Monday, August 29, 2011

Pesto Chicken Pasta

Pin It Pesto Chicken Pasta

Allen bought Harvest Fresh Farm Old World Basil Pesto Sauce at the Food Network Atlantic City Food and Wine Festival earlier in the month. This quick meal was big on taste and delicious.

I used breast tenderloins and cut them into chunks and seasoned with kosher salt and black pepper. I put the chicken in the freezer for ten minutes for easy cutting. In a skillet, I used a little vegetable oil just to coat the pan. When the pan was HOT I added the chicken and cooked it well.

In a small pot, I heated up Harvest Fresh Farm Old World Basil Pesto Sauce on low and then put it aside until the last step.

In a large pot, I boiled water and seasoned it with kosher salt, added 1 tablespoon of olive oil and cooked linguine fini just to al dente. I used Barilla pasta. Before you drain the pasta be sure to reserve a little of the starchy pasta water for the finale.

After draining the pasta, I put it back in the pot I cooked it in. I added 1 tablespoon of butter (this is optional but I think it gives the pasta extra flavor and blends the ingredients better) and tossed the pasta, then added 1/4 cup shredded mozzarella cheese, and a little grated Parmesan Romano cheese (add as much or as little as you want) and mixed the ingredients well. I added the cooked chicken, the reserved starchy pasta water, pesto sauce and mixed well.

This is a hearty pasta dish and the pesto from Harvest Fresh Farm was so delicious and tasted homemade. The seasoning and ingredients are perfectly balanced and it tasted real fresh. Allen thought it was better than any pesto he has ever had in a restaurant.

To order Harvest Fresh Farm products visit, http://www.harvestfreshfarm.com/. We met the owners (pictured below) of Harvest Fresh Farm at the Grand Market event earlier this month at the Food Network Atlantic City Food and Wine Festival. We got to sample some of their products and everything tasted great. The Harvest Fresh Farm booth was busy when we got to it and I can understand why after using cooking with one of their products. I recommend their products and know we will be ordering from them in the near future.


Harvest Fresh Farm at The Grand Market, August 2011

-Sophia/Two Frys

Friday, August 26, 2011

Steak Kicked Up With McCargo's The Flavor Of Bold Signature Blend

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On Wednesday, I used our indoor grill pan and cooked up this cut of steak I bought on sale at my local Stop & Shop. I seasoned the meat on both sides with kosher salt and generous amounts of  McCargo's The Flavor Of Bold Signature Blend, added 2 tablespoons of worchestershire sauce, roughly chopped 5 shallots and sealed it in a ziploc bag. I marinated the meat in the fridge for 5 hours. Whenever you marinate anything you should put a large plate under the ziploc bag just in case something oozes out in your fridge. You never know if a spill will happen and who wants a mess to clean up.

Before I placed the meat in the grill pan, I added a little vegetable oil to the pan and when it was HOT, I added one tablespoon of butter and placed the meat on top of it. You only need to cook it for 2-3 minutes on each side for medium. Adjust the time to your taste. This cut is best medium rare or medium. When it was time to flip it, I put another teaspoon of butter in the pan. Butter keeps the meat so juicy and adds richness to the flavor from the marinade with McCargo's Signature Blend. The shallots cook perfectly with the meat and do not have a strong onion flavor like the red or yellow onion. In fact, shallots are rather sweet tasting and compliment the meat beautifully. When the meat is cooked, I let it rest on a cutting board for 5-10 minutes before I slice it. If you do not let the meat rest all the juices will ooze out and you do not want that my friends.

I made yellow spanish rice to accompany the meat and it was amazing.

You can order McCargo's The Flavor Of Bold Signature Blend and other spices from: http://www.americanspice.com/mccargos-the-flavor-of-bold/.

-Sophia/Two Frys

Wednesday, August 24, 2011

Burger Night With Crazy Steve's Pickles

Pin It Burger Night With Crazy Steve's Pickles

Last night was burger night at the Fry house. We were all shook up from the earthquake we felt in the Bronx so I needed something comforting and would could be better than a juicy burger, right? Pictured is the cheeseburger I made for Allen but didn't post mine since it was cheeseless and didn't look as cool as his.

I used certified Angus Beef 86/14 and seasoned the patties with kosher salt and lots of McCormick Grill Mates Hamburger Seasoning.

I carmelized half a red onion in a skillet, added some kosher salt and let them do their magic for about half an hour.

I cooked the burgers medium on our indoor grill. Allen likes Velveeta Cheese Slices on his burger since it melts perfectly so that is what you see. You can't see the beef since the cheese is oozing all over.

I made a horseradish aoli using mayonnaise, horseradish, fresh lemon juice and black pepper for the sesame seed buns which I toasted on the grill. Tomatoes, lettuce and carmelized onions rounded out this burger and it was so delicious.

We had Crazy Steve's A Little More Than Half Sour Barrel Pickles and they were so yummy. Check out Crazy Steve's Pickles: http://www.crazystevespickles.com/.

-Sophia/Two Frys

Thursday, August 18, 2011

2011 Taste Philadelphia Festival of Food, Wine and Spirits, October 21-23

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Gourmet Shows Announces 2011 Philadelphia Food & Wine Festival

Celebrity Chefs Ted Allen, Jose Garces and Michael Isabella to host Philadelphia Food & Wine Festival October 21-23, 2011

Eat, drink and shop at this year's Philadelphia Food & Wine Festival featuring more than 200 hundred stations showcasing the finest foods, wines, ales, liquors and more from world renowned restaurants and brands, culinary demonstrations by celebrity chefs, beer and wine seminars that will both educate and delight, and more to be held at the Valley Forge Convention Center, from October 21st through October 23rd, 2011.

Showcasing an array of national and local culinary talent including Jose Garces, Winner of the Food Network's show "Iron Chef America," Bravo's "Top Chef All Stars" Finalist, Mike Isabella, and Ted Allen, Host of the hit Food Network show "Chopped."

Some of the highlights include:
• Grand Market, the focal point of the event featuring three days of a tasting frenzy. Stroll the aisles and sample food and wine from local, regional and national Food Purveyors.

• New VIP Cocktail Party at the Bahama Breeze on Saturday, October 22nd at 7:00 pm. Meet and mingle with the chefs while you enjoy complimentary beer, wines, and hors d'oeuvres.

• Chefs on Stage series featuring Ted Allen, Mike Isabella, and Iron Chef Jose Garces.

• Live culinary demonstrations throughout the three-day festival from national and local culinary talent hosted by guest emcee Chef Guy Mitchell.

• Special appearance by legendary Alaskan Crabber Russell Newberry of "Dangerous Deckhands."

• Taste of Italy Pavilion featuring a wide variety of fine wines to sample; a succulent feast of cheeses, olives, oils, and breads direct from Italy; and Philadelphia area restaurants presenting their own signature Italian dishes.

• Wine Seminars by wine expert Phil Silverstein.

• Beer Seminars by award winning author and host of Still Crazy after All These Beers, Gary Monterosso.

The Festival runs from:
Friday, October 21st from 4:00 pm – 8:00 pm
Saturday, October 22nd from 11:00 am - 7:00 pm
Sunday, October 23rd from 11:00 am - 3:00 pm

Tickets are available starting at only $30 in advance ($40 at the door). Children 6-12 are $5. Children under 6 are free.

Seminars, Chefs on Stage series and VIP Cocktail Party are additional.

Tickets for all events can be purchased online at: www.gourmetshows.com/philly2011/index.html.

Share Our Strength and Food Network Say: 'You've Been Chopped!' To Childhood Hunger in America

Pin It Share Our Strength and Food Network Say: 'You've Been Chopped!' To Childhood Hunger in America

'Chopped Champions' Marc Murphy serves as official spokesperson for Share Our Strength's Dine Out For No Kid Hungry™ Fundraising Program held September 18-24, 2011.

He may be known for creating delectable culinary dishes in his multiple New York City kitchens, but now Marc Murphy, Executive Chef and Owner of the Benchmarc Restaurants and judge on Food Network's "Chopped Champions," is hoping to put childhood hunger in America on the chopping block. Together with Food Network and hunger-relief organization Share Our Strength®, Murphy will encourage everyone to dine out at one of thousands of restaurants across the country participating in Share Our Strength's Dine Out For No Kid Hungry, a national fundraising program held the week of September 18-24.

Food Network has worked with Share Our Strength over the past several years to raise awareness of childhood hunger in America, while offering its audience actionable ways to help. For Share Our Strength's Dine Out For No Kid Hungry fundraising program, Murphy and several other Food Network personalities from "Chopped Champions" are lending considerable culinary clout to national print and broadcast public service announcements (PSA's) that encourage viewers to eat at participating restaurants the week of September 18-24. In addition, Food Network will promote the fundraising program on-air during season three of "Chopped Champions," airing August 30th through September 27th.

Murphy's own NYC restaurants - Landmarc at the Time Warner Center, Ditch Plains Upper West Side, Ditch Plains West Village and Landmarc Tribeca - will also be raising funds for Dine Out For No Kid Hungry.

"Ending childhood hunger in America by 2015 is something everyone can contribute to," says Murphy. "As a culinary professional and, more importantly, as a father, ensuring that our children can take advantage of community programs and healthy eating education is crucial. If you typically eat out, you can help end childhood hunger by simply dining out at any of the more than 4,000 restaurants participating in this amazing campaign."

Funds raised through Dine Out For No Kid Hungry support Share Our Strength's No Kid Hungry® Campaign, to end childhood hunger in America.

Specific efforts include ensuring that children in need are enrolled in federal nutrition programs like school lunch and breakfast; investing in community organizations that help connect kids with the food they need; teaching at-risk families how to cook healthy, affordable meals; and building public-private partnerships to end child hunger at the state and city levels. Last year, restaurants raised more than $1.5 million through Dine Out For No Kid Hungry - a number they hope to double this year.

"U.S. Department of Agriculture statistics show that nearly one in four children in this country are at risk of hunger. They just can't count on getting the food they need," said Debbie Shore, co-founder of Share Our Strength. "We're incredibly proud to have Food Network partner with us in our fight to end childhood hunger. The influence, compassion and enthusiasm of Chef Marc Murphy will be invaluable in communicating how simple it is for anyone, anywhere to join our fight against hunger."

Now in its fourth year, Dine Out For No Kid Hungry leverages America's love affair with chefs and restaurants, the desire to give back to those in need and the yearning to patronize businesses that are doing the same. More than 4,000 participating restaurants, including independently run locations such as Murphy's Benchmarc Restaurants and chain brands such as Boston Market, P.F. Chang's, O'Charley's, raise funds in a variety of ways, from donating a percentage of sales, to hosting customer promotions and merchandizing opportunities.

Share Our Strength's Dine Out For No Kid Hungry is nationally sponsored by Sysco, American Express, Ecolab, Open Table, Food Network, USA Today, and the National Restaurant Association.

For more information, or to find participating restaurants, visit http://www.strength.org/.

Wednesday, August 17, 2011

Oriental Stir-Fry Chicken 'N' Jasmine Rice©

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Oriental Stir-Fry Chicken 'N' Jasmine Rice©

Oriental Stir-Fry Chicken 'N' Jasmine Rice© Close-up
Ingredients you will need:
Kosher Salt
Himalayan Pink Salt
Black Pepper
Vegetable Oil
Jasmine Rice
Chicken Cutlets
La Choy Stir Fry Sauce/Marinade (any brand you prefer)
Kadoya 100% Pure Sesame Oil (any brand you prefer)
Frozen or Canned Stir Fry Vegetables (I used Tiger Tiger Chinese Stir Fry Vegetables in Water and mixed in frozen vegetables)

Tiger Tiger Chinese Stir-Fry Vegetables In Water

This meal is very easy to make and takes less than half an hour. Who says you can't make delicious tasting asian stir-fry at home? When I shopped for the ingredients, I was unable to find the frozen stir-fry medley I liked so I used canned stir fry vegetables and added some frozen vegetables-broccoli, carrots and snap peas to round out the dish better. I defrosted the frozen vegetables on a microwave safe dish and then added them to the canned stir fry vegetables. I rinsed the canned vegetables in cold water and pat them dry before combining them with the defrosted vegetables. 

La Choy Stir Fry Sauce/Marinade and Kadoya 100% Pure Sesame Oil

Allen added jasmine rice and seasoned it with Himalayan pink salt (use kosher salt if you don't have it) in the rice cooker. Our rice cooker takes twenty minutes and delivers rice with perfect texture and taste.

Jasmine Rice
I used 3 chicken cutlets (1 was real small) and cut them into chunks. Make sure the meat is cold for easy cutting. To firm up the chicken, you can put them in the freezer for about ten minutes. Season chicken with kosher salt and black pepper.

In a skillet (or wok if you have one), add 2 tablespoons of vegetable oil or canola oil and when the pan is hot, add the chicken and cook until done. Make sure you don't see any pink. Add all the vegetables when the chicken is cooked to heat them.

Oriental Stir-Fry Chicken 'N' Jasmine Rice© - so yum!

Add 1 teaspoon of sesame oil. Just a little goes a long way since sesame oil has a very strong taste, but it adds a great depth of flavor to this dish.

Add 1/2 cup of La Choy Stir Fry Sauce/Marinade. I like a lot of sauce but if you want to play it safe, just start out by using 1/4 cup and go from there.

Combine well and heat for just a few minutes.

To plate, serve the stir fry on top of a bed of jasmine rice and enjoy! It is so delicious. :)

-Sophia/Two Frys

Tuesday, August 16, 2011

Marble Hill Youthmarket, Bronx, NY

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Marble Hill Youthmarket, Bronx, NY

Marble Hill Youthmarket, Friday, August 12, 2011

Allen and I went to the Marble Hill Youthmarket Friday, August 12 to buy fruits and vegetables that come from local farmers upstate. I am very pleased to see the GrowNYC's Youthmarket program implemented in the Bronx.

Marble Hill Youthmarket, Friday, August 12, 2011

GrowNYC's Youthmarket offer a large variety of vegetables and fruits in Kingsbridge Heights, Marble Hill, and Riverdale. Having access to farm fresh food is great for our borough. Bronx youth participating in this program are gaining valuable experience and more importantly, are learning about healthy foods that taste great and are good for you.

Marble Hill Youthmarket, Friday, August 12, 2011

Marble Hill Youthmarket, Friday, August 12, 2011

When you visit one of these locations be sure to pick up some of the flyers with recipes such as the beets one I took. There are instructions on cleaning and preparing beets and three recipes. I urge all Bronxites to come out and support buying farm fresh produce.

Marble Hill Youthmarket, Friday, August 12, 2011

Marble Hill Youthmarket, Friday, August 12, 2011

Kingsbridge Heights Youthmarket
W. Kingsbridge Road & Reservoir Avenue
(Near the 4-Train stop "Kingsbridge Rd/Jerome Avenue")
Fridays, 12pm - 6pm, July 8 - October 28

Marble Hill Youthmarket, Friday, August 12, 2011

Marble Hill Youthmarket, Friday, August 12, 2011

Marble Hill Youthmarket
W. 225th Street & Broadway (on the Target side of street in between Applebess and Starbucks)
Fridays, 1pm - 7pm, July 8 - October 28

Marble Hill Youthmarket, Friday, August 12, 2011
Riverdale Youthmarket
W. 256th Street & Moshulu Avenue (at Riverdale Neighborhood House)
Thursdays, 3pm - 7pm, July 7 - October 27

Marble Hill Youthmarket, Friday, August 12, 2011

For further information or to volunteer, please visit: http://grownyc.org/youthmarket

-Sophia and Allen/Two Frys

Sunday, August 14, 2011

Pork Chops with Picky Vicki Nice 'N Sweet Mild BBQ Sauce

Pin It Pork Chops with Picky Vicki Nice 'N Sweet Mild BBQ Sauce


I made pork chops using Picky Vicki Nice 'N Sweet Mild BBQ Sauce and the pork chops came out juicy and so delicious. The sauce helped retain the moisture of the pork chops in the grill pan. The pork chops were cooked on medium in our grill pan to our desired time. Oil was not needed since the pork chops were marinated for five hours and the sauce had a lot of time to work into the chops.

Picky Vicki Nice 'N Sweet Mild BBQ Sauce

Just before cooking, I added a little kosher salt on each pork chop but did not need anything else since Picky Vicki Nice 'N Sweet Mild BBQ Sauce had the right amount of seasonings in the sauce. The pork chops were sweet and savory and had the perfect balance of taste. My wife made her delicious potato salad to accompany the pork chops as pictured below. Scallions were sprinkled on top.  

Potato Salad and Pork Chop with Picky Vicki Nice 'N Sweet Mild BBQ Sauce

I bought this jar of Picky Vicki at The Grand Market event from the Food Network Atlantic City Food and Wine Festival a few weeks ago and plan try some of the other sauces too. Picky Vicki's sauces do not use additives and contain all natural ingredients. You can order from a nice selection of Picky Vicki BBQ Sauces and Rub at: http://pickyvicki.com/. Please let Picky Vicki know you heard about them from Two Frys.

-Allen/Two Frys

Wednesday, August 10, 2011

Food Network Atlantic City Food And Wine Festival 2011, Part 3 of 3

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Sunday, July 31, 2011
The Grand Market
 
Allen posing outside the ballroom with the wine display

Allen enjoying an octopus dish sample from Chelsea Prime right when we walked in
I bought tickets for this event when they went on sale months ago. In part two, I mentioned we breezed through The Grand Market and Italian Village Saturday since we had a VIP pass but only stayed for about a half hour due to the immense crowd and lines. Today was the final day of The Grand Market from 12:00PM-3:00PM, at Bally's Grand Ballroom and it was crowded but not the madhouse it was yesterday.
One view of The Grand Market
We did not receive Go Green bags as we entered since they ran out and were filling up Total Rewards bags with some promotional items but did not give them out. We were told a bag would be given to each person as they left the event. As we were leaving, I asked for a bag and an employee said they were all gone. For $45 to attend, we should get our bags.

Here are the booths we visited that we enjoyed. Links are at the end of this post should you want to contact these companies. If you do, please let them know you read about them on Two Fry's.

Many aprons to choose from Two Lumps of Sugar

Cupcake Timer Allen bought me from Two Lumps of Sugar
 
Cupcake Timer, Bag, Wally Washers from Two Lumps of Sugar
Two Lumps of Sugar
The first booth I visited was the Two Lumps of Sugar booth, and they gave me a bag since I didn't get one on my way in. I loved the cooking timers, and Allen bought me a cupcake timer. Two Lumps of Sugar were selling totes, and lovely adjustable aprons that come in many styles, oven mitt and potholder sets, chef hats, lip-gloss shaped cupcakes, and fashionable chillers. They gave me a pair of pink Wally Washers, and I look forward to cleaning with them. Allen thought they were very nice people and a great first transaction for the event.
 
Chef Amanda Nahas, Whip It Out
Whip It Out, Chef Amanda Nahas
The booth directly across from Two Lumps of Sugar was Chef Amanda Nahas from Whip It Out. Chef Nahas gave out Gazpacho samples and it was delicious and refreshing. The Gazpacho had a very balanced blend of spices and great taste. Chef Nahas provides in-home meal service featuring personalized menus, home entertaining and cooking classes. Allen thought the Gazpacho was great and Chef Nahas mentioned she only uses British cucumbers, which we use as well and were great in her dish, A+.

Daisy Cakes
Daisy Cakes
I spoke to owner Kim Daisy about her cakes and they deliver in the U.S. for $44 per cake. I loved all the samples I tried: carrot cake, lemon cake, coconut cake, and red velvet cake. This was the only cake booth outside Sand Dollar Crumb Cake.

Allen trying some Picky Vicki BBQ Sauce

Allen with Vicki and Allen got about 30 compliments on his Big Dogs shirt
Picky Vicki Gourmet BBQ Sauce
Allen and I sampled the Picky Vicki Gourmet BBQ Sauce and we loved it. They also sell Brazenly Bold, Hot Stuff and Shamelessly Sassy BBQ Sauce. If you need some rub for your meats, Vicki sells her signature What's Shakin’ BBQ Rub. All the Picky Vicki products are available on their website. We spoke to Vicki and she was so pleasant and gracious to take a photo with Allen for the blog. Allen bought Nice 'N Sweet Mild BBQ Sauce and I cannot wait to cook with it.

One of the 2 Chicks

2 Chicks With Chocolate

2 Chicks With Chocolate Allen bought me. Yum. I enjoyed every one of them
2 Chicks With Chocolate
I really enjoyed the 2 Chicks With Chocolate booth. Allen and I tried many samples and Allen bought us a sampler box with four chocolates I picked out, which I devoured last night. I loved the chocolate taste, richness, texture, and the beautiful presentation of each design. 2 Chicks With Chocolate operate a shop in South River, NJ and they offer chocolate and wine pairing classes. They also sell chocolates online.

Laconiko
Laconiko
Laconiko 100% Extra Virgin Olive Oil
The Perrakos family produces Laconiko 100% Extra Virgin Olive Oil from their private olive oil estate in Greece. The two individuals we spoke to were very nice, insightful, and happy to discuss this olive oil. Allen bought Laconiko 100% Extra Virgin Olive Oil and the sample was superb as was the Laconiko Lemon Olive Oil and the Laconiko Garlic Olive Oil. I really enjoyed the robust and well-rounded taste of the olive oil. I cannot wait to start cooking with it. Allen feels this olive oil is an excellent addition for our cooking and the information they gave us about other so-called pure virgin olive oils was priceless. We learned that sometimes when a label that says it is 100% extra virgin olive oil it actually has a large percent of canola oil added (so check your labels chefs).

Sand Dollar Crumb Cake
Sand Dollar Crumb Cake
I tried a sample of Sand Dollar Crumb Cake and I wanted more and coffee to accompany it. It was yummy and Sand Dollar Crumb Cake sells it online.

Allen with Glenn Cunningham, Kim Crawford Wines

New Zealand Wine Ambassador Glenn Cunningham
Kim Crawford Wine
Kim Crawford Wine comes from New Zealand's South Island, Marlborough region. Glenn Cunningham came out before Guy Fieri's performance last night and promoted his wine for a few minutes. This was good marketing, because I remembered him and made sure I tried a sample of the wine as soon as I saw the booth. The wine was delicious and I hope to own a bottle or two in the future. I photographed Allen with Glenn Cunnigham, Ambassador of New Zealand Wine after they spoke about pairing Kim Crawford with oysters, clams and seafood as the perfect compliment to a meal.

Steve from Crazy Steve's Pickles And Salsa and his Dad, Steve on the right
 
Allen with Steve of Crazy Steve's Pickles And Salsa
Crazy Steve’s Pickles And Salsa
Allen is a big fan of Crazy Steve's Pickles And Salsa. Allen had a great time hanging with Steve but it was brief since it the event was almost over. Allen purchased several items and spoke to Steve about the Pickles for World Hunger link we placed on our Two Fry's blog to help support Steve. Allen says Steve is the best locally based pickle maker and has been running Crazy Steve's Pickles And Salsa for a few years. The company is growing and we are very happy for Steve.

Cape Seasonings
 
Cape Seasonings Gourmet Seasoned Sourdough Pretzels Extra Virgin Olive Oil and Sea Salt
Cape Seasonings
Cape Seasonings have a nice selection of spices and pretzels. Allen bought Gourmet Seasoned Sourdough Pretzels Extra Virgin Olive Oil and Sea Salt. We spoke to the owner and he said Cape Seasonings' products might be sold at bigger outlets soon. Allen will review the pretzels soon, and plans to order one of the Cape Seasonings spices too.

Chefs from Fin preparing Lobster Bisque samples

Allen with his Lobster Bisque shooter

Mermaid model from Fin and Allen
Fin
Fin restaurant is located within Tropicana Casino and they gave out Lobster Bisque shooters. I asked the lovely mermaid model if she would take a picture with Allen and she was really cool about it. Allen was very happy too... See that smile on his face.
 
Phillips Corp. Executive Chef Todd Weisz
Phillips Seafood
Phillips Seafood is a great restaurant here in Atlantic City. Phillips Corp. Executive Chef Todd Weisz was serving and making samples of their delicious Crab Cake and he is a cutie too. Seafood lovers should definitely check Phillips Seafood out.

Caesars Executive Chef Keith Mitchell
Caesars
Caesars were serving samples of Jersey crab with asparagus and zucchini crudi and it was delicious. Pictured is Caesars Executive Chef Keith Mitchell, another cute chef.

Bally's Chefs making Scallops
Bally's
Bally's Chefs were making more Scallops when I got to their booth and when they were ready we both got a sample. The scallop was perfectly cooked and seasoned.

Harrah's Chefs making Bruschetta
Harrah's
Harrah's Chefs were hard at work making Bruschetta. It was delicious and the bread had the perfect crunch. They tried to give me more than one but I wanted to keep my appetite to try different things. I think this one Chef is sticking out his tongue at me.


Snack Chicks
Snack Chicks
Snack Chicks sell crunchy chickpea snacks, which are the "ultimate low-fat chickpea crunch." They come in different flavors and are a healthy alternative when you have the munchies. Allen thinks they are amazing will not buy Corn Nuts again since Snack Chicks are healthier and taste much better.

Bakers’ Southern Tradition Peanuts
Bakers' Southern Tradition Peanuts
We were happy to see Bakers' Southern Tradition Peanuts since we bought their peanuts last year and loved them. These peanuts are so delicious. Allen bought 2 jars of the Lightly Salted Blister Fried Peanuts and a jar of White Chocolate Covered Peanuts for me. Allen thinks these blister peanuts are the best he has ever tasted, and better than the Trader Joe’s brand!

Harvest Fresh Farms
Harvest Fresh Farm
Harvest Fresh Farms were selling and had samples of Herbs in Olive Oil, Pesto & Fresh Herbal Blends, and Herbal Vinegars. Allen bought a jar of Old World Basil Pesto Sauce and I look forward to cooking a nice pesto dish soon. The samples Allen had were one the best he tasted all day. The owners were personable and took time out to speak to us about their products.


Carriage House serving up Corn Bread
Carriage House
Carriage House were giving samples of corn bread with BBQ sauce drizzled on top. It was really good and moist.

Roasted Garlic maker
Roasted Garlic
I thought this was a cool kitchen gadget but I did not get to try the roasted garlic since it was roasting and I forgot to go back and get a sample. The product comes in different colors and cuts the cooking time of roasting garlic in the oven by half.

Pecan Jacks World Famous Sweets
Pecan Jacks World Famous Sweets
Pecan Jacks World Famous Sweets sells southern pralines with a subtle twist of Caribbean Rum, Amaretto or Bourbon. I thought they were expensive but they do have alcohol in them so that may be why. Their products were selling from the looks of it.

Francis Ford Coppola Winery
Francis Ford Coppola Winery
Francis Ford Coppola Winery had samples of their Director’s Sonoma County Chardonnay but I did not try it.

Ergo Chef Guy Fieri Knuckle Sandwich Series
Ergo Chef
Ergo Chef is the company that developed the Guy Fieri Knuckle Sandwich Series Knives. I have two and use them daily. Ergo Chef has an extensive series of knives they sell. I use mine every day.
 
Kitchen Magic
Kitchen Magic
Kitchen Magic offer custom refacing, new cabinetry and luxury counter tops. The person we spoke to at this booth was very nice and helpful. The company offers a lifetime of home ownership warranty and design, manufacture and install. If I owned a house, I would consider hiring them but since we rent an apartment, we cannot change anything.

My Power Clock Booth
My Power Clock
My Power Clock has developed The Reminder Timer which comes in a selection of design styles. They even offer a pocket size version, which is great to make sure you do not overcook something. 

Reynolds Wrap Heavy Duty Non-Stick
Tony Baloney's Cheese Steak
After Baloney's Atlantic City Cheese Steak cooking demonstration samples were quickly eaten up. The line was too long so I never tried it. Thanks to Allen being assertive, he got a roll of Reynolds Wrap Heavy Duty Non-Stick then I went to the booth as they were closing and asked for one too. I grabbed the flyer since Tony Baloney's Atlantic City Smoked Cheese Steak recipe was on it.

Links to check out:
Bakers' Southern Tradition Peanuts
Bally's Atlantic City Dining
Caesars Atlantic City Dining
Cape Seasonings
Carriage House
Chelsea Prime
Daisy Cakes
Fin
Francis Coppola Winery
Harrah's Resort Atlantic City
Harvest Fresh Farm
I Love Roasted Garlic
Kim Crawford Wine
Kitchen Magic
Laconiko
My Power Clock
Pecan Jack's World Famous Sweets
Phillips Seafood
Picky Vicki
Sand Dollar Crumb Cake
Snack Chicks
2 Chicks With Chocolate
Two Lumps of Sugar
Whip It Out Chef Amanda Nahas

Wine glasses we got at The Grand Market Saturday and Sunday

Closing Comments about The Grand Market
Allen and I think there needs to be more food booths in The Grand Market so it is not just a booze fest. We both agreed The Italian Village needs to be CLOSER to the rest of the ballrooms. We missed it completely Sunday and spent little time in there Saturday because the lines were so long. Next year please have more food and dessert booths.
Go Green bag we got at The Grand Market Saturday and cool glass Allen bought at Caesars gift shop
Food Network Atlantic City Food And Wine Festival General Comments
First off, I want to thank all the chefs that worked so hard behind the scenes, and are responsible for all the food at the events and restaurants during the festival. I also want to thank all the chefs that work at the restaurants in Atlantic City. We appreciate and love you. Without chefs, events like this would not be possible.

VIP folder with festival booklet and schedule of events
I was disappointed that there were only two Chefs On Stage events, Guy Fieri and Pat and Gina Neely at Circus Maximus in Caesars. 
Cool t-shirt Allen bought at Caesars Gift Shop
Food Network should consider booking a full schedule of celebrity chefs at the Viking Cooking School at Harrah's or perhaps find another location that seats lots of people sized in between the Viking Cooking School and Circus Maximus.

Cool mugs, wine opener at bag Allen bought at Caesars Gift Shop
We missed the Viking Cooking School events completely and wanted to see Cooking Channel Chef Kelsey Nixon but could not go because her demo was right before Guy Fieri's Chefs On Stage extravaganza and she was all the way at Harrah's. We also missed Sunset Sliders at Caesars Rooftop Pool since we had tickets to see Pat and Gina Neely at the same time. We missed this same event last year as well since we had a schedule conflict.

It would be great to see cooking demonstrations from Aaron McCargo, Jr., Aarti Sequeira, Melissa D'Arabian (she was so awesome last year), Sunny Anderson (we were lucky to get Sunny at an invite-only Harrah's dinner), Claire Robinson, Anne Thornton, Duff Goldman, Aaron Sanchez, Alex Guarnaschelli and Anne Burrell as well.

The problem with Guy's Big Bite Brunch was the set up of the Atlantic Grill at Caesars. Attendees sat in three separate rooms so even though you could hear Guy talk, you could only see him when he was in your room. There were no autographs or photos with Guy this year. Last year, Guy's brunch was awesome at Phillips. You could see Guy from wherever he was and we got our menu autographed and a killer photo with him.

We attended this festival three years in a row and there were only five Food Network celebrity chefs this year: Guy Fieri, Robert Irvine, Pat and Gina Neely and Sunny Anderson. We missed Robert Irvine's dinner Restaurant Invasion at Casa Di Napoli at Showboat to attend the Harrah's dinner. We were very sorry to miss Robert Irvine since we did not get to see him anywhere else. I cannot wait for the next fest in 2012 and hope it is even bigger than this one!

-Sophia and Allen/Two Frys