Foodie & Fête Magazine - Holiday 2014
21
Foodie & Fête Your Open Invitation To The Celebration™ Magazine 2014 Holiday Issue www.foodieandfete.com Foodie Reviews Drink Recipes Delicious Desserts Holiday Party Tips Chef Padua Player Pastry Connoisseur To The Stars!
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Your Open Invitation To The Celebration!™
Transcript of Foodie & Fête Magazine - Holiday 2014
Foodie & Fête Your Open Invitation To The Celebration™ Magazine
2014 Holiday Issue
www.foodieandfete.com
Foodie Reviews Drink Recipes
Delicious Desserts
Holiday Party Tips
Chef Padua Player
Pastry Connoisseur To The Stars!
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A lifestyle catering company dedicated to the art and experience of intimate dining
EAT. LIVE. & LOVE IN LUXURY.
Web: Demure Delights | Email: [email protected]
Demure Delights™
The holidays are upon us and it seems
like 2014 just breezed by! Many parts
of the country have had record-
breaking snowfalls and it is hard to
believe that we only have one month
until 2015!
Our holiday edition features Chef Padua Player aka SugaChef! He is a
good friend to the Foodie & Fête team. He launched his new jam line in
the fall and is due to come out with a new flavor very soon.
Chef Padua also has a delicious book of confections coming in the New
Year! Make sure to check out his special recipes that he shares with us in
the next few pages. You may want to add them to your upcoming
holiday menu!
We also highlight a fellow female entrepreneur, who is the CEO of LUSH
Radio Online. You will love reading her interview and about her many
accomplishments in the entertainment industry.
My Creative Director, Rhonda takes us on a little trip to an amazing
coffee house in Chicago. She always finds a great eatery in the windy
city! She has some awesome stories coming in the New Year, so make
sure to look out for more fashion, décor and foodie installments from
her!
Please also volunteer your time this winter season. Here are some causes
to remember through the months of December and January:
December:
World Aids Day (December 1st)
Safe Toys & Gifts Awareness Month
January:
Martin Luther King Jr. Day of Service (January 19th)
Cervical Cancer Awareness Month
Enjoy, Reneé Lowe - Founder and Publisher
Foodie & Fête www.foodieandfete.com
FOUNDER AND PUBLISHER Reneé Lowe CREATIVE DIRECTOR Rhonda Murray DIGITAL LAYOUT, DESIGNER AND COPY EDITOR OnyQueen Media (Graphics Division) CONTENT CONTRIBUTORS Reneé Lowe and Rhonda Murray PUBLIC RELATIONS OnyxQueen Media (Communications) FIND US ON THE WEB!
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Food & Fête Magazine© is published by OnyxQueen Media, LLC. Views expressed in articles, photographs or advertisments are strictly those of the author and do not reflect any position of Food & Fête Magazine or OnyxQueen Media, LLC. Some links are affiliate advertising. No part of this publication shall be reproduced without written permission from OnyxQueen Media, LLC.
Publisher’s Note
©
6 Cover Feature Story: Pastry Connoisseur To The Stars! Chef Padua Player
9 Foodie Corner: Holiday Dessert Recipes
12 Vino and Vittles: ASADO Coffee Co.
15 Events: Party Planning Checklist
17 Entertainment: LUSH Radio Online
20 Foodie Finds: A Special Holiday Cocktail
TABLE OF CONTENTS
AMA
Pastry Connoisseur To The Stars!
Chef Padua Player How do you find your voice and express yourself when you are the young-est of seven children? The answer: You take a lifelong passion and turn it into a sweet, artistic success! Executive Pastry Chef Padua (pronounced Pah-Doo-Wah) Player, also known as SugaChef, is as dedicated as they come and he is serious about his desserts. Chef Padua has been praised for his work by Vice President Biden, fea-tured on Platinum Weddings and was a competitor on Food Network’s Sweet Genius hosted by famed Pastry Chef, Ron Ben Israel.
He won the 2013 Capital Food Fight’s High Stakes Cake Battle in DC, hosted by Duff Goldman, has his own line of gourmet jams, and has provided his sweet delicacies to countless celebrity clien-tele. Chef Padua also lends his
time and pastry talents to DC Central Kitchen, which trains unem-ployed adults for culinary careers, serving healthy school meals, and
rebuilding urban food systems through social enterprise.
FF: Please tell us how you got started in the world of food. Who were your early inspi-rations? CHEF PADUA: I got my first taste of the food industry while in high school. I wan-dered into a restau-rant that had brown paper on the windows. As it turned out, one of the top chefs in Washington, D.C., Chef Bob Kinkead owned it. In the kitchen, I was surrounded by greatness: Chef Ris Lacoste, Susan McCreight
Cover Feature Story
Lindeborg and Maeve Barnes. Each of those chefs taught me many things like stocks, bread baking and most importantly, plating. It was such a great restaurant indeed, 21 Federal. FF: What is your personal favorite appetizer? Main course? Dessert? Drink? CHEF PADUA: My favorite appetizer is anything with a with a crunch. I love foods with texture. Main course favorites are dishes with chicken and fish. For dessert, I love the basics like warm apple pie and vanilla bean ice cream. For drinks, I loved mixed drinks. FF: What advice would you give to up-and-coming chefs on becoming successful? CHEF PADUA: My
best advice would be to work hard at perfecting your artistry. Read, take classes and study what you learn. You never stop learning in this business. You have to continue to challenge yourself and keep an open mind.
FF: What can we expect from SugaChef in 2015? CHEF PADUA: Currently, I'm working on my new jam flavor, writing, research-ing for my new cookbook, and launching new items for my online boutique. Tons of fun stuff!
Connect with Chef Padua aka SugaChef:
Twitter: @sugachef | Facebook: www.facebook.com/sugachefdesserts | IG: @sugachef
Baked Brownie Pudding with Rum
By Chef Padua Player
Ingredients:
1/2 pound (2 sticks) unsalted butter plus
extra for buttering the dish
4 extra-large eggs, at room temperature
1 3/4 cups sugar
3/4 cup cocoa powder
1/2 cup all -purpose flour
1t. salt
1T. vanilla paste
1 tablespoon dark rum Directions:
Preheat the oven to 325 degrees. Lightly butter a 2-quart oval baking dish. Melt the butter and
set aside to cool.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on
medium-high speed for 5 to 10 minutes, until tri pled in volume and lemon yellow. Meanwhile, sift
the cocoa powder, flour and salt together.
When the egg and sugar mixture is ready, adjust the speed to low and add the vanilla paste, rum
(if using), the cocoa powder, flour and salt mixture. Mix only until combined. With mixer still on
low, slowly pour in the cooled butter and mix again just until co mbined.
Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough
of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1
hour. A cake tester inserted 2 inches from the side will come out three -quarters clean. The center
will appear very under-baked; this dessert is a cross between a brownie and a pudding.
Specialty Shopping List: Purchase ~> Dark Rum Purchase ~> Vanilla Paste Purchase ~> Cocoa Powder
Foodie Corner – Dessert Recipes
By Chef Padua Player aka SugaChef
Baked Peppermint Meringues with Orange Ganache By Chef Padua Player Ingredients: 4 large egg whites 3/4 cup sugar 1/2 teaspoon pure peppermint extract Red gel-paste food coloring 1 cup heavy cream 6 ounces good-quality semisweet choco-late, finely chopped 1t. orange extract Crushed peppermints for garnish Directions: Preheat oven to 175 degrees. Line 2 bak-
ing sheets with parchment paper. Set
aside.
To make the meringues, set bowl over a
pan of simmering water and whisk until
sugar has dissolved and mixture is warm
to the touch, about 2 to 3 minutes. Transfer contents of the bowl to an electric mixer fitted with the whisk at-
tachment. Mix on medium-high speed until stiff peaks form. Mix in peppermint extract.
Create stripes inside the disposable pastry bag with the red food coloring before filling with the meringue. Refill
bag as necessary, adding food coloring each time. Pipe out the mixture into thick circles and bake cookies until
crisp but not brown, about 1 hour and 40 minutes. Let cool completely on sheets sitting on wire racks.
To make the ganache: Heat cream in a small saucepan over medium-low heat until just simmering. Pour over
chocolate in a small bowl. Let stand 5 minutes. Add the orange extract. Gently stir until smooth, about 5 minutes.
Let ganache cool at room temperature, stirring every 5 to 10 minutes until thick enough to hold its shape, about
45 minutes. (You can make the meringue a week ahead and store in an airtight container in a cool, dry place but
NOT in the freezer or refrigerator. Any humidity or moisture will soften the meringue.)
Specialty Shopping List:
Purchase ~> Peppermint Extract
Purchase ~> Red Gel-Paste Food Coloring
Purchase ~> Semi-Sweet Chocolate
Purchase ~> Orange Extract
Purchase ~> Peppermint Candy
Click to Shop Oster Rechargeable and Cordless Wine Opener with Chiller
At only 275 square feet, ASADO Coffee Co. is a tiny, obscure
yet cozy neighborhood cafe right across the street from
DePaul University, in the middle of downtown Chicago. It
occupies the historic Pickwick Stable building, one of the
Loop’s smallest and oldest structures. Measuring 19' wide
by 19' deep, Pickwick Stable was constructed for family
horses by Henry Horner in the 1800's, the Governor's
grandfather, local flour merchant and grocer.
The ASADO Coffee Co. creators have continued the legacy of tight-knit local
fare describing themselves as "Artisan Nanoroasters of sustainable, family
farmed coffee."
Although there is no seating within, this simple and charming shoppe is a
magnet for bookworms, business men and bohemians alike. There is
something for everyone in search of a rustic full-bodied caffeine fix.
The picturesque espresso machine and inviting
baristas add a familiar loveliness to the
atmosphere at ASADO. I had to try their
Almond Butter Loaf and Chef Lucilas Fresh
Alfajores (Argentinian Dulce
de Leche filled cookies).
Yum! The pastries were
unbelievably aromatic and full
of rich buttery flavor - the perfect union with a cup of their
delicious coffee, freshly ground at the café. It is always a
pleasure to support the local artisans who focus on quality, not
quantity.
The experience at ASADO Coffee Co. was truly satisfying, unique
and memorable because after all, less is always more!
Foodie Review - Chicago:
ASADO Coffee Co.
ASADO Coffee Co. maintain three locations in the Chicago area:
Pickwick Stable (Loop)
22 E Jackson
Lakeview (North) 1432 W Irving Park Rd
Ukranian Village (Downtown)
1651 W Chicago Ave www.asadocoffee.com
Rhonda is the CEO of Demure Delights, a Chicago based cuisine and lifestyle com-
pany. She is also a self-taught chef and has traveled to various countries in Europe.
She earned her degree in Multimedia Make-up Artistry for film, television, fashion
and retail. She provides custom makeup instruction and advises on the latest fash-
ion trends as well as fashion forecasting. Her work can be seen on the faces of
countless brides, music video shoots and on the runway for Mercedes Benz Fash-
ion Week.
Connect with Rhonda:
Web: www.demuredelights.tumblr.com | IG: @demure.delights | Email: [email protected]
Click to Shop
Travel Coffee Containers
Mojisola A. Edu also known as Lush is an individual with a vision, the
voice of the people, US Army Veteran and a force to be reckoned
with. She has 12 years in the industry and is an award winning
internet radio personality.
Lush is one of today’s most prominent and determined rising
females in the entertainment industry. Born in OYO State Nigeria
and raised in Queens, NY (now residing in the DC area), Lush decided
to commit herself to many projects that are generally controlled by
the male dominated industry. At age of 27, she had already founded
her very own online radio station entitled LUSH RADIO ONLINE.
Inspired to create something as an outlet for women of today’s society,
Lush created STREET QUEENZ THE MOVEMENT (THE SISTAHOOD) panel
along with five other ladies who are all established in the industry. The
show covers serious topics such as politics, self-esteem, diseases, sex,
the economy and they supports each other in personal endeavors.
She has worked with such clients as Roxxane Shante, Micheline
Bowman, MNSMEDIA , Glenn Jackson (Creator of Golden Scissors
Awards), E2k Enterprises, Tionna Smalls and Erotique Liquor. She is also
a member of African United Dj and an Agent for IHHP (International Hip-
Hop Parade started in 2013 in the Bronx). Lush is the winner of the 2014
Social Media / Radio personality award at The Female Hip Hop Honors in
Los Angeles. She also received an award of recognition from Black Wall
Street for all of her hard work and dedication to giving back.
Lush is the CEO for Diverse Media Group, LLC which is a multimedia
marketing and consulting company, Lush continues her promotional
ventures by hosting mix-tape parties and events as well as interviewing
aspiring and established artists on her weekly radio show. Bio Credit: Diverse Media Group, LLC
Entertainment:
Meet The CEO Of Lush Radio Online
FF: When did you know you wanted to
become an entrepreneur?
LUSH: I became an entrepreneur after
several years of working with so many
different individuals, I came to the
conclusion that I wanted to be my own
boss and the rest was history.
FF: How did you initially get started in the
radio/entertainment business?
LUSH: I started in the business initially as a
rapper with the group Miscellaneous, but I
followed my heart and decided to go the radio route, which allowed me to express myself more to the masses in
a different light.
FF: What is your favorite thing about the holidays?
Any family traditions that you can share with our
readers?
LUSH: My favorite thing about the holidays is
definitely the food and giving back to the
community.
FF: Since we are a foodie and events magazine, we
have to ask. What is your favorite food and dessert
at holiday time?
LUSH: I always look forward to having a side of
homemade sweet potatoes and Black Cake (it's a
Caribbean dessert).
FF: Who is a positive and inspiring influence in your
life?
LUSH: My daughter is definitely that positive and inspiring influence, she’s the reason I work so hard and she’s
also the reason I've become the better person I am today.
FF: What advice do you have for entrepreneurs just starting out?
LUSH: I would advise them to do their research, master their craft, use their resources, build a strong team, seek
a mentor (someone who has done it and has succeeded). Also, learn the business and the marketing aspects.
Never give up, no matter how hard and the road blocks you come across.
FF: What can we look forward to with Lush Radio? Any upcoming events? Specials?
LUSH: Look for more expansion of the brand, working towards globalization of the business, defining the
meaning of mobile media, small business showcases, red carpet coverage and celebrity interviews.
Connect with Lush:
Web: www.Lushradioonline.com | IG: @Lushradioonline | Email: [email protected]
Super Fruit Sangria
Anti-Oxify your palette with this quick anti-oxidant-rich cocktail!
Serving Size: One 16oz glass
Ingredients:
1/4 - 1/2 cup red wine {Pinot Noir or Bor-deaux}
1/2 cup moscato
1/2 cup pure pomegranate Juice
Splash of tart cherry or blueberry juice
1- 2 limes
1 green Anjou pear
1/4 cup pomegranate seeds
Directions:
1. Thinly slice the lime and pear
2. Break up the pomegranate seeds
3. Create layers of fruit in the glass
4. Pour wine, moscato and juice over the fruit
5. Relax…enjoy...repeat!
Rhonda is the CEO of Demure Delights, a Chicago based cuisine and lifestyle com-
pany. She is also a self-taught chef and has traveled to various countries in Eu-
rope. She earned her degree in Multimedia Make-up Artistry for film, television,
fashion and retail. She provides custom makeup instruction and advises on the
latest fashion trends as well as fashion forecasting. Her work can be seen on the
faces of countless brides, music video shoots and on the runway for Mercedes
Benz Fashion Week.
Connect with Rhonda: Web: www.demuredelights.tumblr.com | IG: @demure.delights | Email: [email protected]
Foodie Finds:
Holiday Drink – Super Fruit Sangria
Specialty Shopping List: Purchase ~> Pinot Noir
Purchase ~> Bordeaux
Purchase ~> Moscato
Purchase ~> Pomegranate Juice
Purchase ~> Cherry Juice
Purchase ~> Blueberry Juice
Purchase ~> Anjou Pears
Purchase ~> Pomegranates
Connect With Us
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