Two Generations of Parmegianis – Father/Son Chef French Dinner at BRAVO! 2013 Posted on May 20, 2013February 21, 2020 by brandis TWO GENERATIONS OF PARMEGIANIS – FATHER/SON FRENCH DINNER AT BRAVO! JUNE 17, 2013 | 6 PM | $75 per person Optional Wine Flight – $25 Email Tanya at TanyaB@bravobuzz.com or call 601.982.8111 to make reservations. Seating is limited. On Monday, June 17th, BRAVO! will be hosting two generations of Parmegianis in the BRAVO! kitchen – Jay Parmegiani, owner and executive chef of ROCA Restaurant and Bar in Vicksburg, MS, and his father, Jean-Jacques Parmegiani. Dan, Jeff and Jay have a long history together. Here are a couple of fun facts about their relationship – 1) Jeff’s first job was as a cashier at LeFleur’s Restaurant in Jackson. While working at LeFleur’s, Jeff met Jean-Jacques, who was the chef there at the time. 2) Jay got his first real start at BRAVO! as a cook on the hot line back in the late 90’s. While on a fishing trip with Dan, Jeff and catering manager Aven Whittington, Jeff suggested to Jay that he should come back to BRAVO! for a night and do a special dinner. With Jay’s Dad being such an inspiration to his cooking career, Jay and Jeff thought it would be a great idea to do a Father/Son Chef Dinner. Jay’s father, Jean-Jacques Parmegiani, has worked in the culinary arts his entire life. He has also owned 3 restaurants during his culinary career – Tuminello’s Restaurant (1982-87), Giani’s Italian Restaurant (1986-89), and Jacques’ Cafe (1987-2012). Jay followed in his father’s footsteps through the culinary world and now owns ROCA Restaurant and Bar in Vicksburg, MS. He will also be opening a new restaurant in downtown Vicksburg in the fall of 2013 – 10SOUTH Rooftop Bar and Grill located on top of the First National Building. Jay and Jean-Jacques wanted to do a French themed dinner in honor of their family heritage. The Parmegiani family (many of them chefs) are all from France. Jean-Jacques is a butcher by trade and learned his way around the kitchen by watching other chefs with French and Swiss influences. Jay learned many of his culinary skills by watching his father and learning about foods from different regions in France where his father grew up. This special father/son dinner is something you do not want to miss. This is the perfect opportunity to say ‘Thank you’ to your Dad this Father’s Day! The dinner is $75 per person with an optional wine flight for an additional $25. « Previous 1 … 8 9 10
Flour-Power Banana Bread Posted on October 2, 2012February 21, 2020 by brandis No, I’m not Celiac… I guess you can call me gluten-free curious. Working towards the launch of the new gluten sensitive menu at BRAVO! forced me to reevaluate the nutritional value of using only white flour in my baked goods and explore the added health benefits of flour alternatives. I choose whole grains for bread, cereal and crackers, and I have dabbled with whole wheat flour in baking…never to a satisfying end. So, when I read about gluten free almond flour, I was intrigued. Why not use a flour that is low in carbs, high in protein and fiber, as well as low on the Glycemic index? The question is how will it taste? After sifting through blog taste tests, I settled on Honeyville Farms Blanched Almond Flour and ordered a 5lb bag. When the bananas in my fruit basket started to turn, I jumped at the chance to play with my new ingredient. Unable to find a reliable suggested ratio of white flour to almond flour, I decided to start with a one to one. The result? A delectable banana bread with a nice crumb and surprisingly light texture. Flour Power Banana Bread Wet ingredients 3 ripe bananas 2 eggs 3/4 cup unsalted butter, softened Dry ingredients 1 cup all purpose flour or brown rice flour 1 cup almond flour 1 tsp baking soda 1/2 tsp salt 1/3 cup Greek yogurt (hot water or apple sauce may be substituted) – I happened to use Oikos Peach for this test Instructions Preheat oven to 325 degrees. Mash the bananas with a fork (or your clean hands!) and whisk in eggs and butter. In a separate bowl, whisk dry ingredients together. Combine wet and dry ingredients. Fold in water, applesauce or yogurt. Spray metal loaf pan with Baker’s Joy (cooking spray with added flour) or use a silicon loaf pan. Pour batter into pan and bake for 1 hour and 10 minutes or until a toothpick, once inserted, pulls out clean. The banana bread passed the taste test. No one suspected the difference, but the down-side of the almond flour is the added calories. Nutritionist Joy Bauer recommends substituting only 1/3 cup of flour with almond flour to reap the benefit of the almond flour without adding excessive calories to your white, wheat or brown rice flour mixture. Whether you are gluten sensitive or just looking to maximize the health benefits of your ingredients, almond flour is worth a try. Happy eating, CB « Previous 1 … 8 9 10
