Pastry Chef Jenny McCoy, co-founder of Cissé Gourmet Baking Mixes and formerly of Craft restaurant in New York City
Talented Culinary Trio Partner with Almond Board of California to Develop Recipes, Tips and Host Event in Toronto
MODESTO, CALIFORNIA--(Marketwire - March 28, 2012) -
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The Almond Board of California has assembled a triumvirate of clever culinary experts to create fresh, exciting recipes using almonds in all their forms. Tapping a popular chef, pastry chef and mixologist from three top food cities has resulted in several inventive new recipes that showcase the toasty flavour and unmistakable crunch of California Almonds. Chef Anthony Rose of the Drake Hotel in Toronto; Pastry Chef Jenny McCoy, co-founder of Cissé Gourmet Baking Mixes and formerly of Craft restaurant in New York City; and Mixologist Matthew Biancaniello of Los Angeles' Roosevelt Hotel bring buzzworthy creations to fruition, all with an almondy accent.
"I use the most flavourful ingredients when creating unique and seasonal cocktails, and almonds are a great way to bring a little surprise and sophistication to any kind of beverage," says Biancaniello. "Their versatility and indulgent flavour is inspiring when developing recipes from morning smoothies to after dinner drinks-the possibilities are practically endless."
In addition to creating recipes, these almond innovators will be hosting a "pop-up restaurant" in Toronto this spring to showcase the versatility and exceptional flavour of almonds, one of their favourite ingredients, with a specially crafted menu. A handful of lucky winners from Toronto will be able to attend the event to meet-and eat-with the pros. Visit www.facebook.com/AlmondBoard for more information on how to land a seat at the table with these fantastic foodies.
About Chef Anthony Rose
Rose, a native Torontonian, awoke his passion for food under mentor David Lee at Centro. After graduating from the California Culinary Academy, he worked alongside legendary chefs Bradley Ogden at the Lark Creek Inn and Mark Franz at Farallon, savouring the cuisine culture of Northern California. A move to the East Coast brought Rose to Jean-Georges Vongerichten's Mercer Kitchen and Jonathan Waxman's Washington Park, lending a New York edge to his California "farmhouse" cooking.
Rose again makes Toronto his home at the hip, stylish Drake Hotel, bringing with him his fresh and flavourful approach to food. Rose's seasonally-inspired menus are often accentuated with the distinctive crunch and flavour of almonds, from appetizers to desserts, adding to the clever sophistication for which The Dining Room menu is known. Now Rose is excited to be a part of the Almond Board team and to showcase almonds in his tantalizing dishes.
About Jenny McCoy
2011 New York Rising Star Pastry Chef Jenny McCoy took a gamble after high school. Not ready to enter college proper, she enrolled in the Baking and Pastry program at Chicago's Kendall College, mostly on a whim. Lucky for McCoy, she was such a natural talent that her first jobs were in some of Chicago's top restaurants, including Charlie Trotter's, Blackbird, Gordon, and Bittersweet Bakery. It was in these kitchens that McCoy refined her palate and honed her talent for seasonal desserts with a nod to traditional favourites.
McCoy's Big Apple arrival was a splash. She worked as opening pastry chef at Marc Forgione and oversaw pastry operations for both locations of A Voce. Most recently in the kitchen of New York City's respected Craft restaurant, McCoy fused finesse, seasonality, and whimsy with her own bright personality-and a healthy appetite for creative risk-taking when creating her delicious desserts. In her most recent venture McCoy co-found Cissé, a line of gourmet, organic and fair trade hot cocoa and baking mixes available this coming Fall. McCoy also teaches at the Institute of Culinary Education, volunteers with Wellness in the Schools, and flexes her writer's muscles with regular contributions to SeriousEats.com and HuffingtonPost.com.
About Matthew Biancaniello
Matthew Biancaniello, Mixologist at the Hollywood Roosevelt Hotel's Library Bar, makes a cocktail like a chef composes a main course. One of the freshest and most unique talents to appear on the bartending scene amidst the cocktail renaissance, Biancaniello has found his niche by crafting cocktails based on farm-fresh foods, such as the Heirloom Tomato Mojito, the Last Tango in Modena, and the Italian Greyhound, voted best cocktail in Los Angeles.
Biancaniello only began bartending three years ago for a catering company and landed with a splash at the Library Bar in 2009. He used his own time and money to revamp the bar from sour mixes to homemade syrups and fresh, local produce inspired by his farmer's market finds, visiting five different markets weekly. He has been featured in Instyle, Imbibe and Bon Appetit magazines, the Los Angeles Times and New York Times and was a guest on the 8th season of Hell's Kitchen. Biancaniello won "Best Bartender in Los Angeles" from both table 20 and Eater LA in 2010.
Working without a set cocktail menu, Biancaniello's creations are created using seasonal ingredients and unlikely pairings. He may not have much history behind the bar, but his use of the freshest ingredients and his hunger for experimentation are what set him apart.
About Almond Board of California
Consumers all over the world enjoy California Almonds as a natural, wholesome and quality food product, making almonds California's leading agricultural export in terms of value. The Almond Board of California promotes almonds through its research-based approach to all aspects of marketing, farming and production on behalf of the more than 6,000 California Almond growers and processors, many of whom are multi-generational family operations. Established in 1950 and based in Modesto, California, the Almond Board of California is a non-profit organization that administers a grower-enacted Federal Marketing Order under the supervision of the United States Department of Agriculture. For more information on the Almond Board of California or almonds, visit AlmondBoard.com.
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