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Marti cooks with travel consultant and chef, Antimo Cimino. Marti's Music Kitchen Episode 22

By MARTI MENDENHALL // Marti and Antimo Cimino cook  Beet Salad with Mango Chutney in Orange & Whiskey Sauce

On this episode of Marti’s Music Kitchen, The FUN Music and Food Podcast, Where Anything Can Happen … we take you on a journey from an Italian farm to the hustle and bustle of city life in Portland with travel consultant and chef, Antimo Cimino.

“For me nutrition is the nutrition of the soul. So when you’re cooking, how you do it and what goes into the cooking is because you know you’re putting that in your body and you’re honoring your body,” says Antimo.

“So that’s why I try to cook every day, because I prefer to choose what I’m feeding myself and being more mindful about the process.”

Growing up in Manduria, a small town in the Italian region of Puglia, Antimo realized operating a farm was not the career path he desired. Instead, he had an infectious passion and enthusiasm for music, travel, food, and culture which led him to culinary school and ultimately founding, VoomaGo, an experiential travel company that specializes in taking you behind the scenes and away from touristy crowds so you can travel like a local. Come savor the flavors of summer with his recipes for “Beet Salad w/Mango Chutney in an Orange Whiskey Sauce” and “Watermelon Cubes,” with bursts of berry, mint, and cinnamon. He is also the author of “Food You’ll Make Love To: Ah, Those Italians!” - a cookbook with a southern Italian flare

What is it about Italian music and food that evokes the passion of love? What are some of his favorite travel adventures? And what fabulous foods would he cook for you on your first date? Come with me into this Italian kitchen, and let’s find out!

 Check Out Upcoming Trips


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Antimo on TV:

Travel talk and cooking on King5 New Day



Marti Mendenhall website

Marti's Patreon


Beet Salad with Mango Chutney in Orange & Whiskey Sauce

Ingredients Beet base (Serves two):

2 red beets

2 yellow beets

olive oil

1 cup firm mango (cubed)

1⁄3 cup shallots

4 T. olive oil

Pinch of chili pepper flakes

1 teaspoon fresh ginger

1 T. balsamic vinegar cream,

Juice from 1⁄2 orange

2 T. ketchup

2 T. honey

1⁄3 cup whiskey (Jack Daniels preferred)

orange zest

1⁄2 cup sliced almonds

micro-greens, edible flowers, and salt.



Boil each beet type separately till soft through the center. Peel them and when cooled, slice them and layer them in a bowl allowing the red to bleed into the yellow. Set aside for at least 1 hour. In a bowl, cut your mango in cubes and collect the juice.

Orange Whiskey Sauce: In a saucepan, add the olive oil and chopped shallots. Cook until blond. Add in the cubed mango, chili powder, and grated fresh ginger. Cook for 2 minutes at medium-high heat. Add the whiskey and allow it to flambé. 
Add the balsamic vinegar cream, orange juice, honey, ketchup and salt to taste. Cook until thickened.
The sauce should be done 10 minutes before serving the salad so you can dish it up while hot.

To plate, arrange 4-6 slices of beets in the center of the serving dish. Spoon the warm sauce onto the beets. On one side of the plate, place some micro-greens and edible flowers, Sprinkle some of the sliced almonds on top, zest one orange over the plated salad and finish with a drizzle of balsamic vinegar cream and salt.


Watermelon Cubes


Watermelon, fresh mint leaves, blueberries, blackberries, or marionberries, cinnamon, and powdered sugar, toothpicks


Sprinkle cinnamon on serving dish. Cut the watermelon into bite-size cubes and place on top of cinnamon. Top each cube with one mint leaf. Skewer two blueberries and stick through watermelon cube. Dust powdered sugar over top of cubes.


#VoomaGo #AntimoCimino #travelwithantimo #experientialtravel #puglialove #Italy

#MartiMendenhall #MartisMusicKit #PdxMusic #PDXEats #BeetSalad #WatermelonCubes #MusicAndFood #Podcast #experientialtravel #puglialove #Cooking #Recipe #PdxJazzSinger #Travel #DiningOut #Chef #OHSU



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