting in the soil.

In 2009, I came to the United States to go to The Culinary Institute of America in New York. I had always loved cooking and had a strong desire to learn and grow within the field. I heard a lot about New Orleans from my best friend, who traveled all over the world. After three months of study at CIA, I decided to visit New Orleans. I met Chef John Besh at The Sustainable Seafood Forum at school and he helped me arrange a trip down south. I was only in town for four days but enjoyed my visit immensely! Chef Steven McHugh, the Executive Chef at Luke, took me to the Crescent City Farmers Market and Chef Besh gave me a tour of his restaurants. At that point, I fell in love with southern hospitality.

Recently, I have worked with Chef Leah Chase, the living legend of Creole cuisine. At Dooky Chase, I am not only learning the correct methods of New Orleans cooking but I am also having a soul-satisfying experience learning how to reach the heart of each guest through this cooking. Chef Chase’s technique is to use simple one-pot cooking methods that capture all of the flavors of her ingredients. Her Creole gumbo is a perfect example of slow-cooked food. I would call her a spice magician as well. Her fried chicken, shrimp Creole and stewed okra casts a spell on guests and tickles their palates. It is so inspiring for young cooks like myself to observe and learn from a queen of Creole cooking, especially one who has been cooking for so many years.

I also enjoyed talking with Chef Chase about Korean food. Whenever we cook together, she asks me a lot of questions about Korean cuisine. For example, I get asked how to cook sticky rice and which spices and vegetables are typically used in Korean food. One day, she was cooking stewed chicken and asked me if we cook stewed chicken in Korea as well. I replied, “We have a spicy one without gravy.” To that statement she remarked, “Let’s do that tomorrow. It better taste good or you are going to eat it all by yourself!”

The next day, we got to cook the Korean stewed chicken together and put it on the buffet line. She took me to the dining room to introduce me to the guests. “Today,” she remarked, “we have a weird buffet that my Korean friend Jae made.” I was honored to be there with her and also amazed to feel such a connection the guests through my food.

Korean meals are mainly based on rice, kimchi (traditionally fermented vegetables), pork, seafood and fermented sauces. Our cuisine has been developed through five thousand years of history, culture, climate and environment. I feel so close to home, even here in New Orleans, when I cook, and there are so many ties between Korean food and the food of New Orleans. Koreans love spicy food. We make kimchi with raw oysters. Every part of the pig is loved. Barbequed oysters, shrimp and spicy blue crab are classics on special occasions. I even remember eating frogs whenever I visited my uncle. Smothering and stewing greens is also in the traditional cooking style of Korea.

Overall, cooking with Chef Chase taught me that food could be a very enjoyable vehicle, and through this we can interact with others. She also reminds me of my grandma who had a great soul and was full of love for people. I never got to cook with her, yet cooking with Chef Chase formed the cornerstone of my culinary journey. My experience with southern hospitality has opened a new chapter in life. I now look back on my life and have redesigned my path as a Chef, greeting guests with genuine warmth and exemplifying a welcoming spirit. I hope that there will be more young energetic Chefs at Dooky Chase so that they can learn about Chef Chase’s wonderful cooking and inherit the legacy of her soul.

Food & LA PAPILLOTE

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BY: BLAYRE MILLER, BPS Baking and Pastry, Copy Editor Spring is all around us in the Hudson Valley! This The restaurant is situated right on the riverfront, time of year makes me want to get outside, dig my sandwiched between the Mid-Hudson bridge and toes in the grass, feel the breeze of the Hudson River Walkway Over the Hudson bridge. You have the on my face and hope that we don’t get that infamous option to eat at the cozy bar, outside at the tiki bar Poughkeepsie April snowfall that seems to come every (which hosts deck parties and drink specials in the year just when the weather gets nice. This is also the later hours of the night), in the pub-style downstairs season when Hudson Valley restaurants start to dust dining room, or up the stairs in the loft, which houses off those umbrellas, re-fuel their tiki torches and the more formal dining area. The best part about the sweep the crispy fall leaves that have accumulated on upper section of the restaurant is that it has a huge their outdoor patios. That’s right, it’s time for outdoor glass window that spans the entire back, offering those dining! gorgeous river views. Will, Lindsay, Brandon and I decided to sit in the upper section and got to enjoy our meal watching the sunset (cheesy, I know, but it was pretty spectacular).

The menu at the River Station is pretty extensive, with all sorts of choices for appetizers, entrees, pub specials, sandwiches, burgers and more. They are known for their Chowder Bar (located on the bottom level), which features five different kinds of chowders, ranging from classic New England Clam, to more interesting flavors like Roasted Corn Lobster. Will and Lindsay both ordered a cup of chowder to start and Brandon and I shared a plate heaped with crispy fried calamari and tomato dipping sauce. Of course, I can’t continue without mentioning the drink menu. River Station offers a huge selection of beers, both bottled The dining room. Photo By: River Station Restaurant and on-tap, as well as cocktails like martinis, margaritas and frozen specialties. I ordered a Raspberry Shock Top I recently had the opportunity to eat at the River (the perfect girly beer), Will ordered a ChocolateStation Restaurant, a great place right next to the Covered Cherry, which is a mix of Guiness Stout and Poughkeepsie Train station that offers an outdoor Cherry Wheat beer. Lindsay opted for a raspberry dining area featuring some pretty spectacular views of martini. the Hudson River. The suggestion to eat at the River A short while after we enjoyed our appetizers, the Station came from my friend Will, who along with his entrees arrived. Lindsay ordered the appetizer size lovely girlfriend Lindsay, met me and my boyfriend , of the Station Crabcakes, which were served with a Brandon, for dinner. roasted corn salsa. She enjoyed the crabcakes but

BY: JOCEYLNN NERI, BPS Culinary Pop-Up Restaurant: A venue that is transformed into a restaurant featuring a culinary team that is usually not in that kitchen. It lasts for a limited period of time.”

A new trend is “popping up” in our industry; the temporary restaurant. Who would have thought? It is a simple, lucrative way to get your concept and your food noticed. This March, I went down to Washington, D.C. , to work under Johnny Spero for his new concept, Suna. We had worked together for a pop-up once before, but this time it was his menu we were cooking.

Johnny has been working in restaurants since he was sixteen, went to culinary school and then started picking up work under accomplished chefs such as Johnny Monis, René Redzepi and John Shields. After that, Chef Spero spent some time with his collaborator, Chef Erik Bruner-Yang at his Japanese Ramen house, Toki Underground. Johnny has always had an interest in Asian cuisine, so after some time in the District, he ventured east for culinary inspiration.

“I just got back from a trip to Asia where I spent a lot of time in Vietnam and Japan…I was very inspired

by Japan, but I’m still trying to find that balance of what I want the food to be and what influences I want to stand out. It will be modern American, I’m going to keep the flavors regional, but there will be influences from places I’ve spent time in, such as Denmark and Japan.”

These inspirations did not go amiss in his eight course tasting menu. From beginning to end, the food was a meandering path into Johnny’s mind. Influences from his time in Virginia were highlighted through the blue crab, brown butter, grapefruit and tarragon dish; there was a freshness and warmth about it that is synonymous to the area. Then we departed for his time in Japan with the raw scallop and foamed chawanmushi with beautiful bluefoot, morel and maitake mushrooms. The scallops came in whole so he used the enormous shells as plates to emboss a very natural, organic impression when eating the dish.

It was truly a tour of Johnny’s culinary past, all dishes creating an impression of their own. Of course, there are always missteps and detours when a group of cooks that have never worked together suddenly start,

A platter of goodies. Photo By: River Station Restaurant

mentioned that she wished the portion was slightly larger for the price. Will ordered the Station Burger, which came topped with cheese and mushrooms, and smothered in brown gravy…yum. Brandon chose to order fish and chips and finished it before I could even ask him how it was! I ordered a half rack of ribs, which came covered in the most succulent sweet and tangy barbeque sauce (and thankfully a wet napkin).

If that wasn’t enough, we couldn’t resist ordering the chocolate-chip cookie sundae for dessert, which was plenty for the four of us to share (hey, don’t judge… we went all out). The check came out to about $50 for each couple, not too shabby for three courses!

So as you can see, the River Station is perfect for a date night, a simple lunch, a family get-together, or some fun in the setting Spring sun. Take my advice this Friday night: scoot up to the tiki bar, grab a margarita and enjoy the breathtaking setting Poughkeepsie sun at the River Station!

but that’s when you are given the chance to develop and learn.

“It’s made me really re-think some of the food I want to do…it was like a test kitchen for me to figure out what worked and what didn’t. There are always challenges. When it came to the execution of the food I went over the dishes in my head hundreds of times, but when you actually have to translate that onto a plate, that was definitely a challenge.”

It’s no wonder it has become a new trend amongst chefs. This temporary restaurant becomes an outlet for knowledge and learning. It is a great, engaging way to gather interest for the chef involved. Especially in a food-trendy area like the District where many food critics and foodies alike roam, it gained a lot of curiosity towards Chef Spero’s new ventures and opened doors for more Suna events. “Now we are trying to figure out what’s next for us…we’re expecting to open near winter this year.” Popping up in the District was a success for Chef Spero and I think we can expect a rise in this trend of cooking across the board.

Hibiscus Sorbet and Coconut.

Photo By: Jocelynn Neri

Nitrogenous Sesame Meringue with Lime.

Photo By: Jocelynn Neri

Chef Johnny Spero styling his plate.

Photo By: Jocelynn Neri

Hay Roasted Jeruselum with Leek and Flowers. Photo By: Jocelynn Neri

Beverage

April 13, 2012

BY: CASEY JANKOSKI, BPS Culinary This past Sunday, good Christians were celebrating Easter. While not all of us were celebrating for the original reasons, it is still a good time to get together with friends and family to enjoy the spring no matter what denomination you may be. Spring is known as a time for new beginnings, so why not start something new with cocktail recipes? Egg cocktails are making resurgence with the prohibition drink trend because the relationship between alcohol and eggs go back a long way.

In William Grimes’ book, Straight Up or On the Rocks, he delves into the rich history of American drinking. He wrote that “flips”, or rich, thick drinks similar to eggnog, first appeared around 1690. They were made by sweetening beer with molasses or dried pumpkin and fortifying the mixture with rum. Recipes for these flips were pretty similar until the mid- to late19th century. In modern times, “flips” refer to drinks made simply with spirits, sugar and a whole egg.

0These “flips” call for whole eggs but there are also several classic cocktails that are egg-white based (perfect for uncle Bob, who is watching his cholesterol).

The egg whites give the drinks thick, frothy heads that are very stable. Normally, bartenders shake egg based drinks until their arms fall off. The trick to getting the right consistency of these frothy mixes is a two part shake. According to the bartenders at New York City’s Milk & Honey, shake first without ice (the so-called dry shake) and then with it. The first shake activates the foam, the second cools everything down.

Now that we know the method for getting the best egg drink, let’s see some recipes.

Green Tea Sour.

FOOD & BEVERAGE

Claimed as the national drink of Peru and Chile, the classic Pisco Sour fits the bill of a classic egg drink all around. To make, combine 2 ounces of Pisco, 1 ounce of freshly squeezed lime or lemon juice, ½ ounce of simple syrup and 1 small egg white in a cocktail shaker and dry shake (without ice) for at least 10 seconds to fully incorporate the egg white. Add ice and continue shaking until chilled and strain into a chilled coupe or cocktail glass. Place 4 dots of bitters to top of the drink (this is where an eyedropper to dispense your bitters comes in handy). Delicately run a toothpick or stirrer through the bitters to create a swirling pattern.

For those who want some Asian fusion along with some antioxidants, there is the Green Tea Sour. This recipe comes from José Andrés’ China Poblano in The Cosmopolitan in Las Vegas in honor of the Chinese New Year. For the Green Tea Chivas: Add 1 green tea bag to a cup (8 oz) of hot Chivas Whiskey and let steep for 20 minutes. Discard the tea bag and return the infused whiskey to its own bottle. For the cocktail: Combine 1 ½ ounces of the green tea infused Chivas, ¾ ounce St. Germain, ¾ ounce lemon juice, ¼ ounce egg white in a shaker and shake vigorously. Strain into a rocks glass over fresh ice.

0Nothing says spring like something fresh and fruity. The Pure Joy cocktail is just that. Refreshing raspberry and floral gin is expertly combined to create a refreshing drink for the rising temperatures. The Daily Meal adopted this recipe from The Modern Mixologist by Tony Abou-Ganim with Mary Elizabeth Faulkner. For the fresh lemon sour:

Pisco Sour.

Absinthe and Old Lace.

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Mix 2 parts fresh lemon juice (filter to make sure there are no seeds) with 1 part simple syrup. Ideally, a lemon sour should be made the day you plan to use it, but will keep refrigerated in a clean bottle for up to 3 days. For the cocktail: In a mixing glass, muddle 4-5 raspberries and ½ ounce framboise. Add 1 ½ ounces of Bombay Sapphire Gin, 1 teaspoon egg white and 2 ounces of fresh lemon sour. Shake with ice until well blended. Double strain into a fizz glass and spritz with chilled seltzer water.

0Easter would not be complete without a little chocolate. This grasshopper spin-off was created

by Jackson Cannon of Eastern Standard in Boston.

Beforehand, fill a stemmed glass with ice and let sit to chill. For the cocktail: In a shaker, combine 1 ounce of dry gin, ½ ounce of Absinthe Verte, ½ ounce of Green Crème de Menthe, ½ ounce of half and half/ half cream, and 1 egg white. Shake without ice to blend. Add ice and shake until chilled. Discard the ice from the stemmed glass, shaking out excess water.

Strain the contents of the shaker into the chilled glass.

Top with shaved bittersweet chocolate.

0Forget the day old, hard-boiled, and dye laden eggs, crack a fresh egg and get shaking to create some unique cocktails for your friends at Sunday brunch.

It’s a great way to get in some protein, as well as cure the lingering headache from that crazy Saturday night.

Citation for recipes and photo credit: www.thedailymeal.com/excellent-egg-cocktails-slideshow

TUTHILLTOWN SPIRITS PRESS RELEASE GARDINER, NEW YORK MARCH 28TH, 2012 TUTHILLTOWN SPIRITS FARM DISTILLERY, New York State’s first whiskey distiller since Prohibition and makers of renowned HUDSON brand whiskeys, announced the impending release of its latest homage to �Henry Hudson and his adventurous spirit, HALF MOON GIN, named for the vessel upon which�Hudson explored the New York river that now bears his name.

In what is becoming their signature approach to innovating in the once staid world of spirits, Tuthiltown once again uses tradition not as a restriction, but as a springboard to modern possibilities. HALF MOON GIN breaks new ground by going beyond gin makers’ typical approach of flavoring neutral spirit with a blend of botanicals, to actually innovate in the base spirit itself.

The distillers have created a new base of near neutral spirit from both Wheat and the Hudson Valley’s ubiquitous Apples. "We're in the heart of the American apple industry so it's natural for us to turn to apples to create an original New York gin".

The distinctive subtleties of the apple blend in the base spirit create a smoother and rounder gin, more drinkable than the standard grain neutral spirit base used in other gins.

Tuthilltown's Chief Distiller Joel Elder notes the break from tradition: "Gin has become a battle of the botanicals, with more and more complicated recipes making use of obscure�flavors that get lost in the mix.

We chose to keep our botanical bill small and focus attention on the base spirit which makes up most of the gin, using the�botanicals to compliment and enhance the delicate flavors inherent in the base."

The spirit is aimed at Bartenders, inviting them to explore new cocktails without the overbearing emphasis on botanicals. The new gin will be introduced regionally this Spring. "It's a great local product people can take home as a reminder of their visit to the Hudson Valley”.

The base spirit for the first variant is created with Finger Lakes Wheat, and Apple Neutral Spirit, produced at TUTHILLTOWN SPIRITS DISTILLERY. Visitors to the distillery in Gardiner, NY, 90 minutes north of Manhattan, will be the first to sample the initial HALF MOON GIN variant release, the recipe called ORCHARD GIN�with its signature wheat-apple base, at the TUTHILLTOWN SPIRITS tasting room and shop.

Following close behind will be a line of additional varieties for the gin lover to explore, each crafted by Tuthilltown with its own unique signature base of local grains and fruits, and perfect complementary botanicals.

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Pot Luck

Combining an entrepreneurial business sense with creative energy and dedication to purpose, Richard Kessler is avisionary entrepreneur and astute businessman in the field of hotel development and operations. He is chairman and CEO of The Kessler Enterprise, Inc., an Orlando, FL-based company comprised of several

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Aureole Robert Aureole Brandon Aux Delices Samuel Bar Basque Seonghye Beacon Luc Black Pearl Jennifer Boca Raton Resort Matthew Boulders Resort and Spa John Bouley Rachael Breakers Brian Bridgewaters Michael Brix Restaurant Alayna CIA - Healthy Kids School Program Denise Coi Sebastian Crabtree Kittle House Sophia Crew Rebecca Epic Roasthouse Dustin Frontera Grill Nestor Greenhouse Tavern Julie-Anne HMS Host Justin Inigo Lavado Mauro Island Creek Oyster Bar John Jardiniere Caline Jean Georges Seohun John’s Island Club Jennifer John’s Island Club Ted John’s Island Club Raymond John’s Island Club Michael King Estate Winery Mikayla Le Bernardin Christopher Little Nell David Lucky’s Lounge Steven Marriott Doral Golf Resort Kirstin Marriott JW San Antonio Matthew Me Peche Jonathan Modern Charles Momofuku Ssam Bar Jacob NestleProfeesional Corp. Headquarters Hilda Oceana Frederick Omni Downtown Austin Megan Osteria Leo Park Avenue Mauricio Restaurant North Zachary Ritz Carlton Alex Ritz Carlton Samuel Ritz Carlton Ian Ritz Carlton Naples Mark RN74 Jorge Roy’s Newport Codi San Francisco Chronicle Sunny SD26 Joseph The Hil Alexander Turning Stone Casino Alex Union Square Café Daniella WDW-LeCellier Janelle WDW-Polynesian Tyler White Barn Inn Luke William Penn Inn Richard

Palmateer Lajes Weinstein Park Dang Stevener Gorski Bowen Wurcer So Rivera Clarke Bray Becerra Plotkin Gabriele Kittle Castaneda Anton Lang Adorno Bedell Sachs Choi Arbutina Fitzpatrick Pardo Jr Randall Summers Wegan Lewandowski Galbreath Krzyzewski Johnson Rosa Ayson Stewart Ysusi-Salgado Feiler Chillemi Bonifacic Leon Munguia Adams Chong Gibbons Sincick Bell Ruiz Clausen Liu LoCastro MacLiver Bridges Gofman Serianni McGinnis Sibley Wooley

LA PAPILLOTE

development and operational businesses. Founded in 1984, the company’s holdings include The Kessler Collection, a portfolio of ten boutique three- and fourstar quality properties located in Florida, Georgia, North Carolina, Colorado, and New Mexico; the 500-acre Silverwood Plantation residential community; the 1,000acre Georgia North International Industrial Park; and commercial land developments.

A Georgia native, Mr. Kessler was born in Savannah, spent his early years in nearby Effingham County, and earned his Bachelor’s and Master’s degrees in industrial engineering/operations research from Georgia Tech. At the age of 23, he became the right-hand man to Cecil B. Day, helping him find Days Inn of America. From 1972 to 1975, Mr. Kessler founded and led five real estate development and operational companies. In 1975, he became president and CEO of Days Inns, and one year later, its chairman. The chain was sold in 1984 and Mr. Kessler began his own independent ventures. In his forty-one years in the business, including twenty-seven as President and CEO of The Kessler Enterprise, Inc., Richard Kessler has become a nationally recognized industry leader. In addition, he helped develop outstanding hospitality practices across the country in his seven years on the Industry Advisory Council of the American Hotel and Motel Association.

His efforts have not gone unnoticed. Mr. Kessler has received the Treutlen Award for Outstanding Leadership from Effingham County, the distinguished Alumnus Award from Georgia Tech, and the Dean’s Medal for singular commitment and contribution to the Candler School of Theology at Emory University. He has received honorary PhD degrees from Valparaiso University in Valparaiso, IN

and Newberry College in Newberry, SC, and in 2000, he was named “Master Entrepreneur of the Year—Florida”

by Ernst & Young.

Richard Kessler is a consummate supporter and leader of worthy causes. He has served as chairman of the board for Lutheran Brotherhood, a Fortune 500, $30 billion Minneapolis-based financial services organization. Mr. Kessler is also founder and chairman of the New Ebenezer Conference and Retreat Center, founder and board member of Treutlen House for children, and founder and sustainer of The Kessler Reformation Collection at Emory University’s Pitts Theological Library. In addition, he has sponsored six scholarship programs at colleges and other educational organizations. His personal interests include art, music, and outdoor recreation.

Baking and Pastry Group #1

Laura Gilbert Chelsea Brenner Caitlin Nash Claudia Fox-Rosselini Stephanie N Eyster Kathryn C. Picardo Margo E. Carey Cara Imparato Christine Capwell Jacqueline Degrandpre

Gwendolyn Cannon Morgan Gauthier Kristina DePalma Lily Wright April Casey Annelise McAuliffe Christine D’Alesdandro Cameron Talotta Eun Kyu Kim Youming Yeap

Culinary Arts Group #2

Alissa Partain Alyssa Carter Sarah Green Gregory Wilson Jonathan Oltz David McMurray

Meghan Causion David Mammina Steven Hays Granit Balidemaj Christian Floris John Harvey Edward D. Lott

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SITE NAME Christopher Elbow DBGB Kitchen Fairmont Scottsdale Princess Gotham Bar & Grill Hurricane Club Island Creek Oyster Bar Marriott Grand Lakes Old Inn on the Green One Market Per se Ritz Carlton Golf Resort Naples River Café Sweet Jazmines Pastry Shop

STUDENT Kiley Kayla Kerry Anya Danielle Marisa Janradliz Amy Natalia Hyo Jung Meshell Rebecca Anaya

Oliphant Lopez-Gomez Hegarty Felix Shook Aponte Melo Blake Robert Kim Britt Riccitelli Johnson

Culinary Arts Group #3 Andrew Treble Jamie Lee Hall Stephanie DeSantis Sara Kim Jennifer Peterson Jackson Mitchell

Andrew Zerrip Kevin Sickles Reid Young Vincent Dolporo Brian Frances Aaron Wolak

POT LUCK

April 13, 2012

The Fervent Foodie BY: JOCEYLNN NERI, BPS Culinary

The sun begins to warm us again, Warm our hearts, Our minds.

Suddenly we remember, The flowers bloom and we cannot forget.

Walking past a little girl who picks the very best one, For someone she loves.

They become letters of light.

The hydrangea, the cherry blossom, The simplest of tulips, Each carry it, envelope it, And become stronger with every beam.

The light of the sun, It exposes all.

The runner, Sinewy and muscular, Runs past.

The sun blasts fire to his legs.

Creating growth of buds, Of grass and leaves.

The warmth develops and maintains.

The season, How wonderful and cheery it is.

How memorable these days become.

It makes us never forget.

As it exposes the flowers from the ground, It beams light in our life and our hearts.

Oh, how I love thee.

Spring.

BY: ERIC JEFFAY, BPS Culinary, Copy Editor If there’s one food that is identified with America overseas, it’s the hamburger. Recently, in Spain, I asked some locals what they thought Americans ate. The answer I got? Hamburgers. Interesting for a food named for a German city.

0Originally named for the city of Hamburg, the hamburger was, according to most sources, invented in the US for German sailors. Since 18th century and through much of the 20th century the hamburger morphed into something uniquely American: cheap, easy to eat, and fast. Then, in 2001, a Frenchman transformed the hamburger as we had known it.

0Daniel Boulud was already a scion of the restaurant industry when he opened up DB Bistro Moderne and began serving his version of a hamburger. Unlike any burger in America at the time, Boulud’s burger featured foie gras, red wine braised shortribs and black truffles.

0Wanting to follow in Boulud’s footsteps I created my own version of the luxury hamburger using the very ingredients that sparked my interest: the food of Spain. While not nearly as expensive as DB Bistro Moderne’s version, my take proved to be very interesting and flavorful. Plus, it provided me with an outlet for my nostalgia of Spain.

0The recipe is true to the hamburger in its original sense; it’s a cheap, easy version perfect for grilling up with friends. So fire up those grills and enjoy, with a nice glass of Spanish vino tinto, of course.

La Hamburguesa (Serves 4) -½ pound ground pork -½ pound ground beef, 15% fat -2 teaspoons smoked paprika -1 teaspoon anise seeds, crushed well -1 tablespoon olive oil -1 red pepper, roasted, seeded and julienned -4 slices Jamon Serrano or Prosciutto -4 leaves romaine lettuce, torn -¼ cup mayonnaise -1 tablespoon sherry vinegar -4 sesame seed buns, sliced, preferably freshly baked 1. Preheat the grill on medium high. Gently combine the ground pork and beef with the smoked paprika and anise seeds, just until mixed.

Form into 4 equal size patties, rub with oil, and season liberally with salt and pepper.

2. Check to make sure grill is hot and cook patties, flipping only once, about 3 minutes per side for medium, or to desired doneness.

3. When done top each burger with red pepper, Jamon Serrano and romaine and allow to heat 30 seconds.

4. Combine the mayonnaise and sherry vinegar and spread on buns. Toast lightly on grill. Put burger on bun and serve with plain potato chips sprinkled with paprika.

BASKET BONNET BUNNY CANDY CHICKS CHOCOLATE CHURCH DECORATE DYE EASTER EGGS FIND GOODFRIDAY GRASS HIDDEN HUNT JELLYBEANS JESUS LAMB LILY NEST NEWCLOTHES PARADE PEEPS RESURRECTION RISEN SPRING SUNDAY TOMB TULIPS

Culinary Arts Group #4 Keri Wieezorek TiffanyWinter Madeline Redo Rachel Prowler Amanda Lay Amanda Mydlow Amanda Incontrera Anna Brotherhood Daniel Combs Kyle Ostwakl

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Culinary Arts Group #5

Kaniel Solustri Vincent Taccenelli Stefan R. Panhow Daniel Lipson Ennid Vizquez Mark Naz Sam Witherspoon Brandon Salamon Mateusz Plaza Alex Holyk

Antonio Scotto DiCarlo Santiago Villaveces Anthony Cinque Rachel Weng Zak Schmitz Max Kopshina

Culinary Arts Group #6

Sunjin Yong Karen Ryfinkski Claire Fishman Sofia Martinez Amanola Welsh

Kierstin Wainwright Willie Estrella Taekyoung Ku Aaron Gross Brian Kim

Marios Gisdavis Nicholais Wasicek Jeremy Kaplan Michael harding

Patrick O’Meara Stephen Rugers Budoie Petrey Stephen Forgione James Boit Jeffrey Dunham

THE ALPHABET OF FLAVOR

An Exploration of Random Culinary Trends, Facts, Ingredients, and Information.

ADAPTED BY: STACIA SLIGER, AOS Baking and Pastry, Photographer

BY: AMIE VALPONE, AUTHOR OF THE HEALTHY APPLE BLOG Ingredients:

A latin dish similar to an empanada, except the dough is a little different. The dough for a pastelillo is very thin and flaky, most empanadas are a little denser. It can be stuffed with meat, potatoes or anything you have on hand.

Photo By: http://www.floridafishinginfo.net/naples

Photo By: http://thenoshery.com/2009

A fish whose appearance is deep bodied and mackerellike, typically silver and toothless with a forked tail and narrow base. There are twenty described species and most are valued as food. Some are considered prize delicacies and game fish.

A variety of flaky bread crumb used in Japanese cuisine as a crunchy coating for fried foods. Panko is made from bread which has had the crusts removed. It has a crisper, airier texture than most types of breading found in Western cuisine.

* 1 cup Brussels sprouts * 4 cups mixed greens (spinach, radicchio, etc) * 1/2 cup arugula * 3/4 cup rice milk * 1/2 cup pumpkin puree * 1 tsp. white balsamic vinegar * 2 tsp. ground flax seeds * 1 ripe avocado, pitted and peeled * 1 Tbsp. maca powder * 1/4 tsp. fresh lemon juice * 1 tsp. honey * 1/6 tsp. curry powder * 1/6 tsp. fresh ginger root * 1/8 tsp. ground cinnamon * Pinch of sea salt Directions: 1. Steam Brussels sprouts on the stove top over medium heat for 10 minutes or until tender and bright green. Remove from heat; transfer to a

large salad bowl. Add mixed greens and arugula.

2. In a blender, add remaining ingredients; pulse until smooth. Pour dressing onto salad; gently toss to combine.

3. Serve chilled.

Photo By:http://www.reluctantgourmet. com/blog

BY: LIZA KASSIM, AOS Culinary Growing up in Singapore, I was fortunate enough to be surrounded by various Hawker Centers located throughout many parts of the island. I have many fond memories savoring meals from these vendors.

Hawker foods, to a majority of Singaporeans, reflect the ethnicity of the country’s cuisine. It is simple, fast and inexpensive. Eating in these Hawker Centers has been regarded as mostly a pleasurable past time. With the plethora of food, both locals and tourists alike will discover a world of gastronomic unity, which enriches one’s pallate for novel local cuisine by the incorporation of rich flavors. The art of eating and sharing different types of food prepared by different races and cultures all congregating into one location has been joyfully exercised by all Singaporeans for decades.

Hawker food stalls come in many types, such as Chinese stalls, Malay Stalls, Indian Stalls, Drink Stalls and Local Dessert Stalls. These stalls are no more than six feet wide, each typically offering six to eight dishes to customers. Most of these Hawker Centers are outdoors, creating a very relaxing atmosphere.

Some are more frequented by tourists, while others attract locals. Recognized in travel guidebooks and food review websites, Newton Food Center and Lau Pa Sat remain contenders of the country’s most renowned Hawker Centers.

There are a number of cuisines that are bound to be available at almost every center, some of which are open for twenty-four hours. In the Chinese stalls, the prevalent dishes that are generally sold are Char Kway Teow, a broad flat rice noodle that is fried with shrimp, eggs, bean sprouts and soy sauce with an addition of fresh cockles. Another popular dish in the Chinese stall is the Hainanese Chicken Rice, a plate of perfectly steamed or roasted chicken cooked until juicy and tender, sliced in generous portions and served on a bed of rice that is cooked in chicken stock. Before serving, it is drizzled with sweet soy accompanied with a small bowl of spicy chili-vinegar sauce.

The Malay stalls offer traditional Malay food; all

A Hawker Center in Singapore. Photo By: NakedSingapore.com

of which has a ‘Halal’ certification. Nasi Lemak exists as popular Malay dish. Nasi Lemak incorporates aromatic coconut-steamed rice complemented with an assortment of fried anchovies, crispy fried chicken, sliced cucumber, hardboiled or fried egg and a dollop of blended chili, colloquially known as sambal. Apart from Nasi Lemak, Satay is offered, another popular Malay food. Satays are pieces of freshly-marinated meat, either beef, lamb or chicken, which are skewered on a bamboo stick, grilled to perfection and served with sweet and spicy peanut sauce.

The Indian stalls in most Hawker Centers usually offer the most satisfying food that can be easily classified as local favorites. A good example of such a dish is Prata, a flat crispy dough served with a bowl of chicken, meat or fish curry. You can either have the original savory Prata, or different filled Pratas such as cheese, onions or eggs. If you eat it as a dessert, there are several sweet fillings such as banana, chocolate and more. Another unique dish that has gained popularity over the years is Fish Head Curry. Here, the fish head of either White or Red Snapper is cooked with aromatic Indian dry spices, curry leaves and is finished off with a slow simmer of coconut milk, garnished with cilantro leaves. This flavorful dish is served with a plate of steamed rice. Another traditional way to enjoy the dish is to eat the rice on a banana leaf served with few pieces of Papadum, Indian crispy crackers.

Apart from Chili Crab and Black Pepper Crab, Singapore’s Fish Head Curry has become ‘must try’ cuisine. It has gained tremendous recognition over the years with many visitors. While going through the few days of orientation at the CIA, I had a great opportunity to have an interesting conversation with Chef Bruce Mattel, who in recent years has visited Singapore. Chef Mattel described the various cuisines from Singapore that he enjoyed and explained a method of preparing Fish Head Curry. I was extremely impressed by his enthusiasm of learning how to prepare a local dish and was pleased that a cuisine from my little sunny island is getting recognition all over the world.

The range of ethnic food found in Hawker Centers demonstrates the harmonious multi-cultural society in Singapore. The languages from different cuisines are spoken through food. What better way to acknowledge and embrace one’s culture than through food? It promotes diversity, understanding and appreciations through these different cuisines.

If Singapore is your next holiday destination, do indulge yourself with the wide selection of gastronomy that is made available at the Hawker Centers. You will experience a unique blend of local foods and be amazed by the pronounced culture that speaks- It’s uniquely Singapore!

Amy was recently nominated in the “TOP 40 UNDER 40” for the Gluten-free community. Vote for her at: http://www.foggyawards.com/top-40-under-40/

Q: Marmite has released three special edition spreads based on alcohol What are they?