creating a brand by chad carns

“Creating a Brand”The Gourmet Bachelor 12-Point Marketing Strategy

By Chad Carns, Author / Creative Director

Chad Carns self-published and promoted The Gourmet Bachelor cookbook in 2010

with the help of a talented team dedicated to follow his vision to produce a high concept,

high quality cookbook.

Positioning: “Gourmet Made Easy!”

Enjoy 1 month of quick and easy global recipes with everyday ingredients

complete with expert wine guide to impress your date, chill with friends or just to enjoy

a satisfying gourmet dinner at home.

Demographic: Home Cooks, Professionals, Men

Women, Trendsetters, Health-conscious Wine Enthusiast, Travelers, Students

Design & Photography Enthusiast

Cookbook buyers...

Exposed to global foodCooking shows, International restaurants and friends

Buy fresh ingredientsWhole Foods, Fresh Direct, local grocery store

Drink Wine50% more Americans drink wine today

Work long hoursQuick and easy recipes

Trigger Points Quick & easy, global recipes

Fresh, Everyday ingredients, Date night recipeGourmet party snacks, Essential cooking tips

Expert wine guide and drink pairings

The Gourmet Bachelor Cookbook

INTRODUCTION

WEEK ONERicotta Pancakes Moroccan Chicken WrapWild Mushroom Cups Balsamic Reduction Scallop CevicheArgentine Steak Salad Paella Seared Spicy Tuna Roll Mango ShrimpHoney-Glazed Salmon Wild Striped Bass Zucchini and Fresh HerbsBalsamic Chicken Lamb Tagine Parmesan-Crusted Rack of Lamb Chocolate Truffle Torte Tres Leches

WEEK TWOBreakfast Quesadilla Lobster Club Tuna Ceviche Crisp Plantains Red Pepper SauceLemon Sage Shrimp Greek Salad Pad Thai Italian Sushi Roll Butter-Poached LobsterSpanish Tuna Tomato Cod Organic Chicken Tomato Wine Sauce Coriander-Spiced Duck Breast Pineapple Relish Korean Steak Wrap Tahitian Crème Brûlée Chocolate Soufflé

WEEK THREEFrittata Chicken Focaccia Sandwich Avocado Bacon Red Pepper SauceCapri Bruschetta Scallop Chorizo Polynesian Salad Singapore Noodles Tuna Mango Jalapeño Roll Tequila Shrimp Miso Black Cod Almond-Crusted TunaChicken Masala Tuscan Stew Venison Steak South African Wine ReductionCoconut Bread Pudding Chocolate Tiramisu

WEEK FOURCroque Madame Pierogi Pizza Crab Cakes Red Pepper Sauce Avocado Mash Caribbean Crab Soup Tuna Mango Salad Sausage Fennel FusilliSpicy Tuna Alaska Roll Tangerine Chili Shrimp Potato-Crusted Sea Bass Grilled Swordfish Saffron Cherry Tomatoes West African Chicken Stuffed Veal Porcini Wine Sauce Pork Tenderloin Pancetta Goat CheeseChai-Spiced Cheesecake Green Tea Poached Pear

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BE INSPIRED by global flavor oozing from the narrow streets of Greenwich Village.

Prepare 1 MONTH of quick, easy and intensely flavored global recipes with basic ingredientsfound in your local neighborhood market.

Wine, beer, sake, small-batch bourbon—enjoy an expertly paired beverage for each dish. Learn expert wine tips and essential cooking techniques.

WHAT’S GLOBAL FLAVOR?It's the intoxicating aroma of garlic, lemon, wine and freshbasil oozing from the narrow streets of Greenwich Village. A spicy bowl of Singapore Noodles. It's an unexpected bottleof Moroccan wine paired with spicy Scallop Chorizo. And it's mycommute every day from West 4th Street to Bleecker Street.

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BE INSPIRED by global flavor oozing from the narrow streets of Greenwich Village.


INTRO


RODUCTIONI love restaurants. Great restaurants. Not places with perfectly designed menus to hide the dimly flavored food. I’m talking aboutraw, pure, honest flavors. Places with menus scribbled on a board. I want to see the chef at my local market. I know his name. And he knows my name.


WINE 101


WITH JUSTIN

JUSTIN CHRISTOPH HASDEDICATED HIS LIFE TO WINE.As a wine specialist for Christie's WineDepartment, he helped procure a case of1945 Mouton Rothschild Bordeaux thatsold for roughly $345,000.* He traversedthrough a Spanish cave for a 1925 Riojaand threw the ultimate bachelor party in aScottish castle packed with rare scotch.

But you’ll also see Justin sipping on aperfectly poured pint of Guinness at hisneighborhood pub.

Take advantage of Justin’s passion for lifeand wine. Learn basic wine pairing tips andhow to describe, order, store, and serveyour favorite wine.

*Source: Peter D. Meltzer, "Christie's Shatters Auction Record Twice,"www.winespectator.com, October 2, 2006.


TERROIRThe terror the word strikes in the hearts of the unsuspecting! Terroir is aterm everyone likes to throw around these days to seem as though theyknow what they are doing. It’s simply a French concept for where soiland climate come together at a specific location, making a wine a little bitdifferent from that of their next-door neighbor and completely differentfrom anywhere else in the world.

Grapes can be fickle and the slightest difference in environment candrastically change what’s in your glass. The specific factors can beelusive, but at the end of the day, it’s all about location, location, location.

VARIETALThink variety. This is just a fancy term for the type of grape. Just likeapples and oranges, each one tastes different off the vine and hascharacteristics suited to making a specific type of wine.TH

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The skin of the grape gives wine its color and much of its flavor. When agrape tastes unfamiliar, we can describe it in terms of flavors we alreadyknow. Dark-skinned grapes can be described as: cassis-flavored and oliveyCabernet Sauvignon; soft, plummy Merlot; herb and blueberry-flavoredCabernet Franc; racy cherry-like Pinot Noir; smoky raspberry Syrah andearthy blackberry Grenache. Light-skinned grapes can be described as::oaky buttery ubiquitous Chardonnay, relatively neutral Pinot Gris (Grigio),zippy and grassy Sauvignon Blanc, minerally and versatile Riesling,perfumed Viognier, nutty Marsanne and spicy Gewürztraminer.

Many wines are a blend of different varietals even if only one type is listedon the label. Blending different grapes together can often make a finishedwine that is greater than its parts as the grapes complement one anotherand balance potential shortcomings.

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WINE 101BY JUSTIN CHRISTOPH

Beware of wine-soaked or dry, crumbling corks, which can be signs

of an improperly stored wine that may have gone bad.


ESSENTIAL COOKING TOOLS


OOKING TOOLS

baking sheetscast iron grillcutting boardfood processormeasuring cupsmeat thermometerpots

sauté panssharp knifespatulasushi rolling matwhiskwooden spoon


WILD MUSHROOM CUPSBALSAMIC REDUCTIONI N G R E D I E N T S1 c balsamic vinegar4 garlic cloves, chopped1/4 c shallot, chopped1 lb wild mushrooms, chopped2 T olive oil8 oz mozzarella, shredded1/4 c Parmesan, grated1 T thyme, chopped1 T parsley, chopped1/2 t nutmeg2 T honey30 phyllo dough cups4 oz goat cheese

DIRECTIONS: Preheat oven to 350 degrees. Reduce balsamic vinegar on low heat by half. Cool. In separate large skillet, sauté garlic, shallot and mushrooms for 8 minutes. Cool. Mix in mozzarella, Parmesan, thyme,parsley, nutmeg and honey. Spread phyllo dough cups out on a bakingsheet. Spoon mushroom mixture into cups. Bake until golden brown. Top with goat cheese and balsamic reduction.

Pairing: Viognier, France

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SCALLOP CEVICHE HOT CHILI OILI N G R E D I E N T S1 chili, thinly sliced2 T peanut oil6 large scallops, cut into 1/4-inch slices1 t sugar2 T lime juice1 t sea salt1 t black pepper1 t lime zest1 radish, thinly sliced1 T scallions, thinly sliced

DIRECTIONS: Gently cook chili in peanut oil on medium-low heat for 5 minutes. Spread scallops out on a serving platter. Mix sugar and lime juice in a bowl. Pour over scallops. Flip scallops. Top with sea salt,black pepper and lime zest. Spoon chili oil over scallops. Garnish withradish and scallions.

Pairing: Fumé Blanc, France

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Breakfast Quesadilla Lobster Club Tuna Ceviche Crisp Plantains Red Pepper Sauce Lemon Sage Shrimp Greek Salad Pad Thai Italian Sushi Roll Butter-Poached Lobster Spanish Tuna Tomato Cod Organic Chicken Tomato Wine Sauce Coriander-Spiced Duck Breast Pineapple Relish Korean Steak Wrap Tahitian Crème Brûlée Chocolate Soufflé

WEEK TWO

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HONEY-GLAZED SALMONI N G R E D I E N T S2 salmon fillets

Marinade2 T peanut oil2 T soy sauce2 T honey1 T ginger, minced1 c pineapple juice1 T lime juice

Garnish1 T scallions, thinly sliced

DIRECTIONS: Marinade – Mix ingredients. Marinate salmon for 5-10 minutes.Sear salmon for 3 minutes per side. Add marinade to the pan and simmerfor 2 minutes. Garnish with scallions.

Pairing: IPA Microbrew, Colorado

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TRES LECHESI N G R E D I E N T S1 prepared pound cake, 3-inch slices1 c sweetened condensed milk1 c evaporated milk1 c heavy cream2 oz light rum16 strawberries, sliced8 oz whipped cream

DIRECTIONS: Arrange pound cake slices in an 8 X 8-inch pan. In a blender, combine wet ingredients, and then pour over cake. Spread strawberries over cake.Top with whipped cream and chill for 3 hours.

Pairing: Dark Rum, Puerto Rico THE

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“Creating a Brand”

The Gourmet Bachelor 12-Point Marketing Strategy

By Chad Carns

1. Press Release

The Gourmet Bachelor press release generates media coverage with influential

magazines, newspapers, blogs, radio, TV and celebrity events.

For Immediate Release:

Enjoy 1 month of quick and easy global recipes with everyday ingredients complete with expert wine guide to impress your date, chill with friends or just to enjoy a satisfying gourmet dinner at home. Chad Carns put his award-winning graphic design career on hold to bring flavors from Barcelona, Rome, Poland, Paris, Mexico, Hong Kong, Japan, The South Pacific and Caribbean Islands to your home kitchen in The Gourmet Bachelor cookbook.

Wake up to orange-scented Ricotta Pancakes, ease into Lobster Club stacked with creamy avocado and double-thick bacon or just slurp your way through spicy Singapore Noodles. Impress your Friday night date with a classic Parmesan-Crusted Rack of Lamb followed by an effortless, Chocolate Soufflé.

Elegantly designed with vivid photography and slick black pages, The Gourmet Bachelor: Global Flavor, Local Ingredients cookbook includes an essential wine guide, expert drink pairings for each recipe and 5 simple steps to help you easily prepare meat, seafood or vegetables like a restaurant chef.

Chad’s crusade to bring exciting, global flavor home with fresh, local ingredients landed him the Honorary Guest Chef of Conde Nast and Hearst’s NYC cafe. Carns is a regular guest judge at the French Culinary Institute, Soho and participated in NY Culinary Experience with Food Network, Iron Chef Morimoto, Alex Guarnaschelli and Todd English.

Carns has been featured on The Today Show, Miami, (NBC), Toni On! NY (WPIX), Marie Claire, BravoTv.com, Snooth.com. Chad’s food and wine articles can be found all over The Web! Just visit...

thegourmetbachelor.com.media@thegourmetbachelorcom.

The Gourmet Bachelor:Global Flavor, Local Ingredients

By Chad Carns

$34.50 Special Printing:

Hard Cover: 200 pages; 83 Color Photos 4-color + 2x-special black

+ 1x-florescent yellow+ spot gloss varnish + embossed cover text

+ heavy, text weight paper + eco-friendly soy ink printingDimensions: 9 x 9 x 0.9 inchesPublisher: Carnsconcepts.com

ISBN-13: 978-0-615-22980-5

Available at Stores Everywhere!

2. Website / Hybrid Blog

thegourmetbachelor.com includes a dynamic news feed, Web 2.0, social share,

TGB TV, SEO, restaurant guide, SEO recipes, press gallery, newsletter sign

up, e-commerce processing, wine chart, weekly food, wine, travel, music tips by

Chad Carns and feature writers.

3. Social MediaTGB social media sites engage fans with unique offers, videos and exclusive tips

increasing Google search results for thegourmetbachelor.com.

4. E-lettersTGB e-letters announce press release,

upcoming events and Chad Carns’s food and wine articles to friends,

fans and media.

5. In-Store Promotions

The Gourmet Bachelor promotional material reach influential foodies on counter

tops and store windows below Food Network Studio in Chelsea Market and at Murray’s Cheese, Ottomanelli’s Meat

Market and Essex St. Market.

BALSAMIC CHICKEN

I N G R E D I E N T S

1 c balsamic vinegar

8 T olive oil

1 T parsley, chopped

1 lb chicken breast, 1-inch pieces

1/2 c flour

3 garlic cloves, crushed

8 oz mixed mushrooms

1 lemon, halved

DIRECTIONS: Simmer balsamic vinegar for 20 minutes or until

reduced by half. Cool. Blend 6 tablespoons of olive oil and

parsley in a food processor. Dust chicken with flour. Sauté

chicken in 2 tablespoons of olive oil for 3 minutes per side.

Remove. Sauté garlic for 2 minutes. Add mushrooms

and sauté for an additional 5 minutes. Spoon parsley oil

onto white plate. Drip balsamic reduction onto plate. Add

mushrooms and chicken to plate. Serve with lemon.

Pairing: Barbera, Italy

LAMB TAGINEI N G R E D I E N T S

DIRECTIONS: Lamb – Brown lamb in olive oil. Remove. Sauté

onion, garlic and ginger until translucent. Add remaining

ingredients. Cover and then cook on medium-low heat

for 20 minutes. Couscous – Place couscous and apricots

in boiling water. Reduce heat, cover and then cook

for 15 minutes. Stir in honey and almonds. Serve couscous

with lamb. Top with cilantro.

Pairing: Pinotage, South Africa

Tagine1 lb lamb, cubed

2 T olive oil

1 c onion, chopped

2 garlic cloves, minced

1 T ginger, minced

2 c skinless tomatoes, chopped

1/2 t paprika

1/2 t cinnamon

1/2 t turmeric

1/8 t saffron

1 c water

Couscous1/3 c couscous

1/4 c dried apricots, quartered

1 c water

3 T honey

2 oz almond slices

1 T cilantro, chopped

MOROCCAN CHICKEN WRAPI N G R E D I E N T S

DIRECTIONS: Sauté onion in 1 tablespoon of butter for 3 min-

utes. Add cumin, coriander, cinnamon, apricots, chicken

broth and chicken. Reduce heat. Poach until liquid evapo-

rates. Shred chicken with a fork. Mix in cilantro. Preheat

oven to 350 degrees. Melt remaining butter. Brush 1 phyllo

sheet with butter. Place 1 phyllo sheet on top of first sheet.

Repeat. Place half of chicken mixture in the center of phyllo

dough and roll like a burrito. Repeat. Bake both chicken

wraps for 12 minutes. Garnish with honey and almonds.

Pairing: Cabernet Franc, Washington

1 c onion, chopped

1/2 c butter

1 t cumin

1 t coriander

1/2 t cinnamon

1/4 c dried apricots, chopped

2 c chicken broth

1 lb boneless chicken


1 phyllo dough package

2 T honey

2 T almonds, chopped

TUSCAN STEWI N G R E D I E N T S

DIRECTIONS: Sauté onion, garlic, shallot and thyme

in 2 tablespoons of olive oil for 3 minutes. Add tomatoes.

Cook for 10 minutes on medium-low heat. Blend to a

smooth consistency in a blender.

Lightly coat beef with flour. In a large, heavy pot, brown

beef in butter and remaining olive oil. Remove. Deglaze pot

with wine and reduce by half. Add beef, tomato sauce,

rosemary, cinnamon stick and cloves. Simmer for 2 1/2 hours.

Add carrots and potatoes. Cook for an additional 1/2 hour.

Pairing: Brunello, Italy

1 onion, chopped

7 garlic cloves

1 shallot, chopped

2 T thyme, chopped

4 T olive oil

16 oz tomatoes, chopped

2 lb chuck roast, cubed

1 c flour

2 oz butter

3 c white wine

1 rosemary sprig

1 cinnamon stick

3 cloves

2 c carrots, cubed

2 c potatoes, cubed

SCALLOP CEVICHE

HOT CHILI OILI N G R E D I E N T S

1 chili, thinly sliced

2 T peanut oil

6 large scallops, cut into 1/4-inch slices

1 t sugar

2 T lime juice

1 t sea salt

1 t black pepper

1 t lime zest

1 radish, thinly sliced

1 T scallions, thinly sliced

DIRECTIONS: Gently cook chili in peanut oil on medium-low

heat for 5 minutes. Spread scallops out on a serving platter.

Mix sugar and lime juice in a bowl. Pour over scallops. Flip

scallops. Top with sea salt, black pepper and lime zest.

Spoon chili oil over scallops. Garnish with radish and scallions.


HONEY-GLAZED SALMON


2 salmon fillets

Marinade2 T peanut oil

2 T soy sauce

2 T honey

1 T ginger, minced

1 c pineapple juice

1 T lime juice


DIRECTIONS: Marinade – Mix ingredients. Marinate salmon

for 5-10 minutes. Sear salmon for 3 minutes per side.

Add marinade to the pan and simmer for 2 minutes.

Garnish with scallions.


WILD STRIPED BASS

ZUCCHINI AND FRESH

HERBS I N G R E D I E N T S

1 zucchini, round slices

3 T olive oil

2 wild striped bass fillets

4 lemons, round slices

3 oz thyme, parsley, tarragon

3 c white wine

1/4 t nutmeg

DIRECTIONS: Sauté zucchini in 1 tablespoon of olive until

golden brown. In a separate skillet, sauté striped bass skin

side up until golden brown. Flip fish. Place lemon and herbs

on top. Pour in the wine and cover. Cook for 5 minutes.

Place bass on a layer of zucchini. Dust with nutmeg.

Pairing: Sauvignon Blanc, New Zealand

TUNA CEVICHECRISP PLANTAINS

RED PEPPER SAUCE


DIRECTIONS: Ceviche – Mix ingredients. Cover and refrigerate

for 15 minutes. Spoon a dollop of ceviche onto a crisp plantain.

Red Pepper Sauce – Sauté peppers and garlic in 2 tablespoons of

olive oil for 3 minutes. Add remaining ingredients and blend in a

food processor. Top ceviche with red pepper sauce.

Pairing: Albarino, Spain

Can’t find plantains? Just use potato chips.

Ceviche1/2 lbsushi-grade tuna, cubed

1 avocado, cubed

1 T chili sauce

1 t cumin

1 T lime juice


1 bag fried plantains

Red Pepper Sauce

1 roasted red pepper, peeled

4 garlic cloves

5 T extra virgin olive oil

1 T lemon juice

3 T honey

1/2 t cayenne pepper

1/2 t cumin

BALSAMIC CHICKEN


1 cbalsamic vinegar

8 Tolive oil

1 Tparsley, chopped

1 lbchicken breast, 1-inch pieces

1/2 cflour

3garlic cloves, crushed

8 ozmixed mushrooms

1lemon, halved










LAMB TAGINE










Tagine

1 lb lamb, cubed

2 T olive oil

1 c onion, chopped


1 T ginger, minced


1/2 t paprika

1/2 t cinnamon

1/2 t turmeric

1/8 t saffron

1 c water

Couscous

1/3 c couscous


1 c water

3 T honey

2 oz almond slices


MOROCCAN

CHICKEN WRAP












1 conion, chopped

1/2 c butter

1 tcumin

1 tcoriander

1/2 t cinnamon


2 c chicken broth



1phyllo dough package

2 T honey


TUSCAN STEW












1 onion, chopped

7 garlic cloves

1 shallot, chopped

2 T thyme, chopped

4 T olive oil



1 c flour

2 oz butter

3 c white wine

1 rosemary sprig

1 cinnamon stick

3 cloves

2 c carrots, cubed

2 c potatoes, cubed

BALSAMIC CHICKEN


1 cbalsamic vinegar

8 Tolive oil

1 Tparsley, chopped


1/2 cflour

3garlic cloves, crushed

8 ozmixed mushrooms

1lemon, halved










LAMB TAGINE










Tagine

1 lb lamb, cubed

2 T olive oil

1 c onion, chopped


1 T ginger, minced


1/2 t paprika

1/2 t cinnamon

1/2 t turmeric

1/8 t saffron

1 c water

Couscous

1/3 c couscous


1 c water

3 T honey

2 oz almond slices


MOROCCAN

CHICKEN WRAP












1 conion, chopped

1/2 c butter

1 tcumin

1 tcoriander

1/2 t cinnamon


2 c chicken broth




2 T honey


TUSCAN STEW












1 onion, chopped

7 garlic cloves

1 shallot, chopped

2 T thyme, chopped

4 T olive oil



1 c flour

2 oz butter

3 c white wine

1 rosemary sprig

1 cinnamon stick

3 cloves

2 c carrots, cubed

2 c potatoes, cubed

BALSAMIC CHICKEN


1 c balsamic vinegar

8 T olive oil

1 T parsley, chopped

1 lb chicken breast, 1-inch pieces

1/2 c flour

3 garlic cloves, crushed

8 oz mixed mushrooms

1 lemon, halved










LAMB TAGINEI N G R E D I E N T S









Tagine1 lb lamb, cubed

2 T olive oil

1 c onion, chopped


1 T ginger, minced


1/2 t paprika

1/2 t cinnamon

1/2 t turmeric

1/8 t saffron

1 c water

Couscous1/3 c couscous


1 c water

3 T honey

2 oz almond slices


MOROCCAN CHICKEN WRAPI N G R E D I E N T S











1 c onion, chopped

1/2 c butter

1 t cumin

1 t coriander

1/2 t cinnamon


2 c chicken broth



1 phyllo dough package

2 T honey


TUSCAN STEWI N G R E D I E N T S











1 onion, chopped

7 garlic cloves

1 shallot, chopped

2 T thyme, chopped

4 T olive oil



1 c flour

2 oz butter

3 c white wine

1 rosemary sprig

1 cinnamon stick

3 cloves

2 c carrots, cubed

2 c potatoes, cubed

SCALLOP CEVICHE



2 T peanut oil


1 t sugar

2 T lime juice

1 t sea salt

1 t black pepper

1 t lime zest









HONEY-GLAZED SALMON


2 salmon fillets


2 T soy sauce

2 T honey

1 T ginger, minced

1 c pineapple juice

1 T lime juice







WILD STRIPED BASS

ZUCCHINI AND FRESH



3 T olive oil




3 c white wine

1/4 t nutmeg








RED PEPPER SAUCE










1 avocado, cubed

1 T chili sauce

1 t cumin

1 T lime juice



Red Pepper Sauce


4 garlic cloves


1 T lemon juice

3 T honey


1/2 t cumin

GREEN TEA POACHED PEARI N G R E D I E N T S

DIRECTIONS: Poached Pear – Place green tea, sugar, ginger,orange, mint and pears in a medium-size saucepan.Simmer for 20 minutes. Cool. Cover and place in the refrig-erator overnight.

Pistachio Cream Sauce – Whisk yogurt, buttermilk and maplesyrup. Place in the refrigerator overnight. Remove pearsfrom poaching liquid. Spoon yogurt into pear. Garnish withpistachios and orange peel.

Pairing: Bourbon, Kentucky

Pistachio Cream Sauce1 c yogurt, drained1/4 c buttermilk1 T pure maple syrup

1 c pistachios, chopped2 T orange peel

Pear4 c green tea, freshly brewed 1 c sugar1 oz ginger, peeled and sliced1 orange, quartered1 sprig of mint4 Asian pears,

peeled and cored

MISO BLACK CODI N G R E D I E N T S1/2 c mirin1/4 c sake1 c miso paste1/2 c sugar2 black cod fillets

DIRECTIONS: Miso: Boil mirin and sake for 20 seconds. Stir in miso paste. Add sugar. Stir until dissolved. Cool.Coat black cod fillets with miso. Marinate for 20 minutes or up to 3 days in the refrigerator. Bake in a 400 degreeoven for 10-15 minutes.

Pairing: Lagrein, Italy

CHOCOLATE TIRAMISUI N G R E D I E N T S6 egg yolks4 T sugar1 t vanilla extract16 oz mascarpone cheese1/4 c brandy1/2 c espresso, brewed 24 ladyfingers2 oz dark chocolate, grated2 T unsweetened cocoa powderDIRECTIONS: Beat egg yolks, sugar and vanilla until thick.Mix mascarpone into egg mixture. In a separate bowl, combine brandy and espresso. Dip ladyfingers in espressomixture. Fit one layer of ladyfingers into an 8 x 8-inch glassbaking dish. Spread half the mascarpone mixture on top of ladyfingers. Top with 1 oz grated chocolate. Repeat.Sprinkle cocoa powder on top. Refrigerate for 2 hours.

Pairing: Prosecco, Italy

TEQUILA SHRIMPI N G R E D I E N T S

DIRECTIONS: Shrimp – Coat shrimp with spices. Sear for 2minutes per side in olive oil. Remove. Sauce – Sauté garlic,peppers, chili and onion for 3 minutes. Add tomato.Pour tequila in a cup. Taste tequila. Remove pan fromstove. Add tequila and then ignite. Wait for flame to dissipate. Add lime juice and shrimp. Top with cilantro.Pairing: Anejo tequila, MexicoTo create a crusty outside and moist inside, dry the shrimpwith a paper towel.

1/2 c red, yellow and green peppers, chopped1/2 chili, chopped

1/2 onion, chopped2 c tomato, diced1/2 c Anejo tequila2 T lime juice1 T cilantro, chopped

Shrimp1 lb large shrimp, peeled2 T Old Bay seasoning1 t cayenne1 t cumin2 T olive oilSauce4 garlic cloves, chopped


DIRECTIONS: Poached Pear – Place green tea, sugar, ginger,

orange, mint and pears in a medium-size saucepan.Simmer for 20 minutes. Cool. Cover and place in the refrig-

erator overnight.

Pistachio Cream Sauce – Whisk yogurt, buttermilk and maple

syrup. Place in the refrigerator overnight. Remove pearsfrom poaching liquid. Spoon yogurt into pear. Garnish with

pistachios and orange peel.Pairing: Bourbon, Kentucky

Pistachio Cream Sauce1 c yogurt, drained1/4 c buttermilk1 T pure maple syrup1 c pistachios, chopped2 T orange peel

Pear4 c green tea, freshly brewed 1 c sugar1 oz ginger, peeled and sliced1 orange, quartered1 sprig of mint4 Asian pears, peeled and cored


DIRECTIONS: Miso: Boil mirin and sake for 20 seconds. Stir in miso paste. Add sugar. Stir until dissolved. Cool.Coat black cod fillets with miso. Marinate for 20 minutes

or up to 3 days in the refrigerator. Bake in a 400 degreeoven for 10-15 minutes.


CHOCOLATE TIRAMISUI N G R E D I E N T S6 egg yolks4 T sugar1 t vanilla extract16 oz mascarpone cheese1/4 c brandy1/2 c espresso, brewed 24 ladyfingers2 oz dark chocolate, grated2 T unsweetened cocoa powderDIRECTIONS: Beat egg yolks, sugar and vanilla until thick.

Mix mascarpone into egg mixture. In a separate bowl, combine brandy and espresso. Dip ladyfingers in espresso

mixture. Fit one layer of ladyfingers into an 8 x 8-inch glass

baking dish. Spread half the mascarpone mixture on top of ladyfingers. Top with 1 oz grated chocolate. Repeat.

Sprinkle cocoa powder on top. Refrigerate for 2 hours.Pairing: Prosecco, Italy


DIRECTIONS: Shrimp – Coat shrimp with spices. Sear for 2

minutes per side in olive oil. Remove. Sauce – Sauté garlic,

peppers, chili and onion for 3 minutes. Add tomato.Pour tequila in a cup. Taste tequila. Remove pan from

stove. Add tequila and then ignite. Wait for flame to dissipate. Add lime juice and shrimp. Top with cilantro.Pairing: Anejo tequila, MexicoTo create a crusty outside and moist inside, dry the shrimpwith a paper towel.

1/2 c red, yellow and green peppers, chopped1/2 chili, chopped1/2 onion, chopped2 c tomato, diced1/2 c Anejo tequila2 T lime juice1 T cilantro, chopped

Shrimp1 lb large shrimp, peeled2 T Old Bay seasoning1 t cayenne1 t cumin

2 T olive oilSauce4 garlic cloves, chopped

SCALLOP CEVICHE

HOT CHILI OIL


1chili, th

inly sliced

2 Tpeanut oil

6large scallops, cut into 1/4-inch slices

1 tsugar

2 Tlime juice

1 tsea salt

1 tblack pepper

1 tlime zest

1radish, thinly sliced

1 Tscallions, thinly sliced







HONEY-GLAZED SALMON


2salmon fillets

Marinade

2 Tpeanut oil

2 Tsoy sauce

2 Thoney

1 Tginger, minced

1 cpineapple juice

1 Tlime juice

Garnish

1 Tscallions, thinly sliced






WILD STRIPED BASS

ZUCCHINI AND FRESH

HERBS


1zucchini, round slices

3 Tolive oil

2wild striped bass fillets

4lemons, round slices

3 ozthyme, parsley, tarragon

3 cwhite wine

1/4 tnutmeg







TUNA CEVICHE

CRISP PLANTAINS

RED PEPPER SAUCE








Can’t find plant

ains? Just us

e potato chips

.

Ceviche

1/2 lbsushi-grade tuna, cubed

1 avocado, cubed

1 T chili sauce

1 t cumin

1 Tlime juice



Red Pepper Sauce

1roasted red pepper, peeled

4 garlic cloves

5 Textra virgin olive oil

1 Tlemon juice

3 Thoney


1/2 t cumin

SCALLOP CEVICHE



2 T peanut oil


1 t sugar

2 T lime juice

1 t sea salt

1 t black pepper

1 t lime zest









HONEY-GLAZED SALMON


2 salmon fillets


2 T soy sauce

2 T honey

1 T ginger, minced

1 c pineapple juice

1 T lime juice







WILD STRIPED BASS

ZUCCHINI AND FRESH



3 T olive oil




3 c white wine

1/4 t nutmeg








RED PEPPER SAUCE










1 avocado, cubed

1 T chili sauce

1 t cumin

1 T lime juice



Red Pepper Sauce


4 garlic cloves


1 T lemon juice

3 T honey


1/2 t cumin

SCALLOP CEVICHE HOT CHILI OILI N G R E D I E N T S1 chili, thinly sliced2 T peanut oil6 large scallops, cut into 1/4-inch slices1 t sugar

2 T lime juice1 t sea salt1 t black pepper1 t lime zest1 radish, thinly sliced1 T scallions, thinly sliced

DIRECTIONS: Gently cook chili in peanut oil on medium-lowheat for 5 minutes. Spread scallops out on a serving platter.Mix sugar and lime juice in a bowl. Pour over scallops. Flipscallops. Top with sea salt, black pepper and lime zest.Spoon chili oil over scallops. Garnish with radish and scallions.Pairing: Fumé Blanc, France

HONEY-GLAZED SALMONI N G R E D I E N T S2 salmon fillets

Marinade2 T peanut oil2 T soy sauce2 T honey1 T ginger, minced1 c pineapple juice1 T lime juice

Garnish1 T scallions, thinly slicedDIRECTIONS: Marinade – Mix ingredients. Marinate salmon for 5-10 minutes. Sear salmon for 3 minutes per side. Add marinade to the pan and simmer for 2 minutes. Garnish with scallions.


WILD STRIPED BASSZUCCHINI AND FRESHHERBS I N G R E D I E N T S1 zucchini, round slices3 T olive oil2 wild striped bass fillets4 lemons, round slices3 oz thyme, parsley, tarragon3 c white wine1/4 t nutmeg

DIRECTIONS: Sauté zucchini in 1 tablespoon of olive untilgolden brown. In a separate skillet, sauté striped bass skinside up until golden brown. Flip fish. Place lemon and herbson top. Pour in the wine and cover. Cook for 5 minutes.Place bass on a layer of zucchini. Dust with nutmeg.Pairing: Sauvignon Blanc, New Zealand

TUNA CEVICHECRISP PLANTAINSRED PEPPER SAUCEI N G R E D I E N T S

DIRECTIONS: Ceviche – Mix ingredients. Cover and refrigerate for 15 minutes. Spoon a dollop of ceviche onto a crisp plantain.Red Pepper Sauce – Sauté peppers and garlic in 2 tablespoons ofolive oil for 3 minutes. Add remaining ingredients and blend in afood processor. Top ceviche with red pepper sauce.Pairing: Albarino, SpainCan’t find plantains? Just use potato chips.

Ceviche1/2 lbsushi-grade tuna, cubed1 avocado, cubed1 T chili sauce1 t cumin1 T lime juice1 T cilantro, chopped1 bag fried plantains

Red Pepper Sauce 1 roasted red pepper, peeled4 garlic cloves5 T extra virgin olive oil1 T lemon juice

3 T honey1/2 t cayenne pepper1/2 t cumin

GREEN TEA

POACHED PEAR



orange, mint and pears in a medium-size saucepan.

Simmer for 20 minutes. Cool. Cover and place in the refrig-

erator overnight.


syrup. Place in the refrigerator overnight. Remove pears

from poaching liquid. Spoon yogurt into pear. Garnish with

pistachios and orange peel.


Pistachio Cream Sauce

1 c yogurt, drained

1/4 c buttermilk

1 T pure maple syrup

1 c pistachios, chopped

2 T orange peel

Pear4 c green tea, freshly brewed

1 c sugar

1 oz ginger, peeled and sliced

1 orange, quartered

1 sprig of mint

4 Asian pears,

peeled and cored

MISO BLACK COD


1/2 c mirin

1/4 c sake

1 cmiso paste

1/2 c sugar

2black cod fillets

DIRECTIONS: Miso: Boil mirin and sake for 20 seconds.

Stir in miso paste. Add sugar. Stir until dissolved. Cool.

Coat black cod fillets with miso. Marinate for 20 minutes

or up to 3 days in the refrigerator. Bake in a 400 degree

oven for 10-15 minutes.


CHOCOLATE TIRAMISU


6 egg yolks

4 Tsugar

1 tvanilla extract

16 oz mascarpone cheese

1/4 c brandy

1/2 c espresso, brewed

24 ladyfingers

2 oz dark chocolate, grated

2 Tunsweetened cocoa powder

DIRECTIONS: Beat egg yolks, sugar and vanilla until thick.

Mix mascarpone into egg mixture. In a separate bowl,

combine brandy and espresso. Dip ladyfingers in espresso


baking dish. Spread half the mascarpone mixture

on top of ladyfingers. Top with 1 oz grated chocolate. Repeat.

Sprinkle cocoa powder on top. Refrigerate for 2 hours.


TEQUILA SHRIMP




peppers, chili and onion for 3 minutes. Add tomato.

Pour tequila in a cup. Taste tequila. Remove pan from

stove. Add tequila and then ignite. Wait for flame to

dissipate. Add lime juice and shrimp. Top with cilantro.

Pairing: Anejo tequila, Mexico

To create a crusty outside

and moist inside, dry the s

hrimp

with a paper towel.

1/2 c red, yellow and

green peppers, chopped

1/2 chili, chopped

1/2 onion, chopped

2 c tomato, diced

1/2 c Anejo tequila

2 T lime juice


Shrimp

1 lb large shrimp, peeled

2 T Old Bay seasoning

1 t cayenne

1 t cumin

2 T olive oil

Sauce4 garlic cloves, chopped



orange, mint and pears in a medium-size saucepan.

Simmer for 20 minutes. Cool. Cover and place in the refrig-

erator overnight.


syrup. Place in the refrigerator overnight. Remove pears

from poaching liquid. Spoon yogurt into pear. Garnish with

pistachios and orange peel.


Pistachio Cream Sauce

1 c yogurt, drained

1/4 c buttermilk

1 T pure maple syrup

1 c pistachios, chopped

2 T orange peel

Pear4 c green tea, freshly brewed

1 c sugar

1 oz ginger, peeled and sliced

1 orange, quartered

1 sprig of mint

4 Asian pears,

peeled and cored

MISO BLACK CODI N G R E D I E N T S

1/2 c mirin

1/4 c sake

1 c miso paste

1/2 c sugar

2 black cod fillets

DIRECTIONS: Miso: Boil mirin and sake for 20 seconds.

Stir in miso paste. Add sugar. Stir until dissolved. Cool.

Coat black cod fillets with miso. Marinate for 20 minutes

or up to 3 days in the refrigerator. Bake in a 400 degree

oven for 10-15 minutes.


CHOCOLATE TIRAMISU


6 egg yolks

4 T sugar

1 t vanilla extract

16 oz mascarpone cheese

1/4 c brandy

1/2 c espresso, brewed

24 ladyfingers

2 oz dark chocolate, grated

2 T unsweetened cocoa powder

DIRECTIONS: Beat egg yolks, sugar and vanilla until thick.

Mix mascarpone into egg mixture. In a separate bowl,

combine brandy and espresso. Dip ladyfingers in espresso


baking dish. Spread half the mascarpone mixture

on top of ladyfingers. Top with 1 oz grated chocolate. Repeat.

Sprinkle cocoa powder on top. Refrigerate for 2 hours.





peppers, chili and onion for 3 minutes. Add tomato.

Pour tequila in a cup. Taste tequila. Remove pan from

stove. Add tequila and then ignite. Wait for flame to

dissipate. Add lime juice and shrimp. Top with cilantro.

Pairing: Anejo tequila, Mexico

To create a crusty outside and moist inside, dry the shrimp

with a paper towel.

1/2 c red, yellow and

green peppers, chopped

1/2 chili, chopped

1/2 onion, chopped

2 c tomato, diced

1/2 c Anejo tequila

2 T lime juice


Shrimp1 lb large shrimp, peeled

2 T Old Bay seasoning

1 t cayenne

1 t cumin

2 T olive oil

Sauce4 garlic cloves, chopped

Chad Carns

TRY A FREE RECIPE TONIGHT!

thegourmetbach

elor.com

BE INSPIRED by global flavor oozing

from the cafes of Greenwich Village.

Prepare1 MONTH of quick, easy

and intensely flavored global recipes

with basic ingredients found in your

local neighborhood market.

Wine, beer, sake, small-batch

bourbon—enjoy an expertly paired

beverage for each dish.

Learn expert wine tips and

essential cooking techniques.

Chad Carns


thegourmetbach

elor.com












Chad Carns


thegourmetbach

elor.com












Chad Carns


thegourmetbach

elor.com













DIRECTIONS: Poached Pear – Place green tea, sugar, ginger,orange, mint and pears in a medium-size saucepan.Simmer for 20 minutes. Cool. Cover and place in the refrig-erator overnight.

Pistachio Cream Sauce – Whisk yogurt, buttermilk and maplesyrup. Place in the refrigerator overnight. Remove pearsfrom poaching liquid. Spoon yogurt into pear. Garnish withpistachios and orange peel.


Pistachio Cream Sauce1 c yogurt, drained1/4 c buttermilk1 T pure maple syrup

1 c pistachios, chopped2 T orange peel

Pear4 c green tea, freshly brewed 1 c sugar1 oz ginger, peeled and sliced1 orange, quartered1 sprig of mint4 Asian pears,

peeled and cored


DIRECTIONS: Miso: Boil mirin and sake for 20 seconds. Stir in miso paste. Add sugar. Stir until dissolved. Cool.Coat black cod fillets with miso. Marinate for 20 minutes or up to 3 days in the refrigerator. Bake in a 400 degreeoven for 10-15 minutes.


CHOCOLATE TIRAMISUI N G R E D I E N T S6 egg yolks4 T sugar1 t vanilla extract16 oz mascarpone cheese1/4 c brandy1/2 c espresso, brewed 24 ladyfingers2 oz dark chocolate, grated2 T unsweetened cocoa powder

DIRECTIONS: Beat egg yolks, sugar and vanilla until thick.Mix mascarpone into egg mixture. In a separate bowl, combine brandy and espresso. Dip ladyfingers in espressomixture. Fit one layer of ladyfingers into an 8 x 8-inch glassbaking dish. Spread half the mascarpone mixture on top of ladyfingers. Top with 1 oz grated chocolate. Repeat.Sprinkle cocoa powder on top. Refrigerate for 2 hours.



DIRECTIONS: Shrimp – Coat shrimp with spices. Sear for 2minutes per side in olive oil. Remove. Sauce – Sauté garlic,peppers, chili and onion for 3 minutes. Add tomato.Pour tequila in a cup. Taste tequila. Remove pan from

stove. Add tequila and then ignite. Wait for flame to dissipate. Add lime juice and shrimp. Top with cilantro.

Pairing: Anejo tequila, MexicoTo create a crusty outside and moist inside, dry the shrimpwith a paper towel.

1/2 c red, yellow and green peppers, chopped

1/2 chili, chopped1/2 onion, chopped2 c tomato, diced1/2 c Anejo tequila2 T lime juice1 T cilantro, chopped

Shrimp1 lb large shrimp, peeled2 T Old Bay seasoning1 t cayenne1 t cumin2 T olive oilSauce4 garlic cloves, chopped

BALSAMIC CHICKEN


1 cbalsamic vinegar

8 Tolive oil

1 Tparsley, c

hopped


1/2 cflour

3

garlic cloves, crushed

8 ozmixed mushrooms

1

lemon, halved


reduced by half. Cool. B

lend 6 tablespoons of olive oil and

parsley in a food processor. Dust chicken with flour. S

auté







LAMB TAGINE



onion, garlic and ginger until translucent. A

dd remaining







Tagine

1 lblamb, cubed

2 Tolive oil

1 conion, chopped

2garlic cloves, minced

1 Tginger, m

inced

2 cskinless tomatoes, chopped

1/2 t paprika

1/2 t cinnamon

1/2 t turmeric

1/8 t saffron

1 cwater

Couscous

1/3 c couscous


1 cwater

3 Thoney

2 oz almond slices

1 Tcilantro, chopped

MOROCCAN

CHICKEN WRAP




broth and chicken. Reduce heat. Poach until li

quid evapo-


oven to 350 degrees. Melt remaining butter. B

rush 1 phyllo

sheet with butter. Place 1 phyllo sheet on top of firs

t sheet.


dough and roll like a burrito

. Repeat. Bake both chicken



1 conion, chopped

1/2 cbutter

1 tcumin

1 tcoriander

1/2 tcinnamon

1/4 cdried apricots, chopped

2 cchicken broth

1 lbboneless chicken

2 Tcilantro, chopped


2 Thoney

2 Talmonds, chopped

TUSCAN STEW






Lightly coat beef with flour. In a large, heavy pot, b

rown


with wine and reduce by half. Add beef, to

mato sauce,




1 onion, chopped

7 garlic cloves

1shallot, chopped

2 Tthyme, chopped

4 Tolive oil


2 lbchuck roast, cubed

1 c flour

2 oz butter

3 cwhite wine

1rosemary sprig

1cinnamon stick

3cloves

2 ccarrots, cubed

2 cpotatoes, cubed

FRIDAY,

NOV 20TH

7PM-9PM, French Culinary Institute

Soho, 462 Broadway Free Event, Just show up!

WHITE WINE WITH STEAK?Chad Carns prepares Korean Steak BBQ,

Justin Christoph explains why Riesling is a perfect match!

Discover more global recipes in Chad’s new Cookbook:

thegourmetbachelor.com

Chad Carns

C O O K B O O K S I G N I N GTODAY!

4:30PM-6PM,The Lobster PlaceMeet Chad Carns,

The Gourmet Bachelor cookbook author.

Sample Tuna Ceviche and learn how to cook without heat.

COOKBOOK

$3450

CHELSEA_POSTER 7/20/09 5:27 PM Page 2

6. Live Events

Chad Carns participates in live celebrity events with Morimoto, Alan Cumming, Food Network and Bravo chefs; cooks

for editors at Conde Nast & Hearst NYC; and gives live cooking demos on his

national cookbook tour.

Greenwich Village Launch PartyChad Carns prepares Balsamic Chicken live

with a bachelor from the crowd.

Greenwich Village Launch Party Chad Carns prepares Balsamic Chicken live

with a bachelor from the crowd

Condé Nast & Hearst Cafe, NYCChad Carns prepares Korean BBQ as honorary guest chef

for editors from Vogue, GQ, Rolling Stone, Food & Wine, Marie Claire, Gourmet, Food Network, Details and Wired.

TECHNOLOGYHard CoverCookbook toipod appFollow Chad Carns

as he designs the

ipod application

based on The

Gourmet Bachelor

hard cover cookbook

NEW YORK INTERESTChad Carns's obsession withthe culinary attitude ofGreenwich Village has inspiredhim to put his Graphic Designcareer on hold to study globalfood, wine and photography. Inhis tiny Bleecker StreetApartment, he wrote, designed,and published The GourmetBachelor cookbook.

HALLOWEEN PARTYSpicy Tequila ShrimpA simple party recipe with tons of flavor. Pair with Anejo Tequila

BE PAMPERED BY THEGOURMETBACHELOR IN YOUR LIFE.

Wake up to orange-scented Ricotta Pancakes.Taste Butter-Poached Lobstergently melting in your mouth.Relax, as you sit back andenjoy warm chocolate souffleat home.

FALL DINNERPARTYCold weather, warm global flavor.Impress your friends with a simple and elegant 5-course dinner menu completewith expert wine pairing.

Lemon Sage ShrimpTrebbiano, Italy

Wild Mushroom CupsBarbara, Italy

Scallop ChorizoRibera Del Duero, Spain

Coriander-Spiced Duck BreastPineapple RelishPinot Noir, Careros

Green Tea Poached PearSmall Batch Bourbon, Kentucky

SEDUCTIVEDINNER

FOR TWOPamper that special

person in your life with a delicious 4-course

dinner at home completewith expert wine pairing.

Caribbean Crab SoupSherry, Manzanilla

Butter-Poached LobsterChardonnay, Meursault

Parmesan-Crusted Rack of Lamb

Bordeaux, France

Chocolate Truffle TorteBanyuls, Catalonia

EATOUTAT HOME Enjoy the warm global flavors of The Gourmet BachelorCookbook at home with fresh, local ingredients.

WRITE ABOUT

THIS...

PRESS INQUIRIES, PLEASE CONTACT

TRACY AT [email protected] VISIT THEGOURMETBACHELOR.COM

Book Signings / Live EventsChad Carns signs cookbooks in Miami, Connecticut,

Pittsburgh, New Jersey, New York and participates in celebrity events with Alan Cumming and Food Network

Iron Chef Morimoto

7. Online, Blogs

The Gourmet Bachelor cookbook creates a viral buzz with influential online magazines,

food blogs, and social communities including Chow.com, Snooth.com, BravoTv.com, ToniOnNY.com and Marieclaire.com.

STUFFINGSauté celery, onion and green bell pepper in butter on medium heat for 5 minutes. In a separate skillet, cook sweet sausage on medium heat for 5 minutes. Discard grease. Combine sausage for 5 minutes. Discard grease. Combine sausage mixture and remaining stuffing ingredients together in a large bowl.

Visit marieclaire.com/thanksgiving for more Thanksgiving recipes from The Gourmet Bachelor cookbook or look inside the cookbook at Amazon.com

STUFFINGSauté celery, onion and green bell pepper in butter on medium heat for 5 minutes. In a separate skillet, cook sweet sausage on medium heat for 5 minutes. Discard grease. Combine sausage for 5 minutes. Discard grease. Combine sausage mixture and remaining stuffing ingredients together in a large bowl.

Visit marieclaire.com/thanksgiving for more Thanksgiving recipes from The Gourmet Bachelor cookbook or look inside the cookbook at Amazon.com

8. Print Media

The Gourmet Bachelor cookbook received additional coverage in national magazines and local newspapers including Marie Claire, The Villager, Next Magazine and Pittsburgh

Post-Gazette.

When Carns moved to Bleecker St. about six years ago, he began experimenting with cooking elaborate-looking, time-friendly meals as a way to impress his live-in girlfriend. Apparently it worked, because the couple has since gotten married and moved to Thompson St.

“Everything I need I can buy on Bleecker St.,” said “Everything I need I can buy on Bleecker St.,” said Carns. “But they are basic ingredients, so the modern bachelor can get them in the local supermarket as well.

““A lot of times I will walk into The Lobster Place and ask them what is fresh,” he continued. “Then I might go into Aphrodisia and ask what herbs go with the fish I just bought, and then go to a wine shop and get them to recommend a pairing. In that way, I am just tremendously inspired by the global offering in my local markets on Bleecker St.” St.”

In addition to the cookbook, Carns also had 50,000 small fliers printed. The fliers feature different recipes, and local food merchants put them at the counter in a special display stand that Carns crafted so that he can insert a flier listing an upcoming event. The recipes tie into what the shop sells. For example, there is a recipe for grilled swordfish with sagrilled swordfish with saffron cherry tomatoes at Aphrodisia Herb Shoppe, on Bleecker St., because the saffron can be bought at the store.

The cookbook retails for $34.50, and local merchants such as Aphrodisia sell it. They have sold “at least 25 copies,” according to Carns. He is waiting to hear if Book Book (formerly Biography Bookshop) will start carrying the cookbook. It’s also available on Amazon.com, and Carns often does demonstrations at events where he offers the book for sale. the book for sale.

Chad, ‘The Gourmet Bachelor,’ is keeping it localBy Kara Bloomgarden-Smoke

“This is Greenwich “This is Greenwich Village, and I am the Gourmet Bachelor, a local cookbook author,” replied Chad Carns when asked for directions by a visiting British couple.

Carns is indeed the author of “The Gourmet Carns is indeed the author of “The Gourmet Bachelor,” a self-published cookbook designed to give the typical bachelor meal ideas to impress his date. The book features glossy recipes for dishes such as tuna ceviche on crisp plantains with a red pepper sauce, and Carns’s personal favorite, a “quick and easy” Korean barbeque.

In the 17th century, Baccalà (salt cod) could typically be found on a Friday night Italian dinner table. However, the traditional recipe requires days to prepare. My modern version brings this delicious dish to your home in 20 minutes with the help of fresh, local ingredients.

TOMATO CODINGREDIENTS5 garlic cloves, crushed1 c yellow peppers, 1/4-inch slices3 T olive oil

28 oz whole tomatoes, canned

DIRECTIONS: Sauté garlic and peppers in 2 tablespoons of olive oil for 5 minutes. Add tomatoes, red pepper flakes and water. Cook on medium heat for 15 minutes. Stir in basil. Sauté cod in 1 tablespoon of olive oil for 3 minutes per side. Serve cod on top of tomato sauce.

PAIRING: Primitivo, Italy

Enjoy this recipe, wine pairing & more in Chad’s new cookbook, The Gourmet Bachelor: Global Flavor, Local Ingredients at

Chad Carns put his award-winning, graphic design career on hold, to study global cuisine and wine at the Institute of Culinary Education, New York City.

Carns grew up in a diverse family, passionate about food. He remembers watching his grandmother mold one egg, a cup of flour and a splash of water into Sunday dinner. Conde Nast and Hearst had been so impressed with Chad’s crusade to bring exciting, global flavor home with fresh, local ingredients that they awarded him Honorary Guest Chef of their New York City cafe.

ThEGOuRMETbAChElOR.COMGourmet recipes in 20 minutes!

1 t red pepper flakes1 c water8 basil leaves, fresh2 cod fillets, fresh

9. Outdoor Advertising

The Gourmet Bachelor reached yet another audience with strategically placed

outdoor posters.

Chad Carns

COOKBOOK AVAILABLEEXCLUSIVELY AT www.thegourmetbachelor.com

T R Y A FR E E R E C I P E T O N I G H T !

12_18_poster_2009 5/20/09 6:24 PM Page 4



Chad Carns

12_18_poster_2009 5/20/09 6:24 PM Page 5

Chad Carns



12_18_poster_2009 5/20/09 6:24 PM Page 6

10. Video

TGB celebrity videos, cooking demos, wine tasting and travel shows engaged

viewers on youtube, facebook and thegourmetbachelor.com.

Food Network Iron Chef Morimoto reveals “Bachelor” recipe

Chad prepares Korean BBQ in 20 Minutes!

Friday Night In!: Carns prepares Balsamic Chicken in his

Greenwich Village kitchen

Chad Carns prepares Bachelorette dinner for Marie Claire

Friday Night In!: Carns prepares Scallop Ceviche Hot Chili Oil in his

Greenwich Village kitchen

TGB Travel: Chad visits “Hydroponic” farm in

Anguilla & Beach BBQ in St. Martin

11. Radio

TGB receives online radio exposure when Chad Carns shares his Superbowl party recipes including Korean BBQ on blogtalkradio.com and Apple podcasts.

iTunes

12. TV

Chad Carns leverages the success of TGB media strategy to reach a national TV audience on the Today Show, Miami,

Tony On NY!, Connecticut Style and Bravo.

CHAD CARNS “The Gourmet Bachelor”

Chad Carns prepares four TGB dishes LIVE on Today Show, Miami, NBC

Chad Carns prepares Balsamic Chicken on Connecticut Style

Chad Carns prepares three recipes from “bachelor” ingredients

on Toni On! NY, WPIX

The Gourmet Bachelor cookbook is sold in stores

across the country and online.

Buy Now

Contact: [email protected]

thegourmetbachelor.com

creating a brand by chad carns

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