Every January I look forward to the annual Fancy Food Show in San Francisco. It is always a feast for the senses. Here is a brief summary of the most exciting trends of the 2012 show.

One of the hot trends was creative and fun fusions of international flavors, ingredients and cooking styles. Exotic fruits (rambutan, passion fruit, dragon fruit, lychee, mangosteen, interesting citrus (Buddha’s hand and Yazu) were showcased in many sauces, teas, snacks and dressings. Chefs from many regions enticed visitors to sample their delicious sauces, dips and spreads on samosas, latkes, flat breads and pilafs of ancient grains.

Another major trend was the exploration into regional Asian flavors and ingredients that were once only found in specific ethnic circles. Indian, Philippines, and Vietnamese join regional Chinese and Thai cuisine with exciting sauces, meals, snacks, drinks, and disserts. Intriguing combinations of ingredients were utilized such as: coconut, lime, cilantro, new soy ingredients, sesame, poi (taro), fish sauce, tamarind, rice flours, nori, regional herbs, and Asian alcoholic beverages.

Intensity is how I would describe the third major trend. Bold flavors and vibrant (not always natural) colors grabbed everyone’s attention. Latin peppers of many varieties were found spicing up products well outside Latin genre. Many of these products were personified with wild names like Original Juan’s “Pain is Good, Hott Nuts” and Guy Fieri’s “7 Pepper “Burn Baby Burn” Salsa. Also, there were cocktails, teas, sauces and confections in all colors of the rainbow.

Finally, emotional concepts like homemade, traditional, old world, natural and local were common marketing themes. These phrases and imagery were used across the product lines and people were responding to them, perhaps remembering good times and places. Gluten free, low salt, and other health spins were found but not as promoted as “green” products. Call outs to social responsibility and environmental sustainability were found an increasing number of products as compared with past years.

I’m enjoying working with these trends and anticipating what will be shown next year at the Fancy Food Show!

Chef Chris Wilmoth

Are you ready for some football?!

The Kagome Culinary Team is making extra salsas for this upcoming Super Bowl weekend. We are frying fresh tortillas and getting all the fixings ready for a great taco party. Kagome makes a number of premium and authentic salsas. One of my favorite is our Rojo Salsa, which is similar to a traditional salsa. The Rojo Salsa is also great mixed in with sour cream and fresh lime juice.

The other salsas we are highlighting for Super Bowl are the Chunky Salsa and the Salsa Casera, which are great for topping tacos and tostadas. There’s just something about salsas that have a more diced tomato and a chunky texture that I enjoy with all the fixings that go into a taco or tostada build.
Below is a recipe for Margherita Pork, great for Super Bowl and can easily be made in the crock pot.

Ingredients
• 3 lbs pork shoulder
• 3 Tbsp. Taco Seasoning
• 1/2 cup tequila
• 1/4 cup triple sec
• 1/2 cup lime juice
• 1 cup Kagome Salsa

Directions
1. Trim any visible fat from the pork shoulder.
2. Rub the seasoning into the meat and let rest for 20 minutes.
3. Place the pork shoulder in a crock pot and pour in the remaining ingredients. Use enough Salsa and liquid to cover the meat. Cook on low heat for 6-8 hours.
4. Remove the shoulder from the crock pot and allow to cool for 20 minutes.
5. Reserve some of the cooking liquid, but avoid the fat on top.
6. Pull the pork apart using forks.
7. Rehydrate with some of the liquid, season and serve.

Enjoy!
Chef Chris Wilmoth

Often times holiday turkey is prepared in a traditional manner: Oven roasted, deep fried, or barbecued. This brings the side dishes to a starring role. We have a few very simple ideas that may possibly become your holiday favorites. Each recipe is a feast for the eyes with brilliant color and texture. Only you know how healthy these tasty side dishes are!

Rejoice!
Chef Chris

Sautéed Brussels Sprouts
1 pound of Brussels Sprouts — Sliced thin
4 cloves garlic — sliced thin
Olive oil to sauté
Salt and pepper
This dish often surprises many people; they have never had Brussels sprouts sauted and realize they really enjoy this vegetable.
Cook the Brussels sprouts until golden brown with garlic and olive oil.

Roasted Root Vegetable with Garden Rosemary
Sweet potato
Red New Potato
Beets
Rutabaga
Parsnips
Carrots
Minced Onion and garlic
Olive Oil
Salt and Pepper
Whole Rosemary Sprig

Cut root vegetables about the same size. Large pieces.
Toss with minced onion, garlic, olive oil and rosemary.
Roast in a 425 degree oven for about 40 minutes, toss occasionally, until golden brown and fork tender.

Orange Cranberry
8 cups Fresh Cranberries
4 cups Sugar
3 cups Fresh Orange Juice
2 oranges zested

Cook orange juice and sugar until it simmers.
Add fresh cranberries and orange zest, cook until cranberries start to pop and turn off.
Cool and refrigerate overnight. Serve in halved cut orange hollowed out.

For a fabulous Bourbon Turkey recipe Click here:
turkey recipe

11.15.2011

The RCA hosted its first pre-World of Flavors event at my brother’s restaurant, COOK in St. Helena. We all enjoyed grilled lamb with Kagome Balsamic Onion Glaze and Kagome Spicy Korean BBQ, some bruschetta, and great cocktails with Lemonade and Charbay Green Tea Vodka. Kagome was a major sponsor of this event and our top management team joined in on the culinary festivities. We had a fantastic turn out with more than 80 chefs, foodies, and culinary enthusiasts. We are proud to announce that our event was a top fund raiser for the RCA scholarship program!

Chef Chris

11.10.2011

I had the opportunity to stop by and meet the staff and students of this small culinary school in St. Helena, the heart of the Napa Valley. The primary topic was introducing them to what a research chef does and to the Research Chefs Association. It is so enjoyable to connect with creative young people, especially when sharing our passions regarding healthy eating lifestyles and our united affection for the Napa Valley way of life.

These guys are growing organic gardens, butchering farm raised meats and maximizing their culinary craft. I was able to spend about two hours sharing my stories as a R&D chef and growing up in the Napa Valley restaurant scene. These students work together for 18 months and follow up with an outside externship, many working in restaurants across the country.

Chef Chris

10.27.2011

Kagome USA is co-hosting an event on November 2, 2011 to kick off the World of Flavors at the Culinary Institute of America in Napa Valley.

We are thrilled to be a part of the Research Chefs Associations reception at COOK Restaurant in St. Helena. Chef Jude Wilmoth, my brother, is preparing some great dishes from his menu and incorporating a few of Kagome’s well crafted sauces. Chef Jude will be working his magic with the likes of both Korean BBQ sauce and a sweet and tart Onion Balsamic glaze. We are looking forward to meeting chefs from around the globe along with some local chefs and share some fine sprits from Charbay distillery. We will be having a raffle with some great prizes purchased from local stores throughout St. Helena. This raffle will assist with building our funds for the RCA Scholarship program. Take a look at the invite below…

This year’s summit concentrates on the global culinary adventure where we are now not only bringing bigger flavors to our cooking but also transforming the very idea of a restaurant (think four wheels, Twitter and a line of customers, or pop-up restaurants). And with the entire world at our finger tips courtesy of smart phones and YouTube, the people and food cultures of the Mediterranean, Africa, Asia, and Latin America seem equally as close and accessible as those of Europe or regional America.

For more information, please visit:
www.culinology.com

We look forward to seeing you there!

Chef Chris

The Health and Wellness Pavilion was the happening place to be at the Los Banos Tomato Festival, in early October. The round the clock cooking demonstrations were a continuous crowd draw. The two celebrity chefs, Lou Petrozza and Ryan Scott were both tremendous on stage. They kept the audience captivated and entertained. I was able to catch glimpses from the kitchen, while preparing for my demonstrations. I think what worked in all of our favor is that we are all very different chefs and enthusiastic in sharing our craft with the audience.

Ryan Scott spent some of his high school years in Los Banos and you could see him visiting old teachers and friends. Ryan crafted a stage presence that left the ladies of all ages, swooning. Lou Petrozza, a great story teller, showcased creative dishes that are very easy to prepare at home. Many of the questions that he answered were geared to his time on “Hell’s Kitchen” and the taping process. My “tomato-centric” dishes were presented with a focus on simply delicious taste, health, and ease to prepare at home.

In addition to my culinary presentations outdoors and on the Celebrity Stage, I was asked to judge both the Salsa and Bloody Mary creating competitions. There was much excitement by the recipe entrants as well as all of the samplers, and the quality and creativity of all the recipes made judging a difficult task!

Thanks to all the people that put a tremendous effort to may this first year a success! We all look forward to “What’s Cooking” next year!

Watch a snapshot of the Tomato Festival provided by The Tomato Product Wellness Council:

Come join Kagome in celebrating the versatile “Tomato” at the Los Banos Tomato Festival on October 8-9, 2011! We are proud to announce that our very own Executive Chef Chris will be cooking up delicious creations both days. Kagome is a proud sponsor!

   

Did you know that Kagome blends the best from East and West to make our signature sauces?   This blend can be easily understood by reviewing the Kagome corporate beliefs:  “We are thankful for nature’s bounty and for our relationship with people. We respect natural ecosystems and value human sensibilities. Through nature’s bounty we endeavor to create rich value that is ahead of the times and to contribute to consumers’ health and well-being.”  For more information please see the Merced Sun-Star article.

9.8.2011

What a treat to visit St. Helena and the Culinary Institute of America at Greystone and to participate in the culinary session hosted by the USA Dry Pea & Lentil Council. The late summer event was set to bring awareness to the role of peas and legumes in healthy eating and comprised of fantastic lectures and culinary sessions with guest chefs.  Legumes, are renowned for being an excellent non-meat based low fat protein source.  But did you know that they were also gluten-free and high in fiber, folates, antioxidants, iron, magnesium and zinc?  

The highlight of the day was when all of us  joined in the kitchen to work with the guest chefs’ recipes and really connect the many health benefits with tasty creations.  One favorite recipe was the “Split Pea Salsa”, made with split peas, black beans, tomatoes and lots of Serrano chilies.  A special surprise was working with and catching up with guest chef, Joyce Goldstein; whom I had the pleasure of working aside some 12 years ago at CIA Greystone. 

The CIA is always finding ways to better itself. The interior space has recently been updated with new kitchens and culinary enhancement venues. They now have a center for wine studies, a new bookstore that sits next to a chocolate center, and are looking to bring a café for public use. 

What an ideal time and venue to catch up with old friends, learn exciting health information, and eat some great food together.  Fantastic!