Views from Sicily

The weather has been almost perfect here in Sicily, with the exception of one cold, rainy day. I'm sorry I haven't been able to blog as much as I'd planned, but the internet connection in Ortigia was spotty, so keeping in touch was not as easy as I had hoped.

However, we have moved along from Ortigia to Palermo, where it is not only sunny, warm and bright as can be, but the WiFi connection rocks. Score!

Hopefully you've been watching the videos on our home page to keep up with this week's adventures, but I also wanted to show you some still images from our activities this week.

Yesterday we toured the Valley of the Temples in Agrigento, where the ancient architecture still stands proudly on the hilltops overlooking the sea:



Well, of course I had to get in the picture! Here is the same hilltop from another view:



Speaking of views, we are staying at the Villa Igiea in Palermo, from which I have a swoon-inducing seaside view. I took this photo at sunrise, but will try to capture the view in brighter light later today.



One thing I am compelled to share is that the fruit and vegetables here (not to mention cheeses and sausage meats) have incredible flavor -- not like anything you will ever taste in America, anywhere. When I arrived in my room there was a little taste of Italy waiting for me, and even the strawberries were bursting with sweetness:



Another tidbit I'm compelled to share is that we are with a FANTASTIC group of people. Some are restaurateurs from around the US, including a few of New York's best restaurants, others are journalists, and a happy few are simply food enthusiasts who could not resist the pull of traveling throughout Sicily with the group.

We are making some wonderful new friends (and hearty eating/drinking comrades), and this trip is one of the best I've had in the past few years. I'll share more later, but right now I have to hop in the shower and get down to the group! Have a great day!

Off to Italy!

Yes, we're on the road again, folks!

My pointy shoes are packed, and Chef Mark and I are off to Sicily for a whirlwind tour of the island, its unique gastronomic treasures and ancient landmarks. We'll be traveling with a wonderful group of journalists (some of whom were with us on our tour of Alto Adige and Asiago), as well as restaurateur Tony May and our intrepid host Dario Chiarini.

Our journey will include an exploration of Sicilian olive oil, unique in the world for its healthful properties. It also has a fantastic pizzicante, which gives you that little (big) peppery kick to the back of the throat. For more about Sicilian olive oil, listen to my chat with K. Dun Gifford and Dr. Fausto Luchetti on Food Philosophy #60 about Sicily and the Mediterranean diet.

And if you listened to my latest Food Philosophy episode, you know that we're trying to bring a new element to this trip with live (or semi-live) video blogging and more Fork in the Road episodes from planes, trains, automobiles, restaurants or wherever our feet happen to find us.

In addition to the food and wine frenzy, we'll also get the chance to visit ancient sites like Selinunte, an abandoned ancient Greek city with ruins of an acropolis and numerous temples. The city was founded in the seventh century BC, and effectively destroyed in 409 BC. Selinunte's glorious heyday lasted for a period of about two centuries, when it was one of the most progressive Greek cities in Sicily, famous throughout Magna Graecia.

For me personally, this will be a fascinating trip, as my father is from the land just across the strait of Messina in Calabria. Unfortunately we won't be getting over there on this trip, but I am eager nonetheless for a taste of southern Italy. Let's have a little heat and spice!

We're very excited to take you along with us in real-time for this journey, so keep an eye on our CMN home page for updates!

FP74: The Gems of Denver

Food Philosophy #74: The Gems of Denver

Come fly with me to the Mile High City of Denver -- from the kitchen of the James Beard House in NYC -- where a veritable gaggle of chefs prepared a memorable meal for us featuring the tastes of their home city.

The Gems of Denver dinner featured Jennifer Jasinski of Rioja and Bistro Vendome, Matt Anderson of Bistro Vendome, Alex Seidel of Fruition, John Broening and Yasmin Lozada-Hissom of Duo, and Max Mackissock of Vita.

Music: Beau Hall (http://www.beaurocks.com/) and George Fletcher's Bourbon Renewal (http://www.georgefletcher.com)

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

Michael Newberry and Venus

Since I met him, I've known Michael Newberry was an artistic genius, particularly with regard to his use of light. He has, however, outdone himself with his latest oeuvre, Venus.

A web rendition does no justice to this captivating beauty, but as I have watched her come to life from her first strokes of color, I simply had to share her with you.

Look at the musculature, the expression on her face -- unencumbered and pure. The way the light glows over her breasts and abdomen is nothing short of glorious.

I lust for this painting, but my purse will not be able to afford it for a long time. Giclees are available, however, so for now I will aspire to owning one of those.

Michael has also published a time-lapse video of the painting's evolution, so do indulge yourself. He paints from his studio in Brooklyn, and I will be sure to post an announcement of his next show.

Thank you, Michael, for these moments of beauty that take my breath away.

UNISG Info Sessions: NY & CA

For those of you familiar with the unique study programs put together by the University of Gastronomic Sciences in Italy (or, heck, those who are unfamiliar, as this is an info session), here's your chance to learn more:

UNIVERSITY OF GASTRONOMIC SCIENCES HOLDS INFORMATION SESSIONS IN NEW YORK AND CALIFORNIA

On May 1st, 2008, Italy’s University of Gastronomic Sciences will hold information sessions in Manhattan, NY, and Berkeley, CA, for prospective students interested in learning more about the school’s programs and application procedures. Staff and alumni will be on hand to explain the educational philosophy of the university, present the undergraduate and graduate degrees, discuss internships and work opportunities post-graduation, and answer all other questions.

Co-founded in 2003 by the international non-profit Slow Food and the Italian regions of Piedmont and Emilia-Romagna, the school’s innovative approach is to create a new understanding of gastronomy, linking the act of eating with the act of producing, along with all the phases in between. Four programs at two Italian campuses follow a multidisciplinary learning model, merging science with humanities, sensory training with communications, classroom study with field seminars (including travel to five continents).

The two information sessions will take place as follows:

New York
May 1, 2008
7:00 – 9:00 pm
Murray’s Cheese
254 Bleecker St.
New York, NY

California
May 1, 2008
7:00 – 9:00 pm
The Ecology Center
2530 San Pablo Ave., Ste. H
Berkeley, CA

To attend one of the sessions, email your name and phone number to d.szanto@unisg.it. (Last-minute attendees are also welcome.)

For more information about the University of Gastronomic Sciences programs, visit www.unisg.it.

For more information about Slow Food USA, go to www.slowfoodusa.org. For international Slow Food, visit www.slowfood.com.

************

Psst, I did a show about UNISG and its Wine Bank after my trip to Piemonte, so take a tour with me. The Wine Bank is currently holding an online auction of its treasures, so if you're interested in bidding you can find it here.

Jennifer Has Moved!

Welcome, welcome, welcome to the new home of Food Philosophy on the Culinary Media Network. We are so excited and relieved to have the big move overwith, and now it's time for you to play!

Did you know there's a bigger site attached to this lil' ol' blog? You betcha. We've got articles, recipes, entertaining tips & menus, videos -- and did I mention cocktails?

I invite you to explore everything at www.culinarymedianetwork.com, because we want you to come with us as we travel the planet tasting and learning -- even if you can only join us from your desk chair (it will give you a brain break from the tedium, trust us). Look for lots of new quick videos soon to debut, as well as HD videos and travelogues from our various locations (Sicily is next!).

My Food Philosophy feed is still the same, and can be found at:

http://feeds.feedburner.com/FoodPhilosophy

Best of all, we now have multiple options for our CMN feeds, so you can receive our content just the way you like it. Yes, we're here for you.

If you want all of our content, including recipes, articles, audio and video shows, use this feed:

http://feeds.feedburner.com/CMNAllContent

If you'd like to get the feed just for our audio and video shows, use this feed:

http://feeds.feedburner.com/CMNShows

We will soon have feeds for videos and HD videos, so be sure to visit us at www.culinarymedianetwork.com for updates!

FP73: Food and Philosophy...The Book

Food Philosophy #73: Food and Philosophy...The Book

Food & Philosophy...the Book. Yes, there is one, and editor Dave Monroe is here to chat with me about all that entails -- including my essay on food and sensuality (shocker).

A former chef, Dave has taken his passion for food to the academic world, encouraging his students to see how philosophy affects every part of their lives. Did I mention he's also a really gregarious, wonderful guy? Yeah.

You can find the book Food and Philosophy: Eat, Think and Be Merry at Amazon.com.





Music: Beau Hall (http://www.beaurocks.com/) and George Fletcher's Bourbon Renewal (http://www.georgefletcher.com)

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

FPV22: Eating Soup with Reggie Jackson

Food Philosophy Video #22: Eating Soup with Reggie Jackson

Reggie Jackson (Mr. October himself) joins me for a tasting of Original SoupMan (TM) soups. If you are familiar with the Seinfeld "Soup Episode", you might know that the crafter of these soups, Al Yeganeh, is the inspiration behind "No soup for you!" -- and these soups are some of the best I've ever tasted.

I'm a lifelong Yankees fan, so this was a special treat. Be sure to watch all the way to the end, because he lets me hold...The Ring!!

http://www.originalsoupman.com

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

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





food, food podcast, Reggie Jackson, Food Philosophy, Culinary Podcast Network, Culinary Media Network, Gilded Fork, Jennifer Iannolo

FP72: Beer, Baseball and the Magic of Carbonation

Food Philosophy #72: Beer, Baseball and the Magic of Carbonation

Is there anything more American than beer and baseball? No, this isn't about a day at the ballpark. It is, however, about the magic of carbonation, and what that means for the senses (this is good stuff, people).

www.herestobeer.com

You'll also hear a clip of my interview with baseball legend Reggie "Mr. October" Jackson, who is dabbling in soup these days along with Al Yegenah, the inspiration for the Seinfeld "Soup" episode.

www.originalsoupman.com

Music: Beau Hall (http://www.beaurocks.com/), George Fletcher's Bourbon Renewal (http://www.georgefletcher.com)

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





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

Chef Alistair Barnes

Culinary Media Network, www.culinarymedianetwork.com
food, food podcast, cooking, Canada, Chef, Food Philosophy, Culinary Media Network, Gilded Fork

FPV21: Chef Alistair Barnes

Food Philosophy Video #21: Chef Alistair Barnes

Chef Alistair Barnes from Canadian Rocky Mountain Resorts talks with me about his new cookbook, Simple Treasures, which explores game meats and the local flavors of Alberta, Canada.

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

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





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

Cocktail Film Fest

Who doesn't love a good cocktail? I had the opportunity to meet Ann Rogers, founder of Tales of the Cocktail, last weekend at the NY Times Travel Show. We definitely plan to attend this event in July, as the presentation at the show was phenomenal. I also had the opportunity to get a little bit tipsy in the middle of the day, which is not always a bad thing.

There are some great activities leading up to the event, so take a peek at the film fest details below. What is a cocktail film without Marilyn Monroe?

COCKTAIL FILM FEST CELEBRATES SIPPING IN CINEMA WITH THREE SCREENINGS AT W NEW ORLEANS HOTEL

Host Cheryl Charming presents movies and themed cocktails and food March 21 – 22.

Fun Facts!

What is it?

Tales of the Cocktail and the W New Orleans invite movie buffs and libation lovers to indulge in two evenings of celebrating cocktail in film. Cheryl Charming, cocktail writer and founder of MissCharming.com, plays hostess for the screenings

Your Hostess for the Weekend
Film Fest hostess Cheryl Charming has been in the food and beverage industry since 1976, tending bar, authoring bar and cocktail related books and teaching bar tricks to Walt Disney World bartenders. Cheryl also writes cocktail related articles and frequents as a celebrity cocktail guest on various radio, television, and podcast shows. She is a member of The Bartenders Guild, FBA (Flair Bartenders Association) and The Museum of the American Cocktail. She resides in Downtown Orlando and maintains the website MissCharming.com.

The Film Fest schedule is as follows:

• Friday, March 21, 8 p.m., Casablanca
• Saturday, March 22, 5 p.m., The Seven Year Itch
• Saturday, March 22, 8 p.m., Guys and Dolls

Seating for all films are dinner party style.

Drinks and Dishes Being Served:

Friday, March 21, 8 p.m., Casablanca.
An evening filled with Moroccan food, French 75’s, Champagne Cocktails, Brandy, film-theme spirits, prizes, and fun while viewing this Academy Award winning romance film of 1942.

Saturday, March 22, 5 p.m., The Seven Year Itch
This Happy Hour is filled with prizes and all the Itch cocktails; Martinis, Tom Collins’, Scotch, Whiskey Sours, Gin and Tonics! There will be lots of snacky snacky foods and retro candy to munch on during this Summer blockbuster of 1955 too. Cameras are welcome, as you may want your photo taken with Marilyn!

Saturday, March 22, 8 p.m., Guys and Dolls
Followed after the Happy Hour film is this dinner film filled with Mojitos, Cuba Libres, Mexican beer, and Milk Punch served in coconut cups. Dinner is our twist on cuisine invented in the 1950s; The TV Dinner! Door prizes and wedding cake also accompany this Academy Award nominated of 1955.

Tickets
Tickets are $25 per film, per person, and include drinks, cocktail food and snacks. A weekend package that includes all three films is $65 per person, which saves you $10 for the weekend. For tickets, visit www.TalesoftheCocktail.com or call 504-377-7935 beginning March 1, 2008.

Parking
The W New Orleans is featuring a special parking rate of $12 for Cocktail Film Fest goers per night. *This does not apply to overnight guests.

Special Room Rates:
The W New Orleans is featuring a special rate of $129 a night for Cocktail Film Fest goers. Visit www.whotels.com/wneworleans for more information.

FP71: Chef Alistair Barnes

Food Philosophy #71: Chef Alistair Barnes

Chef Alistair Barnes of Canadian Rocky Mountain Resorts joins me for a chat about the culinary offerings of Alberta, Canada. From wild game to seasonal delights, this picturesque region of our neighbor to the north is a must-see on any epicurean's list. We also talk about Chef Barnes's new cookbook, Simple Treasures.

Canadian Rocky Mountain Resorts
http://www.crmr.com


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

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





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

Rare Gastronomic Book Auction: NYC April 7th

I received this press release this morning, and I must say that for the avid cookbook collector this could be quite an adventure:

SWANN GALLERIES APRIL 7 AUCTION OF EARLY PRINTED BOOKS/GASTRONIMIC LITERATURE FEATURES AN EMPHASIS ON 18TH AND 19TH CENTURY ENGLISH AND AMERICAN CULINARY CLASSICS.



New York—On Monday, April 7, Swann Galleries will offer a fascinating panorama of the history of cooking and dining. Provided by The Fillin & Yeh Collection of Gastronomic Literature, the auction represents the second part of the Swann Galleries sale on April 7, 2008. The collection comprises 114 lots ranging from nearly 50 pre-1800 works to inscribed first editions by M. F. K. Fisher, with an emphasis on 18th- and 19th-century English and American culinary classics.

Highlights include Patrick Lamb, Royal Cookery; or, The Complete Court-Cook, London, 1710, first edition, by the cook to 3 English monarchs ($4000/6000); Hannah Glasse, The Art of Cookery, Made Plain and Easy, one of the most popular English cookbooks of the 18th century, here in both the 1747 London first edition ($8000/12,000) and the 1805 Alexandria (Virginia) first American edition ($1000/2000); Amelia Simmons, American Cookery, Walpole, New Hampshire, 1812, later edition of the first cookbook by an American author ($2000/3000); Mary Randolph, The Virginia Housewife, Baltimore, 1836, a Southern classic and the first American regional cookbook ($400/600); Isabella Beeton, The Book of Household Management, London, 1861, first edition in book form of the bestselling English cookbook of the Victorian era ($1000/2000); Esther Levy, Jewish Cookery Book, Philadelphia, 1871, first edition of the first American Jewish cookbook; and M. F. K. Fisher, Serve It Forth, New York, 1937, first edition of Fisher's first book, inscribed to Lucille and Walter Fillin ($600/900).

A selection of later 19th-/early 20th-century American charity cookbooks features Maria J. Moss, A Poetical Cook-Book, Philadelphia, 1864, the first American fundraising cookbook, and Hattie A. Burr, The Woman Suffrage Cook Book, Boston, 1886, apparently the earliest suffragist fundraising cookbook ($400/600 each).

The first part of the April 7 sale consists of Early Printed Books, including 16th and 17th century English books from the collection of Dr. Elmer Pfefferkorn, emeritus professor of microbiology at Dartmouth Medical School.

Among these are the complete classical translations of Philemon Holland, comprising his versions of Livy, The Romane Historie, London, 1600 ($1000/2000); Plutarch, The Philosophie, commonlie called the Morals, London 1603 ($3000/5000); Suetonius, The Historie of Twelve Caesars, London, 1606 ($1500/2500); Ammianus Marcellinus, The Roman Historie, London, 1609 ($800/1200); Xenophon, Cyrupaedia, The Institution and Life of Cyrus, London, 1632 ($1000/2000); and Pliny the Elder, The Historie of the World, London, 1601 ($1500/2500).

Also noteworthy are Thucydides, The Hystory, London, 1550, first edition in English ($2000/3000); Robert Burton, The Anatomy of Melancholy, Oxford, 1624, second edition of the first psychiatric encyclopedia ($3000/5000); Giovanni Boccaccio, The Modell of Wit, Mirth, Eloquence, and Conversation, London, 1625-20, first complete English translation of the Decameron ($4000/6000); Plutarch, The Lives of the Noble Grecians and Romans, London, 1579, first edition in English and an important source for Shakespeare's Roman plays ($4000/6000); and Raphael Holinshed, Chronicles, London, 1587, second edition of an important source for Shakespeare's English history plays ($3000/5000).

For further information, and to make advance arrangements to bid by telephone during the auction, please contact Tobias Abeloff at (212) 254-4710, extension 18, or via email at tabeloff@swanngalleries.com.

# # #

Culinary Media Network, food, food writing, cookbook, auction, food history, Culinary Podcast Network, Gilded Fork