THE CULINARY
BUZZ
Creating Incredible Memories ... One Bite At A Time!®
WHAT’S GOING ON IN SWFL Don’t miss these fun
HOMEMADE PASTA AT PAZZO! Some things are just better the old-fashioned way
activities in October
SAVE THE DATE! Chops City Grill’s roaring 20’s party on December 3rd!
EMPLOYEE SPOTLIGHT Meet Corporate Sous Chef, Jason Mattozzi
BEER & CANDY PAIRINGS SUPER SIMPLE HALLOWEEN TREATS & SNACKS made with only 2 to 4 ingredients
october 2016
Welcome We’re so excited for fall and the promise
Night at our restaurants (so book your
of cooler weather coming soon. Already
reservations early), plus there’s the
we’re starting to feel the first signs of
Naples Grape Escape Food & Wine Fest
the start of season – there are more cars
returning to Fifth Avenue South on Nov.
on the road, more families and friends
14 and, here at Culinary Concepts, we
strolling along our beautiful Fifth Avenue
have a lot in store for that celebration!
South, and the first announcements for exciting events coming soon like the
We can’t wait to divulge all the exciting
Halloween Spooktacular on 5th Avenue
news and events we have coming up
South.
this fall, plus new specials for our very specials guests. We hope you enjoy and
Our team has their costumes all ready
come in to savor great food with us
to have a ghoulishly fun Halloween
soon!
Join the fun!
@CulinaryBuzz
CulinaryBuzz
contents OCTOBER 2016 WHAT’S GOING ON IN SWFL
THE RESTAURANTS
Don’t miss these fun activities in October
Pazzo! Cucina Italiana
853 5th Avenue South Naples, Florida 34102 (239) 434-8494 www.pazzoitaliancafe.com
p. 6
Chops City Grill
837 5th Avenue South Naples, Florida 34102 (239) 262-4677 www.chopscitygrill.com
PORTS, Monday, October 31, 2016
SHERRIES 4:30 to 9:30 p.m. 4:30 to 7:30 p.m. – Kid’s Activities & Contests Trick orAND Treating, Music, Fun Activities & Kid’s Costume Contest 5:30 to 7:00 p.m. – Pucci and Catana Pet Costume Contest MADEIRAS, 6:30 to 9:30 p.m. – Street Dance & Adult Costume Contest Street Dance/Live Bands Chops City Grill, Bonita Springs Adult Costume Contest OH MY! 8200 Health Center Blvd. Yabba Island Grill
711 5th Avenue South Naples, Florida 34102 (239) 262-5787 www.yabbaislandgrill.com
Bonita Springs, Florida 34135 (239) 992-4677 www.chopsbonita.com
Everything you need to port with a suggested donation of $5 SUPPORT YOUNG LIFE NEW COLLIER know about
at the entry to the Spooktacular!
p. 10
Blue Water Bistro
23151 Village Shops Way, Suite #109 Coconut Point Mall Estero, Florida 33928 (239) 949-2583 CityFest www.bluewaterbistro.net
AMAZING PRIZES!
Register for Contests online at www.fifthavenuesouth.com starting October 1. Costume Contest Registration Fee $10 online of $15 at the event (cash only at event)
www.fifthavenuesouth.com Thanks to our sponsors:
fE Besto
verythingShopOnline
.com
STERLING SILVER JEWELRY ACCESSORIES GIFTS •
•
Downtown naples 2016
EMPLOYEE SPOTLIGHT Meet Corporate Sous Chef Jason Mattozzi p. 14
HOMEMADE PASTA AT PAZZO! Some things are just better the old-fashioned way p. 18
EVERYTHING PUMPKIN Fun facts about this seasonal gourd p. 31
SUPER SIMPLE HALLOWEEN TREATS & SNACKS made with only 2 to 4 ingredients p. 32
WHAT'S GOING ON
in downtown Naples! Do n ’ t m iss t hese f u n ac t i v it ies i n O c t o b e r
WHERE TO TRICK-OR-TREAT 6TH ANNUAL HALLOWEEN SPOOKTACULAR ON 5TH on Oct. 31 from 4:30 p.m. to 9:30 p.m. Fifth Avenue South turns into one big block party for kids and adults alike. Enjoy live music, activities for families, trick or treating, a street dance, costume contests, spooky movies and live animals. Don’t forget to dress up yourself, your kids and your pets! Get details at fifthavenuesouth.com. TRICK OR TREAT WITH COCONUT POINT from 5 to 7 p.m. on Oct. 31. You can register between Teavana and Brighton Collectibles, where the mall will have fun fall- and Halloween-related activities including a photo booth (strike a pose!), plus you can snag a map to see which select stores will be participating in trick-or-treating so you can get your candy fix.
EVENING ON FIFTH + TNN BOOK CLUB Enjoy all that Evening on Fifth has to offer, including The New Naples Book Club for young professionals. Jennifer Adams, publisher of The New Naples blog, has launched a new book club where attendees meet monthly to gab about a particular New York Times bestseller and enjoy fantastic food at Naples restaurants. October’s book club meeting will be at Pazzo! on Oct. 13 at 6 p.m. – a fitting choice for the selected book, ”Beautiful Ruins,” which is set in Italy! Register at thenewnaples.com.
NAPLES BOAT SHOW DOWNTOWN Boat lovers beware! On Oct. 15 and 16, come see the premier in-water recreational boat show in the NaplesMarco Island area with displays and presentations by boat dealers, marinas, and other marine related businesses. Free to attend. Located at the Naples City Dock and Crayton Cove, you can escape the madness and head for 5th Avenue South for dinner. Keep the seafood theme going with King Crab Legs at Chops Naples! Event runs from 10 a.m.- 5 p.m., Naples City Dock, 12th Ave. S., Naples; miacc.org/boat-shows.php. 2016. October
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BEST DINING DEAL ON FIFTH AVENUE SOUTH! 2 ENTREES AND A BOTTLE OF WINE
FOR $14.9 PER PERSON! SERVED UNTIL 6PM, 7 DAYS A WEEK
[Not valid with any other coupons or promotions] 853 FIFTH AVENUE SOUTH, NAPLES | (239) 434-8494 | PAZZOITALIANCAFE.COM
FINE ART & CRAFT SHOW Mark your calendars. Oct. 29 is the first Fine Art & Craft show of the season at Cambier Park (580 8th St. South) where you can peruse and shop unique art and crafts from talented local artisans, including paintings, photography, ceramics, jewelry, sculpture, pottery, stained glass, wood turning and carving, and much more. Naplesartcrafters.com. THE WORLD IS YOUR STAGE There’s nothing quite like a live performance on stage and downtown theater groups have fantastic shows coming up. Gulfshore Playhouse presents “Constellations” at The Norris Center (755 8th St., Naples) from Oct. 8 to Oct. 30. The Broadway smash hit is a love story like no other which unfolds across time and space in a series of breathtaking vignettes. With each choice Marianne and Roland make they are sent hurtling into one possibility or another. It explores life and love with all its chaos and endless possibilities. gulfshoreplayhouse.org. THE NAPLES PLAYERS PRESENT “THE ROCKY HORROR SHOW” at Blackburn Hall in Sugden Community Theatre next to Yabba Island Grill from Oct. 12 to Nov. 6. This cult-classic is a humorous rocking musical tribute to the cheesy science fiction and horror B movie genre. naplesplayers.org. COCONUT POINT FARMERS MARKET IS BACK Starting Oct. 6, Coconut Point mall will start up its popular farmers market once more. The parking lot near Panera will host a wide range of vendors with organic produce, local honeys, fresh breads and much more every Thursday morning through the end of April
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www.GR8FOOD.net
Tuna poke …
DO YOU SAY [POH•K] OR [PO•KAY] OR [PO•KEE]? We’re not sure if anyone says that last one, but there’s a lot of debate about how to say poke, as in the now mainstream Hawaiian snack that’s a diced, marinated ahi tuna salad, as in I will poke you if you say [poh•k] or [po•kee].
caviar. It’s incredibly refreshing. The Hawaiian dish has become extremely popular in the last two years and has graced the menus of casual and fine dining restaurants all across the United States. In part, its new status has to do with diners’ growing acceptance of dishes containing raw fish, plus it doesn’t hurt that a bunch of talented chefs are putting their own delicious twists on poke.
It’s [po•kay], if you weren’t sure. It’s OK, pretty much only the chefs know how to say it here at Culinary Concepts (just kidding). Traditionally, the tuna is cut into thick cubes, marinated in soy and sesame and served as a mix it yourself-style salad with different kinds of seaweed.
Now you’re “in the know,” and can impress your friends the next time you get together for dinner and order Tuna [po•kay] at Blue Water Bistro.
At Blue Water Bistro, our Tuna Poke features sashimi style tuna tossed in a light soy with yuzu – a delicious kind of Japanese citrus reminiscent of a lemon and grapefruit blend – with avocado, jumbo lump crab, spinach and mango topped with orange 2016. October
Blue Water Bistro Coconut Point Mall, Estero (239) 949-2583 -8-
bluewaterbistro.net Culinary Concepts
Z Z U B y R A N I #CUL
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ports, sherries AND Madeiras, Oh MY! To end your meal on the right note, dessert or an after-dinner cocktail may be apropos, but we like to switch it up at Chops City Grill.
underappreciated wines in the world. That being said, not all fortified wines are created equal. While they are most often drunk at the start or end of a meal, at the time these wines hit the scene people basically drank morning, noon, night and bedtime too. What you drank and when you drank it basically was determined by what society deemed acceptable.
Try a port, sherry or madeira the next time you dine with us. Yes, yes. We know most people associate these fortified wines with an older generation (namely Victorian ladies you read about in a Jane Austen novel), or sickly sweet wines that you tried once and have since ruined you forever for wonderful port, sherry and madeira. If so, you’re missing out. These styles of wine have been around since at least the 7th century and they reigned supreme in the 18th century as the drink of choice in Europe, especially Britain. Not to mention, today these regions produce some of the most incredible and
2016. October
These wines were commonly consumed at the start of a meal or end of a meal to aid in digestion, known as aperitifs or digestifs, or as a nightcap to get you all drowsy and warm before bedtime and help you find sleep a little easier. Never had one? Why not try our Fantasy Flight at Chops? It’s got 2-ounce pours each of sherry, madeira and 10-year port for $26.4.
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SO WHAT IS PORT, SHERRY AND MADEIRA, ANYWAY?
PORT IS FOR PORTUGAL Port, also known as porto, comes from the Douro Valley in the northern province of Portugal. Port is the third oldest appellation, designated in 1756, with only Chianti (1716), and Tokaj (1730) coming before it. Port wine is strengthened with aguardente, a distilled wine spirit made from grape pomace (aka brandy before it’s aged).
Port, sherry and madeira are fortified wines named for the regions from which they come, and are stronger than traditional wines with anywhere from 15 to 20% alcohol by volume. They can be made with white grapes or red, they can be dry, semi-dry or sweet and there are several different styles that pair with every meal of the day, including breakfast. (Spaniards and the Portuguese like their drink.)
These tend to have residual sweetness even in the drier styles because when the aguardente is added, it stops the fermentation process, leaving some sugar in the wine.
Fortified wines got start when some savvy winemakers in the 16th century tried adding a little brandy to dry red wine. They discovered it improved the wine and gave it a higher alcohol content which also strengthened it for lengthy shipping deliveries at a time when temperature controlled storage wasn’t an option.
White and tawny ports are commonly consumed as aperitifs before the start of a meal. The designation ‘tawny’ has to do with how those ports were aged. Tawny port is made from red grapes and aged in wooden barrels, which exposes it to gradual oxidation and evaporation. It gave those ports a honey-brown color and nutty flavor – hence the name.
The consistently reliable flavor and quality of these wines won over wine drinkers of the day, and port, sherry and madeira were the most consumed wines in the world for nearly two centuries. For now, we’ll give you a taste for port, and keep our fortified wines series going in upcoming issues, highlighting madeira in November and sherry in December.
Douro Valley, Portugal
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3 FUN FACTS ABOUT NIGHTCAPS Some good points to know when choosing port: Vintage port comes from a single vintage of grapes, and new vintages are only of the best production year, so there are only a few vintages every decade. Other styles of port may be a blend of vintages, and those are known as ‘crusted’ ports. Aged tawny ports are sweet or medium-dry and typically consumed as a dessert wine. Finally, ruby port is run-of-the-mill and gets its rich claret color by being stored in concrete or steel tanks, which prevents oxidative aging. Port became incredibly popular as a result of a mix of world politics and economics. Great Britain had been at war with France in the early 18th century, and hatched a treaty with Portugal, which lifted restrictions on the import of English cloth into Portugal so long as the English tariffs on Portuguese wines didn’t exceed two-thirds of those on French wines.
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1818 – The year people started drinking nightcaps instead of just wearing one. Nightcaps were typically drunk before bed to warm up before going to sleep, much like the sleeping cap it’s named after. Historically, popular nightcap options have been brandy, bourbon, cognac or cream-based liquors, but fortified wines soon became a part of the lineup too.
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It led port to dominate English wine-drinking habits because it cost so much less than French wine and was great. At the time, port cost as little as four times less than what French wines would fetch, and six times less than Champagne. Along with political shifts, early 20th century fashions were fairly fickle, and society shifted from a norm of overindulgence in strong spirits to a trend toward temperance. It the late 19thcentury it became unpopular to drink in excess in fashionable society, which led to the gradual decline in demand for strong fortified wines. Now they are definitely coming back into style in in the U.S., particularly mixed in cocktails, and are widespread in Europe.
Culinary Concepts
We’ll dish more next time on the rich history of sherry and madeira, and in the meantime wind down dinner with some rich port.
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MY LIFE Meet Corporate Sous Chef, Jason Mattozzi and learn a few things about him.
KITCHEN TOOL: My Shun Classic chef’s knife. With a sharp comfortable knife anything is possible.
BOOK: Anthony Bourdain’s Kitchen Confidential. I was a young chef with a lust for life and the lifestyle that came with it, and can relate to this book. This book is realistic to the life of a chef – the food, the bad and the ugly.
FAMILY. We are the modern day Brady Bunch! Perfectly imperfect. Our family motto is “life is not measured by the number of breaths we take, but by the moments that take our breath away”. This quote pretty much sums it up.
FISHING: I usually fish out of Naples about 12 to 15 miles offshore. I do enjoy backwater fishing as well, which I like to do in Goodland.
FAVORITE FOOD: Italian is mine by far. Italian food is made with love and it is why I am what I am. My grandmother was an excellent cook and my mother is as well. They inspired me to pursue food as a career. Without them, my love of food would not be what it is today.
GOLF COURSE: That’s a difficult one since there are so many that are fantastic. Calusa Pines Golf Club has to rank number one, as my favorite.
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JASON’S FAVORITE QUOTE ...
You can never cross the ocean unless you have the courage to lose sight of the shore.
- Christopher Columbus
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YOU ARE NEVER TOo OLD TO EAT HALLOWEEN CANDY! Let’s get one thing straight: As adults, we might be too old to go trick-or-treating (maybe not), but we’ll never be too old to eat Halloween candy. And the one advantage we have over kids on Halloween? We get to drink something far more exciting than milk with our treat stash — we can crack a cold one and go to town. Use this handy infographic to find the perfect beer to drink with your favorite candy!
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Monday, October 31, 2016 4:30 to 9:30 p.m. 4:30 to 7:30 p.m. – Kid’s Activities & Contests
Trick or Treating, Music, Fun Activities & Kid’s Costume Contest 5:30 to 7:00 p.m. – Pucci and Catana Pet Costume Contest
6:30 to 9:30 p.m. – Street Dance & Adult Costume Contest Street Dance/Live Bands Adult Costume Contest
AMAZING PRIZES!
SUPPORT YOUNG LIFE NEW COLLIER
Register for Contests online at www.fifthavenuesouth.com starting October 1. Costume Contest Registration Fee $10 online of $15 at the event (cash only at event)
with a suggested donation of $5 at the entry to the Spooktacular!
www.fifthavenuesouth.com Thanks to our sponsors:
fE Besto
verythingShopOnline
.com
STERLING SILVER JEWELRY • ACCESSORIES • GIFTS
CityFest Downtown naples 2016
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www.GR8FOOD.net
LINGUINI,
Little Neck Clams, Roasted Cherry Tomatoes, “Verdi” Single Vineyard Olive Oil, Garlic, Micro Parsley
PASTA AT PAZZO! Some things are just better the old-fashioned way and this is especially true with pasta.
Fresh pasta has a consistency and
Eugenio ‘Mikey’ Tinajero, executive
texture that stands out in relief
chef at Pazzo! Cucina Italiana. “Right
when you compare it to dry pastas.
now we are testing out different
Using fresh pasta can transform an
shapes of ricotta tortelloni and also
ordinary meal into an extraordinary
working on giant ravioli – that are
one.
about 5 or 6 inches wide – filled
“We make a lot of fresh pasta, but our ravioli stand out the most,” said
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with our house blend of four Italian cheeses.”
Culinary Concepts
One that’s been a big hit at Pazzo! is the new
Tonno entrée at Pazzo! because we can use it to
Balsamic Glazed Short Rib Giant Ravioli, served
give the dish more height, and it holds onto the
with a balsamic tomato sugo and tomato ‘air,’ a
sauce differently.
citrus-tomato foam. There is a plethora of pasta styles and each is used based on how it complements all the other ingredients in the dish for the best flavor, and whether or not it makes the dish more visually beautiful.
“All of that enhances the experience of eating that dish.” If you have a thicker noodle, it will hold up more of the sauce, compared to a thinner noodle. Fresh pasta is also more pliant, which gives the pasta a different texture and influences how it sticks to
“Certain shapes of pasta are better suited to
the sauces it’s paired with. The single vineyard
particular presentations of our food,” Chef Mikey
olive oil we use when making pasta at Pazzo! also
said. “For example, we now use tagliolini for our
adds another layer of flavor too, Chef Mikey said.
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WITH A SKILLFULL HAND AND A BIT OF PATIENCE hundreds of Butternut Squash Ravioli start to take shape.
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Culinary Concepts
The Pazzo! chef and his cook team make roughly
“It’s a noodle that starts out in flat strips, but
dozen different styles of ravioli and tortelloni
then is hand rolled, and has a twisted look to it,”
that are filled with different cheeses, meats and
Chef Mikey said.
herbs – then are paired with unique sauces. It is our signature pasta, he said.
Chitarra pasta, or guitar pasta, is another unique pasta at Pazzo!, where the fresh pasta is laid out
A lot of the handmade pastas made at Pazzo!
as a sheet on a board and then a frame with a
are fairly uncommon too, like the hand-rolled
lot of strings, not unlike the strings of a guitar, is
strozzapreti, or “priest strangler.” The name
pressed into the pasta to cut it.
became popularized by legends that voracious priests were so fascinated with the flavor of the delicious pasta, they ate it too quickly, and choked themselves on it.
“Our most famous pasta are the butternut squash ravioli,” Chef Mikey said. “It’s been a recipe that we’ve had since the restaurant opened, and we haven’t changed it because it’s great. People love it.”
THE START OF SOMETHING GREAT! In the very early morning hours our pasta crew rolls out hundreds of feet of fresh pasta dough! 2016. October
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www.GR8FOOD.net
CHARITY SPOTLIGHT Since 1986, The Shelter for Abused Women & Children has led the community to prevent, protect and prevail over domestic violence and human trafficking through advocacy, empowerment and social change. The Shelter’s many life-transforming programs and services include a pet kennel, which keeps families whole as they journey to healing. Support The Shelter while you sip on The Latitude 26 cocktail at Chops City Grill, which benefits The Shelter’s programs and services in Southwest Florida!
Shelter for Abused Women and Children
“It is through our team’s hard work, constant promotion and caring, that we are able to raise money to effect positive changes for individuals and charitable organizations in our community and nationally.” - Skip Quillen, Owner of Culinary Concepts
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Culinary Concepts
SCAVENGER DASH TO BENEFIT GIRLS ON THE RUN OF COLLIER COUNTY October 1 • 10:00 am to 1:00 pm Sugden Plaza/Baker Stage • 5th Avenue South Gotrcco.org/event for more information EvEning on 5TH October 13 • 6:30 to 9:30 pm • 5th Avenue South ConCErts in thE Park October 16, 23, 30 & November 6, 13, 27 2:00 to 4:00 pm • Cambier Park FinE arts & CraFts show October 29 • 10:00 am to 4:00 pm • Cambier Park HALLOwEEN SpOOkTACULAR ON 5TH BENEFITING YOUNG LIFE NEw COLLIER October 31 • 4:30 to 9:30 pm • 5th Avenue South holiday artisan BoutiquE November 2 - 4 • Naples Woman’s Club 570 Park Street • gfwcnapleswomansclub.org art in thE Park November 5 • 10:00 am to 4:00 pm • Cambier Park EVENING ON 5TH & CONCIERGE NIGHT November 10 • 6:30 to 9:30 pm • 5th Avenue South FESTIVAL ON 5TH FOOD, wINE & CRAFT BEER FESTIVAL! November 19 • 5:00 to 9:00 pm • 5th Avenue South small BusinEss saturday/sidEwalk salEs November 26 • 10:00 am to 9:00 pm • 5th Avenue South holiday EvEning on 5th December 8 • 6:30 to 9:30 pm • 5th Avenue South Valet Available October – May Visit FifthAvenueSouth.com for information on upcoming festivals, theater and art events! THANk YOU TO OUR SpONSORS: Andersen Windows , Animal Specialty Hospital, Arthrex, Best of Everything, Bob 102.9 FM, Courtelis Company, DeVoe Automotive, Engle Dentistry, EPN Urgent Care, Fidelity, Gator Country 101.9 FM, Hoffman Commercial Real Estate, IMA Creative, Mix 104.7 FM, Naples Daily News, Naples Lumber, Pucci and Catana, Rotary Club of Naples, WGUF 98.9 FM, Young Life New Collier
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“FABULOUS AS ALWAYS!” We always enjoy the experience of dinner at Pazzo! Please never take the Pappardelle with wild boar bolognese off the menu! it is my absolute favorite and reminds me so much of the dishes I enjoyed in Italy. We will be sure to return. - OpenTable review, 09/28/16
“A TRUE ITALIAN EXPERIENCE.” The food and music all contribute to feeling like you are dining in Italy. The service was excellent. We will certainly return. - Maria D., 08/23/16
Nationally Known ... Locally Loved! ™ 2016. October
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www.GR8FOOD.net
the captains
of Blue Water Bistro
Our team at the helm of Blue Water Bistro know how to keep things running in tip-top shape. Okay, enough with the sailing puns. Seriously though, they do amazing work every day and keep everyone on our team energized to bring new ideas and flavors to keep our diners excited to come back, but they also deliver a level of service that will be smooth sailing every time. (I know... we couldn’t help ourselves!)
“Even though we’re a seafood restaurant, we take the time for the details with our entire menu,” Chef Francis says. “Most people don’t know that I hand cut and portion out all our steaks and fish, and we make all our sauces from scratch in house. Some sauces are a two-day process!” - Francis Pischner, Executive Chef
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Culinary Concepts
“Blue Water Bistro is my second home and when guests come in to see us, I feel like I’m hosting one big dinner party for friends,” Ashley says. “I want to make sure everyone is having a good time.” - Ashley Budz, General Manager
“I love to experiment and create new cocktails with all of the great craft liquors we have,” Nick says. “I try to steer people from what they may normally drink and get them to try something new and exciting. There are endless options when you come to my bar!” - Nick Luizzi, Bar Manager
“One of the greatest things about being at Blue Water Bistro is that our team has been together a while now so we have truly become a family,” Sous Chef Ed says. “It doesn’t hurt that our sushi rolls and Happy Hour are phenomenal!” - Ed Rodgers, Sous Chef
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www.GR8FOOD.net
CHOCOlate is good for your brain. science saYS so. We don’t need any excuse to eat chocolate, but now you can tell yourself it’s just a part of a healthy diet. F o r ce n t ur ie s c h o co la te has b e e n u s e d to t rea t illn e s s e s an d has b e e n p r ize d fo r i t s p e rce i ve d h ea l t h b e n e f i t s , b u t re ce n t s t u die s sh o w t h e re ’s p ro of t ha t c h o co la te do e s ma ke yo u sha r p e r, s o y o u c a n t hink , un d e r s t an d , re m e mb e r an d l ea r n t hing s m o re easil y. T h e re are t w o co m p o n e n t s of c h o co la te t ha t ma ke t his t rea t s o sp e c ial: co co a f la v a n o ls a n d p la n tma d e co mp o un ds c all e d m e t hy l x an t hin e s (t r y a n d s a y t ha t 5 t im e s f as t) . C h o co la te p ro duc t s a re a ls o t h e t hird hig h e s t s o urce of die t a r y a n t iox ida n t s in t h e U. S . H o w C h o co la te b o o s t s yo ur b rain f un c t io n T h e m e t hy l x an t hin e s b o o s t a b un c h of b o dil y f un c t io ns , in c lu ding co n ce n t ra t io n . T h e f la v an o ls a c t i v a te an t i - an x ie t y re ce p to r s a n d ha ve an t i - in f la m ma to r y e f fe c t s t ha t c a n h e lp y o u l o w e r b l o o d p re s sure, imp rove b l o o d f l o w in t h e b rain , h e lp w i t h l o ng- te r m m e m o r y, a n d h e lp w i t h n e uro n re ge n e ra t io n . St u die s fo un d t ha t t h o s e w h o ea t c h o co la te e x p e r ie n ce sup e r io r v isua l - sp a t ia l m e m o r y a n d o r ganiz a t io n , w o r k ing m e m o r y, s c a nning a n d t ra c k ing , an d a b s t ra c t reas o ning , a cco rding to t h e Main e -Sy ra c u s e L o ng i t u dina l St u d y, w hic h p ub lish e d n e w c h o co la te - re la te d f in ding s in F e b r uar y an d was c i te d in a re ce n t Washing to n Po s t a r t i c l e. I t ’s m o s t l y fo r e ve r y da y s t u f f, like w h e re yo u l e f t y o ur c ar ke y s , yo ur sh o p p ing lis t fo r y o ur n e x t g ro ce r y t r ip, o r doing t w o t ask s a t o n ce, like t a lk ing o n t h e p h o n e w hil e yo u b o o k a re s e r v a t io n fo r C h o p s C i t y G r ill o n yo ur co m p u te r. 2016. October
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Culinary Concepts
NOT ALL CHOCOLATE IS CREATED EQUAL Research shows what makes chocolate good for you stems from the cocoa, so the better quality cocoa, presumably the greater the impact it will have on you. That said, white chocolate will likely have no benefits because it’s missing all the actual cocoa, and rich dark chocolate is likely better for you than sweeter milk chocolates.
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FALL HARVEST IN OCTOBER GROCERY shopping is already a pretty time consuming task, but not knowing what to buy when you get there can be overwhelming and pricey. However, purchasing seasonal foods is a healthy and cost effective way to approach food shopping. Grocery stores tend to stock up on these items in bulk because they are plentiful, making them less expensive for you — especially when they go on sale.
HERE’S OCTOBER’S BEST PICKS ...
Beets Blackberries Broccoli Brussels sprouts Butter lettuce Cabbage Cauliflower Chicory
Collard greens Corn Cranberries Cucumbers Dates Eggplant Figs Grapes
Kale Melon Peaches Pears Peppers Persimmons Plums Pomegranates
Potatoes Pumpkins Raspberries Sweet potatoes Tangerines Tomatillos Tomatoes Watermelon c r e d i t W O M A N S D AY. c o m
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Culinary Concepts
EVERYTHING PUMPKIN Whether they are short and squat, oblong or crook-necked, there’s a pumpkin for everything. There are more than 100 varieties of pumpkin grown worldwide, although commercially roughly 30 varieties are the most common. They can be lumpy, pointy or smooth. They can be any color under the sun, sometimes with spotted or striped colors too. They can regularly weigh just a few ounces or grow up to 200-pound behemoths. This time of year every year, people fall in love with pumpkins all over again. We’ve gathered a few fun pumpkin facts to get you in the fall mood!
1
The pumpkin you use for your jack-o-lantern is edible, but not the best choice for cooking. The most popular variety for cooking is the small sugar pumpkin, which is great for pies or soups and has tons of beta-carotene!
2
The original jack-o-lantern was not a pumpkin. The Irish brought that tradition to America, but in their homeland had hollowed out turnips, rutabagas, potatoes, gourds or beets for jack-olanterns.
3
Pumpkins are really a kind of squash and are in the cucurbita family, the same family as your summer squashes cucumbers, watermelons and gourds.
4
A popular tropical pumpkin you can find locally is called calabaza or calabash, prized for its flavor similar to butternut squash. Florida has its own pumpkin – the Seminole pumpkin – a staple of Native Americans in South Florida. 2016. October
5
The largest pumpkin pie ever made was over five feet in diameter and weighed over 350 pounds. It used 80 pounds of cooked pumpkin, 36 pounds of sugar, 12 dozen eggs and took six hours to bake.
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6
Over 1.5 billion pounds of pumpkin are produced each year in the United States. The top pumpkin-producing states are Illinois, Indiana, Ohio, Pennsylvania, and California. Pumpkins are also grown on every continent except Antarctica.
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Food&Fun
Halloween Brewing up fun treats!
It’s frightening how much we like Halloween at Culinary Concepts. But who has the time for elaborate Halloween treats? Not us! Not many people are as handy as a chef at making Halloween treats, so we sought out quick recipes with two or three ingredients, max. And when we say recipe, we might mean buying pre-made cupcakes and sticking googly eyes on it. It still counts as “homemade.” (We won’t tell!) Here are our top picks for easyto-make DIY Halloween treat recipes from Pinterest. They work well as party treats, but also can help get you in the Halloween spirit all October long. 2016. October
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Culinary Concepts
1.
WITCH’S BROOMS 2 ingredients Reese’s Peanut Buttercups + preztel rods
6 SUPER SIMPLE
4.
COOKIE GHOSTS 3 ingredients Nutter Butter cookies, melted white and milk chocolate
Halloween
treats made with
only
2 to 4
2.
MONSTER MOUTH 3 ingredients Granny Smith apple, peanut butter & yogurt covered raisins
3.
ingredients Remember to come celebrate Halloween with us! Our servers at all of our restaurants dress up in costume Halloween Night and we invite our guests to dress up too!
6.
LOLLIPOP SPIDERS 4 ingredients favorite lollipop, black piping, plastic googly eyes + glue
GHOSTS 2 ingredients bananas + melted chocolate
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5.
MONSTER CUPCAKES 2 ingredients Store bought cupcakes + candy eyes
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2016. October
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Culinary Concepts
october Fun & Unique Holidays
1 Nat ional Homemade Co ok ie s Day 1 Wor ld Vege t ar ian Day 1 Na t ional Pumpk in Spice Day 2 Name Your C ar Day 3 Na t ional B oy f r iends Day 4 Na t ional G ol f Day 4 Na t ional Taco Day 5 D o S ome t hing Nice Day 5 Na t ional K ale Day 5 Wor ld Teacher ’s Day 6 Na t ional Noo dle Day 6 Mad Ha t ter Day 6 Phy sician A s sis t ant Day 7 B ald and Fre e Day 7 Wor ld Smile Day 8 A mer ic an Touch Tag Day 9 Na t ional D e s s er t Day 9 Mold y C he e s e Day 10 Columbus Day 10 Na t ional A ngel F o o d C ake Day 11 I t ’s M y Par t y Day 12 Emer genc y Nur s e s Day 12 O ld Far mer ’s Day 12 Moment of Fr us t ra t ion Day 12 Na t ional G umb o Day
17 Wear S ome t hing Gaud y Day 17 Nat ional Pas t a Day 18 No B eard Day 18 Nat ional Cupc ake Day 19 Evaluate Your L i fe Day 2 1 B abbling Day 2 1 Count Your B u t tons Day 2 1 Nat ional Pumpk in C he e s e c ake Day 2 2 Make a Di f ference Day 2 2 Nat ional Nu t Day 2 4 Nat ional B olog na Day 2 4 Uni te d Nat ions Day 2 5 Punk for a Day Day 2 5 Wor ld Pas t a Day 2 6 Nat ional Pumpk in Day 2 8 Frankens tein Fr iday 2 8 Nat ional C hocolate Day 2 8 Plush A nimal Lover ’s Day 2 9 Her mi t Day 2 9 Nat ional Frankens tein Day 3 0 Nat ional C and y Cor n Day 3 0 Mis chie f Nig ht 31 Hallowe en 31 Increas e Your P s ychic Power s Day
12 Take Your Te dd y B ear to Wor k Day 13 Inter na t ional Skept ic s Day 14 B e B ald and Fre e Day 14 Na t ional D e s s er t Day 14 Wor ld E g g Day 16 B os s e s Day 16 Dic t ionar y Day 2016. October
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THE REVIVAL OF MANHATTANS
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Culinary Concepts
Manhattan cocktails have been around for more than a century and have a loose association with creativity and anti-establishment tendencies, so it’s no wonder this drink has had staying power.
Manhattans grew in popularity during the Gilded Age in the U.S. in the late 1800s and came I mean, who from a point in history where industrialization bonafide was in full swing, mavericks ruled and popular thought had striking disregard for convention. That’s probably why there are hundreds of versions of this drink.
Originally it featured sweet vermouth and angostura bitters, but dry vermouth and other kinds of bitters have been used too. When Maraschino cherries hit the market circa 1900, it became the garnish of choice. And that’s just naming a few.
doesn’t love a renegade?
One researcher states that at one time Manhattans and Martinis were basically identical in appearance. There were two constant ingredients in the Manhattan cocktail: whiskey and sweet red vermouth. Other than that, historical recipes might have featured curaçao, maraschino liqueur, bitters, gum syrup or absinthe!
It’s simplicity and flexibility as a cocktail has made the Manhattan cocktail a great base cocktail. Meaning, you could add your own twist to it and create an entirely new cocktail with just a few added ingredients. These days, bright and fresh cocktails are gaining popularity with simple recipes that showcase fresh muddled fruit, herbs and spices. For fall, brown liquors and flavors of apple cider, licorice, cinnamon and nutmeg are getting lots of attention.
Surprisingly, there are still quite a few who are unfamiliar with the drink, or at the very least have never tried one. We’re here to break it down for you and let you know how bartenders across the country are spicing it up and breathing new life into this American classic.
“Using spices, fruit and fresh herbs are ways you can really bring out the flavor of the liquor,” said Kendra, bar manager at Chops City Grill.
Unlike the glam of a martini, this drink looks stout. It’s strong and dark with a spicy bite, some bitterness and a little sweetness too. Novice drinkers often claim it’s too intense, but it’s a winner once you find your favorite styles of whiskey.
It could be something as simple as muddling blackberry and sage with simple syrup and adding your favorite bourbon, or crafting cinnamon honey simple syrup to add to a classic Manhattan recipe you already know and love.
We tapped our bar managers, Kendra Rizzi and Chelsea Loftus, for great whiskeys to use and trendy ways bartenders in the know are spicing up a classic Manhattan to transform it into a whole new drink.
“Adding a unique simple syrup can be an easy way to enhance your cocktail,” said Chelsea, bar manager at Yabba Island Grill. These are trends our bar management team at Culinary Concepts have used to inspire our new cocktail menus at Culinary Concepts restaurants, which will debut this month!
Any Manhattan you come across (and there’s many) will start with a base of whiskey, vermouth and bitters. But even those simple rules are widely open to interpretation.
Our bar managers recommend using bourbon. If you are a fan of a classic Manhattan, try out this fun fall twist our bar managers concocted, plus find out which bourbon is the best fit for you.
Some people traditionally use rye whiskey, others use bourbon or brandy. Bourbon is smoother and rye whiskey is sharper. Just think of the differences between rye bread
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and corn bread and you’ll get the idea.
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Find your bourbon of choice Four Roses Kentucky Straight Bourbon Whiskey – smooth, lighter style that’s very easy to mix Buffalo Trace Kentucky Straight Bourbon Whiskey – stronger, but still plenty smooth and sweet Bulleit Bourbon Frontier Whiskey – a sweeter style of bourbon Wild Turkey Rare Breed Barrel Proof – a rich yet mellow flavor despite its high alcohol content Hudson Baby Bourbon Whiskey – easy to drink, medium bodied with a light sweetness and deep amber color. This one is great alone, but can also use to make your favorite cocktail
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Culinary Concepts
Variations ROB ROY made with Scotch whiskey.
DRY MANHATTAN made with dry vermouth instead of sweet vermouth garnished with a lemon twist.
PERFECT MANHATTAN made with equal parts dry and sweet vermouth, garnished with a lemon twist
METROPOLITAN made with brandy, with a 3-to-1 ratio of brandy to vermouth.
MARTINEZ use gin instead of whiskey and orange bitters instead of Angostura. Dry vermouth and Maraschino Liqueur can also be used.
CUBAN MANHATTAN a Perfect Manhattan, but with dark rum instead of whiskey.
TIJUANA MANHATTAN made with Anejo Tequila.
FOURTH REGIMENT a recipe from 1889, it uses a 1-to-1 ratio of whiskey and vermouth, as well as 3 dashes of 3 different bitters (such as orange, cherry, celery, saffron, or Peychaud’s).
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