Featured Chef: Jamie Malone

Jamie Malone

 

http://vimeo.com/87331719

Food & Wine's Best New Chef, 2013

James Beard Best Chef Midwest, 2014 Nominee

Chef de Cuisine at Sea Change in Minneapolis, MN.

 

This Month Chef Malone will show you how to make:

Langoustine Crudo with Hibiscus Broth & Garlic, Rosemary Oil

Bagna Cauda with Seared Ahi Tuna

Okra Tempura with Spicy Lemon Aioli

Oysters Rockefeller

Hibiscus-Habanero Margarita

 

March, 2014's Featured Products

 

P&H Soda Company, Brooklyn // Hibiscus Syrup

P&H

Creator: Anton Nocito

"2012 Good Food Award Winner"

Created in a workshop in Brooklyn with aspirations to open a soda fountain luncheonette, Nocito has been creating uniquely flavored artisanal soda syrups since 2009.

The award-winning Hibiscus Syrup is crafted with dried flowers and takes inspiration from the West Indies and Mexico. With a slightly dry fruit flavor reminiscent of black cherry, it pairs well with everything from game meat to sweet potatoes.

 

Sfoglini Pasta Shop, NYC // Cuttlefish Spaccatelli

Sfoglini

 

Creators: Chef Steve Gonzalez + Scott Ketchum

After working for luminary chef Alberto Vanoli, Gonzalez traveled to Europe to refine his skills, working in prestigious kitchens throughout Spain and Italy. Upon his stateside return, he began fueling his craft with the creation of Sfoglini.

The Cuttlefish Spaccatelli, a unique seasonal offering, brings a beautiful slate coloring and pronounced briny flavor that pairs perfectly with seafood.

 

Unbound Pickling, Portland // Pickled Okra

Unbound-Pickling

 

Creators: Jesse + Katie Hancock

With a passion for creating and eating good food the duo launched Unbound Pickling, focusing their attention of capturing and pickling the wide array of produce found through the Pacific Northwest. Sourced through direct relationships with farmers, ensuring peak-freshness, each individual jar of gourmet pickles is hand packed.

The Pickled Okra layers Southwestern spices such as cumin, lime and chipotle complementing piquant and robust flavors such as aged cheddar or mole.

 

Willy B's, Los Angeles // Dehydrated Hot SauceWillyB

 

Creators: Willy Barling + Chef Christan Page

Created with all organic ingredients that are cultured through a raw, fermented process, the products at Willy B’s not only taste good, but are good for you as well.

The Dehydrated Hot Sauce - a naturally occuring byproduct - has a complex flavor with a serious kick and floral notes. It can easily fill the necessity to add heat to a dish and can be melded into accoutrements including compound butters, salad dressings, aioli and more.

 

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Chef FeatureJake Ahles