Foodie & Fête Magazine | April/May 2015

Foodie Fête &

Your Open Invitation To The Celebration™

Magazine April/May 2015

Comfort Food Recipes With A Twist!

Travel Luxe: Dubai To Thailand Foodie Reviews: Paris In Chicago

The Business Savvy Chef

Meet Chef Sean André

www.foodieandfete.com

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Publisher’s Note Is it Spring yet? Is the east coast done with all that snow yet? LOL! It seems like ever since that plump little Punxsutawney Phil gave us his old man winter predictions, we have been dipping in and out of the freezing temperatures even more than in years past.

Never-the-less, with the winter holiday season behind us, it is time to celebrate family and friends through the Easter, Mother’s Day and Memorial holidays. It’s time to start spring cleaning out the old and ushering in the new! I am ready, are you? This is our Spring edition of the magazine featuring Chef Sean André, owner of Cuisine 1017. You need to follow this guy on Instagram! His food pictures are mouthwatering and you can almost taste every dish he posts.

My Creative Director, Rhonda is loving the windy city, although the harsh winter took a bit getting used to…she has emerged from her down blanket and wool socks to share with us the French influence in Chicago.

You will LOVE this food truck that she found, complete with Can Can Girl legs…HA! She also zipped into a local Chi-Town bakery for some French pastries and even snapped a picture of an ATM…that renders cupcakes!

Yes, CUPCAKES! We also visit Dubai and Thailand via our friends, Melissa and her husband Carrku. Their luxe vacation pictures will blow you away!

As always, please also volunteer your time this Spring season. Here are some causes and holidays to remember through the months of April and May. April:

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Easter Autism Awareness Month Uterine Fibroid Awareness Week May: Mother’s Day Memorial Day

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

6-8

13 & 14

Cover Feature Story:

Foodie Review: Paris In Chicago

The Business Savvy Chef!

Chef Sean AndrĂŠ

10 & 11

16-19

Foodie Corner: Comfort Food Recipes, Perfect For Easter

Travel Luxe: From Dubai To Thailand

Cover Feature Story The Business Savvy Chef

Chef Sean André The inspirational success story of Executive Chef Sean André tells of bold flavors, vibrant color and dynamic food. He is known in the culinary world by his big beard and thick black-rimmed glasses but mostly for his insatiable love of BACON. His signature dish of Shrimp Bacon Gouda Mac ‘n’ Cheese is a client favorite at every event.

Chef Sean owns and operates Cuisine 1017, an innovative mobile personal chef company that specializes in private parties, intimate catering and bridal showers. Cuisine 1017 was created as a celebration of his birthday, October 17. With his unique blend of bold flavors and farm-to-fork cuisine, Chef Sean believes every day is a client’s birthday, so we should celebrate!

Chef Sean began his professional culinary career over 15 years ago as Executive Chef of Darryl’s Wood-Fired Grill in Norfolk, Virginia where he studied under the Director of Culinary. Chef Sean was quickly promoted to become Executive Chef of J. Gilbert's Wood-Fired Steaks in Washington, D.C. He successfully exceeded all expectations in the nation’s capital with the development of succulent dishes such as Pecan Crusted Lobster served with Sweet Potato Bacon Corn Hash, accented with Chipotle Corn Puree. Chef Sean’s passion for high-end seafood and steaks were on center stage when he worked as Executive Chef of Devon Seafood on the Magnificent Mile in Chicago, IL. At Devon Seafood Chicago, he cooked for many high profile celebrities such as pro football players, Marcus Allen, Richard Dent and Mean Joe Green. However, Chef Sean had his eyes on a larger target --the Big Apple. Chef Sean went on to become Regional Chef with Houlihan’s Restaurant Group in New York City where he developed and implemented new menu items for distribution to the culinary teams in over 31 corporate and franchise restaurants around the United States. Chef Sean later moved back to Washington, DC as Chef and Beverage Director with IHG hotels before venturing out on his own to launch Cuisine 1017.

Cuisine 1017’s client lists includes: The Delta Sigma Theta Sorority of Howard University, Churches, Doctors, Lawyers, Hip Hop Superstars B.O.B., Kevin Gates and Comedian George Wilborne. Chef Sean also recently served as the No Kid Go Hungry Ambassador for Share Our Strength at the White House. He worked with First Lady Michelle Obama and White House Chef Sam Kass on her “Chefs Move to School Program" which works to elimi-

nate childhood obesity. At the White House, he collaborated with many great chefs including Food Network’s Chef Cat Cora, Chef Anne Burrell and . on the benefits of healthy eating amongst children and adults. Chef Sean continues his community support by volunteering as a Chef Instructor with The Capital Area Food Bank in Washington, DC. FF: When did you discover your love for cooking?

CHEFSEAN: In the earlier years of the restaurant business, people often viewed being a chef as a remedial or meaningless job. So, I think a lot of African American men got out of Chef Sean and Chef Aaron McCargo, Jr the business. With the boom of food on TV, it is now cool to be a chef. However, as a deeply rooted foodie, I’ve always loved to eat, it’s simply magic that I became a chef!

FF: What is your favorite dish?

CHEFSEAN: Grilled Lobster tail served with lobster gnocchi, fresh fennel, spinach and diced tomatoes FF: What is your favorite dessert?

CHEFSEAN: I was driving from a client’s house trying to think about what to do with the leftover Danish I used to make her French Toast. I thought to myself that it would be awesome if I could make these into some sort of bread pudding. Then I started thinking about making crème brûlée for some random reason. By the end of the day and after a few trial runs, Pink Chocolate Bread Pudding was born! It is by far my favorite dessert!

FF: What is your favorite drink?

CHEFSEAN: The Sazerac Classic Cocktail is one of my favorite spring drinks that I enjoy with my friends. This drink was developed in the food mecca, New Orleans. Just a word of advice, sip it slow because it’s really delicious yet just as strong!

FF: What was the first meal you remember cooking well?

CHEFSEAN: I loved to eat my Mom’s mac and cheese as a kid and I’ve often tried to duplicate it as an adult. My recipe is really creamy and hearty with just enough cheese to get you ready for a good nap.

Sometimes I like to add in grilled chicken pieces or even top this dish with sautéed shrimp, depending on my mood.

FF: Who is a positive and inspiring influence in your life as related to cooking?

CHEFSEAN: My grandmother. She used to cook these amazing biscuits for me from scratch when I was a young kid, no matter the time of day or night.

I would eat them by the dozen. They were my favorite thing to eat in life and she knew it. Whenever I stayed with her in the summer, she would get up at like 2 am to make these fried fish sandwiches, fried bologna or this scrumptious water cornbread right in front of me, pretty much without even thinking about it. I thought she was amazing. She taught me how to make pan gravy with flour and butter, which I later figured out was roux. Grandma would make me work in the garden with her, picking tomatoes and squash and all types of things. Afterwards she would cook collard greens, fat back meat and cornbread. It would just magically appear. She was the greatest cook that I knew. I had no idea at age 8 or 9 that she was actually training me to be a chef. I just knew that she could cook and that I loved to eat. I think of her sometimes, like today, and I just want to say Thank You Grandma! Look at me now, I’m still the kid in the kitchen eating biscuits and trying to teach others how to do what you taught me. I hope that you are proud of me! Love you!

FF: Are there any other chefs that you follow?

CHEFSEAN: I enjoy the creativity of Chef Santosh Tiptur, who serves as the Executive Chef and Pastry Chef at Coco Sala in DC. His Maryland Crab Cakes are accented with a nice avocado emulsion that is to die for! I order this dish every time that I visit the restaurant.

FF: What advice do you have for budding chefs just starting out?

CHEFSEAN: The biggest thing is to remain humble and learn something from somebody every day. If you believe that you know everything, then how will you learn new things? Keep your mind open to new ideas. There's more to being a chef than creating recipes. It’s about growth and a sincere passion for food and people.

FF: Any upcoming events or appearances?

CHEFSEAN: As a volunteer chef instructor for the Share Our Strength's No Kid Go Hungry campaign, it warms my heart to share my God-given talent with others. I will be featured this summer at the Capital Area Food Bank's first-ever Volunteer Appreciation event, which will give the group the opportunity to celebrate and recognize their volunteers. This is an exciting event with over 100 people in attendance, activities and guest speakers.

Connect with Chef Sean André: Website: www.cuisine1017.com | Twitter: @chefsean1017 | IG: @chefsean1017

Living Success From The Root

www.blackberrynaturals.com

Foodie Corner: Comfort Food Chef Sean André Shares A Few Recipes, Perfect For Easter Bacon Gouda Mac-n-Cheese Ingredients: 8 oz. Fresh Pasta 1 oz. Gouda cheese 1 oz. Cheddar cheese 1 oz. Parmesan 1/4 cup crisp bacon, cooked, rough chopped Salt and pepper to taste 6 oz. Heavy whipping cream 2 tsp. Japanese bread crumbs Directions: Cook fresh bacon pieces in a large sauté pan until the bacon is fully cooked and crisp. Drain the excess grease then return the bacon to the pan. In the same pan add in the heavy cream until the mixture starts to foam slightly, stirring constantly. Add the Gouda, cheddar and parmesan cheese. Season with salt and pepper to taste. Add warm pasta to the cream mixture. Reduce heavy cream mixture by half. Add more parmesan cheese as necessary. Continue to reduce the mixture until it is slightly thickened. Remove pasta from the pan. Add pasta to a smal l oven-safe pasta bowl. Top mixture with Japanese breadcrumbs. Bake in the oven until the breadcrumbs are lightly toasted. Garnish with chopped parsley and crumbled bacon. Serve hot.

Pink Chocolate Bread Pudding Ingredients: 4 cups half-and-half 4 cups heavy whipping cream 16 ounces pink chocolate 16 large egg yolks Danish, chopped 1/2 “ dice.

(Use ½ cup diced Danish for each dish) Directions: Preheat oven to 350 degrees F. Bring cream and half-and-half to a boil in a large saucepan. Reduce heat to low. Add chocolate and whisk until melted and very smooth. Remove from heat. In a large bowl, whisk yolks until they are uniform in color. Gradually whisk in half of hot chocolate mixture. Whisk until smooth. Once the eggs are slightly warmed in this way, gradually add the rest of the hot mixture, whisking all the while. Divide custard among candy dishes. Fill each dish, ¾ from the top with custard mixture. Place ½ cup of chopped Danish into each dish. Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Cover the pan with foil. Bake until custards are set, about 30 minutes. Use a toothpick to check for proper cooking temperature. When the Bread pudding has cooked to desired temp, remove the dishes from the water. Chill 3 hours.

The Sazerac Classic Cocktail Ingredients: 2 TBL Pernod Ice 2 ounces rye whiskey 4 to 5 dashes Peychaud's bitters 2 dashes Angostura bitters 1 lemon twist, white pith removed, for garnish Directions: Pour Pernod into a rocks glass; swirl to coat. Pour out any excess. Fill glass with ice to chill.

Place rye whiskey and bitters in a cocktail shaker; fill with ice. Cover and shake vigorously.

Discard ice from rocks glass and strain rye mixture into glass.

Rub rim of glass with lemon twist and add to cocktail; serve immediately.

Foodie Review – Chicago (Metro): Paris: Anytime. Anywhere.

By Rhonda Murray Once you have spent any amount of time in Paris, you'll always be yearning for that je ne sais quoi in your everyday life.

You won't be able to forget the feeling of France. The influence of Parisian culture permeates your entire life - at least for me.

To my delight, I've recently moved to a city that has historically modeled their streets after the streets of Paris. In the 1909 Plan of Chicago designed by Architect Daniel Burnham, France was on his mind. Thus, Chicago's "Magnificent Mile " is directly inspired by the walk to the Arc de Triomphe called Champs-Élysées.

True to Parisian faire, the nostalgia continues off the beaten path with downtown Chicago's thriving pastry scene. You can even try out the Sprinkles cupcake ATM! There is a traditional European bakery with the best freshbaked croissants and French macarons. I also found a popup crepe truck dazzled with Moulin Rouge frill and flare!

Meet Jonathan Mamou, smiling, strapping French expat who is bringing Paris to Chicago, one crepe at a time.

I stumbled upon this four wheeled can-can gem on the way to lunch one day on the corner of East Jackson & S. Wabash near Millennium Park.

The mobile menu has a balance of sweet and savory - ready to please any palate.

I ordered the simple Lemon Sugar Crepe, closed my eyes and boom! Paris came to visit my taste buds.

Wonderful food experiences will always be our passport to memories that last a lifetime.

You too can make unforgettable memories of your own - No plane ticket required!

Sprinkles Cupcakes Chicago 50 E Walton St. Chicago, IL 60611 www.sprinkles.com

Hendrickx Bakery 100 E Walton St. Chicago, IL 60611 www.hendrickxbakery.com

Paris Ouh la la!

Twitter: @ParisOuhlala Facebook: ParisOuhlala

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

Travel Luxe: From Dubai To Thailand With The Gbains Friends to Foodie & Fête Magazine, Carrku and Melissa Gbain, recently made the ultimate excursion to a couple of the most exotic countries in the world…Dubai and Thailand!

Melissa gave us the run-down of their recent trip. We are sure these pictures won’t do it justice, but Melissa shared an amazing inside look into their luxe escape!

FF: Why did you choose to travel to Dubai and Thailand?

MG: Traveling to Thailand has been a dream of mine since I was a teenager. I always said that if I had a chance to go anywhere in the world it would be there. I didn't know when and I didn't know how but I knew that I had to make it there one day.

Thailand introduced itself to me through its food and what a great first impression! It immediately drew me in with the exotic spices and vibrant flavors, which I soon learned was a reflection of the rich culture.

Pair a bowl of Pad Thai with golden temples, floating markets, lush orchids, warm smiles and you have yourself a dream destination!

Our first attempt to go to Thailand was for our honeymoon back in 2008, but it seemed a bit daunting at the time, so we opted for the Caribbean.

FF: Can you tell us any misconceptions you both may have had when traveling to these countries? Myths that were debunked?

MG: Now that we have been to Thailand, we realized that it was not nearly as intimidating as it seemed. I always assumed the trip was going to be so expensive, which is probably why it was a dream for so long before it became a reality. It was surprisingly affordable and yes, the commute is long, but that's where Dubai came in.

One of the most valuable travel tips we learned from this trip is to make the most of a long flight by exploring along the way with a layover.

We purposely chose a flight with a 14-hour layover in Dubai. We then booked a tour guide who picked us up from the airport and took us around the city to all of the main attractions. Our tour guide dropped us back off to the airport to catch our flight to Bangkok. Now, that's how you get two trips for the price of one!

FF: Please tell us what new things you learned on your excursion to these countries?

MG: We learned during our excursions that the best way to enjoy travel is to have an open mind. Be willing to receive all that the experience has to offer and you will leave a better person than when you arrived. Learning about how others live, what they find important, and how they perceive beauty expands one's capacity to connect with others and develops a greater appreciation for life.

FF: What did you learn about each other on the trip? Did you conquer any fears as a couple?

MG: The decision to take this trip was made two months prior to our departure. Could we have come up with reasons why we couldn't have gone and talked ourselves out of it? Sure, but sometimes, you just have to ignore your fears and step out to where your heart is leading you. Chances are it will all work out and this trip did more than work out. It was a dream come true! It enriched our lives so much that traveling is now a personal goal for us and we look forward to visiting more amazing destinations.

FF: Where do you think you will travel to next?

MG: Perhaps Paris will be next and of course, we'll be looking to squeeze in that second city as well, to get two for the price of one!

Helpful Links Dubai Information: www.dubai.ae | www.visitdubai.com Thailand Information: www.thaigov.go.th | www.tourismthailand.org

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