Winter 2014In this Issue

About the MagazineMy Journey The RecipesThe Beverages

Places:In The VineyardRestaurants

This, That & More Kitchen Tools Ingredient Spotlight The Cooking ShowAnd more!

Cooking In The Raw!Unscripted-Unedited-Unrehearsed , JUST RAW!

Introductory Issue Volume 1 Issue 1

www.CookingInTheRaw.net

CONTENTS

ContentsPg. 3 About The Magazine

Pg. 4 My Journey Pg. 5 The Recipe Pg. 6 The Beverages

Pg. 7-8 Places Pg. 9-10 This, That & More Pg. 11 What’s CookingPg. 12 From The Oven

Cooking In The Raw!Unscripted-Unedited-Unrehearsed JUST RAW!

Contributors:Larschelby “ Schel” KiddChef, Restaurant Consultant, Wine Educator, CITR! Show Host, CITR! Magazine Author/Editor, Recipe Developermailto:info@cookingintheraw.net

Jackie SchwarkVideo Editor, Local Marketing Consultant, Video Producer, Creative Consultantmailto:Jackieschwark@Jackieschwark.com

Contents

Cooking In The Raw!Unscripted-Unedited-Unrehearsed

JUST RAW!About the Magazine

Welcome to the introductory issue of Cooking In The Raw! Magazine. This is a online quarterly magazine about the joys of cooking without any tension. If you are a food lover and enjoy cooking or gazing at beautiful pictures of food, you've come to the right place.

Cooking In The Raw! Magazine will be your portal to Food and Beverages . “ I love to eat and I love to cook, Let’s explore together” Larschelby ‘Schel” Kidd. We will share with you our favorite Restaurants, Recipes, Farmers Markets, In Season Ingredients, Chef Stories, Wineries, Wine Reviews and much more!

We also produce an online show on Youtube Channel/ Cooking In The Raw! (Click the Pic)

Our magazine is also interactive. When you see the logo click it for action! This is only the beginning.

Our mission,To introduce your palate to wonderful flavors, one “TASTE” at a time.

Like & Share: /CITRMagazine for your ticket into the world of Food, Friends and Fun!

Food is the common thread that connects people from every culture. Whether we are eating dinner with family at home, joining a cooking class or sharing recipes with are friends. Food has a way of uniting us through the comfort of the smell and the beauty on the plate.

This all comes together in Cooking In The Raw! Magazine. It chronicles the journey of a Chef's reconnection with food and the memories of a child in the kitchen.

Cooking In The Raw! Is a series of unedited and unscripted cooking videos and LIVE Shows. If I make a mistake it’s live!

My JourneyEach quarter I will share with you the Past, Present and my Future journeys about why and how I came to be a cook, what happened to me when I lost my passion and how I found my love for food again.

To begin, I was born, I ate and my palate evolved, “laugh”. Seriously, as with most young cooks in this industry my career in the kitchen began at home. Not cooking, but washing dishes and mopping the floor after countless dinners with my family and a bunch of holiday gatherings.

I’m sure many of you can relate to this part. My dad would say this to me when I’d ask to help, “when you are tall enough to reach the sink, you can help in the kitchen, “laugh”.

The set-up

I believe that I was 9 years old when dad asked me if I wanted to help cook dinner. I turned away from the cartoons and jumped excitedly Into the kitchen. I was to young to use a knife and still a little short to reach the top of the stove. Dad had a plan for that, a step stool. Awesome!

As dad guided me in the kitchen with statements like, add this, stir that and don’t forget to taste. I knew that this is what it’s all about. However, I needed to get the stamp of approval from mom and siblings. Brothers and sisters, oh boy! I passed! But wait, Dad had one more lesson to teach. Every good cook keeps their kitchen clean and organized. Man! I was the best dishwasher ever. Had I known the future of washing all of those dishes over the next few years, maybe I would have chosen a different path. “LAUGH”

Thanks DAD!

Wasn’t it strange that as a young kid you couldn’t wait for the chance To contribute to the preparation of a family meal, hmmmm?. Had I only known what was ahead.

I remember when I was asked to help, okay more like told. This will be your chore for the day. I was so excited. Not for the job, but being able to hang with the grown ups and hear the latest gossip. It kind of made you feel like a big person. (smile)

My Journey

The Recipes Simple and Quick

Steps1. After cutting potato hold in water2. Heat oil in deep pot around 350 degrees3. Mix Mayo and Siriracha sauce together in a small bowl4. Dry potatoes by the hand full in a towel or paper towels and place carefully in hot

oil. Cook for approx. 45 min.5. Drain on paper towels, add salt & pepper serve hot with Sirirracha Mayo!

Pasta w/Chicken Broth and Bok Choy

Ingredients:8oz Angel Hair Pasta2 ½ c Chicken Broth2 T EVOO½ lb Bok Choy (cleaned and cut into quarters)Black Pepper to taste

Steps1. Cook the pasta

according package directions.

2. Heat your broth (homemade or premade low sodium)

3. Heat a sauté pan on medium high heat and add the EVOO.

4. Add the Bok Choy and cook until wilted.

5. Add cooked pasta to soup bowl place bok choy on top of pasta then ladle on chicken broth to cover. Add black pepper and serve hot.

2 servings

Cornish Hen Deep Fried Chicken

Ingredients:1 2 lb Cornish hen1 c All purpose flour½ t Garlic Powder½ t Onion Powder1T Salt½ t Black Pepper1 t crushed red pepper flakes (opt)2-3 c Oil (enough oil to cover meat while cooking)

Steps1. Cut hen into 8 pcs (2 wings, thighs, legs, breastI also split the back and cook also opt.)2. Put the next 5 items into a paper or zip lock bag and toss to mix. ( remember pepper flakes is opt)3. Heat up oil in a deep pot or cast iron skillet4. Add hen to flour mix and shake to coat.Note: I cook the dark meat separate from white meatBecause of different cooking times.5. Add the chicken to the oil in small batches andCook until golden brown and crispy. (Approx. 8-10 white meat 10-12 Dark meat)6. Drain on paper towels and serve hot!2-4 Servings

Skinny Fries w/Siriracha Mayo

Ingredients:1 med potato sliced thinSalt and Pepper to taste¼ c Mayo1 T Siriacha SauceCooking Oil

The Beverages

If you like Beer, Wine, Liquor or Mixed drinks CITR! Magazine gotcha covered! Each quarter we will review and help you discover some of the worlds most unique and tasty beverages.

We will give you insights to the local bar scene and what special drink sets them apart from the rest.

Looking to try something new to mix in your home bar? Will ask our Pros and amateur mixologists to share some of their mix drinks secrets and recipes.

What’s happening in the BEER world? Stay up to date on beer recommendations to “TASTE”: near and far.

Why not whine for more wine! New brands, new grape blends, styles and more are waiting for the adventurous palate.

Tasting Tips, Food and Beverage pairings, Video and interviews. WOW!

If you are still not aware that wine is made in Wisconsin, Let us give you a Tour and a Taste! With exclusive interviews and behind the scenes of what it takes to operate a winery.

We’ll feature wines made from grapes grown in the area. What! You can grow grapes in Wisconsin?

Explore the Wisconsin wine scene through the pages of CITR! Magazine

Click Pic

In The Vineyard

Did You Know? That Larschelby “Schel” Kidd has been growing grapes for 7 years. Each quarter as the season changes, you will have a front row seat to watch and learn about what happens during the year in the vineyard. Each season brings differentchallenges for the vineyard manager. From pruning to harvest enjoy the pictures and panoramic views that bring me closer to nature and it’s simplicity.

Getting ready to prune. Photo by LEK

Winter time in the Vineyard Photos by LEK

Places

Where do we at CITR! Magazine like to indulge in one of life's simple pleasures, Eating! In every issue we will share our dining experiences locally and when traveling.

Did you know? I had the pleasure of working as a Consulting Chef at one of Elkhart Lake, Wisconsin’s oldest landmark buildings, The Elkhart Inn Restaurant. It’s history dates back to the mid-late 1800’s when it served as personal a residence and then converted to a restaurant during the late 1900’s.

It is however time for me to say goodbye . I will always cherish the memories shared and experienced. But wait! Something new is on the horizon. The building remains the same, but the name and it’s new operator willbe a welcoming addition to a town destined to become a culinary powerhouse.

That’s all I can tell you for now. It’s time to make new memories…..

Places

The Restaurant

From the moment I arrived in Sheboygan County I realized that this was a special place. It took 13 years for me to discover how special it was and now I would like to share it with you.

Let’s take a journey together through Sheboygan County, where you will experience the beautiful vintage of each city along with its rich history. With five cities to explore each has its own story to tell. You will see buildings in their true pioneer form and some that have been beautifully restored.

You will discover Sheboygan County’s culinary diversity with its unique restaurants and visit memorable shops. Sheboygan County has the most beautiful lodging, one of a kind festivals, fantastic golf, hiking/biking trails, and entertainment all within minutes of a car drive.

I invite you to enjoy scenic coastal views and a lake front whose character echoes the past and embraces the future. Sheboygan County history awaits you. Every quarter we will introduce you to some of favorite places to visit and hangout in the city and around the county.

Read and see Sheboygan County Through Our Eyes.

This, That & More

Featured Ingredient Kitchen Tool Spotlights Are you curious about what ingredients are in season? Would you like to know different ways of using and preparing them?

Look no further than CITR! Magazine.

Our test kitchen works overtime to bring you fresh seasonal ingredients from near and far. Each issue is like a cooking class. Written recipes, photo steps and wait for it….VIDEO!

Cooking will never be the same in your kitchens. Imagine following a recipe and cooking with the CHEF by your side or rather on your screen. Some of the recipes in the pages of CITR! Magazine come with video instruction. Just look for the logo next to a recipe and click to be linked to the video. Cooking can be easy and fun when your cooking with our Chefs!

Some kitchen tools are a necessity to perform cooking tasks while others are just fun to have.

How many times have you purchased a kitchen gadget for one single purpose?

Our Kitchen Tool SpotlightSection will hopefully help you figure out multiple uses for gadgets in your kitchen.

We will also introduce you to new kitchen tools that can make most prepping and cooking processes quick and easy. Just look for the logo to be linked to video(s) on how to use our featured Kitchen Tool.

Featured Kitchen Gadget

I give you the Joie microwave potato chip maker. I must admit, I had my reservations about this productand I rarely use the microwave. Unless I’m warming up leftover pizza. LAUGH!

But I was very surprised with this all in one gadget. The description reads like an info commercial. You SLICE, MICROWAVE and SERVE!

When I opened the package it came with it’s own mini mandoline (slicer), safe guard, bowl and potato chip holder. I thought to myself hmmm? So I followed the simple and short instructions (see pictures below) and began to make chips. The blade is very sharp and cuts the potato in thin even slices. I strongly recommend that you use the guard.

Here’s a tip from the store merchant. Blot dry the excess moisture from the potatoes, they will cook faster and better. Fair enough. After drying I seasoned lightly and placed them in the slots of the holder. That was easy.

Next step. Place in your microwave and set for 4 min. “DING”

It was very simple to use and get this no oil needed. I will add however for a light snack it’s great. You can make 24 chips at a time. Which in my opinion is plenty. If you are going to make more place the potato slices in a separate bowl of water to prevent browning. With it’s built in slicer and bowl there are multiple uses for this gadget in your kitchen. I give it a THUMBS UP!

Price: $9.99 at most retail stores.If you live in the Sheboygan County area I got mine at:RELISH Kitchen Store 811 8th St. Sheboygan www.relishkitchenstore.com

What’s Cooking

Click Above to visit the Cooking In The Raw! Channel

 Cooking In The Raw! A show that is Unedited, Unscripted and Unrehearsed. If I make a mistake its live.  Learn cooking techniques and use of different ingredients. Live Show schedule visit www.CookingInTheRaw.net

  Do you have questions on food and beverage pairings? Watch my series SIPS, TIPS and SNACKS! I'll share insights on how to pair drinks with food, wine tips and simple dishes that you can prepare at home for a small party!

Live and Pre-Recorded

The Show

From the Oven

Who doesn’t like baked goods straight from the oven.CITR! Magazine will be your personal baker each and every season.Each issue we will tickle your sweet tooth with mouthwatering homemade desserts.Easy to follow recipes created by our test kitchen team and everyday bakers like yourself.

Would you like:Tips on using seasonal fruits and vegetables to create tasty sweets for your table. Quick desserts when time mattersVIDEO instruction? Just click the Logo for recipe and to cook with our host Chef.

Mixed nut and Raisin Biscotti Throwdown!

Advertising Inquiries:

Content Contributions

If you are a blogger, writer, photographer, recipe developer, cook Amateur or Professional and would like to Have your content appear in a issue of Cooking In The Raw! Magazine. We look forward to hearing from you.

Contact us: mailto:info@cookingintheraw.netor

P.O. Box 212 Kohler, WI. 53044

Would you like to advertise with us?

Cooking In The Raw! Magazine is quarterly online source of information with a audience of foodies, wine drinkers and adventurous palates looking to make discoveries and indulge in their passion for “TASTES”

We want to help you connect with are subscribers utilizing are different online resources. For more info.

mailto:info@cookingintheraw.netor

P.O. Box 212 Kohler, WI. 53044

Special Small Plates IssueSpring 2014

Cooking In The Raw!Unscripted-Unedited-Unrehearsed, JUST RAW!

Upcoming Issue

First Signs of Spring

Click to visit our website