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LEISURE

Articles

Jonathan Stein: The King of Bling

A sparkling social conscience from a passionate visual storyteller and conceptual artist. A bright, middle child yearning for his voice in the world gently pushed colorful foods around on his dinner plate in lieu of eating them. The shapes began to resemble art, in a way. Abstract it may have been, but it was also art. These food paintings were the first art pieces ever made by Jonathan Stein and a precursor to the food art he would become famous for on several continents. Big Apple Beginnings Stein grew up in the Bronx, New York with creativity and kindness coursing through his veins. Always seeking an outlet for this creativity, he began experimenting with the aforementioned food art as well as food mosaics and sketching in grade school. His talents would come in handy pacifying the odd playground bully, who opted to see Stein’s personalized sketch of their visage instead of pummeling him. Kindhearted Art Perhaps it was these rough encounters that inspired young Stein to teach art to the underserved and overlooked while still in middle school. At a very

Carl Sobocinski: Serial Restauranteur

Architect realizes his passion lies in hospitality and then builds a food empire. Traveling and eating are two of my favorite pastimes. I enjoy visiting new places, exploring local culture, and dining in what are some of the best local restaurants.  More often than not, I am pleasantly surprised. One of my favorite cities in America is Greenville, South Carolina, which you may have found in just about every article listing the most charming downtowns in America. In fact, I have enjoyed this city so much, I have returned on multiple occasions. Apparently, I am not alone in my assessment. As a matter of fact, the United States Census Bureau announced Greenville as one of the five fastest growing cities in America. In addition to a one-of-a-kind “floating” suspension bridge steps from Main Street, Greenville has a terrific array of restaurants, boutiques, art shops, and museums. On each of the three occasions I have visited the city, I’ve enjoyed the street fairs that are well-attended by visitors and locals alike. There’s the regular Thursday evening live music get-together near the

Chatt Hills Music – Serenbe, Georgia

As a fan of live music, I frequent the websites of my favorite performers to see when their tours bring them reasonably close to my South Florida home. Because that doesn’t happen often enough, we’ve developed the enjoyable habit of visiting some of the coolest small music venues in equally cool small cities and towns across the southeast and beyond. These include Nashville, Memphis, New Orleans, Austin and Serenbe. I kid you not, Serenbe. I thought you’d be interested in hearing about a few of these music venues in the months ahead, so let’s start with Chatt Hills Music in Serenbe, Georgia. As you learned in a recently published feature on Throomers, one of my all-time favorite musicians is Grammy award-winning, Mike Farris. About a year ago, I noticed that Farris was playing a solo acoustic show at Chatt Hills Music on the outskirts of Atlanta. The flight would be a breeze, so I made the plans, purchased the show tickets, and with my daughter along for the ride we were soon leaving Atlanta’s bustling airport with the GPS set for

Take A Bite Out Of New Orleans

10 MUST-TRY RESTAURANTS (& WHAT TO ORDER) New Orleans has serious soul. Its rich heritage and distinct culture are discernable with all five senses. There’s music everywhere! And not just classic New Orleans jazz. Ten-piece brass bands congregate on street corners, and talented, solo rappers spit beats (the city gave us Lil Wayne, after all). I can’t imagine a quiet New Orleans. There’s a celebration for everything, and the city goes all out. New Orleans remains alive 24 hours a day, partially because the nightlife rolls straight into the morning. Beads aren’t just prominent around Mardi Gras: If you look up, you’ll likely find a few strapped in the trees and balconies year-round. La Nouvelle, as it once was called, is dressed in history; the diverse architecture reflects the city’s unique past. Its earliest roots were with the French (1718), overlain by the Spanish and personalized by residents from the Caribbean Isles. By the time Americans took over in 1803, each culture had left its distinctive mark. You’ll notice brightly painted Creole cottages in the French Quarter, and the most

Caesar Salad

SERVES 4 INTRODUCTION: One of the best salads, even for non salad lovers. The lettuce is crisp, the dressing rich and flavorful, and the croutons crunchy. INGREDIENTS: 3 tablespoons Dijon mustard 2 tablespoons fresh lemon juice 1 teaspoon Worcestershire sauce 2 garlic cloves, smashed 1 anchovy (optional) 6 tablespoons olive oil 4 teaspoons canna-olive oil ¼ cup Parmesan salt pepper 2 romaine hearts, chopped 1 cup cooked chicken, in chunks or shredded 2 cups croutons Shredded Parmesan cheese DIRECTIONS: In the bowl of a food processor, puree the mustard, lemon juice, Worcestershire, garlic, and anchovy if using. With the machine running drizzle the oils into the bowl of the processor. Transfer to a jar and stir in the cheese along with salt and pepper to taste. Toss the dressing with romaine and top with chicken and croutons. CHEF’S NOTES: If you like the taste of anchovy, add a couple to the food processor when you start. It is a strange thing, people don’t seem to have neutral feelings about it. Eating one as is may be a bit much, but

Bacon & Egg Muffins

SERVES 4 INTRODUCTION: This is an easy breakfast that everyone adores. It looks like it was tons of trouble to make but it’s a cinch.  Yummy with shredded Swiss cheese and you can substitute sautéed spinach for the bacon. Sad, but you can. INGREDIENTS: 4 6-inch flour tortillas 4 teaspoons canna-butter, melted 4 bacon strips, cooked and chopped 4 large eggs, room temperature 1 cup shredded cheddar Salt and pepper DIRECTIONS: Heat the oven to 340° F. Press the flour tortillas into four depressions in a muffin tin.Brush with the canna-butter. Take ¾ of the cheese and divide between the tortillas. Top with chopped bacon. Carefully break eggs and place in each tortilla. Top with the remaining cheese. Sprinkle with the salt and pepper. Bake the eggs until set, about 10 minutes. CHEF’S NOTES: If the tortillas seem brittle heat them in the microwave for 10 seconds to soften them.  If you don’t have time to let the eggs come to room temperature, place them in a bowl of tepid water for 20 minutes.   Recipe provided by the amazing

Rustic Apple Tart

SERVES 9 INTRODUCTION: In the fall, when apples are at their peak, all this tart needs is some canna-butter, apples, sugar and maybe some cinnamon.  And ice cream is a nice touch.   INGREDIENTS: 1 9-inch store bought piecrust, or your favorite recipe 3 tablespoons canna-butter, melted 2 apples, cored peeled and sliced 2 tablespoons maple syrup 1 tablespoon lemon juice DIRECTIONS: Heat oven to 340° F. Place the piecrust on your work surface. Brush the surface with the canna-butter. In a medium bowl toss the apples with the maple syrup and lemon juice. Place the apples on the crust. Bake until the apples are tender and the crust is golden brown. CHEF’S NOTES This tart can also be made with frozen puff pastry.  A mixture of apples and pears is another way to go. And add some walnuts if you are so inclined.   Recipe provided by the amazing Laurie Wolf.   Please take notice that canna-butter and canna-oil are infused with cannabis and may be illegal in the state or country of your residence. If so, please substitute

Pot Pie Recipe

SERVES 4 INTRODUCTION: Covered with store bought piecrust or puff pastry, this is an easy way to enjoy an infused comfort food classic. Just breaking through the top crust is enough to give me goosebumps. If you have only had a frozen version of this dish, you are in for a treat. INGREDIENTS: 3 tablespoons butter 4 teaspoons canna-butter 1 stalk celery, sliced 1 carrot, peeled and sliced 1 teaspoon thyme 1/3 cup flour 2 cups chicken stock 1/3 cup light cream or half and half 1 cup peas 3 cups chicken, cooked and cut in pieces Salt Pepper Puff pastry or pie crust 1 egg, beaten (optional) DIRECTIONS: In a large sauté pan over low heat, melt the butters. Sauté the celery, carrot, and thyme for 10 minutes. Add the flour to the mixture and cook for two minutes, stirring occasionally. Add the stock, cream, and peas and mix well until vegetables are coated and the mixture starts to thicken. Stir in the chicken. Season with salt and pepper to taste. Heat oven to 340° F. Cut the puff pastry

Pam Williams: Ecole Chocolat

Chocolate and helping people to realize their dreams are Pam Williams’ passions. She has been involved in the chocolate industry since 1981 when she created her first chocolate endeavor, au Chocolat. Since then she has made the study and teaching of the chocolate arts her life’s work. “Not everyone is so lucky to have chocolate as a career and business. I’m always the most popular person in the room once people hear what I do.” says Pam. Pam founded Ecole Chocolat Professional School of Chocolate Arts in 2003. The school continues to deliver high quality educational programs to students all over the world, literally, with EC graduates coming from over 90 countries at last count. Based on Pam’s experience, the Ecole Chocolat portfolio of programs offer what she considers to be the foundation for any successful chocolatier or chocolate maker or expert chocolate connoisseur —a complete understanding of the chocolate making process and mastery of the skills required, matched with a “plan of action” that fulfills both career or personal goals. Students develop knowledge and skills in such topics as

EZ ICE, Inc.: A Cup Winning Company

“The puck passes over to the right side. Gastel takes it and sweeps in over the blue line. He cuts in front of the net, dekes the goalie who drops to the ice, Gastel shoots it high over his shoulder, it hits the crossbar with a clang. Where is it? Where is it? The red light is on! It’s in the net! Gastel Scooorres! He Scooorres! The Stanley Cup finally belongs to Dylan Gastel!” How many times have you played that scene out in your dreams? Scoring the winning goal in dramatic fashion to win the Cup? For me, in my youth, it was only about a thousand times – a week. Or, how about landing that ‘Triple Salchow’ to take home the Olympic Gold medal in figure skating? I also dreamed often of that. Well, not exactly of winning the gold. To tell you the truth, I dreamed instead of Dorothy Hamill. I wanted to marry her, badly, and I still resent Dino Martin (and his cursed faux celebrity) for wooing her first. I wish I weren’t so serious.