$50, ($10 goes to ) food bank
Date: Wednesday, June 12, 2013
Time: 6-9 pm
Where: Omni Houston Hotel
Cut the cheese curd into small pieces. Place in bowl and cover with hot water (180F-190F but not boiling.) Stir gently with a large spoon for few minutes and pour out the water. Cover again with hot water, stir, add seasoning (salt, fresh herbs, sundried tomato, smoke flavor). At that point, take the curd in your hands and pull it few times, fold and bowl it up. Place the mozzarella in ice water. Enjoy.
On the Web:
Wine & Food Week 2013 Wine Rendezvous Grand Tasting & Chef Showcase — http://www.wineandfoodweek.com/grandtasting.shtml
On the Web:
Wine & Food Week 2013 — http://www.wineandfoodweek.com/home.shtml
Heart health starts with foods that are high in antioxidants and anti-inflammatory foods! Inflammation is a rigid, puffiness, that puts our vessels at risk and is more of an issue than cholesterol. In fact, 50% of the people that suffered heart attacks had cholesterol within the normal limits according to the NIH Heart Blood Lung!
Tomatoes are a vegetable high in lycopene and antioxidant to fight cancer and heart disease as well as vitamin C. The tomato has 4 chambers just like that of the heart and some say the seeds resemble red blood cells, this is the concept of nature’s doctrine of signatures where vegetables look like the organ they heal.
Naturally Nourished Tomato, Tuna, Avocado Salad
2 cups heirloom tomatoes, halved or quartered
small handful fresh cilantro, coarsely chopped
1/4 cup diced red onion
1 Tbsp olive oil (Ali choses Texas Hill Country Jalapeño)
juice of 1/2 an organic lime
Celtic gray sea salt and fresh ground pepper to taste
1 avocado, sliced
2 tsp red wine vinegar
1 can USA pacific northwest tuna, no added oil (look for Slipjack which is smaller and lower in mercury)
Stir together the tomatoes, cilantro, onion. Whisk together olive oil, lime juice, salt and pepper. Place half the avocado slices on each of 2 plates, arranging in a circle. Mix tuna with red wine vinegar. Put half of the tuna in the middle of the avocado.
Top with half the tomato salad.
For more recipes and tips: “like” Naturally Nourished RD on facebook
On the Web:
Naturally Nourished (Ali Miller, RD, LD, CDE) — http://naturallynourishedrd.com/
The Macy’s Culinary Council traveling food truck will stop at Macy’s in Memorial City Mall featuring Macy’s Culinary Council Chef Johnny Iuzzini. The event on Saturday, June 1, begins at 1 p.m.,
is free and open to the public. Chef Iuzzini will be serving up complimentary bites from the truck.
With a qualifying purchase of $35 or more in the Macy’s Home Store on the day of the event, visitors can receive a $10 Macy’s gift card, a Macy’s ice cream scoop and meet Chef Iuzzini to receive a signed copy of his cookbook. (A limit of one per customer while supplies last)
Chef Johnny Iuzzini is a graduate of the Culinary Institute of America with more than twenty years of kitchen experience. He honed his craft at highly-lauded New York City dining locations such as The River Café, Daniel, Payard, Café Boulud and Jean Georges. Chef Iuzzini traveled around the world in 1998 and studied pastry at some of the finest patisseries in France including LaDuree under Pierre Hermès.
In 2006, the James Beard Foundation awarded Chef Iuzzini with the honor of “Pastry Chef of the Year.” He has also been recognized as one of the “10 Most Influential Pastry Chefs in America” by Forbes, and as one of the “Top Ten Pastry Chefs in America” by Pastry Arts and Design.
While Chef Iuzzini was the Executive Pastry Chef at Restaurant Jean Georges, the restaurant received four stars from the New York Times, three Michelin stars, and was considered one of the world’s fifty greatest restaurants.
Chef Iuzzini was the head judge of the Bravo show “Top Chef Just Desserts” for two seasons and the author of the book “DESSERT FOURPLAY: Sweet Quartets From A Four-Star Pastry Chef.”