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

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 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

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

Join Chef Mark and Jennifer as they explore the Amitatan Valley of Jalisco, Mexico to discover the true 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!

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

Well, we are home again as we rest up for the next trip, but we decided to capture a little slice of life on the road. P.S. Did you know that the airport in Dallas/Ft. Worth sells iPods in a vending machine? Gnarly.

As you can see, I’m always in high glamour no matter what the setting. I didn’t have much energy left at this point in the journey, though I did manage to record my latest podcast on the plane. That will be up later tonight.

Chef Mark, however, seems to have an unending stream of energy, which means I’m going to have to stuff him in cargo for the next trip. I honestly don’t know where he finds it — I’m the one drinking all the coffee!

This time I at least remembered to take a photo of myself in the actual location. Most of the time I’m so busy gathering content that I forget the “Where’s Waldo?” photo, so I’ve made a mental note to take them from now on. This is from the rooftop of our hotel in Guadalajara, so you can see the city behind me.

food, food podcast, sensuality, Food Philosophy, Culinary Podcast Network, Mexico, Jennifer Iannolo, PodShow

Well, we’re wrapping up our trip to Guadalajara, and I have to say that I’ve tasted some incredible flavors over the past few days. Our hosts were kind enough to take us for some authentic Mexican cuisine, and I must tell my fellow gringos that you don’t know what you’re missing!

Take the chalupa as an example. We had some last night at La Tequila, and they were so very tasty — nothing like the ones you’re going to find at Taco Bell. Their smoky flavor, combined with the sweetness of the corn tortillas made for an excellent way to start the meal.

I also sampled several different flans while I was here (R&D, people), and last night’s was most decadent, as the caramel sauce was made with goat’s milk, which gave it a tart richness that served as a perfect foil to the flan. This flan was a bit more like a soft cheesecake rather than the usual smooth, gelatinous type I’m used to — this did nothing to harm the flavor.

And of course, I took the time to sample a number of beverages, as you can see below. I sipped some fantastic Partida Blanco tequila, which has a gorgeous perfume of agave, and I followed it with a sip of sangrita, a drink whose ingredients spurred some debate at dinner, as it is crafted from roasted chiles, potentially with some tomato. Half the table insisted that tomato was not part of the mix, but I definitely tasted tomato. I’ll get to the bottom of this with some additional research (I did get to the bottom of the glass, however).

Most importantly, I hand-crafted some margaritas at the table, as I was not enthralled with the restaurant’s mixture. I’ve recently been introduced to the Partida Margarita, and I have to tell you that it is, hands-down, the best margarita I’ve ever tasted. The secret is in the agave nectar, which is used in place of any sugar syrups or mixes. The delicate perfume of the nectar supports that in the tequila, resulting in a finish that is oh-so-smooth. It is simple to make:

3/4 ounce Partida agave nectar
3/4 ounce water
1 1/2 ounces Partida Blanco tequila
juice from one lime
ice

That’s it! Mix them all together, pour over ice and savor near a body of water, preferably in a place that comes with a hot cabana boy.

OK, I’m off to pack, so we’ll share more of our delicious dishes from Guadalajara when we’re back in NY. Adios!

food, Mexico, sensuality, Food Philosophy, Culinary Podcast Network, tequila, Jennifer Iannolo, PodShow

I feel like I just un-packed, but I am now re-packed for our jaunt to Mexico. Chef Mark and I are off to shoot a custom series that we’ll talk about very soon, and we’re rather excited about it. We shall taste, drink and shoot our way through the environs of Guadalajara and the Jalisco region, where you can be sure we’ll be sipping some Tequila.

I’m not sure what our hi-speed access will be like, but we’ll do our best to keep things updated from the road. Yes, remember, we’re the web monkeys, too. It’s a good life.

food, food podcast, sensuality, Food Philosophy, Culinary Podcast Network, Gilded Fork, Jennifer Iannolo, PodShow

Give me an avocado and I will forego butter forever.
- Anonymous

Foodstuff: Avocado

Etymology: From the Nuahatl (Aztec) ahuacatl, meaning “testicle” or “fruit of the avocado tree”; also referred to as the alligator pear for its green skin and texture.

Area of Origin: Mexico

Description
Suffice it to say we’ve had a lot of fun with this dossier. We’ve always loved the texture and flavor of avocado, but the sassy origin of its name takes it to a whole new level for us.

Avocados are a pear-shaped fruit featured in dishes around the world, from ice cream in Brazil to guacamole in Mexico to sweet drinks in Vietnam and the Philippines. Avocado trees are known as Persea americana, with the fruit itself categorized as Lauraceae. These verdant beauties are not only cholesterol free, but are also rich in monounsaturated fat (15% of the recommended daily allowance), making them a healthy and delicious addition to your cooking; we like to use them as a substitute for butter on our bread. They are also rich in vitamins B, E, K and folate. (We don’t need these excuses, but if they work for you, go for it.)

Avocados are also renowned for their skin-enhancing properties, and are used in numerous beauty products.

The avocado’s reputation as an aphrodisiac is legendary, and it is uncertain which has contributed more to this: The visual of the opened avocado or the etymology of the name itself. Whatever the case, we are happy to promote sensual stimulation of any kind, at any time.

Important note: Avocados should never be fed to non-humans, so refrain from sharing a taste with Fido, Kitty or Tweety. The fruit contains persin, a toxic fatty acid that can be deadly to animals.

History
Archaeologists have discovered traces of avocado cultivation in Mexico dating back to 500 B.C., and domesticated seeds were found buried with Incan mummies from as far back as 750 B.C. When discovered by the Spanish conquistadores, they were huge fans of the fruit itself, but not the name, so they changed it to aguacate. This then became abogado, then avocado in English.

The trees made their way from Mexico to California in 1871 thanks to Judge R.B. Ord of Santa Barbara, and are now grown year-round. The Haas variety was patented by Rudolph Haas in 1935, and quickly replaced the Fuerte in popularity. It is now the most prevalent variety of avocado in the U.S., accounting for more than 90% of the nation’s crop.

Types of Avocados

Haas
The most popular type of avocado, grown year-round and known for its distinctive green skin that turns almost black when ripe. Hass avocados are grown in California, Chile, Mexico, New Zealand and The Dominican Republic.

Other varieties include the Bacon, Fuerte, Gwen, Pinkerton and Zutano.

Purchasing, Storing & Peeling Avocados
Your sense of touch will tell you when an avocado is ready for eating: the fruit should gently yield in your palm, but not be too mushy (a sign of over-ripeness). Note that other varieties aside from the Haas do not necessarily turn black when ripe, so don’t go just by color.

If the avocados you find are not yet ripe, sit them on a windowsill for several days, or place them in a brown paper bag and store them at room temperature.

Note: Once an avocado has been sliced open, it should be sprinkled with lemon or lime juice to prevent the flesh from turning brown.

Avocados can be stored in the refrigerator for several days, or can be puréed and frozen: Add a tablespoon of lemon juice for each two puréed avocados to prevent their color from turning brown and store them in an air-tight container.

To peel a ripe avocado, cut it lengthwise around the seed and rotate the halves to separate. You can remove the seed by lifting it out with a spoon, or if you are really talented, you can strike the seed with a knife and twist it out (this takes some dexterity, so if you mess up don’t sue us). You can then scoop out the flesh with a spoon and either slice or mash it. Don’t forget the lemon or lime juice!

Best Matches
Avocados are a classic match with seafood and meats, but we’ve taken a few twists this month with a dessert and a cocktail for a little fun.

Recipes

Avocado Coconut Pudding
Avocado & Crab Timbales with Tobiko Roe Vinaigrette
Avocado Creme Shrimp
Fields of Gold Cocktail
Multi-Layered Caviar Torte
Shrimp & Avocado Canapes

Resources
California Avocado Commission (www.avocado.org)
Haas Avocado Board (www.avocadocentral.org)

Rosca Rey de Reyes, or Rosca de los Reyes, is eaten in México, Puerto Rico, and Portugal on Twelfth Night (January 6^th), celebrated in the Catholic religion as the day the Three Kings arrived in Bethlehem bearing gifts for Jesus of Nazareth. A tiny ceramic doll, coin, or bean may be hidden in the bread, and traditionally the person who finds it throws a party on Candlemass (February 2^nd), or is in charge of preparing the “Rosca” for the following year.

In this recipe we are using coffee to re-hydrate the dried fruits instead of the more commonly used port wine or dark rum, adding an innovative twist to the flavor combinations. Please note that this specialty bread involves a 2-day process, so be sure to set aside enough time for the steps involved.

Serves 8 to 10

Ingredients

For the lemon sugar:
3 tablespoons white sugar
3 tablespoons confectioners sugar
6 drops fresh lemon juice

For the coffee-infused fruit:
¼ cup sultanas (golden raisins) or dried mango, chopped
¼ cup candied orange peel, chopped
½ cup strong coffee (cold brew or espresso)

For the dough:
2 ¼ cups bread flour
1 teaspoon salt
½ cup warm water
1 envelope (2 ½ teaspoons) dry yeast
7 tablespoons butter, at room temperature
½ cup confectioners sugar
1 teaspoon grated orange peel
1 teaspoon grated lemon peel
3 eggs
¼ cup cashews, almonds, or walnuts

For the decoration:
1 egg beaten with 1 tablespoon of water
Lemon sugar (recipe follows)
Fresh figs, cut into quarters, or pineapple chunks
Candied orange or lemon peel

Optional decoration:
Mango, or pineapple marmalade (optional)
1 bean wrapped in wax paper (Portuguese tradition)
1 tiny ceramic doll (Mexican tradition)

Preparation

Day 1

Prepare the lemon sugar:
Combine the white and confectioners sugars in a bowl and mix well. Add lemon juice and combine with either a spoon or your fingers (the mixture should have a coarse texture). Put in a warm place to dry.

Prepare the coffee-infused fruit:
Place the sultanas (or mango) and the candied orange peel in a jar and add the coffee. Close with lid and allow to soak overnight in the refrigerator.

Day 2

Prepare the dough:
Sift the flour, confectioners sugar, and salt into a bowl and stir in the yeast. Make a well in the center. Over a low heat, gently melt the butter and water. Remove from the heat to cool. Add the orange and lemon peels, then add to the dry ingredients along with the eggs. Mix well.

Turn out the dough onto a lightly floured surface and knead for 10 minutes, until smooth and elastic. Put in a clean bowl, cover with cling film and leave in a warm place to rise for about 45 minutes, or until doubled in size.

[Chef’s Note: When you let the dough rise, be sure to keep it away from drafts, in an area that is about 75-80˚ F. You don’t want the dough to get too warm.]

On a lightly floured surface, knead the nuts and coffee-soaked fruit into the dough, working the dough until it becomes firm and elastic again. [If the dough is still sticky at this point, add a little bit of flour and knead some more!] Cover the dough with plastic wrap and let it rest while you prepare the cookie sheet.

Grease a large cookie sheet with melted butter or non-stick spray. Place the dough on the cookie sheet, and using your hands make a cylinder of approximately 2 feet in length. Form the dough into a circle and pinch the two ends together with your fingers. Cover and let rest in a warm place for 30-45 minutes.

Preheat the oven to 350˚ F approximately 5-10 minutes before the dough is finished rising.

When the bread is ready to go in the oven, brush the surface with the egg-water glaze and decorate with the lemon sugar, fresh figs (or pineapple), and candied orange or lemon peel.

To follow the Portuguese tradition (optional):
Place a bean wrapped in wax or parchment paper under the dough.

To follow the Mexican tradition (optional):
Place 1 tiny ceramic doll under the dough.

Bake for 20 minutes and check the color of the bread. If it is already golden brown in color, cover it with aluminum foil and bake for another 20 minutes. Remove from the oven and let cool for 5 minutes. Brush with warm marmalade for a nice gloss.

Serve when completely cooled. If you decide to hide a surprise in the dough, be careful with your cutting (and eating)!

Recipe and photos by Melissa De Leon Douglass.