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Don’t Miss: The BEST WINGS in Brooklyn Competition

Blog PostsBy Liza de Guia on Feb 21, 2012
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This Saturday, February 25th at 2pm, I’ll be judging The Best Wings in Brooklyn Competition at Red Star Bar in Greenpoint along with Jacob Osterhout from the DAILY NEWS, Peter DeNat from YELP BROOKLYN, Sarah Zorn from THE BROOKLYN PAPER and Sharon Beason from BROOKLYN EXPOSED. I’ve always wanted to judge a food cook-off, and I’m pinching myself that I get to kick off this long-desired dream with plates and plates of finger-licking wings.

I remember the first year I went and it was PACKED with wing lovers. Plus, you’ll get to sample secret recipes from 12-16 vendors from across Brooklyn all vying for bragging rights. Even better, the event is FREE – so come early! Hope you can make it!

Red Star Bar: 37 Greenpoint Avenue, on the corner of West Street and Greenpoint Avenue.

Food. Curated. Invited to the Power Women Photo Shoot for belVita Breakfast Lifestyle

Blog PostsBy Liza de Guia on Feb 21, 2012
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It’s always nice to get a little recognition for my food. curated. series.

A few weeks ago, my friends from JoinBklyn asked me to participate in a Megan Cignoli photo shoot for the launch of belVita Breakfast biscuits showcasing interesting female entrepreneurs. They wanted someone “optimistic with a very social lifestyle”. I’m honored they thought of me!!

Overall, I enjoyed the crunchy breakfast biscuits. They had a nice oaty flavor to them, good texture. The crunch reminded me of those Biscoff cookies I used to get two servings of on Delta flights. Anyway, these new belVita biscuits are made for people who want a breakfast option on-the-go. Now, of course, you’ll usually find me slaving over biscuit recipes or a digging into a bowl of homemade granola & fruit for breakfast, but on the days when I’m running out the door like a mad-woman to get to a film shoot, I could grab a pack of biscuits for sure. Enjoy the video. Will share the pictures from the shoot later this week. Cheers!

Local South Africian Cuisine w/Executive Chef Craig Paterson

Our VideosBy Liza de Guia on Feb 16, 2012
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As promised, just wanted to share a quick cooking video I shot, kind of on the fly, in South Africa at Londolozi Game Reserve showcasing local seafood, honey, and herbs & greens grown from Kenneth’s on-site community garden below! – Yes, the garden that grows its vegetables using all-natural, chemical free rhino dung safely harvested from their own safari reserve.

Meet Executive Chef Craig Paterson as he takes us through a colorful starter that speaks to the flavors of South Africa – one of many dishes I ate and enjoyed during my time filming wildlife at Londolozi.

Thanks for watching food. curated.! Happy Eating! *photo credit: Adam Bannister*

 

Rhino Dung: A Sustainable Option for Growing Great Vegetables in South Africa

Our VideosBy Liza de Guia on Feb 13, 2012
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“I feel like I’m not doing enough when I’m feeding this safari camp alone. We need to have other people coming from other areas to learn. They should know that we have nice vegetables that we are growing from rhino dung.”

Meet Kenneth Jazi, the head gardener at Londolozi Game Reserve, a private game reserve committed to conservation, rehabilitation of wildlife and sustainability in South Africa. Over a year ago, Kenneth had the idea to start the camp’s very first local garden to supply fresh vegetables to the camp kitchens. But, he didn’t want to go outside for fertilizer. He was committed to finding something more local, something more natural to grow his vegetables with – little did he know that rhino dung would be his answer.

Enjoy the short video! It’s very inspiring to travel somewhere remote and discover great ideas in food sustainability. I really wish I could have gone with Kenneth to show you how he harvests rhino dung out in the bush. He tells me it’s “great fun”. Apparently, rhinos collectively create natural dung piles, returning to specific spots within their territories to defecate and “communicate” with each other. I had no idea this was why rhino dung was so easy to harvest – just grab a shovel, head out into the African wilderness (hopefully with a good ranger/tracker team) and find their dumping grounds for fertilizer gold.

Thanks again for watching food. curated.! I hope to share a cooking video from Londolozi, later this week, so you can see some of the vegetables Kenneth grows being used in South African dishes. Happy eating!

Bark Butter: Why Every Hot Dog Needs a Little More Pork Fat

Our VideosBy Liza de Guia on Feb 1, 2012
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“We’re in New York. We have dirty water dogs. But, I’ll be honest, I don’t love a boiled hot dog. I’ll probably never eat one again.”

Meet Josh Sharkey, the co-founder/owner of Bark Hot Dogs, a sustainable fast food restaurant in Park Slope, Brooklyn. Josh believes there are two main aspects to a great hot dog:   1) It’s got to have great snap – and great snap comes from great casing. Bark Hot Dogs uses sheep casing. It’s all natural and develops that perfect hot dog snap when cooked. 2) You have to use good meat – and good meat comes from good farms. Bark takes pride in sourcing high quality pork products from Heritage Foods USA and all natural beef from Meyer Natural Angus, a certified organic farm in Colorado. To ensure customers can really taste and appreciate the meat that they’re eating, they keep meat cuts down to a minimum, using only pork shoulder, pork jowl and beef shoulder to craft their artisan hot dogs. So, as long as you have those two elements, you’re guaranteed a great hot dog. Josh is sure of it. But, then again, Josh isn’t interested in just a great hot dog, he wants the BEST hot dog, and to get the best hot dog, they use a special, homemade dressing they call: Bark Butter.

Bark Butter is a savory, super smoky, house made lard butter that just so happens to contain lots and lots of smoked pork fat. They coat every hot dog with it, just seconds before placing it into the bun. It’s not listed on their menu. They rarely even mention it at the restaurant. But, it’s their little trick that puts their hot dogs in another class – that last punch of rich pork flavor that makes you wonder why these hot dogs taste so good.

So, go on then, watch my fun little video and see how the REAL secret to a great hot dog gets crafted! It’ll make you want to head to Brooklyn to taste the difference yourself. I highly recommend trying the bacon cheddar dog, the kraut dog, the briny, full of crunch, pickle dog, a side of gravy fries and a chocolate salted caramel shake. Don’t be shy with the housemade condiments. And, if you have room, definitely get the pork burger – which, of course, has Bark Butter in it too! Fast food the way fast food should be.

Bark Hot Dogs: 474 Bergen Street, Park Slope, Brooklyn

Thanks for watching food. curated.! Happy, snappy eating! And cheers to Josh for living the American Dream (wink, wink). :)