SAVORY TIDBITS
Your Monthly Dose of Savory News & Chews |
SOMETHING TO CHEW ON
A Personal Message From Our Chief Foodie Officer |
Dear Savor Our City Foodies,
If you are like me, you are in awe of how fast this year has flown by and what a year it has been. Our little trip around the sun took Savor Our City to new countries, new cities and led us to delicious new culinary discoveries. We are certainly blessed to have grown and prospered as we made amazing new friends and developed incredible partnerships along the way. I cannot wait to see what 2020 brings.
So here's to you, your family, your friends and all of your endeavors....may your holidays be tasty and your new year be cooked just right!
Denise Righetti |
OUT & ABOUT
Where We Have Been & What We Tasted |
Kasai & Koori co-founders Lee Goldberg and Taylor Levy |
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Savor Our City was invited to attend the opening of Kasai & Koori in Boynton Beach and boy was it a fantastic and tasty surprise!!! Kasai & Koori, an Asian-inspired dessert restaurant concept created by restaurateur co-founders Lee Goldberg and Taylor Levy, is taking traditional Asian desserts such as Japanese Kakigōri, Taiwanese shaved ice, Taiyaki waffles, and Korean Bingsu, and re-imagining them by giving them a distinct and delicious North American twist. The name Kasai & Koori is a derivative of the Japanese terms fire and ice, representative of polarizing forces coming together to deliver a truly unique experience in an upscale environment. According to Goldberg & Levy, “it’s all about dessert because dessert makes people smile.” Most of what they have here has not been available or tried in the US until now.
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Cookies & Cream Ribbon Ice |
matcha kakigori photo credit: Libby Volgyes/Libby Vision |
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TRUE ROMANCE (Peach) shaved ice, white chocolate mint sauce, peach jam, chopped fresh mint. photo:Libby Volgyes/Libby Vision |
taiyaki cones photo credit: Libby Volgyes/Libby Vision |
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"Must-Go" EVENTS
Exciting Food & Drink Events You Don't Want To Miss |
Thursday to Sunday - December 12 - 15
Palm Beach Food & Wine Festival, Palm Beach |
The Palm Beach Food and Wine Festival is the premier tasting event in Palm Beach. This year it will feature tasting stations hosted by the most exclusive restaurants in Palm Beach. |
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Friday, December 12 through 30 - Singer Island
National Gingerbread House Day |
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December 12 marks National Gingerbread House Day. Those that can’t get enough of this sweet holiday treat can head to Palm Beach Marriott Singer Island Beach Resort & Spa for an over-the-top gingerbread display—one of the resort’s most treasured annual traditions. This year’s creation by Chef Kursten Restivo, the confectionary mastermind behind all the sweet treats at Marriott Singer Island, breaks with the customary sugar-trimmed house, however, in favor of a whimsical surf-shack-on-the-beach theme.
Upon stepping foot into the resort’s grand lobby, guests will be greeted by a holiday display that begs for an Instagram-worthy selfie. A giant, colorfully lit Christmas tree is set next to a life-sized gingerbread beach shack that will bring out the child in guests young and young-at-heart. Made of gingerbread and featuring surfboards and its own giant palm tree, the oversized shack took over 1,000 hours to complete. 1,800 gumballs, 110 eggs and over 34 pounds of sugar were used to create the gingerbread confection.
Want in on the holiday baking? Guests ages five and up are encouraged to play with their food with the Pastry Chef Experience. The overnight package includes a two-hour private lesson with Chef Restivo. She will let guests experiment with the latest trends and seasonal ingredients to create their own holiday sweets. |
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Friday & Saturday - January 3-5, 2020, Fort Myers
Fort Myers Seafood & Music Festival |
Enjoy foods cooked fresh onsite (seafood, meat, vegetarian) with a variety of side dishes and of course - desserts! Seafood is from Florida’s coastal waters, a sustainable and renewable resource. For drinks, choose from alcoholic, non-alcoholic and fruit drinks.
While eating, listen to the captivating sounds of live musical performances on stage by some of Florida’s and the region’s top musical talents from such genres as R&B, jazz, rock, reggae and Caribbean sounds. |
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Friday, December 13 - Clermont |
Who Can Resist Wine & Chocolate!? |
THE CHOCOLATIERS & THE CHOCOLATE WONDERLAND
There aren't too many things that pair together better than Wine and Chocolate, especially during this seasonal time of year. Local Chocolatiers will be on hand with their delicious treats, as well as local Artists and Crafters displaying their work. Enjoy live music by incredible bands on our outdoor stage, and at our Wine & Cheese Bar throughout the entire weekend. Lakeridge wine, beer, soft drinks, and a variety of food will be available for purchase.
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EVERY SATURDAY IN DECEMBER - Boca Raton |
If you live in paradise, why not do your shopping outdoors? From 9am to 1pm at Boca Raton City Hall north parking lot, 201 W Palmetto Pk Rd you can find over 40 vendors with fresh foods and produce as well. The Boca Raton GreenMarket is a great place to bring along the family, the pups and enjoy music as you shop! It's the 23rd year for the market!!! See you there! The Boca Raton GreenMarket will be open each Saturday (except Dec 28) until May 9, 2020. |
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December 13-15, 2019 - Fountain Valley |
Fountain Valley Pho Festival
A citywide event inspired by one of Vietnam’s most popular home-style dishes, Pho. This full flavored rice noodle soup is a cornerstone of Vietnamese cuisine. Along with Pho, there will be other traditional Vietnamese foods, cooking demonstrations, live music, carnival and more for you to explore in an outdoor park atmosphere. Pho Festival is FREE to attend. • Best Pho Contest and People's Choice • Carnival Rides and Games • Food Court • Cooking Demos - Pho and Spring Rolls • Beer, Wine and Spirits Garden • Live Music • Mr. and Miss. Pho Festival • Karaoke w/Live Band • Traditonal Dance Performances.
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Christmas Tea At Phillips House |
Celebrate the season with an Edwardian afternoon tea at Phillips House. Relax in the Samuel McIntire-designed rooms and enjoy tea sandwiches, scones, and other treats.
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Ginger Bread House Festival |
The Wood’s 9th Annual
Gingerbread House Festival:
Winter Birds & Holiday Traditions
OPEN HOURS
Thursdays & Fridays 10am -8pm
Saturdays, Sundays & Mondays 10am -5pm
Closed Tuesdays & Wednesdays Each year visitors to the festival gaze upon row after row of creative and colorful gingerbread creations, all made by regional artisans and bakers, students and community members, expert and beginner alike.
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"Must-Try" RECIPES
Seasonal & Regional Delights To Make In Your Own Kitchen |
December is the season to be snuggling up to a flickering fire with hearty dishes that keep you warm in the cold. We recommend you try these delicious winter recipes: |
CHICKEN AND DUMPLINGS WITH MUSHROOMS
This chicken and dumpling recipe with mushrooms will
become your go-to for a warming winter supper. |
Dumplings and assembly
- ¾ teaspoon kosher salt, plus more
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon freshly grated nutmeg
- ⅛ teaspoon freshly ground black pepper
- 2 large eggs
- ¼ cup whole milk
Instructions
Bring a medium pot of salted water to a boil. Whisk flour, baking powder, nutmeg, pepper, and ¾ tsp. salt in a medium bowl. Whisk in eggs and milk (batter will be slightly lumpy). Reduce heat until water is at a strong simmer. Drop teaspoonfuls of batter into water; cook until dumpling are cooked through and doubled in size, about 5 minutes. Remove with slotted spoon; add to stew just before serving. |
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Ingredients
6 Servings
Chicken Stew
- 6 oz. slab bacon, cut into ¼” pieces
- ¼ cup all-purpose flour
- 4 chicken legs (drumsticks with thighs; about 2 lb.)
- Kosher salt and freshly ground black pepper
- 1½ pound mixed mushrooms
- 1 medium onion, chopped
- 6 cloves garlic crushed
- ¼ cup dry white wine
- 6 sprigs thyme
- 2 bay leaves
- 8 cups low-sodium chicken broth
Directions
1 - Crisp bacon in a large Dutch oven over medium heat; transfer to a paper towel–lined plate.
2 - Place flour in a shallow bowl. Season chicken with salt and pepper and dredge in flour. Working in batches, cook chicken, skin side down, in same pot over medium heat until deep golden brown and crisp (do not turn), 12–15 minutes. Transfer to a plate.
3 - Working in 2 batches, cook mushrooms in same pot, seasoning with salt and pepper and stirring occasionally, until brown, 5–8 minutes. Transfer to a bowl. Add onion and garlic to pot; cook, stirring occasionally, until onion is soft and translucent, 5–8 minutes.
4 - Add wine to pot; simmer until reduced by half, about 5 minutes. Add chicken, bacon, thyme, bay leaves, and broth; season with salt and pepper. Bring to a boil, reduce heat, and gently simmer, partially covered, skimming occasionally, until chicken is falling off the bone, 2–2½ hours. Add mushrooms and simmer until flavors meld, 10–15 minutes; season with salt and pepper.
DO AHEAD: Stew (without dumplings)
can be made 3 days ahead. Let cool;
cover and chill. |
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INGREDIENTS
8 Servings
- 1⅔ cups Irish whiskey
- 1⅔ cups strong black tea
- ½ cup fresh clementine or orange juice
- ½ cup fresh lemon juice
- ½ cup Oleo-Saccharum
- 7 dashes Angostura bitters
- 1½ teaspoons freshly grated nutmeg, plus more for garnish
- Lemon and orange wheels (for serving)
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Instructions
Combine whiskey, tea, clementine juice, lemon juice, Oleo-Saccharum, Angostura bitters, and 1½ tsp. nutmeg in a large bowl or pitcher; cover and chill 3–8 hours. Strain into a punch bowl and add several lemon and orange wheels and 4 cups ice. Serve punch in cups over ice garnished with nutmeg. |
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INGREDIENTS
Makes about ½ cup
- 4 lemons
- 8 clementines or 4 oranges
- ½ cup sugar
There’s lots of flavor locked inside the citrus peel, which is why the pros marry the peels with sugar until the fragrant essential oils emerge in a syrupy puddle.
Instructions
Remove zest from lemons and clementines in wide strips with a vegetable peeler, leaving white pith behind. Toss with sugar in a medium bowl, cover, and let sit at least 3 hours and up to 1 day (flavor will intensify with time).
Strain into an airtight container, pressing on solids to extract as much oil as possible; discard zest. Cover oil and chill.
Do Ahead: Oil can be made 1 week ahead. Keep chilled. |
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"Must-Taste" DISHES
Tasty Discoveries From All Around |
Ventura’s Pizza Kitchen
50 Years Of Freshly Made Dough! |
Ventura's Meatballs - Garlic Rolls - Meatball Parmigiana |
The Ventura’s family approach to classic pizza began with a family of 6, who immigrated from Abruzzo, Italy to the US in 1957. Among them were four boys and their parents. One of those boys was Gina DiVentura’s father, who created a brand that is still thriving over 50 years later. Many of the recipes came from his mother and father, who started a small restaurant in Camden, NJ. Mama Ventura’s became a successful family business, a South Jersey Landmark, which lasted until 2013. Some of the siblings continued on their own journey and carried on the success of that legacy.
Gina’s parents are the current owners of Ventura’s Greenhouse in Margate and Ventura’s Offshore Café in Northfield, both in NJ. They started Ventura’s Pizzeria and The Hideout in Mt. Laurel, NJ. The goal was to create a great experience that delivered incredible food and fabulous pizza, always made with the freshest of ingredients, backed by the owners’ pride that was reflected in all that was done.
Gina’s brother, alongside her father, has been in the family business all of his life in NJ and continues to keep the success going.
Gina herself has been in an out of her family’s business since she was in high school. After an 8-year stint in the wine business as well as running three other retail businesses in NJ, Gina & her family moved to Boca Raton, Florida, where she has opened up Ventura’s newest location, where she plans to continue offering the same incredible pizza and homemade foods served with the consistency and pride of the Ventura name.
Ventura's uses only selected Organic produce and Non-GMO meats that are free of hormones & antibiotics.
Ventura’s Pizza kitchen serves a wonderful selection of handcrafted pizzas in their brick oven, including a cauliflower crust pizza which is gaining popularity amongst the growing keto community. Other popular dishes include their homemade marinara, their famous meatballs, chicken cutlets and more.
199 W. Palmetto Park Road Unit A Boca Raton, FL 33432
Hours: Monday – Thursday 11 a.m. to 10 p.m. | Friday – Sunday 11 a.m to 10 p.m
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TIPS FROM THE CHEF
Culinary Advice From Those Who Know |
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Born and raised in Philadelphia, Pennsylvania, Tim Nickey was 14 years old when his career began in the kitchen. His passion didn’t really begin until he started as a banquet cook at the Philmont Country Club in Huntingdon Valley, Pennsylvania. Chef Nickey quickly realized that he wanted to further his career in the culinary arts and enrolled at Johnson & Wales University in Miami.
In 2002, Chef Nickey became the executive chef at Morton’s Steakhouse in Boca Raton, FL. He was the youngest executive chef in the Morton’s national chain. Four years later, Chef Nickey was looking for something new and became the opening Executive Sous Chef for Abe & Louie’s Steakhouse in Boca Raton, FL.
Chef Nickey joined the China Grill Management in July 2007 as Executive Sous Chef of China Grill South Beach. In November 2007, Chef Nickey was promoted to Executive Chef of three outlets, China Grill, Dragon Sushi & Kobe Club Miami where he was responsible for directing and performing the daily execution of all food production and service.
Chef Nickey believes in giving back to the community and participates in numerous charity and local events every year. Tim joined the exclusive La Gorce Country Club Miami Beach in May of 2010 as Executive Chef looking to take the culinary scene at La Gorce to the next level. In 2015, chef joined forces again with Jeffrey Chodorow and opened the Wildly Successful Celebrity hot spot Komodo Downtown Miami. Currently Chef is the Corporate Chef for Kapow! Noodle Bar with locations in Boca Raton and West Palm Beach. Chef Nickey resides in Palm City, FL with his wife Lenia and two young children Christian and Michael. |
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KAPOW NOODLE BAR, established in 2011, offers a unique menu taking favorite dishes from Korea, Thailand, China and Japan and adding a little bit of Florida style. With a diverse selection of craft beers from around the world and hand-selected wines that perfectly pair with our unique dishes and an award-winning hand-crafted cocktail menu...there is always something for everyone.
KAPOW! is what happens when three of South Florida's biggest players in the restaurant & nightlife industry come together. The all-star team behind Kapow is comprised of Rodney Mayo and Scott Frielich, who brought us nightlife and culinary experiences like Dada, Tryst, The Dubliner, Delux, Respectable Street Café, Kill Your Idol and Vagabond. The team is rounded off with Vaughan Lazar, who raised the bar to new heights when it comes to pizza joints; as the founder of Pizza Fusion, he introduced the community to an organic and eco-conscious alternative for eating out. |
THE "ROOTS" WE EAT
Cultural & Historical Background Of Our Food |
Throughout history, our relationship with food is influenced by changing practices and perspectives; from the invention of agriculture to the birth of refrigeration, customs and technological advances have affected what we eat and how we feel about our food.
We hope you enjoy this new feature of our newsletter as we l look at the stories, theories and historical anecdotes of "The Roots We Eat." |
Welsh rarebit or Welsh rabbit is a dish made with toasted bread that has been topped with a cheddar cheese sauce. In case you missed it: CHEDDAR. CHEESE. SAUCE. There are many variations on the dish, but the sauce is usually made with butter, cream, mustard, beer and cheese.
To the unfamiliar ear, Welsh rarebit would instill anything but hunger. But that just may be the United Kingdom's genius ploy to keep this dish all to themselves.
The names originate from 18th-century Great Britain but it turns out that the word rarebit is a corruption of the word rabbit. Legend claims that Welsh peasants were not allowed to eat rabbits caught in hunts on the estates of the English nobility, so they were left to use melted cheese as a substitute.
Despite its unfortunate title, the Welsh rarebit is one meal your comfort-food-loving stomach has been missing. If you can't get enough cheddar in your life, you're going to fall in love with everything about Welsh rarebit.... or rabbit.
Interesting Note: "Eighteenth Century Cookbooks reveal there was also an English Rabbit, an Irish and a Scotch Rabbit, but nary a rarebit.” |
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DECEMBER FOOD TRADITIONS: |
December is a big baking month for many. In the United States, families, churches, schools, and organizations bake cookies to exchange. They are often part of the gift-giving and ugly sweater parties that occur right before or during Christmas, Kwanza, and Chanukah. |
FROM "ME" TO "WE"
Bringing People Together The Savory Way |
FOOD IS THE ULTIMATE TEAMBUILDER |
There are many positive outcomes from team building outings that include food. It promotes the health, wellness and nourishment of team members in a fun and stress-free environment. This is important because health and wellness programs go hand-in-hand with lowered long-term health care costs, greater productivity and happiness, and less absenteeism. If the team-building activity involves cooking together, it can be creative, inspirational and lighthearted, yet challenging. It might require people to work together to create something from scratch and to problem solve under some pressure. Plus, team members get to enjoy and take pride in the end product. |
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