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Eating Fat, Fighting Alzheimer’s

Avocado Toast

From Dr. David Perlmutter’s blog (fat is good for your brain actually)

Perlmutter Blog post

Today, in honor of Brain Awareness Month, I went to the Alzheimer’s Association’s web site to explore their “10 Way to Love Your Brain”, which include:

Fuel up right. Eat a healthy and balanced diet that is lower in fat and higher in vegetables and fruit to help reduce the risk of cognitive decline.

Really?  From what I’ve learned, we need more fat in the diet to protect the brain against dementia, not carbs at the expense of healthy fats. It even looks like the Mayo Clinic, publishing in the Journal of Alzheimer’s Disease, totally agrees.

Researchers reported the results of a study in which they explored the role of diet, as it relates to dementia risk. They followed a group of over 2,000 elderly individuals for close to 4 years and carefully monitored their dietary intake of protein, fat and carbohydrate. The subjects also underwent mental evaluations every 15 months to determine if they were developing any issues related to dementia.

The results of the study were impressive by any measure. The risk of dementia in those at the higher end of the scale, in terms of carbohydrate consumption, increased by close to 90%! Those whose calories came more from fat were found to have a reduced risk of developing dementia by around 44%.

In the discussion section of the report the authors call attention to other studies that relate these dietary parameters to brain health and function. They summarize research describing how reducing carbohydrate consumption is associated with reduced risk of mental decline. In addition, they point out results from the National Health and Nutrition Examination Survey revealing that a diet with a high percentage of fat is associated with better processing speed, learning and memory while lower processing speed was associated with a diet that favored higher carbohydrate foods. This information is important because beyond looking at risk for developing dementia, it relates diet to moment-to-moment brain function.

I’m hoping that the Alzheimer’s Association will quit it with this unfounded castigation of dietary fat. A diet that favors carbs and restricts fat increases inflammation, the cornerstone mechanism of Alzheimer’s disease, and this is, quite literally, like adding fuel to the fire.

Dr. Perlmutter’s famous ground breaking book, Grain Brain, is a must tool to own. And his recipe book is fantastic too.

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Daniel Boulud to be inducted in MenuMasters Hall of Fame

Photo by Helge Kirchberger Photography

Legendary chef to be fêted at awards celebration in May


From Nation’s Restaurant News, Jan 16, 2018 on Chef 

Daniel Boulud, who has long been a champion of fine dining in America, has been named to the MenuMasters Hall of Fame. He will be honored at this year’s Nation’s Restaurant News MenuMasters gala, sponsored by Ventura Foods.

Inductees into the hall of fame have spent their careers promoting culinary excellence in American food service. Past winners have included Jacques Pépin, Wolfgang Puck, Paul Prudhomme, Tom Colicchio and José Andrés.

“I’m so glad to be inducting Daniel Boulud into the MenuMasters Hall of Fame. He has not only developed and run great restaurants in his own right, but has fostered the development of other chefs as well. He is also working to nurture a new generation of chefs through his support of Bocuse d’Or USA,” Nation’s Restaurant News senior food beverage editor Bret Thorn said.

Born near the culinary mecca of Lyon, France, Boulud trained under the great chefs of that city before he moved to the United States. He has lived in New York City since 1982, first gaining acclaim as executive chef of Le Cirque before opening his own flagship, restaurant Daniel, in 1993. That restaurant was inducted into the Nation’s Restaurant News Fine Dining Hall of Fame in 1998 and he was named NRN’s Fine Dining Legend in 2012.

Che Boulud, photo by Helge Kirchberger Photography
Photo by Helge Kirchberger Photography

He also has won multiple James Beard Foundation awards, including Outstanding Chef, Outstanding Restaurateur and, in 2011, Chef of the Year.

He was named a Chevalier de la Légion d’Honneur by the French government in 2006.

Boulud is currently the chef and owner of 14 restaurants around the world — ranging from Michelin-starred fine-dining restaurants to, to elegant taverns to sausage-and-burger eateries — and is the author of nine cookbooks.

He is chairman of the Ment’or BKB Foundation, which recruits and trains competitors for Team USA in the biennial Bocuse d’Or culinary competition.

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A Winter’s Stew

Winter's-Stew

This Rainbow Chard and Cannellini bean stew is a delicious stew for the cold weather. Fairly easy to prepare, but the specific ingredients are a must to make it right! It takes a little love and timing, but it is worth it in the end. So get ready to impress your company with a soup to warm their hearts.

Serves 8-10, cooking time 1 hour

Colorful produce

chopped produce

INGREDIENTS:

  • 1/4 cup unfiltered olive oil
  • 2 medium red onions, coarsely chopped
  • 5 medium multi-colored carrots, coarsely chopped
  • 3 stalks celery, coarsely chopped
  • Kosher salt and freshly grounded black pepper, to taste
  • 3 cloves garlic, chopped
  • 1/2 cup chopped fresh Italian parsley
  • 1 can (14 to 15 ounces) whole plum tomatoes, crushed in a bowl
  • 1/2 teaspoon crushed Chile pepper flakes
  • 1/2 teaspoon dried oregano
  • 3 cans/bags soaked (15 ounces each) white Cannellini (or Great Northern) beans, drained and rinsed
  • 2 bunches (about 2 pounds total) Rainbow chard, stems removed, leaves coarsely chopped
  • 4 cups vegetable stock
  • 1-1/4 cup grated Parmesan (leave some for sprinkling)
  • Extra olive oil (for sprinkling)

parsley and garlic

chopped parsley and garlic

Plum tomatoes

washed Rainbow chard

chopped Rainbow chard

stew

washed and rinsed Cannellini beans

Cannellini beans

parmesan

Grated Parmesan

INSTRUCTIONS:

  1. In a large flameproof casserole over medium heat, heat the olive oil. Add the red onions, carrots, celery, salt, and black pepper. Stir occasionally, for 10 minutes. Add the garlic and all but 3 tablespoons of the parsley. Continue stirring occasionally, for 15 minutes.
  2. Add the plum tomatoes, Chile flakes, and dried oregano. Turn the heat down to low and cook for 15 minutes more.
  3. Add 2 cans of beans, the Rainbow chard, and veg stock. Bring to a simmer and cook, stirring often, for 20 minutes.
  4. In a food processor, puree the remaining can/bag of beans. Stir the puree into the stew and simmer 10 minutes more. Combine most of the Parmesan. Add more salt and pepper to taste. If the stew seems too thick, stir some extra stock or oil into the pan.
  5. Sprinkle with Parmesan, olive oil, and garnish with remaining parsley.

I like to get a gluten-free baguette at the market called Against The Grains (Rosemary) in the frozen section.

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Calling All Chefs to Blog

Chef-Blog

Greetings Chefs

Welcome to our blog page about world-renowned Executive chefs. This is where we’ll be sharing their stories and insights—giving you an insider look at the trends, issues, breaking news and events affecting the culinary world today. We’ll be featuring local New England based chefs and a few heavy hitters from around the US.

Chef Matt Morello
Chef Matt Morello, creative entrepreneur extraordinaire

Oyster Bar

Chef-Berdahn
Executive Chef Berdahn of Yella Grille

Adam Ross, a top pastry chef in New England
Adam Ross, a top pastry chef in New England
Anthony Bordain
Anthony Bordain, world renown chef, traveler, TV personality

Our first stop on our chef tour is with local chefs Mathew Morello and Carlo Berdahn. These two have been revolutionizing the food scene in Andover, MA- Chef Carlo with innovative Lebanese (Yella Grille) and Mediterranean cuisine and chef Matthew for bringing upscale modern dining experiences to the suburbs. We also check in on Anthony Bourdain and dig into a recipe from his newest project "Appetites: a cookbook"

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Chef Matthew Morello

Chef Matt Morello

Chef Morello has dedicated the past 30+ years of his life to the culinary world and hospitality industry.  He has had amazing opportunities to train under some of the finest chefs in the country in world renowned restaurants and hotels, being fortunate to be on many of the opening teams. For the last 13+ years, as Morello Hospitality Group, he has built and sold successful award winning restaurants and operated a management consulting company that has developed and rebranded many different concepts.

Morello Hospitality Group was established in 2004, as a chef inspired vision of bring standards of finer dining restaurants and gracious hospitality of boutique hotels to casual trendy food concepts in affluent suburban communities. Over the past 13+ years, MHG has developed complete restaurant concepts, designed projects, created products brands, managed hotel properties, built management teams & organization of properties, established our restaurants as award winning and as destination dining North  and sold restaurants for a profit.


Work Experience

Morello Hospitality Group LLC, Andover, MA.
2004 – 2018

The following are restaurants that were designed, developed, operated and managed by MHG since 2004.

Compliment Hot Sauce for Bivalves – concept/ development/ manufacturing/ marketing

“Compliment” product line was developed with the idea of creating culinary inspired sauces and condiments to compliment the unique flavor profiles of bouquet oyster, shellfish and raw fish. 6 different sauces were created, bottled and sold at ESOC and on different websites.  MHG created custom wooden display caddies and custom hard-stock paper 6-packs for retail.

Oyster Bar

Elm Square Oyster Co. Andover, MA. /  an award receiving Oyster Bar + Eatery
2015 – 2017

A true 5 year flip, MHG created, designed and rebranded a restaurant in 7 days.  ESOC quickly became a boutique Oyster Raw Bar destination North of Boston offering a modern New England menu and house made hot sauce.  The restaurant and concept sold in August 2017 for 42% of 2016 gross sales.

Brasserie 28  Andover, MA. /  an award receiving French Bistro + Wine Bar
2010 – 2015

Brasserie 28, is an 80+ seat progressive French bistro and wine bar.  The restaurant was a complete “change of use” build-out from a historical building in downtown Andover.  Brasserie 28 has become one of the top restaurants north of Boston and has shown impressive growth in the first two years of operation by creating exciting season menus using the highest quality of product and providing professional service in a beautiful plush setting.  Brasserie 28 offers a true “farm to table” dining experience by using the freshest product from some of the top coop farms, cheese makers and fish companies in the country. We have the first Napa Wine Station in Massachusetts behind our bar that allows brasserie 28 to pour the some of the best wines available by the glass to our customers.

Town Market  Andover, MA / concept/ development/ design/ management training/ branding
2008 – 2017

As a consultant on the Town Market project MHG was involved in overall concept, design, equipment, décor, planning and organization of this $4M build over an extended period.  MHG was lastly contracted in early 2017 to evaluate, reorganize, train and assist in hiring new management and employees.

The Andover Inn on the Campus of Phillips Academy Andover, MA
2008 – 2010

As Chef/ owner, MHG is a hospitality management company that specializes in restaurant and hotel consulting and operations.  Managing The Andover Inn on the campus of Phillips Academy, MHG was the only management company to prove financial profitability of the business to Phillips Academy.  The Andover Inn is under a renovation project until 2012.

Gracious Host Catering Co.  Andover, MA.
2004 – 2007

A private events catering company offering full service off premise catering, cooking classes and catering large events from 10 to 1000 quests.

Savour Kitchen  Andover, MA.
2004- 2007

A café in downtown.  MHG bought an existing bakery, renovated the space into a gourmet café and sold the concept for a profit in 2007 the 35% of the yearly sales revenue.  MHG was the first to bring a chef operated concept of this caliber to Andover area at that time that focused on take- home finer dining, upscale bakery and catering.

Awards contributed to;

-Best of Boston 2005, Boston Magazine / Best of Andover, North Shore Magazine 2005


-“Where to Eat” Top 5 North of Boston, Boston Magazine 2006 


Other Restaurant History

Radius Restaurants Boston, MA
July 03- Dec 04

One of the top twenty five restaurants in the country at that time.

As a sous chef to Chef Michael Schlow, I assisted in the day to day operations of the restaurant, menu development, cooking classes and future projects with the company.

Spire Restaurant / Nine Zero Hotel Boston, MA
Mar. 02- July 03

A progressive French fine dining restaurant in the luxury boutique Nine Zero hotel.

As Chef de cuisine of Spire restaurant, I was involved in pre-opening development of all menus, systems, equipment purchasing, kitchen design, hiring & training of restaurant staff and current day to day culinary & management operations.

The Federalist  Boston, MA
Dec. 00- Feb 02

A sophisticated dining experience. As co-executive chef the Federalist and XV Beacon hotel. Responsibilities include 70 seat fine dining French cuisine serving all meal periods, 35 seat wine cellar catering to Boston’s elite wine enthusiast and a full service to hotel guest staying in the luxurious suites.

TRU  Chicago, IL
April 99- Dec. 00

One of the top restaurants in the world. As a senior sous-chef to James Beard chefs Rick Tramonto & Gale Gand, I had the opportunity to be part of the original opening team. Responsibilities included- kitchen development, multi-course degestation and prefix creations, food cost, labor relations and all buying for the restaurants.

Hyatt Lodge Oakbrook, IL
Feb. 98- April 99

302 West Geneva, IL
Oct .96- Feb. 98

Biba Boston, MA
Sept. 95- Oct. 96

Pignoli  Boston, MA
Sept. 95- Oct. 96

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Chef Carlo Berdahn

Chef-Berdahn

Original article about Chef Berdahn on Yella Grille website

Owners-Yella


Carlo Berdahn was born and raised in North Lebanon. From the time he was a child, he was destined to become a chef. His early culinary exposure was from his mother and the many feasts she would prepare for their large family. In this war torn country as everyone would come together, loving, laughing, and enjoying each other, Carlo realized the immense power that food had to bring people together. This inspired him to receive his degree in Hotel Management from the Lebanese University Al-Ab-Nader and to become a chef at the country’s most prestigious hotel, The Intercontinental Beirut. At the Intercontinental, Carlo was classically trained in seven different cooking styles, including French, Italian, Middle Eastern and Thai.

Chef-Yella

In 2001 Carlo brought his culinary skills to the United States. He opened The Phonecia Cafe in Orleans, Massachusetts on Cape Cod. Combining his classic training and his own family traditions, Carlo created Mediterranean dishes that quickly caught the attention of the community and media alike.

Assiette

After the sale of his restaurant in 2006 Carlo became a Chef for renowned catering company, The Catered Affair. During his time at The Catered Affair he executed culinary events for many notables including First Lady Laura Bush, Red Sox Owner John Henry and Senators Ted Kennedy and John Kerry.

Yella

A Unique Concept

But his passion for running his own restaurant never waned.  After meeting his wife Danielle at The Catered Affair,  Carlo was determined to combine their skills and create a unique and exciting new concept.  Carlo is now enjoying using his passion and world class cooking experience to craft Yella.

Thanks to Yella Grille, please visit their site and go to their restaurant for incredible food. Yella website

If you are a chef or want to write about a chef, please contact us.

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How to Make Butter Coffee

Butter Coffee

From Tasteaholics.com
https://www.tasteaholics.com/recipes/drinks/how-to-make-butter-coffee

—————

Liquid Benefits!

Keto Friendly RecipeButter coffee is an amazing way to start off your keto day. Not only does it energize you, it also stimulates your metabolism, boosts focus and improves brain function. You may also know it as Bulletproof coffee. The term Bulletproof coffee was coined by David Asprey, CEO of The Bulletproof Executive.

As an advocate of the ketogenic lifestyle, one of his most popular methods for a supercharged, productive and healthy day is starting each morning with a cup of Bulletproof Coffee. This is simply coffee with butter and coconut oil. You probably have all 3 ingredients in your kitchen now!

Some people don’t like the bitter taste of coffee and end up settling for a cup loaded with artificial flavors and sugars to mask the taste. Butter coffee is a good alternative to the artificial cup of junk, with the added benefit of being incredibly healthy. It’s creamy and even somewhat sweet!

MCT oil1 attributes to much of the drink’s benefits. Coconuts, and their healthy saturated fat filled meat, are very high in MCT’s (medium chain triglycerides) which are easily digested by the body and uniquely metabolized. They are taken directly to the liver to provide long lasting energy (much better than energy derived from carbohydrates). MCT oil provides benefits such as improved blood sugar regulation2, improved metabolism3, improved appetite regulation4, and are used to treat many diseases. You can think of MCT oil as a concentrated form of coconut oil.

Enjoying a cup of butter coffee in the mornings or afternoon gives you a boost of fat and keeps you feeling full for a long time.

Each ingredient serves an important function for making good butter coffee. That includes the Nutribullet! The key to making this coffee is high speed blending – stirring will not give you the same results. You need to disperse the oil evenly throughout the drink or you might end up with a pool of coconut oil and butter floating at the top!

Some optional add-ins include a splash of cream, cinnamon, cocoa powder or a sugar free syrup (but we’re keeping it natural and simple!).

In our video below, we used a French Pressto brew our coffee. It’s one of our favorite ways to make our coffee! The French press gives the coffee a chance to really soak in the freshly boiled water giving it the full flavor (unlike water just passing through it like in regular brewers).

The tastiest way to start off your morning. This keto coffee will give you a boost of energy and helps improve brain function thanks to its healthy fats.

MACROS PER SERVING:
• 230 Calories
• 25g of Fat
• 0g of Protein
• 0g of Carbs

Ingredients

  1. Make a cup of coffee your favorite way. We like to use a Turkish Coffee Pot. We simply simmer ground coffee in water for about 5 minutes and then strain it into our cup. You can also use a Moka Pot, a French press, or a coffee machine!
  2. Pour your brewed coffee into your blender (like a Nutribullet) and butter and coconut oil. Blend for about 10 seconds. You’ll see it instantly become light and creamy!
  3. Pour the butter coffee into a mug and enjoy! Add in any other ingredients you’d like in this step like cinnamon or whipped cream!

 

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IQ BAR – Brain Food Snack Bar

IQ Bars by EDMG

We recently worked on photography for IQ Bar an incredible brain food bar to snack on or replace a small meal. It will keep your energy up, especially your intelligence!

IQ Bars are meticulously formulated to contain meaningful quantities of five key nutrients in each 45-gram serving. These nutrients were carefully chosen for their demonstrated capacity to support sustained energy, functionality, and long-term structural brain health. The best part? IQ Bars’ nutritional value comes from non-GMO, real-food-based ingredients! The scientific backing behind all five nutrients used in these bars are amazing. 1. Fiber 2. Omega 3’s 3. MCT’s 4. Flavonoids 5. Vitamin E.

Great to have at work or driving long distances, basically lots of times are good to chow down on these great bars. They are paleo and vegan to boot!

HIGH-FAT/LOW-NET-CARB

Most energy bars’ caloric composition includes high levels of net (i.e., non-fibrous) carbohydrates, moderate levels of protein, and low levels of fat. At IQ Bar, we flip this convention on its head. Our bars’ dominant macronutrient is fat, and we keep net carbs low (8-9g/bar) by excluding grains and added sugars. One carb that is highly present in IQ Bars is fiber (see why in our Critical Nutrients section), which we keep at a ~2:1 ratio with natural sugar. Read up on why we chose a high-fat, low-net-carb profile below.

Important Note: When we talk about “fat” we are NOT referring to trans fat, a variety that’s been almost universally deemed to negatively impact health. IQ Bars contain zero trans fat.

Please visit their website for more information:

https://www.eatiqbar.com/pages/critical-nutrients