Top Chefs Unite to Make a Difference - Chefs Who Care event to benefit The Ashley Lauren Foundation

Chefs Who Care event to benefit The Ashley Lauren Foundation 

 Get ready to embark on a culinary journey through La Riviera D'Italia, accompanied by the finest Italian wine and spirits, at the highly anticipated Chefs Who Care event. Taking place on Monday, July 17, 2023 from 5-9pm at The English Manor in Ocean Township, NJ, this premiere gathering of renowned chefs from New York City and New Jersey aims to raise funds and awareness for The Ashley Lauren Foundation and honoring Sir Gary Kong. The Foundation provides much-needed hope, help, and support for children with cancer and their families throughout the State of New Jersey. 

Prepare to indulge your senses as the Chefs Who Care event brings together the mastery of top culinary artists. These talented chefs will showcase the exquisite cuisine of La Riviera D'Italia, offering guests an unparalleled gastronomic experience. Paired with premium Italian wine and spirits, this celebration of flavors will transport attendees to the heart of Italy. 

"We are very excited for this year's roster of industry veterans and Michelin star chefs. Some of the participating chefs will include Chef Jacques Torres, Chef Cesare Cassella, Chef Silvia Barban, Chef Ariane Duarte, Chef Jesse Jones, Chef Angelo Competiello, Chef Surbhi Sahni, Chef Joe Murphy, Chef Joe Settepani and Chef Fabrizio Facchini with more chefs coming on board each day,” said Gennaro Pecchia, Co-Chair of the event, Co-host of The Good Food Fellas on Spotify. “Additionally, we have partnered with Calvisius Caviar, Urbani Truffles, San Pellegrino and other luxury brands for the evening," added Eric Vitale, Co-Chair of the event, Eric Vitale Photography. 

As renowned chefs generously donate their time and talent to support a worthy cause, Chefs Who Care is a testament to the generosity and compassion of the culinary community. With their culinary prowess, they aim to make a positive impact on the lives of children battling cancer and their families. 

The Ashley Lauren Foundation, the beneficiary of this remarkable event, has been providing vital assistance to children with cancer and their families in New Jersey for almost two decades. “I founded this organization in 2005 based on my own experience when my daughter Ashley Lauren, was diagnosed with cancer at the age of three,” shared Monica Vermeulen, Founder and Executive Director of The Ashley Lauren Foundation. Through various programs and initiatives, the Foundation offers financial, emotional and material support, ensuring that families have the resources they need to navigate the challenges of pediatric cancer. “This event will strengthen our ability to bring much-needed resources and assistance to children and their families who are facing the horrific disease of pediatric cancer,” continued Vermeulen. All proceeds from the Chefs Who Care event will directly benefit The Ashley Lauren Foundation and its noble mission. 

“We are so honored to announce our Humanitarian Award Recipient for the event - Sir Gary Kong,” stated Vermeulen.  Sir Gary came to America at 16-years-old from China without family or a dollar to his name. He overcame adversity, learning the English language to pursue his lifelong passion - the American dream. 

With humble beginnings, he worked in the kitchens of 5-Star Restaurants, saving his money, buying a real estate property each year, and helping others. He ultimately became a Sous Chef. 

After his gratitude and experience that he acquired in the culinary industry, he pursued his lifelong goal of becoming a Chinese American entrepreneur. Today he is a self-made businessman & real estate developer, but his greatest passion is philanthropy. He believes in giving back through supporting his Flushing community & outside charity organizations fighting the good fight. His humanitarian efforts are beyond reproach & have been nationally recognized. “We would like to thank Sir Gary for the special donations from his winery and brewery, The 1 Wine and NY Classic Beer,” noted Vermeulen. 

"We are thrilled to host the Chefs Who Care event and bring together these incredible culinary talents for an evening of culinary delights," said Vitale. "By joining forces with The Ashley Lauren Foundation, we can make a significant difference in the lives of children with cancer and their families. This event is not just about enjoying exceptional cuisine; it's about coming together as a community to provide hope and help to those who need it most."

 Guests attending the Chefs Who Care event can anticipate an exceptional evening filled with unforgettable flavors, live entertainment, and the opportunity to bid on unique culinary experiences and exclusive items in the silent auction. It is a night that promises to inspire, uplift, and create lasting memories. 

Tickets for the Chefs Who Care event are $175 per person and are available for purchase at AshleyLaurenFoundation.org. The proceeds will go directly towards supporting the programs and services provided by The Ashley Lauren Foundation. 

For more information about the Chefs Who Care event, including sponsorship opportunities and media inquiries, please contact: Monica Vermeulen, Executive Director, 732.414.1625.

About The Ashley Lauren Foundation:

The Ashley Lauren Foundation is a non-profit organization dedicated to providing hope and help to children in New Jersey who are affected by cancer. The foundation offers direct financial assistance, emotional support, and various programs to improve the quality of life for children and their families as they undergo treatment. For more information, please visit AshleyLaurenFoundation.org.

 

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Cooking Channel: Spaghetti all'Amatriciana By Chef Michael Chiarello

For the Full Recipe:
http://www.cookingchanneltv.com/recipes/michael-chiarello/spaghetti-allamatriciana-recipe/index.html Tweet

BERTOLLI Presenting "Into the Heart of Italy" A Unique Webseries Featuring Italian American Celebrities, Rocco DiSpirito, Marisa Tomei, & Dan Cortese.

Bertolli Frozen Meals is getting ready to launch a new series of webisodes titled “Into the Heart of Italy: Six Adventures, Three Celebrities, One Mission… To Unlock the Secrets of Italian Passion for Food and Life.”

This one-of-a-kind online series will feature celebrity chef Rocco Dispirito and actors Marisa Tomei and Dan Cortese as they explore the food and culture of Italy.

A trailer for “Into the Heart of Italy” will premiere during Desperate Housewives at 9/8 CST.

I’ll be tweeting tonight for @Bertolli’s Taste & Tweet. I received a wine aerator & a gift card to cover the purchase of one of their meals. Join Me Tonight on TWITTER for the Taste & Tweet which includes a VIP giveaway to win one of three local cheese making classes up to a $150 value!

Every Tweet using #BertolliItaly between Sunday, March 14 from 9:00 PM to 1:00 AM EST Monday, March 15, will be entered to win the prize, which will be selected by a random drawing Monday. A link to the rules and regulations will be tweeted from @Bertolli at the start of the Taste & Tweet or can be found on the Bertolli Facebook page.

Join me on Twitter: @italianamergirl

www.IntotheHeartofItaly.com Tweet

"Cooking With Nonna" Web Show Teams Up With KitchenAid.

Cooking With Nonna is back for a second season with all new great Italian recipes and new Nonne appearing on the show. Plus, KitchenAid, has joined forces with the Italian niche web show, where they will kick off a "10 Weeks! - 10 Appliances!" giveaway leading up to the holidays.

To be eligible to receive the appliance all you need to do is join the Cooking with Nonna Fan Club and then Join the Giveaway each week for the next 10 weeks. At the end of each week an appliance will be given out to one of our fans chosen at random. Then, to increase your chances of taking home the appliance, all you need to do is Invite Your Friends to join the Giveaway. You receive an extra entry in the Giveaway for that week that your friend joins. (see Official Rules for details).

"Tune in for Ossobuco con Gremolata with Nonna Carmen as she helps me prepare the signature dish from Milano. It is truly delicious and very easy to prepare ."--Rossella

Watch the show on Nonna TV and enjoy.

You can also follow Rossella on TWITTER-- @rossellarago

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Italian Host of Brindiamo TV, Ornella Fado Celebrates Italian Heritage Month With New York City Mayor Mike Bloomberg.

Ornella Fado, host of "Brindiamo TV" on PBS, celebrated Italian Heritage Month at Gracie Mansion this past week with New York City Mayor Mike Bloomberg. Here was the Mayor's Intro:

MAYOR INTRO REMARKS:
"One of the best parts of our Italian Heritage Reception is always the food and drink. This year we’ve been fortunate to receive a number of delicious donations from around the city. Here to tell us more about them is a real expert on the subject. She is the host of Brindiamo! – the hit show on NYC-TV about Italian food in New York City.Please welcome Ornella Fado!"

Ornella continues to represent our Italian community with her impressive cultural show airing on PBS/NYC Television every Saturday at 10:30 am and prime time at 9:30 p.m.

Ornella is currently working on the launch of her new magazine. We wish her tanti auguri! Visit Ornella's site for up to date appearances and show schedules.

http://brindiamotv.com/Brindiamo%21/index.html.html

(Photo Credit:Stephen Shadrach) Tweet

National Lasagne Day- July 29, 2009.

What would an Italian American blog be if I didn't mention important dates such as "National Lasagne Day?" So in honor of our delicious and staple food in the Italian household, I wish you all a healthy, happy National Lasagne Day. Now, with all this talk about lasagne and sauces, I feel the need to make lasagne. Buon appetito!!

Check out a national restaurant giving out free lasagne today in honor of the holiday:
http://www.free-press-release.com/news/200907/1248805415.html

PS- I had written "lasagna" because that is how many Italian Americans identify and pronounce it, to know the "lasagne" is proper. Thank you to those who wished to see it written properly. Tweet

Italian American Girl Interviews The Host of Brindiamo TV, Ornella Fado.

Ornella Fado is the founder of OK Productions, the first of its kind production that features Italian restaurants with a touch of Italian culture, fashion, and tradition. Through multi-media including television shows, DVDs, Podcasts, newsletter, and books, OK Productions provides its audience with a multi-faceted experience in all-things Italian, particularly Italian cuisine prepared with the freshest ingredients and with high quality culinary products. With, Brindiamo! viewers get a real behind-the-dining room look at these successful restaurants. Moreover, after seeing the delicious dishes created by the masters, viewers will be inspired to go and enjoy these tantalizing treats by visiting the fine dining establishments that feature them.

LISTEN TO OUR INTERVIEW TOGETHER, WHAT A GREAT GUEST!



You can catch her show on NYCTV (PBS) on Saturdays at 10:30 am and Primetime at 9:30 pm.

Visit Ornella's Brindiamo Site: Brindiamo TV

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Super Model Turned Celebrity Chef, Maria Liberati, Appearing At Bally's In Atlantic City, NJ To Talk About Healthy Italian Cooking.

Former international supermodel Maria Liberati knows a thing or two about staying fit. In her best selling book, The Basic Art of Italian Cooking, she stresses the importance of fresh, healthy ingredients and eating in moderation. Liberati will share her recipes and love for healthy, Italian foods at the Atlantic City Wine & Food Festival at Atlantic City's Bally's Hotel and Casino, June 26-28.

According to this Italian model-turned-chef, a traditional, Italian diet is a great way to stay in shape. The recipes in her book are testaments to her belief that healthy foods can be delicious and still beneficial when portion sizes are noted and moderation is considered.

At the Atlantic City Wine & Food Festival , Liberati will be presenting summer recipes relating to a Tuscan-style picnic. On June 27th she will have a book-signing booth open all three days of the festival.

The Atlantic City Wine & Food Festival will feature food and wine tasting and chef demonstrations over the course of the three days. Other chefs that will also be making appearances include Food Network's Giada De Laurentiis and Guy Fieri.

For More on Maria Liberati:
http://www.marialiberati.com/

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Italian American Chef & Restauranteur, Guy Arnone, Talks Italian "Sauce."

Guy "Gaetano" Arnone 30, lives in Orange, California where he owns and operates his family's Italian restaurant, Arnone's Little Italy. After high school Guy sold his car and moved to Italy to discover what it really meant to be "Italian."

Over a decade later, Guy travels back and forth to Italy as much as possible to visit family and friends and to bring back what he learns to his cherished customers.

Arnone's Little Italy is a combination of Guy's favorite Italian American classics and beloved authentic Italian traditions. For more info on the restaurant go to http://www.arnoneslittleitaly.com/

"Every Sauce Has Its Story"

I was five years old when I was first invited by my father to participate in making "The Sauce," but let's back up a bit.

It seems that every Italian American has "their own sauce" and it's always better then yours. It's generally a grandmother's recipe and it might contain a countless combination of ingredients including but not limited to ground pork, ground beef, pork ribs, pork neck bones, sausage, wine, no wine, tomato paste, no tomato paste, (if you get the "aggida" then you're best off skipping the paste).

Not only do we stand by our family recipes but we plant the flag of our origin into the sand like Columbus landing on the West Indies. Siciliano, Calabrese, Napolitano, we all have our very special sauce and a very deep pride in its preparation.

It was in this preparation of "The Sauce" that I found myself captivated as a child. Like a magic potion it was prepared without measurement. The base ingredients added by sight and taste along with key words that just make me laugh now that I work in a professional kitchen.
"A little bit of this, a handful of that, not too much of that. Sprinkle it on till there's a nice layer." Nice layer? How much is a nice layer?

Once everything is added it's time for the stirring to begin. "Keep stirring it!" Dad yells. "I'm stirring it!" I scream back. "He's stirring it!!" shouts a distant voice from the somewhere in the house if only to taunt Dad and add to the anxiety of the room.

Then there's the positioning of the lid. This is the most tense part of the recipe and much importance was put on the lid and its placement.

"You have to put the lid on at an angle! Not all the way on or it will BURN!" Dad would say while looking deep into my eyes as to permanently ingrain this information into my soul. He would also inform everyone in the house of this rule in case they felt the urge to taste the sauce without asking. If the lid is off the sauce will reduce too fast, but if left on all the way the heat will burn the sauce causing a bitter taste that will never come out. This has only happened twice in my life time, the worst being Christmas Day 1992. You never forget when the sauce was burned. It is a waste of a day, causes my father great stress and anger, and is a general sin against God.

So now that the ingredients are in the pot, it's been stirred, and we've all been scolded for something we haven't done yet, (or something my Mother hasn't done since Christmas Day 1992), we wait. You see the wait is the worst part. Once the sauce heats up the smell fills the house almost immediately but it will be hours until you get a shot at tasting it.
Sound familiar, Italian-Americans? I bet it does.

While my family recipe may not have the same ingredients as yours it does share something with all versions... The story.

When I went to Italy for the first time I was shocked that there was nothing like my family sauce anywhere. Even worse, they gave you pasta in little bowls not the giant ones we eat our pasta in at home. The reason for this is that in Italy pasta is the starter, where as in turn of the century America pasta was all many of our Italian families could afford. The recipe was never written down because you never knew what you would have from week to week. My family's sauce has more water in it then most, not because it was authentic to its Sicilian roots but because my great grandmother had to stretch it out amongst her eight children. Now what was once the only thing they had to eat has become our heritage.

Within each changing recipe is the resourcefulness of our ancestors making their way in a strange place. With every taste is a little snapshot of family dinners past. In every twirl of pasta there is a father teaching their child how to hold the fork, (and spoon). Our different recipes handed down by memory is our way of connecting with the past and tasting the same flavors as those who came before us. A real tangible way to touch the past.

I see this now in the food I've been introduced to by my co-workers from around the globe. Their flavors are little pieces of home. Tiny windows to their own past and longing for home.
So the next time you lay out your ingredients to make a nice pot of Sunday Sauce, take a minute to remember who taught you and how you're going to teach those to come. And if you're so lucky to have them around, tell them thank you for teaching you how to do it because no one can make it as good as them.

So here it is. My family's sauce. It's not the best. It's not the most Authentic. And its been changed over the years. But for me it never gets old and it's what has pushed me down the path that has led to an amazing life.

The Arnone Family Meat Sauce ~ feeds 4 - 6 people or 3-4 of my relatives.
1 Sauce pot with lid
1 240z Can Whole Tomatoes
2 150z Cans Tomato sauce (reserve cans)
16oz Pork Neck Bones or County Style Pork Ribs
1/2 Onion diced
2 tbsp Garlic Salt (plus some to taste)
1 tbsp Pepper (plus some to taste)
1 tsp Sugar
2 1/2 tbsp Italian Seasoning or (1 tbsp Died basil, 1 tbsp Oregano)
Pinch crushed red pepper
Put whole tomatoes in Sauce pot and crush with your hands.
Add tomato sauce then fill each 15oz can with water and add to pot.
Add dry ingredients until a nice (layer) is formed
Drop in pork.


Stir and put on high heat until sauce comes to a boil. Reduce heat to low and place lid on at an angle so that the steam is able to escape and the condensation is returned back into the sauce.
Stir every 15 minutes for 2 and a half hours. Enjoy with what ever pasta you prefer.

Buon Appetito!!

To read more about Guy's daily restaurant talk and recipes, go to:

http://www.makingmybones.blogspot.com/ Tweet

Giada De Laurentiis- An Italian American Celebrity Chef Making "Sauce."

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Want to Learn How To Cook Like An Italian in Italy? Cooking Classes Abroad.

Cooking is great, but if you can cook like an authentic native Italian then you're in business. The latest trends sweeping the interested fans of Italian cooking are cooking schools/vacations in Italy. You can now book a week or two at a renowned Italian cooking school (taught in English) and stay at the best villas, hotels in Italy.

Imagine, being part of a one to two week school where you learn about the freshness, quality and agriculture behind all the best foods in Italy. Learn how to cook, love and nurture a passion by means of the best Italian chefs Italy has to offer. There are so many programs available throughout Italy where you can stay and cook at the venue or sign up at the local school and then stay at a quaint hotel or villa near by. Local spots are the key, the smaller the operation usually tends to be more authentic. (just my opinion) Here are a few sites where you can get further information on these types of Italian cooking schools in Italy:

http://www.italiancountrycooking.com/

http://www.divinacucina.com/

www.italiancookerycourse.com/

http://www.italycookingschools.com

If you of know of more local schools in Italy by experience or good word of mouth, please share your thoughts on this post! Tweet

Saying 'NO' To Bogus Italian Cuisine!

My good friend, Tony Mangia, who hosts the "Tony Mangia Show," participated in a special event this month supporting the 2009 International Day of Italian Cuisine at the Italian Culinary Academy in NYC. It was hosted by Gruppo Virtuale Cuochi Italiani (GVCI).

The goal of this organization is to preserve the skill and quality of authentic Italian cuisine. The group is comprised of top Italian chefs from all over the world. Their belief is that Italian cuisine should be prepared in its traditional and authentic ways. The event marks their second anniversary and Risotto alla Milanese was the dish of celebration.

For more on this organization:

http://www.itchefs-gvci.com/component/option,com_frontpage/Itemid,1/

You can also catch the Tony Mangia Show -Radio: Italian Style airs live every Sunday from 3 PM-6 PM on "Brave New Radio" WP 88.7 FM and streams at http://www.wpradio887.org/.

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Linguine With Mushroom Sauce, Made With Love By My Sister.

I wanted to share a really great recipe and super simple Italian dish that my sister, Meri cooked up this evening.

Now, I will say she's more the chef than me, but I can cook too. (when need be) So, the meal was a really quick and easy recipe of linguine and mushroom sauce. She made this, because I absolutely love mushrooms and its really a fast thing to make. I will start featuring Meri's recipes more frequently, we'll talk about simple to really authentic Southern Italian cooking and first generation Italian American cooking. Enjoy!

Linguine With Mushroom Sauce.
· ½ c. cream
· 1 c. mushrooms
· 1/4c. white wine
· ¼ c. parmigiano cheese
· Garlic cloves
· Linguine


In a sauté pan heat garlic cloves (1-3) in olive oil over medium heat.
Add mushrooms and white wine, cook until mushrooms are tender, add cream and grated cheese stirring often. Cook and drain linguine and add to sauce. Season with salt and pepper to taste, serve with freshly grated cheese and a sprinkle of parsley. Si Mangia! Tweet

Rosella Rago- "Cooking With Nonna"

Here's a really fun and great way to connect with your traditional Italian cooking roots. Rosella Rago, is an up and coming new talent, who is working on a web series project that will feature cooking traditions and recipes from nonnas all over the world. She put out a call in the Italian American community for everyone to participate and volunteer their favorite recipes from their Nonna. The project is expected to launch this upcoming year. Support our Italian American talent and visit Rosella's site for updates, new shows and participation.

http://www.cookingwithnonna.com/index.html Tweet

Top Chef on Bravo, Reveals Italian Contestant, Fabio.

If you're like me then you sometimes catch a few episodes of Top Chef. I wish I could devote more time to the show, but its just hard to get there sometimes. Anyway, so this week I happened to catch a Top Chef episode and caught myself up with mainstream T.V. Well, I was surprised to see they actually had two European chefs competing in this year's season. One of those chefs, was Italian born chef, Fabio. Well to say the least, in his first competitions he did very well due, maybe due to his natural born talent of being Italian or his extensive training and schooling in the culinary arts. Its interesting to see the dynamic between the European and the American chefs. You can most definitely see the Italian confidence present in this show when it comes to Fabio. If you love "Top Chef," then you should check it out and see what the Fabio talk is all about. By the way, according to his bio, Fabio is also the personal chef to William Shatner. To read more about Fabio, go to the bio link below. Top Chef airs on Wednesdays at 10:00 pm on Bravo.

http://www.bravotv.com/Top_Chef/season/5/bios/bios.php?c=fabio

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Giada De Laurentiis- Attending the Metropolitan Cooking & Entertaining Show In Washington D.C.

If you love Giada De Laurentiis and her fabulous show on the Food Network, then you should attend the Metropolitan Cooking & Entertaining Show in Washington D.C on November 8, 2008 at 9:00 am . Giada will be attendance presenting. For more information on the MCES and what its all about, then click on the link below:

http://www.metrocooking.com/2008DC/details/whatisMCES.html

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