Food & Wine
Naked Chocolate Cafe in Philadelphia: Irresistible By Andrea K. Hammer For the Bulletin Why naked? Sara Block, co-owner with father Tom Block, of the European-style dessert café Naked Chocolate in Center City Philadelphia says, "Because of its purity." Photo by R. Kennedy for GPTMC Father and daughter team Thomas and Sarah are the forces behind Walnut Street’s Naked Chocolate Café, where all of the tempting confections are made daily in the open kitchen and chocolate factory area. Chocolate lovers can take their treats to go, or they can indulge right in the boutique’s inviting... Greeting visitors with a wide smile as they gape in astonishment at oversized chocolate-shaped Eiffel towers, carriages, and pianos, Sara patiently asks if she can answer any questions....READ MORE Artisan Chcolates Through Community Activism By Andrea K. Hammer For the Philadelphia Bulletin During the “Art of Chocolate Making” demonstration at the Philadelphia Craft Show, an intoxicating aroma wafted from a back corner of the Pennsylvania Convention Center. Children and adults — eagerly anticipating a sample of John & Kira’s chocolate figs — sat in the aisles and stood behind the completely filled seats facing a cooking station. John Doyle of John & Kira's filled chocolate-covered figs with ganache during a demonstration titled "The Art of Chocolate Making" in Philadelphia. John Doyle, who runs the confectionery with his wife, Kira Baker-Doyle, stirred cream, natural flavors and chocolate in a pan over a flame. He waited about 30 seconds for the mixture to melt but stressed that the chocolate can seize at the wrong temperature. Relying on his experienced eye, Mr. Doyle emphasized the need to work fast. “The chocolate forms a nice, smooth center with a gloss,” he said, walking out into the audience with the pan so those craning their necks could inhale a direct whiff. “I wish everyone could smell this because it’s really good.” ... READ MORE Copyright 2004-2010 Artsphoria |
| GOLDEN BOY RAZZOLI: THE ENTHUSIASM OF THE PARMIGIANO-REGGIANO CONSORTIUM, SPONSOR OF THE ATHLETE "Razzoli has gifted us an outstanding performance, some extraordinary emotion, he has confirmed those technical and human qualities we know so well which were what led the Parmigiano-Reggiano Consortium to back him, in a sporting career which in just a short time has already been enriched by the most sought-after goal of every athlete." The president of the Parmigiano-Reggiano Consortium, Giuseppe Alai, is speaking with all the fervor of a supporter about the feat accomplished by the Villa Minozzo athlete at Vancouver. Getty Images "As sponsor of Casa Italia-Coni at the Winter Olympics," Alai continues, "over the last few days we have had so many satisfactions linked to the promotional initiatives we've dedicated to the world of distribution, Canadian catering and the worldwide media; Razzoli has brought these to a peak, and we're genuinely happy for him, because Giuliano is not only a great athlete sponsored by the Consortium, but a young man who is down-to-earth and unfaltering, who knows the hardship of work and the value of commitment, and is therefore an ideal travelling companion for our product, an interpreter of its values and the culture our producers uphold". "After the Zagabria World Cup victory," Alai concludes, "we rejoiced with Giuliano: today we want to thank him from the bottom of our heart for what he has given to Italy, to sport in general, to a part of the Apennines at times forgotten, and to Parmigiano-Reggiano cheese which, thanks to his deeds, will become even better known and appreciated all over the world." For further information: www.parmigiano-reggiano.it. |
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| Chef Jose Garces, Master of Latin Cuisine Interview by Andrea K. Hammer Director of Artsphoria Can you describe your individual artistry as a chef, and why this element is important in the presentation of food? It's tricky to use words like "artistry" about the work that I do in my kitchens, because first and foremost, the food must taste good. If I've managed to cook something delicious, the way that it looks is really secondary. That being said, a lot of the ingredients and flavor combinations that I serve are somewhat off the beaten path - Latin-Asian food at Chifa, for example, or fried baby anchovies, one of our signature offerings at Amada - so even though they taste great, if they don't look great, no one is going to try them! Presentation is the invitation to a great meal; it's the way that I make a dish say, "Come on, give me a try." Describe the challenges and rewards of writing your cookbook along with the central points you hoped to communicate: My cookbook was an extremely personal venture; the recipes that appear in Latin Evolution are a diary of my development as a chef and often grew from family recipes that I learned to prepare with my grandmother, Mamita Amada, when I was young. They also reflect my interest in new preparations and in changing textures and shapes to make a dish really sing. Developing, testing, and recording the recipes was a challenge, but it was incredibly rewarding to see all of that hard work come together in such a beautifully packaged, concrete way. In what specific ways do you apply creativity and innovative thinking to your business? The restaurant business can be tricky. People are very passionate about dining out, and in the age of the Food Network and Travel Channel, more than ever, guests who have never worked in a restaurant feel they know a great deal about how the business works. For me, being creative is not a right; it's something you earn through hard work. No one just starts out running the show; you have to learn from the best people in order to gain the skills needed to be on top. Now, I apply creativity to my businesses from my experiences and from my own ideas that I don't see out there. I also encourage members of my team to take responsibility and apply their own creativity to what we do. That way, the innovation comes from all sides, and you're always growing. Considering all of your projects, what is the most artistically satisfying for you and why? How could I ever pick just one? I will always have a soft spot in my heart for Amada, because it was my first restaurant and a concept that I carried with me in my head from the time I graduated college until I finally opened it. But each new restaurant brings new challenges, and each new milestone, such as a cookbook or a TV show, forces me to grow in a new way. Perhaps it's safest to say that the most satisfying project for me is my growth overall, and continuing to learn and try new things, while remaining dedicated to what I've already begun. How has receiving the James Beard Award impacted your work and facilitated the development of other creative projects? You know, awards and reviews and "Top Ten" lists are special because it always feels good to be recognized for the things you do. But for me, it can be just as rewarding to hear from one of my guests how much they enjoyed their meal. The James Beard Award is a tremendous honor, and I couldn't be more grateful, but it isn't the reason that I do what I do. I do it because I love it, and I'm very lucky to have been successful at something that I love. |
| Premium Spotlights Orange British Academy Film Awards SOHO HOUSE GREY GOOSE AFTER PARTY Grey Goose, the luxury vodka, partnered with BAFTA and private members’ club, Soho House, to host the official after party for this year’s Orange British Academy Film Awards (BAFTA). The biggest names in cinema gathered in London on Feb. 21 for the awards ceremony, and for the second year Grey Goose vodka has been chosen as the spirit for the official after party. Synonymous with film, Grey Goose vodka and Soho House are continuing their successful partnership having hosted high-profile movie- world parties in West Hollywood and during the film festivals in Cannes and Toronto. In honor of the occasion, global ambassador for Grey Goose vodka, Dimi Lezinska, created a collection of delicious cocktails, which were enjoyed by the exclusive guest list attending the official awards after party. Made in Cognac, France, home to the world's most respected experts in spirits making, Grey Goose vodka benefits from the region's rich history of creating luxury foods, wines and spirits. Learn more at www.greygoose.com. |
| Livia Giuggioli and Colin Firth attend the BAFTA Soho House Grey Goose after party at the Grosvenor House Hotel on Feb. 21, 2010, in London, England. (Photo by Dave M. . Benett/Getty Images for Grey Goose) |
