Wednesday, August 25, 2010

Interview with Salmon Croquettes, Food Media & Catering!

Welcome to appetizers 101. Thanks to The French Culinary Institute (FCI), you can watch how to make a killer brunch appetizer, salmon croquettes with quail eggs, and get a few chef techniques along the way. Enjoy the brunch, the french techniques and take a sneak peek at my interview about catering, food media and art on The French Culinary Institute’s blog, The Hot Plate (FCI interview sneak peek, below). Enjoy!

Recipe: Salmon Croquette with Quail Egg Appetizer

Interview: A Spoon in Many Pots with Brandon Maya Johnson

Interview Sneak Peek: Taste a few snippets from my interview, A Spoon in Many Pots, with The French Culinary Institute…
Brandon Maya Johnson
Program: Classic Culinary Program, Evenings, March ’09
Age: You don’t get this without a martini.
Hometown: Washington, D.C.
Current City: Brooklyn, New York

The French Culinary Institute: What have you been doing since you graduated?
Brandon: “Food media and catering is my life and love. Since graduating, I’ve catered for Danny Meyer’s Union Square Events, I’ve tested recipes for Saveur magazine, and I’ve consulted and written for the Cooking Channel’s, Food Network’s and Saveur Magazine’s websites. I also do chef instructing for Share Our Strength. If you’d ask which is better, I’d say, “Thank goodness I don’t have to choose.” I am wild about food media and cooking. Although, I must admit, there is nothing more enjoyable than slicing, plating, and flavoring food.”

The French Culinary Institute: You have a spoon in many pots right now. How do you see these various aspects of your career coming together or meeting your ultimate goal…which is?
Brandon: “My goal is to use food to fuel various creative avenues. The cooking and media experience blend beautifully. I can cook, then share the technique and recipe on the web, just like in the video we did. I have an ultimate goal, but I’m taking it one step at a time. Stay tuned.”

The French Culinary Institute: What are three ingredients you can’t live without?
Brandon: “Bone-in rib-eye, tomatoes, and garlic (and seafood!). What can I say? I’m a savory girl!”

The French Culinary Institute: You are going to make a salmon croquette for us today. Why did you choose this particular recipe to share?
Brandon: “Thank, Mr. Johnson (my dad) for the salmon croquette recipe. He used to make salmon croquettes for Sunday brunch, and I wanted to make this recipe personal—something that represented my family and my love of creative appetizers. You don’t see brunch appetizers every day, and this is a unique and easy appetizer recipe with good techniques. I hope you enjoy eating it as much as I enjoy cooking it!”

Enjoy the entire interview, A Spoon in Many Pots, here.

Feel free to ask questions and make comments, below. Happy Cooking!.
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Tuesday, August 17, 2010

CANCELLED! 3 Parter: 1. What’s A Bodega? 2. WT* is Carrot Mob and City Harvest? 3. Why Do I Care? Bonus: FREE FOOD!

I just received an email from one of the organizers saying that this event is cancelled.Apologies to everyone who was planning to come to the event, I was excited to feed you. Though, this event is cancelled there are plenty more in our future so please stay tuned for future Meet and Eats! Apologies again for the inconvenience.

Yours Truly,

Part 1. Not sure what a bodgea is? Me either, until I moved to Brooklyn. Bodega means grocer in Spanish. Usually located on corners, bodegas are tiny, 24-hour, indie-stores that still sell 50-cent bags of Doritos, and vintage candy, we called them “corner stores” in D.C. Any who, while the bodega’s throwback snacks curb the appetites of local patrons looking for late-night munchies, City Harvest, a culinary non-profit organization, is wondering, “where’s the food that doesn’t clog your arteries?”

Part 2. That’s why City Harvest started a program to give healthy cooking demos at bodegas around NYC. The Bodega Initiative has one main goal – to make healthy food more accessible to inner-city communities, one bodega at a time. To blow this project out of the water, City Harvest is joining forces with Carrot Mob, and Oh, Boy! Carrot Mob is a consumer activism program that rewards businesses for having a social conscience. City Harvest and Carrot Mob are having a Bodega Cooking Blow Out this Saturday in Brooklyn (details below).

Part 3. Why care? A. Carrot Mob seems to bring out goo-gobs of cool socially conscious people. B. I’ll be able to meet all of you eater activists as I cook the delicious meal for the social shindig. C. You get to spend a beautiful Saturday in BK, go to the Brooklyn Museum, enjoy Park Slope for a drink or have a picnic in Prospect Park afterwards! Plus, it’s free. See you there.

If you or someone you know is in NYC, here are the details for the Bodega Cooking Class this Saturday from 12 – 4. Join us, won't you?

Location: Village Mart, 310 Nostrand Avenue between Lafayette and Clifton Avenues

Date and Time: Saturday, August, 21 from 12 - 4 PM

Phone: 718.408.1450

In conjunction with Carrot Mob and The Brooklyn Food Coalition

Chef: Brandon Johnson

Menu: Shhh, it's a delicious surprise.

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