Posts by jpritscher

October Newsletter 2018

Posted by on Oct 2, 2018 in Newsletter | 0 comments

“What’s in a Bowl of Soup” Moments of contentment come to you in the strangest ways. Seeing your children succeed in school and sports, enjoying the time you have with your family at the table or just watching the changing hues of the fall sun setting low in the sky. It can all put you in a great mood, feeling good about that unique time and place. That little capsule of your life, of relaxation and feeling satisfied, is what we all long for. However, life can get in the way, and then you are instantly back to the realities of the rest of your day. Moments are fleeting;...

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September Newsletter 2018

Posted by on Sep 5, 2018 in Newsletter | 0 comments

“Flounder to the Food King” The journey of learning and gaining knowledge is an important part of my life. I find that my knowledge comes from many sources-dining, reading, and cooking. However, I have found one alternative way to learn about food. I have a passion for walking down the aisles of groceries stores around the world when I travel. It is mind-blowing what you may see. Retail malls are the same around the world; it’s just one global brand after another-Riyadh, Warsaw, or Shanghai, it’s the same stuff. However, grocery stores and corner markets have a...

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August Newsletter 2018

Posted by on Aug 1, 2018 in Newsletter | 0 comments

“Chowda” Growing up in New England, I was fortunate to be brought up on the nuances of chowder. The conception of chowder outside of New England is a heavy roux-based soup with potatoes, clams and cream. However, good chowder is not always that simple and ubiquitous as you may think. There are many stories of its history and various versions from around the region. In culinary school in the early 80s, we were taught what a chowder must contain, and from there you could create the various regional versions. Think of bacon, potatoes and onions in a similar fashion to the holy...

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July Newsletter 2018

Posted by on Jul 10, 2018 in Newsletter | 0 comments

Chips When I was in boarding school, we were routinely served three starches with our meals: white bread with breakfast, or roasted potatoes or chips with everything else. When I say chips, I mean English potatoes “chipped” and fried. You may know them as pommes frites or French fries. I was just back in England and of course changed my eating routine, which has been to avoid the starches on the side of the plate replaced by a salad. I wanted to see if there was a real difference between “proper chips” and fries. I can tell you that there most certainly is. I was...

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June Newsletter 2018

Posted by on Jun 5, 2018 in Newsletter | 0 comments

What Do You Want For Dinner? How many times can you ask the same question and get the same answer? “You’re the chef, you choose.” It frustrates me, as it always falls on me to figure something out. Dinner in, dinner out, delivery, pick up, or “you order for the table”; you know the routine! I think they are cautious about making a decision thinking that I am going to be disappointed in their choice. I have always tried to accommodate those at the table! I try to process the situation at hand; timing, weather, other activities, what’s in the fridge and a...

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