I have designed many recipes over the course of my career but I will tell you this much, I can say these cookies are one of my best creations. Between the contrast of sweetness and a mild heat, this combination creates such a delicious distinct unique taste. Also, the flavor lingers in the back of your palette and leaves your mouth feeling so refreshed that, you can't help but want more!
These sugar cake cookies come in either vanilla or chocolate and with a raspberryjalapeno or blueberry habanero filling. Each cookie is .75 cents each but if you purchase a dozen or more than the price of an individual cookie will only be .50 cents !
Please go to my website and send me your order at http://www.bostonfooddesign.com/
Best Regards,
Chef Szam BFD
PS: My next blog will be on how to make food work for you!
There are some simple recipes that have a major impact when creating a variety of meals in your kitchen and they come from the streets of your neighborhood. Simple foods has always been accessible and it's reflected in the cooking traditions passed down from our ancestors. There are many ways to prepare our food and so whether it is curing, grilling baking or even cooking over an open fire, these methods have been used for centuries and they are the core for some of our basic ethnic dishes. I have found through my own personal experience with Street Foods, that for the most part, preparation is a key essential element. So get into the habit of marinating and seasoning your food items ahead of time. Also, always keep basic ingredients in your kitchen such as; sea salt, pepper and essential heart healthy cooking fats like olive oil. Furthermore, try to have fresh herbs available and accessible like basil and oregano. Or if you are able, create your own "herbal garden" and in the process you can contribute to the "green movement" by recycling and reducing your "carbon footprint". So start by cutting in half a couple of milk containers or use plastic soda bottles or you can even use decorative tin cans or crates. Then punch a few holes in the bottom of your containers and use old dishes, saucers, or even tin pie plates, as catch basins, for the excess drainage. Remember it's best to use a rich dark potting soil and also, keep an empty container lined with a plastic bag, preferably near your sink. Then when needed, instead of disposing coffee grinds or egg shells, you can occasionally, add them to your soil to provide additional nutrients for your plants. Keep in mind, your kitchen garden acts like a tiny greenhouse as it removes carbon monoxide and provides cleaner air to your living space. Also, certain herbs produce some phenomenal natural scents like basil or mint and others are visually appealing such as; certain wild thyme's or borage blossoms. And as long as you water your plants and that includes the occasional steam from boiling water, along with a good dose of light, either natural or fluorescent, you can create a wonderful "miniature" garden year round!
Also, staying true to a more "organic" approach to food, try to purchase seasonal fruits and vegetables from your local markets or grocery stores. For example, in the Northeast our fall harvest season has arrived and so locally grown native corn, tomatoes, acorn squash and fruits can now be purchased at a fraction of the cost from their imported counterparts! Furthermore if at all possible, buy your meats, poultry and fish at your local market too, there is nothing more appealing to the senses than fresh food! Finally when cooking remember this, quick preparations like pan frying or grilling will enhance the flavors and awaken the senses.
So start by preparing a personal shopping list, first either grow or purchase fresh products, next get into the habit of seasoning and marinating your items ahead of time. Finally change your mind set when it come to preparing a meal, it does not always need to be approached as such a daunting task simply, alter your cooking methods to cut down on preparation time.
In closing try to eliminate from your diet any unhealthy foods and artificial additives, as you make room to... Welcome Street Foodsback into your Kitchen!
It's time to unveil my cookie line, Rasaepenos and Blubanerios!
Signing off for now,
Chef Sam BFD
PS: I have been very busy with the start of the new school year at Northeastern University, creating recipes and entering menus into a new site for the surrounding college campuses in my district, as Chartwells' newRegional Operations Manager. Furthermore, on a more personal note, I have been working diligently on the development of my cookie line. I apologize, to my readers, that in the past month or so, I have been slacking when it comes to writing a weekly article. I had promised in an earlier blog that I would provide a weekly post, but I plan to have some very exciting new entries coming soon, so stay tuned !
Now I missed Saint Anthony's Feast this year, but I located this video on You Tube and I really believe it captures the essence of the articles I write regarding Street Food. The music maybe outdated for some of you, but it has a collection of great old footage that covers the span of the feasts' inception. Finally, I hope all of you had a wonderful summer and as we see say in Italian "con affetto, i migliori auguri a tutti", which means "love and best wishes to all !
When I say the word Frankenfoods, I would be willing to bet the first thought that comes to mind is either the story of Frankenstein or the silver screen rendition of John De Belo's " Killer Tomatoes".
In actuality, the issue of Frankenfoods is of a biological nature in which the appearance of some food products become altered or redesigned using genetic cloning, by the food conglomerates, while they try to meet the supply and demand. As of lately, there have been calls for healthier food options at lower costs which has forced the food industry to delve deeper into this issue of genetic enhancements to our food supply. Also, we are forced into this field in an attempt to stave off potentially crippling droughts that have plagued European countries and our very own over the course of mankind's history. There are consequences for pursuing this course of action, due to limited time for testing and the possible human harm these Franken Foods might incur .Which leaves us with two major dilemmas. So, do we as a nation halt this lab experiment? Or do we slow it down, become more diligent and cautious? We must address these concerns and decide the best course of action. Probably, meeting somewhere in the middle would be the first step towards a resolution to solve this quandary.
Now, there are four major players that make significant decisions on our food supply today. They are the following: Cargill (beef), Farmland (pork), Perdue (poultry) and Tyson (poultry).
The government supplements these major food corporations, as well as regulating their pricing, quality and production. While there are a handful of major companies responsible for livestock and crop selection. For example, today we can grow a chicken in 45 days as a harvested animal. This system which is bottom line driven, has been cost effective. So as long as this equation continues to equal a net profit, more of these instances will become common place.
Unlike before where the United States' population was growing at a rapid rate, we are now facing a population declension of ZPG (zero population growth). That means for us in the United States that it will be not be the demand for food but that lack of a supply to feed a very geriatric citizenry. Adversely, in the rest of the world, places of great economic growth like China and India will continue to increase their consumption of meats and grains. This will directly impact the rest of us globally, as prices of basic food staples steadily increase. So the final question is, will food shortages become the the norm? Sadly, the first to feel the effects would be underdeveloped countries like Ethiopia, who have been stretched to their limits. However, with the rise of emerging countries and their food demands along with real concerns on the burden this will place on our natural resources, eventually this will effect all nations across the globe.
Finally, I want to end this entry on a postive note, with all the advancements we made so far with organic alternatives and with the help of technology we are rising to meet the many challenges we face with food and feeding the masses.
Remember my saying, "with innovation comes culinary creations".
There are a lot of new and interesting ideas coming into the food industry and each days shapes a different spin on what the consumer desires. So if you are like many of us, you need to keep up on current events. Just watching the news lately, you hear daily reports on the oil spill and the damage it has caused to our food supply in the Gulf. Never mind that this region has still not fully recovered from the devastation left by Katrina in 2006. Their are fisherman and local restaurants who have been effected by these recent enviormental catastrophes, who are now also going through tough economic uncertainty. The socioeconomic downturn has risen into the forgound of the food industry.
So it goes back to the industry as a whole, which is always looking at ways to create and improve on our food supply. Whether we are talking about minimizing environmental hazards, developing super seeds to withstand the worst crop conditions or purchasing locally grown food staples. This is always a subject worth discussing. There is such a major movement going on today in this country, which is fueling the education sectors. Students across the country are learning to eat "consciously" and have a higher understanding on agriculture and farming. It is foreseeable to see future educators placing more ownness on health and wellness. It will probably be required to take mandatory courses on food and nutrition. This will also open up, to the next generation, a plethora of new job opportunities. As Generation X evolves, as too will the technology. While their on the quest to improve our food supply and find alternative methods to safeguard the environment. As this generation ages, you we will see a growing dependence on the cyber world in their quest for convience. Even today, the agricultural schools are presently arranging to have their students grow their own vegetables on small plots of land along with making composts to assist the students with paying for their tuition ! The rise in food education blends the lines between food science and socioeconomic factors, as it pertains to wellness. An example of this would be, creating organic pesticides that are less harmful to the environment and that will overcome the issues of Franken foods. Changes like this are happening everday in this new socioeconomic climate. The industry is reacting to these shifting conditions as it finds new ways to meet those demands and presents new opportunites and recources.
Now there are so many avenues in which one can suss out the information they desire, whether it's in agriculture, food science, production or new food creations. Many of us in the industry will say, that going out into the field is the one of the best ways to keep ahead of the curve. And so it is not uncommon, for me to frequently attend food shows, seminars, classes and networking events. However, there are also relevant sites that I frequent to gather information on the latest advancements. So please, feel free check out this link to the National Restaurant Association, http://www.restaurant.org/ for further information.
I apologize to my readers that I have been away attending many workshops. It has been a very busy summer for me! I promise, moving forward, that I will be more prudent in my postings and ensuring weekly articles!
Best Regards,
Chef SamBFD
PS: Please continue to support the efforts in the Gulf and Haiti.
God Bless America!
Next week : A VERY IMPORTNAT BLOG ON: "WHO DECIDES HOW MUCH FOOD IS PRODUCED & THE FOUR MAJOR PLAYERS, IN FOOD INC."
Below is a dish which was created by renowned Chef Jet & his staff
I have talked about recipe creations and touched upon menus. Again, creativity plays an integral part in setting up a variety of food items and a set menu is a key component. However, in today's market it is imperative to keep things interesting. So introducing new food items onto your set menu will keep your customers guessing. Also, social networking sites such as, Twitter or Facebook are important marketing tools in this technological era. Furthermore, writing a periodic blog or displaying a short video are ways to introduce yourself and your venue. In this new age of instant information reaching out has to be done more swiftly than it has ever been done in the recent past to maintain interest. We have found in the educational sector that providing an intranet site, has been a valuable tool. We are constantly receiving feedback on related newsworthy issues on health and nutrition. Particualry for the students, it is vitally important for them to be in the "know", on matters such as, the latest on food allergies. Futhermore, to keep up with their busy lifestyles, we are receiving many requests for " healthy food choices, on the go" . We find their subject matter to be a priority and we appreciate and welcome the students' participation to provide to us with feedback and suggestions as we continue to work on improving our current methods. Furthermore, today's students either connect by texting, twittering, blogging or uploading their favorites sites simply by using their Blackberry or Smart-Phone. So it is not uncommon for us to receive direct responses or instant messaging! We work tirelessly, on offering a variety of food choices and in the process we continue to develop new and interesting concepts to keep them coming back for more! Finally, with the rise of Latino, Asian, and Indian influence there are new and exciting foods entering mainstream campus dining halls all across the nation. Soon, a "Samosa with Curried Potatoes and Chick Peas" might be considered the next fast food craze! Times are a changing, and with the help of high tech innovation, we rev up on our culinary creations!
Enclosed are pics from a seminar I attended at UMASS Amherst where I met Chef Jet Tila from the Wazuzu at the Encore Las Vegas and other renowned chefs and their staff that cooked their famous dishes and offered their valuable insights and suggestions. This was a great experience and there was a lot of "Creative Culinary Brainstorming" going on at this event. It was a privilege to attend this one day workshop. I came away with new and exciting techniques, that can be applied for recipe and menu creations.
Later on in the week, I will label all these dishes that are displayed on this blog.
We went this Saturday to Newburyport for the "spring fest". Well, to our surprise it was packed with cars and more importantly, lotsof people. So what were we thinking? I guess, we thought it was just like any other ordinary Saturday. I guess, it never entered our mind that it wasMemorialweekend. I guess, we didn't notice the weather that day was perfect. I guess, it really didn't matter, so long as we were togetherenjoying the day in Newburyport!
Even though, it was crowded there still was a feeling of simplicity and beauty as we walked along the wharf and the commons. Today, there were many clusters of Street Vendors from Legal Seafood to even Comcast. They were serving up fried clams, sausages and peppers, clam chowder in big bread bowls. There was even a food demonstrator, frantically handing out samples of " Kennel Corn". Also, lining up and down the side streets were vendors selling handmade jewelry, clothing and photography . As we strolled along a few passer byres stopped us to inquire about our dog," what breed is he "? One commnet that really grabs Clip's attention , is "oh how cute"! He'll just sit still, look up and wag his tail, such a ham! Now there was one woman in particular, who went as far as going to a doggi vending machine to purchase a cookie for our dog! Of course, our Clip always the gracious pup, begged for more and then gave her his paw. He's a real character,! Yet, throughout all of this, I realized that so many people stopped and chatted with us! And as we strolled further down the side streets, we peeked into the various store fronts like "Gourmet Dog Foods". Earlier in the month we purchased Clippers ' birthday cake and met the owner, Julie Hoover. The store has a variety of home made dog food items, which are baked right on the premise and they are gluten free and organic too ! Finally, we could not pass up Richdales, in my opinion is Newburyport's finest variety store. There you can purchase hot dogs for just 25 cents and yes, you heard it first from me, it's worth it. I bought six all for a whopping $1.50, now that's a deal! Finally, as we headed back down to the plaza, we heard music and people singing. There in the middle if the square I saw a live band and they were playing a true classic and one of my favorites a Beatles' song, "Sgt. Pepper's Lonely Hearts Club Band ". My son turned and commented to me "wow dad, that song is old, but at least it's the Beatles". I smiled and thought to myself "well at least he knows their music". Then we sat on a bench and I felt so relaxed, it turned out to be such a great day! I observed the many families, mothers, fathers, children, young and old laughing and conversing with one another. It brought back memories of my childhood in Italy. I remember sitting in a piazza in Grotto, with my family, eating fresh cold cut sandwiches wrapped in wax paper, while listening to a fellow pizano, strumming his mandolin! I thought to myself " doing this, is what makes life worth living"! Just by spending some time with your family, laughing, joking, eating and mingling with people. We made wonderful memories that day and so as we say in Italian,"la dolce vita" and I couldn't agree more, life is sweet!
Best Regards,
Chef Sam BFD
Happy Memorial Day !
Let's not forget the many men and women who serve and protect our Country every day !
My next blog will be on keeping your recipes & menus fresh & interesting!
This Product is from Scott Rothwell's, he is a Director of Dining Services from Chartwells as well as , a Caterer. His website is http://www.cateringboss.com/
Check out the gueten free cheese spread called:
"WE CAN'T SAY IT'S CHEESE "
It's made with homemade "oatmeal & vegetable oil.
His "ALO DRINK" is superb!
It is made with Alo Vera Pulp, spring water and cane sugar.
My name is Sam Pezzella I work in Boston for Chartwells, Compass Group at Northeastern University. I have worked for over twenty-five years in the food service industry. I have catered many high profile events, like the cast and crew for the "Perfect Storm" in Gloucester, MA. In addition, to catering major venues I created a catering manual with my very own recipes. I have also,took part on providing my services to major profile political and celebrity figures such as; Governor Patrick Duval and Doctor Bill Cosby. I have over the course of my career, worked alongside exceptional talents with the likes of Todd English and Martin Yan. I have won numerous awards for culinary excellence. Finally, I am a budding entrepreneur, with ambitions to build my very own food specialty line, along with creating a consulting business. I have been married to my best friend Phyllis for over twenty-six years and my wife is a writer. We have one wonderful son named Andrew. He is in his third year of college at UNLV majoring in political science and history and plans to go onto law school, with aspirations to someday enter into politics.
