Clotilde is on the Edge

It looks like Clotilde from Chocolate and Zucchini has fallen in love with the Baker's Edge, too. I'm glad so many people have come over to read Matt Griffin's story. We want the whole world to know about him!

gilded fork, food, baking, Baker's Edge

Honey-Coated Heroes

It is human nature to seek inspiration from the world around us, whether it be found in nature or mankind; and while it is rare to find things like perfect tomatoes, it is even rarer to encounter heroic men. I refer not to the archetype of caped crusaders running into burning buildings -- though there is something heroic in that -- but instead to those whose intelligence and expression of values are helping to change the world on a grand scale, one action at a time. Perhaps they have found a new way to farm a staple crop, or their daily mission is to clear the path from government interference, making the world more free.

My radar is always up to spot such men, for inspirational reasons and due to the fact that I intend to get my hands on one. They are out there, and when I spot them I get terribly excited -- knowing they exist gives me a soulful thrill; they reinforce my belief that values and passion can be harnessed to achieve grand goals many are too timid or lazy to attempt.

Given my proclivity toward sensual pursuits, I have visions of finding one such man and bathing him in milk and honey as the scent of vanilla permeates the air, but that is a meditation for another day. ;)

gilded fork, food, food writing

Food & Philosophy: The Anthology

I've been spending some time in a figurative ivory tower as of late, preparing the draft of my essay for the upcoming anthology Food & Philosophy by Blackwell Publishing, which is part of a trilogy that also includes Beer & Philosophy and Wine & Philosophy.

I'm honored to take part in such a project, as the subject is clearly dear to my heart, and it is gratifying to see that such subjects are being treated seriously and given their due. What most pleases me is that this will not be a dry, academic book -- it includes both academics and non, without terminology that would likely compel most people to glaze over.

I'm particularly passionate about the essay I'm crafting -- this may come as a huge shock, but I am writing about the connection between food and sensuality, and its expression (or the lack thereof) in our present culture. It is one of the most arduous tasks I've yet undertaken, but I'm thoroughly enjoying the process.

Mark will also have an essay in the book, so I'm glad both of our perspectives will be included, and hope Food & Philosophy enjoys great success. We'll post links when the book comes out in 2007.

gilded fork, food, food writing, philosophy

Organically Delicious

Congratulations to Lillie Belle Farms for receiving their official organic certification.

"After five years of re-building and re-planting their two acre farm with red raspberries, gold raspberries, strawberries, marionberries, boysenberries, and blueberries; Lillie Belle Farms was rewarded for their hard work by receiving their Organic certificates this month. No chemicals, herbicides or pesticides of any kind have ever been used on the farm.Known nationwide for their inclusions of fresh berries in their chocolates farmer/chocolatier Jeff Shepherd has put countless hours into his land. Asked why he goes to so much trouble to farm his own fruit for his chocolates when it would be much easier to buy it already processed he said, "It is truly a labor of love, and when you eat one of our raspberry or strawberry filled chocolates you can taste the freshness."

If you listened to our recent Food Philosophy interview with Jeff Shepherd (he of the fabulous tie-dyed chef coat), you know just how devoted he is to his craft -- and how delicious the results are. Look for his goodies in our Gilded Fork Boutique berry, er, very soon.

gilded fork, food, chocolate, organic, Lillie Belle Farms

Ask (the Real) Jeeves

I was perusing the aisles of Barnes & Noble yesterday, and found a little gem that I've decided to use in creating some of the content for my upcoming Bachelor's Boot Camp™ podcast and classes. Who better to consult on the topic of etiquette and service than Jeeves himself? Arthur Inch is a trained butler and consultant for royalty, movies (he worked on Gosford Park) and those who need to know the niceties of dining, so certainly he can help me. His book, Dinner is Served: An English Butler's Guide to the Art of the Table, is full of instruction on everything from setting a table to eating zabaglione, so I look forward to sharing some of his gems as I work my way through the book.

Now, of course I do not expect the bachelors of America to start placing finger bowls on the table, but having a solid grasp of the protocol enables one to feel confident at table, so it's important to know the basics, methinks. Stay tuned for my updates as I progress.

gilded fork, etiquette, butler, Bachelor's Boot Camp™

Clootie Can You See Me?

Ha!

My aunt foolishly left this photo lying about, probably to taunt me further, so I stole it for a quick scan. This, my friends, is a true clootie dumpling: Note the abundance of currents and raisins that permeate its firm yet supple texture. (Also note: Holly is poisonous, so I will not be held liable for anyone silly enough to eat it.)

What you see to the right is the goal -- what will be the crowning glory of our holiday table. I only have a month to master the recipe, so the pressure's on.

gilded fork, food, food writing, clootie dumpling

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Clootie Can You Hear Me?

So, my Auntie Jean is visiting from Australia, and I've shaken her down for the infamous clootie dumpling recipe -- the right one -- from my mother's side of the family. She thought she could escape by living halfway across the world, but she seemed to know in advance that her visit would bring an interrogation, because she arrived with a photo of her Christmas Dumpling in hand. Of course, she might have done it to taunt me, dangling the carrot of the perfect dumpling right in front of my nose as I writhed in agony, my inner baker screaming for mercy. She even hid it away so I could not study the texture and proper form, but I do not need it -- I have tasted the dumpling as crafted from her hands, and I know all the dumpling can be.

I'm working on a feature story for this, so I can't give away too much at the moment, but suffice it to say that my greatest challenge is as follows: My grandmother was the one with all the secrets, and she did leave a recipe behind -- but with no measurements. You see, adept bakers like my Nannie did not have to measure like us pedestrians -- oh, no -- she did it by sight, so there is nothing but a list of ingredients in her cookbook.

You realize what this means, don't you? I will now be forced to tackle my dear 79-year-old Auntie before she adds each ingredient to the bowl so I can m-e-a-s-u-r-e. She's feisty, so she'll likely put up a fight, but I'm ready for her. I've been to Scotland and back to track down the right way to make this damnable creation, and by god I will get it right before this Christmas!

gilded fork, food, food writing, Clootie Dumpling

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