Inside the New York Culinary Experience Event

Cook for a man and he will eat for a day, teach him to cook and he can show off to all his friends. On April 28th and 29th The New York Culinary Experience allowed intermediates and novices in the art of cooking to flex their culinary muscles with some of the world’s renowned chefs.

Considered a fantasy camp for foodies, the New York Culinary Experience—now in its fourth year—took place at The National Culinary Center located in New York’s trendy SoHo and was hosted by New York Magazine culinary editor, Gillian Duffy and CEO and Founder of The International Culinary Center, Dorothy Cann Hamilton. Proceeds from the event went to support The Future Chefs Scholarship Fund, a fund created to enable aspiring chefs to attend a culinary institute.  READ MORE

Colombian Hot Dogs, like other cities in the world, has hot dogs stands on the streets and this recipe is very popular with them. In Colombia we don’t grill the hotdogs or salchichas, we boil them and the toppings include cole slaw, pineapple sauce, ketchup, mayonnaise, mustard and potato chips. When my friends and I would go out to dance, we would usually end up at one of the best hot dog stands located on Poblado Avenue in Medellin at 2 o’ clock in the morning.

If you are a vegetarian, like my husband, you can buy veggie dogs and use the same toppings.  SEE RECIPE

OC Tastefood and Wine Festival

MCCN attended the OC Tastefood and Wine Festival which provided an array of international foods, desserts and sampling of organic eats.  The two day event was complete with live music and ran from mid-day to 11PM complete with music rocking through the night.

There were some vegan pickings but the choices were slim.   The MCCN team constantly inquired if foods were vegan friendly.

Among other highlights,  a Chef Competition Raw Food Challenge, wine tasting and a beers of the world area.  This was the first year for the event held at the Orange County Fairgrounds.  See Video from the fest. We caught up with Bubba’s Sweets, Sweet to the Palate and More. See More Photos at the Multi Cultural Cooking Network Fan page on Facebook

Fruity Taco Recipe

Try this healthier way to enjoy the taco experience.   Add a little fruit to your life:

Fruity Desert Tacos


  •  1/2 cup cubed fresh pineapple
  • 1/2 cup sliced peeled kiwifruit
  • 1/2 cup sliced fresh strawberriesS
  • 3 teaspoons sugar, divided·
  • 1 teaspoon chopped seeded jalapeno pepper, optional·
  • 1/2 teaspoon ground cinnamon·
  • 2 whole wheat tortilla (8 inches)· Butter-flavored cooking spray

See Directions

n a small bowl, combine the pineapple, kiwifruit, strawberries, 1 teaspoon sugar and jalapeño if desired. Combine cinnamon and remaining sugar; set aside.·Spray both sides of each tortilla with cooking spray. In a non-stick skillet, heat tortillas for 45-60 seconds on each side or until golden brown. Sprinkle both sides with cinnamon-sugar mixture.Place half of fruit mixture on each tortilla; fold in half. Yield: 2 servings.

Craving for more Cinco de Mayo information? Visit:


Japan: About Basashi

Horse meat is the culinary name for meat cut from a horse. It is a major meat in only a few countries, notably in Central Asia, but it forms a significant part of the culinary traditions of many others, from Europe to South America to Asia. The top eight countries consume about 4.7 million horses a year. For the majority of mankind’s early existence, wild horses were hunted as a source of protein. It is slightly sweet, tender, low in fat and high in protein.

However, because of the role horses have played as companions and as workers, and concerns about theethics of the horse slaughter process, it is a taboo food in some cultures. These historical associations, as well as ritual and religion, led to the development of the aversion to the consumption of horse meat. The horse is now given pet status by many in some parts of the Western world, particularly in the U.S.A. and U.K., which further solidifies the taboo on eating its meat.

In 2005, the 5 biggest horse meat-consuming countries were China (421,000 tonnes), Mexico, Russia, Italy, and Kazakhstan (54,000 tonnes).


(Photo by Liz Becerra-Basashi)

Raw, sliced horse meat, known as Basashi as served in Japan.  It is often served on a bed of ice with condiments like soy sauce, shiso leaves, and daikon (Japanese radish).

According to, before 1867 and the Meiji restoration, Buddhist beliefs prevented people from killing animals for food. However, during hard times, this became unavoidable – but there weren’t many animals around. Despite being highly valued domestic animals, horses would have been obvious candidates for the dinner table, which is where the basashi tradition started.

Kids in the Kitchen: Strawberry Spinach Salad

Washington Post-Culinary scholarship winner Jeanine Williams, a senior at Roosevelt High School in the District, credits her aunt Stacy for this family recipe. When Jeanine doesn’t have the vinaigrette ingredients on hand, she uses Newman’s Own Balsamic Vinaigrette.

MAKE AHEAD: You’ll have vinaigrette left over, which can be refrigerated in an airtight container for up to 1 week.

4 servings


  • 4 ounces (about 1 cup) pecan halves
  • 1 to 2 tablespoons light brown sugar
  • 3 tablespoons balsamic vinegar
  • 1/2 cup extra-virgin olive oil
  • 1 tablespoon honey
  • Salt
  • Freshly ground black pepper
  • 7 ounces (about 5 cups) baby spinach leaves, rinsed and dried
  • 1 pint strawberries, hulled, rinsed and cut into halves
  • 2 ounces feta cheese, crumbled

(See Directions)

OC Tastefest Food and Wine Celebration

Orange County is pleased to introduce the inaugural food, wine and entertainment celebration, OC Tastefest. The culinary festival will take place on Friday, May 4 and Saturday, May 5 at the OC Fair and Event Center in Costa Mesa. The two-day event will showcase the global diversity of cuisine and culture in Orange County.  (SEE MORE)