Capture your Mojito moment at Collision Vegas with FeedMe, the mobile food network

Follow the red balloons to the FeedMe booth and experience a Mojito like you’ve never seen before.

Las Vegas, NV — (May 5, 2015) — FeedMe is a mobile first food network that helps foodies satisfy their epicuriosity. We provide users with easy to use tools to create food moments inspired by real life experiences. Everyone has a story to tell and we’ve created a seamless experience to capture and share these incredible moments around food.

“Taking a photo of a dish with my phone doesn’t do it justice. There is a story behind my process and that’s something I want to share with the people around me” says Oron Franco, Chef and founder. “Social media has given us the channels to express ourselves, our passion and our interests. Now we need to create tools for the industry to elevate the media we share and to have it reflect the real experience. That’s what FeedMe does and this is how we connect the food ecosystem – through locations, moments, ingredients and people.”

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FeedMe users add photos, videos and text into their ‘Food-Moments’ and are building their status and reputation as influencers on the App. Having robust individual profiles with first-party data on the platform opens up opportunities that can be leveraged for targeted brand advertising, sponsorships and affiliate relationships, reaching highly targeted, affluent and product-receptive consumers at their moment of passion. FeedMe is a platform that exclusively focuses on food as a lifestyle.

Jeff Ragovin, co-founder of Buddy Media that was sold to Salesforce for $700 million in 2012, is an advisor and the first investor in FeedMe, he is also a fishing expert and a chef, “As a chef, FeedMe provides a creative outlet to share my creations and connect with fans, I really love it. On the flip side, I use the application to inspire me when I’m in the market and searching for an idea. As we move to a mobile first world, having easy to use tools in a digestible format is key. The app also eliminates the need to search multiple sources on the web, everything is in one place.”

About FeedMe
Founded in early 2014, FeedMe is a team of food-preneurs:
Oron Franco is the founder and driving force behind FeedMe. He is a chef who started his culinary life in New York City and opened a successful boutique chef services to Manhattan’s elite. Oron studied at The International Culinary Center in NYC. Together with Boaz Ackerman, a software engineer with 15 years of experience and Riki Franco, a fifth generation cheese maker turned financial controller their vision is to redefine the term food network for the 21st century.
Contact: Oron Franco, FeedMe, franco@letsfeedme.com
Join us on Facebook Twitter Instagram Google+

 

Spring Madness Continues- Chef Powell’s Series On How To Make Baked Snapper In A Salt Crust

Chef Rogers Powell is the authority on French cooking on FeedMe. Having been schooled under the master chef’s of our time, Powell has worked his way up the French brigade in establishments such as: Maxim’s, Le Van Gogh, and Le Repaire de Cartouche. In 1998, Powell found his way to New York and began working in the legendary La Cote Basque in Manhattan. He and his family owned a fine dining bistro, Pascal’s Restaurant in Larchmont, New York before finally landing his true calling at the International Culinary Center. Chef Powell is the Founder, Executive Chef-Instructor, and CEO of the Worldwide Culinary Apprentice, an informational online culinary school. With more than 30 years under his toque, Chef Powell’s desire to teach has led him to the conception of the Worldwide Culinary Apprentice.

For our Spring edition, Chef Powell presents a series on How to Make Bakes Snapper In A Salt Crust. Let’s begin:

We start by making the Salt Crust
bakes snapper in a salt crust 2 _rogers

Then, we wrap the red snapper into the slat crust
bakes snapper in a salt crust 1 _rogers

 

 

 

 

 

 

 

After the fish in ready, peel of the crust
bakes snapper in a salt crust 3 _rogers

 

 

 

 

 

 

Credits to Chef Rogers Powell for this amazing series. To see a full collection of his great tutorials download our App

Spring Madness: Honey-Butter, Orange and Chili Flakes Roasted Chicken

Roasted Chicken is always perfect to serve if you want to create a beautiful and succulent meal. And am sure, at some point, most of us reach to the sickening point of the basics; like roasting chicken with the usual garlic, lemon and butter. Why don’t we add some character to our roasted chicken by basting it with mouthwatering flavor? Honey, orange and chili flakes together are interesting and definitely adds character! When you add sugar or other sweetener to the basting liquid, this will leave your chicken a gleaming-mahogany color, tender and juicy! As it heats, sugar slowly starts caramelizing, becomes thicker and stickier, resulting to a perfectly chicken crisp. Hope you will enjoy this roasted chicken recipe!

Chicken_honel glazed_sheilla

Chef’s Notes:

1. Season generously. The secret in achieving a perfectly cooked roasted chicken is seasoning it inside and out  with small handful of kosher salt and freshly ground black pepper. There are some spices and seasonings that go well with chicken: fresh herbs like thyme and tarragon, fresh garlic and onions, fresh lemons, paprika or chili flakes.

2. Always add fat. Slather the entire chicken with a butter or light olive oil. This will give you  perfectly cooked chicken that has cracking crispy crust, juicy skin, rich and tender meat.

3. Season under the skin. Slowly work your fingers or use a spoon. Start  from the edge of the cavity, and slowly push away the skin from the breasts. Don’t remove the skin, just enter the meat underneath. Separate the skin from the top of the breast, but remember to leave it adhered on the side. You will be able to reach the leg without damaging any skin, and lift the skin from the leg the same way you did for the breast. Slather your seasonings under the skin. Seasoning under the skin will break in the whole chicken with mouthwatering flavor.

4. Stuff the cavity.  If you want to attain succulent meat in every bite of the chicken,  stuff the cavity with herbs, lemon halves, orange halves, bunch of thymes, tarrragon, rosemary or any type of your favorite herb . Always stuff the chicken just before roasting. If you stuff it too early, the stuffing may become contaminated by bacteria from the juices of raw chicken. Also, do not overstuff your cavity as it might spill during roasting period.

5. Avoid stuffing the chicken too early. 

6. Avoid cross contamination. Always use separate chopping boards and utensils for raw and cooked chicken. After using the chopping boards, wash them with hot soapy water.

7. Do not overcook the chicken as it will cause to having dry texture and tough meat.  A 1 kilogram of chicken takes about 60 minutes to cook in preheated oven with a temperature of 180°C.

8. Cover the chicken with foil when it is cooked, and rest it for 7-10 minutes  before cutting into pieces. Resting the cooked chicken will give the juices time to settle.

Chicken_honel glazed_sheilla 2
Ingredients
  1. 1-1.5 kilogram Whole Chicken, trimmed and rinsed
  2. 125 grams Unsalted Butter, softened
  3. 1/4 cup Pure Honey
  4. 1 piece Orange, zest and sliced for stuffing
  5. 1 piece Orange, sliced for garnish
  6. 1 tablespoon Red Pepper Flakes
  7. Salt and Freshly Ground Black Pepper, to taste
Instructions
  1. Preheat oven to 200 degrees Celsius (400 degrees Fahrenheit).
  2. Using a nonstick roasting pan, line it with a double layer of aluminum foil.
  3. Zest the orange before slicing. Set aside the orange slices.
  4. Whisk honey, orange zest, and butter in a medium bowl together until smooth.
  5. Rinse and pat dry the chicken. Starting at neck end, gently slide fingers under skin of breast and upper part of legs, loosening skin. Spread 1/2 of the honey-butter mixture under skin on breast and upper leg meat. Spread the remaining 1/2 of the butter mixture all over outside of chicken. Season generously the chicken all over including cavity with salt and pepper. Sprinkle chili flakes all lover chicken.
  6. Fill the cavity with orange slices.Tie the legs together using string to hold shape.
  7. Place the chicken in prepared pan, breast-side up, and roast for 50-60 minutes, basting with the buttery juices after 30 minutes. When the chicken is golden brown, crispy-skinned and its juices run clear, remove from the oven and leave in the pan for another 5 minutes. Using a pair of tongs, pull the orange slices out of the cavity. Lift the chicken up, letting any juices run into the pan.
  8. Transfer the chicken to a serving platter. Cover with foil and rest for another 7-10 minutes before serving. Garnish with prepared orange slices.
By Chef Sheilla. See the full collection of her amazing recipes and tutorials on on App

International Women’s Month Is Almost Over, But Not Before Our Aussie Chef Tells Us About The Most Important Woman In His Life

Keeping the feminine spirit in the air as we welcome Spring and get ready for the next holiday season, one of our leading chefs, Todd Millgate from Sydney Australia, gave us a quick interview about the most influential woman in his life, his mom.

Chef Todd is a YouTube sensation with over 52 million views! and he has been kind enough to share his amazing tutorials on FeedMe.  Todd’s mission is to teach you four new recipes every week focusing on desserts, dinners and anything in between, so you have to stay tuned for his awesome entertaining videos and tips and learn how not to screw up your next cooking adventure!

Todd s kitchen

Who’s the most influential female figure in life when it comes to food? “My mother always made home cooked meals. We never had a lot of money growing up so she would always stretch the budget to make it last and the meals were always fantastic.”
If you could invite three famous female figures for dinner, who would you invite? And what would you make them? “My mother of course. To be honest she is the most famous person I know or would ever want to know. And I would cook a home cooked meal of spaghetti Bolognese just like she used to many years ago. It was our favorite.”
What’s your favorite childhood food your mom used to make? Well Spaghetti Bolognese of course! But the dessert was my favorite part, so simple and extremely tasty, it was boiled rice with sultanas/raisins. You serve it hot with milk and a sprinkle of sugar. Trust me you have to try it, it’s so simple yet yummy.

Find out more about Todd on FeedMe.

International Women Month-Our Chefs Reveal The Female Figure That Most Influenced Their Lives

Being inspired by a strong figure in our lives helps us reach new highs and gives us the support and motivation needed to make the first step or to keep moving from that point forward. In food, inspiration comes in many forms, from cultural influences to personal moments and people around us. In this post, leading female chefs on FeedMe share  their stories about the influential female figures in their lives, which famous female celebrity they would love to have for dinner and  what is their favorite childhood dish.

Chef Sheilla, a Cuisine and Pastry Chef, Culinary Instructor, Chef Consultant, Food Stylist, Food Photographer, Recipe Developer, Food Writer and a Host of an online cooking show “Fridays with Chef Sheilla” for Breakfast Magazine, check out her profile on FeedMe.

Who’s the most influential female figure in life when it comes to food? “My most influential female figure in life when it comes to food is no other than my mother. I have seen her all my life cooking for us. From breakfast to lunch to dinner. She never get tired of cooking as long as she see our smiles with every dish that she prepares, her love for cooking is unconditional, like her lover for her family.”
If you could invite three famous female figures for dinner, who would you invite? And what would you make them? “I would invite my mother, my sister and my best friend. I will prepare dishes that has protein and carbs, like paella, one dish but so fun to share and has complex flavors.”
What’s your favorite childhood food your mom or grandma used to make? “My favorite childhood from my mom is chicken noodle soup”

Chef Yvette, was born and raised in El Paso, Texas. She shares plenty of home-style Mexican recipes served with a side of heartwarming family stories. “I feel that food is one of the best ways to tie us to our past, our heritage, and memories”. Check out her profile on FeedMe.

Yvette muy bueno cookbookWho’s the most influential female figure in life when it comes to food? “My Grandma. She made a full meal with limited groceries and fed a large family and visitors. Like the miracle of the five loaves and two fishes, how she fed so many visitors still remains a mystery. Her warm, inviting home with friends and relatives in place at her kitchen table is a vision that lives fondly in my memories.”
If you could invite three famous female figures for dinner, who would you invite? And what would you make them? “I asked my family this same question last night during dinner. It was pretty comical. I would invite Oprah, Madonna, and Julia Child (IF I could bring her back from heaven). I would make them a traditional Mexican feast — tamales, mole,  all the dishes that are usually reserved for a special occasion. And of course some Latin cocktails like sangria.”
What’s your favorite childhood food your mom or grandma used to make? “Everyday my grandma would wait till I was almost home from school to make homemade flour tortillas. Now as a mother I can appreciate that even more. How special is that? She knew I loved freshly made, warm tortillas and she would make them for me daily. It truly warms my heart just thinking about it. Sitting there, watching her make tortillas, and talking about her childhood — those are memories I am forever grateful for.”

Chef Stef , “I learned a lot about cooking for myself in college by experimenting and asking family members for advice. It is much healthier and drastically cheaper to cook for yourself, that I think it’s important for everyone to learn the basics and just have fun! The goal is, to make cooking not feel like work”. Check out her profile on FeedMe.

Chef stefWho’s the most influential female figure in life when it comes to food? “My Sicilian grandmother. I have so many memories cooking with her starting from a very young age! She taught me to be creative. Grandma and I made a cooking video years before I ever became Chef Stef!”
If you could invite three famous female figures for dinner, who would you invite? And what would you make them? “Audrey Hepburn because she’s so classy. (Let’s pretend she’s still with us!) Oprah Winfrey because she is such a powerful, strong woman that I admire. Julie Andrews, because, it’s Julie Andrews, and she must have some incredible stories! For these ladies, I would think of a light, classy meal. Perhaps a delicious arugula and beet salad for starters. A roasted chicken with rosemary and lemon with sweet potatoes for a main and creme brûlée for dessert!”
What’s your favorite childhood food your mom or grandma used to make? “Grandma makes her Italian spaghetti and meatballs. Sunday tradition! Luckily, I still have her with me and she still makes it :)”

Get to know the chefs and bloggers on FeedMe, get a closer look on what inspires them, which cuisine they prefer and discover new and exciting recipes and tutorials every day,  log in and start exploring.

 

Chocolate Tart with Dark Chocolate Ganache and Fresh Strawberries by Chef Sheilla

“I am the kind of girl who is not a big fan of flowers, coming from a practical gal. Chocolates and Strawberries truly define my Valentines Day, chocolate is luscious and strawberries emphasize LOVE, because of it’s vibrant red color. It excites me always to prepare delish dessert for my loved ones every special occasion, giving me great opportunity to show how I truly love them…baking is always a labor of love”.

Happy Valentines Day foodies
Chef Sheilla

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Chocolate Tart with Dark Chocolate Ganache and Fresh Strawberries
Serves 6-8

INGREDIENTS:

Chocolate Tart:

1  large Egg
3 Tablespoons Cold Water
2 Teaspoons Vanilla Extract
200 grams All-Purpose Flour, sifted
100 grams Granulated White Sugar, sifted
¼ cup Cocoa Powder, sifted
Pinch of Salt
160 grams Unsalted Butter, cold and cut into medium dice

Chocolate Ganache:

300 grams Good Quality Dark Chocolate, chopped
250 ml Heavy Cream
50 grams Unsalted Butter, softened

Garnish:

250 grams Fresh Strawberries, rinsed
Apricot Nappage, optional

METHODS:

  1. Start making the tart base. Using a small bowl, stir together the egg, cold water, and vanilla extract; set aside.
  2. In a stand mixer fitted with paddle attachment, beat together the flour, sugar, cocoa powder and salt on low speed. Gradually add the butter, and increase the speed to medium. Mix until the texture resembles coarse crumbs. Add the egg mixture and beat just until the dough pulls together.
  3. Transfer the dough to a work surface and flatten into a disk. Wrap in plastic wrap and refrigerate until well chilled, at least 1 hour.
  4. Preheat an oven to 350°F (180°C).
  5. Remove the pastry dough from the fridge and roll it out onto a flat work surface to a thickness of 5mm
  6. On a lightly floured work surface, roll out the dough to a thickness of 5 mm. Use an 8-inch round tart pan with a removable bottom and line with greaseproof paper. Press lightly the dough into the bottom and up the sides of the tart pan. Trim off any overhanging dough and pierce the dough with fork.
  7. Line the dough with parchment paper and fill with baking beans or pie weights. Blind bake until the sides are cooked through and the bottom is almost cooked, about 25 to 30 minutes. Remove the pie weights and parchment. Put back the tart in the oven and continue to cook until the bottom is dry, about 5-7 minutes or more. Remove the chocolate tart from the pan and transfer the pan to a wire rack to cool
  8. For the chocolate ganache filling, place the chopped chocolate in a mixing bowl. Using a medium saucepan, simmer the cream. Once hot, pour it over the chocolate and stir until the chocolate has melted. Once the chocolate has melted, add butter and continue to stir until fully melted.
  9. Pour the chocolate ganache into the prepared tart and place the chocolate tart to set in the fridge for at least 4 hours.
  10. Before serving the chocolate tart, place the strawberries on top, and glaze them with apricot nappage. Let it sit for 15 minutes before serving.
  11. To serve, use a hot knife to cut the tart into slice
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Super Bowl Food With A Mexian Twist

Chef Yvette from Muy Bueno Cookbook is an award winning Latin food blogger and chef addicted to Mexican food and fresh juice cocktails. We are super excited Yvette joined FeedMe in such perfect timing to share her amazing Super Bowl food with a Mexican twist. Welcome Aboard! Check out Chef Yvette channel on FeedMe

Here are three of the super delicious Super Bowl foods:

Blog_super bowl_Yvette Guacamole
Guacamole Game Day Tostadas: This traditional and authentic guacamole is a great game-day dip—but you might want to double it if you’re having friends over. Homemade guacamole tends to disappear quickly.
Blog_super bowl_Yvette beef tacos
Slow-Cooker Beef Brisket Tacos: Just set up your slow cooker, add all the ingredients, turn it on, close the lid, walk away. When you come back the meat just falls apart and is ready for your guests to make their own tacos.
Blog_super bowl_Yvette Micheladas
Spicy Micheladas: A Mexican spicy beer cocktail will be a hit for a Super Bowl party. It doesn’t matter which team you’re rooting for — these drinks will go down easy.
 May your Superbowl Sunday be full of guacamole and delicious drinks!

New Trends In Food And Culinary For 2015

Hi There FeedMe Readers, I’m Daniella Malfitano, Chef, traveler and lover of all things food. Today I’m taking you inside the culinary industry for a unique look at the new trends in the food and culinary community for 2015. It’s a new year and it is time to dial in and get informed on what to expect in 2015!

According to “What’s Hot in 2015″ a Culinary Forecast released last week by the National Restaurant Association, it looks as though the trends of 2015 might in fact be a repeat of past years, which is no surprise for us at all. To see the full report click here. The top three culinary industry trends that lead the list for 2015 include locally sourced meats and seafood, locally grown produce, and environmental sustainability. These trends were so influential for the industry in past years that it makes perfect sense to see them at the top of the list for 2015. And it is my prediction that these industry game changers aren’t going away anytime soon.

“As consumers today increasingly incorporate restaurants into their daily lives, they want to be able to follow their personal preferences and philosophies no matter where or how they choose to dine. So, it’s only natural that culinary themes like local sourcing, sustainability and nutrition top our list of menu trends for 2015. Those concepts are wider lifestyle choices for many Americans in other aspects of their lives that also translate into the food space.” Hudson Riehle, Senior Vice President of the National Restaurant Association’s Research and Knowledge Group. These themes will continue to shape our industry in big ways, just as they have already begun to do since 2012 when these concepts really became a priority for consumers and the culinary industry at large.

As a chef and food justice advocate these trends feel to me more like larger concepts and the beginning of the consumers’ development of deeper food philosophies. In my work I have found that people are indeed hungry for real change for the food industry and the food system at large. I am deeply passionate about the food industry and promoting locally sourced meats and seafood and locally grown produce, and am a devoted advocate for healthy nourishing food and to change our current food system for the better. In fact, I have committed my entire career to it! This deep passion of mine has been the consistent theme of my professional life and is the very reason why I connect so deeply with the heart of these trends for 2015 and why I resonate with the desire to transform the culinary industry. These concepts are my sentiments exactly.  In 2012 I developed and produced an educational based food television series entitled “Delicious Discoveries with Daniella Malfitano”. In the show I highlight local food businesses, farms, ranches, vineyards, orchards and markets and lead viewers from the source to the main course to show them all of the local delights of their neighborhood through its food. My ultimate desire for the television program was to promote food business by educating people about where our food comes from; where it can be found in ones own community, and how to use it. This is a concept that I am extremely passionate about because I believe that supporting and promoting local food companies can help rebuild local economies and help to strengthen communities. Please view an episode of the program on my here on my FeedMe Channel! Simply put, local foods are foods that are produced within the surrounding cities and counties where they are sold. There are many benefits to buying food locally and supporting locally produced goods and business. The most important benefits include strengthening one’s relationship to their own community, increasing local business and thus the local economies, preserving the quality of the planet by decreasing food transit, and increasing the pattern of eating seasonally allowing children and people within the local community to live healthier, richer, fuller, longer lives. And these are just a few benefits of eating and supporting locally produced foods. It makes perfect sense that these important culinary themes like local sourcing, sustainability and nutrition top our list for culinary trends for 2015. Something tells me this is going to be a good year!

When people ask me what I love most about my industry I can answer always without hesitation. Throughout my experiences I have become fully aware of my deep passion and love for food and cooking which has provided for me a deep understanding of genuine human connection. I can’t think of a career that is more linked to all humans and daily life than a profession dealing with food, the essential element of life, which feeds the world with nourishment and pleasure simultaneously, day after day. I am attracted to this industry simply because culinary service is intrinsically linked to several disciplines, that is socially, politically, economically, and anthropologically, just to name a few. The power and necessity of food for humans is endless making this industry vital for the state of the world today and very influential for the direction it will take tomorrow. I am very excited about the trends of 2015 and know that it will indeed be another great year full of transformation and growth.

To learn more about my work visit me online at www.daniellamalfitano.com.

 

Welcome The New Year With Delicious Hors D’oeuvres

Hi There FeedMe Readers, I’m Daniella Malfitano, a contributing chef on FeedMe, traveler and lover of all things food. Today I’m taking you in the kitchen right before the New Year to help us finish out the year strong, happy and full of good food!
New Years eve is right around the corner… Can you belive it? Where did this year go!? To celebrate the end of 2014 and to help bring in 2015 right, here are a few festive hors d’oeuvres for entertaining this New Years Eve!

Sweet and Salty Goat Cheese Log

Goat cheese log_DaniellaIngredients
1 plain goat cheese log
½ cup of shelled pistachios
½ cup of dried craisins

Instructions
Chop the nuts and craisins fine and mix together well. Scatter them onto a plate and simply roll the goat cheese log over your fruit and nuts patting the mixture onto the cheese log so it sticks well. Place the decorated goat cheese log on a nice platter with some crackers and flatbreads and and serve to your guests.

Caramelized Onion and Gruyere Cheese Puffs

Puffs_DaniellaIngredients
1 box of store bought puff pastry
2 yellow onions, sliced
2 tablespoons extra virgin olive oil
salt and freshly ground black pepper, to taste
1 small block (about 6 oz) of gruyere Swiss cheese, grated

Instructions
Remove the puff pastry from the oven to thaw. Slice the onions in thin half-moon shapped slices. Heat a large sauté pan with olive oil and add the sliced onions. Cook on a high heat for 5 minutes and season with salt and freshly ground black pepper. Lower the heat and cook for another 25-35 minutes until they are golden brown and completely caramelized. Preheat the oven to 400 degrees, and while the onions cook, grate the gruyere and set aside. Next remove both rolls of the puff pastry from the box and unroll them to lay flat on a baking sheet. Sprinkle the cheese evenly over both pastry sheets and then top with the caramelized onions. Bake the pastry in the oven at 400 degrees for about 10-12 minutes or until the pastry is fully puffed and golden brown. Remove from the oven and place on a cutting board to slice into square pieces. Arrange on a nice plate or platter and serve warm to your guests.

Enjoy these hors d’oeuvres with a cocktail of your choice and you’ll be all set to ring in the new year with a smile!

To see more of Chef Daniella’s recipes and food media download FeedMe to your iPhone

This post and recipe was provided by Chef Daniella Malfitano of Delicious Discoveries.