Summer Canapés Workshop with Delicious Taipei

CONCEPT As more and more people worldwide are becoming health conscious, clean eating and whole foods movements are flourishing. Delicious Taipei has found that there is both a lack of information and accessibility regarding healthy eating in Taiwan. We have also discovered that there is an overwhelming interest in gourmet raw food after holding ten successful workshops in 2012. We believe that with the right venue, there is an even bigger market to tap into and even more healthy and delicious avenues to explore.

RAW FOOD Raw foods are fruits, vegetables, nuts, seeds and grains that have not been heated above 40°C. Consuming these foods in their natural state ensures that they are not only fresh, but remain packed with enzymes, vitamins, and nutrients. Uncooked and unprocessed foods are also rich in phytonutrients and micronutrients, which are essential to maintaining an alkaline state in our body and preventing diseases. Delicious Taipei invites guests to explore the concept of a raw food lifestyle.

CANAPÉS Canapés are a type of hors d’oeuvres, or bite sized decorative morsels of food, that pack a lot of flavor and exude an air of elegance when served. These gourmet appetizers take little time to prepare and are far from fiddly when put together. Serving these posh finger foods accompanied by a glass of wine is the way to wow even the finest epicurean palate.

Join me on July 6th from 14:00 – 17:00 as we discover the world of raw food by making two exquisite canapés and one gourmet, delicious dessert.

On the menu:

1. Macadamia nut pâté served on zucchini with cranberry chutneyP1020561

This canapé is filled with the aromatic fragrance of fresh rosemary and the vibrant tones of garlic which perfectly accompany the tart fruitiness of cranberry chutney. The nut protein ensures that your guests will feel full and satisfied. So even though these are only vegetables, nuts and fruit, they produce a gourmet canapé that will surprise your guests.

2.Beetroot/ Jicama Ravioli with Spicy Cashew cream, marinated shiitake mushrooms and salted Ginger

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Loosely based on the idea of Italian ravioli, this raw version brings out the Asian flavours we all know and love – ginger, garlic and chili in a decadent cashew/avocado cream. Topped with salted ginger, this canapé is so unusual, most people would not even be able to imagine its personality. Showstopper stuff!

3. Raw Chocolate Banana Cream Cake

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No flour, no refined sugar, no eggs and no milk. If it’s raw, you can be sure, it will be better than any baked dessert you have ever tried. This cake is made with walnuts and figs as the base (fibre, fibre, fibre!), banana, vanilla, lemon, avocado and raw cacao as the topping. It sets like a firm cheese cake and will absolutely blow your socks off.

This summer, go gourmet but stay healthy with DELICIOUS TAIPEI!

Date: July 6th, 2013

Time: 14:00 – 17:00

Venue: The Watermoon Tea House (FuXing South Rd, Section 2, Alley 180 #2, 1st floor/ 台北市復興南路二段180巷2號1樓)

Cost: NT2000

Some Guidelines:

1. This will be a hands-on workshop so please be prepared to get your hands dirty:-)

2. Conversation will be limited to breaks only.

3. Cell pones should be on silent and no calls should be accepted during class time. You may however, click away on your phone camera should you wish.

4. We will start precisely at 14:00 and end precisely at 17:00. Please be on time.

5. It will greatly decrease your stress levels, if you figure out how to get to the venue before the day of the workshop:-)

6.Payment should be remitted to the following bank account: E. Sun Bank (玉山銀行: 808),

Songshan Branch (松山分行)

Account Name: 棒活動藝文有限公司 Account #0565-940-001-768

by no later than July 3rd. 

7. This workshop is limited to 14 participants only.

8. Please contact: prish(at)delicioustaipei(dot)com/ 0975-021-931 for any questions.

 

Yale Club of Taipei’s “Yale Day of Fun!”

P1020561   The Yale Club of Taipei hosted a “Yale Day of Fun” at the beautiful law office of Pamir Law on Dunhua North Rd. Pamir partner, Nicholas V. Chen, visionary and self-professed gourmand invited Delicious Taipei to provide gourmet raw canapés for 60 of their guests. I was absolutely honoured for the invitation and very excited since I love my food projects so much. Nic’s company isn’t too bad either 😉 Pamir Law has the sexiest 12-meter long steel table that was constructed inside the building because pieces were too big, heavy and fragile to transport via crane. Ever since I first laid eyes on the gorgeous table, I have fantasized about teaching a workshop there or catering a cocktail party so when the invitation came, I was happy! In order to enhance the beauty of the table, I used plain glass trays which created the effect of the food just sitting on this vast, reflective surface. I decided to make raw beetroot and jicama ravioli with marinated shiitake mushrooms, a spicy cashew/ avo sauce and salted ginger as shown below: P1020556   P1020567

The beets and jicama are marinated in liquid amino and olive oil. The spicy cashew sauce had avo, ginger, garlic, chili, etc to create a sweet, spicy thick cream and the salted ginger added the final flavourful zing to this incredibly balanced and layered canapé. The second canapé was one of my favourites – macadamia nut pâté served on rounds of zucchini with cranberry chutney as shown above but here’s another angle:

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The pate is gorgeous with fragrance of fresh rosemary and the pungent delight of fresh garlic with the tart accompaniment of cranberry. Showstopper. These canapés got lots of compliments which was great as I was a bit apprehensive about Taiwanese’s preference for cooked food over raw. The full bursting flavours in raw food always wins people over.

Finally, for something wickedly sweet but healthy, I made raw chocolate chipotle brownies.

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Inspired by Susan Powers of Rawmazing, these brownies are made with dates, figs, cacao and the smoky gorgeousness of chipotle. It is subtle but warming and as always, when guests taste raw desserts, the questions about raw food in general start pouring in!

To accompany the food, local, women-run wine company, Wine Casa provided red and white Dormaine Auzias Cuvee Monsieur, with aromas of black berries and black currants.

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Ellen O’Neal on the right, of Wine Casa

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Betty Cheng from Pamir Law on the left, enjoying the jicama ravioli.

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More guests enjoying the ravioli.

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With Nicholas Chen, the man who made it all happen! Thank you, Nic and Yale Club for a lovely opportunity to showcase gourmet raw food.