UNDER
APRON THE
Kickin ’ It: Summer of 2 014
Hot off the Grill Heroes Cook On the Farm Stealth Mom
UNDER
APRON THE
July is time for me to chill out, in every way. Too bad here in the U.S. we don’t get to take a monthlong vacation, like they do in Europe and other parts of the world. But just because we all need to keep working, it doesn’t mean we need to ignore the perks of hot weather. I like to keep it simple in the summer, and often cook outdoors or bring the sunshine inside my GNLD UH@ RTLLDQ HMROHQDC k@UNQR 3GHR LNMSG INHM TR @R VD NEEDQ RNLD QDBHODR SG@S @QD RHLOKD KHFGS @MC DUDM @KK jQDC TO 1D@C @ANTS GNV @ EDV -DV )DQRDX jQD CDO@QSLDMSR RSDO TO ENQ SGDHQ E@UNQHSD BG@QHSX @MC S@JD O@QS HM @ %@HQV@X ,@QJDS RONMRNQDC fSGQNV CNVMt VGDQD SGD QHAR @QD GNS @MC SGD jQD jFGSDQR DUDM GNSSDQ I also get to share with you something that truly deserves the word “revolutionary”. There is a food company that cooks real food - and natural food - for your pets. Now, along with a major natural supermarket, they’ve taken their fresh food for pets concept to even even higher standard. Did I actually eat that food? Find out - in this month’s issue of Under the Apron. This month, we offers some fun ways to win contests too, so check out our interactive ideas on these July pages. Due to popular demand, and over 600,000 readers in June via both the Apple free App and the online version, my own daily newspaper, TheJerseyTomatoPress.com, is building a special web page to offer you an online version of Under the Apron. Remember: if you want to share some tips about food trends, your favorite cafe or spot, or even a new idea, email us at UndertheApronNYNJ@ gmail.com. So kick off those shoes, grab a cold drink, and check out some new ideas, classic summer cooking with a twist, and a trip across the borders. Enjoy!
JULY 2014
In This Issue
Best Friends Meet Real Food
Hot Off the Grill
Real wholesome food for your best (pet) friends
Hometown Heroes Grill it Best
Under the Apron Social Media Like us on Facebook. Follow us on Intagram. Check our Blog.
The Unstoppable Sea Urchin Takeover A trend with sea-legs.
In Every Issue FRESH PICKS Check out the hottest new food trends.
AN ITALIAN IN THE (KOSHER) KITCHEN
KIDDING AROUND: CHILDREN’S CHOICE
Join Diane Lilli as she cooks a traditional family favorite with a surprising ingredient.
Kids boss us around in the kitchen.
NATURAL AMERICAN The folks at French’s ®had their chefs come up with some simple yet lucious and healthy - recipes.
FROM DARKNESS INTO LIGHT AMERICAN MICRO DISTILLERIES LIFT THE SPIRITS OF BROOKLYN
Still waters run deep: Brooklyn Gin Joints
DO ME RIGHT AMERICAN DONUTS
Sometimes a donut is all that you need. Really. ON THE FARM
The American Dream is alive and well at Homestead Farms.
STEALTH MOM EPISODE 2
3GHR LNMSG 2NTEkD .+$Ŭ
THAT’S NO SHARK IT’S MY CHEESE AND A MOVIE!
Nathan Heggem offers an unusual and potent pairing. Are you ready to enjoy the bite?
HOT HOT HOT
Diane Lilli grabs the hot sauce - from Frank’s® Red Hot®, naturally - and serves up some sizzling food for the family.
Under The Apron Staff Editor in Chief Diane Lillli
Contributors
Art Director Ari Pramagioulis
Jaime Rochelle Herndon
Media Consultant/ PR Director Stacey Bender Bender Group Pr.
Nathan Heggem Monica Johnson Melissa Kravitz John Marshall
Under the Apron P.O. Box 16 Caldwell, NJ 07006 Visit us at our special section at: www.thejerseytomatopress.com
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Blueberry Pie
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Ingredients
Preparation
3/4 cup sugar
Heat oven to 425°. Prepare pastry.
1/2 cup all-purpose flour
Mix sugar, flour and cinnamon in large bowl. Stir in blueberries.
1/2 tsp ground cinnamon, if desired
Turn into pastry-lined pie plate. Sprinkle with lemon juice. Dot with
6 cups blueberries
margarine. Cover with top pastry that has slits cut in it; seal and
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FROM DARKNESS INTO LIGHT
American Micro Distilleries Lift Something big is happening in Brooklyn. It’s at once innovative and traditional, under the table and above board, its process is violent and monastic. Its genesis is not in lines of computer code and a desire for absolute market control, it is born from the passion of men and women who have left careers and stepped out from the shadows of a once-illegal hobby. It is Brooklyn Micro Distilling, and it’s working. John Marshall takes you on a tour of the reborn, hot world of micro distilleries.
by John Marshall
I don’t need a secret handshake, but I almost wish I did. It’s 8 am in Greenpoint, and I’m here to see Steven #D MFDKN @MC )ND . 2TKKHU@M ENTMCDQ and master distiller, respectively, of Greenhook Ginsmiths. The operation’s legal thanks to an affordable new license in New York that has sparked the birth of many micro distilleries in the city’s most populous borough – but there’s still a clandestine air about it all when the master distiller steps out from a loading bay beside the door. . 2TKKHU@M HR @S NMBD L@C RBHDMSHRS and craftsman, and if it weren’t for a few worn notebooks on a table nearby, I’d have been convinced every bottle of gin was a product of pure instinct and a discerning tongue alone. “A smooth spirit is all about making good cuts,” he tells me. A distiller needs to constantly taste the yield to know where the ‘heads’ (a poisonous alcohol that is jQRS SN BNLD NTS NE SGD RSHKK DMCR @MC
the ‘hearts’ – the good stuff – begins. Even then, when the hearts are done, it’s time to cut the tails: a little more poison that tries to hide out in the bottom of the barrel. “Heads are what made people go AKHMC CTQHMF OQNGHAHSHNM t . 2TKKHU@M says while he explains the operation of the still to me. “Because distillers didn’t know what they were doing.” %DDKHMF BNMjCDMS HM &QDDMGNNJ ( S@RSD SGDHQ FHM ENQ SGD jQRS SHLD @MC JDDO LX sight. A secret handshake would’ve QDkDBSDC SGD C@MFDQR NE SGD OQNGHAHSHNM era, and that may have felt cool for a moment, but the truth is that the coolest thing about Brooklyn Micro Distilling is that it’s on the up and up. Legality gives these spirit makers the freedom to focus on perfecting their recipes and to experiment with techniques that haven’t been used in New York in a hundred years.
“A secret handshake would’ve QDkDBSDC SGD C@MFDQR NE SGD prohibition era, and that may have felt cool for a moment, but the truth is that the coolest thing about Brooklyn Micro Distilling is that it’s on the up and up. Legality gives these spirit makers the freedom to focus on perfecting their recipes and to experiment with techniques that haven’t been used in New York in a hundred years.”
NY State’s affordable license has sparked the explosion of micro-distilling in Brooklyn.
- John Marshall
Greenhook’s Beach Plum Gin at their Greenpoint distillery.
Jack Summers’ Sorel set up in Red Hook.
R . 2TKKHU@M OTS HS f#HRSHKKHMF HR KHJD RTQjMF DUDQXNMD R@XR HS R G@QC ATS it’s not – they just don’t want people NM SGDHQ V@UD t 6GHKD . 2TKKHU@M HR highly trained, DeAngelo and the other distillers interviewed for this piece are self-taught, so there’s more than just
wit in his statement. But if it’s not specialized training or a degree, what does it take to be in this business? The distillers I spoke to all come from varied backgrounds and former lives: a couple former Wall Street workers, an architect and the writer of a successful
G R E E N H O O K GINSMITHS Artisanal Gin Greenpoint, Brooklyn, New York www.GreenhookGin.com
KINGS
COUNTY
dating blog all call distilleries their GNLD (S R @ KNUD NE OQNCTBS NE k@UNQ and perhaps most of all the beautiful toil of good work, or, as Bridget Firtle R@XR NM DUDQX ANSSKD NE .VMDX R 1TL The Noble Experiment. Successful Micro Distillers are craftsman with a passion for their product. Firtle, the sole proprietor of The Nobel Experiment answers quickly when asked if she’s worried about failure, “Failure is not an option for me. I think this is going to be great every single day.” Jack Summers, whose Sorel distillery in Red Hook was destroyed by Hurricane Sandy says, “You can only do this if you’re out of your mind. Every single day there are impossible things to do and I wake up and do them.” And Colin Spoelman, from King’s County Distillery in the Brooklyn Navy Yard even rents a ZipCar once a week to make sure his deliveries get where they need to be.
Greenhook’s custom-made copper still.
Micro Distilling then, is about self-reliance, and while it may be hard to innovate with techniques that have been with us for hundreds of years, their products are certainly exciting and, refreshingly, tangible. There’s no touch screen between you and a bottle of King’s County or Sorel, you don’t need to pay a little extra for a drink without an advertisement. Every glass and warm feeling, and even the occasional mid-week hangover is a communion with these distillers who sweat out days next to their stills, race around the city on sales calls, and lay awake at night hoping that what they’re doing is right. Brooklyn craft booze is a toast to everything that makes the city great, a liquid embodiment of the idea that dreams can be made here with your own two hands if you’ve got the strength to work them. (S R jSSHMF SGDM SG@S @ FK@RR NQ SVN NE #D MFDKN %HQSKD Spoelman or Summer’s dreams might loosen you up DMNTFG SN jMC SGD BNTQ@FD SN ENKKNV XNTQ NVM ATS dreamer beware – if you long for your own distillery, make sure you’re in it for the right reasons). “It’s become a bit of a gold rush,” says DeAngelo. “All kinds of knuckleheads are putting stuff out in a hurry, trying to make a buck. I’m surprised some of them haven’t been weeded out yet.” Spoelman thinks part of his duty as a whiskey maker is to challenge some of the gimmicky myths that have traditionally marketed small batch whiskey, “The water makes no difference,” he says, “the nature of distilling is to remove the water.” He thinks there should be, “Less of an emphasis on a k@VDC CHRBTRRHNM NE ODQEDBSHNM @MC LNQD NE @M NODM and creative discussion of variety.” So don’t be fooled, you need more than a cool looking bottle, ingredients from a trendy source and a dream of seeing your name in the paper to make it in this business. Something big is happening in Brooklyn. It’s at once innovative and traditional, under the table and above board, its process is violent and monastic. Its genesis is not in lines of computer code and a desire for absolute market control, it is born from the passion of men and women who have left careers and stepped out from the shadows of a once-illegal hobby. It is Brooklyn Micro Distilling, and it’s working.
Are you a creative mixologist? Tap here to send us your favorite drink recipe by posting it on our Facebook page. Every month, one winner will win drinks for two, courtesy of Under the Apron.
Best Friends -Â Meet Real Food
Editor Diane Lilli takes a bite out of dog food but this is no ordinary culinary adventure. Meet the REAL food cooked for your pets affordable, fresh and wholesome. But don’t look for it in your pet food aisle - instead, check out those cool Freshpet refrigerators!
Full disclosure: I ate dog food and I liked it! But the hidden agenda here is that the dog food I ate - turkey bacon - was made by a company that has created a natural foods, real food dog business - and that turkey bacon? It was just as delicious as the one I buy in the “people” section of my supermarket. It was real food - totally, wonderfully, authentic food. A few weeks ago, I visited SGD NEjBDR NE %QDRGODS %QNL the moment I walked in, I was RLHSSDM .M DUDQX V@KK V@R @ work of art or a humorous yet E@BS jKKDC ONRSDQ NQ @ BNKK@FD NE the staff loving their own pets. In front of me were large, glass covered refrigerators, bringing home a very moving point: their products are real food, natural and wholesome. From dog food to cat food to ice cream, these cool looking packages were inviting. But most importantly of all, just like their open refrigerated cases and unlike most other dog food companies, at Freshpet there is nothing to hide. My own dog eats most of what I cook every meal. This is not healthy, and it certainly is not practical. Turns out my love for him helped create a cycle of picky eating, and when I need to travel or be out late, he won’t eat. Freshpet has been on my mind for months. I kept seeing their brighton stores - and read those packages to see their ingredients.
Freshpet only uses high quality LD@SR ONTKSQX @MC jRG BNLAHMDC with fresh vegetables and fruits – VHSG MN OQDRDQU@SHUDR NQ jKKDQR KHJD corn, wheat or by-products. Now, they have announced a major partnership with Whole Foods Market. With the launch of this line called Nature’s Fresh, available exclusively at Whole Foods Market, the world of dog food just jumped up higher than my 10 pound dog - and that’s pretty high!
“We are excited to introduce a cutting edge alternative to conventional pet food that can really make a difference in pets’ lives, ” said Liliana Bolton, Vice President of Natural Sales for Freshpet. “We know we feel better when we eat fresher, less processed foods, and our pets B@M ADMDjS HM SGD R@LD V@X 6D hear stories from pet parents every day about how feeding our fresh, real food has helped make their pets happier and healthier.”
I love my dog. So I will not feed him that horrible smelling stuff marketed everywhere as “dog food”. But I don’t have the time to cook food for him every day - and it’s not as healthy for him either. Take a trip with me to the coolest, most revolutionary pet food company in existence today: Freshpet.
Here, a photo of some of the many pets and members of the staff member’s family who work at Fresh /DS /GNSNR @QD OQNTCKX CHROK@XDC HM SGD NEjBD Nature’s Fresh dog and cat food recipes were developed using the same standards Whole Foods Market uses to select their human food offerings. The simple, all natural meals use locally sourced, fresh ingredients, including humanely raised and vegetarian-fed poultry with no antibiotics or added growth hormones. The ingredients are delivered daily to the Freshpet Kitchens in Bethlehem PA and made in small batches, supporting local farmers while responsibly sourcing ingredients and ensuring a standard of quality that most other companies can’t
guarantee. The foods are gently options with a fresh taste that pasteurized and then quickly keeps tails wagging.” cooled to maintain the essential As I sat with the energetic, vitamins and nutrients found happy pet owners who work at in the ingredients. That is why Want to give your pet a RGNOODQR VHKK NMKX jMC -@STQD R Fresh Start with Fresh Pet? Fresh in the refrigerator and not on the shelf. 3NFDSGDQ VHSG %QDRGODS .KXLOHB “At Whole Foods Market, our Silver Medalist Gus Kenworthy is giving the Sochi Pups a second shoppers trust us to provide chance at life with fresh, real food the highest quality products for pets. We believe in the power possible for their whole family, of fresh food to help kick-start including their pets,” said Dwight a happier, healthier life for this Richmond, global grocery deserving trio. Follow their journey purchasing coordinator for Whole and learn how you can give your Foods Market. “They know their pet a fresh start, too. four-legged loved ones count on them for the right nutrition, See more by tapping here. and we’re excited to deliver new
SGD %QDRGODS jQL SGDX RS@QSDC to open up the different types of food. It was revolutionary. Every single package opened G@C HCDMSHj@AKD QD@K UDFDS@AKDR and other foods, like chicken. They smelled heavenly, like a dinner you may cook and refrigerate and nothing at all like that other dog food sold in stores. I was beyond delighted. Turns out the recipes created for this modern, healthy fresh pet food company were designed by both people-chefs and petexperts, such as co-founders Scott Morris and Cathal Walsh. After all, we all know you really can’t feed your pets the same meals humans eat - since they have their own dietary needs. Their healthy options are cooked at their very own Freshpet kitchen. While other dog foods use “extruded” i.e. fake bits and horrid bits of foods/bone etc., Freshpet uses whole foods, fresh ingredients, real vegetables and whole grains. I took home their slice and serve rolls and some bags of turkey bacon (not for me, really!) and single service tubs along with a package of their diced chicken with carrots and spinach. And, I also took home some cat food since we have cats now as well. At home, my dog leapt up to greet me, as usual. I put a serving of the diced chicken recipe in his bowl, and stepped away. I V@HSDC @MC BNTMSDC S jQRS GD sniffed it - and looked at me as if to say “Can I eat this?”. By the time I had counted to 25, he was eating. I sat down. He ate every bite. I repeated this for about 4 days, then opened up one of the new Nature’s Fresh rolls, slicing up the
pieces. Again, I watched and waited and was rewarded. This time it too 34 seconds (okay, I am being neurotic here) but the point is my dog ate it all, the Freshpet has passed the UDQX jQRS SHLD GAP standard. And that package of turkey bacon? I did not hog it - and my &KNA@K MHL@K /@QSMDQRGHO @ MNMOQNjS little one ate it with relish. charitable organization founded in 2008, I always knew my darling dog brings together farmers, scientists, ranchers, retailers, and animal had good taste. Check out any of the Freshpet advocates—a diverse group with the food choices. I highly endorse common goal of improving the welfare of them - and thank them for their animals in agriculture. This program, the 5-step Animal Welfare Rating Standards, natural wholesome goodness. recognizes and rewards producers for As per their ingredients, in every their welfare practices, promotes and pound of Freshpet food you will facilitates continuous improvement, jMC @ LHMHLTL NE NTMBDR NE and better informs consumers about ONTKSQX LD@S NQ jRG NTMBDR NE the production systems they choose liver and 1 ounce of egg and 18 to support. As of May 1, 2014, the essential vitamins and minerals. 5-Step program includes 2,406 farms and ranches that range from Step 1 to Welcome to the pet food Step 5+ and raise more than 147 million revolution!
MAJOR FRESHPET ACHIEVEMENT
animals annually.
To learn more about the Global Animal Partnership, tap here.
What’s Under YOUR Apron? This month, writer Monica Johnson gives Under the Apron a glimpse of farm life, and how sustainable living leads to great food and a close knit family.
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HOT OFF THE
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Photographs courtesy of Chris Cassidy.
3GD @MMT@K jQD jFGSDQR BNNJ
off in New Jersey a few weeks ago was a dream come true for anyone who showed up hungry or thirsty - and wanted to savor some gourmet BBQ prepared right in front of the Fairway Market in Paramus. This cookNEE HR NMD NE @ MTLADQ NE jQD
jFGSDQ fSGQNV CNVMRt QTM AX SGD charitable market, and every year jQD jFGSDQR FHUD TO SGDHQ %@SGDQ R Day to prepare and cook dishes aimed to wow judges, hoping SN VHM SGD BNUDSDC jQRS OQHYD which is not only a giant trophy armed with bragging rights but also a gift card for the squad and a major donation for a charity of their choice. !HKK 2@MENQC HMSDQHL "$. NE %@HQV@X ,@QJDS R@HC HMUHSHMF jQD
jFGSDQR SN BNNJ HR @KV@XR @ FNNC idea, for many reasons, and not ITRS ADB@TRD jQD jFGSDQR @QD known for their culinary skills. f%HQDjFGSDQR @QD E@LNTR ENQ ADHMF SDQQHjB BNNJR @MC @QD ITRSHj@AKX OQNTC NE SGD jQDGNTRD cuisine they create,” he said. “We really enjoy shining the spotlight on them and their grilling expertise and giving the community a chance to meet and greet these local heroes. Plus, it is all done for a good cause, making the event so meaningful and important.” 3GHR XD@Q jQD jFGSDQR EQNL Paramus, Ridgewood, Park Ridge and Hackensack New Jersey competed for that coveted jQRS OQHYD BNNJHMF TO @ GD@UDMKX smell along with some delicious bites for the public to enjoy as
well. Fairway, besides donating a free day for many, along with all SGD RTOOKHDR ENQ SGD jQD jFGSDQR also does something unique for the winner’s favorite charity. A shopping night is planned at Fairway Market on Wednesday July 16, where the charity chosen by the winner will get 25 percent of the proceeds from that night’s sales. The charity chosen by the VHMMDQ SGHR XD@Q HR SGD MNM OQNjS “Tomorrows Children Fund”, via Hackensack University Medical Center. The “Tomorrows Children’s Fund” was founded by a group of committed parents to help their own children and others deal with cancer and other serious blood disorders. Sadly, cancer is
2NLDSHLDR HS FDSR GNS HM SGD jQDGNTRD JHSBGDM DUDM HE HS R NTSRHCD適 Photographs courtesy of Chris Cassidy.
A view of some of the decadent ribs grilled fresh at this wonderful event in New Jersey. Photographs courtesy of Chris Cassidy.
MC SGD VHMMDQ NE SGD %@HQV@X jQD jFGSDQR SGQNV CNVM HR )DQRDX SVHRS @ ATQFDQ VHSG 3@XKNQ Ham, cheese, and even a Maple chip topping it, inside a bun. Wow. This concoction was BQD@SDC AX jQDjFGSDQ 3NL 2GNQSV@X @ XD@Q NKC HMROHQDC BGDE @MC 1HCFDVNNC jQD jFGSDQ Photographs courtesy of Chris Cassidy. the leading cause of death for children and adolescents. This year, about 15,780 children in the U.S. will be diagnosed with cancer. This hot afternoon event felt like much more than a cook-off, and truly a slice of Americana. There was face painting, free drinks, free fresh grilled hot dogs and bags of chips courtesy of Fairway Market, gift giveaways, a special table set up with health experts from Hackensack Medical Center including a blood pressure check, a DJ spinning dance tunes, a live performance of the amazing and singing, sexy vintage American Bombshells, and four competing jQD CDO@QSLDMSR D@BG @QLDC VHSG free fresh ingredients donated by Fairway. This year, the secret recipe twist was to use Fairway’s black SQTEkD NHK @MC SGHR V@R MN D@RX
ED@S 3QTEkD NHK HR SG@S ODQEDBS ”something” you can add to LD@SR NQ jRG NQ O@RS@R NQ DUDM omelets, but a heavy hand is not what you are aiming for, and the trick with this stunning ingredient is to use it lightly. Four judges, frequent Fairway market Chef Jesse Jones, Jersey Bites’ own Terry Krongold, Mel Fabrikant of the Paramus Post and Brandon Goldstein from the Bergen County Magazine sat in the hot seat - and had to do @ AKHMC S@RSHMF NE SGQDD HSDLR burgers, chicken and ribs. The judges, who all said they came hungry, paced themselves as each serving was presented, and place before them. And what a presentation it was D@BG jQD CDO@QSLDMS B@LD @QLDC with secret recipes, including their own secret rubs and ingredients and even presentations.
The burgers were all juicy, perfectly charred and addictive. But my favorite was the one that offered a Jersey twist: a burger with Taylor Ham, cheese, and even a Maple chip topping it, inside a bun. Wow. This concoction V@R BQD@SDC AX jQDjFGSDQ 3NL Shortway, a 28-year old inspired BGDE @MC 1HCFDVNNC jQD jFGSDQ When this reporter spied his eggs frying on a cast iron pan on top of his hot grill, I was hooked. “I wanted to do something that would stand out,” he said, preparing for the contest. “This is a sandwich all my friends would love.” For the chicken entrees, each jQD jFGSHMF SD@L NEEDQDC BGHBJDM breast, either in a BBQ sauce or prepared with side dishes such as fresh couscous and grilled zucchini, prepared on the grill. A shopping night will be held
at Fairway on July 16 where the charity chosen, will get 25 percent of the proceeds will go to the nonOQNjS f3NLNQQNVR "GHKCQDMt Each chicken entree had a different twist: one was simply OQDO@QDC HM @ RVDDS !!0 R@TBD another was served on a stick with what tasted like a peanut-infused sauce and another was covered in a light sauce with scallions. The chicken with BBQ sauce, served with a grill cooked causes and zucchini, was my favorite, and prepared by For the piece de la resistance the ribs came out. There is no way to pick a favorite for me here, since each one was decadent and outstanding. The Park Ridge ribs were a 10 napkin meal, and well worth the messy eat, since each bite was tender, moist and memorable. But all the ribs were fantastic, and I have no idea how the judges decided who to choose this year. When I did my own blind test, surprisingly, the same young Taylor Egg, egg and burger chef VNM jQRS OK@BD ENQ LD VHSG GHR QHAR that were lightly covered in s sauce and more dry - and crisp - on the outside but somehow totally moist and tender inside. Wow. In the end, though it was a close race, the winner was the very jQD GNTRD ( RDBQDSKX BGNRD 3GD 1HCFDVNNC jQD CDO@QSLDMS KD@C by their daring Taylor Egg, cheese burger and uber-tender ribs. Congratulations to all of these hard working heroes, and their causes, and to Fairway Market, for once again supporting our communities with free fun events, charity and a healthful approach to life here in the tri-state area. And, most of all, a big shout out SN @KK NE NTQ @L@YHMF jQD jFGSDQR from coast to coast.
Taylor Ham, Egg, & Cheese Burger An original creation by -DV )DQRDX kQD kFGSDQ 3GNL@R 2GNQSV@X INGREDIENTS r 80% Lean Ground Beef r Taylor Ham r Pepper Jack Cheese r Eggs r Maple & Bacon Flavored Potato Chips r $MFKHRG ,TEkMR r Salt & Pepper r Olive Oil or Canola Oil r Cooking Spray DIRECTIONS 1. Form the beef into about a 他 inch burger patty. Brush the burger with oil and season both sides with salt and pepper. 2. Heat the grill to high and grill the burger until golden brown (About 3 LHMTSDR @MC lHO SGD ATQFDQ @MC BNNJ ENQ LNQD LHMTSDR 3. Grill the Taylor Ham for 2 minutes Per side. 4. Add the cheese to the burger and close the lid of the grill until the cheese is completely melted. 5. Take the burger and Taylor ham off the grill and let it rest . 6. Turn the heat down to medium and put a cast iron pan directly onto the grill & spray with cooking spray. 7. .Fry the egg for a few minutes so that the Yolk is still a little runny. 8. &QHKK SGD $MFKHRG LTEkM NM ANSG RHCDR TMSHK HS BQHROR TO @ KHSSKD 9. +@XDQ SGD 3@XKNQ '@L NM SGD ANSSNL NE SGD $MFKHRG ,TEkM %NKKNVDC by the burger, then the egg. Sprinkle the egg with Salt & Pepper. Top SGD DFF VHSG SGD ,@OKD !@BNM "GHOR 2PTHQS SGD SNO LTEkM VHSG ketchup or chipotle ketchup.
AMERICAN NATURAL SUMMER GRILLING
Summer time is easy going, and the last thing you want to do is mess with a complicated recipe or stand over a hot stove. The folks at French’s® had their chefs come up with some simple yet lucious - and healthy - recipes. Under the Apron loves the low-key and yummy meals, from a company that knows mustard - and is an American icon. Thanks, French’s®!
American Natural
SUPER JUICY CHICKEN Prep Time: 0 minutes Cook Time: 20 minutes Servings: 4-6
INGREDIENTS: 3 lbs fryer chicken, cut into 8 pcs ½ cup FRENCH’S® Classic Yellow® Mustard 3 tsp McCormick® Grill Mates® Montreal Spice
INSTRUCTIONS: 1. PREHEAT grill to medium heat 2. PLACE chicken pieces on large plate and coat both sides with FRENCH’S® Classic Yellow® Mustard. Sprinkle Montreal Spice on. 3. GRILL over medium heat for 20 minutes till juices run clear or 160F internal.
American Natural
GRILLED HERBED VEGGIE SANDWICH Prep Time: 25 mins Cook Time: 5 mins Serves 4
INGREDIENTS: 1/4 cup olive oil 1/4 cup FRENCH’S® Classic Yellow® Mustard 2 tsp Chopped fresh basil 3 cloves Garlic, minced 1/2 of a small, eggplant (about 3/4 pound) 1 medium, zucchini 1 large, red onion 2 large, ripe plum tomatoes 1 large, red bell pepper 8 slices Mulitgrain sandwich bread
INSTRUCTIONS: 1. Combine oil, mustard basil and garlic in small bowl. 2. Cut eggplant and zucchini lengthwise into 1/4-inch thick slices. Cut onion and tomatoes crosswise into 1/2-inch-thick slices. Cut red pepper lengthVHRD HMSN HMBG VHCD OHDBDR CHRB@QC RDDCR /K@BD vegetables on platter. Baste with reserved mustard mixture. 3. Place vegetables on oiled rack or vegetable basket. Grill over medium-high heat 3 to 5 minutes or until vegetables are tender, basting and turning once. 4. +@XDQ UDFDS@AKDR NM RKHBDR NE AQD@C BNUDQ VHSG remaining 4 slices of bread.
American  Natural
TROPICAL SHRIMP & MANGO KABOBS Prep Time: 15 minutes Cook Time: 0 minutes Serves 4
Tip 1: Works great on ribs, brisket and pork shoulder to protect and tenderize over low and slow barbecuing. Tip 2: Substitute 2 ripe peaches, cut into chunks
INGREDIENTS: 1 lb raw large shrimp, shelled and deveined 3 tsp FRENCH’SŽ Horseradish Mustard or FRENCH’SŽ Classic YellowŽ Mustard SRO .KHUD .HK SRO %QDRG .Q@MFD )THBD 1 tbsp grated orange peel 1 large ripe mango, peeled cut into 1-inch chunks (see tip below) 1 red bell pepper, cut into 1-inch pieces 4 green onions, cut into 1 1/2-inch pieces
INSTRUCTIONS: 1. Place shrimp into large resealable plastic food storage bag. Combine mustard, oil, juice, and NQ@MFD ODDK HM RL@KK ANVK ONTQ NUDQ RGQHLO 2D@K A@F L@QHM@SD HM QDEQHFDQ@SNQ LHMTSDR 2. Alternately thread shrimp, mango, bell pepper and onions onto skewers*. Place skewers on oiled rack. Grill over high heat 7 minutes or until shrimp are opaque, turning and basting once with mustard mixture. Discard any remaining marinade.
*If using wooden skewers, soak at least 30 minutes prior to use.
American  Natural
GRILLED SNAPPER WITH DIJON SAUCE Prep Time: 10 mins Cook Time: 10 mins Serves 4
INSTRUCTIONS: INGREDIENTS: 1. Combine mayonnaise, mustard, orange and lime /4 cup FRENCH’SŽ Dijon Mustard juices, orange and lime zest, and scallion in small 1/3, cup light mayonaise ANVK RDS @RHCD 2 tps orange juice 2 tps lime juice 2. 2D@RNM jRG VHSG R@KS ODOODQ @MC O@OQHJ@ SN S@RSD 1 tbsp each grated orange and lime zest 1 tps minced green onion KA QDC RM@OODQ jKKDSR @ANTS HMBG SGHBJ 3. Cook on a well greased grill over medium direct GD@S LHMTSDR ODQ RHCD TMSHK jRG HR NO@PTD HM BDMSalt, pepper and paprika to taste ter, turning once. Serve with sauce.
Tip 3N D@RHKX FQHKK jRG OK@BD HM FQD@RDC RD@ENNC FQHKKHMF A@RJDS NQ TRD @ FQHKK O@M SN FQHKK HMCNNQR
Do Me Right American Donuts Jaime Rochelle Herndon Takes A Trip Down Donut Lane, Leaving A Trail Of Sugar. In the midst of all the hype about slow food, locally grown food, farmer’s markets, artisanal delights, and raw food, there are those of us who love the not-so-healthy things. Like cupcakes or cookies or donuts. The cupcake trend exploded a few years back, and now there is even a cupcake ATM in New York. As much as I love these mini pieces of Heaven, sometimes I get nostalgic for something different from my childhood….like a donut. When I was little, my grandmother would pick my brother and I up from school. We’d usually get a snack of some sort – if we had sports later, we would have an early dinner of pizza; other times we would go to the local convenience store and get soft pretzels and juice, or pick up a Happy Meal. But most times, we would get donuts. Like a food ritual, I would get strawberry frosted and my brother always ordered Boston cream.
“Voodoo Doughnut” The donut has come a long way – and while I can appreciate a classic blueberry cake or glazed donut from any old store, there’s no denying the gourmet donut trend that is slowly replacing cupcakes, and may have already done so in places like Portland, home of Voodoo Donuts. Voodoo Doughnut, on the West Coast, opened its doors in 2003, and is a well-known cult favorite gourmet donut shop. Its bright pink boxes are just a cheerful hint of what’s inside. Where else can you get a Maple Bacon doughnut (raised yeast doughnut with maple frosting and bacon topping), a Memphis ,@k@ CNTFGMTS EQHDC CNTFG A@M@M@ BGTMJR @MC cinnamon, covered in chocolate frosting, with peanut butter, peanuts, and chocolate chip topping), or the infamous c+b doughnut (a doughnut shaped like a
O@QS NE SGD L@KD @M@SNLX SQHOKD kKKDC VHSG !@U@QH@M crème, with chocolate topping)? And don’t forget the Maple Blazer Blunt, the Orangatang, or the Mexican hot chocolate doughnuts.
“Doughnut Plant” Doughnut Plant opened in 1994 in New York, and today the plants at Hotel Chelsea and on the Lower East Side dish out doughnuts like square OD@MTS ATSSDQ @MC A@M@M@ BQD@L kKKDC CNTFGMTSR U@MHKK@ AD@M @MC RSQ@VADQQX I@L kKKDC RPT@QD donuts, tres leche cake doughnutts, and cashew and orange blossom doughseed doughnuts. Holey Cream (holeycreamnyc.com), in Midtown, delivers doughnuts like the Froot Loop doughnut, topped with strawberry frosting and Froot Loops, a NutellakKKDC BQD@SHNM NQ DUDM @ BQD@SD XNTQ NVM FNTQLDS doughnut, where you get to pick the icing and topping. I tried to order a delivery from Holey Cream, but unfortunately, they don’t deliver to my address up in Morningside Heights.
“Columbia Greenmarket” Walking to the bookstore recently, I stopped at the Columbia Greenmarket was today. It’s been unseasonably chilly, so I stopped for a cup of hot apple cider. It was then that I saw the hand-painted sign: FRESH CIDER DONUTS – PLAIN OR SUGARED, .50 EACH. Immediately, all thoughts of gourmet CNTFGMTSR lDV NTS NE LX LHMC (S @KK RDDLDC excessive. Chocolate-almond-quinoa-chia seedpoppy-caramel what? No thank you. Sometimes less is more. Especially in a city that can be known for excess, for pushing the limits of absolutely everything. I asked for one of each. As I bit into the plain cider donut, I realized this was all I wanted. The cake was not too moist but not exactly dry, and went well with the cider; the hints of cinnamon, clove, feeling in my stomach or junk food eater’s remorse. and spice blended with the unsweetened apple in the It tasted like autumn in my mouth. And that’s a good B@JD @MC VGDM ( V@R kMHRGDC SGDQD V@R MN GD@UX thing. I decided to save the sugared one for later.
The Sugary Epilogue For over a week, I’d been fantasizing about frosting-laden, sugary sweet gourmet CNMTSR m SGD LNQD NTSK@MCHRG SGD l@UNQ SGD better – and yet in the end, the thing that was most satisfying and appealing was something so basic and accessible. In a city where more is more, this was a nice reminder that sometimes the classic originals just can’t be beat. Is my love affair with gourmet donuts over? No. But I think my time with SGDL VHKK AD LNQD KHJD NBB@RHNM@K lHMFR SG@M a long-term commitment.
Prove you’re the ultimate ® ® Frank’s RedHot fanatic, and you could be rewarded. If you’re a true Frank’s® RedHot® addict, #iptsoe moments are a fact of life. Are you the person who puts Frank’s® RedHot® on your wedding cake, on your ice cream sundaes and keeps it in your purse for emergencies?
Take a photo of your #iptsoe moment, and enter it to prove you’re the wildest Frank’s® RedHot® fan out there. Enter at www.Franksredhot.com
Apron Review
CANDY - ALL GROWN UP SURPRISE KICK TO SUMMER CANDY - HOT TAMALES Kids aren’t the only ones who love candy. But some like their candy to have a healthy kick - yet not be overpowering. 'NS 3@L@KDR G@R @ MDV k@UNQ B@KKDC f3QNOHB@K 'D@St 3GHR HR SGD jQRS DUDQ B@MCX BQD@SDC SG@S LHWDR SG@S amazing blend of sweet and heat, and it lives up to its hype. This is the birth of something big for anyone who loves spice with their sweets. Don’t expect this candy to taste like anything you have had before. Instead, the “Tropical Heat” Hot Tamales is a spicy fruit variety mix, which means you get that yin-yang taste of both sweet and heat. 3GHR MDV k@UNQ SQD@S HR @KQD@CX @ AHS GHS NM SGD 6DRS "N@RS INHMHMF SGD NSGDQ 'NS 3@L@KD k@UNQR NE "HMM@LNM @MC K@QL 3GD MDV f3QNOHB@K 'D@St k@UNQR NE ,@MFN Tango, Pineapple Picante and Limon Fever. My favorite is the Limon Fever, which totally shocked me with that surprise of citrus heat. Wow. I am now a big fan, and I bet you will be too. If you’d like to send your comments, tap here.
Stealth Mom
secrectly bringing the healthy back into food!
EPISODE 2 Souff le OLE!
Join Diane Lilli as she once againwoos her tween and 8 of her friends with hot, luscious souffles - filled with veggies.
Stealth Mom
Kids are smarter than than we know, especially when it comes to fooling them. Last month, I turned 4 veggiehating kids into veggie lovers, via &@QCDM +HSD R LTEjMR VGHBG VDQD RN good we now eat them for snacks every day. But after my joy at pulling off this healthy stealth move, I panicked: now what could I do next? I decided to give this company &@QCDM +HSDR @ SQX @F@HM 3GDHQ LTEjMR are really luscious and I saw they offer RNLD OQDSSX BNNK RNTEkDR -NV SGDRD RNTEkDR @QD MNS FNHMF to stick you in front of a stove as you gingerly pad around your kitchen in slippers. They are frozen - yet wonderfully, thankfully natural and jKKDC VHSG UDFDS@AKDR 3GD RNTEkDR NEEDQDC @QD KN@CDC potato, pizza, pumpkin spice, roasted vegetable, southwestern, broccoli, butternut squash, spinach, carrot
Q@HRNM B@TKHkNVDQ @MC YTBBGHMH My biggest challenge was how to get the girls into my house without any inkling that I was running one of my Stealth health operations. After much thought, I decided to put on my big-girl pants and just do it: host a sleep-over party for 8 girls. Did I mention I may be losing my mind? The night came, and the girls came over and amused themselves with things I had no idea they would enjoy: playing with My Little Ponies SGDX @QD V@KJHMF @QNTMC SGD block 4 times with my dog, who was clearly in love with all of them, and dancing outside to Japanese songs. I decided to offer them the zucchini, pizza, butternut squash, southwestern and pumpkin spice RNTEkDR Since I had the option of microwaving (four minutes total) or baking (40 minutes) I took the easy
road, and used the microwave. !TS jQRS ( BGDBJDC SGD HMFQDCHDMSR True to Garden Lite form, these RNTEkDR QD@KKX CN G@UD UDFDS@AKD @R SGDHQ jQRS HMFQDCHDMS MC SGDX @QD listed as “all natural”. When they were done - and I did them one by one - I put them on a large platter and kept them warm at a low temp. Then, I called the wild animals - er, girls - to the table. Right away, my daughter asked, “What’s that smell? It smells good.” I calmly set down the large platter NE RNTEkDR CNVM NM NTQ KNMF VNNCDM farm table and told the girls to get ready to enjoy a very cool new food. They all noticed there were vegetables, of course, since the RNTEkDR KNNJ M@STQ@K @MC G@UD OKDMSX of greens and natural farm-friendly colors. 3GD jQRS NMD SN AD CDUNTQDC V@R SGD OHYY@ RNTEkD 3GHR V@R SGD MTLADQ
Stealth Mom one choice for the girls. It was gone before I even offered them drinks! 3GDRD OHYY@ RNTEkDR @QD QD@KKX good, and I enjoyed them too. Turns out they use a hearty brown rice and B@TKHkNVDQ A@RD @MC SGDM (S@KH@M seasonings, tomato sauce and a creamy cheese sauce. Yes, they are also gluten free. This was their top choice. The pumpkin spice was also a big hit. Every girl wanted a second helping, and raved about the “sweet” k@UNQ @MC SGD fBNNKt BNKNQ /TLOJHM is considered a “super food”, rich in CHDS@QX jADQ @MSH NWHC@MSR LHMDQ@KR and vitamins. ESDQ SGDRD SVN RNTEkD k@UNQR ( asked the girls to just try a half serving of the others. By now of course these Tweens knew they were eating healthy veggie RNTEkDR ATS SGDX VDQD MNS C@TMSDC in any way. They dug in, enjoyed their RNTEkDR @MC SGDM G@C @ UNSD 6GHBG RNTEkD V@R SGDHQ E@UNQHSD $WODBSHMF OHYY@ ( V@R kNNQDC when they voted for Southwestern. 3GHR RNTEkD G@R K@QFD OHDBDR NE EQDRG veggies prominently included in the RNTEkD @MC SGDX G@C @ CDjMHSD ROHBX k@UNQ SN SGDL SNN I had to ask. Why did they like this one the most? “We like food with a kick, mom,” my daughter said, laughing. “Unlike you, we can eat all the hot food we like.” And there it was: schooled by the young - again.
FRESH PICKS
Your USDA Daily Allowance of Delish!
They the lights always shine on Broadway, and if you head over to Broadway Bites, they would be right. Check out this popular popup market, open 7 days a week from June 3rd – August 1st, from 11:00 a.m. – 9:00 p.m. daily. Broadway Bites is a collaboration between UrbanSpace and the 34th Street Partnership.
Talking about a food revolution: real food for real pets - check out what happens when this adorable dog gets into the fridge.
San Francisco and New York City share a formidable coffee great: Blue Bottle Coffee. This intensely delicious coffee is roasted on vintage gear, packed in compostable bags, and delivered to customers within 48 hours.
BIG CANDY NEWS: MIKE AND IKE®, Strawberry Reunion™, initially released to celebrate “The Return of Mike and Ike™.” is now a ODQL@MDMS kWSTQD HM SGD B@MCX KHMD TO Strawberry Reunion™ was initially inspired by the hip-hop song, “Strawberry or Die” that Mike produced last year, during the time period when the candy duo split to pursue other career dreams. The delicious, unique fruit combinations found in the Strawberry Reunion™ mix include Strawberry, Strawberry Banana Smoothie, Strawberry Watermelon, Strawberry Tangerine, and Strawberry Pineapple. f,@JHMF 2SQ@VADQQX 1DTMHNM¥ @ ODQL@MDMS k@UNQ G@R ADDM @ FQD@S CDBHRHNM CTD SN HSR HMBQD@RHMF ONOTK@QHSX t said Koren Ivie, Brand Manager for MIKE AND IKE® candy. After a year-long split of the candy duo in 2012, Mike and Ike reunited in 2013 for the love of their fans and their passion for the candy. The company reports the business partners will still be involved with music and art, but are now refocused on what they are most passionate about -- MIKE AND IKE® candy. Mike and Ike have fused their individual interests in an effort to make their candy better than ever. 2SQ@VADQQX 1DTMHNM¥ @MC @KK NSGDQ U@QHDSHDR NE ,(*$ -# (*$ B@MCHDR G@UD @LOKHjDC k@UNQ VHSG SGD addition of real fruit juices in each piece of candy. )TRS !NQM 0T@KHSX "NMEDBSHNMR L@JDQR NE ,(*$ -# (*$ B@MCHDR QDBDMSKX BNMjQLDC QTLNQR SG@S SGD legendary candy duo, Mike and Ike, have reunited. The candy duo cited irreconcilable creative differences a year ago, which caused them to stop collaborating on their famous fruit chewy candies.
%NQ LNQD HMENQL@SHNM NM 3GD 1DSTQM NE ,HJD @MC (JD¥ MDV k@UNQR @MC TOBNLHMF OQNFQ@LR visit www.mikeandike.com.
ON THE ROAD AGAIN Down Home Food from Ken- tucky, North Carolina and Ohio Forget whatever latest twist Manhattan is putting on your momma’s recipes: this foodie will take the traditional diner fare found throughout the South and Midwest any day of the week.
By David Guttenberg
I’ve gone on enough family road trips by now to know that they’re never as simple as they should be. Every time you need something from the trunk HS R @S SGD ANSSNL NE SGD OHKD RSTEE MDUDQ kSR @R VDKK the second time you pack it, and the potty breaks demanded by a recently housebroken three-yearold and two caffeine-chugging adults eliminate all SGD ADMDkSR NE SGD E@RS K@MD
The drive itself is still an unadulterated joy, SGNTFG ENQ SGD kQRS RHW GNTQR D@BG C@X @MXV@X MC HE XNT kMC SGD QHFGS QN@C ENNC VGHBG KHJD SGD driving experience is uncomplicated, familiar, and conducive to contemplation, every stop becomes a made-to-order memory of the way food ought to be prepared.
Breakfast at The Dinner Bell in Berea, Kentucky is one dinner at KC’s Steak and Rib House. Within spitting
example. Tucked into the armpit of an onramp that puts you back on northbound Interstate 75, this place hasn’t changed the decor or the menu for at least four decades. (E HS @HM S AQNJD CNM S jW HS ( R@X @MC MNSGHMF @ANTS SGD jWHMR GDQD V@R AQNJDM 3GD ODB@M O@MB@JDR VDQD SGD fanciest thing on the menu, and alongside my biscuits and gravy—golden topped and crusted on the top, moist in the middle, with rich and peppery gravy sealing the deal— they left me more than full and with a second meal to go. The fried chicken, served any time of day like the rest of the Dinner Bell’s menu, was breaded to perfection in a kNTQ A@RDC CQDCFD SG@S V@R LNHRS XDS BQHROX SGQNTFG @MC through. There was no secret blend of spices, no exotic overtones that overpowered the bird, just some of the best fried chicken anyone at the table had ever enjoyed. Maybe saffron and citrus are big hits with the new generation of EQHDC ONTKSQX @jBHNM@CNR ATS ( L G@OOX SN SQ@CD LNCDQM culinary pretension in for a portion of traditional fare. (E XNT jMC XNTQRDKE HM !DKKUHKKD .GHN RSHBJ @QNTMC ENQ
distance of I-71, the restaurant is as unassuming as the menu is appetizing, serving up plenty of classic American chow alongside racks of ribs and slabs of steak. The bar-and-restaurant no longer offers their four-pound “Bet You Can’t Burger,” but with a little more than an hour of driving ahead of us that evening we were looking for some slightly lighter victuals, anyway. The barbecue chicken breasts, creamy homemade mac-n-cheese, and kid’s cheeseburger kept the ladies’ lips smacking, and when a picky toddler is happy to eat every morsel that touches her tongue you know you’re not in NoHo anymore. As for me, well—Papa is a pulled-pork-sandwich man from way back, and the cooks at KC’s don’t disappoint. This wasn’t the shredded cat food spooned onto soggy sponges of bread that so often passes for pulled pork at lower-class establishments. Thick chunks of pork smothered in not-too-sweet barbecue sauce and topped with thick-cut grilled onions on a substantial seeded and SN@RSDC ATM RSQ@HFGSENQV@QC RS@BJ NE k@UNQ SGD L@JDR
Head This Way Hot Food Cold Drinks
Great Memories
you want to lick the plate when the sandwich is gone. It doesn’t get any simpler or more authentic on a road trip than sandwiches wrapped in wax paper, especially when they’re served at two bucks a pop. Snappy Lunch in Mt. Airy, North Carolina serves their sandwiches up just right. From the cheeseburger on a plain unseeded bun to the sausage-egg-and-cheese biscuit, every sandwich at this lunch counter is folded into its waxy case and delivered on a paper plate. And if you’re really on the move and FDS XNTQ NQCDQ SN FN @ OK@HM O@ODQ R@BJ HR 2M@OOX R jM@K testament to the tried-and-true. My chopped steak sandwich came topped with slaw and a slice of tomato, providing a little something from every level of the food pyramid at a price that barely gets XNT @ BTO NE BNEEDD @MXVGDQD MD@Q SGD jUD ANQNTFGR Packs of Tom’s potato chips on the side and styrofoam cups of our favorite Coca-Cola products made our meals complete, and we were back on the road in no time. 3GDQD R @ SHLD @MC @ OK@BD ENQ QNRDL@QX kDBJDC AHRBTHSR bleu-cheese burgers on brioche, and mashed potatoes RDQUDC VHSG FN@S BGDDRD @MC BK@QHjDC ATSSDQ !TS XNTQ MDWS
road trip would have you running on empty if not for the gourmet offerings of generations-old greasy spoons. Fine dining’s fascination with salt-of-the-earth cuisine might be fun while it lasts, but I’ll put my stock in the hearty and hefty samplings of side-of-the-road hash slingers. These recipes and the hands shaping them have been feeding America since the interstates were infants, and they’ll continue to stand up to the test of time long after “gastropub” goes the way of
Tap here to tell us about your favorite road side diner or eatery.
On the with Monica Johnson The American Dream is alive and well at Homestead Farms, where Agritourism has Helped Turn a Family Farm into a Thriving Business
There may be nothing more American than a farm, owned and operated by 5 generations of NMD E@LHKX ,HBG@DK %@QQHR HR @ jESG generation dairy farmer. His family raised dairy cows, but eventually the farm, unable to survive, shut down. After college Michael decided to restart the dairy farm, but with one major difference. This time he would raise goats. Homestead Farms is a gem, and has managed to keep alive their historic American heritage while also updating their business model in a truly modern manner. .MD NE SGD AHFFDRS BG@KKDMFDR @ farmer faces is the high capital needed up front to start a new form of farm business. To combat this, Michael decided to raise Nubian goats. They are cheaper to buy than cows, need smaller living facilities and less @BQD@FD SN FQ@YD NM .UDQ@KK Q@HRHMF goats cost less. Set on making cheese to sell to local stores, the couple became discouraged with all the red tape and legalities surrounding the sale of cheese. Michael said it was daunting. “After we ran into some hiccups we had so many people asking to buy the milk from us we just started selling SGD kTHC LHKJ @MC VD G@UD XDS SN JDDO up with the demand,” he noted. But in 2007, Michael and his wife, Sarah, decided to chase their dream, @MC NEjBH@KKX RS@QSDC 'NLDRSD@C Farms, located just outside of Ft. Worth, Texas. Surrounded by
businesses and suburbs, they farm the same land his family once did. As the farm has grown and expanded, they have been able to hire family members, once again making this a true family farm. Sarah said she is thrilled with the simple act of having a family business. “We work long, hard hours, but at least were always together. Getting to work with our family, that’s really neat,” she enthused. While goat milk is their number one product, they also raise chickens for eggs, hogs and cows for meat and grow vegetables. They sell their own products along with other local items such as salsa, honey and beef jerky at their market located on the farm. In the future, they plan to raise cattle on land further outside the city and are OTSSHMF SGD jMHRGHMF SNTBGDR NM SGDHQ aquaponic greenhouse. Aquaponics HR @ RXLAHNSHB RXRSDL NE Q@HRHMF jRG and cultivating plants. This will allow SGDL SN RDKK jRG HM SGDHQ L@QJDS @MC provide greens year-round. But, like most small farms, this isn’t all that they offer. Small farms like Homestead Farms struggle to make it. They cannot compete with the output of large farms and often have to get off-farm jobs to survive. To combat this, many small farms have started to offer agritourism. Some examples include, bed and breakfast stays, farm-totable dinners and workshops. This has been so successful that income
per farm from agritourism has doubled nationwide since 2002 and many are able to work solely on their farms. Homestead offers birthday parties, SNTQR ENQ @KK @FDR @MC RBGNNK jDKC SQHOR But their biggest draw is their summer camps for kids. During camp, kids get to be a farmer for a day: milk the goats, feed the animals, pull weeds and pick vegetables. Sarah explained, “The kids love it, as do the parents.” In fact, demand is so high that they sell out every farm camp they offer. “I like to really teach the kinds old school farming and how things really work together,” said this energetic farmer, and wife. “I really like to drive home that our pigs eat all of our old produce, same thing with our chickens. They all work together and then they create compost. Everything works together.” Homestead’s main goal is to get the community out on the farm. Sarah, who has a background in nutrition, is passionate about getting people of all ages to know where their food is coming from. As Sarah said, “I think that’s a huge part of growing up that’s lacking in childhood all over America today. That is the driving force behind the business.”
Texas is the spot for this determined, modern and natural family as they bring the farm not just to their own table, but to America’s table.
NEW GOLDENBERG’S® PEANUT CHEWS® Bites Bites are chewy, chocolatey, and loaded with peanuts, the same way they have been for nearly a century. As always, all GOLDENBERG’S® PEANUT CHEWS® products are OU certified Kosher-dairy and the Original Dark flavor is also vegan-friendly.
A Fresh Start for the Sochi Pups Together with Freshpet, Olympic Silver Medalist Gus Kenworthy is giving the Sochi Pups a second chance at life with fresh, real food for pets. We believe in the power of fresh food to help kick-start a happier, healthier life for this deserving trio. Follow their journey and learn how you can give your pet a fresh start, too. Tap here to learn more.
Spice up your life with a drizzle of sizzle
Diane Lilli grabs the hot sauce - from Frank’s® Red Hot®, naturally and serves up some sizzling food for the family. I love anything with a kick. Whether it’s food I’m grilling or a novel with a twist, I am up for that sizzle in my life. The folks at Frank’s RedHot were kind enough to give me a few bottles of their sauces to work with, as I tried out their own chef’s recipes. Let’s face it: I get bored eating plain burgers or chicken and I need that bit of sauce bedazzling when I cook. When asked if adding Frank’s Red Hot to my meats before I grill was the norm - or a little wacky - I got a fast response. “Frank’s RedHot is a grilling must-have that @CCR SGD ODQEDBS AKDMC NE l@UNQ @MC GD@S SN @KK NE
your grilling favorites like burgers, dogs, barbecue chicken, kabobs and even corn on the cob,” said Christian Ortiz, Senior Brand Manager for Frank’s RedHot. “Frank’s RedHot delivers a deliciously @CCHBSHMF l@UNQ OQNkKD NMD S@RSD @MC XNT KK ITRS AD craving more.” 3GD l@UNQR RDMS SN LD HMBKTCDC %Q@MJ R 1DC'NS Original, the Frank’s Buffalo Wings Sauce, Frank’s Hot Buffalo, Frank’s XTRA Hot and Frank’s Kickin’ BBQ. I ended up cooking every one of these recipes, and have to say they were fast, and had just that right kick - which you know I like. Enjoy!
Bacon Crunch Burger Prep Time: 10 Minutes 6 slices 6 6 Tbsp. 1 cup 12 slices
Cook Time 10 Minutes
American cheese Hamburger rolls or Kaiser rolls, split FRANK’S® 1$#'.3® .QHFHM@K "@XDMMD /DOODQ 2@TBD FRENCH’S® %QDMBG %QHDC .MHNMR Bacon, cooked
1. Form ground beef into 6 burgers 2. Grill burgers over high heat until juices run clear (160 degrees F internal temperature). Top each burger with one slice cheese and cook until cheese melts. 3. QQ@MFD ATQFDQR NM QNKKR 3NO VHSG 1DC'NS A@BNM %QDMBG %QHDC .MHNMR @MC KDSSTBD @MC SNL@SN HE desired. Makes 6 servings
Grilled Buffalo Wings Prep Time: 10 Minutes 2 ½ lbs. ½ cup 1/3 cup
Cook Time: 30 Minutes
Chicken wings, split and tips discarded Frank’s® RedHot® Cayenne Pepper Sauce Butter or margarine, melted Blue cheese salad dressing Celery sticks
1. Grill wings over medium-high heat 30 minutes or until thoroughly cooked and crispy, turning often. Place in large bowl. 2. Combine FRANK’S® 1$#'.3® sauce and butter. Pour over VHMFR SNRR VDKK SN BN@S DUDMKX 3. Serve wings with blue cheese dressing and celery sticks. Tips: Prepare wings as above. Toss in ¾ cup Franks RedHot Buffalo Wing Sauce instead of the RedHot butter mixture. Makes 6 servings
WING VARIATIONS Cook wings as directed above. Toss in one of the sauce variations below. Shanghai Red: Combine ¼ cup soy sauce, 3 Tbsp. Frank’s RedHot Sauce, 3 Tbsp honey, 2 Tbsp peanut oil, 1 tsp. grated peeled fresh ginger and 1 tsp. minced garlic in small bowl. Mix until well blended. Cajun on the Grill: Combine 1/3 cup Frank’s RedHot Sauce, 1/3 cup ketchup, ¼ cup melted butter or margarine, and 2 tsp. Cajun seasoning blend in small bowl. Mix until well blended. Sana Fe Wings: Combine ¼ cup Frank’s RedHot Sauce, ¼ cup melted butter or margarine, ¼ cup chili sauce and 1 tsp. chili powder in small bowl. Mix until well blended.
Corn & Bean Salsa Prep Time: 15 minutes
Cook Time: 0
BTO .KHUD NHK 3 Tbps. FRANK’SŽ 1$#'.3Ž .QHFHM@K "@XDMMD /DOODQ 2@TBD 3 Tbsp. Red wine vinegar 2 Tbsp. Minced cilantro leaves 1 clove Garlic, minced ½ tsp. Chili powder Ÿ tsp. Salt OJF NY "NQM JDQMDKR 1 can (16 oz.) Black beans, drained and rinsed Large ripe tomato, chopped 2 green onions, thinly sliced 1. Whisk together oil, Frank’s RedHot Sauce, vinegar, cilantro, garlic, chili and salt in large bowl until well blended. 2. Add corn, beans, tomato and onions. Toss well to coat evenly. Cover and refrigerate 30 minutes before serving. 3. Serve with grilled steak or burgers Makes 6 servings
Latin Style Street Vendor Corn on the Cob Prep Time: 10 minutes 6 ears Âź cup 3 Tbsp. 3 Tbsp. 1 clove Âź tsp. 2 Tbsp. 1 BTO
Cook time: 10 minutes
Corn on the cob (steamed or grilled to your liking) Hellmann’sŽ Real or Light Mayonnaise Sour cream Chopped cilantro Garlic, minced or pressed Chili powder FRANK’SŽ 1$#'.3Ž .QHFHM@K "@XDMMD /DOODQ 2@TBD Lime, juiced "NSHI@ "GDDRD NQ /@QLDR@M jMDKX FQ@SDC
1. In a small bowl, combine mayonnaise, sour cream, cilantro, garlic, RedHot and lime juice. Transfer corn to a platter and let cool slightly, about 3 minutes. 2. Toss cooked corn with dressing and sprinkle with cheese, salt and pepper. Serve hot. Makes 6 servings
The Unstoppable Sea Urchin Takeover
Melissa Kravitz asks the big question: Where the heck did this sea urchin trend come from - and do we have to like it?
Sea urchin is everywhere. In addition to being on sushi menus and served at the hottest omakase destinations, the orange, gooey crustacean seems to be popping up in restaurants of all culinary ethnicities, from Italian to Greek to Spanish. The foie gras of the sea has touched down on Americans’ plates. Personally, I hate uni. As much as I want to like it, as trendy as this once-unheard of seafood is, I cannot enjoy more than a bite of the gooey, goopy, salty stuff. 1NSSDM kRG ANNFDQR ( SGHMJ @R I choke some down on a tasting menu or a professional food event. A recent visit to New York’s acclaimed Sushi Dojo led me to the chef’s counter, where I indulged in a 10-course omakase, BNMkQLHMF VHSG SGD BGDE SG@S there was nothing I couldn’t or wouldn’t eat, I wanted to leave him in control. Of course, the 9th piece of sushi that night was soft, pink uni, scooped freshly out of its spiny shell and
carefully placed on a light bed of rice. Everything prior to that uni had been incredible, mindblowing sushi worthy of its New York Times stars. I wanted to like the uni, I really did. But it in my mouth and began chewing, swallowing down the briny, goopy sea creature in a large gulp, immediately chased down with water and sake. I couldn’t CN HS MC SGHR V@R MNS LX kQRS uni experience. The stuff is gross. (And this is coming from someone who adored a freshly de-boned mini bioluminescent squid two courses prior). While I spend more time than I’d like avoiding uni-topped burgers or otherwise perfect fresh pasta twisted with the stuff, I have to wonder: what’s the charm? Do people actually like eating sea urchin or is it merely the uniqueness that keeps diners ordering uni? Sea urchinssometimes referred to as sea hedgehogs, which is just way cuter (and perhaps less appealing to
eaters), -come in a spiny outer shell, which is broken up to reveal the meat, similar to an oyster, clam or mussel. This culinary delicacy is often served raw, freshly scooped out of its shell for uni, served with a tad of wasabi, squirted with lemons in Chilean cuisine, or stirred into rich sauces for Mediterranean dishes. Since the early 2000s, sea urchin consumption has risen by 10% every year, making this $300,000,000 industry continue to grow at an incredibly rapid pace.[1] In a May 2009 New York Times article “Escape from the Sushi Bar” food writer Julia Moskin explains, “Until recently, sea urchins were rather inaccessible to American chefs and home cooks. They were harvested seasonally, deteriorated quickly and demanded skill and O@SHDMBD SN DWSQ@BS SGD lDRGX “tongues” from a barricade of shell and spikes.” However, four years later, it seems this BGDE SQDMC G@R kM@KKX L@CD HSR
way to the masses, and even the hamburger and spaghetti lovers are indulging in uni. “An appreciation for uni has become a badge among food lovers,” said Moskin. But like most fads, does that mean people truly love the trend or are trying to be, well, trendy. During the latest farm to table craze, in which many prefer eating local produce and meats, for health and environmental QD@RNMR RD@ TQBGHM @BST@KKX kSR HM quite well. It can be sourced from Maine and California, and easily transported to major restaurant cities like New York and Los Angeles. Unlike something as tasty and universally appealing as toro (fatty tuna), which must be shipped in from Japan, this exotic ingredient can actually be found nationally. And many think the fresher, the better. Mischa Bauermeister, a New York lawyer who lived in Japan in the early 2000s said that he likes the stuff, especially when it’s fresh. “It’s like you’re eating someone’s tongue, just softer.” Cow tongue has been a staple for those who cannot always afford prime cuts of meat, while uni is more of a luxury item, but to each their own. “I’ve never had it, but I can’t say it’s on my top ten list of things to try,” said Alice Preminger, a graduating senior at Brown University in Providence, Rhode Island. Preminger considers herself “a food person” with “limited sushi experience” -the sushi counter is where many LDQHB@MR kQRS DMBNTMSDQ OKTLO pieces of uni. Max Ellithorpe, a consultant from Washington, D.C. tried uni on a recent business trip to New York City, where he dined at Cagen, an East Village omakase restaurant recently given two
stars by the New York Times. “I liked it, but it was a challenging thing to try. I was unsure of it as a result of it’s texture and appearance, but it’s vivid color @MC EQDRG TMBNLOKHB@SDC l@UNQ inspired me’’ said Ellithorpe, who usually dines at the Momofuku restaurants while in NYC. “I think I would have it again, but I was obviously spoiled by having it prepared by such an amazing sushi chef.” Ellithorpe hasn’t noticed sea urchin on many DC menus, though, admittedly, he wouldn’t necessary seek it out. While some, like Ellithorpe say that they would eat it again as part of a tasting menu, or disguised in other foods, many can’t even remember if they’ve had sea urchin. “I think I’ve had sea urchin before, but I’m not sure… “ said Merritt Duncan, who currently works at Murray’s Cheese Bar, after working in kitchens at several Saint Louis restaurants. Chicago-based food blogger #@UHC 1GDHMRSQNL HCDMSHkDR @R “more of an unagi bar,” and can’t recall ever choosing to eat uni.
Renowned non-Japanese restaurants, including L’Apicio, Marea, and All’onda have recently been put on the culinary map. Eater, The New Yorker, Thrillist, and Serious Eats have all investigated and praised All’onda’s bucatini with smoked uni. But why? The answer remains unclear. The most popular dishes at these restaurants are not uni, nor are they necessarily favorites of regulars—it takes an adventurous eater or one with a RODBHkB@KKX @BPTHQDC O@K@SD SN enjoy sea urchin melding with NSGDQ l@UNQR @MC SDWSTQDR 3GD uniqueness, though the product seem to be everywhere these days, still seems to be a selling factor for many uni dishes. Though sea urchin is not yet a common American household ingredient, it may be years, or MDUDQ ADENQD VD RDDHMF HS lX NEE the shelves like cookie spread at 3Q@CDQ )ND R HS RDDLR SN AD kQLKX on the menu in restaurants.
An Italian in the
(BBQ Kosher)
Kitchen
This month, check out Diane Lilli’s simple, Italian flavored burgers, and see how one Kosher ingredient can transform a simple American dish to a whole new level.
Kosher Kitchen $UDQXANCX KNUDR LX ATQFDQR .UDQ SGD O@RS twenty years, I have tweaked my recipe for my hamburgers often. Like a work of edible-art, I keep changing things, and hopefully improving the taste. Sometimes I add ethnic spices for a certain kick or stuff them with cheese or spinach or roasted veggies. ,X L@HMRS@X SGHR XD@Q GNVDUDQ HR SGD k@SSDMDC “Italian Meatball” approach. When I make my burgers, I use a version of my own meatball recipe but I also add some other grill styled ingredients.
Here is my recipe. If you are Kosher, you can use this recipe but just omit the parmagiano cheese. And, I always use my Manischewitz chicken broth. It’s just a staple I am proud to feature in most of my cooking. I tend to rely upon foods that work for me, and the more natural and real the better, so I know I’m onto something pretty good here! Hope you enjoy.
LILLI BURGERS INGREDIENTS q 2 pounds of ground meat (For a truly Italian twist get a mixture of beef, veal and ONQJ .E BNTQRD HE XNT @QD *NRGDQ ITRS TRD LD@SŬ %NQ @ healthy twist, use ground turkey.) q 1 egg, beaten q BTO NE /@MJN NQ (S@KH@M k@UNQDC AQD@C BQTLAR q 1/4 cup Manischewitz chicken broth q 1/4 cup BBQ sauce (I use sweet but you can use spicy if you prefer.) q 2 garlic cloves, diced q Dash of dried oregano q Handful of fresh parsley or basil, chopped q 1/4 cup of Parmagiano cheese, grated .LHS SGHR HE XNT @QD *NRGDQ COOKING INSTRUCTIONS 1. Heat your grill. Before you place your burgers on a hot grill, be sure to brush both sides with olive oil. 2. .MBD XNT OK@BD SGD ATQFDQR NM SGD FQHKK KNVDQ GD@S SN medium so they do not burn. 3. Cook on a hot grill, without touching, for 5 - 7 minutes each side. Makes about 8 large burgers.
That’s No Shark It’s My Cheese and a Movie! Forget Dinner and a Movie How about sinking your teeth QV\W KPMM[M IVL I ÅTU' 6I\PIV 0MOOMU WNNMZ[ IV ]V][]IT and potent pairing. Are you ready \W MVRWa \PM JQ\M'
Summer is upon us, and there’s a smell in the air. Is it cheese, or a revolution? I say both. I’m here to declare a coup d’etat of the dinner and a movie concept, that staple of dinner parties, third dates, and tailgates at the drive-in. Let’s re-imagine the standard variations in favor of something fresher, more aged: cheese and a movie. Perfect for hot summer nights, served before (or instead of) the main course, every cheese is a miracle with a story and attitude all of its own. To me, every cheese begs for a Hollywood pairing. First up: Tarentaise, an American classic made from raw cow’s milk and aged for over 10 months. John and Janine Putnam of North Pomfret, Vermont’s Thistle Hill Farm originally developed Tarentaise after a visit to Europe, basing their recipe on classic French Alpine cheeses like Abondance and Beaufourt. Today the cheese is widely available from Spring Brook Farm in Reading, Vermont, where cheesemaker Jeremy Stephenson produces tens of thousands of pounds of it every year. An iconic cheese such as Tarentaise deserves an iconic jKL @MC MNSGHMF jSR SGD AHKK KHJD @ BDQS@HM LNUHD QDKD@RDC XD@QR @FN SGHR LNMSG 3GHR HR SGD LNUHD SG@S BQD@SDC
SGD RTLLDQ AKNBJATRSDQ SGD LNUHD SG@S QDCDjMDC VG@S @ thriller could be, the movie that struck fear in the hearts of beach-goers everywhere: Jaws. Steven Spielberg’s RL@RG GHS NQHFHM@KKX @OOD@QDC NM RBQDDMR @M unusually high number at the time) and became the highest grossing movie to date. Nearly four decades later Jaws remains as effective and memorable as ever, having left a permanent stamp on pop culture and regularly appearing on “best of” lists. So how exactly are Jaws and Tarentaise a suitable pairing? The real question is, how are they not? Tarentaise today rules a sea of cheeses competing for attention, including many made in a similar style. But perhaps more compelling is its understated manner. Every cheesehound knows that sometimes after sinking your teeth into a cheese, the cheese bites back. From stinky washed rinds to tangy goat’s milk cheeses to astringent blues, some cheeses serve a wallop to our palates. Yet there are others that slowly build, or offer a punch out of the blue after a period of quiet. These are the sneakers of the cheese world, the curd that creeps up on you before you even know what’s happening. And sometimes their
bite is most severe of all. Tarentaise is one of these creepers (a term used affectionately), and does not reveal its full character at jQRS NQ HE D@SDM RSQ@HFGS EQNL SGD EQHCFD /QN 3HO @KV@XR eat cheese at room temperature! BGDDRD SG@S SGQNVR HSR k@UNQ TONM XNT SGD LNLDMS it touches your tongue has its place, but the creepers of the world are to be separately treasured. The texture of 3@QDMS@HRD GHSR XNT jQRS @ OKD@RHMF &QTXDQD KHJD jQLMDRR with enough give to really sink your teeth into. Then the buttery, nutty notes typical of the style enter, followed by a sharp, biting crescendo of straw and grass and spicy character. Many people feel a tingling sensation at this point, which can even escalate to numbness in the tongue and lips (try not to imagine this as one of your KHLAR ADHMF BGDVDC NEE AX @ FQD@S VGHSD 3GD jMHRG HR KNMF @MC OKD@R@MS VHSG k@UNQR KHJD OKTL @MC SN@RSDC AQD@C hopping in and out of the mix before you inevitably take your next bite. Jaws, in its own way, also perfected the art of less is more. As an audience, we don’t see the shark until well HMSN SGD jKL RN NTQ ED@Q ATHKCR SN @ BKHL@W TMSHK @ BQHSHB@K point when the beast is revealed and all of our pent-up fear imprints onto the large-mandibled monster. Anyone who’s experienced Jaws has never looked at the ocean (or even a lake!) in quite the same way again. And just like the shark, Tarentaise means business.
This leathery beast weighs in at 20 pounds per wheel and G@R QHAADC BNMB@UD RHCDR .KC VNQKC L@JDQR NE RHLHK@Q cheeses secured a rope around the wheel to transport it to lower elevations as the weather warmed each year. Spring Brook Farm’s terrain isn’t quite Alpine, but their @SSDMSHNM SN CDS@HK HR UHS@K SN BQD@SHMF @ RTODQHNQ jMHRGDC product. Because you likely won’t be purchasing an entire wheel, consider for a moment the shape of a cut wedge. Its sides are severe and angular, and larger wedges are often displayed point-up in cheese shops, an angle that RTFFDRSR XNT FTDRRDC HS @ RG@QJ jM -DDCKDRR SN R@X the presentation opportunities for Tarentaise and Jaws are endless. Celebrating a birthday? Make a boat-shaped cake and string a rope around a wedge. Having drinks with your friends? Display Tarentaise atop a beach of carnage, made with multi-grain crackers, red pepper jelly, and dried apricot life preservers. There’s no time like the present to join the revolution, and it starts with two American classics. Happy eating, and happy watching. And just remember: with every bite, you’re one step closer to a full-blown attack.
Kidding Around: Children ’s Choice A Patriotic Bite of Heaven lives since 1917 in Peanut Chews
Food writer and editor Diane Lilli thinks she’s “all that” until a bunch of teenagers show her otherwise. Who knew candy could be so educational?
Kidding  Around Thirteen year olds are always up for candy. I took a walk on the wild side and invited a few local 13-year old boys to take home some candy, and get back to me with their comments. This time, I wanted to do a food review of the newest version an already beloved chocolate candy, Goldenberg’s Peanut Chews. The new version they are offering is a bite-sized portion, packaged in an 8 ounce stand up resealable A@F 3GHR OQNCTBS HR .4 BDQSHjDC Kosher-dairy, and if you eat the dark chocolate version, it’s also vegan-friendly. For the boys, chose the dark BGNBNK@SD k@UNQ 3GDX BNLD unwrapped, and are full of nuts, with a cool chewy center, and then covered chocolate. Before I gave it to the boys, I tried it in these small bites. Though the nutritional label offers calories and more for eating a 6 piece portion, I V@R R@SHRjDC VHSG ITRS SVN OHDBDR To my delight, this came in at about 75 calories, something I did not obsess over. The company was founded by a E@LHKX HM @MC EQNL SGD S@RSD and texture of this candy I could tell that in spite of the passage of time, SGD k@UNQR @QD RSHKK NTSRS@MCHMF It’s not overly sweet and has that perfect yin-yang of crunch, chocolate and gooey-ness. The secret to their century plus
old recipe is that they use molasses, which is pretty unique. The history of this candy is beyond LDQHB@M 3GD jQL QDONQSDC f3GD candies were originally developed for use by the U.S. military as a ration bar during World War I. The high-energy, high-protein recipe and unique taste made it popular VHSG SGD SQNNOR (M '@QQX &NKCDMADQF HMSQNCTBDC SGD jQRS wrapped Peanut Chews candy for QDS@HK R@KDR (M SGD R SGD B@MCX was converted from a full-size bar to small individual pieces.� When the boys came over, we sat outside on my front porch, and I gave them each 6 pieces. 3GD JHCR VDQD PTHDS @S jQRS @R they chewed, silently. I asked them each to write something about these candy bites. Turns out they all already knew about them! They were called “nutty in a FNNC V@Xt fBGNBNK@SD ATS MNS SNN RVDDSt fQDLHMCR LD NE ADHMF @ kid� and “Poppable�. Poppable? To my surprise, one of the kids said he had put some in a bowl in the microwave and melted them, and then covered his popcorn with the gooey pieces, creating a chocolate popcorn. “Really?� I asked, intrigued by his creativity. “Are you planning to be a chef when you grow up?� They all lost it then, and actually guffawed.
“Um, no, Miss Lilli,� said the genius boy. “I sort of discovered it on ...you know...it’s called the Internet? Sigh. I was schooled again. After they left, each with a bag, I took some out of my own stash and melted them - then I popped some popcorn and coated them, and then, well, let’s just say I’m a fast learner.