Culinary traditions – Yahalava Thu, 10 Jun 2021 23:26:14 +0000 en-US hourly 1 Culinary traditions – Yahalava 32 32 West Seattle Blog… | Subject: CONTRACT ASSOCIATE / COMPLETE Thu, 10 Jun 2021 22:38:00 +0000


An award-winning, world-class Italian food importer is looking for a Warehouse Associate to join our team.

COMPANY DESCRIPTION: As importers of fine Italian food products, we work with Italian food producers who have used the same land to cultivate the same crops and prepare the same dishes for centuries. They create specialties exclusive to the microclimates of their own regions, the character of which is impossible to reproduce elsewhere. We want to inspire our buyers and customers with the stories our products tell: long and proud traditions of Italian culinary craftsmanship adapted to the American table.

Hours: 9 am-5pm Monday to Friday, or part-time hours to be determined
Salary: $ 16.50 / hour
After 60 days, the employee is eligible for medical / vision / dental insurance
After 90 days, the employee is eligible for a bonus of $ 500
Employees are encouraged to taste all food items

Key attributes and functions:

Reliable transportation to and from work
Complete shipments by processing and loading orders.
Knowledge of QuickBooks is a plus.
A proactive and positive attitude is essential.
Collaborates with a small team, takes initiative and has a high level of personal and professional responsibility.

The responsibilities of the warehouse associate include:
• Prepares orders by processing requests; pull materials; packing boxes; place orders in the delivery area.
• Maintains a clean and organized work environment.
• Actively seeks to improve warehouse efficiency
• Maintains a safe and clean working environment by keeping shelves, pallet area and workstations tidy; maintain a clean shipping supply area; comply with procedures, rules and regulations.
• Provides a high degree of efficiency in the warehouse environment.
• Complete preparation work for future orders

Communication and interpersonal skills:
* Problem-solving mind, collaboration with other team members
* Seeks solutions to problems and issues that arise, communicates issues to other team members for the purpose of resolving issues.
* High level of personal responsibility and accountability for assigned tasks
* Cordial and helpful with customers, staff and other team members.

TO APPLY: Please send your resume and cover letter to


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a Hump Day ritual! – The Sun of Sopris Wed, 09 Jun 2021 19:41:32 +0000

Carbondale Farmer’s Market Manager Jamie Wall welcomes you back to the first market of the season on Wednesday June 16 from 10 a.m. to 3 p.m.

The market features three of our favorite local farmers – Sara Tymczyszyn from Highwater Farms, Silt; and Erin Cuseo of Erin’s Acres and Matt Kennedy of Sopris Farm, Carbondale. Cook at Mount Sopris Montessori Kindergarten and caterer, Kennedy is known for his home-grown culinary mushrooms.

Expect to see Rock Bottom Ranch, JuNo Farms, and Dooley Creek Farm spinning throughout the season. The Meredith and Shipman families are regenerative herders, using animal husbandry to grow the soil – the foundation of all agriculture, ranching – and life. They’ll be offering cruelty-free pork, chicken and beef right here on Dooley Creek and the Crystal River!

A handful of farmers come from North Fork Valley by car; some up to three hours away. Another farmer is from Arizona and is living here for the summer, Wall explains. “That’s why the Carbondale Farmers Market (CFM) is held during the day – to support farmers, their work and their families. “

Throughout its 15 years of existence, CFM has nurtured the local economy by showcasing our farmers, ranchers, artisans and ready meal vendors. Their stalls and tents will line both the grassy park and Fourth Street in Main. Bring your favorite market bag and fill it with healthy treats and special gifts all summer long. Be sure to take a look at one of our favorite baristas, Giana Grossman, and the sleek, earthy art she brings to her ceramic wares. Toadstool Traditions opens up the world of mushrooms and plant medicine. So much to discover, especially with the pop-up vendors throughout the season.

Plan a standing lunch or brunch with a best friend. The market will even offer breakfast this summer! Picnic on the grass, treat yourself to a loaf of fresh bread, artisan cheeses. Enjoy empanadas, pierogies, sausages – or quality seafood! Kaleb’s Katch will be back. Sip iced kombucha or hot or cold coffee. Bring a blanket or camp chairs – the market will feature live music on the new city stage every two weeks. KDNK will be broadcasting live in the intervening weeks. Immerse yourself in the people watching. Find friends you haven’t seen for a long time after the pandemic.

For those who are feeling stretched out, the CFM is a great way to leverage your SNAP cards. Bring your card to the CFM information booth. Swipe your card and receive as much SNAP money as you want, using those SNAP dollars to buy vegetables, fruit, bread, meat and cheese. Spoil yourself. You deserve the best, freshest, and most nutritious food the Valley and our little town have to offer.

“The best part is the atmosphere of a small town,” says Wall. “I love to walk around the market and see my coworkers, someone I see at Bonfire, City Market, other business owners, clients at the leisure center. I love seeing friends and neighbors and continuing this conversation – oh, have you checked out this booth? You should check out this seller!

The CFM is a unique and healthy experience. Make it an uplifting Hump Day ritual!

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Black food is celebrated in new Netflix series, and Apex food curator Gabrielle EW Carter gets her due Wed, 09 Jun 2021 10:42:40 +0000

It makes perfect sense that Netflix’s new series High on the Pork: How African American Cuisine Transformed America Gabrielle EW Carter would include. Apex’s native and cultural curator has done a bit of everything from working with celebrity chef JJ Johnson to hosting joint dinners inspired by her family’s culinary traditions.

Most recently, as co-founder of Tall Grass Food Box (alongside Gerald C. Harris and Derrick beasley), Carter created a way for Triangle residents to directly support local black farmers during and beyond the pandemic.

Hosted by sommelier and Whetstone magazine founder Stephen Satterfield, High on the pork is a narrative correction, emphasizing the fundamental role that African ingredients, techniques and culinary knowledge played in the formation of the American table. It also illustrates the countless historical and current Black and African American figures who have drawn on this source, including Carter, who is one of the most recognized standard bearers and heirs to this proud tradition in this region and state.

In a recent conversation with the INDY, Carter talks about her preservation work, family land, and reclaiming burning ties.

INDY week: There was a festive wave of admiration for High on the pork, including the part of Episode 2 that highlights your work and family homestead in Apex. What stood out to you in the responses you received directly?

GABRIELLE EW CARTER: I think how necessary it is and how much we have needed something like this for a long time. All types of black people in the diaspora are reaching out – from Brazil, Panama and everywhere, directly and more broadly – who are just thrilled to see themselves in this context and to have something that seems to be for us. It was written with us in mind. The whole process was done in a thoughtful, non-linear fashion which in my opinion is a very beautiful and dark way of storytelling.

What does the series represent for you personally?

I had a few friends to watch the first two episodes and we just cried so many different types of tears. First of all, it was great to see Stephen [Satterfield] tell a story. Seeing his vulnerability, honesty and transparency on screen like that was powerful. And then also seeing them in a place like Benin telling a story of culture, art and food that was not at the center of slavery – talking about life before and how these traditions survive , exist and are transmitted. It was very powerful, and like something I’ve never seen.

In a recent Instagram post, Stephen Satterfield refers to you, writing that “his family becomes a proxy for us.” What does this mean to you?

I like him to say that. I consider my work to be a defender of culture. I hope to create a framework for other artists to intentionally preserve the culture. It’s really about the questions we ask, the time we spend, it’s about seeing these things as important and archiving them in any way we can. I hope that my work will serve as a framework for others to do the work of preserving our culture. It will take all of us to tell our individual stories and unearth some of the older stories that are with some of the griots and custodians of culture in our communities.

There is this sense of discovery that comes from this work that helps me anchor myself in something bigger than me. Seeing other people learn about their family history is rewarding in a way I have no words for.

One thing that has changed since this movie was filmed in 2019 is the pandemic, which led to you co-founding Tall Grass Food Box. For those who do not know, can you present the project?

When there’s a need, people in my neighborhood turn to fundraisers, whether it’s a fried fish or a food drive. It started out, at least for me, as a very casual thing where we would buy the produce directly from the farmers and sell boxes. We started with 30 boxes and now we have about 200+ families that we are feeding.

At the top, we were doing this great program with the Carolina Farm Stewardship Association to feed the hospitality workers. When this was operational, we fed 400 families. We reinvented Tall Grass, which initially looked more of a relief, and now it’s more like, Oh we have an agency to understand how we want our local food economy to look, grow and function and empower the people we do. want to empower. .

Being intentional to put that money into black earth and black food does good for us as a team and our clientele.

In High on the pork you talk about how the state of North Carolina is grabbing your family’s land in front of the farm to create a freeway. How do you and your family persevere in the face of this displacement?

We had to sell part of our land and many of my relatives were displaced in this process. All the work that we were doing before it even became a threat is still moving forward, perhaps more fiercely because of this situation. That’s not to say that seed saving and winemaking weren’t important before the highway project, because that’s why I moved home.

The whole process was very harmful. I feel like I feel a lot of things, but I feel especially good about the way I got people to archive how things were before. There is this feeling of obliteration now that the houses are no longer there, and the plants are no longer there, and the trees are no longer there. It was all a very violent process.

Coming out of something like that, the information, the people, the understanding, the seeds themselves — all of those things are still there. I find a lot of power in re-imagining what is most important, because as much as homes and closeness meant to us, it is important to keep in mind the individuals and the stories and the other things too, and all of those things. that we still have access to.

How can people get involved in the work you do?

Revival Taste Collective is something that I am resuscitating. I see this as a platform where I can bring in people like Uncle Andrew and different elders and young people who are doing a really great job of preserving culture.

I started a Patreon specifically for some of the food preservation jobs I do. I am currently in the R&D phase on a fermented food and drink line. This will be a small batch, sort of a carefully curated collection of items co-inspired or co-created by people like Uncle Andrew and the various farmers we work with who have these long traditions and histories. family food. . I focus on us and our stories: black people and the natives of eastern North Carolina.

A big inspiration comes from my grandmother Nancy, who had a whole wall of preserves that she canned or dried herself, from crab apples to pickled squash and okra. I have already started playing with different things that we grow and buy from the farmers in Tall Grass.

Do you have an example?

I play with ideas which represent our history but which are also linked to our nostalgia for the South. I am currently working on hot red recovery [links]. It’s that slightly spicy super red sausage. Every good barbecue had heat on the grill and the good ones were burnt. You just eat it on white bread or a bun with mustard.

I wanted to reimagine hot hots knowing what I now know about the origin of this meat and the number of types of dyes it contains. I’m in the test kitchen trying to recreate this dog with pork from one of the farmers who is currently in High on the pork. I’m going to try to get the same crazy red, but with hibiscus and paprika, and things that I’m not sad to put in my body. I don’t know if you know Andrea [Reusing] de Lantern, but she’s my co-conspirator and we’re trying to figure out. It’s exciting and fun right now.

Can you say more about who inspires your work?

My grandfather, Mayfield, definitely inspires my work, as well as his brothers Herbert and Andrew. My great-uncle Herbert is a chef who worked for 20 years in the Legislature and cooked for Speakers. At the time, he and my grandfather had a little place called The Basement. They were making a little hangout, but there was also a line outside for their wet and fried chicken. It’s one of those recipes that it’s like, Oh, we’ve got to preserve this. Their passion for growing food inspired me and how it gave them access to what looks like wealth and abundance.

And who do you want to inspire?

First, black women. They are my audience and my inspiration too. I always love to see when little girls first experience something like being on earth and some of the practices that I strive to preserve. Watch them light up around this information and recognize that there is a path to something different; it’s exciting and inspiring for me. I strive to make sure that they have access to this information and that they know that it is their culture and their heritage that they can advance however they wish.

This interview has been edited for length and clarity. Visit to learn more about Carter’s work.

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Drifter Craft Cocktails debuts canned cocktails now available for nationwide shipping Tue, 08 Jun 2021 19:03:32 +0000

NEW YORK, NY – Drifter Craft Cocktails debuts with a new collection of canned cocktails that offers the opportunity to experience global spirits and tells the story of passionate producers of small series. Inspired by adventures and alluring faraway places, Drifter Craft cocktails were created in collaboration with leading bartenders and are available in three varieties: Spicy Margarita, Passion Fruit Caipirinha and Moscow Mule (7% ABV; SRP 19.99 $ for a pack of 4) through retailers and online from June.

Drifter Craft Cocktails is co-founded by Pete Nevenglosky and Nate Whitehouse, who are also the duo behind Drifter Spirits, the company that brought Avuá Cachaça and Svöl Aquavit to the United States. Drifter Craft Cocktails is the continuation of their mission to give underrepresented spirits and distillers a platform – this time in a convenient ready-to-drink (RTD) format that meets the ever-growing consumer demand for RTDs. top of the line. Formulated by some of the country’s best bartenders, Nico de Soto (Mace, New York and Danico, Paris), Mariena Mercer Boarini (Wynn, Las Vegas) and Michael Neff (The Cottonmouth Club, Los Angeles), each recipe highlights centuries-old spirits and brings to the fore the cultural traditions of drinks.

Nico de Soto, the globetrotter bartender who can be found working as a bar or DJ in Paris, New York or Dubai, has created an ode to the desire to travel with the Spicy Margarita. De Soto, savory notes of Pueblan mole, the spiciness of Guadalajara and the tropical paradise of Yucatán to evoke a trip through Mexico and its culinary variety.

Mariena Mercer Boarini, anchor of the Las Vegas resort bar world, was inspired by the warmth and passion of Brazilian cuisine as well as the romance of cachaça and its classic cocktail application, the Caipirinha. For the passion fruit caipirinha, Boarini focused on the lushness and hogo (funkiness) of Avuá Cachaça, while balancing it with the luminosity of passion fruit and spices. The result is a cocktail that reflects his desert home and his expertise in alchemy.

Plus, Michael J. Neff, who has led bar projects across the country for the past two decades, brings a delicious balance of yin and yang to the Moscow Mule. Drawn to extremes, Neff combined the tang of ginger beer with the herbal sweetness of California-produced Griffo Pot distilled vodka. The drink pays homage to the American cocktail developed at the Chatham Hotel in Midtown Manhattan in the 1940s and which has remained popular around the world.

“Drifter Craft Cocktails is a leader in flavor and the quality of the ingredients makes this an exceptional product,” says de Soto. “Drifter Craft Cocktails showcases spirits with unique identities driven by a sense of belonging. The diversity of origins, distilleries and spirits from independent producers is unique on the market today.

More information on the individual boxes and the source of the ingredients below:

  • Spicy Margarita – Paladar Blanco Tequila (Jalisco, Mexico), Triple Sec flavor (Saumur, France), pineapple juice (Long An, Vietnam), orange flavor (Oxnard, CA) and chipotle extract (Oxnard, CA)
  • Passion fruit caipirinha – Avuá Prata Cachaça (Rio De Janeiro, Brazil), lime juice (Guangdong, China), passion fruit juice (Bukidnon, Philippines), vanilla flavor (Long An, Vietnam), cardamom extract (Oxnard, CA) and lemongrass oil (Oxnard, CA)
  • Moscow Mule – Griffo Pot Distilled Vodka (Petaluma, CA), Ginger Juice (Assam, India), Lime Juice (North Aurora, IL) and Jalapeño Flavor (Oxnard, CA)

“Drifter Craft Cocktails uses high quality ingredients and is transparent about where we buy each item,” says Nevenglosky. “From Vietnam to India to the Philippines, the ingredients are shared on each box with a story about the producers. We are proud to highlight Avuá Cachaça, produced by third generation master distiller Katia Espirito Santo in the hills four hours from Rio de Janeiro; Paladar Tequila produced by the Orendain family, which has been making tequila since 1844 and is the last of the independent founding families of tequila; and Griffo Pot Distilled Vodka produced in Petaluma, California, showcasing the beauty and bounty of Sonoma County. Wherever you go, we hope Drifter Craft cocktails accompany you and inspire the discovery of new flavors.

The packaging and artwork of the Drifter Craft Cocktail is reminiscent of airplane travel in the 1950s and 1960s, when the Boeing 747s and Pan Ams soared into the sky.

About Drifter Craft Cocktails

Guided by its motto, “Every can is a stamp on your passport,” Drifter Craft Cocktail is a ready-to-drink canned cocktail company inspired by global spirits and beverage traditions. Created in 2021, the Drifter Craft Cocktails collection is available in three varieties: Spicy Margarita, Passion Fruit Caipirinha and Moscow Mule. The cocktails were formulated by notable bartenders Nico de Soto (Mace, New York and Danico, Paris), Mariena Mercer Boarini (Wynn, Las Vegas) and Michael Neff (The Cottonmouth Club, Los Angeles) who built the drinks using small lots of spirits. Drifter Craft Cocktails is part of Drifter Spirits, the distribution network that represents Svöl Aquavit, Avuá Cachaça and the future Gagliardo Bitter Radicale (a 5th generation Italian producer) in the United States.

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Knoxville restaurants and bars offering the best food and experiences Tue, 08 Jun 2021 02:01:21 +0000

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Creston man beekeeping pursues culinary interest Mon, 07 Jun 2021 09:17:18 +0000

In 1995 Ron Zickefoose from Creston officially embarked on a career as an apiary. However, his interest in bees first manifested during a school trip to a historic Ohio village.

“Beekeeping really caught my eye and waxing and candle making,” he said.

This schoolboy interest flourished on Zickefoose’s grandfather’s farm with many beehives in both Medina and Creston. In addition to marketing its Ohio honey,

After:COOK’S CORNER: Martin continues his mother’s culinary traditions with recipe album

Zickefoose sells individual beehive and queen “starter kits” online. It also removes bees from unwanted places when needed.

Naturally, Zickefoose has amassed a swarm of information about bees and honey. “Bees are responsible for pollinating crops such as apples, melons, blueberries, cherries, cucumbers, squash, almonds, blackberries, strawberries and a host of other fruits, including soybeans, which is a staple in animal feed, ”he said.

It’s no surprise that he pronounces these busy creatures “… fundamental to our agriculture and our food systems.”

Zickefoose often places his bees in plots of raspberries and blackberries, although his favorites are the light and sweet variety of black locust as well as the minty linden honey from the woodland area of ​​his farm.

Ron Zickefoose Honey Nut Spread on Bagels.

Great food lovers

Besides the business aspect of honey, Zickefoose and his family are also avid cooking enthusiasts. They like to combine a few tablespoons of honey with cream cheese, cinnamon and a few chopped toasted nuts to make a perfect spread with bagels, cookies or muffins. Then there’s a 50-50 mix of honey with another natural sweetener, maple syrup, which they pour over the pancakes and waffles. “These two mix together quite easily… They are both water based,” Zickefoose said.

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Hawaiian cuisine isn’t just Chef Sheldon Simeon’s passion – it’s what brings him comfort Sat, 05 Jun 2021 21:30:00 +0000

When Hawaiian Chief Sheldon Simeon thinks of comfort, his mind immediately turns to returning home after a day at the beach. A bowl of saimin a dish of noodles, broth and spam Warms it up after wading in the cool waters. Sometimes it’s the sweet malasada, known as Portuguese donuts, that comforts it, and other times it’s a local stew soup. Care, simplicity and warmth bring comfort to the chef’s life, but like many in his Hawaiian community, it’s not just about the food.

“All that [food] is a great comfort to me, but the greatest comfort is when you share it surrounded by your family and loved ones, ”Simeon told me this spring.

Simeon became a household name while appearing in Bravo’s “Top Chef” season 10. A fan favorite and contest finalist, Simeon opened the award-winning LINEAGE and Tin Roof restaurants. His new cookbook, “Cook real Hawaii“, tells a myriad of stories about history, family and community through Hawaiian cuisine.

“We wanted to put the word ‘real’ in it to really draw people’s attention to the depth of our culture,” Simeon said. “We’re more than pineapples on pizza or shredded pork in a luau’s baked underground oven. We are that culture based on diversity. “

RELATED: In “Everyone’s Table,” Gregory Gourdet Shares Healthy Recipes & An Amazing Story of Perseverance

Born and raised in Hilo, Hawai’i, the third generation Filipino-American uses “Cook real Hawaii“as a living opportunity to share the diversity and rich history of Hawaiian cuisine. A tropical oasis with a high density of immigrants, Filipino, Japanese and Portuguese culinary traditions strongly influence Hawaiian culture and food, which are also deeply rooted in native Hawaii, Asian ingredients and culinary practices.

Sheldon, who is of Filipino descent, communicates this incredible diversity through recipes like spam musubi, garden poke, rice in loco moco sauce, and chicken liver mousse. These dishes and so many others in the book help tell the story of a state that has often been presented through aimless travel reports, stereotypical films and the stories of non-Hawaiian tourists.

“What I’m hoping we’ve done with this cookbook is we’re going to take people deeper and see that we are so much more than you can experience in a resort,” Simeon said. “Talk to the workers and community members that are in these resorts, and you will find that it is amazing and you can deepen and almost deepen our history of Hawaii through its food. “

Sheldon’s own history is filled with these family and local histories. In elementary school, he helped his father – a welder by trade and his culinary hero – slaughter four pigs for a feast of 700 people. They also made platters of poke pu pu, smoked meats, potato and macaroni salad, and Filipino desserts. From helping his family cook at various events to washing dishes and cooking pits, Hawaiian cooking isn’t just Simeon’s passion – it’s what brings him comfort.

“I was fortunate to come from a family that values ​​food with the utmost respect,” said Sheldon. “We cherish everything that is surrounded by food, and I find joy in it and in what I do today.”

Although Simeon’s career has landed him on TV screens and taken him across the world, he still enjoys the feeling of waking up at 3 a.m. to host a big event, as well as working from long hours to make sure every guest or customer is satisfied. . Father and father, the pandemic has disrupted Simeon’s usual way of bringing comfort and joy to his community – but he is looking forward to the rest.

“Ultimate comfort is your ohana [family]”Simeon said.” We weren’t able to celebrate many of those moments together last year, but we look forward to the future. ”

For Simeon, his hearty, simmered Portuguese bean soup, which he described as “Hawai’i’s comfort food,” brings him peace. It is a dish that cannot be jostled, the base of which simmers the ham shanks and the broth. Simeon has enjoyed many cultural iterations, including a favorite of a Japanese friend, and the different variations of the soup represent the diversity and cultural ingenuity of Hawaii that Simeon loves so much.

Simeon’s iteration is rooted in his family roots, and the Portuguese influence is also particularly apparent. The key ingredient? Well, like many dishes in Simeon’s collection, the best things in life take time.


On the Big Island, this “everything but the kitchen sink” soup is one of our favorite rainy day comfort foods (and in Hilo, it rains a lot). The base of the dish is smoked Portuguese sausage flavored with hot spices like cinnamon and cloves. Dad always kept a few ties hidden in our freezer just in case the weather called for it.

The common joke in Hawai’i is that Portuguese locals like to do two things: talk and eat. And the only way to silence them is to make a hearty soup with (a lot) of choking-based toppings: beans, potatoes, macaroni, cabbage, etc.

Perfect for a leisurely afternoon cook, this is one of those soups where you toss everything in the pot and simmer until pau (done). Usually the strong seasoning of homemade sausages is enough to flavor the broth, but if you use a milder store-bought variety like I often do, you can complement the warm flavor with a little pumpkin pie spice.

– Sheldon Simeon

Recipe: Portuguese bean soup

For 8 people

  • 2 pounds of smoked ham shanks (2 to 3 shanks)
  • 1 tablespoon of neutral oil
  • 3/4 pound Portuguese sausage, store-bought or homemade, sliced ​​or crumbled
  • 1 large sweet onion, medium diced
  • 1 large carrot, sliced
  • 3 stalks of celery, medium diced
  • 3 garlic cloves, crushed and peeled
  • 1 large baked potato, peeled and cut into 1-inch cubes
  • 1 can (15 ounces) tomato sauce
  • 1 can (14.5 ounces) diced tomatoes
  • 1 can (15.5 ounces) kidney beans, undrained
  • 3/4 cup elbow macaroni
  • 1 tablespoon of sugar
  • 1 teaspoon Diamond Crystal (or teaspoon Morton) kosher salt, and more to taste
  • 1 teaspoon of freshly ground black pepper, plus more to taste
  • 1 teaspoon of pumpkin pie spice
  • 1/2 medium-headed green cabbage, seeded and chopped, or 1 bunch kale, trimmed and chopped

To serve

  • Tabasco sauce
  • Portuguese sweet rolls

In a large saucepan or Dutch oven, combine the ham shanks and 3 quarts of water to cover the shanks. Bring to a boil, then reduce heat and simmer gently, covered but with the lid askew, until the shanks begin to fall apart when pricked with a spoon, 2 to 3 hours.

Remove the shanks from the pot and pour the broth into a separate container (the broth should now be reduced to about 2 liters; add water if necessary to reach this amount). Once the shanks have cooled enough to handle, remove all meat from the bones and set aside.

Wipe out the pan with which you simmered the ham shanks. Add the oil and heat over medium-high heat until heated through. Add the sausage and brown on all sides, about 5 minutes. Reduce the heat to medium-low and stir in the onion, carrot, celery and garlic. Continue cooking, stirring occasionally, until onion is tender and translucent, about 12 minutes.

Add 2 liters of the reserved broth, potato, tomato sauce, diced tomatoes, kidney beans (with liquid), macaroni, sugar, salt, pepper and pumpkin pie spice and stir. Increase the heat and bring to a boil, then reduce the heat and simmer gently, covered, for 1 hour.

Stir in the cabbage and cook until tender and crisp, about 5 minutes. Remove from the heat and let the soup stand, covered, at room temperature for 2 to 3 hours before serving. It’s even better if you let it sit in the fridge overnight. Reheat until heated through and adjust seasoning with more salt and black pepper if needed.

Serve with Tabasco and Portuguese sweet rolls.

This recipe has been reprinted with permission from “Cook Real Hawai’i” by Sheldon Simeon and Garrett Snyder, copyright © 2021. Published by Clarkson Potter / Publishers, an imprint of Penguin Random House. Photo copyright: Kevin J. Miyazaki © 2021.

Do you love him as much as we do? Click here to purchase a copy of “Cooking the real Hawai’i.”

Read more “The Tastes of Comfort”:

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AC Hotels says aloha to guests of new Maui property Sat, 05 Jun 2021 05:01:01 +0000

The opening of the AC Hotel by Marriott Maui Wailea marks the entry of Marriott International’s lifestyle brand into the sun-drenched Hawaiian Islands.

Marriott International has introduced a vibrant new property on the scenic island of Maui.

Capturing the traditional Hawaiian spirit

Located on the southwest coast, the AC Hotel by Marriott Maui Wailea spans three acres of land, with stunning views from every vantage point. This connection to nature runs through all aspects of the property and is paired with an artistic design that captures the traditional Hawaiian spirit.

Kaleo Kenui, Dual General Manager of AC Hotel by Marriott Maui Wailea and Residence Inn Maui Wailea, said, “Our new hotel perfectly blends iconic AC brand amenities with the naturally inspiring scenery, people and aesthetics. from Maui. The overall design is an artistic interpretation based on true Hawaiian experiences interweaving with modern life and a recognition of the diverse cultures that make up Maui’s remarkable melting pot of humanity.

Celebrate its oceanic setting

Visitors to the AC Hotel by Marriott Maui Wailea will be immediately greeted with nods to the ocean, which is at the heart of life on the Hawaiian Islands. The entrance, for example, is flanked by glass panels featuring wave shapes that are lit to reflect the sea.

Meanwhile, local materials such as lava rock, seashells, and native wood are made into decorative items that celebrate Asian and Pacific island communities and their traditions and crafts. Of particular note are the 100 strands of lei made from dried seeds, berries and flowers, which are traditionally offered as a symbol of aloha, which have been woven into two incredible tapestries located in the lobby.

An impressive range of amenities

The establishment, the inaugural site of AC Hotels in the Hawaiian Islands, has 110 rooms and 12 suites. It also has an infinity pool with hot tub and cabanas, and two on-site dining options – AC Kitchen and KAI, a signature restaurant and tiki-themed pool bar, respectively – as well as meeting rooms. meeting and remote working, air conditioning 24 hours a day. Upscale AC fitness center and library.

The beaches of Wailea, Ulua, Mōkapu and Keawakapu are within walking distance of the hotel, as are the shopping centers Wailea Village, Wailea Gateway and The Shops at Wailea.

Kenui added, “While the new hotel provides more options for visitors, it also allows us to continue supporting our local economy by infusing as many locally produced arts, crafts and culinary creations as possible and creating more jobs. “

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Find Banh Mi in Denver at Little Bakery House Fri, 04 Jun 2021 12:55:00 +0000


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Denver’s food scene is making a big post-pandemic comeback, and we’re hungry to get out. With so many new businesses and old favorites to visit after more than a year of restaurant closures and restrictions, the choices can be overwhelming, so we’re introducing Short Stop, with recommendations for things that should definitely be on your doorstep. culinary list. This week we present to you Small Bakery.

What: Fried chicken banh mi

Or: Little Bakery House, 2439 South University Boulevard

When: Open every day from 10:30 a.m. to 8 p.m.

In early May, a “grand opening” banner quietly appeared on a storefront in a small mall near the University of Denver campus. The location, which once housed a deli area and sits next to a blackjack pizza with a Wendy’s looming less than a block away, was not a neighborhood draw for culinary adventures. But that has changed: Small Bakery, at 2439 South University Boulevard, is a must stop. And it’s definitely not a bakery – at least not the kind of bakery Americans think of when they see the word.

In his native Vietnam, says owner Tom Xu, “bakery” is synonymous with banh mi, the country’s staple sandwich, built on chopsticks. When he chose the name Little Bakery House for his new establishment, he admits he didn’t expect so much confusion; many people have stopped expecting to find bread or muffins instead of the little menu board listing banh mi and noodle and rice bowls. But those he’s convinced to try his food love him, Xu says, pulling out his phone to show off the perfect five-star rating he got on Google.

A taste, however, and you won’t need Google to convince you that it knows what it’s doing.

The new addition of the university district is a must.DEVELOP

The new addition of the university district is a must.

Molly martin

Xu worked at his family business, King’s Land Seafood Restaurant, for eighteen years before it closed in 2019. This restaurant had a reputation as one of the best dim sum spots in town, winning several Best of awards. Denver, but now Xu is ready to make a name for himself. He chose the location because he “wanted to bring something new to the neighborhood” and opted for a quick and relaxed counter service model to cater to neighboring students hungry for bites between classes and families at the back. search for quick and affordable meals.

Everything served at Little Bakery House is homemade, including the bread for the banh mi, which is baked daily. And, oh, what a bread this is. While the loaves at other banh mi spots lean outward crumbly, the loaf here nails the slightly crispy exterior texture that avoids soggy while the interior remains extremely light, airy, and chewy.

And the banh mi only gets better from there. Options include more typical toppings like grilled lemongrass pork or beef and a charcuterie combo with a vegetarian version, but Xu is most proud of his two non-traditional additions: the grilled lemongrass shrimp and the fried chicken. . “These are just mine,” he said with a smile.

In a world where we are talking about “Fast Food Fried Chicken Sandwich Wars”, please pay your attention to the Fried Chicken Sandwich here, which truly deserves the fanfare. Finely mashed and in a super crispy panko crust, the tender chicken breast is perfectly seasoned. Like all banh mi from Little Bakery House, it’s added to a split baguette with mayonnaise, cucumber, jalapeño, cilantro, and pickled radishes and carrots.

The only possible way to improve this banh mi is to ask alongside some bright, homemade red chili oil, a request Xu is happy to answer – as long as you don’t want a dozen blueberry muffins, either.

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Gourmet Friday: Rollin ‘Bowl | San Marcos Record Fri, 04 Jun 2021 00:04:19 +0000

Rollin ‘Bowl is an Asian fusion restaurant specializing in sushi, Vietnamese, Thai and Chinese dishes.

But have you ever wondered where food fusion comes from?

Culinary experts say it’s a form of cooking that combines contrasting culinary traditions or techniques into one dish.

So, when you talk about Asian fusion, think of it as a type of cuisine characterized by different ways of using Asian-style dishes and ingredients. A chef usually incorporates ingredients that are more traditionally found in Asian dishes, in other stylish dishes. Simple.

At Rollin ‘Bowl, their menu is complete and guaranteed to satisfy most consumers.

As a big fan of curry, I opted for the Red Curry which was accompanied by onion, pepper, bamboo, basil and broccoli; I chose chicken for protein. As a big fan of spices, I’ve never been one to run away from the heat. In fact, the spicier the better. The dish arrived in a bowl that could have been easily shared between two. On the side was a ball of sticky rice to add to the waiting bowl of silky red delight.

Now, while it’s true that I can handle the spices – my nose couldn’t because it was trying its best to ruin the whole lunch. It was a delicious meal and I’m a little embarrassed to admit I ate the entire portion.

My sidekick had a Pho-Vietnamese noodle soup. His protein was meatballs.

Pho is a type of Vietnamese soup that usually consists of bone broth, rice noodles, spices, and thinly sliced ​​meat (usually beef). Although “pho” technically refers to the noodles, not the soup itself, most people see the dish as a singular unit.

It is often garnished with herbs and bean sprouts, and his was.

The portion was huge – in fact, he was only able to finish about a quarter of it and took the rest home later that evening for dinner. They also make a Pho with brisket, shrimp, seafood – even vegetables.

Rollin ‘Bowl offers a variety of Chinese dishes like General Tso, Kung Pao Chicken or Shrimp and Pepper Steak to name a few. Each is served with an egg roll and a choice of steamed or fried rice.

They also offer a selection of Japanese menu items like luxury sashimi. One thing is certain, there is something for everyone.


Rollin ‘Bowl is located at 1285 South Interstate35 Ste. 103


Monday – Thursday: 11 am-9pm

Friday-Saturday: 11 am-9:30pm

Sunday: 11 am-9pm

Telephone: 512-667-7555

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