8.27.2014

Whole Foods Market's Labor Day Fill-the-Grill Sale starts Friday

From the Whole Foods Market team

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 Whole Foods Market is here to help turn summer’s bittersweet end into a weekend to remember with the Labor Day Fill the Grill Sale, where you can save $10 for every $50 you spend in the meat market this weekend only (Friday, August 29 to Monday, September 1)Plus, with the Global Animal Partnership’s 5-step Animal Welfare Rating Standards, Whole Foods Market meats are of the highest quality around.
 
Whole Foods Market is also featuring 20% Off All Rosé Wines from Friday, August 29 to Monday, September 1so stock up nowIf you're new to the rosé craze, you might be one of many who have simply misunderstood this 'pink wine.' Here are some of our favorite debunked myths:

  • Pink does not always equal sweet. While blush and white zinfandel wines are sweet, more often than not, rosé wines are bone dry, fresh and acidic, and fruity.

  • Save for later. Look for new vintages – most rosé wines should be from 2012 and should be enjoyed now.

  • One shade of pink is preferable. There are many shades of rosé, based on how the wines are made, so experiment from berry pink to light salmon rosé wines.

  • Tough to pair.  Rosé wines are some of the most versatile food wines, pairing well with seafood, fish, cheeses, grilled chicken and even barbecue. 

  • Savor rosé in the summer. Summer’s ripe for rosé, but so are the cool nights and warm days of spring. Keep a bottle in the fridge and serve super chilled.

 
Need a little extra inspiration for your Labor Day festivities? Check out these killer grill-master tips from our experts:
 
 
  • Looking to stick with burgers as your grill-time staple? Whole Foods Market has you covered with fresh burgers made in house daily from whole muscle, and with no added hormones or antibiotics, ever.

  •  If you’re a steak fanatic, you’re in luck. From grass-fed to grain-finished, Whole Foods Market can provide steaks from lean options to rich prime steaks. If you’re looking for the perfect blend of flavor and tenderness, then ask your Whole foods Market local butcher for a dry-aged steak!

  • Sticking with the classic bratwurst? Fret not, Whole Foods Market has sausage meisters on staff making handmade links of pork, beef, chicken, turkey, veal, lamb and even bison.
 
 

8.23.2014

South by Pacific Northwest Dinner

Dinner event announcement from our friends at Whole Foods Market
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South By Pacific Northwest From Around Here

8-course Dinner 

Thursday, August 28 at 6:00 p.m. 

Velvet Underground Dining Experience (VUDE).


Chef Anne Haerle, the culinary mastermind behind Whole Plate at Whole Foods Market Interbay, is passionate about merging the native ingredients of the Pacific Northwest with her Southern biscuits-and-gravy roots. The event menu will reflect the modernist flair she adds to her dishes to augment the natural flavors on the plate.
 http://www.brownpapertickets.com/event/805557

SOUTH BY PACIFIC NORTHWEST FROM AROUND HERE DINNER MENU


A Little Bite
Late Summer Crostini with Slow-Roasted Balsamic Peaches, Willapa Hills Bacon and Bleu Cheese, and Toasted Pecans

Meats, Cheeses, and Pickles
Assorted Offerings from Mt. Townsend Creamery, Olympic Provisions, Salt Spring Island Cheese, Firefly Kitchens, Unbound Pickling, and Simple and Crisp

From the Garden
Coffee-Roasted Beet Salad with Field Greens, Shaved Fennel, and Crushed Hazelnuts in a Brown Butter Vinaigrette

Swimming Upstream
Wild Mushroom Cracked Faro "Grits" Topped with Barron Point Oysters, Crispy Bacon, and Fresh Corn
 
Yard Bird
Rosemary-Garlic Fried Chicken in a Buttermilk Biscuit with a Spicy Remoulade

So Meaty
Carolina-Style Sweet and Sour Short Ribs with Red Cabbage and Kale Slaw

Sweet Treat
Northwest Blueberry-Basil Cobbler with Ruby Jewel Vanilla Bean Ice Cream

Coffee and Chocolate
Café Lladro and Hand of God Café Unico
Selection of Treats from Theo's Chocolate, Jon Boy Caramels, and Fran's Chocolates

8.14.2014

Unleashing the Kraken

From the Kraken Congee website
You've heard of pop-up restaurants, right? It's the concept wherein a temporary restaurant "pops up" inside a different restaurant. Sometimes the food is prepared by people from that restaurant, and sometimes it's more similar to a catered event, with a culinary team coming from elsewhere. The concept is really fun - guests of the restaurant have the opportunity to try a new cuisine, and the cooks get to serve meals that are not standards of the restaurant. It's a great opportunity to see if the type of cuisine being explored has viability to become a stand-alone restaurant.

Courtesy of Kraken Congee
Well, three chefs (Shane Robinson, Garrett Doherty, Irbille Donia) whom I respect a great deal have been running a popular pop-up restaurant - Kraken Congee - for the past year, and they are on the cusp of opening a brick-and-mortar (aka I'm-a-real-boy! restaurant).

Maybe you've only heard of Kraken or even stood in line for its food (which sells out within 3 hours)? Probably -  there has been a lot of media and social media coverage of them lately, including CNBC's Restaurant Startup.
winning an investment offer on

My connection to Kraken? Through "the Industry," duh. I've also rolled spring rolls, debeaked octopuses, fried scallion pancakes, and plucked cilantro for these guys.

I met Chef Shane Robinson in 2010 when I was a first quarter culinary student, still learning the blade end from the handle of a knife. He was the opening sous chef at Stopsky's Delicatessen, a Northwest twist on well-loved Jewish food. When the opening chef, Robin Leventhal, left, Chef Shane stepped into the chef-GM position and led the team.

Chef Shane
Courtesy of Kraken Congee
He introduced me to Garrett Doherty and Irbille Donia, two chefs he met when they were all newbies in that same aforementioned culinary school. Chef Garrett is a chef at The Ruins, a membership-based dining club in the Lower Queen Anne neighborhood. Chef Shane - and more recently, Chef Irbille - work at Bon Appetit Management Company, serving lunch to 3000 Amazon employees every weekday.

Congee was a cuisine idea that Chef Shane had been exploring, and it originally started as a congee-
cart concept. How nice would it be to tuck into a bowl of steaming congee on a blustery, wet and rainy day in Seattle? Very nice. Chef Shane wanted to bring congee from its obscure, after-thought positioning into the forefront by modernizing the types of meats, vegetables, and condiments used to season and bulk the dish. Chefs Irbille and Garrett contributed their knowledge and expertise, and what you get is a congee unlike anything you've had before.


Chef Garrett
Courtesy of Kraken Congee
Congee is a porridge of rice and water cooked to a thick soup consistency. I've seen it most often served as a breakfast item, though I've ordered it at dinner, too.  The beauty and the misery of congee is the simplicity of the ingredients. The key component is the selection of mix-ins or condiments, and they can range from pickled vegetables and century eggs to salted fish or pork, in Cantonese cuisine - and they really make or break it. At Kraken Congee, you'll find Pork Belly Adobo Congee, Tempura-fried Calamari in tamarind-base congee, and Octopus and Kimchi Congee. Like I said: unlike anything you've had before.

Kraken Congee has been open for a little over one year, and it has had a strong following, pretty much from the beginning. On possibly the warmest day of May 2013, Kraken opened its doors in Grub in Queen Anne to a long line of excited Seattlelites and quickly had a full house within the hour. After just two hours, they were practically sold out of everything. Seattle was hooked, and every month after the first pop up, customers have lined up to get congee - even in the summer.

Courtesy of Kraken Congee
After just 9 months of operation, they were invited by CNBC to compete in Restaurant Startup, a new television series that features Joe Bastianich and Tim Love hearing business pitches and choosing to invest start up capital. Kraken was the opening act, and they did quite well, wowing both Joe and Tim with the well-balanced flavors and creative renditions.

The episode, of course, is riddled with drama and is set up to stress the chefs, but with each curveball - yes, there's more than one - the chefs remembered that they were a team of best friends and faced the challenges in a unified way, especially when the opportunity to fight or backstab is presented. the facts that they were edited to look one way and that the show sets obstacles before them at every step make for good television and for an engaging episode.  In the end though, they prevailed!

Chef Irbille
Courtesy of Kraken Congee
Watch the whole episode and other cool articles and media coverage by following the links through Kraken's Facebook page and website.

Can't wait for the monthly pop-ups and eventual brick-and-mortar? Check out Kraken Congee's offerings through the chefs on Lish, the newest Seattle-born home delivery program of chef-created meals. Both Chef Garrett and Chef Shane can be found on the website, where you can download the app and start ordering.

Courtesy of Kraken Congee





7.29.2014

Rouxbe Cooking School Live Web Event - IACP President discusses "Finding Your Culinary Path"

Rouxbe
A Rouxbe Live Web Event:
IACP President Chef Raghavan Iyer


Raghavan Iyer

Reminder! One more day until the Rouxbe Live Web Event:
IACP President Chef Raghavan Iyer Grab your spot now!

Raghavan Iyer – Finding Your Culinary Path
Wednesday, July 30 at 12:00 PM (PST)


Join Raghavan Iyer and the Rouxbe Cooking School on Wednesday, July 30 for a live event to learn about culinary career paths, leveraging your skill set and 21st century skills for culinary and food professionals. Chef Iyer will share his personal and professional path and answer questions about how to build a career as a culinary professional.

BIO
Bombay-born Raghavan Iyer, CCP, is a cookbook author, culinary educator, product development expert, and consultant for numerous national and international clients. He has authored 4 award-winning cookbooks and has contributed to the top food and culinary publications.

Raghavan currently serves as President of the International Association of Culinary Professionals (IACP) – a leading organization for culinary professionals in a wide variety of disciplines from around the world. Raghavan won the 2004 IACP Cooking Teacher of the Year and was a Finalist for a 2005 James Beard Journalism Award.

To register for this free event CLICK HERE. Once you have registered, details will be emailed to you the day of the event on how to log in and listen.

Interested in Professional Culinary Certification Online?
Browse our Programs Here.

See you in class!


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This email was sent by: Rouxbe Cooking School
269 East 45th Ave, Vancouver,
BC, V5W 1X2, Canada
I borrowed this completely and totally from the Rouxbe website to help promote the course. I hope you can join!