Culinary, Wine & More
Culinary, Wine & More
Explore our tasty palate of delectable reviews in Tapas, fine cuisine, drinks and more.
Bestselling Author Danielle Walker, Make It Easy Cookbook
Back-pocket dinner ideas (Green Goddess Cobb Salad, Teriyaki Meatballs, Tuna Casserole, Cajun Steak and Cheesy Almond Grits, Spanish Rice with Chorizo and Lemon-Garlic Aioli, Chicken Parm Meatball Skillet, Orange-Sesame Chicken and Broccoli, Cirtus Salmon with Organe-Cucumber Salad, Southwestern Chicken Bowls with Avocado Ranch Dressing)
Make-ahead snacks (Coconut-Chocolate Hunks, Ranch Snack Mix, Cherry-Walnut Protein Cookies, Buffalo Bacon Deviled Eggs)
Make-ahead desserts (Cinnamon Coffee Cake, Mug Cakes, No-Cook Banana Pudding Parfaits)
New York Times bestseller Danielle Walker is a meal prep expert, mom, gluten-free chef, and cookbook author who has been featured on Forbes, SHAPE, and TODAY SHOW. Now, she is sharing her meal prep recipes and hacks in her new book Make It Easy (pre-order now, releases 9/10) and is available to discuss how to eliminate the stress you feel about what to eat and teach you how to plan meals and make them ahead of time with a variety of ingredients.
After being diagnosed with a severe autoimmune disease (Ulcerative colitis) at age 22 and suffering for many years, Danielle found health through dietary and lifestyle changes. For over a decade she has been a pioneer in advocating for a grain-free and gluten-free lifestyle, having earned a spot on the coveted Forbes '30 under 30.'
From nostalgic comfort foods to healthy holiday swaps and quick and easy meals for kids, Danielle has thousands of recipes, kitchen, food, and parenting hacks that make life easier and healthier. Her popular cookbooks include Against All Grain, Meals Made Simple, Celebrations, Eat What You Love, Food Saved Me, and Healthy in a Hurry. Danielle’s delicious recipes have satiated the palates of autoimmune sufferers, kids with food allergies, healthy eaters, and foodies alike.
Make It Easy is a super-flexible meal prep cookbook featuring 125 healthy gluten-free, grain-free, and paleo recipes plus 16 weeks of menu plans, detailed meal-prepping advice, grocery lists, and more—from the New York Times bestselling author of the Against All Grain series. Make It Easy ($35) is published by Penguin Random House and is available at Target, Amazon, Barnes and Noble, and more.
Lower East Side Welcomes Opening of Populares Mexican Restaurant & Bar
Wild Mushroom Tostada (Photo Credit: Populares)
Diners can experience such delicious and affordable dishes as Flautas (queso chihuahua, potatos, sour cream, cotija, watercress and salsa verde), Mushroom Tostada (roasted shaitake, mushroom puree, pickled daikon radish and sesame), Sope (lamb chorizo, tomato sauce, cilantro and sliced avocado), Albondigas (chipotle marinara, lamb and beef meatballs, cilantro), Paella Croquetas (octopus, paella, poblano crema), and Tuna Tostada (shashimi grade, soy brushed, salsa macha, guacamole, radish). Tacos a la carte are made with ingredient bases of cauliflower, beef al pastor, lamb chorizo, baja fish, grilled shrimp, birria, duck carnitas and even lengua tinga. Plato Fuertes are superb servings of Chile Relleno (poblano peppers vegan picadillo, rice, carrot, peas, chipotle marinara), Pato (duck breast, mole rojo, figs, sesame), Pulpo a la Parrilla (Octopus, Carrot, Mango, Habanero puree and chard tortilla powder), and Grilled Skirt Steak (patata brava, salsa verde).
New York City’s Avenue B is welcoming the new Populares Mexican Restaurant & Bar. The modern boutique establishment brings a fresh perspective to traditional Mexican cuisine with an aim to delight diners. Serving up popular Mexican dishes infused with a contemporary twist, guests will enjoy tasty entrees and drinks in the inviting atmosphere that blends retro-stylish décor with the fun vibes that are uniquely found in the popular neighborhood.
Redefining a traditional restaurant layout with the taqueria seamlessly integrated into the dining room and bar area, guests can savor freshly made tacos at any time of the evening. No other type of venue is like this in the downtown area where a truly dynamic and interactive dining experience is found.
Populares promises to be a culinary destination that celebrates the flavors, colors, and vibrancy of Mexico while paying homage to the eclectic energy of the East Village. Whether guests are dining in the cozy dining area or enjoying drinks at the sleek bar, they are invited to immerse themselves in the lively spirit of Populares.
With a vision to combine passion for Mexican cuisine and enlightened design elements, the owners are proud to have opened their doors.
"We're thrilled to introduce Populares to the East Village community," says Mido Emad. "Our goal is to offer a dining experience that not only showcases the beloved flavors of Mexican cuisine but also transports our guests to a vibrant and inviting atmosphere that captures the essence of both Mexico and the East Village."
Populares boasts a menu curated by Chef Niklas Lucich (Spice Market, Jean George - Bouchon, Thomas Keller), featuring a tantalizing selection of popular Mexican dishes reimagined with a modern twist. From mouthwatering tacos and flavorful ceviches to innovative small plates and signature cocktails, each dish at Populares is crafted with care and attention to detail, promising a culinary journey that surprises and delights.
Complementing the culinary offerings is an expertly crafted beverage program overseen by Fernando Louis (Casa Mezcal), featuring an array of handcrafted cocktails, artisanal spirits, and curated wine selections. Guests can indulge in classic margaritas with a twist, mezcal-infused creations, and an extensive tequila selection that celebrates Mexico's rich spirit heritage.
I: @popularesny | F: https://bit.ly/3v7e6bk
Todd English Partners with Bentley
Acclaimed Las Vegas Food & Wine “2022 Chef of the Year” TODD ENGLISH (@ChefToddEnglish, 480K followers) is on a roll, recently joining forces with luxury car brand Bentley to open a resident-only private restaurant in the brand new Bentley Residences in Miami, Florida and has several other new restaurants in the works and ready to open in 2024. As one of the longest working and most versatile restauranteurs in an industry that can be mostly unforgiving and short lived for most chefs, English has managed to carve a unique path that has kept his ventures fresh and trendsetting for over 30 years. One thing the most enduring and relevant chefs have in common is that they are early risers who never shy away from staying as late as necessary to ensure their game is on point, every order is consistent, and their kitchen team puts in a cohesive effort. This is certainly true of Todd English, who entered his first professional kitchen at age 15 and became a star student at the Culinary Institute of America, graduating with honors. Armed with that experience, the young chef refined his craft at New York’s La Côte Basque under the tutelage of chef Jean-Jacques Rachou. From there, English dug deeper into his ancestral roots by apprenticing at Dal Pescatore in Canneto sull’Oglio and Paracucchi in Locanda dell’Angelo, two of Italy’s most esteemed restaurants. And all before the age of 25.
Upon his return from Italy, English began a three-year run as executive chef of Michela’s in Cambridge, Mass., renowned for its Northern Italian cuisine, before opening Olives in Boston’s Charlestown neighborhood. His bold approach to simple, rustic cuisine did more than delight selective diners. The James Beard Foundation named him its “National Rising Star Chef” and “Best Chef in the Northeast.” Nation’s Restaurant News named English one of the Top 50 Tastemakers. It can be argued that English became the prototype of the modern celebrity chef in 2001, garnering the titles of Bon Appetit’s “Restaurateur of the Year” and one of People Magazine’s “50 Most Beautiful People.” English’s lifetime membership in the league of culinary rock stars is secure, and it is underscored with his inclusion in the James Beard Foundation’s “Who’s Who in Food and Beverage”; restaurants along the Eastern Seaboard as well as Las Vegas, Florida, and the Philippines; a cookware collection; cookbooks; and his own PBS culinary travel show, Food Trip With Todd English.
English is also a celebrated philanthropist, often hosting and acting as Chef for high-profile entertainment and charity events. He has been the Executive Celebrity Chef for MTV's Video Music Awards and has hosted events for The Superbowl, Sundance Film Festival, Fashion Week, The Tony Awards, NASCAR, The Masters, US Open, and Dinner in White. He is also very involved with several local and national charities, including Susan G. Komen, Big Brothers of America, the Anthony Spinazzola Foundation, Community Servings, Share Our Strength, Boys, and Girls Clubs, Volunteers of America, Food Bank of NYC, Make a Wish, Autism Speaks, City Harvest, Keep Memory Alive, Family Reach, Men with Heart, YMCA, NECAT, American Red Cross, Maureen's Haven Shelters, and Bakes for Breast Cancer where he is an honorary board member. Most recently, Todd formed The Wendy English Breast Cancer Research Foundation in honor of his sister.
"DWTS" Pro Maksim Launches Premium Vodka Celebrating his Ukrainian Roots
World renowned “Dancing with the Stars” pro and Ukrainian activist, Maks Chmerkovskiy has joined the spirits industry with the launch of his new line of premium vodka, Tetya KAPA.
The handmade, world-class spirit is a culmination of friendship between Maks Chmerkovskiy, Napa Valley Distillery Founder Arthur Hartunian, and Vintner Ian Devereux White. Family origins, values, and integrity brought this trio together and ultimately became the catalyst behind this unique and personal spirit.
“This spirit is named after my beloved tetya (aunt) Kapa, who embodied the qualities of family, love, tradition, honor, and perseverance.
This premium vodka blends the finest Sauvignon Blanc grapes to represent Napa and ancient winter-grains to honor my roots in Ukraine. It is a testament to the significance of past, present, and future.”
Tetya KAPA is clean and crisp, with subtle hints of grain and a faint sweetness. On the palate, it delivers a smooth and velvety mouthfeel, with a delicate balance of fruity and earthy notes. The Sauvignon Blanc grapes lend a gentle sweetness and floral character, while the ancient grains bring a subtle nuttiness and a hint of spice. The vodka works as a flavorful sipping Vodka or as a base to the perfect Martini or craft cocktail.
While the Ukranian-American heartthrob continues to charm millions of viewers on television and he and his brother Val are currently performing every weekend in Napa Valley for their SAVOR After Hours show at JaM Cellars Ballroom. Napa’s only and first-of-its-kind theatrical wine-tasting cabaret opened June 3 and will perform through Labor Day weekend (last performance is September 3).
Tickets are at www.savorafterhours.com.
Summer Delights
Trader Joe’s Delicious Summer Treats under $5.00
Alden’s Organic Root Beer Float Ice Cream Bars $3.49
“Is there a drinkable, summertime dessert more iconic than the Root Beer Float? Our answer, objectively speaking, is no, not really. From the sweet, sarsaparilla-y flavor of the soda to the creaminess of the vanilla ice cream, every sip summons a certain nostalgia that’s hard to top.”
Figo! Half Dipped Chocolate & Vanilla Sandwich Bars $4.49
“Half Dipped Chocolate and Vanilla Flavored Sandwich Bars are, indeed, Figo! They’re made for us in Italy and have a vanilla-flavored filling that’s sandwiched between two chocolate wafers at one end and encased by a chocolatey coating on the other.”
Trader Joes Strawberry Lemonade Bars $3.29
“Trader Joe’s Strawberry Lemonade Ice Bars, we’ve taken the concept of an Italian Ice and turned it on its head — or, rather, put it on a stick. Literally. Made for us in Italy by the same supplier responsible for our Out of This World Ice Pops, these Ice Bars expertly imitate a summery strawberry lemonade”.
Ube Mochi $4.99
“The chewy exterior leads you to the sweet, creamy center. As the kids say, it’s all good. It really is. Each piece is a mere 80 calories, though we’ve not yet figured out how to eat just one.”
Having a Hint of happiness on the go
Some of us love the taste of flavored water. And I know a few people who will only drink water if it tastes sweet. True story. Let’s face it. There are non-water drinkers. But we have a tasty suggestion for you. Hint is flavored water that doesn’t contain any sugars or artificial sweeteners
According to Hint, “Individual essences and extracts are obtained from plant sources (like fruits, vegetables, and spices), using a variety of ancient culinary techniques that separate the flavors we want from the sugar, color, pulp, and other components that we don’t.”
Why it’s good to drink
Like the name. There’s just a hint of flavor. And if that’s something you prefer? This is perfect for you. The flavors actually taste like fruit. There are no sugar or diet sweeteners like Sucralose, Stevia, or Erythritol. And the company says each bottle provides the recommended amount of Vitamin C plus a boost of Vitamin A, B12, and Zinc. Hint+ Vitamin is vegan, kosher, gluten-free, and non-GMO.
Founder of Hint, Kara Goldin has a very interesting backstory on why she felt the need for her product. “When I started Hint. I was on a mission to get people to love water. In doing so, I created an entirely new category in the beverage industry. In 2004, I had terrible acne, zero energy and was 40 pounds overweight. So, I decided to see a doctor. I’ll be the first to admit that the word “diet” had totally fooled me. Gosh, I thought I was being so responsible. When I read the full list of ingredients and didn’t even recognize most of them – I thought, what the heck was I drinking?! That day, I decided to cut diet soda out of my life and started drinking water instead. Three months later, my acne was gone, I was bursting with energy, and I had lost 40 pounds! Fast-forward to today and the concoction I made in my kitchen to help me drink more water is helping people all over the country do the same thing!” -Kara Goldin
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Cooking Con Omi
Omi Hopper, best known as CookingConOmi across her socials, has just announced her role in FOX's NEXT LEVEL CHEF premiering on February 12th. Omi made the leap from successful makeup artist to TikTok cooking star within a matter of months at the start of the pandemic and has built an entire Cooking Con Omi brand only in the last few years. With more opportunities than ever, she has a busy 2023 ahead and would love to share with you the perfect holiday recipes for any occasion.
The pandemic shutdown compelled Hopper to head to the kitchen with her camera. With a husband and four sons, she was constantly making delicious food for the whole family and if she recorded herself cooking, she could keep her Puerto Rican traditions alive and keep herself busy, especially at the height of lockdowns. Born in Rio Grande Puerto Rico, Omi moved to Providence, Rhode Island at the age of 11. She fondly remembers the summers she spent at her grandparents’ farm in Puerto Rico and wanted to keep those traditions alive for herself and her own children.
What she created clearly resonated with fans all around the world. Her videos went viral nearly immediately, getting 10s of thousands of views. "Cooking Con Omi" (Cooking with Omi) has more than half a million follower. And her fanbase is increasing daily. Everyone wants to learn how to make her delicious dishes.
Cooking up classic Puerto Rican fare like chuletas fritas (pork chops), arroz con habichuelas (rice and beans) and croquetas de mangú (plantain croquettes), Hopper wants to bring people back to her childhood to those memorable moments with family. Followers often reach out to her personally to let her know that her food has connected them to their past, distant relatives and even loved ones that have passed. Hopper is thrilled that her followers can pass her recipes to their own families and wants to carry Puerto Rican traditions along for generations to follow.
Try this delicious recipe using Myx Watermelon Moscato at your next gathering. Simple prep and your guests will love it!
Ingredients
•12 cups cubed watermelon, divided
• 4 bottles of Myx Watermelon Moscato
•1 1/2 cup or orange juice (no pulp)
•½ cup triple sec
•½ cup simple syrup
•1 orange, cut into wedges
•1 cup fresh blueberries
•1 medium lime, quartered
