Latest news with #AlexGuarnaschelli
Forbes
25-05-2025
- Entertainment
- Forbes
New York City's Best Salads To Enjoy This Summer
Some of New York City's most beloved spots are honoring the season with creative and beautiful summer salads. These are dishes that are best enjoyed with a crisp glass of wine or a chilled cocktail while dining and enjoying the city at its most beautiful time of year. Cathedrale's Salad Verte. At Cathedrale in New York City, this salad from Chef Jason Hall is made with baby lettuce, red radish, petite pois, Persian cucumbers, and a homemade sherry vinaigrette. 'For me, a green salad at a restaurant is the barometer for how good the meal is going to be. When a restaurant is paying attention to something as simple as a green salad, you can tell they're paying attention to every other detail that goes into your experience,' said Hall. "We make a sherry vinaigrette with a 25-year old aged sherry vinegar, and it's just a great, classic brasserie salad that has become a must order for all of our regulars and anyone who sees it passing by - we see it ordered as an appetizer as well as to share with main courses, it really can fit in anywhere in the meal to add a brightness." Chilled Asparagus Mimosa Salad at New York City-based restaurant Clara. Celebrity chef Alex Guarnaschelli's new New York City-based restaurant Clara at New York Historical Museum has a salad inspired by a special memory. 'The poetry of the story starts with the first time I ate this dish in a tiny bistro in Paris," said the chef of the salad which is comprised of chopped hard boiled egg whites and yolks sprinkled over lemony-mustard dressed asparagus. The Lobster Cobb Salad at Rosanna Scotto's Fresco by Scotto. A beautiful salad filled with fresh summer ingredients. The Lobster Cobb Salad at Rosanna Scotto's Fresco by Scotto is made with avocado, gorgonzola, bacon, champagne vinaigrette. The Mayahuel Salad from Mayahuel in the Astoria area of New York City. A crisp refreshing standout from Mayahuel in the Astoria area of New York City, the Mayahuel salad is made with lettuce, avocado, tomatoes, onions, cucumber, queso fresco, and freshly grilled corn, then the ingredients are tossed in a bright house-made dressing of Dijon mustard, honey, lemon juice, and emulsified oil. Chef Gerardo Duarte (previously of Atla and The Black Ant) wanted to add a crisp, refreshing counterpoint to the richness of dishes like mole amarillito or zarandeado shrimp that is served at Mayahuel. 'Our entire menu is a love letter to corn — so we had to add fresh grilled corn to our salad,' says Chef Duarte. 'It adds smokiness, warmth, and a little memory of summers in Mexico.' Potato Chip Salad at Stretch Pizza in New York City. Made with frisee, rube watercress, herbs, this salad is found at Stretch Pizza in New York City. Celebrity chef Wylie Dufresne says: "The idea behind this salad was to be both playful and a bit clever. I have always loved potato salad but have struggled with traditional leafy salads. I love potato chips, but they couldn't be the main focus of an appetizer. Leafy salads can lack texture ad I've always loved the classic friseé salad with herbs. So I thought perhaps there's a way to bring all these components together in a whimsical way. " Arancini Salad from JR & Son. From JR & Son, Williamsburg's storied bar and restaurant that reopened its doors earlier this month, Executive Chef Patricia Vega's menu is a combination of Italian-American classics, and also dishes inspired from some of New York's most renowned taverns. The Arancini Salad is a crowd favorite, with its smoked mozzarella, watercress, and radicchio. About the salad, Chef Vega says: 'Our arancini salad at JR & Son is a playful nod to tradition with a global twist. Inspired by khao tod, a crispy Thai rice salad, we serve golden, fried broken arancini over fresh herbs and greens with a bright, citrusy dressing. It's crunchy, and refreshingly unexpected.' Chopped Tulum Cobb at Rosa Mexicano. At Rosa Mexicano, the Chopped Tulum Cobb, a bold, south-of-the-border twist on the classic Cobb salad, combines Romaine lettuce, avocado, Monterey Jack cheese, black beans, cherry tomato, fire-roasted corn, and habanero pickled red onion. 'When creating the Chopped Tulum Cobb, we wanted to reimagine a classic salad through a vibrant Mexican lens. The pickled habanero onion and tropical vinaigrette bring a zing that wakes up your palate, while the crispy tortilla bowl adds just the right crunch. It's fresh, bold, and exactly what you'd expect from Rosa Mexicano," said Chef Raul Celiz. Hummus Cauliflower Salad at Kubeh in New York City. From Kubeh in New York City, the Hummus Cauliflower Salad is a light, yet filling, vegetarian option, mixing creamy hummus topped with arugula, tomato, cucumber, pistachio, almond, pomegranate, tahini, yogurt and cauliflower. Chef Melanie Shurka says: "Hummus Cauliflower Salad is everything you want from a salad. It combines Kubeh's favorite things all in one dish and then some." Jumbo Asparagus & Kale Salad at BLACKBARN. BLACKBARN, the farm-to-table restaurant in the NoMad section of New York City, has a Jumbo Asparagus & Kale Salad, that includes red quinoa, heirloom tomatoes, avocado, spiced sunflower seeds, baked ricotta and green goddess dressing. 'Jumbo Asparagus & Kale Salad showcases our commitment to featuring fresh, seasonal ingredients to create a dish that's as visually stunning as it is delicious," said Chef/Owner John Doherty. Cilantro Caesar at Kellogg's Diner. At Kellogg's Diner, based in Brooklyn, there's a menu of diner favorites and Texas-inspired dishes from Executive Chef Jackie Carnesi, including the Cilantro Caesar, which consists of romaine, queso fresco and croutons. Executive Chef Jackie Carnesi says: 'The inspiration behind the Cilantro Caesar was a deep desire to inject copious amounts of cilantro into every dish I make. I love a Caesar and salads really lend themselves to herb usage, so it felt like a great opportunity to marry two of my great loves. We use parmesan in the dressing, but chose to use queso fresco to blanket on top of the salad.' Avocado Salad at KYU. At KYU, which has locations in NYC, Vegas and Miami, the avocado salad, is made with avocado as the starring ingredient, but also crumbled feta, lemon, ginger and microgreens. Chef Raheem Sealey says: "When my friend's homestead farm overproduced Florida avocados, he brought the excess supply into our Miami location and I saw it as an opportunity to get creative," says Chef Raheem. 'I started playing with flavor profiles that would complement the richness of avocado, like chili, ginger, and Asian-inspired notes with soy. I used microgreens instead of traditional lettuce for a fresh, unexpected twist. The salad was an instant hit at KYU, and with guests constantly asking for it - even when it was briefly taken off the menu - we knew it had become one of our staples.'
Fox News
06-03-2025
- Entertainment
- Fox News
Extra egg whites catapult chef's pancake breakfast to protein powerhouse
Celebrity chef Alex Guarnaschelli believes in combining a love of cooking with an appreciation for America's firefighters — and she's got a few tricks up her sleeve, too, for handy ways to beef up the protein content of everyday meals. She also considers "joy" a key quality in preparing healthy food. Her freshly made and original pancakes are the focus of her latest "Stacks for Giving Back" initiative with Nutella, the New York-based chef told Fox News Digital in an on-camera interview. (See the video at the top of this article.) "It's a program where you nominate your local firehouse, and selected firehouses will win a pancake firehouse breakfast gig — which provides all the essentials so they can host a pancake breakfast," said Guarnaschelli, best known for her work and appearances on The Food Network. "This is important because it's a traditional way that firehouses fundraise across America." She began the program last year and "received such a tremendous response from so many people who nominated their local firehouses," she said. "It was beautiful. It's kind of a no-brainer," she added, referencing her own involvement and why she's chosen to devote time to a cause that gives back to others. "I love every bit of this." "You don't often come across such a great combination of product integration and a beautiful cause: the Nutella tie-in with pancakes, firehouses across America and fundraising for our first responders in this country," she said. "I love every bit of this." The stacks of pancakes, she said, "end up being a way for people to give back. It feels really natural and true." Guarnaschelli said the pancakes she's offering are "really the main character in the play. These cinnamon cloud pancakes with the egg whites folded in — they're nice and fluffy. And then there are raspberries on top. And Nutella," which has been around since 1964. She stressed that "folding those egg whites into the pancake batter adds so much more protein to the equation — which I love. Everything we add here enhances the program." Amid today's Make America Healthy Again movement — and addressing the ramped-up interest across the country right now in healthy eating and nutritious foods among so many Americans — Guarnaschelli noted that "two thirds of the protein in an egg is in the white. So these [pancakes] have a ton more protein and are lighter and fluffier at the same time." That was her "motive" for these ingredients in her recipe. "We're always trying to squeeze that extra bit of protein into a meal like brunch or breakfast," she said. "When I developed this pancake, I was like, 'How can I sneak more protein in here and have it be fun? And I often make frittatas with cottage cheese folded into them instead of cheese. Right? To get that added protein." "When you cut everything out and you make it only about those added proteins … my brain's like, 'We didn't have any fun today. You didn't feed the joy meter.'" "The other thing I want to say is when you cut everything out and you make it only about those added proteins, those healthy things — for me, it reaches a tipping point where my brain's like, 'We didn't have any fun today. You didn't feed the joy meter.'" And "I think that you need to do that," she said. "So if you have a reasonable portion — say, two tablespoons of Nutella on these protein-rich pancakes with fresh fruit, preferably raspberries — that's my favorite combination. You're striking that balance where there's some playfulness, there's some deliciousness, there's awesome fruit fiber, there's added protein. And you made it yourself." She said it's about "making people not get too far away from their comfort zone" in terms of their cooking abilities. "I find that often when I'm sharing recipes and food with anybody on any platform, it's about some little tweaks," Guarnaschelli said. If it's roast chicken, for example, "add some vegetables that are roasted along with the chicken, which maybe they wouldn't have done before. And then you can add some bone broth, which is so healthy, and maybe a dash of apple cider vinegar — healthy and acidic." "Ooh, that was good. I'm going to make that again. That worked." "And then purée some of those roasted vegetables with the bone broth and mustard and the apple cider vinegar," Guarnaschelli continued. "And you've got this naturally thickened gravy — no flour, no cornstarch, no nonsense — that you made yourself while you were cutting the chicken." That's some "home cooking, some innovation and some technique applied — but we still feel like, 'Ooh, that was good. I'm going to make that again. That worked.'" For all those who want to try her pancakes (extras of which can be stored in the fridge, she noted, for a delectable snack later), here's her Cinnamon Cloud Recipe, as shared by Chef Guarnaschelli with Fox News Digital. She appears on such Food Network shows as "Iron Chef America," "Chopped," "Supermarket Stakeout" and "The Kitchen." Cook time: 8-9 minutes per batch Yield: 4 cups batter, 8-9 pancakes, serves 3-4 Equipment: circle mold/cookie cutter, 3-3½ inches in diameter 1½ cups full fat buttermilk ½ stick unsalted butter, melted and cooled 1 teaspoon vanilla 1 teaspoon kosher salt 1 large egg yolk, lightly beaten 1½ cups all-purpose flour ½ cup confectioners' sugar 2 teaspoons baking powder 1½ teaspoons cinnamon ½ teaspoon dry ginger 3 large egg whites ¼ teaspoon cream of tartar Nonstick spray 2 tablespoons Nutella 1. Start the batter: In a large bowl, whisk together the buttermilk, butter, vanilla, salt and the egg yolk. Sift the flour, sugar, baking powder, cinnamon and ginger right over the wet ingredients and whisk only to combine. 2. Preheat oven to 300F. 3. Add the egg whites: In the clean bowl of the electric mixer fitted with the whisk attachment, whip the egg whites and cream of tartar on medium speed until soft peaks form, 4-5 minutes. Using a rubber spatula, gently fold the whites into the batter. Don't mix a lot. There should be streaks of egg white not fully combined. The key is to mix as little as possible and keep the whites fluffy. 4. Start the pancakes: Heat a large skillet with a fitted lid over low heat and spray with nonstick spray. Spray the inside of a (3–3½ inch in diameter) ring mold with spray. Place the ring mold on one side of the skillet. Using ½ cup measure full of batter, fill the mold with the batter. Cover and cook for 3 minutes. Gently remove the ring. Turn the pancake on its second side and let it cook 3-4 additional minutes. 5. Pancake: Clean and spray the ring and make a new pancake some distance from the first. Repeat and start a third one. Cook each pancake 4 minutes on the first side or until brown and an additional 4 minutes. 6. Storing and serving: Keep the pancakes warm on a baking sheet in the oven. Arrange on a serving platter. This recipe is owned by Alex Guarnaschelli and was shared with Fox News Digital. Through April 30, fans can nominate their local fire department at for a chance to receive a Nutella Pancake Breakfast Kit for fundraising.
Miami Herald
19-02-2025
- Entertainment
- Miami Herald
Here are some South Beach Wine & Food Festival events that still have tickets available
So you still want to attend this year's South Beach Wine & Food Festival but haven't gotten it together to buy tickets. It happens to the best (and hungriest) of us. There's good news, however, if you still want to go. Many events are sold out, especially the smaller dinners, but you can still get tickets to some of the larger events at the festival, which runs Feb. 20-23 and features more than 100 culinary events around Miami-Dade County. Net proceeds benefit the Chaplin School of Hospitality & Tourism Management at Florida International University. Here are some of the events you can still attend. All tickets are available at Thursday Alex vs. Miami Alex Guarnaschelli of 'Alex vs. America' and Eric Adjepong of 'Wildcard Kitchen' host this late-night walk-around event that features locally and nationally famous chefs competing to create the best dish. Local chefs include Adrianne Calvo of Chef Adrianne's Vineyard Restaurant & Bar in Kendall; Karim Bryant of Lil Greenhouse Grill in Miami; and Mercedes Kozlowksi of Prime 112 on Miami Beach. 10 p.m.; Loews Miami Beach Hotel, 1601 Collins Ave., Miami Beach; $155 Friday 'Tournament of Champions' The first live competition of the popular Food Network series premieres on Miami Beach with host Guy Fieri under the big white tent near the Ritz-Carlton. At this walk around event, you get to be the judge: Four six-person chef teams of former Tournament winners and local and national rising stars will battle for the People's Choice Award, which you get to bestow. 7:30 p.m.; AmericanAirlines North Venue, off Lincoln Road and Collins Avenue, Miami Beach; $215 Steak and Whiskey If you are the sort of carnivore who likes his meat paired with whiskey, this event with Food Network star Michael Symon is for you. Expect grillers from far and wide and a variety of whiskey cocktails (wine is also available). 8 p.m.; Jungle Plaza in the Design District, 3801 NE First Ave., Miami; $250 Saturday FoodieCon Meet your favorite digital content creators as they participate in cooking demos, panels, signings and photo opportunities. Noon; Mondrian South Beach, 1100 West Ave., Miami Beach; $100 Drag Brunch It's not the SOBEWFF without a drag brunch, and this year's extravaganza will be hosted by Antoni Porowski, Ana Navarro and ChaCha, with Athena Dion as mistress of ceremonies. You can attend the show with beverages only or opt for the show/beverage/food package. Noon; Miami Beach Bandshell, 7275 Collins Ave., Miami Beach; $95 for show only; $185 for food and show Sip & Swirl Just because it's a food festival doesn't mean you have to forget about a wine-filled happy hour. This one takes place at the luxurious Casadonna and will feature more than 10 wine stations. 4 p.m.; Casadonna, 1737 N Bayshore Dr., first floor, Miami; $139 Sunset Feast You'll get a lot of bang for your buck at this Coconut Grove event, hosted by Belkys Nerey and Dan Le Batard, which will highlight dishes from chefs like Jeremy Ford, Jose Mendin, Brad Kilgore, Cindy Hutson and Alex Meyer and Luciana Giangrandi. 6 p.m.; The Hangar at Regatta Harbor, 3385 Pan American Dr., Miami; $139 Tacos & Tequila It's one big taco party on the beach at this lively gathering hosted by Aaron Sanchez, which features everything from veggie tacos to birria. There's also plenty of tequila drinks in the house — er, tent. 7:30 p.m.; AmericanAirlines North Venue, off Lincoln Road and Collins Avenue, Miami Beach; $219 Chicken Coupe Forget peanut butter and jelly. The real match made in heaven is fried chicken and champagne, which you can try for yourself at this Design District event hosted by Kardea Brown. 8 p.m.; Jungle Plaza in the Design District, 3801 NE First Ave., Miami; $259 Noche Cubana Michelle Bernstein and David Martinez of Sra Martinez and Cafe La Trova join Gio Gutierrez of @ChatChowTV to create a night of Cuban food, rum and music. We are in favor of all three of these things. 10 p.m.; Kimpton Surfcomber Hotel, 1717 Collins Ave., Miami Beach; $155 Sunday Farmers Market Brunch Chef Michael Schwartz of Michael's Genuine and Amara at Paraiso curates this family-friendly event that pays tribute to local farmers (and feeds you, too). Jungle Plaza in the Design District, 3801 NE First Ave., Miami; $149 adult, $59 under 21 Grand Tasting Village Saturday's event is sold out, but you can still attend the last day of the festival under the big tents. Noon; Grand Tasting Village, 14th Street and Ocean Dr., Miami Beach; $279 Heritage Fire Grilling is king at this Coconut Grove gathering, where grillmasters will vie for the title of 'Heritage Fire Hero.' 5 p.m.; The Hangar at Regatta Harbor, 3385 Pan American Dr., Miami; $155 Asian Night Market Enjoy a wide variety of Asian bites and a musical performance by rapper Rev Run. 6 p.m.; AmericanAirlines North Venue, off Lincoln Road and Collins Avenue, Miami Beach; $165
Miami Herald
16-02-2025
- Entertainment
- Miami Herald
‘Chefs just want to throw down': South Beach Wine & Food Festival gets more competitive
The South Beach Wine & Food Festival means many things to Miami. A way to learn more about food or wine (or both). A reason for a special dinner with friends or a raucous four-day party of welcome consumption. A chance to try specialties from local chefs or Food Network stars or even get a selfie with your favorite culinary social media personalities. It's also a benefit for the Chaplin School of Hospitality & Tourism Management at Florida International University, which gets 100 percent of the net proceeds from the culinary bash. The festival reports that it has contributed $40 million to the school since it began as a one-day event called Florida Extravaganza in 1997. But it's also something else. With more than 100 events that include tastings and tributes, dinners and brunches, demonstrations and parties, the festival, which runs from Feb. 20-23 and is now in its 24th year, can also be a competition. Not every event pits chefs against each other, of course. Most don't. But for the 2025 event, which kicks off Feb. 20, the festival has embraced contests. According to festival founder Lee Schrager, the move makes sense: the consistent popularity of competitive television shows there's an appetite for good-natured rivalries. 'Look at the cooking shows — they're all competitions,' he said. 'The days of dump and stir are done.' This year's South Beach Wine & Food Festival has introduced several new cooking contests. On, Feb. 20 at the Loews Miami Beach, 'Chopped' judge Alex Guarnaschelli of 'Alex vs. America' and Eric Adjepong of 'Wildcard Kitchen,' host Alex vs. Miami, in which a panel of judges will choose the best dish. Competing local chefs include Adrianne Calvo of Chef Adrianne's Vineyard Restaurant & Bar in Kendall; Karim Bryant of Lil Greenhouse Grill in Miami; and Mercedes Kozlowksi of Prime 112 on Miami Beach. Fans of the Food Network series 'Tournament of Champions' will get to be part of the show's first ever live competition on Feb. 21 in South Beach. Guy Fieri will host the event as four six-person chef teams of former Tournament winners and local and national rising stars will battle for the People's Choice Award. Then on Feb. 23 in Coconut Grove is Heritage Fire, at which chefs will bust out their best grilled dishes and vie for the crown of Heritage Fire Hero as chosen by a panel of experts. Even the big Grand Tasting events over the weekend are competitions, a fact often lost on festival goers, especially those who leave the event over-served. Attendees vote on their favorite dishes, and the winner earns the Best Bite on the Beach prize. The festival's interest in competition also makes sense when you consider the nature of being a chef, Schrager said. If you're recognized as being the best or earn a Michelin star, you want to show what makes your dishes special. 'Chefs are very competitive people,' he said. 'Incredibly competitive. Take the Alex vs. Miami event this year: Alex Guarnaschelli is very competitive. And 'Tournament of Champions' is the highest rated show on Food Network, and this year we have more big talent at that event than we've ever had.' Diego Ng of Fort Lauderdale's Temple Street Eatery, who will be competing in the Heritage Fire grilling competition, agrees with Schrager's sentiments, although he says he approaches the contest element a little differently. 'There is definitely a competitive side to the job,' he says. 'You always think: 'How can I do it better than anybody else?' Lots of chefs just want to throw down! But I'm more Zen in my approach. I want to show the best I can be, but at the same time I just like to have fun. . . . As chefs we're always in our own little kitchens, in our own little world. Events like this let us say 'Hey, man, I admire your work.' You get to share the camaraderie.' The longest-running competition is also one of the most popular events of the festival: Burger Bash, which will be held this year on Feb. 20. Hosted by Rachael Ray, who hosted the very first Burger Bash in 2007, the event features local and national chefs vying to create the best burger. A panel of judges will choose the winner of The Very Best Burger Award, while the audience gets to vote on their favorites for the People's Choice Award. 'I'm constantly amazed by how popular it is,' Schrager said of the event. 'What can I say? It's like winning — people love it.' Among the many participants this year include Jeff Budnechky of Lala's Burgers and Kendall's beloved Apocalypse BBQ; Daniel Ganem of Fiola and Daniel's steakhouse in Fort Lauderdale; Renzo Cocchia of La Birra Bar; Gonzalo Rubino of Skinny Louie; and John Karangis of Shake Shake, to name a few. Also back to compete are former winners Motek, the Mediterranean restaurant that won the People's Choice Award two years in a row for its Lebanese-style Arayes Burger served in pita, and last year's winner Pincho, which earned the People's Choice Award for its Jalapeño Delight. The spicy burger, which comes with jalapeño jack cheese, jalapeño bacon jam, jalapeño bacon and cilantro jalapeño aioli, still finds its way onto the restaurant's menu from time to time. Winning the Burger Bash means a lot to the chefs and owners. Last year's judge's choice, Cowy Burger, was a pop-up at the time. After its win for a Angus smash patty with American cheese, bacon jam, grilled onions and Cowy sauce, owners Guillermo Felipe, Carlos Reveron and Daniel Machicao were able to open the first standalone Cowy Burger in Wynwood. The same thing happened to Pincho, which won its first Burger Bash in 2015, then again in 2019 and 2024. After its first win, the fast-casual restaurant expanded and now has six locations across South Florida in Miami, Coral Gables, Hialeah, Pinecrest, Pembroke Pines and Sunrise as well as four in Texas. Chef Adrian Sanchez said the first win galvanized the brand to compete. 'It means a considerable amount,' he says. 'The first year we won, we were an up-and-coming brand. It was life changing for us. It really put us on the map. Winning something like this carries a credential.' This year, as always, Pincho will be looking to take home another People's Choice Award. 'If we place with the judges, that's fine, but a lot of what the judges are looking for is the ideal burger,' he said. 'The people are looking for the wow factor. So every year we create something special. People make a beeline toward us because they know we're going to offer something new. Chefs do get competitive with these things.' South Beach Wine & Food Festival When: Feb. 20-23 Where: Locations around Miami-Dade County, particularly Miami Beach Tickets and information:
