Paper Chase: Yen Ramen Battle II

Mark O'Leary

Mark O'Leary, formerly of O Ya and cofounder of Guchi's Midnight Ramen has challenged Wheeler del Torro’s ramen prowess. Wheeler and Mark are competing in the kitchen, but working together to raise money for One Fund Boston with the help of Lovin' Spoonfuls Food Rescue. Join us to settle this battle for a great cause.

If Wheeler wins: Mark works at 3 Scoops for one week, scooping ice cream to benefit Lovin' Spoonfuls.

If Mark wins: Wheeler creates an ice cream flavor for 3 Scoops named after Mark with proceeds going to Lovin' Spoonfuls.

Paper Chase: Yen II is at Kitchn Table @ 3 Scoops Sunday, April 28th at 6 pm. Tickets on sale now! The battle is already heating up on Twitter! Follow the drama @chefwheelerdt

Build culinary start ups with Babson College

Babson College Events

Come out to Babson College Wednesday, April 17th for Small Bytes and Apps:  A One-Day Crash Course to Launch Your Own Culinary Business at 1 pm in the Knight Auditorium.

Register here: http://smallbytesbootcamp.eventbrite.com/

Student or food writer? Email wheeler@kitchntable.com for FREE tickets.

Babson Bootcamp

Thanks Rick the Ruler!

Slick Rick and Wheeler del Torro

Thank you to Slick Rick and all of the guests for an epic ramen battle before a great show!

Business Bootcamp Miami

  Part 1: Tech to Connect- Using Technology to Take Your Brand to New Levels.

In the first part of our business boot camp, we cover how social media and content marketing can amplify your message and help you engage with your fans.  Whether you are just starting out or looking to reach new heights, this seminar will help you strategically develop your brand and cost effectively connect with your target market. You will learn to:

• Determine what online methods will connect best with your clients
• Get the most out of what you currently use
• Produce engaging content that stays true to your personality and brand

Part 2: Old-School Networking to Build your Biz. 

While social media and the like are powerful tools, nothing beats face to face interaction for building the relationships that lead to sustainable success.  We focus part two on the art of networking and provide useful techniques to help you work any room like a pro. Topics covered include:

• Proper preparation to know your brand and audience
• Strategies for overcoming your fear and making a great first impression
• Active listening techniques and ways to add value so the interaction is memorable and beneficial for your new contact
• Effective methods for following through and keeping in touch

Part 3: Awesome Events to Engage

Create memorable and uniquely targeted events that build enthusiasts and generate lasting connections.  In this section, we show you how to produce engaging events that put you at the center of the party by covering:

• Unique ideas to make your event memorable and meaningful for attendees
• Instruction on creating goals and metrics to measure success
• Methods to ensure your guests are engaged and having fun

Part 4: Celebrity Cook- Off! 

We close the boot camp with an unforgettable Iron Chef style cook-off that pits Chef Wheeler against  Luther “Uncle Luke” Campbell to demonstrate the power of food to bring people together and create key relationships for your business.

• Each will create a dish from a secret ingredient
• Dishes will be judged by a panel of guest celebrities and food experts
• Attendees will enjoy great food and a one of a kind experience with Chef Wheeler & Uncle Luke!

 Tickets: 

Part 1: Tech to Connect- Using Technology to Take Your Brand to New Levels- http://bizbootcamp1.eventbrite.com/

Part 2: Old-School Networking to Build your Biz 

http://bizbootcamp2.eventbrite.com/

Part 3: Awesome Events to Engage

http://bizbootcamp3.eventbrite.com/

Part 4: Celebrity Cook- Off!  

http://unclelukebattle.eventbrite.com/

Full Boot camp Package & Celebrity Cook-Off event (Best value!): 

http://bizbootcampfull.eventbrite.com

Join us in Maine

If you are in Maine tomorrow, come join us for soul food and jazz at the University of Southern Maine. Here's a preview of one of the dishes from Maine 207: collard greens.

Luther Campbell Chef Battle in Miami

Luther Campbell

On March 16th, after a one day business bootcamp, I am looking forward to taking on rapper and record label owner Luther Campbell. Uncle Luke and I will have one hour to create a dish featuring a secret ingredient. Our dishes will be judged by a panel of celebrity and food experts.

The battle will take place at the Shore Club in Miami at 7 pm on Saturday, March 16th.

Shore Club

Tickets are available now through Eventbrite at http://unclelukebattle.eventbrite.com/. A portion of the proceeds will be donated to Morehouse College and Women of Tomorrow.

Sweet Potato Battle

Biz Markie vs Wheeler del Torro Chef Battle vegan chili

Photographer and freelancer Josh Reynolds came out to 3 Scoops this weekend to document the Iron Chef style battle between Biz Markie and I. His slide show on Boston.com has highlights from the night.

"Boston-based chef and cookbook author Wheeler del Torro worked on pot of vegetarian sweet potato and black truffle sloppy joes during a chef battle with hip-hop artist and Yo Gabba Gabba! contributor Biz Markie at 3 Scoops Cafe in Brighton on Jan. 26. The event aimed to raise money for the ice cream shop."

Hey Dig

I had a great talk with Jacqueline over at Dig. Check out her article in Dig Boston (and follow her @jacquelinedole for great pictures of her beautiful pastries).

IRON CHEF BRIGHTON: BIZ MARKIE VS. WHEELER DEL TORRO

Posted on 

January 23, 2013

 by 

JACQUELINE DOLE

Email

On Saturday January 26, Boston’s chef Wheeler Del Torro will take on acclaimed rapper and Yo Gabba Gabba! star Biz Markie in a soul food themed cook-off. Yes, that’s right, Biz Markie.

Unbeknownst to us, Markie has developed a knack for nutrition and now has a career teaching healthy cooking classes.

Just in time for Black History month, the event aims to raise funding for the expansion of Brighton’s3 Scoops Ice Cream Parlor, where Del Torro acts as a menu consultant. The cafe is hoping to broaden its offerings and begin serving healthful, savory soul food classics. The cooking competition will be much like its televised inspiration: a secret ingredient, one hour to prepare the dishes, and a panel of expert judges.

I spoke with Chef Wheeler about his vegan tendencies, D’Jango Unchained, and asked whether Biz is a threat in the kitchen or if he really is, “Just a Friend.”

“I want to break the misconceptions about the vegan diet, the vegan attitude. I’m not a little hipster—I’m a bigger guy,” Del Torro says. He explains that especially today, there are numerous cooking techniques that make consuming meat no longer necessary.

“By enhancing the natural flavor of vegetables with spices and ingredients like truffles, you create healthy dishes that give you energy.”

Describing his style as a twist on soul food and American comfort food, he tells me about “veganizing” dishes that appear on other restaurants menus, such as Red Rooster’s fried yard bird chicken. In addition to putting his interpretation on dishes from today, he’s currently writing a D’jango Unchained-influenced e-cookbook.

But what about Biz?

“Biz has always been interested in healthy eating. Being on tour, he learned to make eating healthy a priority, to stay conscious of his eating,” he explains. “But he’s at a severe disadvantage.”

IRON CHEF BRIGHTON SATURDAY 1.26.13 SOLD OUT 3 SCOOPS CAFÉ 403 WASHINGTON ST. BRIGHTON @BIZMARKIE BIZMARKIECHEFBATTLE.EVENTBRITE.COM 

Describing his style as a twist on soul food and American comfort food, he tells me about “veganizing” dishes that appear on other restaurants menus, such as Red Rooster’s fried yard bird chicken. In addition to putting his interpretation on dishes from today, he’s currently writing a D’jango Unchained-influenced e-cookbook.

But what about Biz?

“Biz has always been interested in healthy eating. Being on tour, he learned to make eating healthy a priority, to stay conscious of his eating,” he explains. “But he’s at a severe disadvantage.”

IRON CHEF BRIGHTON SATURDAY 1.26.13 SOLD OUT 3 SCOOPS CAFÉ 403 WASHINGTON ST. BRIGHTON @BIZMARKIE BIZMARKIECHEFBATTLE.EVENTBRITE.COM 

The word is in from Baltimore

Baltimore blogger and food aficionado The Minx enjoys our new line of chocolate sauces. Read here review here and check out her twitter @daMinxy1.

Wednesday, January 23, 2013

Chocolate Sauce

When I received an e-mail asking if I'd like to sample some chocolate sauce, I responded with a resounding, "yes!" I loooove hot fudge, and have been searching for the ideal stuff for years. When I was a kid, I adored the hot fudge sundaes at Read's drug store. When I became an adult, I felt that the best hot fudge was served at Marconi's. Unfortunately, neither establishment exists today - huge losses for hot fudge lovers in Baltimore.

Chef Wheeler del Torro's hot fudge, which is sold through his Etsy shop and at 3 Scoops in Boston, hit all of the right notes for me. When cold, the sauce is very thick, with a pleasing grainy texture (like Marconi's), and is lovely when eaten directly from the jar. When heated and spooned over ice cream, the texture is smoother but the flavor is no less intensely chocolate. Adding a maraschino cherry to the top gave me Read's flashbacks.

But wait - there's more. Not only does Chef Del Torro make some lovely plain hot fudge, but he also produces small batch chocolate sauces in flavors like 7 Chocolate, Mayan Mint, Jamaican Hot Chocolate Pepper, Rose, Coconut, Orange, and Salted Chocolate - all of which have got to be scrumptious. I'm especially curious about the Rose and Jamaican Hot Chocolate flavors. If anyone out there gives them a try, I'd love to know what you think about them.

Valentine's Day in Maine

I am looking forward to spending Valentine's Day celebrating Black History Month in Portland, Maine. Thank you for sharing the event Avery!

Maine a la Carte

Dishing on food and drink news

Vegan soul food served in celebration of Black History Month

Friday January 18, 2013 | 11:56 AM

Posted by 

Avery Yale Kamila

akamila@mainetoday.com

Vegan soul food from Wheeler del Torro

Do your heart some good when Chef Wheeler del Torro comes to Portland on Valentine's Day to dish up vegan eats as part of the free "An Evening Celebration of Soul Food and Jazz Music." The owner of the micro-creamery Wheeler's Frozen Desserts in Boston, a sought-after caterer and the author of "The Vegan Scoop," del Torro is interested in food justice and how food connects us with our heritage. He's also a proponent of obtaining health through food.

On Feb. 14, del Torro will show how to make a soul food inspired vegan menu of bourbon candied yams, black truffle mac and cheese and Southern braised greens, composed of beet, collard and dandelion greens. Audience members will get to sample the dishes.

A musical performance by jazz and blues singers Lorraine Bohland and Olivia Crupi and pianist Terry Foster will follow del Torro's cooking demonstration.

The event is presented by the University of Southern Maine's Office of Multicultural Affairs as part of the school's Black History Month celebrations.

The cooking demonstration and concert takes place at 5:30 p.m., Feb . 14 at the Wishcamper Center on the University of Southern Maine's Portland campus. A reception will take place during intermission. For more information, call 780-5798.

Cooking demonstration during First Thursday at the Wadsworth Atheneum

Event:

First Thursday: Deb Sokolow / MATRIX 166

Start:

February 7, 2013 5:00 pm

End:

February 7, 2013 8:00 pm

Category:

Film, Music

Updated:

December 4, 2012

Venue:

Wadsworth Atheneum

Phone:

(860) 278-2670

Address:

600 Main Street, Hartford, CT,06103, United States

Join us for the opening of Deb Sokolow / MATRIX 166! Listen to world music by Mikata, try your hand at a cartoon with nationally renowned Hartford cartoonist Joe Young, take a tour with artist Deb Sokolow, enjoy fashions from Stackpole’s & Tuesday’s, join Chef Wheeler Del Torro for a cooking demo and tasting (seating limited), sample beer with a free tasting by the Olde Burnside Brewing Company, and watch the thriller Skyfall. The Museum Café will be open for dinner (reservations recommended). $5; free for members and students with ID.

Join us the first Thursday of every month for extended exhibition hours, cocktails, music, art-making activities, a film and more!

Lecture at the Culinary Arts Museum

Johnson and Wales University

Visit us in Rhode Island at the Culinary Arts Museum at Johnson and Wales University for a celebration of food and African American culture. The event is free and open to the public.

Lecture by Chef Wheeler del Torro at the Culinary Arts Museum:

“Slavery to Freedom at the Kitchen Table:

a Historical Look at Soul Food from 1830-1975”

PROVIDENCE, R.I. — January 2013 —The Culinary Arts Museum is pleased to announce that Chef Wheeler del Torro will be on campus to deliver a lecture which encompasses a historical and anthropological look into the study of Soul Food.

Wheeler del Torro began his investigation study of food while growing up in Jamaica. Whipping up hot chocolate “tea” and other Jamaican specialties with his father, he observed the associations between food, relationships, and imparting cultural heritage. “I have always been fascinated with the concept of food as a vehicle to prompt connections between people and to communicate history, values, and relationships,” says Wheeler.

Since leaving Jamaica, del Torro has lived in Boston, Philadelphia, New York, London, Paris, and many places in between. His passion for cooking and lifetime of experiences around the world inspired him to host dinner parties, create an innovative gourmet non-dairy ice cream line, open a café and dessert bar, and write his first book The Vegan Scoop, currently available in bookstores world-wide.

In addition to running his businesses, Wheeler del Torro is sought after for motivational and informative lectures, as well as consulting businesses and authors. During his appearances, del Torro shares his inspiring story, unique perspective, wealth of experience, and insight into building innovative green businesses. Del Torro particularly enjoys bringing his message to students and entrepreneurs, encouraging them to create their own paths to success in the ever-changing business world.

Culinary Arts Museum

This lecture is free and open to the Johnson & Wales community and the public. Due to limited seating, it is a first-come, first-served event. The lecture will be held in the museum theater on Tuesday, February 12, 2013 and will begin at 6:00 pm. Please call the museum at 401-598-2805 with any questions. For more information about Chef Wheeler del Torro, please visit his website, www.wheelerdeltorro.com.

Location & Directions

The Culinary Arts Museum is located at 315 Harborside Boulevard on the Providence and Cranston city line, in Rhode Island. From I-95, take Exit 18 and follow the sign to Allens Avenue. At the traffic light, turn right onto Allens Avenue and go straight for one mile. The street name will change to Narragansett Boulevard; continue straight. Turn left after the Shell gas station at the traffic light onto Harborside Boulevard. The Museum is located in the first building on the left. Parking is available in front of museum.

Johnson & Wales University (JWU), founded in 1914, is a nonprofit, private, accredited institution with campuses in Providence, R.I.; North Miami, Fla.; Denver, Colo.; and Charlotte, N.C. An innovative educational leader, JWU offers a broad range of undergraduate and graduate degree programs that inspire professional success and lifelong personal and intellectual growth by integrating arts & sciences and experiential education with leadership and personal development opportunities. For more information, visit www.jwu.edu.