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December Newsletter 2018

Posted by on Dec 4, 2018 in Newsletter | 0 comments

Chicago Style What do you think of when you hear “Chicago Style”? I bet the first thought that comes to your mind is deep-dish pizza or a hot dog! That is the path that most people go down when it comes to food called “Chicago style.” The big, buttery crust of a deep-dish pizza where two slices are always enough. It’s a toss-up between Lou Malnati’s or Pequods for me. Or is it the Vienna Beef® hot dog with the salad on top and the bright green relish, hot peppers and that dash of celery salt, among other...

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November Newsletter 2018

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

The Cookbook Looking around my office and home, I know I am always within arm’s reach of a cookbook or culinary reference of some kind. I have amassed quite a few books over the years, from first editions of the chefs of today to copies of books from a different time, of which I find particularly of interest. There are plenty of other ways to find information. I know all of you have looked on the internet for a recipe or fact about something. This process of looking at the “now” has one flaw-it is now, and you have no...

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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...

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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....

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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...

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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...

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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,...

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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,...

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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...

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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...

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