Dinner Archives

The Winger Legacy: Lives, Love, and Bootlegger Beans

By 4chionlifestyle | August 27, 2025

Five generations of family history and tradition connect through stories, names, and recipes. Peery Manford Winger, who worked hard to provide for his family, passed down resilience that shaped those who came after him. Noah Winger, who served in the Civil War, carried a spirit of endurance and sacrifice that still inspires his descendants. In more recent times, little Jolene Ann Moss celebrated with cowboy hats, baked beans, and birthday joy. Even a dish like Bootlegger Beans, hearty and flavored with bacon, molasses, and tradition, carries with it the taste of togetherness, linking the past and present around the family table.

Jolene Ann’s First Year

On a sunny day filled with laughter and cowboy hats, the family gathered to celebrate Jolene Ann’s very first birthday, her “first rodeo.” The house was alive with the sounds of birthday fun as we enjoyed a hearty meal of ribs, potato salad, corn bread, and baked beans. Dressed in our cowboy best, we marked this special milestone with joy and gratitude.

Jolene’s First Rodeo

Jolene’s first year of life was filled with both challenges and triumphs. Born with a cleft lip, she grew strong and healthy, gaining the weight needed for surgery. From the very beginning, we loved her beautiful smile, and after her surgery, she brought us a brand-new one. It took a little while to get used to the change, but her smiles remained just as radiant, each one a gift of happiness.

Her personality shone through from the start. Jolene is a calm, cheerful child who loves to snuggle and play with her toys. She has a playful streak, often teasing and exploring the world around her, filling her home with joy and laughter.

Jolene Kansas City Chiefs — Jolene Ann Moss

Olivia and Jolene Moss Family history — Jolene Ann Moss

Jolene has brought endless joy and entertainment to the family in her first year of life. Surrounded by love, cowboy cheer, and the warmth of family tradition, her first birthday was a true celebration of her journey and the bright future ahead.

Jolene’s Name

Her name carries deep family meaning, tying together generations of women: Chloe Ann (maternal great-grandmother); Jo Ann (her paternal grandmother); Kara Ann (niece); and me. In this way, Jolene Ann’s name honors her family roots as she begins her own story.

The Life of Perry Manford Winger

Perry Manford Winger (Paternal Great Grandfather) was born June 18, 1876, in Spickard, Missouri. He was the 8^th of nine children.

They lived in Missouri, farming. His father, Noah, was a farmer and a horse trader. They were not financially well-off, and they lived in very humble circumstances, but they had love, respect, and consideration for one another.[n]

Preston, Idaho

Perry moved to Preston, Idaho, with his family in 1906. He lived the rest of his life there. He married Chloe Ann Dixon on November 13, 1908, in Salt Lake City, Utah. They had 8 children.

He was a good carpenter and built a beautiful home in Preston for his family. The home had all the modern amenities of the time: electricity, running water, and a water heater.[g] The family lived with Joseph Gaily (his brother-in-law) on their farm for a few years while Perry built the home.

He was a farmer as a “sharecropper” for various people and worked for the Preston police department. He was an all-around good man and was well-liked by everyone.[o]

Ancil (paternal grandfather) states, “My father worked on the police department at night. Father was a good carpenter and he built a nice home for the family in Preston on a five acre farm. The family moved in when I was one year old. The home was equipped with plumbing and electric lights. I remember my father would come home in the morning and I would climb upon his knee while he ate his breakfast. I was four years old when Father died. He died of a ruptured appendix on June 15, 1920.” [f]

Appendicitis

Etta Lydia Dixon, Perry’s sister-in-law, passed away from the Spanish flu on February 2, 1920. Perry took his family to assist her spouse with the 6 young children and farming duties in Banida, ID, in June. While there, Perry felt he had strained his back. As time went on, he became very ill. The family journeyed back to Preston, ID. When they arrived, he had gangrenous appendicitis. He passed away on June 15, 1920. He left behind his wife, Chloe Ann, five months pregnant, and seven young children.

The Great Bank Robbery Lyman Winger Movie Camera man — Lyman Winger

Perry Winger’s Legacy

Lyman Myrl Winger

Lyman Myrl Winger (Paternal Great-Uncle) was the eldest child of Perry Manford Winger. He was an American film industry technician who specialized in the camera and electrical departments during Hollywood’s mid-20th-century studio era. His career took him to Los Angeles, where he contributed behind the scenes on a variety of productions (Mame and The Great Train Robbery).

During filming, he worked with lighting, power, and camera operations to meet the demanding standards. Outside of work, Winger maintained ties to his Idaho roots and his faith in God. He lost his eyesight due to Macular Degeneration and had Parkinson’s disease in his later years.

He was a father to one son, Robert Eli, who was adopted.[d] His first wife passed away on January 11, 1946. [d] He married Jennie Calder Watson on July 2, 1949. He passed away on October 7, 1996, at the age of 86.[e]

Blanche Winger Barrymore

Blanche Winger Barrymore (Paternal Great-Aunt) was a photographer who worked for Pacific Bell. She was beautiful and independent throughout her life. Blanche lost her eyesight due to Macular Degeneration. She passed away on June 22, 2010, in Ketchum, Idaho. Just 2 months shy of her 100^th birthday.

She married William “Bill” Barrymore, a Hollywood stuntman and silent-screen white-hat Western movie star. She was the mother of two sons, Douglas William Barrymore (moved to Switzerland) and Richard (Dickie) Barrymore, a major figure in American ski culture, known for his films and writing. His memoir is Breaking Even.

Lloyd Dixon Winger

Lloyd Dixon Winger (Paternal Great-Uncle) was born on April 18, 1914, as a twin. After trying acting, he joined the Navy as a photographer. He worked as an insurance agent following the war. He married Gloria Flo Pugh; her first husband died shortly after their wedding in a plane crash. She attempted suicide upon receiving the telegram.[l] Lloyd had 4 children, the oldest died shortly after birth. Lloyd was killed in an auto accident when he crashed into a logging truck on an icy road. He was suffering from cancer at the time. He passed on December 13, 1991.[k]

Floyd Dixon Winger

Floyd Dixon Winger was born on April 18, 1914, as a twin, was a member of the Sea Bees, a unit of combat engineers in the Navy, during World War II. During the war he was on a Naval construction ship. He was a Battalion carpenter. His first assignment was on a ship going to Alaska. Later, he was transferred to the South Pacific, where he remained until the war ended in 1945. Following the war he utilized this skill to later work behind the scenes on films such as Ben-Hur, Moses, and others.[b] He often stated, “Marilyn Monroe was always late; it is always about her. We would stand around waiting for her during filming.”

He married Clara Luella Ellingson on June 10, 1948, in Los Angeles, California. They were the parents of Gary Ronald Winger, Penny Lee Winger, Beverly Ellingson Winger (died at birth), and Floyd Ellingson Winger. He passed away on June 27, 2011.

Our family visited him in Seal Beach in 1999. We enjoyed dinner at the Old Country Buffet, discussions about working on films, and giving my son a red bow tie. He told my son to wear a bow tie, a sign of dignity, respect, and passion.

Ancil Winger

Ancil Winger (Paternal Grandfather) was the 5^th child of Perry Medford Winger. As a baby, he was often placed in a bassinet that hung from the ceiling so the 18-month-old twins would not bother the baby.

He obtained a degree in husbandry. This provided a future to make ice cream for Meadow Gold throughout his entire career. Ancil was well respected for his dedication and hard work. They gave him several promotions, retired as a plant manager in Pocatello.

He had a strong faith in Jesus Christ and was dedicated to the Church of Jesus Christ of Latter-day Saints. During his lifeetime he served the church in various leadership positions therefore, providing guidance and direction in their faith.

The father of 3 sons, Keith, Dennis, and Larry. Accordingly met his sweetheart, Florence Bernice Wright, at a church dance, and the rest is history. He passed away on February 22, 2006.[g]

Eldon Dixon Winger

Eldon Dixon Winger (Paternal Great-Uncle) was born April 27, 1917. After the death of his father, he was taken by an aunt to live in Los Angeles. He lived with Aunt Carol and Harmer Cartwright.[a] This was done without Grandma Chloe giving permission. He lived here his entire childhood. He had little contact with his siblings until later in life.[b]

He married Margaret Ann Smith in 1946. He adopted Silvia Ann Winger, Margaret’s daughter. Caroline Margaret Young and Eldon married in 1974. He passed July 31, 1991.

Fae Dixon Winger

Fae Dixon Winger was born on April 17, 1919. She lived in Milton, West Virginia. She had 2 daughters. Annetta Powers died before turning 1 year old. Her faithfulness was as a dedicated member of Bethel Baptist Church. She married Alvin DuWayne John in 1937, and her second husband in 1941 was Roy Vinson Powers. She passed away on October 19, 2004, in Charleston, West Virginia.[h]

Ancil’s Bootleg Beans

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Ancil Winger’s Bootleg Beans

Here’s a beautifully worded recipe post for Ancil’s Bootlegger Beans, updated by his granddaughter for modern kitchens using dry beans and homemade seasoning blends. Perfect for family gatherings.

Course Side Dish

Cuisine American

Keyword 4chion Foodie, baked beans, bootlegger bean, dinner, family Recipes, Food

Prep Time 14

Cook Time 4

Servings

Equipment

Crockpot SCV700-CH-BR Slow Cooker 7 quarts Charcoal

Ingredients

1 Lb Dry Great Northern beans soaked overnight
7 Slices Thick-cut bacon or salt pork chopped
1 Medium Onion diced
2 Cloves Garlic Minced
1 Cup Tomato puree or crushed canned tomatoes
½ Cup Brown sugar
2 TBSP Apple cider vinegar
1 TPS Dry mustard powder
1 TSP Black pepper
1 TSP Tsp salt
½ TSP Smoked paprika
¼ Cup Bootleg whiskey optional

Instructions

Soak the beans overnight, then drain and rinse. Simmer beans until almost soft in a saucepan.
In a Dutch oven or heavy pot, fry the bacon over medium heat until browned.
Add onion and garlic; cook until soft and fragrant.
Stir in soaked beans, tomato puree, brown sugar, vinegar, mustard powder, salt, and spices. Pour enough water to cover the beans by about 1 inch. Add optional whiskey.
Cover and simmer low and slow for 3–4 hours, stirring occasionally, until the beans are tender and the sauce thickens. Add water if needed during cooking.
Taste and adjust seasoning. The flavor deepens as it sits. This is great, made ahead.

Notes

Ancil Winger's Bootleg beans family recipes — Bootleg Beans Recipe

Bootlegger Beans 1st birthday2 Family Recipe — Family Dinner

Noah Winger Legacy

Noah Winger (2^nd paternal great-grandfather) was born on April 6, 1836, at Cave Springs, Virginia. As a young man, he lived a short time in Charleston, Iowa, where he met his wife, Lavina Catherine Gates. They married on November 13, 1859. He then moved to Missouri, where he raised his family of six boys and three girls.

Civil War

On September 12, 1861, Noah Winger was called to serve in the Civil War as a Private in Captain T. T. Tallis’s Company “I,” 18th Regiment of Missouri Veteran Infantry Volunteers.

Family tradition holds that it was during this enlistment that the “t” was dropped from the surname Wingert, leaving the simpler form Winger that his descendants carry today. The story says his uncles encouraged the change, believing the shorter spelling was easier and perhaps more Americanized during a time of great national conflict.

Service with the 18th Missouri Infantry

The 18th Missouri Infantry was part of the Union’s Western Theater campaigns. The regiment saw heavy marching, long campaigns, and some of the war’s hardest-fought battles:

Battle of Shiloh (April 1862): One of the war’s bloodiest early battles, where the 18th Missouri endured fierce combat and heavy casualties.
- Officers and staff
  - 22 were killed, mortally wounded or missing in action. Many of those missing were taken prisoner
- Of the rank and file,
  - 19 were killed, 124 were missing, 60 were wounded, 66 men died of disease
  - 28 deserted after the battle[r]

Siege of Corinth (May 1862): The regiment took part in the push to capture this key Confederate rail hub in Mississippi.
Campaigns in Tennessee and Georgia (1863–64): The regiment marched across the South, fighting in smaller battles, guarding supply lines, and aiding in major offensives.
Chattanooga Campaign (1863): The regiment was present in the struggle to secure this vital city, which became the Union’s gateway into the Deep South. [q]

Noah served faithfully for three years, enduring the hardships of long marches, poor rations, camp diseases, and the strain of battle. On November 13, 1864, he was honorably discharged at Chattanooga, Tennessee. A battle-worn soldier returning to civilian life.

Mormon Missionaries

While in Missouri, the Mormon missionaries were proselytizing. The story goes, “About this time, some of Noah’s family, other members of the extended family, and the neighbors had joined together and were going to tar and feather the missionaries and run them out of the county. About a month after, that, these Elders were headed for the ferry over the River Nodaway that Jessie Winger (one of Noah’s sons) ran and stopped at Noah and Lovina Winger’s home again for the night. Before night came, the neighbors came over and said ‘We are going to tar and feather those Mormon Elders tonight and we were wondering if you would help us?’ Grampa Noah said, ‘By golly boys, I’ll sure help you. You see that granary over there, now you come over tonight and I’ll be there with a shotgun and the first @#$#%^% that shows up, I’ll blow his head right off!’ and he meant it. They didn’t come.”[s]

Addie Leora, Noah, and Lovina joined the Mormon church in Missouri. After Addie joined, she came out to Utah. Perry and Joseph Erastus joined while living in Preston, Idaho. None of the rest of the family ever joined.

Preston, Idaho

They came out west about 1906 and settled in Preston, Idaho. In 1907, they bought a small house in Preston. He showed love to his family. They had love in the home. He spent the remainder of his life here. He passed away on May 12, 1913.[s]

Baked Beans History

Baked beans have a surprisingly deep history that ties together Indigenous food traditions, early colonial life, and later American and British cuisine. Here’s an overview:

Indigenous Roots
- Long before Europeans arrived, Native peoples in North America were cooking beans with maple syrup, venison fat, and bear fat in earthen pots buried in the ground.
- Narragansett, Penobscot, and Iroquois prepared beans with corn and squash—the famous “Three Sisters” combination that provided balanced nutrition
Colonial Adaptation
- When the Puritans and Pilgrims settled in New England (1600s), they learned bean cookery from Native peoples.
- Colonists replaced maple syrup and fat with molasses and salt pork, both readily available from trade.
Boston & Molasses
- In the 1700s–1800s, Boston became central to the Triangular Trade: rum, molasses, and enslaved people.
- Molasses (a byproduct of sugar production) became the signature sweetener in baked beans, earning Boston the nickname “Beantown.”
In 1869, the H. J. Heinz Company (how does Gordon Ramsey feel about Heinz beans?) began selling canned baked beans in the UK. They quickly became a staple, often eaten on toast, a tradition still common today.
- Heinz popularized canned baked beans globally, especially in the UK.
- In the U.S., brands like Bush’s and Campbell’s dominate, with sweet-savory styles. (Facts generated by ChatGPT)

What is your favorite family recipe? Share here using #4chionstyle #4chionfoodie

Food: The Great Connector

Food is the great connector, linking us to our ancestors through recipes, memories, traditions, and love. It evokes the warmth of a grandmother’s kitchen and the comforting aromas of something simmering on the stove, speaking a language older than words. With every bite, we remember who we are and carry those stories forward, nourishing the future with the essence of the past.

A Taste of Family History on Our Lifestyle Blog

Relationships

References

FamilySearch. (n.d.). [Harmer Cartwright Census • United States, Census, 1930]. Retrieved August 10, 2025, from https://www.familysearch.org/ark:/61903/1:1:XC8M-SJC?lang=en
Winger, D. (2025, August 5). Great Grandpa Perry Winger [Oral history recording].
FamilySearch. (n.d.). [Adopted]. Retrieved August 13, 2025, from https://www.familysearch.org/en/tree/person/collaborate/KW8G-RPP
FamilySearch. (n.d.). [Esther Nicola]. Retrieved August 1, 32025, from https://www.familysearch.org/en/tree/person/about/LLMB-9ZS
FamilySearch. (n.d.). [Lyman Myrl Winger]. Retrieved August 13, 2025, from https://www.familysearch.org/en/tree/person/about/KWC1-BXD
Winger, A. (1994). The life story of Ancil Winger: As dictated by Ancil Winger (P. Wolf & T. Wolf, Eds.). Ancil Winger Family.Winger, D. (2025, June 14). Grandpa meets Grandma [Oral history recording]. Ancil Winger
Winger, D. (2025, June 14). Grandpa meets Grandma [Oral history recording]. Ancil Winger Family Oral History Collection.
FamilySearch. (n.d.). [Fae Dixon Winger]. Retrieved August 13, 2025, from https://www.familysearch.org/en/tree/person/details/9N34-P7P
FamilySearch. (n.d.). [Perry Manford Winger Collaboration]. Retrieved August 13, 2025, from https://www.familysearch.org/en/tree/person/collaborate/KWDJ-TRK
FamilySearch. (n.d.). [United States Census, 1950: Los Angeles. Census]. Retrieved August 12, 2025, from https://tinyurl.com/52ppz6mj
FamilySearch. (n.d.). [Lloyd Dixon Winger collaboration]. Retrieved August 13, 2025, from https://www.familysearch.org/en/tree/person/collaborate/KW8N-Z4V
FamilySearch. (n.d.). [Gloria Flo Pugh memories]. Retrieved August 13, 2025, from https://www.familysearch.org/en/tree/person/memories/KW8N-Z42
FamilySearch. (n.d.). [Life of Floyd Dixon Winger Page 2 of 3]. Retrieved August 14, 2025, from https://www.familysearch.org/en/tree/person/memories/KW8R-V1R
FamilySearch. (n.d.). [Noah Winger History]. Retrieved August 14, 2025, from https://tinyurl.com/mvu8hemn
FamilySearch. (n.d.). [Perry Manford Winger Collaborate]. Retrieved August 14, 2025, from https://www.familysearch.org/en/tree/person/collaborate/KWZ7-S2S
FamilySearch. (n.d.). [Etta Lydia Dixon Memories] Retrieved August 14, 2025, from https://www.familysearch.org/en/tree/person/memories/KWCP-QS8
National Park Service (n.d) [UNION MISSOURI VOLUNTEERS 18th Regiment, Missouri Infantry] Retrieved August 24, 2025, from https://www.nps.gov/civilwar/search-battle-units-detail.htm?battleUnitCode=UMO0018RI&utm_source=chatgpt.com
The Missouri State Archives (winter/spring 2015) (pg.10, 11) [The Missouri State Where History Begins Special Genealogy Issue] Retrieved August 24, 2025, from https://www.sos.mo.gov/CMSImages/Archives/2015_WinterSpring.pdf?utm_source=chatgpt.com
FamilySearch. (n.d.). [Noah Winger History] Retrieved August 14, 2025, from https://www.familysearch.org/en/tree/person/memories/KWJQ-XT6

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George Lawrence’s Beef Stew: A Taste of Family History

By 4chionlifestyle | June 4, 2025

George Lawrence’s beef stew was a once-in-a-lifetime treat, hearty, rich, and unforgettable. But my fondest memories come from the mornings: tall stacks of pancakes socked in syrup, eggs fried just right, and the comforting scent of black coffee wafting through the kitchen. He often wandered through the house in a white tank top and jeans, the air around him was a mix of tobacco, must, and the lingering spice of his aftershave.

Best Stew

Dennis Ray (dad) recalls an evening when he stayed with Grandma Ruth. At dinnertime, Granma Ruth and Grandpa Lawrence have a scuffle. Ruth went to bed and said, “Dinner is on you, two.” Well, my dad does not cook. Therefore, Lawrence said, “Guess dinner is my job tonight.” My dad was a little worried and surprised, he did not recall my grandfather ever cooking.

A few hours later, a most delicious beef stew was set before my father. He was shocked that the beef stew was exceptional. He recalls that my grandfather had been a cowboy at a young age, living in Malta with Robert Wake’s (Great Uncle) Ranch.

Grandpa didn’t forget his roots that evening, preparing a hearty, filling dinner. What makes this story unforgettable wasn’t just that my grandfather cooked, but the moment I heard my father praise his father-in-law. Their relationship had often been marked by tension and unspoken conflict. But in this quiet exchange, just a few words of respect.¹

Dennis Winger Submitting Photo of Grandpa Lawerence — Photo of my Grandfather Taken by my Father

Lawrence’s Story

George Lawrence, my grandfather, was born on August 2, 1911, in Malta, Idaho. He was the second child born to George and Laura Mortensen Wake. On April 7, 1934, he married Ruth Ilene Jones in Burley, Idaho. Lawrence took great joy in ranch work and spent time riding across the open range. He was a welder during World War II in Washington and Oregon.

He worked at the Triumph Mine in Hailey, Idaho. He moved his family from Hailey to Orem in 1953, where he worked for Geneva Steel as a welder, retiring in 1978. He passed away on Wednesday, March 15, 1995. ¹¹

Lawrence’s mother and father separated when he was young. Shortly after remarrying, his mother kicked him out, around 8 years old. He stayed in Matla with his Uncle Bobby (Robert Wake). Bobby and Madge, they loved him more than his mother. This was difficult for Lawrence as a child.

He worked as a cowboy. He loved ranching and riding the range. His biggest job was to make the coffee. At 18 years he went to jockey training, in Chicago IL. He got so homesick he returned to Malta.

He signed right up for the World War II draft. He was deferred when they realized he was a welder. They sent him to Portland, Oregon. He worked welding ships during the war. They did not need him after the war. He moved to Idaho.

Uncle Ernie (mother’s twin brother) states, “He had 2 damn twins at home, and he took damn good care of us. He was proud of us. I cannot say enough good things about him. He was always a drinker. He was an alcoholic. Alcoholism is a disease. When it comes to my dad, I overlooked that because it is a disease, and he did not know that. He did not know how to control it.” ³

Grandpa Lawrence Wake Sammy Ray — Sammy Ray with Grandpa Lawrence Thanksgiving

Miscellaneous

One summer day in 1983 my mom tells me, “You will take grandpa to Malta ID, and you will stay with Grandma Lucy (Great-Grandma) in Burley, ID. Just 17 and recently got my license; it seemed like a big journey. But we took a journey every day when he took me to work, at McDonalds. It was my turn to drive

He had me get off the freeway way before we needed. Malta was a small town. It’s a bit off the beaten path. I was sure lost. Driving along, he talked about riding his horse around this valley. He assured me we would see elk, deer, and moose. We sure did, I almost hit a deer. He said, there is gold buried in the hills that has never been found. He loved regaling his younger years, where he lived. I saw his deep love for the ranch work, beautiful land, and riding the range.

He loved my son, Samuel Ray. They were inseparable, twins. Sam was determined to be a cowboy. He had to have the same clothes as grandpa: Wrangler jeans, cowboy hat, belt, and cowboy shirt purchased at the “turtle” Reams Food Store. He would listen to The Highwaymen. The start of his love of music

We saw Waylon Jennings at the county fair shortly after moving to Portland. I lifted him on my shoulders and walk[SIC] through the crowd to the stage. The next thing I knew, I felt the weight lifted off my shoulders, and Sam was on stage. Jennings was singing, Mamas, Don’t Let Your Babies Grow Up to Be Cowboys. This was his first “mosh pit.”

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George Lawerence’s Beef Stew

Southern Idaho Beef Stew Recipe brings together tender chunks of beef, locally grown root vegetables, and a rich, savory broth slow-simmered to perfection.

Course Soup

Cuisine American

Keyword dinner, family recipe, soup, stew

Prep Time 30

Cook Time 2 30

Total Time 3

Servings

Calories 320kcal

Equipment

Ingredients

2–2½ LBS Beef chuck roast, trimmed and cut into 1½" cubes
3 TBSP Flour (for dredging)
to taste Salt & black pepper
2 TBSP Vegetable oil
1 LRG Yellow onion, chopped
3 Cloves Garlic, minced
4 Cups Beef broth
1 Cup Dry red wine (optional, or use more broth)
2 TBSP Tomato paste
1 TBSP Worcestershire sauce
1 TSP Dried thyme
1 TSP Smoked paprika
3 Medium Idaho russet potatoes, peeled and cubed
4 Medium Carrots, peeled and sliced
2 Celery stalks, sliced
1 Parsnip or turnip, peeled and cubed (optional)
1 Cup frozen peas (added at the end)
1 Bay Leaf

Optional Add-ins:

A splash of apple cider vinegar or balsamic at the end for brightness
Mushrooms for earthiness I added some green beans
Barley or lentils for extra heartiness

Instructions

Prep the Beef; Toss beef cubes with flour, salt, and pepper to coat.
Brown the Beef: Heat oil in a large Dutch oven/sauté pan over medium-high heat.Brown beef in batches, 3–4 minutes per side. Remove and set aside.
Sauté Aromatics: In the same pot, add onions and cook 5 minutes until soft. Stir in garlic and tomato paste, cooking for 1 minute.
Deglaze and Simmer: Pour in wine or broth and scrape up brown bits. Add beef broth, Worcestershire, thyme, paprika, and bay leaf.
Return Beef & Simmer: Add browned beef back to the pot. Bring to a simmer. Cover and cook on low for 1½ hours, stirring occasionally.
Add Vegetables: Add potatoes, carrots, celery, and parsnip (if using).Simmer uncovered for another 45–60 minutes, until veggies are tender and the stew thickens.
Finish Stew: Stir in peas and simmer 5 more minutes. Adjust seasoning with salt and pepper. Remove bay leaf and serve hot with crusty bread or over mashed potatoes. Finish & Serve

Nutrition

George Mortenson Carolina Nielson — Karna Nielson at Home

Andrew Mortenson Jr and siblings_front (1) — Karna Nielson at Home

Karna (Caroline) Mikkelson Mortenson

Karna (Caroline) Mikkelson Mortenson was born November 3, 1839 in a small village, Hastad, Malmohus (Skåne) Sweden. Johannes Mortenson (my 2^nd great-grandfather) born October 4, 1862, before her marriage to Anders Martensson on March 13, 1863. ⁴

She was baptized in the Mormon faith on May 20, 1867. The family’s wish was traveling to Utah to be with the saints. They found it goodby was very difficult to their homeland, relatives, and friends knowing they would not see them again. Sweden was having harsh times as well.

There were major crop failures from long winters, short summers, and early frost. The widespread famine, malnutrition, and related illnesses claimed thousands of lives. Therefore, they turned to moss, lichen, and sego lily bulbs for food. Many became ill from eating bark bread made of lichen. 1 million Swedes migrated through 1914. Free churches influenced many to leave Sweden for support, land, and wealth. This new faith may have offered relief from these conditions. (Facts generated by ChatGPT)

Karna’s history states,

“It was a desire that their loved ones would share in this wonderful feeling, but oh the sorrow and heart aches it seemed to cause their friends and relatives. They made plans to sail to America. Then the days really passed quickly it was now time to sail and they found that leaving ones relatives, friends and the land of their birth was not an easy thing to do, especially when you never expected to see any of them again.” ⁸

Journey To Utah

They boarded the steamer, Waldemar, on June 13, 1868 They crossed the North Sea arriving in Hull, England, they took the train to Liverpool.⁹ June 20, 1868 the anchor was lifted on the Emerald Isle, and towed to open sea.

The trip was less than pleasant they were treated harsh and rough by the sailors, the distillation machine broke they had to stop in Queensland to get fresh water, which later became stagnant, measles and disease spread through the ship. This was a 7-week 3-day journey, 4,062 miles, arriving in the New York Harbor, August 11, 1868. This was the last steamer journey for LDS Scandinavian saints.⁹

The remaining journey was taken by steamer boat, steamer locomotives, and foot, 2,400 miles. The arrived in Salt Lake City September 24, 1868. They lost 30 members of the company, had to wait after 1 member was arrested. Karna loved Croydon UT, this is where they settle and built a home. Oct. 11, 1868 she lost an infant shortly after birth.

Living in Utah

She struggled with the language, clothing, and food upon arriving. Soon after the family arrived Andrew as assigned to work the railroad for Brigham Young (Mormon prophet).

The Weber Canyon was camp, they took his family. A short time later as the children were playing, the young children called, Charles had fallen in the water. Karna ran quickly but it was too late, she barely touched his clothes and he slipped away into the river. This mother, then pregnant, said that she did not know, with a prayer on her lips and tears in her eyes how many days and nights she spent pulling branches aside with the hope that she would find her little son’s body, but little Charley was never found. ⁸

Karna loss the following children before her death:

Carl Magnus MortenssonJune 1, 1866 – May 7, 1869 (drowned) ⁵
Alfred Mortensson October 11, 1868 – October 11, 1868 (died at birth)
George Nicholasson Mortenson October 7, 1869 – July 19, 1913 (fell from the trolley in Salt Lake died from a head fracture) ⁷
Andrew Mortenson Jr., April 17, 1876 – January 10, 1910 (died from pneumonia in the winter in Almo Idaho)⁴
Annie Matilda Mortenson March 26, 1879 – April 6, 1881 (died from brain fever) ⁵

Life Changes

Life change in 1887, Anders left for a mission in Sweden. The sons assisted with chores but were not thrilled as they were not fond of their father, it is said he was abusive. The sons did not attend his funeral.

When Anders returned, he wanted to enter plural marriage. Karna did approve of plural marriage and had been outspoken regarding the practice. Andres married his 2^nd wife in 1993.¹⁰

She told her husband I am not living polygamy, and you will support me. She took a stand in a time and place where this did not work out well for women especially if abuse was in the home. She is inspiring.

Karna established her own home with her son George, and was listed among the pioneers’ early doctors, listed as a doctor having a diploma. was the midwife over a large district as well as being called up on to set broken bones, remove bullets, sew up cuts and try to solve all kinds of complex issues.

The 1910 census has her listed as divorced.¹² She died March 27, 1923 at the age of 84. She is buried in the Pioneer Cemetery.

Wallace C. Taylor looking over some of his property in Almo, Idaho — Wallace C. Taylor Looking Over his Property

Origins: Pioneer & Ranch Life

Southern Idaho’s beef stew likely developed in the late 1800s to early 1900s, when pioneers, homesteaders, and ranching families settled the Snake River Plain and surrounding valleys.

The region was rich in:

Cattle ranching — especially in Cassia, Twin Falls, and Gooding counties
Potato farming — Idaho’s most iconic crop
Root vegetables — carrots, onions, parsnips, and turnips thrived in the cool climate
Irrigated fields — made possible by the Carey Act of 1894, which helped turn arid land into productive farms

Families needed nutritious, hearty meals that could stretch ingredients, feed many mouths, and cook slowly while other chores were handled, hence the stew. (Facts generated by ChatGPT)

Uncle Wally, Taylor Ranch Beef

Uncle Wally (Grandma Ruth’s brother-in-law) was a successful rancher in Almo Idaho. Wally was inducted into the Southern Idaho Livestock Hall of Fame in 1991. He was also an inventor, electrician, plumber, carpenter, and blacksmith. A man of many trades and successful at many.

He worked as a cowboy for the famed Miller and Lux Cattle Co. employed by William Jones, future father-in-law. He lost his first ranch in the depression. He purchased his second ranch for $10 down $10 a month, $500 total purchase price.

This ranch was successful. He purchased 3 Hereford heifers to start cattle ranching. He was known for the tools he developed many should have been patented. Him and his son, a professor of animal sciences, developed a registered Hereford and hybrid cattle improving productivity and profitability.

He was recognized as a source for his breeding stock sought by many cattlemen. He consistently helped families with ranching, loans, and providing practical advice. What he lacked in education he made up with ingenuity, hard work (started sheepherding at 13 to help with family finances) and practicality. He was a steward of the land holding to traditional cowboy standards.⁶

Taylor Ranch Beef stands as a symbol of Almo’s heritage: clean water, open skies, and cattle raised the right way, he had respect for the land and pride in every steer. His high-quality beef was always tops when we would enjoy his hamburger or steak. It was earthy, clean did not taste like any beef from the grocery stores. The is beef told its own story in every bite.

Root Cellars Food Storage

Root cellar family heritage food storage winter vegtagles

Food preservation and storage is different than preserved foods. Farm to table is not new it is the way my ancestors lived daily. They managed the farms, food preparations, seed production, and storing food. Preservation of food was needed before refrigeration to ensure food quality, get the most nutrition from the food, prevent illness, and feed your family between harvests. Food preparation types are

Pickling
Water bath Canning
Pressure canning
Smoking
Drying
Root Cellar

A root cellar uses the natural insulation of the earth to maintain a cool, humid, and stable environment.

Best Stored Crops	Notes
Potatoes	Store in the dark to prevent greening
Carrots & Parsnips	Can be stored in moist sand
Beets	Retain dirt; don’t wash before storing
Onions & Garlic	Prefer drier, slightly warmer spot
Cabbage	Can hang or sit on shelves
Apples & Pears	Wrap in newspaper to prevent spoilage
Winter Squash & Pumpkins	Prefer dry, ventilated storage

(Facts generated by ChatGPT)

Grandma Ruth’s Root Cellar

Grandma Ruth had a root cellar in her home even though she had refrigeration. Lifting the lid off the cover in the bedroom closet was damp, dark, dusty, and musty. Climbing down the small ladder I would find best canned peaches and pears. The smell of onions lingered, bright colored beets and purple, orange, yellow, red, and white carrots were a sight to see, as well as many root vegetables.

She would send me here to get veggies for her beef stew. It was dimly lit by one light bulb in the corner the dirt was cold on my feet. She made the best parsnips with dinner. I love root veggies I know because of this food experience.

What is your favorite family food memory? Share here using #4chionstyle #4chionfoodie

A Taste of Family History on Our Lifestyle Blog

Relationship

Relationship to Ernest Wake Connectivity A Taste of Family History — Relationship to Dennis Ray

References

¹ Ray, D. (2025, February 25). Oral statement.

² Dennis, E. (2025, May 29). Oral statement [Grandfather.MP4].

³ FamilySearch. (n.d.). [Karna (Caroline) Mikkelson Mortenson] FamilySearch. Retrieved June 1, 2025, from https://www.familysearch.org/en/tree/person/memories/KWJ8-KTF

⁴ Find a Grave. (n.d.). [Andrew Mortenson Jr.] Find a Grave. Retrieved June 1, 2025, from https://www.findagrave.com/memorial/110248507/andrew-mortenson#source

⁵ FamilySearch. (n.d.). [Death — Deseret News 1881-4-13]FamilySearch. Retrieved June 1, 2025, https://www.familysearch.org/en/tree/person/memories/KWVH-WMX

⁶ FamilySearch. (n.d.). [Wallace Charles Taylor, Obituary June 1999]FamilySearch. Retrieved June 1, 2025, https://www.familysearch.org/en/tree/person/memories/KWZC-MZJ

⁷ FamilySearch. (n.d.). [George Mortenson, “Utah, Death Certificates, 1904-1966”]FamilySearch. Retrieved June 1, 2025,https://tinyurl.com/4avnbmwd

⁸ FamilySearch. (n.d.). [Karna (Caroline) Mikkelson Mortenson]FamilySearch. Retrieved June 1, 2025, https://www.familysearch.org/en/tree/person/memories/KWJ8-KTF

⁹ XMission. (n.d.). [Narratives of the Emigration from the Scandinavian Mission 1852-1868
from excerpts of the History of the Scandinavian Mission, by Andrew Jenson.]XMission. Retrieved June 1, 2025 https://user.xmission.com/~nelsonb/enarrative.htm?utm_source=chatgpt.com#1867

¹⁰ FamilySearch. (n.d.). [Andrew Mortenson Biography]FamilySearch. Retrieved June 1, 2025, https://www.familysearch.org/en/tree/person/memories/KWJ8-KTF

¹¹ FamilySearch. (n.d.). [Death_ Lawrence G. – Deseret News]FamilySearch. Retrieved June 1, 2025, https://www.familysearch.org/en/tree/person/memories/KWCV-3XH

¹²FamilySearch. (n.d.). [Utah. Census Record Indexes 1910]FamilySearch. Retrieved June 6, 2025, https://www.familysearch.org/ark:/61903/3:1:33S7-9YY2-WZ1?view=index&personArk=%2Fark%3A%2F61903%2F1%3A1%3AM5X7-6JP&action=view&cc=1727033&lang=en&groupId=

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97th Oscars Celebration Governors Ball

By 4chionlifestyle | March 2, 2025

97th Oscars Celebration sounds incredible! Wolfgang Puck is a legendary chef, is the Chef for the Oscars® celebration, for the 30th year in a row is such a remarkable tradition. His culinary expertise is known for creating a luxurious yet approachable dining experience. It must be amazing to see how he keeps innovating the menu while keeping things classic for such a prestigious event.

97th Oscars Celebration Governors Ball Sustainability

The Academy is dedicated, “to implementing initiatives to operate as an environmentally responsible organization and ultimately reach carbon neutrality. Collective efforts are designed to account for our emissions, improve waste diversion, and pilot new organizational programs and technologies in line with best practices.”

Steps taken to complete this are:

Eliminating single-use plastic water bottles and encouraging reuse by providing water refill
systems
Digital distribution of Oscar event tickets, parking passes and event details.
Working with vendors, suppliers and partners committed to sustainability.
Since 2013, the Governors Ball has offered more than 50% plant-based and vegetarian dishes.
Food served is responsibly sourced, sustainably farmed, or listed on the Monterey Bay
Aquarium Seafood Watch recommendation list.
After the event, food is donated to Chefs to End Hunger.
Energy-efficient LED lights and battery-operated LED candles are used throughout the event.

Insight to the Oscars Celebration

Puck’s 30 years at the Oscars’ Governor Ball has brought about the best of food celebrations. Wolfgang Puck has revolutionized the dining landscape with a singular focus: to exceed expectations whenever our guests gather for a meal. There are 70 new dishes for the 97th Oscars Celebration. Pastry chefs Kamel Guechida and Garry Larduinat will feature around 30 desserts

Champagne Lallier is the champagne for the 97th Oscars Celebration. They were founded in 1906 in Aÿ, one of the few villages classified as ‘Grand Cru,’ and embodies a legacy of craftsmanship and Fresh Perspectives that mirror the artistry celebrated at the Oscars®.

The Governors Ball Press Preview 97th Oscars, Academy Awards, Governors Ball Press Preview — The Governors Ball Press Preview

The Governors Ball Press Preview 97th Oscars Governors Ball — The Governors Ball Press Preview

97th Oscars Celebration Menu

Tray Passed

Do you have a favorite dish or type of food that Wolfgang Puck is known for serving at the Oscars? Or any memorable moments from his previous menus?

Smoked Salmon Oscar Matzoh
Miniature Wagyu Cheeseburger House Remoulade, Cherry Tomato, Cornichon
Spago Signature Spicy Tuna Tartare Sesame Miso Cone
Potato Pavé Steak Tartare
Cauliflower Toast (Vegetarian) Parsnip Curry, Toasted Pinenuts
Potato “Chorizo” Empanada (Vegetarian) Avocado Salsa, Pickled Jalapeño
Spring Pea Hummus Lavosh Tart (Vegan) Marinated Peas, Micro Mint
Wild Mushroom & Pea Shumai (Vegetarian) Ponzu, Scallion
Miniature Taro Taco (Vegan) Bulgogi Style Eggplant, Apple Kimchi
Sweet Potato-Squash Latke (Vegan) Whipped Cashew Labneh, Oven Roasted Cherry Tomato
Assorted Signature Wolfgang Puck Pizzas
BBQ Chicken, Four Cheese Margherita (Vegetarian), Grilled Vegetable (Vegetarian)

Passed Small Plates

Hot

Truffle Chicken Pot Pie
Aged White Cheddar Mac & Cheese
Miyazaki Farms Wagyu
Wasabi Potato Purée, Truffle Ponzu
Pea Agnolotti Pasta (Vegetarian)
Crispy Chickpeas, Edamame, Marinated Green Chickpeas,
Lemon-Za’atar Vinaigrette, Pea Tendrils
Miso Cod Lettuce Cup
Ajika Sushi Rice, Pickled Cucumbers
Bougie Tots
Crème Fraîche, Caviar
Wild Mushroom Bolognese (Vegan)
House Casarecce Pasta
Popcorn Shrimp
Fried Rice, Chili Garlic Crunch
Pad Thai Shrimp
Chili Jam, Lemongrass, Red Pearl Onion, Mint, Cilantro
Beef Cheek Goulash
Spätzle

Cold

Red Beet Pillow (Vegetarian)
Goat Cheese, Citrus, Red Vein Sorrel
Deconstructed Falafel Salad (Vegan)
Crispy Chickpeas, Vegan Labneh, Edamame, Marinated
Green Chickpeas, Lemon-Za’atar Vinaigrette

Grazing Station

Cheese & Charcuterie
Assorted House Made Pâté
Assorted House Made Sausages
Chef Carved Cinco Jotas Jamón
Assorted Charcuterie
Assorted Imported & Domestic Cheese (Vegetarian)
House Relish Plates (Vegan)
Dried Fruit (Vegan)
Assorted Nuts (Vegetarian)

Small Plate Stations

Assorted Breads & Lavosh (Vegetarian)
Assorted Berries (Vegan)
Artisanal Jams
Honeycomb
Sushi
Mini Onigiri Chef Action Station
Sea Spicy Tuna, Salmon Salad, California Crab
Accompaniments Pickled Radish, Scallions, Sesame Seeds, Furikake, Togarashi
Sauces (Vegan) Sriracha, Chili Garlic Crunch, Yuzu Aioli
Sushi Assorted Classic Sushi Rolls, Vegetarian Sushi, Fruit Sushi
Sashimi Salmon, Ahi Tuna
Izakaya
Negi Tori Chargrilled Glazed Chicken Skewers Scallions
Grilled Nightshade Skewers (Vegan) Mushroom, Eggplant, Onion, Sweet Soy Glaze
Charred Shishito Peppers Yuzu Miso Aioli, Bonito
Chilled Silken Tofu (Vegan) Ponzu, Cured Trout Roe, Shiso
Carved Duck Bao Bun Spicy Hoisin, Scallion
Chef Action Takoyaki Kewpie Mayo, Unagi Glaze, Bonito
Chicken Karaage Togarashi Aioli, Lemon
Kurobuta Pork & Shiitake Soup Dumplings Truffle Jus

A Taste of London

Classic Toad In The Hole (Vegetarian)
Quail Egg On Brioche
Traditional Fish & Chips
House Wasabi Tartar Sauce
Classic Beef Wellington Red Wine

Wood Fired Pizza Oven

House Duck Sausage & Calabrian Chili
Mushroom & Truffle (Vegetarian)
Jalapeño & Fromage Blanc (Vegetarian)
“Buldak” Style Spicy Chicken & Corn Cheese Pizza
Shrimp Pesto Pizza
Grilled Vegetable Pizza (Vegan)

Late Night Classics

Bar & Grill Slider With White Cheddar Caramelized Onion, House Spread, Lettuce, Tomato
Plant-Based Burger With Lemon Aioli (Vegan) Onion Jam, Toasted Pretzel Roll
French Fries (Vegetarian) Bearnaise
Chicken Tender Blue Cheese-Ranch-Buffalo Dry Rub
Shrimp Taco Housemade Corn Tortilla, Crying Tiger Aioli, Red Cabbage, Lime
Loaded Cauliflower (Vegan) Carrot “Bacon”, Pickled Red Onion, Crispy Fresnos, Chipotle Aioli
Crushed Brownie Dipped Mini Cones (Mwon) Vanilla Ice Cream, Salted Caramel, Chocolate Shell

Patisserie

Strawberry Balsamic & Vanilla Profiterole Tart
Piña Colada Oscar Silhouette Éclairs
Traditional Rum & Vanilla Canelés
Ube & Sake Infused Cherry Tea Cake Purple Chocolate Coating, Cappuccino Pillow Cake Entremets, Coffee
Bean Sable
Cappuccino Pillow Cake Entremets Coffee Bean Sable
Vanilla Chai Tiramisu Verrine
Champagne, Lychee & Raspberry Tarts (Vegan) Rose Petal Sable
Pistachio Raspberry En Trompe L’oeil
Tropical “Kit Kat” Bars Passion Fruit, Dark Chocolate
Coca-Cola Paté De Fruit (Vegan) Rum Sable
Bourbon & Caramelized Pecan Paris Brest
Peach & Elderflower Marbled Macarons

Oscar Cookies

Oscar Logo Chocolate On Stollen Cookie Stamped To Order

Ice Cream Sundaes

50 Bean Vanilla Ice Cream
Chocolate Ice Cream
Coffee Ice Cream
Tropical Sorbet
Assorted Toppings And Sauces

Assorted Cookies

Warm Chocolate Chip
Walnut Chocolate &
Salted Caramel
Chocolate Chip (Vegan)

Sweets

Warm Profiteroles
Vanilla Ice Cream
Choux Puffs
Warm Chocolate Sauce

Oscar Gold Spraying Station

Noire Reserve Dark Chocolate
Bahibe 46% Milk Chocolate
Yuzu And Strawberry

Small Plate Sweets

Pistachio Raspberry En Trompe L’oeil
Bourbon & Caramelized Pecan Paris Brest
Individual Cherry Parisian Flan
Warm Dark Chocolate Truffle Cakes Whipped Crème Fraîche, Fresh Berries
Lady In Dress Yuzu Skirt, Tropical Mousse Cake, Gold Silhouette
Sachertorte Whipped Cream, Marzipan Ice Cream
Apple Strudel Vanilla Ice Cream, Caramel Sauce

Cigars & Chocolate

Don Julio Infused Chocolate Cigars Smoking Ashes

Assorted Barks

Toffee & Almond
Milk Chocolate
Honeycomb & Jasmine Tea
Dark Chocolate
Mixed Dry Fruit
White Chocolate
Strawberry & Cornflakes
Pink Chocolate
Roasted Hazelnut
Milk Chocolate

Assorted Bonbons

Black Sesame Seed Praline
Marzipan & Green Tea Matcha
Dubai Pistachio Chocolate
Gochujang Korean Chili

Recipes

Chicken Pot Pie

Ingredients

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

Instructions

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. Recipe By Wolfgang Puck, Adapted From“Wolfgang Puck Makes It Easy,” Rutledge Hill Press, 2004

97th Oscars Celebration Governors Ball Cocktail

The Clear Winner

Ingredients

1 ½ oz Tequila Don Julio Reposado
½ oz Fresh Lime Juice
¾ oz Fresh Grapefruit Juice
1 oz Tamarind Syrup
1 ½ oz Hibiscus Tea preparation

Instructions

Combine all ingredients in a shaker with ice. Shake thoroughly and strain into a collins glass over large format ice cube. Garnish with citrus slice. Created By Charles Joly

Stay tuned here for all things 97th Oscars Celebration award night.

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www.facebook.com/TheAcademy
www.youtube.com/Oscars
www.twitter.com/TheAcademy
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www.tiktok.com/@oscars

Root vegetables are packed with fiber and antioxidants, and low in calories, fat, and cholesterol. You can add a white bean, corn, and a favorite roasted squash. Together, they complement amino acids this forms complete proteins, often call Three Sisters. You can add a cooked crumbled spicy chicken sausage. Cook sausage add the last 30 mins. of simmering soup.

Root Veggie Soup

By 4chionlifestyle | October 17, 2023

Root veggie soup is a great way to welcome the autumn season and staying warm throughout the winter season. Root vegetables are packed with fiber and antioxidants, and low in calories, fat, and cholesterol.

Soup History

Campbell’s state, “In Xianrendong Cave, Jiangxi Province, China, the first example of a soup bowl was discovered and thought to date back to 20,000 BC. The ancient pottery showed scorch marks, which would suggest the user was making sl’s hot soup of some kind.”

Soup is enjoyed world-wide throughout history. Italy took Gazpacho to Spain. Japan introduced dried ramen soup in the late 1800s. Campbell’s brought condensed soup to the US in 1897, by Dr John T. Dorrance. Soup is as popular today as it has been in the past. It is a tradition for religious celebrations, holidays, and seasons.

Root Veggie Soup Your Way

You can add a white bean, corn, and a favorite roasted squash. Together, they complement amino acids this forms complete proteins, often call Three Sisters.

You can add a cooked crumbled spicy chicken sausage. Cook sausage then add the last 30 mins. of simmering soup.

You can roast the veggies instead of sauteing with 1 tsp. of each herb, 2 TBPS olive oil tossed with herbs. Cover veggies with oil mixture. Roast in oven at a 375° until veggies are tender not soft with a fork.

What is your favorite soup? Post your recipes on social media and images using #4chionstyle #4chionfoodie

@4ChionLifestyle

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Celebration 29th Governors Ball

By 4chionlifestyle | March 11, 2023

Celebration for all Oscar recipients and nominees this year 29th Governors Ball at the 95th Oscars. This year will be a year with Andy Seymour of Liquid Productions, golden statues, Wolfgang Puck, Eric Klein, and pastry creations by Kamel Guechida and Garry Larduinat. A celebration for all Oscar recipients and nominees this year.

Celebration Governors Ball Menu

Chocolate Bark Wolfgang Puck Sweets Foodie Oscars 4Chion Lifestyle — Chocolate Bark Wolfgang Puck

Director's Martini Oscars Don Julio 4Chion Lifestyle Entertainment — Chocolate Bark Wolfgang Puck

Tray Passed

Confit Golden Beet, Cashew Crème, Gastrique, Mint (vegan)
Taro Root Taco, Charred Pineapple “Al Pastor,” Shallot, Cilantro (vegan)
Puri Pillow, Sumac Hummus (vegan)
Black Pepper Shortbread, Goat Cheese, Rhubarb
Endive, Ma Maison Chicken Salad, Celery Leaf
Miniature Wagyu Burger, Sharp Cheddar, Remoulade
Assorted WP Signature Pizzas
Spicy Tuna Tartare, Sesame Miso Cones Stationary Snacks
House Made “Street Corn” Tortilla Chips
Caramel Chili Flavored Popcorn (vegan)

Stationary Snacks

House Made “Street Corn” Tortilla Chips
Caramel Chili Flavored Popcorn (vegan)

Celebration Tray Passed

Smoked Salmon Oscars Matzah
Miniature Wagyu Burger, Sharp Cheddar, Remoulade
Assorted WP Signature Pizzas
Spicy Tuna Tartare, Miso Sesame Cones
Mushroom Potsticker “Soup Dumpling” (vegan)
Crispy Moroccan Lamb Cigar
Shrimp Tempura Spring Roll
Goat Cheese Stuffed Eggplant Arancini
English Pea Falafel, Pea Tendril (vegan)
Jalapeno Corn Fritter

Passed Small Plates Served Cold

Poached Pear, Burrata, Pear Butter, Arugula
Hearts of Palm, Young Coconut, Cucumber, Avocado, Tapioca Chip (vegan)
Beet Napoleon Salad, Goat Cheese, Soft Herbs, Citrus Shallot Vinaigrette

Passed Small Plates Served Hot

Chicken Pot Pie
Cacio e Pepe Macaroni and Cheese
CUT Style Slider and Fries
Wagyu Beef, Celery Apple, Planet Carrot, Chile Ponzu
Cod Bouillabaisse, Pommes Olive, Sauce Rouille
English Pea Agnolotti, Peas
House Made “Ranch Dusted” Taco, Jackfruit Carnitas, Salsa Verde (vegan)

Passed Small Plate Sweets

Butterscotch Terrarium
Basque Cheesecake, Elderflower Macerated Berries
Modern Marjolaine Cake
Chocolate Caramel Flan, Sesame Streusel
CUT London Classic Trifle

Celebration Small Plate Stations

FISH AND CHIPS

Classic Crispy Fried Cod, French Fries
- Tartar Sauce, Malt Vinegar Chips, Saffron Chips, Malt Vinegar, Ketchup, Garlic Aioli

CARVING

Beef Wellington

CHICKEN AND WAFFLES

Light and Crispy Asian Style Fried Chicken and Pandan Leaf Coconut Waffle prepared to order
- Gochujang Spiced Maple Syrup, Bourbon Barrel Aged Maple Syrup, Toasted Coconut, Furikake, Assorted Hot Sauces

CRISPY RICE BAR

Crispy Heirloom Rice Cakes prepared to order
Miso Hamachi Tartare, Spicy Tuna Tartare, Braised Mushroom Tartare (vegan)
Whole Loins of Ahi Tuna, Salmon and Hamachi, carved to order
Fresh Fruit Sushi and Sashimi, Coconut Rice (vegan)
Truffle Ponzu, Unagi Glaze, Smoked Soy, Miso Aioli, Sushi Soy, Yuzu Kosho, Chili Aioli, Pickled Ginger, Wasabi-Avocado Salsa, Tobiko, Kelp Noodle Salad, Shiso Leaves, Pickled Wasabi

GRAZING TABLE

Imported and Domestic Cow, Goat and Sheep’s Milk Cheeses
Chunks of Aged Parmigiano Reggiano
Dried Fruits, Marcona Almonds
Grapes, Honey, Honeycomb and Artisan Jams
Assorted Charcuterie
Marinated Olives with Rosemary and Orange Zest
Epi Baguettes, Grissini and Olive Breads

STUFFED BAO BUNS

Confit Duck
Soy Braised Mushroom (vegan)
Char Siu Sauce, Spicy Hoisin, Sambal Chili, Pickled Cucumber Salad
Duck Fried Rice

WOOD FIRE PIZZA OVEN

Classic Duck Pizza
Lamb Chorizo Pizza
Mushroom Pizza
Spicy Chicken Pizza
Prosciutto and Arugula Pizza

Sweets

Croquembouche with Oscar Silhouette,
- Cream Puffs filled with Mango and Passion Fruit
Dark Chocolate Coffee Eclairs, Crispy Dark Chocolate, Gold Dust
Ube and Calamansi Entremet Cake
Chocolate Bark
Raspberry and Lemon Sable Breton Tart
Salted Caramel Mocha Oscar Chocolate Eclairs
Bourbon Apple Tarte Tatin Millefeuille
Raspberry Lychee Rosewater Macaron
Forbidden Rice Cup with Compressed Tropical Fruit (vegan)
Currant Cheesecake Religieuse with Graham Cracker Crust
Pistachio and Cherry St Honore Tart
Old Fashioned Baba Au Rhum
Hazelnut and Salted Caramel Praline Paris Brest
Chestnut and Cassis Canelé Cake (vegan)
Smoking Chocolate Cigars, Liquid Nitrogen Edible Cigars, Chocolate Smoked Don Julio Tequila

ASSORTED CHOCOLATE BON BONS

Kaffir Lime (vegan)
Buddha Hand
Finger Lime
Kumquat (vegan)

Celebration OSCAR GOLD SPRAYING STATION

Featuring Komuntu 80% chocolate, a fair and sustainable chocolate created for the 100th anniversary of Valrhona (vegan)

SOUTH BALCONY SWEETS

Chocolate Chip Cookies
Raspberry Brownies
Red Velvet Whoopie Pies (vegan)
S’Mores Cookies
Peach Pie “Purse” (vegan)
Bananas Foster Mallomar

ICE CREAM WAFFLE CONES Made to Order

Vanilla Cookie Dough Ice Cream
Chocolate, Chocolate Ice Cream
Mango Passionfruit Sorbet (vegan)
Raspberry Sorbet (vegan)

Celebration Cocktails and Drinks

Showtime Margarita
Best Picture Paloma
Director’s Martini
The Curtain Call
Non-Alcoholic Master Thespian
FLEUR de MIRAVAL Champaign
Clarendelle and Domaine Clarence Dillon Wine

Celebration In The Kitchen

120 Chefs
50 pounds of Nishiki Rice
2000 Whole Eggs
20 Whole Yellowtails
400 pounds of Smoked Salmon
500 pounds Jidori Chicken
100 pounds Yukon Potatoes
120 pounds Kennebec Potatoes
65 pounds Miyazaki Wagyu Beef
70 pounds English Peas
70 pounds Jackfruit
20 pounds Purple Ninja Radish
50 pounds Baby Carrots
50 pounds Fennel
40 pounds Premium Frisee
100 pounds Golden Beets
25 pounds Red Beets
25 pounds Candy Striped Beets
20 pounds Cashews
40 pounds Shishito Peppers
100 pounds Pineapple
50 pounds Taro Root
100 pounds of Ground Beef
5 gallons Hummus
40 pounds Kohlrabi
50 pounds Corn
50 pounds Pear
2500 leaves Endive
200 pounds Blue Corn Masa
300 House Pizza Dough Balls
25 pounds Rhubarb
50 pounds Whole New York Steaks
30 Beef Tenderloins
300 pounds Sushi Grade Ahi Tuna

The 95th Oscars® will be held on Sunday, March 12, 2023, at the Dolby® Theatre at Ovation Hollywood and will be televised live on ABC and in more than 200 territories worldwide.

Stay tuned here for all things Oscars® 2023 from nominations to award night.

@4ChionLifestyle

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www.oscars.org
www.facebook.com/TheAcademy
www.youtube.com/Oscars
www.twitter.com/TheAcademy
www.instagram.com/theacademy/
www.tiktok.com/@oscars

Mount Lemmon Birthday Trip 4chion lifestyle

Birthday Trip to Tucson

By 4chionlifestyle | October 23, 2022

Birthday trip to Tucson was a beautiful adventure of food, forest, desert, and culture. It was a far away experience and journey.

Birthday Trip To Mount Lemmon

This birthday journey is in the beautiful ” sky island.” This mountain brings life, water, and history to not just Tuscon but New Mexico and Mexico. You begin your journey in the Sonoran Desert to end in the mixed conifer forest.

This mountain is named after botanist Sara Plummer Lemmon. Her and her husband spent years identifying plants after spending their honeymoon on the mountain.

The 1 hour drive takes you over 7 life zones including Alpine Tundra zone (there is no access to this zone). The hour takes you from Mexico to Canada in life zones. There is a great app you can download that covers each zone from the University of Arizona.

When you get to the top there is a fun town Summerhaven with a restaurant and a general store with fresh fudge and the famous Cookie Cabin. The drive down is just as impressive and beautiful.

Road-Trip-birthday-4chion-lifestyle-44-772x1024 — St. Augustine Cathedral

St. Augustine Cathedral

This beautiful cathedral is downtown Tucson. This church started in 1776 long before Arizona became a state. Royal Presidio was the name of the church in this small community. Father Donato Rogieri from Santa Fe, New Mexico in the 1850s to rebuild and establish the church. This church constructed by moving one adobe brick at time from Solano Leon place to get the parish a place of worship. 1928 the brick structure transformed into its present Mexican baroque form.

Staycation In birthday travel 4Chion Lifestyle — Mission San Xavier del Bac

Tucson Mission San Xavier del Bac

This mission is apart of the wonderful history in Tucson. The missions are a big part of the culture and religion in the Southwest. This is the most photographed mission in the state

Mission San Xavier del Bac, a historic Spanish Catholic mission, is 10 miles south of downtown. This mission on the Tohono O’odham Nation San Xavier Indian Reservation. This location began with Franciscan missionary Fr. Juan Bautista Velderrain beginning in 1783. This mission has been apart of the New Spain, Mexico, and the United States since construction began.

The mission presents shells as a symbol of pilgrimage. The Baroque architecture is traditional with marbling, faux doors, and other details. The mission represents the struggles that have been with the Southwest, living in harsh conditions, the changes in governments, fire, and earthquake.

Mount Lemmon Birthday Trip 4chion lifestyle Tucson Arizona — Dead Cactus

Casa Grande Ruins

Taking Route 87 off I-10 going 19 miles east on AZ 87 you come across the community built by Salado Indians around 1300-1350 AD. This area settled as early as 300 CE. There is no know purpose for largest prehistoric structures in America.

This community built complex irrigation, farming, and trade for survival. There is no written history left behind. The framing and food included mesquite pods, squash , prickly pear fruit, corn roasted or eaten raw, fish and other animals, saguaro fruits from the tops of the cati, and fowl.

The large building in the center of the community is for religious ceremonies with ceremonial wine. There are gravesites discovered inside the center. There are what appears to be ball courts for Aztec played similar all courts they are located in Wupatki a site near Flagstaff as well.

The community was no longer used after 1450. This community survived looting, huntin, vandalizing, and left for destruction. Therefore 1892, President Benjamin Harrison set aside one square mile of Arizona Territory surrounding the Casa Grande Ruins. This is the first prehistoric and cultural reserve established in the United States.

Staycation In A Pandemic travel 4Chion Lifestyle — Domes of Casa Grande

Casa Grande Domes

This is fun spot to stop and see from your car. It is a no trespassing area that is very unsafe especially for young children. This location was the hopes and dreams of many that never came true. This location was for manufacturing of computers but was never completed. There is an eerie feeling here. You can hear the walls speak as if there was life there but really the life has been one of decay and destruction.

Birthday Food Stops

Fudge at the General Store in Mount Lemmon 4Chion Lifestyle birthday — General Store in Summerhaven Arizona

Fudge Shop

Getting to the top of Mount Lemmon is a great little spot to shop, eat, and get a little sweet treat. This general store has some great snacks, a few souvenirs, and fresh fudge. The tradition of a sweet shop on your adventures that are so fun and memorable. Therefore it is a great birthday treat for the journey back down the mountain.

YardHouse

Birthday dinner was enjoyed at the Yard House in Tucson. This was an exception meal. The Black Orchid cocktail was as delicious as it was beautiful. They have a great happy hour menu with half off appetizers and drink specials. Enjoyed Poke Nachos a great fusion dish and fried calamari. They have a beautiful dessert for birthday celebrations. The one downside to this location is solo diners are moved on the seating list and the waitress was not to attentive. The manager ensured the dining experience was exceptional.

What is your favorite birthday trip location? Share on social media using #4chionstyle.

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Autumn Means Crock Pots and Soup

By 4chionlifestyle | October 2, 2022

Autumn means crock pots and soup. As a child fall was all about soup from fresh vegetable soup to French onion for Thanksgiving.

Autumn Soups

The first soup of the season was vegetable the last of the fresh garden vegetables. The root vegetables used were just a few from the garden. Many ended in a canner or the root cellar for the dark cold winter. The very last of the fresh greens, green beans, and corn were a great addition.

The soup season all of autumn went from the vegetable soup to chilli for Halloween night served with fried scones and honey butter. The autumn soup season would end with the deep rich French onion soup made from onion jam. Therefore the first of autumn was the last of fresh vegetables but ended with riches of the year’s harvest.

Autumn Soup Tips

Sauté your vegetables from heaviest to lightest to layer the flavors, seals in their flavor, and keep their shape better when added to the soup.

Toasting your seasoning slightly before sauté the vegetables draws out their deep flavors.

Cook the barley separately to allow for the soup to not thicken the soup while cooking.

Autumn Vegetable Barley Bean Soup

1 can white beans (can be any variety of bean you prefer)

1/2 cup corn canned, fresh, or frozen

1/2 frozen or fresh peas

2 medium potatoes diced

2 medium carrots diced

1 medium onion diced

Handful of snapped green beans

4 cloves of garlic chopped

3/4 cups of raw barley (this will be cooked separate from soup)

2 tsp. Italian seasoning, basil, oregano, onion powder, garlic powder, salt, pepper

2 bay leaves

2 Tbsp Olive Oil

2 Tbsp/1 tsp Better than Bouillon vegetable base

In a large warm sauté pan place your olive oil, add 1/2 seasonings toast slightly. Add onion, potatoes, carrots (heavier veggies) sauté for 3-4 minutes. Then add peas, corn, and spinach. Sauté fro 4-5 minutes. Add the garlic sauté 2-3 minutes.

In a Crock Pot set on low if cooking overnight or high if soup is for dinner (cook 4 hours) add the remaining seasoning, bay leaves, bouillon, sauté vegetables, and 4 cups of water. Taste and adjust seasoning as needed.

In a saucepan add 1 tsp. bouillon, salt, pepper, and 1 1/2 cup water, and barley. Bring to boil once boiling turn to low. Cook for 20 min. Then add to the soup.

Serve with your favorite sourdough bread or crackers.

Please note you can add any vegetables your family enjoys i.e. celery, green pepper, spinach, mushrooms or even a hot pepper for some heat. You can use the leftovers from the roasted Costco chicken or fresh sausage in place of the beans.

What is your favorite autumn soup? Post your answer on social media using #4ChionFoodie

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Oscar® Is Throwing A Party

By 4chionlifestyle | February 1, 2020

Oscars® is throwing a party. The 92nd Oscars’® biggest party will be the Governor’s Ball. The theme of this year’s Governor’s Ball is ‘Magical Transformation’.

Oscar's Party Governors Ball — The Governors Ball Press Preview

Oscar® Party Planning

The inspired design for the evening’s party is harmony and relaxation. The color palette will be a soothing mix of copper and bronze metallics with accents of eggplant and amethyst.

Wolfgang Puck

Wolfgang Puck is again preparing the evening meal for this celebrity Oscar® party. He has revolutionized the dining landscape with a singular focus: to exceed expectations whenever our guests gather for a meal.

Mark’s Garden

Mark’s Graden will bring 400 arrangements that will be hand-crafted with white roses, radiant vanda orchids, purple anemones, and more for beauty at this Oscar® party. “For this year’s floral design, we really wanted to keep the spotlight on the stars of the show,” said Michael Uncapher. “With clean, modern design as the focus for this year’s Governor’s Ball.

Oscar® Party Governor's Ball 4chion lifestyle — The Governors Ball Press Preview

Oscars Governor’s Party Menu

Amuse Bouche

• Compressed Watermelon, Housemade Cashew Ricotta, Mint Agave Syrup (V) • Avocado Tostadas with Crunch Cabbage and Chipotle Glaze (V)
• Mini Taro Root Taco with Braised Hibiscus and Tomatillo Salsa (V)
• Cucumber Roll, Green Chickpeas, Avocado, Citrus Confit (V)

• Roasted Cauliflower Toast, Agrodolce Shallots, Golden Raisins, Sumac (V) • Eggplant Caponata on Grilled Crostini (V)
• Tajin Spiced Popcorn (V)
• Housemade Potato Chips (V)

Tray-Passed Hors d ’Oeuvre

• Duck Carnitas, Mini Blue Corn Taco, Pomegranate Mole, Pear Pico De Gallo

Watermelon, Hamachi, Yuzu Kosho
Smoked Salmon Oscars Matzah
Miniature Wagyu Burger, Sharp Cheddar, Remoulade
Assorted Signature Pizzas
Spicy Tuna Tartare in Sesame Miso Cones
Beet Macaron, Herb Goat Cheese, Citrus
Winter Spice French Toast with Pumpkin Crème Brulee
Puffed Air Bread, Aquafaba Mousse, Bell Pepper Caviar (V)
Root Vegetable Potsticker, Carrot Ponzu (V)
Wild Mushroom Cigar, Truffle Aioli, Truffle Ash, Cigar Box (V)
Vegetable Rice Paper Roll, Mango, Papaya, Mint, Thai Basil (V/AG)
Sweet Potato Tempura with Mint Cilantro Aioli (V)

Passed Small Plates

SERVED COLD

Maitake Mushroom Salad, Eggplant Baba Ghanoush, Tahini, Burnt Onion Syrup, Sumac Spiced Pita Crumbs (V)
“Frozen” Tangerine, Gooseberry, Avocado, Mint, Cucumber, Aji Amarillo Vinaigrette (V)
Baby Little Gem Lettuce, Crispy Quinoa, Pomegranate, Wild Herbs, Green Goddess Vinaigrette (V)

SERVED HOT

Potato Tots, Herb Crème Fraiche, Caviar
Black Truffle Chicken Pot Pie
Cacio e Pepe Macaroni and Cheese
Miyazaki Wagyu Beef, NY Yukon Gold Potato Puree with Creme Fraiche, Braised Celery and Spring Onion
California Sand Dabs Grenobloise, Lemon, Capers, Cauliflower Purée, Crispy Cauliflower Chips
Jidori Poussin Chicken and Waffles, Bourbon Maple Syrup
Forbidden Black Rice, Miso Glazed Baby Eggplant, Hunan Sauce, Crispy Wild Rice (V)
Wild Mushroom Bolognese, Rigatoncini Pasta (V)
Housemade Tofu, Hijiki Seaweed Rice, Carrot Greens, Edamame, Ginger Ponzu (V)
Moroccan Spiced Vegetable Tagine with Cauliflower Couscous, Dried Fruit, Harissa (V)
Housemade Campanelle Pasta with Preserved Meyer Lemon, Artichokes, English Pea, Pea Tendrils (V)
Braised Leeks, Fennel Sunchoke Puree, Cipollini Onion, Haricot Verts, Tomato Herb Pistou (V)

Chef Action Station

• Made to Order Mozzarella and Burrata

Vegan Cheeses (V)
Preserved Persimmon, Pickled Mustard Seeds
Tartine Breads
Housemade Pesto, Romesco, Tapenade, Anchovies in Olive Oil, Assorted Olive Oils, Assorted Vinegars, Mostarda

Sweets

Parfait of Boba – Compressed Honeydew,
Green Tea Almond Milk Mousse and Coffee Gelée (V) Kumquat Eton Mess Verrine – Pavlova, Kumquat Jam, Tangerine Cream, Meringue and Kumquat Tuile (V)
Bottomless Vertical Tart – Yuzu and Blueberry
Blackberry Spiced Layered Cake
Raspberry-Lemonade Cookie (V)
Salted Caramel Brownie Cookie (V)
Double Chocolate Chip Cookie (V)
Red Velvet Brownie (V)
Margarita Push Pop (V)
Chocolate Pizzelle Wafer with Vanilla Cream and WP Chocolate Stamp
Raspberry Marshmallow, Pistachio Sable Dipped in Dark Chocolate
Dark Chocolate and Yuzu Ravioli (V)
Red Wine Winter Spice Pate de Fruit in Dark Chocolate (V)
Cranberry Honey Macaron
Grapefruit Ginger Macaron
Translucent Candy Lollipop with Gold Leaf, Edible Flower with Elderflower Essence (V)
Translucent Candy Lollipop with Silver Leaf, Edible Petals with Mango and Jalapeno Essence (V)
Ube and Coconut Cream Pillow Tart (V)
Peppermint Patty Pillow Cake with Vanilla Sable

Boozy Milkshakes

• Bailey’s Irish Cream Milkshake
• Banana, Oat Milk, Salted Caramel, and Bourbon (V)
• Orange Sorbet Old Fashioned with Bitters Granita (V)

Housemade Valrhona Chocolate Bars

Dark Chocolate Horchata (V)
Dark Chocolate Turmeric, Lemon and Ginger (V)
Dark Chocolate Cookies & Cream (V)
White Chocolate and Lavender

Chef Action Station SCOOPED TO ORDER SORBETS ON CHINESE DONUTS

Chocolate Sorbet (V)
Coconut and Lychee Sorbet (V)
Mandarin Sorbet (V)

Behind the Scenes

Menu Created by
WOLFGANG PUCK and ERIC KLEIN VP of Culinary, Wolfgang Puck Catering

Pastry Design by
KAMEL GUECHIDA, GARRY LARDUINAT, and JASON LEMONNIER

Restaurant-Style Service Directed by
CARL SCHUSTER, CEO Wolfgang Puck Catering

Recipes For Your Oscar’s Party

Dinner Party

Cacio e Pepe Macaroni and Cheese

Recipe courtesy Wolfgang Puck
Serves 1
8oz Cavatelli Pasta
2 Tbsp Salt
2 Tbsp Butter
2 Tbsp Flour
1 ¼ cup Whole Milk
¼ cup shredded Aged Vermont White Cheddar
1 Tbsp Parmesan
¼ tsp Pink Peppercorns, toasted and ground
½ tsp Black Peppercorns, toasted and ground
¼ tsp Green Peppercorns

Bring 2-3 quarts of water to a boil in a pot. Add 2 Tbsp of salt to the water and then the
pasta. Cook for about 8 minutes or to al dente. Strain.
In a heavy bottom pot, melt butter and then whisk flour into the melted butter.
Continue to whisk for two minutes on low heat avoiding any color.
Add milk to the butter and flour mixture continuing to stir until the milk thickens to a creamy consistency and coats the back of a spoon.
Add white cheddar, stirring to melt the cheese into the milk. Add ground pink and black
peppercorns.
Add the pasta to the pot and stir in the Parmesan. Season to taste with salt and pepper.
Serve!

Vegetable Rice Paper Roll

Spring rolls Oscars Governor Ball 2020 4chion Lifestyle — Spring Rolls

Recipe courtesy Wolfgang Puck
Serves one
1 8” rice paper wrap
1/2 mango peeled, julienned into 3 inch sticks
½ tsp togarashi (shichimi)
4 mint, leaves picked
3 thai basil, leaves picked
1 whole fuyu persimmon, julienned
1 whole jalapeno, seeded and julienned
1whole cucumber, julienned into 3 inch sticks (Discard the seeds)
1 tbsp sweet chili sauce (recipe below)
1 whole fresh lime zest
3 shiso leaves
¼ c micro shiso
Sweet Chili Sauce
2 Tablespoons of Agave
1 Tablespoon of Sriracha
1 Teaspoon chopped garlic
½ teaspoon of minced ginger
1 lime, juiced
1 teaspoon sesame oil
1 teaspoon sweet soy sauce
1 teaspoon chopped mint
1 teaspoon of cilantro chopped

Combine ingredients and bring to a boil in a saucepan over medium-high heat, stirring constantly until it begins to boil and remove from heat.
Take off heat and cool using an ice bath.
Directions:
Take a bowl with hot water and place one rice paper round in until it is softens and is malleable, about 15 -20 seconds. Be sure to use to large enough bowl for the rice paper to fit without bending or folding.
Place the now rehydrated rice paper on a dry cutting board or flat clean surface.
Place towards a quarter of the way down the rice paper: 4 julienned strips of mango, 3 to 4 pieces of
persimmon, 4 strips of cucumber, 3-4 strips of jalapeno, tablespoon of sweet chili sauce, zest a teaspoon
of lime, ½ teaspoon of Togarashi, 3 mint leaves, 2 Thai basil leaves, shingle the shiso leaves on tip
Take the sides of the rice paper roll and fold inward, then bring the bottom of the rice paper and fold
over the ingredients and gently roll upward.
Cutting the rice paper roll into desired pieces and garnish with micro shiso leaves.

Cocktails

Garden Party Martini (Non-Alcoholic Cocktail)

2 1/2 oz Seedlip Garden 108

1/2 oz Olive Brine

Dash of Celery Bitters

5 Drops Giardiniera Oil

Combine seedlip garden, olive brine, and celery bitters into a mixing glass over ice. Stir well. Strain contents into a chilled martini glass. Use an eyedropper to place 5 drops of Giardiniera oil onto the top of the cocktail.

When You Have Passion

1 1/2 oz Tequila Don Julio Blanco

1 oz Fresh Lime Juice

3/4 oz Agave Nectar

1/2 oz Passion Fruit Liqueur

Dash of fresh ginger juice.

Combine Tequila Don Julio Blanco, fresh lime juice, agave nectar, passion fruit liqueur, and fresh ginger juice into a cocktail shaker with ice. Shake well. Strain content into a 50 ml Tequila Don Julio Blanco bottle and serve with a mini paper straw.

The 92nd Oscars will be held on Sunday, February 9, 2020, at the Dolby® Theatre at Hollywood & Highland Center® in Hollywood, and will be televised live on ABC at 8 p.m. ET/5 p.m. PT. “The Oscars Red Carpet Show” will air at 6:30 p.m. ET/3:30 p.m. PT. The Oscars also will be televised live in more than 225 countries and territories worldwide.

Plant Based Menu Golden Globes 4chion lifestyle 2020

Vegan Dinner for the 77th Golden Globes

By 4chionlifestyle | January 5, 2020

Vegan Dinner for the 77th Golden Globes. Setting a dynamic dinner for the elite of Hollywood is always a challenge. This year for the first time the Golden Globes has asked the Beverly Hilton chefs to create a completely plant-based menu.

Vegan Golden Globes Dinner 4chion Lifestyle — Menu Golden Globe Awards

Vegan Menu Decision

The last year we have seen an increase in plant-based food from the Impossible and Awesome Burger. “For the first time the meal served to our guests will be entirely plant-based, a way to focus awareness on the need to countenance sustainable lifestyles as our world moves towards climate and environmental insecurity.” The menu has no meat or dairy in any dish. The Golden Globes takes the challenge and brings a star-studded menu.

scallops” made from king oyster mushrooms 4chion lifestyle golden globes 4chion lifestyle — King Oyster Mushrooms Vegan Dinner

Vegan Menu

The celebrities attending the Golden Globes this year will find a glamourous filling dinner. The menu includes:

The appetizer is chilled golden beet soup. This is prepared with shaved candy-striped beets, citrus oil, pistachio, micro chervil, and amaranth
The entrée will be “scallops” made from king oyster mushrooms, served with wild-mushroom risotto, roasted baby purple, and green brussels sprouts, globe carrots, and pea tendrils.
The dessert is a “Vegan Opera Dome,” with choco brilliance, praline gunaja crumble, caramelized hazelnuts, and passion crispy.

Vegan Menu Changes

Executive pastry chef Thomas Henzi discusses making a beautiful cake without the use of gelatin, eggs, milk, or butter. This is a completely plant-based pastry. “It is a bit different when coming to pastries. You have to always learn new things,” Henzi states.

Executive chef Matthew Morgan says, “It is exciting to be a part of it. The statement that it is making is extremely important.” The menu looks to be as fancy as years past and the celebrities should have plenty to eat and drink.

Golden Globes 2020 Plate Up — Menu Golden Globe Awards

Vegan Drink Menu

Moet is here again with mini champaign bottles for the red carpet arrivals (1500 in total). The official drink is the Moet Golden Hour. This cocktail (500 will be served) is created with Belvedere vodka, Moet, pineapple juice, and simple syrup. 125 bottles finish off the Moet champaign at the Golden Globes.

Vegan Dinner Table Settings

Mark’s Garden is decorating the table with over 10,000 flowers. Vibrant and full boutiques will grace each table on the evening of the Golden Globes.

Vegan Recipe

Golden Beet Soup

2 Tbsp. extra-virgin olive oil
2 ½ lbs. golden beets, peeled and chopped into 1/2-in. pieces (6 cups), green tops reserved
1 medium yellow onion, roughly chopped (2 cups)
2 medium carrots, peeled and roughly chopped (1 1/2 cups)
4 garlic cloves, roughly chopped
½ cup dry white wine
1 (48-oz.) container vegetable stock
1 cup water
1 tsp. orange zest plus ½ cup fresh juice (from 2 oranges)
1½ tsp. kosher salt
¼ cup chopped roasted salted pistachios

1. Heat oil in a large pot over medium. Add beets, onion, and carrots. Cook, stirring occasionally, until onion starts to caramelize, 15 to 18 minutes. Add garlic; cook, stirring constantly, until fragrant, 1 minute. Add wine, and use a wooden spoon to scrape up browned bits from the bottom. Add stock and water. bring to a boil over medium; reduce heat to medium-low. Cover and cook until the beets are very tender, about 1 hour. Remove from heat; let cool 20 minutes.
2. Puree cooled soup in a blender until smooth; water can be added for desired consistency. Return puree to pot. Stir in orange zest, juice and salt. Chill 30 minutes or until ready to serve.
3. Thinly slice beet green tops. Ladle soup into bowls, and sprinkle with greens and pistachios. Drizzle with more olive oil, if desired.

Serves: 4
Active time: 40 minutes
Total time: 2 hours, 10 minutes

The Golden Hour Cocktail

1 cup ice
¾ oz. grapefruit vodka
1 oz. fresh pineapple juice
⅓ oz. simple syrup
1½ oz. chilled champagne
Fresh pineapple chunk
Pinch of smoked salt

1. Fill a shaker with ice, grapefruit vodka, pineapple juice, and simple syrup. Shake and strain into a coupe glass.
2. Top with champagne. Garnish with a fresh pineapple chunk sprinkled with a pinch of smoked salt.

Makes: 1

Ricky Gervais will host the high-profile ceremony airing live coast to coast on Sunday, Jan. 5, 2020 from 5-8 p.m. PT/8-11 p.m. ET on NBC from The Beverly Hilton.

Stay tuned here and on our social media for exclusive coverage of the Golden Globes. #4chionstyle.

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Barbecue Time

By 4chionlifestyle | May 5, 2019

There is nothing like a great barbecue with family, friends, and neighbors. Barbecuing techniques include smoking, roasting or baking, braising and grilling. We traveled across the US looking for the best.

Sugarfire Smokehouse Barbecue

Sugarfire Smokehouse BBQ
Road Trip Cherie and Tammy Forchion
Sugarfire Smokehouse BBQ
Sugarfire Smokehouse BBQ
Sugarfire Smokehouse BBQ
Sugarfire Smokehouse

St. Louis is known for its arch and barbecue. Today I enjoy the meal with my sister Cherie. This being a late Sunday afternoon we realize that many locations are not open, but find one near the ball field, SugarFire SmokeHouse BBQ!

This is an award-winning restaurant under Chef Mike Johnson has studied with Myron Mixon, cooked with Emeril Lagasse and Charlie Trotter. It was a great experience of community, exceptional food (sweet potatoes the best) and BBQ pork and salmon.

St. Louis BBQ is grilled then sauced instead of dry rubbing, slow cooking over indirect heat. St. Louis is the top consumer of bar-be-cue sauce. The sauce is tomato-based and sweeter. The coffee BBQ sauce is tangy and sweet. This is the top area for pork steaks.

Mission Barbecue

Williamington NC Vacation 4Chion Lifestyle d — Mission BBQ Wilmington NC

Always looking for good BBQ traveling across the country. Each area has its own special BBQ. Wilmington’s Mission BBQ is American and traditional to the area. This place brings the flavors of the region to dinner. Enjoying collard greens made with tomatoes, mac-n-cheese, and green beans with bacon, brisket and NC Style pulled pork with the vinegar BBQ (this food tradition is from original settlers, African slaves on plantations and modern ones). This is an Eastern-style sauce that is vinegar and pepper, no tomatoes. Barbecue is serious here making it all the way to state Congress to declare the official bar-b-q.

Mission BBQ opened 09/11/11 ten years after 911. There is a tradition in the 52 restaurants stops at noon on Fridays to honor the military members and stars and stripes. The decor follows this continued theme with a patriotic dining room full of tributes to those who make our country great. There is really nothing more American than a barbeque.

The staff is exceptional and gives a lot of insight into food and history. The food is a delicious find.

Smokey D’s BBQ
Smokey D’s BBQ
Smokey D’s BBQ
Smokey D’s BBQ
Smokey D’s BBQ

Smokey D’s Barbecue

Lunch with my dad is at Smokey D’s BBQ in Des Moines, Iowa. The year of BBQ adventures and the history of each region is fun. My dad enjoys a half rack of ribs; I go for a lighter side with a veggie wrap. The menu includes great home comfort foods. The fries are crispy and seasoned. The ribs fall right off the bone. Next time I want to try the potato casserole. The BBQ meat and sauce are award-winning. The BBQ founded by Darren and Sherry Warth in a trailer in their driveway.

Bobby Q
Bobby Q
Bobby Q
Bobby Q
Bobby Q
Bobby Q
Bobby Q

Bobby-Q Barbecue

I enjoy a late evening dinner with my daughter, granddaughter Ellie, son-in-law, niece, and sister-in-law in Phoenix. It is a great location with exceptional decor. The bathroom sink is in the hallway near the restroom. The ceiling is worth looking up.

The menu is extensive and a nice variety of choices. The meat is slow smoked and topped with a sweet-savory bbq sauce. The mac-n-cheese is exceptional (Ellie loved this the best) and fries perfection. It is a great evening out.

The restaurant owned by Bob Sikora, a famous Phoenician restaurateur. He brings a Memphis approach to his bbq. The meat is smoked with almond and mesquite wood and dried rubbed.

Barbecue is a tradition in this country that is thousands of years old. It is a great way to spend with loved ones.

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