Chef Mark Tafoya, Author at the gilded fork™

03 Oct Fork in the Road SudTirol

Posted at 20:04h in Uncategorized by Chef Mark Tafoya

A Fork in The Road SudTirolJennifer and Mark report from the back of the bus while driving through the winding roads of SudTirol. Learn about the production of Speck.A Fork in the Road is a production of the Culinary Podcast Network. www.culinarypodcastnetwork.comwww.culinarypodcastnetwork.comfood, food podcast, Italy, Fork in the...

29 Sep A Fork in the Road Italian Style

Posted at 22:53h in Podcasts, Quick Bites, Travel & Places by Chef Mark Tafoya

A Fork in The Road Italian StyleJennifer and Chef Mark report from the road while on the way to SpeckFest in the Alto Adige/Sudtirol region of Northern Italy, including plane drama, multicity transfers, and ending our marathon 25 hour journey with an amazing dinner at Vogele in Bolzano, a traditional...

31 Aug Culinary Podcast Network Promo

Posted at 18:29h in Uncategorized by Chef Mark Tafoya

Culinary Podcast Network PromoWe know you're all avid viewers of the CPN, but you may enjoy this 3 minute promo featuring some of our fun video experiences from Food Philosophy and ReMARKable Palate. Feel free to share this with anyone you know who eats food...

26 Jun Moroccan Preserved Lemons

Posted at 20:08h in Accompaniments, Recipes by Chef Mark Tafoya

Preserved lemons are a staple of Moroccan and other North African cuisines. They are used in tagines and many other dishes to impart a tangy depth of flavor to just about any dish....

16 May Peppers Stuffed with Roasted Vegetables, Halloumi & Pine Nuts

Posted at 18:29h in Appetizers, Recipes, Side Dishes by Chef Mark Tafoya

This simple dish showcases the beauty of bell peppers. Unlike the overly cooked, soggy meat-filled stuffed bell peppers we may have grown up with, these peppers are like little boats of tender crisp summer vegetables, accented with the savory tang of Halloumi cheese....

14 May Asparagus & Spinach Soup with Yuzu

Posted at 22:21h in Recipes, Soups by Chef Mark Tafoya

This soup’s bright green color is enhanced by the addition of uncooked spinach at the end of cooking. The tartly contrasting yuzu custard (not shown) adds a sharp yet creamy tanginess to the finish....

Author: Chef Mark Tafoya

03 Oct Fork in the Road SudTirol

29 Sep A Fork in the Road Italian Style

31 Aug Culinary Podcast Network Promo

26 Jun Moroccan Preserved Lemons

16 May Peppers Stuffed with Roasted Vegetables, Halloumi & Pine Nuts

14 May Asparagus & Spinach Soup with Yuzu

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