Roast Squash, Fall Quinoa Salad and Cranberry Agradolce

Fall is here, and to be honest, there is nothing more comforting then some roasted squash. Delicata is the squash of the moment. Its sweet, flesh and tender edible skin makes it easy to cook and delicious to enjoy. This creation of roasted squash, crisp sprouted quinoa, and sweet and sour agradoclce is the perfect dish for your next fall dinner party, or take to work lunch. 

My friends over at R.W. Knudsen challenged me to make a recipe with some of their 'Just Juice' products, so naturally as I have been loyal to their cranberry juice for years, decided to make an agradolce (sweet and sour) that plays perfectly with the squash. The only thing missing is a delicious quinoa salad, to I took some TruRoots sprouted quinoa and made an acidic and slightly spicy fall quinoa salad loaded with pepitas and herbs for texture and brightness. The three components are beautiful by themselves, but are magical when eaten together. Get in the kitchen and follow your instinct, make it your own and enjoy falls bounty. 

Roasted Delicata Squash, Fall Quinoa Salad, Cranberry Agrodolce

Serves 4: 

Delicata Squash

• 3 large delicata squash - seeded, cut crosswise and then into 1/2 inch slices
• Olive oil - 3 tbsp
• Thyme - 1 tsp picked + 4 sprigs
• Salt and pepper to taste

Mix all ingredients together and lay squash flat on baking sheet. Roast Squash at 400 degrees until golden and tender, about 25 min. 

Fall Quinoa Salad

• Shallot minced - 1 each
• garlic minced - 2 cloves each
• truRoots Sprouted Quinoa trio - 2 cups
• Vegetable stock - 3 cups 
• Turmeric - 2 tsp
• Pumpkin Seeds - 1/4 cup
• Sherry Vinegar - 1 tbsp
• Serrano - 1 pepper deseeded and minced
• Olive Oil - 3 tbsp
• Parsley, Chive - 2 tbsp each minced

Sweat Shallot and garlic in 1 tbsp of olive oil until tender. Add quinoa and toast for 2 min add turmeric. Then add boiling vegetable stock and bring to simmer and cover. Cook for 12 min until water is absorbed. Remove from heat and let sit for 5 min. Then fluff. Add in the pumpkin seeds, vinegar, chile, olive oil and herbs. Season with salt and pepper. 

Cranberry Agradolce

• Olive oil - 2 tsp
• Shallots - 3 each chopped 
• Granny Smith Apple - 1 each medium dice
• Cranberry Juice - 1/2 cup
• Fresh Cranberries - 1/4 cup
• Maple Syrup - 4 tbsp
• Balsamic Vinegar - 1 tbsp
• Ginger - 1/2 tbsp grated

Sweat shallots in olive oil until shallots are translucent. Add in the medium diced apple and cranberries. Add the juice, maple syrup and vinegar to the pot and simmer until reduced to a thicker consistency, about 12 min. 

Cornell University - Dean's Distinguished Lecture

I had the great pleasure and honor of speaking at Cornell University School of Hotel Administration as a Dean's Distinguished Lecturer. This is was a dream come true, from the moment I attended Cornell, I wanted to come back as a DDLS speaker.  I am so deeply humbled by this opportunity and will never forget this magical experience.  Please watch and tell me what you think! It starts at about 12 min. 

https://sha.cornell.edu/student-experience/undergraduate/hotelie-credentials/ddls/events/10118

5 Things You MUST do in Iceland

I decided to go to Iceland and hopped on a plane that day. I can't tell you how happy I am that I did. There is something special about taking advantage of those serendipitous moments in life. The trip was short, but sweet, three full days and four nights, was all I needed to escape the hustle and bustle of NYC and get back to nature. 

Iceland is a place of pure magic. With only 300,000 people on the whole island, the land is untouched, and tranquil, you sense if from the moment you step off the plane. Looking back on my trip, these are the 5 things you must do when you visit the not so icy Iceland. 

1.     Fish for Icelandic Salmon  - Fishing in Iceland is unparalleled, the rivers are pure, the water is crisp and the fish love to bite. Find a local fishing lodge (Ranga rocks) and hit the stream in your groovy waders. Slow down and get in touch with the natural rhythm. If you are lucky enough to get a fish you can have some sashimi on a rock, or even poach it in a hot spring. I am sure any of your new Icelandic friends would be happy to have you over for dinner and share some salmon too.

2.     Stop at a road side market for local fare – Along the desolate Icelandic roads, you may encounter an unsuspecting gas station… take a peak inside, they may have some truly traditional Icelandic eats for you to indulge in. Get a flatbread and a coffee, enjoy the photo filled dining room and hit the road.

3.     Descend into a Volcano – Yup sounds freaky? Well… it kind of is, drop down 200 meters into the heart of a volcano.  We always think of going up and exploring the stars, but what about exploring what is right under our feet? Walk through magma chambers and journey towards the center of the earth... you may get a little emotional... don't worry, it's only natural. 

4.     Visit a waterfall and hike to the top  – Stand below the waterfall and feel the cool fresh mist cover your body. If you are up for it, get as close as you can and get wet. Breath deep and take in all those negative ions… they make you feel great and crush those free radicals. Iceland is jam packed with waterfalls and gorgeous. You thought that Ithaca was Gorgeous… think again, Iceland blows it all away.

5.     Hit a local Pool/Hot Spring – In Reykjavik alone, there are 18 pools. Not to mention the countless hot springs around the country. I recommend getting a slice of local life by going to a local pool and catching some rays outside. Bounce back and fourth between hot pools, scalding steam rooms, saunas and ice cold baths or lakes. At the end of your session, grab a cup of soup and a cold glass of water to replenish. 

Journey to Iceland. Let yourself go and experience one of the last places that humans haven't touched... at least not too much. Find peace and tranquility of nature and a new pace of life. I came back to NYC feeling refreshed and inspired. I am sure you will too. 

The Journey

Last week I was pondering about what to do next, (a familiar conversation for a freelancer) and then I had a moment. I started thinking about what actually matters...The awakening was caused by disconnecting from the outcome, and the objective goals of the future. Yes! I have goals! YES! I will achieve them someday, however, I realized that the JOURNEY is where all the FUN happens. The journey is what will take up 95% of our lives. The Journey is the important part. 

With that said, it became clear to me that I want to enjoy every moment of this so called journey. I want to wake up every morning, STOKED on what the day will bring.

I may try, I may fail. I may try and succeed. But that outcome does not matter, the learning in 'doing' these very actions that makes me happy is what drives me. That transformation of unknown to known, the feeling of discomfort, curiosity, vulnerability and appreciation that is really life.

We often aim to achieve a level of monetary satisfaction, which I find sad. . . at the end of the day, we die, and all that we are left with is our memories and impact. I think that is what truly matters, how did do our part to change the world. 

I am continually amazed at life. . . as the past few months have unfolded, I have found myself conversing with, yes, myself about what actually matters. I have to say, I am filled with a deep sense of gratitude for simply being alive and what life generously continues to lay in front of me. 

A Budding Tourism Industry

The drive back to Saut d’Eau from our hotel is filled with church music, as we pass people dressed in their Sunday best. We venture to the new community ‘swimming area,’ part of Concern’s tourism program. It is beautiful to see the community coming together to build something for domestic tourists and locals. Water is diverted from the spring to fill the pool. The area will host vendors, family, and guests alike.

Gabe at the newly-built community center; Photo by Kieran McConville

On our way to the sacred waterfall, we stop by the cultural and tourism center that is near completion and will open later this month. Painted yellow and red, it sits with a vista of the barren hills. It is close to the waterfall and will be used as a community space in which people can do really whatever they want. A kind of project that will only bring good. (Learn more about the project here)

The waterfall is magic. I am led by a local tour guide as we climb the rocks towards the base. I ask if I can climb the falls and our guide obliges. He nimbly steps from rock to rock, avoiding the slippery ones. I follow suit. As the water breaks through the air, there is something magical that occurs. I feel fresh and rejuvenated. Perhaps it is for this ineffable reason that over 100,000 people come to the village in the month of July to this place of worship. Catholics and those who practice voodoo come, break bread, and enjoy this feat of nature. As I walk to the car, wet from the waterfall, I am filled with a sense of joy and excitement. It is a true testament to how powerful nature is and how beautiful our interaction with it can be.

At the waterfalls; Photo by Kieran McConville

It is time to visit another project that Concern is undertaking. We visit a B&B that was built for a woman in the community. The undertaking is sizable but a lack of resources and infrastructure makes the process of building it long and arduous. The B&B is clean, organized, and rigged for power and running water. She tells me that she has only had one guest in the last year. Although that is slightly disheartening, she remains optimistic.

With Gertrude Saint-Victor, owner of the B&B; Photo by Kieran McConville

As I leave the cottage, I am hit with a sense of frustration. Why are there not more people? Why does she not care? I find myself retreating to a space of discomfort. Upon reflection, I realize that I am simply sad. It hurts me to see people struggle, and for all the people I have met in Haiti, life is a struggle. Minimal education and resources make growth near impossible.

The town of Saut d’Eau is beautiful and optimistic. However, life in Haiti is not easy for most. Political instability with the upcoming elections leaves everyone on edge as gunshots occasionally ring through village. The need for tourism and support, both domestically and abroad, leaves many people and communities dependent on the work of NGOs and other charity organizations.

In my short time there, it seems as though Haiti has been neglected and left out to dry. Although the situation is improving, it is a sheer reminder that there are many places on this planet that need the support of more fortunate people and nations. For those of us living in the States, regardless of where you live or how much money you make, we have been dealt a great hand.

As I reflect on my travels, I am inspired to grow, learn, explore, and help the world and those who need it. Food is not only a universal language, but can be a catalyst for change. I hope to share my gift with the world and continue to explore and discover how this can be a medium to leave the world in a better place then it ever was.

Coconut Chicken Curry in Haiti's Voodoo Heartland

Over one billion people across the world struggle to live on less than $1 a day. In an effort to reduce that statistic, Concern Worldwide is partnering with the Live Below the Line project to challenge everyone to live on $1.50 a day from April 27 to May 1. Find out more here.

Day 2: Coconut Chicken Curry in Haiti’s Voodoo Heartland

Today we venture a few hours north of Port-au-Prince, to the village of Saut d’Eau. We weave our way through the cityscape of mainly shacks and through the other slums that were set up post-earthquake. Eventually we make it onto a road that runs parallel with the beautiful coastline.

We veer off the side of the main road and begin climbing one that Concern built. This dusty road winds up and through the mountains. We pass people on motorbikes and on foot, and I feel bad every time we leave them in a cloud of dust. It is rare to see a car, although the bikes tend to carry five people on the back.

Stopping at the top I can feel the gravity of this road, the journey to Saut d’Eau used to take two days by foot, but now with the road it is only a few hours. The mountains are barren from deforestation and eventual erosion and the top-soil is only inches thick. The resources are slim. We continue down the road, passing women on donkeys with buckets of water, and small boys on horses asking for a dollar in exchange for a picture.

It becomes clear they live a truly subsistence existence.

As we arrive in the village of Saut d’Eau, a small oasis in a desolate environment. The roads are paved and people seem to be better off than the rest of what I have seen. The Concern office used to be the weekend retreat of the Duvaliers many years ago, where they used to throw lavish parties. It is now the center of change and positivity.

We venture to a family’s house on the outskirts of town. They live on a small patch of land that is mostly dirt. A mango tree grows out back, but the fruit is not yet ripe. The naked baby has sores all over his body. He grabs my sunglasses and inspects them. The grandmother rocks on a chair and does not look up. We ask her age and nobody knows. We speak about life, food, family, and their dreams. It becomes clear they live a truly subsistence existence.

Chatting with a local family; Photo by Crystal Wells

Concern provides them with a weekly stipend for projects that will better their life as well as materials for a garden and to build a more sturdy home. I am unsure if it is our presence, but there is a sense of apathy that is hard to describe. The family lives in a two-room house. The floor is moist dirt. There is one bed. The kids sleep on the floor. As we pack up, my heart hurts, shocked, but inspired by the level or resilience this family embodies.

We roll off to the market in the east. The town is lively. As we walk into the market, my senses are overwhelmed. Narrow streets, lots of people, and even more products for sale. Suzemanie, who works with Concern in Saut d’Eau and owns a small catering company, and I start to shop. I am in awe, loving every moment of this market. People yell blanc, the Creole word for “white person,” as we are the only three white people in the market. We settle on some sweet potato, spinach and watercress. A few limes, sour oranges, and bell peppers round out our bag. We have food. A lot of food. It cost me less then $9.

Suzemanie and I purchase food at the local market; Photo by Crystal Wells

I am shocked as I recall the shopping experience at a supermarket in Port–au-Prince. All the produce needed to feed 20 people was less then the jar of curry paste I bought yesterday at the luxury market.

Demonstrating how to cook traditional Haitian curry; Photo by Crystal Wells

We arrive back at the compound and I begin to cook, preparing all of the ingredients for the 15 guests who will be arriving shortly. Some of the people attending the cooking demonstration are part of Concern’s program to build a nascent tourism industry in Saut d’Eau. Two own B&Bs thanks to start-up capital and support from Concern, while four took part in tourism and hospitality trainings. Trying my best to cut the vegetables with a dull knife, I manage to get along and the aromas overtake me.

I want to teach these students a traditional curry, but this time it is a Haitian curry. I guide them through how to sear the chicken and build depth of flavor, layering ingredients and technique. These kids are smart and hopeful. Over beers we discuss their dreams about Saut d’Eau. They want to open a five-star hotel with 150 rooms — a lofty goal, but inspiring.

Saut d’Eau has potential for tourism, especially in July when tens of thousands of people come to the area as part of a religious pilgrimage to a nearby waterfall, but they must think through how that will work. I prompt them to discover what will draw people to the area, and how can they make their property and experience for visitors more appealing. They are engaged. I offer my help, something I hope they follow up on. We smile and laugh while the curry simmers.

As we pack up, my heart hurts, shocked, but inspired by the level of resilience this family embodies.

We revisit the curry and put the finishing touches on it, some sour orange, lime, and fish sauce. As they taste it, their faces light up. The curry and rice accompanied with some fried breadfruit and pikliz, a spicy cabbage slaw.

I am blown away by how the flavors meld together. This is truly something special. The curry did not taste as I expected it. It was a beautiful melding of culture and flavor, a true melting pot. The meal finishes and we say our good-byes. I hope to see them in the future and return to one of their bed and breakfasts.

Crystal, Kieran, and I hop in the car, and head to a voodoo ceremony. We arrive too late and find a few stragglers sleeping on the ground. The area is littered with alcohol bottles and a whip. It must have been a crazy night.

Eggs Benedict and the Slums of Port-au-Prince

Over one billion people across the world struggle to live on less than $1 a day. In an effort to reduce that statistic, Concern Worldwide is partnering with the Live Below the Line project to challenge everyone to live on $1.50 a day from April 27 to May 1. Find out more here:

To promote this endeavor, we have teamed up with season three’s winner of “The Taste” and executive chef at Bon Appetit Gabe Kennedy. He traveled with Concern to Haiti to connect with people who live below the poverty line — here is his story!

Day 1: Eggs Benedict and the Slums of Port-au-Prince

I arrive in Port-au-Prince and the humidity hits me like a brick, a sheer change from the cold New York winter. I am greeted by the Concern Worldwide team — Crystal, Kieran, and Ricardo. We exchange hugs and immediately the adventure begins.

We hop in the Land Cruiser and jet straight to Grand Ravine, a slum of 20,000 that is one of the most impoverished communities in all of Port-au-Prince. The drive is winding and busy, with people lining the streets to sell whatever they can. Shacks, houses, and various rudimentary structures comprise most of the landscape, making it hard to keep my bearings. We arrive at Grand Ravine and local liaisons guide us through a village of shacks where each and every person is trying to carve out their existence, while the forces of gangs and the elements make themselves known every step of the way.

Gabe and Nerline in front of her house; Photo by Crystal Wells

We meet a 23-year-old woman, Nerline, who is attending a small culinary school thanks to the help of Concern. She leads us through the town. The work that Concern is doing in this community speaks volumes and cannot be denied as beneficial. The system is complicated, there is no easy fix; but the holistic and integrated approach seems to be working.

We arrive at her house. It is a small dwelling of two rooms. The concrete floors are clean. Eight people live here. I am still trying to figure out where they all sleep. She begins to open up, discussing her dreams and desires and I am taken aback by the fact that she does not want to leave. It makes me question everything. Why would she not want a better life? Is it because this is all she knows?

We continue to meander through the streets, stopping to say hello to street vendors, looking at Concern’s programs and connecting with Grand Ravine residents. It’s nothing less than amazing. It is now time to venture to Nerline’s cooking school.

Gabe and Concern staff Ricardo Valcena stop at a local vendor; Photo by Crystal Wells

After a brief car ride, we arrive at the school. I hop up the stairs to see 12 women in chef whites sit in desks facing a table set with a red vinyl table-cloth. They are eagerly awaiting the class. The pressure is now on — time to teach. The kitchen is not much of a kitchen. No running water, one stove which needs to be lit with a match, and only one pot insight. It is filled with rice. My mind starts racing as how to best teach these quiet students.

The initial idea was to teach these women how to prepare eggs benedict, a dish that uses cheap ingredients and transforms them into a delicious and often expensive menu item. The translator tries his best to explain what we are about to do and the madness begins.

After some coaxing, Gabe’s students taste their creation; Photo by Crystal Wells

I vigorously whisk the egg yolk in a glass bowl to show them how to make the sauce. I teach some basic knife skills, like how to chop an onion. The ladies slice and toast the bread. I teach them how to cut the avocado with a spoon and how to properly poach an egg. The runny yolk is something that could not be more foreign, and apparently off-putting. After coaxing them a bit I get them to taste the food. They are surprised and delighted and continue to eat. Mission accomplished.

Now it is my time to learn. I get to experience some of Haiti’s national rice dishes: rice, beef tasso, and mashed eggplant. The techniques are simple, but produce incredible flavor. The rice is delicious, the beef is best described as a braised short rib that was turned into jerky, and the eggplant was incredible, by far my favorite.

We depart the cooking school. This country could not be any more different than my every day life. I could not be further from home, but spending time in the kitchen and connecting through food made me feel right at home again. The day was a success. I never would have been able to communicate with these women if it was not for food. The opportunity to bond through the medium I love is ineffable.

I finish the day with a beautiful meal, filled with gratitude, reflecting on how truly lucky I am.

Live Below The Line - Time To Make A Change

If you are reading this you are probably very very lucky. Sometimes we forget it, I admit that I forget it. But the reality is that if you eat at least one good meal a day, you have it better than 1.2 billion people on this planet we share. These people are living below the global poverty line of $1.50 per day, they are deciding wether they will send their kids to school, buy medicine, put a roof over their head or put food on the table.  I challenge you to stand in solidarity with them. Take the live below the line challenge, and see what it is like to think about putting food on the table. If you don't feel comfortable with this, join me! I will be taking the challenge.  I will also be creating resources for you to use... cheap meals... and fun content. So take a moment, reflect on how fortunate we are and how we can stand together to make a difference in this world for people who really need it.  - Join here

Reflecting -The Taste Life Lessons

A week has passed, since I was announced as the winner of The Taste. As with anything, great things take time, and this surreal experience is now only setting in. This has truly been a journey and looking back, the biggest lesson that I learned is not about food at all. 

When I got the opportunity to audition for The Taste, I knew that regardless of the outcome, the experience would be unforgettable, simply put, a dream come true. As the competition began I could see myself actually winning. And it was at this point when I became committed and truly dedicated. 

I am still sorting through the lessons that I have learned in the past few months, but I will take a shot to crystallize everything in this wild ride into a few sentences. 

1.     When the time is right, you will know. 

2.     Giving ALL of yourself to one thing, one goal is perhaps the most powerful experience one can have. 

3.     Taking care of your spirt and mind allows you to make the most out of the ‘right time’

4.     Risks are necessary. You push yourself, become vulnerable, embrace that vulnerability. Acknowledgement of this is magical.

5.     Gratitude is the attitude. Remember how fortunate you truly are. Meditate on the things you are grateful for, then verbalize it or write it down, bringing the thought to fruition in the eyes of the universe.

6.     Trust everything will be OK.

Never in my life had I felt so connected to achieving something. In my heart I knew that The Taste was an opportunity that could change my life forever. I respected that. This meant staying true to myself, rooted in my truth through the spiritual practice of meditation, proper diet, and spending time with people I love while never forgetting to stay in touch with the outdoors. Food, like everything in life, is energetic. To give myself the best shot at winning, I needed to be in the best energetic state possible. No drinking, no smoking, no late nights, no drama, just me, myself and I with one goal in mind; make my dreams come true. My post college years have been interesting. I have had a variety of jobs that taught me a lot about the world and myself, but whether it was restaurant consulting, catering, or private equity there was always something missing. The reality was that I was committed to each of these jobs, but a part of me had other aspirations, aspirations of creativity, entertainment and true self expression. I always felt like I was half in and half out. It was not until the universe and I aligned with the opportunity to go on The Taste, that I felt my purpose was being solidified.

This is not to say that my dream and purpose in life was to be on a reality cooking television show, but The Taste was an opportunity that could set the stage for even greater things; ways in which I could be myself, actualize myself and instill change in the world.  I knew that the time was right, my internal compass pointed me in the right direction.  When the time is right you must acknowledge it and pour your heart and soul into whatever that may be. So,  I quit two jobs, put my relationship on hold and committed to learning, cooking and pushing myself outside what I thought was possible. My daily routine was challenging. I woke up at 4:20am regardless of the day. I would begin with meditation and then a cup of coffee on the way to the studio, followed by more meditation, and journaling. Eventually I got back to the hotel at 7:30pm ate a healthy meal and studied a bit more. Bed time was at 8:30pm every night. I didn’t drink, I didn’t smoke, I didn’t get into the drama. I focused. It was difficult to adapt at first, but soon I found myself embracing the routine and every moment that that unfolded before me. At last, when it was time to perform, to cook my heart out; I was ready, feeling positive and filled with love and light. I was cooking against some of the best cooks in the world which meant that risk became a necessity. The entire idea of going on to such a show in itself was a risk, the unknown of how the edits would be cut and spliced, what would happen and the impact on my life was uncertain. But that uncertainty felt good.  So when it was time to cook, I would challenge myself and create things that I had not made before, pushing myself and testing my limits. I have to say that I could only handle this type of stress because I had my routine and practice to fall back on. A true testament as to how everything comes full circle.

My entire time in LA was filled with gratitude. Every day I was overwhelmed gratitude as I was still there, in the running for a major prize, but more importantly learning from some of the world’s best chefs. I was fortunate enough to have some amazing friends who lived in the area, so I was always surrounded by people who were loving and supportive. I would call my parents and close friends almost every day and touch base, careful not to speak of the days results, but just to get their wisdom, love and support. These support systems were fuel for the fire and gave me a deep sense of comfort, putting everything into perspective once again.

I think back as to how I got to this point, and I am overwhelmed with emotion and a true understanding that everything will always be alright. We walk through life thinking ‘if only this, if only that’ and these thoughts are only natural. But as I reflect on the past few years;  if I had gotten that deal, started that company or committed to that job, I would not be where I am now; in the most satisfying, energizing and inspired mindsets I have ever been.  Sometimes when things line up the way you want them to or expect them to, that is the universe making space for your own growth in a better, more fulfilling direction. Trust that your path will unfold before you just as it is supposed to. Tread lightly and curiously explore as there will be a time it all becomes clear.

As I move onward and upward, I am not sure what is next, but that is OK. The Taste has changed my life on many levels, opened me up possibility and inspired me to continue my journey of learning about food, culture and the people that make it so special.

Thank you to all who have made this ride so amazing. It is only just beginning and I cannot wait to see where it goes. I appreciate the continued support along this journey. Thank you from the bottom of my heart. 

Bring The Heat - The Taste Semi Finals!

As I walk away from the set and 3,000 lights, it all sets in. I have made it to the finals. I am only three cooks away from a dream and I want it bad. All my stars mean nothing. It is time to execute and pour my love into these next spoons. 

4:20am that morning:  

I wake up the morning of the semi-finals and it all becomes real. At this point there are only seven of us left. To the average person this may seem like a lot, but starting with 25 and seeing two people leave everyday the field is now slim. In the the hair and makeup trailer they post our photos. When one is eliminated it is yanked down, a stark reminder of why we are here and that only one will survive. 

This day is special. I am up early and thinking, alarm buzzes at 4:20 and the wake up call comes from the hotel at 4:25am interrupting me from my meditation. I have committed and given everything to this competition. It has been 3 1/2 weeks of grueling hours. And to go home at this point would be devastating. It is time to focus. 

I jump into my clothes and head downstairs, listening to my favorite song at the moment. "Wait for the moment" by Vulfpeck. It is fitting as this is the moment I have been waiting for. A victorious day means that I will be in the finals competing for $100,000. The bus arrives, the weather is slightly colder today. Knowing that in time it will heat up, I cringe as we will never see the Sun.

The ride to the studio is a bit more quiet than usual, at least I am a bit more restrained. As I've said before this is time to focus. Never in my life have I felt so dedicated so committed and excited to accomplishing something. I've sacrificed a lot, I have given new meaning and understanding to myself and what it means to dedicate.

Hair and makeup begins and we sit in the room waiting quietly. Waiting quietly...Still waiting. My morning routine at the studio consisted of many many minutes of meditation, and the rest of the times writing in my journal about strategies in how to execute my dish with love and intention. 

It's time to shoot. We single file walk to the set where we begin cooking. No one knows what the theme is, however we all stand there with anticipation not knowing what challenge will send us home. Not this one. I have come too far. 

The mentors walk out onto the stage. "Bring the Heat" and Andy Ricker walks out. At this point I know I must step up and out of my comfort zone. I want this class. I want his help, with it I know that I will win. Andy Ricker is somewhat of a legend in my mind, as he brought true traditional Thai food to America. As a kid I remember visiting his restaurant Pok Pok in my birth city Portland Oregon. I went with my whole family, and we sat in the misty weather eating the most delicious wings and Thai I ever had. 

This week is different. We as a team, leave the set and go to experience Night Market + Song. Chef Chris dazzled us with his unparalleled cuisine. Fermented sausage that was like hot salami, medium rare pork shoulder and crispy rice salad. The meal was packed with inspiration.  Night Market + Song is a Thai restaurant which I will never forget. Although it sounds cliché, at this point I do become emotional. Food has been and always will be my best friend. Food has gotten me through the best and the worst of times. Food is my gift, and sharing it with the world provides me with the deepest sense of satisfaction. As Marcus, Tristan and I speak and eat we become closer and we open up. I find myself choking up as I am explaining the past 10 years of my life, something I never intended to share. This process was beautiful. And in turn Marcus opened up... not something that I was expecting.  We left the restaurant refreshed, inspired and as a team ready to go to the finals. 

I find this emotion raw and refreshing, it reaffirms why I'm here and what I'm doing. The fire has been stoked and I am now ready to cook.

Cooking the dish for Marcus's challenge was in fact quite a test. As a team we decided that I would do a fish dish with pork garnish and Tristen a meat dish, he wanted it raw and he wanted it to be a pork dish. However I was requested to use the fish as the main component with pork garnishes. As I understand this is a strategy, it is not one that I completely agree with. I wanted to do something more brave I wanted to do something spicy gritty and dirty as it was requested, however had to keep things relatively clean as I was dealing with a delicate white fish. The cooking is tough because its hot, and in the end Tristan's spoon is picked. I'm ok with it no problem, as I know that his spoon is best to represent the team.

I am glad that it does. Andy Ricker responds well and we have won the master class. I embrace Tristan with the up most respect and gratitude, he and I have worked extraordinarily well as a team and we would not be here without each other.well... We would be however it would have been a more challenging ride.

The unfortunate reality is that someone must now go home. Bourdain sends Tarik home. We are all shocked. He was one of the most talented cooks in the competition and on his team. It makes no sense we are all at a loss for words. 

The break room is heated. Eric is pissed and begins to rant about how he is going to 'crush everyone of us' and how we are 'all fucked.' I have stayed out of the drama, but the aggression in his words set me off and I tell him to chill. On camera you can only see a little bit of what happened. But in reality we went after each other. It was heated, intense and real. The fact of the matter is we will let the food speak for itself. 

As the masterclass precedes, chef Ricker prepares a spicy stir fry that is hotter than the sun. However his explanation and exotic ingredients make for an even more tasty and amazing result. He shows us that simplicity is key and that building flavors is crucial. He's taught us how to do this in a short amount of time, which was perhaps the most interesting part.

As the solo cook begins, my heart is racing. This is the time, the opportunity that is the gateway for achieving my dreams. 3...2...1... The solo cook begins and I am off. Rocking and rolling, I have my meat in the pressure cooker, I have my shrimp marinated in a traditional Thai spice mix. My mise is looking wonderful and I'm on course for a great finish. The demanding part of this challenge is to create something that is super spicy but also very well balanced. The key to this, is building spice on a variety of different levels. The fresh chilli provides the initial Heaton. While others Chili's raised Chili's or cooked Chili's provide different levels of heat but with a slow burn. It is this mix coupled with acid, sweetness, sour, bitter and crunch that we create an extraordinary unforgettable bite.

This is time to take a risk.  I must take a gamble and make sure I can provide different levels of spice to different judges. The most special aspect of cooking is that it is personal,  and that each person's palate, what they like and what they do not like, are all different. Over the course of the competition I have gained insight onto what the judges like and dislike. I must hit Bourdain with something super spicy.  To set my spoons apart and make each one perfect for each judge I take a gamble on which spoon will go to which judge. The spoon I think is going to Bourdain gets an additional chili.  I'm coming for Anthony he is the one whos approval I want. Anthony Bourdain knows spicy food, he knows street food, he knows what he's talking about when it comes to this kind of cuisine. I am breaking out of my shell, I'm getting ready, I'm getting dirty and his recognition would mean the world to me.

It pays off. Upon judgement he picks my spoon. Mission accomplished and another gold star. I now hold the all time record of stars awarded on The Taste. 

Walking away from the drama and into The Taste Off, it was only natural for me to support Vanessa. I want Eric to go home. Enough. Bourdain wants the cooks to have a fair shoot so he stays out of it. On the other hand Tristen and I want Vanessa to win. We begin to coach her through her stir-fry. Teaching her everything  that Chef Ricker told us in the masterclass. She fought hard. The pressure was huge and she handled it well. At the end of the day, the most experienced chef that took the cake was Eric. I have to say, the Taste Off was less about Eric and Vanessa cooking their food and more about Ben vs. Tristen and Gabe. 

As I walk away, it sets in. I have made it to the finals. Tomorrow is judgement day. I return to my room and meditate, study and go to sleep. The morning comes early. 

E3 Happy Holidays - Time to Focus

I started off the competition strong and hope to continue. Today I wake up and continue my routine.

4:20am the alarm goes off.
4:22am get in the shower. 
4:35am get dressed, put coffee on and begin meditation.
4:55am finish meditation and walk downstairs to get on the bus. 

The day begins. It is still dark and and I am unfamiliar with the land. Unsure as to where exactly we are in the city of LA and where we are going this is all still a mystery. We are whisked of to hair and make up and then rushed to wait. 

When the time to cook comes, the theme flashes on the screen 'Happy Holidays' - fitting as it is in the middle of September and we are all sweating balls off.  Chef Naomi Pomeroy walks out on stage. I have to admit that I am not as familiar with her as I would like to be, however, after a quick chat with Tristen and Marcus I am brought up to speed. 

The essence of her cuisine is; Bold, Delicious, Gritty. We are tasked with making a chicken curry, a dish that represents Marcus's holiday experience. He challenges us to cook a 'festive fau.' He demonstrates a chicken curry with chicken oyster and actual oysters. He keeps suggesting that we cook with the humble part of the bird... the dirt, the liver, the heart, the innards.

To be honest, this is something that I am not too familiar with. I don't love innards... I wish I did, it would make me feel cool,  but the reality is that I don't really enjoy the taste. 

Ok, so time goes on and the challenge begins, I am rocking and rolling. Feeling REALLY good about the way things are going. I am making a seared squab breast with a garnish of confit squab, chicken liver, heart, necks, preserved lemon, apple and other wonderful things. 

Time ticks down and Marcus chooses my spoon! I am proud and excited. But horrified as I look to see my spoon is incomplete. I forgot the garnish. Fuck. 

The spoons are being tasted by Chef Pomeroy and the results are close. Ludo's team gets picked first. Anthony team gets picked second. 

Are you kidding? Me vs. Nigella's team? Big shot to the ego. Well... as it turns out everything is OK and we are safe. But this was way too close for comfort. It is a wake up call that I really need focus, dot my i's and cross my t's. 

The individual challenge is now my time to shine. Although my family didn't eat duck often, to me it represents the holidays. I decide to draw from my past experience at Bouley and incorporate an Apple Rosemary puree that is emulsified with brown butter. It rocks and pairs perfectly with the duck. 

Roast duck, apple rosemary puree, ginger emulsion, crispy Brussels sprout. Delicious. 

The comments come in. Anthony Bourdain says 'This is a terrific spoon with a huge chunk of sage that blew out the whole spoon' WHAT!? There was no sage on the dish! #NoSage. 

Marcus compliments my aggressive seasoning. Mission accomplished. 

Fortunately for me the dish earned me one gold star from my mentor Marcus! I can't say how good it feels to get the recognition of my mentor. This means more than a gold star, but safety. As the field narrows, this provides me security if our team falters on a team challenge or if I stumble on an individual challenge. It is a good day. 

I am convinced that my positive energy, focus and love for the food is making a difference in this competition. It is an affirmation that I will continue to do well if I put my heart and soul into every bite.

Unfortunately, my teammate Joe got a few red stars and will be going into the taste off. The taste off is hardcore. It is really intense as everyone is watching you, gazing down at you and yelling. The way that it is edited on TV is far from what it is actually like. The cut out the sound from our mic's. I wish it was uncut. The energy is real. 

In the thunder dome Joe worked hard, but a few missteps made his dish the weakest and unfortunately he will be going home. Joe is a fighter, a great man, father and friend. His energy and enthusiasm is unparalleled and I am happy to have cooked along side him. 

I retreat back to the hotel smiling. However, now there are only two of us on Team Marcus. A drastic change from starting off so strong. Tristen is my biggest competition and now we are going head to head every day. We are a team and will continue to operate that way until it is the finals. But now holding the most gold stars in the competition, I can sleep well tonight. 

Tomorrow it starts all over. 

I walk away from today's challenge
 

How To Roast The Perfect Beet

When cooked right, beets are one of my favorite foods; they are sweet, tender, juicy and earthy. If cooked improperly, they can be bland, boring and taste like wood, metal or even dirty socks. So the take away is... COOK BEETS THE RIGHT WAY. 

Now depending on the application you can cook your beets different ways, but my go to is the ROAST BEET. It is easy, and roasting develops the sugars and keeps the color, so you have a delicious and sweet beet, rather than a watery and flavorless piece of something. 

STEP 1:  Wash the beets - get that dirt off... no one likes a dirty, sandy beet. Preheat your oven to 375 degrees F. 

STEP 2: Trim the root end. trim the root end creating a flat surface. 

STEP 3: Lay out tin foil... despite common belief it does not matter which side is down or up. 

STEP 4: Place the beets on the tin foil. Flat side down. 

STEP 5: Season the beets with olive oil, salt, pepper and a few sprigs of herbs. Thyme is preferred. 

STEP 6: Wrap the beets up. Fold each side over to make a pouch.

STEP 7: Put the beets in the oven. Cook till tender, about 35 min. You should be able to insert a knife into the beet with ease. 

STEP 8: Let beets cool in the pouch. Then peel them by rubbing them with a paper towel! 

STEP 9: Serve! 

The Taste E2 - And So It Begins... With a Gold Star!

Day 3. Auditions are over and everything is real. The stakes are real, the competition is real and I can feel the pressure. Unaware what the day will bring I begin to set my routine in motion. A 4am wake up with a brief stretch, and then I put the coffee on, jump in the shower, meditate and get ready to head to the set.

The day feels good, the sun is not up yet, and the world is quiet. The calm California breeze whispers calming words to me.  We load up into the van and head off.

We progress through the usual hair and make-up routine. Only this time two contestants faces have been removed from the board. I sit as they spray my hair with texture leaving it as natural as possible. I am grateful. We are then moved back to the holding room. It is uncomfortable. No couches, only fold out chairs and picnic tables. The floor is concrete, the bathrooms are locked and the lights fluorescent. I retreat back to my meditation space… a yoga mat that I found the day before.

Time for action. We silently navigate through the airplane hangar, in which Howard Hughes plane was built and make our way to set. It is time to cook…or wait. The 3000 lights are adjusted once again and the adrenaline builds. Our feet are marked and we are ushered back stage. Let me cook! After waiting and waiting, we are queued to enter the set. We take our marks and the mentors walk out to our applause.

Bourdain stands tall and announces the challenge. This week the judge is a friend of his, he says, my mind skips and immediately thinks Eric Ripert. “The challenge… Under The Sea” my thoughts are affirmed… “with guest mentor Eric Ripert.” My mind starts spinning and I begin digging for all of my favorite fish recipes. What can I cook that will live up to this man’s expectation? He is a legend, unparalleled, talented, successful, kind, cool, French!

Marcus walks to the team and begins to discuss his take on the challenge – fish and shellfish. He prepares what he would do in our situations. Cured Hamachi, apples, corn it is a magical plate full of inspiration. His guidance in and direction are my priority. I figure if I can execute his vision with my twist, we will win, he will like me and I’ll probably get to stick around.

We are provided a cart of beautiful Hamachi, clams, oysters, black cod, fish eggs, and a bounty from the sea. It is full of life and the quality is top notch. At this point it is my job to let the ingredients shine and stay out of their way.

The cook begins and fly’s by. I continually ask Marcus to taste, we adjust seasonings working on the pillars of what makes a great dish – SALT, ACID, SPICE, TEXTURE!

A corn and uni puree sits on the bottom of the spoon, cured Hamachi sits on top whimsically decorated with pickled romanesco, charred corn, apple, preserved lemon, clam, and togarishi. The dish is harmonious and hits all the notes.

I am honored that Marcus chooses to pick my dish, my listening has paid off. Time to hear what Chef Ripert thinks. It is pretty wild to be cooking for such a master, I cannot express the nerves, and my heart beat grows. I may appear calm, but on the inside the pressure is immense. After running through the dishes, he chooses mine. MINE. I can finally take a breath. The weight has lifted, my mind immediately moves to the next challenge. What do I cook? But before that, the worst spoon.

This is when tempers erupt, it seems as though tension has been brewing on Nigellas team from the start. I try to stay out of it, but at this point everyone knows. When the team members are asked to choose who they would eliminate it gets ugly. Lindsey throws down. She speaks her mind in an articulate way. I don’t blame her. When you are fighting for your life on the show you do what you gotta do. Lindsay is a great person and a great competitor, I am happy that our paths crossed. She will do great things.

As we move to the master class I am thrilled. Eric Ripert shows us the beauty of simplicity through ceviche. His actions are precise, his movements have purpose, he moves with grace. He creates a progression of ceviche that moves from the simple South American to an Asian inspired umami bomb. As the class wraps up, it is time to put my game face on. I want a gold star. I want to win.

The time begins for the individual cook and I am so excited. I know the judges will love my dish. My sauce is a favorite from my NYC cook days. It is like the ocean and herbs – perfect for the challenge. Having Ripert in the kitchen is quite a help. We bounce ideas around and he helps me refine the flavors. 

Time begins to tick and I am behind. Although my dish is simple, it is taking a long time; the knife work is time consuming and so is making the herb oils. The adrenaline begins to pump even more as I see 10 min remain and my dish is nowhere near complete. Time to hustle. With some magic, I pull it off and I am thrilled at the final product I have created.

Seared cod, ocean herbal broth, brunoises of spiced clam and fennel. It is well balanced, beautiful and a fantastic representation of the sea. Judgment time.

Standing and listening to the judges is a unique experience, I am always quite relaxed until the person before my dish. Then my heart starts to pound. The judges taste my dish and are not as impressed as I was hoping they would be. Ludo seems pretty fond of it. I knew he would appreciate the nuance.

As we enter the stage for judgment, I feel confident. Rightfully so, I start off with a bang. Ludo gives me a gold star. I am safe this week. Jen and Jake, my teammate goes into the taste off. ..

The taste off is intense and to be honest something I never want to go through. We are yelling at him directing him and trying to help him navigate the kitchen from a far. We tried our hardest, but in the end it was not enough. Jen beat Jake out… team Marcus is down to 3. One less person but in my mind, one less buffer in case we make a mistake. The competition just got real. 

The Taste E1 - Curry Chicken with Marcus

I made it. My dream is coming true before my very eyes. I am deeply touched by love and support that surrounds my experience thus far, and it is only beginning. So after a sleepless first night, I am excited to see what the new day, the first day brings. I enter the hair and makeup trailer, our pictures are posted all over the wall. Those who don’t make it are immediately taken down. A firm reminder of why we are here and that only one will last. It feels as though I am in the hunger games, bizarre but oddly fun. As time passes, the first challenge arrives. Who will go home?

Walking out onto the stage, we take our marks as all 3,000 lights are perfectly positioned to capture our frame. Camera men surround the set, the cameras hang from above and set from below, this is all too cool. An entire crew of nearly 200 people are hear to capture our every move and every word. The magic of being on set has taken a hold and the mentors walk onto stage. Anthony, Marcus, Ludo and Nigella gaze back at the 16 of us. We smile but know that two contestants will be gone shortly. After a brief intro, he announces the challenge. CHILDHOOD. Chef Stephanie Izard walks out to our applause. She is a legendary woman, chef and business person. To cook for her is truly an honor. Knowing her style at the Girl and The Goat in Chicago, my mind beings to to tick. What will I make? 

Childhood. How fitting for our first challenge. An opportunity to represent ourselves in whichever light we choose. 

Team Challenge - This is the first team challenge. Each team cooks their own version of a dish that their mentor selects. The mentor chooses one team members spoon to represent the team. The guest judge picks the best and worst spoon. The worst spoon goes home. The best wins a class with the guest mentor. 

Team Marcus is tasked with making our own version of Chicken Curry. ‘Chicken curry? I love chicken curry’ I think.  My mind begins to race, how will mine be different. It is time to follow my instinct, lucky for me curry is familiar.

I decide to go for a vaudovan (like curry on steroids) spiced chicken breast, cooked sous vide, perched over a sweet and spicy red curry with shredded leg meat, crispy chicken skin and a fresh cabbage slaw. 

Cooking with Marcus is nothing less than wild. His passion radiates through. He wants to win just as bad as we do. He tastes, he smells, he instructs and yells at times. I take this as a once in a life time learning opportunity. Who knows how long I will be around. He critiques my curry saying that there is too much Kaffir lime leaf in it. We work to balance the flavor. I am confident that I made the right choice. We are working as a team, sharing stocks, sauces, ingredients and garnishes, doing whatever we can to ensure that we go to the end as a unit. 

It is amazing how quick the time goes. Really it flies by, so it must mean that I am having fun right? Right. As the time ticks down, Marcus can’t decide if he will choose between Tristen or me. He goes with Tristen.

I am OK with it. It is a team challenge and although I would have liked to represent the team, many of my components were used in Tristen’s dish. My stock, my sauce, it was truly a collaboration.

Judgment has arrived. I am sweating bullets. Although I am not worried about going home at this point, there are weaker cooks on my team, it is always a possibility, not one that I want to dwell on. I see her hand reach for the tile indicating out spoon and my heart beat begins to slow, knowing that I am safe and our team will live another day.

With the first challenge behind me, my perspective has changed. My competitive nature has kicked in. This is something that I want to win. Something that I will need to fight for. Something that can and will change my life.

I retreat back to the hotel with the rest of the cast. The drive is filled with jovial conversation, all of us grateful to still be around. As we make our way back to our new home at an airport hotel, I can only think of one thing. Winning.

 I go upstairs, open my notebook, favorite cookbooks and begin studying. The journey has only just begun.

Tomorrow I will be cooking for a legend. I know it. Under The Sea, I hope my dreams tonight take me there. 

Last of The Tomatoes - A Plate of Simplicty

In my mind tomatoes represent the summer. The earthy, green, and vegetal aroma wafts from the fruit which is only kissed by the sun. The aroma tells me the fruit is perfectly ripe. However, only by touch can you be sure it is ready to enjoy. Plucking it from the vine, it is still warm and filled with life. Cool water washes over my hands as I calm the detachment, I softly wipe away residue from the Eastern winds.  I hone the knife on the diamond steel. Effortlessly, it cuts through the plump flesh. With the thick slices stacked, it is time for preparation to begin. 

Honoring the beauty of the tomato, it is finished with only a drizzle of fine Israeli olive oil, pyramids of Balinese sea salt, and fresh torn basil. 

The food we eat tells a story. Honoring the individuality of the food we eat is an honest philosophy which will never steer you wrong. 

Be You. Be Green

GreenGabe

Be You. Be Green.

In a changing world we must maintain our consciousness, our connection to nature and remember this planet is delicate. Lets build a greener world, passionately participate, contribute and deliver change to this beautiful world. It is time wake up, stand up and realize that we can’t keep living this way.

Lets join hands and explore the endless possibilities of living a little bit greener. From food, to music it is time to elevate our consciousness. Be a greener you. I am trying the best I can… I am on a journey to be a Green Gabe.

Let’s explore life, love, food, culture and experience. This should be a dialogue, a discourse to change the world. 

Ghosts in the Kitchen

Memorial day weekend. A long line of city folk flock to the manicured hedges of the Hamptons seeking a simple sip of fresh air. As my feet sink into the fine sand of Flying Point beach, I am reminded of the shift this weekend represents; celebrating the transition of the questionably cold winter and spring to a vibrant and soon to be regrettably hot summer. This moment is perfect.

Time lapses quick, dinner calls. It is time to freestyle.

When I cook during the summer I simply make it up as I go along, improv. Finding inspiration from the markets, farm stands and docks, dishes seem to magically come to fruition as I do only what feels right.

The request tonight was steak so naturally I had to preface it with a garden salad. I sought out the highest quality, organic, humanely killed beef and local produce I could find. Inspired by the transition of time and place, I composed a plate that acknowledges the old, celebrates the present and welcomes the new.

To start, a fresh garden salad, of arugula and mixed greens, early season heirloom tomatoes, carrots, radish, avocado and pine nuts, tossed in ramp vinaigrette.  

Hearty New York Strip perched over, earthy butternut squash puree are a nod the cold winter. While spring chanterelles, ramps, chard and jumbo asparagus celebrate the moment and summer to come.

The result was an extraordinary balanced meal. As always, my thought was to create simple stand-alone dishes that only become more profound when tasted together. Take these recipes as you wish… cook them together or alone. Either way you will be satisfied.

Spring Garden Salad with Farm Vegetables, Dates
and Ramp Vinaigrette

Arugula – 6 handfuls
Mixed Greens – 2 handfuls
Radish – 4 sliced
Dates – 8 each (sliced long way)
Heirloom Tomato – 2 each (wedges if large, ½ if cherry)
Baby Carrot – 1 bunch
Avocado – 2 each (sliced)
Pine nuts - 1/4 cup (toasted)

Ramp Vinaigrette

Ramp Bulb – 4 each minced
Sherry Vinegar – 1/3 cup
Honey – 2 tbsp
Chives – 2 tbsp
Extra Virgin Olive Oil – ¾ cup
Salt and Pepper  - to taste
In a bowl combine all produce and season with salt and pepper. In a jar, mix ramp, vinegar, honey, chive, olive oil and shake. Dress salad lightly with dressing by tossing with hands in a large bowl.

New York Strip with, butternut squash, herbed asparagus, chanterelle mushrooms, ramp

Serves 8 people

Butternut Squash Puree

Ingredients

Butternut Squash – 1 each (peeled and cubed)
Rosemary – 2 sprigs
Thyme – 2 sprigs
Olive Oil – ½ cup
Salt and Pepper to taste

In a heavy sauce pot, cover the bottom with olive oil (not all the oil) and place on medium low heat. Toss the butternut squash and a sprinkle of salt in the pot, and cover. Stir occasionally. Add herbs once the squash is soft.

Remove herbs, Place squash in a blender, turn on and drizzle oil in to create a puree.

Herbed Asparagus

Jumbo Asparagus – 3 bunches (about 24 pieces – 3 per plate)
Chives – ½ bunch minced
Thyme – 3 sprigs minced
Chervil – ½ bunch minced
Butter – 2 tbsp
Salt and Pepper – to taste

Bring salted water to a boil in a large pot. Fill a separate bowl with ice and water for ‘shocking’. Remove the tough base of the asparagus, and chop herbs.

Place asparagus into the boiling water and cook uncovered until tender (approx. 3 min). Remove asparagus and dunk into ice water to stop the cooking. This will also preserve the vibrant green color! Remove from water and reserve for cooking.

When ready to serve, get a sauté pan hot and place asparagus in it with a splash of water. Add butter, shaking the pan constantly, to create a glaze. add the herbs, salt and pepper to coat evenly and serve.

Chanterelle and Oyster Mushrooms

Chanterelle Mushrooms – 1 lb
Oyster Mushrooms – 1 lb
Extra Virgin Olive Oil – 1/3 cup
Shallot – 2 each (minced)
Chives – 1/4 cup
Lemon – 1 each
Salt and Pepper

Heat a sauté pan over medium heat, add in 1 tbsp of olive oil, when it shimmers add the mushrooms to the pan and don’t touch. Let the heat work its magic. Stir after 2 min of sitting. Then add in the shallot. Lower the heat and cook until shallot is translucent. Now add a bit of the herbs, lemon and season. I recommend doing oyster and chanterelle separate.

*Note you may have to make multiple batches or use a few pans… giving mushrooms their space in the pan is important to the cooking process. Overcrowd it and the mushrooms will just leech water.

Pickled Ramps (and Rainbow Chard)

Ramps – 1 bunch (tops removed and reserved for oil)
Swiss Chard Stems – 1 bunch (cut into small matchstick shapes)
Whatever else you want to pickle

1 tbsp kosher salt
1 cup red wine vinegar

¾ cup honey
1 tsp black peppercorn
1 tsp white peppercorn
1 tsp juniper berry
½ tsp fennel
1 bay leaf

Combine all ingredients (except for vegetables) and bring to boil. Add ramps and then turn heat down. After 1 min add in the chard stems. Remove from heat and let cool and put in the refrigerator.

Ramp Oil

Ramp tops – 1 bunch worth
Extra Virgin Olive Oil – 1/3 cup
Lemon – ½ ea. Juice
Ice – 3 cubes
Salt – to taste

Blanch ramp tops in boiling salted water. Then place in a blender with ice. Begin to blend and drizzle oil in. Finish with lemon juice and salt. Place in the refrigerator.

Roasted New York Strip

Organic New York Strip Steak - 4 each (thick)
Salt and Pepper - to taste

Preheat the grill so it is very hot. Liberally season all sides of the meat. Place the meat on the grill, fat side down, hold it there until the fat becomes golden brown and caramelized. Now sear meat on one side. Turn 90 degrees after about 4 min. This will create the hatch marks on the meat. Flip the steak and repeat.

Once grilled, finish the steak in a convection oven set at 350 F. Cook until desired temperature. My favorite... medium rare.

LET THE MEAT REST - for about 10 min. Then slice across the grain of the meat to maximize the tenderness of each piece.

The Finish

To finish, spread the butternut squash puree on the plate. Place the asparagus on top of it and mushroom on top of the herbed stalks. Slice the meat across the grain and lay three pieces over top. Garnish with pickled ramps, chard and ramp oil. Serve to your loved ones!

The first meal of the season was a success and now a lingering memory.  I find myself excited to see what else I can coax from the flavors of East Long Island. Then perhaps the ghosts in the kitchen will once again whisper hints of inspiration. 

Tomorrow comes early. 

GreenGabe Visits La Superior

Across from an old school frequented by film crews and sandwiched between a timeless and dilapidated corner store and a closely guarded ‘community’ garden lies an unsuspecting gem - La Superior. La Superior is reminiscent of a road side diner that you might find in east LA or Tijuana; outfitted only with wobbly tables, a few bar stools, a neon sign, and a vintage menu over the bar. The reggae from the dining room mixes with the tooting horns and plucking guitar of traditional Mexican gaucho bands. The first time I sat at the tightly packed bar I thought, 'I could get used to this'. The fact that I have frequented La Superior for over a year now speaks volumes. With a plethora of other Williamsburg Mexican restaurants and food trucks, La Superior stands out because of it's consistently superior $3 tacos and killer brunch items. Add in an inexplicably wise and kind bartender who resembles Jesus and you have yourself a winner.

The Food: Excellent. You will not be disappointed. With soups, tacos, plates, gorditas, quesadillas, the choice is yours. Choose any item and you will be happy, you can’t go wrong (except for the brain tacos…stay away from those). The margaritas are insane - made with Herradura as their house tequila they are strong, smooth, and can be spicy and for $12 a pop you will leave a happy customer. Everyone knows brunch is hot right now. Brunch at La Superior is hotter and the perfect cure for your Sunday hangover. Bottom line is that the food is authentic, affordable, and delicious. Food arrives as it is ready so remember what you ordered because more likely than not you and your friends will be eating off the same plate. See Do It Right below for my personal favorites.

The Service:  To be honest, there was one point over the last year that I refused to go back to La Superior because the service was so bad. However, the hongos (mushroom taco) kept calling and I inevitably came back. To my surprise and with a smile on my face I can say the service over my last few visits dramatically improved. At times there seems to be a lack of awareness of how to organize the dining room or when food should be brought to the table. My suggestion is when you are at La Superior, simply shift your conscious, run on island time, and watch the magic unfold before you. 

Do It Right: Sometimes new restaurants can be intimidating. After reading this you will feel like a regular right when you walk in. 

Before you step through the door, make sure you have cash. Also find an employee (they can be hard to spot because the blend in…you will see what I mean) to put your name down and get a drink from Santiago at the bar. Stick with the Margs…traditional, guava, or tamarind if you are looking for something a bit spicy. Order a large and trust me. 

Once you are seated, immediately order a guacamole accompanied by hot chips for only $6. Take a moment to scour the menu…order almost anything and you will be happy. However, in my opinion there are a few dishes I go back to time and time again…

Digging on the Vegetables?

o   Taco - rajas y ongos (mushrooms and peppers). Simple. Delicious. This dish is a must...add cheese if you desire for a creamy delight.

o   Sopa Verdura -  this light soup will cure any ailments. This soup is simple and pure. A light broth, fresh vegetables including lots of cactus, and a side of hot chili, onion, and cilantro. In my opinion the broth is lacking a bit of flavor but it has never stopped me from ordering it time after time.

o   Quesadillas – these half moon street-style quesadillas are delectable (think empanada). My favorite is the poblano and cheese. However, you can choose between stewed chicken, fish, or pork fillings. These bombs of love are topped with a load of Cotija cheese and a side of perfectly balanced salsa verde.  Don’t be afraid of it. The only way to eat it is to dump the sauce on top and get in there.

o   Ezquites - Mexican corn. Corn, epazote, lime, cheese, mayo. Need I say more?

Feeling Fishy?

o   Pescado Zarendeado – Seared pieces of flakey white dorado and a warm pico de gallo make for a fantastically light but filling taco. 

o   Chipotle Shrimp – Hot, spicy, sweet, delicious. Shrimp farming scares me, but sometimes you need to indulge – these tacos are worth it.

Craving Meat?

o   Steak Alambre – this seared skirt steak is juicy, flavorful and plentiful – better yet it is topped with onion and peppers. Make your own tacos and soak up the juices with your stack of hot corn tortillas.

o   Gorditas – the little gifts from heaven are sure to tickle your fancy. Stuff them with anything… my favorite is to keep it vegetarian, but I encourage you to go for the tinga (spicy chicken) or carnitas (pork).

o   Taco Lengua - I am not a big fan of tongue, but this is the best I have had. If you are feeling adventurous and craving a toothsome taco this is the ticket.  

Give La Superior a shot - you won't be disappointed. Head to Skinny Dennis for a post meal beer or cider and call it a night. 

Onions: The Oldest New Super Food

Step 1 - Press play.
Step 2 - Read: I always thought of myself as an onion...a being with many layers, peeling them back from time to time and discovering what lay just under the surface. Aside from my recent self discoveries which I will share at a later date, I discovered the wonders that lay under one of the oldest cultivated plants. The timeless onion.  

Onions and other varietals of the onion family (Allium genus) are perhaps one of my favorite vegetables to cook with. Leeks, garlic, shallot, scallion...they all contain the magical ability wear different hats. With the right technique you can coax almost any flavor or intensity out of these complex tubers. On top of their versatility and the fact Egyptians would bury them with dead Pharaohs, they are loaded with health benefits. Considering the average American eats 20 lbs of onions per year (Libyans eat 67 lbs per year), it may be nice to know a little bit more about the oldest new super food. To celebrate the onion I suggest you play this while you continue reading.  

The Healthy Onion 

What is so great about the onion? As it turns out all of these ‘anti’s’ are actually quite great! They are anti-allergic, anti-histaminic, anti-inflammatory, anti-oxidant, and a great source of Vitamin C, B6, Iron, Folate and Potassium. However, their phytochemicals are keeping researchers up at night. Who knew that flavonoids and allyl disulphide could be so exciting.

Onions are:

• Anti-cancer - Onions may lower your risk of cancer! Specifically, prostate, breast, ovarian, endometrial, colorectal, gastric, esophageal, laryngeal, and renal cell cancer.
• Polyphenol powerhouses – Polyphenols are plant compounds that aid in disease prevention, antioxidant, and anti-aging.
• Great for the heart -  aside from creating flavors that can win the heart of anyone, Dr. Mercola says that onions may be responsible for the ‘French paradox’  - for those unaware, this is the fact that despite French eating high calorie and often high fat diets they have low incidence of heart disease…it must be all that Mirepoix.
• Other benefits - onions have antifungal and antibacterial properties and they can lower your levels of cholesterol and triglycerides, risk of cataract formation, and neurodegenerative disorders. They can also reduce symptoms associated with diabetes, food born illness, diminish the replication of HIV, and inflammation associated with asthma. 

Onions in the Kitchen:

Next time you are thinking about using onions in the kitchen take a look at this chart to help you decide which variety to use! 

Source: National Onion Association - All about onions