Archive for March, 2010
Behind!
Posted by: | CommentsBee-hind! That is what chefs yell while walking behind anyone and everyone on the line in the kitchen to prevent spills, cuts, and snarls. It’s also a layman’s term for moving forward and onward to bigger and better things in life. Back home in New York City, today I had the pleasure of meeting up with Angela, a dear friend, for a celebratory dinner. She and I each had a lot of catching up to do with each other after four months of tending to our busyness.
Recently, at work she had just been promoted from fashion production assistant to now designer, and I was commemorating having stepped into chefdom. We chose EN Japanese Brasserie as our gathering place. Angela and her boyfriend had previously visited this restaurant, and knowing that I’m always open to exploring new ideas and venues, she wanted me to experience this Japanese hotspot. I had forgotten to bring my camera, but Angela graciously took these photos.
Photo Courtesy: Angela Wong
It seems like we ordered almost everything vegan off their rather extensive tapas-style menu, including the following raw dishes:
 Pineapple with Ginger and Shiso |
 Mizuna Greens, Cherry Tomatoes, Japanese Turnip with Yuzu Dressing |
 Oshinko |
 Grapefruit Marinated in Brandy with Shiso Sorbet |
The predominant taste in each of these dishes was shiso, whether as garnish, in a dressing, pickle or dessert, and it’s quickly become one of my favorite herbs to work with. Try this simple, refreshing drink just in time for spring.
Pineapple with Ginger and Shiso
Yield: 2 cups
Ingredients
1 cup pineapple, peeled and cored
1 Tablespoon freshly grated ginger
2 Tablespoons agave nectar
1 cup filtered water
1 green shiso leaf (As garnish)
Procedure
- In a high-speed blender, blend pineapple, ginger, agave nectar, and water until smooth. Strain.
- Pour strained liquid into a drinking glass over ice. Garnish with shiso leaf. Enjoy!
105degrees Academy Professional Chef Certification — 1st Graduates
Posted by: | CommentsWell, it’s been a fascinating journey here at the 105degrees Academy. I showed up four months ago with an already vast culinary background that included studies both in America and abroad combined with teaching experience. I now have been able to put the proverbial period at the end of a sentence with the French classical culinary techniques applicable towards raw food gourmet cuisine that I acquired within this program.
Before — Day 1 |
After — Graduation Day |
With my classmates Alissa and Sonja, and what I hope to be a lasting friendship.
Unsung Heroes
Posted by: | CommentsAt 105degrees, I have been quite fortunate to be able to work with two very well-established, professional chefs: Jason Lowery and Don Gabriel Cashion. Both Jason, self-taught, who made his way up to executive chef with tons of restaurant experience; and Don, a graduate of Le Cordon Bleu–Paris, including a stint as pastry chef, are worthy of mention because in addition to being culinary mentors, they each have a strong work ethic, crackerjack knife skills (one was a butcher and the other a baker), are passionate about food, and work quietly behind the scenes making sure that the pantry is well stocked, the equipment is working properly, the prep is up to par, and that the kitchen is kept running smoothly — all done with a sense of pride and joy. Just plain, ol’ nice guys! Love ya, love ya! Mm, hmm?
 Sous Chef Jason Lowery |
 Sous Chef Don Cashion |
More Wheatgrass… Please?
Posted by: | CommentsNo raw food kitchen is complete without wheatgrass. Here’s where my friend and classmate, Alissa, comes in. It was her turn to teach a class and she chose to talk about the benefits of consuming this powerful antidote. A former scientist (really!), Alissa, captivated us with scientific data and samples of plain shots and palatable smoothies.
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Raw Foods — Mexican, Mediterranean and American Fare
Posted by: | CommentsStation 3 is where guacamole, salsa, cheesy sauces and fillings accompanied by either tortillas strips, tacos, and empanadas complete the “Mexican” profile whereas hummus, tabouleh, falafel and marinated olives round off the “Mediterranean” meal. The mashed potatoes and barbequed kale chips are prepared at this station as well, although they can be paired with the Portobello Burger from Station 1. Either way — delicious!
 Mexican Chopped Salad |
 Red Corn Nachos |
 Cheese Empanadas |
 Mezze |
 Mashed Potatoes |
 Barbequed Kale Chips |
The Last Supper
Posted by: | CommentsAn indicator that the Level II course is coming to an end was our very last Sunday Supper. For this simple, 3-course Spring menu, collectively we participated in its creation, design and execution, while we each focused on a particular course. Enjoy!
1st Course (Appetizer) — Helen
Romaine Lettuce with Citrus Vinaigrette and Herb Cheese
2nd Course (Entrée) — Sonja
Pasta Primavera
3rd Course (Dessert) — Alissa
Strawberry Shortcake with Meyer Lemon Frosting
Sunday Supper #6
Posted by: | CommentsThe highlight of these past few days was my sold-out in record time, five-course, raw gourmet Sunday Supper event held at 105degrees. The theme was East-Indian cuisine, and with recorded tabla and sitar music playing softly in the background and my hand-crafted vetiver-scented menu presented to establish the mood, the guest diners (which included well-wishers plus Wayne Coyne of The Flaming Lips with his entourage) were led across a trans-Atlantic journey. Recommended listening: “Bridges: The Best of Ravi Shankar” and for incense: Nag Champa
Helen Castillo's Hand-crafted East-Indian "Sunday Supper" Menu
1st course: Pakora with Three Chutneys — Mango, Green, Tamarind
Pakora with Three Chutneys: Mango, Green, Tamarind
2nd course: Curry Vegetables, Biriyani, Black Pepper Poppadom, Cucumber Raita
Curry Vegetables, Biriyani, Black Pepper Poppadam, Cucumber Raita
3rd course: Creme Brulee, Candied Pistachios, Cardamom Syrup
Creme Brulee, Candied Pistachios, Cardamom Syrup
4th course: Terrine Trio with Citrus-Saffron Glaze — Coconut, Pistachio, Ginger
Terrine Trio with Citrus-Saffron Glaze
5th course: Ginger Tea with a Hint of Cardamom
Ginger Tea with a Hint of Cardamom
Catchin’ Up
Posted by: | CommentsFunny how time slips by when you’re kept busy. To summarize, I completed my 3-week stint at the dessert station and moved on to experimenting with making “raw” artisanal cheeses. In the foreground is a cheddar I created with macadamia nuts and red bell pepper.
Artisanal Cheddar Cheese
When asked for a photo of myself to advertise upcoming events I’d be involved with at the 105degrees Academy, I set up the following backdrop for my publicity shot. I suppose my previous classes on food styling coupled with a theater background must have paid off that even Ladan Raissi, the Academy Director saw an opportunity to pose, pull out her camera, step in and have her photo taken as well. My dear friend and classmate, Alissa took this picture.
Chef-Instructor Helen Castillo
Next on the agenda: The “Pasta, Pasta, Pasta” class I taught as part of my assignment for both Level I and II students at 105degrees Academy was well-received.
My "Pasta, Pasta, Pasta" class at 105degrees Academy
Photo: Andrea Conneely
In it, I demonstrated how to make three basic types of “pasta” to achieve a variety of textures, including how to form raw versions of spaghetti, Maltagliati, and ravioli. Also covered was the proper use of equipment and tools in raw gourmet cuisine, how to select produce, and simple plating and styling techniques. On the menu:
Summer Squash Pasta with Fresh Peas and Asparagus
Maltagliati and Pomodoro
Beet Ravioli with Pesto
