What has become, in just eight years, one of the nation’s premier food festivals, began unassumingly.
The Charleston Wine and Food Festival, a four-day event that begins Thursday and is expected to attract some of the country’s top culinary talent more than 24,000 foodies and wine enthusiasts to the Holy City, was originally organized from a single room in director Angel Postell’s house.
“We were lucky that we had a lot of great and knowledgeable people involved initially because I’m not sure we knew what we were getting ourselves into,” Postell said. “We were printing tickets ourselves, so the ticketing was a mess. Those were some humble beginnings.”
That was then. This is now.
Of the 65 events scheduled for the festival — which run the gamut from breakfasts to wine tastings to book signings to cooking demonstrations by some of the nation’s best chefs — more than half are sold out and several more are nearly sold out.
Luring a roster of James Beard Award winners and “Top Chef” alums to appear and cook at the festival became easier for organizers after an appearance by a certain chef and Food Network personality in the event’s infancy.
“I don’t know if there was a turning point but during one of the early years, we had Bobby Flay at the festival,” Postell said. “He was our first big star and, frankly, we needed the attention. He was doing a lot of stuff about and in Charleston. He was wonderful to work with and really helped us gain a lot of national attention.”
Nearly 50 award-winning guest chefs including Edward Lee of 610 Magnolia and Milkwood in Louisville, Ky., George Mendes of Aldea in New York City, Katie Button of Asheville’s Curate, and Naomi Pomeroy of Beast in Portland, Ore., are slated to participate in this weekend’s festivities.
While attracting top out-of-town chefs is nice, the festival has always been about highlighting local talent, a task that has never been particularly difficulty, especially this year, organizers said.
A number of Charleston chefs, including Jeremiah Bacon of the Macintosh, Craig Deihl of Cypress, Josh Keeler of Two Boroughs Larder and Sean Brock of Husk and McCrady’s were all announced last week as James Beard Award semifinalists.
“It’s not all about celebrity chefs for us,” Postell said. “We get requests from chefs from all over the country … but this is really about Charleston, about local chefs and what they do for our community and for Southern food.”
Follow reporter Patrick Donohue at twitter.com/IPBG_Patrick.
Few can tide over love to see the flaws. That explains Delhi’s bond with its street food . It’s not easy to hold back when your taste buds crave for some chatpate chhole bhathure, crispy kachouris or steamy momos. The burnt oil or adulterated spices that go into in their making are hardly a put off or so has a research team at Institute of Home Economics (IHE) found.
As part of a study – Ensuring Access to Safe Street Food – the research team, including faculty and students of the institute, surveyed 500 consumers and 250 street food vendors across the city.
The consumers were mostly university students aged between 18 and 23, for whom street food meant a yummy meal with friends at low costs. Around 74 per cent of them gorged on street food simply for its unmatched taste. A little over half of them admitted to have fallen ill after consuming street food and around 43 per cent of the students who were surveyed said they had to take medication to get better, but despite that they did not lose their appetite for roadside delights.
Matter of choice
A majority of respondents (62.8 per cent) reported that they were aware of adulterated ingredients and food-borne diseases, though 56 per cent consumers said they did not know about the source of contamination. A majority of them agreed that they ate street food for its taste while 42 per cent were simply floored with the variety on offer by the road.
“We found a lot of adulteration when we tested the food samples collected from vendors from different parts of the city. Even the oil samples tested were rancid,” said Dr Parveen Pannu, principal investigator of the project and associate professor, department of communication and extension at IHE. She further said, “At many locations we found that vendors kept a bucket of water as the only source for preparing food.”
“And they also washed their hands with that water many times during the day,” said.
Pannu, who started surveying the street foodies and vendors last June along with Dr Sunita Aggarwal, associate professor from department of microbiology and Deepshikha Kataria, who is an assistant professor from the department of food and nutrition.
The collection and testing of samples continued till this January for the project sponsored by Delhi University. The team laid its hands on all possible snacks popular among college students, including samosa, tikki, bread pakora, kachori, moong dal laddoo, chowmein, momos, fried rice, bhallepapri, bhelpuri, chhole bhature, pao bhaji, chhole kulche, rajma chawal and beverages such as lemonade.
Out of 10 fat samples tested, eight were found to have high acid value. All 10 oil samples had high peroxide value. Pannu said peroxides and free fatty acids can form free radicals in the body causing ill effects on health.
“The aim of our project was not to suggest that people should stop eating street food. Many of these vendors are illiterate and do not understand the concept of hygiene and food safety. They need to be made aware,” said Pannu. For the purpose of the survey, the city was divided into five zones – north, south, east, west, central – and consumers and vendors were asked if they followed any hygiene standards.
To make sure foodies do not end up sick, the government enforced the Food Safety and Standards (FSS) Act 2006 on August 5, 2011 across the country. According to the new rules, every food business with an annual turnover below Rs 12 lakh will have to register with the state health department. Those earning more will need a licence to operate.
A penalty of up to Rs 10 lakh can be imposed for sale of unhygienic and adulterated food. The penalty earlier was anything between Rs 500 and Rs 5,000.
There are nearly 60,000 to 80,000 street food vendors in the city, according to the National Association of Street Food Vendors of India (NASVI).
However, the process of their registration hasn’t yet begun.
“We need proper infrastructure to initiate such a huge task. Our only office at Lawrence Road is not adequate for the purpose. We are planning to open offices in different zones to carry out the registration process area-wise. It will take at least two more months,” said a senior government official.
A food truck festival that typically draws thousands of hungry foodies is eying Natick Center, a move that has drawn praise for possibly bringing new people downtown and concerns about the impact on restaurants.
Food Truck Festivals of New England, which has held one of its festival at Shoppers World in Framingham the past two years, hopes to hold the one-day event in Natick Center in September.
“Natick is a terrific location that serves the entire MetroWest area,” said Anne-Marie Aigner, executive producer of the series of festivals. “The MetroWest area has been extremely supportive of the festival. … We think the town center in Natick might be an absolutely wonderful location.”
Aigner said the company is moving most festival locations this year. Organizers are looking to cut fees they pay venues that host festivals, she said, noting they hire support services such as police details. Festival representative Meaghan Barron presented the concept to Natick’s Economic Development Committee Friday and selectmen are expected to consider it next week.
Barron said the Framingham festival has drawn 6,000 to 8,000 people.
Committee Chairman Paul Joseph said Friday a Natick Center festival would be near a commuter rail stop and could “bring thousands of people who have never been in Natick to (downtown).”
Joseph, who is also chairman of the Board of Selectmen, said he understands concerns about the impact on brick-and-mortar restaurants. Natick Center Associates wrote a letter indicating it could not support a festival because of those concerns, he said.
Anthony Matarazzo, owner of Lola’s Italian Groceria, said Monday he worries once one festival is approved it could make it easier for more to come, hurting restaurant business.
“Once you open doors and allow one, it’s really never going to stop,” Matarazzo said. “They have the ideal situation. They can go to any area that has business any particular day.”
He said it is a difficult issue because many food trucks are also small businesses.
Aigner and Barron said they want the festival to be a community event and are willing work with Natick Center restaurants and businesses on promotion opportunities.
“We’re just a one-day event. We’re not a permanent fixture,” Aigner said. “… We don’t want to be a threat to brick-and-mortar (restaurants). We see food trucks really as simply being another option.”
In other food truck news, town leaders are developing a proposed food truck policy, which they plan to take to Natick Center Associates for feedback and eventually bring before Town Meeting in the spring. Town Meeting must set a license fee, even if that fee is $0.
Joseph said officials hope a policy protects restaurants. With no policy in place, trucks can currently operate on public property in Natick if they obey parking laws and have Board of Health approval.
Brian Benson can be reached at 508-626-3964 or email@example.com.
Over 20 food carts have committed to joining RVA Street Foodies with the hopes of fostering each individual business through collective strength, according to an organizer of the new group.
“The goal was…to change the atmosphere as to how we related to each other,” said Malcolm Andress, owner of the Soul-Ice food truck and coordinator of the group that formed last year with the help of GrowRVA.1 “What we realized is that we were better in numbers.”
Andress said that RVA Street Foodies is currently accepting and processing its member applications. When applications are finalized, the names of participating food carts will be announced, likely by spring.
While members have yet to be announced, Andress did identify several food cart owners that comprise RVA Street Foodies’ “strategic planning team,” which he described as the “brains” and “think tank” of the organization:
- Malcolm Andress • Soul Ice
- Paul Cassimus • King of Pops
- Michael Ng • Thai Corner
- Victoria DeRoche • Pizza Tonight
- Sam Fossum • Magna Carta
- Stacie Metzger • Curbside Creations
- Richard Ryder • Flynn’s Foods
Andress said that each food truck is essentially the same in that each must handle its food and business responsibilities. Group purchasing is one benefit of the collective he touted.
Each food cart can save money by ordering bulk food and supply items jointly, then distributing those items among themselves. He also said that sharing accounting methods, as well as marketing burdens, also made the collective viable.
“We’re a better service as a group to Richmond than we are as an independent,” Andress said.
In addition, RVA Street Foodies has begun a partnership with the Richmond Technical Center to give students hands-on experience with local entrepreneurs. Andress, who earned a Masters in Theology from Virginia Union University, wrote his thesis on youth entrepreneurship, and it’s a subject that’s stuck with him since graduating. As a food truck owner, he observed that mobile vending didn’t cater to many people “30 and below.” He asked himself: “How can we change this and create jobs for our youth?”
This summer, RVA Street Foodies will offer internships with food truck vendors. Later in the year, it will supplement Richmond Technical Center coursework by providing students the chance to work with local food truck entrepreneurs.
“Students are getting to learn a career that they can get into,” Andress said.
- Food truck vendors meet to establish consensus; RVANews
- Dueling food truck courts announce new locations; RVANews
— ∮∮∮ —
photo by Gamma Man
Report an error or correction for this article using the form below. Thank you!
Nathan Cushing is a writer, journalist, and RVANews Editor.
2/13/2013 10:16:00 AM
Feast, Street-Food Collective, Returns in March
By Malika Dalamal
Feast - one of London’s best street-food festivals is back for a spring fair from March 7-10. The third gathering of some of the best street food and restaurants will take place in Wapping’s Tobacco Dock – a deconstructed warehouse that housed deliveries of tobacco from the West Indies in 1811. In addition to popular guerilla foodies like The Meringue Girls, The Bowler, Big Apple Hot Dogs and Pizza Pilgrims, this year’s line-up also includes pop-up restaurants from the likes of Dishoom, Hix, Patty Bun, Disco Bistro and Bone Daddies.
There will be music, entertainment and, this year, a special supper club from Rita’s Dining serving four courses to 60 people.
Tickets (£8-£9) now available at wefeast.co.uk.
Jeff Krause was a mobile pioneer when it comes to food trucks in the Valley.
His idea came to light on a flight returning from France. Why not crepes prepared with farm fresh flavors served out of a food truck?
Well, the idea worked and it put Phoenix on the map when Serious Eats and The Huffington Post told everyone that you must try these culinary flavors of this little truck named Truckin’ Good Food.
Basically, the name said it all and it was a good run for Krause.
He has shifted to a permanent location with a new name, the Crepe Bar. Fresh made crepes prepared with fresh vegetables and local meats. One of a kind pastries and deserts that are paired with the perfect espresso drinks and teas.
Jeff Krause is a culinary mastermind that never stops thinking about new menu items. I’m sure that is why his Truckin’ Good Foodies keep following him and don’t be surprised if you become one, it’s that good!
7520 S. Rural Road
Copyright 2013 Scripps Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
The Corner Creperie is the kind of place that’s perfect for lunch with my girlfriends or an afternoon writing on my laptop. It’s the kind of agreeable, cozy, locally owned cafe that will appeal to nearby Creighton students, foodies who want to try something new and downtown businesspeople looking for a quick lunch served with a jolt of caffeine.
That’s because the tiny restaurant, which opened in December, serves a menu of tasty Parisian-inspired street food that I haven’t found anywhere else in Omaha. It also serves delicious, strong coffee and coffee drinks using locally roasted beans. And it does it all in the style of a true neighborhood joint.
The cafe, on the corner of 24th and Chicago Streets, is modern in design, with lots of white, sleek metal chairs and huge windows overlooking traffic-busy streets. Wood tabletops, colorful art by Iowa City-based artist Bekah Ash and the whir of a cappuccino machine warm it up, though, and make it more welcoming than anything else.
Owner Derek Olsen and his wife, Didi, opened the restaurant because they wanted to try something different, Derek told me in an interview after my visits. He was transitioning from a longtime career that required a lot of travel and the couple had a new baby, so family time was a priority. They’d thought about a restaurant before.
“We had crepes in the back of our mind,” Derek said. “We’d tried them in San Francisco and Seattle and a couple places overseas. And we didn’t see them anywhere in Omaha.”
Didi is a Creighton University alumna, and the corner bay in the bottom of a mixed-use building right on the edge of the campus felt right. The couple worked with Brian O’Malley, a chef and instructor at Metropolitan Community College’s Culinary Institute, to come up with a lunch and dinner menu that has both sweet and savory crepes.
Crepes, French for “pancakes,” are a light, paper-thin version of a traditional pancake that can be made with sweet or savory batter. Dessert crepes usually are spread with jam or chocolate or filled with fruit, then folded and served. Savory versions can be filled with various meats, cheeses and vegetables and topped with sauce for a first or main course.
The chefs at the Creperie make the thin pancakes in the front of the restaurant on two large, circular griddles. They pour the batter onto the hot surface and as it spreads they smooth it round and round with a thin wooden spatula.
As the batter sets, they carefully peel the cooked side from the griddle and quickly flip it over. It’s quite a feat of engineering, and the results were great. Our warm pancakes were thin, delicate and fully cooked every time.
All the crepes come with a mixed green salad topped with a light yogurty dressing.
I loved the grain crepe, filled with quinoa, chickpeas, charred scallion and a sweet pepper puree. Like many of the crepes at the restaurant, this one played interestingly with both texture and flavor: Nutty quinoa, crisp scallion, sweet, chunky sauce and chewy chickpeas made for a memorable meatless choice.
The steak crepe had nice chunks of seared flank mixed with roasted cauliflower, bitey pickled shallots and a horseradish crema that added a subtle but noteworthy tang. The pork crepe got deep flavor from a spread of silky confit tomato alongside pieces of braised pork belly, cheddar cheese, arugula and a tangy, buttermilk-based sauce.
The hen was the most standard of all the meat crepes I tried. Its mild filling of roasted chicken, melted leeks and vinegar from Nebraska-based George Paul Vinegar was simpler than the others, though I did like the crunch of walnut bits inside.
The least warm of the warm crepes was the egg crepe, which on the menu is described as deviled egg filling but in reality is more like cool egg salad spiked with ham, gouda cheese and scallion. The filling was nicely spiced and tasted good, but the mixture of a cool salad inside a warm pancake felt a bit off to us.
That said, don’t expect your crepe to be steaming hot. We expected ours to be hotter than they were — my husband, especially, said he’d have liked his hotter — and when I spoke to Derek Olsen, he said the restaurant will make the crepes steaming hot at a customer’s request though it will take a few extra minutes.
Instead, the crepes are meant to be just warm, closer to room temperature. It’s how the crepes the Olsens ate outside of Omaha were served, and it also makes for a product that the chefs can make in fewer than five minutes for the on-the-go students they envision as the restaurant’s main customers.
And speaking of students, it’s worth nothing that the Corner Creperie doesn’t mess around when it comes to coffee. All of the drinks I had — a brewed coffee, a cappuccino and a latte — were strong, rich and bold. They came served piping hot and delicious. I’d stop by again for a coffee to-go without hesitation.
On one visit, my husband and I tried the soups with our crepes. I liked the broth, served every Monday, which had a nice lemony flavor along with chunks of tender chicken and lots of barley. The onion soup, served daily, tasted more bland and less rich than I expected but I figured out why: Instead of being made with beef broth, like I thought, it’s made with leek broth and includes caramelized onions, shallot and tarragon. It could have used some salt, and there wasn’t a salt shaker on the table for me to salt it myself.
When I asked Derek about the soup, he agreed that sometimes it needs more seasoning, including salt. They’re still perfecting the vegetarian recipe.
I had the cheese crepe for an early weekend lunch that was really more of a brunch. I liked the big chunks of roasted apple mixed with quark and cheddar cheeses and crispy shredded bacon. It struck me as more apple than cheese, but I can’t complain about that.
The fruit crepe — the only cool one we tried — was delicious. Peaches that the restaurant pickles in house are combined with mild vanilla quark cheese and crumbles of delicious clove-scented shortbread. It was sweet but not overly so and the interesting flavor of the spicy peaches and the almost-savory cookie bits assured that I ate more than my fair share.
Almost everything the restaurant serves is made from scratch, Derek said, including sauces, pickled condiments and the pancake batter itself.
The Corner Creperie pays attention to detail. It shows in the creativity of the crepes, the thoughtful presentation of the food and the modern-yet-comfortable atmosphere. Put it on your list of places to try.
Contact the writer:
Sam Houston Race Park hosts Food Truck Night Feb. 2
Calling all foodies: Sam Houston Race Park will host its inaugural Food Truck Night this Saturday, Feb 2 with some of Houston’s most famous trucks including: Bernie’s Burger Bus, Kurbside Eatz, Good Dog Hot Dogs, Happy Endings and Porch Swing Desserts.
Posted: Thursday, January 31, 2013 12:14 pm
Sam Houston Race Park hosts Food Truck Night Feb. 2
Houston Community Newspapers
Calling all foodies: Sam Houston Race Park will host its inaugural Food Truck Night this Saturday, Feb 2 with some of Houston’s most famous trucks including:
Bernie’s Burger Bus
Good Dog Hot Dogs
Porch Swing Desserts
Fans are invited to enjoy live racing while they explore the various epicurean eats from the food trucks parked inside Sam Houston Race Park.
The Park will open gates at 5 p.m. and live racing begins at 6 p.m. The entry is $6 for adults; children 12 and under are free.
For more information, please visit www.shrp.com or call 281-807-8700.
Sam Houston Race Park is Houston’s premier racing and entertainment facility, located just 15 minutes from downtown Houston, and offers a variety of attractions including 16 recently renovated luxury suites overlooking the race track, The Pavilion Centre, and award-winning dining options at the Winner’s Circle Restaurant and the Champion Energy Services Jockey Club. For more information on upcoming shows, events and tickets, please visit www.shrp.com.
- ARTICLE: Food truck owner offers Puerto Rican favorites for customers in Porter
- ARTICLE: Food truck owner offers Puerto Rican favorites for customers in Porter
- ARTICLE: Food truck owner offers Puerto Rican favorites for customers in Porter
- ARTICLE: Food truck owner offers Puerto Rican favorites for customers in Porter
Thursday, January 31, 2013 12:14 pm.
A group of street food advocates plan to put the humble cuisine on the world platform to raise its profile and slow its demise.
For the last few decades, one of China’s most dedicated foodies has been getting his oyster pancake fix from a tiny roadside stall in Shantou, Guangdong province, where he was born.
The woman running the stall has been frying the egg, potato starch and fresh oyster delicacy for 60 years, and – according to Johnny Chan – the taste has never changed.
“That is the best oyster pancake in the world. That is heaven,” Chan says. “The kind of food we grew up with will always be the kind of food we like most.”
But the host of The Vision television program on China’s Travel Channel has one fear – that the art of making the famous dish, which has also migrated to places like Malaysia, Singapore and Thailand, could one day be lost.
And with street chefs running out of places and permits to hawk their food, that day could come soon.
To save street food from going to the bin, a group of street food lovers – all of them big names in the culinary world – has come together to honor the humble cuisine in an international event.
Come May, street food chefs and industry players around the world will gather in Singapore at the first World Street Food Congress to showcase the various types of street food and to discuss ways to preserve them for posterity.
“Street food hawkers are being phased out by development, especially in the cities,” says Chan, who was invited by event organizer Makansutra to speak at the press conference in Singapore late last week.
Echoing Chan’s fear, Christophe Megel, chief executive of culinary school At-Sunrice GlobalChef Academy in Singapore, says cuisine is all about culture and tradition.
With a growing obsession with technology – like molecular cuisine – and the promotion of the globalization of food, Megel feels it is important to revisit the roots of cuisine.
After all, this is where it all started.
“It is an unbelievable movement that doesn’t get enough attention, because the attention goes to the science in the kitchens,” he says. “By supporting an event like this, we have a great opportunity to go back to what cuisine is all about.”
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Food is big with MetroPlus, Coimbatore. When once Annapoorna dosas stopped conversations, now a wasabi ice-cream or a smoked salmon could turn heads. Food festivals then were rare. We were excited for days before the odd food event. But today, Coimbatore has leapfrogged into almost daily food-based events. Purple Basil, Wok This Way, That’s Y On the Go, Pasta Bar Veneto, Cascade, Myx, Anandhas, Hot Chocolate…we are spoilt for choice now. Big hotels such as the Vivanta by Taj-Surya, Le Meridien and Park Plaza have changed the skyline.
In the 10 years we have watched eating places come and go. We have celebrated the innovations of those who endured. We have been amazed at how mamis and paatis, who have never stepped out of their homes, supplement their family income by making murukkus and molaga podis, pickles and maavus. A younger generation has seen business opportunities in baking and cooking classes, catering and food writing. Mothers and periammas, grandmothers and athais and their recipes have been fondly recalled and recorded.
We have tracked down old favourite haunts of city dwellers, undertaken biriyani odysseys and checked out the roadside kalan and muttai dosai. Chefs and housewives, students and foodies have shared their recipes and cooking tips with us. Tarla Dalal, Mallika Badrinath, Chef Damodaran, Nita Mehta, the late Chef Jacob, Sanjeev Kapoor visited the city and we spoke to them. From cookies made of traditional millets to all-organic party cakes and muffins, we have tasted them all and shared our findings with our readers.
Chefs of the big hotels and the more popular restaurants have unhesitatingly given us the recipes of their popular dishes. Eating options have grown ten times over since 2003. And MetroPlus has kept pace. From poolside restaurants to those that take orders on iPads, from serving sushi and satay to crostinis and panacotta, tentative experimentation has now given way to confident spreads.
Some of our food columnists and chefs speak of their association with MetroPlus. Given below are some of the recipes that won them a fan following
S. Ashok Kumar
Executive Chef, The Residency
Even today people ask after the recipes I contributed to MetroPlus. Thanks to it, our interaction with the public at large has increased. Food festivals and special events in the hotel have drawn great response from people. Not just for the restaurants in our hotel, general food reviews in the newspaper have had great impact.
SInstead of a recipe, Chef Ashok gives handy tips of preparing a few dishes well in advance before a party. Be smart and get the time-consuming bits of your cooking done well before your big day, he says. Here are some simple marinades and gravy you can prepare in advance.
Italian Salad Dressing (Can be stored for three to four days). Peeled and finely chopped garlic (two to three pearls); diced red capsicum (a tablespoonful); juice of two lemons, 100 ml of olive oil, salt, white pepper to taste. Mix thoroughly and store in a bottle. It can be kept in room temperature. Shake well before adding to any basic salad, just before serving.
Marinades that can be made in advance
Marinade -I For 500 gm meat. Ginger/garlic paste – 50 gms, Juice of one lemon, a pinch of black salt, some papaya juice to tenderise the meat, a dash of mustard oil
Marinade – II Hung curd – one cup, salt, pepper, garam masala powder, ajwain, roasted jeera powder, all to taste. Mix well. Marinate the meat with this, two hours before it has to be cooked.
Red gravy (Can be made three days in advance)Ingredients: Onion (250 gm), tomato (250 gm), ginger-garlic paste (50 gm), chilli powder, turmeric, coriander powder, whole garam masala (10 gm cloves, cardamom, cinnamon), oil.
Procedure: Pre-heat the oil. Add the garam masala, chopped onions and sauté till golden brown. Add the ginger-garlic paste, chilli powder, sauté till raw smell disappears. Add the chopped tomatoes and cook well till the oil separates. Add salt to taste. Cool and refrigerate.
Boil whole onion (1/2 kilo) and cashew (250 gm) together. Puree.
Cook in oil along with garam masala till the oil separates. Add slit green chillies to retain the pale colour. Cool and refrigerate.
The food column recognised local talent. There was good response to the columns. Even today, people remember them. Last week, a lady walked up to me and said she preserves cuttings of the recipes. It helped that most recipes used locally available ingredients.
Ajeet Kumar Lal Mohan
Secretary and Managing Trustee AJK College of Arts and Science
Saloni fish tikka
Boneless fish cubes – 6, Salt to taste, Fenugreek powder – quarter tsp, Turmeric powder – quarter tsp, Red chilli powder – half tsp, Garam masala – a pinch, ginger garlic paste – 3 tsp, thick curd – 1 tsp, Lemon juice – 2 tsp, Cream – 1 tsp Mustard oil – 10 ml.
Wash, clean and dry the fish pieces. Prepare a marinade with salt, fenugreek, turmeric, red chilli, garam masala powder, ginger-garlic paste, curd, lemon juice and cream. Marinate the fish. Keep it aside for 20 to 30 minutes. Skewer the fish and roast in a medium hot tandoor for 5-6 minutes. Braise with oil and roast again till done. Remove and serve hot with mint chutney.
I enjoy food-related articles in MetroPlus, especially since it covers an entire range from the traditional to the international. Through my column, I have been able to reach out to many people. I know of instances where my published recipes have been read abroad as well! I appreciate how MetroPlus often carries details about the nutrition content of food. It concerns itself not just with taste, but also the wellness aspect.
HOD, Department of Catering Science and Hotel Management, SNR and Sons College
Beet And Corn Salad
Beetroot -150 gms, baby corn –three,green peas (shelled) – 50 gms, Boiled egg – two, Lettuce – 1 bunch
Olive oil or refined oil – 50ml , Vinegar – 15ml, salt and white pepper powder- to taste
Peel and cut beetroot into dices. Cut baby corn. Half-boil shelled peas, corn and beetroot in salted water and keep aside. Tear few lettuce leaves into small bits. Cut the white of boiled eggs. Place prepared vegetables and egg in a bowl, add dressing. Mix gently with spoon and fork. Place dressed vegetables over lettuce leaves and serve.
Note: Place all ingredients for dressing in a bottle and close tightly. Shake vigorously till thoroughly combined. Lemon juice may be used in place of vinegar.
Chef Muthu Kumar
Executive Chef, Alankar Grande
The column gave us great visibility. Because, however well one cooks, public reach makes a difference. The supplement covered food festivals at a time when the trend was yet to catch up in the city. It encouraged all of us to try and do something different.
The recipe section became very popular and many guests would even call back to share feedback or clarify doubts in the preparation.
Tennessee fried chicken
Breast of chicken (boneless): 500 gm, egg: one, maida: 50 gm, 8 to 8 sauce: 10 ml, 8 to 9 sauce: 10 ml,
Worcestershire sauce 10 ml, Fresh cream: 25 ml, Celery (chopped): one, crushed pepper: 10 gm, herbs: two pinches, mustard powder: 5 gm, cornflakes: 150 gm, salt: to taste, oil : 250 ml
Method Clean and cut chicken into even sized pieces. Marinate with all ingredients and leave it aside to soak. Coat the marinated chicken with slightly crushed cornflakes. Deep fry till crisp and golden brown colour. Drain and place in a serving dish. Serve hot with boiled vegetables, French fries and barbecue sauce.
That’s Y Food
That’s Y food and MetroPlus we are almost the same age. When we started our restaurant, there was no concept of food review. It was MetroPlus that covered our festival for the first time. Thanks to the reviews, we have been able to take our restaurants, That’s Y Food, On The Go and Wok This Way, to the next level.
Whole Black Gram (whole urad) Dal: 250 gm, Kidney Beans (rajma): 50 gm, Chana Dal: 50 gm, Tomatoes: 4 Large, pureed, Ginger/garlic paste: 1 tbs, Garam Masala: 1 tsp, Red chilli powder: 2 tsp, Jeera powder: 2 tsp, Dhania powder: 2 tsp, Kasoori Methi: 2 tsp, Bay leaf : 1 whole, Black Cardamom: 1, Kashmiri chilli powder: 2 tsp, Ghee: 1 tbs, Cream: 50 gm, Salt: To taste
Soak all dals in water for eight hours. Pressure cook along with the Kashmiri chilli powder, salt, whole black cardamom and bay leaf. In a separate pan, heat the ghee and add jeera, ginger/garlic paste and saute. Add the rest of the dry masalas and fry till aromatic. Add the tomato puree and saute for a while longer until the ghee separates. Add the boiled dal, simmer and top it with cream. Serve hot with paranthas.
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