Posts by jpritscher

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...

Read More

May Newsletter 2018

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

Give It a Second Chance! Organic butter, stone ground whole wheat unbleached flour, free range chicken stock made from GMO-free vegetables and natural sea salt-sounds like a pretty clean list of ingredients and is highly appropriate for today’s food-conscious society. However, if I were back in the late ’70s and early ’80s and combined these ingredients together, I would have been shunned by the cutting-edge chefs of the time. OMG a sauce made with roux! Yes, this is an ingredient list for Velouté. Velouté, Béchamel, Tomato, and Espagnole, four of the five major French...

Read More

April Newsletter 2018

Posted by on Apr 3, 2018 in Newsletter | 0 comments

What is a Tradition Anyway? You might have known by now that I spend a lot of time studying the history and traditions of the food I cook. I have used this forum to discuss the hows and whys of Asian sauces and mayonnaise and the classical dictates of French cooking and urban BBQ. For me, the understanding of why things have evolved helps me cook food in our time. So, I started thinking about what a tradition in the world of food means and whether it matters. I began with our house and traditions we have in our home. I asked around hoping to be enlightened by family. The thought of sitting...

Read More

March Newsletter 2018

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

Tempering Many people may be put off by the thought of Indian food and the perception of it all being monotone in color and spice. I have been going through the memory bank and all the research I have done (it’s been a lot) to help figure out a way to incorporate the long history of the cuisine and its amazing techniques into my food. I cook Indian on a regular basis and feel comfortable with the dishes I can make and most of the ingredients. When I look at a cuisine and start diving deep into it, I can get lost in the number of recipes and dishes that you can find-especially in Indian...

Read More

February Newsletter 2018

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

Hashiri, Shun and Nagori Japanese food has been interesting to me ever since I first ate a real teriyaki steak in 1981 and tasted sushi for the first time in 1984. My understanding of the cuisine grows all the time. I don’t define my style as Japanese, but I do draw influence from philosophies that drive traditional foods, especially those surrounding the multicourse Japanese meal the Kaiseki. One of the key components of elevated Japanese cooking is the understanding of Shun. The concept of Shun is based on seasonality and the quality of the natural state of ingredients at specific...

Read More