A Good Day to Air Things Out

Whenever you have the opportunity to share major news on air count it a good day. And that’s the day Jade Jamaican Grill enjoyed recently when I stopped by Good Day Philadelphia to dish about my company’s participation at the 2016 Democratic National Convention.

This wasn’t my first time on television or at FOX 29 News for that matter. I’d been on with host Mike Jerrick and his colleagues numerous times over the years. But this particular appearance with Jerrick and his co-host Alex Holley took the cake!

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Here I was – one of a select group of small business food vendors chosen to provide tantalizing tastes at this major national event. And not just one event either. JADE was selected for two; the Media Party on Saturday, July 23rd at Citizens Bank Park and the Welcome Delegate Party at the Kimmel Center for the Performing Arts on Sunday, July 24th.

So a few days prior to the start of the convention I took the opportunity to air things out on live television by showcasing the bites JADE would be serving at the DNC. Let’s just say our hosts could not keep their forks or fingers off the food. I mean chunks of spicy Jerk Pork and heaps of savory Rice and Peas disappearing in plain view. You can’t make this stuff up. See for yourself.

JADE Jamaican Grill at the DNC

It really was a good day to air things out!

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Having it Your Whey with a Cheese Board

Before saying cheese, ask yourself am I feeling sweet or savory?

There are a few things to consider when putting together a cheese board. Here are some guidelines on achieving an appetizing board whatever your preference.

Cheese Board

Taste

On taste, first decide between savory and sweet. A savory plate such as an Antipasto will include meats like Salami or Prosciutto. You can enhance the flavor profile further by choosing flavored meat as opposed to regular cuts. Olives, roasted vegetables, oil, crusty bread or sliced baguette may also accompany a savory board. Similarly, adding herbs and spices like pepper flakes, basil or oregano to olive oil will give more to savor.

A sweet board on the other hand, incorporates fruits – both fresh and dried, as well as nuts, jams and, or jellies. Here, crackers, not bread is ideal.

Texture

In terms of texture, cheese range from soft to hard. Soft cheeses include Brie, Mascarpone, Cottage and Ricotta. Semisoft include Provolone, Fontina, Mozzarella, Blue and Feta. Cheddar and Gouda constitutes hard cheeses; and Parmesan and Asiago some of the hardest on the block.

When assembling your cheese board, use a variety of textures. For a normal size board or party, three cheeses will do. Use four or even five for larger gatherings.

Nuts & Bolts

Other than cheese, nuts can add an extra bite to a dessert board. Almonds and walnuts offer up a nice crunch and an additional layer of flavor. Complete your board with dried fruits like apricots, cherries, cranberry and raisins to round out a dessert cheese plate.

Fruity & Fresh

While dried fruits have their place on a sweet plate, cheese and fresh fruit alone can be enough. Grapes, strawberries, raspberries, blackberries and figs can sweeten the deal here. Fruits not only add layers of flavor but a range of vibrant color that stand in contrast to the more subtle hues of cheese. As previously mentioned, fruity spreads like jams, jellies and even honey, makes for a luscious finish.

More Tips

More than just taste and texture, you can create a themed board with cheeses from a particular region. For example, an Italian inspired board might have Gorgonzola and Mascarpone cheeses, while a French plate might include Brie, Goat, and Camembert. To go all out with your theme, serve wine from each region.

For a really large party, opt for two boards; one savory and one sweet. Your guests will thank you before you can say cheese!

Whether soft, hard, sweet or savory, having it your whey with a cheese board can be a delectable start or sweet end to a party.

What is your go to snack cheese? Whey in here and I’ll respond to your comments.

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Dining In

Will you be dining in? How often do you hear that line? These days it doesn’t quite mean the same thing as it did before. Today dining in encompasses a new way of experiencing food.

There’s a difference between dining in and eating in. Eating in generally refers to eating what you yourself have prepared at home. It also refers to ordering in, or ordering takeout and bringing it home or having it delivered. Dining in is eating in compliments of a personal chef.

A number of companies offer this specialized food service. Each brings their own unique spin that differentiates them from the competition of course. But the premise is the same; a skilled chef, willing to travel to your location, to prepare a restaurant-style meal, complete with five-star service, then cleaning and leaving the space spotless as if they were never there to begin with. All this, so you can fully experience the occasion and your guests.

dinner-party

Consumers choose from fine dining, formal dinners with three or more courses, dinner buffet, family-style service or even a backyard barbecue. The date and time are determined, party style is finalized based on the client’s preferences, and the chef and host curate a personalized menu – taking into consideration dietary restrictions and allergies. Remaining details of the dinner party are hashed out. And a flawless evening of food, flavor and fun is on tap.

More and more people are opting for dining in to celebrate the many events in their lives; anniversaries, birthdays, bachelor and bachelorette parties, other wedding-related events and much more. These personal chef services are especially prominent in major cities like New York and San Francisco, as well as vacation destinations like the Hamptons.

I’ve been part of this personal chef service for a couple of years. Having done dozens of them, I speak for many when I say dining in on the right occasion is dinner done right.

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The MVP of the Super Bowl

Who will nab the top spot at Super Bowl 50? With so many candidates vying for MVP, it is anyone’s guess. Will it be a runaway quarterback, the halftime show, a blow-out team performance or will a commercial steal the show? Perhaps it will be something else altogether? Let’s run the plays.

In years past, super bowl commercials have made the game worth watching, especially when the game itself was a letdown. When the only saving grace is a bag of Doritos or a heart-warming doggie adventure, commercials can have just as big an impact on game night. In fact, the ad themselves have a way of picking up the slack after an epic fumble. With host city San Francisco predicting bright skies and warm temps, there’s a chance Old Spice’s “The Man Your Man Could Smell Like” could ride in and save the day.

Perhaps it will be the halftime show. It is expected to be an extraordinary performance as Coldplay will be joined by Beyonce on stage. We can look forward to a lot of rocking and popping at Levi’s Stadium. Here’s hoping everyone’s jeans stay up and there are no wardrobe malfunctions.

Noteworthy is the fact that 2016 marks a special super bowl celebrating the 50th anniversary of American football. Will the moment create a thrilling game for the record books or will one man stand and deliver? All eyes have been on star QB Cam Newton of the Carolina Panthers, which is the team favored to win. But the chatter has left fans wondering if there is just way too much pressure. We’ll find out soon enough when the game gets underway this Sunday.

But for those not sitting in the stands at kickoff, there is always that fifth option: the food!

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Much like the super bowl, party hosts are relying on the pros to deliver the goods, hiring personal chefs and private caterers to feed big game appetites. But game day has gone gourmet, dishing up more than just pizza and wings. I for one will be leaving it all on the field with a spread that includes Mini Crab Cakes & Mango Sauce, Pan-seared Salmon with Fresh Lemon Drizzle, and fall-off-the-bone Pineapple Teriyaki Short Ribs. And that’s just some of the highlights.

No one knows how this will all shake out. And of course there’s bound to be the usual monday morning quarterback post game. But what’s not up for debate? Sitting down to a feast and not lifting a finger except to reach for a scrumptious bite. Touchdown! When it’s all said and done the MVP of your Super Bowl may very well be the food!

 

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Tuna Pastry Cups

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The holidays are fast approaching. Oh what fun it is serving up something new and exciting. Lucky for you, your foodie and chief flavor head at JADE has you covered! These flaky and flavorful Tuna Pastry Cups are delicate and delectable all in the same bite. Why not spread some gourmet goodness this season?

2 Puff Pastry Sheets, thawed

2-4oz. cans Albacore Tuna in Water, drained

2 Tbsp. olive oil

3 Tbsp. mayonnaise

2 tsp. spicy brown mustard

2 Tbsp. parsley, chopped

1/4 tsp. paprika

1 pinch sea salt

1 pinch ground black pepper

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  1. Preheat oven to 415 degrees.
  2. In a small mixing bowl, add tuna, paprika, salt, ground pepper, parsley, mayonnaise, mustard, olive oil and mix evenly. Set aside.
  3. Using a round, crinkle cookie cutter, cut out 12 rounds from each pastry sheet. (Yields fewer for supermarket pastry sheets. Refer to Note below).
  4. Stuff cutouts into muffin pan to form 24 cups.
  5. Using a teaspoon, fill cups with tuna mix. Press gently with finger.
  6. Bake pastries until nicely browned.
  7. Remove from oven and let sit 3-5 minutes.
  8. Remove from muffin pan and serve.

Baking time: 18-20 minutes

Servings: 8
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Note: This recipe was made using two large, restaurant-style puff pastry sheets. When using pastry sheets from your local grocer, substitute about 8 pastry sheets to yield 24 rounds. Recipe requires a 24-cup Nonstick Mini Muffin Pan (or two 12-cup pans) and a round cookie cutter (crinkled or plain). 

 

Tips & Techniques

When thawing pastry, remove paper underneath sheets.

Dust cutting board (or other surface) with flour to prevent sticking.

Frozen puff pastry generally thaws within 10-15 minutes.

 

These Tuna Pastry Cups present like crab but for a fraction of the cost and are the perfect appetizer to get your holiday party started! Visit www.JADEGRILL.com for more Food, Flavor, Fun!

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Grilled Baby Bella Mushrooms

Looking for a succulent side dish to serve on that summer plate? These Grilled Baby Bella Mushrooms in Garlic Butter make the perfect addition. They’re earthy, flavorful, from the grill and pairs nicely with that fillet of fresh fish!

1-10oz. pkg. baby bella mushrooms

4 cloves garlic

3 Tbsp unsalted butter

½ tsp vegetable oil

½ tsp sea salt

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  1. Shave (cut thin) garlic.
  2. On the stovetop, heat 10” skillet at medium temperature.
  3. Add butter, shaved garlic and sauté for about 4 minutes.
  4. Meanwhile, wipe mushrooms with slightly damp paper towel, snip stems and cut into ¼ inch slices.
  5. Heat grill at high temperature.
  6. Brush grates with vegetable oil.
  7. Grill mushroom s for about 90 seconds on each side.
  8. Remove sautéed garlic from stovetop.
  9. Add sea salt and grilled mushrooms and toss.
  10. Serve as a flavorful side dish.

Servings:  4

Mushroom Facts

Baby Bella mushrooms are a type of brown mushroom. They are young, not fully matured Portobello mushrooms. Also known as Cremini mushrooms they are low in calories and a good source of antioxidants and other nutrients.

Note: Tableware provided by Libbey Foodservice.

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The 123’s of Barbecue Bites

It’s official. Summer is here!

One of the staples of summer is a good old-fashioned barbecue. But, if you’re counting calories you’re probably wondering just how much heat these backyard classics are packing? Before taking a bite out of the savory side of grilling season here’s the skinny on how the numbers add up.

BBQ Calorie CountUntitled presentation (1)

Data Guidelines

  1. Hot dog and hamburger depict one each and includes bun.
  2. Wings are three whole.
  3. Ribs are three pieces.
  4. Additional items are the equivalent of one serving size.
  5. Items do not account for condiments or extra toppings.
  6. Caloric information may vary based on individual style of preparation.

 

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