Italian meals are as reliable as a Volvo when it comes to delivering big flavor with little time or money investment. This month’s Taste Tout Trilogy, Mambo Italiano is an homage to a handful of Italian classics, that are easy to whip up as they are to scarf down family style. And because Taste Tout Shout is so Italian food crazy, they’ve decided to feature four recipes instead of three. The meal starts with bruschetta, slathered with Tuscan flavors including Purveyors Kitchen Meyer Lemon Infused EVOO, which is perfect for dipping into a hearty sauce in this or any meal. Next comes a side of broccoli you’ll actually want to eat, which is lightly fried in the same olive oil and finished with a little parmesan cheese. The star of the show is a classic cacciatore, made possible by Purveyors Kitchen Classic Italian Marinara Sauce, which takes humble chicken parts and transforms them into one of the best things to spoon over pasta. And as far as grand finale’s go, it doesn’t get any sweeter than Strawberry Tiramisu, a fresh summer spin on everyone’s favorite dessert.

Taste Tout Trilogy: Mambo Italiano is proud to feature awesome ingredients that make up an awesome spread of family style deliciousness. Because you can never have too much Italian food. To nab a box and get cooking visit Taste Tout Shout. A Monte Cristo that’s a little lighter while packing flavor punch Fanning the flames of flavor with Palo Alto Firefighters Creator of Jiro Dreams of Sushi and Chef's Table. Director of new VR original doc series The Possible on 130 Photos and videosViewing Tweets won't unblock @ThisIsDavidGelb.Sukiyabashi Jiro was one of the more wished for places throughout 2015’s I Want Somewhere holiday campaign. Enter to win a experience. Jiro Dreams of Sushi A documentary on 85-year-old sushi master Jiro Ono, his renowned Tokyo restaurant, and his relationship with his son and eventual heir, Yoshikazu. Four sommeliers attempt to pass the prestigious Master Sommelier exam, a test with one of the lowest pass rates in the world.

Vegucated is a guerrilla-style documentary that follows three meat- and cheese-loving New Yorkers who agree to adopt a vegan diet for six weeks and learn what it's all about. They have no ... See full summary » Single mom Juana can slice and dice anything with great speed and precision. After working at a fruit-vending cart for years, she decides to take a job at a local Japanese restaurant. Drei Sterne - Die Köche und die Sterne The feature doc takes a look behind the scenes at top-class restaurants and offers exclusive interviews with celebrity chefs from France, Spain, Germany, the Netherlands, Denmark, the USA and Japan. A contemporary David and Goliath story that takes you inside the cutthroat world of the big business of American beer. A Year in Champagne With renowned wine importer Martine Saunier as our guide, we get a rare glimpse behind the scenes into the real Champagne through six houses, from small independent makers to the illustrious houses of Gosset and Bollinger.

The Search for General Tso Who was General Tso, and why are we eating his chicken? This feature documentary explores the origins and ubiquity of Chinese-American food through the story of an iconic sweet and spicy chicken dish. HUNGRY FOR CHANGE exposes shocking secrets the diet, weight loss and food industries don't want you to know about deceptive strategies designed to keep you coming back for more. sushi to go centrito valle Laurentine Ten Bosch, and 1 more credit »sushi making kit daiso Upon his release from prison, Fish is brought to an abandoned restaurant by his old associate, Duke, to celebrate his newfound freedom. sushi grade fish oceanside caHowever, there's unfinished business that Duke is determined to solve.

A comedian replies to the "Super Size Me" crowd by losing weight on a fast-food diet while demonstrating that almost everything you think you know about the obesity "epidemic" and healthy eating is wrong. El Bulli: Cooking in Progress For six months of the year, renowned Spanish chef Ferran Adrià closes his restaurant El Bulli and works with his culinary team to prepare the menu for the next season. An elegant, detailed ... Here’s your Zen koan for today: Is it possible to create something so pure in its simplicity that it disappears?Sure it is, answers “Jiro Dreams of Sushi,” a new documentary by David Gelb. Just come down to Jiro Ono’s tiny restaurant in the basement of a Tokyo office building, near the Ginza subway stop. There you will be presented with what many food connoisseurs consider the finest sushi on the planet, gastronomic objects unparalleled in their unadorned elegance. Seconds later, they’ll be gone.Be prepared to make your reservations at least a month in advance, though, and expect a bill starting at $365;

also, don’t hope for much in the way of ambience. Sukiyabashi Jiro holds only 10 seats, doesn’t offer appetizers, and is a bare-bones experience that’s purely about the fish. A food critic named Yamamoto admits he’s nervous every time he eats there, whether from the pressure of living up to the food or simply from being in the presence of God.“Jiro Dreams of Sushi” is a foodie’s delight, obviously, and best seen either on a full stomach or with restaurant reservations immediately following. Gelb films the preparation of the nigiri with appropriate reverence: soaring strings on the soundtrack as knives glide through the red, glistening chunks of tuna in slo-mo close-up. But the film says as much about the human price one pays for perfection — or the pursuit thereof — and it’s not in dollars or yen.At 85, Ono is the acknowledged master of his art. Michelin gave Sukiyabashi Jiro a rare three-star rating, meaning that it’s “worth traveling to the country just to eat there.”

Superstar chef Anthony Bourdain has bowed down and declared his unworthiness, and the Japanese government has named Jiro a living national treasure. In person, he’s smiling but ascetic, a lean, weathered artisan whose devotion to his craft is complete. Gelb’s camera follows him to the Tsukiji fish market, where we get a hint of what makes Ono’s sushi stand out from the pack (he has special arrangements with vendors whose standards are as exacting as his). Would you be willing to massage an octopus for 45 minutes, until its flesh possesses just the right amount of chewability? “It always has to taste better than last time,” he says.It’s not that Ono’s past is unimportant; he just doesn’t have much of one. Having left home at 9 — and being told by his parents not to come back — he became a sushi apprentice at a time when the food was still sold in the streets of Tokyo, well before it achieved global fame with the introduction of the California roll in the 1980s. We see old photos of Jiro in his youth, but they convey little.

More compellingly complicated is the master’s relationship with his two sons. The elder, Yoshikazu, is still his father’s apprentice at 50, and he wonders if he’ll ever be his own man. (”Jiro’s ghost will always be there watching,” he says with resignation at one point.)A younger son, Takashi, is charged with the lesser task of managing a second restaurant, in Roppongi Hills, identical to the mother ship in every respect other than that everything’s reversed (the father’s a lefty, the son a righty). Both sons wanted to go to college, but Ono wouldn’t let them, and Yoshikazu says he hated making sushi at first. “I wasn’t much of a father,” Jiro admits.But what’s attentive parenthood when the universe is calling through the daily ritual of striving for the ineffable? The film’s title isn’t kidding -- Jiro really does dream of sushi — and his approach to life is the same as his approach to food: Do the same thing every day, only simpler and better. That means the same train to work, the same seat on that train, the same lean slice of akami placed just so on the same shaped ball of rice.