Fusion Cuisine

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Fusion cuisine is cuisine that combines elements of different culinary traditions. French Fusion is a combination of traditional French cuisine and  a variety of other cuisines such as Japanese, Italian and North American. Some of the most well known fusion cuisine combines European and Asian foods.

Fusion cuisine finds its roots in the 1970s when Nouvelle Cuisine surfaced in France. Nouvelle Cuisine combined elements of French and mainly Japanese cooking (Sokolov, 1992). As Nouvelle Cuisine’s popularity reached other countries, it started combining French cuisine with each country’s own local cuisine.

 

 

The majority of fusion culinary experiments turn out wonderfully, but sometimes some do not. It is part of the joy of experimentation for chefs. That is what is exciting about fusion cuisine, the experiment, the invention of new dishes from blending two or more recipes into a brand new one.
The best fusion cuisine uses ingredients and various cooking techniques that work well together.

French fusion chefs take recipes from around the world, change them using French cooking techniques and create uniquely French recipes with just enough “je ne sais quoi” from other cultures. This makes food aficionados stop after the first bite and say “WOW!” You get an explosion of flavour prepared in a refined way. The butter reductions, the sauces, creams, pastries burst with new spices and ingredients never before combined but that still remain French.

 

The Edmonton region has many fusion restaurants, including several French fusion restaurants. Sherwood Park has one of the best in the region, Café de Ville.  Chef Paul Campbell’s creative culinary talent in Café de Ville’s kitchen is magical. His French fusion dishes are a gustatory delight that guarantee you will be returning time and time again.

Cravings’ next Culinary Adventure Dinner is a French Fusion Adventure exclusively prepared for us by Chef Paul Campbell at Sherwood Park’s Café de Ville.

 

To purchase tickets to this limited seating dinner, please click on French Fusion Adventure Dinner.

 

 ~ Monique

 

           References:

·         Sokolov, Raymond. Why We Eat What We Eat: How the Encounter between the New World and the Old Changed the Way Everyone on the Planet Eats. New York: Summit, 1991.

·         Gale Encyclopedia of Food & Culture: http://www.answers.com/topic/fusion-cuisine

Photos: Free Photos via Google 

 

www.spcravings.com.                          info@spcravings.com

 

A Short History of Chinese Tea

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Oolong, Black tea, Green tea, White tea...Next to water, tea is the second most popular drink worldwide.  People enjoy tea first thing in the morning with their breakfast, during their breaks at work, in the afternoon with friends, and in the evening to relax. Many specialty tea shops have been popping up all over the place during the last few years as more people have found the joy of preparing and drinking loose leaf tea.

According to legend and a few historians, the origin of tea in China can be traced back to Emperor Shen Nong around 2737 B.C. The wise Emperor believed that drinking boiled water was very important to one’s good health. He required that all his subjects and servants boil water before drinking it. One late summer day, as the legend goes, the Emperor was travelling and stopped to rest. He asked his servants to boil some water for him. While the water was boiling, some leaves from a camellia bush fell in the water and turned it brown. The Emperor, curious by nature, decided to taste it and quite enjoyed the flavour! He had his servant harvest some of the dried camellia leaves to take along and use during their travels. He felt that it gave him vigor and energy. That is how tea drinking for medicinal purposes came about.

Tea, as a common drink, took a little longer to become popular, that happened around 300 A.D. But it wasn’t until 780 A.D. that tea became part of Chinese tradition. By 900 A.D., tea drinking reached Japan and Chanoyu, the Japanese Tea Ceremony, was created. It was around 1669 that tea was introduced to England. It was an aristocratic drink as it was very expensive. Soon Britain started to import tea in larger quantities and eventually all classes were able to afford it.

The word “tea” comes from various Chinese words used to describe it “Tay”, “Cha” and “Tchai”. It is indigenous to China and India. Two main varieties are cultivated as well as many hybrids.

There are various grades and types of tea:

White Tea

 

 

White tea is the purest and least processed of all teas.  It has very little caffeine. It is mostly grown and harvested in the province of Fujian.  White tea comes from the buds and leaves of the Camellia plant. These are left to wither in natural sunlight before they are lightly processed to prevent oxidation or further processing. Its’ name comes fro the fine silver-white hairs on the unopened buds.

Green Tea

Green tea is the most popular tea. Some green teas are flavored with flowers or dried fruits. It is made from leaves that have had very little oxidation during processing.  Green tea is processed and grown in many different  ways, depending on the type of green tea that is wanted.

Oolong Tea

Oolong tea, or wu long tea, is full-bodied with a flavorful fragrance and sweet aroma. It is semi-fermented. It is the most common tea served in North American Chinese restaurants.

Orange Pekoe or Black Tea

A common mistake is to think that Orange Pekoe is a type of tea. Actually, Orange Pekoe is a grade of tea. Tea is graded on the size of the processed black tea leaves. There are 7 grades of Orange Pekoe tea. Orange Pekoe grade teas have a woodsy and slight bitter taste with floral aromas. Black tea is a type of tea that is more oxidized than the other teas.  Black tea is generally stronger in flavor than the less oxidized teas.

If you would like to find out more about Chinese tea and sample some, join us on January 30, 2013 on a Chinese Tea Tasting mini adventure. Huku’s Chinese Bistro’s owner, Andy, has brought back several teas for our Cravings event from his last trip to China. We will be sampling various green teas and enjoying Chinese delicacies at 7 p.m. Purchase Tickets.

~Monique

References: Chinese, Historical and Cultural Project http://www.chcp.org/tea.html

                      The Ivy Keep http://blog.ivykeep.com/?p=68

                    Teavana  http://www.teavana.com/tea-info/types-of-tea

                Wikipedia  http://en.wikipedia.org/wiki/White_tea

Greek Adventure Dinner

www.spCravings.com                                    info@spcravings.com

 

Cravings had it's very first Dinner Adventure on January 9th. And what a great adventure it was! A Greek Adventure at Vicky's Bistro and Wine Bar in Sherwood Park.

Greek food is world renown and offers a variety of delicious dishes. Greek cuisine is similar to other Mediterranean cuisines and, like their neighbours, meals are a very important part of their identity and culture. Meals are more than just eating food, they are about sharing, conversation, laughter and spending time with family and friends. If you ever visit a Greek home, you will be enthusiastically greeted by your hosts who will shower you with drinks and food. It would be considered extremely rude if guests in a Greek home were not offered some food. Of course, as a guest, you would be expected to taste everything, twice! Greeks are an extremely generous people.

Cravings Adventurers at Vicky's

Vicky's owners and staff reflected this gregariousness and welcomed our large group of adventurers with open arms. Vicky was a wonderful hostess and amazing chef! She prepared an amazing dinner for us all.

The evening meal began with Avgolemono, a Greek lemon soup that is found on all Greek restaurant menus around the globe. A perfect blend of chicken broth,lemon, rice, cauliflower, carrots and eggs.

Everyone raved about it after each and every spoonful!

The next courses were presented as a variety of mezetes, Greek appetizers, each one more delicious than the next. Tzatziki and Pita Bread, Spanakopita and Keftedes.

 

Tzatziki is mixture of yogurt, sour cream, olive oil, cucumber, garlic and dried dill or mint. This is served as a spread eaten with pita bread (a flat unleavened bread) or as a dip for Souvlaki and Gyros.

Spanakopita consists of Phillo pastry ( a thin flaky pastry ), stuffed with Feta Cheese and Spinach. Phyllo dough comes from the Greek word for "leaf". It is believed that the Turks introduced when they occupied Greece. Vicky's Spanakopita was of such a buttery flakiness that it melted in your mouth!

 

Keftedes are small meatballs made of either ground beef, pork or lamb mixed with bread crumbs, parsley, mint or other herbs. They are often served with Tzatziki. Vicky's Keftedes were made of fresh ground lamb. I could have eaten a whole plateful!

The Mezetes were followed by a beautifully presented entrée consisting of Chicken Souvlaki, Pastitsio and Paidakiaand accompanied by a bowl of Greek salad.

Vicky's Chicken Souvlaki was tender and juicy. Three large cubes of chicken breast skewered and grilled with oregano that George (Vicky's husband) had brought back from his father's property in Greece.

Souvlaki comes from Souvla, the Greek word for "skewer".  This dish has been traced back all the way to ancient Greece and is mentioned in works of of Greek philosophers and writers such as Aristotle and even Homer!

Next to the souvlaki was a delectable serving of Pastitsio, baked Pasta with Meat and Bechamel cream topping.The Greek word, pastitsio, derives from the Italian pasticcio, which means mixture or mess. This dish is based on the Italian one with a few regional changes. It is a common and favorite pasta dish found all over the Mediterranean.

 

Nestled on top of the Pastitsio a single succulent Paidakia, grilled lamb chop rested. Seasoned with oregano, salt and garlic, and grilled to perfection, the lamb was melt-in-your-mouth tender.

A round of Ouzo preceded dessert.

Ouzo is a very popular anise based liqueur that is a symbol of Greece and Greek culture. Ouzo was derived from tsipouro, a liqueur created by Mount Athos monks during the14th century.

 

An amazing array of Greek pastries was the perfect ending to a fabulous meal. Baklava, Kourabiedes (sugar cookies), Carot cake, Coconut cake, and walnut cookies.

 

Baklava is made with Phyllo dough, walnuts, butter, and sugar, and is soaked in honey syrup. It is believed that it originates from Assyrian around the 8th Century B.C and was considered the dessert of rich and royality.

Vicky's definitely made our adventurers feel like royalty as we enjoyed a feast fit for kings and queens and learned so much about Greek food and culture.The evening ended with Vicky's son Angelo and their staff teaching us how to do Greek line dancing. OPA!

Our next culinary adventure is a French Fusion Dinner Adventure at Café de Ville in Sherwood Park on February 4, 2012.

If you are interested in attending our Febuary Adventure at Café de Ville or any other of our dinner adventures, you may purchase tickets by going to our website www.spCravings.com and click on "Events".

~ Monique