#SCBDRecipe: Chicken Cordon Bleu Casserole for National Cordon Bleu Day!

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Happy Cordon Bleu Day friends! What a great food holiday before summer really gets here and it is too hot for tasty comfort food like this!

I used three chicken breasts and the two cups of ham. But, if I make this dish again, I would use less chicken and more ham. Maybe more cheese as well. (Is there such thing as too much cheese? Don’t answer that because I will never agree – and we can’t be friends – if the answer is even “maybe.” ;) )

This dish was pretty quick and simple to prepare. It also heated up nicely as leftovers the next day for a quick lunch at work. That is always a plus!

Here’s how mine turned out:

Recipe courtesy of RachMarie PR.

 

#SCBDEvent Alert: THIS Sunday, April 6 – Chef Francesco Palmieri of The .@OrangeSquirrel .@WilliamsSonoma #Montclair for Demo & #EatInk Book Signing

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Chef Francesco Palmieri of the

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will be at

 

Williams-Sonoma

Sunday, April 6, 2014

630 Valley Road, Upper Montclair

(973) 783-1799

1pm-3pm

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for a Demonstration and Book Signing with

“EAT INK” Author, Birk O’Halloran -

Chef Francesco is a featured Chef in this NEW book about Chefs, Recipes & Tattoos

#SCBDExclusive: Coastal Chaos, The Waterfront Restaurant debuts this Thursday in Brick, #NJ

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Josh and Executive Chef. Matt

Josh and Executive Chef. Matt

Get your tastebuds ready, Jersey Shore. Josh Barnhard, restaurateur of Taylor’s Dockside Restaurant and  Josh’s Coastal Chaos is back with a new restaurant– Coastal Chaos, The Waterfront Restaurant.  Coastal Chaos is located ideally along the Metedeconk River on Princeton Avenue in Brick, NJ. Josh is taking up the space where his brother, Ryan Michael formerly  had his restaurant, Ryan Michael’s Waterfront Restaurant. Ryan has now taken up Josh’s old space and has a coastal barbecue concept in the works, stay tuned for details on that within the next few weeks. Now let us give you the details on what Josh has in store for you at  Coastal Chaos

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If you dined at Ryan Michael’s before this, be ready for a completely new concept. This time around, Josh is running operations and has an Executive Chef running the kitchen. Chaos’ Executive Chef, is a fellow Howell native and Howell High School graduate, Matthew Levine. Levine got his classical French training at The Culinary Education Center (an extension of Brookdale Community College)  in Asbury Park, NJ where he apprenticed under Chef John Brendesma. After graduation Levine became Executive Chef of the late Plan B in Asbury Park, Dive in Sea Bright, and last at Toast in Asbury Park. Levine told me, “I am really excited to part of the new restaurant with Josh. We are a great team and are excited to serve up ‘classy casual’, ‘chaotic comfort’ food in the new space.”

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 Coastal Chaos is definitely a foodies heaven. The lunch menu has soups, salads, and handheld items in it. This includes their take on the Caesar salad called,  Ides of March ($8.99) which has fresh romaine lettuce, grilled tomato, homemade croutons, grated asiago cheese, tossed in one of their three homemade dressings: Classic Caesar, Vegan, or Creole. I was also told that the Triple C Soup ($3.99/$5.99) is delicious and has fresh crab, herb roasted chicken, and sweet Jersey corn in it. Levine even included a the Brandesma Burger ($9.99), paying homage to his mentor, Chef John Brandesma. The burger is a seasoned half pound burger, topped with cheddar jack cheese, garlic-herb roasted tomatoes and pickled shallots. Getting hungry already?

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Dinner is just as delectable as lunch and features dishes such as Lucky Town Clams ($9.99) which is roasted clams topped with bacon hash, chorizo, onion leeks, carrot, celery and herb and Speakeasy Shrimp Cocktail ($8.99) three shrimp with a Bloody Mary cocktail sauce. The pasta selection also isn’t to be missed with dishes like, Lobster Mac N Cheese (19.99) which has Conchigle Giganti pasta tossed in their decadent truffle and cheese sauce with chunks of Fresh Lobster meat and topped with breadcrumbs. They also have something for those who are vegetarian and vegan, Vegan Lasagna ($16.99) which has fresh, local veggies layered with a vegan red sauce and tofu ricotta. If you are looking for seafood Coastal Chao definitely has you covered with dishes like Chaotic Paella ($20.99) Big Kahuna Salmon ($18.99). Last, the Georgia Baby Backs ($19.99) are not to be missed. These ribs are slow-cooked and topped  with the house-made grilled peach BBQ sauce and served with pan roasted corn and garlic smashed potatoes.  Coastal Chaos prides itself for serving fresh, never frozen and locally sourced ingredients in their dishes.

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The restaurant will be open for dinner opening night, this Thursday, March 20th from  4:30pm- close and will be open for lunch and dinner from this Friday. March 21st forward. They will also start serving breakfast beginning the weekend of March 29th. The breakfast menu will be the same menu from Josh’s previous breakfast & lunch concept, Josh’s  Coastal Chaos which will be sure to bring in some of his loyal regulars! Since the restaurant is along the Metedeconk River they also welcome anyone on their boats to dock & dine as they please. Coastal Chaos is currently a BYO restaurant but we hear working with a local winery is in the works.

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 Coastal Chaos is a family owned and operated BYO waterfront restaurant with a fun and friendly atmosphere. It’s tastefully decorated with a magnificent, scenic view of the Metedeconk River with outstanding cuisines, fair prices, and excellent customer service.” Levine and Barnhard plan to make it to their mission to give you that exactly.  Plan on coming to the  Coastal Chaos, The Waterfront Restaurant opening this Thursday or Friday? Let us know what you think! We’d love to see you there and know Josh and Matt along with their team are ready to feed you!

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#SCBDExclusive: Interview with Chef Josh Barnhard of Josh’s Coastal Chaos

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A few months ago I had the opportunity to meet with a local chef Josh Barnhard at his restaurant, Josh’s Coastal Chaos that is located in Point Pleasant, NJ. Josh’s Coastal Chaos is unlike anything in its area and focuses on giving its customers good, hearty meals that have a creative focus and are also a bang for your buck. Check out my interview with him below and see how he got started and his plans for the future.

SCBD: How old were you when you started cooking?

JB: I’ve always loved cooking since I was little. I was 17 when I started working in a kitchen and continued to work in restaurants throughout college. I  worked at Tiffany’s in Toms River, Front of House at Lone Star and Charlie Brown’s.  Then I  started working at my family’s restaurant, Taylor’s Dockside Grill while working other jobs. I also learned a lot when I worked for Aramark for a period of time.

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SCBD: What made you want to choose cooking?

JB: My dream career is one where I can creative and I can do that with cooking. I am  extremely passionate about cooking and music.

SCBD: What made you want to open Josh’s Coastal Chaos?

JB: I was working at Taylor’s Dockside up until the time Superstorm Sandy hit.  The damage was so bad because of Sandy that we couldn’t reopen.  After a while I decided to Chaos in Point Pleasant  Beach and its been open since April.

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SCBD: What’s your vision with Josh’s Coastal Chaos?

JB: We’re doing a lot of trial and error. We currently have breakfast and lunch every day and may even serve dinner at some point due to the high demand from our customers.

SCBD: What would you call the cuisine here?

JB: We’re a family based restaurant that specializes in comfort food with a chaotic twist. We have everything to breakfast classics to lunch favorites. We don’t serve any frozen food, everything is homemade from the chicken fingers to pancakes.

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#SCBDExclusive: Identità Golose @Eataly

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On Saturday October 5th, the Small Chick and I were invited to attend the fourth edition of Identità New York featuring Chefs Sara Jenkins and Mauro Uliassi. Identità Golose is a culinary organization from Milan that highlights contemporary Italian cuisine. The international chefs’ congress took place at La Scuola Grande in Eataly; the largest artisanal Italian food and wine market with locations in Turin, Italy and the Flatiron District here in Manhattan.

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Upon entering La Scuola, the Italian word for “the school”, we were given a choice between Berlucchi Brut and Berlucchi Rosé. I chose the Cuvee ’61 Brut Franciacorta DOCG. The Brut was a sparkling floral and fruity wine with subtle greenish highlights. The Small Chick chose the Cuvee ’61 Rosé which was a sparkling wine with a soft, abundant mousse, described as complex, fragrant, and lively. We were given two additional wines: the Fontanafredda Briccotondo Dolcetto Langhe DOC 2010 and the Marchiopolo, Ribolla Gialla Collio DOC 2011. We tasted the famous Italian beer, Birra Moretti La Rossa which is a double malt beer with a distinctive amber color.

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Mauro Uliassi was the first to cook. Uliassi is charismatic, the perfect Italian chef who clearly prepares dishes with passion and enthusiasm. He wooed the audience as he explained his background as a chef. Uliassi and his sister Catia have a Two Michele Star restaurant called Uliassi which opened in 1990. He also taught for ten years at the Hotel Management and Catering School Panzini in Senigallia, Italy. For the seminar, he prepared a crudo dish of red shrimp with yellow tomato and yellow plum Béarnaise sauce. The shrimp was incredibly fresh, and the dish was wonderfully simple, showing that you do not need to have complicated ingredients or a distracting plate presentation to make a bold statement. The Béarnaise sauce and fresh seafood spoke for itself.

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Sara Jenkins cooked after Uliassi. She made pasta al pomodoro, better known as pasta with tomato sauce here in the United States. Jenkins explained that it was important to understand this dish.

“If you don’t understand pasta al pomodoro,” she smiled, “you can’t even begin to understand Italian cooking.”

At this moment, the entire audience at La Scuola clapped for Jenkins. As an American, my favorite element of Jenkins’s dish was the fact she made her pasta al dente. The traditional American palate does not tend to enjoy the harder pasta, whereas the traditional Italian palate prefers the pasta to be al dente to emphasize the texture of the pasta. The Italians cook their pasta al dente to allow for more appreciation of the actual noodle, and to not to drown the pasta in sauce and have wilted noodles.

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Even if you are unable to attend a seminar or class at La Scuola Grande in Eataly, I highly recommend visiting the marketplace, winery, and various restaurants at Eataly in the Flatiron District across from Madison Square Park. There are seven full-service eateries including a café that serves Lavazza coffee and gelato. The marketplace offers a prodigious selection of artisanal cheeses, cured meats, handmade pastas, baked goods, books, and housewares.

 LINKS:

Previous Review of La Birreria  http://smallchickbigdeals.com/2013/09/26/scbdfavorite-eat-a-lot-at-eataly/

Identità Golose Main Website www.identitagolose.it

Eataly Main Website www.eataly.com

 

TWITTER ACCOUNTS:

@Eataly

@identitagolose

#SCBDFavorite: Getting Spicy at @JunoonNY

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Sara and I at Junoon

Sara and I at Junoon

The Small Chick and I had a press dinner at Junoon on a Wednesday, and we loved it! The restaurant was quiet when we had dinner as we had an early dinner at 5:30 before Sara had to run to go see the premiere of Elysium. Otherwise, the ambiance was quite romantic and very relaxed. Junoon is a great place to bring someone special. The host sat us at a table for four in front of the open kitchen where we watched the cooks make our meal and bake naan bread.

Junoon Spiced Naan

Junoon Spiced Naan

Sara and I had the Junoon Spiced Naan to start with, which was naan stuffed with mozzarella and gruyere cheese. The naan was finished with a homemade spice blend and roasted garlic. It was fresh and delicious way to begin our meal at Junoon. We decided to try the Restaurant Week prix fixe menu, which is normally $38 for 3 courses. I had the Eggplant Chaat as an appetizer which was fantastic! There were several bite sized, crispy eggplant slices with yoghurt, tamarind, and red onion. For my entrée, I was given a choice of basmati rice or naan. I was so pleased with the Junoon Spiced Naan from earlier that I asked for naan with my entrée.

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I had Kerala Shrimp Curry, and there were only about four or five shrimps in the curry, but with the naan on the side I felt full rather quickly. I love dipping my naan into sauce of the curry. The shrimp was seared with coconut milk. The sauce had curry leaves, mustard seeds, green chilies, and smoked kodampuli. I had never heard of kodampuli until I ate it at Junoon, so after some research, I found that Kodampuli is also known as gambodge, Malabar tamarind, and fish tamarind. Kodampuli is a kind of fruit that is used to add a sour taste to curries in Kerala. Kerala, which is regionally referred to as Keralam, is a state in southwest India on the Malabar coast. It’s always good to know background on what exactly you’re eating!

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Dessert was simple and wonderful, but sometimes a simple dessert is better than an overloading it with flavors. After all, I had already had so many spices given the naan, the eggplant, and the shrimp! I was able to give my taste buds a bit of a break from the spice madness once I bit into the passion fruit mousse. The passion fruit mousse had a spiced glaze with passion fruit syrup. The dessert went along perfectly with my Bourbon Rose cocktail.

Bourbon Rose

Bourbon Rose

I was extremely impressed with everything Junoon had to offer, and the staff was extremely kind and accommodating to Small Chick and I. The head chef even came out to meet and greet with us to let us know more about the Junoon menu from the culinary perspective. The chef also gave us complimentary water and basil seed shooters which acted as a palette cleanser. He gave us a sashimi turka on the house as well which he described as having a medium spice level by Junoon’s standards, although elsewhere it would have been considered a spicier dish. The food and beverage director came to Sara and I to ask if we had any questions about the cocktail or wine menu. He told us that all of the cocktails on their menu were inspired by the Indian cuisine offered at Junoon. I wished good cheers and encourage all SCBDers to come to Junoon and enjoy a Star on Earth floral cocktail with chardonnay, maraschino, pear brandy, and star anise. Drink and eat on!

*Disclaimer: The PR team paid for our meal. I was not required to write about these experiences and my opinions are my own and unbiased.*

 

Links:

http://www.junoonnyc.com/

http://www.nycgo.com/restaurantweek

More pictures from Junoon:

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#SCBD Exclusive Interview with Aida Mollenkamp, Chef & Author of Keys to the Kitchen

A few weeks ago I was looking at cookbooks with my friend Ashley at Williams Sonoma. We came across Keys to the Kitchen by Aida Mollenkamp and we knew we had to get it! It has 305 recipes, 40 fundamental techniques, and 300 photographs & illustrations! It’s an ideal cookbook for any amateur chef since it covers all the basics.  Before Superstorm Sandy hit, I had the opportunity to interview Aida Mollenkamp about her first cookbook Keys to the Kitchen, life and following your dreams.

SCBD: Hi Aida, thank you for giving me the opportunity to interview you and tell my readers about your new and first cookbook, Keys to the KitchenYou have always been passionate about cooking, which eventually led to you studying at Le Cordon Bleu in Paris. What was your favorite experience while at Le Cordon Bleu?

AM: There are so many memories from Le Cordon Bleu that it’s hard to pick one, but they all seem to come down to the experience and interaction that the French culture fosters with food.

One of my favorite moments was when my classmates and I gathered in the middle of the night in order to visit the Marché de Rungis when it opened in the pre-dawn hours. Rungis is one of the largest wholesale markets in Europe and has whole hangars dedicated not just to one animal but to one section of the animal, like offal! It was the first time I really understood that nose-to-tail eating was a very real concept and that the French had been doing it for years.

Aida Mollenkamp, Photo Credit: Robin Jolin

SCBD: I’ve been thinking of taking cooking classes so I can be a better cook & writer. Do you think it’s a good idea? Why?

AM: Well, I think that it’s important to learn something new everyday whether it’s a shortcut on your way to work or trying a new food when you eat. I personally really enjoy classes and like working collaboratively so cooking school really gave me a lot. It may not be for everyone but my belief is you build a solid and then you’ll be able to find your own voice, be it on the page or in the kitchen.

SCBD: You’ve had tons of editorial experience, what was the best part of working for a food magazine like CHOW?

AM: That too comes down to the things I learned. CHOW was founded by Jane Goldman who has had an impressive editorial career that’s included Rolling Stone, New York Magazine, Wired, and Industry Standard. Her journalistic approach to food reminded us that food writing doesn’t have to be precious and that we can and should talk about it in plain terms. That concept imbued the whole editorial vision and allowed us a lot of creative freedom in our recipes, food photography, and story concepts.

SCBD: You have quite a record and had two shows. Ask Aida which aired on Food Network followed by foodCrafters on The Cooking Channel, what was your favorite part about filming? What was your most memorable segment (on both or either show)?

AM: Oh, the crew would be my favorite part about filming – you get to work with amazingly talented people and it really is a group effort to make a show come to life. As for my most memorable segment, that’s really hard to say as I had some seriously awesome experiences. On Ask Aida, it would probably be one of the first days when I was told to never stop or call cut and to leave that to the producer. I began doing the show intro and had a pan with oil heating on the stove. Well, I went on a little too long and the pan caught fire but I was thinking, “the show must go on.” The producer thought I had a screw loose but I was just trying to follow orders!

On FoodCrafters it’s really hard to say because each experience was really unique. I adored making orange marmalade in traditional copper pots with Rachel Saunders of Blue Chair Fruit  because her work is proof that attention to quality ingredients and detail really makes a simple product like a preserve that much more exceptional.

Aida Mollenkamp, Photo Credit: Bonnie Tsang

SCBD: Those eventually led to you writing your first cookbook, which I bought this past weekend Keys to the Kitchen. It’s a cookbook that covers all the basics that every chef should know along with some delicious innovative recipes. How does it feel to have your first cookbook published?

AM: It’s really quite surreal. Keys To The Kitchen has been over two years in the works yet nothing really prepared me for the publication day. A fellow food writer told me it was like having a baby and, though I haven’t had a child, I do feel like this book was almost as much effort, attention, and work. The fun part is that now I get to travel around and share this book with people and do what I love: encourage people to have fun in the kitchen.

SCBD: All the recipes look delicious, what’s your personal favorite in the cookbook? Which should I start with?

AM: The great thing about Keys To The Kitchen is you can pretty much start anywhere. If you’ve really never cooked before, I’d take it easy and make baked eggs or one of the pastas. If you feel like baking, the Sage-Maple Cornbread is a lot of flavor for minimal effort. And if you want to try something different and a bit challenging, try out the Caramelized Fennel Tarte Tatin.

Aida Mollenkamp, Photo Credit: Bonnie Tsang

SCBD: Why do you think it’s so important for every chef or just newbie cooks to know basic techniques?

AM: My other love aside from cooking is music, and many a great musician would claim that you can’t make it your own and riff until you know the basics. Those basic techniques function like directions on a compass, without them you wouldn’t really know which way you’re headed.

SCBD: What’s your favorite dish to cook?

AM: That’s a hard question because it’s constantly changing. If I’m in the kitchen, it’s almost always about recipe testing so I don’t have a ton of time to cook just any old thing. I do really enjoy doughs and pastas because it’s a really apparent payoff as the effort and time you put in directly results in the level of quality of the finished product.

SCBD: You have a cookbook tour going on, what should people expect at the tour?

AM: What’s really great about this tour is that I’ve got an assortment of events as we’re doing almost 40 events in nearly 20 cities. I’m traveling with Williams-Sonoma to do cooking demonstrations in a variety of their stores; I’ve been holding cocktail parties in locations such as urban farms; am collaborating with some of my favorite food stores for hands-on cooking classes; and am doing a number of ticketed dinners through mid-December.

My belief is you eat three times a day so you might as well have fun with it, keep in interesting, and know how to make a few things and all these events weave in those concepts.

SCBD: What was the last dish you cooked?

AM: Let’s see, that would be veggie tacos I made for the site yesterday. I have a series called Pretty. Easy. where I teach simple recipes and ways to dress them up or further simplify them and this month will be quinoa, black bean, and caramelized onion tacos.

SCBD: What’s your life motto?

AM: I aim to seek adventures – be it as little as a new nail color or as massive as a trip somewhere foreign – every single day.

Aida Mollenkamp, Photo Credit: Bonnie Tsang

SCBD: What’s one piece of advice you’d give to someone trying to break into the many facets of the food industry?

AM: Well, it’s a lot of hard work so do what you love. Think about why you want to be in the industry – if you like making food gorgeous, you should aim for food photography; if you like food science, maybe a test kitchen is for you – and find people doing those jobs. Ask them what they’ve done and how they’ve gotten where they are. Finally, always be willing to take a bit of risk to go after what you want – I started as an unpaid intern at CHOW because I wanted that badly to be a part of something new and different like CHOW.

SCBD: You’ve accomplished a lot in a few years, where do you see yourself 5 years from now?

AM: To be honest, I’m just focused on the next 5 weeks. After that I’m going to need some serious rest and then I’ll start thinking about the long term future.

 Click here to order a copy of Keys to the Kitchen.

Aida Mollenkamp on Facebook & Twitter.

Be sure to grab a copy of Keys to the Kitchen!

It’s a cookbook I highly recommend– happy cooking! :)

Why SCBD thinks you should see Robert Irvine Live!

In case you didn’t know I’m a huge fan of Chef Robert Irvine & so is my boyfriend! I also was fortunate to have to have the opportunity to interview Chef Robert Irvine for Jersey Bites before he had his show live in Red Bank, NJ on October 5th!

I figured the best way to tell you all why you should see it is through pictures! I will let you know that the night was filled with cooking, physical, mental, & cooking challenges. As Robert promised in my interview– a robot & of course getting to know him better and on a personal level! We had great seats– 2nd row to the left! It was a great night shared by both my me and Jason (my boyfriend) and let me tell you Count Basie probably smelt the best it ever did!

Here’s a peak of Chef Robert Irvine Live:

Started the show cooking a great piece of fish!

Speaking to the crowd with the lights up in the audience!

Speaking again– in tip top shape!

Getting ready for a challenge!

Telling us a story!

Time for a physical challenge, that was crazy!

It’s #hammertime

Bidding the hammer and proceeds go to the armed forces & vets!

If you are a fan of Chef Robert Irvine, I highly recommend you go to the show! It’s unlike any show you’ll go to and you really get to meet Chef Robert! It’s awesome that he is constantly interacting with his audience and they actually participate in the show! Check out if he will be in a theater near you– here.

For all the Jersey fans– Chef Robert Irvine will be back in New Jersey at Bergen PAC in Englewood, NJ on December 16th. I know I will definitely be there, especially since it’s so close to where I live now! If you plan on going to the Bergen PAC show, you can purchase your tickets, here.

If you’ve gone to the show I’d love to know what you thought of it! Also let me know if you plan on attending the show on December 16th, maybe I’ll see you there!

’til next time! :D

Upcoming Fall & Fun Food Events: The #SCBD Edition

It’s official– food event season has begun and is going strong at least until November. I already had the pleasure of attending the Vendy Awards & Food Truck Rally. So in honor of the event season, check out this line-up of upcoming food events, starting with Bergenfest tomorrow night:

Bergen Health & Life Bergenfest 2012:

BERGEN COUNTY’S BIGGEST CELEBRATION!
No one knows the best go-to destinations in Bergen County better than the people who live here. You voted for your favorites and now we are bringing them all together for the 5th annual Bergenfest Party & Expo. at a New and Bigger Venue–with Great Parking.

Where: Sheraton Mahwah, 5-9 PM
The 411:
VIP Ticket Admittance – Don’t miss a thing! Enjoy EARLY admission and the chance to win great prizes, and special gifts. 5:00 – 9:00 p.m. | $50 | $65 at the door
General Ticket Admittance – 6:30 – 9:00 p.m. | $35 | $50 at the door
*VIP tote bag will be given to the first 500 attendees!Order tickets here: http://www.bergenhealthandlife.com/Bergenfest2012/Sponsors:
Bergen Health & Life, Sheraton Mahwah Hotel, The Fountain Spa, Devon Fine Jewelry, Atlas, & Montvale Health Associates.

NYC Wingfest 2012:

The 411: WingFest returns, with some new challengers to try and de-throne back to back champion, Dukes NYC’s title. Join us for all you can drink drafts, and all you can eat wings from the city’s best BBQ joints.

All you can eat wings from:

When: Saturday, September 29th

Time: Noon to 7 PM (divided into two sessions)

Session 1: Noon to 3 PM

Session 2: 4 PM to 7 PM

Where: Center 548- 548 West 22nd Street, NY, NY

Robert Irvine Live:

When: Friday, October 5th 2012

Time: 8-11 PM

Where: Count Basie Theatre, Red Bank, NJ

The 411: Robert Irvine Live 2012” is Irvine’s first theatrical tour and he’s not taking the show lightly. “This is not just me cooking on stage for two hours because that has been done before. I wanted to do something totally different that makes cooking a vehicle for being able to create a theatrical event,” says Irvine. If his premiere performances in Florida are any indication, Irvine has truly taken the idea of theatrics to heart. Those performances found him rappelling down balconies and being challenged to feed members of the audience with no knowledge of the ingredients while a timer counted down. Of course, these challenges are nothing new to Irvine, whose Food Network shows “Dinner: Impossible” and “Restaurant: Impossible” often find him challenged both physically and creatively with deadlines that often seem nothing short of insurmountable let alone impossible.

Look out for my pre-show interview with Chef Robert Irvine on Jersey Bites & post show coverage coming up soon!

Fairway Foodie Programs:

FOODIE FRIENDS HALLOWEEN THEMED COOKING CLASS FOR KIDS

WHEN:   WEDNESDAY, OCTOBER 17, 2012
TIME: 4-5 PM (AGES 4-6), 5-6PM (AGES 7-11)
WHERE: FAIRWAY MARKET WOODLAND PARK, 1570 US 46 WEST
THE 411: Hannah Netter, Children’s Culinary Instructor at Fairway Woodland Park, has over a decade of experience working in childcare and currently manages and teaches children’s cookingclasses as partof a NYC-based company.  The Fairway “Foodie Friends Class” will inspire kids to be independent with their food choices and with small responsibilities like preparing their own simple meals. Each participant will take home a Fairway lunch box that they will have time to decorate during the class; a coupon for their guardians to come back and shop; the food they prepared during the class; a Fairway grocery pad and pen; and a fun recap of what they accomplished for the day. Tickets are $5 per class and parents are welcomed but not required to attend as each class will be supervised. For more information, call or inquire within the store or email info@fairwaymarket.com. Purchase tickets at the Woodland Park store or online at www.fairwaymarket.com/foodie-friends-class.

6th Annual NYC Food  Film Festival: 

What: Where Guests Taste What They See on the Screen

When: October 17 – 21, 2012

Venues:

The 411: Returning to New York City for its 6th consecutive year offering a unique series of events where food and film lovers return to taste what they see on the screen, the NYC Food Film Festival is the only festival in the world that serves the food that is seen in the films. Produced in association with the James Beard Foundation and benefiting the Food Bank For New York City, the 2012 NYC Food Film Festival runs from October 17 through October 21 in Manhattan and Brooklyn. The NYC Food Film Festival has grown from an intimate food-nerd date-night destination to one of New York City’s most beloved festivals, and the largest of its kind in the world. Last year, the Food Film Festival made its 2nd trip to Chicago, where it will return this year from November 15th – 17th for the Chicago Food Film Festival. The NYC Food Film Festival was created by George Motz, the documentary filmmaker behind the award-winning Hamburger America film, book, and mobile app, and host of Travel Channel’s Burger Land, along with Harry Hawk. Through documentaries, features and short films, the Festival presents the best, and the most memorable, of the world’s favorite and exotic foods on the big screen…and then serves them to the guests. The NYC Food Film Festival is co-produced by Grease Bomb LLC and Food Films America.

TICKETS ARE FOR ON-SALE ONLINE AT:  www.thefoodfilmfestival.com

Hope to see some of you readers at these events! Let me know if you plan on coming! Look out for another event round up in the works closer to November. Comment me if you plan on coming out!

‘Til next time, happy Eating! :D

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