Food Raconteur

What an incredible evening of flavors, teamwork, and shared milestones! ✨

Proud to have been part of a special cooking class for Mastercard at Stl food works in St. Louis, by Food Raconteur.

From the vibrant grilled peach arugula salad with goat cheese to the rich butter chicken and warm naan, followed by a tasting of tortellini with rosa sauce, comforting Asian noodles broth, and a delicate white chocolate yuzu dessert , every dish told a story.

What stood out most was the energy in the room: active participation, laughter, and genuine collaboration.

Watching one dish take on many versions as teams put their own creative spin on it reminded us that great results come from shared ideas, open minds, and working side by side.

It was more than a cooking class … It was a celebration of connection, learning, and the joy of creating something delicious together. Moments like these strengthen bonds and leave everyone inspired.
Heartfelt thanks to Rahul Deshpande & Lisa Driscoll for making this experience so special, and to everyone who brought such enthusiasm to the kitchen.

To all the amazing participants - your excitement was infectious. And to all the staff Food Raconteur , you guys were awesome..Ritwik Ashok thanks for your timely help and good work. Thanks to Bree, Carolyn, Jill, Toni and Ritwik

Here’s to more moments of learning, teamwork, and pure fun!🙌🏼🙌🏼🙌🏼

Of course the nectar of the gods has its very own day! It wouldn't make sense if it didn’t!

Today, my friends. Today, my friends, is National Coffee Day. Celebrated every year on September 29th, this day is all about honouring the world’s favourite caffeinated drink! Since we all know what coffee is, let's dive into some cool and quirky facts about it.

Did you know what we call coffee beans are actually seeds?yep, the ‘bean’ you grind is the pit or seed inside a bright red fruit known as coffee cherry. In fact, before we figured out the magic of roasting and brewing coffee, coffee was once eaten. African tribes mixed the raw berries and animal fat to create energy- boosting snackballs. Talk about an ancient energy bar!😎

And have you heard about the dancing goats? Legend has it that coffee was discovered in the 15th century by an Ethiopian goat herder named Kaldi. His goats got super energetic and started ‘dancing’ after munching on berries from a particular shrub🤣

There have been some strict bans on coffee throughout history. Rulers feared its stimulating effects might lead to a rebellion, so it was outlawed in places like Mecca in 1511, Constantinople in 1623 and even Sweden in 1746.

However , coffee got the papal blessing in history! In the early 1600’s, some religious figures wanted Pope Clement VIII to ban it, calling it a demonic drink, but after trying a cup, the Pope found it so tasty that he gave it his official blessings🙏🏽

Who knew coffee could be so tech-savvy too? Back in 1991, the world's first we**am was born to keep an eye on a coffee pot!

At the University of Cambridge, researchers scattered across multiple floors shared a single breakroom. Imagine the heartbreak of walking all the way there, only to find the coffee pot empty! To save everyone the disappointment, they rigged up a camera to monitor the pot's status via a program called XCoffee.

Initially, it worked on the lab's local network, but by November 1993, it was connected to the internet, making the Trojan Room coffee pot an international sensation. This caffeinated star enjoyed its fame until it was unplugged and retired in August 2001. Talk about a brew-tiful legacy!☕️

Imagine a delicious pastry that looks like a mini smoking chimney! That's kürtőskalács for you, also charmingly known as chimney cake.

This delightful treat hails from Hungary, with its name coming from "kürtő" (chimney) and "kalács" (cake). Over in Romania, you might hear it called cozonac secuiesc or colac secuiesc, but worldwide, folks just love calling it "chimney cake" or "horn cake" because of its unique spiral design.

So, how do you make this magical pastry? Bakers start by wrapping a strip of sweet yeast dough around a wooden cylinder, which is then rotated over hot coals. The heat works its magic, melting a sugar layer into a crispy, crackling shell while keeping the inside soft and fluffy. To enjoy, simply unwrap or pull off the spiral strips, it's as fun to eat as it is to look at!

Chimney cake has been delighting taste buds since at least 1679, when it first popped up in a Transylvanian village called Úzdiszentpéter. Back then, it didn’t sport the sugary coating we love today. Traditionally, the hollow center was left empty, and the outside was rolled in walnuts, cinnamon, or cocoa powder.

But today’s vendors are getting creative, offering gourmet variations with interiors lined with Nutella or cookie butter. Some even shape the cake into a cone for a fun twist, serving it filled with soft-serve ice cream and whipped cream. Yum!🤤

There's even a bit of folklore behind this tasty treat. Legend has it that during a Mongol invasion of Transylvania, the resourceful Székely people cooked up a giant hollow cake to trick the invaders into thinking they had plenty of food left, prompting the Mongols to retreat. Talk about baking to the rescue!😆

Once a special treat for weddings and grand celebrations, chimney cakes are now a beloved street food you can enjoy year-round. Bakers have even gone big, setting records with versions stretching over 16 meters long!😱

Pam, our favorite regular, was super excited as her birthday was coming up. She had an awesome plan, not only was she going to celebrate her own birthday, but she also wanted to surprise her sister with a joint party! Of course, we were her go-to team for something this fun.

Pam, who loves adventure and trying new foods, had a cool idea for the theme: the tasty and mysterious world of Korean Cuisine that not many have explored. We couldn't wait to jump into this food adventure and make Pam's foodie vision a reality!

From diving into the historical delights of Gujeolpan to crafting Japchae noodles, designing and creating the menu was an absolute blast. Here's what we cooked up:

**Menu Theme: Earth & Garden (Vegetable & Balanced Protein)**
**Amuse-Bouche**
A Gujeolpan-Inspired Bite! A Delicate Crepe Filled With Shredded Vegetables, Beef, And A Hint Of Pine Nut Sauce. Think Of It As A Colorful, Balanced Mini-Version Of The Nine-Delicacy Tradition.

**Soup Course**
A Clear Mushroom And Ginseng Broth Featuring Enoki Mushrooms, Chrysanthemum Leaves, And A Soft Quail Egg. It’s Warming Yet Refined, With A Touch Of Herbal Subtlety.

**Intermediate Course**
Japchae With Glass Noodles, Vibrant Seasonal Veggies, And Either Tender Beef Or Mushrooms, Lightly Seasoned With Soy And Sesame. These Elegant Stir-Fried Noodles Are Presented As A Composed Salad.

**Main Course**
Soy-Braised Short Rib (Galbi Jjim Style) Served With Carrot Velouté, Cabbage, And Gamtae Seaweed. It's Tender And Deeply Savory Without Being Heavy.

**Dessert**
Black Sesame Crème Brûlée Paired With Mandarin Segments, Honeyed Rice Cake Crumbles, And Edible Flowers.A Nutty, Aromatic, And Festive Way To Close The Meal.

The guests absolutely adored it, and so did Pam! A huge shoutout to the wonderful team of Carolyn, Bree, and Emilee for doing an outstanding job.

Perfectly balanced days like these, where the client and the team are absolutely on point, is what I live for!🙌🏼
Once again, happy birthday Pam and thank you for always making it so fun!🥂🥂🥂

Did you know that National Great American Pot Pie Day is the ultimate way to kick off autumn? Celebrated every year on September 23, this day pays homage to one of America's most beloved comfort foods, WARM, FLAKY POT PIE! 🥧

The holiday was cooked up (pun intended🤭) by none other than the pot pie and frozen food royalty, Marie Callender's, back in 2002. While they originally intended to celebrate on the first day of fall, September 23 became the official date, and it’s been tradition ever since.

While today’s pot pies are decidedly American, their roots go way back to around 9500 B.C! The ancient Greeks whipped up meats and other ingredients in open pastry shells, known as artocreas. The Romans took it up a notch, stuffing their pies with everything from seafood to live birds that would fly out during grand banquets🤯

After a bit of a hiatus, the 16th-century English gentry brought the ‘Meat Pie' trend back to life, filling them with treats like venison. These recipes eventually sailed to America, morphing into the pot pie we enjoy today. In 1951, C.A. Swanson Company revolutionized dinners by launching the first successful frozen chicken pot pie, making it a staple in homes across the nation and as they say…the rest is history!😄😄😄

Though there is some debate over what makes a true pot pie. Traditionalists argue for both a top and bottom crust, but many modern versions skip the bottom in favor of a golden top crust or puff pastry.

And here’s a fun tidbit: Back in medieval Europe, pie crusts were known as "pyes" or "coffins" and were often just for show, not for eating. Crazy, right? Happy Pot Pie Day, everyone!🎉

One of our superstar clients Kaila , who gets regular meal prep from us, had her birthday a while back . Brendan ( the ever doting husband) was on a mission to make it a showstopper surprise!

This amazing lady juggles family, kids, and life like a pro, so naturally, the whole community came out to celebrate her special day. And rightly so!😎

We aimed for elegance and class when it came to the menu, after all that is exactly what a classy lady deserves😄🙌🏼

What we laid out across the table was a mix of;

* "Around The World Board"*
A Colorful, Low-Fuss Grazing Adventure For Guests

* Butter Chicken Sliders*
The Ultimate Crowd-Pleaser, With Mini Naan Buns (If You Lucky Enough To Snag Them)

*Falafel Bites With Tahini*
Crispy On The Outside, Herby On The Inside, Always A Vegetarian Delight

*Caprese Skewers*
Cherry Tomatoes, Mozzarella, Basil, And A Drizzle Of Balsamic, Effortlessly Italian

*Bhel Puri Cups*
Puffed Rice Chaat, Sweet, Tangy, Crunchy, And Perfect For Sharing

*Korean Gochujang Glazed Meatballs*
Sticky, Spicy, A Little Sweet, And Always disappears In A Flash

*Hummus And Vegetable Crudité Station With A Curry-Spiced Hummus Twist*

*Mango And Chili Paneer Bites*
Sweet Mango, Cooling Paneer, With A Spicy Kick, A Delicious Nod To India

Our setup was a hit! Guests were happy, and with our dream team Bree, Emilee, and Carolyn, we served up a feast that thrilled the birthday girl, her family, and everyone in attendance🎂

And, of course, ( coz they deserves a special mention) we can't forget their adorable little one,Eva, who greeted us with her signature big smile and hug, making our day even brighter and their son ,James, with his delightful squeals of excitement.Those lil cuties never fail! 👦👧

Moments like this are what makes life so beautiful!
Happy Birthday Again, Kaila! And a big THANK YOU to Brendan for trusting us with this wonderful occasion🥂🥂🥂

It’s a great day for your sweet tooth because today is National Butterscotch Pudding Day!

Celebrated every September 19th, this tasty holiday gives a nod to the luscious, comforting flavor of butterscotch transformed into a creamy pudding delight.

The story of butterscotch pudding begins with the classic English butterscotch hard candy, invented back in 1817 by confectioner Samuel Parkinson in Doncaster, Yorkshire, England. This sweet treat really made a splash in 1851 when Queen Victoria received a tin during her visit to Doncaster👏🏽👸

Despite its name, there’s no actual “scotch” in butterscotch pudding.

The term might come from “scorched” (because of the high-heat sugar process) or “scotching” (scoring the candy into pieces). While caramel uses white sugar, true butterscotch is all about that brown sugar and butter combo.

Though the candy hails from Britain, the creamy, custardy pudding we adore was whipped up later in the U.S. Early recipes mixed milk, butter, eggs, and brown sugar, and by the early 20th century, you could find standardized versions in cookbooks like Fannie Merritt Farmer's.

Then, in 1966, Jell-O and Kraft made life easier with instant butterscotch pudding mixes, turning it into a household favorite😎

And here's a fun tidbit: Norway once crafted a giant butterscotch candy weighing over 3,500 pounds. Now that’s a sweet ( pun intended) record!😆

Ciorbă de Burtă, or beef tripe soup, is Romania's culinary daredevil! Iconic, divisive, yet dearly loved. The thought of munching on cow stomach lining might make some folks flinch, but this creamy, garlicky delight is like a national treasure.

Romanians are convinced it's the perfect pick-me-up after a wild night out, with its hot, fatty, sour, and garlicky goodness ticking all the folk remedy boxes.

Romanian food legend Radu Anton Roman once said this soup might look like a humble meal for carriage drivers, but don't be fooled! It's actually one of the most sophisticated dishes to prepare in the national cuisine.

The tripe itself is pretty mild, but the real magic kicks in with a generous splash of sour cream, vinegar, and mujdei, which is a garlic sauce that packs a punch.

Now, if making tripe soup sounds like a marathon, fear not! Northern Romania came up with ciorbă rădăuțeană, a close cousin that swaps tripe for shredded chicken while keeping that creamy, garlicky zing.

Like many Balkan comfort foods, this dish has roots in the Ottoman Empire, but the Romanian twist comes from its unique yellow-tinted sour cream and egg yolk emulsion.

And here's the fun part: you never just eat ciorbă de burtă straight from the pot.

It's like a choose-your-own-adventure meal, served steaming hot with a trio of must-haves: a dollop of extra-fatty sour cream, a little dish of mujdei, and a fiery green pepper on the side. Diners get to play chef, adding extra vinegar and garlic to suit their taste. It's all about making it your own!👏🏽

Imagine biting into a warm, gooey ball of deliciousness straight from the Carpathian Mountains! Yep, that's Romanian Bulz for you!

This legendary comfort food is essentially a hot polenta ball (or mămăligă if you’re feeling fancy) loaded with intensely salty sheep's milk cheese.

Locals lovingly call it "urs de mămăligă," which means "polenta bear," because these charred, round treats resemble a fuzzy bear head fresh from the fire.

The cheese of choice for authentic Bulz is brânză de burduf, and it's not your average cheese. It's pungent, salty, and aged in real fir tree bark, giving it a sharp, piney kick that melts perfectly inside the steaming polenta.

This culinary marvel wasn’t born in a chic restaurant; it was crafted by shepherds living the rustic life in high mountain pastures. With just the basics like cornmeal and cheese at their disposal, they’d wrap the cheese in polenta and toss it straight into the embers of a wood fire. The result? A smoky crust on the outside and oozy, cheesy goodness on the inside🤤🤤🤤

While shepherds needed this hearty meal to fuel their mountain treks, today’s Romanians adore Bulz as the ultimate comfort food and hangover cure. Modern takes, known as bulz la cuptor (baked bulz), are a feast of flavors: thick layers of smoked pork fat, bacon, butter, a mountain of sour cream, and a fried egg on top.

And here's a fun tidbit: Bulz holds a Guinness World Record! In 2010, the town of Covasna rolled out the biggest Bulz ever, stretching a staggering 50 meters (164 feet) long. Now that’s a lot of cheesy goodness!🧀🧀🧀