Archive for gourmet raw food cuisine
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
Raw Gastronomy II
Posted by: | CommentsGastronomy — [gas-TRON-uh-mee] The art of fine dining; the science of gourmet food and drink.
As with anything you put into your body, you should think about what you consume. They should be things of quality and of interest–because the dining experience is a moment when you’ve stopped all other activities, and it’s a time to collect your thoughts, to be with your friends, and to share ideas. You should put interesting things on the the table, both literally and figuratively–including interesting things to drink.
–Daniel Johnnes, beverage director, Daniel (NYC)
Keeping this in mind, bottled water, tea, elixirs, kombucha, kefir, juices and smoothies aren’t the only kinds of beverage one can consume on its own or to round off a meal. For some raw foodists, drinking a glass of vegan wine on a rare occasion is another option. After all, wine is made from grapes and fermented.
And so, this afternoon at 105degrees Academy as we sampled a cheese plate with a series of wines, we were introduced to the concept of wine pairing with living foods. What to Drink with What you Eat by Andrew Dornenburg and Karen Page is a book I highly recommend if you’d like to read up on the topic of matching food to drink.
