Food Philosophy #57: Fancy Food Show

Food Philosophy #57: Fancy Food Show

Chef Mark, Chef Moni (a.k.a. the Pastry Princess) and I explore the NASFT Fancy Food Show at the Javits Center in New York, and discover some interesting alternatives for snacking, including gluten-free nut mixtures from Nutorious Nuts, as well as some tasty treats from the Salem Baking Company. Sommelier Christopher Sawyer was on hand to take me through a tasty session of pairings with cookies, biscuits and after-dinner drinks -- a great alternative to cakes and other desserts.

http://www.nutoriousnuts.com/
http://www.salembaking.com/
http://www.vineandbarrel.com/
http://www.thelodgeatsonoma.com/


Sponsor: Go Daddy (www.godaddy.com)
Use code food1 for 10% off your order
Use code food2 for $5 off orders of $35 or more
Use code food3 for $6.95 domain names

Music: Beau Hall (www.beaurocks.com), Evan Stone (www.asamandrummeth.com)

Food Philosophy is a production of the Culinary Podcast Network (www.culinarypodcastnetwork.com).





food, food podcast, sensuality, Food Philosophy, Culinary Podcast Network, Gilded Fork, Jennifer Iannolo, PodShow, Fancy Food Show, Nutorious Nuts, gluten-free snacks, Salem Baking Company, Christopher Sawyer

Food Philosophy Videocast #5: CheddarVision

Food Philosophy Videocast #5: CheddarVision

The gents from CheddarVision join us for a discussion about flavor shapes (yes, flavor shapes), the concept of CheddarVision, and how their site has welcomed nearly 1.5 million visitors since its launch. Who knew so many people loved to watch cheese as it quietly ages.

http://www.farmhousecheesemakers.com/
http://www.cheddarvision.tv/

Sponsor: Go Daddy (www.godaddy.com)
Use code food1 for 10% off your order
Use code food2 for $5 off orders of $35 or more
Use code food3 for $6.95 domain names

Music: Beau Hall (http://www.beaurocks.com/)

Food Philosophy is a production of the Culinary Podcast Network (http://www.culinarypodcastnetwork.com/).





food, food podcast, sensuality, Food Philosophy, Culinary Podcast Network, Gilded Fork, Jennifer Iannolo, PodShow, video, CheddarVision, cheese

Food Philosophy #56: CheddarVision

Food Philosophy #56: CheddarVision

Chef Mark and I had a chance to speak with Dom Lane and Tom Calver from West Country Farmhouse Cheddars, a PDO (Protected Designation of Origin) cheddar from England's famous West Country. These innovative Brits not only produce some fantastic cheese, but they've also created the world's first live-streaming video of cheddar...aging. Consider it the gourmet version of watching paint dry.

http://www.farmhousecheesemakers.com/
http://www.cheddarvision.tv/

Sponsor: Go Daddy (www.godaddy.com)
Use code food1 for 10% off your order
Use code food2 for $5 off orders of $35 or more
Use code food3 for $6.95 domain names

Music: Beau Hall (http://www.beaurocks.com/)

Food Philosophy is a production of the Culinary Podcast Network (http://www.culinarypodcastnetwork.com/).





food, food podcast, sensuality, Food Philosophy, Culinary Podcast Network, Gilded Fork, Jennifer Iannolo, PodShow, artisan cheese, British Cheddar, cheesemaking, West Country, cheddar, CheddarVision

And so the journey ends.

I have finished it.

I began at 1:30 AM, but succumbed to a power nap from 5:00 AM to 9:00 AM as the words began to quiver on the page -- and due to no magical spell.

Resuming at 9:00, I finished at 1:30 PM. Now I am just sitting, absorbing.

My best wishes to all who are still reading. It is a rollercoaster from page 1.

As the Time-Turner Turns...

:::Potter Log, 5:00 PM, July 20th, 2007:::

Midnight approaches.

As the clock ticks softly, I assemble the pieces of my Severus Snape costume. I have not forgotten the wand.

Two miniature Harry Potters prepare themselves to appear at my side. One refuses to wear the lightning scar. The other has broken his glasses.

They must nap.

(Update: Zach, the one refusing the scar, instead embraced Draco Malfoy. Alex sallied forth as Harry.)

First to New Paltz, where we shall quaff butterbeer and partake of several chocolate frogs. Perhaps a vomit-flavored Bertie Bott's Every Flavor Bean.

As the clock strikes twelve, we shall return to the Mothership, where the bounty of Potter treasure awaits...and the twins get on video (toward the end, look for Alex striking a pose like the one below).




food, Harry Potter, Severus Snape, Bertie Bott

The Final Countdown

Yes, the time is nigh. Less than 3 days remain until we learn the fate of someone who, for many of us, has been a decade-long companion. I'm speaking, of course, of my dear Harry Potter (or, in the words of my favorite black-haired, sneering professor, "Poh-TAH!"). After summers of endless speculation, re-reading and discussion, some note-taking, and even questions about the food at Hogwarts, mere hours remain until we get to the end. The END.

I have cleared my calendar from midnight, July 20th through noon, July 21st, and woe unto the person who attempts to disturb me in between. My normal reading rate is about 80 pages per hour, so that should give me ample time to finish. During that time, my cell phone will be shut off, the laptop will be powered down, and nothing else in the world matters. Nothing. Even Chef Mark has been banned from my universe for that span of hours. I will, however, have water and snacks nearby for sustenance -- perhaps some treacle tarts and butterbeer. :)

Of course, I'm torn between flying through the book and savoring every word -- such is the spell J.K. Rowling has cast on me as a devoted reader. What I find so remarkable, aside from the personal pleasure I've derived from these stories, is the transcendental quality of what the Harry Potter series has done for reading as a leisure activity. When in history has a mass of readers around the world anticipated a book with such fervor? To see children waiting at midnight for a book is something that makes my soul smile, because these books challenge the imagination, refuel the spirit, and teach some magnificent lessons about friendship, integrity and, in the words of Rowling, doing what is right instead of what is easy. May those lessons make a profound impression upon all who have embraced the little boy with the lightning-shaped scar.

Thank you, J.K. Rowling, for an adventure that has made me laugh, cry, curse, get a wand (Snape's, incidentally), and wish for the existence of such a wonderful place as Hogwarts. I am sad that our journey together is coming to a close, and my gratitude for the joy you have brought to my life is almost impossible to put into words. When I am finally able to build my dream house -- I've already developed the plan in my head -- there is a space for a Gryffindor lounge. And my office might just have a pensieve.


food, Harry Potter, J. K. Rowling, Food Philosophy, Snape, Gilded Fork, Jennifer Iannolo, Gryffindor

Food Philosophy Videocast #4: Chef Rick Bayless

Food Philosophy Videocast #4: Chef Rick Bayless

Chef Mark and I caught up with Chef Rick Bayless at the Fancy Food Show in NYC, where he was promoting his line of Frontera Foods gourmet products. The foremost expert on Mexican cuisine this side of the border, Chef Bayless shared his passion for revealing the country's true flavors to an American audience, going beyond what we normally see on our grocery shelves. You know how much we dig that.

www.fronterakitchens.com

Sponsor: Go Daddy (www.godaddy.com)
Use code food1 for 10% off your order
Use code food2 for $5 off orders of $35 or more
Use code food3 for $6.95 domain names

Music: Beau Hall (www.beaurocks.com)

Food Philosophy is a production of the Culinary Podcast Network (www.culinarypodcastnetwork.com).




food, food podcast, sensuality, Food Philosophy, Culinary Podcast Network, Gilded Fork, Jennifer Iannolo, PodShow, chef, Rick Bayless, Frontera Grill, Topolobampo, Mexican food

NYC Bastille Day Events - Vive la Revolution!

Since today mark's the anniversary of the storming of the Bastille, you might want to let your inner francophile come forth for some of the celebrations in NYC today. You might even run into Chef Mark and the CPN video camera!

• Les Halles is culminating their yearly Liberty Festival (which goes from Independence Day to Bastille Day) with their infamous "Waiter's Race" right outside the restaurant on John Street. Proceeds benefit the Best Buddies charity.

• D'Artagnan is hosting a Pétanque tournament in Bryant Park (think bocce but with French people and metal balls). According to our friends at D'Artagnan, "the game is full of big personalities, flamboyant egos and weirdos." Sounds like our kind of fun. ;) There's even a special club for it:

D'Artagnan and La Boule New Yorkaise, a New York City Club of 85 members, affiliated with the National Federation of Pétanque USA, are collaborating for this tournament. Beginning at 12:00 noon and running through the early evening, this ferocious championship will reward official trophies and prizes to the best triplettes (teams of 3). Some of the most competitive triplettes are coming from the kitchens of Casa Mono, Daniel, Jacques Torres Chocolate, Lupa and the Waldorf=Astoria. Prizes are provided by All Clad, Chateau Peyros, Lillet, Mad Mac Macarons, Nicolas Feuillatte Champagne and Volvic water.

• Don't forget, you can also belly up to the soufflé bar at Capsouto Freres for a taste of sweet or savory, and make a toast to the fine folks who brought us Lady Liberty.

Vive la Revolution!


Bastille Day, events, NYC, New York, Les Halles, D'Artagnan, Capsouto Freres, souffle

Food Philosophy #55: Chef Josh DeCellis

Food Philosophy #55: Chef Josh DeCellis

Chef Mark and I recently caught up with Chef Josh DeCellis at the Vino in Villa Prosecco tasting in New York, and had an opportunity to delve into his sensual approach to food (my favorite). He crafted a series of paired dishes for the event's tasting seminar, hosted by wine writer Michael Franz, so we were able to get a sense of Prosecco's versatility as a sparkling wine. (Chef Mark and I also did some experimenting of our own!) This was a veritable journey of the tastebuds, so join us for a little sensory stimulation.

http://www.prosecco.it/


P.S. Don't miss ReMARKable Palate Videocast #9, which features Chef Mark's interview with Chef Josh about our tasting seminar.




Sponsor: Go Daddy (www.godaddy.com)
Use code food1 for 10% off your order
Use code food2 for $5 off orders of $35 or more
Use code food3 for $6.95 domain names

Music: Beau Hall (www.beaurocks.com)

Food Philosophy is a production of the Culinary Podcast Network (www.culinarypodcastnetwork.com).





food, food podcast, sensuality, Food Philosophy, Culinary Podcast Network, Gilded Fork, Jennifer Iannolo, PodShow, Prosecco, wine tasting, sparkling wine, Josh DeCellis

The Farmosphere?

I love it when technology functions as a tool to help those who might, at first glance, live a life far removed from the cyberexistence that pervades the rest of us (I, for one, seem to be chained to this laptop). Last weekend I wrote an article about farmers markets for our Hudson Valley newspaper, the Times Herald-Record, and they published an interesting follow-up story today on some local farmers who are actively blogging. This helps them to keep their neighbors apprised of what's happening both in the fields and at the local market, and gives us, as consumers, a glimpse of what life is like among the rows of corn and strawberries. Without getting dirty feet, even.

If you are coming up for a weekend visit from the city, or live here in the Valley, take a look at the blogs for the Bialias and Dressel farms. You can learn about the crops coming into or going out of season (strawberries, for example), and find out what juicy goodies might be coming to a farmers market near you.

www.bialasfarms.com
http://dresselfarms.blogspot.com

Food Philosophy #54: Rogowski Farm Part I

Food Philosophy #54: Rogowski Farm

Chef Mark is here in the Hudson Valley with me this week, so we headed up to the famous Black Dirt region to visit my friend Cheryl Rogowski, proprietor of Rogowski Farm in Pine Island, NY.

Be sure to wear your headphones for this podcast, because you'll hear everything from our tractor ride to the sounds of Bella the border collie, who followed closely behind (and sometimes right in front of the tractor!) as we made our way through 150 acres of sprawling fields. You will also hear the birds chirping away as we stopped along the rows of corn for a chat about sustainable agriculture and eating locally.

Part II of our adventure is coming up on ReMARKable Palate Podcast #98, so don't miss it. And yes, we loved getting our hands and feet dirty!

http://www.rogowskifarm.com/





Sponsor: Go Daddy (www.godaddy.com)
Use code food1 for 10% off your order
Use code food2 for $5 off orders of $35 or more
Use code food3 for $6.95 domain names

Music: Beau Hall (http://www.beaurocks.com/)

Food Philosophy is a production of the Culinary Podcast Network (http://www.culinarypodcastnetwork.com/).





food, food podcast, sensuality, Food Philosophy, Culinary Podcast Network, Gilded Fork, Jennifer Iannolo, PodShow, farm, sustainable agriculture, Hudson Valley, New York, Black Dirt region

Meanwhile, Back on the Farm

Chef Mark is visiting with me in the Hudson Valley this week for a little bit of work and play, so today we decided to get our hands (and feet) dirty.

We took a drive up to New York's Black Dirt region, famous for its onions, and visited our friend Cheryl Rogowski from Rogowski Farm in Pine Island. Her farm served as some of the backdrop for my Go Daddy commercial, so it was wonderful to see how the farm has progressed in he last couple of years.

Best of all, we got to pick our dinner! The salad you see at the right was crafted from lettuces we chose and picked from the field, and Chef Mark did his magic in the kitchen with some currant juice, beets and a pork tenderloin we picked up on the way home. For more details on the meal, see his blog entry on ReMARKable Palate.

We also recorded some fantastic conversation with Cheryl, which you can hear on Food Philosophy (Part I) and ReMARKable Palate (Part II).

And lest you're wondering just how dirty we got, take a look at my formerly fabulous pedicure. It was worth the grime to have such a wonderful dinner and reconnect ourselves with the earth.

food, food podcast, sensuality, Food Philosophy, Culinary Podcast Network, Gilded Fork, Jennifer Iannolo, farm