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notes Fall 2013 | Issue 1 Vol 1

f e s t i v a l

In This Issue 2 Pop-Up Kids Kitchen Chefs Robert Irvine, Christina Tosi to lead 50 aspiring chefs

3 Say What?

Culinary masterminds are loving on PBFWF

4 New Foodie Digs

Local culinary duo debut new restaurant; recipe featured

5 Chefs Dish Back

Festival foundation teams up with five charities

7 On the Books

The 2013 foodie schedule is up and running; check it out

8 Ted Allen Dishes Emmy Award winner to host two festival events get social

deb

PBFWF 2013 Welcomes Ted Allen Ted Allen is conquering the worlds of food, television and journalism.

The Emmy Award winner is host of Chopped on Food Network, and author of The Food You Want to Eat and In My Kitchen. Before making his TV debut on Bravo’s Queer Eye for the Straight Guy, Allen’s career focused on writing. Since 1997, Allen has been a contributing editor to Esquire magazine, where he writes about food, wine, style and everything else the American man needs to know. [continued on pg 8]

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Pop-up cooking school for tiny chefs Chefs Robert Irvine and Christina Tosi team up to coach 50 aspiring young chefs at the festival’s first event for children and families.

It’s never too early to teach children the joys of cooking,

which is why the Palm Beach Food & Wine Festival is hosting two children’s culinary workshops, Kids Kitchen, on Saturday, December 14.

Robert Irvine

The hands-on cooking classes are 90 minutes in duration and hosted at the Four Seasons Resort, Palm Beach. Each class will provide 25 children the opportunity to practice cooking techniques and prepare a delicious recipe with a celebrity chef. Students will be sent home with the workshop recipes, as well as enjoy tasting time with their celebrity host chef. Classes cost $45, which covers one child and one parent. The 9 a.m. class will be led by Chef Robert Irvine, celebrity chef and host of several Food Network programs, including Dinner: Impossible, Worst Cooks in America and Restaurant: Impossible. This is Irvine’s second year participating in PBFWF.

While we aren’t sure which will intrigue the children most— Irvine’s accent, strong physique, Christina Tosi animated personality, or entertaining culinary skills—he is certainly the right candidate for the job. Irvine learned to cook from his mother at age 11 and recalls many Sundays spent preparing the family dinner. “I enjoyed cooking with my mom, [but] she wasn’t a great cook,”

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says Irvine. “I was taking home economics at the time and I would take what she taught me back to class to learn how it really needed to be done.” The 10:30 a.m. class will be conducted by pastry chef Christina Tosi of Momofuku Milk Bar in New York City. Tosi will be teaching the children how to make Milk Bar’s classic cake truffles in three flavors: birthday, chocolate-chip passion fruit and chocolate malt. Tosi, who was already baking by age 6, is the best chef for kids with a sweet tooth to learn from. “I learned to eat cookie dough long before I learned to make it! My grandmother’s specialty was oatmeal cookies. She’d mix the dough one day, then let it chill overnight before baking the next morning,” says Tosi. “I remember the day I got hip to the process and ate nearly the entire bowl of dough, chilling in the refrigerator late at night. My grandmother was so angry! I eventually wasn’t let back into the kitchen until I could pull my own weight and be a part of the cookie mixing process.” Jokes aside, both chefs agree that teaching children how to navigate in a kitchen and understanding how to eat healthy is important. “Understanding where food comes from and how it’s treated and transformed into your favorite dishes is an invaluable part of understanding food. It puts children on the right path toward making valuable, valid, healthy decisions as they make their way into teenagedom and start making food choices for themselves,” says Tosi. “There’s the saying, ‘Teach a man to fish and you feed him for a lifetime.’ The same principle applies to children and cooking. Teach a child the importance of nutrition and healthy habits at a young age and they’ll carry that on into adulthood,” says Irvine. “Children need to learn that cooking is fun, functional and important to life. We eat for pleasure and health. As we get older, we start to understand how important it is to eat healthy; we don’t realize that as a kid. It’s also important for boys to learn. Many moms will teach their daughters and not their sons. There’s a need to teaching boys, and men, how to cook for themselves.” fn


Compost Cookies recipe makes 15 to 20 cookies

French Culinary Institute graduate Christina Tosi loves her sweets. Her Momofuku Milk Bar bakeries in Manhattan and Brooklyn are known for serving funny named but delicious sweets such as Crack Pie and Liquid Cheesecake. The pastry chef shares her Compost Cookies recipe with Festival Notes.

{ingredients} butter, at room temperature granulated sugar light brown sugar glucose egg vanilla extract flour baking powder baking soda kosher salt mini chocolate chips mini butterscotch chips graham crust old-fashioned rolled oats ground coffee potato chips mini pretzels

{

16 tablespoons (2 sticks) 1 cup 2/3 cup tightly packed 2 tablespoons 1 1/2 teaspoon 1 1/3 cups 1/2 teaspoon 1/4 teaspoon 1 teaspoon 3/4 cup 1/2 cup 1/2 cup 1/3 cup 2 1/2 teaspoons 2 cups 1 cup

graham crust | ingredients graham cracker crumbs milk powder sugar kosher salt butter, melted, or as needed heavy cream

uCombine the butter, sugars, and glucose in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes.

}

1 1/2 cups 1/4 cup 2 tablespoons 3/4 teaspoon 4 tablespoons (1/2 stick) 1/4 cup

uToss the graham crumbs, milk powder, sugar, and salt with your hands in a medium bowl to evenly distribute your dry ingredients.

uReduce the speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk overmixing the dough.) Scrape down the sides of the bowl with a spatula.

uWhisk the butter and heavy cream together. Add to the dry ingredients and toss again to evenly distribute. The butter will act as glue, adhering to the dry ingredients and turning the mixture into a bunch of small clusters. The mixture should hold its shape if squeezed tightly in the palm of your hand. If it is not moist enough to do so, melt an additional 14 to 25 g (1 to 1 1/2 tablespoons) butter and mix it in.

uUsing a 2 3/4 ounce ice cream scoop (or a 1/3 cup measure), portion out the dough onto a parchment lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature, they will not bake properly.

uUsing a 2 3/4 ounce ice cream scoop (or a 1/3 cup measure), portion out the dough onto a parchment lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature, they will not bake properly.

uHeat the oven to 375°F.

In a pinch, substitute 18 g (1 tablespoon) corn syrup for the glucose. For the “coffee grounds” in this cookie, we tested the recipe with freshly roasted and ground artisanal coffee from Stumptown as well as with crap-tastic coffee grounds that you can find just about anywhere. We discovered that it doesn’t make a difference what kind you use; the cookie is delicious every time. Just make sure you don’t use instant coffee; it will dissolve in the baking process and ruin the cookies. And, above all else, never use wet, sogalicious grounds that have already brewed a pot of coffee. We use Cape Cod potato chips because they aren’t paper-thin, and so they do not break down too much in the mixing process.

uArrange the chilled dough a minimum of 4 inches apart on parchment or Silpat lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. After 18 minutes, they should be very faintly browned on the edges yet still bright yellow in the center. Give them an extra minute or so if that’s not the case. uCool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage. At room temp, cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.

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festival veterans open new eatery Two of the area’s top chefs roll out a new Thai and sushi restaurant

Roy Villacrusis and Charlie Soo,

two of Palm Beach County’s top Asian chefs, have been hard at work on their new restaurant venture called Aah Loi (Thai for “delicious”), which opened mid September. The collaboration will occupy an intimate spot in the Winn-Dixie plaza on the northeast corner of Military Trail and Frederick Small Road in Jupiter, a town that is quickly becoming just as famous for its culinary hot spots than its beaches. The 48-seat eatery will include both of the chefs’ styles, traditional Thai dishes and sushi. There is also the option of take out, which will feature completely different food items than the dine-in menu. A chance meeting on Craigslist several years ago (Villacrusis was selling a rice cooker.) transformed the duo from

acquaintances to culinary soul mates. They went on to compete against each other in the Palm Beach Food & Wine Festival’s top-billed Grand Chef Throwdown event in 2011. Villacrusis came out victorious and earned his second winning title, but luckily for Palm Beach County foodies, there were no hard feelings. After years of concentrating on their own projects, including Mark’s Place and Kubo for Villacrusis, and Talay Thai for Soo, the two chefs decided it was time for a new ambition. “Charlie wanted a second restaurant, and I was available,” says Villacrusis. “I don’t want my creativity tied down, so we are a perfect fit because he gave me the freedom to take over the menu.”

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If You Go Aah Loi Thai & Sushi 3755 Military Trail | Suite B14 | jupiter tel | 561.748.5201

Some of the contemporary sushi creations that are scheduled to appear on the ever-changing menu will highlight unconventional French and American ingredients such as truffle oil and balsamic vinegar. “I didn’t want to restrict the menu to just Japanese sushi,” says Villacrusis. “My style is what I like to call ‘Asian without being Asian.’ I am inspired by the Japanese culture and discipline, but am not limited to that style of cooking.” Aah Loi is located at 3755 Military Trail, Suite B14 in Jupiter. The restaurant will be open for dinner Tuesday through Sunday from 5 p.m. to 10 p.m., and for lunch Tuesday through Friday from 11:30 a.m. to 2:30 p.m. fn


• The

2013 •

beneficiaries An at-a-glance guide of our charities. Festival donates 100% of net proceeds.

Alex’s Lemonade Stand

Five Days, Five Charities The Palm Beach Food & Wine Festival selects five causes to benefit from its foundation Chefs Dish BackTM Welcome to the Palm Beach Food & Wine Festival’s (PBFWF) charity coalition. Since our launch in 2003, charity work has been an important element to this food and wine festival. “Truth be told, the charity work is equally as important as the food and wine component. Every year we look at our charity options and determine who should benefit and why. We invite our participating chefs to recommend their favorite charities and also look for local connections,” says David Sabin, festival organizer. Since 2003, the PBFWF has raised and donated more than $55,000. This year the festival foundation Chefs Dish Back™ will benefit five organizations advocating for five different and equally-important causes: Share Our Strength (child hunger), Alex’s Lemonade Stand (health and medical care), Feeding South Florida (local/poverty), James Beard Foundation (education) and American Red Cross, Palm Beaches – Treasure Coast Region (disaster response). Share Our Strength (SOS) is a national nonprofit that works to end child hunger in America and makes sure that every child gets the food he or she needs to thrive by ensuring they have access to effective nutrition programs like school breakfast and summer meals. Alex’s Lemonade Stand is a pediatric cancer charity named after Alexandra “Alex” Scott, a cancer patient (1996-2004). In 2000, four-year-old Alex announced she wanted to hold a lemonade stand to raise money to help find a cure for all children with cancer. Her legacy of hope carries on. As part of the Feeding America network consisting of 202 food banks, Feeding South Florida (FSF) is the largest of 14 Feeding America food banks in the state of Florida. FSF is the leading domestic hunger relief organization in South Florida, serving four counties through a network of partner agencies, including daycare centers, assisted living facilities, homeless shelters, soup kitchens, and emergency food pantries. The James Beard Foundation’s (JBF) mission is to celebrate, nurture, and honor America’s diverse culinary heritage through programs that educate and inspire. The JBF is at the center of America’s culinary community, dedicated [continued on pg 6]

Alex’s Lemonade Stand is a pediatric cancer charity named after 4-year-old cancer patient, Alexandra "Alex" Scott (1996-2004). In 2000, Alex announced she wanted to hold a lemonade stand to raise money to help find a cure for all children with cancer. Today ALSF funds more than 250 pediatric cancer research projects nationally. alexslemonade.org

American Red Cross

Palm Beaches – Treasure Coast Region

Has been delivering lifesaving services to the people of Palm Beach County since 1917. More than 900 local volunteers are ready to respond to local emergencies ranging from single family house fires to hurricanes and other disasters. redcross.org/pbtc

Feeding South Florida

Leading domestic hunger relief organization in South Florida, serving four counties through a network of partner agencies, including daycare centers, assisted living facilities, homeless shelters, soup kitchens, and emergency food pantries. feedingsouthflorida.org

James Beard Foundation

Celebrates, nurtures, and honors America’s diverse culinary heritage through programs that educate and inspire. The JBF is at the center of America’s culinary community, dedicated to exploring the way food enriches our lives. jamesbeard.org

Share Our Strength

Works to end child hunger in America and make sure that every child gets the food he or she needs to thrive by ensuring they have access to effective nutrition programs like school breakfast and summer meals. strength.org

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say

what?

What famous chefs are saying about the Palm Beach Food and Wine Festival

Every year the Palm Beach Food & Wine Festival family expands. It’s part of what makes the festival distinct. We also invite chefs to continue to make their mark in our community. Festival Notes caught up with returning Chefs Lindsay Autry, Darryl Moiles, Marc Murphy and Kevin Sbraga. Remember no, one is a stranger at the festival. Be sure to say hello.

“The schedule of events is perfect because you really feel like you get to experience each one without rushing to the next one, which I appreciate.”

“It’s intimate, [which] allows chefs to create personalized experiences for the attendees.” Kevin Sbraga

Lastly, the American Red Cross has been delivering lifesaving services to the people of Palm Beach County since 1917. More than 900 local volunteers are ready to respond to local emergencies ranging from single family house fires to hurricanes and other disasters.

“As chefs, we rarely get to see each other, and with the amazing line up of chefs, it can only be an inspiration and educational experience to all of us.”

Lindsay Autry

Marc Murphy

“The

(Five Days, Five Charities, cont.) to exploring the way food enriches our lives. Through its partnership with James Beard Foundation, PBFWF funds a scholarship, Beard Down South, for a student attending a Florida-based college or culinary school. The 2013 recipient is local student Christopher Fread.

festival is about having fun cooking and creating with our local colleagues and returning chef friends. ” Darryl Moiles

“These five charities fulfill great needs in our community and throughout the country,” adds Sabin. “It’s only fitting to work in support of food-focused organizations, as many of our chefs are involved with FSF, SOS and JBF. However, a lot of our chefs’ support extends beyond food issues, which is why we are happy to also partner with wellness-focused organizations like Alex’s Lemonade Stand and disaster relief organizations such as the Red Cross this year as well.” In addition, the festival is working with the Palm Beach County Food Bank through a donation cart featured on the festival’s website, PBFoodWineFest.com, for people to contribute through. The opportunity allows guests to donate to the Food Bank while purchasing festival tickets. Last year the festival donated more than 400 pounds of food from its Grand Tasting event to Food Bank. The food was distributed to three soup kitchens in the county. The festival and the Food Bank will focus on gathering food from all of its events this year. “Behind all of that scrumptious food, entertainment and opportunities to meet recognizable and talented chefs, we are also a charity event,” says Sabin. “Of course, the food matters, as it is what brings us all together that week. But more importantly, it is what drives the funds for these amazing charities and organizations. Food is nourishment on more than one level.” fn


schedule {at a glance} Ready for the 2013 Festival to begin? Mark your calendars. Here is a quick glimpse at the highlights that will make up this year’s festival. With something for everyone, we are sure you will enjoy the diverse collection of happenings that bring the event together. Complete calendar details at pbfoodwinefest.com

Chef Talk

Friday, Dec. 13 Chef Talk

Location: Four Seasons Resort, Palm Beach Time: 11am to 12pm Participating Talent: Robert Irvine, Jeff Mauro, Marc Murphy, Johnny Iuzzini, Kevin Sbraga. Moderator Todd Weiser.

Get Served! Volley Ball Game Location: Four Seasons Resort, Palm Beach Time: 2pm Participating Talent: Robert Irvine, Jeff Mauro, Clay Conley and others. Daniel & Friends

Presented by: Regions Private Wealth Mgmt Location: Cafe Boulud, Palm Beach Time: 7pm to 10pm Participating Talent: Daniel Boulud and Rick Mace, Eric Snow. Wines by Sommelier Mariya Kovacheva.

Cloud 9

Location: Four Seasons Resort, Palm Beach Time: 11pm to 2am Participating Talent: Christina Tosi, Jennifer Reed, Johnny Iuzzini. Curated by This Girl Can Eat! and Sweet Lorens.

saturday, Dec. 14 Kids Kitchens

Presented by: Whole Foods Market Location: Four Seasons Resort, Palm Beach Time: 9:00am to 10:30am & 10:30am to 12pm Participating Talent: Christina Tosi and Robert Irvine. (Ages 6 to 14)

Location: Four Seasons Resort, Palm Beach Time: 11am to 12pm Participating Talent: Daniel Boulud, Michael Schwartz, Mike Lata, Stephen Stryjewski, Giorgio Rapicavoli. Moderator Ted Allen.

Chillin’ N’ Grillin’

Location: Four Seasons Resort, Palm Beach Time: 12:30pm to 3:30pm Participating Talent: Robert Irvine, Jeff Mauro, Dean Max, Darryl Moiles, Marc Murphy, Johnny Iuzzini, Elizabeth Falkner. Hosted by Ted Allen.

Sustain byTheOrdinary

Presented by: VerTerra Dinnerware Location: PB Catch Seafood & Raw Bar, Palm Beach Time: 6:30pm to 9:30pm Participating Talent: Mike Lata, Zach Bell, Dean Max, Aaron Black, Patrick Leze.

Real Food Revolution

Presented by: Palm Healthcare Foundation Location: Coolinary Cafe, Palm Beach Gardens Time: 6:30pm to 9:30pm Participating Talent: Mike Isabella, Tim Lipman, Kevin Sbraga.

An Evening in the Garden of Good and Evil monday, Dec. 16 Presented by: Cheney Brothers Location: The Breakers, Palm Beach Lunch with Payard Time: 7pm to 10:30pm Participating Talent: Jeff Simms, Wines by Master Sommelier Virginia Philip, and others. Hosted by Marc Summers.

Cypress Room High Tea Location: Four Seasons Resort, Palm Beach Time: 11:30pm to 2am Participating Talent: Michael Schwartz, Hedy Goldsmith and Roel Alcudia

sunday, Dec. 15

Southern Comfort

Presented by: Panache Party Rentals Location: Swank Farms, Loxahatchee Time: 12pm to 3pm Participating Talent: Lindsay Autry, Timon Balloo, Michael Ferraro, Darryl Moiles, Marc Murphy, Clayton Miller, James and Julie Petrakis, Daniel Serfer, Stephen Stryjewski, Marc Vetri, Sarah Sipe, Giorgio Rapicavoli. Wines by: Jeff Benjamin, Mariya Kovacheva and David Lombardo. Cocktails by Charles Steadman. Hosted by Marc Summers.

Location: Pistache French Bistro, WPB Time: 12pm to 3pm Participating Talent: Francois Payard and Isaac Cerny.

The Last Supper

Location: buccan, Palm Beach Time: 7pm to 10pm Participating Talent: David Burke, Clay Conley, Todd English, Joanne Chang.

tuesday, Dec. 17

7th Annual Grand Tasting Presented by: Alex and Ani Location: 150 WORTH, Palm Beach Time: 6pm to 9pm Description: The highly-anticipated 4th Annual Grand Chef Throwdown returns presented by Creekstone Farms.

*All Events Subject to Change, |As of 11/10

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[continued from pg 1]

Q+A | PBFWF dishes with Ted Allen At PBFWF, you’ll host a trade talk about James Beard Foundation’s influence. How has JBF influenced your career? I only wish I could have been a guest at James Beard’s parties! I’ve eaten at the house many times, and it’s almost as if the walls do talk. The best we can do now is enjoy the wonderful offerings of the foundation that bears his name; I never turn down a chance to attend or emcee events at the JBF awards ceremonies in May. I’m also proud to say I’ve won two JBF Media Awards for my work on Chopped, an honor I never thought I’d see. JBF inspires me, just as it does American chefs, to always honor the craft, to be relentlessly curious about food while preserving hallowed traditions, and to spread the word about the profound importance of cooking in our lives.

PBFWF: Tell me about your first adventures in the kitchen? As a kid, I made pizza all the time, and groused about the difficulty of getting a crispy crust. I made hamburgers, “doctored up,” as mom would say, with garlic, onions and jalapeños. How does your M.A. in journalism from New York University serve you today? More than you might think. I am still listed on the masthead of my beloved Esquire, although I don’t do a lot of writing these days. My interviewing skills get a regular workout on Chopped, where we need to try to get chefs to tell good stories about themselves. It sometimes takes some coaxing and prodding.

224 Datura Street #809 West Palm Beach, FL 33401 tel: 561.389.1222 email: info@pbfoodwinefest.com

at pbfoodwinefest.com

{socialize}

deb

You are also moderating Chillin’ N’ Grillin’. What is the best burger you’ve eaten? They make a killer burger at both Landmarc and The Lambs Club in NYC, both owned by friends of mine, Marc Murphy and Geoffrey Zakarian. The burger I’m most eagerly awaiting is the one that Chef Amanda Freitag will soon be flipping at her new incarnation of the famous Chelsea landmark, The Empire Diner. Any new projects? We just finished another 39-episode run of Chopped at Food Network, which is just more fun than ever for me, and I’m gearing up to produce another cookbook. My current, and most important project, however, is vacationing in Palm Beach! fn

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Palm Beach Food and Wine | Festival Notes  

The official publication of the Palm Beach Food and Wine Festival, Fall 2013 Edition featuring Ted Allen.

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