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Vaadake South Beach Festivali suurt maitseküla

Vaadake South Beach Festivali suurt maitseküla


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Rahvahulgad, märjukesed ja õiglane osa kuulsusi. Seda leiate tavaliselt Miami Beachi nädalavahetusel. Kuid 2014. aasta South Beachi veini- ja toidufestivali raames osalenud Whole Foods Market Grand Tasting Village tõi pühapäeval randa uue maitse. Päev oli kõrvetav tõelises Miami moes, kuid see ei takistanud sadu festivalikülastajaid igal sammul vastu võtmast rohkelt toitu, jooke ja kuulsusi.

Üritust korraldati rannas 13th Street ja Ocean Drive ning seda tutvustati telgi järel mõne kõige populaarsema ja peagi kuulsa kaubamärgi telgi järel. Alates kuumpressitud Kuuba võileibadest ja omatehtud tomatikastmetest kuni värske kaaviari ja isegi verivorstide suupisteteni oli toiduvalik tõeliselt ulatuslik. Kohal olid meie päris Lõuna -Florida söögikohad, sealhulgas SuViche; Punane, Steakhouse; ja Fratelli la Bufala, kellel oli üks pikemaid inimesi, kes ootasid maitsta selle värsket bufalo mozzarellat.

Suurte telkide kõrval olid mitmed hüpikaknad, mis olid saabumisel meelelahutuseks. Hollywood Hard Rock Hotel & Casino võõrustas rannas basseini, kus olid tasuta kokteilid ja hammustused, sealhulgas tõeliselt sealiha liugurid, mis olid tegelikult väga head. Lähedal asuv Celebrity Cruises telk grillis maitsvaid ja mahlaseid lambaliha kotlette ning Casa Barilla, mida võõrustas kuulus Itaalia toidukompanii, pakkus paar soolast pastarooga ja pakkus isegi toiduvalmistamise demosid. Baaris Cruzan Rum, mis on väike oaas kahe suurejoonelise telgi vahel, esines terasest trummibänd ja maitsvad värskendavad mojitod. Proovisime peamist laimisorti ja meile väga meeldis.

KitchenAidi kulinaarsed demonstratsioonid kahel etapil olid sama rahuldust pakkuvad kui piletihind. Me tabasime osa Giada De Laurentiis'st, kes oli televisioonis sama särtsakas ja aitas suurepäraselt lavakülalistel õigeid toiduvalmistamisvõtteid õppida. Abikaasa ja naise duo Debi Mazar ja Gabriele Corcos tegid ka demo jaoks koostööd ning olid super võluvad ja lõbusad. Debi paljastas üksikasjad selle kohta, kuidas nad kolmteist aastat tagasi Firenzes kohtusid, ja nende hiljutistest kulinaarsetest reisidest Cooking Channel'i saate jaoks Extra Virgin, mis debüteerib aprillis neljandat hooaega.

Miami raamatutes ja raamatutes toimus kogu päeva kuulsate koka kokaraamatute allkirjastamine. See oli meie jaoks üks tipphetki ja read olid üllatavalt lühikesed. Kohtusime koka ja toiduvõrgustiku isiksuse Anne Burrelliga, Raudkokk Masaharu Morimoto ja Paula Deen, kes esines koos abikaasa ja poegadega peaaegu aasta pärast esimest avalikku esinemist. Kõik olid väga armulised ja tundusid hea meelega oma fänne tervitamas.

Festivali suur degusteerimine oli tõesti suursugune ja täiendas rahuldust pakkuvat nädalavahetust einestamise, joomise ja õhtusöökidega. Kuni järgmise aastani on siin järjekordne vapustav South Beachi veini- ja toidufestival!


Paula Deen ja lunastustee

Tavalisel Ameerika iseloomustusel peab olema õnnelik lõpp. Kui see on kadunud, tuleb see teema üles leida. Räpased detailid tuleb kingakarvaga viia korrastatud jutustuskaarde, mis enne tugevat hõljumist alla vajub. Ebaõnnestumine & mdash mõnikord tähelepanuväärne ebaõnnestumine & mdash on loo vajalik osa, muidu on millest tagasi ronida? Seega pole üllatav, et pühapäeval rassismisüüdistuste tõttu armust langenud kuulsuste peakokk Paula Deen korraldas tagasituleku ja ajalehtede sõnadega, öeldes rahvahulgale jumaldavaid fänne: &# 8220Ma ei ole loobuja. ”

Kuigi ta ei maininud süüdistuste üksikasju ja mdashi, mida ta ütles, et soovib oma vennale Bubbale korraldada tõelised lõunapoolse istandiku stiilis pulmad ja koos väikese n ****** ” antebellum kostüümid ja mdash Deen ütles South Beachi veini- ja toidufestivalil rahvahulgale, et kui nad poleks juba vabandust kuulnud, kavatseb ta seda uuesti teha, just seal kana ja pelmeene küpsetades. See, kas Deen on oma vabanduses siiras, on tema ja Jumala vahel. Aga mis kindlasti on tõsi, on see, et Deen on haaratud oma lugu magusast lunastusest.

Mõni aasta tagasi nägin, kuidas Deen rääkis oma elulugu intiimsele rahvahulgale. Tema mälestusteraamatus jutustatud lugu on tõeliselt inspireeriv. Deen oli 18-aastaselt õnnetult abielus, 19-aastaselt laps ja kaotas 23-aastaselt mõlemad vanemad. Seejärel langes ta kaheaastasele monumentaalsele depressioonile, mille jooksul ta peaaegu kunagi kodust ei lahkunud. Agorafoobia ei jätnud talle muud teha, kui jääda koju ja süüa teha, nii sai temast kokk. See, mis mind tol ajal tabas, oli see, kui sügavalt Deen oma pimedate aastakümnete lugu elas. Ta rääkis sellest ajast, nagu oleks ta just sellest välja roninud, kuigi möödas on rohkem kui 20 aastat. Puudusid tõendid praeguste kannatuste kohta ja tema juuksed olid täiuslikud, tema teemandid särasid, naaritsa karvkate oli tooli kohal ja mdash ja ometi nutsid peaaegu kõik ruumis olijad (mina kaasa arvatud). Kaasavõtmine: kui ta kaari jutustab, elab ta selle üle.

Hiljuti kirjutas Caity Weaver Gawkeris fantastilise loo Paula Deeni kruiisile minekust. Tüki parim osa on Deeni suhtlus Brad Turneriga, kokaga, kes on tuntud kui grillseersant, kes oli kruiisil üks väheseid afroameeriklasi. Siin on lugu, mida Deen rääkis kruiisi ajal mitu korda sellest, kuidas ta ja Turner esimest korda Dallase kokandussaates kohtusid:

Nagu lugu räägib, oli Brad laval üksi ja laulis auditooriumi teises osas laulu, mille ta oli just pühendanud Paula Paulale, kuulis tema häält ja tormas imestunult lavale, et näha, milline ingellik olend on võimeline sellist looma meloodia. Nad kohtusid. Nad tantsisid. Grilli ohvitser ja daam.

Loomulikult on võimalik, et see lugu on tõsi. Kuid nagu Weaver märgib, oleks see õige kaevude kokkulangevus, selgel põhjusel, et “ Üks neist võiks praegu kasutada kuulsat sõpra ja üks neist saaks mustaga hakkama. ” ta mitte ainult ei korda lugu kruiisil mitu korda, vaid ka esitab selle uuesti, kuuldes Turnerit laulmas “Minu Cherie Amour ” ja tormates siis tema juurde, nagu oleks see esimest korda uuesti, justkui ei teadnud isegi, et ta seal on, ja ütles oma mehele: "See on grillseersant!" Keegi ei öelnud mulle, et ta tuleb! ”

Selliste inimeste jaoks nagu Paula Deen, pole tõe ja tema enda räägitud lugude vahel tegelikult vahet. Mõned inimesed sellel kruiisil ja mdashil ning kahtlemata toidufestivalil ja mdashil pöörduvad tema poole praegu ebameeldivatel põhjustel, uskudes, et ka tema on salaja pahane, et valge inimene ei saa enam istandiku stiilis pulmi pidada. Mõned inimesed lihtsalt ihkavad lugu, mis lõpeb sellega, kuidas see peaks: “Te ei pea vabandama! ” nad karjusid South Beachis. “Soovime sind tagasi, Paula! ”

Üks siira kahetsuse mõõt on see, et vabandav inimene ei saa sellest veast kasu, ei jõua sellest kohe ülima võidukäigu looks kujuneda. Kuid tänapäeval, kui uus võit on rohkem kui kunagi varem ja#8220 on lõppemas, ei näe me seda tõenäoliselt oma kuulsuste pealt. Deen kindlasti tagasi ei vaata. Ürituse lõpus, kui teda kutsus kuulsuste peakokk Robert Irvine, keda süüdistati pettuse jätkamises, astus ta selga ja karjus: “I ’m tagasi sadulasse! ” Ta ei pruugi saada teist võimalust Toiduvõrgustik ja tal ei pruugi olla isegi teist enimmüüdud kokaraamatut, kuid Ameerikas on miljon kaotusevõitu ja Deen sõidab kindlasti ühele neist.


1. Puuri sukeldumine haidega

Nii palju kui 98 hailiiki Lõuna -Aafrika vetes ringi ujudes ei julge te siin kunagi sukelduda. Kuid tänu põnevusele ja turvalisusele pühendunud professionaalidele on teil võimalus paljude metsikute haide keskel puuri sukelduda. See tegevus on küll äärmuslik seiklus, kuid see on ohutu ning kavatseb ka inimestele teadvustada, et paljud hailiigid ei tähenda meile mingit kahju. See on kahtlemata üks maailma parimaid reisielamusi ja kindlasti üks parimaid asju Kaplinnas.

Korraldajad: Apex Shark Expeditions, Shark Broneeringud ja Shark Zone

Puuris sukeldumise tasud Kaplinnas: Ligikaudu 13 000 INR


Kui Ray esimest korda kohtus oma abikaasa John Cusimanoga, proovis ta teda oma sõbraga kokku panna.

“ Ma kavatsesin teda koos oma sõbra ja teise ilusa itaalia mehega kokku panna ja ta ütles: "Oh, ma ei ole homo," ütles Ray inimestele.

Paar vestles lõpuks kella neljani. Nad abiellusid 24. septembril 2005 Itaalia lossis enne mesinädalaid Aafrikas.

“Meile tegelikult meeldivad üksteised, meil on palju samu huve ja me peame seksikaks halva käitumise jagamist, näiteks liiga hilja ärkamist, vale toidu söömist ja valju muusika kuulamist, ütles Ray.


The Beach Times

Dennis on täis suurepäraseid tegevusi ja teie aja veetmine sõltub tõenäoliselt teie puhkemaja asukohast.

Dennis Portis ja West Dennises on teil otsene juurdepääs Nantucket Soundile ja uskumatutele randadele nagu Sea Street, Glendon Road, Haigis ja West Dennis.

Need, kes peatuvad Dennis Village'is ja East Dennis'is, leiavad aga Cold Storage Beachi, Corporation Beachi, Chapini mälestusranna ja Mayflower Beachi, mis kõik asuvad Cape Codi lahel.

Kui reisite marsruudil 134 Cape Codi lahe ja Nantucket Soundi vahel, läbite South Dennise, linna üksiku küla ilma ookeanita. Pärast Mid-Cape'i maantee ületamist sisenete kaubandus- ja tööstuspiirkonda, mis ei pruugi tunduda palju, kuid on tegelikult täis suurepäraseid tegevusi kogu perele.

Kui te ei tea, mida otsite, võite nendest tegevustest ilma jääda, nii et uurige kindlasti neid suurepäraseid vaatamisväärsusi enne saabumist.

Cape Codi raudteerada

Lõuna -Dennises asuva Cape Codi rööbastee sissepääs on veidi varjatud, kuid võite olla kindel, et Ameerika Ühendriikide panga hoonest põhja pool on parkla, mis asub marsruudil 134. Te möödute selles piirkonnas silla alt, mis annab märku krundi asukohast.

Kui olete raudteerajale jõudnud, võite suunduda Wellfleetist põhja poole või sõita läände Yarmouthi. Raja ääres on palju peatumiskohti, kuna see lookleb läbi seitsme Cape Codi linna, läbides samal ajal tiike, metsi ja restorane.

Kui te oma ratast kaasa ei võtnud, on selles Lõuna -Dennise osas ka kaks laenutuspoodi - Barb's Bike Shop ja Dennis Cycle Center.

Tony Kent Arena

Kui pöörate teelt 134 välja Theophilus F. Smith Roadile ja seejärel South Gages Wayle, viib teid Tony Kenti areenile. See liuväli asub Lõuna -Dennise tööstuspiirkonnas, kuid tasub külastada, kui soovite puhkusel jääle lüüa.

Areen on avatud kogu suve, seega vaadake nende ajakava, et näha, millal on külastajatele saadaval jäätis.

Võite külastada areeni ka selle tuntuse tõttu. Seda seetõttu, et Tony Kent Area on koht, kus Nancy Kerrigan treenis 1994. aasta olümpiamängudeks pärast rivaali Tonya Hardingi korraldatud füüsilist rünnakut tema vastu. Tegelikult toimus rünnak peaaegu Tony Kent Arenal toimunud treeningul, kuid Kerrigan oli ründaja väljakule jõudmise ajaks juba lahkunud. Rünnak leidis aset ühel hilisemal üritusel Detroidis.

Lühikest aega tegi seda piirkonda ümbritsev meediatsirkus selle riigi kuulsaimaks ja teil on võimalus neemel olles jääle astuda.

Cartwheelsi pere lõbustuskeskus

Uisuväljakust üle tee leiate Cartwheels Family Fun Centeri. See saal võib olla varjatud selle hämara asukoha tõttu, kuid see pakub tundidepikkust pere lõbu tänu oma kardidele, löögipuuridele, arkaadile, kiirmängumängule ja batuudiga korvpalliväljakule. Keskuses on ka jäätisepood.

Teie külastuse jaoks on palju hinnakujundusvõimalusi, kuna saate maksta mängu eest, osta hulgipileteid või osta käevõru, mis annab teile juurdepääsu kõigele.

Cartwheels Family Fun Center on tavaliselt avatud ainult nädalavahetustel aprilli keskpaigast kuni talgupäeva nädalavahetuseni. Siiski, kui olete Lõuna-Dennise piirkonnas, tasub seda pereettevõtte tegevust kontrollida.

Kuradi rahakoti õlletehas

Devil's Purse Brewing on Cartwheels Family Fun Centre'i nurga taga ja suurepärane koht peatumiseks, kui soovite paar õlut oma puhkusereisile tagasi tuua. See kohalik õlletehas avas esmakordselt uksed 2013. aastal ja on Cape Codi lemmik oma lihtsate, kuid maitsvate õllepakkumiste tõttu.

Õlletehas on tuntud oma saksa stiilis õlle Handline Kölsch poolest, mille saate kätte nelja- või 12-pakendis. Samuti leiate pöörlevaid kraane, millel on erinevad IPA-d, ale ja stouts, mis kõik on tavaliselt saadaval neljas pakendis.

Kuradi rahakott on ainult õllekoht, nii et te ei saa süüa, kuid võite maitsmislennu nautimiseks kraaniruumis hängida, kui te pole kindel, millist võimalust osta. Pidage meeles, et siseruumides pole istekohti, kuigi õlletehases on mõned piknikulauad, mida saate ilmaga koostööd tehes kasutada.

Patriootide väljak

Lõuna-Dennise tööstuspiirkonna kõige nähtavam vaatamisväärsus on tõenäoliselt marsruudi 134 suur kaubanduskeskus Patriot Square Plaza. See kaubanduskeskus on kohalike seas populaarne, sest see pakub ühest kohast ostmist toidupoes, rõivakauplustes, kindlustusametis ja apteek. Samal ajal hindavad külastajad selle restorane ja alkoholipoodi.

Patriot Square Plaza on koduks ka meelelahutuskinole, nii et kui soovite pärast Lõuna -Dennise muude vaatamisväärsuste nautimist veeta õhtul filmi, on see kaubanduskeskus teile kaetud.

Nautides seda, mida South Dennis pakub

Kuna Dennise rannapiirkondade lähedal toimub nii palju, jäävad külastajad sageli Lõuna -Dennise poole. See ei tohiks aga nii olla, sest selle keskne asukoht tähendab, et olete vaid mõne minuti kaugusel Cape Codi lahest ja Nantucket Soundist ning teil on lihtne juurdepääs Mid-Cape'i maanteele ja teele 28.

South Dennis pakub ka hulgaliselt tegevusi, nii et kui teil on selles külas puhkusemajutus, ei jää teil kunagi kogu perega tegelemisest puudu.


South Beachi veini- ja toidufestival 2020: 3 maakonda, 5 päeva, 111 sündmust. ja gazillion kaloreid

Ümardage päikesekaitsekreem, Advil ja venivad püksid. On aeg iga -aastaseks rändluseks, mis on tuntud kui South Beach Wine & amp Food Festival. 19. väljaandes esitatakse hämmastavaid ja kõhutõmbavaid 111 sündmust, mis jagunevad kolme maakonna ja viie päeva jooksul (19. veebruar-23. veebruar), kus Lõuna-Florida ümbruses rikošeerivad toidud, kuulsused kokad ja toiduvõrgustiku isikud.

Festivali nimi ja fookus on endiselt "South Beach", mille allkirjaüritused toimuvad taas tohututes valgetes telkides Miami Beachi lõunaosas. Kui plastikust veiniklaasid kaelakeedel rippuvad, et käsi vabastada, kogunevad tuhanded Grand Tasting Village'i ja fännide lemmikute hulka, nagu Burger Bash (võõrustab Rachael Ray), Itaalia Bites (võõrustab Giada De Laurentiis) ja Beachside BBQ (võõrustab) Guy Fieri).

Kuid viimastel aastatel on festival neelanud ka Lõuna -Florida tervikuna, Palm Beachi maakonnas on see kasvanud (sel aastal kaks üritust) ja Browardis pidevalt (10 sündmust, eelmisel aastal 12).

"Mida rohkem, seda uhkem," ütleb festivali asutaja ja tegevjuht Lee Brian Schrager. Laiemat publikut silmas pidades ütleb Schrager, et festival on loonud peresõbralikumaid ja lemmikloomasõbralikumaid üritusi ning pidanud silmas madalamat hinda (tänavu on 37 ürituse hind 100 dollarit või alla selle). Enamik üritusi, sealhulgas veiniõhtusöögid kõrgekvaliteedilistes restoranides ja karjatamisüritused koos vabalt voolavate kokteilidega, on piiratud 21-aastastele ja vanematele.

Uute peresõbralike ürituste hulgas: paar “toiduvalmistamise filmiõhtuid”, mis toimuvad 21. – 22. Veebruaril (reedel ja laupäeval) Hallandale Beachi Peter Bluesteni pargis (501 SE First Ave). Piletid maksavad täiskasvanutele 25 dollarit, alla 21 -aastastele 10 dollarit. Hinna sees on suupisted ja vein. Telenägu Valerie Bertinelli esitleb laupäeval filmi „Cloudy With the Chance of fratballs” ja kondiitri-/šokolaadimeister Jacques Torres reedel filmi „Sajajalgne teekond”.

Nädal enne festivali müüdi 111 üritusest 47 välja. Tulud lähevad Florida Rahvusvahelise Ülikooli Chaplini külalislahkuse ja turismikorralduse kooli, kus saavad hariduse alustavad kohalikud kokad ja ettevõtjad. Festival on kogunud koolile alates selle loomisest rohkem kui 30 miljonit dollarit.

Maitsmiseks valmistatakse ette, küpsetatakse ja küpsetatakse kõike alates tipptasemel haute-köögist kuni alandlike võileibadeni. Festivali ulatuse ja ulatuse hindamiseks kaaluge osalevat mitmekesist Maurose paari: rahvusvaheliselt tunnustatud peakokk Mauro Colagreco ja toiduvõrgustiku võõrustaja Jeff Mauro.

Colagreco kannab praegust maailma tippkokkade kroonit pärast seda, kui tema Lõuna -Prantsusmaal asuv restoran Mirazur nimetati eelmise aasta juunis toimunud iga -aastase maailma 50 parima konkursi esimeseks kohaks. Argentinas sündinud Colagreco korraldab reedel, 21. veebruaril 500 dollari suuruse õhtusöögi oma suurepärases Florie restoranis Four Seasons Palm Beachil. 84-kohalisele õhtusöögile jääb käputäis pileteid. See on selle aasta festivali kõrgeima hinnaga pilet, välja arvatud iga-aastane austamisõhtusöök Loews Miami Beachil (22. veebruar), kus austatakse kokka Marcus Samuelssoni (samuti 500 dollarit).

"Toit on väga subjektiivne, kuid oleme väga uhked, et oleme sel aastal Mirazuris nr 1," ütles Colagreco detsembris Florie's visiidil. "See on meeskonnale hea, ärile kasulik, mu restoranidele hea."

See on Colagreco teine ​​Sobefesti esinemine, esimene pärast 2009. aasta kokandusdemonstratsiooni ja Perrier Jouet šampanja tutvustamist koos koka Daniel Bouludiga. "See oli rannas telgis," ütleb Colagreco. "Mul on nii hea meel tulla uuesti seda tegema Four Seasonsil."

Tagasi tuleb ka Jeff Mauro, endine koomiksite ja improvisandi esineja, kellest sai Food Network'i staar ja kes tunnistas end võileivakuningaks.


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Tol ajal olid paari hoolikalt valmistatud joogid esimeste seas, mida segati eritellimusel valmistatud jää ja värskete ürtidega otse terrassiaiast, käivitades trendi Miami kokteilimaastikul. Kuid Orta väidab, et ta ei teinud midagi teisiti, ja ta tegi lihtsalt seda, mida armastas.

Orta ja Zvi lõid Andersoniga naabruses asuvas baaris taas oma kaubamärgi jahedust, mida nad ümber kujutasid kui 80ndate ajastu tantsuklubist inspireeritud kuuma kohta, mis pälvis kiitust kui üks Esquire2018. aasta valib parima uue baari. Kolm kohta ühes kohas algab klaveribaariga, mis viib väljas hipsterite hangouti ja agrave la Broken Shakeri juurde ning lõpeb tänavatüüpi rummimaja reisiga Kariibi mere piirkonda.

Nii nagu uue kontseptsiooni koostamine või tasakaalustatud joogi valmistamine, on ka suurepärased miksoloogid konkreetsed kriteeriumid, ütleb Orta. Hea baarmen pole ainult auhinnatud jooki valmistav inimene. See on stiili, isikupära ja elu toomine baari. Kui varem oli see vaid ühte tüüpi baarmen, siis nüüd näete palju loovust ekspertidelt, kes toovad teie kokteilielamusse oma ainulaadse vibe ja energia.

"Baarmen on teie õhtu kuraator," ütleb Orta. "Minu jaoks on nad nagu DJ, kui lähete peole. See on ruumi eest vastutav isik, kes juhib teie kogemuse kõiki osi. See ei tähenda ainult täiuslikult tasakaalustatud kokteili. See on ka täiuslik tasakaal lõbu, vestlus ja meeleolu. "

18. korda toimuva South Beachi veini- ja toiduainete festivali ajal leiate paljud Lõuna-Florida parimad baarmenid, kes raputavad asju mitmel kokteilikunstile suunatud üritusel. Siin on need, millele tähelepanu pöörata.

Midnight Eats: Espa & ntildeola Way Block Party, mida korraldavad Bar Lab, Debi Mazar ja Gabriele Corcos ning muusikat esitab Rev Run. Otsige Ortat Midnight Eatsist, hilisõhtusest üritusest, mis viib teid mõnes kauges riigis kesköö turule. See tähendab mitte ainult tema eripära, palju värskeid koostisosi ja mashi, vaid ka midagi, mida ta praegu tegelikult armastab: kääritatud mahlad. Kahe kvartali oaas asub South Beachi Art Deco linnaosas, samas kui 90ndate ikoon Rev Run of Run-D.M.C. toob lööke, kui rüüpate Orta enda loodud jooke. Peske maha kõik need soolased, magusad ja soolased maiuspalad, samal ajal kui suplete selle üksildase piirkonna säravates tuledes ja ajaloolises võlus, mis suunab romantilisi Vahemere -äärseid külasid Hispaanias ja Prantsusmaal. Laupäeval, 23. veebruaril keskööst kuni kella kaheni hommikul Washingtoni avenüü ja sissepääsu juures Miami Beachil Espa & ntildeola Way. Piletid maksavad 95 dollarit saidil sobewff.org/midnight.

Bacardi esitleb Tiki kokteilide showdowni, mida juhib Ted Allen. Hankige oma tiki Surfcomberis, kus Ted Allen, Food Network sarja autor ja võõrustaja Tükeldatud, juhib Polüneesia popi ja tiki-inspireeritud kokteilide õhtut. Festival on koondanud mõned parimad baarmenid Lõuna -Floridast ja mujalt & mdash, sealhulgas David Cedeno MiniBarist, TJ Palmieri Madrina's, Jesus Perez Broken Shaker Miami'st, Emiliano Gonzalez Casa Florida'st, Daniele Dalla Pola Esotico Miami'st, Andres Rairan Social Club ja Anthony Valencia Driftway Bar & mdashist, et võistelda tiitli "Tiki kuningas" nimel. Allen ühineb hinnatud kohtunikekoguga, et hinnata võistlejate rummikesksust, samal ajal kui te võistlustöid rüüpate ja näksite valikut väikestest hammustustest mõnest piirkonna kõige põnevamast kohast. 10.00. reedel, 22. veebruaril kell 1 öösel Kimpton Surfcomberis, 1717 Collins Ave., Miami Beach. Piletid on välja müüdud.

Kokteilide valmistamise meistriklass. Las Sipsmithi kaubamärgi suursaadik JP Calabria näitab teile, kuidas valmistada jooki vanamoodsal viisil: mõne baarioskusega. Õppige kokteile segama nagu meister keerutades, klõbistades ja looge pärastlõuna puusas keskkonnas, rüübates Sipsmithi džinniga valmistatud jooke. 12:30 kuni 14:00 Laupäeval, 23. veebruaril aadressil Bodega Taqueria y Tequila, 1220 16. tänav, Miami Beach. Piletid on välja müüdud.

Kokteilide meistriklass. Bodega, South Beachi taqueria, kus on peidetud hilisõhtune baar, tervitab osalejaid salajase läbipääsu kaudu, et paljastada otsimist vääriv mixoloogia klass. Õpid kokteile segama raamatu Gabe Urrutiaga Miami kokteilid: üle 100 retsepti elegantne kollektsioon, mis on inspireeritud võlulinnast, koos mõne Miami parima baarmeniga. Klass õpetab teile kõike, mida peate teadma, et olla võõrustaja, kellel on kõige rohkem, kui õpite lihtsaid nippe ja näpunäiteid, kuidas oma külalisi erikokteilide abil hämmastada. Seejärel veetke ülejäänud päev oma isiklikke kohandusi. 2:30 kuni 16:00 Laupäeval, 23. veebruaril aadressil Bodega Taqueria y Tequila, 1220 16. tänav, Miami Beach. Piletid on välja müüdud.

Loksutaja taga: Miami parimad baarmenide riffid baarielu, tööstuse muutuste ja joomise kohta 2019. Paneelid ja tööstuse spetsialistid Julio Cabrera (Cafe La Trova), Gui Jaroschy (Generator Hostels) ja Sarah Lawrence (Sweet Liberty) koos Ortaga annavad teile sisevaate Miami baarimaastiku liikujatele ja raputajatele. Shakeri taga ühendavad tööstuse parimad meeled ja paljud, kes on James Beardi nominatsioonide ja Tales of the Cocktail võidud kogunud üleriigilisele esiletõstmisele ning räägivad baarielust, mahukast versus käsitööst ja 2019. aasta suundumustest. Keskpäeval kuni 12.30. Reedel, 22. veebruaril Grand Tasting Village'is, 13th Street and Ocean Drive, Miami Beach. Sissepääs on tasuta, kasutades veebipõhist RSVP -d (piiratud arv kohti) saidi sobewff.org kaudu.

Hoidke Miami New Times tasuta. Kuna me alustasime Miami New Times, seda on määratletud kui Miami vaba ja sõltumatut häält ning me tahaksime seda nii hoida. Pakkudes meie lugejatele tasuta juurdepääsu kohalike uudiste, toidu ja kultuuri teravale kajastamisele. Toodab lugusid kõigest alates poliitilistest skandaalidest kuni kuumimate uute bändideni, julge raporteerimise, stiilse kirjutamise ja töötajatega, kes on võitnud kõik, alates professionaalsete ajakirjanike seltsi Sigma Delta Chi mänguauhinnast kuni Casey medalini teenete eest. Kuid kuna kohaliku ajakirjanduse olemasolu piiramisrõngas ja reklaamitulude tagasilöökidel on suurem mõju, on meil praegu rohkem kui kunagi varem oluline toetada oma kohaliku ajakirjanduse rahastamist. Saate aidata, osaledes meie liikmestaatusprogrammis „Toetan“, mis võimaldab meil jätkata Miami katmist tasuliste müüridega.


Osalejateave

Lääne -Kanada

1931 galerii bistroo, Peakokk Gleb Podshibyakin (Vancouver, BC) ja#8211 “ Bistroopulber ”

Peakokk Gleb Podshibyakin 1931. aasta Vancouveri kunstigalerii galeriist Bistroo on loonud jätkusuutliku mereandide jahvatamise retsepti, mis kasutab ainult Ocean Wise'i sertifitseeritud mereandide koostisosi, nagu näiteks terasest lõhe ja must lingtursk. Lisaks nendele on Bistro Chowder kreemipõhine ning sellel on klassikaline maitse ja aroom, mis on saadud valgest veinist, sidrunimahlast, tüümianist, küüslaugust, köögivilja mirepoix'st ja õrnast Kennebeci kartulist. Kolledži -aastate jooksul on peakokk paar aastat Iirimaal Dublinis veetnud ja saanud kogeda laias valikus puljongiretsepte, millest igaühel on oma maitse ja filosoofia. Oma retsepti välja pakkudes kasutas peakokk Gleb seda kogemust inspiratsioonina ja on kirjutanud kauni oodi sellele hämmastavale mugavusele.

Big Feast Bistroo, Peakokk Mike Mulcahy (Maple Ridge, BC) ja#8211 “Ocean Wise Seafood Chowder ”


Mike Mulcahy kirg kokakunsti vastu sai alguse väga varases nooruses. Alates põhiretseptide õppimisest kaheksanda klassi toiduklassis kuni pitsade valmistamiseni oma esimesel restoranitööl 16 -aastaselt, teadis Mike, et valib professionaalse koka teed.
2010. aasta märtsis, vahetult pärast kolmanda lapse sündi, avas Big Feast Bistroo & amp; Jaemüük Mike'i uue brändiga edu saavutamiseks. Maple Ridge'is keskendumine kohalikule toidule, gluteenivabale ja veganitele oli suur risk, kuid on end tõestanud. Suurest peost sai kiiresti Fraseri oru kasvava elanikkonna jaoks väga edukas söögikoht. Bistroos müüakse kauplustes ja kohalikes toidupoodides ka üle 50 SKU jaemüügitoodet.


Codfathers Seafood Market oli esimene pühendunud kalatooja Kanadas, kellest sai Ocean Wise'i akrediteeritud ettevõte. 2008. aastal kohtus peakokk Ross Derrick esimest korda Jon ja Ann-Marie Croftsiga. Peakokk Ross oli Sous-Chef ja Executive Chef paljudes restoranides ja hotellides ning kasutas oma kalatoojana ainult Codfathersi. Pärast 6 -aastast professionaalset suhet töötasid Ross ja Jon koos, et luua Codfathersis restoraniruum. Kohvik keskendub roogade loomisele, mis kasutavad 100% säästvaid mereande, mida serveeritakse värskelt ja lihtsalt. Chef Ross Broken Anchorist ja Jon Crofts Codfathers Marketist teevad iga päev tihedat koostööd, et luua meeldejääv kogemus.


Edge Catering,
Peakokk Jasmin Porcic (Vancouver, BC) ja#8211 “BC vaipkarpide merekarbipulber vahtrasuitsutatud kalkuni peekoniga ”

Peakokk Jasmin on tõeliselt oma käsitöö meister. Alates tema klassikaliselt koolitatud Euroopa peenest söögikohast kuni mõnede Kanada parimate tunnustatud restoranide juhtimiseni, on peakokk Jasmini tunnustused lõputud kodus ja rahvusvaheliselt. Cactus Clubi restoranide grupi endise tegevtootearendaja peakokana liitus peakokk Edge Cateringiga 2019. aastal. Tema soov saada osa edukast ettevõttest ja ettevõtlikust meeskonnast on tema talent loonud Edge Cateringi jaoks maagilise ümberkujundamise. Lõputu pühendumusega, äge uhkus ja kirg oma kunsti vastu maailmatasemel kööki loovad vaid vähesed tõelised käsitöölised. Oma uskumatu juhtkonnaga, kes juhendab kirglikku köögimeeskonda, arendab peakokk Jasmin Edge Cateringi pidamatuks jõuks Kanada ühe parima toitlustusbrändina.


Baar Fanny Bay Oyster,
Peakokk Tommy Shorthouse (Vancouver, BC) – “Manila Clam and Sweet Corn Chowder ”

Tommy Shorthouse on tõeline lääneranniku kokk. Terve elu Vancouveris elades on temast saanud tugev, värskete, kohalike ja jätkusuutlike BC toodete pooldaja. Ta usub lihtsate, alandlike, lohutavate toitude võtmise ja nende tõstmise filosoofiasse, lastes koostisainetel särada, luues samas püsivaid mälestusi. Ta teeb süüa hoolega, mis kehastab tema tähelepanu detailidele ning kirge koostisosade ja aastaaegade vastu. Ta on valmistanud toitu ja lihvinud oma oskusi üle 16 aasta ning töötanud mõnes Vancouveri#8217 restoranis, nagu Joe Fortes, Boulevard, Fairmont Pacific Rim, Tableau ja Homer Street Cafe, enne kui lõpuks maandus Fanny Bay Oyster Bar & amp; Karpide turg. Endise Vancouveri kogukonnakolledži üliõpilasena, kus ta lõpetas oma punase pitseri, õpetati Tommyt varakult, kui olulised on kohalikud koostisosad Vancouveri kulinaarses stseenis. Ranniku ääres üles kasvades tekkis tema kirg ja uudishimu kalade ja mereandide ning nende jaoks kogu maailmas toimuvate lugematute ettevalmistuste vastu. Ta armastab kõike, mida läänerannik pakub, ja on põnevil, et näidata oma ‘tide lauale ’ roogasid, mis toovad esile selle mereande ja karpe.


Fukasaku,
Peakokk Dai Fukasaku (prints Rupert, BC) ja#8211 “ Lääneranniku Ramen ”

Kuus aastat tagasi avas peakokk Dai Fukasaku esimese täieliku sushirestorani Ocean Wise - nimega Fukasaku -, mis asub Briti Columbias prints Ruperti ilusas kalastuskeskuses. Jätkusuutlikkus ja lokaalsus on tema restorani võtmeelemendid. Peakokk Fukasaku järgib täielikult Ocean Wise'i juhiseid ja kasutab ainult provintsis püütud mereande. “Usun kohalikku tarbimisse. See on keskkonnasõbralik CO2 heitkoguste vähendamise osas, kuna see on kõige vähem reisitud toit, see aitab kaasa kohalikule majandusele ja on maitsev! Tahtsin viis aastat tagasi esimest korda alustades näidata eeskuju selle kohta, mida restoran suudaks saavutada, kasutades ainult kõige värskemaid säästvalt püütud mereande, ”ütles Fukasaku. Kui ta pole köögis, armastab peakokk Dai prints Rupertis oma kodu ümbruses matkata, süstata, joosta, golfi mängida, suusatada ja seeni korjata.


Restoran Hart House,
Peakokk Mike Genest (Burnaby, BC) – “Suitsutatud tomati mereandide pulber ”

Mike on kodumaine talent: ta kasvas üles Põhja -Vancouveri Deep Cove'i naabruses ja õppis Vaikse ookeani kulinaarse kunsti instituudis. Üliõpilasena täiendas ta ametlikku koolitust rohkete praktiliste kogemustega, töötades Sous Chefina Deep Cove'i Arms Reachi bistroos. Hiljem sai temast Executive Sous peakokk Sonora Resort Kanadas (Relais ja Chateaux) Vancouveri saare ranniku lähedal asuval saarel. Ta iseloomustab oma toiduvalmistamisstiili kui Vahemerest inspireeritud lääneranniku kööki, kuid armastab reisimist ning seetõttu on tema toiduvalmistamist mõjutanud köök kogu maailmast. Näiteks osales ta 2010. aastal Lõuna-Itaalia Calabria linnaosas kolmekuulises programmis, kus uuriti piirkondlikku Itaalia kööki ja veini. Mike naudib õues viibimist ja oma naise ja kahe lapsega aega veetmist.


Holts Cafe Vancouver,
Peakokk Aaron Hoffman (Vancouver, BC) ja#8211 “ Gulf Island Chowder ”

Aaron alustas oma kulinaarset teekonda Salt Spring Islandil hotellis Harbour House, kus ta õppis prantsuse köögi põhitõdesid. Seejärel kolis ta Vancouverisse, et lõpetada 1 -aastane kulinaarse kunsti programm Vancouveri kogukonnakolledžis. Kogu koolitee vältel sai ta sissejuhatuse võistlustele, kus ta aitas kaasa paljudele üritustele kogu mandriosas. Pärast lõpetamist alustas ta praktikat Fairmont Vancouveri lennujaama hotellis, koolitades kõiki köögi aspekte. During his time at the Fairmont Airport Hotel he was received the opportunity to be a support member for Culinary Team Canada in 2016. This lead to several fundraisers across Canada, and into South America, teaching his valuable international experience. The team went forward to compete in Erfurt Germany, where they brought home 2 gold and 1 silver medal.
It was with this experience and opportunity, which lead him to become the team Captain of Culinary Team B.C, compete in the International Culinary Olympics in Stuttgart, Germany in 2020 and be awarded a Silver medal.
Most recently, Aaron is working at Holts Café, in Holt Renfrew Vancouver, where he continues to hone is skills and abilities as a young culinarian


Intercity Packers
(Richmond, BC) – “The DIY Pacific Chowder Kit”

Available for local delivery throughout the Lower Mainland or curbside pickup in Richmond, our DIY Pacific Chowder Kit means a culinary adventure to release your inner chef at home.

Here at Intercity Packers, we believe in good food and good people. The name Intercity Packers may not ring a bell at first, but since 1963, you have enjoyed our meat and seafood offerings at one of your favourite local restaurants. Our passion for sourcing and producing the highest quality meat and seafood products has only grown since launching our direct home delivery service in 2020.We cannot wait to share our passion for our products and where they come from with you!

Fun fact! Intercity Packers (previously known as Albion Fisheries) was the founding Supplier partner for the Ocean Wise Program. Cheers to sustainable (and delicious!) seafood


Little Mexico Cantina,
Chef Chris Andraza (Richmond, BC) – “Sopa De Donadores”

Chef Chris moved from Ontario to B.C. fourteen years ago and he had very little knowledge regarding seafood dishes. Upon his arrival to Victoria, he started to explore the flavours of the ocean and was “hooked” (pun intended). After working at The Beach House in Victoria as senior sous chef , Chris started his career at Rodney’s Oyster House in Downtown Vancouver, where his apprehension towards oysters quickly turned into a newfound passion and appreciation for the delicate dish. After Rodney’s Oyster House, Chris was employed at Fanny Bay Oyster Bar after Rodney’s as the Executive Chef, where he gained the majority of his experience and knowledge in handling oysters, understanding sustainability and sustainable fishing, and recognizing the freshness of oysters on the Pacific coast. After his experience with seafood, and realizing that it was time for a change, Chris joined The Little Mexico Cantina in Steveston as the Executive Chef, which is located across the Steveston Harbour in Richmond, British Columbia. Chris realizes, particularly through his current proximity to the harbour, that, “I may have left creating seafood dishes in a restaurant but my love of seafood will never leave me”.


Locals Restaurant,
Chef Jon Frazier and Chef Ronald St-Pierre (Courtenay, BC) – “Fish Market Chowder”

Locals Restaurant – Food from the Heart of the Island (Locals) showcases local food production and its producers. Chef Jon Frazier and owner Chef Ronald St. Pierre CCC provide memorable dining experiences that marry the bounty of Vancouver Island with culinary artistry and heartfelt service, offered in a casually elegant dining setting in historic Old House along the river. The ever changing seasonal menus and market sheets set the prevailing standard for the renowned Comox Valley food culture. Local fish, seafood, meat, poultry, fruits and vegetables are offered as seasonally available and are divinely prepared. Locals responds to the trend of people wanting to know how, when, where and by whom their food is produced. Since opening in June 2008, Locals has heightened diner’s awareness about the benefits of “buying local” better food quality, reduced environmental impact, and the increased sustainability of small local businesses.


Naramata Inn,
Chef Ned Bell (Naramata, BC) – “D Dutchmen Cream & Candied Char Chowder”

Ned is a well-known Canadian culinary talent who has forged a path as a chef advocate, keynote speaker and educator, and now owner and chef at Naramata Inn. As one of the country’s leading chefs, he has used his voice, outgoing personality, and indomitable spirit to stand up for the world’s lakes, oceans and rivers. Ned has earned many honours over the years, most recently: Fellow of The Royal Canadian Geographical Society (2019), Honorary Doctorate in Technology from Vancouver Island University (2019), SeaWeb Seafood Summit Global Champion Award (2017), and author of best selling cookbook Lure: Sustainable Seafood Recipes from the West Coast.

Ned’s “D Dutchmen Cream & Candied Char Chowder” will be available through the Naramata Inn at Home program.


Organic Ocean x Ocean Mama,
Chef Poyan Danesh (Vancouver, BC) – “Organic Ocean’s Sensual Smoked Sablefish Chowder”

Chef Poyan has been heavily involved in the BC culinary scene since graduating top of his class at VCC in 2004. Poyan is currently Culinary Director at Ocean Mama Seafood, Competition Chair and Treasurer of the Chefs Table Society of BC.
Names 2013 BC Chef of the year, he was also one of 4 chefs that represented Canada in the World Culinary Olympics in Germany in 2012, placing 4th in the world. He was also honoured with the position of Captain of the Olympic Culinary Team of BC where he led them to a gold in their category, and 4th place finish at the World Culinary Olympics in Germany October of 2008. Poyan was also a member of Culinary Team Canada from 2004 to 2012 competing twice in Luxembourg, twice in Germany, Basel and in Chicago with a second place finish, winning 8 gold medals in total. Poyan was featured on the Global series “Canada’s Next Great Chef” as BC’s culinary representative and named 2007 Canadian Apprentice of the Year.


Pajo’s Fish & Chips,
Chef Tia Litz (Steveston Wharf, Garry Point Park, Rocky Point Park, BC)- “Pajo’s Signature Seafood Chowder”

Born and raised in Steveston, British Columbia, Tia came across the restaurant in 1988 and started working part-time for Pajo’s at the age of 14 while helping her grandfather on his fishing boat. After graduating in 1992, she continued working and was promoted to assistant manager until 1999 and has been the store manager ever since. She is married with two lovely children and is proud to see the company grew to four locations throughout the BC lower mainland.
“Pajo’s is like a family whether it be the staff or all our wonderful customers”
And we are also proud to see her grow in the company through all the ups and downs and we celebrate together on her 33rd year of serving the Best Fish and Chips in beautiful British Columbia, Canada.


Portobello & The Mallard Lounge, Fairmont Chateau Whistler,
Chef Isabel Chung (Whistler, BC) – “Chateau Whistler Signature Seafood Chowder”

Chef Isabel Chung began her culinary career in 2001 at the Delta Bow Valley, Calgary, Alberta, holding the roles of Second Cook and First Cook. Expanding her experience internationally, she transferred to the Fairmont Southampton in 2005 as Senior Chef de Partie and then was quickly promoted to Sous Chef. In 2008, Chef Isabel returned to Canada as Sous Chef at Fairmont Chateau Whistler where she was in charge of Banquets and subsequently Restaurants. In 2013, she relocated to the United States as Executive Sous Chef of the AAA Five Diamond Fairmont Olympic Hotel, Seattle.

In her current role as Executive Chef at Fairmont Chateau Whistler since November 15, 2015, Chef Isabel oversees the creative and strategic initiatives of all culinary operations of the 519-room luxury landmark resort including The Grill Room, Whistler’s only AAA/CAA Four Diamond rated hotel restaurant The Wildflower Restaurant the award-winning Mallard Lounge, Portobello The Chalet, offering alpine cuisine and fondue dining throughout the winter season and The Clubhouse at the Fairmont Chateau Whistler Golf Club as well as In Room Dining and Banquets.


Showcase Restaurant at Marriott Vancouver Downtown,
Chef Jesse Hochhausen (Vancouver, BC) – “Yellow Thai Curry Prawn Chowder, Crispy Shallots, Chili Oil and Cilantro”

Currently in the roll as Executive Sous Chef at the Marriott Vancouver Downtown, Showcase Restaurant and bar.
Raised in Calgary, Alberta, he worked in independent restaurants for several years. Started working at the Marriott Downtown Calgary, Running the Banquet Kitchen at the TELUS Convention Center. Took some time and Worked in ST. Thomas, US Virgin Islands then moved to New Orleans where he worked at the New Orleans Marriott ‘The Big House’ on Canal Street in the French quarter. During that time worked a small stint in Charleston, South Carolina Covering the Chef position at the Charleston Renaissance. From New Orleans, Jesse Moved to Vancouver in 2016, where he now is Executive Sous Chef overseeing banquets and the Showcase restaurant.
Jesse’s culinary influences come from his mother’s Japanese Canadian heritage, travelling throughout Asia, The US, the Caribbean and Europe. Largely inspired taking many trips to South Korea with his wife’s family.

Showcase Restaurant will re-open on February 5th, and will be open for lunch Monday – Friday and dinner Friday and Saturday.


Shuck Shuck,
Chef Shannon Boyle (Vancouver, BC) – “Give Two Shucks Oyster Chowder”

Shannon Boyle is the head chef and culinary designer at ShuckShuck. Having spent much of her life and culinary career in Montreal working as Chef de Cuisine at Bar Tapas Taza Flores and later as the Sous Chef at Bistro La Société, Loews Hotel Vogue she honed her craft. More recently, Shannon was the Chef at Meat & Bread in Vancouver. Shannon has the unique ability to deliver on ShuckShuck’s sustainable objectives one delicious bite at a time.


Spinnakers Brewpub,
Chef Ali Ryan (Victoria, BC) – “Spinnakers Seafood Chowder”

As Chef at Spinnakers Brewpub I am a proud & vocal advocate of the islands food systems, our food security & sustainability thanks to the endless support of Spinnakers owner, Paul Hadfield, who has been championing local food and sustainability movements for decades.
I firmly believe that the relationships that Spinnakers has built within the island’s food community have enriched and educated myself, the staff at Spinnakers & the community at large – both producers & consumers.
When not working I am an active member of the Island Chef’s Collaborative & Les Dames d’Escoffier, BC Chapter.

Chef Nathan Taylor’s culinary experience spans over 10 years. He graduated from the Culinary Arts program at Vancouver Community College in 2011 and for the next 2 years joined the Canadian Junior Culinary Team where he was able to travel across Canada to various culinary schools, to Korea for several cooking competitions and to Erfurt, Germany for the Culinary Olympics. Chef Nathan spent 7.5 years working at Fairmont Hotels & Resorts where he was recognized as Employee of the Year in 2017. His tenure at Fairmont Pacific Rim included a number of outlets including the lobby lounge, banquets, Giovane Café, Oru restaurant and he joined the opening team for the launch of the exclusive Botanist restaurant. In January 2019, Chef Nathan Joined the team at the Joseph Richard Group to open The Study Public House located at SFU Burnaby Campus which was quickly followed by the opening of Stanley Park Brewing Restaurant & Brewpub in July 2019 where the Joseph Richard Group was named as the official managing operator by Stanley Park Brewing. Chef Nathan proves to be an asset to every opening team he works with which is evident in the number of successful grand openings he’s been a part of. His passion for culinary will surely extend another 10 years and beyond.


The Vancouver Fish Company,
Chef Markus Rule (Vancouver, BC) – “Taste of Anacortes”

Since i was 8 years old, my family and I have been going to our cabin on Guemes Island, located just off the shore of Anacortes, Washington. It’s a very small community located in the San Juan islands. My Uncle Steve and my Aunt Georgia taught me how to dig for Geoducks in the mud, seek out steamer clams on the sandbar and how to go crabbing. They taught me how to clean and prepare these items for our communal feast in which we would cook for all the neighbours on our street and they would share what they had also caught that day.
From my early start with my family, to beginning my career in the industry with Fairmont Hotels, to learning from some of the best at The Fish House in Stanley Park, Has made me continue to value the time and effort it takes to supply good, sustainable product. In the most recent years I’ve found a home at The Vancouver Fish Company where I can bring in the freshest product and be proud of what we are accomplishing.
I continue to have a passion of going out to the sandbar at the crack of dawn, digging up to my shoulders in the surf and taking the boat out to drop the traps. I love continuing the traditions of the Rule/Schnell house and being able to have our family seafood roundtable feasts! I look forward to showcasing the San Juan Islands at this years Chowder Chowdown Festival.

Ida -Kanada


AquaTerra,
Chef Brent McAllister (Kingston, Ontario) – “Ocean Wise Chowder”

Leading the innovative culinary team at AquaTerra is Executive Chef, Brent McAllister. Originally an accountant by trade, McAllister has been with the culinary team for more than a decade, working in a variety of roles. Beginning as a prep cook in 1999, and groomed by friend Victor Clementino, McAllister evolved and has emerged as a leading chef in the Kingston area.
Chef McAllister graduated from the culinary apprenticeship program at George Brown College at the top of his class in 2004. He then spent time in the Niagara region, exploring the area and working under renowned chef Tony de Luca at Hillebrand winery. In 2004 Brent was delighted to move back to the Kingston area and was welcomed back to the AquaTerra culinary team.
Chef McAllister takes pride in his menu development & works with guests and clients of AquaTerra and the Delta Kingston Waterfront Hotel to create special menus that reflect their personality and style. Using only the freshest ingredients, Brent enjoys bringing the passion of local farmers into his kitchen. On delivery day, McAllister is always the first on-site, ready to receive a bounty of fresh, colourful product from local farms he has connected & formed relationships with.
At home, Brent enjoys cooking for his wife & two children and working in his garden. You can usually find him with a palm full of kosher salt, plucking fresh ingredients from the ground. Brent boasts an extensive tomato garden, citing his favourite meal as a fresh, toasted tomato sandwich.
A seasoned talent with extensive experience in all areas of the kitchen, Chef McAllister is committed to delivering extraordinary, approachable food and a memorable experience to AquaTerra guests. “Any dish I put on the menu is there for a reason. I like well-balanced dishes that compliment each other.”

Bistro 42 at North 42 Degrees Estate Winery, Chef Cam MacDonald (Colchester, Ontario) – 󈬚Nd Parallel Souper Sustainable Seafood Chowder”

Chef Cameron grew up in Essex County, and has returned to the area after living and working in the Niagara Region for the past 13 years. After graduating from the culinary apprenticeship program at Niagara College, he quickly worked his way up to the chef level in some of the best restaurants in the area, including Tide & Vine Oyster House, Ravine Vineyard, and Pearl Morissette. He’s appeared on Chopped Canada, teaches at Humber College in the culinary program, loves to cook from scratch and his musical taste is as eclectic as his passion for cooking.

Chef Cameron takes a very serious approach when it comes to sourcing, preparing, and serving products that have been responsibly farmed. He is thrilled to be back ‘home’ and to be the first chef to bring the Ocean Wise Seafood program to the area at Bistro 42.

Bistro 󈨇, Chef Raul Sojo (Whitby, Ontario) – “Bistro ’67 Green Curry-Coconut Rock Crab Chowder”

Growing up, Raul Sojo’s childhood home in Colombia was filled with the enticing aromas of his mother’s cooking. From an early age, Raul recognized his own inborn ability in the kitchen – including his ability to perfectly debone a fish without any instruction – and fell in love with cooking.
As Raul studied Law at university, he worked as a server in local restaurants, gaining the knowledge, skill and experience to open his own restaurant. Teaming up with his brother, and with support from his mother, Raul launched his first restaurant at the ripe old age of 19. The restaurant closed after one year, but the experience set Raul on an exciting path.
In 2004, Raul came to Canada with his wife and two daughters. “It was an opportunity to start fresh,” he says of his decision to study Culinary Management and earn his Red Seal Certification. “I decided to build my career up from scratch.
Today, Raul spends his days cooking and teaching at Bistro 67, a field-to-fork restaurant found at the Durham College Whitby Campus. Raul loves to share his passion with the next generation of culinary superstars. “It is so rewarding to see past students become successful professionals in the industry,” says Raul.
Under his masterful instruction, Raul’s students get the complete restaurant experience, from selecting ingredients to menu design and cooking. “We work with the farming and horticulture program to plan what to plant according to our menus,” says Raul. “We like to grow unique ingredients that the public might not otherwise be exposed to.”
For other ingredients, Raul sources from local producers and farms. The green pastures of York Durham Headwaters contribute to beautiful cheeses, and there are many local businesses that produce tasty ingredients like mushrooms, honey, artisanal breads and so much more.
Treat your senses to Raul’s ultimate in field-to-fork experience, and make your reservations at the Feast On™ certified Bistro 67 today!


Bruce Wine Bar & Bodega
, Chef Shaun Edmonstone (Thornbury, Ontario) – “BWB Ontario Whitefish Chowder”

Throughout his 24 + year career, Chef Shaun has dedicated himself to the art of creating great food. At his restaurant, he focuses on locally sourced, globally inspired menus & prepared food items using sustainably sourced ingredients that Shaun has carefully crafted to highlight the bounty of what the region, and the whole country, has to offer.


COAST by MDP
, Chef Matt Dean Pettit (Toronto, Ontario) – “COAST by MDP Ocean Wise Chowder”

COAST by Matt Dean Pettit is a delivery & takeout fresh seafood and smash burger fast-casual virtual concept featuring some of celebrity chef and cookbook author Matt Dean Pettit’s favourite eats. Enjoy delicious signature dishes like the signature PEI Lobster Roll, Surf & Turf Smashed Cheese Burger or Nashville Hot Shrimp Sandwich delivered to you from two locations now in Toronto! Look for COAST by MDP to becoming to a city or town hopefully soon with their unique ghost kitchen business model!


Coast Cafe Bar, Chef Eduardo De Berardinis (Toronto, Ontario) – “The Coast ‘ciao ciao’ Chowder”

With well over 25 years of experience, Chef Eduardo has made his way back to Toronto delivering coastal Italian fare with dishes inspired by the seaside of Italy, the Atlantic and Pacific.

With well over 25 years of experience, Chef Eduardo De Berardinis made his way back to Toronto and recently opened up coast, in the vibrant Junction neighbourhood, where he’s delivering coastal Italian fare with dishes inspired by the seaside of Italy, the Atlantic and Pacific.

He grew up in the industry and began to discover his true passion while studying architecture in Florence. He travelled throughout and specialized in the technique and flavours of his coastal home town of Silvi Marina in the Abruzzo region of Italy. It is an area well known for its simplicity of ingredients while bringing out the true fresh flavours of quality fish and seafood – especially the trabocchi area. He then operated the kitchen of a 600 hectare agriturismo in Umbria where he only utilized the ingredients of the land.

Following his self teaching adventures, he returned to Toronto to share his skills by opening ‘adriatico’ a very successful fine dining restaurant in the Yorkville area. His talents were recognized on numerous occasions by various articles published by the Globe and Mail and Toronto Life. One of Joanne Kate’s last articles prior to retirement names it ‘the most influential restaurant of the 2000 decade’.

He then continued to pursue his passion and opened several restaurants in the Riviera Nayarit on Mexico’s pacific coast. After 10 wonderful years spent there with his wife, ilde, also a Torontonian, they decided it was time to head back home to raise their family.

De la Mer, David Owen (4 locations across Toronto, Ontario- “C6- Coast to Coast Clam, Crab and Smoked Corn Chowder”

I am the proud owner of de la mer fresh fish market in Toronto and a proud partner in the four fantastic neighbourhoods where our stores are located (Roncesvalles Village, Danforth and Broadview, St Clair and Christie, Bayview/Leaside). At de la mer, we bring our guests fresh, delicious, sustainable fish and seafood along with an assortment of house made culinary delights and our decadent house smoked fish. My personal fulfillment comes from sharing my culinary knowledge with my guests and teaching them how to cook and enjoy fish and seafood!

I am a supporter and active participant in the Ocean Wise Program for the past seven years and excited to be participating (other then eating and drinking) in Chowder Chowdown for the first time! Myself and my crew are thrilled be able to be unwavering in the betterment of our world and support Ocean Wise in being the fantastic educators they are, so that each of us can be vigilant caretakers of the Earth and Ocean, in all we do.

Enjoy the Chowder and thank you from myself, my wife, my children and my entire crew for supporting the great work at Ocean Wise.


Dressed by an Olive
, Merja Avena (Windsor, Ontario) – “Go Fish!”

Hi my name is Merja and with my husband Daniel we established the first Olive Oil and Vinegar Tasting Room in 2012 in Windsor-Essex County located in Tecumseh Ontario. Since then we have grown organically into a gourmet grocery shop, that along with fresh olive oils includes farm-to-table and fish-to-fork ingredients.
I am not a chef nor a cook but I’m passionate about food and quality ingredients. Thanks to Organic Ocean Seafood’s owner Steve Johansen we can sell fish-to-fork wild Canadian Seafood. He agreed to sell us his fish after we moved back to Ontario from Vancouver 8 years ago. It was in Vancouver where we developed our palate for clean, sustainable ingredients that we now showcase in our shop.
We are excited to participate in the National Chowder Chowdown Festival in February 2021. Our chowder will be lovingly named “go Fish” after the classic children’s card game. This recipe will be a reflection of my Finnish Heritage, with ingredients my mother used to make fish soup. Let the games begin!

Flying Apron Inn and Cookery, Chef Chris Velden (Summerville, Nova Scotia) – Smoked Nova Scotia Seafood Chowder

A traditional bio might describe Chef Chris Velden as a European trained Master Chef with over 40 years experience working in Europe, Canada, and the United States. However, if you ask him to describe who he is, you get a much simpler answer. “I am a cook, who loves to teach.”


Before coming to Halifax and opening The Flying Apron Inn & Cookery, he spent several years in Vancouver as the Executive Chef and Program Director for the Pacific Institute of Culinary Arts, one of Canada’s Top Culinary Schools.


While in Vancouver, Chris partnered with the Vancouver Aquarium and its Ocean Wise program helping to lead the way to sustainable practices in both the local and global fishing industries.
Chef Chris Velden is a staunch supporter of our local food producers and realizes the vast benefits of knowing where and from whom the food we eat comes from. He believes “Using local ingredients not only increases our knowledge in regards to the taste and the variety of food available but it economically benefits the farmers and helps to strengthen our community.”

Fresh City Farms, Chef Loraine Hawley, (Online, Fresh City locations, Healthy Butcher Locations & Mabel’s Bakery, Toronto, Ontario)- Ocean Wise Seafood Chowder

Growing up in an Ontario farming community, for Fresh City Farms Chief Production Officer, Lorraine Hawley, a love of baking, cooking and fresh food came naturally. A career in food however, took a longer path. After almost 20 years in Sales & Marketing in Toronto, Lorraine left the corporate world to follow her passion. Together with her husband, Lorraine opened Mabel’s Bakery in 2008. Mabel’s became well known for high quality traditional Baked Goods and Prepared Foods. Lorraine and her husband sold Mabel’s to Fresh City Farms in 2018, thrilled to have found a company that shared their passion for tasty food and the local farming communities. Today Lorraine is responsible for a team of 60 who make the wonderful house made products for Fresh City Farms, Mabel’s Bakery and The Healthy Butcher.

Our Ocean Wise Seafood Chowder recipe was developed by our Product & Process Developer, John Greenwell. We wanted a classic chowder that was hearty and creamy but didn’t overwhelm the fresh flavour and texture of this beautiful seafood. We achieved this by making a rich fish and organic vegetable stock, cooking the seafood separately and finishing with organic milk, 10% cream and fresh dill and tarragon.

A George Brown College graduate, Sarahs passion for Culinary sprung when she was studying at Queens University. Living on Campus made her miss her Korean-Canadian cuisine, where she plays around with flavours from both cultures.
After a successful internship at Cactus Club Café Toronto, Sarah moved back home to Oakville where she worked at Ritorno, a well-established local Italian restaurant. Seeking to expand her Culinary experience, Sarah moved out West to Fairmont Lake Louise, where she worked in both Banquets of 1000 guests as well as one of the busiest A la Carte kitchens which was responsible for 3 different outlets, serving an average of 500 covers every lunch service.Having honed her skills out West and missing home, Sarah moved back to Toronto and worked under Chef Laura Maxwell at Le Select Bistro. It wasn’t long until a Sous Chef opportunity came knocking on her door to be a part of the opening team at Holt Renfrew’s flagship restaurant -Holts Café Bloor.
Always trying to source the freshest, most sustainable ingredients, Sarah is constantly challenging herself to redefine what Canadian Cuisine means, while supporting local farmers and suppliers.

Holts Cafe Yorkdale, Chef Adam Alguire (North York, Ontario) – “Clam and Smoked Whitefish Chowder”

Adam started his cooking career at 18 during his final semester of high school. Loaded up with all his classes to go to school to become an architect, he had only half a course load. Wanting to increase his knowledge of the culinary arts to impress his roommates when he moved away to university, he took an internship in a event space nearby, The King Bridge Center in King City. Soon after Adam found where he was suppose to be, the fast paced, no nonsense atmosphere of the kitchen hooked him. He cancelled his acceptance to university and re applied to Toronto’s George Brown college that summer.
While attending George Brown, Adam took many catering gigs working with Toronto chefs such as Jamie Kennedy and Bertrand Alepee. After Graduating from George Brown he continued on with a post graduate degree in French cuisine which took him to the ITHQ in Montreal and L’Institute Paul Bocuse in Lyon France. Upon completion Adam started another internship in Montreal’s famous L’Express restaurant with chef Joel Chapoulie before returning to Toronto where he worked 3 years under chef John Horne of Canoe.
Adam then left to take on management rolls for Chef Victory Barry across 3 of his restaurants. The County General, Piano Piano and was integral to the opening and operation of Café Cancan. All these restaurants earned many accolades including multiple Best New Restaurant awards and top 10 lists across the city.
Ready for a little break after living day and night in kitchens for the past 11 years, Adam was about to take a year long trip around the world. Scheduled to leave just two weeks after the insight of Covid, he settled for a short couple month quarantine at home before taking on his newest role as Chef at Holt’s Café Yorkdale where he aims to lead the team to make the café a coveted dining location in the city.

Pearl Diver, a seafood lovers staple on Toronto! With a menu that’s cuisine is reflective of the city’s multicultural identity, inspired as much by East Asian flavours as East Coast. Our famous $100 for 100 Oyster nights have now become legendary and pack the place! Now in this new world you too though can enjoy our oysters shucked & ready to eat at home with our oysters to go program!
We look forward to cooking for you soon.

Pier 87, Chef Kim, (Mississauga and Toronto, Ontario)- Fresh from the Pier Chowder

Chef Kim has been in the culinary world for almost 20 years. She graduated George Brown, received her apprenticeship under Executive Chef Tom Filipou, and created content for classes at Loblaws that are still used to this day. She spent 12 years working at the prestigious SIR Corp, creating recipes, guidelines, and themes for restaurants universally loved around the GTA. Chef Kim has been the Kitchen Manager at PIER 87 since it opened in the Food District.

Redstone Winery, Chef David Snider (Beamsville, Ontario) – “Redstone Seafood Chowder”

A Vineland native, David credits his early exposure to different cultures for budding his interest in the culinary arts. Although his career had humble beginnings, starting as a dishwasher in 2006, David has had the privilege of training in three Relais & Chateaux properties as well as two Michelin-starred restaurants prior to joining the Restaurant at Redstone.
Highlights of David’s career include holding the position of Chef de Cuisine at Langdon Hall Country House Hotel and Spa, the position of Restaurant Chef at The Wickaninnish Inn, as well as winning the Ontario Hostelry Institute’s ‘Top 30 Under 30 Award’ at the age of 23.
David is currently the Executive Chef at The Restaurant at Redstone in Beamsville, Ontario and has been at the Restaurant since its opening in the summer of 2015. When he is not at the Restaurant, David spends as much time as possible with his wife, Emily, their three children, Mila, Landon and Hadley.

Union Market Square, Chef Stephen Goyda and Team (Arkell, Ontario) – “The Back 40 CBC”

We are a small market and bistro located in Arkell Ontario (in the township of Puslinch Ontario).

Out in the country we do things a little differently than in the city. We are focused on providing an authentic and honest experience for our guests. From our house beer, to our Montreal (Arkell) smoked meat, and even our baked goods are prepared from scratch. We’ve been very fortunate to have built up quite the group of local suppliers and guests over the years and it’s been a blast working with them.

We wouldn’t be here today if it wasn’t for our great staff. Marvin, our Sous Chef, has been with us from the beginning and keeps the kitchen running. The girls up front (Anna, Hannah, Arya, and Julia) work their tails off making coffee and espresso drinks, wrapping up meats from our deli counter, filling growlers, baking off cookies, and even lending a hand in the kitchen when needed.

The chowder we are making for the fundraiser is named “The Back 40 CBC” it will feature Cod and smoked bacon (Cod-Bacon-Chowder = ‘CBC’). We will be preparing it in a butter chicken style and it will be a mix between a red and white chowder with a slight kick.


The Wooden Boat Food Company
, Chef Thompson Tran (Kitchener, Ontario) – “Fire-Roasted Whitefish Hue-Style Chowder”

Chef Thompson is currently the owner and executive chef of two restaurants in Kitchener-Waterloo region where he is dedicated to cutting unnecessary food production waste and focuses on engaging with local food systems. Both his restaurants Wooden Boat Food Company and Mekong Brasserie strive towards
being fully sustainable with a closed waste-loop system.
As a former teaching chef instructor Chef Thompson has worked in both the private and public sector of the food industry and has spent many years honing his skills at several prestigious restaurants in Vancouver. Chef Thompson holds a Bachelor of Music degree in classical guitar performance, a Bachelor of Education, a diploma from Pacific Institute of Culinary Arts, and his level Level 2 Wine and Spirit Education Trust. In his pursuit of happiness, he also took a two-year hiatus from both cooking and teaching to pursue a musical dream that culminated in a Grammy Award nomination in 2010.
Thompson now lives in the close-knit community of Kitchener, Ontario with his lovely wife, two darling children, and their lovable fur ball Jetson.

Beverage Sponsors

Tito’s Handmade Vodka is donating $5 per Ocean Wise Caesar Kit in collaboration with Walter Craft Caesar. They are also donating $1 per pour throughout the month of February, up to $5,000.

This donation promotion is available at Big Feast Bistro ja Fairmont Whistler’s The Mallard i n BC and Bruce Wine Bar, Coast Cafe Bar, ja Union Market Square in ON.

Walter Craft Caesar is donating $3 per Ocean Wise Caesar Kit in collaboration with Tito’s Handmade Vodka during February.

This donation promotion is available at Big Feast Bistro i n BC and Bruce Wine Bar, Coast Cafe Bar, ja Union Market Square in ON.

They are also donating Walter Craft Caesar in kind to participants wanting to include their Ocean Wise recommended caesar as a chowder ingredient! Saadaval aadressil dressed by an Olive Ontarios.

Ontarieau is donating 15% of their total sales during the month of February!

This donation promotion is available online (delivery available) and at local grocers and restaurants throughout the Greater Toronto Area. Visit their website to find Ontarieau near you!

Redstone Winery is donating $10 per bottle of their 2017 Bistro Chardonnay during the month of February!

This donation promotion is available on-site through their wine store (curbside pickup).

Redstone Winery is also a Festival Participant – pick up a litre of their Festival Chowder to double your donation!

Redstone Winery is donating $1 per bottle of their Summer Chill wine during the month of February!

This donation promotion is available online (shipping anywhere in Ontario) or on-site (curbside pick-up).

North 42 Degrees is also a Participant – pick up a litre of their Festival Chowder to double your donation!

Red Racer Brewing will be donating a portion of proceeds from every Red Racer Pils sold at Legacy Liquor Store during February kuni $500 for the Ocean Wise Seafood program .

Tin Whistle Brewing Co. is donating $2 from all BC sales of Tin Whistle Brewing Company’s Black Widow Dark English Ale 650mL bottles.

This donation promotion is available Tin Whistle’s Taproom, nende oma online store with free local delivery, sama hästi kui private liquor stores throughout BC.

Feature photo credit: Andres Markwart Photography
Feature photo recipe: Chef Will Lew


7. The Walled Medieval Town of Carcassonne

The walled town of Carcassone

Carcassonne gives travelers the impression of stepping into the scene of a fairy tale. This marvelously well-preserved, fortified medieval town is surrounded by massive ramparts. In fact, some portions of the ancient walls and turreted towers were restored by Viollet-Le-Duc in the 19th century, which lends a Disneyland-like quality.

By exploring the narrow alleyways and cobblestone streets of Carcassonne, visitors can imagine what life was like in a typical town of the Middle Ages. In the 11th century, residents worshipped at the Cathédrale Saint-Nazaire, an impressive Gothic monument that is now a basilica. For a peek at a medieval fortress, visitors should head to the Château Comtal, where the Vicomte of Carcassonne resided in the 12th and 13th centuries. Le Grand Puit is one of the wells where townspeople withdrew drinking water.

Carcassonne is designated as a UNESCO maailmapärandi nimistusse because of its cultural value and tops the list of attractions in the Languedoc-Roussillon region.

Another nearby UNESCO site is the Canal du Midi, a canal created in the 12th century to link the Atlantic Ocean to the Mediterranean Sea.


8. Three Blondes Brewing, South Haven, Michigan

Three Blondes Brewing is the vision of married duo Linda and Ray VanDerZee, operated as a neighborhood gathering place microbrewery and restaurant since 2018. The family-owned brewery crafts delicious flagship and specialty brews throughout the year, including unique favorites like its Dill With It Cucumber Dill Berliner Weisse, Rubia Picante Spicy Jalapeno Blonde Ale, Hoosier Hearts Kiwi Extra Pale Ale, Cold Heat Coffee Vanilla Rye Porter, and Fat Tiki Fruit Beer. Diners can enjoy drafts and gastropub fare at the brewery's unique Blondome facility, a geodesic dome located outside on its patio. Delicious entree selections include boom boom beer-battered fish and fries platters, beer-drenched cheesesteak sandwiches, and ultimate barbecue burgers topped with pomegranate barbecue sauce and Swiss cheese. Gourmet pizza varieties range from crab rangoon pizzas to vegetarian pizzas topped with red beet hummus, squash, and roasted mushrooms.

1875 Phoenix St Suite B, South Haven, MI 49090, Phone: 269-872-3911

Where can you get away, beaches near me, luxury tourism, resorts & family weekend hotels to visit around me with kids, outdoor activities, things to do near me, weekend getaways, dinner near me, entertainment, places to go, hiking trails near me: Best caves in the U.S., SD, Galena IL, Boise, St. Pete, San Jose, Taos, Fayetteville, Steamboat Springs, NH, East Coast, DE, GA, Little Rock


"If there is a heaven, that's who I'd be partying with," she told Food Network. "My grandpa would want spaghetti with a lot of sardines or anchovies and Boo would want butternut squash."

After hearing her on a public radio show in 2001, the network offered her a $360,000 contract.

Since then, Ray has written multiple cookbooks. Ray's pet food line, Nutrish, sold more than $650 million worth of products in 2017, which was reportedly sold to Smucker in a $1.5 billion deal in May 2018.


Vaata videot: Goyas Grand Tasting Village Sat (Juuni 2022).


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