Foodie & Fête Magazine | Feb./March 2015

Foodie Fête &

Your Open Invitation To The Celebration™

Magazine

February/March 2015

Date Night Essentials Romantic Recipes For Two Natural Spa Pampering Foodie Reviews

Who Is Mr. Foodtastic?

Meet Chef J. Jackson

Culinary Curator and Speaker

www.foodieandfete.com

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EAT. LIVE. & LOVE IN LUXURY.

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Publisher’s Note February is the month of love!

This edition of our magazine features

Foodie Fête &

Chef J. Jackson aka Mr. Foodtastic. He

www.foodieandfete.com

is a private chef based in the

FOUNDER AND PUBLISHER Reneé Lowe

Washington, DC area, but he travels all over the country with his culinary flair!

CREATIVE DIRECTOR Rhonda Murray

We also share with you this month some DIY natural recipes for

DIGITAL LAYOUT, DESIGNER AND COPY EDITOR OnyQueen Media (Graphics Division)

pampering at home. No need to spend a ton of money on a spa day. You can recreate a couple of soothing treatments right in your own home

©

with ingredients that you may already have on hand.

CONTENT CONTRIBUTORS Reneé Lowe and Rhonda Murray

I also share my love for Indian food! I review a great restaurant in the

PUBLIC RELATIONS OnyxQueen Media (Communications)

Atlanta metro area that I think everyone needs to experience!

FIND US ON THE WEB!

We are also starting an entrepreneur spotlight section of the magazine.

We want to highlight small business owners who are making an impact in the business world. This month, we will feature Dayne Willis, he is a great

Official Website: www.foodieandfete.com Twitter: https://twitter.com/FoodieFeteMag

video editor and started a new web-series called Urban Chef America. If you are a die-hard foodie like I am…you will LOVE this series!

Facebook: http://tinyurl.com/foodieandfetemag

Please also volunteer your time this winter season. Here are some causes

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to remember through the month of February and March: SUBMISSIONS/GENERAL INQUIRIES submissions@onyxqueenmedia.com

February: Go RED For Women – American Heart Association Black History Month

MAILING ADDRESS 3570 Peachtree Industrial Blvd.

Suite 340-175 Duluth, GA 30096

March: Women’s History month

Enjoy, Reneé Lowe - Founder and Publisher

Food & Fête Magazine© is published by OnyxQueen Media, LLC. Views expressed in articles, photographs or advertisments are strictly those of the author and do not reflect any position of Food & Fête Magazine or OnyxQueen Media, LLC. Some links are affiliate advertising. No part of this publication shall be reproduced without written permission from OnyxQueen Media, LLC.

TABLE OF CONTENTS

6 Cover Feature Story: Culinary Curator & Speaker

Chef J. Jackson

9 Foodie Corner: Romantic Recipes For Two

14 DIY Home Spa: Simple and Natural Pampering Recipes

17 Entertainment: Date-Night Must Haves

19 12 Foodie Review: Ashiana Indian Restaurant

Entrepreneur Spotlight: Dayne Willis

Cover Photo: Dennis Dean Images www.dennisdean.com

Cover Feature Story Culinary Curator and Speaker

Chef J. Jackson Chef J. Jackson, a name that has become synonymous with great food, is a successful private chef based in Washington, D.C. Jackson has created his own personal style by mixing his love of food with that of techniques from some of the best chefs in the country and beyond.

Forced into the kitchen at an early age by an overworked single mother, his first experiences in the kitchen were not memorable. Despite early meals of burnt eggs, raw turkeys and rock hard cookies, he chopped, mixed and sautéed his way into great cooking. After stints in 4-star hotels as a catering manager, Jackson devised the perfect recipe for success: Entrée Metropolitan.

He created his Washington, D.C based catering and event planning firm in 2008 to cater to the needs of those who wanted great food with panache.

Today, Entrée Metropolitan enjoys catering to Grammy award-winning artists, politicians, the nation’s elite and food lovers throughout the country and abroad.

Jackson’s rise through the culinary ranks began at the world famous Ben’s Chili Bowl in the nation’s capital. As a line cook, he learned first-hand through sweat equity what it takes to make it work. He catapulted into food and beverage management at the 4-star Park Hyatt in Washington, D.C. Under the tutelage of acclaimed Chef Brian McBride, Jackson learned the secrets to the highest standards in food. Jackson has also done an internship at celebrity chef Marcus Samuelsson’s Red Rooster restaurant in Harlem, New York.

Jackson prides himself on being self-taught but believes great chefs are always learning. So, his training continues. He has studied at The French Culinary Institute and Institute of Culinary Education, both lo-

cated in New York City.

In Jackson’s short culinary career he has been featured on Neighborhood Chef, ABC’s The Chew and is a regular food expert on the national show Fox and Friend’s Morning Show. His accomplishments include “Crowd Favorite” at The Travel Channel’s Fiery Foods Challenge and winner of the DC local competition of “Top Chef” for Love Night Club.

His passion for food has translated into this first food blog, Foodies and Fatties.

He has traveled extensively in the U.S. and around the globe from Tokyo to Belgium capturing the food experience to share with others.

Chef Jackson is also an accomplished speaker in hospitality and motivation. He has spoken for universities, nonprofits and major corporations.

FF: Please tell us how you got started in the world of food. Who were your early inspirations?

MrFoodtastic: For as long as I can remember my early inspirations for food was my grandmother. Her southern style of cooking was such an expression I love. Though I did not get into food until later in life, I always referred back to her love of cooking.

FF: You have done quite a bit of television and worked with famed chefs in your career, including Marcus Samuelsson. What have these experiences brought to you? What have you learned on your culinary journey so far?

MrFoodtastic: The experiences I have had with great chefs have helped build my own style and creativity. To be the best, you need to learn from the best. I have been fortunate to learn from some great chefs. My single most important lesson to all aspiring chefs is to approach everyday in the kitchen as if it is your first day. Never lose that hunger.

FF: What is your personal favorite appetizer? Main course? Dessert? Drink?

MrFoodtastic: My food favorites change all the time. Personally, I am a seasonal eater. I love rich deep flavors in the winter and light and bright dishes in the summer. I'm a sucker for cheesecake and love chaibased drinks.

FF: Please share with us something most people don’t know about you that they might find surprising. Maybe a hobby that we would unlikely associate with you?

MrFoodtastic: Believe it or not, I am a pretty shy person. Despite loving to speak and interacting with people, I am relatively quiet. I do love to people watch though...LOL! FF: We know you work great with young people and have added motivational speaker to your repertoire. What does this mean for you to give back to our youth?

MrFoodtastic: It means everything to give back what you've learned. Just as I have learned from others, I want to be able to give that back to someone else in need. I truly feel it is our responsibility to share our knowledge with those in need.

Motivating someone is the greatest gift life can offer.

FF: Are there any other chefs that you would love to collab with? Why? MrFoodtastic: I would love to collaborate with Chef Marcus Samuellsson and Bobby Flay. I hold both of them in high regard. I love their style and approach to food. It mirrors my style.

FF: Do you have any upcoming projects or appearances that you can tell us about?

MrFoodtastic: I will be doing a food demo at the DC Travel and Adventure Show in March. I will also be doing a lot of TV, so stay connected to my social media for special updates!

FF: What advice would you give to up-and-coming chefs on being successful?

MrFoodtastic: Stay hungry, focused and full of flavor. I will also have a free downloadable eBook on becoming a successful private chef on my website coming within the next couple of weeks.

Connect with Chef J. Jackson aka Mr. Foodtastic: Website: www.chefjjackson.com | Twitter: @mrfoodtastic | IG: @mrfoodtastic

Foodie Corner: Romantic Recipes For Two Filet Mignon with Mushroom-Wine Sauce Ingredients: 1/2 cup less-sodium beef broth 1/4 cup water 2 teaspoons all-purpose flour 3/4 teaspoon Dijon mustard 1/2 teaspoon bottled minced garlic 1/4 teaspoon salt 1/8 teaspoon black pepper Cooking spray 2 (4-ounce) beef tenderloin steaks 1 cup pre-sliced mushrooms 1/2 cup sweet Marsala Photo Credit: Randy Mayor; Bob Gager

Directions: Heat a large cast-iron skillet over high heat. Combine first 7 ingredients in a bowl.

Coat pan with cooking spray. Add steaks to pan; cook 5 minutes on each side or until desired d egree of doneness. Remove steaks from pan. Add mushrooms to pan, and cook 3 minutes or until lightly browned. Remove mushrooms from pan. Remove pan from heat; add Marsala, scraping the pan to loosen browned bits. Reduce heat to medium. Return pan to heat. Add broth mixture to pan; bring to a boil. Cook 1 minute, stirring frequently. Stir in mushrooms.

Credit: myrecipes.com

Specialty Shopping List: Purchase ~> Filet Mignon Purchase ~> Marsala Wine Chocolate Panini Ingredients: 4 slices challah or white bread 2 ounces semisweet chocolate, chopped Directions: Form 2 sandwiches with the bread and chocolate.

Transfer to a hot panini press or waffle iron and cook until the bread is golden and the chocolate has melted, 2 to 3 minutes. (Alternatively, cook the sandwiches in a hot grill pan, turning once and pressing down frequently.)

Credit: realsimple.com

Photo Credit: Kan Kanbayashi

Specialty Shopping List: Purchase ~> Panini Press Purchase ~> Semi-Sweet Chocolate

Foodie Review – Atlanta (Metro): Ashiana Indian Restaurant Ok...so a friend of mine has been singing the praises of Ashiana for over a year.

So, I FINALLY got to check it out!

All the hype was WELL DESERVED! The food was AMAZING! The service was great as well. It is located on the first floor of the Global Mall, but word of caution! You need to go when the traffic to the place is at low tide. Finding parking was a nightmare and the parking is pretty substantial.

Let me be clear...PARKING.IS.A.NIGHTMARE! I mean, people were parked up on the sidewalks in front of the building. Several folks were "stalking" spaces of other patrons pulling out and leaving.

Here's the skinny…I went on a Saturday night and there was a wedding event happening, as they also have a large rental hall. As an event planner, I have done many East Asian weddings and they are usually quite HUGE, so be aware if there is an event taking place. It is a good idea to get your dinner early and avoid the Friday or Saturday rush of people. It was insanely packed for the dinner buffet. I will certainly return, but I think I will call ahead and do a takeout order; those seemed to move very quickly.

Dishes that I tasted and loved: Chicken Tikka w/Jasmine Rice Veggie Samosa Beef Samosa Naan

5675 Jimmy Carter Blvd.

Norcross, GA 30071 Web: www.theashiana.com

Reneé Lowe is the CEO and Founder of OnyxQueen Media. With degrees in Journalism, Media/Communications and a certification in Wedding/Event Planning, corporate and private upscale clients have sought after her. She has done speaking engagements and written for various publications about women and business.

Reneé is also the founder of www.blackberrynaturals.com and the publisher of www.foodieandfete.com, which gives chefs, foodies and people in all walks of the lifestyle industry a chance to shine.

She is an esteemed member of the Association of Bridal Consultants (ABC) and The Boss Network, which was voted one of the “10 Best Career Sites For Women” by Forbes.com. They chose Reneé, as one of the “50 BOSS Members To Follow On Twitter” in 2011. She was also named one of the Amazing Women of 2013, by Stiletto Woman Media.

Connect with Reneé: Web: www.onyxqueenmedia.com | IG: @onyxqueenmedia | Twitter: @onyxqueenmedia

DIY Home Spa: Simple and Natural Pampering Recipes PaPineya Exfoliating Scrub Light up your skin from within with this brightening and clarifying scrub.

Ingredients: 1 cup chopped pineapple 1 cup chopped papaya ½ to 1 cup of brown sugar {raw is best} ½ cup greek yogurt full fat Squeeze of lemon

Directions: Mash the fruit to create a paste. Add the yogurt and lemon. Mix well.

Now add the sugar: *Add less sugar for light exfoliation {face} *Add full cup of sugar for a deeper exfoliating action. {body} Apply to slightly damp skin in a circular motion for 5 minutes.

Let the mixture sit on skin for 5 additional minutes.

Rinse with warm water then follow with a fresh cold rinse. Pat dry.

Specialty Shopping List: Purchase ~> Fresh Pineapple Purchase ~> Fresh Papaya Purchase ~> Raw Brown Sugar

Apply a gentle toner and then a moisturizer.

The Benefits: The Brown sugar sloughs off dead cells that build up day to day while the papaya and pineapple enzymes work to de-flake and resurface your skin to reveal its inner glow and luminosity. The milk with soften and the lemon will tone and refine your pores

Tip: Waste not – Want not Save the left over scrub in an air tight container. Pop it in the veggie or fruit draw of your fridge! {No longer than 1 week}

Rosy Almond Coco Milk Bath Pamper yourself or a loved one with this super rich soaking elixir.

Ingredients: 2 cups Organic whole milk 1 cup Coconut milk {Go for the thick variety sold in the can} 1 cup Almond milk 1 -2 tablespoons Cinnamon 1 Dozen roses A few drops of your favorite essential oil {Try lavender or bergamot}

Directions:

Specialty Shopping List: Purchase ~> Organic Milk Purchase ~> Coconut Milk Purchase ~> Almond Milk Purchase ~> Cinnamon Purchase ~> Lavender Oil Purchase ~> Bergamot Oil

Proceed to fill your tub with warm to hot water. {A bit of steam will help} As the tub fills up, add the milk, cinnamon and oil to the running water. Remove the rose petals from their steams and drop them into the tub.

The Benefits: The liquid that the rose petals release will tone, heal and moisturize your skin. The lactic acid in the milk will gently exfoliate your skin and that touch of cinnamon awakens the circulation in your veins, plumping your skin and leaving you supple and ready to receive moisture.

Tip: Soak yourself in the milk for at least 30 minutes to soften your skin. {Stay in and enjoy this longer if you can} *Use a loofah to care for especially rough skin.

Rhonda Murray is the CEO of Demure Delights, a Chicago based cuisine and lifestyle company.

She is also a self-taught chef and has traveled to various countries in Europe. She earned her degree in Multimedia Make-up Artistry for film, television, fashion and retail. She provides custom makeup instruction and advises on the latest fashion trends as well as fashion forecasting.

Her work can be seen on the faces of countless brides, music video shoots and on the runway for Mercedes Benz Fashion Week.

Connect with Rhonda: Web: www.demuredelights.tumblr.com | IG: @demure.delights | Email: damedemure@gmail.com

Entertainment: Date Night Must-Haves The Bowtie: A quick step-it-up piece for a chic look day or night. Pair your bowtie it with a sharp button-down, tux, dress pants or jeans.

The Pump: Pump up the elegance with a simple heel in a neutral, black or white. Pair it with a bodycon dress or a simple blouse with jeans or sleek cigarette pants.

The Wine: You don't have to break the bank to add spirit to your evening.

If your love has a sweet tooth, try a dessert wine to enhance the mood. Go for Moscato, which is crisp and refreshing. Mild and satisfying, this wine pairs well with seafood, chicken, fruit and a variety of cheeses. For a bit of fun elegance, you might want to try an Asti Wine. It’s lively, well rounded and a tad sweeter than other champagnes. Feeling like a more full-bodied sip? Serenade your love with the indulgence of a dark and earthy Red Wine. Pair your wine with some tasty hors d'oeuvres and that will guarantee a great start to a festive night!

Rhonda Murray is the CEO of Demure Delights, a Chicago based cuisine and lifestyle company. She is also a self-taught chef and has traveled to various countries in Europe. She earned her degree in Multimedia Make-up Artistry for film, television, fashion and retail. She provides custom makeup instruction and advises on the latest fashion trends as well as fashion forecasting. Her work can be seen on the faces of countless brides, music video shoots and on the runway for Mercedes Benz Fashion Week.

Connect with Rhonda: Web: www.demuredelights.tumblr.com | IG: @demure.delights | Email: damedemure@gmail.com

Click to Shop

Entrepreneur Spotlight: Dayne Willis Of Good Imagery FF: How did you get started in the director and editing business?

WILLIS: I started working the business a few years back with David Banks, an employee of Walé. I remember how incredible it felt being able to produce high quality visuals, and the overall satisfaction when I finally saw the results. I have been directing videos for quite some time now. In the beginning, I would record small life events on my iPhone and then I would go home and edit my recordings. In hindsight, this process helped me tremendously. The simple process of shooting daily videos and editing them allowed me to learn the basics and I really began to hone in on my craft. I approach each job the same way, bringing a unique perspective and never hesitating on opportunities for increased creativity.

FF: Who inspired you to do what you are doing right now?

WILLIS: I have a wide range of inspiration, starting with my family and friends. My inspiration is from daily exposure to living life. I enjoy capturing a special moment and bringing that moment to life in a video. I grew up idolizing directors like Hype Williams and Spike Lee. Most recently, I grew to admire director Darren Miller. I take a little bit from everyone and put my own twist on the production.

FF: Where did the concept of Urban Chef America come from?

WILLIS: Urban Chef came together while talking with a good friend of mine, highly respected chef, Jerome Grant.

He inspired me to move in the direction pertaining to Chefs. We both had a clear vision and he helped me establish the concept. Currently, I am putting together the right techniques with the right people. I was able to link up with Barri Hutchins of bFocus Photography and we clicked from the beginning. He plays a major role in this operation and his camera work is phenomenal.

FF: Please tell us a little about Urban Chef America and what folks can expect from the series.

WILLIS: Urban Chef America is really a show that embodies everything great with food: the presentation prior to consumption and even the great music that causes a reaction in your subconscious. The combination of visual and musical stimulation is what makes the show work. “Great chefs showing off great artistic skills and great producers showing off imaginative creativity.” We are really displaying talent that has been here for years, but may have gone overlooked. Chefs that are on the verge of greatness need exposure and we fill that niche. Life is about reaching your dreams and overcoming all the barriers that you may face on your journey to success.

FF: What other projects do you have coming up that you can tell us about?

WILLIS: We are working on a few short films and willing to work on any creative projects that allow us to think and create freely.

Connect with Dayne: Facebook: Good Imagery | IG: @GoodImagery | Twitter: @DubMoney202 | Urban Chef America: www.tinyurl.com/urbanca

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