Posts tagged with "food"

Worldly Old Fashioned illustration by Heather Skovlund (Photo Credit: Robert Flicker) for 360 Magazine

Bellagio’s Petrossian Bar

Bellagio’s Petrossian Bar in Las Vegas Debuts Caviar and Cocktails for the Modern Traveler

Caviar Tacos, “Worldly” Old Fashioned, and cocktail pairings highlight new experience from The Strip’s most iconic lobby bar

Caviar Tacos and captivating cocktail pairings take center stage at Petrossian Bar’s new epicurean experience at Bellagio Resort & Casino. Along with live piano sounds and views of Dale Chihuly’s “Fiori di Como” over the resort’s bustling lobby, the legendary bar’s evolved menu blends signature components of Las Vegas’ culinary scene with extravagant ingredients to create an approachable way to indulge in the world’s finest spirits and caviar.

“Petrossian Bar has long been heralded as an iconic people-watching destination featuring exceptional caviar, high-end spirits, and tea service,” said Bellagio Executive Chef Wesley Holton. “We took those core elements and world-renowned offerings, then infused them with modern concepts for an engaging lobby bar experience that cannot be found anywhere else.”

A Glimpse into Petrossian Bar’s New Menu

Signature Sips

  • Worldly Old Fashioned: A glass globe transports an international Old Fashioned tableside with Yamazaki 12-Year Japanese Whisky, WhistlePig 10-Year Whiskey, Craigelliache 13-Year Scotch, Demerara Syrup and Angostura Bitters.
  • Poof!: Encapsulated in a glass of smoke is an exquisite cocktail-pairing experience. Once the smoke dissipates, Poof! reveals a concoction of Bulliet Rye Whiskey, Copper & King Apple Brandy and Carpano Antica Sweet Vermouth sitting side-by-side with Duck Confit Croquettes for a smoky and surprising delight to be enjoyed together.
  • The Bellagio Martini: Exuding elegance with a beautifully shaped ice sphere at the center of the glass, this quintessential vodka-based martini features lemon essence for a splash of citrus to pair with the lavish and edible Ossetra Caviar Cigar.

Caviar Creations

  • Caviar Taco: One of the planet’s most opulent and scrumptious tacos features a thin and crispy potato shell filled with layered flavors of Hamachi, lemon, chives and olive oil and then topped with Daurenkie caviar.
  • Caviar Pie: Crème fraiche and brown butter filling upon a flaky crust create a savory tart garnished with green apples, lemons, and flowers to complement the caviar in this indulgent pie.
  • Dark Chocolate Caviar: Petrossian Bar’s delectable dessert mimics caviar service through dark chocolate “pearls” presented with Meyer lemon gelee, fresh citrus supremes, Rose champagne sorbet and vanilla chantilly.

In addition to these new signature cocktails and decadent dishes, Petrossian Bar offers an elevated Afternoon Tea experience from 1 p.m. – 4 p.m. on Saturday and Sunday. The experience includes freshly baked scones, flavorful desserts, and choice of tea.

Reservations are required at Petrossian Bar. Visit Bellagio online for more information. 

Worldly Old Fashioned
Worldly Old Fashioned
Photo Credit: Robert Flicker
Cigar Caviar
Cigar Caviar
Photo Credit: Robert Flicker
Poof!
Poof!
Photo Credit: Robert Flicker
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.

4 Seasons illustration by Heather Skovlund for 360 Magazine

Spring In The Town & Country

SPRING IN THE TOWN & COUNTRY AT FOUR SEASONS HOTEL

Spring heralds the start of a new season dedicated to rebirth and new beginnings. In celebration of the Spring Equinox, Four Seasons Hotel One Dalton Street, Boston, debuts the latest experiential seasonal program for guests – Seasons in the Town and Country. This latest offering highlights the very best scenic destinations in Boston and New England through seasonal Insiders’ Guides, curated by the One Dalton Hotel team.

As the first of three seasonal offerings throughout the year, Spring in the Town and Country includes a seasonal welcome amenity on arrival; a personalized picnic for two including a bottle of wine; complimentary overnight valet parking and a curated Spring Insiders’ Guide designed to maximize the fun and enjoyment of exploring some unknown locations in the city and surrounding countryside.

Renowned for being one of the most scenic destinations within the country, New England boasts a stunning Atlantic coastline, rugged mountain ranges, spectacular spring blooms and quaint seaside towns. The city of Boston sits at the heart of New England and acts as the cultural hub within the region. Boston is a charming and extremely walkable city and offers a fascinating window into the nation’s history, making it an ideal base for exploration.

The team at Four Seasons Hotel One Dalton Street, Boston has thoughtfully curated a selection of their favorite destinations in the city of Boston and the surrounding New England area in the Spring Insiders’ Guide. Local natural attractions in Boston, ideal for a picnic, include the variety of parks that constitute the Emerald Necklace and the stunning cherry blossoms in Back Bay. The arrival of the cherry blossoms signals that the long winter is over, and spring has arrived. Most prominent in Back Bay and along the Charles River Esplanade and throughout the Public Garden and Boston Common, the Hotel team recommends a stroll or a bike ride to take in the gorgeous blooms across the city. Specifically, start a self-guided walking tour along Newbury Street or Commonwealth Avenue and head towards the Boston Public Garden for prime bloom-spotting.

Two other city suggestions include landmark locations such as the Isabella Stewart Gardner Museum and the North End. Completed in late 1901 and dedicated to its namesake, the Isabella Stewart Gardner Museum is one of the most wonderfully unique museums in Boston. As a passionate and devoted art connoisseur, Isabella Stewart Gardner personally collected and arranged the works of art in the historic galleries on three floors. Alternatively, if guests are looking for a great locale for history and dining, the Hotel team suggests guests take some time to wander the streets of little Italy in the North End of Boston, home to some of the best Italian restaurants, markets, and pastry shops in the country. For history buffs, guests should not miss The Paul Revere House (circa 1680) and the Old North Church, dating back to 1723.

A little further afield but within an hour’s drive from the Hotel, the Spring Insiders’ Guide features two wonderful destinations in Massachusetts – Hingham, and Essex. World’s End is a 251-acre (100 hectares) park and conservation area located on a peninsula in Hingham that is bordered by the Weir River to the north and east and Hingham Harbor to the west. Alternatively, Essex is a quaint coastal town that once centered on the ship-building industry but is now known as the antique capital and famously claims to have the highest density of antique shops in the United States. Seafood and clams are a particular specialty here and a serving of fried clams for lunch or dinner should not be overlooked.

For guests wanting to escape the city for the ultimate day-trip, the team has suggested Perkins Cove in southern Maine and MASS MoCA in North Adams. Originally a small fishing community and artists’ colony, Perkins Cove is a charming area that consists of local independent shops, restaurants, and scenic outlooks. Hugged by the Atlantic Ocean on one side and a small harbor on the other side, guests can picnic on the rocks while enjoying the crashing surf. If culture is on the agenda, then a visit to MASS MoCA will not disappoint. As one of the world’s liveliest centers for making and enjoying today’s most evocative art, the center features vast galleries and a stunning collection of indoor and outdoor performing arts venues.

Designed by the culinary team at One Dalton and perfectly packaged to enjoy while exploring by bike or foot in the city or by car for those longer distances, the Spring Picnic Menu includes a delicious seasonal selection of salads and sandwiches or wraps, accompanied by a variety of sides. Salad options include farfalle pasta salad, burrata salad, arugula salad and a spring green salad. Sandwich options include a Maine lobster cobb wrap, turkey and Vermont cheddar on a brioche bun, local Massachusetts meats muffuletta, grilled organic chicken breast and crumbled feta with zucchini, red pepper flakes, cucumber and mint on local ciabatta. Every Spring Picnic hamper includes Natalie’s handcrafted lemonade, house-made spiced potato chips and One Dalton’s own pistachio-cherry-chocolate cookies.

Spring in the Town and Country is available for stays through June 20, 2021 with rates starting at just USD 745 per night.

Following Spring in the Town and Country, additional packages will be seasonably available during the summer and fall months to celebrate the Summer Solstice and the Fall Equinox. Both packages will include a dedicated seasonal Insiders’ Guide and Picnic Menu showcasing seasonal ingredients.

VIDAS book illustration by Heather Skovlund for 360 Magazine

VIDAS: Deep in Mexico and Spain

ADVENTURE AWAITS IN THIS NEW COMING-OF-AGE TRAVEL MEMOIR 

“VIDAS: Deep in Mexico and Spain”

A Tribute to The Glorious Diversity of Our Worlds

Shortly after the American ministers of hate started demonizing the people of Mexico, New York Times Best-Selling Author Edward Stanton began writing about his own wide experience living in that country, confounding the bigots and their bogeys, showing the real women, men, and children he knew there. When the coronavirus struck Spain last year, he decided to include that country as a homage to it and its people, whom he also knew and loved. 

This is how VIDAS: Deep in Mexico and Spain was born.

A wayward descendant of Mexico’s national hero, a femme fatale who recites poems in cantinas, a Tunisian prostitute in Barcelona, a Spanish psychiatrist who fights brave bulls, the wise owner of the world’s oldest restaurant. They are just a handful of the characters portrayed in VIDAS: Deep in Mexico and Spain, the first memoir to capture Mexico and Spain from the perspective of an American and the knowledge of an insider.

VIDAS explores subjects as diverse as the art of blasphemy, the cult of the Virgin Mary, superstition and witchcraft, the bordellos of Mexico, Spain’s paradise of drink and food, the bullfight, and the running of bulls in Pamplona, the pilgrimage to Santiago de Compostela. Every chapter of this vibrant travel memoir depicts a different person or place, which combined create a cross-section of the most populous Spanish-speaking countries in the New and Old World. VIDAS is a passage from childhood to adolescence and maturity, a tribute to nature and the open road, an exaltation of love, food, and wine, a journey from the tender, mortal flesh to the luminous world of the spirit.

-RELEASE DATE: March 1st, 2021
-PUBLISHING COMPANY: Waterside Publications
-ISBN-13: 978-1-949003-47-5 (print)
-ISBN-13: 978-1-949003-48-2 (eBook)
-GENRE: Nonfiction, travel, memoir, culture, diversity
-PRICE: $17.95 (print) $9.95 (eBook)
-PURCHASING INFO: VIDAS is available for purchase on Amazon here.

Why You Need This Book

Filled with photographs, this engaging and unique memoir provides a sensory travel experience many of us are craving today. VIDAS: Deep in Mexico and Spain offers the opportunity to learn about faraway lands and striking events while never leaving home. This timely “armchair travel” memoir is for anyone searching for an escape during our troubled time.

“Lyrical…Iconic…Elegant…” –KIRKUS REVIEWS

“A love letter to the Mexican and Spanish peoples, a pure affirmation of life in countries with radical cultures of death.” –ANA MERINO, WINNER 2020 PREMIO NADAL

About the Author, Edward Stanton:

Born in Colorado and raised in California, Edward Stanton has lived in Mexico, Argentina, Uruguay, and Spain. He’s the author of twelve books, some of them translated and published in Spanish, Arabic, and Chinese. Road of Stars to Santiago, the story of his 500-mile walk on the ancient pilgrimage route to Compostela, was called one of the best books on the subject by the New York Times; Stanton’s environmental novel Wide as the Wind, the first to treat the tragic history of Easter Island, won the Next Generation Indie Book Award for Young Adult Fiction and three other international prizes. 

Kaelen Felix illustration for cat story in 360 MAGAZINE

How To Travel Safely With Your Cat in 2021

It does not matter whether you will visit your family a hundred miles away or are determined to introduce your kitty to its predecessors – exotic cats – during safari abroad; traveling with cats is always a challenge. Unlike dogs, which have a tender attachment to the owner, cats are not that enthusiastic about this kind of entertainment, as they are mainly attached to the house.

Thus, the longer your trip is going to be, the more thoroughly you should organize it. It will surely take a lot of effort and patience to prepare your cat for travel, but the right approach will allow you to avoid stress on both sides. Below, you will find all the essential tips to keep your pet safe and sound during your wanderings together.

Choose the Right Transportation Option

You might have decided on, for example, taking over a car lease and enjoying the possibility to drive on your own, but if you do not have a vehicle, you will have to use other means of transportation, such as trains, planes, or steamboats. Ensure that you choose the safest and the most suitable way to take your cat on a trip with you, but remember that the possibility of carrying a pet on a plane or train depends on the policy of the carrier company.

If you plan air travel with a cat, make sure to choose an airline considering its rules regarding animals’ transportation. Some airlines may allow your pet to travel in the cabin as your carry-on baggage, while other airlines require you to send it to the cargo hold. The latter option is undeniably more dangerous, so here are some tips to make sure your pet will be flying safely in the cargo hold:

  • Choose a large, comfortable, well-ventilated, and airline-approved cat carrier.
  • Place a label that contains your contact information and information about your travel destination – your name, address, and phone number.
  • Feed your pet no later than 4 hours before the flight.
  • Keep your cat calm before flying by talking reassuringly to it and maintaining non-verbal communication.

Get Your Cat To Get Used To a Car

If your primary vehicle for the trip is a car, make sure to give your pet enough time to get used to it. You can (and should) start this process a few weeks before setting off. The main purpose is to put your cat in the carrier in a car for a while – cats feel calmer where they feel their smell. It will ease your time on the road later.

Ensure that you carry out the process consistently by following those steps:

  1. 1-2 times a day, choose the time before eating and take your kitty and the carrier to the car.
  2. Ensure that you talk to your pet quietly and calmly.
  3. When you get in the car, close all the doors and wait for a little – the cat should calm down.
  4. Let your cat out of the carrier to explore the space in peace.
  5. After that, take your pet back to the house, and feed it.

As soon as it gets comfortable in the car, take it for a ride – even a very short distance will be enough for the first time. Each time, gradually increase the duration – from 5 to 10, 20, 30 minutes. This will allow your kitty to perceive the interior of the car as its own territory soon enough.

For safety reasons, it is recommended to keep the pet in the carrier while driving the car. Thus, your cat will not interfere with you or the driver, excluding the possibility of an accident.

Traveling Preparations Advice

A key to a comfortable and safe journey is thoughtful preparation. Here is a list of necessary things to travel with pets alongside some other things that may come in handy:

  • Identifier sewed to your cat’s collar, with your contact information in case it gets lost,
  • Harness (not a collar) to safely remove your kitty from the carrier,
  • Leash to safely let your cat out on stops,
  • Cat food and your cat’s favorite treats,
  • Extra blankets in case it gets cold,
  • Your pet’s favorite toys,
  • Cat toilet.

Choose the Right Cat Carrier

The suitable pet carrier or a crate should be spacious enough to allow the cat to fit at full height, lie down, get up, and turn over comfortably. Also, it is crucial to make sure that the carrier or crate is installed securely on the seat and does not move when the car is driven.

Modern carriers have special openings for attaching the seat belt or have their own straps to hold steady. Usually, there is a soft, small mattress inside, and the bottom of the box is covered with a non-slip fabric.

Get a Temporary Litter Box

During long-distance trips, disposable cat toilets are the most convenient option. They are small boxes with an absorbent, disposable litter that you can purchase additionally. You can install this toilet on the floor inside of the car – as it is filled, it is easy to replace the disposable part with a new one.

Prepare Documents

Regardless of whether a health certificate is required or not, it will not be superfluous to take your cat to the veterinarian a few days before setting off and check whether the vaccinations are up to date. The set of needed documents will vary depending on your destination country, but each pet, like a person, must travel with its own passport.

Consider Medication

It all depends on the pet, but if you know in advance that your kitty reacts nervously to a change in the environment, consider consulting with your cat’s veterinarian about what kind of remedy to take. Do not ever give your pet tranquilizers or other sedatives without a vet’s prescription.

Conclusion

Traveling with pets requires many preparations in advance, mainly because it is crucial for them to get used to changing environments to keep calm during the trip. Make sure to allocate enough time for your cat to get comfortable in its new carrier as well as the car if you travel by it. If you want to bring along your cat on a flight, try to find an airline that allows animals in the cabin.

Remember to have patience and always communicate gently with your cat – it will allow you to facilitate the adaptation process and reassure your pet that there is nothing to stress about.

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.

resort illustration by Gabrielle Marchan for 360 Magazine

Quick Guide to the Top 30 Beaches in Mykonos

The Greek beaches of Mykonos island are known for their crystal blue waters and white sand. There are 22 official beaches that cover this island and most are crowded with umbrellas, sun beds and music. However there are few secret locations and the best way to escape the crowds is to rent one of the many villas in Mykonos for your own personal hotel beachfront. 

No matter what kind of beach you are looking for, Mykonos has it. Check out our quick guide to the top 30 beaches on the island: 

Beaches for Families

These beaches are great for those with children or those wanting to escape the parties and nudists. They offer calm, shallow waters and plenty of beachfront restaurants. 

  • Platy’s Gialos
  • Ornos
  • Kalo Livadai
  • Agios Loannis
  • Kalafatis
  • Agios Stefanos

Beach Parties

For those looking for music and dancing (and maybe a chance to run into a celebrity!), these beaches are the most popular. 

  • Paradise
  • Super Paradise
  • Paraga

Beaches for Swimming

With beautiful, calm, clear blue waters these beaches are perfect for swimmers. 

  • Psarou
  • Agia Anna Paraga
  • Agia Anna Kalafatis
  • Paradise
  • Ornos
  • Kalo Livadi
  • Agrari
  • Agios Stefanos

Nude Beaches

Nudists are commonly found on these beaches because they are less crowded and offer more seclusion. 

  • Elia
  • Panormos
  • Agios Sostis
  • Agrari
  • Kapari
  • Fokos

Beaches for Watersports

These beaches tend to be more windy, which is excellent for watersport adventurers.

  • Kalo Livadi
  • Kala Fatis
  • Lia
  • Agios Stefanos
  • Ftelia
  • Megali

Relaxing Beaches

To escape from it all and forget about your worries these are the beaches you need to visit. 

  • Megali
  • Fokos
  • Ftelia
  • Oil Port
  • Agios Ioannis
  • Lia
  • Kapari
  • Agios Anna Paraga

Gay-Friendly Beaches

For a gay-friendly atmosphere, head to these beaches. 

  • Super Paradise
  • Elia
  • Panormos
  • Agrari

Secret Beaches

Secluded and remote, some of these beaches are actually found next to some very popular spots, while others are way off the beaten path, down long dirt roads. 

  • Divounia
  • Glyfadi
  • Houlakia
  • Merchia
  • Mersini
  • Tigani
  • Korfos
  • Agios Lazaros

There you have it – the top 30 beaches in Mykonos. Now, get out and find your favorite today!

The Best Spots to Visit in Cheltenham

In the UK, the county of Gloucestershire is known for its docks, ancient Roman history, and of course, Double Gloucester cheese! However, one of its most popular spots for both tourists and locals is Cheltenham. A large spa town on the edge of the Cotswolds, Cheltenham is an affluent and beautiful area with lots to offer for anyone traveling to the UK. Due to its popularity, there are a few places that have become iconic to the area, and this list is a great starting point for anyone looking to have a memorable journey.

Restaurants

Thanks to the Cheltenham Food and Drink Festival, there is no shortage of culinary delights to explore in the town. In terms of restaurants, Cheltenham is home to a varied selection that is sure to satisfy any diner. However, our pick would have to be Lumiere. Opened in 2009 and located just off the famous Promenade, Lumiere showcases the best of British with menus that change to match the best ingredients of each season. It’s tucked away from the bustle of the town and provides a welcoming, relaxing atmosphere as well as its 3 AA Rosette Award-winning food.

Activities

One of Cheltenham’s most famous events is their annual Festival which is centered around the iconic racetrack. A place for royalty and regulars to come together and enjoy the sport, the racecourse is a fantastic venue for social events in its own right. If you are a newcomer to horseracing, you needn’t worry because Cheltenham betting is very accessible now, with odds, tips, and racecourse information all available at the click of a button. The prestige of the racecourse will guarantee that you have a day out that’s fit for the Queen, and you may even get lucky with some wins too!

Historical Sites

Cheltenham is rich in its history, being first recorded in 803, and in 1226 was awarded a market charter that solidified its status as a town. The discovery of the mineral springs in 1716 transformed Cheltenham into a spa holiday and health town, which means there are plenty of historical sites that would pique the interest of tourists. The Pittville Pump Room is probably the best place to take in the atmosphere of the Regency Era heyday that Cheltenham experienced thanks to its spa status. It also overlooks Pittville Park, home to beautiful grounds and lakes that are perfect for summer picnics with family or just lounging in the sun.

Shopping

In more recent years, Cheltenham has become famous for its shopping – in particular, its high-end brands and luxury boutiques. It has five main shopping districts, including the pedestrianized Promenade which is home to a bi-monthly Farmer’s Market where you can sample local delicacies and buy art and jewelry from local creators. In December, the market is extended to ten days and is a winter wonderland that is certain to get you in a Christmassy mood!

Whatever you are interested in, this historic British town has something for you, and its central location means that there are plenty of places to visit once you’ve had your fill!