Foodie & Fête Magazine | Jan 2017

FOODIE & FÊTE YOUR OPEN INVITATION TO THE CELEBRATION

• JANUARY 2017 •

THE LOVE AND PASSION OF

CHEF PATRICK BRUNCH IS THE NEW BLACK 7 WAYS TO DETOX YOUR LIFE DECADENT DESSERT

www.foodieandfete.com

PUBLISHER'S NOTE

Foodie & Fête Magazine www.foodieandfete.com

Once again, I am in awe how this year has flown by! So much has happened and yet it hardly seems like any time has passed.

I am excited to open up the new year with another great issue, full of recipes from some wonderful chefs.

This new year will bring a ton of new content that we are excited to share! Our approach to this publication is blog style...just in magazine form.

As always, feel free to lend your feedback and welcome to 2017! ~ Reneé Lowe Founder and Publisher

FOUNDER AND PUBLISHER Reneé Lowe CREATIVE DIRECTOR Rhonda Murray DIGITAL LAYOUT, DESIGNER AND COPY EDITOR OnyQueen Media (Graphics Division) CONTENT CONTRIBUTORS Patrice Murray Rhonda Murray Samantha Hunter PUBLIC RELATIONS OnyxQueen Media (Communications) FIND US ON THE WEB! Official Website: www.foodieandfete.com Twitter: https://twitter.com/FoodieFeteMag Facebook: http://tinyurl.com/foodieandfetemag ADVERTISING SALES sales@onyxqueenmedia.com SUBMISSIONS/GENERAL INQUIRIES foodie@onyxqueenmedia.com MAILING ADDRESS 3570 Peachtree Industrial Blvd.

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Food & Fête Magazine© is published by OnyxQueen Media, LLC. Views expressed in articles, photographs or advertisements 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.

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Publisher's Note Happy New Year!

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Chef Patrick Learn About His Love & Passion!

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7 Ways To Detox Your Life Start 2017 off on a positive note!

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Brunch Is The New Black Impress your guests with these recipes!

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Decadent Dessert A sweet treat you can make at home!

COOK UP A JAMAICANINSPIRED HOLIDAY FEAST WITH CHEF PATRICK WENFORD SIMPSON

BY SAMANTHA HUNTER For New York City-based celebrity chef Wenford Patrick Simpson, affectionately known by fans and foodies as Chef Patrick, the holidays are the busiest time of the year, but his determination to make the holiday season special for his patrons and family is his mission nonetheless.

Growing up in his native Jamaica, Chef Patrick recalls the holidays with his family as being a special time of year during which family members came together to enjoy an intimate holiday meal prepared with love. Chef Patrick shares, “I always admired the holidays because I’m coming from a broken family. Broken in the sense of it was a single mom, me and my sister, and my other brother. Our Christmas dinners were intimate yet still fulfilling… If it was six of us, we enjoyed ourselves and it felt like it was twenty, because the love was there.”

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Today, as Executive Chef for B.B. King Blues Club and Grill and the Highline Ballroom, Chef Patrick is charged with the task of ensuring that his guests who travel from near and far to partake of a holiday meal prepared by him and his dedicated culinary team are highly satisfied, a task he does not take lightly.

“To see somebody sit down and enjoy something that I create in the kitchen, it’s like I get fulfilled from the enjoyment you’re getting, from something that came from my hand,” says Chef Patrick.

Chef Patrick has made an indelible mark in the culinary landscape with his signature brand of infusion cooking, taking culinary cues from various cultures and morphing them into his very own delectable dishes. Whether he’s cooking for powerful politicians, music legends, celebrity guests or a crowd of native New Yorkers and tourists, Chef Patrick’s approach is the same – put love and passion into it.

Chef Patrick admits that the holiday season is a hectic time of the year, but shares how he has mastered the art of

COOK UP A JAMAICANINSPIRED HOLIDAY FEAST WITH CHEF PATRICK WENFORD SIMPSON

the day after an official holiday, and his selection does not disappoint. We hope that this Chef Patrick certified meal brings some light and love into your home this holiday season, and beyond.

Oxtails

...CONT'D FROM PAGE 6

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making the holidays special for everyone he touches. He explains that during the holidays, “Chefs can’t be off.

So there’s a sadness to it and there’s also a reward in the sense of I get to feed so many people, I get to be there to make so many enjoy their holiday, but then I’m missing out on mine at home.”

We asked Chef Patrick to share with us a typical Jamaican-style holiday meal that he would prepare and enjoy with his own family either the day before or

Ingredients: 2lb of oxtail 5 cups of water 1 onion 2 tomatoes 2 scallion 1/2 scotch bonnet pepper 2 cloves of garlic 4 sprigs of fresh thyme 1/2 teaspoon of allspice 1/2 teaspoon of salt 1/2 teaspoon of pepper DIRECTIONS: Chop the scallion, scotch bonnet pepper, garlic, onion, tomato, carrot and thyme. Season the oxtail with scallion, scotch bonnet pepper, garlic, thyme, allspice, salt and pepper. Fry the oxtail and seasoning in a tablespoon of oil for about 10 minutes. Stir in the water, onion and tomato, turn down the heat and simmer the pot until the oxtail has softened (about three hours), stirring occasionally. Add the beans and simmer for another 30 minutes.

COOK UP A JAMAICANINSPIRED HOLIDAY FEAST WITH CHEF PATRICK WENFORD SIMPSON ...CONT'D FROM PAGE 7 Rice and Peas Ingredients 3 cups of rice 1 can or 1 cup of fresh red peas (either kidney beans or pigeon peas) 5 cloves of garlic (finely chopped) 1 uncut scotch bonnet pepper (1 jalapeno pepper may be used as a substitute) 3 scallion (spring onions may be used as a substitute) 1 can (or one cup) of coconut milk 1 teaspoon of salt 1 teaspoon of black pepper 2 sprigs of fresh thyme (2 teaspoons of dried thyme may be used as a substitute)

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Cooking If you are using fresh peas then wash them, then pour on three cups of water and leave to soak overnight (there is no need to do this if you are using canned peas). Crush the garlic and add to it seven cups of boiling water. If you are using fresh peas add them now and boil for 45 minutes.

You can test to see if the peas are cooked by crushing them against the lid of the pot. (If they crush easily, you are ready to move on to the next step.

If you are using canned peas just add them to the pot and move on to the

next step.) Add coconut milk, rice, salt, black pepper and thyme to the mix.

Crush the scallion (do not chop) and add this in. Also add the uncut scotch bonnet pepper (the pepper remains uncut so as to not make the rice spicy, just give it a subtle peppery flavor). The rice and peas should be ready after about 40 minutes (exact cooking time will depend on the brand of rice used).

Jamaican Fruit Cake Ingredients: 1 cup pitted dates 1 cup dried figs 1 1/4 cups port wine 1 1/4 cups white rum, such as Appleton 1/2 cup sliced almonds 1/2 cup brandied cherries with their liquid (or substitute maraschino cherries) 1/2 cup currants 1/2 cup candied orange peel 1/2 cup dried prunes 1/2 cup dark raisins 1/2 cup golden raisins Juice of 1 orange 1 1/2 cups (3 sticks) unsalted butter, plus more for greasing cake pans 2 cups flour, sifted 2 cups brown sugar 1 teaspoon baking powder 1/2 teaspoon ground allspice

COOK UP A JAMAICANINSPIRED HOLIDAY FEAST WITH CHEF PATRICK WENFORD SIMPSON

pans inside. Bake for 1 hour and 30 minutes. Sprinkle the remaining port and rum on top of the cakes and let them cool.

...CONT'D FROM PAGE 8

These cakes will last for days stored in parchment paper and plastic wrap and for weeks when frozen.

1/2 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground nutmeg Pinch of salt 1 teaspoon molasses 1 teaspoon browning 5 eggs DIRECTIONS: Add the dates, figs, 1 cup of the port, 1 cup of the rum, the almonds, brandied cherries with their liquid, currants, candied orange peel, prunes and dark and golden raisins to a food processor.

Process this mixture until the dried fruit is broken down into smaller chunks.

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Stir in the orange juice. Allow it to soak in the rum for at least 2.5 hours, but preferably for 2 to 3 days. Preheat the oven to 350 degrees F. Grease 2 cake pans and line them with brown or wax paper. In a stand mixer, combine the butter, flour, brown sugar, baking powder, allspice, cinnamon, cloves, nutmeg, salt, molasses, browning and eggs. Slowly add the rum-soaked fruit to the mixer a little at a time and mix to combine all of the ingredients.

Bake the cakes in a water bath by filling a large roasting pan halfway up with water and then setting the cake

Myers Rum Sorrel Ingredients: dried sorrel dried ginger sugar allspice 1/8 teaspoon ground allspice (pimento) or about 12 whole allspice (optional) 6 oz dried sorrel 1 oz Myers rum 2 rounded tablespoon dry ginger 8 cups water 2.5 cups water for re-draft 1.5 cups white Spread the sorrel out on aluminum foil or a white cloth, which will make it easy to spot and remove any debris or unfit sorrel pieces. After you have cleaned the sorrel pour it into a large cooking pot with 8 cups of water. Add in two rounded tablespoons of ginger.

COOK UP A JAMAICANINSPIRED HOLIDAY FEAST WITH CHEF PATRICK WENFORD SIMPSON ...CONT'D FROM PAGE 9 Boil the mixture for 10 minutes after it begins to boil. Remove immediately and pour through a strainer into a suitable container. Return the remains from the strainer to the cooking pot and add 2.5 cups of water. Bring to a rapid boil again and remove after 10 minutes. Strain the mixture and discard the residue. Sweeten with 1.5 cups of white sugar or to taste.

Cool then serve over ice. Refrigerate.

For more on Chef Simpson, his television show Cook-Up With Chef Patrick on Tempo TV, and his line of seasonings go to www.chefwpsimpson.com.

Photos: Courtesy of Chef Wenford Patrick Simpson

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7 WAYS TO DETOX YOUR LIFE

BY RENEE LOWE It is not always easy to be positive in everything that we do, but some things hinder us from our full potential. We often consume ourselves with everyday negativity and that can wear on our spirits. Here are some helpful tips to detox the things in your life that may be weighing you down.

1. Keep your thoughts positive.

rest and disconnect for several hours.

This means, don’t relish in your negative thoughts or even the negative comments of others. There is always a positive side to things, even if it is not apparent right away. Give things time to unfold and keep looking for the good.

4. Set a goal and stick to it.

2. Surround yourself with positive people.

If you are constantly around negative people, how do you think you will start to think? Just as you are what you eat.

You are who you keep company with on a regular basis.

3.Create a clearly defined space for work and sleep.

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This is a tough one! I am WAY guilty of keeping my laptop and phone handy at the edge of my bed. I have found that it is actually less stressful to leave the computer in my work space and COMPLETELY shut down for the night.

It sends a message to the brain to truly

We all know that reaching goals are important to our self-esteem and wellbeing, but we often let things slide. I list my goals for each day in www.evernote.com with times that they need to be completed. I cross them off once they are done. If I have anything left over, I add it to the next day as priority goals that need to be addressed before noon.

5. Treat yourself to something nice.

I don’t splurge very often, but when I do…I go all out! I treat myself to a spa day that includes a massage, manicure, pedicure and facial. I also love a nice lunch sitting outside at my favorite restaurant while people watching.

6. Shut off the television.

With all the reality show and news broadcasts, we are consumed with other people’s drama! Some of it is entertaining, but at some point, you

7 WAYS TO DETOX YOUR LIFE

BY RENEE LOWE ...CONT'D FROM PAGE 12 have to draw the line and click that remote OFF! Use that time to volunteer for a non-profit or start on a project that you have been meaning to finish.

7. Remove toxic people from your life.

This last one is HUGE! If there are people in your life and all they do is take from you, drain you and only come around when they need something from you. This is a clear sign that they need to go! Do not feel bad about making your mental space positive. It is your right to have around you people that will lift you up and not bring you down. The old saying says it all: Misery loves company. Don’t allow misery and drama to your door. You wouldn’t allow an intruder into your home to steal your possessions, so why would allow a toxic person inside your life to steal your positive energy?

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BRUNCH IS THE NEW BLACK

BY PATRICE MURRAY Everyone loves a great brunch! I have certainly been to my share of networking brunches, empowerment brunches and of course...the family weekend brunch with all the crazy cousins. One brunch that stands out for me, is Chef J Jackson...aka Mr. Foodtastic! Yep...Foodtastic! Let me just say...his food is FANTASTIC! I hit him up for a few prized recipes that he would be willing to share with the public and I got a few that will knock your socks off! Check them out!

Tastic Sweet Banana Bacon Walnut Pancakes Ingredients for the topping: 1/2 cup unsalted butter 1 cup brown sugar 1/2 cup water 1 teaspoon vanilla extract 1tbsp Tastic Sweet* 2 bananas, peeled and sliced into 1/4-inch rounds 1/2 cup walnuts 4 slices cooked bacon, crumbled Salt Ingredients for the pancakes:

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2 cups all-purpose flour 1 tablespoon baking powder 2 tablespoons granulated sugar 1/4 teaspoon kosher salt 1 1/2 cups buttermilk 1 large egg beaten 1/4 cup vegetable oil 1 teaspoon vanilla extract 1 tbsp. Tastic Sweet* 1 banana, peeled and mashed 2 slices cooked bacon, crumbled 1 tablespoon butter, room temperature, divided Directions: To make the topping, in a pot, on medium heat melt the butter, brown sugar,

BRUNCH IS THE NEW BLACK CONT'D FROM PAGE 15 and water. When it comes to a boil, after about a minute, continue to boil for 1-2 more minutes or until it’s slightly thicker and syrupy.

Turn off the heat and stir in the vanilla, Tastic Sweet, bananas, walnuts, and bacon. Add a sprinkle of salt to taste.

For the pancakes, mix together the flour, baking powder, sugar, and salt. Beat together the buttermilk, egg, vanilla, Tastic Sweet and oil and pour into the flour mixture.

Add the mashed banana and crumbled bacon, and stir until a thick batter is formed.

Preheat the oven to 200°F and line a baking sheet with parchment paper. Heat a skillet on medium and add a dab of the softened butter to the skillet to grease it.

Pour 1/4 cup of the batter into the skillet and cook for about 2 minutes on one side, until the edges are slightly set and bubbles begin to form in batter. Gently flip the pancake and cook on the other side a couple more minutes or until an inserted toothpick comes out clean. Place cooked pancake in the oven, and continue for the rest of the batter, adding a dab of butter to grease the skillet when necessary.

To serve, stack 3-4 pancakes on each plate and cover with the topping. *Available at www.chefjjackson.com Doughnut Monte Cristo Ingredients

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DIPPING SAUCE ¼ cup Dijon mustard 2 tbsps red raspberry jam SANDWICH 4 of your favorite glazed donuts, sliced horizontally 8 slices of your favorite cheese (I used Colby and muenster) 8 ozs. thin sliced ham (or turkey if you don’t eat pork) 8 ozs. thin sliced turkey (or ham if you LOVE pork) Tastic Sweet* for sprinkling

BRUNCH IS THE NEW BLACK CONT'D FROM PAGE 16 Preparation Preheat oven to 350.

Combine all mustard and jelly in a small bowl and mix well. Set aside.

Place doughnut halves, cut-sides up. Layer each bottom half with 1 slice cheese, 2 ounces turkey, 2 ounces of ham and 1 slice of cheese. Place top half of doughnut onto each sandwich.

Heat a small non-stick skillet over medium heat. Add ½ tbsp. butter and let it begin to melt.

Add 1 to 2 sandwiches in skillet and cook for about 1 minute on each side until top and bottom get a little color. Transfer to oven and cook until cheese melts.

Serve with dipping sauce, a sprinkle of Tastic Sweet* and extra napkins. This is going to be messy and DELICIOUS! *Available at www.chefjjackson.com

Blackberry Grappa Ingredients: 1 cup fresh blackberries 1 cup Grappa, chilled 1/3 cup fresh lime juice 3 large pasteurized egg whites 5 tablespoons simple syrup Garnishes: fresh basil leaves, fresh blackberries

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Directions: 1. Process blackberries in a blender until smooth. Pour through a wire-mesh strainer into a 1-qt. jar with a tight-fitting lid, discarding solids.

2. Add grappa and next 3 ingredients to jar. Cover with lid, and shake vigorously 30 seconds or until foamy. Pour mixture into 4 (10-oz.) glasses filled with ice.

Serve immediately.

Happy New Year!

2017

DECADENT DESSERT RECIPE BY CHEF PADUA PLAYER AKA SUGACHEF Black and White Bread Pudding 2c. Heavy Cream 2c. Whole Milk ½ Vanilla Bean, scraped 12oz. Bittersweet Chocolate, chopped 9 Egg Yolks 1c. Sugar 1/2T. Almond Extract 1/2T. Vanilla Extract 1-2 Loaves of Brioche Bread, cubed 8oz. White Chocolate, chopped *Sprinkle the chopped white chocolate in the bottom a buttered baking dish. Fill the dish with the cubed bread * *Preheat your oven to 325 degrees* Bring the cream, milk, and vanilla bean to a boil. Place chopped chocolate in a bowl. Pour cream mixture over the chocolate and stir until the chocolate is melted. In a bowl, mix yolks and sugar until combined. Add the extracts, and slowly temper in the hot chocolate mixture. Strain through a fine strainer. Pour the hot custard over the cubed bread, making sure all of the bread is submerged in the custard. Allow the bread to soak up all of the custard for about 30-1 hour.

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Cover the baking dish with aluminum foil. Make a water bath by placing the covered dish in a larger baking dish and filling the dish with hot water about half way. Carefully place the baking into the oven. Bake for approx. 45 min. -1 hour depending on the type of oven used and the size of the dish that you’re using. .When testing the bread pudding, the pudding should be firm in the middle when lightly pressed and shake firmly when the pan is wiggled.

Carefully remove the dish from the oven. Remove the baking dish from the water bath and allow to cool.

Garnish top with dark chocolate and white chocolate ganache. It’s best served warm with Chantilly cream or hazelnut ice cream.

Dark Chocolate Ganache 3 3/4 cups (about 1 1/2 pounds) finely chopped dark chocolate 1 cup heavy cream 1 tablespoon unsalted butter, at room temperature 1 tablespoon pure vanilla extract

DECADENT DESSERT CONT'D FROM PAGE 19 Directions Place the chopped chocolate in a large heatproof mixing bowl and set aside.

Heat the heavy cream in a saucepan over medium heat until it is just about to boil. Pour it evenly over the chopped chocolate and let the chocolate begin to melt. Let it sit for 2 minutes. (It is important to let it sit, because if you begin stirring right away, the air you incorporate will cool the chocolate faster, making it harder for the chocolate to melt smoothly.)

Mix the cream and chocolate together with a rubber spatula or a whisk, working out any lumps of chocolate so that they are fully melted. Add the butter and vanilla and continue to stir.

If the chocolate or butter stops melting before all the lumps have dispersed, place the bowl over a pan with simmering water and continue to stir constantly until it is fully melted.

Set the ganache aside and let it cool before using. The ganache should be about the consistency of smooth peanut butter when its ready to ice a cake.

For truffles: While it is still warm, pour the ganache into a prepared 8-inch square baking pan as directed.

The ganache can be kept in a heatproof airtight container in the refrigerator for up to 2 weeks or frozen for up to 8 weeks. To reheat, place the container in a pan of simmering water, so that the water comes about halfway to three- quarters of the way up the sides of the container. Heat it until the sides have melted, then transfer it to a bowl and melt it fully over a double boiler.

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White Chocolate Ganache 10 ounces premium-quality white chocolate, finely chopped 2/3 cup heavy cream 1 1/2 tablespoons unsalted butter, at room temperature and cut into 3 pieces Directions 1. Put the chopped chocolate in a heatproof bowl.

2. Bring the heavy cream to a boil, then pour it over the chocolate. Working with a whisk or spatula, gently stir the chocolate and cream together. When the ganache is smooth, stir in the butter. when the pan is wiggled.

DECADENT DESSERT CONT'D FROM PAGE 20 Carefully remove the dish from the oven. Remove the baking dish from the water bath and allow to cool.

Garnish top with dark chocolate and white chocolate ganache. It’s best served warm with Chantilly cream or hazelnut ice cream.

Dark Chocolate Ganache 3 3/4 cups (about 1 1/2 pounds) finely chopped dark chocolate 1 cup heavy cream 1 tablespoon unsalted butter, at room temperature 1 tablespoon pure vanilla extract

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