Blog Archives

In the culinary world coffee is one of the most important tools next to a properly sharpened chef’s knife and a functioning cooking battery.  Coffee can help keep the driver awake on a long trip, bring friends together, and most importantly give a chef the pick-me-up needed to get back to work after spending 18 hours, the day before, in the kitchen.

Coffee was once a drink served at the breakfast table.  Today coffee is being consumed by friends in the afternoon at their favorite coffee house or late at night cramming for a test.  Most importantly coffee has been found in marinades, sauces and chili.  The use of coffee in chef-created dishes will help to produce depth and influence flavor, as well as adding a bit of acidity depending on the roast and growing region.  Roasting begins around 390 degrees Fahrenheit.  The high temperature breaks down the starch and caramelizes the bean to produce some fairly intense roasted notes that can intensify the flavor of the maillard browning process in cooking.

The processing of coffee begins with the traditional method of picking the beans at the peak of ripeness.  Today most beans are picked without regard to ripeness.  Once picked, the beans are sorted by color and the flesh removed and allowed to ferment.  Coffee beans are then washed to remove any fermentation residue and allowed to dry.  The green coffee beans are then sorted and sold to roasters around the world.  There are 4 levels of roast: light, medium, medium-dark, and dark.  Lighter roasts are typically more complex in flavor due to the aromatic oils that remain present after the roasting process.  As beans become darker, the aromatic oils are destroyed and become bolder in flavor and less complex.  Understanding the flavor development and loss in roasting will allow chefs to create products with tremendous depth and flavor.

We could go on for quite awhile on the nuances and processing of coffee.  Instead, I raise a cup of Kopi Luwak to coffee lovers out there.

By: Chef Eric White, Culinary Development Chef

Ceviche, also known as cebiche or seviche, thought to have originated in Peru, has a long history in coastal towns around the globe.  Made with extremely fresh seafood to minimize illness, ceviche has become somewhat of a staple in many restaurants in today’s world.  Air freight has made it possible for great ceviche to be placed on menus in land locked areas as well as well as coastal areas.

Archaeologists have found evidence that the dish has been consumed for nearly 2,000 years.  Before fresh citrus was available it is believed that fermented local juices were used to marinate the seafood.  As the fare spread to other parts of Central and South America, the ingredients used changed with the available ingredients in the region.  Today you can find great ceviche anywhere there is fresh seafood.

Ceviche is most commonly marinated in a mixture of lemon and lime juice.  The combination of these acidic juices creates an environment that will “cook” the seafood.  Proteins in an acidic environment will denature in a similar fashion as heat being applied to meat products.  Keeping the seafood in the acidic environment for an appropriate amount of time will produce a product that is safe to consume.

Although garnishes for this fresh seafood can vary by country you will commonly find onion, cilantro and chiles.  Ceviche is often served with avocado which compliments the flavor.  Ceviche can be served with or without the marinating liquid.  Tostadas, corn or flour tortillas, lettuce or simply a fork can accompany ceviche based on regional preferences.

Wherever you are in the world, great ceviche will find you.

By: Chef Beau Guthrie, VP of Culinary Services

One of the trends we identified for 2012 was the emergence of handheld comfort foods. This is actually a combination of two recent trends: portable, handheld products, and comfort foods.

During the economic troubles of the last few years people have been craving things that make them remember better times in their past. One of the best ways to remember the good ol’ days is through cooking and eating the foods you remember from childhood – the things mom specialized in. Items like mac & cheese, Shepherd’s Pie, lasagna, pot pies, etc. Just about everyone enjoys these warm and hearty favorites that are also light on the pocketbook. That’s how Mom could feed the family of five on a single income.

Nowadays many people feel like they don’t have time to put together homemade pot roast or make pie crust. Many don’t even feel like they have time to sit down and eat a proper meal altogether. Hence the desire for foods to be eaten on the go without making a mess of your clothing or car.

Some examples of handheld comfort foods include:
-  Lollipop Pies – miniature pies on a stick; sweet or savory
-  Shepherd’s Pie Bites – ground beef and gravy, surrounded by a layer of mashed potatoes, breaded and deep fried
-  Sweet Potato Pie Empanadas – empanadas with untraditional fillings
-  Chicken & Waffle Cone – Popcorn chicken in a waffle cone with chipotle syrup
-  Lasagna Bites – bite sized squares of lasagna, coated in Italian breadcrumbs and fried

By: Chef Eric White, Culinary Development Chef

Sichuan pepper is widely known and used in Asia, but is not well known in the western world.  Sichuan pepper is called by many names: Szechwan pepper, Chinese pepper and Chinese prickly ash to name a few.   Although the Sichuan pepper is given the name “pepper” it is not related to black pepper or chili peppers.  Widely used in Tibet, Nepal, Japan and other countries, the name comes from the cuisine in the Sichuan Province of China.

Sichuan pepper is not hot or pungent like other peppers.  The pepper is slightly lemony and can have a numbing sensation.  The cause of the numbing effect is due to the alkalinity of the pepper. Only the husks are used, and they are often toasted and crushed before used in a dish.  In the Sichuan Province, Sichuan pepper is often combined with star anise and ginger in spicy dishes.  Sichuan pepper can also be used as a condiment for chicken, duck and pork, by browning in a wok with salt, or lightly fried to create a spicy oil.

Although the pepper was banned in the U.S. until 2005, the ban was only loosely enforced.  Sichuan pepper entering the U.S. must be heat treated to kill canker bacteria, which had previously been found before entering the country.  With the ban lifted, Sichuan pepper is starting to become more popular.

By: Chef Eric White, Culinary Development Chef

The diverse regions of Africa lend itself to an eclectic group of cuisines.  In the North the Mediterranean diet has largely influenced the people in the region.  Heading to the south the cuisine is considered to be a melting pot being influenced by the various cuisines of Africa, as well as Europe and Asia.  African cuisine is on the rise in the U.S, most notably is the fare of West Africa.

West African cuisine relies heavily on starchy foods such as yams and cassava, as well as cereal grains.  These starchy foods and others are used to make staples like fufu, which is made by boiling starchy vegetables and grinding with a mortar and pestle until achieving the desired consistency.  Foods like fufu are typically served beside stews and soups.  Meat plays a more important role in West Africa today.  What was once a diet of greens and starchy fruits and vegetables is evolving, including more fat and meats.  Goat is the most common red meat found in the region.  Suya is a common street food that is a kebab flavored with peanuts, ginger, onion and a variety of chiles.

West Africa was trading with Arab nations before cinnamon, mint, and clove were widely known.  These ingredients became a large part of the local flavor.  Hundreds of years after, European influence was introduced to West Africa.  The introduction of European influence brought chiles and tomatoes, which became staples of West African Cuisine.  These introductions have remained through the years and is why West Africa is considered to be a melting pot in the culinary world.

The Suya is on and a glass of palm wine is calling my name.

Bon Appétit!