Windmills at Sunset (photo by Dan Tombs, courtesy of morguefile.com)
Missouri is nicknamed the “Show Me State" and droves of visitors want an up-close look at the twenty-seven wind turbines going strong on the Bluegrass Ridge Wind Farm in King City. As our friends at American Farmland Trust have pointed out, “Wind farms are just one way farmers are simultaneously helping to solve our energy needs while providing farms with a new source of income.”
“Busloads of senior citizens and school children from Kansas City and the surrounding area have already made trips to King City…a small town with only two restaurants,” according to an article in the High Plains Midwest AG Journal. The power generated by the wind turbines on the Bluegrass Ridge Wind Farm “is enough electricity for 20,000 average-size homes. The Journal reports that according to Gentry County Treasurer Linda Combs, the wind farm brought in $585,922 in additional tax dollars to be used for local schools and infrastructure improvements. The needed maintenance of the wind generators has created eleven full-time jobs. The article goes on to say that, “On the average, landowners receive $3,000 a year for each tower on their property.”
Interest from visitors traveling to see the wind turbines has been so high that a local group of residents has applied for a grant to build a wind farm education center.
If you’d like to read the article in the High Plains Midwest AG Journal cited above go to: Visitors center planned for Missouri wind farm
To view previous posts on the topic go to:
1. Texas Winds Are Reaping Energy & Jobs
2. Suburban Homeowners Turn to Wind Power
3. Greening the Rust Belt
4. An Ancient Idea
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To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
 
Elizabeth Karmel was born in North Carolina, weaned on pulled pork, and has spice and smoke in her bones." - Steven Raichlen, author of "The Barbecue! Bible and How to Grill"
Not too long ago we had the pleasure of attending chef and author Elizabeth Karmel's "Authentic Southern Barbecue" at the Institute of Culinary Education in Manhattan. We learned an awful lot about preparing great BBQ that night and it was a lot of fun being taught by her. Now she's got a new book out, "Soaked, Slathered, and Seasoned: A Complete Guide to Flavoring Food for the Grill." We highly recommend it if you'd looking to improve your mastery of the grill and learn more about the great American art of BBQ in general.
Below is a recipe from Elizabeth's new book that should be well within the talents of all backyard cooking enthusiasts. We especially like that it calls for rib-eye, our favorite cut of beef steak. If you really want to dazzle your guests, serve an organically raised rib-eye from a farmer you know and trust. As author Bruce Aidells has pointed out, the flavor of the meat is enhanced by good preparation, but, "It all begins with the animal." We think you'll agree that sustainably and humanely raised animals really do deliver the best flavor.
So get the right cut and fire up the grill because you're in for a hearty treat!
Grilling Method: Medium-High Heat
Ingredients for 4 Servings
• Whiskey butter (see recipe below)
• 2 Bone-in rib-eye steaks,* about 1 pound each and at least 1 inch thick
• Olive Oil
• Kosher salt or your favorite spice rub
• Freshly ground pepper, optional
• Fresh parsley, chopped, for garnish
Preparation
1. Build a charcoal fire or preheat a gas grill. Allow the meat to come to room temperature for 20 to 30 minutes before grilling. Wrap the meat in paper towels to get rid of excess moisture. Just before grilling, remove the towels and brush both sides of the steaks with oil and season lightly with salt and pepper.
2. Place the steaks on the grates over medium-hot heat and grill for about 5 minutes. Turn the steaks and continue cooking for about 5 more minutes for medium-rare. Remove the steaks from the grill. Place a slice of the compound butter on each steak and allow it to rest for at least 5 minutes, but no longer than 10 minutes, before serving.
3. When ready to serve, spread the melted butter around on top of the steaks and place another piece of cold compound butter on each steak. Serve the steaks warm with the butter. Garnish with chopped parsley, if desired.
*Bone-in rib-eyes are also known as cowboy steaks.
Whiskey Butter
Makes 2 logs (1 cup)
Elizabeth created this butter for her take on Steak Diane. Because she is a southerner, she chose Jack Daniel’s instead of the traditional French Cognac. She says, "The key is soaking the shallots in the whiskey so that the flavor is deeply ingrained in the butter."
Good for Seasoning: Beef (cowboy or any other steak); chicken; pork chops
Ingredients
• 1 Cup (2 sticks) unsalted butter, softened
• 2 Shallots, minced soaked in 2 tablespoons Jack Daniel’s or other whiskey for 5 minutes
• 3 Teaspoons minced curly parsley
• 1/2 Teaspoon Worcestershire sauce
• 1/2 Teaspoon Dijon mustard
• 2 Teaspoons Jack Daniel’s or other whiskey
• 1/4 Teaspoon fine-grain sea salt
• Fine-ground white pepper
Preparation
1. In a medium bowl, mash or stir the butter with a fork until it is smooth and slightly fluffy. Add the shallots soaked in whiskey, parsley, Worcestershire, mustard, Jack Daniel’s, salt, and pepper. Mix together, mashing with the back of the fork to make sure all the ingredients are incorporated. Mix well. Taste for seasoning and adjust if desired.
2. Roll the butter in plastic wrap and smooth out to form round logs about 1 1/2 inches in diameter. Refrigerate until hard and easy to cut into pieces.
Recipe and Images courtesy of ©Wiley (wily.com), all rights reserved
Author Elizabeth Karmel
If you’d like to purchase the new book from one of America’s greatest BBQ & grilling chefs go to: Soaked, Slathered, and Seasoned: A Complete Guide to Flavoring Food for the Grill
If you’d like to see one of the recipes Chef Elizabeth taught us at I.C.E. go to: Kansas City Style Ribs
If you'd like to purchase our favorite extra virgin olive oil from Stella Cadente, click on: L'Autunno Blend Extra Virgin Olive Oil
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
While one of every eight people in America is food insecure, millions of backyard gardeners grow far more produce than they can possibly use. Since early May, the AmpleHarvest.org campaign has been enabling America's backyard gardeners to find local food pantries and then share their garden bounty with them.
Thankfully, the campaign is rolling out nationwide and over 800 food pantries and food banks across America have already registered. More are signing up every day! The campaign's goal is to diminish hunger in America by facilitating the donation of excess backyard garden produce that might otherwise spoil.
The AmpleHarvest.org campaign is an outgrowth of a nonprofit 503(c)(1) sustainability organization and has received support from many groups including,
• National Gardening Association
• Garden Writers of America
• USDA
• Google Inc.
• Rotary International
• VFW
• YMCA
• Numerous faith groups
• Food/Hunger bloggers
• Many food banks overseeing the pantries
AmpleHarvest.org is a first of its kind site. It doesn't just provide a list of area food pantries, it offers driving instructions from the donors to their local pantries. Pantries can post a photograph of its building to make it easier to find. It also enables the food pantry to inform donors who are not gardeners as to exactly which store bought items they do or do not want.
So,
• If you work at a food pantry, please register with AmpleHarvest.org (see link below) as soon as possible so that backyard gardeners can easily find you when they harvest their crops
• If you are a backyard gardener, please be generous with your bounty.
• Regardless of who you are, please inform any pantries or gardeners you may know about the AmpleHarvest.org campaign.
Although many people are concerned about their own economic situation, the AmpleHarvest.org campaign enables Americans to help their neighbors by reaching into their backyards instead of their back pockets.
To learn more about the terrific work of this organization and see how you might help go to: Ample Harvest
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
(© Image courtesy of California Avocado Commission)
Light and fresh fare suits the summer season, when folks would rather be spending time outdoors rather than in a hot kitchen. Those ample meals that bring comfort on a wintry day only lead to lethargy when the weather turns hot. A simple, flavorful and seasonal salad can make for a fine lunch and leave you fit for an active afternoon.
We’re delighted to present this quick and simple recipe from our friends at the California Avocado Commission. Sweet honey and tangy limes complement the creaminess of California Avocados and sweet mangos in this fresh summer salad. You can decide on just the right dash of cayenne pepper to give it some spice! With 5 grams of protein, 5 grams of dietary fiber and only 269 calories per serving you can enjoy every bite.
Ingredients for 4 Servings
• 2 Ripe Fresh California Avocados, chilled, halved, seeded and peeled
• 2 Mangos, chilled, halved, seeded and peeled
• Cayenne pepper, to taste
• Salt, to taste
• 3/4 Cup plain low-fat yogurt (Greek-style preferred)
• 2 Large limes, juiced
• 3 Tablespoons Red Bee Wildflower Liquid Honey
• 4 Mint sprigs, for garnish
Preparation
1. Slice avocado and mango halves lengthwise in 1/2-inch slices. Arrange the fruit on individual salad plates, alternating the avocado and mango slices. Mix equal parts cayenne pepper and salt and lightly sprinkle over fruit slices, to taste.
2. Whisk together yogurt, lime juice and honey in a small bowl. Just before serving, spoon 2 to 3 tablespoons of dressing in a stripe over each salad. Garnish with mint sprigs and serve immediately.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
To purchase one of America's finest artisanal honeys go to: Red Bee Wildflower Liquid Honey
To learn more about California avocados, their heath benefits & growing an avocado tree go to: California Avocado Commission
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Dairy Cow (photo by Emily Roesly, courtesy of morguefile.com)
Our friend Sarah Alexander at Food & Water Watch has sent us an important message about protecting schoolchildren from milk from cows injected with the artificial growth hormone called recombinant Bovine Growth Hormone (rBGH).
Sarah wrote:
Kids across the country will soon be heading back to school. While there are often mixed emotions about heading back to school, one thing is certain, we're upset that some of the milk they'll be drinking this fall will be from cows treated with artificial growth hormones. We're working to make it clear that schools can purchase milk that is free of artificial growth hormones, and we need your help.
She goes on to explain, “…the documented increase of infections in dairy cows injected with rBGH…necessitates increased use of antibiotics…and there are ongoing questions about links to cancer…most of the industrialized countries in the world have banned this hormone.”
Food & Water Watch launched a campaign this year to get milk produced with artificial hormones out of schools once and for all, and delivered more than 25,000 petitions to members of Congress asking them to clarify that schools have the option to purchase rBGH-free milk or organic milk. Congress takes up the Child Nutrition Act Reauthorization this fall and FWW will continue its work on getting protective legislation passed.
It is possible that about one out of five pints of milk offered in school cafeterias nationwide each year comes from cows injected with rGBH. While waiting for Congress to get back in session, parents and all those concerned with the health of kids in school can contact their local school's Food Service Director and ask if rGBH-free milk will be purchased for the coming school year.
These are difficult times for the country’s economy and the temptation for schools to save money by serving the cheaper rBGH milk is bound to be strong, but the highest priority should always be the health of our children.
About Food & Water Watch
Food & Water Watch, a nonprofit consumer organization based in Washington, D.C., works to ensure clean water and safe food in the United States and around the world. We challenge the corporate control and abuse of our food and water resources by empowering people to take action and transforming the public consciousness about what we eat and drink.
If you’d like to take action to get rBGH-free milk into your local school go to: Food & Water Watch
To follow American Feast on Facebook go to: American Feast on Facebook
Looking for a fun evening out in Minneapolis that will benefit a couple of terrific causes? If that sounds enticing the non-profit Partnership Resources is joining with the American Culinary Federation, Minneapolis Chefs chapter to present a fantastic new fundraising event: A Taste of Art. Just weeks away, the gourmet event will raise much-needed funds for services for adults with developmental disabilities and the Chef's Scholarship Fund.
A Taste of Art will Feature:
Tasting stations featuring food from the American Culinary Federation's world-class chefs
• Artwork from Partnership Resources' artist on display and available for purchase
• Exhibits highlighting the dynamic programs of Partnership Resources, Inc.
• Silent and Live auctions
• Live Music
• Much, much more for foodies and all community-minded people...
Event Details:
• When: Sunday, September 13th, 2009, 5:00 to 8:00 pm
• Where: The Doubletree Hotel Minneapolis-Park Place
• Tickets: $75*
• V.I.P. Tickets: $125* and include:
- Early reception with Chefs & Artists from 4:00 to 5:00 pm
- Complimentary Wine & Champagne
- Exclusive Appetizers
- Gift Bag
• Attire: Business Casual
• Tickets Available: Online or by calling Partnership Resources at 612-331-2075 (Monday - Friday 8:00 am – 3:00 pm)
*$50 of ticket price is tax deductible
For further info and to purchase tickets go to: A Taste of Art
About Partnership Resources
PRI works to provide appropriate opportunities for individuals with disabilities to play a respected and valued role in community life. Although most clients served by PRI are seeking employment, their community development efforts promote the use of community resources as the natural place for clients involved in recreation, volunteer, seniors, employment or any combination of these opportunities.
About the American Culinary Federation
The American Culinary Federation (ACF) is the largest professional chefs organization in North America and is dedicated to "promoting the professional image of American chefs worldwide through education of culinarians at all levels."
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Spanish-Style Grilled Cheese Sandwich (photo courtesy of Mezzetta Foods)
There's a $25,000 Make That Sandwich contest and its deadline is fast approaching (Labor Day). The winner receives a culinary trip to Napa in addition to the $25k, and two runner ups win $1,000 – not bad for a sandwich recipe!
Last year's Grand Prize winner was a Spanish-Style Grilled Cheese Sandwich with Smoky Paprika Roasted Pepper & Tomato Topping (Hot Sandwich) created by Edwina Gadsby of Great Falls, Montana. Have a look at the recipe: Grand Prize Sandwich
It looks very tasty, but I am sure American Feast's readers can give it a run for the money. You can enter your favorite sandwich recipe(s) in three categories: cold sandwich, hot sandwich, and vegetarian. The sponsor of the contest is Mezzetta Foods, a family-owned specialty food producer, best known for their peppers and olives.
You can enter the contest by going to: Mezzetta Foods
To follow American Feast on Facebook go to: American Feast on Facebook
Grape Vines in Sonoma (photo by David Ellis, courtesy of morguefile.com)
The 2nd Annual Sonoma Wine Country Weekend will feature tastings, tours, demonstrations and seminars showcasing over 200 artisan wineries, growers, chefs and food purveyors. It is the area’s largest wine and food fundraiser, having donated more than $8 million to local charities that support students, children, farm workers and people in need.
One of the country’s premier food and wine events, the three days of activity includes the 30th Annual Showcase: Taste of Sonoma, which will take place Saturday, September 5th from 11:00 am to 4:00 pm at Sonoma’s famed MacMurray Ranch vineyards in Healdsburg. Sonoma Wine Country Weekend will culminate on Sunday September 6th with the 17th Annual Sonoma Valley Harvest Wine Auction at Cline Cellars in Sonoma.
“Taste of Sonoma is an epicurean event unlike any other,” said Executive Producer Maureen Cottingham, “offering boundless opportunities for wine lovers and foodies alike to sip and savor the diversity of our rich farm-to-table heritage alongside the growers, winemakers and chefs who’ve made Sonoma one of the world’s great food and wine destinations.”
Some of the Highlights
• Sonoma County Appellation Grand Food and Wine Tasting: An immersion experience, with more than 150 wineries pouring thousands of wines, and over 60 local chefs whipping up divine pairings. This is a rare opportunity to go one on one with artisan producers representing the four distinct appellations of one of the most diverse and bountiful growing regions in the world.
• Sonoma's Sommelier Stars Wine and Food Tasting Tours: Sonoma's own celebrity sommelier, Christopher Sawyer, has assembled an all-star team of nationally acclaimed sommeliers who will be on-hand to provide 30 minute guided tours through the Grand Tasting Tents. With their knowledgeable guidance, guests will discover hidden gems, try new varieties, and enjoy expert insights on expanding their wine appreciation and knowledge. Registration is taken the day of the event.
• The Gloria Ferrer Bubble Lounge: Located at the entrance to Showcase: Taste of Sonoma, the Gloria Ferrer Bubble Lounge offers visitors a chance to toast the day with a bit of bubbly paired with small bites, presented by Cindy Friedman, Gloria Ferrer Caves and Vineyards Certified Wine Educator.
• The Crushpad: A unique “grape to glass” tasting and demonstration presented by local grape growers and winemakers. Guests will sample freshly picked grapes, juice from a basket press demonstrating and finally a taste of the finished bottled wine from the highlighted vineyard, presented by the Sonoma County Winegrape Commission.
• The Gourmet Kitchen: Steel Chef Competition and Cooking Demonstrations: Sonoma County's most celebrated chefs face off in a fast paced, fun and educational competition for the coveted title of Sonoma County's Chef of Steel. The audience will learn to flip, dip, chop and whip like the pros in the demonstration kitchen, where throughout the day Sonoma's top chefs will share the tricks of the trade, including new recipes, techniques and innovative ways to flavor food.
• Sonoma County Marketplace: Explore the bounty of one of the world’s most fertile food sheds brought to market by small, local family farms. Guests can browse, sample and purchase high-quality, artisanal ingredients used by local chefs and explore the new sustainable and organic area, to learn how to incorporate “green” foods and products into the home pantry.
• Silent Auction: Benefiting the Redwood Empire Food Bank: the Taste of Sonoma Silent Auction and Big Bottle Bid offers bidders a chance to take home prized bottlings from local winery cellars, one-of-a-kind etched bottles, and other terrific trips and packages.
• A Self-Guided Walk-Around Retrospective: “Legacy of the Land: 150 Years on a Russian River Valley Ranch”: Experience the living history of MacMurray Ranch through a never-before-seen exhibition detailing ranch life from the late 19th Century to today. The exhibit is displayed in the oldest structure on the ranch, called the Prune Shed in reference to the principal Russian River Valley cash crop of the early 1900s. From subsistence farming to elite Pinot Noir, the history of MacMurray Ranch tells a story of Sonoma County agriculture from the 1850s to the 21st Century. Experience this exhibition while enjoying MacMurray Ranch Wines!
Named one of the “Ten Best Wine and Food Events in the United States” by Celebrated Living magazine, Taste of Sonoma is a coveted ticket. General Admission is $150 per person. Visa Signature cardholders receive a special price of $95 per person, as well as other event perks when they use their card to purchase tickets. Grand Reserve tickets are $195 per person. Grand Reserve ticket holders receive additional privileges throughout the event and access to exclusive venues featuring rare wines, gracious hospitality and special behind-the-scenes benefits.
For more info and to purchase tickets go to: 2009 Sonoma Wine Country Weekend
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A Napa Oak Overlooks Vines (image courtesy of Napa Sustainable Winegrowing Group)
There's an excellent chance that your favorite Napa Valley winegrower is a member of the Napa Sustainable Winegrowing Group which was formed in 1995 to promote integrated pest management practices in Napa County, California. The mission of the Group is to identify and promote winegrowing practices that are economically viable, socially responsible and environmentally sound.
Specifically, the Group promotes viticultural land stewardship through educational outreach to:
• Optimize ecological stability and winegrape productivity and quality by understanding and emulating natural processes such as biodiversity, carbon and nutrient cycling, and plant-soil interactions.
• Reduce pesticide inputs through cultural practices, biological control, and use of alternative materials.
• Promote soil health through erosion control, reduced tillage, soil analysis, and the amendment of soils with cover crops and compost.
• Enhance returns on investment by promoting the value-added nature of sustainable winegrapes along with terroir and increased vineyard longevity.
The Napa Sustainable Winegrowing Group is comprised of members representing Napa winegrape growers, vintners, and local government and educational organizations. The Group represents over 25,000 acres of farmed vineyard land and over 20,000 acres of un-farmed/wild land as of March 2007.
In a 5-part podcast interview, American Feast's Doug Ferber has a talk with the Napa Sustainable Winegrowing Group to learn more about their important work.
To listen to Part 1 click on: A Talk with the Napa Sustainable Winegrowing Group Part 1
To listen to Part 2 click on: A Talk with the Napa Sustainable Winegrowing Group Part 2
To listen to Part 3 click on:
A Talk with the Napa Sustainable Winegrowing Group Part 3
To listen to Part 4 click on:
A Talk with the Napa Sustainable Winegrowing Group Part 4
To listen to Part 5 click on:
A Talk with the Napa Sustainable Winegrowing Group Part 5
Don’t Wake Me, I’m Digesting Salmon (© Photographer: Roman Krochuk | Agency: Dreamstime.com)
‘Tis the season for Alaskan Wild Salmon! For us it’s one season that never seems to last long enough. King, Coho or Sockeye, any of the three will do just fine. If it’s fresh from Alaskan waters we’re ready to partake. All that flavor and great health benefits to boot! Here’s a recipe that makes Wild Salmon an especially exquisite dining experience.
Ingredients for 2 Servings
• 2 Tablespoons B.R. Cohn Stone Ground Mustard
• 2 Tablespoons Unsalted Butter, Melted
• 2 Wild Salmon Fillets (Approximately 6 Ounces Each)
• 2 Tablespoons Chopped Shallots
• 2 Tablespoons New England Colonial Cranberry Sauce
• 2 Tablespoons B.R. Cohn Raspberry Champagne Vinegar
Preparation
1. Preheat oven to 450°F.
2. Stir 2 tablespoons mustard and 1 tablespoon melted butter in small dish.
3. Oil small rimmed baking sheet and place salmon on sheet, skin side down.
4. Sprinkle salmon with salt.
5. Spread top of salmon with mustard mixture and season generously with pepper.
6. Bake until salmon is cooked through and mustard browns, about 10 minutes.
7. Meanwhile, heat remaining 1 tablespoon butter in heavy small skillet over medium heat.
8. Add shallots and sauté 2 minutes.
9. Add cranberry sauce and vinegar; stir until preserves melt and mixture is smooth.
10. Bring to simmer.
11. Season sauce to taste with salt and pepper.
12. Spoon sauce over fish and serve.
To purchase a gourmet mustard layered with rich, textured flavors go to: Stone Ground Mustard
To enhance this recipe with the New England Cranberry Company’s Colonial era recipe with its delicious natural flavor go to: Colonial Cranberry Sauce
To purchase a handcrafted, artisanal vinegar from the B.R. Cohn Company go to: Raspberry Champagne Vinegar
To follow American Feast on Facebook go to: American Feast on Facebook
 
Tasting Room & Vineyard (photos courtesy of B.R. Cohn)
Located in beautiful Glen Ellen, California, in the heart of the Sonoma Valley, B.R. Cohn Olive Oil Company is committed to providing exceptional products that satisfy those hungry for new adventures in food. Since its founding the company has continued to garner numerous local and international awards as well as accolades from the gourmet world.
B.R. Cohn's Picholine olive trees, imported from France, are a rarity in a region dominated by Italian and Spanish varietals. They were planted in the 1870s as part of a growing olive oil industry that went into decline at the turn of the 20th century. In the early 1990s, Bruce Cohn and other pioneers brought about a renaissance in California olive oil leading to a new recognition of California olive oils as world-class offerings. As a natural complement to the olive oils, wine-inspired vinegars were added to the menu.
All B.R. Cohn extra virgin olive oils bear the Seal of Quality from the California Olive Oil Council, having passed a laboratory analysis and blind tasting to ensure they are free of defects. The award-winning gourmet wine vinegars handcrafted in Glen Ellen are naturally aged for 18-22 months in oak barrels using the centuries-old “Orleans process.”
During the Middle Ages wine shipped along France’s Loire River was often subjected to hot sun and compromised barrels caused some of the wine to spoil. Nestled along the river, the city of Orléans became an offloading point for this vin aigre, French for “sour wine.” Over the centuries, the local vinegar makers perfected a slow and delicate process of conversion from wine to vinegar, defining the art of superior vinegar making that came to be known as the “Orléans process.”
Vinegar is referenced in the Bible almost as often as wine, and is mentioned in Egyptian and Sumerian records dating back 5000 years. The Romans used it liberally and in 400 BC, Hippocrates prescribed it to his patients.
Planning a visit to the Sonoma Valley? Don’t miss the opportunity to explore the rare Picholine olive grove at the beautiful B.R. Cohn Olive Hill Estate Winery and discover their unique history. Just five miles north of the town of Sonoma and a 45-minute drive from San Francisco, the bucolic setting is perfect for an impromptu picnic. Stock up on supplies at the B.R. Cohn tasting room and head for the olive grove or one of their patios. Sample award-winning olive oils and ultra premium wines daily from 10:00 am to 5:00 pm, or call to schedule a tour of the property at 800-938-4064, ext. 24. The B.R. Cohn Winery is located at 15000 Sonoma Highway, Glen Ellen, California 95442.
If you’d like to purchase some of B.R. Cohn’s artisanal offerings click on any of the following:
Trio Gift Box of California Oil & Vinegars
Pear Chardonnay Vinegar
Raspberry Champagne Vinegar
Stone Ground Mustard
To follow American Feast on Facebook go to: American Feast on Facebook
 
Come rain or shine, Hudson River Park’s annual Blues BBQ Festival is on for Sunday, August 23rd from 2:00 to 9:00 PM. As always, admission to the big family-friendly event is FREE!
The Festival brings some of the best blues bands from across the country together with 4 of the 10 Best New York City BBQ restaurants as rated by Citysearch. Held on Manhattan’s Pier 54 at West 14th Street, the event makes for a fantastic summer day on the historic Hudson River, a true feast for the senses with the sights, sounds, smells and tastes of a true southern BBQ experience!
Here’s the Entertainment Line-up for 2009:
2:30 Eden Brent
A native of the Mississippi Delta, Eden Brent is known for her vast repertoire of jazz and blues standards - and performs at special events throughout the Southern United States and around the globe.
3:45 Homemade Jamz Blues Band
Homemade Jamz’ Blues Band consists of three young siblings, the youngest blues band to sign with a major record label. Their 2008 debut album, Pay Me No Mind, features electrified Chicago- and raucous juke-joint-style songs. Blues legend B.B. King says, “These young kids have got energy, talent and do the blues proud with their own flavor. I believe they’ve got a GREAT future ahead.”
5:00 Eddy "The Chief" Clearwater
Tall, lean, and lanky Chicago southpaw Eddy Clearwater is a pioneer of West Side-style blues guitar and one of the Windy City's finest bluesmen. His exciting live performances have cemented his reputation as a masterful showman. Gospel, country, '50s rock, and deep-down blues are all incorporated into his slashing guitar attack.
6:15 Diunna Greenleaf
Diunna Greenleaf, the leader of Blue Mercy, is a native Texan (Houston) who has a background steeped in gospel music. She has developed "Diunna's style of Blues" in the same tradition as so many other great Texas blues men and women. She combines intricate patches of jazz, gospel and heartfelt soul to create a kind of blues that takes one on an emotional roller coaster ride. She has performed throughout the United States and at the Lugano Blues Festival and the Bern Jazz Festival, both in Switzerland, as well as the Cahors Blues Festival in France.
7:30 Michael Burks
“Michael Burks will singe the whiskers right off your face, kicking every tune in the butt with the chunkiest sustaining siren-wail of a tone this side of Albert King, by mixing back-snapping funk and traditional postwar blues grooves. He's a big, bad blues guitar slinger with a brawny tone. Fans of rompin', stompin' blues power are the beneficiaries of Burks' trials and tribulations, as his deeply emotional playing and singing derives from his personal experiences. In a blues world desperate for a post-Stevie Ray guitar hero, Michael Burks is an immensely talented guitarist and singer poised to fill the void... Big, fat guitar tone over modern funky blues...excellent” - GuitarOne
The BBQ Restaurants
Foodies who enjoy feasting with their hands should be well pleased with menu selections from 4 of the city’s best BBQ restaurants:
• Brother Jimmy's BBQ
• Dallas Jones Bar-B-Q
• Dinosaur Bar Be Que
• Mara's Homemade
Hudson River Park is the largest park to undergo construction in Manhattan since Central Park was created, and includes beautiful public piers, a waterside esplanade, and limited commercial activities at several sites. The Hudson River Park Trust is entrusted with completing the design and major construction phases, improving the park's Estuarine Sanctuary through public education, research and habitat enhancement, and providing free or low-cost recreational opportunities for both New York City residents and visitors.
If you’d like to learn more about the park & its recreational offerings go to: Hudson River Park Trust
To follow American Feast on Facebook go to: American Feast on Facebook
Berkshire Country Road (© Sorsillo | Dreamstime.com)
The Berkshire farm-to-table movement is headed for New York City! On September 16th, the James Beard Foundation will present Berkshire Grown, an evening showcasing the culinary talents and farm-to-table efforts of several of the most innovative chefs of the Berkshire region, preparing foods raised, grown and foraged locally.
Aside from being the Summer home of the Boston Symphony Orchestra, the Berkshire region is known for its rolling hills and fertile valleys. Although the number of acres being farmed in Berkshire County has decreased since 2002, there has been a sizable increase in the number of farms, especially smaller farms, and a notable increase in young people farming, particularly women.
This is the first event by several chefs to present the culinary artisanship of the Berkshire region in a venue with the mission “to celebrate, preserve, and nurture America’s culinary heritage and diversity.” The region’s distinctive culinary styles are informed by the ever-changing bounty of New England’s seasons and the spirit of collaboration that pervades a close-knit group of farmers, producers and chefs.
Beard House Director of Programming Izabela Wojcik, states:
Considering the caliber of the participants, the James Beard House is honored to present the work of these Berkshire chefs. This event is both philosophically and literally aligned with the Foundation’s mission of promoting America’s culinary heritage and this dinner gives the opportunity for our guests to enjoy a well-rounded, distinctive culinary experience of the Berkshire region right here in Greenwich Village.
Organized by Brian J. Alberg, Executive Chef at The Red Lion Inn in Stockbridge, the Beard House event will present the cuisine of six chefs working in the verdant Berkshire region today, along with brief commentary by both chefs and farmers on the Berkshire farm-to-table movement. Alberg has been instrumental in galvanizing a Berkshire culinary movement – as a chef supporting local farms, as a grower raising his own heritage breed pigs at his Bacon on the Side Farm, and as a member of Berkshire Grown’s Board of Directors.
A Menu to Remember
The evening begins with a reception in the Beard House’s charming Greenhouse Gallery. Chris Weld, proprietor of Berkshire Mountain Distillers, will present a signature cocktail utilizing one of the fine liquors that he produces in the Berkshires. Berkshire musician and songwriter Micah Stone will serenade guests as they enjoy the following assortment of hors d-oeuvres:
• Maple Polenta Cake & Cumin Braised Pulled Pork
• Berkshire Lamb Tongue, Pickled Ramps & Creole Mustard
• Chocolate Covered “Windy Hill Farm” Blueberries
• Rabbit Terrine with Berkshire Mountain Distillers Eau de Vie & Clovertown Bread
• Hidden Pasture Farm Chicken Liver Mousse with Bill's Sweet Onions
• Roasted Beet Napoleon with Rawson Brook Chevre
The six dinner courses consist of the following:
• Ballotine of Berkshire Chicken & Hudson Valley Foie Gras with Locally Foraged Wild Mushrooms
• Seared Lila’s Lamb with Garlic & Zucchini Flan and Equinox Farm Tomato & Shallot Fondue
• Dungeness Crab with Dave’s Melon Pave,
• Farm Girl Farm Heirloom Tomatoes with Lime Supremes & Lemon Verbena Vinaigrette
• Hidden Pasture Farm Milk Fed Veal with Peace Valley Farm Fingerling Potatoes & Mighty Food Farm Greens
• Bacon on the Side Grilled Pork Loin, Roasted Kimbi Carrot Puree with Roasted Farm Girl Farm Beets & Blue Moon Shroom Ragout
The dinner course will be followed by a dessert of Lavender Blueberry Chocolate Mousse Cake with Side Hill Farm Yogurt Sauce.
The dinner takes place at 6:30 PM at the James Beard Hose located at 167 West 12th Street. The price is $125 per person for James Beard Foundation members and $165 per person for the general public.
Berkshire Region Boasts Powerful ‘Buy Local’ Movement
Small-town living, and its insular nature, along with a longstanding concern for the environment typical of people who work closely in it, has fostered a culture of sustainability that permeates life in the Berkshires. The region’s fertile valleys nurture over eighty independently owned farms that provide produce, meat, poultry, artisan cheeses and more. Berkshire Grown, a nonprofit dedicated to promoting Berkshire farms, has worked diligently for over a decade to unite the efforts of these farmers through its mission to raise awareness about the importance of maintaining open spaces as healthy farms that provide fresh, seasonal food and flowers. In addition to more than eighty member farms, Berkshire Grown also includes more than eighty dining establishments and stores that contribute to its efforts.
All of the chefs participating in the Berkshire Grown dinner are members of the Berkshire Grown organization and work to promote its mission and the importance of sustaining the local economy. There is no better embodiment of the community’s commitment to the “buy local” movement than BerkShares, the region’s legal currency that is only accepted by local businesses. Over two million BerkShares have been circulated since the currency’s introduction in 2006.
Event Benefits the James Beard Foundation
The mission of the nonprofit James Beard Foundation is “to celebrate, preserve, and nurture America’s culinary heritage and diversity in order to elevate the appreciation of our culinary excellence.” It was here that James Beard lived, taught, and welcomed friends and colleagues who shared a love of food. After Beard passed away, Peter Kump founded the James Beard Foundation to celebrate, preserve, and nurture America’s culinary heritage.
Today, the Foundation administers educational initiatives, food industry awards, scholarships to culinary schools, publications, a culinary archive and library, and the maintenance of the historic James Beard House in New York City’s Greenwich Village as a performance space for visiting chefs. All of the proceeds from the Berkshire Grown event will support the Foundation’s various programs including educational workshops, culinary scholarships and seminars.
For more information and reservations, please call 212-627-2308.
If you’d like to learn more about the nonprofit venue go to: James Beard Foundation
If you’d like to learn more about the Berkshire region’s ‘Buy Local’ movement go to: Berkshire Grown
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Farmers Market (© Photographer: Eyal Nahmias | Agency: Dreamstime.com)
“Almost thirty thousand people from across the country voted for their favorite farmers markets this summer,” said Jane Kirchner, Senior Director of Marketing for American Farmland Trust. “And in the last three weeks of the promotion, we’ve seen the top 20 markets in each category change positions, sometimes daily.”
AFT designed the online contest to promote the economic and social value of farmers markets in communities, and to bring attention to the need for consumers and communities to recognize the necessity of local farm and ranchland to the existence of local food.
“Customers can visit our website and learn the top 20 markets in each of three market categories,” says Kirchner. The top three markets for each category are:
1. Small Markets (1-30 vendors) Collingswood Farmers Market, Collingswood, NJ 1,030 Votes
2. Medium Markets (31-55 vendors) Willamsburg Farmers Market, Williamsburg, VA 725 Votes
3. Large Markets (56 or more vendors) Davis Farmers Market, Davis, CA 3,060 Votes
The top three markets will each receive a shipment of “No Farms No Food®” recyclable tote bags to give away to the customers who made their top finish possible. “It’s been great fun to watch this promotion unfold,” says Kirchner. “We hope that all of the markets have seen increased interest in and visitors to their markets as a result of the promotion, and that they will participate in next year’s contest.” AFT will announce further information on the winners and ongoing efforts to support and promote farmers markets through its website and other media.
To learn more about the fine efforts of AFT and action you can take to help visit the organization's web site at: American Farmland Trust
To follow American Feast on Facebook go to: American Feast on Facebook
(Image courtesy of Glamour © 2009)
Considering it stars America’s greatest actress and tells the story of its most famous cook, it’s little wonder the film “Julie & Julia” has garnered so much attention and critical praise.
Being big fans of the thespian, the chef and tarragon, we’re pleased that our friend Amanda Williamson of Glamour called our attention to her magazine’s publication of an item by Ms. Streep’s about her regard for a classic recipe from Ms. Childs. It seems the actress’s skills in the kitchen are not in the same class as her talent on the stage and screen, timing being one major challenge. She writes, “I have usually timed everything wrong, and we have the whole meal, with the potatoes, ready right after dessert.”
Undaunted, she’s found inspiration from the words of Ms. Childs, who said, “Never apologize” and never make excuses. Ms. Streep need make no excuses when it comes to her sense of thrift. She’s offered tips on “how you make a chicken last the workweek.”
As for the recipe’s main ingredient, she writes, “And make sure it’s organic chicken with no growth hormones or antibiotics added. I like Julia’s chicken tarragon recipe.” We like Ms. Streep’s preference for sustainable food!
Here’s Julia Child’s Tarragon Chicken Recipe:
Ingredients
• 1 Three-lb. roasting chicken, rinsed in cold water inside and out
• 3/4 Teaspoon. salt, divided
• Pinch of pepper
• 7 Tablespoon butter, divided
• 8 Sprigs fresh (or 1 teaspoon dried) tarragon
• 1 Tablespoon olive oil, plus more if needed
• 1/2 Cup sliced onions
• 1/4 Cup sliced carrots
Preparation
1. Preheat oven to 325°F. Season cavity of chicken with 1/4 tsp. salt, ground pepper and 1 tbsp. butter. Insert 4 sprigs (or 1/2 tsp. dried) tarragon. Feeling ambitious? Truss chicken with kitchen string. (Learn how online at mahalo.com/how-to-truss-a-chicken.) Dry chicken well and rub skin with 1 tbsp. butter.
2. On a stove top, set casserole pot over medium heat; melt 2 tbsp. butter and add 1 tbsp. oil. When butter foam subsides, lay in chicken, breast side down. Brown for 2 to 3 minutes, regulating heat so butter is always hot but not burning. Turn chicken on another side using wooden spoons or a towel. Do not break the chicken skin! Continue browning and turning (about 10 to 15 minutes) until golden all over. Add more oil if necessary to keep bottom of casserole filmed. Remove chicken; set aside.
3. Pour out fat if there are a lot of blackened bits on the bottom of the pot. If necessary, add 3 more tbsp. butter. Cook onions and carrots on low in casserole pot, 5 minutes, without browning. Add 1/4 tsp. salt and 4 sprigs (or 1/2 tsp. dried) tarragon.
4. Sprinkle chicken with 1/4 tsp. salt. Set it breast side up over the vegetables; dab with butter. Lay a piece of aluminum foil over chicken, cover casserole with lid and reheat on top of the stove until chicken sizzles. Place the casserole pot on a rack in the oven.
5. Roast for 1 hour and 10 minutes to 1 hour and 20 minutes, basting once or twice. Chicken is done when the drumsticks move in their sockets and juices run clear.
6. Discard strings (if trussed) and serve!
If you’d like to read Meryl Streep’s thoughts on cooking in Glamour go to: Hollywood Cooking: Julia Child Is Making You Dinner
If you'd like to purchase our favorite extra virgin olive oil from Stella Cadente, click on: L'Autunno Blend Extra Virgin Olive Oil
To follow American Feast on Facebook go to: American Feast on Facebook
Salty Snacks (© Igordutina | Dreamstime.com)
A study undertaken by scientists at St. George’s, University of London, has concluded that there is a link between salty foods and sugar-sweetened soft drink consumption in children and adolescents. A link between soft drinks and weight gain in children is widely acknowledged, including soft drinks with artificial sweeteners.
According to an article published in Hypertension, a publication of the American Heart Association, the researchers stated:
If salt intake in children in the United Kingdom was reduced by half, there would be an average reduction of 2.3 sugar-sweetened soft drinks per week per child. A reduction in salt intake could, therefore, play a role in helping to reduce childhood obesity through its effect on sugar-sweetened soft drink consumption. This would have a beneficial effect on preventing cardiovascular disease independent of and additive to the effect of salt reduction on blood pressure.
It would be a fine start to eliminate salty snacks and soft drinks from all public schools as a helping hand to concerned parents. Parents might also set a good example by eliminating salty snacks and soft drinks from their homes, a small sacrifice to protect children from obesity, diabetes, and heart disease.
If you’d like to read the article in Hypertension go to: Salt Intake Is Related to Soft Drink Consumption in Children and Adolescents
To view previous posts on the topic click on the following:
1) Diet Soda Linked to Obesity & Heart Disease
2) Diet Foods & Drinks a Poor Choice for Young Children
3) Safety of Soft Drinks Under Scrutiny
We've received more good news from our friends at American Farmland Trust. Wisconsin, one of America's great agricultural states, has joined a growing list of states that includes Pennsylvania, Maryland, New York and Delaware, making major strides toward the preservation of farmland.
Wisconsin's new Working Lands Initiative will modernize the state's 30-year-old Farmland Preservation Program, develop a statewide Purchase of Agricultural Conservation Easements program, and create Agricultural Enterprise Areas to encourage agriculture in specific areas in each county. According to The New Berlin Land Conservancy, the state's agriculture officials believe the initiative "could go a long way toward ending the trend of 30,000 acres of working Wisconsin land being converted to other uses every year."
As our friend Bob Wagner at American Farmland Trust put it:
Approval for this initiative underscores the salient point that farms offer more than pastoral beauty—they are the backbone of regional economies and communities, provide food for our tables, and offer significant opportunity to protect our environment and natural resources.
Curbing sprawl and preserving more land capable of producing healthy food for generations to come...Bravo Wisconsin!
If you’d like to learn more about the efforts of AFT go to: American Farmland Trust: Saving the Land that Sustains Us
To follow American Feast on Facebook go to: American Feast on Facebook
(Courtesy of New York Apple Association © New York Apple Association)
We’ve had so much rain in New York over the past several months I’m afraid to go more than a few blocks from home without an umbrella for fear of getting drenched by monsoon-style rain.
I don’t remember an August when there’s been more abundant greenery, but all the wetness has made it a disappointing Summer for those perennial local treats, fresh tomatoes and sweet corn. Still, there is some good news on the fresh food front. Apparently, all that rain is going to yield a tremendous crop of New York apples this Fall.
With about 45,000 acres in production, New York is the second largest apple-producing state in the U.S. So, fresh cider from the farmers market, apple crumbles and apple pie from local bakers, sliced apples on cheese and charcuterie platters and in salads, baked apples with honey and cinnamon, bring it on!
“High demand for ‘home grown’ fruit is driving consumers to fresh New York apples in bigger numbers than ever before. Many of New York’s orchards are within one tank of gas to 30 million consumers,” according to a press release from the New York Apple Association.
“Because local demand is so strong, we are relieved we should have enough New Crop apples for everyone,” said Jim Allen, president of the New York Apple Association.
If you’d like to read the entire press release on which this item was based go to: Consumers Should Expect Larger Apples from Local Growers this Fall
To follow American Feast on Facebook go to: American Feast on Facebook
U.S. Government Poster from World War II (courtesy of Library of Congress)
American families throw out about 14% of their food -- around $590 worth per year -- according to a study from the University of Arizona. Preventing that waste is what home food preservation is all about.
The White House Victory Garden is showing Americans how to get back to basics and raise healthy, nutritious food regardless of the amount of space available. From patio and container gardening to edible landscaping, gardening is America's #1 hobby, with an estimated nearly 43 million of us digging in the dirt.
Food contamination scandals, the rising cost of food, organic eating, better nutrition, bulk discounts at big box retailers – all these factors contribute to the upsurge in interest in preserving food. While there are many books on canning, freezing and pickling foods – few are as comprehensive as The Complete Idiot’s Guide® to Preserving Food by Master Food Preserver Karen Brees, Ph.D. She’s won numerous ribbons at county fairs for her canned fruits, vegetables, preserves, pickles, and dried foods. Relying on over 40 years of expertise in preserving food, Brees shows readers how easy and beneficial food preservation can be;
• Reduce food bills significantly by growing food, buying foods in season, buying in bulk, and putting up the excess for use during the year.
• A well-stocked freezer will make it run more efficiently.
• For people with special dietary concerns (low or no-salt, low or no-sugar) home canning is the answer.
• Properly home-canned veggies are often more nutritious than "fresh produce" sold in stores. These veggies may be weeks old and have traveled thousands of miles, being touched by many hands. This increases the chance of food borne illness.
• Buying canning jars at thrift stores and garage sales can cut the initial capital outlay and sharing supplies with neighbors and friends is the economical way to go.
In addition Brees offers dozens of specific recipes for the preservation of everything from fruits to meat, special instructions for preserving food for people on sodium or sugar restricted diets, information about science behind food preservation, cooking and preserving from small individual portions to bulk buying.
If you’d like to learn more about food preservation and food safety from Karen Brees Ph.D. go to:
Karen K. Brees Web Site
To follow American Feast on Facebook go to: American Feast on Facebook
Breast Cancer Awareness Ribbon (© Photographer: John Vernon | Agency: Dreamstime.com)
Being lean may be fashionable in contemporary America, but it also affords an important protection against cancer. That’s according to a report from the American Institute for Cancer Research and the World Cancer Research Fund.
The report offered ten recommendations for keeping the risk of cancer to a minimum. They included “limiting consumption of red meat and alcohol, avoiding processed meats and -- most importantly -- shedding those extra pounds” according to an article in the Los Angeles Times.
"The recommendation reflects what science is telling us today: Even small amounts of excess body fat, especially if carried at the waist, increase risk," said W. Philip T. James, chairman of the London-based International Obesity Task Force.
The Los Angeles Times article went on to say that the report “found a convincing connection between excess fat and cancers of the esophagus, pancreas, colon and rectum, endometrium and kidney, along with breast cancer in post-menopausal women.”
To read the Los Angeles Times article cited above go to: Body fat is linked to six types of cancers
To download the entire 517-page report go to: Food, Nutrition, Physical Activity and the Prevention of Cancer: a Global Perspective
To follow American Feast on Facebook go to: American Feast on Facebook
Wild Blueberries (© Photographer: Alain | Agency: Dreamstime.com)
The Wild Blueberry holds a special place in Maine's history — one that goes back centuries, to Maine's Native Americans. They were the first to use the tiny blue berries, both fresh and dried, for their flavor, their nutrition and their healing qualities.
The Bar Harbor Jam Company was started in 1989 as a winter project at the Cottage Street Bakery in Bar Harbor, Maine. Since then the company has become famous for the way it’s been crafting its Wild Blueberry Jam. Today, the company's kitchen is located on beautiful Mount Desert Island, Home of Acadia National Park, near the center of wild blueberry barrens. The indigenous berries give the dip below a uniquely delicious flavor.
Ingredients
• 8 Ounces Cream Cheese, Softened
• 3 Tablespoons Wild Blueberry Jam
• 2 Tablespoons Horseradish
• 1/4 Cup Mayonnaise
• 4 Slices Crisp Cooked Bacon, Chopped
• 1/4 Teaspoon Salt
• Pepper to Taste
Preparation
1. Mix all ingredients together well.
2. Refrigerate one hour before serving
3. Serve with veggies, melba toast, crackers, or chips.
If you’d like to purchase wild blueberry jam straight from Mount Desert Island, Maine go to: Wild Blueberry Jam
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
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