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Fermín: a Passion for Quality 100% Spain • 100% Pure • 100% Fermín
natural diet ibérico de bellota’s health benefits fermín: a passion for quality 100% Spain • 100% Pure • 100% Fermín Because of the Ibérico’s natural diet of acorns and its unique ability to process and store fat, the Ibérico breed is high culinary diplomacy in monounsaturated fat, promoting As Spain’s unofficial culinary ambassador to healthy cholesterol levels. High levels of the U.S. and a customer of Wagshal’s butcher, “good cholesterol” have been linked to a celebrated DC chef José Andrés brought decreased risk of heart disease. together Fermín and Wagshal’s while at the market one day. The result? A culinary match was made between the first Ibérico producer to receive USDA approval and the American importer and butcher with rare, old-world skills who is an excellent steward for such a prized Located in picturesque La Alberca, product. one of the oldest rural villages in Exclusively Imported By Wagshal’s Imports Spain, Fermín has been raising wagshalsimports.com and bringing to market 100% pure 4845 Massachusetts Ave. NW Ibérico since it was founded by the Washington, DC 20016 Martín family in 1956. Today, Fermín 202-595-3505 continues to thrive as a family-run business dedicated to artisanal Ibérico husbandry and production. ibérico products the last of its kind Including 100% Ibérico pigs fattened exclusively on fallen acorns Commonly known as Pata Negra or Ibérico de Bellota – Dry Cured Ibérico – Dry Cured Black Hoof, the Ibérico is a descendant Jamón – ham Jamón – ham of the wild boar that once inhabited Lomo – pork loin Lomo – pork loin Paleta – pork shoulder Paleta – pork shoulder the Mediterranean forests. -
Sardinian Cooking MAIN COURSES
Sardinian Cooking MAIN COURSES Culurgiones de patata (Potato Ravioli) SKILL: DIFFICULT TAKES 1 HR 30 MINS 500g flour Water 600g potatoes 200g grated Pecorino cheese (or Viscidu: a hard cheese, sour and salted) 100g fresh mint 2 garlic cloves 500g tomato sauce 150g grated Pecorino 1. Mix a little water with the flour and knead until homogeneous. Leave to rest. 2. Cook the potatoes in their skin in salted water. 3. Skin and mash the potatoes, and leave in a container. 4. Add 200g grated Pecorino, chopped mint and garlic to the potatoes. 95 5. Roll out the dough and obtain 2mm-thick layers. Cut discs of 8cm diameter. 6. Make little balls with the potato mixture. 7. Place the balls on the dough discs and fold them, pressing the edges together firmly. 8. Cook the culurgiones in plenty of boiling salted water. 9. Drain and mix with tomato sauce and add the remaining Pecorino. 10. Serve hot. 96 Malloreddus a sa sarda (Sardinian Gnocchi) SKILL: DIFFICULT TAKES 1 HR 30 MINS 500g malloreddus (striped shell pasta similar to little gnocchi) 50g lard 300g horse meat 50g tomato purée 50g dried tomatoes 150g grated Pecorino 1 onion 2 garlic cloves 1 glass Vernaccia (white wine) 1 cup broth 3 basil leaves Saffron, black pepper, and salt 1. Dice the meat. 2. In a pan, fry the chopped onion and garlic in the lard, then add the meat. 3. Pour over the wine and leave to evaporate. 4. Add broth, tomato purée, chopped dried tomatoes, basil, and saffron. 5. As it cooks, add salt and pepper to taste. -
Sauces Reconsidered
SAUCES RECONSIDERED Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Rowman & Littlefield Executive Editor: Suzanne Staszak-Silva ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropol- ogy, sociology, literature, and the arts focus on food. The mission of Row- man & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general inter- est series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nine- teenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Law- son Gray and Adriana Almazán Lahl The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope Food History Almanac: Over 1,300 Years of World Culinary History, Cul- ture, and Social Influence, by Janet Clarkson Cooking and Eating in Renaissance Italy: From Kitchen to Table, by Kath- erine A. -
RECIPE CERTIFICATION PROGRAM GUIDE MAY 2019 WELCOME! Congratulations on Choosing to Connect Your Company and Brand with Consumers’ Interest in Heart Health
HEART-CHECK RECIPE CERTIFICATION PROGRAM GUIDE MAY 2019 WELCOME! Congratulations on choosing to connect your company and brand with consumers’ interest in heart health. Together, we can help consumers make heart-smart food and recipe choices. The following information serves as your step-by-step “how- to” program guide and provides all the information you need to navigate the certification process and then begin to leverage the certification of your recipes(s) by using the Heart-Check mark on your website, social media platforms, and in other promotional materials. The iconic Heart-Check mark has been on food packages and in the grocery store since 1995 helping consumers identify foods that can be building blocks of a heart- healthy diet. Now, recipes that meet requirements based on the sound science of the American Heart Association® can also be certified. This offers consumers a bridge from heart-healthy foods to an overall heart-healthy dietary pattern using heart- healthy recipes. Heart-Check certification provides added credibility for your brand, boosts your visibility, and helps your company connect with health-conscious consumers. Seeing the Heart-Check mark on a recipe assures consumers they are making a smart choice. As a program participant, you enjoy these benefits: • INDEPENDENT EVALUATION BY A NUTRITIONAL LEADER. The American Heart Association is one of the nation’s most recognized brands. Consumers seek our guidance on nutrition and heart-healthy living. Certification from the American Heart Association is especially meaningful to consumers because it signifies the independent voice of a trusted health organization. • BOOST YOUR BRAND’S VISIBILITY. -
Menu for Week
Featured Schinkenspeck (Berkshire - Mangalitsa) $9.50 per 4 oz. pack A proscuitto-like dry-cured dry-aged ham from Southern Germany. Well-marbled Berkshire – Mangalitsa sirloins are dry-cured for weeks and then hung to dry-age for months. Use like proscuitto. Sliced extra fine with about 10-12 slices per pack. Smoked Lardo Butter (Idaho Pasture Pork) $10 per đ lb. container Dry-aged Italian lardo from local acorn and walnut-finished Idaho Pasture Pigs is briefly smoked over rosemary sprigs and then minced and slowly rendered before being blended with roasted garlic, white wine, leaf lard and butter. Use for pan sauces, sautéing or just spread on bread. Smoked Kippered Wagyu Beef LIMITED $15 per lb. for unsliced pieces Better, softer version of jerky. Wagyu beef lifter steaks dry-cured and glazed with molasses, chilis, garlic and more. Hot smoked over oak and mulberry. Slice thinly and serve. 21-Day Aged Prime+ Top Sirloin Steaks (BMS Grade 8+ Equivalent) $19.95 per lb. A whole top sirloin dryaged for 21 days. Extra tender, beefy and the perfect amount of “aged funk”. Braunschweiger (Duroc and Berkshire) $10 per lb. (unsliced) Traditional braunschweiger with pork liver and a nice smoky flavor from being 33% dry-cured bacon ends. BACONS Beef Bacon (Piedmontese beef) $9 per lb. (sliced) Grass-fed local Piedmontese beef belly dry- cured 10 days, coated with black pepper & smoked over apple. Country Bacon (Duroc) $9 per lb. (sliced) Traditional dry-cured bacon smoked over a real wood fire of oak and mulberry. Traditional Bacon (Duroc) $9 per lb. -
Bahamas Ministry of Tourism
Received by NSD/FARA Registration Unit 01/30/2019 5: 10:27 PM CMGRP, Inc., d/b/a Weber Shandwick Registration No. 3911 The Bahamas Ministry of Tourism Received by NSD/FARA Registration Unit 01/30/2019 5: 10:27 PM Received by NSD/F ARA Registration Unit 0 1/30/2019 5: I 0:27 PM Qr,b l!."" IIIAKM-0> ,~, e'--!~--, ...anamas 0 ,f -ii"'!~ 'C\::.,,-::::-, ·I ·o•. ,P Clll!I "0@ 0 THE BAHAMAS MINISTRY OF TOURISM AND AVIATION HOSTS TOP MeDIA AND INFLUENCERS 10 U.S. Journalists and Influencers Traveled to Freeport and The Abacos to Tell Each Island's Unique Story Nassau, Bahamas - September 14, 2018 - The Bahamas Ministry of Tourism and Aviation (BMOTA) hosted two groups of prominent reporters and social influencers during the month of August to generate positive buzz for the islands of Freeport and The Abacos. Both trips garnered immediate digital and social media coverage about The Islands Of The Bahamas' unmatched culture, reaching a mix of millennial and family travelers. Oh Aug. 20, the BMOTA led a group of five travel influencers who reach a diverse following of adventure seekers, luxury enthusiasts, solo travelers and beach goers, to discover Freeport's many uniqve offerings. The itinerary primarily focused on what makes Freeport dh ideal destination for curious-for-more travelers seeking an off-the-beaten path vacation, as well as educated the influencers about the three distinct districts: East End, West End and Freeport. They experienced the wildlife and nature of the island, indulged in Bahamian cuisine dnd culture and set foot on Freeport's most beloved landmarks including Lucayan National Park and the Gorden of the Groves. -
Fresh Chiles SWEET VEGETABLES
Jalapeño, meets Fresh Three Pea, and Shrimp chiles Stir-Fry SWEET VEGETABLES Many fresh chiles When H are so hot that their flavor gets blunted by the burn. But vegetables that are high in natural sugars have an amazing taming effect. Pair the two and sud- denly chiles become brighter, less fiery— you can actually taste the layers of SWEET flavors. Peas, sweet bell peppers, and zucchini are excel- lent springtime and summertime matches, and butter- nut squash and root veggies like beets, rutabagas, and pars- nips work perfectly in the fall and winter. DELICIOUS THINGS A HAPPEN, WHICH IS WHY THIS DYNAMIC DUO HAS ROOTS IN CUISINES AROUND THE WORLD. HEAT INTENSIFIES THE FLAVORS OF SWEET INGREDIENTS, WHILE SUGARS TAME SPICY SIMMERED GRILLED FOODS AND HIGHLIGHT Blau Bette styling by Jamie Kimm; prop by styling Food CUT THEM IN HALF T SET THEM OVER RAW AND STIR INTO FRIED THEIR FRUITY NOTES. THE HOT COALS 4 ways CHOP IN SALSAS, BRAISES ALONG SLICE INTO WHOLE, THEN SLICE HERE, PERFECT PAIRINGS SHAVE INTO SALADS, WITH ONIONS OR STIR-FRIES OR AND TOSS WITH AND THE INFINITE WAYS to eat BLEND INTO SUBMERGE WHOLE A QUICK VEGETABLE OTHER GRILLED VINAIGRETTES. ONES INTO STEWS SAUTÉ. YOU CAN PLAY, FOR chiles VEGGIES OR PUT OR CHILIS (REMOVE DISHES YOU’LL WANT TO THEM ON BURGERS. CREATE ALL SUMMER... BEFORE SERVING). MAKE THAT ALL YEAR. By Genevieve Ko Photographs by Beth Galton PREP TIP To make fresh chiles milder, remove the seeds and slice out the ribs. Be sure to wear gloves—they’ll keep the peppers’ hot compounds from burning your skin. -
TAVERN FRIES Sweet Onion / Chipotle Queso HOUSEMADE & HAND-CUT 7
1904 BROADWAY, NASHVILLE • 615.320.8580 NOVA, EGGS, ONIONS 11.50 RED VELVET WAFFLE 9.50 omelet / Verlasso smoked salmon / cream cheese drizzle griddled onion / “white trash hash” BLUEBERRY CORNMEAL WAFFLE 9.50 LOCAL HAM & CHEESE 11.50 cinnamon molasses / whipped mascarpone omelet / shaved smoky ham / brie / “white trash hash” CHEDDAR CHEESE BISCUITS 9.50 HUEVOS RANCHEROS* 12.50 chorizo gravy Cuban-style black beans / 2 eggs sunny / corn tortilla / salsa verde / queso fresco PAIN PERDU 11.50 “French toast” / challah / 50 SINGAPORE STIR FRY* 12. frosted flake crust / rocky road sauce # 1 short-grain rice / 2 eggs sunny / FatBack bacon / scallion / sweet & spicy soy / wok-flavored TURKEY B.L.T. 14.50 oven roasted turkey / FatBack bacon / roasted tomato / * 50 BENEDICT UNO 13. avocado aioli / gruyére / pretzel bread braised short ribs / 2 soft sous-vide eggs / English muffin / Tabasco hollandaise TAVERN BURGER* 12.25 wagyu filet & prime strip / meltaway bun / BENEDICT TRES* 13.50 traditional garnishes pit ham / 2 soft sous-vide eggs / +cheese: American, blue, white cheddar, English muffin / hollandaise ghost pepper jack 1.50 +add: griddled onion, mushroom 1.50 / FatBack bacon 1.75 CHIMICHANGA 15.50 grilled chicken / cumin-roasted tomato / poblano chile TAVERN FRIES sweet onion / chipotle queso HOUSEMADE & HAND-CUT 7. 50 MAPLE FONDUE ( ) 17. 00 TUSCAN garlic / Parmesan / crushed red pepper warm maple syrup / fresh fruit / red velvet waffle / BELGIAN sea salt / roasted garlic aioli blueberry cornmeal waffle / pain perdu / grilled sausage TENNESSEE sweet potato / brown sugar / sea salt / jalapeño ketchup BUFFALO CAULIFLOWER 12.50 corn meal crust / warm blue cheese fondue EGG WHITE OMELET* 11.50 EGGROLLS 11.00 fresh mozz’ / spinach / Philly cheesesteak / chipotle queso / sambal ketchup roasted tomato / fresh fruit NACHOS 13.50 MONKEY BOWL 11.50 chile-spiked black beans / three cheese blend / jalapeño vanilla yogurt / banana / fresh berries / +add: beef short rib 6.00 “angry chicken” 5.00 orange blossom honey / almond granola “BAZOOKA” GUACAMOLE 12.50 BABY WEDGE 9. -
We Invite You to Experience Cellar Z at Our Burnside and Lake Oswego Stores
We invite you to experience Cellar Z at our Burnside and Lake Oswego stores. These private dining rooms, situated in the basement of each store, house a collection of rare and fine wines and are ideal for intimate parties or special events. Cellar Z is one of Portland & Lake Oswego’s hidden gems and most unique private dining rooms. Inspired by 25 years of Mike Zupan’s experience in the world of gourmet Suited for up to 16 seated guests or 30 guests for a food, Cellar Z was created as a place to reception. enjoy the best of food & wine. Ideal for small & intimate receptions, celebratory meals, and business Suited for up to 10 seated meetings. No matter what the occasion, our team will work with you to create guests or 20 guests for a a delicious and memorable event. reception. CATERING John Eisenhart serves as the Chef for Zupan’s Markets. Originally from Nebraska, he graduated from San Francisco’s California Culinary Academy and honed his cooking skills at San Francisco’s Aqua and Masa’s, and New York’s La Grenouille and Babbo. After a yearlong culinary tour through Italy training with top chefs in Lucca, Venice and Alba, John discovered the desire for a slower pace of life. He left Manhattan and relocated to Portland, most recently serving as the Executive Chef at Pazzo. Describing his style as “clean and simple,” John is passionate about using high quality ingredients in an intelligent way. He loves to highlight Oregon’s fresh, local produce, which was one of the factors in his move to Portland. -
Korean Fried Chicken Created by Chef Judy Joo of Jinjuu (UK)
Korean Fried Chicken Created by Chef Judy Joo of Jinjuu (U.K.) Prep Time: 1 hour and 15 minutes, plus overnight for pickled radish Cook Time: 35 minutes Ingredients For Pickled Radish Cubes 1/3 cup rice vinegar 1/3 cup water 1/3 cup superfine white sugar 1 teaspoon kosher salt or sea salt 1 pound daikon radish, cut into 1/2-inch cubes For Pre-Coating 1/4 cup cornstarch or corn flour 2 teaspoons kosher salt or sea salt 1/2 teaspoon baking powder 8 grinds black pepper 2 chicken drumsticks, 2 thighs and 4 wings with tips (bone in, skin on) For TABASCO® Gochujang Sauce 1/3 cup dark brown sugar, packed 1 tablespoon Korean chili paste (gochujang) 1 1/3 tablespoons soy sauce 1 1/3 tablespoons TABASCO® Sauce 1 1/3 tablespoons sesame oil 2 teaspoons grated ginger 3 cloves garlic, grated 1 teaspoon roasted white sesame seeds For Batter Oil, for frying 1/2 cup cornstarch or corn flour 1/4 cup fine matzo meal, or any fine breadcrumb 1/4 cup all-purpose flour 2 tablespoons Korean chili flakes (gochugaru) 1 tablespoon kosher salt or sea salt 3 teaspoons garlic granules 3 teaspoons onion granules 1/4 teaspoon baking powder 1 cup water 1/3 cup vodka* 4 tablespoons TABASCO® Sauce For Garnish Black and/or white sesame seeds, to taste Preparation For Pickled Radish Cubes Combine the rice vinegar, water, superfine sugar and salt in a large bowl, whisking until the sugar and salt are dissolved. Add the radish cubes and toss to coat. -
Quiz: How Well Do You Know Mediterranean Foods?
MAY is INTERNATIONAL MEDITERRANEAN DIET MONTH MAKE EACH DAY MEDITERANEAN How Well Do You Know Mediterranean Foods? Match each Mediterranean food to its country or region of origin. Good luck! 1. Dukkah Dukkah (DOO-kah) is a nutty, dry condiment typically made with dried mint, hazel- nuts, sesame seeds, coriander, cumin, salt and pepper. The name is derived from the Arabic word “to pound.” ● Lebanon ● Croatia ● Israel ● Egypt 2. Pesto Pesto is a sauce traditionally made by crushing together garlic, pine nuts or walnuts, fresh basil leaves, Parmigiano Reggiano and Pecorino cheeses, and extra virgin olive oil in a marble mortar with a wooden pestle. It’s usually used as a sauce for pasta. ● Crete, Greece ● Liguria, Italy ● Sicily, Italy ● Provence, France 3. Kalamata Olives Kalamata olives are plump, almond-shaped, and dark purple. They are used in traditional Mediterranean salads. ● Tunisia ● Greece ● Italy ● Cyprus 4. Paella Paella is a fluffy yellow rice dish named after the wide, shallow pan in which it is cooked. Along the Mediterranean coast, it is cooked with a variety of seafood. ● Valencia, Spain ● Sicily, Italy ● Provence, France ● Barcelona, Spain 5. Burrata Burrata is a fresh cheese traditionally made with water buffalo milk. It looks like Mozzarella from the outside, but has a creamy soft texture inside. ● Crete, Greece ● Puglia, Italy ● Umbria, Italy ● Andalusia, Spain © 2017Oldways Preservation Trust www.oldwayspt.org ˆ 6. Halloumi Halloumi is a brined, firm white cheese traditionally made from a combination of goat and sheep milk. It’s similar to mozzarella, only it holds up on the grill. ● Portugal ● Cyprus ● Greece ● Syria 7. -
¡Buen Provecho! Quesos Embutidos Frituras
EMBUTIDOS ¡BUEN PROVECHO! Jamón ibérico de bellota Fermín ‘Hey, you’re here! So start eating…’ Hand-carved, dry-cured ham from the Pan de cristal con tomate legendary free-range, acorn-fed, Toasted slices of uniquely crispy and ibérico pigs of Spain 35 per oz ethereal bread brushed with Jamón ibérico Fermín fresh tomato 12.5 Dry-cured ham from the legendary Anchoas españolas black-footed ibérico pigs of Spain 18 Don Bocarte Spanish anchovies 8.5 Jamón serrano Fermín Pasamontes Manchego 18-month salt-cured serrano ham 12 (D.O. Manchego, La Mancha) A sweet Lomo ibérico de bellota Fermín and tangy sheep’s milk cheese 6 Smoke-cured acorn-fed pork loin 14 Piquillos Julian de Tolosa Chorizo ibérico de bellota Fermín Confit of piquillo peppers with A dry-cured chorizo made with ibérico lardo 6.5 ibérico meat 12 Salchichon ibérico de bellota Fermín A dry-cured sausage made with ibérico QUESOS meat 12 Selection of 3 cheeses 28 Selección de embutidos Caña de cabra con higos A selection of jamón ibérico Fermín, jamón (Murcia) A soft, semi-sweet goat’s milk serrano, lomo, salchichon and chorizo cheese paired with raisin walnut bread ibérico de bellota Fermín 30 and fig jam 10 Add jamón ibérico de bellota 15 Idiazábal con membrillo (D.O. Idiazábal, Basque Country and FRITURAS Navarra) A smoked, nutty-flavored sheep’s ‘Frying is overrated… Yeah right!’ milk cheese paired with quince paste 10 Patatas bravas* San Simón con garapiñado de frutos secos A Jaleo favorite with spicy tomato sauce (Galicia) A smoked cow’s milk cheese paired and alioli 11.5 with