During the Vita Nova webinar on entertaining in style, Chef Joe & John featured the below easy and fun recipes for the holidays. To see how they prepare these at Vita Nova along with wine pairing suggestions, click here.
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With hints of sweet, tart, and savory, Vita Nova’s famous apple walnut salad is a unique addition to a meal and great any time of the year. It’s flavors pair well on a charcuterie board or with roasted meat. While it’s ingredients are simple, the key to a well-executed Apple Walnut salad is perfecting knife cuts to achieve small, uniform pieces. Ingredients 1 large Granny Smith apple Juice of ½ lime 1 medium carrot, julienned ¼ small red onion, thinly sliced 6 tablespoons caramelized walnuts 3 tablespoons chopped fresh parsley 3 tablespoons olive oil Salt and freshly ground black pepper Directions
Serve cold or at room temperature Over the past few decades, the United States population has become increasingly diverse while simultaneously more aware of the foods of cultures other than their own. Never before has the world had this much access to various cuisines or ingredients. Consumers in North America can now buy fruits grown exclusively in Asia and order delivery from their local Moroccan restaurant. As a college student, I still find many people around me not taking full advantage of this exciting progress in the food world. Trying new foods is more important than just not being a “picky eater”. In many ways, absorbing culinary knowledge is a rite of passage for a worldly millennial. Below are my opinions on why immersing yourself in foods of other cultures is so significant to one's personal growth: 1. You don’t know whether you like something until you taste it. Just like your mom used to tell you! Growing up in a predominately white East Coast suburb, I was not raised on jollof rice and the only kind of tortillas I knew of were the flour-based ones sold in the “international” aisle at the Giant. When I realized how diverse the world of food truly was, thanks to shows like Parts Unkown and Chefs Table, a desire in me grew to try as much as I could. The truth is, food is more exciting when you eat a wider range of flavors, ingredients, textures, and spices! 2. Eating international food is like traveling. … in a less immersive but much less expensive way. I’m a bit obsessed with traveling but have not been able to go to as many places as I want due to my college budget. However, when I eat a bowl of ramen, with its wavy noodles, fresh vegetables, and rich broth, it’s almost like I’m on my dream trip to Japan. In fact, my list of places I want to travel is now even longer because of cuisines I have tried in the past few years and loved (looking at you, Ethiopia). 3. Having a vast knowledge of international foods makes you a more well-rounded person. It is impressive when someone knows the names, ingredients, and complexities of cuisines other than their own. It shows that they care about diversity and are open to trying new things. In the modern world, those are important traits for a successful adult to have. For example, it would probably not impress a young businessperson's coworkers if they ordered grilled chicken off the kids menu at a Vietnamese restaurant. Additionally, as a self-proclaimed “foodie,” it is a lot of fun to meet someone equally as obsessed with food as myself. Seriously, I could talk about it for hours. Whether the conversation is about favorite restaurants, recipes, or food ethics, knowing about diverse foods makes it easier to relate to people different from yourself. 4. Food brings people, and cultures, together. The most important reason to immerse yourself in the world of diverse foods is because it brings the world together. There truly is nothing on this planet that can bring cultures together more than food. Delicious food bridges gaps and breaks down language barriers. Last January, I was fortunate to study abroad in India and discovered my love of Indian food. There were so many people that I came in contact with who I could not communicate with since I didn’t know the language; However, I sat in countless restaurants, surrounded by locals, enjoying the same dal fry and aloo matar as they were. In a divided world, it is so important to learn and appreciate other cultures. In conclusion, get out there and eat!! Written by senior HBM student, Zoe Smith. My Favorite things:There are many holiday activities that I love. They include looking at lights, making gingerbread houses, and baking cookies. To me, the most important part of all of that is the people you do it with. The holiday time is a chance to look around at all of the people that make your life amazing. If you can take a minute and look around and hug your friends and family. For me its the people that make the holiday cheery and bright. Making Cookies:One of my favorite things to do around the holidays is make cookies with my family. No matter what cookies you make it is always a fun and entertaining activity to do in the kitchen with the people you are close to. One of our favorites are classic spritz cookies, but my grandmother always makes Pizzelles which are a very old Italian tradition in our family. Gingerbread Houses:
Lights Camera Action:
The Vita Nova Family: Everyone that gets the chance to walk through the doors of the Vita Nova kitchen that first day of breakfast lab does not yet know what an amazing experience they are about to have. Everyone there wants the best for your future, a special quality for a college major to have. If you want to be a chef, or if you don't, Chef John and Chef Joe will teach you everything they know so you have the knowledge to manage a kitchen in the future. Venka and Nick will be there to teach you about the front of house and everything that fine dining has to offer. You will spend your four years with people who become your friends through classes and labs, and then eventually you all turn into a family.
What started off as a quick trip to Milburn Orchards for goat yoga turned into a day full of fall adventures! Excited about it being fall, my friends and I went apple picking after playing with goats and (trying to) do yoga. After the fun of yoga, we waited for the wagon to come take us to pick apples and we were talking to one of the employees about what kind of apples there were, which was her favorite, and which one she thought would be the best for apple pie. While we were talking to her about this, many questions came up surrounding apple pie. Do we do a crumb top or a crust top? What are really the best apples to use? How do we pick the best apples? When do we know when they are ripe? With our minds full of ideas we decided to made an afternoon out of it. After picking the apples, a quick trip to the grocery store, and some much needed research we made two pies and applesauce! Attempt #1For the first pie we did a crumb top with crust on the bottom. We used Stayman Winesap, and Cameo Apples. The worker from Milburn suggested we use the Stayman Winesap for apple pie because they were the tartest of all of the apples. After testing some of the apples while picking, we decided to also add some Cameo since they were sweeter and we thought that would balance out the tartness of the Stayman’s. We used the first recipe that came up. It turned out amazing. The apples were perfectly cooked, they held their shape and they tasted amazing. Attempt #2Our second pie didn’t turn out as perfect as the other one. It was still good and was eaten but for some reason the filling after baking was runny and watery and the crust was chewy instead of flaky. We decided to change the recipe a little bit and add more sugar and cinnamon to try and get the flavor to have more depth. We also put crust on top in a weave pattern, which could have been the cause for the undercooked apples. However, it was nothing a little vanilla ice cream couldn’t fix! Apple Sauce TimeAfter making two pies two different ways I have decided apple sauce is my favorite thing to cook in the fall! While the apple pie may be sweeter and more decadent, applesauce starts to smell like fall as soon as you turn on the stove and put the apples in the pot. Not to mention it is the perfect fall snack! Other Fun Fall ActivitiesHere are some other fall activities incase you are also looking to jump into the fall spirit!
THREE PEAS IN A PODEach semester Vita Nova's dinner menu features an innovative appetizer trio! Fall semester's trio included a Smoked Oyster and Corn Bisque soup topped with triple cream Pierre Robert brie and fresh thyme, a Red Snapper Ceviche with cucumber, plantain and cilantro cream, and a perfectly pan-fried Five Spice Roasted Pork Belly over apple fennel slaw and topped with chives.
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The signature Vita Nova salad has become a staple item of our five course dinner menu. But what makes it so good? This medley of greens features candied walnuts, toasted coconut and grated Asiago cheese. The salad is tossed in a tangerine vinaigrette and topped off with freshly chopped jicama and mandarin oranges. Colorful, fresh, and GLUTEN FREE! |
BRING ON THE ENTREES
Photographed below is the Dogfish Head Stout Braised Short Ribs, which is also featured on this semester's dinner menu. This gluten free dish is served with a carrot and parsnip puree, haricots verts, and a sassafras reduction.
THERE'S ALWAYS MORE ROOM FOR DESSERT
Each semester Vita Nova students offer a featured homemade dessert sampler as part of your tasting menu. Last semester's dessert sampler included (from left to right) Wine Poached Bosc Pears with butter toasted pound cake topped with brown sugar cream, a Sacher Torte made of rich chocolate cake, apricots, and chocolate ganache and Ricotta cream topped with toasted almonds, blackberries, and UD Honey.
This semester's dessert sampler got even better!
It features a Pistachio chocolate toffee torte with raspberry Chantilly and caramel sauce, a lemon pound cake with candy lemon and a citrus mousse, and lastly a "Blue Hen" meringue served with fresh cream.
The "winter" of 2018 proved to be unforgettable. The quotations around winter reflect our experience of January being much warmer than what most our friends back at home were experiencing. Thirty of our fellow Hospitality Business Management classmates set off to study abroad in Sydney, Australia. Under the wonderful auspices of our very own, Nick Waller (woo-hoo Vita Nova) and Brian Miller, we were able to immerse ourselves in the strangely familiar, yet oddly divergent culture of a land off the radar to most of the world.
By the time of our study abroad trip, roughly 200-something years later, the precocious gastronomical environment had developed into a mature, refined intellectual, capable of wooing even the smuggest of food-snobs. Step off the ferry and take several steps south to the Central Business District, a neighborhood celebrated for its high-class, stuffy lifestyle. Several paces north, you're in a neighborhood virtually indistinguishable from the streets of Hong Kong or Pyeongchang. Being one of the beer capitals of the world, the classic Australian establishment is the "hotel," or bar/pub, serving exactly the kind of food and drink you would expect. The service is frequently above par (when you work to live instead of living to work, like most Australians, how miserable could you be?). The Aussies are a beacon of egalitarianism in our world (the second country on Earth to give women the right to vote) and are guilty of a wholehearted pride for their nation and enjoy nothing more than providing their visitors with a similar overflowing love, respect, and appreciation that they give to themselves. |
Each day was filled with an amalgam of daring escapades, methodically crafted by Nick and Brian for maximum education and appreciation. We were all encouraged to participate by using the relevant hermeneutics for a deep immersion. Before we went to a Vietnamese or Korean restaurant, wine tasting, or a cricket match, the lectures from the preceding classes to each respective event provided us with a thorough background on any and all information they felt would be an adequate preparation. |
As I sat in the first class of the semester staring out into the green in a wistful reverie, I couldn't help but feel deeply indebted to all that made our trip possible. To the professors, Nick and Brian, thank you for your kindness and respect throughout our time together. Thank you to the wonderfully adroit Hospitality Business Management department that seemingly, without effort, created a once in a lifetime trip. Thank you to my parents & grandparents. Last, but certainly not least, thank you to my fellow classmates for being the box, the contents, and the beautiful red bow tying them all together.
By Jordan Abada
You've seen them. Those glossy, "can't be real" Instagram and Facebook photos from food bloggers around the globe. They are eye-catching, perfectly edited, and most definitely mouth-watering. I've always been intrigued about how someone could make even the messiest bowl of Cacio e Pepe or a Pat's cheesesteak look almost like art...so, I looked into it!
Stay Focused
No, we mean it. Literally stay focused. Be sure that when you place your item in the camera focus that it is centered and that the camera is far enough away so that every detail can be seen. The more mouth-watering crumbs the better. Each facet of the food should be seen. Try to keep the center of the food in the center of the camera lens. If the center doesn't seem the most appealing try to focus on its most enticing detail.
For an edgier photo you may try other angles such as from a base view showing the height for a sandwich or cake for example.
For an edgier photo you may try other angles such as from a base view showing the height for a sandwich or cake for example.
Filling your (plate) Frame
A great way to capture the perfect food instagram is to use the entire frame to your advantage. Getting up close and personal with your food is an interesting way to capture small details that could be missed while taking a framed shot.
When taking these photos you must start thinking like a food stylist. Experimenting with different lighting fixtures such as natural light, candlelight, camera flash, or indoor lighting. Try to find the foods "best angle."
When taking these photos you must start thinking like a food stylist. Experimenting with different lighting fixtures such as natural light, candlelight, camera flash, or indoor lighting. Try to find the foods "best angle."
I Can See The Light!
Lighting. Lighting. Lighting. Some food stylists claim that this is the most important aspect of the food photography process. There are seemingly two schools of thought: one that says sunlight or natural light is the only way to take quality photos and the other which says that it depends on the indoor lighting used. Both sides can agree though that camera flash is never ideal. It often blurs or softens some of the best details of the food.
Sunlight can help to give natural shadows making it seem as if the food is right in front of you and not just in the screen of your iPhone. It makes it seem more real as well as catching each crevice, nook, and cranny.
Sunlight can help to give natural shadows making it seem as if the food is right in front of you and not just in the screen of your iPhone. It makes it seem more real as well as catching each crevice, nook, and cranny.
Rule of Thirds
As a principle of the Golden Ratio it is clear why when trying to take an enticing food photo you should take the rule of thirds into consideration. Imagine your photo being split into nine equal parts by two equally placed horizontal lines and two equally placed vertical lines. You want to place to important or most appealing parts of your photo along these lines or along the intersections.
When placing your food in this manner it can draw the eye not only across the photo from left to right but from up and down as well giving the viewer much more than they might've expected. It can showcase specific parts that you may want to emphasize and can hold the attention of the viewer much longer. It is extremely appealing to the eye and can help you gain more traction on your photos!
When placing your food in this manner it can draw the eye not only across the photo from left to right but from up and down as well giving the viewer much more than they might've expected. It can showcase specific parts that you may want to emphasize and can hold the attention of the viewer much longer. It is extremely appealing to the eye and can help you gain more traction on your photos!
In the end though the best way to capture the perfect food photo-op is to have fun with it! If you are enjoying yourself it shines through with each photo you take. Showcase your favorite aspect, your favorite dish, and what makes your mouth water!
Some like it crisp and light. Some like it deep and malty. Some like it hoppy and bitter. Regardless of your favorite flavor profiles many (read:all) can agree that beer is one of the world's best creations. Beer itself dates back to the time of our ancestors and founding fathers. The fermentation of barley was quick and easy and created an appetizing beverage to be enjoyed by all. In more recent history, beer has taken on a new life. With craft beer production (and consumption) on the rise more and more people are discovering the tastes and flavors they like best and how to spot and hone in on these flavors. With all of these new beers to try and newfound beer enthusiasts there has been a rise in pairing beers with food just as wines have been paired for years. Each flavor, malt level, and hop level emphasizes or complements certain aspects of a meal and bring out the best in a dish. Discovering these pairing is almost just a fun as tasting them.
On the lighter end, we see Pilners and IPA's, or India Pale Ales. These tend to be on the lighter side of the color scale. In general, you would like to mirror the body of the beer with that of the beer so that neither is overpowered by the other similar to wine pairings. For a Pilsner a great pairing are Thai summer rolls. Crisp, fresh veggies are complemented by the Pilsners sharp finish and light body.
For an IPA there is a stronger bitterness and hoppy flavor. This bitterness can cut through sweetness as well as richness brought to a dish through fats. A great example food to pair with an IPA is a creamy pasta dish such as alfredo or carbonara. With carbonara you cut not only the creaminess of the sauce by the fat of the bacon making this a seemingly perfect pairing!
Further down in the color scheme you see Hefeweizen. This German wheat beer is high in carbonation but low in hops so the bitterness is on the other end in comparison to an IPA. Slightly sweet, fruity flavors are often seen as well as some spice and bite that is fermented into the beer to make up for the low hops. Because of the subtlety of flavor in this style of beer it is important to pair something just a light and refreshing such as a citrus topped flounder and spring vegetables.
Amber Ales are extremely versatile and can be paired with chicken, seafood, burgers, spicy foods, and even in some occasions spicy foods. This malty, hoppy ale is well balanced with a medium body. Because of these flavors Amber ales pair great with BBQ foods such as ribs and brisket and plays on the sweet notes of Kansas City BBQ sauces.
Brown Ales and Porters are the "lightest of the dark beers." Brown ales boast dark malty flavors such as caramel and toffee. They can even feature sweet notes with a longer finish than the lighter ales of earlier. Brown Ales have a fuller body that fit perfectly with comfort foods like Grandma used to make. A great pairing for a Brown Ale would be Shephard's Pie that will complement with fall vegetables and red meat.
Porters have dark flavors with hints of coffee and chocolate that are exacerbated through roasted and can even bring our flavors of oak and smoke. Porters do well pairing with blackened fish dishes that complement the full body and flavors and complement the smokiness in each.
On the darkest end of the spectrum we see Stouts. The craft beer rage has taken stouts to the new level some featuring full chocolate flavors, coffee stouts, and molasses brewed stouts. These beers take on the highest level of roast and oak. Stouts such as Guinness require perfect pours as to not shake up the beer and cause an unwanted level of foam. Many beer connoisseurs like to pair stouts with dessert foods such as chocolate cake. A more savory pairing option includes braised or slowly roasted foods that play on the beers low almost umami like flavors.
As the craft beer industry grows, it will be very exciting to see the new pairings and flavors that brewmasters can incorporate to this centuries old beverage. In the meantime we will continue to explore the fascinating world that is Beer!
For an IPA there is a stronger bitterness and hoppy flavor. This bitterness can cut through sweetness as well as richness brought to a dish through fats. A great example food to pair with an IPA is a creamy pasta dish such as alfredo or carbonara. With carbonara you cut not only the creaminess of the sauce by the fat of the bacon making this a seemingly perfect pairing!
Further down in the color scheme you see Hefeweizen. This German wheat beer is high in carbonation but low in hops so the bitterness is on the other end in comparison to an IPA. Slightly sweet, fruity flavors are often seen as well as some spice and bite that is fermented into the beer to make up for the low hops. Because of the subtlety of flavor in this style of beer it is important to pair something just a light and refreshing such as a citrus topped flounder and spring vegetables.
Amber Ales are extremely versatile and can be paired with chicken, seafood, burgers, spicy foods, and even in some occasions spicy foods. This malty, hoppy ale is well balanced with a medium body. Because of these flavors Amber ales pair great with BBQ foods such as ribs and brisket and plays on the sweet notes of Kansas City BBQ sauces.
Brown Ales and Porters are the "lightest of the dark beers." Brown ales boast dark malty flavors such as caramel and toffee. They can even feature sweet notes with a longer finish than the lighter ales of earlier. Brown Ales have a fuller body that fit perfectly with comfort foods like Grandma used to make. A great pairing for a Brown Ale would be Shephard's Pie that will complement with fall vegetables and red meat.
Porters have dark flavors with hints of coffee and chocolate that are exacerbated through roasted and can even bring our flavors of oak and smoke. Porters do well pairing with blackened fish dishes that complement the full body and flavors and complement the smokiness in each.
On the darkest end of the spectrum we see Stouts. The craft beer rage has taken stouts to the new level some featuring full chocolate flavors, coffee stouts, and molasses brewed stouts. These beers take on the highest level of roast and oak. Stouts such as Guinness require perfect pours as to not shake up the beer and cause an unwanted level of foam. Many beer connoisseurs like to pair stouts with dessert foods such as chocolate cake. A more savory pairing option includes braised or slowly roasted foods that play on the beers low almost umami like flavors.
As the craft beer industry grows, it will be very exciting to see the new pairings and flavors that brewmasters can incorporate to this centuries old beverage. In the meantime we will continue to explore the fascinating world that is Beer!
Watching chocolate come together into the sweet, creamy goodness we all enjoy is mesmerizing, almost magical. I've often wondered what sort of fanatic might enjoy this process and see it through to the end. Thankfully, I didn't have to look far. Chef John Deflieze, our newest addition to the Vita Nova family, has a particular love for the *art* of chocolate. He has shown us students that this art is not daunting and can be a great way to express creativity and to try something. I knew he was onto something because I realized I didn't need anymore convincing to get me on the path towards exploring chocolate making and chocolatiers of the world.
Since his arrival in the kitchen he has treated the Dinner Lab students to countless little truffle or chocolate treats he had been working on throughout the day. Although we were all more than grateful for this pre class pick me up I wanted to know more, so I decided to delve a little deeper into what it means to be a chocolatier something I've endearingly come to call a Chocolate Artist.
As I dived deeper and deeper into my searches on chocolate art and famous chocolatiers of the world I happened to find Patrick Roger, and all I can say is, "Wow." Patrick Roger is a true pioneer in his industry. His factory and shop is located in Paris, France. Roger is the type of chocolatier to build a 2 story Christmas tree made of solid chocolate in the middle of his factory that can never be moved. The other chocolate artists just admire the beauty that is chocolate and what can be done with it. Patrick Roger is known for these lifelike sculptures and pop culture references such as a solid chocolate replica of the Berlin Wall complete with cocoa butter graffiti. Roger also creates fantastical bonbons sure to make any palette salivate. His incorporations of oozy caramel and tart pear puree's are accompanied by a spicy Szechuan pepper sprinkle or a smoky Earl Grey encompassed in a glossy dome and smothered in some of France's finest chocolates. Many like to believe that with chocolate simple is best but with chocolate artists like Peter Roger pushing the envelope and developing new fundamental flavors that will be spoken about for years to come, chocolate lovers of the world rejoice.
Roger and the rest of his team are extremely innovative and always looking for the next best thing. They often give samples to many different people in the factory to stay on top of their quality and trends in the industry. He is a truly inspiring chocolatier and I am elated to have stumbled upon his work.
Since his arrival in the kitchen he has treated the Dinner Lab students to countless little truffle or chocolate treats he had been working on throughout the day. Although we were all more than grateful for this pre class pick me up I wanted to know more, so I decided to delve a little deeper into what it means to be a chocolatier something I've endearingly come to call a Chocolate Artist.
As I dived deeper and deeper into my searches on chocolate art and famous chocolatiers of the world I happened to find Patrick Roger, and all I can say is, "Wow." Patrick Roger is a true pioneer in his industry. His factory and shop is located in Paris, France. Roger is the type of chocolatier to build a 2 story Christmas tree made of solid chocolate in the middle of his factory that can never be moved. The other chocolate artists just admire the beauty that is chocolate and what can be done with it. Patrick Roger is known for these lifelike sculptures and pop culture references such as a solid chocolate replica of the Berlin Wall complete with cocoa butter graffiti. Roger also creates fantastical bonbons sure to make any palette salivate. His incorporations of oozy caramel and tart pear puree's are accompanied by a spicy Szechuan pepper sprinkle or a smoky Earl Grey encompassed in a glossy dome and smothered in some of France's finest chocolates. Many like to believe that with chocolate simple is best but with chocolate artists like Peter Roger pushing the envelope and developing new fundamental flavors that will be spoken about for years to come, chocolate lovers of the world rejoice.
Roger and the rest of his team are extremely innovative and always looking for the next best thing. They often give samples to many different people in the factory to stay on top of their quality and trends in the industry. He is a truly inspiring chocolatier and I am elated to have stumbled upon his work.
The Students
The students of the Hospitality Business Management program at the University of Delaware share their experiences at Vita Nova
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