The Next Food Network Star 2012 making Caribbean Ratatouille with local Connecticut Eggplant, Zucchini, Yellow Summer Squash, Pablano Peppers, Onions, and Butternut Squash with some stellar spices like curry, allspice, and coriander! Yum.
is the celebration of the Jewish New Year. There are many customs and foods associated with the High Holy Day. Some of them include:
- sweet things to symbolize hopes for a flourishing New Year like honey and apples
- “new fruit ” (seasonal fruit) to represent the ability to eat and enjoy all the fruits of the earth
- fish to signify the meaning of Rosh Hashanah literally translates to "head of the year" in Hebrew. Thus it is traditional in many Jewish house holds to eat the head of the fish as an ancient personification of abundance and fertility
- round Challah which epitomizes the cycle of time
- carrots which in Yiddish is “merren” having the nuance of more - more offspring, more prosperity, more wisdom, more religious understanding, give more charity, and do more good will
- other symbolic foods eaten are dates, black -eyed peas, leeks,spinach, and gourds, all of which are mentioned in the Talmud
Tovah (li-SHAH-nuh TOH-vuh; li-shah-NAH toh-VAH) May you be inscribed and sealed for a good year!
"Autumn is the traditional harvest season, when a head-spinning number of gorgeous fruits and vegetables ripen all at once. It’s when summer and fall converge; when the first tiny brussels sprouts, orange and blue pumpkins and lusciouspears meet the last of the juicy tomatoes and the season’s final, florid peppers.
Which means, it’s the ideal time to give a dinner party without having to rely on meat or dairy to make the meal feel like a celebration. “Happy Meatless Monday and Entertaining!
As winter is slowly coming to a decline, our bodies crave the foods of Spring and Summer to help us awaken from the heavy and satisfying foods of the cold season. Here Mark Bittman gives us a myriad of salad combinations to get us ready for the warm weather.
"If you’re intimidated by the unfamiliar flours or are an infrequent baker, you could try recipes that are naturally flour-free. I’ve made many flourless recipes that are appealing for their simplicity and spare ingredient list, and which are gobbled up by flour abstainers and embracers alike."
This Tuesday marks the beginning of celebrating what marks the countdown to Easter. Mardi Gras, Carnival, Carnaval, Carnevale, Fat Tuesday, Pancake Day, Shrove Tuesday, Fastnacht, Fastelavn, and Maslenitsa is celebrated all over the globe in different and eccentric manifestations. What all these parties have in common is that delicious food is a central part of making these festivities what they are. In Eastern Orthodox traditions and the Roman Catholic religion, Mard Gras, is considered the last chance for the religiously devout to eat meat and other gluttonous foods before Lent, the six week time of atonement and fasting before Easter arrives. In some countries Carnival is a mostly a secular party while pre – Christian festivities like Bacchanalia and Satunnalia promote an indulge while you can mentality. Depending on dates from country and celebration coinciding with liturgical calendars, February and March marks a time of many Carnival season celebrations. Let us take a look at how food takes a central part in these celebratory occasions.
Venice Carnival, Italy - Feb 11-21, 2012
Carnival in Venice which means farewell to meat, lasts 10 days. First held in the 11th century and consisted of two months of revelry before declining in the 18th Century. In 1970 the Italian government brought back the tradition and is one of the world photographed affairs. Stunning Venetian masks and sumptuous costumes adorn revelers during this time of extreme merriment.
Libation:Campanian red wine such as Mastroberardino’s Aglianico d’Irpinia or Lacrima Cristi Rosso.
Rio Carnival, Brazil - Feb 17-22, 2012
Rio is arguably the Carnival capital of the world. Over half a million foreign tourists make their pilgrimage for ultimate carousing and merriment. Carnival is considered a blasphemous event and is sendoff to the carnal pleasures before the start of Lent. All over Brazil, lascivously clad dancers and blaring blocos celebrate the carnival that all others are measured.
Trinidad Carnival - Feb 17-22, 2012
Trinidad’s carnivals is known as “The Greatest Show on Earth.” The subversive calypso singers belt out tunes with a social message over infectious beats. With a cacophony of colors, steel pan drums, marching bands, skimpily clad dancers, rum, and Carib beer to drive the 24 hour partying, Trinidad’s carnival is truly like no other.
Food: Shark and Bake
New Orleans Mardi Gras - Feb 21, 2012
Fat Tuesday marks the last day of overindulgence before Ash Wednesday. With over 400 floats, 15,000 people participating in the parade, and nearly 1 million partygoers as spectators, New Orleans is America’s biggest outdoor celebration. Mark Twain said it best, “"An American has not seen the United States until he has seen Mardi Gras in New Orleans”.
Food: Popcorn: Rice and Crawfish Boudin Cakes
Libation: Sour Mash and Lime Tea
Goa Carnival, India - Feb 18-21, 2012
I am sure it is a surprise to most people that India has a Pre- Lenten Carnival. You might think it strange for an overwhelmingly Hindu country. However in Goa, they offer the subcontinent’s only Carnival because of the regions affiliation with the Portuguese who colonized the area and ruled it for over five hundred years. Notwithstanding being a Christian festivity, the party is a mixture of Western and Hindu traditions making for a medley of exciting traditions that feature elaborate balls, colorful floats, and infectious dancing.
Drink: Dazzling Goa
Celebrating America’s Favorite Cooking Teacher on her Birthday Weekend by Cooking
In honor of what would have been Julia Child’s 102 birthday, please join Global Local Gourmet and Chef Nadine Nelson for a special celebration weekend with interactive cooking experiences giving homage to the life and recipes of this influential culinarian. Wear your pearls and favorite apron as we taste and cook our way through some of Julia’s classic dishes. All events are complimentary although, if you believe in the life’s work of Julia Child and food education, you are asked to make a donation payable to CitySeed in care of the Master Cooks Corps program which provides free culinary education to New Haven’s communities. The slate of events are as follows:
FRIDAY, AUGUST 15 WINE THEIF 5-8
Wine Tasting and French Hors ‘ d’oeuvres
181 Crown Street www.thewinethief.com
SATURDAY, AUGUST 16 WOOSTER SQUARE FARMERS MARKET 10-12
Farmer’s Market Tour and Demo
Russo Park, corner of Chapel Street and DePalma Court cityseed.org
SATURDAY, AUGUST 16 ENGLISH BUILDING MARKETS 2-4
Wine, Dine, & Host like Julia Child
839 Chapel St. englishbuildingmarkets.com
SUNDAY, AUGUST 17 KATALINA’S BAKERY 10 -1
Cooking from Julia Child’s Cookbook Masterpieces
74 Whitney Ave www.katalinasbakery.com
SUNDAY, AUGUST 17 L’OCCTAINE 2-5
Beauty Secrets of the French, Julia lived to 92!
1042 Chapel Street, Suite #2 usa.loccitane.com
"You don’t have to cook fancy or complicated masterpieces - just good food from fresh ingredients." - Julia Child
Global Local Gourmet is an interactive culinary event company specializing in experiential epicurean occasions that cook up delicious adventures for from expected yet close to home in the form of cooking classes, culinary tours, culinary teambuilding events, and wellness workshops. globallocalgourmet.com
CitySeed’s mission is to engage the New Haven community in growing an equitable, local food system that promotes economic development, community development and sustainable agriculture. Their vision is create a sustainable model of local economy, urban community, regional agriculture, environmental stewardship, and well-being through food. cityseed.org
Master Cooks Corps provides a passionate community of cooks from all over New Haven with materials and resources necessary to expand the world of healthy, cultural, affordable food instruction. Participants learn hands-on teaching techniques and receive training in healthy food preparation, improving their own skills with the intention of spreading their knowledge through New Haven’s various communities. cityseed.org/master-cooks-corps/master-cooks-homepage
FUNDRAISER FOR NEW HAVEN’S MASTER COOKS PROGRAM - A CULINARY EDUCATION PROGRAM FOR THE NEW HAVEN COMMUNITY