Editor Amanda Mahnke firstname.lastname@example.org 32° Patch Newsletter Nearby Join Sign In Home News Events Directory Pics & Clips Commute Real Estate » LOCAL CONNECTIONS Add your own announcement Symphony Squares Native NOLA Chef Shares Classic Mardi Gras Recipe: King Cake Posted by Liz Matt February 7, 2013 Email Print Upload Photos and Videos "L the Good Tim R et es oll" - or as they say in New Orleans "Laissez les bons tem rouler" - sets the mood that captures the ps heart and soul of Mardi Gras celebrations this week in New Orleans. King Cake is a classic and traditional New Orleans Mardi Gras treat. And Vincent LaMonte, Executive Chef at Symphony Square Assisted Living in Bala Cynwyd has the authentic pedigree to share a King Cake recipe. A native of New Orleans AND an "Emeril" alum - having cooked on the staff of three of Emeril Lagasses iconic restaurants in New Orleans - shares a recipe that may take you all afternoon to bake, but will give your "Fat Tuesday" celebrations the full-flavors that natives of NOLA experience every year.
W orldly chef has a simpleapproach By Jennifer Jiggetts The Virginian-Pilot
Bam! Emeril protégéjoins dining center staff By DAVID SEEBER Wesleyan has been expanding its cast of faculty and staff over the last few years, and one of the newest additions has found his way to the dining hall. New Executive Chef Vincent LaMonte brings world class culinary experience and a taste of New Orleans to the school. LaMonte has held positions under famous television chef Emeril Lagasse at his New Orleans restaurant as well as the NOLA and Delmonico branches. LaMonte described his work there as hard and demanding, and said that Lagasse ran his kitchen like a drill sergeant. Chefs who worked with him addressed him with, "sir, yes sir," according to LaMonte. It was partly this unrelenting intensity that led LaMonte to Wesleyan. LaMontes culinary career began in New Orleans, working under French and Italian chefs. He then traveled to Italy to hone his craft at the 2 Michelin Star Grand Hotel Londres in San Remo, Italy. Soon after this, LaMonte headed northwest, taking cooking and culinary classes at the Ecole des Arts Culinaires et de LHotellerie de Lyon, in France. He worked asExecutive chef a chef on a 30-meter pleasure yacht in the Mediterranean, and opened New Orleans-Vincent LaMonte style restaurants in the Peoples Republic of China and the United Arab Emirates. Hebrings worldly worked as sous chef in a five star hotel in the Virgin Islands. With most of his time spent traveling, LaMonte was left with little time to watch his first two daughters grow up. Withculinary a third daughter, now 2, LaMonte began looking for something more stable and settled,experience to two criteria that the job at Wesleyan met.Virginia Wesleyan. LaMonte described his decision to come here as being influenced by the employee-friendly policies of Wood Dining Service, the Sodexho subsidiary that runs the Wesleyan Dining Hall. LaMonte said that the company offered him good benefits and policies, and that he liked the operating procedures. While he enjoys the way the dining services are run, LaMonte also brings several fresh ideas and a willingness to take some chances to the table. "I want to "Im the kind of guy that takes the path less traveled,” said LaMonte. “Im a risk taker." As such, hes moved from the faster- paced world he was in in Newget to Orleans to what he termed institutional cooking here. Its a totally new experience for him, but he has some ideas to add flavor to the Wesleyan dining experience.know the He has already begun to look at a plan to address what he feels is a hole in thepeople food service. "Im looking toward building a smoothie and health food bar in the side of the Marlin Grille," which is now, he said, under-utilized. The bar hehere," envisions would have fruit smoothies along with other health foods, near the gym and the pool, an attraction not only for students, but a revenue earner for theLaMonte college, serving those who come to use the facilities.said. "Im LaMonte also has some leeway on his menu, and hes going to take full advantage of it. "The new soups [this week, Spanish Beef and Rice and Chicken Fajita] wereone of the just the beginning," LaMonte said. Up to twenty percent of the items he prepares can be new and made from scratch. Hes looking to take the dining Hall in a moregood homemade direction, making more things from scratch. "Im here for the students, Ive got an open door, open office policy," explained LaMonte.guys." He encourages the students to come to him with new ideas, suggestions or comments. He welcomes personal visits and intends to check the comments board regularly. "I want to get to know the people here," LaMonte said. "Im one of the good guys."
"Laissez les bons tempsrouler" Editor Amanda Mahnke email@example.com Upload Photos and Videos "L the Good Tim R et es oll" - or as they say in New Orleans "Laissez les bons tem rouler" - sets the mood that captures the ps heart and soul of Mardi Gras celebrations this week in New Orleans. King Cake is a classic and traditional New Orleans Mardi Gras treat. And Vincent LaMonte, Executive Chef at Symphony Square Assisted Living in Bala Cynwyd has the authentic pedigree to share a King Cake recipe. A native of New Orleans AND an "Emeril" alum - having cooked on the staff of three of Emeril Lagasses iconic restaurants in New Orleans - shares a recipe that may take you all afternoon to bake, but will give your "Fat Tuesday" celebrations the full-flavors that natives of NOLA experience every year. Residents of Symphony Square Assisted Living will enjoy this treat without any baking. Chef LaMontes kitchen will do all the work, as he plans a complete Mardi Gras menu filled with the traditions of his beloved hometown. K Cake R ing ecipe: Total Time: 4 hours Yield: 10-12 servings Ingredients 1/2 cup warm water (105 to 115 degrees) 2 packages dry yeast 2 teaspoons sugar 4 to 5 cups flour 1/2 cup sugar 2 teaspoons salt 1 teaspoon grated lemon rind 1/2 cup warm milk (105 to 115 degrees) 1/2 cup melted unsalted butter, cooled 5 egg yolks 1 King Cake "Baby" Glaze: 2 cups sifted powdered sugar 2 tablespoons lemon juice 2 tablespoons water Purple, green and gold sugar crystals Directions Preheat the oven 350 degrees. Combine the warm water, yeast and 2 teaspoons sugar in a small bowl. Mix well and set aside in a warm place for 10 minutes. Combine 4 cups of flour, 1/2 cup sugar, salt, lemon rind and add warm milk, melted butter, egg yolks and yeast mixture. Beat until smooth. Turn dough out on a lightly floured surface. With additional flour knead until dough is not sticky. Continue kneading until the dough is smooth and elastic (about 10 minutes). Place the dough in a well-greased bowl. Cover the dough and let rise in a warm place until doubled in size (about 1 1/2 hours). Punch the dough down and place on a lightly floured surface. Roll into a circle then shape the dough into a ring, about 30 inches long. Place the it on a buttered baking sheet pinching ends together to seal. Press the King Cake Baby, into the ring from the bottom. Cover the ring with a towel, and let rise in a warm place until doubled in size, about 45 minutes. Bake for 30 minutes, or until golden brown. Allow to cool. For the glaze: Combine the ingredients and beat until smooth. Assemble by drizzling cake with the glaze. Sprinkle with sugar crystals. "Laissez les bons tem rouler" from S phony S ps ym quare ~ Happy Mardi Gras and have fun!