CMN - A Fork in the Road: Capo Market

Video - Fork in The Road: Capo Market

Chef Mark goes to the market in Palermo, the Capo Market, one of 3 open air markets in the city, selling fish, vegetables, fruits, meats, and even snails!

A Fork in the Road is a production of the Culinary Media Network. www.culinarymedianetwork.com

CMN - A Fork in the Road: Selinunte

Video - Fork in The Road: Selinunte

We pay a visit to the ruins of Selinunte, on the southern coast of Sicily, and one of the best preserved examples of Greek archistecture in the world.

A Fork in the Road is a production of the Culinary Media Network. www.culinarymedianetwork.com

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 like I had planned to, 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!

CMN - A Fork in the Road: Cafe Sicilia Pt 2

Video - Fork in The Road: Cafe Sicilia Pt 2

Jennifer leads us through a tasting of 4 of the hand made gelati from Cafe Sicilia in Noto.

A Fork in the Road is a production of the Culinary Media Network. www.culinarymedianetwork.com

CMN - A Fork in the Road: Cafe Sicilia Pt 1

Video - Fork in The Road: Cafe Sicilia Pt 1

We pop into Cafe Sicilia, he oldest Pasticceria in Noto, a small town in Sicily, and discover their gelati and pastries. More from this important spot in future "Fork in the Road" mini-episodes.

A Fork in the Road is a production of the Culinary Media Network. www.culinarymedianetwork.com

CMN - Fork in the Road: Sicilian Tuna

Video - Fork in The Road: Sicilian Tuna

Chef Mark talks about the many tuna and fish products we learn about on a lunch featuring the agricultural and artisanal products of Sicily.

A Fork in the Road is a production of the Culinary Media Network. www.culinarymedianetwork.com

CMN - A Fork in the Road: The Ear of Dionysus

Video - Fork in The Road: The Ear of Dionysus

We're in the ancient Greek ruins of Siracusa, and Jennifer introduces us to "The Ear of Dionysus".

A Fork in the Road is a production of the Culinary Media Network. www.culinarymedianetwork.com

CMN - Fork in the Road: Sicilian Lunch

Video - Fork in The Road: Sicilian Lunch

Jennifer shows us some of the unique DOP and IGP products we sampled at a special lunch featuring products from the Southeatern Region of Sicily.

A Fork in the Road is a production of the Culinary Media Network. www.culinarymedianetwork.com

CMN - Fork in the Road: Siracusa (Chef Mark)

Video - Fork in The Road: Siracusa (Chef Mark)

Another quick update from Siracusa, in Sicily, as we enjoy a warm, sunny breezy day.

A Fork in the Road is a production of the Culinary Media Network. www.culinarymedianetwork.com

CMN - A Fork in the Road: Siracusa (Jennifer)

Video - Fork in The Road: Siracusa (Jennifer)

A quick update from Siracusa, in Sicily, as we enjoy a warm, sunny breezy day. First in a series of almost live vlog updates.

A Fork in the Road is a production of the Culinary Media Network. www.culinarymedianetwork.com

We're Off to Sicily!

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/).

CMN - CHIC117: Food Trends with Wook

CHIC Podcast #117: Food Trends with Wook

Chef Wook Kang and I sat down this week to talk about trends in the food industry. We also talk about what we are reading and what we are looking forward to food-wise this coming spring. Thanks for listening.



www.culinarymedianetwork.com

Recipe: Carrot & Ginger Soup

This recipe is so exceedingly simple: you can prepare it in advance and serve it as the first course of a dinner party. The flavor profile will be perfect for stimulating the appetite for the rest of a late Spring meal. The advantage of this recipe is that it can be served year-round, either warm in the cold months, or chilled in the Spring or Summer. It also freezes well, so you can even keep it for those cold Winter nights!

Cocktails: Secret Garden

Inspired by the Persian paradise, earthy elements of beech 'honeydew’ honey and rhum agricole frolic with sweet basil and lovely lemongrass in this elixir. The perfume of the Amazon's passion fruits and the purest spring of artisan water seduce lovers. Capture this heady moment with the "Secret Garden."

CMN - RPV35: Cooking with Kirsten

ReMARKable Palate Video #35: Cooking with Kirsten


Video of my visit with Kirsten Dixon of the WinterLake Lodge in Alaska. Today, we're in the kitchen, and Kirsten shows us how to make gougeres, Gruyere cheese puffs.

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

CMN - RP135: Cooking in the Kitchen with Kirsten

ReMARKable Palate #135: Cooking in the Kitchen with Kirsten


I speak once again with Kirsten Dixon, chef and co-owner of the WinterLake Lodge in the Alaska Wilderness. This week, we go into the kitchen, tasting 2 different kinds of Alaska salmon, and then Kirsten shows us how to make gougeres, Gruyere cheese puffs.

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

Ingredients: Spring...Lamb

A lamb is a sheep less than a year old, and is typically brought to market between the ages of six and eight months. “Spring lamb” is a traditional label indicating lamb born in the early Spring months, but given modern livestock techniques, it is now available year-round, so this mark is not necessarily of particular distinction now. Younger lamb has a milder flavor and more tender texture, so it is more palatable to those not accustomed to or fond of game meats.

The famed pré-salé lamb (literally “pre-salted”) of the salt marshes of Normandy, France is prized for its taste. There the lambs graze on the seaside marshes, which imparts a particularly subtle salty flavor to the meat that is celebrated by some gourmands. There is also a Welsh Salt Marsh variety available.

New Zealand and Australian varieties of lamb are prized for their flavor, but some prefer the taste of American lamb, which is slightly milder and less gamey. (read more)

Easter Dinner Menu

If you have family gathering 'round the table for an Easter feast, might we suggest taking full advantage of spring's bounty? The flavors and colors arriving to market right now offer a refreshing change to our dulled winter palates. This month's wine pairings were inspired by the new book from our friends Andrew Dornenburg and Karen Page, What to Drink with What You Eat.

CMN - 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/).

CMN - CHIC116: Let's Visit the Cooking School

CHIC Podcast #116: Let's Visit the Cooking School

I have heard recently that some folks wonder what it's like in a classroom of a cooking school. Really it's quite fun and exciting. I take you in the kitchen of my class from last week. You will see them making tarts, scones, and biscuits. I ask my students to give a lot of themselves and in the podcast I ask them what was the most important thing they learned in the class. I think you'll be surprised by some of the answers. Again, thanks for listening and watching.




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

CMN - RPV34: Modern Dwellers Chocolate, Part 2

ReMARKable Palate Video #34: Modern Dwellers Chocolates, Part 2

Chef Mark continues his chat with Martha Brigham of Modern Dwellers Chocolate Lounge in Anchorage Alaska. We learn about some of the unusual (and some may say, crazy!) flavor combinations of their chocolate truffles!


Music: "Go Fish" by Big Money Grip, from the Podsafe Music Network. music.podshow.com

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



food, food podcast, ReMARKable Palate, Culinary Media Network, Gilded Fork, Chef Mark, Alaska,chocolate,Gilded Fork

CMN - RP134: 19th Annual US Pasrtry Competition

ReMARKable Palate #134: 19th Annual US Pastry Competition

Chef Monica Glass, the "Pastry Princess" joins me to discuss the 19th Annual US Pastry Championship, which brings together some of the top pastry chefs in the country to create sumptuous cakes, luscious bon bons, and inventive sugar and chocolate sculptures, this year with the theme "Under the Sea".

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



food, food podcast, pastry, chocolate, ReMARKable Palate, Culinary Media Network, Gilded Fork, Chef Mark

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

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

CMN - RPV33: Modern Dwellers Chocolate Part 1

ReMARKable Palate Video #33: Modern Dwellers Chocolates, Part 1

Chef Mark chats with Martha Brigham of Modern Dwellers Chocolate Lounge in Anchorage Alaska. We talk about the inspiration for the shop, and taste some of the traditional Mayan drinking chocolate. On the next show, we taste chocolate truffles!


Music: "Go Fish" by Big Money Grip, from the Podsafe Music Network. music.podshow.com

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



food, food podcast, ReMARKable Palate, Culinary Media Network, Gilded Fork, Chef Mark, Alaska,Gilded Fork

Ingredients: Cardamom - Heaven's Scent

Like any evocative indulgence, my first encounter with cardamom was strange and ethereal. Truth be told, I had probably experienced cardamom long before I knew it. Cardamom is like that.

Once you know its scent, though, you recognize it instantly. It becomes almost haunting: You dream of it; you desire it. Still, with its hefty price tag (third only to saffron and vanilla in the spice market) and its quick-to-fade aromatic (not to mention taste) quality, when I have it, I tend to hoard it.

Cardamom has the distinction of being one of the ancient spices. It is native to southern India, where it grows wild in the forests of the Western Ghats (a chain of mountains running from Bombay to the southern tip of India). Today it is cultivated in southern India, Sri Lanka, Guatemala, Indo China, and Tanzania, with Guatemala being the primary exporter. While it is true that the largest quantities of cardamom are grown in India, export is relatively small given the large demand for it domestically. It’s not hard to understand why, given its distinguished history. (read more)


Culinary Media Network, Gilded Fork, food, food writing, ingredients, cardamom

CMN - RP133: Kirsten Dixon of WinterLake Lodge

ReMARKable Palate #133: Kirsten Dixon of WinterLake Lodge

This week, I speak with Kirsten Dixon, chef and co-owner of the WinterLake Lodge in the Alaska Wilderness, where I had the pleasure of spending a week last month. Despite the remote location, Kirsten and her husband Carl provide a calming, welcoming atmosphere, and create some amazing meals for their guests, including the chunkiest, tastiest cookies I’ve had in a long time! Kirsten’s recipes can be found in 2 cookbooks, with a third on the way. We hear about her unique story and vision of hospitality on today’s show.

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



food, food podcast, Alaska, WinterLake Lodge, ReMARKable Palate, Culinary Media Network, Gilded Fork, Chef Markxxx

CMN - RPV32: Alaska Teaser

ReMARKable Palate Video #32: Alaska Teaser

A short teaser of what's to come soon from Chef Mark's journey to the WinterLake Lodge, deep in the frozen wilds of Alaska, and the culinary delights he discovered there.

Music: "Go Fish" by Big Money Grip, from the Podsafe Music Network. music.podshow.com

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



food, food podcast, ReMARKable Palate, Culinary Media Network, Gilded Fork, Chef Mark, Alaska,Gilded Fork

CMN - 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

Gastronomic Meditations: Cookbook Mania

I own a very rare Icelandic cookbook, a World’s Fair Souvenir cookbook printed in 1895, and a facsimile edition of ancient Roman cookbook with translated versions of the original recipes on the left and modernized versions on the right. The modified recipes are useful, because I am much more likely to make the “Casserole Apicius” with a newfangled combination of pork and halibut than I am to make it with the original sow’s udder and “cooked breasts of thrushes.” Unfortunately, I do not have a cookbook from Kenya, nor do I have anything of the Persian persuasion, nor a true copy of Fannie Farmer’s admirably strict Boston Cooking-School Cookbook.

I am aware of these bits of information due to a handy spreadsheet that I built in Microsoft Excel. Thanks to this spreadsheet I have never purchased a cookbook that I already owned, I’ve been able to aptly fill in gaps in my collection (I recently acquired books on Cuba, Medieval Europe, and an extensive volume solely about legume cookery), and if a fire were to decimate my apartment, the combination of renter’s insurance and this fabulous bit of virtual “paper” would allow me to rebuild without missing a single tome. When my mood turns whimsical though, I am sometimes struck by a strange thought: Why do I collect cookbooks when I don’t actually follow recipes? (read more)


Culinary Media Network, Gilded Fork, food, food writing, cookbooks, collecting