Jan 10, 2013

Tim Lester

1/12-13: Street Eats Food Truck Festival in Scottsdale

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Gourmet Gypsies find recipe for success

Whoever said mixing business with pleasure is a disaster waiting to happen hasn’t met the Gourmet Gypsies, three Houston women who find it to be their recipe for success.

They are all mothers and they all launched food-based businesses from their home kitchens – but their offerings are different enough to keep things spicy, refreshing and smooth.

Ashley Langley does salsa, Lucy Corona does drink mixers, and Chaille McCord does dips.

Langley met Corona in 2011 at a food festival in Dallas, followed by McCord at the Scarecrow Festival in Chappell Hill.

They’ve been eating, drinking and traveling together ever since.

“When you’re on road trips together and you’ve left your families behind, you get real close real fast,” Langley said.

They are guinea pigs for trying out new flavors, cheerleaders when inspiration hits and a voice of reason when something just doesn’t sound right.

“We really kind of advise each other,” Corona said. “I tend to get buckshot, going all over the place. They help me reign myself in.”

This month, the women will enter the Fancy Food Show in San Francisco together.

McCord will take the mustard sauces she started making when she was a teacher.

“I would give it away at Christmastime, but then people started demanding it,” said McCord, a mother of three. “I realized I had to do something with it.”

Her retail batch, Call Me Original, was a hit. She’s since added more flavors – Call Me Chipotle, Call Me Jalapeño, Call Me Pepper and Call Me Curry. All of these sauces – find them at at callmegourmet.com – are great for dipping veggies, crackers and pretzels, complement any meat and enhance eggs and potatoes. For snack lovers, McCord has also added Call Me Trash, Call Me Nuts and Call Me Twisted. “I could create a million,” McCord said. “But I have to stop at some point.”

Corona, a stay-home Bellaire mom, didn’t want to stop anything when it came to her favorite weekend treat, margaritas, except for the extra calories that went straight to her waistline.

“On Fridays, we would go out and I would have two large margaritas,” Corona said. “The next night, we took the kids out and I would drink another margarita. I couldn’t figure out why I wasn’t losing weight, especially because I ran Monday through Friday.”

Corona soon discovered her beloved margaritas were at least a whopping 800 calories each.

“I was drinking an extra day and a half of calories,” Corona said.

So Corona got into the margarita business. In pursuit of a low-calorie version that’s high on taste, Corona delved into research.

“I found out that margaritas are the number one cocktail in America,” said Corona, who used to think her last name wasn’t amusing but now finds it rather fitting. “I found out that in 2000, the U.S. surpassed Mexico’s consumption of tequila, and that 95 percent of that tequila goes into margaritas. And we’re an obese nation.”

After three years of work, Corona launched lime-flavored SlimRitas, followed by a strawberry flavored version; SlimOnade Lemon Drop, SlimBerry, SlimTea, and soon to come, SlimColada.

The mix, combined with alcohol, averages 100 calories for a 10-ounce drink. It can be served on the rocks or frozen, not to mention free of alcohol for those who prefer a 5-calorie virgin version. Dip the top of the glass in SlimRimmer chile verde or rosemary sea salt for an extra kick.

Corona’s Slim products are at slimritas.com and in 450 stores across the nation, including a handful of country clubs. She always carries a bottle of Slim wherever she goes.

On road trips to food festivals, she loads her vehicle with cases of Slim – and a few jars of Dillapeno. Barbecue sandwiches, she said, just aren’t the same without it.

Dillapeno is the sweet-spicy blend of cucumber, jalapeños, peppers, carrots, onions and top-secret spices created by Langley.

Her product all began with salsa, a favorite family treat dating back to the 1970′s when Langley’s mother whipped up batch after batch at home.

In 2009, Langley and her sister launched Smither Family Kitchen – smitherfamilykitchen.com – and put the salsa on sale.

“We were a little worried because we felt we missed the boat,” Langley said. “There were already so many salsas on the market. But we decided to give it a whirl.”

Smither Family Salsa debuted at the Houston Nutcracker Market and sold out an hour before the end of the show. The sisters added Dillapeno the following year, and now it sells two-to-one over the salsa.

Dillapeno is versatile. Eat it plain with chips, add cream cheese for a hearty dip, combine it with any meat mixture ranging from hamburger patties to chicken salad. Langley’s favorite way to eat it is on hot dogs, but some of her fans have found a few unusual ways to enjoy it – added to brownie mix or as an ice cream topper.

Langley is now experimenting with a cranberry-cilantro jalapeño jam and will soon roll out a sweet, spicy, stuffed olive.

While the products are as unique as each woman, the bottom line is always the same.

“At the end of the day,” Corona said, “we’re all doing this for our families.”

Canadian food festivals to return in 2013

Travellers visiting some of Canada’s most popular destinations will have the opportunity to sample a range of cuisine at food festivals returning this year.

In Toronto, the Caribbean-themed JerkFest will be held at Centennial Park in the Etobicoke district on 10 and 11 August.

Visitors to the two-day event will be able to sample a variety of spicy marinated meats, all cooked to a reggae soundtrack.

There will be dancehall DJs from Jamaica, folk singers, spicy chicken drumsticks and plenty of jerk pork and lamb to enjoy, as well as bottles of cold beer to wash it down.

Another highlight of Canada’s food festival line-up for 2013 is Eat! Vancouver, which will come to BC Place Stadium from 24 to 26 May.

The event features a roster of celebrity chefs and hundreds of exhibits from Canadian restaurants, food and wine producers, authors and retailers.

Other culinary celebrations coming to the North American country this year include the Carrot Fest in Bradford, Ontario, and the Great White North Pumpkin Festival in Alberta, a region travellers can reach by catching flights to Calgary.

Opodo cheap flights, hotels and car hire – let the journey begin! ADNFCR-408-ID-801515048-ADNFCR

NYC Wine & Food Festival’s artery-clogging Burger Bash

Benoit: The 100th Anniversary Burger – custom blend with a touch of espelette pepper on a house-made bun with bearnaise, sucrine lettuce, tomato and onion
(photo by Francis Chin / Meniscus Magazine)

Overheard at the 2012 Burger Bash: “This is the only day of the year that I eat red meat.”

If that indeed was the case, that particular burger lover certainly chose an event that raised her cholesterol count for life. Boasting its largest competitive field ever with 29 burgers up for grabs, the 2012 Food Network NYC Wine Food Festival ran its annual burger contest at Pier 39 Basketball City. The popular Food Network chef starlet Rachael Ray hosted the event following a hiatus last year, as attendees made the outdoor rounds during an unseasonably cold evening, sampling creations by Bobby Flay, Shake Shack, the Neelys and even dessert meister Jacques Torres, who created a dessert burger with chocolate mousse.

Our pick of the evening was the smoked burger offering by Tartulia, created by chef Seamus Mullen. Although the former finalist of “The Next Iron Chef” heads a Spanish restaurant in Manhattan, Mullen is no stranger to burgers, having won the 2012 SUPERBURGER contest in the Hamptons, which earned him the right to compete in the Burger Bash. Mullen pretty much managed to smoke every single ingredient in this dish – including the mayonnaise – creating a memorable aftertaste.

Another notable, but dangerous, dish was The Capitol Grille’s wagyu cheeseburger topped with a quail egg and fried onions on a brioche roll. If that wasn’t enough to cause a heart attack, they added a white cheese tater tot to the side.

Ray presented awards to the judges’ and People’s Choice winners. The judges’ winner, determined through a blind taste test, was Michael White of Ai Fiori, and the People’s Choice for the third straight year was Josh Capon of Burger Barrel.

For interviews and footage from the event with some of the chefs, including a Pat Neely video bomb and Jacques Torres dancing to Bon Jovi, watch our video below.

Video: 2012 Burger Bash – Food Network NYC Wine Food Festival

video by Francis Chin / Meniscus Magazine
interviews by Yuan-Kwan Chan / Meniscus Magazine

La Promenade des Anglais: The LP Veal Burger – veal, ricotta, arugula and tomato sauce on a brioche bun. Side: Zucchini Chips
(photo by Francis Chin / Meniscus Magazine)

Burger Bash host Rachael Ray with three-time People’s Choice winner, Josh Capon of Burger Barrel.
(photo by Francis Chin / Meniscus Magazine)

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Hungry droves whet appetite

THE Taste Festival is on track to smash its attendance record again, as foodies sing its praises.

Fish and chips, beer and wine and cream-laden desserts fuelled first-day trading yesterday.

A record 70,000 patrons passed through the gates by 9pm some 10,000 more than last year’s first-day record.

Were you at the Taste Festival this year? See if you made it into our gallery.
Faces at the Taste

Foodie, TV chef and Taste stall judge Ian Parmenter called it the best food festival in Australia.

“I have been to all the major food festivals in the country and this is the best,” he said.

“It’s been 10 years since I have been to the Taste Festival and the improvements are beyond belief.

“It’s been one of the hardest day’s work I’ve ever done, going from stall to stall sampling all the finery.”

Hobart City Council festival co-chairman Marti Zucco said last night the final tally at the 11pm close would be just over 70,000 patrons, because people were still entering the venue after 9pm.

“I have been in awe. I think we are world-class now Tasmania has come of age as the events capital of Australia,” Alderman Zucco said.

He said while the waterside seating was always packed, there was still room on the Salamanca side, where people were enjoying the lawns.

And he said the activity lawns were packed with families enjoying the scope of events on offer.

Mr Parmenter, TV chef Janelle Bloom, Melbourne’s Pure South owner Philip Kennedy and Bottega Rotolo owner Silvana Taurian were the stallholder award judges.

“I judge about 15 to 20 of these food festivals a year and the Taste Festival is by far the best I’ve seen in 10 years. Stand after stand, no matter what time of the day, the food quality was excellent,” Ms Bloom said.

The winner of the Best Taste Plate was Mount Gnomon Farm for its pulled pork taco.

Best Overall Stall was won by sharers Tasmanian Highland Cheeses/Get Shucked Oysters/Craigow Wines/Tap Barley Beer/Belgrove Estate Highland Whisky.

Best New Entry Stall was Smolt, which was also commended in every category.

Highly Commendable were MONA Group sites, Spirit of the Tasman for its pies and whisky, and Island Berries Tasmania.

See today’s Mercury for more details on the Taste Festival.

People throng tribal food festival in Guwahati

Plan now for 2013′s lineup of Colorado culinary, beer and wine festivals

AURORA – It’s never too early to dream about the great food and beverage gatherings planned for the new year in Colorado. In some cases – the Taste of Vail and the Aspen Food Wine Classic come to mind – now is to time to get tickets if you’re serious about seeing Mario Batali cook.

Big Beers, Belgians Barleywines Festival, Jan. 10 to 13, Vail. Information: bigbeersfestival.com

Taste of Vail, April 4-6, 2013. Information: tasteofvail.com

Colorado Urban Winefest, June 8, 2013, Denver. Information: winecolorado.org

31st Annual Aspen Food Wine Classic, June 14-16, 2013 Information: foodandwine.com/classic.

20th Annual Colorado BBQ Challenge, June 13-15, 2013, Frisco. Information: townoffrisco.com

Telluride Wine Festival, June 27-30, 2013. Information: telluridewinefestival.com.

Crested Butte Wine and Food Festival, July 11-14, 2013. Information: crestedbuttewine.com

Steamboat Wine Festival, Aug 7-11, 2013, Steamboat Springs. Information: steamboatwinefestival.com

Taste of Colorado, Aug. 30-Sept. 3, 2013, Denver. Information: atasteofcolorado.com

22nd Annual Colorado Mountain Winefest, Sept. 19-22, 2013, Palisade. Information: winecolorado.org

COOKING CLASSES

Truffles, Feb. 2, Expo Recreation Center, Aurora. Information: auroragov.org/cooking. Details: Make and take home filled chocolate candies for Valentine’s Day

Empanadas, Jan. 19, Colorado Free University Lowry, near 1st Quebec. Information: freeu.com. Details: Learn how to make the savory and sweet versions of this Central American pastry treat

METRO FOOD RADIO

Radio Nibbles, 8:25 a.m. Thursdays, KGNU (88.5 FM, 1390 AM, and KGNU.org. Details: Weekly chat about all things culinary in Colorado (and the world) with Colorado Table Editor John Lehndorff

The Restaurant Show, 9 a.m. to noon Saturdays, 950 AM and 103.1 FM. Details: Warren Byrne takes calls on the longest-running local dining show

Gabby Gourmet, 1 to 3 p.m. Saturdays, KHOW, 630 AM. Details: Restaurant guide book author Pat Miller talks eateries

Send information about Colorado food events, classes, festivals, wine dinners and tours in the metro area to: jlehndorff@aurorasentinel.com

Celebrating a decade of yummy seafood

Mahesh Lunch Home is celebrating its 10th anniversary in the city by organising a sea food festival with a special menu from all across India.

To add to the festive flavour and celebrations, seafood lovers can relish 34 new seafood delicacies from Karnataka, Kerala, Tamil Nadu, Maharashtra, Andhra Pradesh and even Mediterranean coastal region.

The special seafood menu is mainly focused on lobsters, crabs, prawns and fish dishes. One can select the size of the seafood that is brought to your table.

Try the salami pomfret which has sundried tomatoes, roasted garlic, lemon leaves, olive, white wine and is marinated with curd. After marination, this concoction is cooked in a clay oven. The Mangalorean variety includes pomfret upinchi — a chef’s special that will have you licking your fingers. A newer addition this season is meen porichathu — fish marinated in red masala wrapped in banana leaves and pan fried.

The main course includes multiple options. Peetala pulusu is a crab cooked in coconut and cashew nut gravy. Crab varutha curry is crab cooked in roasted coconut gravy. Also try the typical Maratha style kekada Maratha curry. In the Malabar variety, they have the Malabar crab — a Kerala style whole crab cooked with roasted coconut and spices.

In the lobster variety, treat yourself to the lobster varutha curry — a Kerala style lobster cooked in roasted coconut gravy. Other lobster dishes on the menu are Malabar lobster curry, lobster ghee roast and lobster green pepper sauce. They are also offering a glass of beverage with each order of regular size portions.

So join in the celebration and enjoy the variety of dishes at the festival.

The sea food festival is on till December 30.

Where: Mahesh Lunch Home, Ashoka Pavilion, 18 Dr Ambedkar Road, near Lal Deval Camp, Pune 411001

Food festivals showcase skill and talent of our students: Satish Naidu

Q. What is the purpose behind holding such festivals?

A. The main purpose is to bring out the skills and talent of budding chefs and service personnel of the future. It is also done to put their theoretical knowledge into practice. This hones their skill and provides hands on experience for preparing food for guests and also serving them.

Q. How do the students work around these themes?

A. Initially we began with regional food festival wherein students collected all the facts about a state, study details such as types of food, the staples of that region, manner of service, main specialities and so on. It requires lots of labour to select a menu which is truly representative of that region. The tastes too have to be authentic. Meticulous work is done as the students can’t afford to go wrong.

Q. What kind of effort goes in to create the right ambience?

A. Ambience means a lot as the right mood is created only through the right setting. A colour which is representative of the state and also suits the local environment is selected and then the rest of decorations are worked around it. The attires of students and the manner of service also have to be in synch.

Q. How difficult is it to procure the ingredients to get authentic flavours?

A. The effort is to prepare the cuisine authentically. It is very difficult to please people of varying tastes through food. Procuring the correct ingredients required is also not an easy task. Thankfully till now we have never disappointed our guest. This is an indication that sometimes despite lack of authentic ingredients we manage to create the right taste. The entire credit for this goes to Anil Sontakke and Suyash Dongre, the two Chefs in our kitchen. Yes, previously it was difficult to get authentic ingredients but now most of the items are readily available in bigger stores.

Q. Who prepares these dishes? Do the students make the grade when it comes to tastes and presentation?

A. The whole event is carried out by the students and the faculty only provides guidance. Right from getting the sponsorship till the winding up it is entirely their students show. These food festivals are not organized for any commercial gain. The pricing too is much less than what is charged at the commercial eateries. In the dining area and also in the kitchen it is their effort and skills which makes this festival possible. The effort is to get as close as is possible to the authentic taste. Nothing which we consider is not up to the mark is served.

Q. What has been the response of the public to this festival and how much has it benefited the students?

‘Food festivals showcase skill and talent of our students’

The food festival organized by the students of Shri Balasaheb Tirpude College of Hotel Management Catering Technology is a big attraction for foodies in the city. More than the food, it’s the themes which get the footfalls at this event which recently completed its 16th show. Satish Naidu, officiating principal of the college, tells TOI why the festival has remained so consistent over the years in terms of quality and popularity.

Excerpts from an interview…

Q. Your college’s food festival has been a unique feature. How did it all start?

A. The concept began in 1996. The first batch started this trend of organizing theme dinners. The first one was Hyderabadi followed by Kashmiri, Punjabi, Goan, Maharashtrian, Lucknowi in the subsequent years. This was a one-day event. In 2008, we started with a concept of organizing food festival spread over two to three days where Nagpurians could taste the delicacies prepared by students. Named ‘Murg Mania’ and then ‘Zaike ka safar’, these were a huge hit. It was as late as 2010 when we came up with Tandoori Nights Delicious December which has now become the trademark of our college.