Foie Gras Freedom...for Now

I find it fascinating that people would be "appalled" by my comments on foie gras fascism in my latest Food Philosophy podcast, but not even slightly appalled by the animal rights activists who rocks through restaurant windows and threaten chefs with further violence.

Thankfully the NYC foie gras ban has been sidelined for now, but I've no doubt it will resurface soon enough. We are trying to get Mr. Gerson to join us for a Culinary Roundtable discussion, but as of yet he has declined. Shocker.

From yesterday's NY Sun:

Council Member Puts Foie Gras Ban Aside For Now
On the verge of introducing legislation tomorrow that would ban foie gras from city restaurants and food markets, a city council member decided to pull in the reins and investigate the matter further. "I'm generally sympathetic to humane issues," the city council member who was proposing the ban, Alan Gerson, said, "but there are a lot of people on both sides of the issue." Mr. Gerson said that a phone call he received from a constituent aided in his decision not to introduce the legislation. The proposal for the ban was submitted to Mr. Gerson by the League of Humane Voters of New York City. The Humane Society of the United States filed a lawsuit on November 15 in Albany to ban the production of foie gras on the grounds that the process, where ducks are force fed so that their livers expand, results in diseased animals that are a health hazard.

gilded fork, food, foie gras, NYC foie gras ban

Food Philosophy #31: Endangered Pleasures

Food Philosophy #31: Endangered Pleasures

The fascists are at it again. The attempt to ban foie gras has come to New York City, and you can be damn sure I’ve got something to say about it. It is time for people to stand up for individual rights with the kind of volume typically reserved for animal rights, and that means you. Are you comfortable with the government dictating what you can and cannot eat?

Pleasures are becoming more endangered with every day that passes here in the Nanny State, and if you don’t stand up now for your individual freedoms, don’t be surprised when the Puritans are running every last detail of your existence. If you want to voice your opinion on the matter, contact your New York City Council legislators at the following:
http://www.nyccouncil.info/constituent/

On a happier note, and in salute to the ideal of pleasure – the kind that is both sinless and guilt-free – I’m delighted to feature a chat with entrepreneur Dick Pyle about the Truffle Tree empire he has created in Gascony. Thanks to his ingenuity and passion, you can now buy your very own truffle tree in France and partake of the bountiful treasures to be found beneath the ground.


Folgers Gourmet Selections Flavor: Caramel Drizzle
www.folgers.com/gourmet

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

Food Philosophy is a production of the Gilded Fork (http://www.gildedfork.com/)

http://www.culinarypodcastnetwork.com/


food, food podcast, sensuality, Food Philosophy, Culinary Podcast Network, Gilded Fork, Jennifer Iannolo, PodShow, foie gras ban, NYC Council, Nanny State, Truffle Tree

A Note of Thanks

As I wait for the squash to finish baking, I've had some time to ponder the amazing year that has gone by, and how much I have to be thankful for. This year my checklist is a bit more poignant, because the transformations I've seen in the past twelve months -- both in this site and myself -- have both surprised and motivated me in a way that is difficult to express.

One year ago, I wasn't sure where I, this site or my company were headed. Things looked good, but building my dream was daunting, and I chose to take things day by day in order to keep myself from breaking under the exhaustion and frustration.

When Mark Tafoya first approached me with his unbridled enthusiasm to build a business partnership I was hesitant -- I had never gone into business with a partner before, and wasn't sure if that would fit well with my lone-wolf entrepreneurial nature. He had already contributed a lot of ideas for the site, however, and I had known him for several years, so I decided to take a risk.

It has paid off in spades.

So this year, in addition to being thankful for my incredibly supportive family and friends, as well as my fellow entrepreneurs, I am most grateful to have Mark Tafoya as my partner in the trenches. Aside from being an expert at talking high-strung entrepreneurs off ledges at various times of the day, he is one of the most inspirational people I have ever known. I always know he is in my corner, willing to listen to my ideas, rants, philosophical musings and anything else that needs to be expressed. He is a rare gem in a world that often bends under the weight of cynicism, the idea that "it can't be done," or that we are limited by something outside ourselves. Such things are not part of his existence.

So thank you, Mark, for all you are and all we -- and this company -- will be. I am proud to have you at my table today for a feast of thanks.

Food Philosophy #30: Gianni Gagliardo and Tasty Beverages

Food Philosophy #30: Gianni Gagliardo and Tasty Beverages

There's nothing like a tasty beverage this time of year, and in addition to one fantastical flaming coffee recipe, it's time to explore wine with Gianni Gagliardo (www.gagliardo.it), founder of the famous Barolo Wine Auction. Gianni is a pioneer in the Piemonte region, where he stepped away from convention to blaze his own trail in wines -- ones that are now filling my wine rack.

I'm also getting better at wine tasting, so it looks like that trip to Italy is having a domino effect on my senses. I do believe the word "toast" came out of my mouth -- the bread variety, no less. I'll be a pseudo-expert in no time.

Don't forget to listen for the Golden Ticket Moment!

Featured Folgers Gourmet Selections Flavors: Espresso and Colombian
www.folgers.com/gourmet

Featured Coffee Recipe: Café Brulot
(http://www.gildedfork.com/recipes/jan06/decadent-coffee-drinks.html)

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

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

food, food podcast, sensuality, Food Philosophy, Culinary Podcast Network, Gilded Fork, Jennifer Iannolo, PodShow, Gianni Gagliardo, Barolo Wine Auction, Folgers Gourmet Selections

Food Philosophy #29: Thanksgiving Entertaining Tips

Food Philosophy #29: Thanksgiving Entertaining Tips

Yes, it's that time of year again, when we gather with The Family to bask in dysfunctionality, and celebrate the chaos to come for the next few weeks. Thankfully (no pun) the meal usually makes up for it, but what about decor? Should one brine or baste? What about lists?

All those things are important, my friends, and we are diving head-first into the details this week. Get the tips you can use to stay calm and carefree for Thanksgiving (come on, dream with me). You'll learn how to accent your table, create ambience and stimulate the senses of your guests, and Chef Mark has stopped by to tell you what to do with that bird.

Of course, that's *after* Chef Mark pulled a Benedict Arnold and decided to step into Adam Curry's kitchen, where he assisted the enemy in my recipe throwdown. Hmph.

For those of you outside the US, fear not, for I have not abandoned you this week! While we step into a tryptophan coma on this side of the pond, I have a delicious Coffee Spiced Lamb recipe just for you. (Can I come to your house? Please?)

Don't forget to listen for the Golden Ticket Moment!

Folgers Gourmet Selections coffee flavor: Espresso (www.folgers.com/gourmet)

Featured Recipe: Coffee Spiced Lamb with Minted Coffee Sauce

Boutique Spotlight: Hostess gifts for the holiday season (https://shop.gildedfork.com)

Music: Beau Hall (www.beaurocks.com)

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

www.culinarypodcastnetwork.com


food, food podcast, sensuality, Food Philosophy, Culinary Podcast Network, Gilded Fork, Jennifer Iannolo, PodShow, Thanksgiving, entertaining, tips, turkey brine

Family Dinner Dilemma

Thanksgiving is a bittersweet holiday for me. Yes, it's time to gather round the table with The Family and cook wonderful dishes, but therein lies the problem: As I've lamented before, The Family does not appreciate deviations from the tried and true Thanksgiving menu, so it is up to me to ingeniously sneak in a new dish here and there while maintaining an air of blithe innocence.

I must be frank: I'm not a huge fan of Thanksgiving dinner. Turkey rarely gets my taste buds going, and mashed potatoes bore me to death. OK, I am a freak for the crispy brown skin, which typically leaves the bird looking quite naked before service, but I would much rather partake of a nice garlic-stuffed roast beef, thinly sliced with a delicious brown gravy and roasted root vegetables. Alas, such food fantasies are not to be had on T-Day, and I am compelled to follow the script and play nice.

I'm relying on our test kitchen team to inspire me this month, and thankfully they are coming through (as always) with some interesting ways to liven up the menu. Tomorrow we'll see some turkey preparations from Chef Mark that are delicious without being overly complicated, and later this week we'll have a southwestern-themed turkey menu in case your Family *does* allow such twists. If so, may I please come to your house for dinner? Really, I don't take up a lot of room, and I can even sit at the Kids Table if need be.

For those who do lurve the turkey, we have created a special Thanksgiving Tips section right on the table of contents, and our Test Kitchen Notes for this month are chock full o'recipe ideas for soups, sides, breads, etc. See, so despite my own dismay at the thought of the turkey menu, it's still there for those of you who are passionate for that special Thursday dinner.

Cook well, fellow epicures (and aspiring ones), and may your kitchen be filled with the comforting smells of tryptophan as we celebrate our hard work for the year.

gilded fork, food, food writing, Thanksgiving

Food Philosophy #28: Fontanafredda Winery

Food Philosophy #28: Fontanafredda Winery

Fontanafredda (http://www.fontanafredda.it/) is Piemonte's largest winery, and a location so lovely that rumor has it (no pun) that none other than Brad Pitt is looking at the property.

Take a tour of the winery with me as Rosina Tinari Wilson of Wine X magazine (www.winexmagazine.com) shares her insights on red wine, from the late October harvest to the scientific reactions of tannins with proteins like cheese and meat.

Check out a sneak preview of Chef Mark's upcoming interview with Ming Tsai on the ReMARKable Palate podcast, where they discuss cranberries, holiday cooking and Top Chef, the culinary reality show (www.culinarypodcastnetwork.com).

Featured Recipe: Tiramisu (http://www.gildedfork.com/recipes/jan06/amaretto-tiramisu.html) featuring Folgers Gourmet Selections Hazelnut Creme
(www.folgers.com/gourmet)

Music: Beau Hall (www.beaurocks.com), Evan Stone (www.evanstone.com), Adam Buker (www.adambuker.com)

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

www.culinarypodcastnetwork.com


food, food podcast, sensuality, Food Philosophy, Culinary Podcast Network, Gilded Fork, Jennifer Iannolo, PodShow, Fontanafredda, winery, Piemonte, Italy