Tag Archives: Cooking

ConnectIt Magnetic BBQ Tool Set – Proud Grill

A great way to spend a day in isolation is in your backyard with your BBQ Grill! You don’t need a lot of fancy tools to be a Grill Master either; in fact, the brand new, simple and sleek Connect it Magnetic 2 Piece BBQ Tool Set from Proud Grill is all you need! Simply connect 2 tools for 4 different uses: a spatula, fork, tongs or a server, depending on your needs. The magic is in the unique magnetic handles so the spatula and fork can be used individually and you connect them together as a tong or server. And when you are done the 2 piece set nestles of top of each other for slim easy storage. The Connect it BBQ Tool versatile handle system makes for a fun and ideal accessory for the backyard grill enthusiast. The Connect it BBQ Tools can even hang from your stainless steel BBQ, metal Smoker or Ceramic Grill side shelf while grilling. These elegant and contemporary tools are made of durable, high quality stainless steel and will be a lifelong investment in all your BBQ adventures!

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Good Dee’s “Just Add Water” Frosting Mixes

Good Dee’s whips up the perfect treat for health-conscious frosting lovers with an all-new, patent-pending Just Add Water collection of low-carb, deliciously simple mixes sweetened with low-calorie allulose and erythritol. Founded and led by native Texan-turned-New Yorker Deana Karim, Good Dee’s delivers a wide selection of full-flavored, low-carb baking mixes and pantry essentials. Using only the highest-quality, innovative ingredients and no added sugar, the clean-eating company proudly offers options compatible with most diets, including gluten, soy, wheat and nut. Now, enjoy the endless possibilities of all-new Just Add Water frosting mixes – including Cream Cheese Frosting, White Chocolate Frosting, and Dark Chocolate Frosting – ideal for cakes, dips, ganaches, hot chocolate, and more.

Free of gluten and maltitol, Good Dee’s Just Add Water frosting mixes are a delight for the tastebuds and a cleaner approach to baking. The Cream Cheese variety is sugar alcohol-free and sweetened with allulose, a low-glycemic alternative found naturally in dried fruit that offers a similar taste and texture to sugar. The White Chocolate and Dark Chocolate varieties are sweetened with erythritol, a naturally occurring, low-calorie sugar substitute. Simply combine Just Add Water frosting mix with 3 tablespoons of water to enjoy a creamy treat that pairs perfectly with desserts, dips, beverages, or picnic spreads, and stays just-whipped fresh for up to one week in the fridge.

Cream Cheese Frosting features just 60 calories (455 calories for the total batch) and 1g net carbs per serving, delivering a rich, unmistakable cream cheese flavor that pairs perfectly with carrot cake, sweet apples, or salty pretzels. White Chocolate Frosting features just 35 calories (420 for the total batch) and 1g net carbs, working well as a delectable whipped cream replacement alongside key lime, green apples, or sea salt caramel. Dark Chocolate Frosting features just 25 calories and 2g net carbs per serving (300 for the total batch), offering up an ideal complement to mint, fresh banana, or tart berries. Each mix offers 13 delectable servings and around 35 calories per 2 tablespoons.

Featuring nothing but real, honest ingredients, discover the full collection of delectable Good Dee’s all-in-one baking mixes (just $11.99 each) and health-conscious pantry staples at select natural food stores, supermarket chains, and independent grocery stores nationwide. Explore new Cream Cheese Frosting, White Chocolate Frosting, and Dark Chocolate Frosting Just Add Water mixes, along with tantalizing baking mixes like Blueberry Pancake and Low-Carb Chocolate Brownie, at GoodDees.com. Get inspired by innovative clean eating recipes and baking ideas to satisfy every craving on Instagram @GoodDeesMix.

About Good Dee’s:

Created and founded by native Texan-turned-New Yorker Deana Karim, Good Dee’s proves that health-conscious living and decadent indulgence really do mix. Give in to cravings guilt-free with Good Dee’s complete collection of baking mixes designed for low-carb, restricted, and special diets. The tasty solution to a lifetime of deprivation and struggle with weight gain, Good Dee’s offers innovative, full-flavor mixes free of gluten, soy, wheat, and added sugar. Also available in nut-free brownie, blondies, chocolate snack cake, and muffin mix. Learn more and shop all flavors and varieties – priced at just $11.99 each – online at GoodDees.com. Find inspirational recipes and baking ideas on Instagram @GoodDeesMix.

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Limited Edition Grill Box – Vital Choice

Vital Choice has a new Limited Edition product, the Limited Edition GrillBox, just in time to order for Father’s Day and it is the ultimate grilling gift for any grillmaster!

Summer favorites and grilling planks is, what I think, makes this the ultimate gift and, with a savings of over $40, it has everything your grill master would want for $149 (valued at $196) including:
Skin-on Wild Sockeye Salmon portions
Sockeye Salmon Burgers
Wild Mahi Mahi,
Wild Artisan Shrimp
Alder Grilling planks

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The Future of Instagram-Worthy Treats is the Hawaiian Mochi Donut

2013: The Year of the Cronut
2014: The Year of the Cookie Shot
2015: The Year of the Mega Milkshakes
2020: The Year of the Hawaiian Mochi Donut
The past decade has seen a variety of unique, fun dessert trends (not all of which were started by Dominique Ansel) take over different food scenes across the country. Not only have all of these desserts become massively popular food items, causing eager patrons to stand in line for a fleeting taste of these stunning and tasty treats, they’ve also become internet sensations, leaping off the screen with bright colors and visible textures.

Now, it’s time for the Hawaiian Mochi Donut to shine.
Get to know this unique treat:

Mochi Foods Hawaiian Mochi Donuts are made with a glutinous rice flour that gives an extra chewiness to each bite. The Hawaiian Mochi Donut is made with a premixed powder that was created through tireless efforts to find the perfect rice flour. The flour was chosen based on taste and that wonderful chewy texture on the inside and crispy exterior that produces a truly toothsome treat. All of the Mochi Foods Hawaii products have a unique mochi taste and Q texture that were developed by an acclaimed Taiwanese food scientist team. The “Q” factor is Taiwan’s version of the Italian “al dente,” representing the perfectly calibrated “mouth feel,” sought after and craved by savvy chefs and diners alike. The flavor? Well, that’s where you come in; there are nearly unlimited options when it comes to adding flavors and other textures to your Hawaiian Mochi Donuts by Mochi Foods.

When restaurants and bakeries become part of the Mochi Foods ‘ohana (family), they don’t just receive a bag of premix; they receive support, ideas, and collaboration — a true partnership, with Mochi Foods owner Pei Wu. In addition to this quality product she provides product knowledge and consulting services to help create the perfect products for your customers, as well as assistance with selecting and ordering any necessary equipment, and more.

“I really like to work with chefs to create different ideas. The most fun part of this whole business is supporting chefs as they get the spark to create their own donuts; the sky’s the limit with our premixes,” Wu said.
Here’s something to chew on…

According to Candy & Snack Today, a trade publication by the National Confectioners Association, there are a variety of food trends for 2020 that Hawaiian Mochi Donuts hit the mark on:

“Other” flours: “Seasoned and amateur bakers are looking for creative ingredients and an array of interesting flours…to entice the adventurous.” Our rice flour may not seem exotic, but the way that we use it certainly is.

Texture is also coming into focus for diners. The trade report mentions that “Innova reports 45 percent of US and U.K. consumers are influenced by texture when making purchases, while 68 percent are of the opinion that texture contributes to a more interesting experience.” When customers bite into a Hawaiian Mochi Donut, they get both crispy on the outside and chewy on the inside.

Because the premix is highly customizable, individual restaurants and bakers can also add their own flare, opening up the product to incorporate other trending ingredients. Items mentioned in the report that would go great with Hawaiian Mochi Donuts include Kona coffee (another wonderful Hawaiian product), unusual butters (made with pumpkin seeds, watermelon seeds, etc), and complex sugars that rely on natural sweetness (think glazes made from sweet potatoes).

Mochi Foods premixes can be used to make a wide variety of products including: bread, donuts, waffles, pancakes, hamburger buns, churros, and so much more. They make great additions to bakeries, restaurants, and food trucks. They’re wonderful as desserts and snacks and make a fun addition to any brunch service.

You’re only limited by how far your imagination… and Hawaiian Mochi Donut dough… will stretch.

Mochi-based desserts and pastries are not over-the-top or hard to prepare (unless you want them to be). They are highly customizable and appeal to a wide variety of people. Americans aren’t unfamiliar with desserts and snacks with Asian ingredients and techniques. The Hong Kong-style egg waffle and Thai rolled ice cream have both had their moments in the past few years.

“The Hawaiian Mochi Donut is a treat that visitors and locals alike have developed a passion for. Hawaii is the place in the middle of the Pacific where East meets West. It’s easy for lots of different people to fall in love with the food that comes from Hawaii, and Hawaiian Mochi Donuts are no exception,” Wu said.

Use Mochi Foods products to:

Breathe new life into an aging menu

Appeal to new customers by offering the next big thing

Be inclusive of customers with dietary restrictions

Create visually stunning treats that not only taste good, but create excitement and demand

Mochi Foods Hawaiian Mochi Donuts are currently being served at locations in 13 states in the US, as well as some international locations. Stores are popping up to serve their own versions of the treat, snacks that are both sweet and savory. At Mochill in San Francisco they’re topping donuts with Fruity Pebbles and Kinako (a soybean powder popular in Japan). At King’s Hawaiian in Torrance, CA they’re serving up a traditional Hawaiian loco moco using a mochi donut to replace the rice. At Fat Straws Bubble Tea Co. in Richardson, TX their “Chewy Puff Donuts” include cookies and cream and strawberry flavors. At Liliha Bakery in Honolulu their poi donuts are just as popular as their famous coco puffs.

Mochi Foods has premixes available for donuts, waffles, bread, and pancakes. In addition, there is a gluten-free option that won the Monde Select Gold Award in 2019.

For more information click here

Break an Egg!: The Broadway Cookbook

Recently on her blog The Geeky Hostess, author/blogger Tara Theoharis revealed the cover of her amazing new cookbook BREAK AN EGG! THE BROADWAY COOKBOOK (Insight Editions; Sept 1 2020)– the cookbook with over 50 recipes inspired by Broadway’s classic musicals.

Some of the book’s recipes include:

The Wizard and Ice – Wicked

Schnitzel With Noodles – The Sound of Music

Eggrolls for Mr. Goldstone – Gypsy

Too Darn Hot Sauce – Kiss Me, Kate

Another Vodka Stinger – Company

Mama’s Well-Peppered Ragu – Chicago

And 50+ more!!

Here are two sample recipes: “Laurie’s Prize-Winning Tarts” from Oklahoma and “Totally Shucked” from Spring Awakening. Enjoy!

For more information click here

Live Virtual Baking Happy Hour

Friday, April 17 from 4:00 PM to 5:00 PM
Facebook Live

Join Middleburg Life for a LIVE virtual Baking Happy Hour! Learn how to make ~ Key Lime Pie ~ with Kaitlin Hill (Chef, Food Editor, Caterer)

We invite you to follow along with Kaitlin baking your own pie using her recipe from April’s issue: bit.ly/SpringBreakDesserts

Can’t get the ingredients in time? Just sit back with a glass of wine and watch the magic happen! BONUS – Post of picture of your finished pie in the comments section of the video and the BEST PIE picture wins a GIFT CARD to Greenhill Winery & Vineyards

When: Friday, April 17th – 4 PM
Where: Facebook.com/Middleburglife

For more information click here

Imbibe with your tribe

Kafina Organic Elixir has modified several popular holiday drinks with a plant-based “vegan” and well being twist to create a healthy alternative for you to have and serve. We have included an egg-less Eggnog to sip while trimming the tree, a delicious Espresso Martini for a festive before the dinner drink and a twist to a White Russian for sipping by the fire. Available: www.kafinaenergy.com Price: 8-Pack $25; 32-Pack $92

Kafina Vegan Eggnog or the Egg(less)nog (Makes 4-6 Drinks)


  • 2 Cans of 15 ounces of Coconut Milk
  • 1 Bottle of Kafina Energy Elixir
  • 2 Ounces of Rum
  • 1/2 Cup of water
  • 6 Tablespoons of Maple Syrup
  • 1/2 Teaspoon of Nutmeg
  • 1/2 Teaspoon of Cinnamon


  • Blend ingredients and chill for an hour.
  • Pour into your favorite holiday glasses.
  • Finish off with a sprinkle of nutmeg and a sprig of rosemary or other garnish.

Kafina Expresso Martini Topped


  • 2 Ounces of Vodka
  • 1/2 Ounce of Kafina Energy Elixir
  • 1/2 Ounce of Simple Syrup
  • 1/2 Ounce of Coffee
  • 1 Ounce of Espresso


  • 3 Coffee Beans


  • Add ingredients in a martini shaker with ice and shake.
  • Use the shaker strainer and pout into a martini glass.
  • Take the three beans and place them in the middle of the drink!
  • Voila!

The Kafina Vegan White Russian


  • 1/2 Ounce of Vodka
  • 1/2 Ounce of Kafina Energy Elixir
  • 1/2 Ounce of Kahlua Liquor or other Vegan Coffee Liquor
  • 1/2 Cup of Coconut Milk


  • 1 Teaspoon of Pumpkin Spice for Topping


  • Shake Coconut Milk in a separate glass or jar. Set aside.
  • Shake the Vodka, Kafina, Kahlua in a martini glass and pour over ice.
  • Pour the Coconut Milk into the glass and let it meld into the liquor and elixir.
  • Top with Pumpkin Spice.

NOTE: Kahlua is vegan friendly except for the following products: Kahlua Drinks to Go and Ready-to-Drink, which contain milk proteins ok for vegetarians not vegans. Kahlúa Drinks-to-Go (DTGs) and the Kahlúa Ready-to-Drink (RTDs) contain milk proteins. Kahlua Especial and Mocha ARE vegan.

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Holiday appetizers made easy with Bacon Jam

The days are getting shorter and pre-holiday schedules are quickly becoming jam-packed. From family commitments to social gatherings, it can be challenging to squeeze in time to curate the perfect party dish. TBJ Gourmet’s Bacon Jam easily creates a unique and delicious element to any meal – see below for our holiday appetizer recipes.

TBJ Bacon Jam features a savory-sweet combination of bacon, brown sugar, caramelized onions, apple cider vinegar, and our special seasonings. With a bit of Bacon Jam magic, simple appetizers are transformed into delicious bites within minutes. Find our award-winning Bacon Jam in specialty food stores or on the TBJ website where you’ll find even more easy recipes to get through the holiday season.

Bacon Jam Brussel Sprouts

Trim and half 1 lb of brussel sprouts
Season with salt and pepper generously
Roast in olive oil or bacon lard in the oven at 450° for 20 minutes in a cast-iron skillet or on a sheet pan, tossing about halfway through
Pull from the oven, add 2-3 tbsp of Black Pepper Bacon Jam
Toss to coat and put under the broiler for 1-2 minutes until Bacon Jam begins to caramelize
Serve topped with crumbled Gorgonzola cheese

Bacon Jam Sweet Potatoes

Wash and halve 3 large sweet potatoes
Roast flesh side down in coconut oil on a sheet pan in the oven at 375° for 20 minutes
Pull from the oven, allow to cool slightly, and scoop the flesh out into a bowl, leaving skins intact
Mash the flesh with a fork, season with salt and pepper, and stir in Maple Bourbon Bacon Jam
Fill the skins with the mixture, top with mini marshmallows and put back into the oven for 5 minutes or until marshmallows begin to melt

For more information click here

Eat to Beat Illness

Monday, September 9 from 6:30 PM to 9:30 PM
Bouley Test Kitchen, 31 West 21st Street, Flatiron, NYC

Join Dr. Rupy Aujla, NHS GP best-selling cookbook author of ‘The Doctor’s Kitchen’, and Chef David Bouley in Bouley Test Kitchen presenting “The Chef and the Doctor Dinner: Eat to Beat Illness” Dr. Rupy’s talk will be based on his new book, “Eat to Beat Illness”, and will include a short Q and A session.

The presentation will be followed by a wellness-inspired five course dinner created by Chef David Bouley, utilizing ingredients discussed in the presentation, accompanied with wine curated by Beverage Director Olivier Flosse.

Dr. Rupy Aujla – The Doctors’s Kitchen
Dr. Rupy Aujla started ‘The Doctor’s Kitchen’ – a project to inspire patients about the beauty of food and the medicinal effects of eating well.

“Dr. Rupy is part of the new generation of physicians teaching people that food is medicine.”
— Dr. Mark Hyman, MD

In 2011, Dr. Aujla helped overcome his own medical problem by diving into the research and figuring out how lifestyle impacted his condition. He realized that patients could benefit from a doctor explaining the evidence-based benefits of healthy living, which is exactly what he does. Through a holistic view of the body and mind, combined with conventional medical practice, we can achieve great things.

Not only does he create delicious recipes on his website and social media channels including Instagram, Facebook and YouTube, Dr. Aujla also talks about the amazing clinical research behind the ingredients he uses.

He has two best-selling cookbooks published by Harper Collins: ‘The Doctor’s Kitchen’ and his second book ‘Eat to Beat Illness’; which was released in the United Kingdom in March 2019 and is soon to be released in the US in September this year, and quickly become a UK Sunday Times Bestseller.


The Doctor’s Kitchen Website
Eat to Beat Illness Book
The Chef and the Doctor
This immersive dining and educational culinary experience is part of Bouley’s “The Chef and the Doctor” series, featuring world-renowned doctors and Chef David Bouley. Each event begins with a reception featuring passed canapés and a followed by a wellness-inspired five course dinner created by Chef David Bouley, accompanied with wine curated by Beverage Director Olivier Flosse.

For more information click here

Bastille Day Soiree

Sunday, July 14 from 1:00 PM to 4:00 PM
Bouley Test Kitchen, 31 West 21st Street Flatiron, NYC

We invite to you to an afternoon of celebration! Join us for Bouley’s Bastille Day Gypsy Jazz Brunch Soirée on Sunday afternoon, July 14th, 2019, 1:00 – 4:00PM at Bouley Test Kitchen.

Celebrate La Fête Nationale with jazz manouche – live gypsy jazz – and savoring Chef David Bouley’s French nouvelle cuisine. Delight in signature passed canapes, charcuterie, French cheese by Master French Craftsman Rodolphe Le Meunier, Bouley baked breads and desserts by Chef Etienne Le Bastard. Experience live cooking demonstrations and a special French wine program for la fête nationale. Liberté, égalité, fraternité!

$95 + (Gratuity and Tax.)

For more information click here

Fright Night Cooking Class

Saturday, October 27 from 7:00 PM to 11:00 PM
Franco On 5th, 3334 Fifth Avenue, San Diego

Social Dating 101 will be embarking on their second multi-sensory event, “cooking classes with celebrity chef Lauren Lawless” (https://www.cheflawless.com/)from masterchef season 8. The goal of this event is to nurture the connections of local singles and couples while simultaneously learning how to prepare some delicious dishes. This is the ultimate interaction for a meet and greet mixer. If you love music, enjoy the nice sound of piano player-Jesse Johnson during our cocktail hour. In addition, to the creative platters that chef Lauren Lawless will provide. The aesthetics of the event will be a nice relaxed atmosphere, with no more than 60 people. There will be seating for both indoor/outdoor with cocktails and a raffle for some great gifts. We will be encouraging our guests to wear their favorite Halloween costumes. Our guests will have the pleasure of learning how to make Homemade Ricotta Cheese Gnoochi with Sausage, Mushrooms, Kale & Walnut Pesto. There will be groups of 15 to 20 people that will be in a class at one time during our rotation. During the time a class is going, the rest of the guests will be enjoying good food and wine along with group activities where gusts will play Halloween trivia for money and prizes. There will be cash prizes and gifts for the best Halloween costumes as well. So make sure you come in your most original Halloween costume if you want to participate in the contest. Tickets are $75 per class, and include picture with celebrity chef and gift bag. The menu for this event will be.


Mini Pork Tostadas with Ancho Chili Grape Jam & Micro Greens

Caliente Shrimp Skewers with Mango Shooters

Main Course

Homemade Ricotta Cheese Gnoochi with Sausage, Mushrooms, Kale & Walnut Pesto


Flambéed Apples with Rum Spiced Cake, Apple Dust, Cinnamon Sugar Almonds & Madagascar Vanilla Ice Cream

For more information click here

Party Pics – Wasted

Champions crowned at first WASTED event
Chef Works and Kitchens for Good team up for charity, sustainability
SAN DIEGO — Chef Works and Kitchens for Good are thrilled to announce the winners of the first-ever
WASTED: A Celebration of Sustainable Food.
On Oct.14, with the Pacific Ocean as the backdrop, dozens of chefs and mixologists put their creativity
and innovation to the test by competing in three categories using food that would typically be
The Nude Dude Food team of Ryan Van Voorhis and Seth Bradley from Chicago – sporting their
signature aprons-only look — won the Savory Event. Thiago Silva of Boston won the Pastry Competition.
And San Diego’s Christian Siglin was named top mixologist. The winners were determined by attendees
voting on their favorite dishes in each category.
“The creativity of all of the chefs and mixologists was so inspiring,” said multi-award winning celebrity
chef Elizabeth Falkner, who served as the emcee for WASTED. “The movement of eliminating food waste
and focusing on sustainability is gaining tremendous momentum and events like this will help bring it to
the forefront.”
All money from the event, including tickets and auction items, supported Kitchens for Good – a non-
profit organization in San Diego that tackles issues of food waste, poverty and hunger. Each chef was
paired with one of KFG’s culinary students – many of whom have had to overcome adversity such as
homelessness, imprisonment or aging out of the foster care system.
“The talent at this event was amazing and we’re honored to have won,” said Bradley and Van Voorhis.
“Food sustainability is an issue we take very seriously and I think with just a little bit of education,
people at home can start making a difference in their own kitchens. We’re thrilled to have helped raise
money for an amazing cause while educating people about sustainability.” The event generated approximately $48,000 for Kitchens for Good.
“We had an idea of what we wanted this event to be and it turned out to be so much more,” said Chuck
Samuelson, founder and board member of Kitchens for Good. “We’re humbled by the outpouring of
support from the community, the chefs and the companies that answered the call to bring awareness to
some important issues in the food industry.”
Chef Works, the global leader in culinary and hospitality apparel, provided personalized chef coats and
aprons for each participant in addition to a $25,000 grant through its charitable arm, Chef Works Cares.
“When we first heard about Kitchens for Good and what they stand for, we knew we needed to be
involved,” said Cynthia McCormick of Chef Works, who oversees the Chef Works Cares program. “Food
sustainability and eliminating waste is not just a corporate responsibility, it’s a corporate obligation. We
take it very seriously and we’re honored to put our name alongside Kitchens for Good.”
About Chef Works Chef Works is the global leader in culinary and hospitality apparel with unrivaled
distribution in more than 70 countries. With an emphasis on fashion and function, Chef Works dresses
the back of the house and waitstaff for a diverse range of customers including: International hotel
chains, award-winning restaurants and bars, culinary schools, food service companies, laundries,
assisted living facilities and upscale cinemas. The family-owned-and-operated business has helped pave
the way for the culinary uniform movement by working directly with celebrity chefs and hospitality
influencers to develop innovative, fashion-forward garments.
About Kitchens for Good Kitchens for Good is a San Diego based non-profit that uses kitchens as a tool
to nourish bodies, empower the marginalized, and create economically vibrant communities. Kitchens
for Good rescues surplus food that might otherwise go to waste, and turns it into nutritious meals for
the hungry, while training men and women previously perceived as unemployable for careers in the
culinary industry. This approach addresses the most immediate need of hunger by feeding the food
lines, but also helps to shorten the line itself by offering pathways out of poverty for individuals
transitioning out of incarceration, homelessness and foster-care. KFG’s ensures its sustainability through
a catering and food service enterprises that offers on the job training opportunities for all students, and
generates 59% of the organizations budget.

For more information click here