Tuesday, October 27, 2009

A recipe and a song




One Ring Zero, whom the Boston Globe describes as having "not only embraced their “lit rock” reputation but seem primed to become the movement’s indisputable kings” has begun asking their favorite chefs for recipes. The recipes are then set to music and sung WORD FOR WORD in a musical style suggested by each chef.

You have to hear it to believe it

Monday, October 26, 2009

A Dinner Donation


St Thomas

My friend Paige and I donated a dinner for the 2nd straight year to the St Thomas’ Auction. Last weekend we made good on our “Local Dinner” for the Gallaghers and their guests. My fall garden has been slow to come in so a trip to the South of the James market was in order to pick up greens and other salad items.


The menu for the evening consisted of:

Appetizers:

Greek cured olives
Cheeses
-a local goat cheese wrapped in corn husk and soaked in moonshine,
-a rosemary manchego
-a double cream in the brie family.

Soup:
Butternut squash finished with a calvados spiked apple confit

Main
Niman Ranch Pork Tenderloin with a Moroccan rub
Ratatouille
Rice pilaf with vermicelli, pine nuts and golden raisins

Dessert

Apple Tart with Brown Butter Ice Cream

( I must say that the brown butter ice cream was a first for me and one of the best things i have ever made- big thanks to Pim !)

Thursday, October 15, 2009

School Lunch


I had lunch with my child Raine's kindergarten class today. At 11:15 am. I usually pack his lunch 4 days a week, and he eats what the cafeteria is serving on the 5th day.

It was meatloaf today ! In light of all of the news about e-coli problems with ground beef, I have to admit I was a little bit leary. will let you know if I get sick. The meatloaf was served with chopped greens, collard I think, and I confirmed that they were of the canned variety, missing the porky goodness that a ham hock adds. they were okay, but I noticed that none of the kids tasted any- they would be well served to take notice of what the kids eat and don't and plan menus better. I also had a small side salad and some chocolate milk- most of the kids drank either orange or apple juice. Not sure if its a great idea to give them a juice option- it's one of the major contributors to childhood obesity and it's in the healthy category. There were apples and bananas and containers of sugary freestone peaches as well.

I was disappointed that the meals are served on throw-away styrofoam trays with plastic utensils- need to do some digging to understand the economics behind that decision.

Holton has a progressive streak- we have funding to build an outdoor classroom and garden. Hopefully we will see some the Holton harvest infiltrate the cafeteria before too long. And another exciting update is that there is some national movement on improving school lunch quality and nutrition- click here to read about the new legislation, Healthy Food for Healthy Schools Act of 2009

Have your cake and eat it too !





DISCLAIMER: THIS IS A BIASED POST ABOUT MY WONDERFUL WIFE SUSANNAH'S ART

My wife Susannah has been painting for 20 years zou zou's basementand baking cakes for longer than that. These days she has been able to combine her passion for painting and desserts with a series of cake paintings.

Jenny Tremblay of Sweetest Thing Bakery has featured some of Susannah's paintings on her blog.

If you have an occasion that you want to preserve, remember you can have your cake and eat it too!

Thursday, October 08, 2009

Sauce on the Side



One of my food mantras is "keep it simple." And don't mask the true flavors of what you are cooking. Read my take on Michelle William's latest venture, Water Grill in Carytown in this week's edition of Style Weekly.



One of Richmond's nicer patios !

Take a big bite

Monday, October 05, 2009

Conde' Nast turning off the oven at Gourmet Magazine


After nearly 70 years of publication, Conde' Nast is shutting down operations at Gourmet Magazine. It seems a bit shortsighted- home cooking is on the rise and Gourmet is one of the only publications to so perfectly fuse food & travel. I am sad to see the news and wonder what Ruth Reichl's next step will be.