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Contemporary Terroir
Interesting People

Mitch Bechard, Glenfiddich's Brand Amabassador West, shares the very best. Thank you, thank you!

Lamberto Frescobaldi has been appointed the new President of Marchesi de' Frescobaldi, Tuscany's legendary 700-year old winemaking group. Bravo!

Food Arts just awarded their July/August 2013 Silver Spoon Award to Seattle Chef Tom Douglas for sterling performance. Bravo, bravo, bravo!

Patrick Norquet, the Product Designer Bringing Style to McDonald's French Division 

Sylvia Woods, 1926-2012. Harlem's Queen of Soul Food Who Taught a Whole Nation to Appreciate Its Complete Culinary Heritage

Marion Cunningham, 1922-2012. Inspired Advocate of American Home Cooking, James Beard Colleague, Author and Esteemed Grand Dame d'Escoffier

 La Mancha Wine Ambassador Gregorio Martin-Zarco shares a true Spanish treasure with the world.

Naeem Khan, Style Setting Designer of Michelle Obama's WHCD Dress

Terron Schaefer, Sak's Senior Vice President of Creative Marketing - Co-Creator of The Snowflake and the Bubble 

Pete Wells, the NEW Restaurant Critic for the venerated New York Times - Enjoy the Feast! Ah Bon Appetit!

Garry Trudeau Who Transferred the Faces and Feelings of the 1968 Harvard - Yale Game into the Insightful Doonesbury Commentary Cartoons

Chef Patron Massimo Riccioli of London's Famed Massimo Restaurant and Oyster Bar - Celebrity Perfect 

Carl Warner, Creator of Food Landscapes, a Culinary Terrain Extraordinary

Howard Schiffer, Founder of Vitamin Angels, Giving Healthly Future to Millions of Children

Françoise Branget, French National Assembly Deputy AND editor of La Cuisine de la République, Cuisinez avec vos députés! (or The Cuisine of the Republic: Cook With Your Deputies!)

Professor Hanshan Dong, Developer of the New Antibacterial Stainless Steel - No More Kitchen Germs!

Frieda Caplan, Founder of Frieda's - Innovative Vendor Who Introduced New & Rare Produce to U.S. Well Done Frieda!

Adam D. Tihany, International Famed Hotel & Restaurant Designer To Be New CIA Art Director - FANTASTIC CHOICE!

George Lang, Founder of New York's Trend-Setting Café des Artistes sadly Passed Away Tuesday, July 5, 2011. Rest in Peace.  A Great Gentleman. 

Chef Pasquale Vari of ITHQ - Canada

Nach Waxman, Owner of the Legendary Kitchen Arts & Letters Culinary Bookstore, NYC

Chef Roberto Santibanez, Noted Master of the True Mexican Cuisine - Both Historic and Modern 

Jeremy Goring, the Fourth Goring to Direct the Legendary Goring Hotel, London

Elena Arzak, Master Chef of Arzak, Basque Restaurant in Spain

Yula Zubritsky, Photographer to the Culinary Greats including Chef Anne-Sophie Pic

Adam Rapoport, New Editor in Chief of Bon Appetit

Christine Muhlke, New Executive Editor of Bon Appetit, which recently relocated to New York City

Darren McGrady, Private Chef to the Beloved Princess Diana 

Master French Chef Paul Locuse, Esteemed Founder of the Bocuse d'Or Culinary Championship

Graydon Carter, Editor Extraordinaire and Host of the Most Elite of Post Oscar Parties, The Vanity Fair Gala

Cheryl Cecchetto, Event Designer for Oscar Governor's Ball 2011

Antonio Galloni, the New California Wine Reviewer at Wine Advocate

Tim Walker, Moet & Chandon's New Photographer Extraordinaire

John R. Hanny, White House Food Writer 

Nancy Verde Barr, Friend and Colleague of Julia Child

David Tanis, Co-Chef of Chez Panisse and Paris

Colman AndrewsAuthor of Ferran

Special Finds

Thanks to the IceBag, your Champagne will now always be chilled. Bravo, Bravo, Bravo!

Canada's Crystal Head Vodka, 2011 Double Gold Winner at San Francisco World Spirits Competition - Though Halloween Perfect It's So Much More Than a Pretty Bottle: Fastastic Taste 

Post It Paper Watchbands - How to Remember Anything in Unforgettable Style

     
Kai Young Coconut Shochu - Stunning New Rice 'Vodka' from Vietnam, the Full Flavor of a Coconut in a Bottle!

Mandarian Hotel Group Now Offers Diners the Newest Cyber Currency - Worldwide E-Gift Cards

Qkies Cookies Makes QR Codes So Sweet

Air France Brings Art Aloft with New Menu Covers

Moet's Ice Imperial Champagne, a New Summer Favorite at Cannes Film Fetival Designed to Serve on Ice! 


P8tch, Customized Cloth URL patches - Perfect for Website ID Link on a Chef's Knife Roll

Dexter's New Knife Shape, the DuoGlide - An Innovative Design that More Than Makes the Cut & Then Some!

Spring Cupcakes, Perfect for Easter and Beyond, Thanks to Jelly Beans

Chocolates as Stunning as Rare Jewels from Promise Me Chocolate: Great for Mardi Gras or Elegant Weddings

Microplane's Fantastic New Hard Cheese Mill Exclusively from Williams-Sonoma

Be Enchanted by Red Italian Rosa Regale Sparkling Wine, Perfect with Chocolate for a Rose Themed Wedding

Moet & Chandon, the Official Champagne of the Oscars

Hu2 Design,  Art Stickers for the Kitchen 

Dry Fly Vodka of Washington State

New Portability with the Collapsible X-Grill by Picnic Basket

Before there was Champagne, there was Saint-Hilaire, the original sparkling wine

Chilean Winers to Remind Us All of True Courage

Monk's Head or Tete de Moine Cheese Slicer by Boska

The Amazing Smoking Gun by Poly Science

Maytag - Great Blue Cheese

Bookshelf

Ukutya Kwasekhaya - Tastes from Nelson Mandela's Kitchen is more than a just a book of recipes. Each dish tells one part of the 20 year journey the Mandela Family's cook traveled on South Africa's path to freedom.

Like Water for Choclate uses Magical Realism to capture the transformative qualities of everyday food and drink into something more. Also consider reading (and enjoying) Joanne Harris' amazing Chocolat.

Seven Fires by Argentine Grill Master Francis Mallmann is a must have book as all things Latin are set to become a major culinary trend.

Food Landscapes by Carl Warner, London's Amazing Commercial Food Photographer (and yes, there is a 2012 Image Calendar for your wall - Happy New Year!)

Trading Up by Michael J. Silverstein and Neil Fiske, a Must Read for All Who Market Luxury

Las Cocinas del Camino de Santiago de Compostela Captures the Essence of this Great Spanish Journey of Discovery

La Cuisine de la République, Cuisinez avec vos députés! (The Cuisine of the Republic: Cook With Your Deputies!) by Françoise Branget

Toast by English Food Writer Nigel Slater

Dinner at Buckingham Palace by Charles Oliver, Royal Household Servant

Tihany Design by Adam D. Tihany and Paul Goldberger - Truly Inspiring!

Hollywood Cocktails by Tobias & Ben Reed

The Art of the Chocolatier by Master Chef Ewald Notter, National Pastry Team Champion

The Stork Club Bar Book by bon vivant and culinary critic Lucius Beebe

Les Gouttes de Dieu, French Edition

Great Places

Entries in Presidents (23)

Wednesday
Jun272012

Enjoy Historic Food and Drink for an Honest Fourth of July This Election Year

Soon the U.S. will be celebrating its Independence Day. No president is more associated with American ideals than George Washington. Yet, similar to the current presidential campaign rhetoric, myths equally abound regarding the nation’s first president and Colonial War hero. Just consider...

Childhood

  • Then: George Washington never chopped down a cherry tree.
  • Now: Barack Obama was never born in Kenya.

Education

Personal Wealth

  • Then: George Washington refused his general’s salary of $48,000 while serving for 8 years as commander of the Continental Army. Instead, he billed Congress only for his expenses, which totaled $447,220!
  • Now: Mitt Romney has accepted no public campaign donations, choosing instead to rely on Super PACS funded by millionaires.

Human Rights

  • Then: George Washington was the only slave-owning President who ever freed his slaves – all 124 of them.
  • Now: Despite current political ads, illegal immigration is down 60% since 2000.

 Religion

  • Then: George Washington never knelt at Valley Forge or anywhere else. He occasionally attended the Episcopal Church but was known to never kneel with the Congregation or to receive Communion.
  • Now: Barack Obama is a Christian. Period, end of discussion.

Temperance

  • Then: Washington operated one of the new nation’s most commercial successful distilleries at Mt Vernon, producing rye whiskey, apple and peach brandies.
  • Now: Religious guidelines aside, the White House needs to continue to represent the bounty of America to its many international guests, including California’s wines and Kentucky’s legendary whiskeys and bourbons.

Hospitality

  • Then: George Washington hosted a nearly endless stream of guests. He also belonged to many social clubs and service organizations such as the Fish House Club and Masons.
  • Now: Mitt Romney often restricts press and public access, limits questioning and won’t release multi-year income tax filings.

As you can see, the U.S. has come a long way, and yet, still has further to go. So, why not skip the patriotically named red-white-and-blue colored cocktails this Fourth, and drink what Washington drank, the famed Fish House Punch, matched with his favorite Colonial Hoe Cakes.

It’s a strong drink, but it’s honest – the way we still long for our politicians to be.

Fish House Punch

Ingredients

  • 1 cup sugar
  • 3 ½ cups water
  • 1 ½ cups fresh lemon juice (6 to 8 lemons), strained
  • 1 (750-ml) bottle Jamaican amber rum
  • 12 oz. Cognac (1 1/2 cups)
  • 2 oz. peach brandy (1/4 cup)
  • Lemon Slices
  • Special Equipment: Half Gallon Cardboard Juice or Milk Carton, Top end cut off

Directions

  • To make ice block, fill carton with water and freeze until solid, about 8 hours.
  • Stir together sugar and 31/2 cups water in a large bowl or pot until sugar is dissolved.
  • Add lemon juice, rum, Cognac, and brandy and chill, covered, at least 3 hours.
  • Put ice block in a punch bowl and pour punch over it.

Colonial Hoe Cakes

Ingredients

  • 1 ½ cups self-raising cornmeal
  • ¼ tsp baking soda
  • 1 ¼ cups buttermilk
  • 1 egg, slightly beaten
  • 1 Tbsp melted shortening
  • ¼ cup melted shortening

Directions

  • Combine cornmeal and baking soda in a medium bowl.
  • Add buttermilk, egg and 1 tbsp melted shortening.
  • Stir until just moistened.
  • Heat ¼ cup of shortening to 365 in large cast iron skillets. (Originally baked on a hoe’s metal surface, hence the name).
  • Pour ¼ cup batter into skillet for each hoe cake.
  • Fry 1 to 2 minutes until golden brown.
  • Serve with butter and honey.

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2012

Post Note, June 27, 2012: If you are looking for a great movie to honor the 4th that is historically accurate and entertaining, check out 1776, the Musical. It's a patriotic must.

Wednesday
May022012

Why You Should Celebrate the Real Cinco de Mayo Holiday

Many Americans are surprised when they learn that a beloved U.S. holiday, the Cinco de Mayo, is rarely celebrated in Mexico.

This can be a startling awareness as this fifth of May holiday is linked, in a somewhat confusing manner, to two separate events in Mexican history.

First off, the Cinco de Mayo holiday does NOT celebrate Mexico's independence from Spain.  That event occurs on the sixteenth of September when the nation remembers Father Miguel Hidalgo who bravely rang his church bell and asked his fellow townspeople to claim their freedom from colonial control. His courage sparked the revolution that finally set Mexico free in 1821.

The beloved American Cinco de Mayo holiday honors a different event where Mexico once again for her independence from foreign powers. And herein lays an amazing tale of commerce, history, beach songs and creative marketing.

After Spain lost her hold on Mexico in 1821, many other European powers sought to replace her and control the rich resources of the nation, especially France.

This was supported by many of Mexico’s great landowners, who holding vast colonial land grants, feared change under the new constitution.

As the powers that be struggled to form a new and more just Mexico, France’s Napoleon III approached a young (and recently unemployed) Austrian Archduke Maximilian and his beautiful (and very talented) wife Carlota, asking if they would like to be the emperor and empress of Mexico.

There was only one big problem – no one asked the people of Mexico if they wanted an emperor and empress instead of elected officials. When the imposed, though naïve, new rulers arrived on Mexican soil with a supporting army, Mexican troops defended them initially in the Battle of Puebla on, you guessed it, May 5, 1862.

But France was determined that their expansive new foreign would be a success, including within it the southern American states when the Confederacy hopefully won the Civil War then raging to the north. To protect their plans, vast new numbers of French were sent to occupy Mexico.

The young Maximilian and his lovely wife believed they could bring enlightenment to Mexico and begin to issue rulings that angered their hard line conservative supporters who thought they would return colonial benefits, not overturn them.

Without their support, Napoleon III saw his dreams of an empire in the New World evaporating and quietly withdrew his supportive troops. The result was Maximilian was executed and beautiful Carlota went mad.

Mexico returned to its internal struggle for freedom and let the years of French occupation fade into history.

Sadly, freedom does not come easy for any nation whether it is America in the 1700s or Egypt today. There are always those who seek to take advantage of the disorder that change creates.  One such individual in Mexican history was Porfirio Diaz, who had fought as a young general at the Battle of Pueblo against the French.

He levered his battlefield fame into a dictatorship that lasted from 1876 to 1911which provided some internal stability but limited political freedoms. Finally when the people could stand the oppression no longer, they rose up in a rebellion against the priviledged and favored that lasted for 10 bloody years.

Because of the violence, many Mexicans immigrated to the United States, especially California. In seeking to express their heritage in a new country that had previously largely ignored its own internal hispanic legacy, they searched for an appropriate holiday. 

As they had left Mexico while she was still fighting for freedom against the entitled and endowed, they could hardly select the 16th of September as a day of celebration.  Sp why not celebrate the Cinco de Mayo instead?

And so a California ethnic holiday was created, but not a national one. That would only occur in the 1980s when the Mexican beer company Corona began exporting beer to the U.S. in 1979.

At first the product was not successful but after conducting  marketing focus groups with male college students, they changed their image to embrace the Cinco de Mayo date as a day of fun, not the memory of a battle.

They supported this theme to include tropical Mexican beaches as captured in the songs of their new spokesperson, Jimmy Buffett of “Margaritaville” fame.

And the rest, as they say, is history – an American holiday with a history as rich and varied as the population of America. Hopefully this Cinco de Mayo this wealth of diversity, in both people and cuisine, will be remembered and honored by all as a treasure and never a libility. 

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2012

Monday
Apr302012

White House Correspondents Dinner Features a Menu of Hope and Humor

Each year on the last Saturday in April, the President of the United States hosts the leading members of the American press corps and other select guests to the White House Correspondents Dinner at the Washington Hilton Hotel. 

This year’s event was a memorable gathering that offered a menu of outstanding cuisine, belief in the future and insightful humor.

The very busy chefs in the Washington Hilton’s kitchens delighted the over 3,000 guests attending with the following menu:

Salad 

Black Lentil Terrine with Lump Crabmeat
Tango Green and Red Artisan Greens
Red and Yellow Tear Drop Tomatoes
Dill Vinaigrette

Entrée
Texas Rubbed Petite Filet with a Calvados Demi
paired with Duo of Jumbo Shrimp seasoned with Red Curry
Roasted Haricot Verts, Baby Pepper, Patty Pan Squash
Tasso Mache Choux Risotto

Dessert
The Galaxy -- Rich Chocolate Truffle Mousse
layered with Chocolate Genoise and Almond Macaroon
and a Ganache Truffle Center with chocolate glaze
garnished with fresh raspberries

Wines - Estancia Chardonnay and Cabernet Sauvignon

Michelle Obama, the nation’s elegant first lady, worn a floral gown by the Indian born American designer Naeem Khan. As always she charmed and put at ease all that she met.

But the true stars of the evening were Barack Obama and political humor.  For those who questioned the appropriateness of laughter in an era that faces global unrest and fearful unemployment worldwide, it is important that since 1920, when the first dinner was hosted, humor has always been an invaluable tool to de-stress and remember through the laughter what is truly important.

Should Obama be re-elected, his second term will be his last as dictated by the American constitution.  As a result, the President sought through humor to ask his audience to reach to the future.

After the dinner on Monday morning, the Democratic campaign team released their first major video ad listing, yes, the accomplishments of the President’s first four years but also setting a “FORWARD” theme for the next four years.

“Forward” is a wise choice as change and innovation requires motion as any member of the hospitality industry knows. That forward motion must include everyone, not just a few  - be they single departments or selected social groups. No hotel or restaurant is successful only in part and neither is any nation.

Together is better and that’s no joke!

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2012

Thursday
Mar152012

Joint British American Menu Greets Guests at White House Official Dinner

Inspiring style was in full force at the White House as President Obama and the First Lady entertained British Prime Minister and his wife, David and Samantha Cameron, at an elaborate offical dinner.

And while many are evaluating the guest list (try George Clooney, Hugh Bonneville and Elizabeth Lee McGovern among others) or the fashions worn (Georgina Chapman, Tom Binns, Chanel and Alessandra Rich)this morning, chefs everywhere want to know, first and foremost, what was served.

So here’s the creative menu developed by the White House’s talented Executive Chef Cris Comerford, who deftly blended the cuisine of these two countries together - nations that have long been allies and friends during the best and the worst of times:

First Course: Crisped halibut with potato crust, served on a bed of braised baby kale from the White House garden. Shaved Brussels sprouts, Applewood smoked bacon

Salad Course: Spring garden lettuces with shallot dressing and shaved radish, cucumbers and avocados

Main Course: Bison Wellington, pairing the pastry case created for the British soldier and statesman, the Duke of Wellington with American buffalo tenderloin from North Dakota, instead of beef. Red wine reduction, French beans, cipollini onion

Dessert: Steamed lemon pudding with Idaho Huckleberry Sauce and Newtown Pippin apples

Wine: American vineyards

And the setting couldn’t have been better – a beautiful spring evening in a tent under the sparkling stars on the White House's South Lawn. Well done and bravo!

 

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2012 

Tuesday
Mar062012

Liberty Is an Inclusive Feast Mr. Limbaugh!

Currently the American Republican Party is embroiled (pardon the pun) is a cauldron of issues that seem better suited to a Mad Men script set in the 1960s then a critical election of the modern era.

Most recently the Republican spokesperson Rush Limbaugh, who now claims he’s only an entertainer, has decided to defame a law student from Georgetown University (more about 'George' in just a moment) who spoke up for women’s  health issues before the American Congress.

Instead of honoring the courage of Sandra Fluke, Limbaugh decided to slander this individual with such vile sexual language and imagery, it simply isn’t worth repeating here.

Starting with the President down to the average person on the street the response has been shock and outrage to such a vilification and a growing demand for an authentic apology from this nationally popular radio commentator.

Limbaugh in short, who claims to speak for liberty and freedom, does not.

One has only to remember the standards by which George Washington himself lived – it’s no small irony that Ms. Fluke attends a University whose name has come to be identified with America’s first president and who risk his own life and fortune to defend the young nation and its laws.

No book better highlights the high standards of civility, that Limbaugh has chosen to discard, than in the new book Dining with the Washingtons.  Far more than a mere recipe book, this outstanding text edited by Stephen A. McLeod, lays forth for readers the feast of courtesy that George Washington and the first First Lady offered to all.

Those who dined at Washington’s Mount Vernon country estate represented the best and the brightest of their era– no matter their nation, political belief or sex.

French gentlemen dined with rebel soldiers and ladies spoke freely to the country’s leaders on matters of concern to the nation. 

Diversity was accepted and encouraged – both in cuisine and conversation. And though the sad question of slavery was still to be resolved, Washington was proud of the talents of the nation’s first celebrity chef, Hercules.  

Dining with the Washingtons is a must-have visual treasure and historical guide for any true culinary professional or informed reader.

It is a return, in these turbulent times, to a gentler and perhaps wiser age when civility’s value was better understood as a necessity and not a mere social frill.

Just consider for a moment a few of the rules that a young Washington hand wrote in his journal years before becoming famous in a section entitled Rules of Civility & Decent Behavior in Company and Conversation: 

  • Every action done in company ought to be with some sign of respect to those that are present.
  • Use no reproachful language against any one; neither curse nor revile.
  • Let your conversation be without malice or envy.
  • Mock not nor jest at anything of importance.
  • Speak not evil of the absent, for it is unjust.  

Those of us who are lucky enough to be in the hospitality industry understand these principles by heart. Indeed, our very industry is named after the concept of graciousness – a graciousness that turns no one away, a philosophy that welcomes all, just as the first President of America did to his hilltop home. 

In these difficult times, our hotels and restaurants should echo that understanding - that democracy is a feast that welcomes all and excludes none.

The dishes served at that feast of freedom may differ, given the history and heritage of each nation, but that fact should never alter the right of all to join in the feast to which each human is inalienably invited. 

One can only hope that persons such a Rush Llimbaugh pause and consider the bitter fare of their words before they sour and soil their own souls.

There is a better wiser feast to serve, one Washington knew well – one of fellowship, respect and cooperation. The future is before us – let us never dine on or serve to others dishes created from past hates or future fears.

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2012