This post is sponsored by Everywhere Agency on behalf of Macy’s; as always, all thoughts and opinions expressed herein are entirely my own.
Calling all Chicago readers! Join me on January 19 at 12pm for a delicious afternoon at the Macy’s on State Street with Macy’s Culinary Council and Chef Josh Capon. Learn from this master chef as he shares stories, culinary secrets and techniques on how to prepare some of his award-winning dishes. The best part? There will be plenty of food and drink to enjoy!
Josh Capon is one of New York City’s most acclaimed chefs. His restaurants include Lure Fishbar, B&B Winepub and El Toro Blanco in New York City, and Lure Fishbar which opened recently in South Beach, Miami. Capon is also a four-time champion of Rachael Ray’s annual Burger Bash competition. But a lot of people know him from Spike TV’s food series “Frankenfood.”
It’s so fun to have a New York chef like Josh Capon visit Chicago. I can’t wait to ask him which Chicago restaurants are his favorites. And if you come to the demo, you will also have a chance to meet the Chef in person. Everyone who makes a purchase of $30 or more in the Home department on the day of the demo will receive a $10 Macy’s gift card and a chance to meet the Chef.
In honor of Chef Capon’s appearance, I tried my hand at recreating one of his recipes at home. One of Chef Capon’s restaurants in New York, El Toro Blanco, has a guacamole bar where guests can choose from a selection of custom, made-to-order creations. So, you know that Chef Capon’s guacamole recipe is going to be spot-on.
The thing that is interesting about Chef Capon’s guacamole recipe is that he first has you make pico de gallo, a raw tomato salsa. The pico de gallo is then mixed with mashed avocado to create guacamole. I love this approach because it ensures that your guacamole has a lot of texture and includes good-sized chunks of onion, jalapeño pepper and tomato. (While it is definitely not tomato season at the moment, I have had with the brown Kumato tomatoes.) With all the big games coming up in the next few weeks, you need to have a solid guacamole recipe in your back pocket. This one is my new go-to.
So won’t you join me at Macy’s on January 19 at 12 pm to see Chef Josh Capon all the way from New York? You can find out all the details and learn how to RSVP here.
Ingredients
- 1 cup chopped tomato
- 1 cup chopped red onion
- 1/4 cup chopped cilantro
- 1 jalapeno pepper, seeded and diced
- Juice of 1 lemon
- Juice of 1 lime
- 1 clove garic, minced
- 1 tsp ground cumin
- 4 ripe avocados
Instructions
- Mix all ingredients together except for the avocado to make a pico de gallo. Season with salt and pepper.
- When ready to serve, slice the avocados in half, remove the pit and scoop out the flesh with a spoon. Mash with a fork.
- Combine the pico de gallow with the avocado and season to taste, adding more lemon or lime juice or salt and pepper as needed.
