Círculo de la Hispanidad's 39th Anniversary Spring Gala Journal

CÍrculo Food Services

CÍrculo Food Services

C Írculo food services was established by CÍrculo de la Hispanidad as a subsidiary to support events and programming at the Center and for the agency at large. CÍrculo Food Services has been involved in community events and activities including preparing a Thanksgiving feast for affected families following Hurricane Sandy. This was done in collaboration with the Hispanic Federation and other community organizations. C

C hef Josh has prepared a three course meal to share with those that have a passion for fine dinning. Intoducing a mouthwatering Octopus Ceviche with Passion Fruit Cream as an appetizer. He discovered this dish for the first time while practicing his culinary skills in 2008 at El Chaflán Restaurant in Madrid. C

Chef Josh was hired as the Head Chef at the new lower cost Tapas Bar adjacent to El Chaflán's main Restaurant. The dish was initially prepared as a small tapa served in a "culin" which is a short wide glass normally used to drink apple cider. Ultimately, Joshua was promoted to Head Chef for both restaurants and presented the appetizer at the main restaurant due to its popularity of enticing combinations of flavors and textures with a twist shown in the photo presented. The main entrée is Braised Short Ribs with Creamy Polenta and Mushrooms inspired from his love of beef; though, he seldom eats red meat he enjoys it on special occasions. Chef Josh prepares this dish at the Evergreen Charter School once a month because of its popularity with the students. He utilizes a cut of beef called "chuck flap" which is essentially the short rib cut without the bone. It is slowly cooked at a very low temperature to achieve that mouthwatering tenderness and rich flavors

from the beef while acquiring additional flavors from vegetables and veal stock used in the recipe. The dessert is a Lemon-White Chocolate Cheesecake. Although Chef Josh does not indulge in sweets, he loves his cheesecake; therefore, he is always in search of new recipes to apply his culinary skills. “I happened to discover this recipe through the limitless and amazing Google!!!” declared Chef Josh with excitement. He prepared it for the first time at the Evergreen Charter School for what he initiated as, “sweet Friday’s.” Generated from his desire to prepare a small treat for staff members the concept quickly became the high point of the week when staff members heard the food cart rolling through the hallways. Chef Josh was pleased to see the smiles on their faces in anticipation of the treat stating, “I just wanted to express my gratitude to the staff at Evergreen for all the amazing work they do daily.” Unfortunately, the timetable has limited his schedule; therefore, preparing the dessert solely on occasions.

Círculo Food Services Chef

Joshua Poveda I nternational E xecutive C hef

¡Buen Provecho!

Continued

J

1 tsp parsley 1 cup mayonnaise 1/4 cup Passion Fruit pulp

J oshua Poveda is an International Executive Chef with 22 years of experience. Joshua attended St. Louis University and Estudios Sol, School of Cooking and Restaurant Management in Madrid, Spain, where he acquired his degree in Culinary Arts in June of 1995. He later attended the Culinary Institute of America in New York for an Advanced Diploma in Culinary Arts which he acquired in August of 1998. Joshua is known as Chef Josh and is involved in all phases of food preparartion, development and presentation. He specializes in kitchen management, menu development, staff training, private party planning and customer relationship management. Joshua’s managerial skills and experience in international settings provides him strong cross cultural skills and ability to adapt to different envrionments lending to a smooth operating service. Joshua’s culinary specialties include American, European and Asian haute cuisine. He is fluent in English and Spanish with a professional proficiency in French.

Preperation

1. Cut octopus legs into 1 inch chunks, reserve. 2. Cut into a very small brunoise (French term for a cutting technique that means to cut into squares or cubes) the peppers and the mango, reserve. 3. Chop the ginger, scallion, chives and parsley. 4. Mix together all the vegetables and fruit, season with the salt. 5. For the Passion fruit cream, place the mayonnaise and the passion fruit in a container. Using a hand held blender, blend until it thickens and foam begins to show. Presentation Plate as you see in the picture or get creative and do you own presentation. There are no rules when designing a new presentation for a dish. Recipe is for 4 servings

OCTOPUS CEVICHE WITH PASSION FRUIT CREAM Ingredients

1 lb. cooked octopus’ legs 4 tsp. salt 1.5 tsp. fresh ginger 1 cup red pepper ¾ cup green pepper ¾ cup scallions 1 ¼ cup fresh mango 1 tsp chives

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