Posts tagged with "recipes"

Shin Thompson via NU Marketing for use by 360 MAGAZINE

CHEF SHIN THOMPSON

Listen to 360 MAG Vaughn Lowery and Chef Shin Podcast: HERE

Chef Shin Thompson was an underground Cookman turned Michelin star chef in Chicago for his Chicago Restaurant. Although he spends most of his career in Chicago. He now recently moved to LA to start a new Japanese BBQ restaurant.

The challenge he had to have to earn the star for the restaurant in Chicago is that you must be able to cook well for 365 days. Chef Shin Thompson felt accomplished that the people were able to realize the passion that he has for the food. He said, “It was a great feeling to be recognized for all the hard work that went over the years.”

At first, he got interested in being a chef because of his parents. He said, “My dad was really big into cooking at home and replicating recipes from his travels and so really where I got interested in it.”

As a child, he would spend most of his time traveling with his dad. He said, “I first got exposed to food from all the different travels, my dad used to take me out of school for weeks at a time…so take me out of school and we just learn about different cultures, and we traveled all over Europe and all over Asia.”

His family comes from a Japanese household; therefore, it played a huge role in introducing him to the food. “My mother is Japanese, so anybody who’s in a Japanese family will tell you that food is a big part of the culture in Japan and is a heritage to be a big cook if you’re Japanese. So, my mom was always cooking Japanese food and my dad was always cooking food from all of these different cultures, so I got exposed to a lot of different things at a young age.” He spoke.

While he works on a restaurant tour, he introduces us to his challenges and thoughts on what means to succeed in the restaurant business. He said, “The interesting part about the restaurant business that I find fascinating is it takes different skills sets, so you need to be an artist from the chef perspective you need a business person that can really understand the numbers and the food costs, labor costs, you need marketing and being able to or more like psychology getting into the mind of the people who coming into the restaurant.”

According to Chef Shin Thompson, the restaurant will have private rooms with “Asian-looking screens.” Along with the modern look and Japanese style. It will have the décor of “Japanese charred wood, which is called Shou Sugi Ban, which is a Japanese technique that is used in ancient times, where they actually charred the wood and they would use it for the siding in their homes” he said. It’s good for resisting fire. The reason is that there is nothing to burn since the wood is already charred.

For the menu, “The BBQ grill menu is about $148 dollars for domestic tasting, which includes full meal” he said. There will be an A5 version that is not domestic, however, it will more expensive. In Japan, having a restaurant being A5 means the best.

Some of the upgrades that are still in progress are the “wine cellar that we will have in the middle of the dining room, as well as several dry agers that will be built in the wall as a display.” Therefore, when a guest walks in, they will see the dry agers that will have meat.

One piece of advice that Chef Shin Thompson gives to young chefs is “there are a lot of sacrifices that you need to put in as a young chef and in order to make sure it is worthwhile, you need to be 100% passionate about what you do.”

Chocolate Julep recipe for National Chocolate Day via Anthony Bohlinger for use by 360 MAGAZINE

WORLD CHOCOLATE DAY

Ingredients:

MethodBreak mint in half and add all ingredients into a julep glass or rocks glass. Fill with crushed ice and swizzle. Top off with ice and garnish with grated chocolate and a mint bouquet

Recipe by Anthony Bohlinger, Fistful of Bourbon’s U.S. National Ambassador

Spiked Chocolate Milkshake

Ingredients:

MethodBlend together Sailor Jerry Spiced Rum, milk, ice cream, and chocolate with a little ice until it’s a smooth thick consistency. Serve in a tall glass with a paper straw. Garnish with more of the chocolate pieces on top.

Select Old Fashioned

Ingredients:

Method: Pour all ingredients into a mixing glass with ice and stir until cold. Strain into a rocks glass over one large ice cube and garnish with a flamed orange peel. 

Fistful Ice Cream Sundae

Ingredients:

  • 1.5 parts Fistful of Bourbon
  • 1 cup Vanilla Ice Cream
  • 1 half part whole milk
  • Whipped Cream
  • Maraschino Cherry

MethodPlace pint glass in the freezer to chill for 30 minutes. Add the bourbon, ice cream, and milk to a blender. Add two ice cubes, and blend until smooth. Pour into a prepared pint glass. Add whipped cream + cherry on top. Serve immediately.

Recipe by Anthony Bohlinger, Fistful of Bourbon’s U.S. National Ambassador

Plants by Mina Tocalini for 360 Magazine

NYBG – Around the Table

The New York Botanical Garden (NYBG) has announced that its major, institution-wide exhibition for 2022 will be Around the Table: Stories of the Foods We Love. Throughout this multifaceted presentation that examines the art and science of foodways and food traditions, many dating back thousands of years, visitors will explore the rich cultural history of what we eat and learn that from global dietary staples such as rice, beans, squash, and corn to the regional spice and flavor provided by peppers, greens, and tomatoes, plants are at the base of all culinary customs. Expansive displays of living edible plants, art and science installations, weekend celebrations, and wellness and culinary-themed programming will provide opportunities to discover the diversity and beauty of plants that are grown for cuisine around the world; uncover the botanical origins of the foods people think they know; cultivate a deeper understanding of the environmental and social impacts of food choices; and invite gathering at artist-designed tables set throughout NYBG’s 250 acres, bringing to life stories about the featured and other notable edible plants. Around the Table: Stories of the Foods We Love will be on view from June 4 through September 11, 2022.

Displays of Living Edible Plants at the Enid A. Haupt Conservatory

Showcasing hundreds of varieties of edible plants, including peppers, squash, cabbage, beans, grains, corn, banana, sugarcane, and breadfruit, three installations in and around the Haupt Conservatory will beckon visitors to explore the diversity and beauty of food plants grown around the world.

  • In the Conservatory’s Seasonal Exhibition Galleries, a wide assortment of edible herbaceous plants and fruit-bearing trees flourishing in containers, entwined in overhead trellises, and reaching skyward from vertical planters ideal for compact urban spaces will inspire appreciation of the plants that nourish us.
  • The Conservatory Courtyards will offer an array of familiar and surprising edible plants from across the globe from dietary staples of Southeast Asia, including rice, taro, and banana, to crops suited to arid regions of Africa, including dates, figs, citrus, and foxtail barley. Peppers and tomatoes, grapes and olives, a gourd trellis, and a spirits garden featuring plants used in the creation of beer, wine, and liquors will round out this diverse display.
  • A portion of the Botanical Garden’s Conservatory Lawn will be transformed into an undulating field of dwarf sorghum and barley, traditional grains well-suited to NYBG’s climate, allowing observation of the sowing, nurturing, harvesting, and replanting processes of these foundational food plants over the course of the exhibition.

African American Gardens at the Edible Academy

Curated by Dr. Jessica B. Harris, America’s leading scholar on the foods of the African Diaspora, African American Gardens: Remembrance and Resilience celebrates African American food and gardening histories, and the contributions of essential plants to American foodways. Dr. Harris has worked with historians, heritage seed collectors, and NYBG’s Edible Academy staff to present a sequence of garden beds that spotlight plants central to African American life and survival in the United States. African American Gardens also features a poetry walk curated by Cave Canem Foundation, the premier home for Black poetry, committed to cultivating the artistic and professional growth of African American poets.

Art and Science Installations Throughout the Garden

Artist-designed tables across the Garden’s landscape will showcase edible plants from Around the Table. NYBG has issued a public call for artists who live or work in the Bronx to submit designs and, if selected, explore the cultural and historical significance of edible plants and plant-based food traditions, bringing to life inspiring stories of community and survival on tables supplied by the Garden that will encourage sitting, sharing, and storytelling.

In the LuEsther T. Mertz Library Building Art Gallery, visitors can examine the social and cultural impacts of the American food system through displayed works by contemporary artist Lina Puerta. Puerta celebrates and acknowledges the essential, often invisible, role of farmworkers, the relationship between nature and the human-made, and ancestral knowledge in mixed-media sculptures, installations, collages, hand-made paper paintings, and wall hangings that incorporate materials ranging from artificial plants and paper pulp to found, personal, and recycled objects.

The Bronx Foodways Oral Histories Project is a multiyear effort to collect, record, and archive personal food narratives from Bronx community gardeners and urban farmers making them accessible to the public. As part of the Around the Table exhibition, Bronx-based muralist Andre Trenier will create murals in highly visible locations around the borough, saluting urban farmers from The Bronx Foodways Oral Histories Project. Reproductions of Trenier’s completed murals, as well as oral history videos and photos of Bronx gardens taken by students from the Bronx Documentary Center, will be installed in NYBG’s Arthur and Janet Ross Gallery.

Also in the Mertz Library Building, the creativity and ingenuity of plant scientists and plant-based chefs will be exhibited. In a science and tradition display in the Britton Science Rotunda and Gallery, visitors will learn about the work of present-day researchers to understand the bioactive compounds in the food people eat, the science of growing food, and the impact that food choices have on the environment. In the Rondina and LoFaro Gallery, seed catalogs and plant-based cookbooks reveal the science and art of agriculture and cuisine.

An artful, immersive data visualization installation created by leading design firm Pentagram will be on view in the Leon Levy Visitor Center Reflecting Pool and will help visitors understand the global impact of food production and consumption on the planet.

Bountiful Programming for All Ages

Visitors to Around the Table: Stories of the Foods We Love will enjoy diverse and engaging public programming for all ages. Highlights will include artist-designed table tours, food demonstrations, themed weekend celebrations, and more.

The symposium, A Seat at the Table, will include two compelling sessions exploring how Black farming informs American history and culture in New York City and across the country:

  • In “Celebrating the African American Farm,” Natalie Baszile, author of the 2021 anthology We Are Each Other’s Harvest, sits down with Dr. Jessica B. Harris, food historian and scholar, for a conversation in Ross Hall. Their wide-ranging dialogue will cover topics from the historical perseverance and resilience of Black farmers and their connection to the American land, to the generations of farmers who continue to farm despite systemic discrimination and land loss.
  • “Stories from the Farm,” moderated by farmer, urban gardener, food advocate, activist, and NYBG Trustee Karen Washington, will be a multigenerational panel discussion devoted to stories of Black farmers from many perspectives: North and South, Upstate and the Bronx, sharecroppers to family growers and urban farmers. Participants will give historical and contemporary context for Black farmers’ contributions to communities and food justice/sovereignty movements in urban and rural America.

Each week during Around the Table, Wellness Wednesdays will serve up the NYBG Farmers Market, food demonstrations, and health and wellness activities.

“It’s All About Food” at the Edible Academy will offer food demonstrations and tastings, participatory gardening activities, chef events, and food-themed celebration weekends such as Totally Tomatoes throughout the run of the exhibition.

In “Kids’ Oral Histories,” guided by Everett Children’s Adventure Garden Explainers, children and their families will tell stories about the foods that are most meaningful to them and enjoy exhibition-related writing, art, and nature-based activities. A story walk will showcase author Tony Hillery‘s children’s book Harlem Grown (Simon & Schuster/Paula Wiseman Books, 2020), about a community garden started by schoolchildren in an empty lot in Harlem, New York, in 2011 that has grown into a network of gardens throughout the city.

About the Exhibition Advisory Committee

The New York Botanical Garden has invited advisors with expertise in documenting recipes and food histories, edible gardening past and present, food justice and food insecurity, global and local foodways, nutrition, and the visual arts to join a committee currently in formation to participate in the development of Around the Table: Stories of the Foods We Love. Members to date include:

  • Toby Adams, Gregory Long Director of the Edible Academy, The New York Botanical Garden
  • Garrett Broad, Ph.D., Associate Professor of Communications and Media Studies, Fordham University, and author of More Than Just Food: Food Justice and Community Change (University of California Press, 2016)
  • Ursula Chanse, Director of Bronx Green-Up and Community Horticulture, The New York Botanical Garden
  • Von Diaz, documentary producer, author of Coconuts & Collards: Recipes and Stories from Puerto Rico to the Deep South (University Press of Florida, 2018), and recipe and essay contributor to The New York Times, The Washington Post, Bon Appetit, Food & Wine, Eater, and Epicurious
  • Sheryll Durrant, urban farmer, educator, and food justice advocate; Food and Agriculture Coordinator for New Roots Community Farm, and resident manager of Kelly Street Garden in the South Bronx
  • Jessica B. Harris, Ph.D., America’s leading expert on the food and foodways of the African Diaspora, author of 12 critically acclaimed cookbooks, and 2020 James Beard Lifetime Achievement Award recipient
  • Alex McAlvay, Ph.D., Kate E. Tode Assistant Curator in the Institute of Economic Botany, The New York Botanical Garden
  • Lauren Mohn, Ph.D., Visiting Assistant Professor of Environmental Studies, Swarthmore College
  • Gary Paul Nabhan, internationally celebrated nature writer, agrarian activist, and ethnobiologist who works to conserve the links between biodiversity and cultural diversity
  • Henry Obispo, founder and CEO of Born Juice and ReBORN Farms
  • Lina Puerta, mixed-media contemporary artist whose work has been exhibited at the Ford Foundation Gallery, El Museo del Barrio, Wave Hill, and 21c Museum Hotels, and who recently completed an artist residency and exhibition at the Sugar Hill Children’s Museum of Art & Storytelling
  • Michael Purugganan, Ph.D., Silver Professor of Biology and former Dean of Science at New York University
Gwyneth Paltrow via GE Appliances for use by 360 Magazine

Monogram × Gwyneth Paltrow

Monogram–the luxury appliance brand synonymous with impeccable craftsmanship and sophisticated design–has entered a multi-year partnership with award-winning actor and global entrepreneur Gwyneth Paltrow. The lifestyle and wellness guru and founder of Goop has chosen the Monogram line for use in her own homes and will integrate Monogram appliances into her culinary approach, which is rooted in simple recipes and mindfully sourced, quality ingredients.

In collaboration with her architect and designer, and with expertise from Monogram’s design experts, Paltrow has outfitted her Los Angeles and Santa Barbara homes with luxury appliances from Monogram. The projects will be revealed later this year. As a Monogram spokesperson and ambassador, Paltrow will also represent the brand throughout 2022 at premier industry events, brand activations, and featured content on social channels. The collaboration will also highlight Paltrow’s own recipe content series created in her new kitchens.  

“The focal point of our household is always the kitchen. It’s where I cook weekend brunches for our extended, modern family and where we catch up with our kids after a long day,” said Paltrow. “With Monogram, we found a kitchen that’s both a workhorse and beautiful. It fits seamlessly into the aesthetic of our home.”

“Gwyneth ​​personifies the Monogram brand with her sophisticated taste in design that’s paired with a practical perspective of luxury integrated into everyday life,” said Julie Burns, executive director of Monogram. “Wellness isn’t just a staple in the food we create and eat in our kitchens, it’s become a central theme in design as we spend more time at home. Monogram is excited to have Gwyneth’s inspiration and collaboration as we embark on a wellness journey for our consumers.

On February 8, Paltrow will headline the main stage at the 2022 Kitchen & Bath Industry Show, North America’s largest trade show dedicated to all aspects of kitchen and bath design. The featured discussion with Paltrow will be hosted by Monogram Creative Director Richard T. Anuszkiewicz. They will be joined by famed interior designer Brigette Romanek to discuss the inspiration in Gwyneth’s homes and how she has integrated Monogram appliances into her lifestyle and wellness approach. Follow them on Instagram for more details.

About Monogram

For more than 30 years, the Monogram luxury appliance brand has been synonymous with impeccable craftsmanship and sophisticated design. Through artisan-inspired quality control and a relentless commitment to innovation, Monogram offers unique kitchen solutions to discerning consumers. For more information, click HERE.

thanksgiving illustration by Reb Czukoski for use by 360 Magazine

Tips For Smart Home Devices During Thanksgiving

November brings a great amount of excitement in the air – football season is in full swing, basketball is about to start, and Thanksgiving and holiday shopping are right around the corner.

Of course, that also means half of America’s football teams are already out of contention, and people have already begun to stress about Thanksgiving planning and their holiday shopping.

Fortunately, with all the “smart home” devices now at our disposal, everyone’s Thanksgiving Day preparation and cooking this year is sure to be “smarter” than ever. From smart thermometers and smart vacuums to Amazon Echo and Alexa devices, Thanksgiving Day prep and cooking should be a snap. 

Smart Devices Can Still Cause Frustrations

Unfortunately, a house filled with smart devices doesn’t necessarily make our cooking experience that much smarter. According to a recent survey, 74% of connected consumers have experienced technical challenges in the past year. Even before the pandemic, 36% of smart device owners said they haven’t connected their product because they don’t know how. In addition to product issues, 55% of respondents said their internet speeds have been slower since the pandemic began.

Just having a connected home doesn’t always mean it’s smooth sailing for smart device connectivity. Here are a few tips from personal tech support experts to keep technical frustrations to a minimum on Turkey Day.

  •   Use your Amazon Echo Show to view your favorite recipes. Pause, playback, etc. and see the recipe on the screen as you go. Need other food ideas, just ask Alexa for top Thanksgiving recipes!
  •   Make shopping for your groceries simpler with free apps like AnyList. Just download the app, register, and then start creating custom lists. Want to share your list with a family member or friend, no problem, that’s easy, just send the list from within the app to their email address. Once they click the link and download the app they will be able to see your list and add, change, delete items.
  •   Want to put a little pep in your meal prep? Use your smart speaker to play your favorite holiday songs while you’re cooking. Did you know that if you are an Amazon Prime member you get access to Amazon Music for free? Just ask Alexa to play your favorite tunes like “Alexa, play Feeling Thankful music.”  Also, did you know that iHeart Radio is free as well? Just download and register the app, make sure to add the “skill” to your Amazon Alexa app to let it work with iHeart Radio.  Try “Alexa, play iHeart Christmas Rock.”
  •   Want to start decorating for holidays early? Pick up some smart plugs and connect your holiday lights, tree and other electric devices and then create a “group” like “Holidays inside”.  Then, use your Google or Amazon device for voice commands like “Hey Google, turn on Holidays inside” and watch as all your gadgets turn on.
  •   Did you know you can use your Google Home device, your Amazon Echo device, or your iPhone Siri service to set multiple timers to keep track of your food cook times?  Try “Alexa, remind me in 15 minutes to check the turkey.
  •   Made a mess while cooking and too tired to clean it up yourself, use your smart vacuum to do some post-Thanksgiving cooking cleanup. You can create custom rooms with your iRobot app and then just send it directly to the room that needs a little extra tidying up.

Planning Can Save Frustration

Plan and make sure all your home’s smart devices are connected and working properly by contacting your tech support specialist home consultants ahead of the big day. You can also use a Wi-Fi speed check to make sure your Internet network speed is running at an optimal level when more family members begin to arrive and there are even more devices in the home running off your Wi-Fi. What’s more, you’ll want to check and make sure all your smart devices used in the kitchen are near the internet router, or if they are too far away there are always solutions like mesh routers and new Wi-Fi 6 routers that can extend your Wi-Fi range. Remember, slower internet speeds don’t always mean it’s your internet service provider’s fault.

About The Author: Scott McKinley is AVP, Global New Product Development for Personal TechPro, the connected device premium tech support solution for the Pocket Geek Home solution.

Plate created by Heather Skovlund at 360 Magazine use by 360 Magazine

Cooks Who Feed – Aprons for Kids

Cooks Who Feed has already provided over 300,000 free meals to those in need. Now they will further that mission with the sale of their new aprons for kids. Every apron sold will provide 100 meals for those who need assistance. The new aprons come in three color combinations, and two sizes, fitting ages 3-12. 

“We are really excited about our new aprons for kids,” explains Seema Sanghavi, founder of Cooks Who Feed. “Not only is there a great mission that the sale of them will support, but the aprons will help inspire kids to do more cooking, too. They are a win-win for everyone.” 

Made using only high-quality fabrics that are eco-friendly and sustainable, the aprons for kids are all handmade through fair trade. They also match adult aprons offered by Cooks Who Feed, offering people a fun opportunity for kids and parents to have matching aprons in the kitchen. 

Getting kids to cook is beneficial no matter what age they are. There is always something that kids can do to help learn to prepare meals, from preschool age through their teen years. It’s important to make sure kids are doing age-appropriate tasks, but that they get involved. A study published in the International Journal of Behavioral Nutrition and Physical Activity highlights the importance of kids learning cooking skills from an early age, which will help with confidence, retention, cooking practices, skills, cooking attitude, and diet quality. 

Additional benefits that children learn by learning to cook and prepare meals to include:

  • Encourages an interest in food preparation and healthy eating habits.
  • Children learn a lifelong skill that they can use, as well as food safety awareness.
  • Kids get experience with following directions by using a recipe, as well as practicing math skills associated with measuring. They can also engage in scientific observations by seeing how foods change form during the preparation process.
  • They can help develop fine motor skills, as well as other skills related to various types of cooking, such as using your senses.
  • Kids can learn about family traditions by helping with meal preparation. This helps them understand their family more, as well as be in a position to carry those traditions on.
  • Cooking with kids can be a bonding experience that also creates great memories. It also helps to boosts self-esteem once they have successfully helped to prepare a meal.

“Kids who learn to cook are going to grow up with a great skill and hopefully a healthier diet,” added Sanghavi. “This holiday, getting them their own apron will help inspire them to get into the kitchen. Plus, it supports a charity, so that’s hard to beat.”

Parents and grandparents who want to get kids interested in cooking with them can encourage them to do so by letting the child pick what will be prepared. They can also encourage them by being supportive of their effort and how the dish turns out. Additionally, finding ways to make it fun is a good way to get them more interested, including getting them their own apron, a cookbook for kids, and a special cooking utensil. 

Cooks Who Feed brings food lovers together to fight hunger. For every apron sold, food waste is rescued and 100 meals are provided to those in need. The company’s mission also focuses on sustainability, ensuring that all of their aprons are eco-friendly, and are ethically handmade. 360 Magazine is pleased to cover an important organization for the people of the world.

The aprons for kids are available in three designs and are mini versions of their top three adult aprons. They are 100% 9oz cotton canvas, available in one size that fits ages 3-7 and one for ages 8-12. The aprons feature an adjustable neck strap, reinforced stress points, one double pocket below the waist, and a chest pocket. To see the aprons for children, visit the site: https://cookswhofeed.com/products/the-mini-chef-christine-cushing-apron.

Cooks Who Feed has teamed up with five celebrity chefs so far, offering handcrafted aprons, with sales of them helping to feed the world. The company offers individual sales online, a retail line, and wholesale/corporate gifting options. The aprons are produced ethically in Dehli, India, where 40 women are employed to make them by hand. To get more information or help support the mission, visit the site at: https://cookswhofeed.com.

Sweden Open Air Bar illustration by Heather Skovlund for 360 Magazine

World’s Largest Open-Air Bar

Sweden Creates the World’s Largest Open-Air Bar

Following the success of the 2019 Edible Country campaign is the launch of Drinkable Country – the largest, open-air, world-class bar led by internationally acclaimed team at Tjoget, and other leading Swedish beverage experts. Starting June 15, visitors can book a seat at more than 16 tables located in some of Sweden’s most beautiful natural landscapes for a chance to enjoy a selection of drinks and DIY recipes reflecting the country’s 100-million-acre natural pantry.

The world’s largest, outdoor, socially distanced bar is opening this summer in Swedish nature. In 2019, Sweden launched The Edible Country, the world’s largest DIY gourmet restaurant, with recipes developed by Guide Michelin-awarded chefs. The concept, which until now, consisted only of food, is being expanded to include an incredible drinking experience. Drinkable Country features a combination of ready-made beverages that reflect local nature and produce alongside drinks those visitors can mix themselves with ingredients found in the surroundings based on recipes provided by Sweden’s foremost beverage experts. When booking a Drinkable Country experience, guests will have the opportunity to explore the area with local guides while collecting and mixing the ingredients, and then enjoy the various drinks.

“The DIY recipes enable visitors to explore Swedish nature through world-class taste experiences,” says Jens Heed, Program Director Food Travel at Visit Sweden. “The country’s 100-million-acre pantry of fruit, berries, vegetables, and crystal-clear spring water is open to everyone. We call it the Drinkable Country – the world’s largest open-air bar.”

The recipes have been developed in collaboration with four different beverage experts, each of whom has been given the responsibility to represent different regions in Sweden. Rebecka Lithander represents southern Sweden. Lithander has experience from the two-Michelin-star restaurant Daniel Berlin, where she raised the non-alcohol drink packages to the same high level as the food. The tables on the west coast are represented by Bar Bruno, a local gem of a cocktail bar; while on the east coast, it is the world-famous bar Tjoget that will compose the drink menu. Emil Åreng, a nationally and internationally acclaimed bartender and author of the world’s best cocktail book in 2016, represents the northern part of Sweden.

“It is a thirst-quenching journey through Swedish nature that is a completely new and fascinating way to experience cocktails and to discover the country and its natural environment,” says Leo Lahti, Bar Manager at Tjoget.

In Sweden, nature is everyone’s playground. It’s a place to linger – as long as you do not disturb or destroy it – thanks to the unique Allemansrätt – Swedens’s “freedom to roam.” With the Drinkable Country, Sweden invites everyone to experience their close-to-nature lifestyle over world-class food and drink.

More information about the experience: Visit Sweden

The Beverage Experts

  • Southern Sweden: Rebecka Lithander is an acclaimed sommelier who now works at the locally praised restaurant Mutantur in Malmö. Before joining Mutantur she worked at the two-star Guide Michelin restaurant Daniel Berlin.
  • Western Sweden: Bar Bruno, a small cosy bar that serves innovative cocktails with a home-bar feel.
  • Eastern Sweden: For the past five years, Tjoget has been on the list of the World’s 50 Best Bars.
  • Northern Sweden: Emil Åreng with roots in Norrland was named Sweden’s best bartender in 2015 and has also won several international awards. Emil most recently came from Cardier Baren at the historic Grand Hôtel in Stockholm, where he was Creative Director. He is the author of the cocktail book Salongs i Norrland, which was named Best Cocktail Book in the World in 2016.

The Edible Country

The Edible Country’ is an initiative from Visit Sweden to highlight the natural and healthy pantry that Swedish nature has to offer. The menu suggestions of the do-it-yourself dining experiences are co-created with four of Sweden’s top chefs: Titti Qvarnström, Niklas Ekstedt, Anton Bjuhr and Jacob Holmström. The dishes are created with inspiration from Sweden’s varied landscape and shifting seasons. The over 20 tables are placed in Swedish Lapland, Stockholm Archipelago, the High Coast, Dalarna, Gävleborg, Sörmland, Värmland, Västsverige, Småland, Halland, Skåne and Gotland and you can find more information about the regions on our webpage. The initiative is an open invitation for everyone to experience the Swedish ‘close-to-nature’ lifestyle and take pleasure in the natural pantry that Sweden has to offer. Add-on services that will help you during your experience, for example, your very own personal guide or chef and a basket with the necessary ingredients to create the drinks or cook the recipes outdoors are available to book online.

About Visit Sweden

Visit Sweden is Sweden’s marketing company. Visit Sweden markets Sweden abroad as a destination to contribute to more jobs and economic growth. The company also provides and sells communication and knowledge services related to the hospitality industry, tourism, and travel. Foreign tourists spend approximately SEK 144 billion annually in Sweden and approximately 172,400 people are employed in the hospitality industry’s companies alone. Visit Sweden is owned by the Swedish state through the Ministry of Enterprise and Innovation.

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
 

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.

Organic PBFit

Better Body Foods’ Organic PBfit is everything you love about peanut butter, made better. Whole-roasted organic peanuts, pressed to perfection, means Organic PBfit contains 87% less fat than traditional peanut butter, and about 1/3 the calories. In contrast to regular peanut butter, Organic PBfit is only 70 kcal compared to 188 kcal and only has 2 grams of fat compared to 16 grams of fat. All that’s left is powerful organic peanut protein, and a rich, guilt-free flavor you’ll crave on everything. So go ahead — lick the spoon.

The process for making Better Body Foods’ Organic PBfit peanuts starts in the humid climate of the state of Georgia, USA, where 2 out of 5 peanuts in the US are grown. After they are collected, the peanuts are gently roasted and pressed to remove most of the oil (fat and calories). Those pressed peanuts are then grounded into a fine powder and blended with coconut sugar and a pinch of salt. Finally, Organic PBfit peanut butter powder is packaged in a GMP and SQF certified facility in Utah. 

Visit their website for PBfit recipes! 

About Better Body Foods:

With a family history of diabetes, founder, Stephen Richards, made a life-changing decision: To become healthier by making better food choices. That’s why he created BetterBody Foods®. To produce delicious, nutritious and ‘better for you’ foods he felt comfortable sharing with his family. Stephen’s journey took him to Mexico, the land of agave, and then to Asia, home to coconut oil, coconut flour and coconut palm sugar. And that was just the beginning.

Today, they source natural ingredients from over 20 countries and do all the blending and packaging ourselves in our state of the art facility at the foothills of the Rocky Mountains, Utah. They don’t produce anything they – and their families – wouldn’t eat themselves, maintaining the highest standard of food safety and the best taste. 

In addition to their website, their products are available at major retail stores including Walmart, Costco, HEB, Albertson’s, Amazon, etc.

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