Food Philosophy #22: Chef Ming Tsai

Food Philosophy #22: Chef Ming Tsai

Mark and I had a chance to sit down with Ming Tsai for a wonderfully candid chat about his East/West food philosophy, as well as some of his non-food philosophy about the art of living well. Surprisingly, we discovered he's not a fan of the word "fusion," and that to him, the world's perfect food is the ice cream sundae.

Theme Music: Super Hot Lady Cop by Beau Hall (www.beaurocks.com) and Grapes by Evan Stone (www.asamandrummeth.com).

The Food Philosophy podcast is a production of The Gilded Fork (www.gildedfork.com).


food, food podcast, chef, Ming Tsai, East/West cuisine, Simply Ming, Food Philosophy, Culinary Podcast Network, Gilded Fork, Jennifer Iannolo

Wine & Tapas NYC

Mark and I are headed to a wonderful event on Thursday in New York to benefit City Meals on Wheels, so we hope you'll join us there for a sip and a snack!

Spanish Wines: Far from Ordinary-Totally Extraordinary!

Please join Wines from Spain at the 13th Annual Great Match: Wine & Tapas to preview more than 300 wines representing many of Spain's 64 denominations of origin, paired with a selection of international tapas from 11 of New York's most creative chefs. See for yourself why Spanish wines are perfect for any occasion and with any type of cuisine.

Thursday, September 21, 2006
6:00 p.m. - 8:30 p.m.
Metropolitan Pavilion
125 West 18th Street, New York City

Ricardo Cardona - 809 Sangria Bar & Grill
Helen Park - Pair of 8's
Philippe Chow - Philippe
Cal Elliott & Polo Dobkin - Dressler
Giuseppe Fanelli - Tre Dici
Yasuhiro Honma - EN Japanese Brasserie
Jose Meirelles - Tintol
Marco Moreira / George Mendes - Tocqueville
Marc Murphy - Ditch Plains
Mina Newman - Christos Steak House
Alex Ureña - Ureña

Donation: $60 per person in advance
(IMPORTANT NOTE: No reservations will be taken after 3:00 p.m. on September 21, 2006. Tickets will not be sold at the door.)

100% of proceeds benefit CITYMEALS-ON-WHEELS, an organization dedicated to hand-delivering meals to the homebound elderly.

For easy on-line reservations and directions, visit www.greatmatch.org for additional information, please call 1-866-849-8703. American Express, Visa & MasterCard accepted.

For press inquires, please contact Emily Nordee at 212-620-7027 ext 310.

gilded fork, tasting events, NYC, Wines from Spain

A Step Toward Foie Freedom

At last, somewhere, sanity prevails. Chicago Mayor Richard Daley has signed a proposal to repeal the foie gras ban in his city, and for this I give him a standing ovation.

Daley sees the ridiculousness of the ban in the first place, calling it "the funniest law they [the Chicago legislature] ever passed," and understands that not only does government have more important things to attend to, but it also must hold sacred our right to freedom of choice.

For those who continue to spout that foie gras banning doesn't really matter because it's merely a treat for the rich, their blindness prevents them from recognizing that such a violation of civil liberties should never be introduced on a legislative floor to begin with. Once the government starts to control what we are allowed to eat -- not due to health reasons, but to matters of personal taste -- we have begun our descent on the slippery slope of dictatorship.

I always did love Chicago. Helluva town.

gilded fork, food, Chicago, foie gras

Food Philosophy #21: Beer and Food Pairing

Food Philosophy #21: Beer and Food Pairing

Who knew that beer could be such a lovely complement to a multi-course meal? Well, now *I* do, but it took some convincing -- and tasting. In Part I of our double-whammy of beer (Part II will be on the next ReMARKable Palate), Mark talks with Jill Vaughn, Brew Master of Anheuser-Busch, about the various flavor profiles of beer and how each type is best matched with food. This little primer is followed by my comments on the tasting dinner we attended at Craft in New York, where Jill's craft brews were paired with a fall menu from Chef Damon Wise to offer unique ideas for holiday entertaining.

Share your Sweet Indulgences at A Life Much Sweeter!

Theme Music: Super Hot Lady Cop by Beau Hall

The Food Philosophy podcast is a production of The Gilded Fork.

Podshow PDN {podshow-85000d1c5f8059dd56367a0713c0420f}


food, food podcast, sensuality, beer, beer and food pairing, Food Philosophy, Culinary Podcast Network, Gilded Fork, Jennifer Iannolo

BusinessWeek, MBAs and Me

If any of you subscribe to BusinessWeek, I'm in the September 18th issue in the Fall 2006 Small Biz section. The article is entitled Hitting the Books, and questions if an MBA is needed to be successful as an entrepreneur.

From the article (following a section about the courses to choose for your MBA program):

And what if, after plenty of research, nothing seems to fit? Well, academic studies in entrepreneurship aren't for everyone. Last year, Jennifer Iannolo thought she'd go back to school for an MBA in entrepreneurship and use that time to develop her next company. But she was rejected by Oxford University -- a great stroke of luck, she now says. The 34-year-old has her rejection letter framed in her office. The day after it arrived, she dove into work for the Gilded Fork, her new online media startup. She's hardly pining for more time on campus. Mostly, she says, she's using "what I learned by being in the trenches."

I think 12 years of business trenches are far more valuable than an MBA, so I'm encouraged that they decided to include an opposing perspective. And, since BusinessWeek is the world's largest business publication, I'm rather delighted on a number of levels. :)

gilded fork, new media, Business Week, Jennifer Iannolo

Food Philosophy #20: Comfort Food

Food Philosophy #20: Comfort Food

In the days following September 11, 2001, I learned more about the power of food to comfort than I thought possible. As a volunteer at the James Beard House following the attacks, I witnessed the nurturing balm that a hot meal could provide for many a weary spirit.

Sweet Indulgence: Apple Cinnamon Glaze
Share your indulgence at A Life Much Sweeter.

Theme Music: Super Hot Lady Cop by Beau Hall, Grapes by Evan Stone

The Food Philosophy podcast is a production of The Gilded Fork.


comfort food, food podcast, September 11, Food Philosophy, Culinary Podcast Network, Gilded Fork, Jennifer Iannolo

Food Philosophy #19: Goodbye Summer!

Food Philosophy #19: Goodbye Summer!

As we revel in our last moments of summer relaxation, let's take a peek at what's coming this fall in the Hudson Valley, including the Epicurean Road Rally and the Hudson Valley Wine Fest. We'll also stroll down Taste Memory Lane with a look at fathers and figs.

Share your Sweet Indulgences at A Life Much Sweeter!

Theme Music: Super Hot Lady Cop by Beau Hall and New York Cheesecake by Adam Buker. www.adambuker.com.

The Food Philosophy podcast is a production of The Gilded Fork.


food, food podcast, sensuality, Hudson Valley, taste memory, Food Philosophy, Culinary Podcast Network, Gilded Fork, Jennifer Iannolo