Food & Beverage Magazine - March Issue Double Cover Feature

INDUSTRY LEADERS • TRENDS • BEVERAGE • CUISINE • CHEF • RESTAURANT • HOSPITALITY

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Old Amsterdam Cheese: The Gold Standard in Aged Gouda

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MARCH 2021 COVER IMAGE Old Amsterdam Cheese PUBLISHER MICHAEL POLITZ Michael@fb101.com EDITOR-IN-CHIEF LAUREN KANE Lauren.Kane@fbmagazine.com EDITOR AT LARGE JENNIFER ENGLISH SpiritsKitchen@gmail.com NATIONAL SALES DIRECTOR COLLIN MILLINGTON Collin@fb101.com NATIONAL SALES MANAGER JEFF TIMM Jeff.Timm@fbmagazine.co NATIONAL SALES MANAGER RON STERN Ron.Stern@fbmagazine.co DIRECTOR OF PROGRAMMATIC SALES BARB ROGERS Programmatic@fbmagazine.com PODCAST ENGINEER BRAD JONES Brad@marque.media CORPORATE EXECUTIVE CHEF KEVEN LEE Info@chefkevenlee.com GRAPHIC DESIGN INTERN CHRISTOPHER BURKE Chrisburke.design00@gmail.com CONTRIBUTING EDITORS LAUREN MCINDOO MICHELE TELL TARRY HART KAIULANI DELGADO MATT FROHMAN VEDO PITNJAKOVIC DEBBIE HALL We honor and remember the support of Chef Kerry Simon, Gary Cantor, Robin Leach, Chef Paul Prudhomme, & Gary Coles

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Requests for permission should be directed to: Lauren.Kane@fbmagazine.com. The information contained has been provided by such individual, event organizers or organizations. The opinion expressed in each article is the opinion of its author, organization or public relation firm. Food & Beverage Magazine is not affiliated with any other food and beverage or hospitality publication.

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Recipes

Old Amsterdam Tortilla Wrap with Mushrooms and Sweet Pepper Ingredients: -1 red onion -8.8 oz mixed mushrooms -1 yellow sweet pepper -4 tablespoons olive oil -salt and cayenne pepper -1 bag grated Old Amsterdam Mild Gouda -4 wheat tortillas -1 small container of sour cream -a few sprigs of coriander and a few chives, finely chopped Slice the onion into rings, the mushrooms into quarters and the pepper into strips. Heat 2 tablespoons of olive oil and fry the onion until glazed. Add the peppers and fry for another 5 minutes until the peppers are soft. Remove from the pan onto a plate. Heat the remaining 2 tablespoons of olive oil and fry the mushrooms until brown. Mix the mushrooms with the onion and peppers and season with salt and a pinch of cayenne pepper. Place a tortilla in the pan. Sprinkle it with a layer of cheese, spoon in some of the mushroom mixture, add some sour cream and sprinkle more cheese on top. Cover with another tortilla and press firmly with a spatula. Once the bottom layer of cheese has melted, turn the whole thing over (you may have to put your hand on the top tortilla to support it) and brown the other side and melt the cheese. Repeat with the other two tortillas. Cut the tortillas into four parts using a sharp knife. Add a little sour cream and sprinkle with chopped chives and coriander.

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Old Amsterdam Rustic Toastie Sandwich Ingredients: -8 slices rustic bread -4 tablespoons mayonnaise -8 slices Old Amsterdam Classic Aged Gouda -8 slices shoulder ham -½ leek Preheat the oven to 350 F. Place the slices of bread on a bread board and spread a generous layer of mayonnaise over them. Turn four slices over and place cheese and ham on top. Slice the leek into very fine rings and put these on the toasties. Then place the other slices of bread on top, with the mayonnaise side upwards. Warm a frying pan and fry two toasties until they have nice brown crusts. Flip over and repeat. Do the same with other two toasties, while keeping the first two warm in the preheated oven. Serve with spicy mustard.

Old Amsterdam Salad with Radicchio, Chicken and shaved Old Amsterdam Aged Goat Gouda Ingredients: -2 chicken thighs -5 tablespoons olive oil -4 radicchio stalks -2 sticks of celery -1 tablespoon mustard -1 tablespoon mayonnaise -1 tablespoon vinegar -salt and pepper -1 head of curly endive -a few sprigs of flat parsley -2 handfuls of seedless black grapes -a piece of Old Amsterdam Goat Gouda

Season the chicken. Heat 2 tablespoons of olive oil in a thick-bottomed pan and fry the drumsticks so they are brown all over. Put the heat down to a low setting, add a splash of water and leave the chicken to cook for 30 minutes (you may need to add more water if the chicken gets dry). Leave it to cool and cut the meat into pieces. Cut the radicchio stalks lengthways down the middle and remove the core. Then cut them into strips. Remove the strings from the celery sticks and slice them diagonally into thin rings. Make a vinaigrette with the mustard, mayonnaise, vinegar, and a pinch of salt and pepper. Add the rest of the olive oil and beat it into a smooth dressing. In a bowl, mix the radicchio, curly endive and celery and then add the dressing. Divide this between 4 plates, put the chicken and grapes on top, sprinkle with finely chopped parsley and finish with shavings of Old Amsterdam Goat Gouda.

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