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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 White House (26)

Saturday
Nov232013

Remembering Kennedy Warmly

Fifty years ago America, like so many other countries, lost a promising young leader to hate and senseless violence. Kennedy was a leader who hoped for peace because he had seen the terrible face of war.

He was also a man who found some small part of that peace at sea. When time allowed, which was far too seldom, he left the White House and sought time sailing. There he was away from the stress of decisions that affected millions and from the pain that dogged his days.

Who shot him and why is still debated. Was it Cuban terrorists, was it the Mafia, was it a lone gunman? We may never know. But the singular truth remains that such violence, in the end, solves nothing and only leaves behind tears and fears and a thousand unanswered questions.

As America pauses and remembers that horrid day that shocked and shattered the nation, it is so easy to forget the man, a man sailing with the wind in his face, seeking answers he was never allowed to find.

Let's not forget he was not a monument or a demi-god - just a person daring to seek sane solutions in a world that seems to offer few.

Often after he finished sailing, he enjoyed a warming bowl of chowder made in the New England style. Later, when his duties as president keep him sitting painfully hour after hour behind his large oak desk in the Oval Office, he would often send down to the White House kitchen for his favorite chowder and continue working long into the night, still guiding the ship of state. 

Here is the White House recipe for that very chowder - enjoy and then pause and consider the challenge he left behind for each of us to steer a good and noble course in life:

 

Kennedy's Favorite New England Chowder

INGREDIENTS 

  • 2 pounds Haddock
  • 2 ounces salt pork (diced)
  • 2 onions (sliced)
  • 4 potatoes (diced)
  • 1 cup celery (chopped)
  • 1 Bay leaf (crumbled)
  • 1 quart milk
  • 2 tablespoons butter
  • 1 teaspoon salt
  • Freshly ground black pepper

DIRECTIONS

  1. Simmer haddock in 2 cups of water for 15 minutes, drain and reserve broth.
  2. Remove bones from fish.
  3. Sauté diced pork until crisp, remove and set aside.
  4. Sauté onions in pork fat until golden brown.
  5. Add fish, potatoes, celery, bay leaf, salt and pepper.
  6. Pour in fish broth plus enough boiling water to make 3 cups of liquid.
  7. Simmer for 30 minutes.
  8. Add milk and butter and simmer for 5 minutes.
  9. Serve chowder sprinkled over pork dice.

 Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2013

Wednesday
Jul102013

The Butler - To Serve with Pride and Honor

For true professionals within the Hospitality Industry, there is a long tradition of service with honor and pride that those outside of our profession sometimes do not grasp or understand.

A new film, The Butler, captures that conflict as it tells the fictionalized story of Cecil Gaines, an African American, who eyewitnesses the epic events of the 20th century while serving as a White House butler. 

The film is bsed on the true-life story of Eugene Allen, who rose from "pantry man" to the most prestigious White House rank of Maitre d'hotel, to serve eight American Presidents ranging from 1952-1986.

The outstanding script captures the courage and fears of a nation (and the individuals, both famous and little-known) who sought to find (or deny) the meaning of freedom for all.

This is a film, that between heart-breaking poverty and elaborate state dinners, will leave the viewer thinking about the true nature of service, by both the powerful and the humble, to the soul of self and the heart of a nation. 

 Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2013

Tuesday
Jul092013

Easy as Sliced Bread!

This week, 85 years ago, in 1928 O.F. Rohwedder delivered his newly invented slicing machine to the Missouri’s Chillicothe Baking Company and bread has never been the same since.

The uniform slices not only delighted many a weary housewives and legions of fatigued chefs, it also brought cheers from the companies that produced toastersThe standardized slices produced by Rohwedder’s marvelous new machine insured that irregular slices would never get stuck again (and horror-of-horrors never burn) in the toaster.  

As a result, toaster sales soared, resulting in a nearly endless variety of designs. Today collectors rejoice when they can locate these unique units. But the impact of sliced bread didn’t stop there.

The production of lunch boxes, especially those designed to catch the eye of school children, equally exploded and standardized to match the size of the newly standardized commercially produced sliced loafs of white bread.

Soon breads such as Wonder Bread constituted the key component of the “wonderful” sandwich Jack and Jane ate in their school lunch room – with few noticing at the time the vitamins missing from the bread.

Today school lunch programs are far more aware of nutrition – or at least should be.  From Michele Obama’s White House Garden to chef led programs such as those proposed by Jamie Oliver and Charlie Trotter, insightful school cooks are shifting from a commercially baked bread centered diet to one of locally grown fresh fruits and vegetables.

Yet old habits (good or bad) die hard and America STILL has an ongoing love affair with sliced bread, even including such phrases as “the easiest thing since sliced bread “ and  “as easy as sliced bread” in everyday speech.

So what’s the latest expression of affection for the grand ol’ loaf? It’s a birthday cake shaped like a beloved peanut butter and jelly sandwich.

A special novelty baking pan, entitled the "Cakewich Pan", shapes the cake into sliced bread shapes and fruit frosting mimics the traditional sandwich jelly.

Only in America!

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2013

Wednesday
Jan162013

Enjoy the Obama Inauguration with a Buffet of Favorite Presidential Desserts

Monday on the 200th anniversary of Abraham Lincoln’s birthday, Barack Obama will be inaugurated for his second four year term as President of the United States. And while the seriousness of the occasion should not be overlooked, there will be seemingly endless parties both in the Capital and throughout the U.S. celebrating democratic government by popular vote. 

And what better way could there be to celebrate the continuation of America’s freedom than to serve a viewing buffet of desserts enjoyed by the many and varied men who have lived in the White House?

George Washington – The first president of the United States was a practical man who enjoyed both dining with others and an English culinary heritage as many Americans did at that time. Yet he appreciated the bounty of the harvest that America could offer and saw that it appeared often in its many forms on the table at his Mount Vernon estate. And that included, yes, fresh apple pies. As a result, apple pie became identified with Washington and patriotism. Even today we use the phrase, “As American as apple Pie”. (And no, Washington did NOT chop down a cherry tree as a child – that is only a myth created decades after his death).

James Madison – While President Madison was busy dealing with foreign powers and national boundaries, his amazing wife Dolly was equally busy smoothing the political waters of Washington and establishing the unique role of the First Lady. Raised a demure Quaker, she became a skilled hostess of tea and charm. And like many a famous hostess, she used food to ease her diverse guests into conversation and an understanding of each other. Perhaps her most lasting culinary contribution is the Dolly Madison Layer Cake, which lifted the dense colonial cakes of English heritage by adding whipped egg whites. This technique is still used today. Thank you Dolly. (And thank you as well for saving George Washington’s great portrait when the British burned the White House in 1814).

Andrew Jackson – Jackson is considered by many historians as the first president not estate-born or lawyer-trained. Trained as a solider, he was used to command and compliance.

He was from the new frontier beyond the original east coast colonies. He was strong, direct and sometimes rude, fully American with a distrust of all ways European, especially the English whom he hated. He believed in a strong sense of personal destiny for himself and for his beloved nation. 

He ate plain and defended, when he could, the right of women to choose their own life path. His favorite dish was rice pudding.

Zachery Taylor – Born in Virginia and later stationed in New Orleans as a young solider, his southern roots were deep and included both owning a large number of slaves and a love of Creole cooking.

One of his favorite dishes was, that special pastry of New Orleans, the Calas, fired early each morning by black street vendors as a treat for many a southern gentleman to enjoy with dark coffee before returning home after a long night of cards and roulette to a weary waiting wife.

Yet no matter how angry his spouse might be, it could not possibly equal the conflict and anger regarding both the question of slavery and how to adjust the imbalance of power between the States that was then tearing the nation apart. No one doubted that dark days were ahead as young men drilled on southern greens and U.S. Congressmen came to blows on the floor of the Senate.

Abraham Lincoln – When Lincoln was elected, many consider it would result in the collapse of the nation and the end of style and elegance in Washington DC. True to their threat, South Carolina left the Union, followed by other southern states until finally, Virginia, that birthplace of presidents, left as well.

The result was civil war – the worst of wars as a nation devours itself in hate and anger. Things at the White House were equally confused. The President’s wife, Mary Todd Lincoln, was a southern who supposed the North. In a time of death and trauma, she sought to entertain in a grand manner to support her husband and to demonstrate her loyalty to the Union. Her balls and levees did neither. She was seen as insensitive to the suffering of the nation. Lincoln himself was a brilliant man of far simpler tastes. He cared little for food causing his doctors to be concerned over his long hours and ignored meals. Yet he remember enjoying a rare gingerbread man his mother baked for him, only to decide to give to another child who had never tasted the sweet treat. His tragic assassination stopped the heart of the Nation.

Theodore Roosevelt – While at first glance Roosevelt would seem just another member of the East Coast elite, he was actually so much more than just another rich boy made good as president. Weak as a child, he forced himself to exercise and became an athlete.

When his beloved first wife and adored mother died on the same day, he left the East Coast, bought a ranch and became a cowboy (in Brooks Brothers designed chaps). He returned East, was elected New York City Police Commissioner, fought crime and married a childhood girlfriend he had once rejected. Later as president he established the National Park System and won the Nobel Peace Prize. He hunted and forced diplomats to jog with him if they wished to discuss international relationships. Yet he love cookies. Indeed, they were an addiction his wife rationed for him less his weight in later life balloon to that of  a Diamond Jim Brady. His favorite cookie was a sand tart, especially in large quality if his wife wasn’t looking.

Woodrow Wilson - There are times when a President, for the benefit of the nation, must move with the times and adjust to the tides of change.

Woodrow Wilson was one such President, often caught in the swirling currents of the changing 21st century. Once a supporter of strict states’ rights, he would later exhaust himself auguring for the League of Nations (the forerunner of the United Nations). Initially an isolationist, he would lead America into her first truly international war. Like Lincoln, the office weighed heavy on his shoulders and often he simply did not eat. When he did, a dessert that recalled his earlier easier days as President of Princeton University was his favorite treat – Georgia Kiss Bread Pudding.  Then his devoted wife, Edith Bolling Galt who was rumored to be running the government while he removed from a major stroke late in his presidency, could breathe easy. He finally ate something!

Franklin Roosevelt – Every once in a while there is an individual who becomes president who seems ideally suited to the job. Franklin Roosevelt was one such person.

In fact, he model his life on that of his outgoing uncle, President Theodore Roosevelt (to the horror of his mother who told Franklin repeatedly that politics was not a proper profession for a wealthy man educated at Harvard). Like his beloved Uncle Teddy, he loved sports, only to be struck by polio and left unable to stand without braces in the prime of his life. Still he led America out of the Great Depression and through World War II in both Europe and Asia. Yet like, Lincoln and Wilson, he was a light eater. He did enjoyed an Angel Food Cake as a regular birthday cake (and was so secure and confident he even served everyday hot dogs to the visiting King and Queen of England).

Later Presidents - In the decades that followed other men, Richard Nixon, Ronald Reagan, George Bush Senior and Junior, Jimmy Carter and Bill Clinton would sit in the Oval Office, snacking on everything from chocolate chip cookies (Nixon) to jelly beans (Reagan), peanuts (Carter) to doughnuts (Clinton). The man taking the oath of office on Monday is known by staffers to enjoy chocolate covered caramels dusted with smoked salt, made right here in fair Seattle by Fran’s Chocolates.  

How presidential tastes have changed through the years yet the hopes of the Nation are the same as when Washington dined with honored friends by candle light – to live in peace with a bright and inclusive future spread out before us like a mighty feast of understanding, respect and mutual courage. 

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2013 

Thursday
Nov292012

Hurray for Christmas Gingerbread Houses Large or Small

Nothing heralds the arrival of Christmas like the appearance of gingerbread houses.

And although there are two forms of gingerbread (a soft form called Lebkuchen and a harder form), it is the stiffer dough that is associated with constructing gingerbread houses).

This firmer German style gingerbread has long been linked the sweet-covered witch’s house in the fairy tale of Hansel and Gretel. The Brothers Grimm were the first to write down the story of the brave witch-battling brother and sister in 1812.

But the story did not begin there. Folk historians believe the events that prompted the fairy tale sprang from the tragic days of the Great European Famine of 1315–1321 when massive famine caused desperate parents to abandon their young children in the hope the children could find food elsewhere.  Sadly most died wandering lost in barren drought-striken landscapes.

This tragic tale is so closely associated with gingerbread that the story’s evil child-eating witch is named “Frau Pfefferkuchenhau”.  Her name actually means "gingerbread house" in German.

Later these houses, covered with a stunning array of colorful candies and decorative icings were built in surely happier times to reassure both parents and children that such dark days would never return again.

Today children around the world delight in making and visiting gingerbread house collections. In the United States one of the most elegant is at the White House. Indeed it is a model of the White House itself, complete with a healthy kitchen garden and a model of the Obamas’ beloved pet dog, Bo. 

In London it is the grand Dorchester Hotel that elicits cries of delight. And why not - their gingerbread 'house' captures the essence of their grand structure. Afternoon tea anyone? Say yes - say yes!

But it is in Bergen, Norway that you will find an entire city made of gingerbread houses. Each year the city sponsors Pepperkakebyenthe Norwegian name meaning "Gingerbread City".

It is the world's largest such assemble of gingerbread houses with each child in the town (under the age of 12 please) entitled to make their own house for what must be one of the world’s sweetest Christmas cities’.

So take heart - it’s not too late to found your very own town. After all, Santa Claus has had his very own town for centuries! What would you name your's? 

Post Note, November 30, 2012: If you're wondering what the rest of the White House decorations look like, take a fun walk-though with Bo, the First Family's beloved pet dog.

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2012