Valrhona: Hot Chocolate Festival

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Last night the hubby and I, along with my dear friend (and talented pastry chef) Kimberly Barrett, attended the Valrhona Hot Chocolate Festival in Dumbo, Brooklyn.

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The event was hosted at L’École Valrhona Du Grand Chocolat located on Water Street in the super trendy Brooklyn neighborhood at the base of the Brooklyn Bridge, and just 5 minutes from Manhattan. The facility boasted state of the art equipment, and a very modern, clean, and polished aesthetic. The school offers a place where the public can take basic classes such as Intro to Chocolate and professional chefs can brush up on their Plated Desserts and Chocoart.

The event was full of chefs, media, and chocolate fanatics. There were seven booths set up for each company to showcase their product.

Marie Belle NY had a sweet and salty caramel hot chocolate. It was the first one I tried. It had a really nice flavor, and the kick of salt helped it from being overly sweet.

One of my all time favorite chocolatiers and brands is FIKA. FIKA is a chocolate brand from Sweden with bold flavors and some of the most delicious truffles I have ever had the pleasure to eat. At the showcase, FIKA made a hot chocolate with ancho chile and served a truffle with chile powder and lingonberry. It was beyond delicious and just the right amount of spice and sweetness.

Ladurée was there in full force. Armed with delicate patisserie and a luscious orange scented hot chocolate. Their offering was by far my favorite of the night. Delicate, complex, yet luscious – they transcended me right back to Ladurée in Paris. Je t’aime Ladurèe.

The best part of the event was catching up with my dear friend and talented Chef, Diane Stopford and drinking way too much decadent hot chocolate and sharing laughs with my husband and friend Kim.

To learn more about Valrhona’s new products and initiatives head over to Valrhona-chocolate.com and be sure to check out L’École Valrhona Du Grand Chocolat to be in the know about the latest happenings in the chocolate world.

Cheers

Chef Sean Patrick Gallagher

Chefseanparickgallagher.com

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Effortless Baking: French Apple Tart

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When I was in Paris I had this apple dessert, similar to a cheese danish. It was beyond delicious, and I haven’t stopped thinking about since. I couldn’t remember exactly what made it so special, except that it had crème fraîche in it.

So I set out over New Years weekend to make something similar that would bring me back to my time in France.

 

Rustic French Apple Tart

1 package puff pastry

4 granny smith apples, peeled, cored, and sliced 1/2 inch thick

1/2 cup crème fraîche

Frangipane: 6 ounces Almond Paste, 1/4 cup sugar, 1 egg, 1/2 stick salted butter

Egg wash: 1 egg, beaten with 1 tablespoon water

Demerara sugar, for sprinkling

Crust:

  • Take one sheet of puff pastry and gentry roll in out to fit a 9×9 french tart pan
  • Cut any remaining pastry off the tops to make an even, flat base for the dessert.

Frangipane:

  • In a food processor, add almond paste and butter. Whip for a few minutes until combined, light and fluffy.
  • Add sugar, and whip for 1 minute.
  • Add egg, and let whip for another minute until combined and smooth.

Apples:

  • Peel, core, and slice apples about 1/2 an inch thick. If you want to do them ahead, toss them in 1 tablespoon of lemon juice to keep from oxidizing. If you will make tart right away, you don’t need to do this step. image2

Assembly:

  • Take your tart pan with pastry already laid into it.
  • Spoon frangipane over the dough evenly.
  • On top of the frangipane layer, spoon the crème fraîche. Smooth it evenly over the top not to combine layers.
  • Next, lay the apples into the crème fraîche, evening in rows of three. They should overlap each other just a little.
  • Brush the top with your egg wash lightly, not to put too much or it will pool over the dessert.
  • Sprinkle the demerara sugar over the top of the dessert evenly.
  • Bake in a preheated oven at 400 degrees for 40-45 minutes, rotating 2 times.image1(3)

The tart will be done when it is golden brown, the crust has puffed and is cooked all the way through, the apples are soft, and the sugar has caramelized on top.

Allow to cool 10 minutes before removing from the tart pan.

Place on a cooling rack another 10 minutes and serve either warm or room temperature.

This tart takes a small amount of time to assemble, but is super impressive to guests, and absolutely delicious. The flavors of rich almond and tart apple go so well together and when the crème fraîche bakes, it becomes a creamy, almost cheese-like layer in this dessert, making something completely unique and memorable.

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I hope you try this dessert out, and more of my recipes available here on Homegrownmeals.com

Bon Appetit!

 

Sean Patrick Gallagher

Hazlenut Chia Seed Pudding with Berries, Apples, and PALEOKRUNCH Grainless Granola

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Hazelnut Chia Seed Pudding

                                                         Hazelnut Chia Seed Pudding (Photo Credit Jack O’brien)

 

Hazelnut Chia Seed Pudding

1/2 Cup Chia Seeds

2 Cups Hazelnut Milk

2 Tablespoons Honey or Agave

1/2 Teaspoon ground Cinnamon

1 Granny smith apple, diced

1/2 pint Strawberries, sliced

1/2 cup PALEO KRUNCH Grainless Granola

  • Blend together hazelnut milk, honey, and cinnamon with a pinch of salt
  • Whisk in chia seeds until combined
  • Place in the fridge and let the chia seeds absorb all the liquid
  • Let sit at least 1 hour, and it can easily be made the night before.
  • Top with diced fruit and Paleo Krunch Grainless Granola

 

Paleo Krunch is a gluten free product that I use for breakfast or as a snack. It’s a great alternative and works perfect in this Paleo/Gluten-free/Dairy-free breakfast or dessert dish.

 

 

 

Happy Eating!

 

-Chef Sean Patrick Gallagher

Simple-Beautiful Food

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Celebrating the simple beauty of food with some images from the last few months.

Fresh mozzarella shingled with ripe beefsteak tomatoes and basil

Fresh mozzarella shingled with ripe beefsteak tomatoes and basil

A brunch favorite, brioche french toast with Vermont maple syrup and macerated blueberries

A brunch favorite, brioche french toast with Vermont maple syrup and macerated blueberries

Gorgeous roasted eggplant slices topped with tomato sauce and feta

     Gorgeous roasted eggplant slices topped with tomato sauce and feta

Roasted root vegetables with shards of parmesan

                                  Roasted root vegetables with shards of Parmesan

Beautiful Jersey fresh Strawberries, sliced and shingled of Fage greek yogurt mixed with a bit of honey

Beautiful Jersey fresh Strawberries, sliced and shingled of Fage greek yogurt mixed with a bit of honey

 

Happy Eating

 

– Chef Sean Patrick Gallagher

Home Grown Meal: Avocado Smoothie

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A powerful way to start your day or enjoy as I did, post workout. Packed with flavor and with a silky smooth texture. This is one of my favorite ways to get a quick and healthy snack/meal in.

This smoothie is super savory and is great for lunchtime.

 

 Avocado Smoothie 


Powerful green smoothie to start your day

                  Powerful green smoothie to start your day

1 each, ripe Avocado

1 stalk Celery, large chunks

1/4 English cucumber, large chunks

1 handful Kale, stemmed and torn in large pieces

1 1/2 cups Almond Milk, Unsweetened

Optional: 1 teaspoon raw honey

 

  • Make sure all veggies are scrubbed and clean
  • Remove pit from avocado and meat from the skin
  • Fill blender with kale, celery, cucumber, Almond milk, and avocado
  • Blend smooth: I used a Nutribullet and it works beautifully.

 

This smoothie would also be great with the addition of Flax seeds, Nut and Seed butters, Chia Seeds, Nuts, more veggies and also fruits.

 

Enjoy!

-Chef Sean Patrick Gallagher

#365healthyliving

#Chef Approved – “Sweet Sunshine Sauce”

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Hello all! I wanted to share a product I have come to love, “Sweet Sunshine Sauces.”

“Sweet Sunshine” is an award winning line of gourmet sauces. They have six flavors that are all natural, vegan, gluten, preservative, extract, and fat free. They work as condiments, glazes, or as a delicious finishing sauce.”

Photo Credit: SweetSunshine.com

Photo Credit: SweetSunshine.com

Sweet Sauce

An ancho chile based sauce, this is the most mild of them all. It’s great as a dipping sauce or used as a marinade.

Photo Credit: SweetSunshine.com

Photo Credit: SweetSunshine.com

Warm Sauce

Habanero and Cayenne based sauce, it has a great smokiness and chile flavor.

Photo Credit: SweetSunshine.com

Photo Credit: SweetSunshine.com

Roasted Shallot & Garlic

My favorite of the line, it’s the same as the “Warm” sauce but blended with caramelized shallots and garlic. It’s has the richest flavor, in my opinion.

Photo Credit: SweetSunshine.com

Photo Credit: SweetSunshine.com

Jamaican Jerk

This sauce is hot and has so much going on. Jerk seasoning from St. Ann, Jamaica, W.I. as well as scotch bonnet peppers and scallions. It’s a very flavorful sauce. I used it as a marinade for chicken thighs along with honey for added sweetness and it was delicious. So hot it made me sweat.

Photo Credit: SweetSunshine.com

Photo Credit: SweetSunshine.com

Hot Sauce

A blend of ancho and Red Savina Habanero chilies. This sauces is FIERY. Perfect for the person in your life that likes the burn!

Photo Credit: SweetSunshine.com

Photo Credit: SweetSunshine.com

Atomic Sauce

This sauce is crazy hot as it’s name might lead you to believe. A few drops on top of braised meats or on Tex-mex food is all you need to ignite your mouth. Too intense to cook with in my opinion, this one is for the real pepper-heads out there.

I chose my favorite sauce to make a recipe with. I loved the flavor of the Roasted Shallot & Garlic sauce so I developed this lean- healthy meatloaf recipe. The granny smith apple and currants add sweetness while the pine nuts give some needed fat and flavor. The Sweet Sunshine “Roasted Shallot & Garlic” Sauce shines in this dish and comes through with a great spice level. This meatloaf would be perfect over a bed of fresh lettuces or with some cauliflower couscous or sweet potato puree.

Roasted Shallot & Garlic Turkey Meatloaf

Roasted Shallot & Garlic Turkey Meatloaf

Roasted Shallot & Garlic Turkey Meatloaf

1.5 pounds ground turkey breast (You can also use ground turkey thigh, for more richness)

1 teaspoon chopped fresh thyme

1/2 white onion, minced

1 granny smith apple, small dice

4 cloves garlic, minced

1/4 cup toasted pine nuts

1/4 cup currants

2 T finely ground almond meal

1 large egg, beaten

3 T Ketchup, divided

1/2 cup Sweet Sunshine Roasted Shallot & Garlic Sauce, divided

1/2 t kosher salt

Freshly cracked black pepper

Roasted Shallot & Garlic Turkey Meatloaf

Roasted Shallot & Garlic Turkey Meatloaf

  • In a skillet, cook onions until caramelized, add garlic, thyme, and apples.
  • Continue to cook until the apples have begun to caramelize. Remove from heat and allow to cool.
  • Stir in toasted pine nuts and currants.
  • In a bowl mix together egg, 1/2 of the Sweet Sunshine Roasted Shallot & Garlic Sauce, 2 T ketchup, salt & pepper, and almond meal.
  • Mix turkey meat into sauce mixture, when combined add sauteed apple mixture.
  • In bottom of a loaf pan, add the remaining Sweet Sunshine Roasted Shallot & Garlic Sauce and the remaining ketchup, mix to combine.
  • Pack the meatloaf mix on top of the sauce, pat to make sure there’s no air pocket.
  • Bake at 375º for 45 minutes. Insert a knife to make sure that the loaf is cooked all the way through.
  • Allow to cool for 5 minutes and invert. The sauce will be caramelized on top.
  • Allow 5-10 minutes for the meatloaf to redistribute its juices and then you can slice to eat.
Roasted Shallot & Garlic Turkey Meatloaf

Roasted Shallot & Garlic Turkey Meatloaf

For more information about Sweet Sunshine and ordering info:

Website: Sweetsunshine.com

Telephone: (860) 567-3529

One 10oz bottle runs for $6.99. It really is a great product and different kind of condiment for sandwiches, wraps, marinades for different proteins, dips, and burgers. You should definitely check it out, because it is #ChefApproved.

Cheers

Chef Sean Patrick Gallagher

Farm Style Apple Pie with Streusel Topping

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Apple pie goodness

Apple pie goodness

Farm Style Apple Pie with Streusel topping 

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Apple Pie Filling

  • 8-12 farm fresh apples, peeled and sliced. I used a mix of sweet and tart apples. Gala, Macoun, Granny Smith, Empire, and Jonagold Gold apples.
  • 1/2 cup packed dark brown sugar
  • 1/4 cup granulated white sugar
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 cup AP flour
  • 2 tablespoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • Pinch kosher salt
  • Peel and core apples, slice the apples and place in a bowl with the lemon juice
  • Add the rest of the ingredients to the apples, toss to combine.
  • Allow to sit for 30 minutes for flavors combine.

Streusel Topping

  • 1 cup powdered sugar
  • 1/2 cup dark brown sugar
  • 1 1/2 cups AP flour
  • 1/2 cup chopped walnuts
  • 1 teaspoon ground cinnamon
  • 1 1/2 sticks butter
  • Pinch kosher salt
  • Pulse walnuts, sugars, flour, salt, and cinnamon in a food processor.
  • Add butter, and pulse until a crumbly shaggy mess with crumbles.
  • Keep chilled until place on top of the pie.

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Flaky Pie Crust

  •  1 1/2 sticks very cold butter, cubed
  • 1/2 cups AP flour
  • 1/2 teaspoon kosher salt
  • 1 Tablespoon white granulated sugar
  • 3-6 tablespoons ice cold water
  • Dice the butter and keep cold.
  • Combine flour, salt, and sugar in a bowl
  • Add ice cold butter and pulse until the mixture is the size of peas.
  • Pour the ice water in one tablespoon at a time, pulsing, until the dough begins to form a ball.
  • Wrap the dough ball in  plastic wrap and refrigerate for 30 minutes.
  • Once chilled roll a a floured surface until 1/4 inch thick.
  • Cut to fit your pie  dish, and place on the pie dish.
  • Use your fingers to crimp the edges to finish the crust.

Dump the apples into the pie crust, dot with pats of butter, lightly pack the crumb topping on top.

Bake at 350 for an hour, if the topping starts to get too dark, cover with foil and continue to bake.

Cook pie until the apples are soft but still have texture, and the crumb topping is golden brown and delicious.

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Benefiber Raw Oatmeal “Risotto” with Chef Richard Blais

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This past week I worked on the Benefiber campaign as a food stylist and wanted to share this awesome recipe from Chef Richard Blais!

No cook oatmeal is definitely a current trend. Soaking the oats overnight gives a great texture and velvety “risotto” consistency.

Below is the info provided by Facebook.com/benefiber

“This Raw Oatmeal “Risotto” recipe from Benefiber® spokesperson and winner of Bravo’s Top Chef All Stars, Richard Blais, will be sure to please even the pickiest of eaters! But don’t take our word for it, try this fiber filled dish for yourself.”

Raw Oatmeal “Risotto”
3 cups raw steel cut oats, divided in half
1/2 cup finely ground raw almonds
4 cups coconut milk or almond milk
3 cups water
¼ cup agave nectar, amber
¼ cup chopped Medjool dates
1 tsp cinnamon
2 tsp Benefiber® per serving
½ tsp vanilla extract
½ tsp sea salt
Method
1. Grind or blend half the oats.
2. Combine with remaining oats and all ingredients and let sit overnight.
3. Mix the following morning and top with garnishes of your choosing.
4. Mix in a little water or milk if texture is too thick.
To garnish, use any combination of the following:
Chopped walnuts
Sliced banana
Pomegranate seeds
Raisins
Goji berries
Cacao nibs
Hemp seeds

Delicious and healthy recipe 🙂

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Chef Richard Blais on the Benefiber satellite media tour

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Get your daily dose of fiber!!!

Cheers

Chef Sean Gallagher

Last “Perfect” Picnic of Summer

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I wanted to have a picnic all Summer.

Due to busy schedule with zero time off, I  hardly take time to smell the roses. Living in New York City is always a rush. Rushing out of the shower, rushing to the subway, rushing through the grocery store… relaxation is always in the foreground of thoughts but never attained.  The idea of escaping for a few hours to a park in the city is just what I needed, and I got to work planning the “perfect” picnic.

To me, the “perfect” picnic is minimal effort for maximum relaxation time. To achieve this all you need to do is plan ahead. Plan the menu ahead, shop 3 days ahead, prep 2 days ahead, cook the day before, and the day of… relax!

The Menu 

 Lemon Dill Chicken Skewers

Baby Red Potatoes and Watercress Salad

Farro Salad with Roasted Tomatoes and Feta

Baguette slathered in Kerrygold Butter

Ginger Beer and Maine Root Blueberry Soda

Homemade Chocolate Chip Cookies 

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Shopping List

Lemon Chicken Skewers

2 pounds, boneless chicken thighs, cleaned with excess fat removed

2 lemons

1 small white onion

1 clove, garlic

1 bunch fresh dill

dash dried oregano

dash hot pepper flake

Baby Red Potatoes and Watercress Salad

8-12 baby red potatoes

1 bunch fresh watercress

1 small white onion

1 8oz container greek yogurt

1 bunch fresh dill

dash dried oregano

dash hot pepper flake

Farro Salad with Roasted Tomatoes and Feta

4oz farro

1 bunch fresh mint

1 pint heirloom cherry tomatoes

4 cloves garlic

4 oz greek feta

olive oil

1 bunch fresh oregano

Additional Purchases:

Sodas

Baguette

Butter

Homemade Chocolate Chip Cookies ( I made mine from the Nestle Tollhouse recipe!)

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Picnic Recipes

Lemon Chicken Skewers

2 pounds, boneless chicken thighs

2 lemons, juiced

1 small white onion, chopped

1 clove, garlic

1/2 cup olive oil

1 bunch fresh dill

dash dried oregano

dash hot pepper flake

  • In a blender, puree all ingredients until smooth. Taste for seasoning, adjust with salt and pepper.
  • Clean chicken and place in large ziplock bag. Cover with marinade.
  • Refrigerate overnight.
  • You can grill the chicken or broil in the oven. I live in Manhattan so I broiled the chicken for 20 minutes until dark and colored and juicy inside.
  • Allow to cool and place on skewers.

Baby Red Potatoes and Watercress Salad

8-12 baby red potatoes, cut in half

1 bunch fresh watercress

1 small white onion, thinly sliced

1 8oz container greek yogurt

1 T red wine vinegar

1 T freshly squeezed lemon juice

2 T olive oil

1/2 bunch fresh dill

  • Slice potatoes in half and add to a pot of cold water, season with salt.
  • Boil gently until just tender. Shock in ice water.
  • Slice you onion and chop the herbs. Cut the watercress into bite sized pieces.
  • Mix the greek yogurt with olive oil, salt, pepper, red wine vinegar, lemon juice and dill.
  • Mix the potatoes, onion, herbs, watercress with the dressing. Taste for seasoning, adjust if needed.
  • Refrigerate at least an hour, even better made the day before.

Farro Salad with Roasted Tomatoes and Feta

4oz farro

1 bunch fresh mint, minced

1 pint heirloom cherry tomatoes, cut in half

1 medium sized red onion, diced

4 cloves garlic, whole

4 oz greek feta, diced

olive oil

1 bunch fresh oregano

  • Boil farro until tender. Rinse and cool under cold water. Keep cold in fridge.
  • Cover heirloom tomatoes and garlic with olive oil and fresh oregano, cook low and slow in the over for thirty minutes. Seasoned with salt and pepper.
  • Once tomatoes and garlic are cooked, remove from oven.
  • Mix the farro with chopped mint, diced red onion, olive oil from cooking the tomatoes, the tomatoes and mash up the garlic and mix in.
  • Dice feta and mix in.
  • Serve room temperature or cold.

I slathered a fresh Baguette with Kerrygold butter

I also made Homemade Chocolate Chip Cookies ( I made mine from the Nestle Tollhouse recipe!) Sweet final bite for the perfect meal.

 

 

Day of the Picnic:

 

Reheat the chicken skewers, wrap them in foil to keep warm.

Pack your bag full, cold items on the bottom, hot on top.

Bring a big blanket, a sweater in case there’s a chill in the air, a book…

Bring disposable plates, glasses, silverware, and napkins.

 

Enjoy.


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Beautiful day in the park bymy house. Right past the West Side Highway and onto the Pier.

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BARBUZZO

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Barbuzzo: my favorite spot in Philly. Chef Marcie Turney and Sous Chef Daniel Miller put out consistently some of the most delicious non-pretentious foodie-foder in Philly. I have dined at Barbuzzo probably 8-10 times and have made an effort to try every item of the menu.
 
My by far favorite items are:
 
ASPARAGO
shaved asparagus, guanciale, secret white sauce, parmesan, fior di latte, and truffled farm egg
 
The shaved asparagus pizza is decadent, thin, crisp, and chewy crust, creamy-truffled gooeyness, crispy pork, and a perfect runny egg on top. A must have for lunch or dinner, perfect for sharing. 
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CHEESE BOARD
with baguette, crostini, marcona almonds, quince and caramelized shallot aigre doux, roasted garlic mustard, toasted hazelnut honey, pear maple butter
·Quadrello di Bufala, Water Buffalo, Italy
·Gorgonzola Dolce Artigianale, Cow, Italy
·Idiazabal, Sheep, Spain
·Scimudin, Goat, Italy
 
The cheese board at Barbuzzo is like every other cheeseboard anywhere. DELICIOUS. Great combo of cheeses, I really love the scimudin, a goat cheese from Italy that is creamy and pungent. Really nicely paired with a fig spread with a subtle sweetness. 
 
HOT ITALIAN BRISKET SANDWICH
braised brisket, arugula, horseradish-lemon creme fraiche, gorgonzola, onion jam, grilled focaccia
 
Probably my favorite thing at Barbuzzo is the Brisket sandwich. Served with rosemary fries (yum!) and a smoked garlic aioli. The sandwich itself has deliciously luscious fatty braised beef, bitter arugula, with a bite from a creamy horseradish sauce and gorgonzola, and sweetness from the onion jam. All on grilled foccacia. A decadent and delicious lunchtime fav of mine. 
These are just a few of my favorite things at Barbuzzo, their cocktails are also to die for, and they change the menu seasonally. So stop in at any point and see what’s cooking!
 
Make a reservation because this place fills up fast, even for lunch, and its hard to get a seat!
 
BARBUZZO
 
110 S 13th St  Philadelphia, PA 19107
(215) 546-9300
barbuzzo.com/barbuzzo
Check it out!
 
Cheers
 
Chef Sean Gallagher