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Tag: Fresh food

Wolfgang Puck’s Oscars’® Governors Ball Recipe ~ Chicken Pot Pie

Wolfgang Puck’s Oscars’® Governors Ball Recipe ~ Chicken Pot Pie

Create Chicken Pot Pie just like the celebrities enjoy at Oscar’s® night. There is planning the menu, shopping, and creating all the wonderful dishes. Wolfgang Puck, catering service for the 90th Oscars® is busy as well preparing the food for the Governors Ball.

Puck a renowned Chef and works with CEO Carl Schuster, they continue to set the standard for culinary excellence at the Governors Ball. He revolutionizes the dining landscape with a singular focus: to exceed expectations when our guests gather for a meal. This year is no different for the event of the year, The Academy Awards®. He is staying true to using fish and seafood that is Watch compliant and locally sourced ingredients. They are coming from:

This year’s menu includes his famous Chicken Pot Pie. This will include 1,000 pounds Pasturebird chicken and 100 pounds carrots to feed the hungry celebrities. This is a simple recipe that will be a dish that is easy to create and serve individually.

CHICKEN POT PIE

(recipe courtesy Wolfgang Puck, adapted from “Wolfgang Puck Makes it Easy,” Rutledge Hill Press, 2004)

Yield: Serves 4

2 pounds boneless, skinless chicken, cut into 1-inch chunks

Salt and freshly ground black pepper to taste

3 tablespoons all-purpose flour

4 tablespoons vegetable oil

4 tablespoons unsalted butter, divided

1/2 pound organic red-skinned potatoes, cut into 1/2-inch pieces

1/2 pound organic carrots, peeled and cut into 1/2-inch pieces

1 medium yellow onion, peeled and diced

2 garlic cloves, minced

Pinch of crushed red pepper flakes

1 sprig thyme

1 bay leaf

1 cup white wine

2 cups organic chicken stock

1 cup plus 1 tablespoon heavy cream

1/4 cup dry sherry

1/2 cup shelled or frozen peas

Approximately 1/2 pound frozen puff pastry, defrosted following package instructions

1 cage-free egg

Season the chicken pieces with salt and pepper, and toss in a mixing bowl with 2 tablespoons of

the flour until evenly coated. In a large skillet over high heat, heat 2 tablespoons of the oil. Add

the chicken pieces, reduce the heat slightly, and sauté, turning them occasionally, until light

golden and thoroughly cooked, about 5 to 10 minutes. Using a slotted spoon, transfer the

chicken to a plate and set aside. Add the remaining oil and 2 tablespoons of the butter to the pan,

then add the potatoes, carrots, and onions and sauté until they begin to look glossy and bright, 2

to 3 minutes. Reduce the heat to medium, stir in the garlic, red pepper flakes, thyme, and bay

leaf, and sauté, just until the vegetables begin to color slightly, 2 to 3 minutes more.

Add the wine, turn up the heat, stir and scrape with a wooden spoon to deglaze the pan deposits,

and simmer until the liquid reduces by about half, 3 to 5 minutes. Add the chicken stock and the

1 cup of cream. Bring the liquid to a boil, reduce the heat slightly, and simmer briskly until the

liquid reduces by about half again and is thick and creamy about 15 minutes. Remove the sprig

of thyme and the bay leaf. Stir in the reserved chicken pieces and the sherry. Stir together the butter

and remaining flour and stir this paste into the mixture. Season the sauce to taste with salt and pepper.

Transfer to 4 large individual ovenproof 2-cup soup bowls, 4 ramekins of the same size, or a 2-quart baking

dish. Cover with plastic wrap and refrigerate until the filling is cold, at least 1 hour.

Preheat the oven to 400 degrees F. Make sure the puff pastry is no thicker than 1/4 inch. With

the tip of a sharp knife cut the pastry into 4 circles that will overhang the rim of the serving

bowls or ramekins by about half an inch; for a single large baking dish, cut 4 circles that will

cover its top, or use one large sheet.

In a small bowl, beat together the egg and the remaining 1 tablespoon cream to make an egg

wash. Brush the tops and outsides of the rims of the bowls. Place the bowls, ramekins, or

baking dish on a baking tray and place the puff pastry circles on top, pressing them gently over

the sides of the dishes. Pierce the tops with the tip of a paring knife. Brush the top of the pastry

with egg wash. Carefully transfer the baking sheet to the oven and bake until the filling is

bubbling hot and the pastry is a deep golden brown, 25 to 35 minutes. Serve hot.

Serve with this great non-alcoholic drink. The inspiration is every great hero needs a faithful sidekick. The drink offers a thoughtful combination of the vibrant hibiscus, fresh citrus and effervescent tonic complemented by an elegant garnish.

MIXOLOGIST CHARLES JOLY non alcoholic drink Oscars 4Chion Lifestyle
The Sidekick Oscars Party Drink

THE SIDEKICK (non-alcoholic)

Ingredients:

2 ounces Cold Hibiscus Tea

1 1/2 ounces Fresh Lemon Juice 1 1/2 ounces Tonic Water

1 ounce Simple Syrup

Sliced Cucumber and Borage Flowers for Garnish

Preparation:

  1. Combine hibiscus tea, fresh lemon juice and simple syrup in a cocktail shaker with ice.
  2. Gently shake and roll in tonic water.
  3. Pour over fresh ice into a Collins glass.
  4. Garnish: Wrap thin cucumber slice around inside of glass and top with borage flowers.

Please send us photos of your #OscarsParty using #4ChionStyle

@4ChionLifestyle 

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FOLLOW THE ACADEMY® here:

www.oscars.org

www.facebook.com/TheAcademy

www.youtube.com/Oscars

www.twitter.com/TheAcademy

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Healthy Eating ~ Modern Market

Healthy Eating ~ Modern Market

What is old is new again. We see this in film, television, summer fashion trends, and food. The concept of farm to table is beginning to take traction in America. The concept that food is healthy, increases energy and provides proper nutrients is a value many are finding for their lifestyle.

Modern Market Foodie 4chion Lifestyle e
Modern Market

Anthony Pigliacampo, co-owner of Modern Market, decides in 2009 the time was like no other to step aside his corporate job and begin a change in food choices for eating out. The ability to find a healthy choice at a reasonable price was the basis for the restaurant. This was the beginning of Modern Market.

Modern Market Foodie 4Chion Lifestyle a
Modern Market

Modern Market brings the farm to table concept with a modern flair. The food is prepared from farm fresh ingredients in each location each day. The staff  is trained and well prepared to cook each meal from scratch that nourishes the mind and body. The food philosophy is, “Have you ever noticed, when you eat great food you feel good?”

Modern Market Foodie 4Chion Lifestyle c
Modern Market Staff

Pigliacampo attends the soft opening of Ahwahnee’s Modern Market. He states, “healthy food, every ingredient we consciously source. “We actually find the vendor, negotiate with our vendors about the quality products. Arizona is a good location for farm to table. Many of our greens are literally 30 hours ground to our restaurant.”  The philosophy is a holistic view on health, added sugar is the devil and good fats are friends.

Modern Market Foodie 4Chion Lifestyle c
Modern Market Dinner Plates

Modern Market serves breakfast, lunch, dinner, and catering. The menu includes:

  • Breakfast sandwiches
    • Rocket egg
    • Egg and cheese
  • Scrambles
    • Southwest tofu
    • Sausage kale
  • Breakfast plate
    • Eggs and prosciutto
    • Eggs and toast
  • Fresh salads
    • Thai coconut
    • Toscano
  • Toasted sandwiches
    • Chipotle steak
    • Blueberry pesto
  • Brick oven pizza
    • M*rita
    • prosciutto
  • Homemade soups vary with seasons
  • Drinks
    • Wine
    • Beer
    • Natural craft soda
    • Tea
    • Coffee
    • Bottled drinks
    • Kombucha

The evening was a delight. We enjoyed a warm cozy atmosphere. The menu is wholesome ingredients. The freshness was filled with savory flavors. Ray and I enjoyed:

  • Chicken Breast
    • Hormone and antibiotic free herb roasted chicken with chimichurri sauce
    • Macaroni and cheese
    • Roasted asparagus (the asparagus did not have the woody area removed)
  • Sesame Tofu 
    • Seasoned organic tofu
    • Lemon maple vinaigrette (served on the side)
    • Rosemary sweet potato mash
    • Roasted asparagus

The restaurant provides self-service for ordering & drinks, prices affordable and warm atmosphere. The menu was beautifully simple. Looking forward to a healthier choice when eating out.

@4ChionLifestyle

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Connect To Modern Market Here:

Instagram: https://www.instagram.com/modernmarket/?hl=en

Facebook: https://www.facebook.com/Modernmarketahwatukee/?ref=br_tf

Twitter: https://twitter.com/modmarket

Ahwatukee Location 4901 E Ray Rd Suite 100, Phoenix, AZ 85044

Photo Credit Raymond L. Forchion Jr.

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