Interview from 3rd Annual Taste of Mexico:
Dave Miller: How did you get into doing Mezcal?
Cecilia: Well um, kind of a long story but just to put it short… It was a trip that I took to Oaxaca about four or five years ago and the it was the first time I was there taking in the culture, taking in the people and the taste of Mezcal. It occurred to me that people in Mexico were not appreciating it as they should so I started going back to Oaxaca and learning about Mezcal. It is very extensive. And then I started writing about it. And that’s how the blog started and people started calling me la nina del Mezcal. (Watch Interview for more)
TODAY IS NATIONAL COFFEE DAY!!!
Here is a partial list of National Coffee Day Specials for September 29, 2014. Feel free to post other deals. Click for great coffee deals
The widening wealth gap between the rich and the poor in the US is taking a toll on fast-food chains.
By Kate Taylor:
You’ve heard of a Black Angus burger.
Burger King’s latest creation isn’t that.
Chocolate World Expo, the New York area’s largest chocolate-themed event, comes to Manhattan for the first time on Sunday, December 16th, 10am-7pm, at the 69th Regiment Armory (aka Lexington Armory), bringing its own unique blend of chocolate, food and fun to the city… just in time for the holidays! Admission $20/Adults & $10/Children (5-11.)
The best way to get people together to discuss their cultures is through food. “Food is the cross section for communication,” says Crystal A. Johnson, founder and editor-in- chief of the MultiCultural Cooking Network (MCCN).
“I was one of the first people watching cooking shows all day before it was trendy. On the network there weren’t any prominent people of color,” Johnson says. In 2007, she decided to create her own YouTube channel to showcase missing cultures. Since then, MCCN has evolved from a YouTube channel to a Web site that is not just about food. “The MultiCultural Cooking Network isn’t just about cooking food; it’s to create discussion about culture.”
The world traveled Honduran Chef Jay Bonilla knows a thing or two about Sangria. This is one ofhis classic Spanish sangria recipes. Jay says the bottle of wine does not need to be expensive. In this recipe he uses the famous inexpensive wine from Trader Joe’s affectionately called “Two Buck Chuck.” (SEE RECIPE)
The sous-chef de cuisine (under-chef of the kitchen) is the direct assistant of the executive chef, and is second in command. This person may be responsible for scheduling and substituting when the executive chef is off-duty. The sous-chef will also fill in for or assist the chef de partie (line cook) when needed. Smaller operations may not have a sous-chef, while larger operations may have multiple.(Wikepedia)
Brush up on your Food History visit the MCCN Food History Section
Find this art at: www.suethompsonart.com/souschef.html