Produce guru Robert Schueller co-chairs the James Beard Foundation Taste America Los Angeles

10665114_10152812314532240_7048653373301367828_n (1)

Schueller1          10574528_10152810092637240_6688294542013288067_n

 

jbf_participant_136_image  jbf_participant_156_image       images mollenkap

Produce guru Robert Schueller co-chairs the James Beard Foundation Taste America Los Angeles by Alicia Maher

For those who know Robert Schueller, is not surprising to learn that produce guru, and Melissa’s/World Variety Produce public relations director,  is co-chair of the James Beard Foundation Taste America Los Angeles.  This incredible event is taking place Friday, October 10, 2014 6:30 pm at Vibiana 214 South Main Street Los Angeles 20012.  Robert Schueller is a star in the world of produce,  a person loved and respected by the foodie community for his knowledge and commitment to quality. Reading about James Beard life I thought, if Robert and James have been contemporaries they most likely would be good friends. To me, they share many similarities,  a genuine love for people and life, work ethics, and a passion for excellent food. At the JBF Taste America Robert will be shining among other great culinary stars like Aaron Sanchez, Nancy Silverton, Matt Molina, Dahlia Narvaez, Neil Fraser, Ari Taymor, Vinny Dotolo, Walter Manzke, Ori Menashe and guest emcee, the beautiful chef, Aida Mollenkamp.

10665114_10152812314532240_7048653373301367828_n (1)

James Beard wore many hats, he was a celebrated chef, cookbook author, a teacher who nurtured the careers of many of his students,  one of the of the first advocates to support educating women to become chefs, and a supporter of consumption of local produce…  He died in 1984, to continue his work and legacy, the foundation was started in 1986, their work and mission is honest and simple; they raise money to support all kinds of educational programs, including cooking scholarships. Culinary students are invited to apply here, http://www.jamesbeard.org/education/james-beard-foundations-taste-america%C2%AE-scholarship-fund.

For countless food writers, photographers and experts, Robert Schueller is the person they turn for knowledge for just about the whole spectrum of produce in the market. He adheres, celebrates and promotes the principles of Melissa’s produce mission to provide the best in world variety produce, serve and educate the customer, community involvement, sponsoring and nurturing a diverse group of foodies. http://www.melissas.com/

The JBF Taste America is an event not to be missed, a once in a lifetime experience to enjoy and  savour dishes created by the top chefs in the America, these are the rock stars of the cooking world my dear readers.  Vibiana was the home of Los Angeles’s first Archdiocese Catholic cathedral, and has been converted into one of the most beautiful and distinguished full service facilities anywhere, the perfect backdrop for this amazing and special occasion. Here is the link to buy your tickets. http://tasteamerica.myshopify.com /collections/los-angeles http://vibiana.com/

 

 

vibiana

http://www.melissas.com/

http://www.jamesbeard.org/

http://www.jbftasteamerica.org/event/los-angeles

http://vibiana.com/

Photo from http://www.eventsolutions.com/locations/event-venues/vibiana-place-downtown-l-a/

San Diego and the Latin Food Fest Welcomes Delicious El Salvador

Originally posted on Delicious El Salvador the blog by Alicia Maher:

This is blog is from last November. I am re-posting  it again to celebrate this year’s second Latin Food Fest in  San Diego and my participation in this wonderful event that starts today through Sunday.  I will be there tomorrow, selling and signing my cookbook Delicious El Salvador, Saturday from 11:00 am – 3:00 pm. Later I will share with you more about this year’s festival and all the handsome chefs attending!!!!!

San Diego and the Latin Food Fest Welcomes Delicious El Salvador

     By Alicia Maher    Delicious El Salvador.com

       The Latin Food Fest (LFF) was a sizzling late summer event, right on the Broadway Pier in the San Diego Harbor. I can’t believe it’s been just over 2 months since Saturday, September 14th. Crisp powder-blue sunny skies over deep-blue water dotted with sail boats; and downtown vistas of beautiful towering glass. The weather was Southern…

View original 1,240 more words

Green beans and eggs recipe by Alicia Maher

Green beans and eggs recipe by Alicia Maher from Delicious El Salvador

 

IMG_9511

green beans rellenos 002

001 (5)

green beans rellenos 008

IMG_9511

 

Green beans and eggs recipe from Delicious El Salvador by Alicia Maher

Green Beans and Eggs

Ejotes con Huevo

Past and present generations of Salvadoran have enjoyed this dish at the family table. Although it is light and simple, it is a complete meal by itself. I would venture to say that it is one of the few recipes in this book that is prepared the same way in every region of the country. Eat it with Salvadoran corn tortillas for a gluten free meal!

Serves 4-6

 

4 cups green beans (about 1 pound), tips off, cut in ½-inch pieces

4 cups of water

4 tablespoons vegetable oil

½ cup chopped onion

1 cup chopped ripe Roma tomatoes

½ cup chopped cilantro

1 teaspoon salt

1 teaspoon chicken bouillon

4 eggs

¼ teaspoon freshly ground black pepper

In a medium pot over high heat, bring the water to a boil. Add the green beans and cook uncovered for 8 minutes or until tender. Drain and rinse in cold water and set aside.

In a large saucepan, heat the oil over a medium flame. Add the onion, sauté for 30 seconds, then add the tomato and cilantro; cook and stir together for 1 minute. Add and combine the cooked green beans, salt, and bouillon and sauté for about 1 minute. Crack all four eggs on top and gently stir everything for 2 to 3 minutes until the eggs are cooked. Sprinkle the pepper, stir, and remove from the stove.

?????????????????????????????????????????????????????????????

 

 

Is a good day for some delicious Sangria!

IMAG1355-1-1

Here is a delicious and refreshing sangria recipe. In El Salvador this Spanish drink is enjoyed by many. This is my version and uses some juicy and sweet California peaches. You can substitute the peaches with pineapple. Enjoy!!!

1 botle CA merlot,

1 cup pomegranate juice

2 cups orange juice (preferably fresh)

4 peaches finely chopped

2 tablespoons honey

orange slices

ice

Mix everything and serve

Pupusas, videos and new friends!

 

 

 

IMAG1551-1-1

L-R Amanda Cargill, Marie Elena Martinez, Alicia Maher, Patricia Chica, Eric Benton

Hello dear readers, I wanted to share this video and photos from this past Saturday. Thanks again for visiting!

Thank you to my friends and actor Eric Benton and filmmaker Patricia Chica for recording this video. Everyone loved pupusas con curtido y salsa, bistec encebollado, pure de papas, arroz con pollo…

It was a fun day. I also had the fortune to meet and cook for the founding editor of The Latin Kitchen, Marie Elena Martinez and director of food content for Latina Magazine, Amanda Cargill. This is one of the benefits of my work, meeting and befriending the most wonderful people in the world!!!!!

http://thelatinkitchen.com/http://www.latina.com/

IMAG1550-1-1-1

Fresco de Semillas de Chan /Salvadoran Chia Red Lemonade

deliciouselsalvadortheblog:

Is a good day for a refreshing chan or chia red lemonade! Thank you for all your visits!

Originally posted on Delicious El Salvador the blog by Alicia Maher:

034

021

034

Fresco de Semillas de Chan/Chan Red Lemonade by Alicia Maher (Copyright)

The chan plant, also known by it’s Latin name Hiptis Suaveolens, is a small shrub that produces these nutritious tiny black seeds. Many people confuse them with Chia Seeds (Salvia Hispanica) because they look similar, and both come from the same botanical family.  Both plants, however, carry nutritional properties that provide a long list of mineral and vitamins. Generations of Salvadorans have enjoyed, and continue to savor,  these seeds in a delicious cold beverage called Fresco de Chan, or Chan Red Lemonade. Chan seeds are rich in Omega 6, amino acids, magnesium and vitamin B.

Serves 6-8

14 cups of water

4 ounces of Chan seeds or substitute for Chia Seeds

1/2 cup strawberry extract or grenadine syrup

1 cup freshly squeezed lemon juice

1 1/2 cups white granulated sugar

Ice to taste

In a large pitcher, combine…

View original 70 more words

Delicious El Salvador Free Cooking Demo and Book Signing at Surfas Culinary District!

You don’t want to miss my cooking demo and book signing at Surfas Culinary District in Culver City this Saturday, July 26, 11am-1pm. Come early, space is limited. Super proud to showcase authentic Salvadoran food. No se pierdan mi clase de cocina y firma de libros en Surfas Culinary District in Culver City. Este Sabado, 26 de julio, 11am-1pm. Vengan temprano, el espacio es limitado. Super orgullosa de destacar la comida autentica Salvadorena! 8777 W Washington Blvd, Culver City 90232.  310 559 4770. 

 

RezClick - Surfas Culinary District: Events

Recipe for Minced Pork and Vegetables! A classic Salvadoran dish!

Picadillo de cerdo con verduras

 

Recipe for Minced Pork and Vegetables! A classic Salvadoran dish.

Dear readers, if you want to share this recipe in your blog, please let me know. I keep track of who shares my work. and some don’t even bother to ask. Please be respectful and don’t plagiarize my writing. Thank you for visiting and your courtesy.

 

Minced Pork and Vegetables

Picadillo de Cerdo con Verduras

Recipe from my cookbook Delicious El Salvador https://deliciouselsalvador.com/

This is a very tasty and versatile dish. The finely diced meat and vegetables provide a wonderful texture and are very pleasing to the palate. This is the recipe for the filling used in Salvadoran Empanadas. The pork can be substituted with boneless chicken thighs. This recipe can also be served as a side dish.

 

 Serves 4-6

2 pounds boneless pork shoulder, fat trimmed, cut into 2- to 3-inch chunks

6 cups water

1 bay leaf

2 teaspoons salt

2 tablespoons vegetable oil

2 tablespoons minced onion

2 garlic cloves, minced

½ cup minced tomato, seeds removed

½ cup finely diced potatoes

½ cup finely diced carrots

½ cup peeled, pitted, and finely diced chayote

½ cup thinly sliced fresh green beans

⅛ teaspoon freshly ground black pepper

Rinse the pork in cold water.

In a deep pot, combine the pork, water, bay leaf, and salt over high heat. Bring everything to a boil and then reduce heat to medium. Skim the foam from the top; repeat as necessary. Cover the pot and cook for about 2 hours or until the meat is very tender. Uncover and cook for 10 more minutes. Remove the meat from the pot and let it rest on a chopping board for 15 minutes. Discard the bay leaf, and reserve 1 cup of broth. Finely dice the pork and set aside.

In a large saucepan, heat the oil over medium heat. Add the onion, garlic, and tomato, and sauté for 1 minute; then add the potatoes, carrots, chayote, green beans, and broth. Combine and bring to a quick boil, reduce the flame to low, cover, and cook all the vegetables for about 10 minutes or until tender. Add the meat and pepper and stir together. Correct the salt.

Remove from heat and let it cool before using as a filling for the empanadas, or serve hot as an main entree.

https://deliciouselsalvador.com/

cropped-15.jpg

 

 

 

 

Fresco de Semillas de Chan /Salvadoran Chia Red Lemonade

034

021

 

034

 

Fresco de Semillas de Chan/Chan Red Lemonade by Alicia Maher (Copyright)

The chan plant, also known by it’s Latin name Hiptis Suaveolens, is a small shrub that produces these nutritious tiny black seeds. Many people confuse them with Chia Seeds (Salvia Hispanica) because they look similar, and both come from the same botanical family.  Both plants, however, carry nutritional properties that provide a long list of mineral and vitamins. Generations of Salvadorans have enjoyed, and continue to savor,  these seeds in a delicious cold beverage called Fresco de Chan, or Chan Red Lemonade. Chan seeds are rich in Omega 6, amino acids, magnesium and vitamin B.

Serves 6-8

14 cups of water

4 ounces of Chan seeds or substitute for Chia Seeds

1/2 cup strawberry extract or grenadine syrup

1 cup freshly squeezed lemon juice

1 1/2 cups white granulated sugar

Ice to taste

In a large pitcher, combine well the water and chan seeds. Let the seeds soak in the water for about 30 to 40 minutes, until they all have expanded, and can float on top. Add the strawberry extract, lemon juice and sugar. Stir well and serve over ice to taste. Enjoy!

You can order your copy of my Gourmand Award winner cookbook here:

http://www.barnesandnoble.com/w/delicious-el-salvador-alicia-maher/1117992524?ean=9780983980919

https://deliciouselsalvador.com/Home_Page.html

LFF 6 Picture of Book

 

DAXING AND THE GREAT GOURMAND CHINA ADVENTURE

I can’t believe it has been just over a month since we boarded the Air China Boeing 777 bound for Gourmand International’s Beijing World Cookbook Fair 2014 in Daxing, China. Daxing is an important neighborhood district anchoring the southern suburbs of Beijing. The Chinese have a commitment to highways and roads lined with roses.

Roses line streets

DSCF0263The Gourmand World Cookbook Fair (GWCF) was planned at the Daxing Hotel. This busy hotel is frequented by real local families, business people, and government officials who interact, have special gatherings, and conduct business in a setting away from the glitz and international feel of Chaoyang District, Sanlitun, and the Beijing city center.

The city of Daxing and surroundings felt like home. It is no wonder, no matter how far away; we are all connected in the same ways through family neighborhoods, parks, shops, routines, food, and special gatherings.

It was a great pleasure to see many wedding parties come through the hotel. We enjoyed fireworks in front of the hotel (day or night depending), as every party set off an array of fireworks when the bridal limo entered the courtyard. We were treated to these festivities many times during our stay. This is the view to the south from the 10th floor.

View from 10th floor sideDSCF0333

The hotel is comfortably set up to handle large conferences like the GWCF. The hotel chef and kitchen are fantastic, so there was never any need to feel like you needed leave to get something you wanted and enjoyed. The hotel had everything and the pricing was reasonable and fair. The GWCF brought together an impeccable collection Chinese wines to the fair; be on the lookout for prestigious vintners from this country producing excellent wines coming to your part of the world soon.

Importantly, we arranged our two-week travel, for everything, through Gourmand International. And I am so glad we did. Not just for the easy booking, great prices, and peace of mind (in a faraway place and culture); but because I got to meet Pilar who was the contact person. She was also at the event and hotel, working with Edouard Jr., Julien, Thierry, Tibor (the “immortalizer”), Matthew, Olaf, Jörg, Óscar, Lin, and the others for a seamless and never-ending succession of GWCF events, excursions, and parties. All we (the attendees) had to do was enjoy, attend, conduct business, and exchange ideas and stories. Pilar and the whole Gourmand team were wonderful and priceless. Here’s a link to the Gourmand Magazine to see many more photos of the people and places at the GWCF in Beijing and for past events.

Temple of HeavenWe arrived on May 14th; and the next morning at the hotel breakfast, we met our first new friends, finished breakfast, ordered a taxi, and went sightseeing with them to the Temple of Heaven. Daxing is an easy taxi ride to all the Beijing attractions, and the city-center metros run close by. For the next two weeks, every day, at breakfast, the conferences, lunch, dinner, and events we made many new friends. At the end of the trip it seemed we had a hundred new friends.

Their company was enjoyable and memorable, and I will leave these great stories for another piece on the great Gourmand China Adventure.

Close to the Daxing Hotel are many interesting cultural business sites. The GWCF DSCF0363had many local excursions. Watermelons and roses are extremely important to the local culture. Here’s the link to program of events at the fair. Across the street from the Hotel was a small park that the local residents used for their morning exercises and weekend parties. There were plenty of local restaurants and street vendors. Just a couple of blocks away were must see local shopping centers – Wu Mart and a mall with Tesco. Shopping is universal and some truths hold true, children want to push the shopping cart, people love leafy celery, and products in beautiful packaging sell. I just felt right at home in Wu Mart. See some pictures in my blog posted on June 1st.

Just a couple of blocks in the other direction was a local restaurant where we had a GWCF dinner event. This was a restaurant many of us frequented, and I met a few new friends there too. Walking in the narrow streets of this neighborhood we came upon the local grammar school. Again, just like home, the walls around the school were painted with kid friendly, colorful murals.

DSCF0513All of this was capped off by GWCF super VIP Beijing dining/tasting excursions to China New Media, the Sichuan Festival, Olympic City, and Da Dong’s newest restaurant.

All in all, the immensity (geographically and culturally) of the extraordinary trip was never lost. It was a great adventure and eventual honor of a lifetime. After writing these few observations, I went back to the beautifully designed Beijing World Cookbook Fair 2014 program. The cover is a gorgeous artwork.

I flipped through the pages to kind of take me back, but got stuck on the prophetic foreword by Edouard Cointreau. It sums it up when he says,

Flash“…When you have to leave, you know you have to come back. Those who stay more than a week start to feel at home…Our event May 18-21 is a life experience. It is a chance to discover real China, meet the Chinese outside the tourism and business center. They are different, from expectations, and from experiences in other countries. China is a constant surprise…”

Here is the link to Edouard’s complete foreword.

Thank you…Gourmand family, the city of Daxing, and the Daxing Hotel for a great China adventure.

DSCF0276

 

Follow

Get every new post delivered to your Inbox.

Join 899 other followers

%d bloggers like this: