Gastronomic Meditations: Dating and Dining

Those who have perused my recent articles will know that I recently married a man who is as much a sensualist about food as I am. Those close to me are also aware that I discarded a potent and deeply considered anti-marriage stance in order to do so, and that the catalyst for my philosophical shift was an insistent desire to share food with this man for the rest of my life (coupled with a realization that weddings are not a necessary part of marriages).

However, the path to connubial cuisine was paved with a few significant others—and a slew of insignificant others — whose tastes differed from mine as much as the taste of ketchup differs from that of ripe tomato. In retrospect, although I might not have recognized it at the time, I have been able to discover something about why the relationships inevitably failed by looking at the differences between the way that I thought about food and the way that each of them did.

Seth was my high school sweetheart, and for the two years we were together I spent as much time as possible at his house, which was partially a tortured attempt to avoid my own. His parents were true American cooks, and we gorged ourselves on spaghetti and meatballs with sauce that had simmered all day, Dad’s shepherd’s pie, and gingerbread (the cake, not the cookie) with whipped cream. The food was more psychologically nourishing than it was healthy, but at that time, the love that went into making the food was what fed me. (read more)

Ingredients: Mmm...morels

Morels are found in various wooded places, mostly throughout North America and Europe, but as they are unpredictable and somewhat elusive (they must have chatted with the truffles), there is indeed a hunt involved in getting them to the table for feasting.

Dedicated mycophagists (people who eat mushrooms) head out in packs for spore sightings, and there is even a National Morel Mushroom Hunters Association in the U.S. to coordinate the effort. Though such hunters are always in search of the ultimate morel mother lode, if one is lucky enough to find a dozen, one has discovered a bounty. Such scarcity has led to a high price in the marketplace, but thankfully they are nowhere near the price of truffles.

Important note: There are “false morels” to be found in the woods, some of which are highly toxic, so we suggest that unless you plan to go with an experienced forager to hunt these, please purchase them from a reputable grocer. You can also buy them dried if they are out of season. Lest we have not yet included enough legal disclaimers, there will be at least one more in this dossier. (read more)

FP76: The Edge Brownie Pan

Food Philosophy #76: The Edge Brownie Pan

Inventor and old friend Matt Griffin joins me to talk about his culinary wonder, the Edge Brownie Pan, which is taking the food world by storm -- even getting a nod from Martha Stewart herself.

http://www.bakersedge.com

You can also find the Edge Brownie Pan in our Gilded Fork online boutique!


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/).

Chef Mark on the Cover of Personal Chef Magazine

I'm so honored to be the coverboy of the latest Personal Chef Magazine. It's the main magazine for our industry, and it's amazing to have been chosen for it. The article tells my story and the circuitous way I came into being a personal chef.

More images:





Photos by Kelly Shimoda/Veras

CMN - RP142: Cystic Fibrosis Taste of the World

ReMARKable Palate #142: Cystic Fibrosis Taste of the World

I attend a special benefit tasting for the Cystic Fibrosis Foundation, A Taste of the World, at New York's Chelsea Market. Over 25 restaurants and 20 wine and spirits producers gathered to raise money for CF. I speak with some of the chefs and a very unique wine coach.

www.thewinecoach.com


ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com

FP75: Restaurateur Sirio Maccioni

Food Philosophy #75: Restaurateur Sirio Maccioni

Chef Mark and I sit down with Sirio Maccioni, owner of Le Cirque and Osteria del Circo, to talk about his family empire, his thoughts on modern restaurants -- and what he told the Pope about his wife.

www.lecirque.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/).

CMN - CHIC123: Fried Chicken with Chef Wook

CHIC Podcast #123: Fried Chicken with Chef Wook

Hard to believe but Chef Wook's favorite food is fried chicken. He and I talk about the best fried chicken, what to look for and how to make it yourself. We also examine some of the best offerings of fried chicken in Chicago and around the country. Be careful, don?t burn your fingers but you can lick them clean.



www.culinarymedianetwork.com

CMN - FPV26: Lille Belle Farms Chocolates

Food Philosophy Video #26: Lillie Belle Farms Chocolates

My favorite chocolatier Jeff Shepherd joins the Pastry Princess and me for a tasting of Lillie Belle Farms' newest, spiciest, creamiest chocolates, including cayenne caramels and blue cheese truffles. I luvs me some Lillie Belle.

http://www.lilliebellefarms.com


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

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