Wine, Really Wine

More people are drinking wine, according to the Wine and Spirit Trade Association. A poll recently commissioned by the WSTA showed than 60% of adults are wine drinkers and wine is the most popular alcoholic beverage. On average it is estimated that there are more than 30 million regular wine drinkers across the country. In the 25 - 34-year-old bracket, it is their favorite drink.

Consumers prefer white wine and sparkling

wines such as Prosecco are growing in popularity. This must be good news for vineyards. The main grape varieties grown are Chardonnay and Pinot Noir.  The USA tops the wine consumers' polls, followed by France, Italy, Germany and China, with the UK coming in sixth place.

In the US, at least, 20% of people are going out to eat more than they did in the past, and they are spending more on average than they did in the past. A survey has shown that 24% of diners are spending more on wine than they did in previous years.

In the US, wine drinkers spent 4.4% more on wine bought in stores than they did in 2016. Beer sale are falling, but spirits are still popular. Wine drinkers have resisted price increases on their favorite brands, and wine producers have realized it's easier to bring a new, more expensive, wine onto the market than to raise the price of well-established wines.

When it is served by the glass in restaurants, more people will buy it, a survey showed. The bottles with screw tops are ideal for pouring it by the glass, and, it seems, that sommeliers are quite happy to serve wine from them. Rather than have a cork stuffed back in a bottle, a screw cap bottle which holds a glass of wine, ensures that it is fresh and not turning to vinegar.

Diners want their wine to complement their food, which is also good news for sommeliers. They are unlikely to be out of a job just yet! The US Wine Market Council conducted a survey which showed that 64% of regular wine drinkers are more likely to order wine with Italian meals. 56% of respondents said that they usually order wine in a steakhouse. Diners tend to choose refreshing wines, such as sparkling ones and light reds. Of course, these also go well with food.

In the US, at least, wine drinkers are buying more wine in cans than they did a year ago. Cans can be consumed in public places, such as beaches, where glass bottles aren't allowed. However, wine in a can is not very popular in the UK (at least, not yet).

With a constantly changing wine market who knows what will be popular next year?

Chef Emeritus

Local Food Artistry

Farmers markets. They are popping up all around the country. They can range from a true farmers market with farm fresh produce locally grown and sold by the farmer to more of an arts and crafts show. When shopping at a farmers market the consumer needs to be wary of anyone selling fruit or vegetables that are not locally grown or are out of season. It is becoming common practice for some marketers to purchase the same produce that is available at the grocery and sell it in the farmer’s market venue.

Here are a few tips on what to look for in a farmers market.

• Fresh local fruit and vegetables, no commercially grown produce.

• Good prices, the price should be comparable to the grocery store. You may find that in some areas the farmers market is a bit higher but this can be well worth it if the produce is local and fresh.

• Look for moist fresh looking produce. If the corn was picked yesterday it will begin to dry out at the bottom. Look for signs that the fruit and vegetables have been harvested within the last day. Do not be afraid to ask when the produce was picked. If it is the farmer you are talking to they are likely to take pride in their selection.

• Stay away from produce that has been dumped out on a table. The display should say that someone took time to care for the produce and ensure that no bruising has occurred.

• Look for clearly marked prices. If it is hard to find out home much that apple is you may be dealing with lesser quality produce.

Avoid farmers markets that have a lot of crafts. This may be a sign that the area is not based in agricultural and the farmers market may contain mostly commercially produced fruit and vegetables.

Chef Emeritus

But I Wouldn't Call Them Chefs

Now I would hope by now that you would understand where this is going, the fact that people do an NVQ (National Vocational Qualification) and then call themselves Chefs and are instantly wanting to go for Head Chef positions. 

How can they know how to use the best products and what skills to get the best from them? Do they really care about if the customer is happy with the end result if in all honesty they really don't know what the end result should look or taste like?

Now you may think from reading the above that I am being down against the Chef of this day and age and that would simply not be true. What I am saying is the term "Chef", need to be thought about. The Trainee that has just started his or her journey in the finest restaurant in London, France or Switzerland will understand the pride in years to come when their Sous Chef calls them Chef. Then you have the Chef or Cook as I like to call them that work for a chain, the person that has a spec to follow that did 6 months at college but already know they were better than Gordon and thought their big break would be cooking in a high turnover pub. 

Yet again you could think I am against these positions and you would be very wrong, I can't afford to eat in such amazing restaurants all the time. My issue is the person in the kitchen 9 times out of 10 has not a clue about being a chef even though they tell the word they are. 

All the things that the stages of being a chef teach like bring back a broken sauce or why you roast some bones for a stock and not others or what flavors go together and how to get the best from them and the seasons they are available. But the most important thing is the want and passion for the customer to have the very best they can give and if it's not then not serving it.

I will happily call every person working in a chain restaurant Chef if they know and understand the food they are cooking and will make every dish that is sent as good as the first. There are regional managers and executive chefs (cooks), above these people who are not instilling such basic standards and skills.

If you really want to serve the best food you can every time and want to understand food because you have a passion for it. Well then it doesn't matter if you have 3 stars or a play area you can hold your head high and I will be the first to call you Chef. But if you stand on that carving station with a stupid baseball cap on insisting that meat should fall apart like that, Broccoli should be brown and mash potato comes in frozen you should think of a different name other than Chef.

Chef Emeritus

The Essential Herbs and Spices

If you love to cook then having the right herbs & spices on hand is essential to great food.

If your spice cabinet has just salt, garlic powder, and onion flakes, it's time to add more. Stock your kitchen with following spices to see a change in the dishes you put together.

Cinnamon-Mostly used in desserts, baking, and drinks. But you can sprinkle it on buttered toast or in plain yogurt for some flavor... TIP... it has health benefits by helping to control blood sugar... so do sprinkle it on that toast or in your morning yogurt. Also, a sprinkle is great on

fruit...apples... bananas... vegetables... sweet potatoes... squash. Cinnamon is a staple in Mediterranean recipes.

Cayenne-Not for every taste bud if you don't care for some "heat"... but a 'must have' if you're cooking Mexican dishes... another health tip... helps stimulate digestion. Also, I'm told (because I am one)...as you approach your "senior" years...you'll prefer spicier tasting foods.

 

Chili Powder-Doesn't have the heat of cayenne but does add that extra zip... made from hot peppers. Use it in barbecue sauces, chili and any other Mexican dish you enjoy.

Garlic (Powder or minced in a jar) - a true essential for Italian dishes. Sprinkle powder or spread minced on buttered bread, then toast in the oven to go with your pasta dishes. It's also great in dips, cheese spreads, stews and the always popular Bloody Mary! Another health tip... helps lower blood pressure.

 

Cloves-What's a good pumpkin pie or baked ham without cloves. Obviously for your pies... powered clove. Be careful as cloves can be overwhelming so use sparingly.

Oregano-A spice with many uses... always used in pizza or pasta sauces...mix into meatloaf recipes. Add to vegetable soup or a fish stuffing.

 

Paprika-Use in soups, all types of chowders and on fresh vegetables. Frequently used as topping on deviled eggs or a garnish on any kind of salad.

Parsley-While a frequent ingredient in recipes, it is best known as a garnish. Use it in soups, fish, and casseroles. Sprinkle on top of a good cheese omelet.

Rosemary-Has a very woody fragrance. Great in marinades for be use a garnish... very decorative. grilling meats. Fresh sprigs... 

Bay Leaves-Most common in soups, stews, and sauces. Flavor goes a long way so use sparingly... usually one or two in a recipe. Useful household tip...they make great bug repellent in your pantry!

Basil-Its best known for its aromatic appeal. The main ingredient in a variety of dishes from sauces to fish. making fresh pesto. Also used to add fresh flavor

A couple tips...

Often you can use either the fresh or dried version of herbs & spices.

When cooking with fresh and dry herbs, there is a general rule when it comes to the ratio of fresh to dry. Because dried herbs are generally more potent and concentrated than fresh herbs, you'll need less -- typically three times the amount of fresh herbs as dry. For example, if a recipe calls for 1 tablespoon of fresh oregano, you need only 1 teaspoon of dried, since 3 teaspoons equal 1 tablespoon.

Storage... Fresh-cut herbs can be wrapped in a paper towel, stored in re-sealable plastic bags, and then put into the refrigerator. Dried herbs should be stored out of the light and in a cool, dry place. Keep an eye on how long your herbs have been open -- if they've been open for too long, they'll smell and taste less potent.

Chef Emeritus

Truffles The Ultimate Experience In Taste

Black Summer Truffles

Truffles are a delicacy that only a few have ever experienced. Described as having an intoxicating smell, the mere scent of truffles increase the appetite. While we know that salt and pepper have a compelling feature that gives dining a more memorable experience, it is said that truffles go one step further and unleash emotions upon taking that first bite.

So why aren't we all stuffing ourselves on Thanksgiving with a big platter of truffles? Truffles are rare. The best black truffles are only found in France's Perigord region. Many chefs consider their texture and aroma exquisite to any other truffles. White truffles are even harder to find. Located in the Alba region of Italy, they have a sharper, peppery flavor. Truffles are only found during the months of October through February and are best when prepared fresh. Auctions can be found where thousands of dollars exchange hands for one meager truffle that is of the right consistency and size. Fresh truffles typically retail for $300-500 per ounce. Powders and oils are also offered for those that just want a taste of the succulent treat.

Truffles are a type of underground fruit resembling a mushroom that develops from the roots of trees.

Black truffles (Tuber magnatum) are found next to oak trees and yes, the old stories of dogs and hogs rooting up the ground to find the precious black diamonds are true. Hunters have to be very cautious of an animal team lest they find the day's prize consumed. Commercially grown truffles are now being pursued in France, Chile, Spain, New Zealand, Australia, USA, and South Africa by using offshoots of oak trees containing truffle spores.

The preparation of truffles is a delicate matter. Only the finest chefs are trusted with blending the flavors of these underground mushrooms with cuisine that intensifies the aroma and taste. Few restaurants in the United States are creative enough to master this craft. One establishment, Le Bernardin on 51st street in New York, uses the magnificent cuisine of Chef Eric Ripert to bring truffles the glory deserved. Excitement surrounds the kitchen during black truffle season that immediately follows the white truffle season. February is a great time to try out this restaurant's newest displays of sensual truffle dishes.

Truffles are considered one of the most esoterically ingredients found on earth. Select a restaurant with four stars that have an artistic reputation for serving the succulent morsels or shaved pieces of truffles in a truly magnificent dish for a memory you will never forget.

Truffles are the ultimate experience in taste. Find a restaurant that is noted for meal preparation with truffles for the best results. Experiment with powders and oils, once you know what type of taste you are looking for. Introduce this tantalizing flavor to family and friends for a special treat.

World's Top Chefs - Alvin Leung / Bo Innovation. by Classic Fine Foods

Ensure The Perfect Catered Event

Photo: Catering By George

If you are planning a catered event, you have a lot to think about. Not only are you responsible for choosing the dishware, utensils, appetizers, Hors-d'oeuvres, entrees, and beverages, you also have to plan the venue, décor, guest list, invitations, budget, and much more. But most importantly, you must ensure you have enough food to feed everyone. In order to create the perfect catering menu, all of these aspects must be considered ahead of time.

Although it can be fairly easy to choose the items you want on your menu, it can be more of a challenge to plan for the right amount of food. Ordering too much food can be a waste of resources and money while ordering too little can make your event seem incomplete. Continue reading to learn some important tips on how to order the appropriate amount of food for your catered event, and who you can trust for professional advice and recommendations.

Understanding Your Budget

When it comes to ordering enough food for your catered party, the first factor you want to consider is your budget. Basically, your budget will set the tone for how much food you plan to serve at your event. Furthermore, it is very easy to go over your spending limit if you do not pay attention, so work on finding a balance between the right amount of food and your set budget.

Consider the Essential Factors

Aside from your budget, the three most influential factors for your catering menu include your guest count, the type of event you are planning, and the length of time it will last. These three factors, coupled with your desired spending limit, will help lay the foundation of how much food you will need. This information should be used to gauge how much food you will need. For instance, if you are planning a baby shower that should only last a few hours, you will need much less food than if you are planning a family reunion.

General Rules of Thumb

You can gauge the appropriate amount of food based on the factors mentioned above, as well as, the fundamental catering model displayed below. Use these recommended limits to get your planning started, and then get your plan into motion by consulting with your trusted catering company for help fine-tuning your menu. They can help you meet your event's needs within your set budget.

Appetizers and Hors d'oeuvres:

• ·         Cocktail Party - 10 to 15 servings per Person
• ·         Daytime Event - 1 to 3 servings per Person
• ·         Evening Event - 3 to 5 servings per Person

Lunch:

• ·         5 Ounce Main Course per Person
• ·         2 to 3 Sides per Person
• ·         2 Desserts per Person
• ·         2 Beverages per Person

Dinner:

• ·         3 to 5 Appetizers per Person
• ·         1 Serving Soup and Salad per Person
• ·         7 Ounce Main Course per Person
• ·         3 Sides per Person (include 1 starch and 1 vegetable)
• ·         2 Desserts per Person
• ·         2 to 3 Beverages per Person
• ·         2 Desserts per Person

Master Chef Hiroki Abe Earned a Michelin Star for His Shojin Ryori Menu ...

"Eating" The Big Apple

Taking a bite out of the Big Apple is an entertaining and satisfying experience. There are so many places to go in the city that it can make your taste buds go into overdrive. But if you're like me, New York City is always calling my name and persuading me to visit again and again. This famous place known for making dreams come true is also quite famous for its culinary experiences. And that is what I love about eating in New York. Whether it's catching a hot dog in Manhattan on your way to a show, finding a little hidden away Tai restaurant in Chinatown or even hitting a chic supper club like Jekyll and Hyde right in the city, it's no secret that the sky is the limit for fabulous food.

Gorilla Cheese

Gorilla Cheese NYC:

I love a good trend and I also love a good grilled cheese sandwich there is a place in our hometown whose menu centers around this all-time favorite so I wanted to check out NYC's version that goes on the road. Gorilla Cheese NYC is one of the most famous food trucks in the city and for good reason. The sensory overload menu is full of aromatic cheeses, fresh bread varieties, and toppings so you choose just what you want on your sammie. I ordered the feature of the day, the Brooklyn Special, a perfect combination of asiago, prosciutto de parma on a carefully crafted inside out panini. It was the best grilled cheese I think I ever had. And then I topped it off with their Mac and Cheese Bites. They were two thumbs up. It's a good thing this meal was a "roader" and I had a few blocks to get to my next location so I could walk off every over the top, satisfying calorie.

Jekyll & Hyde Club

Jekyll & Hyde Club:

OK, Jekyll & Hyde Club is not a location for those who are faint of heart. Located at 91 7th Avenue, their slogan is anything can happen at their dining club and it's true. Prepare to be scared to death or entertained, whatever you want to call it! I was on pins and needles and not sure my mind was just on the menu. It's dark, low lit atmosphere reminds me of Halloween and the old 60's television series, Dark Shadows. Creepy actors/ wait staff interacted with us while we ate creating a one of a kind, "what's going to happen next vibe. But I was very happy with the delicious, yet spooky menu. The Create Your Own Monster burgers, Frankenstein's Favorite and The Mummy left my mind wondering about the ingredients and who was cooking in the kitchen. The burger is bandaged with cheese for heaven's sake! We ordered the pizza with the Cannibals' sausage, pepperoni, and meatballs. Then washed it down with a familiar bottle of beer. They have a huge, monstrous sized drink menu that won't scare your pants off! I recommend making reservations especially if you are taking a group that includes your "mummy."

The Dinner Table

The Garret East Dinner table:

Wow, nothing like searching for your food. This little, but infamous joint is hidden so only those in the know, know about this little gem. Fortunately, we did. Our colleague knew someone who knew someone who snagged reservations for us. It only seats about 20 guests and reservations are a must have. It reminded me of Carrie and the gal pals from Sex and the City who loved to hit the newest, hot spots. Dinner table’s Mexican fare was delicious and was ready in a New York minute, which is great news when you are starving from a long day in the city. The seafood was extraordinary and just the fact that we were behind an unmarked, closed door, it made the experience ultra cool.

Freeman's

Freeman's:

This little delicious out of the way beauty is down the alleyway off the Bowery and has been offering spectacular food since 2004. Hmm, just the thought of eating in an alley might not be up your alley but think again. Freeman's Restaurant is rustic and inspired by Old World American traditions so there's a little bit of American history incorporated into each dish. I was enticed by the Whole Grilled Edenbrook Trout, Beluga Lentils and even their popular half a roasted chicken. My favorite was the Pan Roasted Tile Fish crispy potatoes, black lentils, saffron aïoli, spring onion vinaigrette that I shared with my sister. Once you finally snag a table you don't want to leave. The sensory experience is like no other and the service is tip, top notch. Freeman's accepts reservations... get this... one month in advance and for groups over 13, you have to reserve your table one year in advance. That is planning! They say a part of the dining room is or walk-ins, but if you decide to visit on a whim, you might find yourself waiting and waiting and waiting at the bar and then eventually eating there too.

Bohemian

Bohemian:

Exclusive, trendy and private is how I would describe the Bohemian, a Japanese Restaurant and Bar. This hidden gem is coincidentally located behind a Noho, Manhattan butcher shop. The catch of the day is that you have to know someone to get in. I can't even believe we were able to score a table because it is so exclusive and mysterious. I immediately fell for with the low couches, artistic atmosphere, and the Asian ambiance. The historical building used to be the home of infamous artist, Andy Warhol and then to the popular 1980's graffiti artist, Jean-Michel Basquiat. As one who appreciates the arts, the creativity and history of this building was overwhelming and a bit humbling. Now for the food. Get your chopsticks and your appetite ready because everything on the menu is extraordinary just like the surroundings. I ordered a bucket of oysters and enough saki for a sailor. Andy Warhol would have approved.

Tehuitzingo Deli

Tehuitzingo:

Que Pasa! OK, I can never say it but I can certainly recommend it! This unique palate pleaser is hidden in the back of a bodega (a small grocery store in a Spanish speaking neighborhood), open until midnight and get this, you only have to dish out $3.00 for one of the most memorable tacos of your life! This secret is located inside the Tehuitzingo Deli and Grocery in Hell's Kitchen makes the experience even more memorable. Trust me; you won't walk about hungry, far from it. The portions are family sized and deliciously authentic. Note, there are no tables. That's right. You get a stool to belly up to the and counter or to lean on. All you need is your appetite and sense of Mexican adventure. You can also grab a jar of salsa or other grocery items for a take-home snack attack later.

Everything You Need to Know About Canola Oil

Canola plants are a part of the Brassica family - the same family to which vegetables like cauliflower, cabbage and broccoli belong. They grow up to six feet in length and produce bright yellow flowers. It is extracted by crushing the seeds of the canola plant after which the oil is refined and bottled for consumption purposes.

Healthy

Being omega-3 oil with lower amounts of saturated fats, it is one of the healthy oils available today and is ideal cooking oil for kids.

Heart-healthy Oil

Canola oil leverages high levels of two plant sterols - campesterol and beta sterol. Various studies have shown a direct link between high-concentration of sterols with reduced risk of heart diseases.

Lowers Bad Cholesterol (LDL)

The presence of plant sterol in canola oil reduces the bad cholesterol (LDL) level by around 10-15%. Further, it stimulates a healthy lipid profile by increasing the good cholesterol (HDL) level.

Reduces Inflammation

Consumption of pure canola oil is known to reduce joint tenderness, stiffness, and the inflammation arising due to bowel disorders and asthma.

Skin Problems

Being rich in Vitamin E and K, it is used in various skin lotions and creams to get rid of skin problems such as acne, blemishes, fine lines, and wrinkles. Also, the presence of fatty acids in the oil makes it a good choice for treating conditions like alligator skin, eczema, etc.

Body Oil

Canola oil is rich in fatty acids, and mixing it with any essential oil can be highly effective in moisturizing dry and flaky skin.

Canola Oil Characteristics

• Light texture

• Non-viscous

• Pale golden color

• High tolerance to heat

• Neutral taste

Due to its high heat tolerance property, canola oil serves as perfect oil for baking, stir-frying and deep-frying purposes. It can be used for salad dressing as well as sautéing as a replacement for groundnut, sunflower or olive oil. The high ratio of unsaturated fatty acids to fatty acids makes it healthy oil. Besides, it also serves as a great source of energy supplying around 884 Kcal of energy for every 100 grams.

Whether you're looking for diabetes care oil or one for frying your tastiest foods, canola oil is the right solution. Try using the Hudson canola oil which has a high smoke point for a better cooking experience. It is light, non-greasy and provides just the right tadkaa when you cook your favorite dishes.