A must have in your kitchen to add the finishing gourmet touch to any meal you create!
Perfect for fish, grilled meats, antipasta, paninni....be creative!
Made from the finest balsamic and reduce to a thick syrup which concentrates the flavor
A must have to have in your kitchen all the time or as a gift for the gourmet foodie
Blaze Balsamic Glaze - Truffle (215 ml) Overview
Blaze, the first commercially available Balsamic Glaze, is ideal for decorating and flavoring grilled meats, risotto, or even desserts. While professional chefs have always used a balsamic glaze to finish their plates, few amateur cooks have the time or patience to prepare it at home. The Acetum Company, located in the Modena province, has created this unique glaze of premium balsamic vinegar which requires no further reduction. It can be added at the end of the cooking process because it does not need to be heated further. Blaze Balsamic Glaze will decorate and garnish your most refined dishes. Blaze is available in Original and other flavors specially designed to enhance pizza, desserts, and fish. Varieties sold separately.
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*** Product Information and Prices Stored: Jan 29, 2012 10:49:11
De Luca Food & Wine 530 Lincoln Road Video Clips. Duration : 1.25 Mins.
South Beach's chic Lincoln Road is lined with trendy restaurants, but from the moment you walk into De Luca, you'll be impressed with the welcoming atmosphere and gracious service. Grab a seat for some of the most delicious food you have ever tasted, from the wonderful Lump Crab or Green Apple Salad lavished with homemade Maple Sherry Vinaigrette to the luxurious fresh Truffle Ravioli, brimming with Wild Mushrooms, Arugula and Herbs, or the sumptuous, seafood filled Linguine di Mare
Black Truffle Potato Gratin with Chef Alexandra Guarnaschelli at Chelsea Market Tube. Duration : 2.82 Mins.
www.behindtheburner.com Chef Alexandra Guarnaschelli of Butter makes her delectable potato gratin with Huckleberry and Purple Majesty potatoes, black truffle oil, sherry, hazelnut oil and lemon. Hungry yet? "Technique Slice potatoes thinly, with skin left on for extra earthiness. Trick: You dont need tons of cream for a good gratin. Trick: The acidity of the sherry balances out truffle earthiness. Tip: Make the vinaigrette ahead (ideally the night before) to give the flavors a chance to marry together. Tip: Go to local markets, take risks and indulge impulse buying. Let the ingredients inspire you, give yourself to your ingredients, and enjoy both the process and final product." For great deals on culinary tools and ingredients, visit www.behindtheburner.com
Tags: Alexandra Guarnaschelli, chef, Butter, NYC, restaurant, Behind the Burner, Divya Gugnani, potatoes, black truffle oil
Playoff sandwich at Luke's Kitchen Tube. Duration : 0.38 Mins.
While everyone else was scarfing down bar food, we were serving a sliced cruelty free, hormone free veal chop finished with bacon and shallots on top of cepe mash potatoes with a small salad of field greens and black truffle vinaigrette
Desert Island Chefs - The Peat Inn Tube. Duration : 22.38 Mins.
David Wilson prepares his three course meal for Andrea Brymer at The Peat Inn in Anstruther, Fife. David's menu includes Dressed Anstruther Crab with Lime and Coriander and a Citrus Vinaigrette followed by Medallions of Venison Fillet on a Wild Mushroom Cake with Truffle Sauce and for desert A Little Pot of Chocolate and Rosemary served with Rosemary Shortbread.
Keywords: Desert Island Chefs, Andrea Brymer, chef, dining, dinner, recipe, Scottish Television, menu, Scotland, The Peat Inn, Peat Inn, David Wilson, Anstruther Crab, Medallions of Venison Fillet, Wild Mushroom Cake, Pot of Chocolate and Rosemary, Rosemary Shortbread
Recipe: Scallops with cauliflower puree and a raisin/caper tapenade Video Clips. Duration : 20.82 Mins.
Here is my first recipe video, and it should inspire you to cook it soon on Valentine's day! It is a truly wonderful and elegant dish that your guests will just adore: scallops with cauliflower puree, a rather unique raisin/caper tapenade, and sherry vinegar dressing. The original recipe might be by Jean-Georges Vongerichten or Gordon Ramsay, as I could find it in books by both top chefs. While luxurious, this dish is simple to make, and you can do nearly all work a day in advance.
Thrillist - George's On Sunset - Miami, FL Video Clips. Duration : 0.75 Mins.
After two raucous years of success with George's In The Grove, George-Eric Farge is opening another resto, and calling it...George's...'cept this one's on Sunset, plates French cuisine alongside global faves, and's housed in a bigger spot with an eclectic pub vibe thanks to brick walls, chalkboard menus, a bunch of stone Buddha statues, and a neon sign stating "if you don't bring your lady to George's someone else will" -- leaving you to pray they just don't mean his apartment. Small and medium eats start with apps like spicy tuna tartar with cucumber and north African harissa chili paste, while mid-size plates feature funky pizzas like duck confit with aged Gruyere or black truffle with Fontina, plus burgers like one with an 8oz Angus patty, organic heirloom tomatoes, Vermont Cheddar, and Boston lettuce, dubbed the Yankee, which considers that lettuce an absolute Green Monster. Bigger plates mean steak frites comprised of a 12oz ribeye & truffle fries, a three-hour lamb shank with white beans and pesto, grilled bronzino w/ basil & lemon vinaigrette, and luxe pastas like house-made pappardella with lobster, pesto, vodka & creme fraiche, and a morel 'shroom risotto with truffle oil & shaved foie gras, because bird liver with a five o'clock shadow is just fowl. 1549 Sunset Dr; South Miami; 305.284.9989 For the deets: thrl.st
Keywords: George's On Sunset, Miami, Thrillist, Restaurant, George's, Sunset, French Cuisine, Global Cuisine, Kitchen, Food, Eclectic Pub, South Miami, Florida
A formal evening meal is truly one of life's luxurious joys. Either it is romantic fare on an apartment table for two or a grand outlay in a dining room for twelve, there is something extra about the mixture of tasty food, kindly evening meal companion(s), and a beautifully set table. Fortunately, every person can enjoy this luxury. Do not be intimidated by the belief of throwing a formal evening meal party. With a microscopic planning and preparation, you can generate a meal that will impress your guests and make you an enviable host(ess). To make your event a success from start to finish, keep these three words in mind: Ponder, Prepare, Present.
Ponder:
The first stage is to ponder with a pen and paper in hand. Jot down ideas as they come to you. What is the occasion? Is it Christmas dinner, an engagement party, Valentines Day, or something just for fun? What date will you select? How many citizen do you want to invite? How many citizen can your table accommodate? Do any of the guests have allergies (to pets as well as foods)? What kind of ambiance do you want to create? Brainstorm and get you ideas and thoughts out on paper. Once you have done that, look at what you have written and generate a summary of your event that includes the date, the amount of guests, and any required accommodations for the meal or setting. Here are two examples:
Truffle Vinaigrette
o On December 25th, I will throw a evening meal party for seven citizen with a roast turkey as the main dish. None of the dishes can contain nuts.
o On March 7th, I will host an engagement party. Ten guests will attend. I need to serve a vegan and a meat main dish and find two extra chairs.
Tips on Hosting a Formal supper Party
Mussini Crema, Glaze of Balsamic Vinegar of Modena, 16.9-Ounce Bottles (Pack of 2) Best
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Mussini Crema, Glaze of Balsamic Vinegar of Modena, 16.9-Ounce Bottles (Pack of 2) Feature
Pack of two, 16.9-ounce per bottle (total of 33.8-ounces)
Natural dark unflavored glaze of balsamic vinegar
Perfect for economical food service
Attractive squeezable bottle
From premium balsamic vinegar; All natural ingredients
Mussini Crema, Glaze of Balsamic Vinegar of Modena, 16.9-Ounce Bottles (Pack of 2) Overview
This economically sized dark unflavored mussini glaze of balsamic vinegar come in convenient 16.9 oz pet squeezable bottles. Excellent for almost all food preparations ranging from pizzas to ice cream. May be used singly or in combination to provide many different and new flavors to your favorite dishes.
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*** Product Information and Prices Stored: Jan 09, 2012 03:57:38
The point of brainstorming and manufacture a summary is to focus and institute your thoughts. Once you have completed this, you are ready to move on to next phase: prepare.
Prepare:
A rushed, harried, and stressed host(ess) makes your guests uneasy and destroys the atmosphere of your event. Avoid this embarrassment by being prepared. Being ready relates to all aspects of the dinner, from getting your initiations issued on time to manufacture sure you have adequate room in the oven for all you wish to cook. Make yourself a checklist to keep on track.
Two weeks in advance, get ready and deliver the invitations. You invitation medium (e-mail, text message, hand-written, printed, spoken) will depend on your type of event and guests. If this is a extra evening meal for two, challenging your guest by phone or in someone is appropriate. For an engagement party, a printed or written invitation sets a romantic tone.
Three days (or earlier) in advance, get ready your menu and shop for your items. Do not leave this principal part to the day before your event. Shop do run out of things like cranberry sauce and condensed milk on major holidays like Thanksgiving and Christmas. Be realistic about your cooking expertise. If you are a novice in the kitchen, focus on making ready the main dish, one side dish, and dessert. Plan to purchase appetizers, bottled dressings, rolls, and premixed salad. A more experienced chef may wish to make their own sauce, bake their own bread, and assemble their own appetizers.
A formal meal consists of some courses. The amount of courses typically ranges from three to twelve, depending on the occasion or preference of the host(ess). Variations contain serving the salad as a detach course, adding a final course of cheese and fruit, or making ready two smaller main courses in place of a particular large one. Your selection of drinks must also be matched to your courses, especially if you are wine paring. Be sure to have non-alcoholic options available for those that abstain or are designated drivers.
A basic formal menu consists of:
o 1st course - appetizers. These bite-sized morsels are available to guests as they arrive. Your guests eat these while mingling. Appetizers should be easy to pick up and eat with one hand. Plan for three appetizers per person, per dish. Limit your selection so your guests do not fill up on these tasty treats and have no room left for dinner. Cocktails, soft drinks, and punch are served.
o 2nd course - soup and/or salad and breadbasket. Your guests are now seated at the table. The soup may be hot or chilled but it must be light and refreshing. Avoid serving a hearty stew and opt for a broth or small bowl of creamed soup. Likewise, a small plate of baby greens with vinaigrette or a Caesar salad is great than a filling Chef salad. Serve a selection of white and wheat rolls or sliced French bread with butter. Water and wine are served.
o 3rd course - the main course. The main meal consists of a large protein dish and some vegetable or grain based side dishes. Unless you know that all of your guests enjoy meat, furnish an alternative vegetarian or vegan main dish as well. Guests on calorie or cholesterol reduced diets will also appreciate this gesture. If biscuits or buns are not part of this course, replenish the breadbasket. When the main course is on the table, there should be a collection of color - it should not be all brown. While turkey, mashed potatoes and biscuits are delicious, adding green peas, red stuffed peppers, and orange dilled carrots will make your table and meal more inviting. Water and wine are served. (A photo of main course on table could be used here).
o 4th course - dessert. Use sweetmeat to equilibrium out the meal. If your main course was hearty, filling and contained red meats, serve something light and refreshing (sorbet, fruit crumble). If your main course consisted mainly of white meats or vegetable based dishes, a decadent sweetmeat (black forest cake, cheesecake) provides a nice finish. Bear in mind that sweetmeat tends to be an personel taste so if you need to accommodate a wide collection of palettes, serve a platter of microscopic fours, chocolate truffles, fruit, and chocolate dipped strawberries. Wine, coffee, and tea are served.
One or two days before the event, get ready the ambiance. The location needs to be clean and tidy. A formal evening meal cannot take place in a cluttered, dirty, unkempt environment. While you do not need to have the carpets supplanted and the rooms repainted, you do need to have a clean, challenging atmosphere where your guests can relaxed and not worry about getting dog hair on their clothes. get ready the powder room. Ensure you have extra toilet tissue, a discreetly located can of spray deodorant, and clean hand towels.
The night before the event, get ready your kitchen. This is done after the last meal of the day. Wash the dishes or load and run the dishwasher. Have some clean dishcloths and tea towels folded neatly on the counter. Keep potholders and hot mats nearby. Do a quick list of your cooking hardware to ensure you have adequate pots, pans, stir spoons, etc. If you will need a roaster, make sure it is big adequate for your main dish (and dash to the store for a new one if it is not!) Place all your serving dishes in one spot where they will be easy to grab so you will not wind up frantically searching for your crystal dip bowl as your sauce boils over.
The night before is also the best time to perfect your menu prep work. If unable to do this the night before, do it early on the morning of your event. Go over your menu and take care of items that can be assembled, chopped, diced, grated, marinated, etc. Put together your salads, but keep the dressing separate. Fill your salt and pepper shakers and chill the liquid refreshments. Once you have completed your prep work, clean up the kitchen. Either you are doing your prep work the night before or the morning of your dinner, it is important to clean your work area in the middle of the prep and the actual cooking phase. This mid-phase clean up keeps you organized, frees up mixing bowls, pots, and other kitchen hardware, and reduces the chances of cross-contamination from raw meats.
The morning of your dinner, get ready to cook. With your prep work completed, you need only assemble what needs to be cooked and place it into the oven at the strict time. If you are cooking a turkey or roast, make sure you leave adequate time in the middle of cooking and serving for the meat to sit and reabsorb some of the pan juices.
With your salads in the fridge and food in the oven, you can move on to the final phase: present.
Presentation:
We eat everyday. What sets a formal evening meal apart from a regular meal is how it is presented. Presentation applies to the food and the setting it is served in.
An hour before your guests are due to arrive, set the table. The type of formal setting depends on how many courses you are serving, but there are some general guidelines. (Illustration of formal setting could go here).
o Forks are set to the left of the evening meal plate. The salad fork sits to the left of the evening meal fork. If salad is part of your main meal, you do not need to furnish a detach salad fork. If your sweetmeat requires a fork, set it to the right of the evening meal fork.
o The knife is set to the right of the evening meal plate and the spoons are to the right of the knife. The teaspoon sits to the right of the knife and the soup spoon is to the right of the teaspoon.
o The water and wine glasses sit to the right of the evening meal plate and above the knife and spoons.
o If using a bread plate, it is located to the left of the evening meal plate and above the forks.
o The napkin may be located to the left of the forks, arranged in the wineglass, or artfully folded and located on the evening meal plate.
Present the meal to your guests in an elegant manner. Dishes that furnish color, like the salads, are best served in glass or transparent dishes. Roasts and meats are challenging and easier to serve on platters. Show off your unique porcelain and ceramic dishes by using them to serve the sides. Make sure you use allowable serving dishes for the butter and condiments. Do not serve condiments out of their traditional containers.
You now have the tools to host a flourishing evening meal party with confidence. Remember, the goal of the evening is for every person to enjoy themselves, and that includes you! When you ponder, prepare, and present, you stay focused, relaxed, and organized and the follow is an elegant evening food and fun.
Tips on Hosting a Formal supper PartyIn the Kitchen with Vegan NBA Champ John Salley (1/2) Video Clips. Duration : 17.68 Mins.
SupremeMasterTV.com • VEG1232; Aired on 28 Jan 2010 This program features the cooking of vegan pizzas and a mushroom cap by 4-time champion, US National Basketball Association (NBA), Entrepreneur, actor, vegan, Mr John Salley. INGREDIENTS (For all ingredients, please use organic versions if available) Marinated Portobello Mushrooms Olive oil (John Salley's Primo Olive oil brand) Balsamic vinaigrette Agave nectar Celtic sea salt Black pepper White truffle oil Perfect Heirloom Salad Spinach Sweet onions Bell peppers (various colors) Sweet basil Tomatoes on the vine Cucumbers Italian seasoning herbs Seven seasons brand salt Bradd liquid Aminos Unpasterurized apple cider vinegar • Please share those videos through facebook and other means. Subscribe, comment and like it are fully appreciated. The videos are in the public domain and free to use in any beneficial way. Download Link: video.godsdirectcontact.net Next: www.youtube.com
GAFFNEYS BLACK N PINK 2011 Video Clips. Duration : 1.82 Mins.
talent DJ Rick (Raw Mash Ups of O'Skool Hip-Hop, Reggae, House, Alternative with a Latin) info GAFFNEY'S 2011 BLACK & PINK GALA @ GAFFNEYS LOUNGE BETHESDA Located in the Heart of Downtown Bethesda Gaffney's is well on its way of being a truly a hip-spot. Beautiful people come from DC and all the way from VA to relax and socialize as Gaffney's turns up the heat this coming New Year as we turn Gaffney's PINK. Bethesda's best kept secret is doing it big this New Years Eve with an evening of befriending, flirting, dancing, drinking. This night is sure to create a memorable vibe with a rare groove for years to come. We are turning GAFFNEYS LOUNGE PINK! ... ***A SPLASH OF PINK IS ENCOURAGED BUT NOT REQUIRED*** DJ RICK One of the countries most sought after DJ's will be spinning LIVE and direct from just for you at GAFFNEY'S. Bringing "The Essence" an evening of raw mash ups of old skool Hip-Hop, Vintage Reggae, House, and Alternative with a Latin Twist. **************************************************************************** PACKAGE OPTIONS *** PACKAGE OPTIONS *** PACKAGE OPTIONS **************************************************************************** PINK Dinner Package .00 (20% Service Gratuity will be added per ticket upon arrival) GAFFNEY'S has created a special New Years four-course dinner of your choice of: Starters Platter Choice Of: Oyster Casino Golden Coconut Shrimp Maryland Crab Dip Fried Green Tomatoes Choice of Soup or Salad Choice Of: Roasted Butternut ...
In the Kitchen with Vegan NBA Champ John Salley (1/2) Video Clips. Duration : 17.68 Mins.
SupremeMasterTV.com • VEG1232; Aired on 28 Jan 2010 This program features the cooking of vegan pizzas and a mushroom cap by 4-time champion, US National Basketball Association (NBA), Entrepreneur, actor, vegan, Mr John Salley. INGREDIENTS (For all ingredients, please use organic versions if available) Marinated Portobello Mushrooms Olive oil (John Salley's Primo Olive oil brand) Balsamic vinaigrette Agave nectar Celtic sea salt Black pepper White truffle oil Perfect Heirloom Salad Spinach Sweet onions Bell peppers (various colors) Sweet basil Tomatoes on the vine Cucumbers Italian seasoning herbs Seven seasons brand salt Bradd liquid Aminos Unpasterurized apple cider vinegar • Please share those videos through facebook and other means. Subscribe, comment and like it are fully appreciated. The videos are in the public domain and free to use in any beneficial way. Download Link: video.godsdirectcontact.net Next: www.youtube.com
