Nothing to do with poets, knights, armor, or horses—at least not in culinary terms. Barding is the process of wrapping pieces of meat or poultry in thin pieces of fat. Meat or poultry that has no natural fat covering tends to dry out quickly during roasting; barding helps protect and moisten the meat and also adds additional flavor. “What? That sounds sort of gross!” you might say… Wait a minute… anything wrapped in BACON has been barded! Satisfied?!?!
Author: Heidi Lee (Page 59 of 96)
Sounds like a flower or perfume? Actually the plumeria flower IS called frangipane in the land Down Under! In food terminology, frangipane is a sweet almond custard filling used in a variety of pastries, cakes, and tarts. YUM!
by Emily King
It’s about a quarter to five on a Wednesday afternoon. I can hear the cheerful chatter of students in the kitchen as they pack up their knife kits. Chef Marz makes her closing announcements interspersed with gentle teasing in an attempt to encourage some of the less motivated students to complete their homework for the next class. The students file out of the classroom smiling and energized. A few moments later, Chef Marz exits the kitchen.
She is walking slowly and there is a tired tone in her voice, but she still greets me with a smile. Later on in the interview, I will learn that her exhaustion is due to the fact that she stayed after class working with a few students until nearly midnight the previous night. I’m not at all surprised by this fact because that’s just how Chef Marz operates; as she puts it, “I have to put in 120-150% every day, so I can sleep at night.”
Chef Francine Marz puts that the kind of effort into all of her roles at the International Culinary School at the Art Institute of Phoenix where she is chef-instructor and coach of the school’s culinary competition team. In addition to teaching, she is a working on her M.B.A. from Argosy University. With a schedule like that, it’s incredible that she is able to muster the passion and the vigor that she brings to the classroom each day.
She calls her brand of teaching “edutainment” which stems from to her mission to be the instructor she “never had and always wanted.” While Chef Marz holds her students to the highest standards and has even been known to demand an entire re-mopping of floors that she feels are not up to par, students love her classes because they know they can expect to go on field trips, listen to culturally relevant music, and watch the occasional movie clip as they prepare the cuisine of the day. It’s not unusual for students to begin a day of French cooking with a clip from the movie Ratatouille or to enter a kitchen that sounds more like a Latin dance-party as they get ready to tackle Central-American cuisine. Laughter is also a common sound in Chef Marz’s classes. Her lessons are memorable, and in the case of her demonstration on fish fabrication, they occasionally come with “prizes.” Who knew that fish eyeballs, when dried, turn into bouncy balls? Chef Marz’s students do.
While her teaching style differs from the regimented structure of the education she received from Johnson and Wales of Rhode Island, she credits her flawless work ethic and sense of professionalism to her experience in the program. She was a fierce competitor on the school’s culinary team and completed a baking and pastry-focused internship at Disney’s Epcot Center and the Disney Contemporary Restaurant. She was even one of seven students who received a full-ride scholarship to complete her Master’s Degree at Johnson and Wales, but she ultimately decided that she wanted to get her hands dirty. She felt that putting all of her energy into the industry would allow her to gain experience and generate a network of contacts. This proved to be a wise choice as she developed a stunning resume working for some of the most high-profile companies in the industry.
Chef Marz started out as a butcher and food-stylist at Dean and DeLucca (North Carolina), which is an elite chain of gourmet food stores on the east coast. Her experience at Dean and DeLucca opened many doors which led to her roles as sous chef, chef tournant, and Executive Chef for Marriott and Renaissance Suites Hotels — all before she was 30. In other words, it took just under a decade for Chef Marz to complete a progression through the ranks of the industry that takes other chefs a lifetime to achieve. When asked about the force that has propelled her through her career thus far, Chef Marz simply points to her passion for food and hospitality.
“I’m just a Chef who wants to make people happy,” she says humbly.
These days, she is spreading happiness on a larger scale than she ever imagined as she equips culinary students with the skills, confidence, and passion they will need to be successful in the industry. Chef Marz is a phenomenal teacher, enjoys her job, and has always been an unstoppable force. When I ask her about her future career aspirations, she admits to being a big supporter of “riding the wave” and seeing where it takes her. Luckily, for culinary students at the Art Institute of Phoenix, the wave is keeping her close to their shore for the time-being.
by Chef Joe LaVilla
The road is one I traveled frequently 25 years ago. Much of the scenery hasn’t changed. There are still rolling farm fields, Amish farmers with horse-drawn tractors and road side fruit and vegetable stands stocked with what was picked that day. One addition is slowly taking over the landscape of this stretch of Upstate New York – grape vines. Back in the day, there were a handful of wineries in the area, having gotten permission to make wine via the Farm Winery Act in 1976. By the early 1980s, some were already on their way to discovering what would be the best grapes of the Finger Lakes region – Riesling and Gewurztraminer. Now, twenty five years later, there are dozens of wineries, each producing some of the best Rieslings in the nation.
Rieslings and Gewurztraminers in the Finger Lakes are made in two different styles. The more familiar semi-dry is similar to the style of off-dry Rieslings found in Germany or Washington State. Dry Riesling has very little residual sugar and is more along the style of Alsace or Australia, without as high an alcohol content. Almost every producer makes both styles. For many wine geeks, the true test of the producer is their dry style because the sugar in the semi-dry can mask some errors from the vineyard or winery.
At a recent tasting of Finger Lakes wine, several producers have show how far the region has come. The best were two old standards and two up-and-comers – Hermann J. Wiemer and Dr Konstantin Frank of the old garde along with Lakewood Vineyards and Sheldrake Point from the newer generation.
The Wiemer Dry Riesling Reserve is a revelation of how good a Finger Lakes Riesling can be. With right rounded acidity, a lime zest and grapefruit profile, and just a hint of minerality to contrast, the wine is absolutely delicious. It even has the classic kerosene nose found in top German Rieslings (though a bit unusual to some of my tasting buddies). It’s no wonder the Wine Spectator gave it 91 points (for people who care about those things). This wine is made from a collection of estate grown grapes, though Wiemer also makes two single vineyard Rieslings from their plots along Seneca Lake.
Close behind is the Sheldrake Point Dry Riesling. Originating practically on a beach along Cayuga Lake, the wine is a reflection of a slightly warmer mesoclimate. A little fuller bodied than the Wiemer, the Sheldrake Point Dry Riesling is rich with peach and apricot flavors balanced by the classic rounded acidity of the varietal. This wine was awarded 91 points by Wine and Spirits magazine (again, for those keeping track).
Dr. Konstantin Frank was the man who introduced vinifera varietals to the Finger Lakes region. We have him to thank for showing that cool weather white grapes could not only survive but thrive in the region. Because the Dr. Frank winery is one of the oldest in New York State, located along Keuka Lake, it has the ability to foretell the future of the region. I say this because of the dry Gewurztraminer. Not a popular grape (unless made off-dry), the Dr. Frank wine is made from 50-year old vines. That age translates to a wine that is complex and full bodied. A fairly Alsatian styled wine, the Dr Frank Gewurz is rich with notes of cold cream, lychees and spice, with just enough acidity and minerality to keep it from being fat and flabby.
Lakewood Vineyards, on Seneca Lake near Watkins Glen, is not nearly as established as Dr. Frank, but is already nipping at its heals. Their Gewurztraminer has all the characteristics of the classical varietal – tropical fruit, cold cream, minerality. The biggest difference is that the Lakewood is lighter bodied than the Dr Frank, not unexpected considering the age of the vines.
All in all, if you are a lover of crisp white wines, track down some Finger Lakes Rieslings and Gewurztraminers. That said, expect it to be a bit difficult. Most of the wines are sold within 50 miles of the wineries. Maybe just the reason you need to spend some time in Upstate New York on a lake-hopping, country-driving winery tour.
About Joe LaVilla
Chef LaVilla is the Academic Director for the Culinary Arts programs at the International Culinary School at the Art Institute of Phoenix. Besides being a Certified Executive Chef, Chef LaVilla also holds a certification from the International Sommelier Guild (ISG) as a Certified Sommelier. In addition, Chef LaVilla is experienced in food styling, food and wine pairing, the hospitality industry, culinary arts management, and more.
Before joining The Art Institute of Phoenix, LaVilla had been Executive Chef for Tucchetti restaurant in Phoenix. He has worked for Mark Tarbell as well as Wolfgang Puck. His credits include, “Faculty of the Year” award at The Art Institute of Phoenix; finalist in the Arizona Pork Council Taste of Elegance Competition; and author of the textbook “The Handbook of Wine, Beer and Spirits: A Guide to Styles and Service”.
Chef LaVilla received his Ph.D. in Organic Chemistry from the University of Rochester and his Bachelor of Arts degree, Cum Laude, in Chemistry from Cornell University. He also received an associate’s degree in Culinary Arts from the Culinary Institute of America, where he graduated with honors.
Our Registered Dietitian, Katie Haarala, might approve of this one. Just in time for the season of over-indulgence, we bring you a cocktail that is only about a quarter of the calories of a regular martini AND it’s made with real apple juice!
Ingredients
- 2 oz Apple Vodka
- 3 oz Light Apple Juice
Make a fancy rim for your martini glass by lightly wetting the rim of the glass with water or apple juice and dipping it in a mixture of cinnamon and sugar. You can use a cinnamon stick for a festive stirrer.
Then, add all the ingredients to a cocktail shaker with ice and shake for 10-15 seconds. Strain this mixture into your fancy glass and enjoy.
Find more recipes like this one in the book Heidi reaches for when she’s in the mood:
Skinnytinis: All The Fun For Half The Calories
By Teresa Marie Howes
Chef Francine Marz is a true southern gal who isn’t afraid to give us a recipe full of butter and cream (we’re thanking our lucky stars for that because the website refused to support another tomato-based soup). Here’s a deliciously rich, Charleston She-Crab Soup that will probably add a pleasant Southern drawl to your speech. Y’all enjoy!
Ingredients:
- ¼ pound butter
- 2 cloves garlic, minced
- ½ cup celery, small dice
- ¼ cup leeks, whites only
- ¼ cup onion, small dice
- ¼ pound flour
- 2 cups heavy cream
- 2 cups milk
- 2 cups fish stock or clam juice
- 1 pound crabmeat (Special or Claw)
- ¼ cup sherry wine
- 2 tsp. Tabasco Sauce
- 1 T. Worcestershire Sauce
- 1 tsp. Old Bay Seasoning
Makes 12 Servings.
In a large saucepan, melt the butter and sauté the garlic, celery, leeks and onions until translucent. Then stir in the flour and combine. Cook for approximately one minute. Then add the cream. Bring to a boil. Add the remaining ingredients, and simmer for 10 minutes. Season with salt and pepper to taste. Garnish with sherry whipped cream and finely chopped chives.
To make the sherry whipped cream:
Take 1 cup heavy cream and whip to stiff peaks. Then add in sherry wine to taste.
Click Here for More Soups of the Week
About Chef Francine Marz
Chef Francine Marz is one of the coolest gals we know! We featured her in our last “Who’s Cookin’ Now” article and discussed her enviable credentials, her innovative approach to teaching, and her passion for the culinary arts. While Chef Marz has worked her way up to the role of Executive Chef of several major resorts, her talents clearly lie in her ability to connect with her students. She is currently the coach of the culinary team at the Art Institute of Phoenix and a Chef-instructor to the rest of the pack. When she isn’t teaching, she’s working on her MBA. Get it girl!
Click here to see our “Who’s Cookin’ Now” feature on Chef Marz
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