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The flavors of fall are a big part of why everyone looks forward to the season. Using seasonal flavors such as apple, cinnamon, and chipotle, the below recipes will help your readers create delicious cocktails that will satisfy the diverse taste buds gathering around their holiday feasts.
Avión Autumn Apple
1 ½ parts Tequila Avión Silver
1 part lemon juice
1 part agave nectar
1 part fresh pressed apple juice
Add all ingredients into a shaker, shake and pour into a rocks glass.
Chipotle Cocoa Margarita
3 slices of orange
1 slice of lemon
1/4 part light agave
2 parts Avión Añejo
Unsweetened cocoa powder
Pearl or granular sugar
In your mixing glass, add 3 orange slices, cut into moon shapes, and one lemon slice to up the acidity. Muddle the fruit to work out all of the natural juices and oils. Add a little bit of agave nectar to bring out the sweetness, and Avión Añejo. Fill the glass with ice and shake. To create the rim, mix equal parts cocoa and pearl or granular sugar. Then add a tiny bit of chipotle powder. Make sure you don’t overdo it with the chipotle powder, or your mouth will be on fire! Rim the edge of the glass with a lemon and set it down in the chipotle cocoa mixture. Strain your margarita over ice.
Compliments of Joel Teitelbaum / Starlight Room of the Sir Francis Drake Hotel
1 ½ parts cinnamon-infused Portón pisco
1 part unfiltered apple juice
½ part lemon juice
½ part simple syrup
1 whole egg
Add all ingredients in a shaker and shake with ice. Strain into a martini glass and garnish with grated cinnamon and sugar blend.
1-1/2 parts Portón pisco
1 part fresh apple cider
1/2 part Pom Wonderful Juice
Squeeze of lemon
Mix all ingredients together. Serve hot in a mug and garnish with a warm lemon wedge, or serve on the rocks and garnish with an orange slice.
Women all over the globe suffer from uterine fibroids. Join Basil MAGAZINE Radio Show host, Chef Jennifer Booker and this week’s guest, Dr. John Lipman as they discuss the causes and treatment of this debilitating condition.
Dr. Lipman has made it his life goal to educate women who suffer silently with fibroids. He is a pioneer in the development of uterine fibroid embolization (UFE) and is an active participant in clinical research trials that have helped demonstrate the safety and efficacy of UFE as a treatment for uterine fibroids. Dr. Lipman has the largest UFE experience in the United States and one of the largest worldwide experiences, having performed over 3,000 UFE procedures. He was the Principal Investigator for one the 23 core sites for the UFE National Fibroid Registry which enrolled over 3,000 women with symptomatic fibroids. This study is sponsored by the Cardiovascular and Interventional Radiology Research & Education Foundation and the Society of Interventional Radiology, in cooperation with the Duke Clinical Research Institute, and is the largest collection of data on any fibroid treatment (including hysterectomy or myomectomy).
All Natural Greek Tomato Sauces Now In Oakland and Berkeley
Kaldes Brothers Trading Company is proud to announce that the Pasta Shop of Oakland and Berkeley, CA has added Kaldi Tomato Sauces to their delicious selection of specialty food. The Pasta Shop has served as the East Bay’s source for the best specialty groceries, the tastiest prepared foods, the finest cheeses and of course, the freshest handmade pasta. “The Bay Area loves Greek food and culture; so we’re excited to be in The Pasta Shop,” says Kaldes Brothers co-owner Greg Kaldes.
In just 21 months since launching, Kaldí Tomato Sauces from Greece, which make for great cooking sauces, glazes, and dips, have become available to customers online at kalditastes.com, at more than 35 high-quality retailers and restaurants nationwide, and now for the first-time in Oakland and Berkeley, CA. These fine Greek products have been highlighted in the Washington Post, on TV and radio, as well as at June’s Summer Fancy Food Show.
In August 2009, brothers Peter and Greg Kaldes started Kaldí – Pure Mediterranean Taste to offer simple yet sophisticated Greek food that they grew up eating. With oils made from rare Greek olives, and all-natural tomato sauces based on Greek recipes that combine the freshest island vegetables with aromatic herbs and spices, Kaldí brings you the pure Mediterranean tastes of Greece.
For more information, log onto: http://www.kalditastes.com/
If you love Basil MAGAZINE, you’ll love Basil MAGAZINE Radio! Tune in each week as show host Jennifer Booker speaks with her guest about the latest trends in the way of food, wine, mixology, lifestyle, living healthy and green, as well as philanthropy. It’s a show that can’t be missed.
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10,000 Comforters to be Donated to US Military Families
The Company Store®, one of America’s largest home décor and bedding companies for more than 100 years, is proud to announce the launch of its “Kids Design Contest” in which children nationwide will have the opportunity to design comforters to be donated to military families. This year, The Company Store has partnered with Operation Homefront, an organization that provides emergency financial and other assistance to the families of the United States’ service members and wounded veterans, to give away more than 10,000 comforters to military families in need across the nation.
Last year, First Lady Michelle Obama and Dr. Jill Biden launched the Joining Forces initiative to mobilize all Americans to ‘step up and do what they do best’ to support veterans, service members and their families. Roughly 75% of the military families served by Operation Homefront live at an income level 80% below the median income for the communities in which they reside.
“The Kids Design Contest is a way for a child’s creativity to brighten the spirits of thousands of military families facing difficult times,” said The Company Store Director of Marketing Karen Feldman. “We couldn’t think of a better way to engage children to support these incredible servicemen and women by giving them the comfort and care that they so deserve.”
The contest runs through June 22, 2012. Voting will take place on Facebook from June 23-30, 2012 and the winner will be announced on the 4th of July 2012. The winning design will be made into thousands of comforters and will be donated to the families of servicemen and women around the nation.
In addition to the creation of the winning comforter, the three “designers” with the most votes on Facebook will also win a gift card as a token of The Company Store’s appreciation. Those interested in participating can get more information by going to www.thecompanystore.com and clicking on the tab “Kids Design Contest” to view the official rules.
According to the Hearth, Patio & Barbecue Association, nearly 15 million grills were shipped during 2011. Each year, for more than the past decade, there has been a similar volume of grill shipments. We are a nation that loves to barbecue, and three of our most popular grilling days are just around the corner – July 4th and Labor Day. While many people have grills, not everyone knows the best way to get the most out of their grill, each and every time they cook.
“Outdoor grilling is kind of like an art form,” explains Chef Scott Jenkins, the executive chef at Arlington-based Extra Virgin restaurant. “It produces some amazing food, but you really have to take a few steps to make everything just right in order to achieve that. More goes on behind the scenes of a great barbecue than meets the eye.”
Here are 10 grilling tips that every cook should know in order to have a great barbecue experience:
- It’s important to completely thaw the food that will be cooked. If it’s not thawed completely, the food will not cook evenly. Ideally, leave the food in the refrigerator until it has completely thawed.
- Keeping what you are going to barbecue cold, and thoroughly cooking through are essential to healthy barbecue eating. Before cooking, the food should be kept at 40 degrees Fahrenheit or below, according to the United States Department of Agriculture (USDA). Meat should then be cooked to a minimum internal temperature of 145 degrees Fahrenheit, ground meats to 160 degrees, and poultry to 165 degrees. Using a food thermometer is essential.
- Foods that will be barbecued should always be marinated in the refrigerator, rather than on the counter. And when reusing the marinade, it needs to be brought to a boil first, in order to kill bacteria.
- The healthiest way to barbecue your food, according to the USDA, is to place it in the center of the grill, and put the coals off to the side. This will keep the juices from the food from dripping onto the coals. Also, any charred portions of meat should be removed and discarded.
- During the summer it is easy to cook and leave food sitting around outside, but it can be dangerous to do so. A good rule of thumb is not to let the food sit out longer than one hour if the temperature is at or above 90 degrees Fahrenheit.
- Cut the vegetables to allow for maximum surface area on the grill; this allows for easy turning and flipping with minimal slip through the grill grate. You can cut the vegetable down to a smaller size if needed when removed from grill.
- Use the smallest amount of oil when tossing vegetables with oil spices before grilling. The oil coating the vegetables is what causes flash fire and leaves a black soot residue on your grilled vegetables.
- Avoid oil and use a light marinade after the grilling; once grilled toss with your oil spice blend and hold until ready to serve.
- Try and arrange/divide the heat whether that’s gas or charcoal into two separate sections of the grill providing both a direct (over heat) and indirect heat source (nothing under but just the warm heat under the grill cover.) This allows you to move your food to a cooking section and resting section.
- Providing a rest is a secret key that is mostly overlooked. Allow for 5-8 minutes before cutting into any meats or vegetable when they come off the grill. Allow time for the natural juices to redistribute to the interior of the grilled item. When cooking those natural juices travel to the outside of the grilling item, you need to give those same juices time to return and rehydrate before cutting into the vegetables or meats.
It’s also important to be patient and not overturn or move food. Once you place it on the grill, you should just let the grill do its magic, only turning vegetables and meat just once, twice at the most. Also, never press down on the food, which will squeeze the flavor out of it.
“Everyone wants to have a great barbecue, whether it’s with family or they have invited friends over for the meal,” adds Chef Jenkins. “But it’s important that those who will be grilling follow these tips so their food gives people a fabulous experience.”
Extra Virgin has an olive-oil-inspired menu and décor, and specializes in modern Italian cuisine. The restaurant, which is located in Arlington, which hosts a variety of live entertainment acts, featuring jazz music, and offers late-night dining. The restaurant Options include such specialties as wood-fired pizzas, pastas, meat, poultry, and seafood, as well as vegetarian options. The restaurant offers lunch specials, as well as new weekly menu specialties.
Chef Jenkin’s Special Marinade
1 cup merlot
1/2 c soy sauce
1/2 c olive oil
1 tbs black pepper
1 tbs minced garlic
1 tbs fresh rosemary
1 tbs dry oregeno
- Mix all together and submerge your favorite beef or lamb and marinade for 3 hours; unbelievable flavor and ease. Adds a lot of flavor and tenderness to BBQ cuts from the butcher.
Beef kabob photo – by Jon Sullivan
Chef Jenkins – by Russell Hirschon
- Hearth, Patio & Barbecue. BBQ Grill shipments
- Hearth, Patio & Barbecue. Fun Facts about Barbecue
- USDA. Barbecue and Food Safety
Congratulations to one of our Basil MAGAZINE chefs, Chef Jennifer Hill Booker, for her nomination for Chef of the Year!
“Black Celebration” Is An Awards Ceremony To Award & Honor the Greatness Within the Black Community
The CULINARY award nominees are notable and deserving individuals within the Black community who are doing great and positive things. They are individuals who have received little or no recognition for their work or are newly integrated within the industry. The nominees have done reputable and notable work, deserving to be recognized and awarded.
Please show your support by casting your vote! http://blackcelebrationawards.
Culinary Concepts Hospitality Group Expands to Mexico City with J&G Grill at The St. Regis Mexico City
On May 10th 2012, internationally renowned Culinary Concepts Hospitality Group, the world’s first premium culinary brand both local in content and global in reach, will premiere J&G Grill, a Jean-Georges Vongerichten concept, in The St. Regis Mexico City this evening. The St. Regis Mexico City, one of the tallest and most modern buildings in Mexico and Latin America, is located on the Paseo de la Reforma, just steps away from the iconic Fountain of Diana, Angel of Independence Plaza, and the historic Chapultepec Castle.
A comfortable yet elegant culinary experience, J&G Grill combines a curated selection of Jean-Georges’ greatest appetizers, side dishes and accompaniments from his portfolio of domestic and international restaurants around the world, all made with the highest quality meats and freshest seafood available in the market. Simply grilled preparations accompanied by bold condiments anchor the J&G Grill dining experience at The St. Regis Mexico City.
The restaurant’s warm style is a blend of Jean-Georges’ signature J&G Steakhouse and Market restaurants in Scottsdale, Washington, D.C., Vancouver and Boston. J&G Grill at The St. Regis Mexico City is the first international location for Jean-Georges’ latest concept. Its unveiling follows successful openings in Deer Valley, Kaua’i, HI, and most recently, Miami, Fla., where J&G Grill earned 3.5 of 4 stars by the Miami Herald.
“We are thrilled to welcome J&G Grill, one of the world’s preeminent culinary venues, to The St. Regis Mexico City,” said Rui Reis, general manager of The St. Regis Mexico City. “Jean-Georges’ unparalleled gastronomic expertise coupled with the bespoke offerings and refined luxury of St. Regis will create a consummate dining destination for even the most discerning guests.”
Maycoll Calderon has been appointed Chef de Cuisine at J&G Grill following a highly successful opening of Fern at The St. Regis Bahia Beach, a Culinary Concepts Hospitality Group restaurant. In his role as chef de cuisine at J&G Grill, Calderon will work with Culinary Concepts Hospitality Group to carefully develop the menu, oversee cooking and food quality and all other food and beverage services.
Chef Calderon has taken into consideration Jean-Georges’ recipes, the local areas bountiful fresh produce and meats, and the cultural aspects of Mexico City. The menu has hints of Mexican cuisine sprinkled throughout. Celebrated items include an Iceberg Wedge with Pickled Onion and Cotia Vinaigrette, Huachinango with Purple Potato and Charred Poblano Chilis, Grilled Prime NY Strip with a Sauteed Corn, Jalepeno and Lime topping, Soy Miso and J&G Steak Sauce, and Strawberry Salad with Poppy See Sorbet.
The restaurant will feature a main dining room with 99 seats, a cocktail lounge and bar that seats 22, and an outdoor terrace which seats 50.
J&G Grill – The St. Regis Mexico City
Paseo de la Reforma 439
Telephone: (52) (55) 5228-1935