Food

The Ultimate Sugar Show in Atlanta!

November 29, 2018 by Autumn Murray 5 Comments

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Let Them Eat Cake!

The Ultimate Sugar Show was in Atlanta and it was a sweet success. The Ultimate Sugar Show is Georgia’s largest baking and sweets show. Cake enthusiasts and foodies gathered together to watch some of television’s favorite cake decorating talent showcase and share their secrets on creating confectionary masterpieces.

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The event was hosted by Francesca Amiker, 11 Alive’s Entertainment Anchor. John Russel, the star of the Food Network Challenge, ‘Last Cake Standing’, and now NBC’s ’Bluprint’ was one of the highlights of the event presenting live demos on the main stage.

Cyd Mitchel, owner of the Invested Foodie and Ultimate Sugar Show creator, says the mission of The Ultimate Sugar show is to teach people techniques like cake stacking, and sugar molding and to offer classes to help individuals start their own business.

Michelle Obama

A portion of the proceeds from the Ultimate Sugar Show benefitted the Aflac Cancer and Blood Disorders Center of Children’s Healthcare of Atlanta.

Ultimate Sugar Show Atlanta Next Generation of Culinary Artists
One of my favorite aspects at the Ultimate Sugar Show was watching the young stars from MasterChef and Chopped Junior share their experiences of balancing school, being in the spotlight and competing on National Television. These young culinary stars are very talented and I can’t wait to see what the future holds for them.

Jasmine Stewart, the star and winner of MasterChef Junior Season 5 on the FOX network.
Violet Waterhouse, 2017 competitor on Food Network’s Chopped Junior
Quani Fields, competitor on MasterChef Junior Season 5 on the FOX network.
Rose Genter, 2017 competitor on Food Network’s Chopped Junior

Check out the event overview for featuring a few of the top chefs in attendance:

How to Decorate Like a Cake Boss

The event featured hands-on decorating classes for children ages 5 to 16. They were taught how to properly hold a piping bag, decorate using royal icing and working with fondant. Classes were also available for the older and more advanced students.

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In association with Hou’s Caking, a new recipe site for kids, the Ultimate Sugar Show also held an Open Question & Answer Panel designed to inspire and motivate the next generation of home cooks and culinary masters.

The Great Southern Bake-Off

Bakers and sugar artists of all levels had the opportunity to both show off and improve their skills at the event through competitions and classes.

Attendees had the opportunity to get in on the action by purchasing spoons to taste test and vote for the best dessert in the Great Southern Bake-Off tasing competition. The Great Great Southern Bake-Off was divided into six categories including Best Southern Pound Cake, Best Peach Cobbler, Best Red Velvet, Best Southern Chocolate Dessert, Best Holiday Cookie and Best Overall Dessert. The competition provided small business the opportunity to earn bragging rights while also helping to raise money for the Aflac Cancer and Blood Disorders Center through the cost of the spoons.

The Southern Lady Hat Competition

Anyone who knows anything about the south knows that southern ladies love to don their best hat at church on Sundays. To celebrate this great southern tradition, the Ultimate Sugar Show hosted an edible Southern Lady Hat Fashion Show (aka Church Lady Hat Show). It was a live competition and participants were required to create and construct a southern style, wearable hat using mostly edible materials.

The Ultimate Sugar Show

A few of the cakes from the event:

Chef Kimberly Bryant

Chef Kim Bryant was one of the local featured instructors at the event. She is the CEO of Adonai Dessert Brand and owner of Adonai Cookie Shoppe. Chef Kim graduated with honors from Le Cordon Bleu Culinary Institute in 2013 and in 2018 graduated with a Masters in Education. She has a passion for teaching and is in the process of developing an engaging culinary school curriculum for young people.

Her Adonai Cookie Shoppe specializes in custom cookies, cakes, cupcakes and cake pops. Chef Kim is known for impressing her customers by creating over the top custom orders. She doesn’t believe in “subtle” when it comes to creating her confectionary masterpieces.

Video Highlights from the Ultimate Sugar Show!

Winner!

Congratulations to Liz Marek of the Sugar Geek Show! She is the winner of the 2018 FIPGC USA Division Cake Designer Champion presented by the Ultimate Sugar Show and the International Federation of Pastry Gelato & Chocolate.

Liz will represent the United States in the 2019 World Cake Designers Championship in Milan, Italy.

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Autumn Murray

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European Luxury meets southern hospitality – Château Élan Winery and Resort

August 31, 2018 by Autumn Murray 42 Comments

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Photo credit: Chateau Elan Winery and Resort

Chateau Elan Winery & Resort

We were recently invited to a tour and wine tasting at the most-awarded Winery on the East Coast -Château Élan Winery & Resort in Braselton, Georgia. Yes, you read that correctly – in Georgia. When most people think of wine, Georgia is not typically the first area that comes to mind. However, I believe that Château Élan is changing people’s perception of wine produced in the Southeast.

Oddly enough, even though I have lived in Georgia for over 20 years, I had not been to the winery and resort before. To be honest, I didn’t think I would like the wine as I thought it would be too sweet. Wines produced in Georgia are mostly made from muscadine grapes which have a high sugar content. When I think of muscadines, I think of Muscato Wine which is extremely sweet. I like my wine to be more on the dry side.

I was pleased to find out the type of varietals the winery is known for include Muscadine varieties, Cabernet Sauvignon, Chardonnay, and various blends.

Château Élan Duncan Creek

The wines we tried:

Château Élan Sauvignon Blanc Reserve
Château Élan Chardonnay Reserve
Château Élan Duncan Creek
Château Élan Brut Reserve
Château Élan “Nancy”
Château Élan Pinot Noir Reserve
Château Élan Cabernet Sauvignon Reserve
Château Élan Les Petits
Château Élan Dolce Rosso
Château Élan Port Reserve

Wine Favorites

I truly enjoyed all of the wines. However, my top three choices in no particular order are:

Château Élan Chardonnay
If you are looking for a smooth, fruity, oaky chardonnay – this one is worth a try.

Château Élan “Nancy”
Nancy is the first addition of super premium white wine to their “Fingerprint” collection. It is the most elegant wine yet created by Simone Bergese and it is named after Château Élan founder Dr. Nancy Panoz. It is dry with a slightly fruity taste.

Château Élan Les Petits
If you love bold red wines – this one is the one for you. A blend of Petit Verdot and Petit Syrah. It is deliciously rich and textured wine.

Photo credit: Château Élan

Château Élan Wine Box Subscription

They just announced the Chateau Elan Wine Box!. It is a pick-up subscription experience for wine lovers who live within 50 miles of the most-awarded Winery on the East Coast and want to try new wines while also enjoying the wines they have come to know and love.

Find out more details HERE.

Simone Bergese

Chateau Elan Winery & Resort

Did someone say wine?

Simone Bergese
Simone Bergese is the Executive Winemaker and Director of Winery Operations for Château Élan Winery & Resort. Simone is originally from Alba, Italy and holds a degree in Oenology and Viticulture from the Turin University in Northern Italy. Simone has worked as Assistant Winemaker and Chief Winemaker for several wineries across Italy, Australia, and the United States before joiningChâteau Élan Winery & Resort in 2013.

Upon Simone’s arrival, he directed a complete overhaul of the Estate Vineyard. The winery had been struggling to keep the grape vines they were growing in peak condition. At Simone’s direction, all of the vinifera vines and other vines that were deemed unworthy were removed from the vineyard and replaced with muscadine vines that are unique to the Georgia climate.

Château Élan produces all of their wines at the winery. In addition to the grapes grown in their vineyard, they source and transport grape varieties from top vineyards in California.

Simone also infused specific winemaking techniques at the winery that he honed over his 20 years of winemaking across the world. Since joining Château Élan in 2013, his wines have won over 150 awards at prestigious wine competitions and he has brought the wine offerings to over 20 styles of wines.

Photo credit: Château Élan

The Ultimate Destination

Château Élan makes for ideal for weddings and meeting destination. It has four ballrooms, 12 conference rooms, and an auditorium. In addition to the winery, the property’s grounds also include a golf course, tennis courts, and a full-service spa. According to guests, the Château Élan packs quite a punch with the amenities it provides. There are seven restaurants that offer a variety of types of food – literally everything from French cuisine to traditional Irish pub fare.

The guest rooms at the resort emulate elements of a French country estate. Very posh indeed.

Photo credit: Château Élan

About Château Élan Winery & Resort

Donald and Nancy Panoz are the visionaries and founders of Château Élan in Braselton, Ga., USA. The luxurious resort is the first winery of its kind in the region since Prohibition. With numerous expansions over the past 14 years, Château Élan is now an award-winning winery and resort with an inn, conference center, four golf courses, eight restaurants, European-style health spa, residential community, wine market, equestrian show center and tennis center.

Come on out and experience for yourself the place where European Luxury meets southern hospitality!

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We were hosted by Château Élan Winery & Resort and not compensated to write this post.
As always, the views expressed in my post are my own.

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Taste of Thailand Tuk-Tuk Food Tour | Bangkok

October 7, 2018 by Autumn Murray 6 Comments

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Taste of Thailand Tours

Taste of Thailand’s Urban Odyssey Tour

On our last trip to Bangkok, we went on a few foodie tours to experience authentic Thai and Chinese food like the locals eat. One of the tours we took was Taste of Thailand’s Urban Odyssey Tuk-Tuk Tour and we were not disappointed. We went with our American friends that live and work in Bangkok. They hadn’t been on this tour yet and wanted to try it out.

We zipped through the historic streets of Old City Bangkok known as the “Rattanakosin” area in our private tuk-tuk. “Rattanakosin” is where most of Bangkok’s must-see sights can be found, including the Grand Palace and Wat Pho (Temple of the Reclining Buddha).

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Along the way, we were able to see historic landmarks and temples as we watched the hustle and bustle of the city around us. All of Taste of Thailand’s tour guides are local experts on the city and give you detailed information on the history of the city, each restaurant, and food stall, as well as the history behind each of the delicious dishes throughout the tour. Our tour guide, Katy, was wonderful and answered all of our questions and made sure all of our needs were met.

Our private Tuk-Tuk

First Stop – Congee

Our first destination we tried congee which is a rice soup. It was delicious! The rice is cooked until it breaks down to the consistency of porridge. It can be prepared with or without meat (ours was prepared with meat) and a raw egg is stirred in and it is served with scallions and soy sauce. We were told that this dish is typically served at breakfast but can be eaten at any meal.

Congee

The Family at Wat Pho (Temple of the Reclining Buddha)

Fresh!

I love getting a taste of the local area and most if not all of the local Thai and Chinese restaurants and food stalls in Bangkok use only fresh vegetables and herbs.

Taste of Thailand Tours

Bangkok’s Flower Market
The Tuk-Tuk Urban Odyssey tour includes a walk through Bangkok’s Flower Market which is the largest flower market in Bangkok. Local species range from chrysanthemum, gerbera, jasmine orchids, lilies, and roses.

Saving the Best for Last – Thipsamai – Voted Bangkok’s Best Pad Thai

Thipsami has been voted the #1 restaurant in Bangkok for Pad Thai and for good reason. Thipsamai’s ‘original’ Pad Thai is cooked on a flaming hot charcoal stove, fired with wood from local mangrove trees. It is based on a family recipe handed down generation after generation. Thipsamai has been featured on BBC, CNN, and National Geographic, as well as in Reuters, Time, and The Guardian.

Bangkok Tours

The Tuk-Tuk Urban Odyssey tour stops at four restaurants and all restaurants providing generous servings. Each tour can accommodate 1-15 persons. Children under five are not allowed for safety reasons. The tour takes place rain or shine. You can bring an umbrella just in case it rains. But, it is more adventurous to go without one!

Pro-tip: Make sure to come hungry because the portions are generous!

Taste of Thailand has several other tour option in Bangkok and are they have tour offices throughout Asia.

If your travels lead you to Asia, make sure to try one of Taste of Thailand’s tours! Click HERE to take a look at their locations and tour options and to purchase your tickets.

The Grand Palace

About Taste of Thailand

A community-led effort to serve Thai culture through its rich cuisine and exotic foods. Our passion is discovering culinary gems in the sprawling metropolis of Bangkok and our mission is to share them with you, dishing up culture, tradition, and people behind the savory treats along the way. From royal cuisine to street vendors, we share authentic neighborhood tastes and experiences – so that you have the knowledge to explore and eat with confidence, or as we like to say, like a local. Come off the beaten for a tasty, behind the scenes adventure through the smells, aromas and spices local neighborhoods have to offer. We guarantee to awaken your senses and tickle your taste buds! Taste of Thailand Food Tours is a community-led social venture supporting local businesses and the community in which we work.

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Rediscovering America | James Beard Foundation and Walmart Support Local Farms

September 12, 2018 by Autumn Murray 36 Comments

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Support Local Farms | Photo Credit: James Beard Foundation – waste not book cover

This Rediscovering America | James Beard Foundation and Walmart Support Local Farms post is a sponsored post written by me on behalf of Walmart®. The opinions and text are all mine.

Farm to Table Movement

Walmart has teamed up with the James Beard Foundation to support local farms. Five Best Chef Award semifinalists selected by the James Beard Foundation, along with five farms in cities that supply produce to Walmart throughout the U.S. are participating in an innovative culinary program called “Rediscovering America.” The program’s purpose is to highlight the importance of fresh, affordable, and locally grown produce and support the farm to table movement.

Walmart is committed to using their global size and scale to make a positive difference in the world. Not only for customers, associates, suppliers, and their families but for all people around the world. They take global responsibility seriously.

Each of the Best Chef Award semifinalists will be part of an upcoming documentary series developed and produced by FactoryMade, co-founders of El Rey Network and executive producers of Lucha Underground.

The “Rediscovering America” program highlights a variety of restaurants across the United States from casual to formal. The chefs are incorporating locally grown produce, available at Walmart, into their expertly crafted signature menu selections.

L to R: Spicy Onion Dry Pot Chicken, Kung Pao Chicken, Spicy Onion Dry Pot Beef

Chef Rui Liu

Atlanta-based Chef Rui Liu is one of the five James Beard Foundation’s Best Chef Award Southeast semifinalists to participate in the “Rediscovering America” program. Chef Rui Liu is the owner and award-winning Chef at Masterpiece. Masterpiece is a delectable Sichuan restaurant in Duluth, GA.

Chef Rui selected Vidalia onions from his local Walmart to include in his feature dishes. Bland Farms in Glennville, GA supplies the sweet Vidalia onions to the Walmart.

Spicy Onion Dry Pot Chicken at Masterpiece. Can’t you almost smell the flavorful aroma from your screen?

Masterpiece

I stopped in for lunch at Masterpiece and was not disappointed. We ordered the Spicy Onion Dry Pot Chicken, Kung Pao Chicken, and the Spicy Onion Dry Pot Beef dishes. Each dish was bursting with flavor. I have been to China a few times and have traveled around the world. But, I have never had Sichuan that tasted like this. Each dish had its own unique flavor vs. the traditional way the Sichuan dishes are typically prepared. I will definitely return to Masterpiece to taste more of their menu items.

I loved the sweet Vidalia onions so much that it made me want to create a dish of my own featuring the delicious vegetables.

I made a delicious Chicken Soup with Kale. It is a healthy soup that I love to make year round – but especially in the fall when the weather is cooler.

INGREDIENTS

1 medium chopped Vidalia onion (find in the produce aisle at your local Walmart).
3 tablespoons of Extra Virgin olive oil
2 garlic cloves, minced
2 celery ribs, chopped
2 medium carrots, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
2 cartons (32 ounces each) reduced-sodium chicken broth
4 cups chopped fresh kale
2 cups shredded cooked chicken
2 tablespoons of Better than Bouillon Chicken Base
1/4 cup of Pine Nuts (optional)

DIRECTIONS

In a Dutch oven, heat olive oil over medium heat. Add Vidalia onion, celery, and carrots; cook and stir 8-10 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute longer.
Gradually stir in broth. Bring to a boil. Reduce heat; simmer, covered, 10 minutes.
Return to a boil and stir in kale, chicken, and Better Than Bouillon Chicken base; cook, covered, 6-8 minutes longer or until kale is tender.
Add pine nuts and let sit for 10-15 minutes and then serve.

Support Your Local Farms!

Headquartered in Glennville, Georgia, Bland Farms is the largest grower, packer, and shipper of sweet onions in the United States. Bland Farms represents roughly one-quarter of the entire Vidalia® sweet onion volume and has the largest controlled-environment storage capacity in the industry. Bland Farms was the first company in the industry to market sweet onions year-round. In order to meet the needs of customers, year-round Bland Farms had to expand growing operations beyond the borders of Georgia, across the United States, and internationally. Our strategically located operations result in the highest quality, freshest, and sweetest onions available to consumers and retailers today.

About the James Beard Foundation

The James Beard Foundation’s mission is to celebrate, nurture, and honor chefs and other leaders making America’s food culture more delicious, diverse, and sustainable for everyone.

A cookbook author and teacher with an encyclopedic knowledge about food, the late James Beard was a champion of American cuisine. He helped educate and mentor generations of professional chefs and food enthusiasts, instilling in them the value of wholesome, healthful, and delicious food. Today JBF continues in the same spirit by administering a number of diverse programs that include educational initiatives, food industry awards, scholarships for culinary students, publications, chef advocacy training, and thought-leader convening. The Foundation also maintains the historic James Beard House in New York City’s Greenwich Village as a “performance space” for visiting chefs. Get food news, recipes, and more at the James Beard Foundation’s blog, or subscribe to the free digital newsletter, Beard Bites.

The James Beard Foundation is a national not-for-profit 501(c)(3) organization based in New York City.

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Best of Bangkok | Breeze Restaurant at lebua

August 8, 2018 by Autumn Murray 23 Comments

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Photo credit: lebua Hotels & Resorts

Fine Dining with Panoramic Views at Breeze

On my latest trip to Bangkok, Thailand, we were invited to dinner at Breeze Restaurant. Breeze is part of The Dome at lebua, a collection of five outstanding bars and restaurants on the top floors of the lebua Hotel.

Breeze is known for its Pan-Asian cuisine, river view dining, and the sunset views. They only use the best local and internationally sourced ingredients. It is no wonder that when Breeze first opened, it was named one of the world’s “top 10 most cutting-edge restaurants” by USA Today.

Walkway to Breeze Restaurant | Photo Credit: lebua Hotels & Resorts

Upon arrival on the 52nd floor, guests are greeted with a beautiful neon-lit glass-and-steel walkway that leads to Breeze restaurant. The views of the cityscape of Bangkok simply took my breath away.

The Cuisine

Breeze has its own Executive Chef, Sam Pang, who brought his own signature style to the restaurant. Chef Pang has traveled around the world working with several luxury brands and has combined his culinary expertise to create authentic Asian flavors with subtle local influences. He is also highly regarded for his progressive food presentations. You can see the level of detail the restaurant puts into food presentation in the pictures of our meal below.

The cuisine served at Breeze Restaurant breathes new life into ancient Asian cooking traditions, combining the past with the present, and pushing the limits of progression. Chef Pan’s contemporary Asian creations are offered à la carte or through the seasonally inspired tasting menu with highlights like Charcoal Grilled Chilean Sea Bass with Chinese Chives, Wok-fried Maine Lobster with Curry Leaves in Spicy Yellow Bean Sauce, Wok-fried Andaman Tiger Prawns with Okra and Coconut in Tamarind Sauce, and his Signature Jasmine Tea Smoked Wagyu Beef Ribs.

View from Breeze Restaraunt | Photo Credit: lebua Hotels & Resorts

Wine Selection
Breeze Restaraunt has an extensive wine list that includes over 300 bottles of carefully selected wines from Italy, France, South Africa on offer that perfectly matches the spectacular Pan-Asian menu.

Wine selection at Breeze Restaurant at lebua

Photo Credit: lebua Hotels & Resorts

Breeze also serves wine made exclusively for lebua.

Chilled Cherry tomato with plum sauce. Coconut heart with spicy peanut butter sauce.

Crisp Wasabi Tiger Prawns with wasabi cream and mango at lebua

Crisp Wasabi Tiger Prawns with wasabi cream and mango (Customer favorite)

Dim Sum Basket

Wok-fired Wagyu Beef Tenderloin & Foie Gras Black pepper, merlot sauce | Grilled Chilean Seabass Taiwanese “Shacha Style” | Breeze Fried Rice with Seafood and ebiko

Contemporary Asian Sweet
Contemporary Asian Sweet is the new creation by Chef Sam Pang at Breeze and features The Golden Egg – Coconut-lime mousse, mango compote, kataifi nest, and passion fruit sorbet. Not only is it a work of art, it also tastes delicious! Click below to see a short video and see what is inside this delectable dessert!

Bravo!
Every course we had was delicious and the presentations were works of art. Overall I can say that Breeze is a stunning venue where design, cuisine, and service come together for a unique dining experience. My compliments to Chef Pang for an absolutely amazing meal. All of the food was so beautifully prepared that I felt a little guilty eating it. Each course was literally a delicious masterpiece. In my opinion, Breeze is the best rooftop restaurant in Bangkok.

Service
I cannot end this article without also praising the staff and service at Breeze Restaurant. The service was off-the-charts one of, if not the best, I have ever experienced. All of the staff were knowledgeable about all details of the restaurant, extremely attentive, and friendly. Additionally, each staff member must have taken a photography course because they all knew the best angles, locations, and lighting to take pictures that you will remember for a lifetime.

The menu prices at Breeze are among the highest in the city. However, the ambiance, city views, the artistry and exceptional flavor of the food, wine selections, and outstanding service make this restaurant a “must do” when in Bangkok. Definitely an experience you will never forget.

Dress Code: You will definitely want to dress to impress while dining at Breeze. They have a strict dress code – no shorts, athletic wear, sleeveless tops (men), or sandals.

We hope that you loved this Best of Bangkok | Breeze Restaurant at lebua post.

We were hosted by lebua Hotels and Resorts and not compensated to write this post.
As always, the views expressed in my post are my own.

lebua Hotels & Resorts is a growing luxury brand that operates distinctive hotels, restaurants, and bars in Thailand, India and New Zealand.

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Attention Foodies! | A Chef’s Tour Bangkok

August 17, 2018 by Autumn Murray 21 Comments

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Chef’s Tour Logo

A Chef’s Tour Bangkok

On our recent trip to Bangkok, Thailand we had a foodie experience unlike no other on A Chef’s Tour. We always love to try local food and when we travel and a great way to take in the history of the area and the local food is to take a foodie tour. Most cities around the world have them now and you can easily book them online. Foodie tours are an excellent way to experience local ingredients and cooking techniques.

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A Chef’s Tour is a new concept in culinary travel and exploration. Their English speaking and professionally trained guides lead small group tours to the best places to eat both with and like the locals. The owners of A Chef’s Tour, brothers Alex and Luke Charny started A Chef’s Tour with one simple aim – to create the world’s best food tasting tours that even chefs will enjoy.

Luke and Alex have traveled the world over and wanted to create a tour that would help people understand regional food, it’s history and the local ingredients being used. They wanted to step out of the typical tourist trap tours and want their customers to walk away from an “experience” they will always remember. All of the tours are led by highly-knowledgeable chefs, cooks, and foodies like themselves.

My son with one of the cooks on the tour.

The Food

A little piece of advice, on the day that you take this tour, be sure to eat light. This tour is around 3.5 to 4 hours long and comes with A LOT of wonderful food. You don’t want to miss out on any of it because you are full.

A Chef’s Tour takes place in Yaowarat, which is Bangkok’s Chinatown. It might sound a little odd to visit Thailand and plan to eat in Chinatown. However, the Chinese influence over centuries of immigration in Thailand has permeated almost every part of Thai culture including the cuisine. A lot of Thai dishes have some type of Chinese influence.

Workers’ Noodles (Egg noodles in a pork broth with slices of pork and Chinese greens)

Chicken skewers marinated in coconut milk and barbecued over charcoal. Served with an ajat cucumber relish and peanut satay sauce.

Nai Mong Hoy Tod (Oyster Omelet with tomato-based spicy sauce)

Tour Guide Chef Nutth

For my family tour, we had Chef Nutth as our guide and we loved our experience with him. The entire experience feels like you are on an episode of Anthony Bourdain (may he rest in peace). Your intimate tour group (8 maximum) is taken into the back alleys of Bangkok’s Chinatown to find the most delicious Chinese/Thai food we have ever had. The typical tourist would not normally venture into the establishments because they are not in the center areas, they are off the path where the locals live and work. All throughout the tour, Chef Nutt described all the ingredients and how they connected back to Thai culture.

My daughter couldn’t get enough of the noodles!

Soy Sauce Ice Cream

Patongo (Deep-fried Chinese dough)

Patongo is a delicious local favorite. It is deep-fried Chinese dough and it comes with a pandan coconut sauce or condensed milk. This streetfood trolley earned a Michelin “Plate” award for their outstanding preparation of these tasty treats.

Click here to see how Patango is made!

Must Do

My family and I enjoyed all of the places we visited and all of the food we tried. As I stated earlier, the tour comes with a lot of food. I didn’t have room on this post to place a picture of all of the dishes we were served. If you are ever in Bangkok – A Chef’s Tour is a must do. A Chef’s Tour also offers tours in several other countries. For a full list of all of their locations and to book a tour, click on their website below and/or on their social channels.

Foodie Tours

Whether it’s your first time in a foreign location or returning to one of your favorite travel destinations – foodie tours are the way to go. When traveling to new places, selecting where you want to eat can be overwhelming. There are so many choices and you want to make sure you select places that you will enjoy. You also want to know what you’re eating if you are not familiar with the language.

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We were hosted by A Chef’s Tour and not compensated to write this post.
As always, the views expressed in my post are my own.

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With Chef Nutth

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Chicago Metallic’s Mini 3 tier cake pans are everything

March 24, 2018 by Autumn Murray 30 Comments

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This is a sponsored post, but the thoughts and opinions expressed are my own. This post may contain affiliate links, for a copy of my disclosure policy click here.

How cute are these mini 3 tier cakes?

My daughter’s birthday is coming up soon and she wants something different for her birthday cake. She doesn’t want a cake from a bakery, donuts, or cupcakes. When she saw me trying out these pans from Chicago Metallic, it was love at first sight.

Choose Love

Chicago Metallic’s Mini 3 Tier Cake Pans are easy to use and the final results are adorable. I am torn between wanting to be dainty and decorate them to look like a wedding cake and fighting the desire to pretend to be Godzilla and bite the top of the cake because they make me feel like a giant. Nom, nom, nom.

Baking tips for Chicago Metallic’s 3 Tier Cake Pans:

One box of cake mix will make three of the four min cake cylinders. Make sure to fill the cake batter to the top of each cylinder. It will overflow slightly when baking, but you can cut the overflow off after baking so that the cake has an even, flat bottom.
Since one box of cake mix only makes three cakes, you will need to make several batches.
Make sure to spray the pan with non-stick spray so the cakes pop out with ease after baking.
Try making different flavors of cake mixes and cut the tiers off and stack the different flavors of cake.
Each cake equals two portions. I recommend cutting the cakes in half and serving as two portions as it is more than enough for one person.

For my daughter’s birthday next month, we decided on baking several of the mini 3 tier cakes and having each of her party guests decorate them individually. A grand prize will be going to the one that decorates the cutest cake.

Overall, the Chicago Metallic 3 Tier Cake Pans are a huge hit in my house. Easy to use, easy to clean, and they look absolutely adorable.

About Chicago Metallic

The baking experts celebrating 100 years of innovative and durable bakeware products including jelly roll pans, muffin pans, cake pans and more! At Chicago Metallic we believe that serious baking requires serious bakeware. That’s why we’ve been crafting innovative equipment for professionals and serious home bakers for over 100 years. It’s the reason we’ve been able to build a global reputation one kitchen at a time.

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Nighttime Dinner Tour in Ho Chi Minh City, Vietnam

September 12, 2017 by Autumn Murray 28 Comments

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The Foodie Tour is a Requirement!

Last summer I went to Vietnam with my family to visit friends who live and work there. It was a phenomenal experience. Although we stayed for two weeks – it still wasn’t long enough to take in everything that Vietnam has to offer. We hope to return soon.

One of my favorite experiences in Vietnam was the Foodie Tour in Ho Chi Minh City (Saigon). If you are planning a trip to Ho Chi Minh City – this should be on your top five list of things to do while there.

The Foodie Tour is designed to give tourists a unique experience and to show the true culture of Vietnam. While a lot of the other Vietnam food tours focus on popular dishes such as Pho, Vietnamese pancakes, and spring rolls (which are all wonderful) – the Foodie Tour focuses on street food dishes that most tourists have not had before.

Vietnamese Food and Fun

The Foodie Tour was voted one of the top 9 Food Tours in the world by Forbes.

One of the best parts about the Foodie Tour is that you get transported by motorbike! Motorbikes are the most popular means of transportation in Vietnam. Vietnam’s population is around 92 million people. And, according to the Ministry of Transportation, there are 45 million registered motorbikes and counting. The Foodie Tour is only available in the evenings as that is when most of the street vendors are open for business. Riding on a motorbike through the crowded streets of Vietnam was both fun and terrifying at the same time. It really is something to see how the thousands of motorbikes just flow throughout the city.

Kentucky Derby

Don’t tell my husband this, but I almost fell off the motorbike while on the tour. My jet lag picked that day to kick-in and it was raining so I was riding on the bike with my eyes closed when the rain got to be too much for my eyes. Let me tell you that it is not a winning combination when you add jet lag, closed eyes, and swerving around on a motorbike together. Luckily, I was able to stop myself from becoming a Vietnamese pancake on the busy streets of Vietnam by holding on to my driver and the bike for dear life.

The Foodie Tour frequents the most popular street stalls and hidden away alleyways in the city. The tour is as authentic as it gets as it focuses on delicious and authentic Vietnamese food where the locals eat.

Brussels

At least eight entrees are included with the tour along with dessert. All of the food is fresh, the portions are extremely generous, and they will continue to order food until everyone in the group has had their fill.

Some of the dishes that we enjoyed were:

Garlic Scallops
Crab Claws
Skewered shrimp and chicken (You get to cook the items yourself at the table!)
Bun bo nam bo (vermicelli noodles w/o broth, beef, peanuts, fresh herbs, crisp dried shallots and chili pepper)

The Foodie Tour is also a great way to see parts of the city that tourists usually don’t take the time to see. Ho Chi Minh City is divided into 24 districts. Most of the tourist attractions (museums, hotels, bars, popular restaurants, etc.) are in District 1 and District 3. The Foodie Tour takes you to five popular districts where tourists can experience how Vietnamese people live, work and eat.

The tour lasts around 4.5 hours. The guides are extremely knowledgeable and they provide extensive detail about the history and culture of Vietnam. I can’t recommend this tour enough – it was simply amazing!

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Anna Maria Island, FL | Anna Maria Island, FL

October 23, 2017 by Autumn Murray 14 Comments

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Anna Maria Island – Photo Credit: Realize Bradenton

My trip was sponsored by Bradenton Area Convention and Visitor’s Bureau.

Anna Maria Island

I recently visited Florida’s Anna Maria Island and fell in love with the area. Anna Maria Island is a quaint barrier island nestled in the Gulf of Mexico with beautiful white sand beaches and turquoise waters. The Island is 7 miles long and Beach access is available on both the Gulf of Mexico and Sarasota Bay.

The island has a convenient and free trolley service that travels the entire island. Trolley stops are between 2 and 4 blocks apart and timing is between 15-20-minute wait between each trolley. If for some reason the trolley is not running according to schedule, I recommend calling Uber as the ride will be less than $10 because the island is only 7 miles long.

Credit: Realize Bradenton

Long Table at the Station

While on the Anna Maria Island, I attended the exclusive “Long Table at the Station” dining experience at the Downtown Bradenton Transit Station. The event featured a locally sourced, six-course, fine-dining experience with award-winning chefs, fine wines and local craft beer pairings at Bradenton’s longest table surrounded by spectacular public art.

The Donut Experiment

The food was amazing and we were able to hear from each chef on how the food was prepared and all ingredients involved that brought together the amazing flavor combinations of each dish they prepared.

Realize Bradenton produces this annual event with the help of local sponsors in the area. This year’s sponsors included Visit Bradenton, Realize Bradenton, and City Grille. Realize Bradenton is a nonprofit organization that promotes redevelopment and economic growth in downtown Bradenton by transforming places, engaging people, and realizing possibilities. As a community-benefit organization, they work with others to continually strengthen the social, cultural, and physical assets in the Bradenton area.

Long Table at the Station on Anna Maria Island

Photo Credit: Realize Bradenton – Florida Avocado Smash and Grilled Florida Rock Shrimp Tacos.

First Course

Prepared by Chef Dave Shiplett’s of Bird Rock Taco Shack.

Florida Avocado Smash and Grilled Florida Rock Shrimp Tacos.

Paired with Placido Pinot Grigio

*****

Second Course

Prepared by Chef “Guy” of Gaetano Cannata of Ortygia

Sweet and savory stuffed Baby Bell Peppers with Fennel Bread Pudding with apples and pancetta in an asiago cream.

Paired with Lola Chardonnay

*****

Third Course

Prepared by Chef Jim Copening of Arts & Eats Restaurant

Japanese-inspired local Gulf of Mexico Grouper filet, rice blend, bok choy, white miso sauce and a sesame seed garnish.

Paired with Loosen Riesling

*****

Fourth Course

Prepared by Chef Remo Mambelli of Arte Caffe

handcrafted Borsellini – purses of pasta- stuffed with mixed cheese and white truffle in a sauce of light cream and onion topped with fresh locally-grown arugula.

Lola Pinot Noir

*****

Fifth Course

Prepared by Chef Paul Mattison of Mattison’s City Grille

Braised High Plains Bison Short Rib paired with boniato potatoes, sautéed rapini, mustard seed-grape relish, and crispy onions.

Paired with Darwin Brewing Company’s Stout.

Paired with 5th Grayson Cabernet

*****

Sixth Course

Chef Dana Johnson of Sugar Cubed Pastry Lab

Guava Brûlée – organic guava from Island Grove Wine Company paired with a Dakin Dairy vanilla bean custard, toasted meringue, and 3 Keys Brewing Company’s chocolate porter caramel sauce.

Guava Brûlée

Bradenton Farmer’s Market

Proceeds from the Long Table at the Station event benefited the Bradenton Farmers’ Market for the 2017–2018 season, allowing the market to expand educational activities for children and families, and cooking demonstrations by local chefs.

All five of the participating chefs in the Long Table event own their restaurants. If you are in the area, you should definitely make a reservation and experience their culinary expertise for yourself! Bird Rock Taco Shack, Ortygia, Arts & Eats, Mattison’s City Grille, and Sugar Cubed Pastry Lab.

If you twisted my arm and made me pick a favorite course of the evening, I would have to say the handcrafted Borsellini stuffed with mixed cheese and white truffle sauce in a sauce of light cream and onion topped with fresh locally-grown arugula prepared by Chef Remo of Mambelli of Arte Caffè. I have an obsession with truffles! The taste of truffles on or with anything is just amazing to me. Add the truffle sauce with the locally-grown arugula together in Chef Remo’s dish and you get an amazing flavor combination! Shhh, just don’t tell the other chefs that I picked a favorite as literally, each dish was divine.

Thank you to Bradenton Area Convention and Visitor’s Bureau for sponsoring my trip! My reviews and opinions are my own.

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Using Alcohol In Food: A Beginner’s Guide

March 10, 2018 by Autumn Murray Leave a Comment

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You like food.

You like alcohol.

You know it’s possible to put alcohol into food.

What could possibly go wrong?

Unfortunately, quite a lot. Using alcohol in food is a time-honored tradition, and some of the best-known dishes rely on the addition of alcohol as an ingredient. However, finding a way to ensure you produce “food that includes alcohol as an ingredient” rather than “food that just takes like alcohol” is incredibly difficult.

Taste of Derby – 14 Hands Wine

There are plenty of great recipes out there to help you along, most of which will provide a suggested amount of alcohol for a particular dish. From pudding shots to steak meals, there’s plenty to choose from. For the most part, if you stick to the supplied recipe, then you won’t go far wrong— the problems tend to begin when you start experimenting.

If you’re a beginner at blending food and alcohol, then read on for essential tips to ensure that you get the best possible result, every time…

Use a very gentle hand

If you’re a fan of the alcoholic beverage you’re using, then adding more than the recipe suggests seems like a sensible idea— after all, you know you like it!

However, this isn’t a sensible idea. You’d be better off just drinking the alcohol if you want the finished meal or dessert to taste of nothing but the alcohol. For one thing, some of the alcohol will be lost during the cooking process, which is essentially wasteful. Additionally, think about your goal: alcohol-flavored food. That means you’re still going to have to be able to taste the food for the entire mix to work, so when it comes to adding alcohol to food, less is definitely more.

Think about sweetness

One of the most popular ways that people like to experiment with adding alcohol is adding it to a sweet recipe, helping to enhance the overall flavor. This can work well, but you have to take into account the potential for sweetness overload. Alcohol tends to be sweet, which when combined with a large amount of sugar for a dessert recipe, can become overwhelming. If adding alcohol to an existing recipe, counteract this by lowering the amount of sugar you use.

A cautionary tale

When this subject is discussed, many people think of a cooking technique known as flambéing. Here’s an example:

This may look impressive, but it’s not something you’re going to want to try at home. The reason for this is simple: it’s incredibly dangerous. There are plenty of stories online about the danger of flambéing, so just avoid this technique unless you’re a professional chef.

Hopefully, the above has given you some insight into cooking with alcohol with the best possible results. Enjoy!

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