Tom Colicchio, celebrity chef and founder of Food Policy Action says, “We’re going to send a clear message to Congress that we’re organized, we’re viable, we’re strong, and yes we have a food movement and it’s coming for you.” Blog … Continue reading
by Brittany Winter (featured guest blogger) Zandra Genovese, a young Long Islander and Girl Scout is making a huge difference for those people who use wheelchairs for mobility on Long Island. Zandra Genovese, a young Long Islander and Girl Scout is … Continue reading
Just when we were all getting comfortable with kale… along comes watercress to mix everything up. So what is all this fuss about watercress packing more of a nutritional punch than kale? Based on a study carried out by researchers … Continue reading
Guest Post by Brittany Winter On a day of remembrance, Long Island companies team up to give back to our nation’s bravest. On September 11th 2014 – The Sporting News Grill and BluChip marketing will be collaborating to throw a Summer … Continue reading
for the most demanding clients ´pets : private jets, limos , hairdressers, five star hotels , dog psychology … Everything is possible for animal lovers… sponsored post Next Stop Spain is the benchmark for the VIP clients in arranging their … Continue reading
By Paige Donner For most of us wine lovers, the word Bordeaux evokes Mecca-like dreams and memories of some of the world’s best and most prestigious wines. For the Bordelais, there is a pronounced distinction between “Left Bank” and “Right … Continue reading
By Paige Donner Read Complete Article on Black Book Magazine A biannual affair, France’s monumental, just-wrapped Vinexpo Bordeaux has, once again, firmly established itself as the world’s leading exhibition for the wine industry. A few numbers: there were approximately 50,000 … Continue reading
Posted by Mathew Wright
Comox, BC – Shellfish lovers have the chance at winning one of two getaway contests to the BC Shellfish Festival this June in the seaside town of Comox to enjoy all the sights, sounds andflavours at the largest shellfish festival on the West Coast.
Contest#1 – Not open to residents of Vancouver IslandTwo return tickets on Harbour Air from downtown Vancouver direct to Comox on June17, 2011, returning June 19, 2011 (45 min flight)Two night’s accommodation in a one-bedroom suite with jacuzzi at the Crown Isle Golf& Resort Community, June 17-18, 2011 Two tickets to the Chefs’ Dinner on June 17, 2011 featuring chefs Robert Clark of CRestaurant in Vancouver; Andrew Springett of Black Rock Oceanside Resort in Ucluelet; Andrew Stigant of Crown Isle Golf & Resort Community; Garrett Schack of Vista 18 in Victoria; Richard Verhagen of Market Street Grill on Salt Spring Island and Belinda Jonesof Gatehouse Bistro in Cumberland Two tickets to the BCSF Festival Day event at Comox Marina Park, Saturday, June 18,2011 featuring cooking demos, live bands, the BC Oyster Shucking Championship, localfood and more
Deadline to enter is May 1, 2011 Entry details at:
– Open to allTwo night’s accommodation at the Crown Isle Golf & Resort Community, June 17-18,2011Two tickets to the Chefs’ Dinner on June 17, 2011Two tickets to the BCSF Festival Day event at Comox Marina Park, Saturday, June 18,2011 featuring cooking demos, live bands, the BC Oyster Shucking Championship, localfood and more
Deadline to enter is May 16, 2011Entry details at: http://www.discovercomoxvalley.com/promotions/contests.htmMore information about the festival and all the events taking place can be found on ourwebsite at www.bcshellfishfestival.ca and our FB Page at <a href=”http://www.facebook.com/BCShellfishFestival.
The winner of the Bocuse d’Or 2011 is Rasmus KOFOED – Denmark
Read More on Local Food And Wine
(23-24 January 2011) Lyon, France Rasmus KOFOED, representing DENMARK, has won the Bocuse d’Or 2011 trophy and €20,000 in prize money.
Second place, Bocuse d’Argent : Tommy MYLLYMÄKI, representing SWEDEN, won the Silver Bocuse trophy 2011 and €15,000 in prize money.
Third place, Bocuse de Bronze : Gunnar HVARNES, representing NORWAY, won the Bronze Bocuse trophy 2011 and €10,000 in prize money.
Several special prizes were also awarded: – Prize for the ‘Best Commis’, awarded by the Bocuse d’Or Winner’s Academy: Kinari KOYAMA, Commis to Tatsuo NAKASU, JAPAN – Special ‘Fish’ prize: Franck GIOVANNINI, SWITZERLAND – Special ‘Meat’ prize: Jérôme JAEGLE, FRANCE – Prize for the best promotional campaign: GUATEMALA – Prize for the best Poster, as selected by visitors via the internet website:
SPAIN As part of the Sirha 2011 trade exhibition, performing in dedicated contest kitchens facing the public at the heart of the brand new Paul Bocuse hall, 24 chefs from all regions of the planet took up a major challenge: that of preparing within 5.35 hours, during an extraordinary show, two perfect dishes using the official products of the Bocuse d’Or 2011: Scottish lamb for the meat dish and Monkfish, Crab and Scottish Langoustine for the fish dish.
All Photos Courtesy of Francis Mainard/ Bocuse d’Or/ Sirha.
To judge the 24 candidates, the jury was composed of 24 influential chefs who are emblematic of each country represented, under the aegis of 3 exceptional presidents: Paul Bocuse, President Founder, Yannick Alleno, Honorary President (3* Chef at the Meurice, Silver Bocuse 1999) and Geir Skeie, President of the International Jury (Bocuse d’Or 2009)
By Paige Donner
There are 6360 restaurants in Paris. But there is only one that lays claim to the throne of the Trocadéro. There, seated at the right hand of arguably the most recognizable monument in the world, is the Café de l’Homme.
It would be easy to choose to stop in at the Cafe to warm up or cool down, depending on the season, after a session of sightseeing. But it’s not really that kind of cafe. Indeed, it’s not at all a cafe, not even in the French “brasserie” sort of way. It’s a full-on restaurant.
Just slightly at arm’s length, despite its famous address, it is a restaurant that is easily overlooked. You reach the Café de l’Homme by entering through the same monumentally sized doors as you do for the Musée de l’Homme. This is probably why it took me a bit of time to brave the experience.
But once inside, I realized that the Cafe’ is completely independent from the Museum and neither are places that are even remotely intimidating. The Café de l’Homme’s actual entrance is shielded by a floor length dark olive velvet curtain that the Butler/Coat Checker and the Maitre d’ keep firmly shut to keep in the warmth.
Once through the olive emerald veil, the red warmth with tones of leather couches and sparkling wine glasses, greets you. That’s if you can peel your eyes away from the straight-shot view of the Eiffel Tower.
It would be lovely to be able to order a drink at the bar as you await your dinner mates, but, alas, the Maitre d’ will fussily try to seat you straightaway or usher you back outside into the cold hallway to wait. Not exactly overabundant in the art of graciousness. There is a couch-loungey seated area off to the far left of the dining room where you can share drinks with friends. It seats one group. Only.
All snootiness is forgotten however once your meal is served. Appetizers include choices of Riquette salad with parmesan shavings and pine nut kernels; Tuna belly with Basque Country lettuce hearts; and even King Crab salad.
For the main dish the Grilled Iberico Pluma (pig) marinated in ginger is tender, sweet and spicy; the roast French Rack of Lamb with Terragon sauce is a classic; and if you want steak, they serve a 200 gr. Fillet. It’s not cheap: the main courses start at 23 Euros, and quickly average at around 32 Euros.
Remember, you are paying for the view. When you think about it, those across the river who are dining at Jules Verne and looking down at you don’t even have the view that you do. And you didn’t even have to take an elevator to get where you are.
Reservations are definitely recommended. The dining room might have some empty seats at 7:30 but by 8:00 they will all be filled. Leave room for dessert. They do the chocolate molten cake pretty well, but their Strawberry soup with Sichuan pepper and organic vanilla cream is interesting enough of a blend of flavors to have to try. They also serve a satisfying plate of A.O.C. cheeses.
Café de l’Homme. Come for the view. Stay for the food!
Restaurant Café de l’Homme – 17 Place du Trocadéro, Musée de l’Homme – Paris XVIe – Tel : +00 33 (0)1 44 05 30 15
BLAKE LIVELY AT LE CORDON BLEU PARIS
|Blake Lively, dynamic actress, and one of the young emerging Hollywood stars, is also passionate about gastronomy: recently a tailor-made workshop was held for her and her guests at Le Cordon Bleu Paris. Chef Franck Poupard demonstrated French culinary techniques by preparing the following dishes:
Guinea fowl baked in a sealed casserole, sautéed winter root vegetables Soft centered chocolate fondant, orange compote
Blake was delighted with her course, she tells us about her experience: “My dream as a passionate cook has been to go to Le Cordon Bleu. Never could my most incredible dream have lived up to the experience. The food, the lesson, the chef, the ingredients –all the best of the best. I see why Le Cordon Bleu is world renowned. Now I only dream to have more time to go back to Le Cordon Bleu and spend months learning from the gods of food!!”
Photos: Fabrice Danelle
by Paige Donner
After the opening private reception for BVLGARI at the Grand Palais, where else would one dine than at Caviar Kaspia, Pl. Madeleine?
The more wisdom (?) I accrue, the more I realize that the world is but one big treasure. The key is to intuit the map that allows you to decipher the secret passages that guide you to the soft, exquisite, and often delicious, hidden treasures.
For the most part, the “hidden” treasures are hidden in plain sight. Paris is full of these. One of the most famous is Caviar Kaspia.
Caviar Kaspia sits discreetly and prominently, on the Place de la Madeleine and has done since 1953. When he founded his business in Paris in 1927, Russian immigrant Arcady Fixon simply wanted to share the culinary best his country had to offer with the city’s glitterati. In those days, when Paris was comfortably settling into its own as the world capital of haute couture, of arts and letters, of the ballet and opera…Caviar Kaspia instantly appealed not just to the Russian artistocracy who were flocking to the city, but also to the elegant society as they retired from their evenings at the Opera or Comèdie Française, to the dancers from the visiting Russian Ballet of Monte Carlo…indeed Caviar Kaspar quickly became the place to dine for Paris’s privileged society.
Private Dining On Place de la Madeleine
Walking up the narrow wooden stairs on the left as you enter the 8eme’s Caviar shop, you begin to feel like you have just fallen down the rabbit hole. For the upstairs dining room is sumptuousness itself. On a cold wintry December night, sipping Cuvée Kaspia champagne, swallowing dollops of Beluga Caviar, and washing it all down with velvety, fiery, iced Russian vodka…well, does it get any better? Oh yes, imagine having the chance to talk to the Bulgari jewels exhibit designer for the Grand Palais Paris show during dinner. Ok, now, can it possibly get any better?
But it does. The service at Caviar Kaspar is the kind that is impossible to train for. Either a person understands graciousness and has the gift of anticipatory intuitiveness, or they don’t. At Caviar Kaspar, the waiters are not just handsome, they are gracious, discreet, present, and anticipate all your desires even if it’s simply to replace your slightly warmed glass of champagne with a fresh, exquisitely chilled one.
The iconic restaurant creates seasonal special menus. Click HERE kaspia_sylvestre for the Menu de la Saint-Sylvestre 2010.Their classic appetizer is the raw smoked salmon served with blinis. But if your palate is searching for lighter and flavorful, the crabe royal du Kamchatka salad is divinity expressed on a dinner plate.
Caviar served on a baked potato is one of the Kaspia signatures. Honestly, it is so easy to forget one’s good breeding when you see something like that in front of you. The impulse is to dive in. Thank the sea gods that they serve the dish with a small flat spoon that is perfectly designed to lift the caviar off the top of the potato and savor it all on its own.
They offer two categories of caviar: wild or “caviars sauvage” and cultivated or “caviars d’elevage.” Of the former category you can try these varieties: Beluga, Oscietre, Sevruga and caviar pressé.
Or you can try: Oscietre Tradition, Caviar d’Esturgeon Blanc, Caviar Impérial Baeri, Caviar de l’Empereur, Caviar de Printemps.
As the Parisian purveyors of caviar, they follow a few rules of etiquette for serving and tasting caviar. These are designed to release the fullest flavor and experience of caviar’s subtle tastes.
They allow the caviar to “decant,” or aerate for at least 15 minutes before serving on a small mountain of ice. Avoid allowing the tiny grains of caviar to have contact with anything metallic, which is why it is always served at Caviar Kaspar with the small spoon made of either porcelain, glass, or mother of pearl. Always allow yourself the time to roll the small eggs around in your mouth before biting into them to help release their fullest flavor. Always serve with neutral accompaniments such as blinis or baked potato. The drink to pair the meal with is champagne or chilled Russian vodka.
The small dining room that accommodates up to 18 people that is just off to the left of the main dining room has a hidden cache of pictures of top models dancing on its table tops. Which is a good reminder that although caviar is a serious gastronomic delight, we needn’t be so serious about it that we forget to delight in the sheer raw exquisite pleasure of the experience. Snow. Place Madeleine, Paris. Bulgari jewels. Grand Palais. Caviar Kaspia. Champagne. Delightful company. Gracious service.
The world is indeed full of treasures!
by Paige Donner
Rarely do you get such a glimpse of how basic an element wine is to French culture than at something like the Salon des Vins des Vignerons Indépendants. At an event like this one, you really get the feel of how wine is actually a basic food group for the French. It’s not a luxury or something that needs to be “mastered” but rather as elementary to daily life and basic needs as is water.
As a tourist or even as a resident foreigner, this Wine Salon is something I plan trips around and mark on the calendar months in advance. Held this past weekend at the ginormous Expo center that is Porte de Versailles in Paris, I had the chance to sip and taste new and just released vintages from over 250 independent wineries and winemakers from all the regions of France. The question was not a matter of access (entry cost 6 Euro) or accessibility (all the wineries were pouring). The question was whether I had the stamina to last a whole day. If I were a real pro, I would have gone over the course of each of the consecutive five days and prolonged the learning and the enjoyment, the listening and the tasting, stretching it out for every last drop.
The Salon des Vins des Vignerons Independants is something that everyone even remotely interested in wine must attend at some time. As a window onto wine and French culture, it’s unsurpassed. It’s also no-frills. And it’s held twice a year – in the Fall and in the Spring. The only people I envied as I roamed the alphabetized aisles, were those who were savvy enough to have come with their rolling suitcases which they packed full of bottles and cases of France’s most excellent and affordable wines.
Here’s a sampling:
Champagne Philippe Martin
They are located right in the heart of Champagne just between Reims and Epernay in Cumieres. They grow their chardonnay and pinot noir grapes on 10 hectares and produce 6 crus.
Cuvée de Réserve Brut – dry, frothy bubbly. At 14.40 Euro per bottle at the Salon it stands up to any of the internationally known brands.
Millésime 2002 – aged and made with pinot noir grapes as well as chardonnay, the richer, fruitier grape is detectable as soon as the elixir hits your tongue. At 22 Euro per bottle, you can see why I wish I’d had my rolling suitcase with me.
Domaine Gerard Metz “The power of harmony”
The Salon tipplers tended toward the Alsatian wines, I noticed. Perhaps it had something to do with the fact that Paris had just seen its first snowfall of the season this weekend. It’s easy to think of a spicy Gewurztraminer and heavy spaetzle and sausages when it gets cold outside – all things that come from Alsace.
Gewurztraminer Vielles Vignes 2009 at 9 Euro per bottle this tending toward almost sweet gewurz tasted of the grape. In the sense that I almost felt like I had popped a whole grape into my mouth and was drinking of it, and a splash of alcohol.
Gewurztraminer “Cuvée Mégane” 2009 This guy was just shy of a late harvest wine. Its gold color spoke of its autumn, rich flavors even before it made itself known in the mouth. It sells for 13.50Euro per bottle.
Bourgogne – Chablis
It’s just too novel when you come to the realization that these wines you’ve long loved come from an actual place. In this case, Chablis.
Moreau Naudet at 5, rue des Fosses, Chablis offered Petit Chablis, Chablis 1er Cru and Chablis Grand Cru on offer. He ages his white wine for 24 mos. in barrel.
Chablis 1er Cru Vaillons 2007 was smooth and classy; its light golden color reminded me of summer in California. 26 Euro
Chablis 1er Cru Montmains 2008 had lively acid playing throughout the mouth. Well-balanced and a white you can keep for a few years and still enjoy. 26 Euro
Domaine Millet “Intensement Chablis”
The winery is in Tonnerre, still within Bourgogne. The Petit Chablis L’Angelus and Petit Chablis were noteworthy, all 2009. They also had their Chablis Vieilles Vignes and Chablis 1er Cru Vaucoupin for sale and to taste. The maturity of the old vines tend to be the wines I gravitate towards. www.chablis-millet.com
Côte du Rhône, St. Joseph
Domaine du Mortier, Saint Joseph by Didier Crouzet. What’s a wine tasting if you don’t indulge in a bit of the sacred St. Joseph? Part of the geography of Côte Rôtie, a St. Joseph can take good care of you through the Winter. On 10.5 acres Mssr. Crouzet cultivates his vines of character.
Domaine du Mortier, St. Joseph, 2008 A little light. Not often found in this wine or appellation, it can offer a more drinkable alternative to what is usually paired with a good steak or winter roast.
Domaine du Mortier, St. Joseph, 2009 is a considerably more powerful wine. 2009 vintages, like the 2010 harvest, will have legs for years to come. Dark fruit, some wood, wine with a backbone.
In this cluster were three domains that are run by the same winemakers and which are all independent. The majority they’ve brought to market this year have won a medal or an award or even a “coup de coeur” from the Guide Hachette des Vins 2011.
Domaine de Fussiacus Pouilly-Vinzelles 2008. These grapes are from 30-40 year old vines. This lovely tinted yellow gold nectar won the Medaille d’Or Paris et Macon 2010. It was selling for a mere 10.30 Euro.
Domaine Chateau de Chaintre Bourgogne Blanc 2008 is the one which you’ll find in the Guide Hachettes des Vins 2011 listed as the Coup de Coeur. It is burgundy chardonnay and its well-balanced, proper notes and aromas make it a perfect choice for a dinner with family and friends.
Domaine de Fussiacus Vielles Vignes Pouilly-Fuisse 2008 had a nose of citrus and a delicious mouth of calcaire and mineral hints. Another one of those wines I wish I’d bought a case of. 15.10 Euro per bottle.
From this region down near Perpignan which is still part of Languedoc-Roussillon you will find wines that have the garrigue in their molecules.
Abbaye de Fontfroide
A husband and wife winemaking team, Nicolas de Chevron Villette married his wife, Laure d’Andoque de Seriege, whose family has owned the Abbaye de Fontfroide and the vines that surround it for centuries. They have a tasting room, a restaurant and they offer vacation stays. It is also just 15 km. away from the region’s only 3 Michelin star restaurant run by France’s Best Chef 2010.
Abbaye de Fontfroide Cuvée Deo Gratias 2007 A finessed red wine that speaks of the region and the terroir. The nose is aromatic, the mouth hints of the garrigue.
Abbaye de Fontfroide Cuvée Oculus 2009 Though this is a white, it boasts a nutty mouth and an aromatic nose. At 7.10Euro a bottle, it is an elegant wine to serve at table with roasted poultry and new potatoes for example.
Abbaye de Fontfroide Cuvée Deo Gratias 2009 The grapes are Roussanne, Marsanne predominantly and the juice is new barrel aged. 12.90 per bottle. www.fontfroide.com
Gilles Goujon is France’s top chef for 2010. He was voted Chef of The Year by 6,000 of his peers, a group comprised of the nation’s top chefs, sommeliers and patissiers. Goujon’s trademark is his talent of combining “radiant, inventive yet traditional cuisine based on seasonal produce.”
In 2010, Goujon’s out-of-the way restaurant nestled 50km. outside of Perpignan in the Languedoc Roussillon region received its 3rd Michelin Star. This is a very exclusive circle and one reserved for the highest achieving chefs as is the Chef of The Year distinction, an award created by Le Chef magazine back in 1987 and reserved for top gastronomic distinction. Gault & Millau also awarded Goujon 5 chef hats this year, their highest award.
It was in 1992 when Goujon opened his “real adventure,” the Auberge du Vieux Puits, a modest out-of-the way inn located between vineyards and the garrigue scrubland in the 137-inhabitant village of Fontjoncouse, 50km. outside of Perpignan in the Corbières region. This little inn has earned a worldwide reputation, attracting connoisseurs from far, far afield who wish to delight in his inventive, with a Mediterranean touch, cuisine.
Born in 1961, Gilles Goujon worked with Chefs of such prestige as the Rouquette brothers in Ragueneau (Béziers), Roger Vergé at the Moulin de Mougins, Jean-Paul Passédat at the Petit Nice in Marseille and then with Gérard Clor at l’Escale in Carry-le-Rouet before opening up his own inn in the middle of the sweet-smellig, sage-filled garrigue. It was then, in 1997, that he earned his first Michelin star and the distinction of Meilleur Ouvrier de France. In 2001 he won his second star, recognized for his innovation. And now in 2010 he has his third Michelin star.
Goujon has spent part of his Autumn in Paris, on the Champs Elysees where he has been the guest chef at the time-honored Fouquet’s. In October he and resident chef Jean-Yves Leuranguer put on a “Diner 4 Mains” for lucky and delighted gastronomy guests. Seasonal ingredients and innovative cuisine are Chef Goujon’s signature and that’s what you were treated to if you were able to catch him for the fleeting moments when he stepped off his vineyards and into the haute urban setting to share his starry talents with Parisian diners.
- The California Sustainable Winegrowing Alliance’s program has provided a Code of Sustainable Winegrowing Practices Workbook to the industry. They have conducted more than 200 self-assessment workshops with more than 1,500 vintners and growers who have assessed their operations against 277 sustainable winegrowing criteria.
“These companies are true leaders,” said California Environmental Protection Agency Secretary Linda Adams. “They prove that we can make the move to a thriving green economy and that going green is good for the pocketbook and the environment.”
Awards are given based on strength in eight specific areas: results, transferability, environmental impact, resource conservation, economic progress, innovation and uniqueness, pollution prevention and environmental justice.
If you would like to plan a winery tour to visit Sustainable Winegrowing Program Participants please visit www.discovercaliforniawine.com. Click on Create your own wine tour. You can search for SWP Participants under the “Amenities” search feature.
Everywhere where Thanksgiving is celebrated, we have a favorite recipe that each of us takes out, dusts off, – often from our Grandmother’s recipe book – and cooks up each year to share with our friends and loved ones.
And while Thanksgiving has become a Food Fest for most of us, it is firstly a celebration of gratitude. With gratitude as the cornerstone ingredient for manifesting abundance, this is, then, a powerful recipe: Thankfulness + Good Food = Abundance.
Thanksgiving is also a time of sharing. Back on Plymouth Rock, it is significant to remember that the Mayflower Pilgrims would not have survived that first winter had it not been for the Native Americans sharing their knowledge and abundance of the land and native foods such as corn and beer. (Yes, beer!)
So, yes, Thanksgiving is a time for families and food. It is also a time of sharing and gratitude. So…what was your grandmother’s favorite recipe? Mine was whipped yams baked with mini marshmallows. I think I’ll start practice cooking it now again in preparation for the big day…!
Help for the Holidays
If your family is one of the many struggling this holiday season I would urge you to research the non-profits in your area that can help meet your needs. I have listed just a few of the many valuable organizations serving the residents of the 23rd Senate District.
- FOOD Share, Ventura County
- Jewish Family Service of Los Angeles
- Los Angeles Regional Food Bank, Los Angeles County
- Manna Conejo Valley Food Bank, Ventura and Los Angeles County
- Valley Food Bank, San Fernando Valley
21st Annual Malibu Pie Festival
Kara Seward with her pie entry for Malibu Pie Festival, October.
The Malibu United Methodist Church hosted their 21st Annual Malibu Pie Festival last month. The proceeds from pie sales and silent auction items went to support the church’s youth and family programs and service projects. I am proud to announce that my staffer for the Malibu area, Kara Seward, entered her family’s blueberry pie recipe and won third place in the Fruit Pie category. Congratulations to all the entries!
by Paige Donner
Five straight days’ celebrating nothing but chocolate and the only coherent thought left in my brain is that the people who thought of, and then carried out, the Salon du Chocolat are brilliance personified.
“Five days of chocolate madness,” is what they call it and they are absolutely right! That they graciously scheduled the chocolate extravorgasma over Halloween weekend, in France, a country that doesn’t celebrate our American sugar-and-ghouls-day, was just, well, awfully sweet of them! (okay…frightful pun!)
Their names are Sylvie Douce and François Jeantet and they dedicated this year’s Paris show to Fair Trade chocolate, naming it The Green Show.
In fact the 2010 Salon du Chocolat was the event for the
The event has historically represented a link between cocoa-producing countries and chocolate consumers. It has long provided a platform for people to meet and exchange views. Alter Eco, the Fair Trade chocolate brand and importer with offices all over Europe and also in the U.S., was a big sponsor this year, as was Max Havelaar, the French arm of the Fair Trade coalition.
The Paris Salon du Chocolat featured a daily chocolate fashion show where all garments were designed by prestige chocolatiers and made out of chocolate. It featured musical entertainment, the “chocolate trends” parade, photographic exhibitions, a chocolate sculpture competition and more to showcase all the event’s “green”initiatives, which were designed to raise awareness of sustainable development and ethical consumption.
Fair Trade Farmer, Max Havelaar France And Chocolatier Bonnat
One of the more interesting breakout seminars I sat in on was all about Fair Trade and direct from farmer sourcing of cacao. The speakers, a Fair Trade farmer from Peru who spoke in Spanish which was translated by the moderator, Marie-Amélie Ormières of Max Havelaar France, and 4th generation chocolatier Stéphane Bonnat featured a lively discussion about how cacao provides a healthy means of livelihood to farmers who are paid a fair trade wage.
“Cacao for Coca,” is a successful initiative in Peru where coca plantations are being replaced by Cacao plantations farmed under Fair Trade policies. Within five years of re-planting, said the Peruvian cacao farmer, families are able to replace what they earned from coca with their Cacao crops. He also pointed out that the cacao are all mixed with reforestation programs i.e. the cacao plantations are all mixed with tree plantations. Mexico has the oldest cacao plantations cultivated by man.
It was a lucky seminar to sit in on…Master Chocolatier Mssr. Bonnat passed out rounds of his trademark, pure grade cacao artisanal chocolates – several times! – and the Peruvian farmer broke open an actual cacao fruit and had those of us who would, take the cacao seeds from inside and chew on it. It’s the first time I had seen a cacao fruit up close and certainly the first time I’d eaten a raw cacao nut. Bonnat asked us if we could taste the pure essence of the chocolate in the nut. I must say that I did and could understand why it’s considered such a complete food, the “food of the Gods.”
“You can live on chocolate. Chocolate, a little bread and beer. All you’d be missing is calcium,” explained Stéphane Bonnat .
Encouraging the development of chocolate businesses, Entrepreneur Magazine tells us that chocolate consumption has gone from “sinful to unstoppable.” Joan Steuer, founder and president of Chocolate Marketing LLC, a Los Angeles consulting firm, notes a 40% increase in chocolate sales along with a strong interest in “dark, artisanal, organic, socially responsible and nutraceutically enhanced chocolates.” AIWF
Researching the field of sustainability, it is important to recognize that this area focuses on any environmental factor that sustains, maintains, or improves the quality of our life. While being an obvious component of the sustainable system, food nurtures our basic needs for survival and for remaining well. So, does eating chocolate fit into this sustainable explanation?
New York’s Salon du Chocolat is coming up!
The San Pellegrino recently released its Top 100 Restaurants of The World. We decided to ask ourselves, how does a food critic rate a restaurant?
The Michelin Guide is the most revered, its stars the most sought-after. It has now spawned itself across Europe, in America and Japan, but remains strictly anonymous with a vast team of inspectors split into regions and who visit destinations unannounced. Its inspectors have never been allowed to out themselves to journalists and, according to a piece run last year in The New Yorker, they are advised to tell not even their parents about their line of work, in case they boast about it. Its main rival in Europe, the Gault Millau, takes itself as seriously, awarding points on a scale of 20 instead of a star rating. This score, too, is decided by a team of anonymous inspectors. – From The National
|1||Up 2||Noma||Denmark||The S.Pellegrino Best Restaurant in the World, The Acqua Panna Best Restaurant in Europe|
|2||Down 1||El Bulli||Spain||Restaurant Magazine Chef of the Decade|
|3||Down 1||The Fat Duck||UK||The Chef’s Choice sponsored by Electrolux|
|4||Up 1||El Celler de Can Roca||Spain|
|6||Up 7||Osteria Francescana||Italy|
|7||Up 3||Alinea||USA||The Acqua Panna Best Restaurant In N.America|
|8||Up 33||Daniel||USA||The Highest Climber sponsored by Cocoa Barry|
|10||Down 4||Per Se||USA|
|11||Up 29||Le Chateaubriand||France|
Rick Bayless has been asked to prepare the elegantly balanced, many layered Mexican food for which he has become famous at the [White House State] dinner on May 19 that will honor President Felipe Calderón of Mexico.- NY Times, May 11, 2010
So why Bayless? and what’s his relationship to Mole’?
Here’s a couple of interesting things we dug up on Local Food afficianado, Chicago Chef Rick Bayless:
For six seasons, the critically acclaimed series Mexico – One Plate at a Time has brought to life the foods, the flavors, the stories and the fun of Mexico for public television viewers. In each episode, beloved chef, and culinary adventurer, Rick Bayless, effortlessly tosses together cooking demonstrations, cultural musings, exotic locations, ideas for home entertaining and a generous helping of off-the-wall surprises to create a whole new kind of cooking show that mirrors the thrilling diversity and depth of Mexico. Now, Frontera Media Productions proudly announces Season 7— Mexico City Live! *Editor’s Note, this premiered September 2009
Mole’ and Bayless
There’s a magical Mojo de Ajo sauce that’s culinary gold on everything from popcorn to pasta; a luxury guacamole bar that offers a whole new do-it-yourself way to entertain; an authentic, made-ahead Chicken in Mole for a crowd, and much more.
Rick’s world-renowned restaurants, Frontera Grill and Topolobampo, are where he and his chefs reinvent classic Mexican dishes in fresh new ways. He makes a signature sous-vide Carnitas and a dazzlingly decadent Pan-Seared Lobster with Truffles and Pata Negra Ham.
Bayless is a local food fan, but says that he doesn’t expect to get to cook with many local foods when he prepares the White House State Dinner next week.
We hear that Topolobampo is a very popular Chicago eatery. It’s also Green!
Frontera Grill & Topolobampo awarded 3 Star Certification by Green Restaurant Association
“Rick Bayless has long been a supporter of The Green Chicago Restaurant Co-op (GCRC.) As part of their “Guaranteed Green” program Frontera Grill and Topolobampo became certified as a Green operating restaurant. Using their transparent certification standards, the Green Restaurant Association assessed our food purchasing, waste management, energy use and efficiency, water conservation practices, cleaning chemicals, and more to determine how our environmental accomplishments measured up within their program.”
Fresh, Local Cuisine And Regional Wines
Locavore Movie Trailer
Just a generation ago, people worldwide traveled less than 10 miles for the food they ate. Now, the average conventionally grown fruit and vegetable has traveled 1500 miles before it rests on your plate.
Many of us have realized that we’re not just sacrificing taste, but our health and well-being as well. Why sacrifice nutrition and deliciousness of the food we eat when the solution is as simple as sunshine – Eat Local!
The Locavore Movement, or Eat Local, is not anything new. It’s just back in fashion. And thank goodness, because it’s what makes good sense… and it’s in very good taste!
A few months ago, Locavore The Movie was released. You can watch a bit of it HERE.
Youth are part of a sprouting segment of the population, including twenty-somethings and upward, who are embracing the Eat Local habit. A recent Washington Post article said,…
They’re part of a growing pool of young, educated, politically motivated workers drawn to farming. Books such as bestseller “The Omnivore’s Dilemma,” in which Michael Pollan championed the local food movement, are sparking interest in sustainable agriculture, or small-scale farms that embrace humane and eco-friendly practices. Such operations are getting a boost from Community Supported Agriculture, a system that lets customers pay in advance for a weekly share of a nearby farm’s crop; the number of members participating in CSAs grew 50 percent between 2007 and 2009.
The Organic Consumer’s Association says it’s a matter of social justice, as well as peace, health and democracy. READ MORE HERE.
The best organic food is what’s grown closest to you. Many farms offer subscriptions for weekly baskets of produce. Check with your local farmers to see if they have this CSA service and then sign up! Take a look at this map here at Local Harvest to see where there’s a community farm near you.
At its roots sustainable farming benefits the local community and local economy. It also supports the environment by enriching the soil, protecting air and water quality, and minimizing energy consumption.
According to Sustainable Tables,…
Small, local farms are run by farmers who live on their land and work hard to preserve it. They protect open spaces by keeping land in agricultural use and preserve natural habitats by maintaining forest and wetlands. By being good stewards of the land, seeking out local markets, minimizing packaging, and harvesting food only when it is ready to consume, farmers can significantly reduce their environmental impact. In fact, studies show that sustainable agricultural practices can actually increase food production by up to 79%.
These are all very good reasons to make friends with your local farmers and forage for local food finds!