Posts tagged with "cooking"

Mighty Sesame Sauce illustration by Heather Skovlund for 360 Magazine

Mighty Sesame Harissa Tahini

NEW MIGHTY SESAME HARISSA TAHINI PUTS A SPICY SPIN ON A CONSUMER FAVORITE

Mighty Sesame Co. Adds a Bold New Variation to its Popular Squeeze & Serve Line

Mighty Sesame Co., the maker of all-natural, squeeze-and-serve tahini, is upping the tahini game with the first-ever harissa flavored tahini on the market.

Tahini continues to trend globally as consumers and chefs discover new ways to use the creamy, nutrient-rich condiment. With the rollout of Mighty Sesame Harissa Tahini, it’s easier than ever to add extra zip to everything from dressings and dips to meat and veggies.

The sesame experts make their tahini from the finest Ethiopian sesame seeds and serve it up in shake-and-squeeze bottles—the first tahini packaging of its kind in the U.S.—for maximum convenience. The new variety contains a blend of 100% natural harissa spices for a distinctively aromatic, roasted-chile pepper flavor profile with a kick.

Mighty Sesame’s Chef Gregg is available to whip up a great Mom’s Day brunch recipe.  See him in action on this YouTube video.

Like all Mighty Sesame tahinis, the Harissa variety is ready to use with just a shake and a squeeze, no stirring required. It is packed with protein and contains 260mg of calcium per serving. Organic, vegan, gluten- and dairy-free, kosher, and halal, it’s a 100% guilt-free option for everyone.

The original Mighty Sesame Organic Squeezable Tahini, introduced in 2018 and was anointed The Best Tahini You Can Buy, by Epicurious Magazine.

Mighty Sesame Harissa Tahini comes in 10.9 oz / Master Pack of 8 bottles with an MSRP $4.99 per 10.9 oz. bottle. Mighty Sesame is distributed by Kayco, headquartered in Bayonne, NJ.

About Kayco Beyond

Kayco is one of the largest manufacturers and suppliers of specialty and kosher foods. Kayco Beyond Division sources and distributes new products to the general market beyond kosher to meet the demands of consumers looking for optional products that are healthful, convenient, or for restricted diets and lifestyles. These brands include Dorot Gardens, Absolutely Gluten Free, Beetology, Mighty Sesame, Tuscanini Foods, and new Wonder Melon.

Wine illustration by Heather Skovlund for 360 Magazine

California Wines × Down to Earth

California Wines Livestream & Video Series Celebrates Down to Earth Month in April

Facebook Live & Instagram Events Share Tips on Enjoying Sustainably Grown & Produced Wines

For “Down to Earth Month” in April, California Wines is celebrating the state’s global leadership in sustainable winegrowing with a series of fun and informative virtual events and videos on Facebook Live and Instagram. Throughout April, the free livestream events and videos will present a variety of discussions, cooking demonstrations, and virtual wine tastings focused on sustainability.

Hosts for the Facebook Live events include Napa Valley sommelier Amanda McCrossin of SommVivant and Aida Mollenkamp, Food Network personality and founder of Salt & Wind Travel.

Videos shared on the California Wines Instagram channel will demonstrate recipes, how to pair and enjoy California wines, and what makes a wine sustainable. Programs will feature food and beverage influencers, including Meg van der Kruik of This Mess Is Ours, Jerry James Stone of the Jerry James Stone blog, Britney Brown Chamberlain of Britney Breaks Bread, and Sarah Gim of The Delicious Life.

To view details on all Down to Earth Month events, visit California Wine’s website.

Facebook Live: Thursdays, 10 am PST

Livestream hosts Amanda McCrossin of SommVivant and Aida Mollenkamp of Salt & Wind taste and discuss sustainably grown and produced California wines. Event replays will be available on the site for later viewing.
 
April 1 – What Is Sustainable Wine?
It’s time to clear up the confusion around what defines sustainability! Participants will learn what sustainable winegrowing and winemaking practices are and get the inside story on California’s sustainable certification programs, including the California Sustainable Winegrowing Alliance (CSWA) program.
 
April 8 – What Are Biodynamic and Organic Wines, and How Are They Sustainable?
Explore the differences between organic and biodynamic practices and learn how they fit into the sustainability equation.
 
April 15 – Why Is There a Chicken in the Vineyard?
Chickens, sheep, and goats don’t just look adorable in California vineyards—each has an important job to do. Learn how animals are helping California vintners in their sustainable farming efforts.
 
April 22 – How to Look for Sustainable Wines
Finding sustainable wines is easy—if you know what to look for. Participants will learn about the sustainable certifications, logos, and terms to look for on wine labels.
 
April 29 – How California Is a Leader in Sustainable Wines & Sustainable Farming
California is not only a world leader in sustainable winemaking and winegrowing practices, but producers also embrace sustainability in dairy and other agricultural areas. Learn about California’s innovative farming practices and how the state leads in sustainable wine and food.

IGTV Videos: Tuesdays 10 am PST

Every Tuesday in April, videos from well-known food and beverage influencers will be shared on the California Wines Instagram channel, each demonstrating a recipe inspired by the Wine Country Table cookbook paired with sustainably made wines from California. Recipes and information about sustainability will be shared on each influencer’s website and social media platforms.
 
April 6 – Meg van der Kruik of This Mess Is Ours
 
April 13: – Jerry James Stone of the Jerry James Stone blog
 
April 20 – Britney Brown Chamberlain of Britney Breaks Bread
 
April 27 – Sarah Gim of The Delicious Life
 

Kia Damon illustration by Heather Skovlund for 360 Magazine

Chef Kia Damon: Culinary Compassion In The Kitchen

By: Emily Bunn

This Women’s History Month, 360 Magazine sat down with Chef Kia Damon. Kia is the founder of Kia Feeds The People (KFTTP) and is a cofounder of Auxilio, both of which are non-profits aimed at combating food apartheid. We dished with Kia on how she discovered her passion for cooking, pathways towards increased Black and QTPOC representation in the culinary industry, and her upcoming video release with EFFEN Vodka and Queer Foods, which can be viewed here.

When did you first begin cooking? When did you realize you wanted to pursue it professionally?

“I started cooking in my early preteens. I have younger brothers as well, so once we were too old for day care, I had to step up as the older sibling to make sure we ate, especially more so during the summertime because I have working parents. But, it wasn’t until some years later when I started cooking independently for my own health reasons that I truly saw my strengths in cooking and realized that cooking professionally wasn’t a world that was so far away for me, that it was actually extremely attainable and extremely real. So I took the plunge, and to this day some of my family’s still very surprised, because I was definitely burning pots of rice, and they were like ‘this girl has no talents for the kitchen.’ Now I’m cooking and they still can’t believe it.”

We all know foods brings communities together. Are there any experiences you’ve had with community members through Kia Feeds The People that have stuck with you?

Yes! Honestly, the most connective part was before I even started cooking with KFTTP people when I was looking for guidance from a lot of my friends in the cooking community. Because KFTTP was birthed in a really tumultuous time, I felt like I couldn’t quite gather my thoughts and my feelings. I just felt so emotionally charged and stunted that I felt like I couldn’t even work or think or move because I felt so emotional about everything. But being able to lean into my friends and my chosen family who see me for who I am, who know me intimately and know my heart, they were able to guide me to where I am now and toward my mission for KFTTP. I’m super grateful. These are people that I’ve been able to cook with before, these are people that I’ve literally eaten with before–we’ve shared food out of deli containers at 3am–I’m very grateful for them. And I definitely could not have got to this place without them.”

Are you looking to expand KFTPP outside of Brooklyn, or just focus on this specific community?

“Because I am a Sagittarius, I definitely am looking to expand and looking to grow. I definitely have to make sure I build and flesh KFTTP out as much as possible in Brooklyn before I start thinking about moving other places. But I do have visions, not necessarily to just expand Kia Feeds The People, but to collaborate with other mutual aid organizations and non-profits that already exist in other cities, so that I can support them and [they] have more coverage where they are. I’m not the only one who’s doing this kind of work and it is definitely a collaborative, lifelong mission, so I want to lend hands to the people who are already in this game.”

What do you think is the biggest obstacle facing overcoming food apartheid?

Personally I think the biggest obstacle is still convincing people that it exists, because we live in such a individualistic world. If something doesn’t affect the next person, then they’re more likely to ignore it, you know. That’s why I think COVID really shook things up, because a lot of us were collectively put on our butts. you know. We’re like “whoa, wait a minute, is this one thing that is really proactively affecting us.” But regarding food apartheid, a lot of people are still familiar with it in terms of a “food desert.” Food desert is a word that’s been used for many years to describe this situation, and a “desert” implies that it is natural, because the world naturally created deserts. When you apply “food desert” to that idea, it implies that this place without food, this place without access to meals, is natural and that’s just the way that it’s supposed to be. But it’s completely unnatural, it’s completely systematic, and [after recognizing that] then we can start looking at it as something that is created by is created by systems. Then, we can put some realness to it and find how all of us are truly affected by them. So I think right now, it’s making sure people know what food apartheid is, and that it actually exists.”

Do you have a favorite meal or cocktail to prepare when you’re bringing family or friends together?

“My favorite meal is red beans and rice. I love a good pot of Louisiana-style red beans and rice, because honestly that–with some corn bread on top and so hot sauce– that really is the whole meal. You think you would need something else on the side but that’s really it. It’s so fulfilling, it’s so delicious, and I definitely try to bring it out when I get to be with my friends and family.”

The culinary world is a male-dominated industry. How can the culinary industry work to become more diverse, and have more Black, QTPOC chefs?

“I think it’s a starts with actually investing in the lives and careers of these black/brown/trans/ LGBTQ chefs because they exist. I know they exist because they’re my friends. And what happens is that maybe they’re put in positions of leadership or maybe not, but they’re they’re not given the same care, support or investment in their skills and education and their needs. You could put someone in a line chef position or position of leadership or whatever, but if there’s no follow through to make sure that they have what they need to be supported in those positions, they’re usually set up for failure, or set up to be harmed in some way. Or maybe a small business that’s LGBTQ or Black has a good profile, [but they may not be] getting access to grants or money. You have to have the follow through. It’s not that we don’t exist, it’s that we’re not properly supported when we are put at the forefront. That’s when it gets tricky and that’s when we’re left open to harm and failure.”

What are you most excited about regarding this video release with Queer Foods and EFFEN Vodka?

“I’m very excited for mom to see it first of all, I love my mommy and she is my number one fan. And she’s a Gemini, so I’m always looking for her approval. But I’m also excited to get to Kia Feeds The People and Queer Stories in front of the world. I feel like we can’t tell enough queer stories, there’s always someone’s story out there. Even though there’s this myth out there that there’s already enough representation, or that maybe it’s too much to keep talking about queer people, that’s actually far from the truth. I’m proud and honored that EFFEN Vodka wants to support what I’m doing and wants to get my story out there. My story is the story of a lot of other Black and brown and trans people’s stories, and it also feels good to partner with someone who sees me and wants to invest in my story and invest in supporting other diverse artists, both in their representation and practice. It just feels good to be seen, and I’m excited for everyone else to see me and to be seen. Just look! Everyone just look! I want everyone to look and feel pride in who we are.”

How can readers donate to Kia Feeds The People?

“You can head to my GoFundMe if you’re not in the city, or if you’re in Brooklyn you can come to a pop up. Please donate to my GoFundMe, I have it on my Instagram page. Share it with your friends, let them know what’s up. Or if you are in Bed-Stuy, you can find me at a pop-up– I have a few coming up in April, so I’m going to be all over the place. Come get some food or throw some money, either way I’ll be very grateful.”

To learn more about Kia, visit her website.

Kia’s EFFEN Rosé Vodka Grapefruit Cocktail

Ingredients: 

  • 2 parts EFFEN Rosé vodka
  • 1 oz of lime juice
  • ½ oz of cane syrup
  • 2 or 3 parts grapefruit juice

Mix the grapefruit juice, lime juice, simple syrup, EFFEN Rosé vodka and a spoonful of ice in a cocktail shaker. Stir and taste. Strain into a chilled martini glass and garnish with grapefruit, and thyme. Drink responsibly + enjoy!

Kia’s Gumbo Recipe 

Ingredients

  • 8 oz andouille sausage
  • 1lb Boneless skinless chicken thighs
  • 2 large yellow onions, diced
  • 4 stalks of celery, diced
  • 2 green bell peppers, diced
  • 2 cups sliced okra, fresh or frozen
  • 3 cloves of garlic, minced
  • 1 cup of oil
  • 1 cup AP flour
  • 6 cups chicken stock
  • 4 tbsp Creole seasoning
  • 1 tbsp of fresh thyme
  • 1 tbsp Smoked paprika
  • ½ tbsp Ground sage
  • 1 tbsp Worcestershire sauce
  • Hot sauce to taste
  • Black pepper
  • Kosher salt
  • Fresh parsley

Directions

  • Season the chicken thighs with 2 tablespoons of creole seasoning, salt and pepper. Season well on both sides. Heat a skillet or cast iron to medium heat with enough oil to cover the bottom. When the pan is hot, sear the chicken in batches. Brown the chicken on both sides and set aside. The chicken does not have to be cooked through just yet.
  • In a large pot add the oil and heat to a medium high heat. Add the flour and whisk until it begins to cook. Lower the heat to medium low. Keep whisking the roux over a controlled and steady heat until the flour begins to darken into a deep brown. This takes about 30 minutes, so pace yourself.
  • Turn the heat down on the roux and add in your onion, bell pepper and celery. Stir into the roux, season with a few pinches of salt and sauté until fragrant and translucent. Add in your minced garlic and fresh thyme. Stir for another 2 minutes. Slowly pour in the chicken stock while whisking the roux. Do this part slowly because the roux will begin to thicken. Take your time and continue pouring in the stock until it’s completely incorporated.
  • Bring the pot to a boil, meanwhile slice the sausage in ¼ inch rounds on a slight bias. When the pot begins to boil, reduce to a simmer and add the chicken and sausage. Let the gumbo cook on low for an hour. You want time for the flour taste to cook out.
  • After an hour, add the remaining two tablespoons of creole seasoning, smoked paprika, ground sage and Worcestershire sauce to the pot. Stir and add your sliced okra. Cook for another 10 minutes, add salt and pepper and hot sauce to taste then serve with rice and chopped parsley.
  • Enjoy!

Kia's EFFEN Rosé Vodka Grapefruit Cocktail Photo credit: Solène Michel  Recipe credit: Kia Damon, Kia Feeds The People for use by 360 Magazine

Photo credit: Solène Michel Recipe credit: Kia Damon, Kia Feeds The People

Kia Damon image shot by Elina Street for EFFEN Vodka and Queer Foods for use by 360 Magazine

Photo Credit: Solène Michel 

Beignet illustration by Heather Skovlund for 360 Magazine

Air Fryer Hacks × Grilling Tips

Air fryer hacks and grilling tips
for tastier, healthier and greener meals

The Sustainable Chef Gerard Viverito has tips
and recipes to improve your spring and summer cooking

You may have heard that fat equals flavor. It’s why we love a beautifully marbled steak, butter-rich shortbread, or premium ice cream. Fat is also what makes fried foods such as potato chips and chicken nuggets so deliciously crispy and addictive. Today, many people are swapping their deep fryers for air fryers.

This trendy appliance uses swirling super-heated air, instead of hot oil, to cook. But air fried food can also be dry. The Sustainable Chef and culinary instructor Gerard Viverito says the results can be as impressive as oil-fried dishes – and full of crave-worthy crunch – if you follow his tips. Bonus: some of these hacks can also be used on your outdoor grill.

Brush on oil for crave-worthy crunch

“The right air frying techniques will help protect your health and produce more flavorful meals,” says Chef G. For restaurant-quality results, he suggests brushing oil onto your food both before you cook and again half-way through the cooking process. You can also apply it using a spray bottle. “Canned cooking spray will damage the non-stick coating of your air fryer; it may include questionable additives.”  

Use the right fats and cooking oils on your grill

Chef G. suggests you first get to know your cooking fats. “Using the wrong oil is why grilled foods sometimes taste so bad. The oil burns which make the food taste rancid,” he explains. “Some cooking oils are also not as healthful as others.” 

  • Choose vegetable oils carefully. Most canola, corn, soybean oils in the U.S. are made with genetically engineered crops. Many oils, such as corn, sunflower, soybean oil is pro-inflammatory.
  • Be aware of which oil to use for high-heat cooking. “Olive oil is ideal for drizzling over veggies but begins to degrade at 380 degrees. I like to use Malaysian palm oil for high-temperature cooking because its smoke point, the temperature at which it starts to burn and smoke, is in excess of 450 degrees Fahrenheit. It’s also nutrient-dense and sustainably produced.”  
  • Use butter for rich flavor. Chef G. is a fan of grass-fed butter because it has more flavor and a stronger nutritional profile. The downside of butter is that it burns easily at high temperatures. “My trick is to put a little red palm oil in the pan with the butter to protect the flavor. Palm oil and butter go together. Palm oil is a nutritious fat for people and even animals. When cows eat palmitic acid, a component in palm oil, they produce more milk with higher fat content.”  

Use sauces and marinades for big flavor

Chef G.’s chicken wing sauce uses bold ingredients such as gochujang Korean chili paste, ginger, and garlic. It also includes a sweetener that comes with a warning: “Sugar burns very quickly at high heat, so it’s important to add sugar-based sauces to your meat just in the last few minutes.” 

He suggests including an oil in your marinade. “Oils are an essential part of a marinade. I like to use garlic, black pepper, and spices. These seasonings are fat-soluble, so you need an oil to carry their flavor into the meat.”

Visit this website for more palm oil recipes. 

Malaysian Inspired Marinade

Recipes by Chef Gerard Viverito

Marinade for two pounds of meat

  • 3 Tbsp Malaysian Red Palm Oil
  • 2 stalks lemongrass, white parts only
  • 3 slices fresh ginger
  • 2 cloves garlic, peeled
  • 6 shallots, peeled
  • 2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp ground cumin powder
  • 1 tsp chili powder
  • 1/2 Tbsp salt 
  • 2 Tbsp Palm Sugar

Instructions

Blend all the marinade ingredients in a food processor. Add a little water to thin if needed.

Use this marinade for chicken or shrimp. It can be kept for 6 hours in the fridge or is best overnight.

Air-Fryer Beignets

Mardi Gras may have just come and gone, but there is no reason to deny yourself the taste of New Orleans any time you want it! As much as I try to maintain a low-carb life, these little bits of heaven are always a welcome treat and remind me of being in the French Quarter.

Ingredients

  • ¾ cup lukewarm water (90 degrees)
  • 2 teaspoons of sugar (for yeast proofing)
  • 1 teaspoon of active dry yeast
  • 1 teaspoon of salt
  • ¼ cup of sugar
  • 2 tablespoons of salted butter, brought to room temperature
  • 3 ½ cups all-purpose flour
  • 1 egg, lightly beaten
  • ½ cup evaporated milk
  • 1/2 cup of melted butter and Malaysian Palm Oil, equal parts
  • 1 ½ cups of confectioners’ sugar

Combine the lukewarm water, 2 teaspoons of sugar and the yeast in a bowl and let proof for 5 minutes. This mixture should froth a little. If it doesn’t, your yeast is not active, and you should try again with a new yeast. Also mind the temperature. If it is too hot, you will kill the yeast.

Mix the flour, a pinch of salt, the room temperature butter and the sugar in a large bowl. 

Add the egg, evaporated milk and yeast mixture to the bowl and mix with a wooden spoon until it just comes together in a sticky ball. If your dough isn’t forming, add a little more flour, but in really small quantities to avoid having tough beignets. Move the dough to an oiled bowl in a warm place and cover with a clean kitchen towel. Let rise until doubled, about 2 hours.

The longer you let it rise, the better for flavor development. By allowing the dough to rest in the refrigerator overnight, which is completely optional, you will develop a deeper flavor, but it is imperative that you bring it to room temperature before proceeding to the next steps.

On a lightly floured surface, roll out the dough to ½-inch thickness. Cut the dough into 24 2”x3” rectangular pieces. 

Preheat your air fryer to 350ºF.

Brush or mist the beignets on both sides with some of the melted butter and palm oil mixture and air-fry in batches at 350ºF for 6 minutes, turning them over halfway through if desired. 

Be mindful to leave some space between the beignets for better and more even browning. 

Once the beignets are finished, transfer them to a plate or parchment lined baking sheet and dust with the confectioners’ sugar.

Enjoy with some nice chicory coffee!

Korean Inspired Air-Fried Gluten Free Chicken Wings

Servings: 4 people

Here’s a fun fact about chefs: As much as we love outdoing each other in the kitchen, we always gravitate back to the simple dishes to soothe our souls after a grueling shift. Just Google favorite chef recipes and you will usually find sandwiches or a 3-step meal. Not to say I don’t love oysters, truffles, and foie gras, but sometimes you just want some down-home fried chicken comfort. With the rise in popularity of Korean-style fried chicken, I took it to a new level with the air fryer.

Traditionally, Korean Fried Chicken is double fried in oil for a spectacular crunch and then covered in a delicious spicy, sweet-and-sour type sauce. 

Ingredients

  • 2 lbs. chicken wings
  • 1 cup cornstarch
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp salt
  • Malaysian Palm Oil and butter to cover wings (approximately 1 Tablespoon each)

Chicken Sauce

  • 2 Tbsp gochujang Korean chili paste
  • 3 tbsp agave syrup or honey depending on the level of sweetness desired
  • 2 Tbsp brown sugar
  • 1 Tbsp tamari gluten-free soy sauce
  • 1 tsp ginger, minced
  • 1 tsp garlic, minced
  • 1 tsp shallot, minced
  • ½ tsp salt
  • Chopped green onions for garnish

Instructions

Place the chicken wings in a large non-reactive bowl and season with garlic powder, onion powder and ½ tsp salt.

Cover the chicken with cornstarch, let sit for 5 minutes. With a set of tongs to keep your hands clean, stir, to evenly coat the chicken piece. Lightly shake each piece of chicken to remove the excess corn starch and place it in the air fryer basket.

While the wings are sitting, heat a sauté pan over medium-high heat. Add oil and butter, heat gently to melt. 

Place the wings in the air fryer basket and lightly spray or brush the tops with the oil and butter mixture.

Close the basket and cook chicken wings at 390 degrees Fahrenheit for 30 minutes, turning and rotating chicken about every 10 minutes.

While the chicken is cooking, make the sauce.

Korean Air-Fried Chicken Sauce

Combine all sauce ingredients in a small, non-reactive saucepan over medium heat and whisk until combined. Bring the sauce to a boil and reduce the heat to low and simmer for 5 minutes. Remove from heat and reserve.

Once the chicken is done cooking, place the sauce and the wings into a bowl and toss to evenly coat.

*Oil may be used to spray and coat the chicken pieces if cornstarch still appears on the chicken after frying. It can be done without oil as the chicken will produce its own oil during cooking.

Jacob de Neergaar by Hotel d'Angleterre Copenhagen for use by 360 Magazine

Hotel D’Angleterre Appoints Jakob de Neergaard as Head Chef

Chef Jakob de Neergaard to Take the Helm on April 1st

Chef Jakob de Neergaard, one of Denmark’s greatest masters of French cuisine, will lift Marchal at d’Angleterre in Copenhagen to new heights with his enormous knowledge and experience in classic gastronomy, both French and Nordic.

The level of gastronomy in Scandinavia is at an all-time high, especially when it comes to the “new” Nordic cuisine, which for many years has repeatedly put the restaurants of Denmark high on the list of “world’s best.”

The Hotel d’Angleterre has always aimed for the head chef of its gourmet restaurant, Marchal, to have deep roots in French cuisine and, at the same time, have both a love and an understanding of Nordic gastronomy. This is the primary reason the hotel chose the highly experienced and respected Jakob de Neergaard as its new head chef.

Jakob de Neergaard has worked for many years throughout Europe with French cuisine at the highest Michelin level, including at the iconic Ritz Hotel in Paris; at Paris’ three-star Alain Ducasse; and the three-star Restaurant Bruneau in Brussels – alongside one of the world’s most innovative chefs: Jean-Pierre Bruneau.

“Jakob de Neergaard has a special veneration and a huge talent for classic French cuisine,” says Lucas Johansson, General Manager of Hotel d’Angleterre. “And while Marchal will stick to its Nordic roots, we also want to integrate and emphasize the influence of French cuisine; and we are confident that Jakob will lift Marchal to an even higher level.”

Chef de Neergaard has represented Denmark as a judge at the World Championships for Chefs, won the award as “Restaurant of the Year,” and in his nine years as head chef at Denmark’s countryside Søllerød Kro, earned the restaurant its first Michelin star. He is married with two children.

“In my gastronomic life journey, I have never been prouder and more honored than to have been given the opportunity to lead Marchal forward as Head Chef,” says de Neergaard. “Marchal is one of my absolute favorite restaurants and it’s my ambition and determination to cultivate and combine the best of Nordic and French cuisine into unique and beautiful gastronomic harmony.”

When Marchal reopens in the spring, the menu will be redrawn to reflect de Neergaard’s gastronomic vision.

For more information about Marchal and the Hotel d’Angleterre, visit this website.

ABOUT HOTEL D’ANGLETERRE
Located on Copenhagen’s Kongens Nytorv (The King’s Square), Hotel d’Angleterre has long been the city’s address of choice for royalty, statesmen and the illustrious. The d’Angleterre has had an extremely colorful history, from its origins as a restaurant opened in 1755 by Jean Marchal, to its transformation into the d’Angleterre in 1795, the opening of the current building in 1875 and its rebuilding just before World War I. After a short change in ownership, The Remmen Foundation once again re-acquired and closed the storied hotel in 2011. The hotel reopened May 2013, revealing the results of massive remodeling and re-imagining: a lighter and more elegant color palette; 90 spacious rooms & suites (created from the existing 123 rooms); restaurant Marchal helmed by Michelin-rated Jacob de Neergaar; Amazing Space Scandinavian spa; and Balthazar, Denmark’s first Champagne bar.

Groceries by Mina Tocalini for 360 Magazine

TASTING HISTORY COOKBOOK

SIMON & SCHUSTER’S TILLER PRESS TO PUBLISH ‘TASTING HISTORY’ CREATOR AND HOST MAX MILLER’S DEBUT COOKBOOK BASED ON MILLER’S HISTORICAL RECIPE YOUTUBE SHOW

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The Food and History Show Celebrates Its One-Year Anniversary with a Special Episode on the Medieval Dish Cockentrice. Watch Here.

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Simon & Schuster’s Tiller Press announced that it will publish a historical cookbook by Max Miller based on his popular YouTube show, ‘Tasting History. The untitled cookbook, slated for publication in 2022, will feature some of the show’s most popular and unusual ancient recipes.

On ‘Tasting History,’ Miller recreates historical recipes from the Medieval and Renaissance Eras, Ancient Greek and Roman times and beyond, and spotlights traditional foods from around the world. The show’s popularity has exploded since the channel’s inception in February 2020. Amid nationwide stay-at-home-orders, ‘Tasting History’ has amassed over 570K+ subscribers and 23M+ total channel views, with viewers tuning in faithfully each Tuesday for their latest culinary history lesson, and perhaps to catch a glimpse of Max’s beloved feline companions, Jaime and Cersei.

“Here at Tiller Press, we love to discover emerging voices. Max’s voice has exploded with his ‘Tasting History’ show and we are thrilled to translate that voice to the written page, complete with his recreated recipes and the history behind each one,” said Anja Schmidt, Executive Editor, who acquired the title.

As today marks the channel’s one-year anniversary, Max will celebrate in true ‘Tasting History’ fashion with a special episode that will focus on the history behind the legendary medieval dish called Cockentrice, which consists of a suckling pig’s upper body sewn onto the bottom half of a capon. The full episode can be viewed here. 

For more information visit his Youtube and follow Max on Instagram.

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ABOUT SIMON & SCHUSTER

Simon & Schuster, a ViacomCBS Company, is a global leader in general interest publishing, dedicated to providing the best in fiction and nonfiction for readers of all ages, and in all printed, digital and audio formats. Its distinguished roster of authors includes many of the world’s most popular and widely recognized writers, and winners of the most prestigious literary honors and awards. It is home to numerous well-known imprints and divisions such as Simon & Schuster, Scribner, Atria Books, Gallery Books, Tiller Press, Adams Media, Simon & Schuster Children’s Publishing and Simon & Schuster Audio and international companies in Australia, Canada, India and the United Kingdom, and proudly brings the works of its authors to readers in more than 200 countries and territories. For more information visit our website.

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ABOUT ‘TASTING HISTORY’ 

‘Tasting History’ is a food and history show hosted by Max Miller on YouTube that explores the recreation of culinary delights from the Medieval and Renaissance Eras, to Ancient Greek and Roman times, and spotlights traditional foods from around the world. Since the channel’s inception in February 2020, ‘Tasting History’ has garnered over 570K+ channel subscribers, and over 23M+ total views. For more information, visit his Youtube, and follow Max on Instagram and on Twitter. Miller is represented by Jeremy Katz at The Katz Company and Innovative Artists.

Michelin chef article illustration by Kaelen Felix for 360 MAGAZINE

“Top Chef” Season 18

Bravo’s “Top Chef”, produced by Magical Elves, calls Portland, Oregon home for season 18, kicking off with two weeks of supersized premieres starting on Thursday, April 1 from 8:00 – 9:15 pm ET/PT.  This season, a new batch of 15 extremely talented Executive Chefs and restaurant owners, representing a cross-section of kitchens and food around the country, vie for the coveted title bringing their unique skillsets, diversity of cuisines and gamut of flavors.  With Portland as a picturesque backdrop and culinary inspiration, the chefs compete in a variety of challenges including celebrating PDX’s Pan-African cuisine to feeding hundreds of frontline workers and crabbing on the Oregon Coast in a tribute to the culinary icon and Oregonian James Beard.  For a sneak peek, visit Bravo’s website.

The Emmy and James Beard Award-winning series returns with host Padma Lakshmi, head judge Tom Colicchio and Gail Simmons.  For the first time ever, a collection of “Top Chef” all-star winners, finalists and favorites are joining an elite rotating judging and dining panel including Richard Blais, Carrie Baird, Nina Compton, Tiffany Derry, Gregory Gourdet, Melissa King, Kristen Kish, Edward Lee, Kwame Onwuachi, Amar Santana, Dale Talde and Brooke Williamson.   This season also includes appearances by José Andrés, Massimo Bottura, Gabriel Rucker and Alice Waters, as well as “Portlandia” stars Fred Armisen and Carrie Brownstein who stop by “Top Chef” Kitchen for a Quickfire Challenge.

Beginning Thursday, April 8, Bravo’s Emmy-Winning digital companion series “Top Chef: Last Chance Kitchen,” hosted by Tom Colicchio, returns for season ten as the eliminated chefs go head-to-head to try to cook their way back into the competition. Presented byBMW of North America,each week’s episode will be availableon Bravotv.com, On Demand or wherever you stream Bravo’s “Top Chef” at the conclusion of each week’s episode.

Meet the New Cheftestants:

*For more information on the cheftestants, please visit  Bravo’s website.

During a time of extreme hardship in the restaurant industry, these chefs have more on the line than ever before.  From working with foraged mushrooms and picking produce at the famous Hood River Fruit Loop to visiting the Tillamook Creamery, the chefs are tasked with cooking with Oregon’s natural bounty of ingredients.  With Padma, Tom and Gail and a table full of alums to impress, the expectations have never been higher, especially in this year’s unique Restaurant Wars where the teams must perfectly execute on a micro-restaurant concept with a cohesive seven-course tasting menu that rivals the best in the world. To stay in the game, the chefs must cook at their best while contending with a Quickfire using ingredients used on the Oregon Trail and a surf and turf elimination challenge honoring the Confederated Tribes of the Umatilla Indian Reservation. While in the “City of Roses,” the judges definitely don’t hold back their thorns as they narrow it down to find this season’s “Top Chef.”

The winning chef will earn the coveted title of “Top Chef,” $250,000 furnished by S.Pellegrino® Sparkling Natural Mineral Water, a feature in FOOD & WINE magazine and an appearance at the annual FOOD & WINE Classic in Aspen.

Last season, “Top Chef” ranked as 2020’s #1 food show across all of cable, averaging nearly 1 million P18-49 and 1.1 million P25-54.  Additionally, the season was up 42% on Video On Demand/Streaming, all told, it was viewed over 10 million times.  (Food Show: Nielsen, L7, P18-49/P25-54, FY 2020, including food programs across cable, excluding repeats. VOD/Streaming: Rentrak and Adobe Analytics, S17 vs. S16, includes STB, TVE (on+off), dMVPD, and OVD.)

“Top Chef” is produced by the Emmy Award-winning production company Magical Elves with Casey Kriley, Jo Sharon, Doneen Arquines and Hillary Olsen serving as executive producers.

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), “Nailed It!” (Netflix), “Sugar Rush” (Netflix), “Cold Justice” (Oxygen) and “Brain Games” reboot (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.

vegetables by Nicole salazar for 360 magazine

Michelle Obama Encourages Picky Eaters

When I was a small child, I never ate the vegetables I encountered on my dinner plate, preferring instead to kick, scream, whine, and then feed the offending dish to the dog. How different things might’ve been if former First Lady Michelle Obama was the one gently encouraging me to eat my peas, using Muppet-adjacent puppets and her soothing presence! Unfortunately, I had to learn the hard way, but for the children of America who are now currently throwing handfuls of broccoli at their parents in protest, Obama’s new show, Waffles + Mochi, premiering on March 16 on Netflix, is here to save the day.

There’s little information about what this show will entail, beyond the above tweet, which features Michelle Obama cradling a small, winsome mochi in her hand, flanked on either side by an overzealous bee with glasses and some sort of Yeti-thing, whom I presume is Waffles, as it is wearing a scarf and a frozen waffle as an accessory. The show will be produced by Higher Ground, the Obamas’ production company. My assumption is that Waffles + Mochi is a reworked version of Listen to Your Vegetables & Eat Your Parents, which was reported in 2019 as the title of a half-hour children’s show that would take young children and their families around the globe on an adventure that tells us the story of our food.”

Again, we know very little about the show, because all we’re working with here is the former name and then the image of Michelle Obama flanked by Muppet-adjacent puppets, but what I’m hoping is that this culinary adventure will be a spiritual cousin to the earliest seasons of Sesame Street, which were quirky and weird and just as enjoyable to watch now, as an adult, as they were when I was a small child. Children’s television is at its best when it resonates with both children and adults who are lightly stoned.

Please read on in this article in Jezebel. 

Michelin chef article illustration by Kaelen Felix for 360 MAGAZINE

MICHELIN STAR RECIPIENTS

3 MICHELIN STARS FOR HÉLÈNE DARROZE AND 2 MICHELIN STARS FOR ANDREW WONG IN 1 NIGHT

It was an incredible evening last night in the UK as the Michelin Great Britain and Ireland 2021 restaurant recipients was announced. No less than 23 restaurants were awarded the new Michelin green star for sustainability. Additionally, 17 new one-star restaurants, 3 new two-star restaurants, and 2 new three-star restaurants were awarded –bringing the total number of Michelin recognized restaurants within the UK to 185. This has been a devastating year for hospitality in the British Isles, so these announcements were not only very welcome, but saw some very emotional responses from everyone involved.

For us here at Lotus London, we are delighted to announce that the incredible Hélène Darroze was awarded 3 stars for her restaurant in Mayfair, Hélène Darroze at The Connaught–just one week after her restaurant in Paris, Marsan par Hélène Darroze, was awarded 2 stars by the Michelin Guide France. Also, the truly magnificent Andrew Wong was awarded a second star for his restaurant in Pimlico, A.Wong. Chinese restaurants have been particularly hard hit by the pandemic, and this is the first time Michelin has recognized Chinese food at this level outside of Asia, so it was cause for a double celebration for the UK.

HÉLÈNE DARROZE HONORED WITH 5 MICHELIN STARS IN ONE WEEK

2021 is already proving an exceptional vintage for Hélène Darroze. After receiving a second star in the Michelin Guide France last week for her restaurant “Marsan” in Paris, she has now been awarded the ultimate 3 stars in the Michelin Guide Great Britain and Ireland for her London restaurant “Hélène Darroze at The Connaught”, within The Connaught Hotel.

In 2008, the legendary Connaught Hotel in prestigious Mayfair was searching for a French chef to run its kitchen and reconnect with the tradition of French cuisine. The Connaught Hotel turned to Hélène Darroze, who took up the challenge and responsibility. It was awarded its first Michelin star in 2009, six months after opening. A second star was awarded to the restaurant in 2011.

Speaking after the ceremony, Hélène said: “It is with immense emotion and honor that I receive this award. My first thoughts are with my teams, especially Kirk Whittle, my pastry accomplice for the last 17 years, Executive Chef Marco Zampese and Restaurant Manager Mirko Benzo, who have been working with me at The Connaught for over 8 years. My thoughts also go out to Paddy McKillen, co-owner of The Connaught, who has trusted me to take the reins of the gourmet restaurant since 2008. My appreciation particularly goes to the small suppliers who have helped us, especially the wonderful and emerging British producers, without whom good cooking would not be possible, and need support at this time. I am also particularly proud to receive this award alongside my friend, Chef Clare Smyth. Believe in your dreams – everything is possible, and stay true to your femininity!

Faithful to her philosophy both in Paris and London, Hélène Darroze creates a cuisine that gives pride to produce, whether sourced in her native Les Landes and the Basque Country regions where she grew up, or in the British Isles. This signature cuisine–inspired not just by her roots, but also her travels, the people she has met, and of course her strong link with the United Kingdom–is remarkably executed by Marco Zampese, assisted by a team of 15 people, and directed by Mirko Benzo and his collaborators in the prestigious dining, recently renovated by Pierre Yovanovitch.

CELEBRATIONS AS A.WONG RECEIVES COVETED SECOND MICHELIN STAR

Restaurant A.Wong was awarded a second Michelin star yesterday evening at the 2021 edition of the prestigious Michelin Guide Great Britain and Ireland, streamed live from Paris.

This marks the first time a Chinese restaurant outside Asia has been honored in this way.

Chef Patron Andrew Wong opened A.Wong with his wife Nathalie and Restaurant Director, Chinobek in 2012. Showcasing the rich diversity of China’s food culture and its 14 international borders, the restaurant was awarded its first Michelin star in 2017.

Based on an intuitive expression of tradition, authenticity, and craft, Andrew garners inspiration from the work of past ancestors and present masters with equal respect. He celebrates their truest form with a fresh perspective and subtle innovation.

Andrew commented, “We are beyond delighted to have been recognized by Michelin with a second star. We have an incredible team who have supported us every day and been such an integral part of this journey. Like so many restaurants, this has been a hard and challenging year, and we’re all just looking forward to celebrating-virtually-and hopefully in person in the not-too-distant future!

Kaelen Felix Illustrates a Food and Travel Article for 360 MAGAZINE

Turkey Recipes From Melissa Cookston

No one likes a dry turkey, and Melissa Cookston, celebrity chef and judge on Netflix’s new food show “American Barbecue Showdown,” is here to help avoid ruined Thanksgivings.

Cookston offers up three different recipes for all to enjoy while also touching on the differences between brining and injecting.

Brining vs. Injecting

“The first thing people will say is, ‘You should brine your turkey.’ Yes, brining has many adherents, but I’m not usually one of them. I have always preferred injecting to deliver added moisture and flavor for a few reasons. First, brining a turkey requires a good bit of refrigerated space, generally for a couple of days. Space in the fridge is generally in short supply around the holidays. Secondly, brining has its drawbacks in terms of how it affects (for me at least) the skin and texture of the turkey. Maybe I’ve just not been doing it right, but I’ve just never been a huge fan. I have published brined turkey recipes that were quite good, I thought, but overall, I just prefer injecting a turkey.”

Injecting a Turkey

“When you are going to inject, you can do it right before cooking. You can also put in a different flavor profile than you can when you brine. Also, I’ve had some brined turkeys that were just too salty, and you won’t run the risk of that by injecting.

“You’re going to need an injector obviously. If this is a once-a-year thing for you, then grab an injector from the grocery store for a couple of dollars. They will suffice to get through one turkey a year. If you cook and BBQ more often through the year, you’ll want to invest in a better injector. I have a heavy-duty injector that will make short work of turkeys, pork butts, whole hogs, etc.

“When you inject the turkey, try not to go through the skin too often. I usually work around the skin of the breast as much as possible. If I do go through the skin, I will use it multiple times by injecting through that spot multiple times (at different angles.)”

Turkey Injection Recipes

“I’m attaching some recipes below to help you get started. As you see, you’ll only be limited by your imagination when you inject, so if you want to add some different flavors, knock yourself out. The only caution is making sure you don’t have too large of particles in your injection recipe, or you might clog your needle. These recipes also work great with any poultry, so don’t just save them for Thanksgiving!”

Recipe No. 1

Ingredients

-1 cup chicken stock

-1/2 cup maple syrup

-1 tsp kosher salt

-1/2 tsp white pepper

-1 tsp granulated garlic

-1 tsp soy sauce

-1/2 tsp cayenne pepper

-1/2 tsp chipotle chili powder

-1 tsp hot sauce

Instructions

Add all ingredients to a saucepan and bring it to almost a boil while whisking. Allow to cool before use.

Recipe No. 2

Ingredients

-1/2 cup butter

-1 cup chicken stock

-juice from 1/2 lemon

-1 tsp dried sage

-1/2 tsp garlic powder

-1/2 tsp kosher salt

-1/4 tsp white pepper

Instructions

In a saucepan, heat all ingredients until butter is melted and spices are incorporated. All to cool down. Before it thickens too much, inject poultry in thighs, legs, breasts, and along the breastbone. Allow to sit for 1 hour before cooking.

Recipe No. 3

Ingredients

-1/2 cup lemon juice

-1/2 cup liquid crab boil

-1/2 cup butter

-1 cup chicken stock

-1 tsp hot sauce

-1 tsp cayenne pepper

-1/2 cup olive oil

-1 tsp garlic powder

-1 TBS Cajun seasoning

Instructions

Place all ingredients in a saucepan. Heat until butter is melted and spices are incorporated. Remove and allow to cool to room temperature (it should still be liquid.) Then, inject turkey and place in a pan in fridge for 1 hour before cooking. This will allow injection to spread through the meat.

For more information about Melissa Cookston, you can click right here.