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FABIO’S BUSINESS 101What kind of negotiator are you?
Tricks for your best recovery!
10/10 FABIO
#ICECREAMCelebrate dad in today’s magazine!
#JULY 4THGet ready to celebrate
Independence Day!
#KITCHENTOOLSDo you have the essential tools in your kitchen?
#WEDDINGMAKEOVERThe wedding is about HER! Let’s take a walk down the aisle…
Meet my good friend CRISTINA FERRARE, co-host of Home & Family… as well as
INGRID HOFFMANN, host of Simply Delicioso on the Cooking Channel!
FABIO’SMAGAZINE
THE NEW EDITION
ON A PLATE, IN A GLASS, FOR YOUR LIFE
TABLE OF CONTENTS5 FABIO’S MAGAZINE
If July means BBQ and ice cream to you, you’re in good company #TeamFabio! In this month’s issue, we’re gearing up for the Fourth of July, with a side of ice cream.
9 RECIPE RECAPThis week I am bringing you six fresh recipes straight from the kitchen of Cafe Firenze.
23 WINE 101Think you know everything about Zinfandel? Think again! Delve into this summer favorite wine.
18 BUSINESS 101What kind of negotiator are you? Find out the 4 types of people & their general use of negotiation tactics in the workplace.
Negatives may follow you in business; here’s a couple of steps and tricks to help with the recovery.
THE HEALER GUYWhat does it mean to live an authentic life? Check out Dean’s blog to find out.
28
48 UPCOMING EVENTS
47 FABIO’S Q&AEach week I will answer your questions here Follow @Fabioviviani on Twitter or on Facebook to ask questions for the panel !!
35In this month’s issue, get the scoop on the 10 essential kitchen tools that every person needs, as well as tips and advice on the BIG DAY!
LET’S TALK ABOUT
45Fernando shares his easy, budget-friendly interior design tips.
INTERIOR DECORATING WITH FERNANDO GONZALEZ
40 Just in time for Fourth of July, Emily gives us the scoop on red, white & blue foods.
FOOD FOR THOUGHT WITH EMILY THE RD
30 10/10 Christina Ferrare and Ingrid Hoffmann answer Fabio’s questions in this issue!
RED, WHITE, AND BLUE
#JULY4THDon’t get it mixed up #TeamFabio, my
heart will always belong to Italy. But since “Green, White, and Red” doesn’t really apply for your Independence Day, I
wanna keep things Kosher. The first time I even heard about July 4th was thanks to Will Smith and the alien invasion on the White House. I kept thinking, “How does he know how to fly an alien spacecraft?” Not only did I not understand anything they were saying, but also the significance of having the White House blown up. Being in America for some time now, I know that it’s not really something you wanna do - alien or not! The 4th of July has become a staple for me to say thanks to the country that has welcomed me with open arms and loved on me since day one. It also has become a time where I get together with friends, fire up the grill, and sing country music at the top of my lungs. One of those isn’t true, but I’ll leave the mystery for you guys.
I’m no stranger to family get-togethers and celebrations. One Friday a month back in Italy, I would invite my friends over to enjoy some Italian sausage sandwiches and cold cut melts. I’d spend all day in school, and then rush home because I knew that mom was making the best pressed sandwiches and homemade sausage for my friends and me. Now in America, I’m the one doing to cooking! Grab a couple beers, make sure there are plenty hot dogs and burgers for everyone, and have the fireworks ready to go - non-illegally of course. Uncle Fabio always follows the rules. America consumes more bratwurst, hot dogs, and hamburgers combined in one day than some countries do in a year. How’s that for celebrating Independence! I’ve even seen some people so proud of this country that they put blue food coloring in their mayo and have “Red, White, and Blue Dogs”. Crazy what you guys come up with America!
But if there’s one thing that surrounds the 4th of July as much as fireworks, it has to be cooking outside. I’m blessed with great weather in California, but some people will weather the snow just to go outside and get their grill going. It’s as symbolic as Uncle Sam is to taking your money. The two just go together. Cooking outside brings the joy of cooking to a new platform. Not only do you get to enjoy all the wonderful aromas of smokiness, caramelized meat and vegetables, and the heat of the fire, but it’s done in the open air with all of mother nature herself. I get goose bumps just thinking about it, but maybe that’s because I’m a chef. Being able to not only our burgers, but our freedom to enjoy said burgers is mind-blowing to me. And then if you add cheese, well, that’s a whole barrel of monkeys that I can’t even talk about. Tasty monkey though, but not really monkeys.
If you wanna know some of the foods that I have at my 4th of July BBQ, you are in luck because I’m about to spill the beans for all you wonderful people. Listen closely and let’s see how our lists compare to each other. You might have been partying like Uncle Fabio all this time and had no idea!
• BBQ Ribs - Juicy, succulent, messy, and flavorful. Everything a rib should be I like to add chipotle peppers for a kick as big as a firework. Pair it with a light beer that complements the sweet and spicy flavor of the ribs. Extra sauce? Keep it warm and brush the ribs as they come off the grill. It’s a winner!
• Fruit Coolers - Everyone at your party may not be a drinker, so you will still need something to keep their Independence alive. Take strawberries, lemon zest, and lime juice and blend. Add sparkling white grape juice and you’ve got a slightly sweet beverage that is gonna keep them cooled on a hot summers
day. Here’s a Fabio quick tip - Save any extras and freeze in an ice cube tray. Use two cubes added to your water for a flavor boost anytime!
• Italian Sausage Dogs - It might not be “American,” but it’s what I love. Nothing better than pairing it with roasted peppers and spicy mayustard. That’s mayo and mustard put together. Yes I coined the term and yes you can borrow it to bring even more life to your party. #BOOM
• Apple Pie Shakes - Good thing Paul Revere wasn’t sipping on one of these bad boys while on watch. He would’ve been so on Cloud 9 and missed that the British were coming! Take apple pie slices, chopped bananas, vanilla gelato, milk and some water, and watch the magic that soon will follow. It’s thick, rich and oh so very good. Your 4th of July just when from ground shipping to overnight delivery status!
What spins are you putting on the classic dogs and burgers? Do you like wine, soda, or beer at your cookouts? Let me know because I might drop in one year to your celebration and join the feast! Take lots of pictures of what your 4th of July celebration looks like and post it on my Facebook and Twitter handles. Let me see what makes your party worth celebrating. And to the founding fathers of this great country - I’d totally invite you guys over to enjoy a beer with me if you were still alive, because chances are somewhere in your history, you are probably from Italy too. Good laughs, great food, and an incredible country that I’m proud to call my second home. Thanks America and Happy Independence Day! #July4th
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COOL YOUR JETS! #ICECREAM
Where do I begin #TeamFabio ?? Is there anything better than a rich, creamy, velvety dessert to satisfy your mouth and stomach at the end
of a meal ?? I’ll answer for you since I can clearly see you are already drooling and we haven’t even begun to talk about it !! Ice cream is on the menu today ladies and gentleman. This sweet concoction is the product of dairy at it’s finest. It’s a shame that it wasn’t around when Rome was being built - those poor guys could’ve used a snack break for sure! Whether served with a shot of hot espresso or on top of homemade Apple pie, ice cream can take you places past, present, and future that you love even more than when you started. Ok, maybe not that much, but it’s pretty damn good.
Being your resident researcher for all things Italian, we in Italy have a similar treat called Gelato. Although very similar, the two are different. Gelato has less fat, while ice cream is normally heavy on the cream. Its fat content usually is 10 percent. Gelato uses more milk than cream, and generally also uses less egg yolks. Serving temperature for Ice cream is best when frozen, while gelato is better slightly softer and warmer. Both need to be cold, but gelato a little less than ice cream. One final difference is air - While both put you on Cloud 9, ice cream has about 30-40 percent more air than gelato. Ice cream will appear fluffier while Gelato has a tad more density. This doesn’t mean that either will lack in flavor, but being Italian, I always route for the home team, guys! But for your satisfaction,
I’ll stay on the ice cream side today. You’re welcome in advance.
Ice cream can be just fine on its own, but even Batman needs a sidekick at times. When thinking about things that pair well with ice cream, always look at the flavor profile. Since it’s dairy based, you want to think of things that go well with milk and cream. As a chef, chocolate and fruit are some of the first things to come to mind. From a texture standpoint, ice cream is soft - That means we need some crunch. Maybe a cookie, brittle, or puff pastry crisp would work nicely. Here are my top 5 Ice cream pairings on any given day.
Chocolate Chips - Not just chocolate ice cream, but to have chips mixed into it. I loved the fact that it starts off as a solid and ends resembling a liquid. I can crunch on it or let it melt in my mouth. It’s the best of both worlds and especially good with Vanilla Bean Ice Cream.
A La Mode - Ice cream on top of an already good dessert is just that added bit of special. Anything from brownies, pound cake, or Blackberry pie. The hot and cold pairing makes for an exciting sensation.
Shakes - Who needs to keep it frozen all the time? Let it go and get creative! Milkshakes take ice cream to another level. Keep it simple for the kids with strawberries and a little more adult by adding a touch of amaretto or coffee liquor.
Sundaes - I all about keeping the day holy, but I’m gonna make this dessert devilish! Pairing with dry roasted hazelnuts and melted Nutella makes me weak at the knees. A double dose of hazelnut goodness with the sexy appearance of melted chocolate over the top. #Boom
Cannoli bits - I know that Grandma might slap me on the wrist for this one, but I can’t help it! Who needs a cream filling when you can just break the shells and dive right in! No need to wait people - Grab a cannoli shell and dip into chocolate raspberry ice cream. You won’t be disappointed.
No matter how you scoop it, make sure that Ice cream is available when it’s hot outside. Are you a DIY person? You can make your own the old fashioned way like my grandma did sometimes. Rock salt, a cleaned coffee can, the cream, and sugar. Very different texture, but fun nonetheless! When with Fabio, do as Fabio does. We feast on gelato in Italy, but while in the states, Ice Cream is the choice for me. Gotta pay my dues and share the love. Well, now that you’ve cleaned up your drool, tell me what your favorite flavor is and how you like to it! Tag me in some photos and maybe I’ll post my favorites. Keep it cool this picnic seasons and make sure to scoop up some frozen love - Save me some America! #IceCream
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DIRECTIONS:BBQ Rub & Ribs: mix together all ingredients for the rub & set aside. Using aluminum foil create a vessel for the ribs it’s should be twice the the size as the ribs. Use two sheets per rack. Rub each rack with BBQ rub & place in center of foil. Carefully mold the the aluminum around the ribs. Pour half a bottle of beer into each package & seal foil around ribs making sure not to puncture the foil. Bake ribs at 300 degrees for 2 1/2 hours. Check ribs to see if they are falling off the bone if not then cook for an extra 30 mins. Checking until they are ready. Once done take out of oven & place into a tray pan discarding the aluminum. Grill ribs till nicely charred placing BBQ sauce on for the last few minutes of grilling (BBQ sauce will burn if cooked for too long on the grill)
BBQ Sauce: In large sauce pot sauté onion, garlic, herbs & chili flake until onion is translucent. Deglaze with balsamic vinegar & reduce by half. Add corn syrup, honey & bring to a boil. Add ketchup & water & boil until desired thickness. Take out herbs & purée sauce till smooth season with salt & pepper as needed. Set aside until ready for use
Roasted Potato’s: in a large pot add potato, herbs 1/2 of the smoked paprika & garlic. Cover with cold water & season with salt & pepper. Boil until potatoes are just fork tender. Strain potatoes and place on a tray pan lined with aluminum foil. Drizzle olive oil on top & roast potatoes at 500 degrees for 15 minutes check to see that they are crispy & browned nicely, if not continue cooking until done checking every couple of minutes. When ready take out of oven & dust with remaining paprika. Season with salt & pepper.
Mediterranean Slaw: in a mixing bowl, Mix together both cabbages & chervil. Ina separate bowl mix together vinegar, lemon juice, sugar & olive oil season with salt & pepper. Pour dressing over cabbage & toss until evenly coated.
To plate: place roasted Potato’s in center of plate. Place ribs on top of Potato’s. Place slaw next to ribs & serve.
Get your sweet & sour fix with these ribs.
PREPARATION TIME: 4 hour
Baby Back Ribs, Balsamic BBQ Sauce, Smoked Paprika & Garlic Roasted Potatoes, Mediterranean Slaw
INGREDIENTS:• 4 Racks Pork Baby Back Ribs• 2 Beers (anything light)
BBQ Rub: • 1 C. Paprika• 2 T. Garlic Powder• 2 T. Onion Pwder• 1 T. Cumin• 1 T. Salt• 2 T. Pepper• 2 T. Celery Salt• ½ C. Brown Sugar
Balsamic BBQ Sauce: • 2 C. Balsamic Vinegar• 1 ½ C. Light Corn Syrup• ¼ C. Honey • 4 C. Ketchup • 4 C. Water• 4 Ea. Red Onion (sliced)• 6 Ea. Garlic Cloves• 1 T. Red Chili Flake• 1 Ea. Sprig Rosemary & Sage
(tied together)
Roasted Potato: • 5 Ea. Russet Potato (peeled &
cut into 1 inch chunks) • 10 Ea. Garlic Cloves• 1 Ea. Sprig of Rosemary &
Sage• 2 T. Smoked PaprikaMediterranean Slaw: • 4 C. Napa Cabbage
(thinly sliced)• 2 C. Red Cabbage
(thinly sliced)• ½ C. Chervil (stems removed)• 2 T. Apple Cider Vinegar• 1 T. Lemon Juice• ½ T. Sugar• ¼ C. Olive Oil
Razor Clams CasinoThe garlic and paprika flavors add a BOOM to these clams.
PREPARATION TIME: 35 minutes
INGREDIENTS:• 20 each Razor Clams
• 2 tablespoons olive oil
• 3 Tbsp. butter
• ½ cup Leeks, whites only minced
• ¼ cup chopped Red bell pepper
• 3 cloves garlic, minced
• 1 ⅓ cup Panko Breadcrumbs
• ½ cup Pancetta, rendered
• 2 tsp. Oregano, chopped
• 2 tsp. Parsley, chopped
• 1 tsp. paprika
• 2 Tbsp. Olive Oil
DIRECTIONS: 1. Bring a pot of water to the boil. Drop in
clams and just as the open, shock them in ice water, about 10 seconds. Tear off one side of the clam shell and discard. Run your finger along the underside of the opposite side to disconnect the clam. Rinse any dirt or debree, and place the clam back in the half shell.
2. In a large pan on medium high heat, add the next 5 ingredients. Season with Salt and Pepper. Once caramelized, about 10-12 minutes, cool and set aside.
3. In a medium bowl, combine remaining ingredients, except oil, and toss. Add cooled cooked mixture and toss to combine again. Place mixture on set aside clams. Season to taste.
4. Preheat the oven to 450*F, place clams on a baking sheet, drizzle remaining olive oil, and place in the oven until golden brown, about 8-10 minutes. Serve hot and with a touch of lemon, if desired.
Rhubarb & Strawberry Cobbler, Vanilla GelatoGo tart and sweet with this delicious cobbler!
PREPARATION TIME: 1 ½ hours
INGREDIENTS:• 4 Ea. Stalks Fresh Rhubarb (cut into ¼ inch pieces)• 5 Baskets of Strawberries (cut into ¼’s)• 1 Vanilla Bean (slit in half seeds scrapped out)• 1 C. Sugar
Cobbler Topping:• 12 Oz. All purpose Flour• 3 Oz. Sugar• 1 ½ T. Baking Powder• ½ T. Salt• 4 oz. Butter (unsalted, cold & cut into small pieces)• 1 ½ C. Heavy Cream
Vanilla Gelato:• 1 Can Sweetened Condensed Milk (14 oz.)• 3 Ea. Egg Yolks• Pinch of Salt• 2 Ea. Vanilla Beans (cut in half beans scrapped out)• 2 C. Heavy Cream
DIRECTIONS: Rhubarb & Strawberry Filling: in a large pan cook rhubarb with sugar & a little bit of water, until rhubarb is starting to get soft. Add strawberries & vanilla bean & cook until strawberries & rhubarb are just soft to touch but not over cooked. Fill ramekins & set aside.
Cobbler Topping: mix together all the dry ingredients, cut the cubed butter into the dry ingredients till flaky & make a well. Pour chilled heavy cream into well & mix all ingredients together until well combined. Form into 1/4 inch disks and put on top of ramekins that are filled with rhubarb & strawberries. Butter top of cobbler topping & sprinkle with golden brown sugar. Bake at 400 degrees for approximately 12 minutes or until topping is golden brown.
Gelato: Whisk together all ingredients except Cream & set aside. In a stand up mixer whip heavy cream to stiff peaks. Fold whipped cream into previously mixed ingredients, until there are no lumps. Place into a container & freeze overnight.
To plate: take cobbler out of oven & place a scoop of gelato in top. Dust with powdered sugar & serve.
Chicken Ravioli, Madera Reduction, Fine Herbs
DIRECTIONS: 1. Take 2 pasta sheets and set aside. Take next 8
ingredients, but only one egg, and mix together in a large bowl. Season to taste with salt and pepper. Scoop filling on to the pasta sheet, leaving about an inch between each mound.
2. Take the remaining egg and beat it with a touch of water. Take a pastry brush and brush around the mixture lightly. Take the other pasta sheet and place on top. Press down where there is egg to secure ravioli. Cut circles using a cookie cutter or top of a mason jar.
3. Pour both wines into a pot and begin to reduce, when reduced by 2/3, add demi glace and reduce to simmer until thickened. Add butter and stir in.
4. Bring a pot of water to the boil, salt, and add raviolis. In a separate pan, add some sauce and bring to a simmer. When ravioli have cooked for about 3-4 minutes, remove and add to sauce. Coat completely, then garnish with additional chopped chives and parm. Season to taste if needed.
INGREDIENTS:• Pasta sheets Rolled thin, as needed
• 1 lb. Chicken Thighs, cooked and chopped
• 1 lb. Chicken Breasts Meat, cooked and chopped
• ½ lb. Ricotta cheese, water squeezed out
• ½ lb. Smoked Gouda, diced small
• 2 eggs, in separate bowls
• 1/3 cup Chervil, chopped
• 1/3 cup Chives plus more for garnish, chopped
• ¼ cup Tarragon, chopped
• 1 cup Madera Wine
• 1/3 cup Marsala Wine
• ½ cup Demi Glace
• 4 Tbsp. Butter, unsalted
• Grated Parmesan for garnish
• Salt and Pepper
This pasta and chicken combo will be loved by the whole family.
PREPARATION TIME: 45 minutes
Fried Oyster & Scallop Crudo, Yuzu Vinaigrette, Pickled Onions, Fried Capers
Dive into this summer shellfish favorite.
PREPARATION TIME: 1 hour 15 minutes
INGREDIENTS:• 1 T Whole Grain Mustard • 1 T White Balsamic • 1 ½ c Red Wine Vinegar • 1 ½ c Apple Cider Vinegar• 1 c. Extra Light Virgin Olive Oil• 1 Brunoise Shallot• 1 bunch Chives• 2 T. Honey• 12 Fanney Bay Oysters• 12 Nantucket Bay Scallops• 1 lb. Julienned Red Onions• ¼ C Capers• 1 Bunch chopped Parsley• 2 eggs • 1 cup flour• 2 cups bread crumbs with 1 T
Oregano and 1 T thyme mixed in
DIRECTIONS: Oysters: Shuck Oysters. Place Oyster meat into brine of 4 cups of water, ½ cup of salt, 1/4 cup of white wine vinegar. Let sit for 1 hour. Crack and whisk two eggs in one bowl. In another bowl add flour and finally in a third bowl place bread crumbs. Place oyster meat first into flour, then egg wash and finally bread crumbs. Follow by deep frying.
Yuzu Vinaigrette: Mix all ingredients in a small bowl except oil (Whole grain mustard, White Balsamic, Red Wine vinegar, apple cider, 1 brunois shallot, 1 T diced chives, 2 T honey). Slowly drizzle oil into bowl while constantly mixing; season to taste with salt and pepper.
Scallops: Clean scallops and remove tongue. Cut scallops into fifths vertically.
Pickled Onions: Add 1 cup of water, 1 cup apple rice wine vinegar, ¾ c sugar, ½ c salt, ¼ c coriander seed, 5 bay leaves. Bring all ingredients to a boil and let steep for 15 minutes. Add julienne red onions and let sit. This should be done in a day in advance so onions absorb flavor and are lightly pickled
Capers: Take capers out of brine. Let Drain. Fry in light extra virgin olive oil for 30 seconds. Let sit until cool. Fry once more for thirty second. Place on a paper towel and pat dry.
To plate: Place fried oyster into shucked shell. Mix scallops and yuzu vinaigrette together. Place 2 to 3 scallop rounds on each oyster. Follow by placing pickled red onion and fried capers on top. Drizzle remainder of yuzu vinaigrette and parsley on top.
Root Beer Bundt Cake, Vanilla Gelato, Root Beer Crème Anglaise
DIRECTIONS: Root Beer Cake: spray the bundt cake molds with a nonstick spray. In a sauce pot heat up butter, root beer, cocoa & powder heat until mixture is combined thoroughly. Add both sugars, mixing until sugars are dissolved & then set aside to cool. In a large mixing bowl combine flour, baking soda, & salt. Mix together well then add eggs & root beer liquor, mix well. Finally add the butter & root beer mixture & mix well to incorporate everything. Transfer batter to prepared bundt cake molds leaving 1/4 inch from the top so it doesn’t cook over. Bake cakes at 325 degrees for 20 mins. If a toothpick inserted into cake comes out clean they are done. Transfer to cool.
Root Beer Creme Anglaise: combine the cream, milk, sassafras, & vanilla bean in a sauce pot & bring to a simmer. Set aside to steep for at least 20 mins. In a large bowl combine egg yolks with sugar & whisk in steeped cream mixture. Place bowl over the top of a pot a water that is simmering & continue to whisk /stir until mixture is thick & can coat the back of a spoon. Be careful not to cook to long it will curdle. Strain through a chinois and cool in the refrigerator.
Vanilla Gelato: Whisk together all ingredients except Cream & set aside. In a stand up mixer whip heavy cream to stiff peaks. Fold whipped cream into previously mixed ingredients, until there are no lumps. Place into a container & freeze overnight.
To plate: place cake in center of plate. Fill middle of cake with creme Anglaise & drizzle some around the plate. Top with vanilla gelato & dust with sassafras. Enjoy
INGREDIENTS:Root Beer Cake: • 2 C. Root Beer• 1 C. Cocoa Powder• 8 Oz. Unsalted Butter• 1 1/4 C. Granulated Sugar• 1/2 C. Brown Sugar• 2 C. All Purpose Flour• 1 1/4 tsp. Baking Soda• 1 tsp. Kosher Salt• 2 T. Root Beer Liquor• 2 Large Eggs• 1/4 C. Root Beer (for soaking)
Root Beer Creme Anglaise:• 2 C. Cream• 2 C. Milk• 1 C. Sassafras Bark• 1 C. Sugar• 1 Vanilla Bean• 10 Ea. Egg Yolks
Vanilla Gelato:• 1 Can Sweetened Condensed Milk (14 oz.)• 3 Ea. Egg Yolks• Pinch of Salt• 2 Ea. Vanilla Beans (cut in half beans scrapped out)• 2 C. Heavy Cream
Can’t go wrong with root beer in this dessert!PREPARATION TIME: 2 hour
Click here for more of FABIO’S RECIPES
#BUSINESS101
As much as I love the classics, I know that there will always come a time where the wheel needs to be tweaked. There’s no need to reinvent it, but rather make it spin
faster and stronger. Today, marketing is the wheel and it’s time for a tune up at my shop. Traditional marketing tactics are a thing of the past. They have lost steam when Social Media came to claim its stake on the world stage, unveiling the new era of how we communicate. The tools provided by these communications gave companies more options for engaging with their customers and partners. Focusing on “MORE” is what will set your company or small business to join the pack of creative minds. More listening, more learning, and more engaging. These three focal points will make you a competitor to reckon with! I want to show and illustrate that how you have been marketing needs to be tweaked and upgraded. It’s time to peel away the old and reveal the new.
People don’t care about a lot of stuff. But that all changes when they can relate and develop a sense
of care for your company. They want to know that you are putting forth the extra effort to care for them before they will even turn their attention towards your products and services. As far as I’m concerned for my business, I need people that will not only engage with others, but will do so because they want to do it. As a chef, I can teach anyone how to make scrambled eggs. Just takes a little practice - but I can’t make them want to do it. That’s one key that is crucial in making your business successful. Surround yourself with people who want to succeed as much as you do.
No business on Earth gets trust instantly. Just like a relationship with a new friend, you have to “test the waters” to see if they are someone who can be trustworthy and loyal to you. It’s not very different in the business world. Marketers that are still advertising in the yellow pages of phone books hope that customers will happen to come across their page while flipping through to find Grandma’s phone number for bridge night at the local dive bar. We are trying to make the wheel better, remember?
UNDO TO REDO
A person that understands this would rather get them to, say, subscribe to a newsletter or invite them to an advice blog about the products they are seeking. This allows the potential customer to grab an understanding of what your company is about and begin to develop a sense of trust.
Blogs and tweets are some of the highest-ranking searches in search engines, and word of mouth can travel fast. But as good as those can be, there are also negatives that may follow that you should always consider and have a plan of action. Recovery from this isn’t impossible, but if not well organized, you might be in some trouble. Let me help you stay out of the ditch! Here are a couple of steps and tricks to help.
• Intelligence works - Your first response sets the tone. If a customer makes an online comment in disgust, don’t reply with disgust back. It’s time to engage and find out what happened and how you can fix the problem. People want to be heard. And if you can not only hear, but correct, you are gonna be getting a lot more in return. Remember to show genuine care and place yourself in the person’s shoes.
• Smart Talk - I read a story about someone on Twitter making a comment that his favorite juice shop didn’t have many outlets for him
to plug in his iPad to work on his studies. The juice company responded saying, “We serve juice and aren’t able to pay for more outlets.” Stirring the pot even more, the company suffered losses in sales that year and had a hard time coming back. And that was from a single tweet! Remember to respond smartly. Yes, they aren’t in the “outlet service” business, but surely they could’ve responded better. Suggest times when the store is slower perhaps and more outlets would be available. This creates business during a slow time, provides care for a customer, and shows them that you want to help. It’s a win win from all angles.
So get yourself adjusted men and women! You are now in the most exciting time of our history for creation of connection – how will you make your mark? How will you make your business compared to others? Make the right choices for engaging, rather than defending and you will be two steps ahead of your competitor. Stay sharp America and let’s get the job done! #Business101
No business on Earth gets trust instantly. Just like a relationship with a new friend, you have to “test the waters” to see if they are someone who can be trustworthy and loyal to you.
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#BUSINESS101
Guys, it’s always about communication. Seven days a week, 365 days a year - Communication is king. It’s what makes relationships last and what controls a
kitchen on a busy night. It’s what starts wars, and what ends civilizations. Our communication is such a powerful thing. But how are we communicating in the workplace? Chances are that your workplace atmosphere, for the most part, is good. But we don’t want good, we want great! The idea and structure of negotiating is what makes or breaks your workplace solutions. You have to be assertive while providing comfort for your employees. To approach this, you have to determine how you’ll handle the other party within the negotiation. There are a handful of techniques that you can learn to apply to your approach within the workplace.
No one, two, or three negotiations are the same. All can have a similar approach, but when working with people, emotions and other factors interfere and it’s important to know how to navigate through these factors. From businessmen in women at the top of the pole, all the way down to the regional managers, these tricks and tactics can be used to success each and every time. I can only provide an outline is the process though. It’s then up to you to use it as a working definition, because people are always a work in progress, unless you are 100 years old. By that time, you’re pretty much doing whatever you want to do because you’ve earned it. Most people are very predictable when it comes to their actions in negotiation. Effective negotiations are quickly read by either one or the other individuals in them. What king of negotiator are you? Here are 4 types of people and their general use of negotiation tactics in the workplace.
SOLUTIONS IN A SNAP
A. Non-emotional number crunchers that work cubical jobs for 40 years straight look for as much information as possible before making their choices and decisions. Their tactic is avoiding and pushing away. This is what most people tend to do.
B. The “get down to business” people tend to have short attention spans and carry a highly competitive attitude. Their style is one that is very forward and wanting to have you see their way or no way. Sometimes this tactic is beneficial, but that chances of the other party being happy with the outcome, is slim to none.
C. Highly Expressive people usually have a short attention span as well. If dealing with one of these types, look for a solution as quickly as possible. They are more likely to reach an agreement with you this way, because otherwise they will begin to lose interest rapidly.
D. The warm and friendly type of person might be what you need outside the business place, but inside they are weak negotiators. This type will seem to like you immensely, but chances are they feel that way about everyone they come into contact with. They dread making decisions and can usually be guided during a discussion.
You can choose to either be proactive in your attempts or let your emotions get in the way and take an attitude of reacting quickly. I would encourage you to choose the first approach. With your proactive choices and attitude, they usually end in better results. High cooperation is directly connected to that mentality, while low cooperation linked to the other side. Do you want people to be on your side or not? It’s a very simple decision that needs to be decided before beginning a negotiation, so a tone can be initially established.
Approaches I take before discussing business in a meeting or having to talk to employee is take 60 seconds to evaluate and plan. I simply ask myself, “what type is the other party, and how will I engage with them?” This sets up my thoughts for success because my game plan is already set. I think my steps of approach through, and my results are typically better during the negotiation. Your style and engagement techniques will grow stronger over time and your employees with eventually learn how you conduct yourself. Stay consistent though. There’s power in consistency and failure in not doing so. People will respect your word more if you produce the same outcome rather than being proactive on day and negative the next. Find your balance and don’t be afraid to negotiate to get what you believe is right and fair! The sooner you carve out your plan, the sooner your business employees will begin to thrive. #Business101
Click here to read more BUSINESS 101 blogs
News Flash - This just in - Fabio is gonna hit you with the truth today on Wine 101. I mean I usually always hit you with the truth, but this week especially
#TeamFabio! Here’s your challenge; you should know someone who drinks White Zinfandel. You know, the pretty in pink bottle that is celebrated by sororities of all shapes and sizes. Trade that pink bottle (not sure why it’s pink if they call it white - only in America) and give them a stunning red Zinfandel. Chances are they won’t know what to do with it. They won’t recognize the color, taste, or aroma. But cheers to you because you are opening them up to the real deal and an enriching investment of the true Zinfandel. It’s like taking a couch potato in Rome, Ohio and handing them a one-way ticket to the city that defines a culture in itself. They will never come back if they take the ticket!
It’s the grape that so proud to be American is celebrates its independence by buying the house a round! It looks like it, Tastes like it, and
most of all, is honored by its origin. Some wines are just better overseas, but Zinfandel does American justice and straight up is rock and roll in liquid form. Nothing subtle as it screams with fruit forward goodness, mainly blackberry and raspberry that took a bath in alcohol and didn’t want to get out. So if you thought that only kind of Zinfandel was the pink bottle floating around the room, think again. It’s time to go back to school.
• White Zinfandel - Skins are pulled off before fermentation. Light color usually in a pink or salmon color.
• Zinfandel - Fully Fermented with skins attached. Red and Violet hues, almost Port like spectrum of colors. Look for background flavors of pepper, spice, and smoke.
While your head might be spinning with its 15-17% alcohol content, you might notice some tannin. But generally speaking, Zinfandel usually offers less sharp and headstrong flavors than its
WINE 101AN AMERICAN LOVE STORY
next-door neighbor, Cabernet Sauvignon. In a nutshell, it cane be enjoyed for the jammy taste and texture - meant to be immediately enjoyed upon the first sip. Sweet and alcoholic - please proceed with caution! People have bumper stickers for the wine for crying out loud! I’m a grown man and still don’t understand this phenomenon. The full-force, exuberant, in your face American wine is like the class president - always there when you need her, smile full of gold and so sweet that even your grandmother is taking lessons from it. It’s the “sugar, spice, and everything nice” wine of our generation. God bless America!
Although this varietal has been traced to places such as Croatia and my home country of proud Italy, America being the clever country they are seem to be the only producer in the world labeling this grape “Zinfandel”. Having made it’s home all the way back in the 1900’s, it’s been good for Zinfandel seeing that finer examples of this wine came from ancient vines, or Old Vines. All this means if that winemakers are able to use this terminology if the vines has been used for several decades usually starting around 35-40 years, which results in concentrated fruit, which in turn makes for very fruit-forward wine. The twist and turns on these vines shouldn’t be confused for being troublesome, but rather a low-yield producer while makes for very concentrated grapes. Want to use the pro’s tricks of the trade? Remember the 3 R’s for producer knowledge - Ridge, Ravenswood, and Rosenblum. Some pros
online say these three do the most justice for the tasty varietal that is Zinfandel. Check out some of their picks for over and under 20 bucks. I’ve had some of these, but not all, so make sure to try them and let me know! Save money or splurge just a little bit - you’re worth it!
1. Under 20 bucks - Folie and Duex, Kerly Zinfandel, Cline Ancient Vines, Rabbit Ridge, and Seghesio Sonoma County
2. Over 20 bucks - Dache Cellars, Cline Cellars, Ferrari Carano, Grgich Hills, Whitehall Lane, and Joseph Swan.
Widely available in any store, its a shame not to put this on your inventory for a night of fun with friends. With so much variety, make sure to not to get caught with a imposter. Don’t be afraid to spend a little more for this wine. A good rule of thumb - try to stay no lower the 5 dollars of 20 bucks. Anything lower and you are just asking for trouble. It’s like diving the oceans looking for sharks and then thinking you can pet them. Don’t go looking for trouble just because you can! Begin All-American, it’s perfect for our Independence Day with all those charred flavors floating around. Get it off the bench and into the game! Let’s play ball and put Zinfandel up for the Hall of Fame! #Wine101
Click here to read more WINE 101 blogs
How many of you guys watch reality TV? What’s funny is that it’s probably the farthest thing from actually reality there it. Trust me, because if anyone should
know it’s me! It’s the type of stuff that you love to hate, but still give it all the attention. A bad viral video on YouTube or even the kid that plays every sport and is nice to everyone. There’s just things we love hate - and one of those things is White Zinfandel. It’s considered a throwaway wine (actually they don’t even like to call it wine) by experts and wine drinkers, but celebrated and loved by Middle America. The lines have been drawn in the sand regarding this wine, so let’s look at bother sides and see where we get!
I want to take a minute to clear up some rumors about White Zin (yes, I’ll be calling it that because it makes me feel cool). First, White Zin doesn’t come from pink grapes. The Zinfandel grape is your average everyday grape that when used in a traditional way, provides a rich and
spicy red wine. We don’t see much of this wine due to the fact that White Zin is the obvious favorite. Producers say, “Why bother making it when we can make White Zin and make America happy?” It’s a good question to throw out there see that the wine market has a vast array of selection and tastes. White Zin actually comes from having the skins removed before they are fully able to release their complexity, color, and taste into the wine. That way a slight bit of red hue is imparted. Another route is simply taking a red wine and pouring it into the white to give a color ranging from faded pink to Hello Kitty! Whichever way you look at it, it’s a light-bodied, refreshing, somewhat sweet beverage that can be consumed indoors or outdoors.
Some White Zin has been seen as fit, not to be celebrated, but tolerated by the experts. These wines have sweet qualities, while not having your mouth feel like you’re eating Nerds or chewing bubble gum. Sometimes they are called Rose or
WINE 101PRETTY IN PINK
Blush. The two words are describing the exact same thing so don’t think you are venturing into an unknown world. I know you were able to get excited because you thought you found something that hadn’t been discovered, but I’m sorry to say you didn’t. The chances of finding a White Zin with character and body are pretty slim seeing that this wine is majorly mass-produced for its high profit margin and ease in production. While some wine is expensive to produce due to labor, expensive oak barrels, or having to spend time to age, White Zin can be shipped out and ready to consume fairly quickly. Now you can understand why you were so hung-over that one time……..the sweetness hides the alcohol and you are left with a sugar bomb of a headache!
I will tell you what White Zin is perfect for - entertaining the masses! If you have a function where wine is after thought and only needed to encourage small talk, then it’s a perfect fit. On a hot day, it’s refreshing and inside, it keeps the party moving in the right direction. While most White Zin is on the lower end of the cost bracket, you can buy in bulk and save some money as well. I know you are feeling that there isn’t too much good to say about White Zin, but its just that most of the wine community don’t spend their time drinking it. It’s a celebration wine that’s pink. That’s pretty much where it stops for them. But like it or hate it, White Zin is overwhelmingly the choice for a “weekend wine.” This wine
doesn’t really pair with anything directly, but is an all-around wine that can be sipped on before, after, or during the festivities. Just chill the bottle, pop the tops, and kick back. If you’re a fan of shorts and sandals in the beach sand, White Zin might be the perfect match for you!
So what do you think about White Zin? Do you love it, hate it, or love to hate it? Let me and my team know because it’s a split on our end. Show me what kinda of drinks and wine you have at your next party or event by tagging me in the pictures. Post them for me on Facebook, Twitter, and Instagram and make sure to follow me @FabioViviani for me to see how you roll! One last thing America - Don’t you find it ironic that it’s called White Zinfandel while being made with red grapes and resulting in something that’s pink?? Just something to ponder as you are sipping. Glasses high and spirits higher my friends! Take care of each other and each other’s taste buds. Until next time! #Wine101
Click here to read more WINE 101 blogs
If you’re a fan of shorts and sandals in the beach sand, White Zin might be the perfect match for you!
What does it mean to live an authentic life? I’m not sure if there’s a correct answer because the authenticity of one’s life has a
unique meaning to the individual questioning it. It seems to me when we investigate what living an authentic life means, the possibilities can be painted with a broad stroke. The beginning to answering this question is identifying who you are at the deepest core level. And in order to get in touch with your deepest core level, one must begin peeling back the layers of time and experience that are built upon each other one by one. A lot of us identify ourselves by our gender, race, religion, occupation, political views, sexuality, etc. But when you break through these layers and identify the individual stories attached to each of them, it’s easier to begin shedding these façades of identity. Becoming introspective, and questioning your thoughts and your stories, helps you to become more in tune with your authentic self. Asking questions like, “do I really believe this?” or “is this how I truly feel?” or “does this represent my highest good”, and many more self- investigating questions, begins to soften the false barriers of who we really believe we are at our deepest level.
One of the greatest challenges we have, to understanding who we authentically are, is the constant bombardment of negative media that is forced upon society as a whole. When we watch TV or look at magazines, we are not given reflective truths of our society and our world. But rather, we are shown exaggerated levels of continuous drama, conflict and sensationalism that we judge ourselves against and/or try to live up to. It’s impossible to identify who you truly are when you spend time outside of yourself, trying to be something
THE HEALER GUYDEAN SCHAEFER
LIVING AUTHENTICALLY
or someone other than your own authentic self. Constantly comparing yourself, judging yourself, judging others or constantly absorbing the external drama that is not your own as your own, will keep you in a perpetual cycle of distorted truth and reality. This type of behavior keeps you disconnected from understanding what you truly think and feel. It becomes a competition against a make-believe enemy that can only be defeated if you choose to turn it off, either physically or mentally.
Another aspect that hinders our ability to live authentically is the attachment many of us hold to our material possessions and our so-called labels of status, i.e. education, career status, financial status, etc. It appears that so many people are just “keeping up with the Joneses” in order to establish their own sense of identity and/or posturing of society. There are many who believe they are better than others because of the cars they drive, the houses they live in, the title in front of their name or the possessions they own. This false sense of identity is a great impenetrable wall of deception hindering the discovery of who you really are that your deepest core level. We are not the “labels” of cloths we wear; we are not the cars we drive; we are not the titles we hold, but rather, we are all energetic beings emitting different frequencies of light and thus attracting different experiences as an outcome. I read a great quote that says, “if we removed all of the money from our world everyone would be equal.” Think about it, without the separation of money we would all be perceived as equal. And I believe, without our social separation, most of us would be greatly closer to living our authentic selves. Without social separation, we could more easily remove our judgments of ourselves and others. We could more easily identify what truly resonates with us at the heart level, and because of this, we would know the truth of what makes us feel good. This truthful feel-good would not be attached to the perception a material object may bring to us. This truthful feel-good would not come from comparison
or feeling of lack, but more from an authentic place that resonates deep within our own personal and unique vibrations. The awareness of this truthful feel good vibration, I believe, would allow us to identify and intimately understand what living authentically means to us.
I understand it’s not realistic to imagine a world without social divides. But I do believe that each and every one of us can begin to uncover our own hidden truths. This involves becoming aware and mindful of your life in the world around you. It means owning your own your life and what you attract into it. It’s about having respect for yourself and others around you. It’s about being honest with yourself and the life you interact with moment to moment. It’s about seeing oneness and connectedness with each and every person that inhabits this earth. Knowing that every choice we make has an equal and opposite response. It’s an understanding and a belief in community which includes helping and serving others, not just you. It’s about recognizing what truly makes you happy and doing your best to steer clear of energies that do not feel good and do not serve your best interest. Living authentically is living passionately and believing that we are all equal and we are all deserving for we are all one. An authentic life is about stepping into your own truth, even if no one is following or even looking your way. It’s about believing in yourself and understanding you have your own and unique guidance system that doesn’t necessarily have to match what others are doing thinking and/or believing, but also lends itself to understanding that others are doing the same. I believe there would be no greater sadness realized, than the realization that you have lived your entire life holding the fears and beliefs of someone other than yourself.
Dean SchaeferThe Healer Guy
Click here to read more THE HEALER GUY blogs
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10Let’s assume that I don’t know you. In a few sentences, please share with my readers why the world can use more of you?
Cristina Ferrare – I will cook you dinner, clean your house, do the fl owers, shovel snow, and bring home the bacon. My daughter Alex pointed out that I sound like a mail order bride.
What is one food you love and could not live without? What is your least favorite food that you wish would disappear from the face of the earth, and why?
I could never live without perfectly ripe, summer peaches. Th e food that I wish would disappear from the face of the earth is oysters. Eating oysters feels like swallowing your tongue.
What is one thing you wish you had time to do but currently doesn’t fi t into your busy schedule?
Th e one thing I wish I had time to do more often is to read.
Of course you want 2014 to be a good one. If all else fails, what would you want your one and biggest success to be?
For my children to be healthy, happy, productive and to give back. Th at is all I ever want and think about.
What is your most prized possession?
My most prized possession is my big, beautiful Italian/Greek family.
What is the one meal that reminds you most of your childhood/family?
Th e one meal that reminds me most of my childhood and my family is linguine with butter, lemon, parsley, and parmesan cheese.
Breakfast, lunch, & dinner: What would be your perfect 3-square meal?
Breakfast: Organic egg white omelet with fresh herbs from the garden, feta or goat cheese inside, spicy salsa, seven grain toast, a glass of fresh cold orange juice and a double shot latte!!
Snack: 6 almonds ¾ cup of almond milk, half frozen banana, 1 tsp. of vanilla and cinnamon, two ice cubes blended till smooth
Lunch: Grilled vegetables, and marinated grilled chicken with couscous or faro! Some times I chopped all that up and mix in with a small portion of pasta sans the couscous or faro. I add chopped basil and fresh tomatoes!
Snack: Sliced cold apples with organic peanut butter
Dinner:Appetizer- Burrata cheese, prosciutto, and fresh cantaloupe drizzled with olive oil and topped with freshly cracked pepper and basil.
Main Course- A dish of pasta topped with fresh tomatoes from the garden made into a sauce with freshly grated Parmesan cheese and fresh basil.
What is the weirdest things you have ever eaten and where were you?
Th e weirdest thing I have ever eaten was sea urchin in Phuket, Th ailand.
What would be the last meal you would want to eat/make if you only had 1 more day to live?
For my fi nal meal during my last day on earth, I would eat an In & Out burger with extra pickles.
What is the hardest dish that you have ever had to make?/ Is there a dish that you have still never successfully completed?
Th e worst thing I have ever cooked was pork tenderloin. Th is was the only dinner I have ever thrown out. Th e pork was dry and fl avorless. I felt sorry for the pig he gave this life for nothing.
Cristina Ferrare It’s a pleasure to have my friend Cristina Ferrare a part of my magazine this month! She is the co-host of Hallmark Channel’s Home & Family and a New York Times best-selling author… just to name a few. Follow her on Twitter @CristinaCooks for more!
10/10with FABIO
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10Let’s assume that I don’t know you. In a few sentences, please share with my readers why the world can use more of you?
Cristina Ferrare – I will cook you dinner, clean your house, do the fl owers, shovel snow, and bring home the bacon. My daughter Alex pointed out that I sound like a mail order bride.
What is one food you love and could not live without? What is your least favorite food that you wish would disappear from the face of the earth, and why?
I could never live without perfectly ripe, summer peaches. Th e food that I wish would disappear from the face of the earth is oysters. Eating oysters feels like swallowing your tongue.
What is one thing you wish you had time to do but currently doesn’t fi t into your busy schedule?
Th e one thing I wish I had time to do more often is to read.
Of course you want 2014 to be a good one. If all else fails, what would you want your one and biggest success to be?
For my children to be healthy, happy, productive and to give back. Th at is all I ever want and think about.
What is your most prized possession?
My most prized possession is my big, beautiful Italian/Greek family.
What is the one meal that reminds you most of your childhood/family?
Th e one meal that reminds me most of my childhood and my family is linguine with butter, lemon, parsley, and parmesan cheese.
Breakfast, lunch, & dinner: What would be your perfect 3-square meal?
Breakfast: Organic egg white omelet with fresh herbs from the garden, feta or goat cheese inside, spicy salsa, seven grain toast, a glass of fresh cold orange juice and a double shot latte!!
Snack: 6 almonds ¾ cup of almond milk, half frozen banana, 1 tsp. of vanilla and cinnamon, two ice cubes blended till smooth
Lunch: Grilled vegetables, and marinated grilled chicken with couscous or faro! Some times I chopped all that up and mix in with a small portion of pasta sans the couscous or faro. I add chopped basil and fresh tomatoes!
Snack: Sliced cold apples with organic peanut butter
Dinner:Appetizer- Burrata cheese, prosciutto, and fresh cantaloupe drizzled with olive oil and topped with freshly cracked pepper and basil.
Main Course- A dish of pasta topped with fresh tomatoes from the garden made into a sauce with freshly grated Parmesan cheese and fresh basil.
What is the weirdest things you have ever eaten and where were you?
Th e weirdest thing I have ever eaten was sea urchin in Phuket, Th ailand.
What would be the last meal you would want to eat/make if you only had 1 more day to live?
For my fi nal meal during my last day on earth, I would eat an In & Out burger with extra pickles.
What is the hardest dish that you have ever had to make?/ Is there a dish that you have still never successfully completed?
Th e worst thing I have ever cooked was pork tenderloin. Th is was the only dinner I have ever thrown out. Th e pork was dry and fl avorless. I felt sorry for the pig he gave this life for nothing.
Cristina Ferrare It’s a pleasure to have my friend Cristina Ferrare a part of my magazine this month! She is the co-host of Hallmark Channel’s Home & Family and a New York Times best-selling author… just to name a few. Follow her on Twitter @CristinaCooks for more!
10/10with FABIO
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Ingrid Hoff mannwith FABIO
Let’s assume that I don’t know you. In a few sentences, please share with my readers why the world can use more of you?
Ingrid Hoffmann – To show people how effortless and easy it can be to cook healthy from scratch at home even when on a tight budget and time limited. I think this would improve a lot of health issues and it is how I have managed to improve my health even when battling an autoimmune disorder to the point where I no longer take medications. I would like all to be able to do the same.
What is one food you love and could not live without? What is your least favorite food that you wish would disappear from the face of the earth, and why?
Balsamic vinegar –It covers the flavor of everything and it is so overused.
What is one thing you wish you had time to do but currently doesn’t fi t into your busy schedule?
Go back to school.
Of course you want 2014 to be a good one. If all else fails, what would you want your one and biggest success to be?
To obtain balance in life.
What is your most prized possession?
My dog “Salsita” my grandmother’s jewelry, coat and silver and my dad’s epaulettes.
What is the one meal that reminds you most of your childhood/family?
Arroz con pollo” Chicken and rice and Dad’s brandied shrimp
Please meet Ingrid Hoffmann, host of “Simply Deliciouso” on the Cooking Channel! She just came out with her latest book: LATIN D’LITE: Delicious Latin Recipes with a Healthy Twist, which also comes in a Spanish edition. Make sure to check it out and follow her on Twitter @simplyingrid.
Breakfast, lunch, & dinner: What would be your perfect 3-square meal?
Breakfast: Soft Boiled egg, avocado, cilantro and jalapeño on top of a multi-grain toast
Lunch: Arroz con pollo
Dinner: Porterhouse Steak, Mashed Potatoes, Fennel Arugula and Avocado Salad
What is the weirdest things you have ever eaten and where were you?
Fried ants “hormigas culonas” in Bucaramanga Colombia.
What would be the last meal you would want to eat/make if you only had 1 more day to live?
See answers 4 and 5 ;)
What is the hardest dish that you have ever had to make?/ Is there a dish that you have still never successfully completed?
German Saur Braten and the potato balls that go with it. Getting the balance right is complicated.
10/10
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Ingrid Hoff mannwith FABIO
Let’s assume that I don’t know you. In a few sentences, please share with my readers why the world can use more of you?
Ingrid Hoffmann – To show people how effortless and easy it can be to cook healthy from scratch at home even when on a tight budget and time limited. I think this would improve a lot of health issues and it is how I have managed to improve my health even when battling an autoimmune disorder to the point where I no longer take medications. I would like all to be able to do the same.
What is one food you love and could not live without? What is your least favorite food that you wish would disappear from the face of the earth, and why?
Balsamic vinegar –It covers the flavor of everything and it is so overused.
What is one thing you wish you had time to do but currently doesn’t fi t into your busy schedule?
Go back to school.
Of course you want 2014 to be a good one. If all else fails, what would you want your one and biggest success to be?
To obtain balance in life.
What is your most prized possession?
My dog “Salsita” my grandmother’s jewelry, coat and silver and my dad’s epaulettes.
What is the one meal that reminds you most of your childhood/family?
Arroz con pollo” Chicken and rice and Dad’s brandied shrimp
Please meet Ingrid Hoffmann, host of “Simply Deliciouso” on the Cooking Channel! She just came out with her latest book: LATIN D’LITE: Delicious Latin Recipes with a Healthy Twist, which also comes in a Spanish edition. Make sure to check it out and follow her on Twitter @simplyingrid.
Breakfast, lunch, & dinner: What would be your perfect 3-square meal?
Breakfast: Soft Boiled egg, avocado, cilantro and jalapeño on top of a multi-grain toast
Lunch: Arroz con pollo
Dinner: Porterhouse Steak, Mashed Potatoes, Fennel Arugula and Avocado Salad
What is the weirdest things you have ever eaten and where were you?
Fried ants “hormigas culonas” in Bucaramanga Colombia.
What would be the last meal you would want to eat/make if you only had 1 more day to live?
See answers 4 and 5 ;)
What is the hardest dish that you have ever had to make?/ Is there a dish that you have still never successfully completed?
German Saur Braten and the potato balls that go with it. Getting the balance right is complicated.
10 ESSENTIAL #KITCHENTOOLS
LET’S TALK ABOUT…
What’s better than a bowl of Vanilla Gelato #TeamFabio? Two bowls that you didn’t have to pay for! That has nothing to do with our topic of today, but hopefully
it brought a big smile to your face. What makes a kitchen a kitchen? That’s a great question, probably with too many answers to count. I look for things to have in my kitchen that can arrive for double duty. I’m a multitasking guy 8 days a week, 25 hours a day. Things have to make sense around me in order for me to get the best results. So for now, forget about the backsplash, the cutting boards, and the cabinets - we are talking about the first 10 kitchen tools that you need in your kitchen to get 99% of the things you need done. The other 1% is Fabio. Well, either me or the band Imagine Dragons - they are pretty freaking awesome too. As a side note, get a barrel of monkeys for the kitchen too. These aren’t on the list, but I just like monkeys. Don’t hate guys. Having a childlike heart keeps you young!
1. Wooden Spoon - Kid tested and Grandma approved. Use as drumstick for your 3 year old that wants to start their own kitchen rock band, or for mixing your family heirloom recipe of beef stew and potatoes, the wooden spoon is crucial. There’s just something about it. Every mark, every burn, every scratch tells a story. Grab one with either a rounded end or flat end.
2. Tongs - Who doesn’t want more hands?? I sure as hell do! Tongs are simply an extension of your hand. For today’s modern kitchen, grab ones that have a lock to keep them closed for keeping the kitchen tidy. Also, go for ones with high temperature plastic tips. These work the best with non-stick pans to make sure they stay scratch free
3. Whisk - Great for beating and whipping - except the kids……use a belt for that! Fabio is all about discipline for reinforcement in the kitchen. Pull out the whisk when you need to get eggs ready or
mix pancake batter. Whisks help to incorporate air into things and mix things better, since they have space for the food to pass through unlike a spoon or fork. Look for one with a good handle.
4. Spatula – Plastic is best and go for a high temperature rating. Nothing worse than making an omelet and seeing half your spatula disappear! It’s the worst America. Use a spatula for getting EVERYTHING out of bowls and plates. It will help save you money and maybe get you enough batter for that extra cupcake to keep your kids at bay. Fabio Viviani aka Kid problem solver genius! #Boom
5. Grater/Zester - It’s all about the finishing touches. Parmesan, zest, garlic, cinnamon, nutmeg, etc. Sometimes the littlest bit of flavor with transform a dish into something different and add that extra note you are looking for. Citrus isn’t just good for its juice, for also for its outer layer, the peel. Use a grater to remove this to add to dipping sauces or on top of fish. Grate ginger into a cookie batter or chicken with ease, or take those meatballs and hit them with the grated Parmesan, fresh off the block instead of the pre-done stuff. Great as a back scratcher when you really need it as well!!
6. Peeler - Potatoes are great with or without the skin. Peelers are great for making vegetables ribbons or removing citrus zest in whole pieces to chop. I prefer the peelers that have the blade running horizontally, rather than vertical. Whatever style you like will make no difference in its performance.
7. Garlic Press - Yes, I have one and I’m not ashamed of it. I know you can mince garlic with a knife, but maybe you aren’t that good with a knife. With a single press of the handle, you instantly have garlic for bread, pasta, or a marinade. Your hands don’t get sticky, and there is literally minimal clean up.
8. Can Opener - It’s fine to have one that plugs into the wall, but maybe a zombie apocalypse happens and you are left in the woods with no electricity?? That’s right; Fabio is always here to make sure you are protected from the food standpoint! These are kid friendly and will help encourage your kids to
get in there with you.
9. Measuring Spoons/Cups - I’m a “grams” type of guy, but America doesn’t roll that way. Look into any cookbook or recipe online and it’s all about tsp. and Tbsp. Get one set of quality measuring spoons and cups and you’ll be set. If you want to get fancy, grab a set that has cups within cups. What I mean is that they fold in to act as more than one cup. No need for more than one set, because then you start to have clutter.
10. Digital Scale - Like I said earlier, I’m a grams guy. I have no problem with using other forms of measurement, but personally, I think that weighing things gets the job done quicker and cleaner. It’s also nice if you are trying to stick to strict diet and need to portion your food. This is great for baking, measuring your morning coffee, or maybe being specific if wanting to try your hand at some intermediate gastronomy!
Go grab these today and get started on having your kitchen fully equipped for all your friends and family. Yes, a lettuce knife sounds cute and all, but you don’t need it. Nor do you need an egg slicer - Come on America! I’m giving you the golden ticket for what I have in my kitchen and a great place to start with your kitchen building utensils. See anything you think I missed? Let me know via Twitter @Fabioviviani and let me know on Facebook how beat up your wooden spoons are! #Letstalkabout #Fabio101
Click here to read more LET’S TALK ABOUT….blogs
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a Dinner “al Fresco” or
simply for the best Martinis
in the 805 area, live music and
entertainment on weekends.
30p7.2
YOUR #WEDDINGMAKEOVER!LET’S TALK ABOUT…
Gentleman, let’s get one thing straight about weddings. It’s all about HER. Not you, HER. The flowers are meant to have HER personal touch. Everyone doesn’t care about your suit,
but HER dress. They want to see HER ring. Face it guys, the day is HERS and it’s your job to make sure that it stays that way. You might be feeling like chop liver at this point, but at least you are HER chopped liver (remember it’s all about her). But sometimes women can go off the deep end when it comes to wedding planning. Now, don’t go on some rant and say, “Fabio that’s such rude thing to say” because you all know I’m right. But fellas, take that opportunity to keep your bride-to-be happy and have these helpful tricks up your sleeve to save the day. But please remember to let HER take the credit. It will help you in the long run.
Simplicity is key. Go simple on the big things, and fine tune with details - it’s not the color of the napkin that matters, but rather how its folded. Believe me
when I say that weddings can get very clustered and very quickly. Having too many opinions is usually more of a negative than positive thing. Especially when it comes to the after party, we don’t need very many people deciding the course of events. Good thing you have me America! I hereby name myself the official, unofficial wedding planner at no charge! Can’t beat that even if you tried.
I’ve been to my fair share of weddings and have seen the good, bad, and the ugly (no i’m not talking about the bride). Let me share some tips and advice on your upcoming big day to make it as effortless as possible - both from a chef’s and planner’s point of view. Let’s take a walk down the isle, shall we?
Tried and True - Chances are you didn’t meet the person you are marrying yesterday. It took time to develop feelings, learn each others quirks, and eventually fall in love. Food is the same way people - now is NOT the time to experiment. You want tried
Do a little research and find out the fruits and vegetables in season at the time of your wedding. Choose those items and it will help keep your food costs down
and true recipes to use for this. Less headaches and more guaranteed flavor for you and your guests. Whether you or someone else is planning the menu, make sure it’s done with food that at least has been 5-10 times prior to your event.
This isn’t a Restaurant - As much as I love doing chef tastings for my customer, your guests aren’t going to your event to eat dinner, they are going for the event as a whole. Make sure to include food items that reflect that. Leave fois gras and ideas of surf/turf at the door. They are stuffy and have another time and place. Most of that style of food doesn’t do well in large amounts. That’s the reason we only pull it out when doing small portions for people. Select items that are familiar, but are maybe worded differently. People don’t want stuffy food, nor do they want to be stuffed themselves.
Print it and Ship it! - The extra step is what makes it memorable. Print a dinner menu for your guest. That gives them a choice and let’s them know that you thought about it, rather than simply making the decision for them. Having a menu also let’s guest review to see if they have any foods that they simply can’t eat due to allergies. This works with buffet, single plate, or family style eating! #Boom
Stay in Season - Want to keep those costs down? Go for things are the being grown at the time. Strawberries aren’t available, in their purest form, all year as much as you might want to believe. Do a little research and find out the fruits and vegetables in season at the time of your wedding. Choose those items and it will help keep your food costs
down. Also, if a chef hears someone with this kind of attention to food, they will be much, much happier to work with you!
Ditch the Plate - I’m not saying that you can’t have a sit down dinner, but why not mix it up and let your guests mingle more? Set up high top style tables and give your guests the option of standing or walking. Serve slightly heavier style appetizers that will fill your guests, but keep them mobile. They will end up dancing more too if they are already up!
So yes to the Drink - Your guest are expecting to at least have a beer, so why not go the extra fun step and have a signature cocktail for the wedding? Cosmos for the ladies and old fashions for the gents! Take the drink that fits you best and have two for yours guests. Open bars are fun and all, but they get very, very expensive when people don’t know how to control their consumption. This is a playful way to give options.
America, I’m getting married in the future that’s for sure. And I already know my sweet wife is gonna get whatever she wants! But if you are stuck in the pits with no ideas for your big day, feel free to take all the credit and use my suggestions. I promise to keep my mouth shut #TeamFabio. Are you already married? These ideas can be translated into any event you are putting on. Just remember to keep it simple, keep it classy, and keep it Italian (with me of course)! Love you to pieces! #WeddingbyFabio #Letstalkabout
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FOOD FOR THOUGHTWITH EMILY THE RD
RED, WHITE AND BLUE/COOKOUT DISHES
The Fourth of July is right around the corner and that means hot sunny days, warm summer nights and delicious food that we prepare for neighborhood block parties
and BBQs. I will take you through some patriotic dishes featuring red, white, and blue veggies and fruits. Colorful fruits and vegetables are full of vitamins, minerals and antioxidants that help keep the body running and healthy. When you think of foods that are red...what comes to mind? Apples, strawberries, watermelon... But what about red potatoes, radicchio, pink grapefruit and red chili peppers ? There is such an array of red fruits and vegetables out there that we shouldn’t be stuck in the mundane red haze of apples and strawberries. Here is just a small list of red fruits and vegetables to add to your summer healthy foods list: beets, blood oranges, cherries, cranberries, guava, papaya, pink/red grapefruit, pomegranates, radicchio, radishes, raspberries, red apples, red bell peppers, red chili peppers, red grapes, red onions, red pears, red peppers, red potatoes, rhubarb, strawberries, tomatoes and watermelon .
The red category for fruits and vegetables are called the lycopenes and they contain many antioxidants such as lycopene, ellagic acid, quercetin and hesperidin. These antioxidant properties have been
known to reduce the risk of prostate cancer, lower blood pressure, lower LDL cholesterol, reduce tumor growth, rid harmful free radicals in the environment and support joint tissue.
Let’s get more specific, shall we? Lycopene, mainly found in tomatoes and cooked tomatoes, can decrease the risk of prostate cancer in men and can protect against heart disease. Ellagic acid is found in raspberries, strawberries and pomegranates. They act in the intestinal tract and have an effect on cancer cells by decreasing their energy production. Quercetin is mainly in apples and onions and can prevent LDL cholesterol from oxidation and help the body with allergens and other breathing problems . Finally, hesperidin has an anti-inflammatory and anti-carcinogenic effect on the body and can lower cholesterol in the body .
Next, let’s talk about white fruits and vegetables. White foods, or anthoxanthins, tend to make us think that they’re boring or bland foods, but quite the contrary! Take a look at these white foods: bananas, brown pears, cauliflower, dates, garlic, ginger, Jerusalem artichoke, jicama, kohlrabi, mushrooms, onions, parsnips, potatoes, shallots, turnips, white corn, white nectarines and white peaches . Looking at these foods, you can see that none of them are
MAKE YOUR RESERVATION ONLINE www.cafefirenze.net563 W Los Angeles Ave, Moorpark, CA 93021(805) 532-0048
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Please join us for a quick
Business Lunch,
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lacking flavor and also, a few of them can take on flavor of many delicious seasonings (potatoes, parsnips, cauliflower).
Anthoxanthins may be a plain color, but they pack a punch on the antioxidant front. They contain beta glucans, EGCG, SDG and lignans that give you powerful boosting activity for your immune system. They can activate your natural B and T cells in the body, reduce the risk of colon, breast andprostate cancer and finally, they can balance hormone levels that reduce the risk of hormone related cancers i.e. breast and prostate cancer .
Diving further into the anthoxanthin world, we’ll just focus on beta glucans and lignans. Beta glucans are mainly found in mushrooms and they balance the body’s immune system by supporting white blood cells . Lignans can boost immune function and contribute to maintaining good heart health and may also help to block some hormone related cancers .
Last but certainly not least are our blue/purple foods. Blue and purple foods are known as anthocyanins and consist of: black currants, black salsify, blackberries, blueberries, dried plums, eggplant, elderberries, grapes, plums, pomegranates, prunes, purple Belgian endive, purple potatoes, purple asparagus, purple cabbage, purple carrots, purple figs, purple grapes, purple peppers and raisins. Anthocyanin foods can help retinal health, lower LDL cholesterol, boost the immune system, support healthy digestion, improve calcium and various vitamin/mineral absorption, reduce tumor growth, limit activity of cancer cells and act as an anti-carcinogen .
The blues and purples contain an abundance of vitamins and antioxidants such as lutein, zeaxanthin, resveratrol, vitamin C, fiber, ellagic acid and quercetin. Ellagic acid and quercetin were already reviewed, so let’s concentrate on lutein and zeaxanthin . Lutein has the role of protecting the eyes from oxidation and potentially reducing the risk of breast, lung, skin and colon cancer . Zeaxanthin is a special nutrient that helps prevent age related
macular degeneration. It helps to protect the eye from losing vision in the center of the eye because of damage to the retina .
Look at all of the benefits from just three colors of foods! It’s unbelievable what properties food holds and how much it can affect our overall health. This summer when you’re going to Fourth of July parties, make a dish that incorporates all of these colors, it’s a fun and healthy way to be patriotic. Let’s take a look at a one of Fabio Viviani’s recipes, available on his website! The recipe Butter Lettuce, Apples, Pomegranate Seed, Shaved Celery, Charred Shallot Vinaigrette, Shaved Manchego , is so refreshing and has the perfect balance of tang from the vinegar and the salt from the manchego cheese. This has all of the aspects we covered...the red from the pomegranate seeds, the white from the charred shallot vinaigrette and I’m sure we could add a handful of blueberries to make this dish a hit at the Fourth of July block party!
Remember to eat healthy this summer and make an array of dishes using all colors from the rainbow. You’re body, and your neighbors, will thank you for your healthy contribution!
1. K Chart of Colored Vegetables and Fruit by Darrell Miller. Disabled World Website: disabled-world.com
2. Ibid
3. Ibid
4. Hesperidin. Phytochemical Website: phytochemicals.info
5. Chart of Colored Vegetables and Fruit by Darrell Miller. Disabled World Website: disabled-world.com
6. Ibid
7. Ibid
8. Krause’s Food and the Nutrition Care Process by L. Kathleen Maha, Sylvia Escott-Stump, Janice L. Raymond; Chapter 12 Food and Nutrient Delivery: Planning the Diet with Cultural Competency, page 287. Elservier Saunders, 2012.
9. Chart of Colored Vegetables and Fruit by Darrell Miller. Disabled World Website: disabled-world.com
10. Ibid
11. Krause’s Food and the Nutrition Care Process by L. Kathleen Maha, Sylvia Escott-Stump, Janice L. Raymond; Chapter 12 Food and Nutrient Delivery: Planning the Diet with Cultural Competency, page 287. Elservier Saunders, 2012.
12. Chart of Colored Vegetables and Fruit by Darrell Miller. Disabled World Website: .disabled-world.com
13. Butter Lettuce, Apples, Pomegranate Seed, Shaved Celery, Charred Shallot Vinaigrette, Shaved Manchego. Fabio Viviani Website: fabioviviani.com
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WITH EMILY THE RD blogs
Cancer Stinks Children’s Foundation’s mission is to bring joy, comfort and to help improve the quality of life of children and their families affected by cancer through advocacy, charity and support.
In April of 2006 at almost 4, Nicholas Tarabokia was diagnosed with cancer. In the midst of treatment, he was feeling frustrated by how the disease was making him feel. He sat down and wrote two words “Cancer Stinks” and drew a picture. It was his way of telling the world how a child felt having cancer. On June 7, 2009, his 7th birthday, Nicholas took his last chemotherapy and remains cancer free today!
In honor of his survival and deep determination to help children like himself, Nicholas founded Cancer Stinks Children’s Foundation. He and his brother Ryan, are on a
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Cancer Stinks Children’s Foundation hopes to deliver as many packages to childen battling cancer as they can, but they need your support. Visit www.cancer-stinks.com today to learn more. Any donation helps Nicholas and Ryan get one step closer to giving every child with cancer a night filled with love.
Learn More & Donate
FABIO’SWhen Fabio Viviani was growing up in a housing project in Florence, Italy, the center of his world was the kitchen, where his mother, grandmother, and especially his great-grandmother instilled in him a love for cooking and good food.
NNow he shares the best of Italian home cooking while telling the story of his hardscrabble childhood, his success as a chef in the United States, and the women in his family who inspired him. In more than 150 delicious recipes, Viviani takes us from his family home, where his great-grandmother taught him to make staples like Italian Apple Cake and Homemade Ricotta, to the kitchen of a local Homemade Ricotta, to the kitchen of a local trattoria, where he honed his craft cooking restaurant favorites like Gnocchi and the Perfect Tiramisu, and then across Italy where he studied each region's finest recipes, from Piedmont's Braised Ossobuco to Emilia Romagna's Perfect Meat Sauce.
A gorgeously illustrated cookbook, Fabio's Italian Kitchen is a celebration of food and family that brings all the joy, fun, and flair that Fabio Viviani embodies to your kitchen.
Fabio Fabio Viviani was born in Florence, Italy, and became a sous chef at Il Pallaio, a trattoria in Firenze, at the age of sixteen. He now works as the owner and executive chef of Cafe Firenze, a renowned Italian restaurant in Ventura County, California, and Osteria Firenze, a Los Angeles Italian eatery. He has appeared on Top Chef (season five), Top Chef All Stars, and Life AStars, and Life After Top Chef.
From growing up in a Florentine housing project to charming millions on Top Chef, Italian chef Fabio Viviani blends his amazing personal story with his favorite recipes from his home country.
Fabio shares the best of Italian home cooking while telling the story of his own, hardscrabble Italian childhood (and subsequent success upon arrival in US) and especially the women in his life mother and great grandmother who taught him to cook and inspired him. e book will feature photos and over 150 recipes with stories, including Viviani staples (Italian Apple Cake, 7 Fla(Italian Apple Cake, 7 Flavors Meat), restaurant favorites (Gnocchi, the Perfect Tiramisu), and recipes from his travels and apprenticeships across different regions of Italy (Braised Ossobuco from Piedmont, the Perfect Meat Sauce from Emilia Romagna).
ITALIAN KITCHEN
BEST SELLER
INTERIOR DECORATING WITH FERNANDO GONZALEZ CEO and Designer to Flipping Design
EASY, BUDGET FRIENDLY INTERIOR DESIGN TIPS…
Refreshing the décor in any room can be done beautifully and fast! Whether it’s a quiet statement or a bold one, the change can be as subtle as rearranging what you already
have or as high impact as painting the walls a bold new color.
Do you need a focal point in a room? “Reinvent your family photographs!” Take out all those cheesy kid pictures taken of close ups of eyes, fingers, lips, nose, etc… and convert them into black and white prints. Consistency is important when creating a focal point on a wall. So long as there is unity in the color of prints, you can easily pick out your favorite eclectic mix of pictures. So blow them up, and frame them all in Purple (Pantone’s color of the year 2014), and do a GIANT family wall. A house is nothing without accessories. Otherwise all you have is a room full of furniture.
Paint it! Instead of using a rug in your space, ever think about painting the floors to mimic a beautiful patterned rug? Paint diagonal stripes on the floor to give the illusion of a graphic rug. How about painting a zigzag (chevron print) pattern on your child’s bedroom floor to give it a bit of whimsy? Don’t be
afraid of costs with paint, you’d be surprised how much you can get out of a gallon of paint from your local hardware store. Also, why not pick a predominant color from your room and paint the ceiling? It can be done in less than a day with as little as one inexpensive gallon of paint. A little color goes a long way!
Mirrors are the least expensive way to give your space a luxurious feel. They are what I call “space enhancers!” Try putting mirrors on opposite walls to expand the room and reflect light. Spaces that are smaller tend to do very well with large mirrors. They open up the space and give a grander feel. Placing a mirror opposite of a window opens up a room and doubles the amount of natural light. The next times, when you’re seeing a mirror, think luminous, light and reflection.
Staying within budget can sometimes be a problem when flipping your old accessories out for Spring or any season for that matter. But always remembering a room should have a focal point can help with not over accessorizing or blowing up that bank account. So, if you want a quick change, open a can of paint…within a budget of course!
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KIMBERLY DASKAS ASKS:
HOW DO YOU SUCCESSFULLY MANAGE EVERYTHING YOU DO WITHOUT THE STRESS OF IT ALL AFFECTING YOUR ORIGINAL PASSION AS A CHEF?
FABIO: GOOD QUESTION KIMBERLY! SOMETHING I ASK MYSELF EVERY DAY! ;-) HAVING A LOT OF PROJECTS GOING ON AT THE SAME TIME IS A LOT OF HARDWORK, BUT IT IS VERY REWARDING AND I WOULDN’T HAVE IT ANY OTHER WAY. I ALWAYS KEEP DOING WHAT I’M PASSIONATE ABOUT, WHICH IS FOOD, AND MAKE SURE I’M ALWAYS HAPPY DOING WHAT I’M DOING. WHETHER IT’S MAKING A COOKBOOK OR OPENING A NEW RESTAURANT, IT ALWAYS COMES BACK TO THE FOOD!
KATHYA CANTU ASKS:
IF YOU COULD TURN BACK TIME..WOULD YOU GO BACK TO TOP CHEF TO DO THINGS IN A DIFFERENT WAY
FABIO: I WOULDN’T DO ANYTHING DIFFERENTLY… I BELIEVE THAT EVERYTHING HAPPENS FOR A REASON ! TOP CHEF WAS A GREAT EXPERIENCE AND I’M VERY GLAD I DID IT!
ARCE ESPINO ASKS:
DO YOU PREFER RED OR WHITE WINE?
FABIO: HMM DEPENDS FOR WHAT REASON. IF I’M HAVING MEAT, THEN I WILL ALWAYS HAVE A RED WINE. BUT IF IT’S SOMETHING LIKE A PASTA OR FISH, I DO LIKE TO HAVE A GLASS OF WHITE WINE TO KEEP IT LIGHTER AND COMPLIMENT THE FOOD. OVERALL THOUGH I ENJOY RED THE BEST!
@MICHDISH415 ASKS:
HI FABIO..NOW THAT IT’S SUMMER, WHAT ARE SOME YUMMY APPETIZERS TO SERVE AT BACKYARD BBQ PARTIES? NEED IDEAS.. THANK YOU!! #FABIOQA
FABIO: GOOD QUESTION ! WHO DOESN’T LOVE A BBQ … RIGHT ?? TRY MY SMOKED TURKEY AND HORSERADISH BITES OR MY DEEP FRIED PICKLES. TELL ME HOW THEY TURN OUT!
Smoked Turkey and Horseradish Bites Deep Fried Pickles
UPCOMING EVENTSWATCH FABIO ON HOME & FAMILYMONDAY, JUNE 30THURSDAY, JULY 3MONDAY, JULY 7
GRAND OPENING OF MERCATO BY FABIO AT QUALCOMM SAN DIEGOCOMING SOON IN AUGUST
CAFÉ FIRENZE COOKING CLASSSUNDAY, JULY 13- VISIT CAFEFIRENZE.COM FOR INFO AND TICKETS
