FULLY BOOKED

Kimchi Tacos

2012-01-28T05:11:00.000-08:00

Kimchi is spicy pickled cabbage essential to every Korean meal. Add it to Korean marinated beef, braised pork or chicken in a taco shell and you get a tasty and hot enough Kimchi Taco! Choose amongst the Spicy seared Pork, Pulled Chicken, Grilled Korean BBQ Short Rib or the Tofu Edamame Falafel. If tacos is not you “cup of tea”, go for the Kimchi Bowls or the Kim-Cheesestakes instead.

All of those are courtesy of the Kimchi Taco Truck which can be found here: http://kimchitacotruck.com/findus.html. For recipes, click here: http://www.easykoreanfood.com/Kimchi-Recipe.html

Cookbook signing @ Williams-Sonoma

2012-01-19T08:51:00.000-08:00

Join in at Williams-Sonoma store for a special book signing and cooking demonstration with cookbook author Sam Beall and Chef Joseph Lenn. They will be signing copies of their new cookbook, Blackberry Farm Cookbook.

Over the past decade, Sam Beall and Chef Joseph Lenn have evolved Blackberry’s food and wine program into one of America’s most respected farm-to-table experiences.

EVENT INFORMATION

Date:	Friday, January 20, 2012
Time:	3:00pm
Store:	Williams-Sonoma Columbus Circle 10 Columbus Circle New York, NY, 10019 (212) 581-1146

Xinomavro from Thimiopoulos at Corkbuzz

2012-01-13T20:42:00.000-08:00

It was a delight to see Thimiopoulos Xinomavro Young Vines '09 listed as the first red wine at Corkbuzz wine menu. The recently opened wine bar went for unique producers and quirky wines, in a high-end environment. Maybe too formal for my standards, this wine bar seems to have a future in New York. We will monitor its progress during the following months. In the meantime, enjoy a glass of this clean, vivid fresh with intense cherries in the mouth Thimiopoulos Xinomavro Young Vines '09. The '10 production is also a must try!

Win tickets to the The Beer, Bourbon & BBQ Festival

2012-01-10T20:53:00.000-08:00

The Third Annual Beer, Bourbon & BBQ Festival is returning to Manhattan for a third year in a row to LA.VENUE; THE TUNNEL at 608 West 28th Street in West Chelsea on January 28, 2012.

We have a pair a tickets to offer to Fully Booked readers. Just tell us how you would spend your evening at the Beer, Bourbon and BBQ Festival if you won the ticket! The best 2 responses will win the tickets for the free entry. If you want to communicate afterwards email at wordart12 at yahoo dot co.uk

All ticket holders will receive a souvenir glass to sample over 60 beers and 40 bourbons while enjoying bluegrass music and seminars from Bourbon Master Distillers, Master Brewers from Internationally renowned breweries and Pitmasters from the South. Guests will enjoy tasting all types of barbecue, Southern cuisine and lots of bacon.

What ticket you can buy?

Grand Poobah All Access Specialty Tasting Ticket (only 100 available)

Valid from noon-9:30 p.m. $165.00

Souvenir glass, lanyard, hat, unlimited sampling of beer, bourbon, food, and admission to special tasting seminar/class by festival founder Greg Nivens & special guests in Tasting Theater.

The Bacon Session 1 – Tickets are $95.00

Valid from Noon-4:00 p.m.

Unlimited samplings of beer, bourbon, food tastings, and bacon dishes.

The Whole Hog – Session 2 – Tickets are $95.00

Valid from: 5:30 p.m.-9:30 p.m.

Unlimited samplings of beer, bourbon, food tastings, and three pulled pork BBQ tapas plates with fixin’s.

The Nidasii Beauty Lounge January 6th

2012-01-05T06:12:00.000-08:00

RSVP at rsvp@goodgirlpr.com

Books for the Gourmet Traveler

2011-12-28T22:36:00.000-08:00

Those may not make the top-10 lists of bookstores, famous food blogs or culinary magazines. But are books for the foodie traveler, the lover of gourmet or street food found after serious exploration. One thing is certain: if you love to eat and love to travel, those are definitely the books for you.

Amor y Tacos by Deborah Schneider (author) and Sara Remington (photographer) will invite you to a tasteful journey of Mexican flavors, starting with a refreshing Sangrita paired with mouthwatering Panucho (corn empanada with cheese and zucchini flowers), moving to a Tequila Diabolito with a Chipotle Duck Taco and finishing it off with a Iced Mexican Coffee. The book is cleverly divided into thematic chapters: Cocktails/Drinks, Antojitos, Tacos and Salsas. You will also find a glossary to brush up your Spanish culinary vocabulary and a conversion chart so you know that a 1 Tbsp is 15ml!

Street Food, Authentic Snacks from Around the World by Carla Diamanti and Fabrizio Esposito (is translated from Italian and published by h.f. ullmann) is a fast-paced world street food guide supported by spectacular photographic material and cultural and historic content. This colorful publication is not a recipe book, you will only find a few. But you will walk through the alleys of Naples to eat pizza al portafoglio and shish kebabs in Instabul. In Cairo, you will buy the fried falafel served in khobz and churros with hot chocolate in a square in Madrid. If this not enough, grab a pretzel from a huge wooden basket hawked in the street in Munich, frites andalouse from a French fries stand in Brussels or a “gaufre” (waffles) if you are a sweet tooth. In Paris, sit at a side café and indulge on a Croque Monsieur and if in Tokyo, try the okonomiyaki, the traditional Japanese pancake. In India, samosas, the vegetable-filled pastries fried in oil are offered from all cart vendors and dhaltjies in South Africa. Street Food should definitely be on your bookshelf or by your night stand if you plan your next trip. Keep it safe and read it with love.

An invitation to the world table comes from Allegra McEvedy’s Bought, Borrowed and Stolen. Chef Allegra, was keep a culinary journal from a very young age but it was when she started to travel as an adult that this book became reality. Allegra will travel you in Turkey where will taste Milk Jelly with Figs, from Brazil Panquecas de Queizo, Caldo Verde from Portugal and from Malawi Lemon Iced Tea Lollies. Seared Beef, Shaved Onion and Miso from Japan and from France a dessert of Roasted Raspberries. Surprisingly, from New York will get a Peanut Butter Protein Shake and Oaty Buttermilk Pancakes. The book is a masterpiece of a publication: outstanding photos, personal notes, even copies of passports, numerous recipes and descriptions with pictures of Allegra’s impressive collection of knives. Because some women collect shoes but Allegra collects knives, because each knife illustrates the foodie character of a place. Published by Conran Octopus, 2011)

Mighty Spice, the cookbook by John Gregory-Smith published by Duncan Baird Publishers is a unique book presenting fast and fresh dishes that use no more than 5 spices for each recipe. The spice directory is at the back next to a colorful description of all spices used in the recipes. From wasabi to allspice to cloves and cumin, the book will enlarge your knowledge of spices, give you ideas of how to cook in a simple way dishes from around the world. For the Szechuan Chicken and Cucumber Salad will only need Szechuan Pepper and Chili Flakes but if you want to make the Lebanese Pizza you need chili powder, ground all spice and ground cumin. For the Chili and Basil Scallops, a Hong Kong specialty use only ground black pepper, garlic cloves and red chilies. A pleasant addition are the cocktails at the end so for the Lemongrass and Ginger Rum Cocktail only lemongrass stalks and gingerroot are needed! This cookbook is definitely for the advanced cook or chef but it can be used by amateurs or inspired cooks who would like to use spices as well.

The Ivanka Trump Fine Jewelry

2011-12-19T20:52:00.000-08:00

From now until Dec 31st, 2011, enjoy a complimentary glass of champagne & a limited edition gift, while experiencing Ivanka Trump's elegant collection of heirloom-chic fine jewelry that effortlessly reinterprets the glamorous classic styles from the 1920's through the 1960's.

*must fill out client information card to receive promotional gift. While stocks lasts.

The Ivanka Trump Fine Jewelry boutique is located at 109 Mercer Street, between Spring and Prince. www.ivankatrumpcollection.com; Tel: 212 756 9912.

Gallery Bar Toast to Tots

2011-12-19T20:49:00.000-08:00

Pisco Sour

2011-12-13T08:05:00.000-08:00

Pisco, the national drink of Peru and Chile, is a colorless or yellowish-to-amber colored grape brandy. The following recipe comes from Gourmet Latino, the Culinary Ambassadors of Latin America. And for this, Gourmet Latino suggests Capel Pisco, one of the best selling brands of Pisco. It is easy, fun and tasty!

Ingredients

2 ounces Capel Pisco

1 ounce fresh lemon juice

1 ounce simple syrup

Several drops of Angostura Bitters

One small egg white

Method

Add all ingredients to a mixer with ice. Shake well and serve in a cocktail glass.

Brooklyn Magazine Winter Issue Release Party

2011-12-10T22:31:00.000-08:00

Deck the halls with boughs of Brooklyn at the Brooklyn Magazine Winter Issue Release Party at the Green Building on December 15th, 2011 from 8 to 10 pm. The evening will feature a special DJ set from The Pains of Being Pure at Heart.

RSVP here: https://docs.google.com/spreadsheet/viewform?hl=en_US&formkey=dEpUNC1QcEMxZDN5RG92U0dkeUxEZ3c6MQ#gid=0

MCMC party in Brooklyn!

2011-12-08T21:31:00.000-08:00

Click on the photo to get the information!

D&W and Metropolis present Show Snapshots: Greenbuild 12/8‏

2011-12-05T10:20:00.000-08:00

RSVP by sending an email to: dwevent@vpcpartners.com

Coach & New York Magazine invite you to celebrate the High Line

2011-11-28T08:01:00.000-08:00

The Non-Thanksgiving Recipe

2011-11-23T10:35:00.000-08:00

Thanksgiving is probably the "biggest" holiday in the USA and it is beyond any religion or culture. I truly respect it and celebrate it each year with all my heart. But I don't still get the obsession of Americans with roasted turkey, mashed potatoes, cranberry sauce and pecan pie. I realize the importance of a successful Thanksgiving Dinner but I can't relate to this turkey-mania....

That's why I will post today a fun, easy to make recipe just for a snack to start your day. Even better, the recipe is from my favorite cookbook Cooking with Friends (from the famous TV series). As I feel that I grew older with Friends and remember their fun Thanksgiving episodes (apparently popular with the cast), I publish below the Spiced Pecans recipe taken from the book (page 9). Enjoy!

Ingredients

1 tablespoon chili powder
1 tablespoon paprika
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon ground ginger
2 teaspoon salt
6 cups pecan halves
1/4 cup vegetable oil

Makes 6 cups, enough for 15 people

Method

Preheat the oven to 325F. Combine the spices and salt in a small bowl. Toss the pecans and oil in a large bowl. Sprinkle the spice mixture over the nuts out in a single layer over 2 large baking sheets. Toast until the nuts are fragrant, about 10 minutes. Cool the nuts to room temperature. (The nuts can be stored in an airtight container for several days). Serve a little at a time, or otherwise you'll find your guests have devoured all of the nuts in just minutes.

Winner announced for the PALM Trivia Giveaway

2011-11-21T08:05:00.000-08:00

Thank you for your postings....it was a challenging trivia but there are a few PALM beer pros. It was difficult to pick the winner --- the best answer goes to the person who posted as Unknown (I need your name and address to be able to have the gift sent to you as soon as possible).

Here are the winning answers:

1. Speciale Belge
2. It's a tulip-shaped chalice, which helps with head retention and directing the aroma to the drinker's nose.
3. Top (ale) fermentation, bottom (lager) fermentation, spontaneous (lambic/gueze) fermentation and (this is a guess:) secondary (bottle) fermentation.

Congrats again!

Thanks to the PALM beer that sponsored this giveaway!

PALM BEER Trivia Giveaway

2011-11-16T07:49:00.000-08:00

Palm Beer and Fullybooked.biz partnered for a Trivia Giveaway. The successful reader will receive a ‘Taste of Belgium’ Gift Set from PALM Beer.

The giveaway is open until Friday, 11.18 at 5pm EST. If there is no winner at that time, it will be extended to Monday 11.21 at 5pm. Just leave your answer at the comments box below. Only US residents!

You have to answer CORRECTLY in 2 of the following 3 Questions:

1. The Belgian Brewing Guild challenged its brewers to create an ale that was true to Belgian tradition but was lighter and had refreshment. What is the name of this style?

2. In Belgium, every beer has its own glass. What is the shape of the glass used for PALM and why?

3. PALM is the only brewery in the world that brews all four fermentation styles. What are those four fermentation styles that PALM brews?

Good luck!

Good Food Awards

2011-11-15T21:10:00.000-08:00

It was a wonderful breakfast when this year's Good Food Awards Finalists were announced and they kindly and generously presented their products at the Il Buco's New Alimentari in Noho. I didn't have the stomach to taste everything - 71 in total!- but I did pretty well tasting at least one third of those amazing food creations. Even better, I tried the entire list of finalists in the Preserves "section", something that brought memories from my childhood. My favorite, the American Spoon Heirloom Tomato Preserve and Wild Thimbleberry Jam, perfectly balanced in sugars and fruit, reminded of my grandmother, a master in marmalade and preserve making. One bite was just for exploring, the second stayed in the mouth for a few minutes, enough to make me nostalgic, nearly a Proustian experience, this time without Madeleines.

Here is the entire list of the finalists, the winner will be announced in January 2012 in San Francisco!

Ricco/Maresca Gallery Opening Reception

2011-11-15T04:23:00.000-08:00

Ricco/Maresca Gallery is pleased to present an exhibition of ceramic sculptures by Toni Ross.

Informed by vessel vernacular, my work explores shape, surface, containment and the relationship between outside and in. The work is predominantly East Asian wedged coil built stoneware. Shino (shee-no), a traditional Japanese style glaze, is applied either to the entire piece or to the interior alone where it is encouraged to seep through the clay wall. Patterns emerge on the surfaces, often creating the effect of the piece being illuminated from within. In other instances, the shino has been abraded to expose the grayed, fire-touched clay underneath, a reminder of process and a sense of time passed.

These sculptural vessels are at once methodic and intensely personal; both in surface and in form they are rhythmic and yet unpredictable. Viewed as a group, the sculptures seem engaged in conversation, their restrained, almost ascetic sense of form radiating a subtle, powerful current. Singular pieces provide a counterpoint to this still reflection on form, as their vibrant surfaces demonstrate a sense of directness, almost urgency, instilled over time by various elements: fire, water, salts, minerals, and artist’s hand.

Each vessel contains, and emits, a strong sense of emotion, at times held powerfully within variations of form, elsewhere raw and exposed by the visceral surfaces. Ross’s concentration on containment is abstract rather than functional, each vessel inherently brimming with its own process of creation: a body of memories as well as possibilities.

Where: 529 West 20th Street, 3rd Floor, Chelsea, New York

When: Thursday, 11.17 from 6pm to 8pm

Chocolate Show in New York

2011-11-14T22:01:00.000-08:00

Made from Chocolate!

The Chocolate Show, an annual New York "institution" ended yesterday but flavors and smells are still with those who attended the event. There was no bacon chocolate nor chili chocolate chips as seen in the previous years. High quality bars mixed with nuts and dried fruit, elegant pralines and ganaches, champagne truffles and 100% cacao bars were a few of the highlights. I strongly felt that this year's trend was the covered "everything" chocolate: pretzels, almonds and even goji berries. Additionally, top pastry chefs showed off their skills using chocolate making from chocolate pasta (an Italian Christmas Eve specialty) to chocolate quiche for breakfast. Look below and don't be too jealous....

Chocolate Quiche and Creamy Toast

Pasta with Chocolate and Walnut Sauce

The Kitchen NYC

2011-11-13T20:14:00.000-08:00

The festive cocktails took place early this year at The Kitchen NYC, where guests gathered in the interactive event space while watching Executive Chef John McAllister & Sous Chef Dan Sanchez create handcrafted seasonal hors d'Oeuvres right in front of them. Tuna tartare, eggplant tapas, chicken bites, meatballs, dates wrapped with ham, fish cakes and plenty of cheese with dried fruit and delicious nuts were the delicacies all of us had the chance to taste.

The Kitchen NYC, now renamed as FoodPop Studios, is 7,500 square feet and divided into fully customizable spaces including a separate state-of-the-art kitchen studio, tasting room and raw event space. In addition to the kitchen studio, the space includes a beautifully designed Tasting Room ideal for intimate gatherings such as food and wine tastings or private dinners prepared by your favorite chef.
A unique venue for events, tasting and cooking!

Where: 146 East 44th Street, New York, NY 10017

Pickle Festival at Amsterdam Market

2011-11-11T18:22:00.000-08:00

The first annual Peck Slip Pickle Festival is finally here! This Sunday, November 13, over 20 pickle and fermented food producers will join nearly 50 regular New Amsterdam Market vendors for a day of briny fun. Regular hours have been extended by one hour so stop by anytime between 11am and 5pm, and don't miss out on these special highlights:

In a Pickle about Bialys

At 12 noon, join Mimi Sheraton, acclaimed food writer and author of The Bialy Eaters, and Jessamyn Waldman, founder of Hot Bread Kitchen, as they discuss the elusive authentic bialy, a classic Jewish bread from Eastern Europe that's often eaten with pickles. This free event takes place at Pasanella & Son Vintners, located across the street from the Market. Please RSVP to info@newamsterdammarket.org.

Beer Tasting

Local restaurant Fresh Salt will be pouring a selection of 3 regional beers for $5 per beer. Purchase an advance tasting ticket and get all 3 beers plus a bialy from Hot Bread Kitchen for only $13!

Worksongs and Klezmer

Beginning at 3:30pm, the Sylvester Manor Worksongers -- a group of talented workers who tend the Sylvester Manor Educational Farm on Shelter Island, NY -- will perform traditional work songs, accompanied by Klezmer fiddler Jonathan Cannon. The Sylvester Manor Worksongers will also be selling produce from the farm so be sure to visit their stall.

The Meatball Shop Cookbook

2011-11-09T05:48:00.000-08:00

Join on 11/12 from 3:30-5:30 for a "meet and eat" with Michael Chernow & Daniel Holzman from The Meatball Shop. There will be meatballs and you'll have a chance to buy their new and awesome cookbook at a discount and get it signed. It's the perfect gift for your favorite foodie!

Where: Whisk, 231 Bedford Avenue, at the corner of N. 4 Street in Williamsburg.

Making Book Sing and Kenneth Cole Event

2011-11-08T08:07:00.000-08:00

PLEASE RSVP BY NOVEMBER 11, 2011 AT: events@makingbookssing.org

Charles Nolan Event

2011-11-08T08:03:00.000-08:00

Chef Chuck Hughes cooks Mexican

2011-11-03T20:18:00.000-07:00

Chef Chuck, whose new series Chuck's Week Off: Mexico on Cooking Channel will air on November 8th cooked for the media his newly discovered Mexican foods after spending a significant amount of time cruising the hot country in search of authentic flavors. During his travels, he tasted fresh fish, spicy pork, chocolate and spices. He admits that he occasionally finds Mexican food "too spicy" and Oaxaca chocolate is not his "cup of tea" because of its texture and herbs (he thinks that it's good for mole though). Chef Chuck is fun, bubbly and easygoing. He seems to enjoy cooking and plays around with numerous ingredients and spices. Last week, he made Torta Ahogada meaning in plain English Spicy Pork Sandwich. This was excellent in my modest opinion. What not to like in pork that has been marinated in sweet and smoked paprika and cayenne pepper, then it's placed in a fresh bun and dressed with sweet and spicy sauce? Even if you don't like spicy food, you will be "comfortable" with the Torta Ahogada as the sweetness of the first sauce balances perfectly with the spice-ness of the other. In Mexico, the sandwich is served in a plastic bag with all the juicy sauces, messy but so fun! But Chef Chuck went on making the Emiliano's Dorado Con Crema, a mahi-mahi served with a creamy chipotle sauce made with cream and butter. This was equally tasty and elegant!

The recipes are from the Guadalajara and Cabos - so if you want to find out more tune in the Cooking Channel: http://www.cookingchanneltv.com/chucks-week-off/cabos/index.html.

Body Parts Sushi Gummy Candy

2011-10-30T13:40:00.000-07:00

For a less scary Halloween, try this Sushi-like candy! Chopsticks are included!

Around the World in 80 Sips

2011-10-27T21:48:00.000-07:00

We're only a week away from the third annual Around the World in 80 Sips™ tasting in NYC on Friday, November 4th. Have you purchased your tickets to our not to be missed wine tasting?

If the answer is no, we highly suggest sticking it on your to-do list this weekend right after putting together your most awesome Halloween costume ever. The codes for discounted tickets are valid through this Sunday night and we don't want you to miss out on this sweet deal.

Tickets $75 for general admission, $125 for VIP--but you can enjoy $25 off general admission tickets with the code 80Sips25. Be sure to buy soon! Visit www.bottlenotes.com/80sips for tickets and enter 80Sips25.

We look forward to seeing you on November 4th at Espace.

When

Friday, November 4th, 2011
6:00-7:00 pm VIP/Press Tasting
7:00-9:00 pm General Admission

Where
Espace
635 West 42nd Street
New York, NY 10022

Shots from Das Bst Oktoberfest

2011-10-25T06:18:00.000-07:00

German Pretzels

The Blond German Girl!

Beer!

BizBash 2011

2011-10-23T21:40:00.000-07:00

This year's BizBash big event did not have much chocolate neither coffee. But there were plenty of sea food canapés, tasty cocktails, numerous desserts that included cupcakes, macaroons and velvet cakes....Design and presentation in food seemed to rule. Look below to witness via my pictures....

Shrimp canapés

Bites from Hard Rock Cafe

Mini Tacos

Cool Snack Cone (salami, olives and breadstick)


Crab meat mixed with avocado salad

Hard Rock Cafe's offering of dessert

Velvet mini Cakes

Soup with grilled cheese bread

Sunshine Soup: an interview with the author Jo Parfitt

2011-10-19T20:22:00.000-07:00

Prolific author, writing coach, seminar facilitator, radio host and globetrotter Jo Parfitt just published her new novel Sunshine Soup: nourishing the global soul. Sunshine Soup will take you to the lengthy sandy beaches of Dubai, through Maya’s personal journey that follows the smells, the colors and the flavors of the distant land. The journey becomes a fascinating adventure where all characters will eventually find something to agree on: plates of food. The Sunshine Soup is a must read for those who love to eat and to travel but also for those who desire to embark on a similar gastronomic exploration in an exotic country.

Here is what Jo had to say about her book, food, writing and living abroad:

1. Food Memoir books have become very popular during the last few years. Instead of writing a Food Memoir, you opted for a “Food Novel”. How much of a memoir the Sunshine Soup is?

Like Maya, I lived in Dubai. Like Maya, I love to cook. Like Maya, I was determined to find fulfilling work while abroad. However, the rest of the story is fiction. There are probably bits of me in every character, if I am honest. The recipes were mostly invented by Maya, which was weird, so I had to go to my kitchen to try them out. It was exhilarating to discover that someone I invented was actually pretty clever!

2. In the novel, Maya, the leading character is a married woman who relocated in Dubai. Could you identify or connect with Maya?

I moved to Dubai when I was 26 and married for one day. Maya has kids of 12 and 14. My own were born in Dubai. Maya moves there in her late 30s or so. I lived there in the 80s, she did in 2008. She is at a life stage that I actually spent in England and Holland so while I identify with her, so I think, will many women, expat or not.

3. You have lived in numerous countries. How this experience has affected your palate, your taste and your approach to food?

Everywhere I go, my favorite things are shopping for food, cooking food, eating food. I would always rather go self-catering if I can because I love to experience everything about a culture. When I live there, rather than go on holiday, then I get my kitchen - but sadly, the restaurants and shops do not always live up to my expectations. Dubai and Oman gave me a love of spices, mezze plates and food for sharing. I wrote a cookbook called Dates, too. Norway - hum - the prawns were good but I never came to love brown cheese. Holland has improved and while I don't exactly love their mashed potato mixes and plain meat, they do have some very good cheeses and I am lucky to live in a very foodie area. But Holland is cosmopolitan, so I get to try and buy every cuisine here in The Hague. My own cooking is a mix of everything but French has to win the day, for I lived there in 1982 and wrote a cook book called French Tarts. My waistline suffers.

4. Writing is a lonely activity. However, many famous authors have said that in order to write, someone needs external stimuli (interaction with people, daily conversations etc). How can an author find the balance between the personal, creative time and the externals (people, parties, TV, music)?

I write in complete silence, but I do need to meet people and to interact and to get inspired. I am a mix of extrovert and introvert and need both daily. Meeting people in cyberspace does not cut it. I also get over-stimulated easily have too many ideas and then can't sleep. So my own pattern of choice would be write first thing, then interact mid-morning, then write in silence till 6, then interact till 8, then wind down. However, life is not like that.

5. Writers teach writing to support their income. In reality, do you believe that writing can be taught or is just purely practice and discipline?

Yes, I do think I can teach people to write. I have taught hundreds of folks who had been thinking about writing, shown them a few rules, got them to practice in class and give them live feedback. This helps to flex their writing muscles and the feedback gives them confidence. You can't write in a vacuum. We need critique. In all the years I have taught (over 20) I have had fewer than five students who really don't get it. Sure you need practice and discipline too, but I believe confidence must come first.

6. The world seems to be falling apart (countries are collapsing, banks go bankrupt....). In this climate, is the obsession with food, cooking, recipes and blogs overrated or even extreme? Can't we all survive with a slice of bread with a bit of olive oil on top?

Nope. Not if we thrive on variety, as I do. I can't even bear to have the same sandwich two days in a row and there is no way I could be the kind of person who has a weekly menu. If all I had to buy was bread and olive oil, I'd go foraging for nettles and beetles and find something to do with them.

7. What is your favorite recipe from the Sunshine Soup?

Sunshine soup, of course! It has a surprising kick, is healthy, quick, vegetarian and beautiful to look at.

Read Jo's blog and everything else at: http://www.joparfitt.com/. You can buy the Sunshine Soup from http://www.amazon.com/Sunshine-Soup-nourishing-global-soul/dp/1904881424.

Das Best Oktoberfest Festival

2011-10-17T21:01:00.000-07:00

Das Best Oktoberfest, sponsored by The Trigger Agency, is returning to NYC for the second year in a row! Das Best Oktoberfest will take place on Saturday, October 22 at La Venue and The Tunnel in West Chelsea at 608 West 28th St., (between 11th & 28th). Adults ages 21 and over are invited to experience an amazing fun-filled day of music, contests, food, and suds!

Over 150 international and craft beers, plus wines and schnapps are available to ticket holders who will receive a sampling glass upon arrival for an all-you-care-to-taste sampling. It’s das best day of beer sippin’, sausage tastin’, music listenin’, lederhosen wearin’ on this side of the Atlantic! Hot sauces, beer accessories, and even an outdoor cigar area will be available for all guests.

The best German-inspired foods available in New York City will be in abundance and offered ala carte from several vendors from sausages to side dishes while guests enjoy foot stomping live music from authentic oompah and polka bands. What’s an Oktoberfest without a few competitions? Enter the Best Beer Belly in NYC competition and take a shot at winning $100 and bragging rights or, the Miss Oktoberfest contest where one lucky fraulein will also win $100. Dress in authentic German garb for a FREE lanyard! And the individual wearing the most creative designed pretzel necklace just might win a Heavy Seas Gift Basket and $100.

Tickets are available online at www.nyoctoberfest.com

Session One: Noon to 4:00 p.m. (Last call at 3:45 p.m.)

Session Two: 5:30 p.m. to 9:30 p.m. (Last call at 9:15 p.m.)

Each session: $65 in advance or $80 at the door.

Admission includes a souvenir tasting mug, unlimited sampling of beer, wine, and schnapps, plus live entertainment. German food will be available ala carte.

Grand Oompah Tasting Session – Limited to 100 people. Tickets: $150

Valid from Noon-9:30 p.m. (both sessions) includes admission, souvenir tasting mug, lanyard, Oktoberfest hat, T-shirt, unlimited sampling of beer, wine, and schnapps, plus a special German Tasting Seminar hosted by Festival Founder, Greg Nivens, special guests plus the Oompah girls and guys. Tasting session includes authentic German Oktoberfest foods, sausages, chicken, pickle platters, pretzels, and much more. Menu will include over 100 specialty beers and 4 different schnapps.

Cooking Odyssey is back on filming!

2011-10-12T08:04:00.000-07:00

The popular PBS cooking and travel show Cooking Odyssey started filming its second season in numerous parts of Greece. George Stamou, producer of the show, recruited as Hosts Eva Tsoureka and Greece's Celebrity Chef Vasili Kalidis for this season. Good luck guys, will see you soon on PBS!

Japanese Food & Restaurant Show

2011-10-10T09:50:00.000-07:00

As a dedicated food writer and blogger, I attend plenty food shows and festivals together with numerous wine tastings. The Japanese Food & Restaurant Show is one I don't want to miss every year. Although Japanese cuisine remains traditional with amazingly delicious raw fish (sashimi), sushi rolls, beef, noodles, miso and rice, new items seem to be added to enhance flavors. It seems that chili is one of those. And for the first time, I had a curry type of miso soup, not excellent but different. The most innovative food item though was the soy bean roll, ideal for sushi handrolls or just an appetizer.

Soy bean paper

Sake and shochu is always a pleasure to taste.

Fullybooked at the New York Book Fair Expo

2011-10-10T09:20:00.000-07:00

Yes....my first book fair! I was at the Queens Museum of Art, yesterday the entire day promoting my book GET INVITED, DON'T CRASH IT at the New York Book Fair Expo. I met with interesting but also weird readers, prolific authors, did a reading and new doors opened. Who knows, you may well see the book in different languages soon!

Armani Casa Reception

2011-10-05T05:52:00.000-07:00

Highlights from the New York Wine & Food Festival

2011-10-03T07:36:00.000-07:00

The New York Wine & Food Festival is over but the pictures taken speak for themselves. I found the festival far more focused this year despite the buzz from the crowds, top chefs and fine food. I attended events like Chelsea After Dark, the Media Beverage Grand Tasting and the Meatpacking Uncorked. New products were launched, and amongst the newest "activities" were the Cosmopolitan of Las Vegas hotel stand in MPD together with the Food Nework's stand. Illy Coffee, of course, was present for another year with plenty of tasty cappuccinos and espressos! Impressive was the hospitality suite for the media and the guests offered by the Festival. Thank you Food Network for another mouthwatering and inspiring festival...


Illy Coffee

From Chelsea After Dark Event

Loi restaurant

Loi's Greek salad souvlaki

New Product - Snack Chicks at the Media Grand Tasting

Delta's Lounge - Media Grand Tasting

Media Grand Tasting

Cooking Chanel's party at the Villa Pacri

Adiadog's Sidney all-beef dog from the MPD Uncorked Event

Expo East Top New Products

2011-09-29T13:27:00.000-07:00

Partying is not associated with healthy eating. Hors-d’oeuvres, canapés and plenty of booze have nothing to do with a healthy diet. But as a dedicated food writer, I attended the Expo East, Natural Products Show in Baltimore last week and explored the floors with plenty of curiosity, appetite for new discoveries and willingness to chew some gluten free granolas. Here are the 10 different, unique and with an edge products but I am not saying that they all taste fine.

1. 1. Zen Indulgence – the first hemp gelato looks nice. It is vegan, dairy-free and gluten-free but it does not feel or taste like ice cream. Think frozen yogurt with more texture and weird taste. But for those who want to try something new, it’s an option. Just a dessert, not an ice cream.

2. 2. Tula’s CocoKefir was another unusual product. A probiotic drink based on coconut – dairy and gluten free, fat free and low in calories, it is an ideal alternative if you like coconut.

3. The much expected Monk Fruit Sweetener. For those who didn’t know, the Monk Fruit has traditionally been grown in China with little exposure in the West but has been prized for its intense sweetness, medicinal and antioxidant properties in all Asian countries. Nature Wise created the Monk Fruit Sweetener, a 100% natural, 5-calorie sweetener that combines the Monk Fruit with the Pure Cane Sugar. I tasted it and it tastes like a sweetener. I personally didn’t see any difference with any other sweetness “enhancer”. But I am not an expert in sugar either.

4. Michael Season’s Popped Black Bean Crisps. Think Popped Chips and Beanitos in a complete new version. I liked those, are healthier and tastier compared to other chips. Plus, I don’t eat beans so those chips may well be a healthy substitute? They are gluten and wheat free, low in sodium and low in fat. They are in!

5. The Qrunch Burgers powered, as they will tell you, by Quinoa Superfood. They are gluten-free, dairy-free, soy-free, corn-free, wheat-free, egg-free, nut-free and I wonder what exactly is inside them. Just Quinoa! Also millet, onions, carrots, broccoli, spinach and other ingredients….(no, there is no chocolate!). As good as you can get.

6. 6. The ChiaCharger, an all-natural bite-sized snack that is portion-controlled into 3, 1-ounce sized bites per package. Made with chia seeds, is also loaded with other “superfoods” like cranberries, sunflower seeds and oats, is a healthy choice. The Chiacharger is certified vegan. It tastes OK.

7. 7. Eat your vegetables snack from Snikiddy. Probably one of the tastier snack foods I have ever tried, those snacks are perfect for those who hate veggies as they are made with potatoes, beans, carrots, green bell pepper powder, rice flour and a few others as paprika, spice and vinegar. Are good for children? They have no fat, are gluten free and cholesterol free so why not? Ideally children should eat real greens but this is the easy solution. The jalapenos flavor is for grown ups.

8. 8. Way Better Snacks is a new snack line with sprouted whole grains introduced in the chips. I am sure kids will appreciate this (just joking!). Those chips are delicious and seem to be a healthy option. According to the producer, sprouting delivers many benefits including: increased vitamins and minerals, increased antioxidants, nutrient absorption and digestibility. This certified gluten free product, is also vegan, all natural, non-GMO, certified kosher and low in sodium. They taste yummie, and I am addicted. Try the Sprouted Blues Tortilla Chips or the Simply So Sweet Chili.

9. 9. Another new snack, the World Peas made with real peas and flavored with different spices. The Sichuan chili peas are hot and spicy but they taste good if you are up to the challenge. They are all-natural, have no trans fat, no cholesterol and no colors or sweeteners. But when I look at the ingredients I see modified corn starch. Is this good?

1 10. Finally, I will mention the new Millet-Chia Bread from Udi's, the Coconut Spread from Earth Balance and the Cheribundi, a new Cherry Cocoa drink that is an interesting blend and a nice change from anything that contains coconut, chia, millet and quinoa.

After spending an entire day at the Expo East with its natural products, I was much more educated on the new trends in this field, talked to food developers and met with healthy food veterans. But I don't want to see another raw nut, seed and agave infused energy bar. I am done.

Brooklyn Botanic Garden's Chile Pepper Fiesta

2011-09-27T07:42:00.000-07:00

Saturday, October 1 | 11 a.m.–6 p.m.

Click here for information and tickets

Fire breathing. Scorching hot sauce. Chocolate debauchery.

New York’s hottest fall tradition, featuring eight bands from chile-loving regions around the world. Sample goodies from today’s hottest chocolatiers and cast your vote at the Chile-Chocolate Takedown. Pick a pepper at our local farm stand and delight in sizzling salsas, pickles, kimchee, and other red-hot specialties. Don’t miss your chance to savor the fiery flavor...Brooklyn style.

Lost Bayou Ramblers with Violent Femmes' Gordon Gano ★ The Defibulators ★ Chico Mann ★ Dominic James & The Rhythm Machine ★ Mariachi Tapatio ★ Terry Dame & Electric Junkyard Gamelan ★ Dogcat ★ Tom Swafford

The African Experience Food Festival

2011-09-27T07:35:00.000-07:00

Travel and Leisure's Global Bazaar

2011-09-25T21:12:00.000-07:00

Travel + Leisure Magazine celebrated its 40th anniversary with a Global Bazaar at the Park Avenue Armory last weekend. Tourist Boards, world-class chocolates, airlines and famous chefs - all participated in this global feast.

Me, as a food writer, journalist and blogger, I focused as always on food: I tasted street food from Singapore, the coconut cream and peanut butter grilled sandwich, the hand-sucked oysters from the Prince Edward island, fish fry from Barbados, the confit duck hors d'oeuvre from Canada and the cheese bread from Brazil. But I stayed active on the "booze" front: I couldn't resist the rum shuck, ice wine from Canada, and also a very unique cocktail from the island of Fiji. Because tasting amazing food while sipping on refreshing cocktails is a hard task, I made a stop at the relaxation center of the Shangri-La Hotels and Resorts, then experienced Boeing’s Dreamliner and had a final taste of my favorite speculoos cookies at Delta's Global Sky Lounge. Finally, and as a former Belgium resident, I greeted the Belgian Tourism Office with a glass of Belgian beer which has always been my favorite.

I often call myself a citizen of the world due to my travel adventures and years of living in numerous countries. Spending nearly three hours at T+L's Global Bazaar, I felt like being home.

Singapore Take Out

2011-09-17T22:13:00.000-07:00

The Singapore Take Out is parked in the Meatpacking District. As a guest at the VIP cocktail event, I had the chance to sample tasty food inspired from Singapore flavors made with the hand of chefs Malcolm Lee (Candlenut Kitchen) and Anthony Ricco (Spice Market). Here is the gastronomic "summary" in pictures:

Laska, the soup from Singapore

Tea and Orange Juice Cocktail

Taka Taka opens, food writers are impressed

2011-09-16T09:57:00.000-07:00

Taka Taka opened last night to the media for a "sneak" preview of what will be serving. The Mexican Sushi meets Japanese Tacos restaurant is small but was buzzy with excited for new flavors food writers and bloggers. I started the evening by sitting in front of the kitchen's counter and closer to the hi-fi conveyor belt with full view of what was cooking. The cocktails offered were authentic, inspiring and easy to drink: Jalapeno Margaritas, Peach Mezcal and a beer cocktail that seemed too large. Sushi rolls were passing in green, orange and blue plates indicating different prices and combinations. I believe I tasted the rolls number 05, 13 and 19 from the menu that including the Sushi Caliente (spicy sushi) along with the Tempura Shrimp Tacos.

The idea is simple: make a sushi roll with a Mexican spicy sauce and a taco with some Japanese elements. Food was fresh, simple and tasty. Occasionally those rolls were too spicy and together with the Jalapeno margarita could put you on fire but that who says that Uniqueness comes without some pain?

Food writers and bloggers seemed happy with the plates of sushi and even happier with the "impressive" as mentioned cocktails so expect some coverage today and the following weeks!

Taka Taka is located at 330, West Broadway at Grand. Visit the website here: http://www.takataka.mx/

Dishes from Thailand

2011-09-13T08:00:00.000-07:00

By Guest Blogger Marios G.

In a recent trip to Thailand, I stayed out from spicy food but this didn't stop me from taking some pictures to showcase the colorful Thai dishes to the entire world! The pictures talk on their own so there is no space for comments....

Spicy Noodles?

Time for some Thai Dessert...

Paseo's Cuban Sandwich

2011-09-08T08:29:00.000-07:00

Although I am not a great sandwich fan, I would never say "no" to a tasting of a Cuban sandwich. When this Cuban sandwich is offered at Paseo's in Seattle, the tasting task becomes more of a pleasing experience (I still don't like white bread). Paseo is a tiny snack place in trendy Fremont area, selling mainly Caribbean food. You will recognize it by the long lines as there is nowhere a name sign. During my last trip in Seattle, I gave in and I asked my partner in culinary adventures to drive me there. We decided to split the Cuban Roast, stated as the most popular on the menu.

Inside of a lightly toasted baguette, there were generous portions of pork shoulder coated in Paseo marinade, aioli (seasoned mayo), fresh cilantro, pickled jalapeños, crisp romaine lettuce and caramelized onions. The $8 price tag is well justified for what you get. With my limited Cuban sandwich experience, I openly admit that Paseo's was one of the best, scoring even higher than those famous Cuban sandwiches in Miami.

If you visit Seattle, make a stop at Paseo. There is also a Ballard location. The long line is worth it!

Fanouropita - the Pious Pie

2011-08-29T10:53:00.000-07:00

seven pieces from different cakes offered at the church

Saint Fanourios whose name day is on August 27th, is the patron saint of things lost. His name is invoked when prayers are asked for the recovery of lost items. Fanouropita is a cake traditionally made to honor him on his name day. The cake is brought to the church the previous evening on the 26th, is blessed by the priest, cut in small pieces and shared with the rest of the church congregation (it is said that you have to give away seven pieces).

mine made with gluten-free flour, not as fluffy as usual

Fanouropita is made with no butter and no eggs. The tradition also mandated that has to be made with either seven or nine ingredients. The other, non-religious tradition says that if you need answers to vital personal questions or you need to find the lost item, you place a small piece under your pillow the night of the 26th, and when you wake up, everything has been revealed to you.

FANOUROPITA RECIPE

For an average baking pan, the following ingredients are good for about 16 pieces

Ingredients - 9

1 cup of sugar

1 cup of oil (sunflower preferably)

12 tablespoons of orange juice

2 1/2 cups of all-purpose flour (if you want to replace it with gluten-free flour you can do but the cake won’t be as “fluffy”)

2 teaspoons of baking powder

1 teaspoon of cinnamon

1 cup of chopped walnuts

1 cup of seedless golden raisins

icing sugar

Preparation

Oil and flour the baking pan.

Put in a bowl the oil, the orange juice and the sugar and mix them in a blender/mixer until smooth.

In a second bowl blend the flour with the baking powder until the flower has no lumps. Add the cinnamon, the walnuts and the raisins.

Add gradually the flour mixture to the liquid mixture and fold it in.

Pour the entire mixture in the baking pan.

Bake for 50 minutes in 350 degrees Fahrenheit (180 Celcius)

When ready, sprinkle icing sugar on top.

OJ&B Birthday Party August 29

2011-08-27T13:39:00.000-07:00

On Monday August 29th. From 7pm.

PRET's summer menu

2011-08-19T06:53:00.000-07:00

You still have a few more weeks to try PRET's light summer menu. I tried the Mandarin 5 Spice Roast Beef Cold Wrap which I found refreshing, spicy and perfect for a summer day - the cilantro with the red onion made the difference. The Royal Chef Salad, is another light menu addition but it is very similar to PRET's salad range. The Lentil & Couscous salad pot was light and had a strong lemon flavor which I like but it may not be for everybody. I skipped the new baguettes - Caprese and Chicken & Smoked Mozzarella but I tasted the new California Club sandwich, made with fresh ingredients. You will also find the Skinny Gazpacho if you are into cold soups. Expect to pay the same spicy PRET prices, from $2.69 to nearly $8 for salads.

If you are around, give PRET's summer menu a try before it's over. It may be pricy but it is light and feels like summer!

Hopefully, the iced coffee may stay for ever. It's strong, icy and gives me a kick.

A day at Cooking Odyssey's Kitchen

2011-08-15T07:35:00.000-07:00

Having Sunday lunch is often a long, enjoyable process. It is almost a ritual that involves peeling, cutting, marinating, baking, grilling, sipping wine and sampling freshly cooked food. But cooking with Cooking Odyssey's producer George Stamou and his interior designer wife Effie Karambelas is a completely different experience. To be honest, I didn't do much of the cooking. My task was to watch and to take pictures while making comments about the space, the food appearance and the entire environment, a task that could be seen as "easy". But the experience was unique, pleasant and comfortable.

The kitchen, used for the Cooking Odyssey's inside shooting, is entirely green by using eco-friendly kitchen fixtures, surfaces and appliance companies. The most impressive is the Induction Cooktop (by Capuano Appliances) that cooks food in less time – which is not only energy efficient but also gets us eating faster. The durable surfaces made of 75 percent recycled content composed of recycled material (Eco by Cosentino), the modern sinks and faucets (Kohler) and the SubZero Refrigerator give a clean, sleek and ergonomic look to this beautiful kitchen which is ideal for moving around, doing prep work, talking to guests and also shoot a show!

Lentil Salad

The Real Greek salad

Fava Salad

The food was generous in number of dishes and portions. George barbecued the ribs, marinated chicken wings and steaks. Effie prepared the healthy and tasty lentil salad (based on Cooking Odyssey's recipe), the colorful and "real" Greek salad, a smooth fava salad, grilled eggplants with feta cheese and a cool and sweet beets salad. The Californian Viognier was the perfect match to this long-lasting, not wanting to end lunch and Effie's halva was the best dessert for the day, light and nicely shaped.

Eggplant with feta cheese

Chicken Wings


Ribs and Steaks!

George and Effie in the Eco Friendly kitchen

I am looking forward to more lunches with George and Effie, next time, I promise, I will get my hands in the kitchen as well!