ReMARKable Palate #247: Catching Up At the Fancy Food Show

This week, I head to the Annual Fancy Food Show, where thousands of food producers show their wares to buyers, chefs, journalists, and gourmands who can’t get enough. Next week, I”ll have a couple of interviews with NEW discoveries from the show, but this week, I catch up with people I’ve interviewed in the past, and see what’s new and how they’ve grown their business since the last time we spoke.

www.chocolatekekua.com
www.collierscheese.com
www.tamayagourmet.com

Here’s the video from last year’s show where I interviewed Isela Hernandez of Kekua: Chef Mark’s Quick Bites

ReMARKable Palate #152: A Powerful Taste of Wales

Buy Carica online: Tamaya Gourmet

Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network.

ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com

Join Chef Mark and Jennifer as they explore the Amitatan Valley of Jalisco, Mexico to discover the true soul of Tequila, from harvesting agave plants to quizzing people on the streets of NYC about their Tequila knowledge. Main lesson learned: Sip, never slam, fine Tequila.

Episode 1: The Soul of Tequila
Don Enrique Partida, who has spent his life growing blue agave, shares his poetic expression and passion for the plant. His estate-grown agave is cultivated, roasted and distilled to make Partida Tequila — and you’ll get to see every step of the fascinating process. But you won’t find any worms!

Episode 2: Rocks, No Salt – Luscious Tequila Cocktails

Episode 3: Sip It, Don’t Slam It

Episode 4: Tequila Re-Education

Episode 5: At the B.A.R.

On The Tequila Trail is a production of the Culinary Media Network (www.culinarymedianetwork.com/). Music courtesy of Talking Taco Music. Enchiladas Rojas by Frank Corrales and Ben Tavera King from Burning Desires, available as a CD and download at www.talkingtaco.com or www.amazon.com.

food, food podcast, tequila, On The Tequila Trail, Culinary Podcast Network, Culinary Media Network, Gilded Fork, Jennifer Iannolo, Chef Mark, Mexico, Partida

I continue my exploration around The NASFT Fancy Food Show on the 2nd day of the show. Sometimes you find yourself pulled in a certain direction without intending it, and today it seems my eye was drawn to many people featuring products from Latin America. In this first video, we see Chef Rick Bayless, who was one of the first guests on our video podcast when we started doing video. He’s debuting a new line of Mexican Gourmet skillet sauces at the show, and I speak with him while he serves up some tacos to hungry crowds. I then speak with Isela Hernandez of Kekua Mexican Drinking Chocolate, who whips up some chocolate like abuelita with her Molinillo!

As you know, we’ve been having a love affair with the Flavors of Chile here at Culinary Media Network. We couldn’t resist visiting our Chilean friends at their pavilion to see what was cooking. Chef Pilar Rodriguez spent the day whipping up a variety of dishes for the eager crowds who gathered, and she used all of the products from the various exhibitors. I then visited with Paulina Peñaloza of Chilean Gourmet, who showed me their new Quinoa Pop product, an air-puffed quinoa that’s ready to eat, which can be used in a breakfast cereal, mixed with yogurt, or as a creative topping on a number of dishes.

My last stop in my Latin American journey today was Peru. I spoke with Betsy Power of the Culinary Collective, who are debuting a bunch of products from Peru this year. The one that most caught my eye is the Kañiwa flour, a high protein flour made form a native Peruvian plant.

As always I’ll have more videos to share as well as audio for my ReMARKable Palate Podcast, with more in depth interviews of some of the people and food stories that I find fascinating.

The conclusion of our 3 part series. Chef Rick Bayless, of Chicago’s Frontera Grill and Topolobampo speaks at the NY Times Travel Show. He finishes his Shrimp in Green Mole Sauce, and teaches us about chayote.

www.rickbayless.com

A production of The Culinary Media Network. www.culinarymedianetwork.com

Chef Rick Bayless, of Chicago’s Frontera Grill and Topolobampo speaks at the NY Times Travel Show. He demonstrates how to make a Green Mole Sauce, and explains many of the unique Mexican ingredients that go into it. On Part 3 he finishes the dish, using the mole with Shrimp.

A production of The Culinary Media Network. www.culinarymedianetwork.com

Chef Rick Bayless, of Chicago’s Frontera Grill and Topolobampo speaks at the NY Times Travel Show, sharing his epiphanies about Mexican cooking as a young man, and his love of the markets in Mexico City. On parts 2 and 3, coming soon, Chef Bayless cooks for us!

A production of The Culinary Media Network. www.culinarymedianetwork.com

food, food podcast, restaurant, Hamilton Beach, Partida Tequila, Food Philosophy, Culinary Media Network, Guadalajara

food, food podcast, restaurant, Hamilton Beach, Partida Tequila, Food Philosophy, Culinary Media Network, Guadalajara

Food Philosophy Video #17: Cocina 88 – Guadalajara

Chef Mark and I explored the delicious flavors of Guadalajara, Mexico with a dinner at Cocina 88, where I tasted the freshest, most tender calamari that has ever found its way to my lips. This restaurant is a must if you are visiting Guadalajara. Special thanks to our gracious host, Juan Pablo Diz, from Partida Tequila — he’s become one of my favorite dining companions!

http://cocina88.com/

Sponsors:

Partida Tequila (http://www.partidatequila.com/)
Don’t miss our video podcast series with Partida, On the Tequila Trail!
(onthetequilatrail.podshow.com)

Hamilton Beach (http://www.hamiltonbeach.com/)

Go Daddy (http://www.godaddy.com/)
Use code food1 for 10% off your order
Use code food2 for $5 off orders of $35 or more
Use code food3 for $6.95 domain names

Music: Beau Hall (http://www.beaurocks.com/)

Food Philosophy is a production of the Culinary Media Network (http://www.culinarymedianetwork.com/).

food, food podcast, sensuality, Food Philosophy, Culinary Media Network, Gilded Fork, Jennifer Iannolo, restaurants, Mexico, Partida Tequila, Go Daddy, Hamilton Beach

Food Philosophy #62: Authentic Mexican Cuisine

Drop the chalupa! At least the one you think you know is an actual chalupa. When Chef Mark and I wrapped up shooting of our new On the Tequila Trail series, we headed to La Tequila restaurant in Guadalajara with our friends from Partida — and got a taste of the real thing.

From fried cheese to fried ice cream and every taste in between (including a bevy of adult beverages), we savored the spicy, smoky and rich flavors for which Mexican cuisine is legendary. We also had a chance to explore some of Mexico’s myths and legends, of which there are many.

When it came to the drinks — particularly my new favorite, the Partida Margarita — I took matters into my own hands and starting mixing right at the table, so this meal definitely had some interesting moments! I think Chef Mark might have even gotten a little tipsy…

Psst…We have some new sponsors on Food Philosophy, including the Hamilton Beach Eclectrics line of kitchen appliances in cool colors. Find out exactly what I’m going to do with my new stand mixer — and whom I’m challenging to a cookie bake-off!

Sponsors:

Partida Tequila (www.partidatequila.com)

Don’t miss our video podcast series with Partida, On the Tequila Trail!
(onthetequilatrail.podshow.com)

Hamilton Beach (http://www.hamiltonbeach.com/)

Go Daddy (www.godaddy.com)
Use code food1 for 10% off your order
Use code food2 for $5 off orders of $35 or more
Use code food3 for $6.95 domain names

Music: Beau Hall (http://www.beaurocks.com/)

Food Philosophy is a production of the Culinary Media Network (http://www.culinarymedianetwork.com/).

food, food podcast, sensuality, Food Philosophy, Culinary Podcast Network, Culinary Media Network, Gilded Fork, Jennifer Iannolo, PodShow, Hamilton Beach, Eclectrics, Partida Tequila, Mexico