“Citymeals-on-Wheels invites you to join us at the 27th Annual Chefs’ Tribute Event. Over 1,000 guests will stroll the esplanades and gardens of Rockefeller Center, sampling the creations of some of the country’s greatest chefs at this annual event. Over the years over $15 million has been raised to bring meals to thousands [...]
“Top chefs from Chelsea and the Meatpacking District will again grace Gansevoort Plaza’s cobblestone pathways, sharing their delectable fare, to support the NYC Lab School for Collaborative Studies, one of the city’s highest-performing public middle and high schools.”
When: June 2, 2012 11:30-3pm
Where: Gansevoort Street/ Ninth Street
For ticketing information visit: http://www.tastesnyc.org/index.html
also spelled gimchi, kimchee, or kim chee, is a traditional fermented Korean dish made of vegetables with a variety of seasonings. There are hundreds of varieties of kimchi made with a main vegetable ingredient such as napa cabbage, radish, scallion or cucumber. Kimchi is also a main ingredient for many Korean dishes such as kimchi stew (김치찌개; kimchi jjigae), kimchi soup (김칫국; kimchiguk), and kimchi fried rice.
is a thick soup made of puréed leeks, onions, potatoes, cream, and chicken stock. It is traditionally served cold, but can also be eaten hot.
The origins of vichyssoise are a subject of debate among culinary historians; Julia Child calls it “an American invention”, whereas others observe that “the origin of the soup is questionable in whether it’s genuinely French or an American creation”.
is a smooth, creamy, highly-seasoned soup of French origin, classically based on a strained broth (coulis) ofcrustaceans. It can be made from lobster, crab, shrimp or crayfish. Also, creamy soups made from roasted and puréed vegetables are sometimes called bisques (though this is, by definition, incorrect, as this would make them cream soups).
Bisque is a method of extracting every bit of flavor from [...]
is a technique used in grilling, baking, braising, roasting, sautéing, etc., in which the surface of the food (usuallymeat, poultry or fish) is cooked at high temperature so a caramelized crust forms. Similar techniques, browning and blackening, are typically used to sear all sides of a particular piece of meat, fish, poultry, etc. before finishing it in the oven. To obtain the desired brown or black crust, the meat surface [...]
is a single, bite-sized hors d’œuvre. Amuse-bouches are different fromappetizers in that they are not ordered from a menu by patrons, but, when served, are done so according to the chef’s selection alone. These, often accompanied by a complementing wine, are served as a little tingler for the taste buds both to prepare the guest for the meal and [...]
is a Valencian rice dish that originated in its modern form in the mid-19th century near lake Albufera, a lagoon in Valencia, on the east coast of Spain. Many non-Spaniards view paella as Spain’s national dish, but most Spaniards consider it to be a regional Valencian dish. Valencians, in turn, regard paella as one of their identifying symbols.
There are [...]
Along with clear skies, sunny weather, and pops of color in fashion, Spring brings along food and wine festivals. If you’re anything like me, a good festival filled with music, food, and wine brightens up any day.
Registration Line. Waiting for all of the foodies to arrive
is a generic term for various kinds of food that have been immersed in a substance for both flavour and preservation. Sealed and stored in a cool place, confit can last for several months. Confit is one of the oldest ways to preserve food, and is a speciality of southwestern France.
Traditional meat for [...]