Cooking In The Raw! Summer 2014

Cooking In The Raw! Unscripted-Unedited-Unrehearsed, JUST RAW!

www.CookingInTheRaw.net

Volume 1 Issue 2 Summer 2014

BBQ, B&B’s and Beach It’s Summer Time!

Contents CONTENTS

Cooking In The Raw!

Unscripted-Unedited-Unrehearsed JUST RAW!

Pg. 3 Pg. 4 Pg. 6

About The Magazine Contents My Journey Summer Grilling

Pg. 7 Recipe Pg. 8-10 Places Beaches Pg. 11-12 What is BBQ?

Food, Friends, Wine, Fun!

Pg. 13-14 Pg. 16-17 Pg. 18-21 Pg. 23

Beverages Featured B&B What’s Cooking Videos Contact Information

Contributors: Larschelby “ Schel” Kidd Chef, Restaurant Consultant, Wine Educator, CITR! Show Host, CITR! Magazine Author/Editor, Recipe Developer mailto:info@cookingintheraw.net

Jackie Schwark Video Editor, Local Marketing Consultant, Video Producer, Creative Consultant mailto:Jackieschwark@Jackieschwark.com

Jessica Marie Video Editor, Video Operator Administrative Assistant

Cooking In The Raw!

Unscripted-Unedited-Unrehearsed JUST RAW! About the Magazine Welcome to the Summer issue of Cooking In The Raw! Magazine BBQ, B&B’s and Beaches . Our online quarterly magazine is about the joys of cooking without any tension. If you are a food lover and enjoy cooking or gazing at beautiful pictures of food, you've come to the right place.

Food is the common thread that connects people from every culture.

Whether we are eating dinner with family at home, joining a cooking class or sharing recipes with are friends. Food has a way of uniting us through the comfort of the smell and the beauty on the plate. This all comes Together in Cooking In The Raw! Magazine.

Cooking In The Raw! Magazine will be your portal to Food and Beverages . “ I love to eat and I love to cook, Let’s explore together” -Larschelby ‘Schel” Kidd.

About Cooking In The Raw! Cooking In The Raw!

Cooking In The Raw! Is a series of unedited and unscripted cooking videos and LIVE Shows. If I make a mistake it’s live!

Our magazine is also interactive. For example when you see the

logo click it for action!

Throughout the magazine you will see different symbols and live links to connect you to various content on the web.

Our mission, To introduce your palate to wonderful flavors, one “TASTE” at a time.

Like & Share:

/CITRMagazine for your ticket into the world of Food, Friends and Fun!

My Journey THE KITCHEN Life has a strange way of putting back where you belong. For me, it was always in The Kitchen.

No matter how far I ran from it, changed careers away from it. I always came back to what I enjoyed most. Cooking.

Cooking is one of those things that was very peaceful to me. I’m not saying that it didn’t have it’s challenges. Like, working with others, not liking your Chef or long, long and even longer shifts.

Believe it or not you do find a peace within the chaos. My journey back into the kitchens started in my home Los Angeles, CA. It was during a time when Wolfgang Puck was making a name for himself with the acclaimed Spago restaurant on Sunset Strip. I miss that place. (smile) The enrollment into the CIA Cooking school was on the rise and every cook wanted to be a celeberty Chef.

Not me. I wanted something more. I wanted to achieve something that could never be taken away from me again. Rhythm in the kitchen. The Cooks and Chefs no what I’m talking about. “The ZONE”.

It’s when you cook from inside pouring out all of the love and experiences into your dishes to bring pleasure to a wanting palate.

I knew that in order to get this feeling I didn’t want to check into a classroom. So I created my own self study program. I controlled what I will learn, when I will learn it and from whom. It’s been over 20 yrs now since I started this journey and my list of teachers won’t read like an A-list of who’s who in the restaurant business. There are lot’s of talented Chefs who never make it to the spot light but, they made it on my radar.

One of the best benefits of being a young cook on his journey to becoming a chef is the travel. Yes, you will never be without a job if you are willing to work and learn That was me. A sponge for knowledge. My classrooms where across the globe and has diverse as the ingredients that came in contact with my knife. Next issue, Friends, Wine & Fun!

Summer means Ice Cream!

One of my favorite places to enjoy Custard

Summer Grilling

July 4, 2014 Summer tradition Brat Fry-Out before fireworks celebration Sheboygan, WI.

BBQ,

probably not what you envisioned uh? The term bbq as taken on so many

different meanings over the years that the question arises at every backyard cookout.

What is BBQ? In this issue we’ll try to answer that question by searching into its past, identifying present trends and looking into the future.

Take a visual tour with Cooking In The Raw! Magazine and welcome the new season.

It’s Summertime!

Story begins on page?

The Brats Let’s start this off right with a tribute to Brats braised in Red and White wine with onions instead of Beer and Butter.

Taking a local favorite and giving it a twist.

Red Wine Braised Brats

2-4 servings

White Wine Braised Brats

2-4 servings

Ingredients: 4 Brats 1 large white onion Dried Parsley (optional) 2 c Red Wine Hard Rolls

Ingredients: 4 Brats 1 large white onion Dried Parsley (optional) 2 c White Wine Hard Rolls

Steps 1. Grill brats on a indoor or outside pre-heated grill till cooked through. Be careful not to char.

2. Slice Onions 3. Add cooked brats, onion, parsley if using and red wine to stock pot bring to a boil and simmer for 45min to 1 hour.

Steps 1. Grill brats on a indoor or outside pre-heated grill till cooked through. Be careful not to char Slice Onions 2. Add cooked brats, onion, parsley if using and red wine to stock pot bring to a boil and simmer for 45min to 1 hour.

Places

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This is one of my favorite pictures of our beach in Sheboygan County. I have taken several of these over the years perched high above the peaceful ripples strumming across the lakes surface as the wind gently blows a cool summer breeze.

I would like to share with you different pictures of beaches in Wisconsin. This is our Sheboygan.

Ariel view of the Blue Harbor Resort with the South Pier and Riverfront in the Background and Lake Michigan in the foreground

Places Bonfire on the beach

South Pier

Surfing on the lake, Sheboygan

Sail Sheboygan

Whistling Straits Golf Course

Blue Harbor Resort

Sheboygan Lighthouse

View for Two

Places If you are a beach walker, Wisconsin has some of the finest Lake shore in the Midwest.

This is only a sample of some of the best spots to hike, people watch and taking a hand in hand stroll.

Harrington State Park Beach

Bradford Beach Milwaukee Two Rivers Beach and Lighthouse

Lake Geneva Beach Schoolhouse Beach Door County

Bar B Q This is what I envision when thinking about BBQ. That’s Barbeque for the purists.

However, it’s not the same vision that everyone has. Let’s start from the beginning. The beginning of BBQ’ing . Is that a word? Hmmm?

My definition, BBQ (or "Q" as I like to call it) is the beautiful, flavorful and sumptuous end result of an all-day social experience where the meat of your choice is slowly cooked over coals that have been rendered down from real wood logs. The meat becomes infused with a smooth and silky smokiness that is unmatched in any other method of cooking.

The color of the meat becomes dark and rich. Just as beautiful as it is tasty. The exposure of the meat to the low temperature for an extended period of time (8 to 10 hours, sometimes longer) results in tenderness and juiciness that is unrivaled. Even the toughest and cheapest cuts of meat succumb to this magical method.

The Past: From a historical standpoint, barbecue is the oldest cooking method probably first practiced by cavemen in Europe, Asia, or Africa. These proto humans threw meat onto hot coals. It doesn’t come close to what we enjoy today. There were no sauces, fancy spices or specific wood, charcoal or propane. When fire was discovered and flesh was accidently dropped on the fire the light bulb became illuminated!

Taste was the ultimate judge. Cooking times where based on trial and error then evolution took it’s course. Simple! The biggest debate in our modern times is more about where did BBQ originate?

South, North, East coast, West coast? Being a southerner I tend to lean toward the south. Texas. The truth is every part of the world has it’s own style and taste of this magnificent method of cooking.

The different styles are as diverse as the sauces and spice mixtures added to enhance the taste of this delicacy. I’ll try and summarize each into categories.

Bar B Q Links to Video on BBQ and Different BBQ Methods

“A good RUB is essential for a good BBQ”. A rub is simply a combination of spices used to add flavor to the food you are cooking. The rub is "rubbed" onto the meat, sometimes just before placing the meat over the coals or hours in advance to allow the flavors to be absorbed by the meat.

Ingredients: A basic rub will include these basic elements, Sugar, Salt, Spice (flavor) and Spice (heat).

A combination of these in any measure will produce a unique taste to enhance the enjoyment of any meat set for long slow cooking. Here’s a sample of what I use as a base for my Rubs; Paprika, Garlic and Onion Powder, Cumin, Black Pepper, Cayenne, Red Pepper Flakes, Oregano, Salt. No sugar. I save that for the sauce on the side.

Sauce: There are two schools of how and when to use and apply a good sauce. One is during the last few minutes or hours of the cooking process. Two, when it’s time to eat! I’m flexible when it comes to this.

The most important thing to know about sauces is, Acid, Sweet and spice. Believe it or not the sauce as more of a regional preference than the method to produce it. I’ll explain the difference.

Vinegar Based= North Carolina, Virginia, Kentucky, Ketchup/Tomato Based= Florida, Texas, Midwest, Mustard Base= South Carolina, Georgia Mayo Based= Northern Alabama By any stretch of the imagination is this list complete but, You get the idea. I can do a book just on BBQ and talk about the different ways of cooking to achieve the end result of meat that is tender, juicy and flavorful. I encourage you to explore the many possibilities and as we like to say here at Cooking In The Raw! Magazine, make it your own!

The Beverages What will we be sipping this Summer?

CITR! Magazine takes local to another level with these cool summer drinks fresh from the garden. Tomato and Roasted Red Pepper Gazpacho and Original recipe Bloody Mary Lite Martini.

Have fun but drink responsible. -CITR Magazine!

Find specialty Beers, Wines and Liquors at Jake’s Sheboygan, WI.

Bloody Mary Lite Martini Ingredients: 8oz Tomato Juice Free run Dash Worcestershire Sauce Pinch Paprika Pinch Caraway Seeds Dash Black Pepper Cracked ½ wedge Lemon ½ wedge Lime To taste Vodka Ice Garnish: Grape Tomato Black Olive Celery Makes 2-4

Fresh Garden Tomato & Roasted Red Pepper Gazpacho Ingredients: Mixed tomatoes Onion Garlic Cucumber Parsley Red Wine Vinegar Roasted Red Pepper EVOO Spice Mix (Paprika, Cumin, Oregano dried, Cayenne, Garlic powder, Onion powder) Salt and Pepper Garnish: Cucumber slices Serves 3-6

The Beverages Wisconsin Winery Tour

Tour Wisconsin's finest Wineries through the pages of Cooking In The Raw! Magazine. Each issue we will feature different wineries for you to explore through video and various links. This is the perfect way to truly experience Wisconsin’s incredible variety of wines.

Meet the winemakers, see the vineyards and orchards, tour the wineries right from the pages. You can almost taste the wines! View video profiles of each winery, learn about area attractions or plan your own tour of Wisconsin’s five beautiful wine regions.

Wisconsin Winery Feature:

The Grapes Syval, Vidal, Vignoles, St. Pepin La Crosse, Edelweiss, Swenson, St Croix, Petite Pearl, Foch. This is just a small list of the Different wine grape varieties that are grown in the state of Wisconsin.

This, That & More

Local Eats! Local Treats!

Local CSA? Cooking In The Raw! Magazine is proud to announce it’s partnership with Restoration Farms. Restoration Farms is a local non-profit. A Sustainable working farm that provides community education on healthy food choices through outreach programs and workshops.

This community supported farm also offers a Community Supported Agriculture program (CSA). Members of the CSA will receive for the season a portion of the harvest every week from June through October. Each week brings an assortment of different vegetables and herbs that vary with the season.

CITR! Magazine cares about what you eat. With this partnership we will be able to give a true Farm to Table experience. Look for video, live shows and recipes on how to cook with what’s in season.

Click their logo to learn more about Restoration Farms.

The Vineyard at Restoration Farms

Featured Bed and Breakfast The Fringe A Country Inn Sheboygan Falls, WI. Bed and Breakfast

Have you every stayed in a Bed and Breakfast before? Once upon a time these type of establishments were simple Places used to rest tired body's while traveling across great distances. Most offered nothing more than just a room with bed and a place to shower Guest usually stayed overnight and continued their travels early the next morning.

Today these establishments offer much more to the traveler. Greater amenities, breakfast, snacks, cocktails and even serve as the local concierge for entertainment and dining. Bed and Breakfast lodgings have come a long way from the sometimes small single rooms of yesterday.

Charm, comfort, peaceful, beauty and relaxing are just a few of the adjectives we used to describe these timeless treasures. One of our favorite places to seek R&R is at The Fringe A Country Inn owned and operated by Carl and Ruth Paul. Space and room to roam would be an understatement here. They boast a modest 6000 sq. ft. of which 4500 sq. ft. is dedicated to the two story home with four uniquely named and designed rooms each around 500 sq. ft. in size.

Robert Charles, James Edwards, Theresa Barbara and Lucille Marie are so named after the owners parents.

The rooms are very spacious like mini apartments. Some have decks for outside seating and large Jacuzzi tubs with separate shower stalls. NICE! The home comes with two bits of history. One, it was the childhood home of Ruth Paul. This is a great story to hear when taking a tour of the home. Two, an historical farm called Pinehurst Farms from 1838 and then a Carriage House in 1922. read more on the history here: http://www.thefringecountryinn.com/history.html Bed and Breakfast establishments offer something you can’t really get in a hotel or resort, Feeling of being home.

For more information about The Fringe A Country In visit: http://www.thefringecountryinn.com Tel. 920-467-3172

Places Featured Bed and Breakfast, The Fringe A Country Inn Sheboygan Falls, WI.

Before circa 1922

The Lucille Marie Room

After 2014

Downstairs by the Fireplace

Click to view other Bed and Breakfast Pictures

The Robert Charles Room

What’s Cooking

Braising, Grilling, Smoking & Sous Vide Here are a few Videos for you to learn, cook with and explore! Happy Cooking

How to clean Ribs from The Grilling Network

Grilled Vegetables Cooking In The Raw!

French Guy Cooking

Flavor City with Bobby Parish

Grilled Sirloin w/Italian Mushroom Sauce

Grilled Sirloin Strip Salad w/Spanish Romesco Sauce

What’s Cooking

Braising, Grilling, Smoking & Sous Vide

Honey Spiced Riblets W/P44 Glacier Fume

Wine Braised Riblets W/P44 Glacier White

The internet, and more specifically G+ has been instrumental in allowing people to share their talents and passions.

Cooking In The Raw! has benefited from being able to meet interesting people without at times never leaving my computer screen, Laugh! I would like to introduce one of my G+ inspirations, Johan Edstrom. From the moment I met him on G+ I was hooked on his talent for creating beautiful dishes utilizing The Sous Vide Method of cooking.

His dedication to near perfect cooking is only limited by his imagination. Trust me, When you see the many photos of his dishes he’s not short on imagination. Below are pictures worthy of this BBQ Issue of CITR! Magazine. Make sure you click the G+ logo to experience Johan’s creations first hand.

I like to cook with fun techniques, interesting equipment and colors.

Much of what I cook is Sous-Vide, primarily because I think it is fun. When I work from home it is also a very time saving way of cooking that'll if you keep tabs on what you are doing will pretty much guarantee perfect results.

What’s Cooking

Hangout Local Business Connection

The Show

Live and Pre-Recorded

Click Above to visit the Cooking In The Raw! Channel

A few Channels we subscribe to on YouTube

Cooking In The Raw! A show that is Unedited, Unscripted and Unrehearsed. If I make a mistake its live.

Learn cooking techniques and use of different ingredients. Live Show schedule visit www.CookingInTheRaw.net Do you have questions on food and beverage pairings? Watch my series SIPS, TIPS and SNACKS! I'll share insights on how to pair drinks with food, wine tips and simple dishes that you can prepare at home for a small party!

What’s Cooking

Something Sweet Quinoa Honey Glazed Soy Yogurt Filled Crepes

Here is a tasty treat for Vegans and Non-Vegans. The Quinoa Crepes are locally made by Janet Malone of Chambers Creek Kitchen In Cascade, WI. Each crepe is individually made by hand in a certified kitchen her Signature Soaked and Sprouted organic, whole grain products. To learn more about Chambers Creek Kitchen click on the banner below. Thanks Janet,

Cooking In The Raw! Unscripted-Unedited-Unrehearsed, JUST RAW!

Volume 1 Issue 3 Fall 2014

www.CookingInTheRaw.net

Content Contributions If you are a blogger, writer, photographer, recipe developer, cook Amateur or Professional and would like to Have your content appear in a issue of Cooking In The Raw! Magazine. We look forward to hearing from you.

Contact us: mailto:info@cookingintheraw.net or P.O. Box 212 Kohler, WI. 53044

Advertising Inquiries: Would you like to advertise with us?

Cooking In The Raw! Magazine is quarterly online source of information with a audience of foodies, wine drinkers and adventurous palates looking to make discoveries and indulge in their passion for “TASTES�

We want to help you connect with are subscribers utilizing are different online resources. For more info. mailto:info@cookingintheraw.net or P.O. Box 212 Kohler, WI. 53044

Summer time in the Vineyard June 2014