THE FOX MAGAZINE DREAM BIGGER WITH US.
CONFESSIONS OF A FOODIE
RESTAURANTS OF THE FUTURE
A CULINARY JOURNEY WITH
DALE GRAY
THE SPRINGS LA
MICHELLE BERNSTEIN
KRISTI KEITH
SUNFLOWER CAFE
SEAN BROCK
ALLYSON MEYLER
MULBERRY AND WINE NYC
ALYSSA WILEN
THE FOOD ISSUE | MARCH 2017 | PHOTO BY: DALE GRAY
MARCH 2017
FOOD ISSUE V.1
PHOTOGRAPHY
FEATURED
CARISSA GAN
DALE GRAY
DAVID CANTELLI
KRISTI KEITH
DENNIS KLEIN
ALLYSON MEYLER
DOMINIK WYCISIO
ALYSSA WILEN
DRAGNE MARIUS
SEAN BROCK
HELEN MARTINEZ
MICHELLE BERNSTEIN
JADE WULFRAAT
SUNFLOWER CAFE
JANNIS BRANDT
THE SPRINGS LA
JAY WENNINGTON
MULBERRY & VINE
JENNIFER PALLIAN JOSEPH GONZALEZ
DESIGNERS
KATIE SMITH
MERCEDES LOZANO
LAURA OCKEL
ALEXANDRA VASQUEZ
LAUREN LESTER
MIKE FOX
LIZETTE CARRASCO LUKE MICHAEL
COPY EDITORS
MEGAN HODGES
KEVIN PORTER
NEHA DESHMUKH
SAMANTHA HUGAR
PETER WENDT
AUSTIN PRINCIPE
ROBERTA SORGE ROBYN RANDOLPH
CREATIVE DIRECTION
RYAN POUNCY
AMBER PARKER
SEBASTATION LP
KELSEY FERRARA
SYD WACHS
MIKE FOX
TAMARA MEZNI THOMAS REHEHAUSER THOMAS SCHWEIGHOFER TOA HEFTIBA
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www.thefoxmagazine.com
© 2017 by The Fox Magazine. All Rights Reserved. No part of this publication may be reproduced or transmitted in any form without permission in writing from The Fox Magazine. The Fox Magazine makes every effort to ensure the accuracy of the information it publishes, but it is not responsible for unsolicited or contributed manuscripts, photographs, artwork, or advertisements. The Fox Magazine is not held responsible for any consequences arising from errors or omissions.
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CONTENTS
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Page 20
Page 24
Page 42
Confessions of a Foodie
Spring Awakening
Restaurants of the Future
A Culinary Journey
Page 52 Superfoods
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CONFESSI A FOO
IONS OF ODIE
DALE G R AY
I
am a South African teacher, home cook and social media
Moving to the states meant a change of direction and some major
enthusiast who now resides in the heart of Mississippi. I spent
culture shock, but if I could cook and create then everything was
most of my twenties living and working in rural South Korea
perfect. I grew an amazing audience and felt less constrained by
where I taught culinary arts to kids and developed my love for cooking
things like borders because with food and cooking the options were
with seasonal produce. Seeing local farmers use traditional methods
unlimited. Six years later my cooking has evolved to include seasonal
to grow rice, home cooks who turned plants like mugwort and
meals inspired by every place that I would love to visit as well as my
burdock root and dandelion greens into a magical meals with ease,
own cultural heritage. I wanted to learn and grow my own therefore
discovering the art of fermentation….All of those things spoke to me.
Instagram was a way to document my progress.
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04 Photo Four
08 Photo Eight
11 Photo Eleven
Last Summer’s Tomato Harvest. Growing my own produce gives me full control of what I consume, last year the tomatoes were especially amazing.
Sweet Potato, Pumpkin & Turnip Coconut Curry Soup - Most of the meals that I made aren’t planned, they come together based on what I harvest from my garden. Root vegetables were in season and this curry was made using a broth made with kitchen scraps, including green onion root. Using hearty root vegetables are a healthier option for typical heavy dishes like curry.
Blueberry Pancakes. I cut the top of that cap off for Instagram but my husband was the one pouring a slow drizzle over those pancakes while I tried to capture the perfect shot.
Seasonal Citrus Salad with Orange Blossom Honey and Herby Harissa Spice. I tried a different approach to style citrus because in my line of work everything has already been done. This image will be featured in the April issue of Cooking Light Mag. It’s familiar but adding harissa spice makes it feel fresh and modern. A new way to eat healthy!
02 Photo Two Mozzarella & Tomato Galette. This i s probably the most popular photograph on my Instagram.
03 Photo Three Beef & Butternut Stew made with my new favorite kitchen appliance, the electric pressure cooker. This meal took 20 minutes from start to finish and the great thing about a pressure cooker is that most of the nutrients in food is retained.
05 Photo Five The Holidays.
Poblano Pepper Egg Boat. Meals like this one usually come about when I’m bored with having eggs the same old way. Baking the eggs in this poblano pepper provided so much flavor and eliminated the need to cook using butter or oil.
06 Photo Six 1O Photo Ten Antipasto Picnic Sandwich. Another popular image on Instagram, who doesn’t love a great sandwich.
07 Photo Seven Skirt Steak and Eggs. This was part of a promotion that I did for 44Farms.
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09 Photo Nine
Spaghetti Bolognese with Zucchini. Zucchini and a touch of Korean pepper paste adds interest to this everyday meal. I developed a great love for Korean Cuisine during the 6 years that I lived in the small town of Wonju in the Gangwon Province. A lot of my meals are influenced by my time there.
12 Photo Twelve Classic Butternut Squash Soup with Green Tahini. Once again, adding an interesting component to a meal increases flavor and interest. In this case a beautiful swirl of green tahini instead of heavier cream made the bowls of soup pop. For the green tahini blend regular tahini with garlic, herbs and water until smooth.
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DINNER It's nearly dinnertime again and you are totally at odds over what to fix. Sometimes it feels like the fridge is exploding with options and other times it feels like it screams at you to just dial for a delivery rescue.. Today, take a much-needed break from decisionmaking and let The Fox Magazine guide you through yet another culinary conundrum.
Arugula and Walnut Salad
Carrot Citrus Salad
1 Hard-boiled Egg, thinly sliced
Yellow carrots, mandarin oranges,
Salmon fillet, cooked spinach,
Cucumber, thin wedged tomatoes,
a few mint leaves, pearl onions,
diced cooked tomatoes, diced
crushed walnuts, spinach and
black carrots, crushed walnuts,
cooked zucchini, cooked in a
arugula, light onion slices, and your
large cooked carrots, some kind of
light soy sauce reduction.
choice of a light dressing.
almond butter, very light dressing (maybe oil and vinegar).
“A salad for presentation and taste,
“A simple, yet stunning addition to any dinner table that’s no less
this delicious yet light meal will
“The melt in your mouth flavor
make you wonder how eating
from the carrots, along with the
healthy can taste so good.”
sweet buttery combination of the chopped walnuts, offers a surprisingly refreshing meal that’s sure to leave you asking for more.”
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Soy Salmon with Cooked Vegetables
than delicious.”
TONIGHT
Tomato and Garlic Pesto Pasta
Salmon Flower Salad
Spaghetti with Mussels
Bowtie pasta, pesto garlic sauce,
Salmon
field
Thin spaghetti, mussels, all on top
wedged grape tomatoes, all on a
greens, a bit of sage, wedged grape
of a small bed of spinach, garnished
bed of field greens.
tomatoes, scallions, edible flowers,
with cilantro, cooked and mixed
all mixed with a light dressing.
with dried cayenne peppers.
pasta that’s not only easy to prepare,
“The bright colors of the edible
“If food is a passport, then this is it.”
but destined to please everyone at
flowers will not be the only thing
the dinner table.”
drawing you in for another bite.”
fillet,
arugula,
“This is an incredibly delicious
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Cooked Chicken with Spinach
The Artist’s Bowl of Ramen
Stovetop cooked chicken, baked
Ramen bowl (all made in broth):
Cooked purple potatoes,
potato wedges, spinach, light clover
1 hard-boiled egg, scallions, veal,
jalapenos, thin sliced red peppers
greens, garnished with lemon
fennel stalk, mushrooms; served
with seeds, small red onions
wheel, light dressing.
with a side dish of raw tuna,
slices, sliced orange peppers, all
salmon, and yellowfish.
tossed with a light dressing.
“Just as colorful as it is flavorful,
“The mix of potatoes with
this bowl of ramen offers the
peppers offers an explosive dance
perfect dinner choice.”
of flavors in your mouth.”
Jalapeño Potato Salad
“A meal that tastes just as good as it looks, and then even better.”
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The Salmon Cilantro Vegan Burger
Shrimp and Chorizo Stirfry
Salmon with Mashed Potatoes
Thin sliced salmon, garnished
Brown rice, red chile peppers, fine
Large salmon fillet on mashed
with
cilantro
and
scallion
chopped cilantro, cooked shrimp,
potatoes, garnished with a lime
stalk, thin sliced red onions,
small pearl tomatoes, small slices
wedge, clover leaves, pearl onions,
squeezed lime juice, radish, all
of chorizo, all mixed in a stirfry.
and a green paste(couldn’t figure
on a vegan burger.
out what it was). Fillet coated in “A meal with the perfect
shredded green seasoning.
“A dinner that has all the
combination of flavors that
powers of leaving you satisfied
exceeds any dinner party’s
“It’s the dinner that will be
without any feelings of guilt.”
expectations.”
grabbing
everyone’s
attention
before they take their first bite, and then leave them wanting more when it’s over.”
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