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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 Blue Crab (1)

Tuesday
Jan292013

Cheer the Super Bowl Ravens on with a Slice of Smith Island Seven Layer Cake

Millions will be watching America's Super Bowl Football Game but a lucky few will be cheering Baltimore's Ravens on while savoring a slice of Smith Island Cake.

And what, you are asking, is a Smith Island Cake? Only one of the culinary world's sweetest secret, unless you're from Maryland where the cake is honored as the State's official dessert. 

To find the makers of this amazing cake crafted from seven plus wafer thin layers, all individually baked, you have to travel (and only by ferry) to a tiny island, of the same name as the cake, located in cold waters of Chesapeake Bay.

Only 400 people live on the 8 x 4 mile island yet since the early 1600's those who have lived here have proudly called it home. And well they should have since the Island was famous throughout the world for the high quality blue crab, oysters and fish harvested by the Island's watermen as they were called. 

Yet it was not to last. As the East Coast of the United Stated developed industrially, toxic wastes were dumped into the Bay. Year by year the catch declined until it was too small to support a livelihood. The resulting hard times forced many to leave the Island.

But there were some who simply would not leave their island home. They fought the fear that poverty often brings with the resources at hand - baking pans and treasured recipes, both used in new and creative ways to break boredom and embrace a brighter future.

Instead of baking traditional two or three layer cakes, they baked paper thin layers of cake by spreading only a small amount of batter in each pan. Once cooked, they iced each layer and stacked them up to see how high they could go. 

The effect these brave kitchen cooks created was stunning. Today it is part of culinary history AND a major tourism attraction for the Island as hundreds come to savor both the present day beauty of the Island and its legendary tall cakes.

Perhaps the tenacity of those hardy early Island cooks will be with the Ravens as they take the field and fight to devour, layer by layer, the defenses of San Francisco's famed 49er's. 

Post Note, January 30, 2013: The culinary wonders of Maryland aren't just limited to Smith Island's fantastic cake. Here are some of our other favorites, all perfect for Super Bowl viewing parties:

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2013 

POST NOTE, January 30, 2013: Baltimore's culinary heritage includes many wonderful dishes in addition to the pride of Smith Island. Check out these food treasures: 

Berger Cookies - The official cookie of Baltimore, first created in 1835 by an immigrant German baker, this rich regional treat is a vanilla cookie topped with a thick layer of rich dark chocolate fudge. Its appearance is simple; its flavor is unforgettable. A cookie must for your culinary bucket list.

UTZ Crab Chips - High quality potato chips flavored with Chesapeake Bay crab seasonings since 1921 by this family owned company. The resulting taste is a regional treasure. An legandary game snack! 

National Bohemian Beer - Known in Balimore as the "Natty Boh" this brew is a premium German style beer similar to a Pilsner, known as the world's golden beer. Proudly brewed since 1885, it is the official beer of Baltimore and was the first American beer sold in canned six-packs. Many thanks!  

Pit Beef Barbecue - Baltimore's take on barbecue is crisp and crusty on the outside and rare and juicy on the inside. Often served piled high on a toasted bun.

Lake Trout Fish Sandwiches - The very popular everyday lunch sandwich of Baltimore. Made from Atlantic Whiting fillets, not trout, it comes garnished with ketchup and a horseradish sauce.

Chicken Boxes - Another lunch favorite of BMore. These carry-out boxes contain 4-6 chicken wings and either western, curly or regular fries. Sold in fried chicken shops and Chinese takeout restaurants (rice substituted for potatoes there). Often enjoyed with a "Half and Half", a combination of equal portions of iced tea and lemonade.

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2013