Inaba was born and raised in Honolulu, Hawaii, graduating from Punahou School in 1986. She is of Chinese, Japanese, and Irish descent. She studied at Sophia University and the University of California, Irvine before graduating from the University of California, Los Angeles with a B.A. degree in World Arts and Cultures.
She started her career as a singer in Japan but became best known for her dancing, first introducing herself to American audiences as one of the original Fly Girls on the sketch comedy series In Living Color. Most notably, Inaba appears as one of three judges(the only female judge) on the hit ABC television series Dancing with the Stars (DWTS).
Inaba has worked with the Entertainment Industry Foundation’s iParticipate campaign, an American volunteer advocacy group, and Drea’s Dream, a dance therapy initiative for children who have cancer. She’s also a founding member of Nigel Lythgoe’s dance education organization, the Dizzy Feet Foundation. After her mother’s battle with cancer in 2008, both women began to participate in the EIF Revlon Run/Walk for Women.
For More Cultural Profiles for DWTS Celebs Click Here
The National Kidney Foundation of Maryland (NKF-MD) will feature a range of delicacies to wet anyone’s appetite and quench their thirst at its 2nd annual Santé: Spoil Your Palate celebration, sponsored by the Charles T. Bauer Foundation, Saturday, Apr. 2, from 7 to 10 p.m., at the B&O Railroad Museum (901 W. Pratt St.) in downtown Baltimore.
Approximately 400 guests are expected to gather for what is being planned as one of the region’s premier food and beverage pairing events. The business/casual fête will feature food from Baltimore’s best restaurants and caterers, complimented by American and European craft beer; wine and spirits. Adding to the excitement will be interactive presentations, a silent auction and live jazz.
Some of the culinary concoctions on the evening’s bill of fare include:
RA Sushi – Tunacoda and Viva LA rolls
Bistro RX – Bison Tartare and Housemade Chip Appetizer
B&O American Brasserie – Assortment of House-made Charcuterie
Cabot Creamery Cooperative – Cheeses
Bansky’s – Chilled Beet Soup with Greek Yogurt and Feta on Top
Ciao Bella Restaurant – Savory Chicken
Looney’s Pub – Irish Stew
Cooking with Catherine Culinary Events – Dark Chocolate Bark & White Chocolate Bark
Pirate Cupcakes – Five types of cupcakes
5 Points Tavern – Grilled Cheese Crostinis and Spicy Creamy Tomato Soup
Chesapeake Food Works – Crab Mac & Cheese
Non-Dica – Carolina Pulled Pork with Hot Pepper Cornbread, and Jicama and Cabbage Salad
Charles Levine Caterers – Jumbo Crab Lump Imperial Served in a Phylo Nest; Bruschetta Crepe-Tied Purses; Sea Scallops BLT, Herb Steak Wellington; Fine Cheese Display; St. Andre Mini Cheese Tortas, and Petite Mushroom Ravioli Tapas and a special treat for guests to take home
Talara – Tuna Tartare
Love who will be wetting your palate click here to see who will quench your thirst
In conjunction with the two-year anniversary of SNL alum Jimmy Fallon taking over Conan O’Brien’s NBC post at Late Night, Ben Cohen and Jerry Greenfield have created “Late Night Snack,” a premium ice cream complete with Fallon’s mug on the lid.
The Claims: Ben & Jerry’s Late Night Snack is vanilla bean ice cream with a salty caramel swirl and fudge-covered potato chip clusters. Read More For Slash Food Rating
See Marthastewart.com for Recipe
Chef Kate Homes at Farmer’s Market
Besides being a master chef, Kate Ferrara Homes knows thing or two about how make Italian food healthy. Run off to the farmer’s market if you can to gather your produce for this amazing recipe. Chef Kate recalls fondly gathering around the dinner table as a child growing up in an Italian family. One of the ways to set the tone for dinner is appetizing salad. Try this salad which burst with the flavors of Italy.
- 1 lg bunch kale- washed thoroughly and removed from stems
- 1T olive oil
- salt and pepper
- 6 white anchovies, rough chopped
- ¼ c grated parmesan
- juice of 1-2 lemons
- 1T Dijon mustard
- 1tsp chopped parsley
- ½ t salt
- fresh ground pepper
- 2T olive oil
- 2 cloves garlic, minced
- 1 pinch crushed red pepper
- 1 can canellini beans- drained
- 4 slices of crusty bread brushed with oil salt and pepper
Fire up the grill on med/high. In a large bowl, toss kale with oil and a sprinkle of salt and pepper. Reserve.
In a separate bowl, combine juice of one lemon and Dijon, stir in anchovies, parmesan, parsley, salt and pepper
Heat 2 T olive oil in a med skillet over low heat. Gently sweat garlic and crushed red pepper until soft and fragrant, but not browned. Add in drained beans, stir over low until heated through.
Grill Kale 1 min per side. It should be wilted with charred bits. Transfer to a cutting board and rough chop. Grill bread as well. Stir the bean and garlic mixture into the rest of the dressing, taste for seasoning and add more lemon if necessary. Toss in a large bowl with Kale. Serve with grilled bread.
Recipe by MCCN Contributing Chef Kate of Carried Away Catering
Anthony Bourdain was born in New York City. He is part French on his dad’s side to the degree that his grandfather moved to the states from France and some of us ladies agree that he is part hot. He attended The Englewood School for Boys in New Jersey, Vassar College (for two years) and is a graduate of The Culinary Institute of America. He began his career in the food industry over twenty years ago as a dishwasher, gradually working his way up through preparation, to line cook, to sous chef, and chef. He is the executive chef of Manhattan’s Brasserie Les Halles, which means, in his words, that he gets to “swan around the kitchen, taking credit for others’ work.”
I can remember the days when Passover dinner would sit in the bottom of my stomach like a lead balloon. Luckily, today the meal does not have to be so stodgy with the help of Wildtree! Wildtree products are free of additives and preservatives and do not contain corn syrup or peanuts (just two of Passover no-no’s).
* 8 – 10 pound brisket
* Garlic cloves
* 4 teaspoons Wildtree Beef Bouillon Soup Base
* 1 quart water
* 3 large onions, sliced
* 3 tablespoons Wildtree Roasted Garlic Grapeseed Oil
* 2 teaspoons salt
* 2 teaspoons Wildtree Bayou Blend
* 3 teaspoons Wildtree Garlic Pepper California Style
* 1 cup Wildtree Our Own Ketchup
* 1 cup Wildtree Leslie’s Smoky Burger & Rib Sauce
* 1 cup brown sugar (make sure it is kosher for Passover – Domino’s is.)
Preheat oven to 500˚ F. Using a paring knife and your finger, stuff brisket all over with garlic. Place brisket in a baking dish or casserole and bake until browned on top, remove from oven, turn brisket and return to oven until browned on both sides. Reduce oven temperature to 350˚ F. Combine Beef Bouillon Soup Base and water and pour over brisket, cover with foil and bake one hour.
While brisket is cooking, heat a large skillet over medium high heat and sauté onions in Grapessed oil, stirring occasionally, until caramelized and most liquid has evaporated, about 20 minutes. Set aside.
Remove brisket from oven after one hour and add caramelized onions and all remaining ingredients, moving meat around to combine ingredients. Cover and continue to bake until very tender but not falling apart, another 2 to 3 hours. Remove brisket to a carving board and slice. Strain reserved cooking liquids and pour over sliced brisket. Brisket may be returned to casserole dish and allowed to cool, then served the next day. (Reheated in oven.) Brisket is better if made a day in advance.
Moving towards the busiest time of the year, there’s plenty to sow and plant out in April, so check out our guide now and see what you can get up to in the garden in this month.
– Continue sowing half-hardy annual vegetables such as courgettes, butternut squash, pumpkins, sweetcorn, basil beans such as French or runner beans. They are quick to grow and will not suffer from being sown late. By the time they are large enough to plant out, it will be warm enough outside for them to survive.
If the soil is warmed up enough, hardy annuals can be sown directly into it now. This includes lettuce, carrots, beetroot, chard and spinach.
– Continue to sow herbs such as coriander, dill, and basil. READ MORE
On March 23, 2011 the famed and beautiful actress Elizabeth Taylor died after a battle with congestive heart failure. The legendary British actress is of English, Irish, Welsch, Swiss and Dutch descent was known for not only for piercing but striking beauty. In fact she was so beautiful, she became the known taking on the iconic role of Cleopatra. READ MORE
I love Spring Brunches it is a great event that brings family and friends together after a long cold winter. Here are some great tips on how to plan a colorful and unique spring brunch. This article will feature colors and flowers suggestions that will make your event pop, also some great recipes that your guest will love.
Honey suckles coral and Pea pod green are two great combinations that will make your event stand out. These two colors are featured on the hot spring colors for 2011. Placing a Pea pod green table cloth on your tables with Honey suckles coral dishware will provide a refreshing setting for your event. Your guest will feel that you have really hit the mark for your spring brunch. These items and other colorful spring decorations can be found at http://www.target.com.
The center piece is a great way to welcome spring flowers Roses, Alstroemeria and Mums inside of a crystal vase will bring your table setting to life.
The thing that makes brunches so unique is the menu.
Breakfast Sausage Rice Brunch Ring
- 2 rolls breakfast sausage (mild)
½ pound lean ground beef
- 1 cup chopped onions
- ½ cup chopped green bell peppers
- 1 cup sliced fresh mushrooms
- 1 teaspoon garlic salt
- 2 tablespoons dark brown sugar
- 2 cups cooked rice, medium grain (cooked in chicken broth)
- 2 cans refrigerated crescent rolls
- 2 cups shredded cheese, Mexican style with jalapenos
- 1 pack of Canadian bacon.
Recipe courtesy: Amber Trahan/ Food Network
Raspberry and Lime Brunch Cocktail
- 1 cup water
- ¾ cup superfine sugar divided
- A couple sprigs mint stemmed and washed
- 3 pints raspberries
- ¼ cup lime juice
- 1 bottle chilled champagne
Recipe courtesy: Alex Guarnaschelli/ Food Network
For more great Brunch recipes please visit http://www.foodnetwork/brunchrecipes.com .
With these great tips your Spring Brunch will be one that will be remembered.
Raw peanuts in the shell are put in a large pot of very heavily salted water and boiled. This can be done inside on the stove or outside on a propane burner for a larger volume. Depending on the locality, some cooks use rock salt or standard table salt, or both. The boil can go on from four to seven hours or more, depending on quantity and the age of the peanut (green “raw” peanuts cook faster and tend to be better tasting), and the boilings will most often be of several gallons of water. Flavorings such as ham hocks, hot sauce, Cajun seasonings or beer can be added to the boil. An alternative method for dried raw mature peanuts is to rehydrate them by soaking overnight in the salted water, after which they can be cooked in the conventional manner.
The resulting food is a very soft peanut in the shell, invariably quite salty. The softened peanuts are easy to open. Often small, immature peanuts (called “pops”) are included, which have even softer shells and can be eaten in entirety. These tend to absorb more salt than the larger ones. Some aficionados of the food prefer them cooked for a shorter period of time so that the nut is not quite so soft.
Uneaten peanuts should be stored in a refrigerator, as they can become slimy or moldy quite quickly without refrigeration. Boiled peanuts can be frozen, and later reheated in a microwave for out of season consumption. (CLICK TO SEE RECIPE)