Posts tagged with "cooking"

Paella: Spain’s Legacy to the World

Paella is a traditional dish of Spanish cuisine, originally from the autonomous community of Valencia, although it is very popular throughout Spain and in many other countries around the world. Paella is rice cooked with a variety of ingredients, which may include seafood, chicken, rabbit, vegetables, and spices such as saffron.

Famous all over the world

Paella is cooked in a shallow, flat iron skillet, known as a paellera or paella pan, and cooked over direct heat. The rice is cooked with broth and seasoned with garlic, tomato and other spices according to the recipe. Once the rice is cooked, it is served directly in the paella pan and is usually garnished with lemon and parsley sprigs. Paella is a very versatile dish and can be adapted to personal tastes and preferences.

If you want to know a little more about rice in general, its characteristics and how to prepare a perfect white rice you can click on the following link: https://carolinarice.com/products/white-rice/.

Types of paella

There are many types of paella that can be found in Spain and around the world, and the choice of ingredients can vary according to region, season and personal tastes. Some of the most popular types of paella include:

Paella valenciana: The original paella, which includes rabbit, chicken and green beans.
Paella de mariscos: A paella that includes a variety of seafood.
Paella Mixta: A combination of all the ingredients mentioned above.
Vegetable Paella: A vegetarian paella that includes vegetables such as peppers, peas and green beans.
Paella negra: A paella made with black rice dyed with squid ink and including seafood.
Paella de montaña: A paella that includes game meat, such as venison or wild boar, and mushrooms.

These are just a few examples, and there are many regional and personal variations of paella.

Some necessary preparations

Preparing a good paella requires some special techniques and skills to ensure that the dish is cooked properly and tastes authentic.

Important techniques

Heating the paella pan: It is advisable to preheat the paella pan over medium-low heat to obtain a good temperature and prevent the ingredients from burning or sticking.
Sauté the ingredients: Ingredients such as onion, garlic, tomato and meats should be sautéed in olive oil before adding the rice. This helps to flavor and create a base for the dish.
Add ingredients in the correct order: It is important to add ingredients in the correct order, starting with those that take the longest to cook, such as meat, and ending with those that cook the fastest, such as seafood.
Cook rice properly: It is important to use the right type of rice (such as Bomba rice) and cook it with broth and spices for flavor. The amount of liquid should be adequate so that the rice is well cooked and is neither too dry nor too wet.
Let the paella rest: After cooking the paella, it is recommended to let it rest for a few minutes so that the rice absorbs the flavors and the remaining liquids.

Preparing the paella pan

Before using a paella pan for the first time, it is important to prepare it properly to ensure that it is ready for use and to prolong its life. The following are the steps to follow to prepare a paella pan before use:

Wash the paella pan: Wash the paella pan thoroughly with soap and water, making sure to remove any residue or impurities that may have been left over from manufacturing or storage.
Dry the paella pan: Dry the paella pan with a clean cloth and make sure it is completely dry before use.
Coat with oil: Heat the paella pan over medium heat and coat the surface with olive oil or vegetable oil. Be sure to coat all areas of the pan and allow the oil to heat until it begins to smoke.
Cook the paella pan: Cook the paella pan for about 10-15 minutes over medium-high heat to allow the oil to penetrate the surface and create a natural non-stick coating.
Allow to cool: Remove the paella pan from the heat and allow it to cool completely before cleaning and storing it again.

By following these steps, your paella pan will be ready to use and will have a natural non-stick surface that will help prevent ingredients from sticking and make it easier to clean after use. It is important to repeat this process from time to time, especially if the paella pan has not been used for a long time.

Finally, all that remains is to enjoy this legacy of Spain, a worthy reminder of the diversity and richness of this culture for the whole world.

What are the best tips for making Mexican food?

Mexican cuisine

Mexican cuisine encompasses a wide variety of recipes from the different regions of Mexico. This type of food commonly uses beans, rice, tomatoes, chilis and tortillas in many dishes. Proteins, such as beef, chicken and seafood, are also common ingredients in Mexican recipes. Mexican food is generally flavorful and well-seasoned. When preparing Mexican food, it is generally best to use fresh ingredients that are in season.

Mexico is a large country with many regions. Each of these has a distinct cuisine based on the ingredients that are available there. For this reason, Mexican food recipes generally taste better when fresh ingredients are used. This type of cuisine uses many vegetables, herbs and spices, which can usually be purchased at a farmer’s market or supermarket. Many large cities have Mexican markets that contain some of the more obscure ingredients that can be ordered in native dishes.

Typical dishes

Tortillas are often part of Mexican recipes. These can be made from corn or flour, and can be used to make dishes such as tacos, burritos and enchiladas. Tortillas can also be served in the same way that other cuisines serve bread with a meal. Homemade tortillas generally taste the best, but high-quality tortillas can also be purchased at a Mexican bakery or market.

Several authentic Mexican food dishes have a spicy flavor due to the use of chilis, such as jalapenos and habaneros. When preparing a dish that calls for hot peppers, care should be taken to avoid touching the face or eyes after handling. If a recipe is too hot for a person’s taste, the cook can cut off the top of a bell pepper and remove the seeds for a milder flavor. Chilis can also be roasted to enhance their flavors.

Many Mexican dishes are served with rice and beans. Refried beans made with lard are very popular, but whole black beans are also common in Mexican cooking. Mexican rice is usually cooked with tomatoes, onions and seasonings, resulting in a fluffy rice dish with lots of flavor. Rice and beans can also be used as a filling for tacos or burritos or as a side dish. Try the recipe with rice as a filling for tacos or as a side dish as well https://minuterice.com/recipes/mexican-rice/.

Beans and rice are staples of Mexican cuisine, but many Mexican food recipes also call for a type of protein. Chicken and beef are commonly used, and there are many recipes that call for seafood, such as shrimp or fish. When cooking Mexican food, the protein is often marinated for maximum flavor. If the proper ingredients are not available to make an authentic Mexican marinade, meat that is pre-seasoned and marinated can often be purchased at a Mexican butcher or grocery store.

Red rice

Red rice, also called Mexican rice or Mexican-style rice, is a typical dish of Mexican gastronomy.

Its preparation is very simple, similar to that of white rice, although in this case the rice is cooked with a broth made with tomato, garlic, onion and chicken broth. As with white rice, red rice is used as an accompaniment to other dishes, and is not usually eaten alone.

Mexican red rice recipe

Ingredients

1 cup of long rice (washed and drained).
2 chopped tomatoes.
2 cups of chicken broth.
½ chopped onion.
1 small piece of onion.
1 clove garlic.
1 teaspoon achiote paste.
Salt to taste.
Olive oil.
Cilantro.

How to make red rice Mexican style

Sauté the rice
Heat a tablespoon of oil in a frying pan and add the rice. Let it brown for a minute.
Add the chopped onion to the rice and continue stirring until the onion turns color.

Prepare the tomato sauce

Put the chopped tomatoes, the small piece of onion, the peeled garlic clove and the chicken broth in the blender. The achiote paste must be added at this point.
Blend well to obtain a tomato puree or tomato broth.

Mix with the rice

Add the tomato sauce to the rice together with the salt (1-2 teaspoons will usually be enough), and stir well.
When it starts to boil, lower the fire to the minimum and let it boil for 15 minutes.
Turn off and remove from the heat.
Stir and serve with fresh cilantro.

Exotic Jasmine rice

This type of rice is characterized by its jasmine aroma and soft, moist texture. It is a type of glutinous rice that is widely used in Thai and Southeastern cuisine and is mainly used in fried rice dishes and curries. The moist and sticky texture of jasmine rice makes it ideal for pairing with sauces and stews, as it sticks well to ingredients and retains its shape well.

A bit of history

Jasmine rice is a type of rice that originated in Thailand, and is believed to have been cultivated there for over a thousand years. It has been a staple in the Thai diet and has been valued for its distinctive sweet jasmine aroma, which comes from the variety of glutinous rice used to grow it. This type of rice is also known as “Kao Dawk Mali 105” or “KDML105”, and was discovered by Mr. Sunthorn Seehanern, a rice official in Chachengsao province. This type of rice used to grow in the high mountains of Thailand and for centuries was cultivated exclusively by the nobles of the Kingdom of Siam.

Jasmine rice is also an important component of Thai culture and tradition, and is used in many special events, such as weddings and festivals. It is a key ingredient in many Thai dishes, including fried rice, curries and rice salads, and is considered an important way of expressing hospitality and generosity in Thai culture.

With globalization and the increasing popularity of Thai cuisine around the world, jasmine rice has become increasingly popular and is readily available in many supermarkets and specialty stores internationally.

Nutritional values

Jasmine rice is a source of complex carbohydrates and contains a moderate amount of protein and fat. In terms of nutritional values, a 100 gram serving of cooked jasmine rice contains approx:

Calories: 130 to 150.
Carbohydrates: 29 to 32 grams.
Proteins: 2 to 4 grams.
Fats: 0.5 to 1 gram.
Fiber: 0,5 to 1 gram.

In addition, jasmine rice also contains small amounts of vitamins and minerals, including iron, potassium and B vitamins. However, the exact nutritional content may vary depending on the brand and preparation methods, so it is important to consume it in moderation as part of a balanced and healthy diet.

How to prepare Jasmine rice

Here is a basic recipe for cooking jasmine rice:

Ingredients:

1 cup jasmine rice
1 1/2 cups of water
Pinch of salt

Instructions

Wash the jasmine rice several times under cold water until the water runs clear.
In a medium saucepan, combine the jasmine rice, water and pinch of salt.
Bring the contents of the pot to a boil and, once the water begins to boil, reduce the heat to its lowest setting and cover the pot with a lid.
Simmer for approximately 18 to 20 minutes, or until the water has evaporated and the rice grains are tender and have absorbed all the water.

To prepare in a rice cooker it is only necessary to follow the manufacturer’s instructions, as each cooker has its own cooking times and methods.

Some cooks will add spices, herbs or oils to the pot before cooking the rice to give it more flavor, while others use different proportions of water or different cooking methods to achieve a different texture. Overall, jasmine rice is versatile and easy to cook, and is a popular ingredient in many Asian cuisines.

If you want also to know a delicious coconut rice recipe made with Jasmine rice, just follow this link: https://mahatmarice.com/recipes/easy-coconut-rice/

Popular Jasmine rice recipes

Here is a list of some of the most famous recipes using jasmine rice:

Pad Thai: This is a popular Thai dish that combines jasmine fried rice with egg noodles, vegetables, tofu and a variety of spices and sauces.
Jasmine rice curry: This is a dish that combines jasmine rice with a variety of spices and sauces.
Mango with jasmine rice: This is a popular dessert that combines ripe mango with cooked jasmine rice and dipped in a mixture of milk, sugar and spices.
Chicken with jasmine rice: This is a simple dish that combines grilled chicken with jasmine rice and vegetables.
Nasi Goreng: This is a popular Indonesian dish that combines jasmine fried rice with protein, vegetables and spices.

These are just a few of the many recipes that use jasmine rice as a main or secondary ingredient. This type of rice is versatile and easy to cook, and can be used in a wide variety of dishes and desserts.

Experience the great flavors of Asian Food

Asian food is a very broad term that encompasses a wide variety of dishes and culinary styles from the Asian region. Some of the countries best known for their Asian dishes include China, Japan, Korea, Thailand, Vietnam, Philippines, Indonesia and India. Asian food is usually spicy and made with a mixture of a wide variety of ingredients, including rice, noodles, vegetables, meats, fish and seafood.

Typical preparations and ingredients

In general, Asian food is known for its unique taste and aroma, as well as its ability to combine flavors and textures in a single dish. Asian food is characterized by its variety and diversity, due to the vast geographic and cultural extension of Asia. However, some of its most outstanding characteristics include:

Predominance of spices in flavor: The use of spices in Asian food is one of its most distinctive characteristics. Spices not only add flavor to dishes, but are also used to balance flavors and create a complete culinary experience. Some of the most common spices in Asian cuisine include:

Ginger: used in many dishes to add flavor and aroma, as well as to help digest food.
Garlic: used in a variety of sauces and stews to add flavor and aroma.
Cilantro: used in many preparations to add a touch of freshness and aroma.
Soy sauce: Asian cuisine uses it as a savory condiment.
Chili: used in many Asian foods to add a spicy touch.

International scope: These spices and many others are used differently in different countries and regions of Asia, which results in a wide variety of flavors and dishes.

The balance of flavors: this gastronomy tends to have a balance of flavors, between sweet, salty, sour and spicy.

Use of rice and noodles as a base: rice and noodles are an important component of many Asian meals and are often the main dish. If you want to know a little more about rice, you can follow this link: riceselect.com/recipe/bangkok-rice-shrimp-salad

Use of fresh vegetables: fresh vegetables, such as bok choy leaves, broccoli and cucumbers, bamboo cabbage. broccoli. endive. zucchini, eggplant, green and red pepper, mushrooms (shiitake, enoki), asparagus, tofu, radish. These vegetables are widely used in the preparation of dishes such as stir-fries, salads, soups and rice dishes. They are a common ingredient in many Asian dishes.

Cooking techniques

Stir-fry: consists of cutting the vegetables and protein into thin slices and sautéing them in a wok over high heat with oil and spices.
Steaming: used to cook vegetables, fish and seafood. The food is placed on a rack over a pot of boiling water and covered for steaming.
Boiling: consists of boiling ingredients in water or broth to create soups or broths.
Cooking: consists of cooking ingredients in a sauce or broth over low heat, usually in a pot or in an oven, until tender.
Grilling: used to cook meats, fish and vegetables on a grill or griddle.

These are just some of the most common cooking techniques used in Asian cuisine; each country and region has its own unique techniques and culinary styles.

The most representative dishes of Asian gastronomy there is a wide variety of dishes, some of the most popular are:

Pho: a rice noodle soup with meat or tofu, herbs and spices.
Ramen: a noodle soup with chicken or pork broth, meat, vegetables and egg.
Pad Thai: a dish of egg noodles sautéed with chicken, shrimp, vegetables and spices.
Sushi: rolled vinegared rice with raw fish or vegetables.
Dumplings: stuffed with meat, vegetables or fish.
Stir-fry: vegetables and proteins sautéed in a wok with spices and sauces.
Curry: a thick stew made with spices, vegetables and proteins.

These are just some of the most popular dishes in Asian cuisine, which varies widely by region and country, each with its own ingredients, culinary styles and traditions.

For all of the above, Asian food is known for being delicious, varied and memorable. The combination of spices, herbs, sweet and savory flavors make Asian food unique and appealing to many people. In addition, the culinary diversity of the region also allows for a wide range of choices, from vegetarian dishes to meat and fish options, making Asian food a memorable experience for many.

An African treat: couscous

Couscous, also called kusksi or kseksu, is a traditional dish in the cuisine of some North African and Middle Eastern countries, made from steamy wheat semolina and served with a variety of vegetables and sauces. It is a versatile, nutritious food and is often eaten as a main meal.

Nutritionals values of couscous

Among its most important physical characteristics is texture, couscous is known for its soft and moist texture, due to the gelatinous consistency of wheat semolina. Its taste is slightly sweet and neutral, which makes it an ideal complement to many dishes.

One cup of couscous, approximately 173 grams, provides 650 calories and the following nutrients:

Total fat 1.1 g.
Saturated fat 0.2 g.
Polyunsaturated fats 0.4 g.
Monounsaturated fats 0.2 g.
Sodium17 mg.
Potassium 287 mg.
Carbohydrates 134 g.
Dietary fiber 8.6 g.
Protein 22.1 g.

Vitamins daily nutritional values: 4 % calcium, 11 % iron, 10 % vitamin B-6 and 19 % magnesium.

We can also talk about its versatility, couscous can be prepared in many ways and can be combined with a wide variety of ingredients, from vegetables to meats and sauces. Couscous is a source of complex carbohydrates and provides long-lasting energy. It is also low in fat and no cholesterol.

All this makes it a versatile, easy-to-prepare and very healthy food that has been an important part of the human diet.

Traditional recipe to prepare couscous

Bring salted water or broth to a boil with a teaspoon of oil in a large pot, as it grows quite a lot. When it comes to the boil, remove from the heat and pour in the couscous, and stir immediately so that all the couscous absorbs the liquid.
Cover the pot and let stand for 5 minutes.
When you uncover the pot, you will see that the couscous has become compact, with the grains stuck together.
Add 1 teaspoon of butter, and thresh the couscous with the help of a fork, turning and stirring until the grains are loose.

Now you can use the couscous to prepare all kinds of recipes. You can take it hot to the table, accompanied with vegetables, meats, cheeses, fish, legumes, etc. If you let it cool it is perfect to prepare many kinds of salads.

Types of couscous

These are just a few of the many varieties of couscous that exist, and each country or region has its own unique version and distinctive flavor. On the other hand, these grains can be made from different ingredients, such as

Wheat couscous: This is one of the most common and is made from wheat flour. It has a smooth and uniform texture.
Rice couscous: This is a lighter and crispier version than the previous one and is made from rice flour.
Barley couscous: This type is thicker and has a more gummy texture than wheat or rice couscous.
Quinoa couscous: This type of couscous is made with quinoa, a pseudo-cereal rich in proteins and nutrients.

The choice of grain depends on the personal preferences and the recipe being prepared.

For other varieties of couscous, visit this link: riceselect.com/product/riceselect-pearl-couscous

The best recipes prepared with couscous

Moroccan couscous: This typical Moroccan dish is made with couscous, olive oil, onion, garlic, coriander, red bell pepper, carrot, water and spices such as cumin, black pepper and cinnamon. All the ingredients are mixed and cooked together until tender and soft.
Couscous with chicken and vegetables: This dish consists of diced chicken and vegetables such as carrots, red bell pepper and onion that are cooked together with couscous. It can be seasoned with spices such as cumin, black pepper and thyme.
Couscous with fish and sauce: This dish is made with fresh fish, couscous, onion, garlic, tomato, green bell pepper and spices such as cumin and black pepper. All the ingredients are mixed and cooked together until tender and soft.
Couscous with vegetables and tomato sauce: In this dish vegetables such as carrot, red bell pepper and onion are cooked together with couscous and tomato sauce. It can be seasoned with spices such as cumin and black pepper.
Lamb couscous and tomato sauce: This dish is made with lamb meatballs seasoned with cumin and black pepper. They are prepared in tomato sauce which is mixed with couscous.

Couscous is a very versatile ingredient, and thanks to its properties and flavor it is present in a wide variety of countries. Just by choosing one of your preferences you can start experimenting and find the flavor you like the most. Enjoy your discovery.

Bravo’s Top Chef

BRAVO’S ‘TOP CHEF’ CELEBRATES MILESTONE 20th SEASON WITH WORLD ALL-STARS EDITION PREMIERING THURSDAY, MARCH 9 AT 9 P.M. ET/PT 

Epic International Showdown Features 16 of the Best 

“Top Chef” Cheftestants from Around the World Competing for the Ultimate Title

Bravo’s “Top Chef” returns for a milestone 20th season with World All-Stars in London featuring 16 of the greatest competitors from “Top Chef” iterations around the globe facing off in the fiercest showdown the culinary series has seen. 

The Emmy, James Beard and Critics’ Choice Award-winning series, produced by Magical Elves, returns with host Padma Lakshmi, head judge Tom Colicchio and Gail Simmons. “Top Chef” season 20 premieres Thursday, March 9 on Bravo with an entire season of supersized episodes airing Thursdays from 9-10:15 p.m.  Episodes will be available the next day on Peacock. 

This special All-Stars installment features winners and finalists, representing 11 different “Top Chef” versions around the world, as they vie for the ultimate World All-Stars title. This time the chefs return to the kitchen to battle it out throughout London before moving onto the grand finale in Paris, France. This epic showdown marks the first time that the flagship edition of “Top Chef” has gone abroad for an entire season.   

For a sneak peek, click here

MEET THE CHEFTESTANTS 

· Samuel Albert (winner, Top Chef France, Season 10) 

· Luciana Berry (winner, Top Chef Brazil, Season 2)

· Sara Bradley (finalist, Bravo’s Top Chef, Season 16: Kentucky) 

· Dawn Burrell (finalist, Bravo’s Top Chef, Season 18: Portland) 

· Ali Ghzawi (winner, Top Chef Middle East & North Africa, Season 3: Lebanon) 

· Tom Goetter (finalist, Top Chef Germany, Season 1) 

· Nicole Gomes (winner, Top Chef Canada, Season 5: All-Stars) 

· Victoire Gouloubi (finalist, Top Chef Italy, Season 2) 

· Charbel Hayek (winner, Top Chef Middle East & North Africa, Season 5: Saudi Arabia)

· Buddha Lo (winner, Bravo’s Top Chef, Season 19: Houston) 

· Dale MacKay (winner, Top Chef Canada, Season 1) 

· May Phattanant Thongthong (Finalist, Top Chef Thailand, Season 1)

· Begoña Rodrigo (winner, Top Chef Spain, Season 1) 

· Gabriel Rodriguez (winner, Top Chef Mexico, Season 2) 

· Amar Santana (finalist, Bravo’s Top Chef – Season 13: California) 

· Sylvia Stachyra (winner, Top Chef Poland, Season 7) 

For more information on the cheftestants, please visit Bravotv.com/top-chef.

With national pride and the title of World All-Stars on the line, the chefs are at the top of their game as they compete on a global stage. They have access to the finest UK ingredients as they showcase their culinary skills, diverse roots and international influences in a series of high-pressure challenges. From prepping a picnic at Highclere Castle to going head-to-head at Tottenham Hotspur Stadium, the chefs will compete in iconic locations throughout London and the surrounding areas. These highly decorated chefs will put their spin on iconic British staples from Beef Wellington and biscuits to pub food and afternoon tea. 

This season’s Restaurant Wars also continues to up the ante when Michelin-starred Chef Clare Smyth hands over her restaurant and staff so that each team can deliver a meal worthy of a star.  The teams are in for a surprise, however, when they find out a secret critic will be joining the judging panel. To rise above the pack, the cheftestants will have to bring their A-game for the fastest Elimination Challenge in “Top Chef” history and hit all the right notes cooking Indian food for Padma and the judges. With the best of the best competing, the stakes are higher than ever before as they fight to cook in the finale in Paris to claim the ultimate title of Top Chef World All-Star.

Throughout the competition, Padma, Tom and Gail will be joined by distinguished judges from the international versions, including Aquiles Chavez (Judge, Top Chef Mexico), Hélène Darroze (Judge, Top Chef France), Lorna Maseko (Host, Top Chef South Africa), Martha Ortiz (Judge, Top Chef Mexico) and Dave Zilber (Judge, Top Chef Canada). The chefs must also strive to impress a rotation of esteemed global culinary experts, including Gaggan Anand, Sam Bompas, Tom Brown, Jeremy Chan, Brett Graham, Max Halley, Adam Handling, Angela Hartnett, Graham Hornigold, Judy Joo, Asma Khan, Santiago Lastra, Greg Marchand, Clare Smyth, Kirk Westaway, Andrew Wong and Paul A. Young. Tottenham legend Ledley King and Evening Standard restaurant critic Jimi Famurewa contribute to the table. Alain Ducasse also makes a rare appearance with the finalists in Paris. 

In the finale meal in Paris, the chefs must cook for guest judge Hélène Darroze, who has six Michelin stars across three restaurants, as well as a daunting table of international juggernauts, including May Chow, Angel Leon, Hunter Lewis, Gwendal Poullennec, Simon Rogan, Marcus Samuelson, Clare Smyth and Daniela Soto-Innes.

The winning chef will be crowned “Top Chef” World All-Star, taking home the Grand Prize of $250,000 provided by the Saratoga® Brand, a feature in Food & Wine and an appearance at the 40^th annual Food & Wine Classic in Aspen. 

Beginning Thursday, March 16,  Bravo’s Emmy-winning digital companion series “Top Chef: Last Chance Kitchen,” hosted by Tom Colicchio, returns for season 12 as the eliminated chefs go head-to-head to try to cook their way back into the competition. Presented by BMW of North America, each week’s episode will be available on Bravotv.com, on demand or wherever you stream Bravo’s “Top Chef” at the conclusion of each week’s episode. 

For a complete list of partners this season, click here.

“Top Chef” is a global phenomenon with over 100 winners across 29 international versions. Licensed by NBCUniversal Formats globally, locations include France (14 seasons), Canada (10 seasons), Middle East & North Africa (seven seasons) and Brazil (three seasons) to name a few. The original U.S. series launched in 2006 and has been sold to over 175 territories worldwide. Last year, “Top Chef” Middle East was nominated for an International Emmy Award, marking the first Middle Eastern unscripted series to be recognized.

“Top Chef” is produced by the Emmy Award-winning production company Magical Elves with Casey Kriley, Jo Sharon, Doneen Arquines, Hillary Olsen and Tracy Tong serving as executive producers. The “Top Chef” format is licensed by NBCUniversal Formats, which is part of Universal International Studios, a division of Universal Studio Group.

ABOUT MAGICAL ELVES  

Magical Elves is a leading producer of award-winning, non-fiction content for domestic and international television markets. Known for hits like “Top Chef” (Bravo), “Top Chef: Last Chance Kitchen” (Bravo), “Top Chef Family Style” (Peacock), “Nailed It!” (Netflix), “Cold Justice” (Oxygen) and “Brain Games On The Road” (Nat Geo), Magical Elves is a veteran production company with a long track record of consistently delivering the highest quality programming. Magical Elves is a part of The Tinopolis Group’s portfolio of production companies. For more information, visit www.magicalelves.com.  

ABOUT BRAVO MEDIA  

Bravo is the premier lifestyle and entertainment brand that drives cultural conversation around its high-quality, interactive original content across all platforms. The network features a diverse slate of original programming, including Emmy® Award-winning “Top Chef” and “Project Runway,” fan-favorites “Vanderpump Rules,” “Below Deck,” “Southern Charm,” and the highly popular “Million Dollar Listing” and “The Real Housewives” franchises. Bravo also boasts the only live late-night talk show on television with the critically acclaimed “Watch What Happens Live with Andy Cohen,” which has become a nightly destination for A-list celebrities. Bravo is part of the NBCUniversal Television and Streaming portfolio, which includes NBCU’s broadcast, cable and streaming platforms: NBC, Bravo, E!, Oxygen, SYFY, Universal Kids, USA Network and Peacock. For more information, visit BravoTV.com.  

JAPAN WINS PASTRY WORLD CUP

FRANCE AND ITALY RESPECTIVELY PLACE 2nd AND 3rd.

This Saturday 21st of January, 2023, the announcement of the victory of Japan, represented by Moe Takahashi, Naritoshi Suzuka, Yusaku Shibata, closes the 18th edition of the Pastry World Cup during Sirha Lyon 2023. This victory rewards the technique and creativity of the creations proposed by the team. France and Italy complete the podium, respectively, 2nd and 3rd.

Discover the podium of the Grand Finale of the 2023 Pastry World Cup

1st: JAPAN – Moe Takahashi (chocolate), Naritoshi Suzuka (sugar), Yusaku Shibata (ice)

2nd : FRANCE – Georges Kousanas (chocolate), Jérémy Massing (sugar), Jana Lai (ice)

3rd : ITALY – Jacopo Zorzi (chocolate), Alessandro Petito (sugar), Martina Brachetti (ice)

4th : UNITED-KINGDOM – Martin Chiffers (chocolate), Nicolas Houchet (sugar), Michael Ho lam Kwan (ice)

5th : SOUTH KOREA – Kwang Man Jung (chocolate), Jeong Been Kim (sugar), Ho Yong Lim (ice)

6th : MALAYSIA – Charles Lim (chocolate) Pui Teng Mun (sugar), Jun Wei Goh (ice)

7th : USA – François Behuet (chocolate), Jordan Snider (sugar), Julie Eslinger (ice)

8th : CHINESE TAIPEI – Yu-Wei Xu (chocolate), Hsun-Han Chan (sugar), Yuan-Pin Chang (ice)

9th : ARGENTINA – Matías Dragún (chocolate), Lucas Carballo (sugar), Rub Darré (ice)

10th : CANADA – Jacob Pelletier (chocolate), Patrick Bouilly (sugar), Ross Baisas (ice)

11th : CHILI – Alejandro Espinoza (chocolate), Javiera Villegas (sugar), Niko Ibacache (ice)

12th : MOROCCO – Abdelkader Ejjatioui (chocolate), Ali Gousaid (sugar), Omar Eddib (ice)

13th : COLOMBIA – Carlos De Ávila (chocolate), Deiby Sanchez (sugar), Laura Mojica (ice)

14th : PHILIPPINES – Anthony Jay Segubiense (chocolate), Vergel Iral (sugar), Angelica Hong (ice)

15th : MAURITIUS – Stéphane Labastide (chocolate), Pravesh Gokhoola (sugar), Shivam Marooday (ice)

16th : TUNISIA – Moez Krid (chocolate), Bechir Hamed (sugar), Duminda Sapu Arachchige (ice)

17th : EGYPT – Ahmed Aboubakr (chocolate), Marzouk Marzouk (sugar), Mortada Abdellatif (ice)

Eco-responsible price : CANADA – Jacob Pelletier (chocolate), Patrick Bouilly (sugar), Ross Baisas (ice)

For 10 hours, the 17 teams, each composed of a chocolate maker, a sugar expert, and a master ice cream maker, created 42 tasting desserts and 3 artistic pieces on the theme of climate change.

Pierre Hermé, President of the contest, Cédric Grolet, Honorary President of this edition, as well as the entire Jury, were seduced by the creations of the Japanese team, and their work wind-based to respect the “Climate Change” theme of the Pastry World Cup.
All the members of the jury also rewarded the team spirit as well as the non-wasting of the products.

“The level of the competition rises from one edition to the next, as evidenced by the very close results, attests Pierre Hermé, President of the Pastry World Cup. It is with great emotion that we award Japan, a country accustomed to the podium, which is back on the top 16 years after its last victory.”

“All the candidates were very passionate, which is satisfying for me as a pastry chef, ” ads Cédric Grolet, Honorary President of the Pastry World Cup. “I would like to thank all the people who worked here, for having helped me rediscover this wonderful profession, which is on an everyday evolution, visually and technically.”

After finishing second on the podium for the last 5 editions, the team composed of Moe Takashi, Naritoshi Suzuka and Yusaku Shibata allows Japan to win this year on the first step of the podium. This victory allows the country of the Rising Sun to win its first gold medal since 2007 and to add a third World Cup to their list of achievements.

After having reached the third place during the 2021 edition, the French team, composed of Georges Kousanas, Jérémy Massing and Jana Lai, is once again on the podium during this 18th edition. A vice-champion title that rewards the excellent work done by the team during the events.

Italy, after having won 3 gold medals, once again gets a place on the podium. This 3rd place is all the more symbolic as the ice cream candidate, Martina Brachetti, is the first Italian woman to be selected for the World Pastry Cup.

Sirha Lyon 2023 Japan wins pastry world cup via 360 MAGAZINE.

Sirha Lyon 2023 Pastry World Cup in France via 360 MAGAZINE.

JAPAN WINS THE 2023 PASTRY WORLD CUP, FRANCE AND ITALY RESPECTIVELY 2nd AND 3rd. — Sirha Lyon 2023 Pastry World Cup in France via 360 MAGAZINE.

Hudson Whiskey × Pat LaFrieda

NY whiskey brand Hudson Whiskey, who has teamed up with acclaimed New York butcher Pat LaFrieda to introduce a tasty twist to Dry January – by way of a limited-edition whiskey dry-aged steak kit. As “Dry January” continues to grow in popularity, Hudson and Pat LaFrieda have created an option for whiskey lovers choosing to partake in the trend with the debut of the “Dry (Aged) January” Hudson Whiskey-Aged NY Strip Steak Kit.

Beginning today (January 11), these limited-edition kits will be made available on LaFrieda.com for a price of $158 (+shipping). Each “Dry (Aged) January” Hudson Whiskey-Aged NY Strip Steak Kit includes two 20oz NY Strip Streaks, two Hudson Whiskey rocks glasses, a cocktail recipe card, and a Caskers code to order a bottle of Hudson Whiskey to enjoy at a time of your choosing.

These NY institutions have come together to create the ultimate dry-aged New York strip, infused with Hudson Whiskey’s award-winning Bright Lights, Big Bourbon via a proprietary dry-aging process perfected through extensive testing by Pat LaFrieda himself. The addition of Hudson’s bold, grain-forward Bright Lights, Big Bourbon whiskey to the process imparts notes of rich vanilla, lightly salted caramel, and deep umami flavor to premium cuts of beef.

Pat LaFrieda on IG, FB, Twitter, TikTok

RESY × AMEX

Resy and American Express hosted multiple dining experiences during Art Week in Miami, including a series with Massimo Bottura, Missy Robbins, and Mashama Bailey with original art by Phillip K. Smith III; Gallery Day to Feature Food by Michael Solomonov.

Starting November 29th, Resy and American Express will host a series of dining events in Miami to provide Resy users and American Express Card Members with exclusive chef and restaurant access during one of Miami’s busiest weeks. Massimo Bottura, Michael Solomonov, Missy Robbins, and Mashama Bailey are among the chefs. Garden of Reflections, an original site-specific art installation commissioned for Resy and American Express’ Design District pop-up, will be unveiled by artist Phillip K. Smith III.

Reservations for the top chef dinner series are available exclusively to Global Dining Access by Resy members. Reservations for Smith’s art and food by Zahav Chef-Owner Michael Solomonov will be free and open to all Resy users.

Reservations went live on November 9th at 10 a.m. EST HERE.

Resy and American Express announced plans to celebrate the intersection of food, art, and culture during Miami Art Week with a four-day pop-up in the Design District led by Michelin and James Beard Award-winning chefs and renowned artist Phillip K. Smith III, as well as special events at some of the city’s most popular restaurants.

“Miami is one of Resy’s fastest-growing markets and such an exciting restaurant city,” said Alex Lee, CEO of Resy and VP of American Express Dining. “During Art Basel week, when we see reservation demand in Miami spike, we’ll supercharge what Resy is known for: guiding you to and helping you get into the best restaurants.” The Design District pop-up will feature restaurants and chefs in Resy’s Global Dining Access* program. Intimate dinners will be prepared by Massimo Bottura (Tues., Nov. 29), Missy Robbins (Thurs., Dec. 1) and Mashama Bailey (Fri., Dec. 2) as well as a gallery day (Wed., Nov. 30) with food and drinks by Michael Solomonov. The pop-up will also feature the return of American Express presents SAVOR & SOUL, a unique dining experience celebrating Black chefs and culture with a menu curated by Mashama Bailey. In addition, Resy will host special events at popular Miami restaurants COTE Miami, Joe’s Stone Crab, and Mandolin Aegean Bistro for Global Dining Access Members.

Global Dining Access by Resy is a dining program that grants eligible American Express Card Members access to 500+ top restaurants in the United States and around the world. The ability to book exclusive reservation slots, Priority Notify at all Resy restaurants, and invitations to exclusive events are among the benefits.

“Art has always been my passion, together with music, poetry, fast cars and motorcycles, and of course food” said Massimo Bottura, Chef Patron of Osteria Francescana and Founder of Food for Soul. “When we are able to put together all these things and create an amazing event I am always on. It is the only way you can transmit emotions. I can’t wait to come in Miami again. It’s all about emotions.”

“Food, culture and art are so intricately linked and I am thrilled to be partnering with American Express and Resy to bring this exciting experience to guests in Miami,” said Chef Michael Solomonov, Chef and Owner of Zahav and five-time James Beard Foundation award-winner.

“Miami is such a lively and vibrant city, rich in Caribbean culture,” said Mashama Bailey, Chef and Co-Owner of The Grey. “We are excited to showcase dishes rooted in these cultures and cook for people who love art and beauty, and who have a discerning eye and palate – it is always a welcomed challenge.”

“I am excited to be a part of an event that brings the world of food and art together,” said Missy Robbins, Chef and Owner of Lilia, Misi and MISIPASTA. “It is a great opportunity to showcase our form of expression outside of the four walls of our restaurants and to introduce our food and hospitality to international and local guests.” Phillip K. Smith III, a desert-based artist from Southern California, was commissioned to create a site-specific art installation for the Resy and American Express gallery in the Design District. Garden of Reflections is a collection of reflective columnar sculptures that react to their immediate surroundings: the sun, clouds, treetops, and architecture during the day, and the action of the dining experience at night. Smith most recently displayed 120 Degree Arc East Southeast, a 500-foot-long reflective installation located on the beach in the Faena Arts District, at Art Basel Miami 2017.

“Art Basel brings a lot of weight, of course,” says Phillip K. Smith III, “I was intrigued by the challenge of providing artwork for a space that will operate as a gallery by day and a restaurant by night. And so, I’ve created Garden of Reflections, an artwork that will reflect and collage the movement and action of the space across its varied surfaces while changing perceptually from day to night.”

The partnership between Smith, Resy and American Express was facilitated by UAP who connects artists to opportunities in the public/private realm and supports their design and fabrication needs. UAP works across curation and installation to bring the most unique creativity to life, with projects ranging from Desert X AlUla 2022 to Bharti Kher’s Ancestor, which is currently on display with the Public Art Fund in New York City.

Schedule of Events for Resy and American Express’ Design District Pop-Up.

TRUESOUTH

SEC Network’s TrueSouth Presented by Yellawood Moves Along to Madisonville, Tenn. on October 9

The fifth season of the critically acclaimed TrueSouth Presented by Yellawood continues on Sunday, Oct 9, with a Monroe County mountain trip to Madisonville, Tenn. The series, now in its fifth season on SEC Network, revolves around two food stories told from one place, which TrueSouth sets in conversation to make larger points about Southern beliefs and identities. Returning in season five is a special bonus episode with behind-the-scenes content and storytelling.

Episode Summary
TrueSouth drives the foothills of the Great Smoky Mountains, to dig for ramps along a creek bed and stoke the fires in a smokehouse by the highway.

Allan Benton, proprietor of Benton’s Smoky Mountain Country Hams in Madisonville, Tenn., cures and hickory smokes bacon and ham that have earned their place on the kitchen tables of working folks across the South, and on restaurant menus across the nation.

If you know artisan Southern goods, you know the scent that perfumes the air when his pork hits a cast iron skillet. But there’s a bigger story to tell here.

For episode 19, our crew goes home with Allan to get to know his wife Sharon and their children and grandchildren. We learn to bake biscuits with Sharon (and yes, we include her recipe). And to stir up a good gravy. More important, gathered in their kitchen, we get to witness the love and hard work that binds a man and a woman to their family, and their community.

Music is the backbone of our shows and this is one of our best lineups: Among other standouts, Valerie June, featured in our Brownsville, Tenn. episode, returns. And Darrell Scott, the great Tennessee songwriter, plays live for Allan and Sharon.

Season Summary
Season five of TrueSouth began Sept. 11 with a marble game in Tompkinsville, Ky. Come November, we’ll be in Jackson, Miss. This December, we land in Brunswick and St Simons, Island, Ga. Join us in January for our second annual behind-the-scenes road trip across the belly of the SEC.

About TrueSouth
TrueSouth is a James Beard Award-nominated limited series on Southern food and culture, airing monthly on SEC Network. Four-time James Beard Award winner John T. Edge writes and hosts the show, which is executive produced by two-time New York Times best-selling author, ESPN senior writer Wright Thompson, and produced by Bluefoot Entertainment.

The series, now in its fifth season, revolves around two food stories told from one place, which TrueSouth sets in conversation to make larger points about Southern beliefs and identities. This season’s featured places are Tompkinsville, Ky., Madisonville & Camp Benton, Tenn., Jackson, Miss., Brunswick, Ga., and a special behind-the-scenes finale to finish out season five. Seasons 1-4 of TrueSouth are available in their entirety on ESPN+.

Music plays an integral role in TrueSouth’s storytelling via on-screen performances and on-screen credits. TrueSouth playlist on Spotify shares the full soundtrack and score of every season of TrueSouth.

About SEC Network
The Southeastern Conference and ESPN launched SEC Network on August 14, 2014. The network televises hundreds of games across the SEC’s 21 sports annually. Programming includes in-depth analysis and storytelling in studio shows such as SEC Nation, Thinking Out Loud, Out Of Pocket and Rally Cap, daily news and information with The Paul Finebaum Show and SEC Now, original content such as TrueSouth, SEC Storied and SEC Inside, and more. Hundreds of additional live events are available for streaming exclusively on SEC Network’s digital companion, SEC Network+, via the ESPN App and SECNetwork.com. The network is also available in more than 135 countries throughout Europe, Middle East, Africa and Asia via ESPN Player, ESPN’s sports streaming service in the region.