Come To The Table: Share, Eat, Learn

My Life Has Been Taking Over By My Job....

2011-01-17T13:29:00.000-08:00

Today we are pleased to announce the launch of our brand new website www.przman.com, a website devoted to ignite the greatness all men possess by providing expert know-how and delivering the top tools of the masculine trade, while ensuring that men feel attractive and confident in every environment.

Check out our eat section to find our ultimate burger recipe and much more, listen to our podcasts to get you through the traffic tomorrow morning, read about grooming tips, & watch films on fitness, cooking, music and art. We want this to be interactive, so tell me some topics you're interested in and I’ll make it happen.

Please check it out and become a member (http://przman.com/registration).

Also Check out The PRZ Show on iTunes! You can subscribe to our Podcast show for free. http://itunes.apple.com/us/podcast/the-prz-show/id412729280.

Cheers to 2011!

Re-scheduled Snail of Approval Kickoff Roast at Poste

2010-10-06T14:19:00.001-07:00

Time: Wednesday, November 3 · 5:30pm – 8:30pm

Location: Poste Moderne Brasserie, 555 – 8th Street, NW, Washington DC

At the kick-off event guests will enjoy samples of assorted roasts (pig, lamb and goat) provided by Eco-Friendly Foods and prepared by chefs Rob Weland, Barry Koslow, and Drew Trautman. The ticket price includes a tasting plate and 2 drink tickets for wine or beer. Tickets cost $25 in advance or $30 at the door cash only. Tickets can be purchased in advance by following the link below. Additional drink tickets will be available for purchase for $5 and all proceeds will go to Slow Food DC.

The DC Slow Food Snail of Approvals aim to:
• Recognize and celebrate eateries and artisans that serve/provide good, clean, fair food to our community.
• Spread awareness of the Slow Food philosophy and the establishments that support it.

For more information on the Snail of Approval check out:
http://www.slowfooddc.org/snail-of-approval/

To buy advance tickets:
http://www.mycommunitytickets.com/event_info.asp?eventid=27575&frame=

Welcoming Griggs to the World Of Food!!!!

2010-10-06T14:05:00.000-07:00

My sister had a baby! My first nephew! I am heading down to Atlanta to spend a week with them..and I cannot wait. Welcome to this wonderful world of food baby Griggs! We are so happy you are here! I cannot wait to spoil you and take you out to eat and teach you all the enjoyable things about food. I cannot wait to hear about the first thing you eat...the first thing you help your momma cook..etc. All the new things I can blog about: baby food! You have a wonderful life time a head of you...please remember take in every moment, live life to the fullest and promise you will enjoy the good things in life (of course food).

I LOVE YOU!

Dine Out for Farms

2010-10-06T13:21:00.000-07:00

Being on the board of Slow Food DC - I am able to go to fun and interesting seminars, events and press conferences around town. I spent my morning with American Farmland Trust and talking with them about their Dine Out for Farms campaign. Next week (October 10th-16th) you can dine out to help save American Farms when you go to a participating restaurant. A week long effort to bring together restaurants and consumers together across the country to support a sustainable future for America's farms. Did you now that the US has lost nearly one million acres of farmland each year? Did you know we lose more than an acre of farmland a minute in America? We need 13 million more acres growing fruit and vegetables for everyone to meet the minimum recommended dietary guidelines.

At the press conference there was an interesting talk amongst: Jon Scholl (President of American Farmland Trust), Al Nappo (Executive Chef of Founding Farmers/Farmers & Fishers), Dan Simons (Principal of Founding Farmers/Farmers & Fishers) and Andy Little (Executive Chef with Sheppard Mansion in Hanover, PA). The main point everyone made was that everyone is starting to ask where their food comes from...and its the restaurants duty to get involved in the effort to tell people about the food and get them interested. - If customers demand it - then restaurants will be able to provide it.

I think it is important for people to know where their food comes from...knowing the story behind it. Its just fascinating. So much love and dedication comes from these farmers that planted the seeds and worked hard in the fields. I love going to the markets and knowing which farmers I trust. Cooking a meal from fresh ingredients is so satisfying. What a wonderful movement...I hope everyone starts asking questions and learns more about what is put on the plate in front of you everyday.

Next week in the DC/VA/MD area support the movement and go to:
Farmer & Fishers, Founding Farmers, American Flatbreadm Clyde's of Reston, Clyde's Willowcreek Farm, Cock & Bowl, Equinox Restaurant, Open Kitchen, Salt Air, Wildfire (McLean VA), Tabard Inn and The Restaurant at Patowmack Farm.

D.C. Farm to School Week is coming October 12-15, 2010!

2010-10-06T12:34:00.000-07:00

Did you know that there are 44,275 students enrolled in DC Public Schools? - On average, 70% of students participate in the school lunch program, and about 30% participate in the school breakfast program. Of those 44,275 students: 63% receive Free Lunch and 6.3% receive Reduced Lunch which will be FREE to students in the 2010/2011 school year - which is 70.2% of the students are either on Free or Reduced Lunch. I feel that these kids should receive healthy, fresh good food. Many organizations (and the Healthy Schools Act) are making a difference in what children eat in schools...which is helping their health and educations.

Support area kids, schools, and farms while celebrating the local October harvest during D.C. Farm to School Week. Participating D.C. schools will serve and highlight healthy, locally-grown foods in their school meals to increase student exposure to the joys of eating farm-fresh foods. Additionally, the D.C. Farm to School Network will help a number of schools coordinate both educational farm field trips where students can harvest local produce and interactive chef demonstrations where students can prepare and taste local produce!

Check out DC Farm to School website - with all this great information:

How can you celebrate at home?

Taste the season!

Discover what fruits and vegetables are currently in season the mid-Atlantic region.

Shop for locally-grown food at the Farmer’s Market – many take WIC/EBT. Use DC Food Finder to find a market near you.

Cook local, seasonal food at home with your kids. Try some of these some family-friendly recipes using seasonal produce.

Visit a restaurant that supports local growers and the D.C. Farm to School Network, like Bar Pilar, Bread and Brew, Busboys and Poets, Eatonville, Cafe Saint-Ex, Clyde’s Restaurants, Farmers & Fishers, PS-7, ris, Coppi’s Organic, Blue Ridge Restaurant, or any that are a part of the Neighborhood Restaurant Group.

Get out to a farm!

Visit an urban garden or farm in DC, such as Common Good City Farm, the Washington Youth Garden, or the Neighborhood Farm Initiative. Find a comprehensive list of community gardens HERE.

Take your family on a day trip out to a farm to harvest or volunteer; there are a great number of working farms just outside the city:

Claggett Farm

Great Country Farms

Butler’s Orchard

Sharp’s Waterford Farm

The Farm at Sunnyside

The Mount Vernon Farm

Hollin Farms

Check out other food/farm educational events around town

Participate in D.C. school garden week events http://dcschoolyardgreening.org/dcschoolgardenweek.html
Fruit Trees Workshop. Thursday October 14, 5:00-6:30 pm Washington Youth Garden, US National Arboretum. Suggested donation of $10 to cover refreshment, garden bags and tool. Click here
7^th Annual Fall Schoolyards Tour. Saturday, October 16, 9:00am to 3:00pm. Meet at Tyler Elementary (1001 G St, NE) Click here to download the registration form.
School Garden Bike Tour. Saturday, October 16, 9:00am to 12:30pm . Meet at Tyler Elementary (1001 G St, NE). Ten-mile bike loop on city roads throughout Southeast, Northeast, and Northwest, DC. Click here

Check out the Spuds Unearthed Exhibit at the US Botanic Garden until Monday, October 11 http://www.usbg.gov/education/events/Spuds-Unearthed.cfm

Learn the makings of apple cider- Saturday, October 9 at Water Penny Farm http://www.waterpennyfarm.com/visit/

Engage your senses with a day about Chile Peppers – October 9, 1- 4 pm at the National Herb Garden at the National Arboretum http://www.usna.usda.gov/Education/events.html#October

Visit the National Arboretum’s Fall Fruit and Foliage Exhibit- October 23 – November 7, 10:00 am – 4:00 pm http://www.usna.usda.gov/Education/events.html#October

Dine Out for Farms

2010-10-01T10:40:00.000-07:00

Dine Out for Farms™ is a national, weeklong event that will bring together restaurants and consumers across the country to support a sustainable future for America’s farms. From October 10-16, 2010, participating restaurants across the country will raise funds for AFT’s programs that support farms and help save the land that sustains us. Support your farmers! Check out what restaurants are getting involved in your area!

The “Founding Circle” restaurants kicking off AFT’s Dine Out for Farms™ are:

Red Devon Market Bar & Restaurant, Bangall, New York
Alder Wood Bistro, Sequim, Washington
Galletto Ristorante, Modesto, California
Sheppard Mansion, Hanover, Pennsylvania
The Market Restaurant, Gloucester, Massachusetts
Farmers & Fishers and Founding Farmers, Washington, DC

New Bakery Opening This Fall

2010-10-01T10:04:00.000-07:00

New Orleans native and former executive pastry chef at Passion Food Hospitality David Guas plans on opening his new Bayou Bakery, Coffee Bar & Eatery in Arlington in November! Bayou Bakery, Coffe Bar & Eatery will focus on Louisiana favorites: muffalettas, boudin, jambalaya, porKorn, beignets, chickory coffee, pralines, cakes, pies and much more! Check out his spot next to the Courthouse (around the corner from the Metro).

OUTDOOR GRILLING BONANZA to Kick-Off the Slow Food DC Snail of Approval Program

2010-10-01T08:52:00.000-07:00

Sunday, October 3 from 3 - 7 p.m.
Poste Moderne Brasserie's Courtyard
555 - 8th Street, NW, Washington, DC 20004

Slow Food DC and Poste Moderne Brasserie join together to host the kick-off of the new program, the "Slow Food DC Snail of Approval" that will involve members and non-members to identify local food establishments and artisans that exemplify the Slow Food mission: good, clean, and fair food.

At the kick-off event guests will enjoy samples of suckling pig, lamb and, goat provided by Eco-Friendly Foods and prepared by chefs Rob Weland, Barry Koslow, and Drew Trautmann.

After October 3, nominations for Slow Food DC Snail of Approval can be made by members and supporters using a simple form on Slow Food
DC's website www.slowfooddc.org. Slow Food DC will give out the first round of Snail of Approval stickers in 2011.

The Slow Food DC Snail of Approval's aim is to
· Recognize and celebrate eateries and artisans that serve/produce good, clean, fair food to our community.
· Spread awareness of the Slow Food philosophy and the establishments that support it.
A panel comprised of chefs, culinary professionals and industry representatives will judge the award submissions.

Advanced tickets sales click here.

The $25 ticket price for the tasting will include 2 drink tickets for wine or beer. Additional drink tickets will be available for purchase for $5 and all proceeds will go to Slow Food DC.
At the door tickets will be $30 pp. FOR CASH ONLY .

Slow Food DC would like to thank

Poste Moderne Brasserie
Eco-Friendly Foods
Chefs Rob Weland, Barry Koslow,

and Drew Trautmann

And all of you who'll be there
on Sunday, October 3 from 3 - 7 p.m.

2010-09-20T13:13:00.000-07:00

The October DC Food Blogger Happy Hour will be hosted by the new Carmine's DC. Our group will be in a private room with bar. Enjoy delicious generous appetizers. Come hungry! Specialty drinks will be available as well as beer & wine. Lisa Shapiro of Dining in DC will be the "hostess with the mostest" this month. Hope to see you there!

Carmine's DC

425 7th St., NW
Washington, DC

2010-09-20T12:45:00.000-07:00

I believe it is important to learn where your food comes from. I love going to the farmers marking and finding vendors such as Ayrshire Farmers for my eggs, meat and veggies - who I know and trust. After all these recalls- does it make you start to wonder? Did you know 50% of eggs for all 50 states comes from 5 states? With the out break in salmonella in over billions of eggs ones can only starting thinking about how this happened, the mass production of food these days and what we can do to stop it. As Josh Viertel writes about eggs - "In fact, there are so many unpleasant realities in this story, that we still don’t know exactly which elements contributed to the presence of salmonella—cramped cages, mouse droppings, dead insects, chicken feed containing chicken bone meal. But it’s not just a story about eggs, of course." Josh goes on to talk about Slow Food and their campaign to demand better control of more accountability from our food industry to ensure the health of all Americans.

The Inedible Egg video below is just one part of Slow Food USA's Egg campaign for better control and more accountability in our food systems. Among its demands, Slow Food is calling on government to:

Hold corporations and their leaders accountable for knowingly letting tainted products enter the food supply.
Ensure that the USDA and the FDA communicate better with each other.
Simplify food safety regulation and focus attention on notoriously bad actors.

Crucially, the group is calling for government to differentiate its approach to regulation and inspection when it comes to small and family farms, as opposed to large, industrialized operations. Arguing that the decentralized, less-intensive nature of small farms mean the risks of mass outbreaks is greatly lessened, while the potential impact of restrictive legislation are greatly increased due to economies of scale, Slow Food is calling for legislators to support an amendment to food safety legislation that exempts small farm and food facilities and farmers who directly market their products to consumers, stores or restaurants.

The Story Behind Your Food: Learning from Salmonella : Slow Food USA

Interesting Articles on the Egg Recall from Politico and Treehugger

Check Out Slow Food DC

2010-09-20T12:37:00.000-07:00

The Board of Slow Food DC has been working hard on creating a new website, image and events to get DC more involved in the movement. Slow Food DC organizes dinners, tastings, tours, lectures, and picnics, exploring the richness of our area’s culinary heritage as well as food and drink from other cultures around the world. We hope you will come get more involved!

Please check out the new Snail of Approval:

The Slow Food DC Snail of Approvals aim to:

Recognize and celebrate eateries and artisans who contribute good, clean, fair food to our community.
Spread awareness of the Slow Food philosophy and the establishments that support it.

Each nomination will be examined by: the degree to which the establishment’s activities are congruent with the Slow Food DC mission in promoting and celebrating local, seasonal, and sustainable food sources; how much it is working to preserve the culinary traditions of the region’s ethnically and culturally diverse populations; and how it is supporting the right of all people to enjoy good, clean, fair food.

We are excited for the Pig Roast to Kick-Off the Slow Food DC “Snail of Approval” Program on October 3. Click here for more information.

MORE PICTURES FROM OITF

2010-09-20T12:21:00.001-07:00

Ayrshire Farm
Upperville, VA
Friday, September 10, 2010

Outstanding In The Field 2010

2010-09-20T12:11:00.000-07:00

Outstanding In The Field came to DC! It was so wonderful to see the gang and catch up with everyone. I miss the road so much! It was such an amazing summer going to farms across the country and learning about different type of food cultures, farming methods and recipes. Everyone looked healthy and excited to be in DC. I wish them the best of luck in finishing up this season. I wish I could tag along...but my new life in DC is full of new food adventures and good times.

RJ Copper with Rogue 24 cooked the dinner at Ayrshire Farm. I loved the Keswisk Creamy Blue Suede Moo- I am going to look for it in DC. It was wonderful. Cheers to a successful dinner! I am happy I was able to be part of 2010 OITF.

Menu Included:

Toigo Orchard Grilled Plums with House Made Formage Blanc and Country Ham
Ayrshire Farm Chicken Liver with Onion Jam and Bean Sprouts
Smoked Bacon, Cheddar & Apple Fitter

Ayrshire Farm Vel Kibbeh Nayyeh with Sunflower Shoots, Pickled Artichokes & Everona Piedmont

Ayrshire Farm field greens
Toigo Orchard Plums, Peaches & Nectarines with Keswick Creamery Blue Suede Moo

Pit Roasted Gloucestershire Old Spot Pig with Ayrshire Farm Braised Field Beans and Path Valley Blue Corn Meal Polenta

Fresh Link Asian Pear & Honey Crisp, Pecans and Trickling Springs Chantilly Cream

Food Blogger Happy Hour

2010-08-24T14:04:00.001-07:00

Join great foodies for some drinks! It is on my calendar...going to be able to make it this month!

Trendy DC Street Food Movement In Trouble

2010-08-24T08:47:00.000-07:00

Sweetbites and DC Slices Trucks [Photo: Mr. T in DC] - Raphael Brion

According to a fellow blogger - Dining in DC - I recently learned that powerful businesses are lobbying against DC Food Trucks and trying to pull them off our streets. Some restaurant owners in DC are not happy with the new trend and feel that the local trucks are stealing their prime lunch time business. They are trying to either get rid of them or have laws where they can only be in parking lots or 60 feet from a similar type of restaurant.

I don't work downtown- but food tucks are becoming a huge trend across the country and it would be a shame to see them not allowed in DC. NPR just did an article on how some chefs are leaving their restaurants and modern kitchens to start a gourmet meals on wheels service.

I follow all the people on twitter- there seems to be a lot of really great food trucks with a wide range of variety. Even a new one serving fresh Lobster Rolls called Red Hook Lobster Pound. The proprietors make weekly trips to Maine to source their crustaceans that they serve on toasted buttery rolls with mayo and a new Korean-style taco truck called, aKorean, will add some spice to the mix in September. Some of the well-known ones

include: Curbside Cupcakes, Sweetflow, DC Slices, Distract Taco and Sauca.

According to her blog - The DC Department of Consumer and Regulatory Affairs (DCRA), on the other hand, has proposed vending regulations that would allow us to continue to serve you AND allow for a more vibrant vending culture in the District. DCRA needs comments on record for these new regulations, Title 24 of Chapter 5 . It is paramount that you voice your opinion on street vending and food trucks by emailing DCRA at helder.gil@dc.gov.”

What does the Washingtonian say about it? - Click here

Click here for the DC Food Truck Tracker to find a truck near you!

Check out this great blog on Truck Food Nation (an exploration of modern American truck and street food) by John T. Edge

Hello Cupcake Turns 2!

2010-08-24T08:43:00.000-07:00

Hello Cupcake is turning 2 today! The Dupont Circle cupcakery is giving out free cupcakes all day until they run out. Stop by 1361 Connecticut Avenue, NW for your free cupcake to celebrate another year or sweet success!

Going To The Chapel!

2010-06-18T08:14:00.000-07:00

Trent & I are getting married next summer. We are so excited & starting to plan away! I wanted to think of a cute way of asking my Bridesmaids. What better way than food/cookies! We love this place called Bundles Of Cookies in Bethesda. They did a really cute job! Enjoy girls!

Food Bloggers Tour at New Whole Foods in Chevy Chase

2010-05-17T12:08:00.000-07:00

I am very excited to join my DC Food Bloggers in a tour of the new Whole Foods Market in Chevy Chase!!! I will let you know how it is! I am sure it is much nicer than the one in Glover Park. I could honestly spend all day in a grocery store...so I am thrilled to be part of this pre-opening sneak peek tour! Stay tuned for more.....

May 5th! Food Blogger Happy Hour

2010-05-03T06:32:00.001-07:00

Come celebrate Cinco de Mayo with DC's Food Bloggers! CHEERS!

This month’s DC Food Bloggers Happy Hour, Wednesday, May 5 (6-8 p.m.) is being held at family-owned, Restaurant 3 in Clarendon, VA (2950 Clarendon Blvd). On Wednesdays, Restaurant 3 offers $5 martinis in the bar and lounge. They will also have $3 drafts. For the Food Blogger happy hour, we will be in the reserved lounge area. Click for more information.

The Healthy Schools Act

2010-04-20T07:54:00.000-07:00

Over the next few weeks Congress will vote on some important bills focusing on Children and School Lunch Programs. I feel it is important to understand what is going on in DC and try and help make a difference in the community. By speaking out and supporting the people that are making change...we can come together and help kids get the healthy and well-balanced meal they deserve.

Check out this Alice Waters' Interview: It is very Interesting about Healthy School Lunches and current Bills on the table.

In this interview Alice Waters talks about DC and what Bills are being put before Congress. She states....

"We’re working to bring it to Washington, D.C. A bill has been introduced by the D.C. City Council called the Healthy Schools Act and sponsored by Councilwoman Mary Cheh, which would make school meals healthier and more nutritious; increase the amount of local and fresh fruits and vegetables served in schools; increase exercise and physical activity in the schools; as well as promote school gardens, recycling, energy reduction, and other green initiatives. We are part of a coalition of groups, called "D.C. Schools on the Move," all working very hard for this. I’m quite hopeful and invite every one of your readers in the D.C. area to join in supporting this very important effort.

There is also a bill before Congress, the 2010 Child Nutrition Reauthorization Bill, which gives USDA authority to set nutritional standards and expand the use of local farm products in the school meal program. We’re very encouraged that the administration is putting its muscle into getting more money for healthy school lunches. It certainly helps that the first lady, Michelle Obama, with her Let’s Move! campaign, has made ending the obesity epidemic in children her number one priority. If we can get Congress to pass this bill this spring, it will affect what the kids are eating at school next fall. Again I am very, very hopeful."

Currently the Healthy Schools Act is being talked about and decisions are being made.

In December 2009, DC City Council representatives Mary Cheh and Vincent Gray co-introduced the Healthy Schools Act of 2009. The Bill contains many important Farm to School initiatives, as well as other initiatives designed to improve the health and well-being of District schoolchildren and to “green” District schools. The Healthy Schools Act Hearing took place on March 26, 2010. The bill is now in the process of being finalized, before the voting process begins, with the goal of the legislation being in effect when school resumes in August 2010.

Yesterday the Committee on Government Operations and the Environment voted on the bill. Today (April 20^th) the Committee of the Whole will vote, and on Tuesday May 4^th the entire council will take a final vote to pass the bill as a law!

Here are some of the other highlights of what this bill would do (From The Slow Cook):

* Allow students to eat breakfast in the classroom in schools where more than 40 percent of the student body qualifies for free or reduced-price meals.

* Require a minimum 30 minutes for lunch.

* Eliminate trans-fats and introduce specific nutrition standards, including weekly portions of vegetables, over a four-year period.

* Regulate the amount of sodium in school food, but still allow more than the most recent USDA standards for commodity vegetables.

* Continue to allow snack and junk food, but in managed portion sizes.

* Continue to allow vending machines outside school lunch rooms, but no longer stocked with sodas, sports drinks, ice teas or other sugary beverages, including “fuit juices” with minimal actual fruit.

* Prohibit “foods” containing more than 35 percent sugar by weight, but continue to allow flavored milks some are now calling“sodas in drag,” as well as 100 percent fuit juices that are dense with sugar by virtue of the fructose they contain.

* Encourage schools to serve minimally processed agricultural products that are sustainably grown on local farms, and without the use of non-therapeutic antibiotics and hormones.

* Establish a school gardens program to aid in garden construction and incorporate gardens into school curricula.

* Eliminate Styrofoam and other non-recyclable materials from school lunch rooms and report on recycling efforts.

* Begin a pilot composting program for school food waste.

* Require minimum levels of physical exercise in grades K through 8.

* Establish “wellness centers” in the city’s high schools.

* Nutrition standards, including ban on sugary beverages, would not apply at sporting events. But foods not meeting the standards could not be offered as prizes or incentives in schools.

What can you do to help:

1. Sign the D.C. Farm to School Network’s in support of farm to school in the Healthy Schools Act.

2. Contact your councilmember and ask them to VOTE YES for the Healthy Schools Act on Tuesday May 4^th! Get your councilmember’s contact information here, and download a sample letter to email or send here.

3. Stay Connected - Check Mary Cheh’s site and signing up for her email alerts. The D.C. Farm to School Network is also keeping track of the bill here.

Information given by: DC Food For All

Blog - Better D.C. School Food - Better D.C. School Food is the official blog of Parents for Better D.C. School Food.

Whoopie Pies!

2010-04-16T09:52:00.000-07:00

Stop by the DC’s Historic Eastern Market from 9:00 am until Noon Tomorrow (Saturday, April 17) for the Share Our Strength - National Food Bloggers Bake Sale!

Be sure to buy a Come To The Table "Whoopie Pie" or Lemon Square. I am spending all day cooking away...here are a few pictures to see whats going on in my kitchen. Buon Appetito!

Happy Birthday Bella!

2010-04-14T14:52:00.000-07:00

I got these really cute bones for Bella from Three Dog Bakery in Richmond, VA!

Ruth Reichl Comes To DC!

2010-04-14T13:59:00.000-07:00

Ruth Reichl spoke at the Smithsonian Resident Associate Program at the National Museum of Natural History on Monday night. Joe Yonan, editor of The Post's Food section, led the discussion with Ruth as they talked about her new book, her future in the food/magazine industry and her new style of food writing via twitter!

Ruth Reichl was the last editor-in-chief of Gourmet magazine, a former food critic for the New York Times and the author of numerous books, including the memoirs "Garlic and Sapphires: The Secret Life of a Critic in Disguise" and "Tender at the Bone: Growing Up at the Table."

Ruth spent a lot of her time with Joe talking about her latest book, "For You Mom, Finally." (Which I got for me and my mom for Mother's Day.) She started to write this book when she was asked to give a speech for an award she was winning. She noticed that the day of the speech...would have been her mother's 100th birthday and decided to write about her mom starting with "I wake up every morning thankful I am not my mother..." She goes on to talk about her mother's life and the reasons she is thankful she is not her mother. Her mother was never allowed to pursue her dream job (because she was a woman) and was pressured into getting married at a young ago. Ruth's mom instead, wanted Ruth to live a better life. I cant wait to read the book...she looked at her mother's old letters and wrote the book in honor of her life.

Ruth and Joe then started talking about her years at Gourmet. Ruth really changed things with the magazine and gave it the name and honor it deserves today. She felt there was more to food/life than a big elegant dinner party to write about. She started writing pieces about farms, chefs and farmers relationship, and food and politic. She said her staff had the appetite to change the magazine and make it what it is today. She said she started writing for her readers...because her readers never failed her. However, with times changing the ads were not selling - which was the main reason the magazine failed. In its last year sales dropped from 1350 to 400.

"I got to live in a time of magazine, that will never come again. During that time...if you give a reader what he wants, it will pay off. It is so sad that those days are over." -Ruth

However, Ruth does have faith that something new and exciting will come to the industry. She gave me hope and inspiration that I am not in a dying industry. She talked about the wonderful things going on in the food industry...and the rise to make change to things like what children are eating.

To end the evening on a happy note, Joe talked with Ruth and her haiku-like tweets. In a recently article by John Kessler in the Atlanta Journal-Constitution, John writes about how Ruth may have invented a new genre of food writing. Example of her tweet: "Sun spangled morning. Tiny yellow birds. Peeling tangerines. Fresh warm bread, cold sweet butter, apricot jam." With only 140 characters....what a beautiful way to write about food.

I enjoyed the evening and loved meeting one of my favorite writers and role models in the food industry. Even though Gourmet is no longer being published...for years Ruth gave us stories on more than just a recipe or critic. She filled our minds with knowledge on how food relates to other, race, and politics. She helped me become the curious food writer I am today...and she taught me how to go the extra mile when exploring a food article.

Share Our Strength Bake Sale

2010-04-14T12:42:00.000-07:00

I am cooking for the Share Our Strength - National Food Bloggers Bake Sale. It will be this Saturday, April 17, from 9am-12noon at DC’s Historic Eastern Market. Here is what I am bringing! I will post pictures tomorrow of cooking and packaging. Please look for the Come To The Table label for my special treats!

Lemon Bars

Shortbread Crust:

1/2 cup (1 stick) (113 grams) unsalted butter, room temperature
1/4 cup (25 grams) confectioner's (powdered or icing) sugar
1 cup (130 grams) all purpose flour
1/8 teaspoon salt

Lemon Filling:

1 cup (200 grams) granulated white sugar
2 large eggs
1/3 (80 ml) fresh lemon juice (approximately two large lemons)
1 tablespoons (5 grams) grated lemon zest
2 tablespoons (25 grams) all purpose flour

Garnish:

Confectioner's (powdered or icing) sugar
Lemon Zest - The yellow outer rind of the lemon that contains the fruit's flavor and perfume.

Preheat oven to 350 degrees F and place the oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray, an 8 x 8 inch (20 x 20 cm) pan.

Shortbread Crust: In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the flour and salt and beat until the dough just comes together. Press onto the bottom of your prepared pan and bake for about 20 minutes, or until lightly browned. Remove from oven and place on a wire rack to cool while you make the filling.

Lemon Filling: In your electric mixer, or with a hand mixer, beat the sugar and eggs until nice and smooth. Add the lemon juice and zest and stir to combine. Fold in the flour. Pour the filling over the shortbread crust and bake for about 20 minutes, or until the filling has set. Remove from oven and place on a wire rack to cool.

To serve: Cut into squares and dust with powdered sugar. These are best eaten the day they are made but can be covered and stored in the refrigerator for a day or two.

Yield: 16 - 2 inch (5 cm) bars

Recipe From Joy of Baking

I am also making Whoopie Pies from the Whoopie Pies Cookbook by Sarah Billingsley and Amy Treadwell. They look great! I have be wanting to get the pan every time I go into Sur La Table...I thought it was a good time.

Chocolate Whoopie Pie

1 2/3 cups of all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 t salt
4 T butter
4 T vegetable shortening
1 cup dark brown sugar
1 large egg
1 t vanilla
1 cup milk

Filling

Classic Marshmallow
1 1/2 cups Marshmallow Fluff
1 1/4 cups vegetable shortening
1 cup confectioners' sugar
1 T vanilla extract

or

Classic Buttercream
3cups confectioners' sugar
1 stick butter
3-4 T heavy whipping cream
1 T vanilla
pinch of salt

(Mix on medium speed for 3 mins)

Preheat oven to 375 degrees F.

Sift dry ingredients. Beat together butter, shortening, brown sugar on low speed. Increase speed to medium and beat for 3 mins. Add egg and vanilla.

Add half dry mixture and half milk to batter. Add 2nd dry and milk.

Drop 1 T of Batter onto baking sheets (lined with parchment paper). Or Use Whoopie Pans from Sur La Table. Bake for 10 mins.

DC Food Blogger Bake Sale to Fight Child Hunger — This Saturday!

2010-04-13T09:18:00.000-07:00

I am excited to participate in the first-ever National Food Bloggers Bake Sale this Saturday along with many wonderful DC Food Bloggers.

Nearly 1 in 4 children (17 million kids) in the US do not have enough food to eat. This weekend, Share our Strength kicks off their annual “Great American Bake Sale” campaign — where volunteers across the country host bake sales to raise funds for SOS’s efforts to end child hunger.

The DC bake sale will be held this Saturday, April 17, from 9am-12noon at DC’s Historic Eastern Market. Our table will be outside near the farmers line! Please stop by!

I am not sure what I will be making. I am spending all day tomorrow looking through cookbooks and making my grocery list. I bought really cute boxes from World Market to package the goodies in. I am just not sure what will go in it! Details to come! I have a mile long list of things to do today and tomorrow..and then I can focus all my time on the Bake Sale. What a great cause and a great way to get involved in the Food community in DC! I hope all my food friends in Atlanta also have a great turn out. Cheers!

Some of the local bloggers who will be participating:

Martha of A Measured Memory
Jenna of Modern Domestic
Kenneth of Indoor Garden-er
Marie-Noelle of Lunching in the DMV
Cathy of Mrs. Wheelbarow
Maiy of Beans Rice Life
Amber of Live Love to Bake
Colleen of FoodieTots
(Me) Sally of Come to the Table

Next Food Blogger Happy Hour

2010-04-05T12:01:00.000-07:00

I Hope to See You There!

Outstanding In The Field Tickets On Sale

2010-03-28T15:55:00.000-07:00

Get Them While They Are Hot!

Spring time is here! - One of the best thing about March is that OITF tickets go on sale. This weekend sales opened up and already a lot of them are sold out. It is amazing to see how fast the tickets go, especially in California. But just because those are sold out...doesn't mean there are no dinners left! There are plenty great dinners left for sale.

Next year jump on getting Secret Seacove tickets...it is awesome. Tickets usually sell out in 10 minute..so those lucky to get them are in for a treat. The Secret Seacove was my first dinner last year...what a great way to start the tour. The warm sun is shinning and the waves are crashing on the table.

I can give you an insiders guide on which ones (that are left) you should grab while they are still for sale! It truly is an amazing life time experience. If you love food..and can spare a couple hundred dollars than grab a friend, bring a plate and have an incredible outdoor dining experience.

Now looking at the schedule. Keep in mind you cant go wrong with any dinner. Every location is beautiful...every chef is wonderful and every dinner is a different experience. It all depends on what you want...if you want a city, small family farm, big farm. If food is important to you, meaning if you are more into seafood, beef or love cheese can depend on location. Picking your spot can all be based on the area, if you can travel and what you are looking for in a meal.

It is hard to pick a few to talk about...but I will try and pick the ones that stood out to me (that are still left - as of Sunday night). Email me if you have questions about other dinners or chefs.

I am thinking about getting tickets for the Cameron Winery in Dundee OR. I LOVED Portland, OR when I was on tour. I also loved the guys with Ned Ludd. They are amazing chef and really nice guys. Cameron Winery is closed to the public 364 days of the year. OITF is fortunate that Ned Ludd has the in and winemaker John Paul is excited to have them...what a great dinner.
This is also where I had my first bottle of Love and Squalor! (Not sure if they will have it at that one...since its on a winery..but you must grab a bottle when you are in the city.)

If you can travel I would go to Pemberton, BC at North Arm Farm. Some a few days in Vancouver and then drive up to Pemberton. There is a beautiful view of the mountains in the distance of the farm...it is a remote location with wonderful people, food and site seeing. You will not be disappointed.

Last year at Munson Farms in CO we went down for most extreme dining (due to a rain storm). But all of the guests agreed it was the best dinner experience of their lives. There was a gorgeous full rainbow in the long rows of corn. It was a beautiful site. That cameras just cant capture. Lets hope for sunshine this year!

Being from the south...when I approached Kinnikinnick Farm in Caledonia, IL I felt right at home. I am not sure if it was the chef baking biscuits in the farmer's kitchen...or the warm welcoming we received from the farmers...but this location will always be dear in my heart. It is a great spot...away from the busy city.

If you like seafood...and dont mind a long country drive, then I would definitely go to Four Season Farm in Harborside, ME. Espesially if you want to learn about farming and different kind of farming methods. Eliot Coleman and Barbara Damrosch have a beautiful farm and gardens on their property. Eliot is a well-known farmer and has amazing greenhouses on his farm.

On tour last season we were lucky to dine at Hen of the Woods...Eden worked there before OITF and was excited to show it to us. We had an amazing dinner in this really cute town. Just from the meal I had at Hen of the Woods...I would like to venture to Petes Greens in Craftsbury, VT. It is worth it! And if you have never been to Vermont. It is a great place to see!

Most new Yorkers do not know about this gem in the city...La Plaza is a welcoming garden in the East Village. A table set in the middle of the garden surrounded by the bustling city. Farmers and gardeners and guests dine together in this welcoming spot. Spend some time in NYC...and dine with some locals. It is an amazing escape without having to leave the city limits.

Ayrshire Farm in Upperville, VA is beautiful. If you like horses...the barn is one of a kind. The farm sits on top of the Va beautiful hills. Overlooking the table you see VA rolling hills surrounding you! Its speechless. We had one dinner in the barn and two on the hillside last year...I wonder what they will pick this year. RJ Cooper's dinner still has some tickets!

Of course...I will make a effort to be at the Love is Love Farm in Douglasville, GA. The farmers - Judith and Joe are good friends of mine and I love seeing and supporting them. "The day after our visit last season high water swept through flooding the fertile farm with several feet of water. Topsoil was washed away and for a time things were not looking good. This year we will celebrate a renewed farm and help out some with a benefit for the farm." This year I am excited Steven Satterfield with Miller Union is cooking. He worked with OITF two years ago with Scott Peacock and knows whats going on. It will be a great event!

Also for the first time this year (which I am VERY excited about) OITF is putting Mississippi on their map. City Grocery's John Currence was awarded best Chef in the South by the James Beard Foundation last year and will use all the best southern recipes and ingredients in his dinner.

I hope this short list helps! There are lots of dinners still open..and I hope you take the time to look at the list. I hope to see you at the table...we can share, eat and learn together! CHEERS!

DC Food Blogger Happy Hour - March 3 - Vinoteca

2010-02-24T13:54:00.000-08:00

Very excited for the next DC Food Blogger's Happy Hour at Vinoteca! I hope to see you there!

Thanks- Thrifty DC Cook

People that came last month!

Adventures in Shaw

Chaos and Chicken

Chris Zach

Come to the Table

Cupcake Avenger

Dining in DC

Endless Simmer

Every Food Fits

Felony Kirsch

Fresh Cracked Pepper

Girl Meets Food

Go Gastronomy

Gradually Greener

Hungry Traveler

I Flip for Food

Mansion Mogul

Modern Domestic

One Bite at a Time

Souper Girl

Sustainable in the City

The Grand Internationa l

Wingipedia

National Food Blogger Bake Sale, April 17

2010-02-23T18:23:00.000-08:00

National Food Bloggers Bake Sale to benefit Share our Strength and their work to end childhood hunger. On April 17, food bloggers across the US will unite to support the cause by holding bake sales in their states. The event is being organized by the fabulous Gaby Dalkin of WhatsGabyCooking.com.

Do you have a favorite food blogger you follow in DC? Wanting to try their delicious recipes and treats they have posted on the internet? What a great way to bring DC Food Bloggers together and raise money.

Funds raised through Great American Bake Sale support Share Our Strength’s efforts to end childhood hunger in America. Nearly 17 million— almost one in four—children in America face hunger. Despite the good efforts of governments, private-sector institutions and everyday Americans, millions of our children still don’t have daily access to the nutritious meals they need to live active, healthy lives. More information on SOS can be found at http://strength.org/.

Details on location to come...If you are a DC food bloggers feel free to get involved or invite any friends to participate. Have them email Colleen at foodietots@gmail.com to sign up.

Food Revolution

2010-02-23T14:27:00.000-08:00

One of the exciting things about being in DC is that I am able to get involved with issues like the Child Nutrition Act through Slow Food. Being in the Nation's Capital - I am able to make a difference and help raise awareness. I have always been passionate about food and how it relates to people. Helping others is also important to me...I feel everybody deserves good, clean and fair food. It is time for us to stand up and fight for the good, clean and fair food in our system.

Changing school lunches and helping children with obesity is becoming more of a national concern and more and more people are getting involved to fight in this "Food Revolution." Slow Food USA started The Time for Lunch campaign this past summer. The campaign kicked-up with the National Day of Action that brought 20,000 people together at more than 300 “Eat-Ins” nationwide. It’s time to give young Americans the school lunch they deserve: real food that tastes good and is good for them! Slow Food's goal was to talk to Congress to help make changes. When Congress reauthorizes the National School Lunch program in 2010, Slow Food members are calling on our elected officials to:

1. Invest in health. Find the funding to give school lunch programs
$1 more per child per day.
2. Protect kids from the junk food sold in vending machines, cafeterias and
school stores. Approve the Child Nutrition Promotion
and School Lunch Protection Act of 2009.
3. Link schools to local farms, and teach healthy eating. Guarantee
$50 million for Farm to School programs.

Image from Front Page Magazine
First Lady Michelle Obama announced a few weeks ago an ambitious national goal of solving the challenge of childhood obesity within a generation so that children born today will reach adulthood at a healthy weight and unveiled a nationwide campaign – Let’s Move – to help achieve it. The Let’s Move campaign will combat the epidemic of childhood obesity through a comprehensive approach that builds on effective strategies, and mobilizes public and private sector resources. Let’s Move will engage every sector impacting the health of children to achieve the national goal, and will provide schools, families and communities simple tools to help kids be more active, eat better, and get healthy.

A new TV show titled, Food Revolution, premieres March 26th. Jamie Oliver, chef, TV personality and best-selling author, goes to Huntington, West Virginia (which has been called the unhealthiest city in America) and tries to change the way people eat. Jamie is inviting viewers to take a stand and change the way America eats, in our home kitchens, schools and workplaces. ABC's website states, "The impassioned chef is taking on obesity, heart disease and diabetes in the USA, where our nation's children are the first generation NOT expected to live as long as their parents. Now that's scary!" He hopes to help get Huntington off that list and start a chain reaction of positive change across the country.

Great article in TIME about school lunches in France. "The French don't need their First Lady to plant a vegetable garden at the Élysée Palace to encourage good eating habits. They already know the rules: sit down and take your time, because food is serious business."

In his new book Food Rules, Michael Pollan states in rule No. 58: "Do all your eating at a table." French children quickly learn that they won't be fed anywhere else. Snack and soda machines are banned from school buildings in France — a battle that is now raging across the U.S. And France's lunch programs are well funded. While the country is cutting public programs and civil-servant jobs to try to slash a debt of about $2.1 trillion, no one has dared to mention touching the money spent on school lunches.

Fed Up With Lunch Project

Photo: Chicago school lunch: Corn chips with cheese sauce, French fries, ketchup, pears in syrup, & chocolate milk (Source: American Lunchroom: What Our Kids Are Eating at School: The Good, the Bad, and the Ugly)

This is a great blog by Mrs. Q, an anonymous school teacher from an unnamed Illinois public school, who has vowed to eat the same school lunch offered to her students throughout 2010. She is blogging about it to make a difference and bring awareness to the unhealthy lunches the children are eating. This anonymous lady states, "This issue is important now because the Child Nutrition Act is being reauthorized and debated in Congress right now. I realize that everyone is strapped for cash right now. Individuals, companies, states, and countries are losing money. No matter what is going on in this world, we can't forget the kids and the fact that many of them are at the mercy of school districts and corporations for their daily meal(s). It will cost the US more money in the future (healthcare costs) if schools don't address the big problem that is staring them in the face everyday: childhood obesity. No matter how great a school is, it can't control what the kids eat outside of school. But still schools can do better for kids while they are in building."

Here is her flickr account (Group)- where you can view pictures and also take a picture and share it with your own school lunch experience.

I think this is a great way to reach out to people...and to create change. Many kids in the U.S. eat half their daily calories at school. She is becoming very well known and getting tons of interviews. She is worried about losing her job...but I am proud somebody is finally saying something. Her recent interview with Robin Shreeves at Mother Nature News.

Interesting article in NYT talks about how it has been nine months after effectively banning most fund-raising food sales in city schools and how a city panel will vote Wednesday on an amended regulation that will allow student groups to sell items like Pop-Tarts and Doritos during the school day, but not brownies, zucchini bread or anything else homemade. This idea to me is upsetting. Our children do not need to eat processed food filled with junk and preservatives, instead they should indulge in homemade treats and healthier snacks.

Other people working towards this Food Revolution:
Anne Cooper, a Lunch Lady, who revamped school lunch programs in Harlem, NY, Berkeley, CA, and Boulder, CO.
Susan Rubin’s Better School Food.
Blogger Ed Bruske (recently spent a week in an elementary-school kitchen in the nation’s capitol) The Slow Cook.

Ed Bruske wrote about items the children were eating..such as scrambled eggs, “a manufactured product with 11 different ingredients cooked in a factory in Minnesota and delivered 1,100 miles frozen in plastic bags to the District of Columbia.”

Many people are coming together to fight and stand up for the children. It will be interesting to see what will change...and what these handful of people can do. Will it take more people? More people like the teacher? Or more high up people like Michelle Obama. Obama told Josh Viertel in a recent visit to DC..."Show me a movement..and I will make a difference." So I feel that it does take people like the teacher to prove that there is a great need for this...and we are behind it.

Slow Food A Food Revolution is just what kids need...actually what many Americans need (regardless of their age). Everyone deserves to eat fresh fruit and vegetables. And it needs to start somewhere or the next generation of children are in great danger. Food Matters!

"Sweeten the World One Bottle at a Time"

2010-02-23T12:59:00.000-08:00

Currently it is the 2010 Winter Olympics. I am enjoying watching the events and footage of Vancouver; however, it is making me miss OITF and my time on tour. Vancouver was on of my favorite cities we went to across the country and Canada. It is a beautiful place to visit with amazing restaurants and outdoor activities. (I even hiked "The Grind" Grouse Mountain where the Today's show is being aired.)

While I was watching snowboarding I was excited to see Hannah Teter, Gold Medalist in Snowboarding Halfpipe 2006 and Silver Medalist in Snowboarding Halfpipe 2010, uses her proceeds of maple syrup sales (her family is from syrup-rich Vermont) and all of her prize money won at snowboarding events to support a village in Kenya.

In 2008 she traveled to a village of Kirindon and stumbled upon a group of women and children afflicted with AIDS who had been kicked out of their homes by their husbands and fathers. Talking with the women they said they needed land so they could have a place to grow food and support themselves. A plots of land could be purchased for $1,000. Little by little Teter helps the women and children buy land so they can survive and provide for themselves. Currently she is also working on a large water and sanitation project (wells, bore-holes, rain water catchment) in Kirindon.

"Sweeten the World One Bottle at a Time" This one-of-a kind, Grade A Medium Amber, Pure Vermont Maple Syrup, is being dedicated to the desperately poor children of Kirindon,Kenya. Through my partnership with World Vision, this project will be helping those in greatest need.Profits from Hannah's Gold maple syrup and wrist bands go to support and bring clean water to Kirindon.

Click Here to Buy

Last year Ben & Jerry's created a flavor after Teter called Hannah Teter's Maple Blondie, which is maple ice cream with blonde brownie pieces and a maple caramel swirl. This is the first time the ice cream company has named a flavor after an athlete. Part of the sales will go to Teter's charity.

I think this is a great way to help others in the world. I am going to look for the icecream and buy a bottle of the syrup to put on my table! Cheers to Hannah and the USA athletes in the Olympics. Feels good to have American pride and to be proud of the athletes that represent us!

Not Your Usual Georgia Farmer

2010-02-05T14:49:00.000-08:00

Check out my article on local Georgia cheese in edible Metro & Mountains in their Winter Issue! Georgia Dairies include Sweet Grass Dairy, Flat Creek Lodge Dairy and Cole’s Lake
Dairy. I talk about how cheese farms are rare in GA - but the few around have great flavor and quality.

It is best summarized by Hook: “Cheese is like a good-quality wine. Great grapes equal a great wine; milk is the same way. Next time you shop for cheese, put that extra bit of money in a local cheese. You are supporting a small family farm and purchasing a good, wholesome quality.”

Exploring My New City Through Foodie Events!

2010-02-04T06:22:00.001-08:00

I recently moved to DC....slowly breaking away from blogging about Atlanta. I am embracing my new city and reaching out to people in the industry. I am starting to meet food lovers and food writers through these really fun events. I am learning that it is a great place to write about food. It is a great city full of events and organizations to get involved in. So I ignore the cold and snowy weather and came to the table with people to talk about food and what it means to them. To some I find (since it is DC) is a political movement...fighting for issues such as the Child Nutrition Act or 2012 Farm Bill....to others it is a love to cook...and for some fun food related events in the city. All the people love food for one way or the other and share my common interest on how food relates to people in many ways and effecting their lives.

Last night I went to a Food Blogger Happy Hour and met some fun DC Bloggers. I was surprised to meet people there that just love food and do not have a blog - but where interested in starting one or just wanted to meet foodie type people. Others were eager to tell you about their blog....and some just wanted to have a beer with people like with the same interests. I learned about other blogs in the area. I discovered places to eat and places to shop...so it was fun to come together to talk about DC and its food scene.

Some you should follow:

Thrifty DC Cook
the arugula files
Dining in DC
Biscuits And Such

Tonight I am going to the Washington Post to hear from some of DC's most talented gastronomically inclined authors at the reading from the new bestseller "Best Food Writing 2009." The event will include Joe Yonan and Jane Black of The Washington Post, Tim Carman of the Washington City Paper, and cookbook author Monica Bhide, all of whom are featured in this anthology of culinary prose, along with the series editor, Holly Hughes.

Click here for more details...Hope to see you there!

Good Gift For Foodie

2010-01-15T17:31:00.001-08:00

Blackberry Farm Online Market

Happy Birthday Mom! My mom loves to cook. My love for food and cooking is because of my mom. She taught me how to cook and how to eat! We love to go to the markets together and find fresh food...and we love to dine out at wonderful restaurants. I planted her a garden last year for Mother's Day. Anything involving food...we enjoy. Most of all we love to cook together!

I always get her something related to food for holidays...cookbooks, cookware, etc. I thought this year something from Blackberry Farm would be perfect for her Bday. I met Sam Beall (Owner of Blackberry Farm) at the SFA symposium this past year. I bought my mom and myself his cookbook...however he also told me about his online market. He was showcasing his book and his peanut butter on this particular night. His cookbook is beautiful - has wonderful photography and recipes. I am looking forward to the spring...when all of his products are in season. I got my mom some Winter Jam, which made with dried fruit (cranberries, apricots, figs, cherries, raisins, dates, prunes), Tennessee Rum, orange and lemon zest and juices, cinnamon and other spices. Chow-Chow! (Her favorite) - A relish of cabbage, peppers, onions and anything fresh in our garden at the time of preparation. And some fried chicken mix with their recipe. Everything on the website looks so good! Happy Birthday mom!! Hopefully one day we can go to Blackberry Farm.

(Mom with Caleb from OITF in her kitchen)

That's Such a Comfort

2010-01-15T16:58:00.000-08:00

"Chocolate cream pie! You know what I love about cooking? I love that after a day when nothing is sure and when I say nothing, I mean nothing. You can come home and absolutely know that if you add egg yolks to chocolate and sugar and milk, it will get thick. That's such a comfort."

-Julie Powell (Julie & Julia)

I love to cook. I bake/cook almost everyday and rarely blog about it. But today was one of those days...and all I could think about was that Chocolate Cream Pie from Julie & Julia. I found a recipe by googling. This one looked the best to me. (I will let you know it is cooling in my frig as I write). This other one looked good by Sunset- picture above. So many options online.

Cooking to me is such a comfort. Honestly the grocery store/markets are my sanctuary. I do my best thinking in there. I enjoy walking up and down the aisles. I enjoy interacting with people and watching the shoppers. I love getting to know the farmers and build relationships. I never make a list. I always buy what looks good and fresh. I plan meals while I am in store staring at the meats or vegs. Sometimes I find something I like a google recipes on my phone in the store - most times I wing it - hoping it will turn out.

I hope you enjoy this recipe! I have to say there is definitely a comfort in the way my house smells. I sure understand why Julia saying cooking brings her joy...cause it brings me joy.

Washington, DC Winter Restaurant Week

2010-01-13T14:25:00.000-08:00

Indulge in your favorite dish, relax at your local spot or try something new - with over 180 restaurants on the list - You can find your place! This week is Washington, DC's 16th Winter Restaurant Week. Where one can dine on lunch for $20 and dinner for $35 for a three-course fixed-price meal at some of the finest restaurants in the area.Yesterday I had a wonderful meal at Westend Bistro by Eric Ripert. (Unfortunately this particular restaurant only offered lunch)- but I still had a wonderful dinner of Shrimp and Grits with good spice and flavor. And I also got Beignets for dessert! My favorite! They have good Happy Hour Cocktail List for $6 a drink, which is worth going back for.

Trent's office is above the The Prime Rib...so we ventured over there for lunch today. Figured a good steak for $20 was a good deal and we have been talking about going for months now. I enjoyed the prime rib (their famous aged prime beef, which is roasted slowly in their ovens and served in their natural juices.) My prime rib came with creamed spinach and classic mashed potatoes. With my three-course meal I also had Caesar Salad and Creme Brulee.

Checking out the list for one more restaurant for tomorrow..not sure what I am in the mood for. There are tons of options! Next week I will definitely head to Bangkok Joe's. They have the menu posted online and they are also extending the deal until January 31st. I cannot wait to eat their Traditional Pork Bao (Cantonese BBQ pork bun steamed in a bamboo basket.) I haven't had Cantonese BBQ since Vancouver. Here is an example of a menu:

Fine Thai cuisine and Washington’s first dumpling bar

2010 Winter Restaurant Week
January 11th – 17th

Inspired by the ancient philosophy of the Five Elements (wood, fire, earth, metal and water), Chef Aulie Bunyarataphan invites balance into our lives with her prix fixe menu. Indulge in a contemporary version of a feast fit for Qin Shihuangdi, China’s first emperor, who commissioned the terra cotta warriors now on display at the National Geographic Museum.

Three-Course Lunch $20.10

First Course

Warrior Dumplings
Crispy dumplings stuffed with black forbidden rice, shrimp, chicken, ginger, scallions, and served with sweet-chili sauce.
(Shaped to resemble ancient gold ingots, these dumplings symbolize hope for a year of prosperity and good luck.)
or
Traditional Pork Bao
Cantonese BBQ pork bun steamed in a bamboo basket

Main Course

Emperor Chicken
Chicken breast stuffed with gingko nuts, Chinese sausage, shiitake mushrooms, sticky rice, and served with ginger-black bean sauce
or
Kang Pao Shrimp
Shrimp with chili paste, rice wine, cashew, snow pea, carrot and ginger,
served with jasmine rice
or
Beef Chow Fun
Beef stir-fried with fresh rice noodles, mushrooms, Chinese broccoli

Dessert

Sesame-Caramel toffee apple, finished tableside

Three-Course Dinner $35.10

First Course

Warrior Dumplings
Crispy dumplings stuffed with black forbidden rice, shrimp, chicken, ginger, scallions, and served with sweet-chili sauce
(Shaped to resemble ancient gold ingots, these dumplings symbolize hope for a year of prosperity and good luck.)
or
Traditional Pork Bao
Cantonese BBQ pork bun steamed in a bamboo basket

Main Course

Emperor Chicken
Chicken breast stuffed with gingko nuts, Chinese sausage, shiitake mushrooms, sticky rice, and served with ginger-black bean sauce
or
XO Scallops
Seared sea scallops with XO Cognac, crispy noodles and baby spinach
or
Xi’an Steamed Fish
Chilean sea bass steamed with ginger-ginseng broth, gingko nuts, box thorn berries, mushrooms, baby spinach and jasmine rice

Dessert

Sesame-Caramel toffee apple, finished tableside

Thanks to a local blog: Here are the Restaurants that are extending restaurant week.

1789 - January 11th through the 31st
2941 - January 11th through January 29th
Art and Soul - January 11th through January 24th
Bastille - January 11th through January 23rd
Bangkok Joe's - January 11th through January 31st
Chima Brazilian Steakhouse - January 11th through January 21st
Circle Bistro - January 11th through January 24th
Co Co. Sala - January 11th through January 20th
Darlington House - January 11th through January 24th
Kinkead's - January 11th through January 22nd
Kora - January 4th through January 31st
Nage - January 11th through January 24th
Notti Bianche - January 11th through January 24th
Oyamel -January 11th through January 24th
Policy - January 11th through January 24th
Jaleo - January 11th through January 24th
Cafe Atlantico - January 11th through January 24th
Perry's - January 11th through January 31st
Redwood - January 11th through January 24th
Restaurant 3 - January 11th through January 24th
Spezie - January 11th through January 23rd
Tuscana West - January 11th
Willow - January 11th through January 23rd
Zaytinya - January 11th through January 24th
Zengo - January 11th through January 24th
Zola - January 11th through January 24th

Happy New Year! - Organic Food/Garden at The Boulders Resort & Golden Door Spa.

2010-01-09T08:15:00.001-08:00

I spent New Years at The Boulders Resort & Golden Door Spa in Carefree, AZ with the Pickle Family. What a wonderful way to ring in the New Year. I was excited to learn that The Boulders Resort & Golden Door Spa was the first organic garden on the West coast of America. (And Starting in 2006, The Boulders Resort Arizona has entered the "green tourism" market with its transition to becoming the first all-organic hotel in the United States.)

I enjoyed walking around the Organic Garden. Due to the winter there was not too much growing, but it was still beautiful and amazing to learn about. I bet it is wonderful during growing season with all the fresh tomatoes and vegetables.

The Boulders Resort harvests their own produce and serve only the freshest produce grown in the area and on their property. The Organic Garden includes design elements of eight elevated planter box areas separated by a flowing water feature down the middle. Each open-area plot will grow organic vegetables such as lettuce, carrots, celery, heirloom tomatoes, along with a variety of herbs and edible flowers. Five walls on the perimeter of the garden will be dedicated to a fragrant orchard of citrus trees that include grapefruit, orange, lemon, and lime trees.

I am also excited to cook from my new cookbook I bought while in AZ! So many great recipes. Chef Dean Rucker with The Golden Door has a beautiful cookbook with great recipes and photography. In 2010 I am going to eat healthy and this is a great way to start. I think I will cook the Egg White Omelet with Fresh Herbs, Roasted Asparagus and Baked Herbed Tomatoes for breakfast. Cookbook reads, "Baking tomatoes concentrates their sweet, tangy flavor. Here they take the place of fatty breakfast meats or greasy hash browns that might otherwise turn an innocent omelet into a calorie bomb. For an added treat, top each tomato with a little crumbled goat cheese or grated Parmesan, mozzarella, or Swiss cheese halfway through baking. Serve this dish with a slice of whole-grain toast." YUMMY and HEALTHY! I cannot wait to recreate the Pinto Bean and Vegetable Chile Tostada (with Salsa Fresca and Avocado-Cilantro Cream) I ate while in Arizona.

Love and Squalor Riesling - Willamette Valley

2010-01-07T18:06:00.000-08:00

When I was in Portland with Outstanding In The Field I enjoyed my first glass of Love and Squalor. Portland was my favorite city/dinner on tour and I always talked about Love and Squalor wine. I love the wine! It is sweet - but not too sweet and very refreshing. I am a big foodie - but just recently I am starting to learn about wine and how to pair wine with great food. I enjoy tasting their unique flavors on my palate. It is something that I love learning about and something that I hope I can one day write about. For now...I can truly say that Love in Squalor is my first favorite wine and first wine I have written about. Maybe I should write an article on the wine maker! Cheers to Matt for producing an amazing wine and sparking an interest inside of me to want to learn more...

Jason French and Ben Meyer with restaurant Ned Ludd paired his wine to go with their meal. They prepared Grilled Salmon with Smoked Salmon Hash and Ford Farm Smoked Beef Shoulder & Grilled Midsection with Creamed Collards & Kale for the main course. It was a wonderful meal with great company and of course great wine.

Matt Berson, assistant winemaker for Ransom Wine Co. in Portland also makes Love and Squalor on the side. "A boutique winery producing fine Riesling and Pinot noir in Oregon's Willamette Valley. Every silver lining has a dark cloud, and either is a darn good excuse to crack another bottle of Love & Squalor." Matt Berson makes his wine at Brooks Wines on Eola Hills Road - using organic grapes.

As noted by a write up on the wine, it is full of "lemons, crisp apples and herbs. The palate is loaded with bold, luscious acidity (would you believe 2.83 pH?) balanced with a bit of sweetness (1.8% residual sugar). This shows off tons of fruit, including sweet apples, peaches, mangoes and pears, all the way through the flinty finish. A stunning, breathtaking wine."

Critics pair the wine with chorizo con huevos, chicken tikka masala or any number of spicy Thai dishes. I agree - however it is also a refreshing wine on its own.

For Christmas, Trent surprised me with a case of Love and Squalor. What a wonderful surprise! And what a treasure! You can only find his wine in Oregon - however Matt will ship it to you on request. I promise you will not be disapointed. He only produces around 100 cases, so it is a small production. But a must try if you love good wine. ($18 a bottle).

Go Kevin!

2010-01-07T11:04:00.000-08:00

Sorry for the delay - but I wanted to write a blog about a wonderful chef and friend Kevin Gillespie. I had so much fun watching him this season on Top Chef (as well as all of Atlanta). He did am amazing job cooking true and delicious southern dishes and shining a light on pork throughout the season! I am so proud of him making it to the final round in Top Chef. Best recent news however was that Kevin was voted “fan favorite” by the viewers of “Top Chef.” I have gotten to know Kevin through the food industry and let me say....he deserved to win fan favorite. I wish you the best of luck Kevin! Congratulations.

(Pictures Taken When He Worked With OITF Summer 2009 at Love is Love Farm)

David Chang Cooks for SFA

2010-01-07T10:38:00.000-08:00

DAVID CHANG

David Chang is a Korean-American chef in New York City. (He was born in Virginia giving him his southern roots). He is chef/owner of Momofuku Noodle Bar, Momofuku Ko and Momofuku Ssäm Bar in the East Village. He has been named a Food & Wine Best New Chef, a GQ Man of the Year, a Rolling Stone Agent of Change, and a Bon Appetit Chef of the Year. He has taken home three James Beard Awards: Rising Star Chef, Best Chef New York City, and Best New Restaurant (Momofuku Ko).

I am very excited to cook from his cookbook - Momofuku. Momofuku has both stories and recipes that tell the history and love for his cuisine. He talks about being a chef in New York and how to properly use Asian flavors in cooking. He has a whole section on Benton's Bacon in his book with beautiful photography. It is a must read!

SFA Symposium Highlights 2009 Music and Food

2009-11-18T16:38:00.000-08:00

Music and Food

Exploring Interdependent Cultural Expression
12th Annual SFA Symposium

The lectures started with a welcome from Ted Ownby, director of the Center for the Study of Southern Culture, followed by a wonderful lecture by Bob O'Meally, the Zora Neal Hurston Professor of English at Columbia University, is the author among other books, Lady Day: The Many Faces of Billie Holiday. O'Meally talk about Food in Work Songs. He claims that, "Everything we do as a community is about music and/or cuisine." He goes on to talk about examples of work songs that incorporate food...such as James Brown - "Make it Funky" & Bessie Smith - "I Want a Little Sugar in My Bowl" & Billie Holiday - "Gimmie a Pig Foot" and many others....Most of these songs use food to show emotion and do not so signs of wanting food. He talks about many songs with street vendors crying, which I found interesting. Such as Oscar Brown Jr., Willis James and Louis Armstrong. He played a well-known song called "Watermelon Man" by Oscar Brown Jr.

(Photo by Larry Lucas)

Another lecture titled "Meet Buster Holmes" by Tom Sancton, a clarinetist and former Paris bureau chief for Time, talked about growing up in New Orleans in the 1960's with a passion of jazz music. He had the desire to learn the true New Orleans jazz music and traditions during the segregation era as a young boy. I really enjoyed this talk. I could see Tom Sancton's love for food and music and how it greatly impacted his life. He talk about growing up in New Orleans during a time where blacks and whites started to come together.

His talk centered around Buster Holmes - the king of red beans and rice who traveled the world to cook for the Preservation Hall Jazz Band. Buster's was a restaurant/jazz venue in New Orleans where people of all race and class came together. Buster made the best Red Beans and Rice in town and sold it for 27 cents (60 cents with sausage). It was the place where musicians hung out...Brass Bands would start and end their marches there..and would play all through the night. He remembers improtu jazz session...the sound of the trumpet..and everyone's happy spirits. "It was not just a place to eat," Sancton said. "It is an experience of itself."

"Buster was someone that welcomed everyone," Sancton said. "He brought together people of all walks of life...through music and food."

Marshall Chapman gave a talk titled "On the Road," which was great humor and entertaining. Look out for the Podcast on the SFA website soon. She talked about being on the road with a tour band..and how food influenced the places she played and traveled to along the road. Food brought together members of her band and great memories. She remembers the best meal she ever had at an Italian Restaurant in NYC...and eating crabs with her guys. Through her stories she brings to life food and what it feels like to live on the road. This was one of my favorite talks...(I barley took notes I was so deep in thought while she spoke). I could relate to living on the road with OITF and the memories I made due to food and chefs. Just like Champman I was excited to travel to the south (back home) and the coastal cities. Certain dishes reminded me of home and gave me comfort. Food brought me closer to members of OITF and made the memories everlasting and exciting. Cheers Marshall Chapman..I enjoyed your lecture!

Another lecture was given by Jett Williams titled, "Mother's Best Flour: Hank Signs for His Supper." Jett Williams talked about her father Hank Williams and his Radio Show in 1951 - 1952 where Mother's Best Flour sponsored it. "Best Biscuit you ever hmmm a tone in." Jett talked about her battle to prove Hank Williams was her father..and later a battle to the rights of Hanks Music/the discovery of the largest known body of unreleased Hank Williams material.

Part 2 lectures To Come......

Pig in a Bottle (tree) Dinner - Southern Foodways Alliance Symposium 2009

2009-11-18T16:07:00.000-08:00

Featuring Dan Latham of Jim 'N Nick's

Hosted by Cynthia Gerlach of Bottletree Bakery
October 29, 2009

Dan Latham (Thursday Night Dinner at Bottle Tree)

Dan Latham prepared a wonderful meal to kick off the Halloween weekend of the 2009 SFA Symposium. Dan Latham, also known for former L&M Kitchen and Salumeria in Oxford Mississippi, is now now raising and curing pastured pigs for Jim ‘N Nick’s. This wonderful dinner was served family style with lots of old favorites from L&M. Ashley Hall with Kermit Lynch picked some great wines for the evening. Including a Chateau Saint Martin Garrigue 2008 (Coteaux Du Languedoc) and a Cuvee Floreto 2007 (Sang des Cailloux Vacqueyras).

The porchetta was a smaller pig that was deboned and stuffed with cubed pork shoulder and seasoned with fennel, rosemary, sage and garlic. It was to die for! The meal ended with Bottletree's famous Humble Apple Pies. Brought me right back to Oxford...and great food memories of college.

What a perfect way to start the weekend!

Menu:
Olives
Farinata with Rosemary
Chicken Liver Toast

Rigatoni with Ricotta
Late Summer Veggies and Jalapeno

Greens with Pecans, Pears, Grana, and Aged Balsamic
Kale and Local Beans
Local Grits with Smoked Ham

Assorted Pizzas :
L&M's Italian Sausages, Peperonata and Fresh Mozzarella
L&M's Bacon, Onions and Thyme

Porchetta Sammies

Bottletree Goes Balogna Desserts

Georgia Flooded Farm Relief Effort

2009-11-18T14:04:00.000-08:00

Georgia Farmers still need everyone help this holiday season due to recent flood damages. Please keep them on your mind. The Jim N Nicks/Peachtree Road Farmers Market was a huge success a few weeks ago...as well as all of the other events held by restaurants throughout the area.

Letter From Slow Food: Concerned Atlantans (and citizens from all around) really rose to the occasion in October. When the call went out to help our local farmers who experienced severe flood damage to their farms, local businesses and residents came through in a big way.

Slow Food Atlanta would like to thank all of the generous businesses that have helped raised funds for our flooded farmers, including Woodfire Grill, Rosebud, Muss & Turners, Jim N Nicks, Mellow Mushroom and Farm 255.

We also want to give a special thank you to Whole Foods, whose total donation will be about $29,000!

There continue to be a bevy of interesting and fun events to help educate and connect you to your local good, clean and fair food community. Scroll down for more details.

And we hope you all have a delicious Thanksgiving!

See you at the Table,
Slow Food Atlanta

Slow Food Atlanta is calling for all willing supporters to join our volunteer brigade. We are constantly being asked to left a hand at worthwhile events. We would love to assemble an email list of friends who would be willing to be called on. Here are a few opportunities coming up soon:

Georgia Flooded Farm Relief Effort

Join the flooded farm rejuvenation team by volunteering for one of these upcoming workdays. Volunteers need to be in good physical condition and have appropriate footwear. Additional details about the farm activities will be provided in a confirmation email for each farm's workday. Thank you for joining the remediation team and helping to rejuvenate these local farms!

More workdays will be announced soon; you can join the volunteer corps by emailing suzanne@abraxis.com.

Davis Farms, Roberta

Large volunteer team is needed for two projects on Sunday, November 15. The first project is to dismantle the flood-damaged greenhouse, erect a new hoop house, and tuck seedlings into their new secure abode. The second project is to pick up and distribute straw to start building the organic matter in a flood-damaged and water logged field. Davis Farms is located in Roberta, 2.5 hours south of Atlanta.

Shifts Available:

SUN 11/15 10:00am-4:00pm

Jamo's Organics, Lawrenceville

Teams of three people on each day will help to rebuild beds by digging a dry creek bed, transferring soil to replace what washed away, and seeding a winter cover crop. Work days are flexible; if you can make it at some other time, let us know. Jamo's Organics is located in the metro Atlanta area.

Shifts Available:

SAT 11/21 10am-4pm

MON 11/30 10am-4pm

Garmon Family Farm, Whitesburg

Team of four people needed to remove topsoil from the fence at the bottom of the pasture so that it can be moved back up to the growing beds. Possibility for fence repair and transplant work as well. Garmon Family Farm is located one hour southwest of Atlanta.

Shifts Available:

SAT 11/14 8am-noon, or 1:00-5:00pm

SAT 11/21 8am-noon, or 1:00-5:00pm

Love is Love Farm, Douglasville

Weekly workdays will be held on Tuesdays for one month, starting November 17, with Wednesdays as an alternate possible workday. Love is Love Farm is 30 minutes west of downtown Atlanta.

Shifts Available:

TUES Nov 24, 9:00am-2:00pm

TUES Dec 8, 9:00am-2:00pm

TaylOrganic Farm, LLC, dba Split Cedar Farm, Ellenwood

A team of three volunteers are needed to replant transplants, aerate the soil, and other preparatory activities. TaylOrganic Farm is 40 minutes southeast of Atlanta.

Shifts Available:

SAT Nov 21 9:00am- 2:00pm

Hope's Garden, Atlanta

Two teams of up to six volunteers each are needed to get the greenhouse back in shape and transfer topsoil back in. Hope's Garden is located in metro Atlanta.

Shifts Available:

Flexible dates starting the week of Nov 23. Shifts can be 4-6 hours on two different days.

Slow Food Atlanta

SFA Symposium - It is that Time of the Year Again!

2009-10-28T10:25:00.000-07:00

Tomorrow I am heading to Oxford for the 12th annual Southern Foodways Alliance Symposium. This is my favorite time of the year! Last year the theme was The Liquid South, from Well Water to Sparkling Muscadine. I learned about Buttermilk, Mexican Cokes, and Bootlegging. I even tasted my first Van Winkle Handmade Bourbon! I enjoyed Junior Johnson talk about his moonshine (botlegging days) and his later days in NASCAR racing.

This is a weekend where academics, writers, cooks, and intellectually curious eaters to come to a better understanding of Southern culture and Southern cookery. It is a great way to spend a weekend learning about southern food, meeting new people and eating. It is also a weekend where the whiskey flows all night, catfish is fried and people enjoy each other's love for food and culture. To listen to old podcasts click here.

I am so excited to get back to Mississippi and see my old friends and enjoy the weekend with some foodies.

This year the theme is Music and Food: Exploring Interdependent Cultural Expressions.

"Over the course of four days of lectures and performances, as well as breakfasts, dinners, and suppers, we will unlock the key to what Memphis Minnie really meant when she sang, “I’m selling my pork chops/But I’m giving my gravy away.”
New Orleans will get its due, by way of red beans and rice and jazz. So will Texas blues. And Tennessee country. And hip hop from the ATL.
We’ll stage a ballet and a goat roast. We’ll feed on deep-fried catish and slow-simmered greens. We’ll take you down to the crossroads where food and music meet, and we’ll sketch the ways in which these cultural expressions are complementary."

I will be twittering all weekend! Follow me! I'll post pictures and a blog after the event. It is going to be so much fun!

I took the photos at the past two symposiums. John T. Edge wanted a bacon forest two years ago when the theme was about Hogs - due to the year of the Pig. The top picture is a dish I still dream about - Atlanta Chef Anne Quatrano's Pickled Shrimp. It is amazing! So full of flavor and spice. (Now you can get it at Abattoir).

Bar-B-Q For A Good Cause...

2009-10-16T14:04:00.000-07:00

Peachtree Road Farmers Market & Jim 'N Nicks Bar-B-Q
Saturday, October 17

Come out to the Market to eat some lip-smacking BBQ for a good cause! Jim n' Nicks Bar-B-Q will be at the Market on Saturday, Oct. 17, from 10 am-1 pm to help raise... funds for local farms battered by Georgia's recent floods. Bring your family and friends out for some Market shopping, live music, BBQ, and lemonade. Sandwiches are just $10 with 100% of the profits going to the Peachtree Road Farmers Fund, a source of financial support for the farmers of the Peachtree Road Farmers Market. Rain or shine.

www.peachtreeroadfarmersmarket.com
www.jimnnicks.com

More Sad News! Via Elisa closing its doors...

2009-10-07T10:04:00.000-07:00

Elisa Gambino with Via Elisa is closing her shop in Atlanta after 7 years due to the economy. She is discontinuing her line of handmade pasta and will close her westside Italian food shop on October 17th; however, she will continue to sell her jarred pasta sauces through Whole Foods Markets. Hurry up and buy some today! It freezes well!

Here is her Announcement:

Dear Fellow Pasta and Pasta Sauce Enthusiasts,

Via Elisa’s store – but not our sauces — will end what has been a glorious seven-year run in Atlanta at the close of business on Saturday, October 17, the latest victim of an unforgiving economy.

Though that will mark the last day we will make our award-winning pasta and the last day our store will be open, I want you to know that we will continue to make our sauces, whose sales have grown despite the economic climate.

Since the line of Via Elisa sauces sold at Whole Foods Markets throughout six states in the South does very well, I will focus on developing Via Elisa as a sauce company. All three of our sauces -Passionately Perfect Tomato,
Diavoletta and Sofia’s Sicilian Caper – are available in 16-oz. and 32-oz. jars.

Between the flooding and the economy, there has been much sad news here in Atlanta, and when I think of the loss that so many people have suffered, this bit of news seems trivial in comparison. I am thankful to all of you
who have supported Via Elisa since we opened our doors in 2002. I have been overwhelmed by your kindness and dedication to the success of Via Elisa and I hope you will continue to support the sauces as I streamline our business. I have always enjoyed delivering pasta to the people in the neighborhoods, markets and our store. I am confident I will enjoy promoting and selling our sauces as well.

A supply of Via Elisa pasta and ravioli is available at Whole Foods Markets here in Atlanta (as we have just shipped out a fresh batch). You know where to find it! We will also continue to accept your orders until October 16 and I hope you will stock up. Everything we make freezes well.

On a closing note I want to thank the incredible and dedicated staff of professionals who work here at Via Elisa. Without Dave, Tina, Bess, Noe, Maryland, Darnell and Dahlia, Via Elisa would not have been possible. Their dedication to Via Elisa has inspired me daily and has kept me going over the years. Their contribution to the business has been immeasurable. Please thank them when you come to the shop.

And please do come by, say hello and pick up your pasta, ravioli, sauces, meats, cheeses, vinegars and oils at least one last time. The store will be open and we will be here making pasta through Saturday, October 17 and we would love to see you.

As I have always said, a two-pasta day is a good day! And if you are looking for sauce, all of our 16 ounce sizes are still on sale at Whole Foods Markets in the South for only $3.49 until October 13th.

A Presto,
Elisa

A New Chapter In My Culinary Adventure....Cheers to the Last OITF Dinner

2009-10-06T10:37:00.000-07:00

“Frank Stitt's lively mind, unerring palate, and easy grace have combined to make him the culinary king of Alabama."
—Gourmet

I had my last dinner with OITF in Birmingham last week. The dinner was held at Jones Valley Urban Farm a three acre farm on a formerly vacant downtown property, that grows produce and healthy communities through urban farming and youth education. What a great way to end the season! I got to spend time with my favorite chef Frank Stit t. I have been looking forward to this dinner all season. He is a well-respected chef in the south and a huge supporter of the Southern Foodways Alliance.
Known for his Provençal-influenced southern food, Stitt always uses fresh and local ingredients in his cooking.

What I also enjoy about Frank Stitt's cookbook- is that he uses food to tell stories of the south that relate to food. In many ways food has impacted his life and he tells his adventures through his recipes.
Here is a really great article- Frank Stitt, John T. Edge and Marvin Woods come together to talk about food. Frank Stitt tells of mixing the culinary traditions of both black and white in his restaurant.

“I began to take greater pride in our southern ingredients,’ he says as he weaves the black traditional food of his restaurant family with his own small Alabama farm food. “And sometimes with me, I’m blending a little bit of Provence, the south of France, with the south of the United States.” Claiming that there is something special about southern soil, Stitt continues, “Our southern ingredients hadn’t really been celebrated like the French had been doing for generations.”

One of the best parts about working for OITF I was able to connect with amazing chefs like Frank Stitt. I hope their cooking and love to their culture inspire me to write about the importance of food and see the unique stories in each person, dish and recipe.

I loved hearing Frank Stitt talk about his Porchetta from Sequatchie Cove Farms. He proudly carried it to the table to share with the farmer and guests. Most chefs hide behind the kitchen - but he was so eager to put the farmer (Bill Keener) in the spot light. His respect for the farmer was so wonderful and his love for the meal was priceless.

I can't wait to start cooking again now that I am no longer on the road. I will definitely be pulling out his cookbook. Cheers to a wonderful diner!

MENU:
McEwen & Sons deviled eggs.
JVUF sweet & spicy peppers, roasted eggplant, cracklin' cornbread & Snow's Bend snap peas.
Lady Pea Pilau with Snow's Bend butternut squash, Soul's Food Organic's cherry tomatoes, okra & basil.
Porchetta (Sequatchie Cove Farms Pork) with stone ground grits & JVUF collard greens & turnips.
Petals from the Past apple cake with rum creme angalise.

Goodbye Gourmet

2009-10-05T08:33:00.000-07:00

NYT reported that Conde Nast just announced that it is folding three magazines including Gourmet.Gourmet Magazine has been around since 1940. This truly is a sad day for the Food Industry. I have learned so much about food and I have cooked some amazing recipes from this magazine. I am sad to see it fold.

My favorite issue, which sits on my desk all the time is the Southern Cooking Issue with essays from Edna Lewis. The essay, in which Lewis shares a lifetime’s worth of experience, was the inspiration for this entire special issue and its exploration of southern cuisine. A granddaughter of freed slaves, the late Edna Lewis left home when she was just 16 years old and went on to become a renowned chef at Manhattan’s star-studded Café Nicholson. With her four cookbooks, she was a pioneer for regional American food, spread the gospel of genuine southern cuisine, and inspired a generation of home cooks. Through her essays she explores what it means to be southern. It is beautifully written where she writes about southern food, weather, people and day-to-day life. Being from the south- it make me smile and think about things that I do or my mother does that is southern. Essays like this in Gourmet makes the magazine so unique and something I will miss. It is not just a recipe or food critic writing about a meal. The magazine talks about food and politics, food and race, food and culture....Something I think is important when you write about food.

"Southern is a mint julep. A goblet of crushed ice with a sprig of mint tucked in the side of the glass, plain sugar syrup the consistency of kerosene poured over the ice, then a jigger of bourbon. Stir and bruise the mint with a silver spoon. Sip and enjoy. Southern is a hot summer day that brings on a violent thunderstorm, cooling the air and bringing up smells of the earth..."

"Southern is a seafood gumbo of crab, okra, tomatoes, scallions, onions, green pepper, bacon, garlic, and herbs. Southern is fresh-made corn fritters, light and crisp enough to fly away. Southern is an okra pancake in a cornmeal batter. Southern is a platter of deviled crabs prepared with soaked slices of white bread torn and mixed with chopped onion, fine-cut scallions, melted butter, fresh-ground pepper, cayenne, eggs, and the best crabmeat. Baked in the oven, served hot, a morsel to die over. Southern is a pitcher of lemonade, filled with slices of lemon and a big piece of ice from the icehouse and served with buttermilk cookies. Southern is a delicious chicken salad at a bride's luncheon."

She ends her essay by saying, "The world has changed. We are now faced with picking up the pieces and trying to put them into shape, document them so the present-day young generation can see what southern food was like. The foundation on which it rested was pure ingredients, open-pollinated seed-planted and replanted for generations- natural fertilizers. We grew the seeds of what we ate, we worked with love and care."

Click here to read whole article!

Missing Outstanding In The Field

2009-09-28T18:02:00.001-07:00

Jim sent me over some pictures of us from OITF tonight and I started to think about my time with OITF. I am really going to miss this group. Working for Outstanding In The Field is a job I will never forget. What an incredible opportunity! It was hard at time...but we stuck together like family.

I can now say I traveled across the United States with a group of 8 in an 1960's Bus and put on farm dinners across the country. I learned a lot about living with other people and about myself on tour. It truly was a life changing experience. After five months I have great new friends and memories across the country. I was able to learn so much about food and farming and I hope to use my new knowledge in my future career.

Good luck with the last few dinners! Hope to see you soon! Cheers!!

Struggles of Small Farms

2009-09-27T13:30:00.000-07:00

Judith with Love is Love Farm at the Market

Farmers struggle to survive even with current trends to support local farmers and the movement to eat organic foods. I look up to the farmers that work hard so that we can have healthy, clean and fair food on our table everyday. It is hard enough for the farmers to produce the food, sell it at markets and connect with chefs in the areas, but they also encounter fires, bugs, animals and weather every year that sets them back.

Along the road with OITF I have seen farmers across the country have the same love and passion to their farm and crops. They have long hours and a certain kind of dedication it takes to keep their farms going. It always saddens me to see their struggles and hardships.

For example in Madison, WI at West Star Farm we witnessed a fire destroy a field of crops. In a matter of seconds we watched a whole field go up in flames due to a brush fire.

Due to recent weather in Georgia - Love is Love Farm has been severely damaged by the recent flooding. The GA area received 21 inches of rain from Sunday to Monday, which flooded the farm and many other area of town. Two-thirds of their land was submerged and most of their crops were lost. According to the NYT article his chickens were dry, but the lettuce, beets and cabbage from his fall harvest were deep under mucky brown water.

I love to see that the community is coming together on this. It is great to support local farmers and buy their product; however, it is another thing to help support them through these hard times. Julie Shaffer, Slow Food SE Regional Governor reaches out to the community to come together to help Love is Love and other farms hurt in the flooding. As the week goes on I am full of joy to hear all of the wonderful things people are doing to help. At the Farmers Market in 2 weeks Jim N Nicks and the Southern Foodways Alliance are selling plate lunches with all proceeds going to Love is Love. (Details To Come).

I also learned through a blog - that Woodfire Grill (Kevin Gillespie) will host a fundraising dinner for Love is Love on October 11th at 6PM. $100, 4 courses with wine pairings, with all proceeds going to Love is Love.

Please help in any way you can to support Love is Love Farm. Judith and Joe do so much for our community- it is time to give them a helping hand.

Kevin Gillespie Cooks for OITF Atlanta

2009-09-21T17:43:00.000-07:00

Outstanding In The Field came to Atlanta this past weekend. It was great to experience a dinner in my hometown with friends and family. The event was held at Love is Love Farm with guest Chef Kevin Gillespie from Woodfire Grill. Kevin Gillespie is a huge supporter of eating locally and uses the highest quality sustainable crops and meats in his restaurant.

Love is Love Farm is newly operated on the Glover’s family farm that has been around since 1823. Joe Reynolds and Judith Winfrey are young farmers that named their farm after the title of Lungfish’s album Love is Love. With a love for music and each other, they both also share the same passion for farming and shaping the way American views food. Judith is also a good friend- so it was great to see her and come together over a good meal and eat the wonderful vegetables she grew.

Check out the article I wrote on the event in the summer issue of edible Metro and Mountains.

This was by far the soggiest dinner yet! It poured all morning (and the whole week before). There is usually no rain in September in GA. Farmer Laurie Moore put it in good words, "Super-weird weather for September, usually we are doing rain dances this time of year!!" The rain didn't stop us! We were able to divide the table into two barns on the property. John rigged an area for Kevin to cook by using a tarp left over from last years rain dinner in NYC. The tarp has been sitting under our bus all season- it was the perfect time to pull it out.

Kevin cooked a wonderful dinner. (See menu below). The okra was to die for! He seasoned it with garlic and calabrian chile that he roasted over an outdoor wood fire oven. The Pork Loin was perfectly cooked with great flavor. I enjoyed the Cinnamon Poached Apples that he paired with a 2003 Paul Anheuser Riesling, Kreauznacher Monchberg, Qualitastswain Mosel, Germany. It was so wonderful to sit down with my family and eat a meal. If you are in the GA area please support these local farmers. Love is Love Farm, Moore Farms & Friends, and Crystal Organics. Also support Kevin and Woodfire Grill. The menu changes regularly and always has fresh and in season items to choose from. We went last week. I had the most amazing duck and quail.

MENU:

Chilled Cucumber & Almond Soup
Deviled Farm Egg, Bacon Jam and Fried Onion

Berkshire Pork Terrine with Mixed Pickles and House Mustard

Crystal Organics Arugula, Sungolds, Field Peasm Cornbread and Basil Dressing

Coal Roasted Pork Loin with Stuffed Small Squashes, Creamed Farro & Sweet Potato Greens

Roasted Okra with Garlic & Calabrian Chile

Cinnamon Poached Apples with Skip's Honey Mousse and Spiced Pistachios

Ayrshire Farm

2009-09-21T16:51:00.000-07:00

We had three dinners at Ayrshire Farm in Upperville, VA a few weeks ago. It was a beautiful horse farm with over 900 acres. The original plantation house of Ayrshire was built circa 1821. The dinners were a huge success. It was tiring having three back-to-back dinners, but we had an amazing staff that helped us through it each dinner. We put one location on a hill that over looked the Blue Ridge Mountains and the other location was within the elegant horse stables on the property. The farm is known for breeding Shire horses, which are instantly recognizable for the long white hair draping down to their hooves.

Besides breeding horses the farm is also a certified organic farm that specializes in rare and endangered breeds of livestock and heirloom fruits and vegetables.

Taste The East Coast - OITF

2009-09-21T11:51:00.001-07:00

Here are some pictures from the East Coast Outstanding In The Field Dinners. All of the dinners have been unique and full of flavor. On the East Coast tomatoes became in season and we ate a lot of great seafood.

Vermont - Steve and Lara Atkins, Kitchen Table Bistro, Richmond, VT
(Half Pint Farm)

Maine - Sam Hayward, Fore Street, Portland
(Four Season Farm)

Cape Cod - Liam Luttrell-Rowland and Doug Ramler, Cape Sea Grille
(Cedar Spring Herb Farm)

Rhode Island - Matthew Jennings, Farmstead, Providence
(Aquidneck Farms)

East Hampton - Gerry Hayden, The North Fork Table & Inn, Southold
(East End Community Organic Farm)

New York (Queens) - Ryan Skeen, Allen & Delancey, New York City
(Queens Farm)

New York City - Jason Weiner, Almond Restaurant, New York City
(La Plaza Cultural de Armando Perez Community Garden)

New York City - Josh Eden, Shorty's 32, New York City
(La Plaza Cultural de Armando Perez Community Garden)

Outstanding In The Field East Coast

2009-09-21T09:53:00.001-07:00

What a crazy month it has been! Sorry for my lack of posts. Internet has been very limited along the road. We have made it to the East Coast! Our bus has been trucking along the coast through Vermont, Maine, Massachusetts, Rhode Island, New York, New Jersey, Pennsylvania, Washington DC, Virginia, North Carolina, Tennessee and Georgia! We slowly made our way down to Georgia and it feels good to be home! All of our dinners have been successful and full of good food, fun and great company. I will post of pictures from the meals and chefs as well. Here is a little bit of on the road fun....

Some highlights of the East Coast:

We spent one Saturday morning at Vermont's Farmers Market in Burlington. The market was full of wonderful cheese, vegetables, maple syrup and vendors selling hot food. I had incridible Hot Tamales, which brought me back to Mississippi days. If you are ever in Burlington you must try Rookies Rootbeer. Dave and Jenny Rooke have a booth at the market and I was eager to taste it. It was so full of flavor and I could taste the freshness. The rootbeer is all natural and hand-made in their home in VT. They only use six ingredients and the soda goes through a forces process of carbonation.

At the farmers market I also stopped by the Half Pint Farm stand and got some vegetables for lunch for the crew. John also bought some eggplant and other veggies to cook for us. After our visit to the market we spent the day driving to Maine. After having to stop at the boarder due to a train spilling chemical waste we decided to turn around and stopped at a river site in New Hampshire for a quick dip and some lunch. John cooked us lunch while we jumped in the water and cooled off.

I enjoyed visiting Four Season Farm in Harborside, ME. Barbara Damrosch and Eliot Coleman are incredible farmers doing great work in their area. Not only are they well known for their farming methods but they are well-known writers, teachers and researchers. They have made a huge impact on the way people farm in our country.

Eliot Coleman is well-known for his development of cold-weather growing techniques. At Four Seasons Farm he produces year round vegetable crops in harsh winter conditions, using unheated and minimally heated greenhouse structures. It was incredible to learn about how he produces all types of vegetables during the winter. He calls this growing season his "winter harvest," where he grows fresh vegetables all year round. The traditional fresh produce season in colder parts of the country begins in June and ends in September. I learned a lot from my visit to this farm. In Maine we stopped again to dip our feet in the water- to also say we went coast to coast. After that we stopped for some Lobster Rolls. You cant go to Maine without having one! Caleb found a fun fish ride in the town.

I also enjoyed going to Cape Cod. We hosted a dinner at Cedar Spring Herb Farm in Harwich. I recommend all of Donna's products. She has amazing teas and natural beauty products.

I really enjoyed my time in NYC. It was exciting to go to an urban farm again. Just like Chicago it was a farm (community garden) in the dead center of the city. My sister and brother-in-law came to the dinner in Manhattan, which also was very special to show them what I have been up to the past few months!

More Bus

2009-08-22T16:57:00.000-07:00

Everyone keeps asking me about the bus...Here are some more pics!

Calob in Chicago with the Bus

Inside the bus! These sofas turn into Bunk Beds at night. & Kitchen Area.

We took the Bus on a Ferry to get to Vermont from New York!

Outstanding in the Field in Chicago

2009-08-20T06:20:00.000-07:00

I am enjoying traveling across the country and visiting different types of farms. It is fascinating to see how each place is different - everything from the ways the farmers grow their crops to the environment around the farm. City Farm in Chicago was an unique experience compared to our other farms we have visited.

I enjoyed learning about urban agriculture and seeing how it positively effects a city and the people in it. City Farm is on an acre and a quarter of city-owned land that is mile and half away from the city's largest skyscraper. It was founded in 2000 by Ken Dunn to give opportunities for fresh produce, jobs and learning for children in surrounding neighborhoods (Cabrini-Green and the Gold Coast).
They grow thirty varieties of tomatoes as well as beets, carrots, potatoes, gourmet lettuces, herbs and melons. All produce is grown in composted soil generated from various sources, such as restaurant trimmings from some of the city's finest kitchens.

When we first arrived to the farm children from the community were painting a mural that went along the outskirts of the farm that they have been working on for two years. Each Season they add an image to the piece and the names of the children that help around the farm. I talked to them the farm and enjoyed watching their enthusiasm as the worked on the moral. The farm is a community that brings people together.

Mindy Segal & Mark Steuer with Hot Chocolate were our guest chefs for the evening. Mark grew up in Charleston, South Carolina - so the meal had a great southern influence. Mindy's desserts were fabulous and an amazing treat to our guests. Mindy won the Jean Banchet award for Best Celebrity pastry chef in Chicago, Chicago Magazine’s pastry chef of the year and the James Beard Foundation 2007 nomination for outstanding pastry chef in the country.

Menu:
Deviled Farm Egg Mousse on Mindy's Blue Marble Family Farm Buttermilk Cracker.
Frogmore Soup: Puree of Nichols Farm Sweet Corn, Baby Red Potato, House Made Gunthorp Farm Pork Sausage with Cilantro & City Farm Coriander Seed.
Rachel's House Made White Bread with Nichols Farm Heirloom Tomatoes, Farm Egg Mayo, Sea Salt & City Farm Chives.
Plapp Farm Gruts with Grilled Head On Prawns with Cremini Mushrooms, Baby Purple Onions, Bacon and Chilis.
Braised & Fried Gunthrop Farms rabbits, braised City Farm collards, "pickled" potato salad, Plapp Farm Corn Bread & Honey Butter.
Sow Little Farm's Rasberry Granita with "Dreamsicle" Blue Marble Farm Cream.
Peach Cobbler & House Made Buttermilk Ice Cream.
Pecan Pie with Carmel Cream.

Riverbend Farm

2009-08-06T15:06:00.000-07:00

We went to Riverbend Farm in Delano, MN last week. Our Guest Chefs were Scott Pampuch, Corner Table and Mike Phillips, The Craftsman. Riverbend Farm is located about 30 miles west of Minneapolis on the North Fork of the Crow River just west of Delano, Minnesota.Vegetables are produced on 30 acres that are in a four-year rotation. Their main crops are tomatoes, peppers, eggplant, salad and cooking greens, radishes, onions, winter squash, and potatoes. Their focus is on high quality, good tasting produce. They are committed to sustainable practices and organic methods. They have been certified organic since 1994.

Chef Scott Pampuch with Corner Table and Mike Phillips with The Craftsman Restaurant in Minneapolis were our guest chefs. Chef Scott Pampuch was named as a James Beard Award semi-finalist for Best Chef; Midwest. Both chefs cook with regional and organic ingredients.

What a memorable dinner! The past few dinners we have encountered some rain. Rain never stops a farm dinner- we just have to plan accordingly. Jim has a doppler application on his iphone- which we use to track it. During this dinner we soon realized that rain was approaching around 8:00 p.m. We pushed on the dinner and the guests enjoyed a meal in the breezy warm summer storm weather as they watched a storm come in over the farm. We were able to get through all of the main courses and moved the dessert to the greenhouse.

We set up candles along the walls of the greenhouse – and huddled together as a storm rolled in and ate cheesecake and drank II Follo Prosecco.. The mix of the rain hitting the roof and the thunderstorm- gave a very unique dinner. Everyone was so excited to experience a dinner in the field and the storm in the greenhouse.

Menu:
Sampling of Charcuterie: Headcheese, Coppa Salami, Ham, Nilette, Mortadella, Pickles, Mustard.
Farmers Salad: Carrots, Beets, Potatoes, Sheep's Milk Ricotta, Pheasant Eggs, Salad Grees, Shallot Vinaigrette.
Cured Star Prairie Trout with Cucumber, Breakfast Radish, Cabbage Cole Slaw.
Fischer Farm Fennel Sausage with Riverbend Farm Grits, Braised Greens and Honey Gastrique.
Mark Simon Veal with Riverbend Swiss Chard and Cornmeal Tamale0 Sweet Corn & Black Turtle Bean Succotash.
Veal Demi.
Riverbend Cornmeal & Star Thrower Farm Sheeps Milk Cheesecake.

NEW BUS - And the Adventure....

2009-08-01T21:07:00.000-07:00

Caleb met us in Boulder with the new bus! Jim's Flexible could not make it across the country this year. So now we are traveling in a 1950's GM. Ill post pics of the instead later- but they built twin bunk beds in the front and double size bunk beds in the back. There is a kitchen and bathroom that works! (Unlike the Flexible). We are making our way across country in the bus. We are now on the East Coast- The Bus has touched both coasts! I enjoyed the drive with Caleb from Chicago - Vermont last week. Upstate New York was beautiful to drive through.

Caleb (picture to the left) is our bus driver. We are glad to finally have him back on tour.

We had to call a tow truck to come pull us out. We got stuck in the mud in Kingsville, MO.Also throughout the journey the bus has gone in the shop a few times...but we are loving our new home.

Outstanding In The Field Dinners

2009-08-01T19:59:00.000-07:00

It is hard to blog when I am traveling across the country. We have back-to-back farm dinners and on days off we are on the bus traveling. August seems to be crazy- but I will update the best I can. Here are details from some amazing dinners over the past few weeks. We have had some crazy experiences and we have had some of the top dinners so far this season. It is an amazing experience to traveling with a group of people across the country. I am learning so much about food and eating different things. I am also seeing part of the country I have never seen before.

Some Dinner Details:

Blue Willow Farm – Stevensville, MT
July 25th, 2009

Blue Willow Farm has dried and fresh flowers at the market. Chef Scott Gill with Scotty’s Table was our guest chef for the evening. He is originally from northern California and grew up in the restaurant business. Blue Willow Farm also plants vegetables for chefs in the area including Scott. They have a great relationship and work to bring fresh ingredients and food to the city.

The table was placed in the middle of the Farmer’s (Kevin and Kimberly) flowers with an incredible mountain view. It was one of our smaller dinners- but the location was great. The guests enjoyed the meal with a small rain storm. For about 15 mins a beautiful rain storm approached the farm - non of the guests cared and went about their dinner. The rain blew over and an amazing sunset ended the evening.

MENU: Larry Evans late season stuffed morels
Bitterroot Organic Farm Heirloom Tomato Gazpacho with Cucumber Salad
Pasta Wrapped Braised Paradise Farm’s Beef Field Greens with Life Line Farm Feta
Braised Pork Belly with Wild Huckleberries
Lemon Pound Cake with Local Berries

Munson Farms - Boulder, CO
Monday, July 27th, 2009

Munson Farms was a beautiful site in Boulder. We ate fresh sweet corm as farmer Mike showed us around his property. Mike’s folks started the farm in 1976 on 2 acres. It has since grown to over 70 acres and now grow spinach, green, sugar snap peas, beets, beans, tomatoes, melons, 20 types of winter squash and pumpkins, summer squash, 15 varieties of sweet corn, popcorn, and herbs.

Lachlan MacKinnon-Patterson with Frasca Food and Wine was the guest chef. He won the 2008 James Beard Winner- Best Chef of the Southeast.

Our Boulder dinner was a great time with a crazy rain storm. Jim pulled our his Doppler Program on his iPhone and saw the storm approaching. Some of the guests went into the barn to wait out the storm some pulled out their umbrellas at first; however, eventually went to the barn. When they walked back to the table after the storm there was a beautiful perfect rainbow over the table.

Powell Gardens – Kingsville, MO
July 29, 2009

Powell Gardens is a beautiful botanical garden in Missouri. Executive Chef Jonathan Justus with Justus Drugstore was out guest chef for MO. He is the former Executive Chef of La Motte du Couchant outside Montpellier, France, Executive Chef of The Liberties in San Francisco, CA, and the Charcutier of Golden Gate Meat Company. He is a former designer (including restaurant and retail design in cities such as San Francisco, Tokyo, and Singapore).

We set the table along a path that over looked the garden. Chef Jonathan Justus steamed pork shoulders in a pit he dug on the property. The guests watched him pull the pork out of the pit halfway through dinner.

MENU:
Caramelized Onion & Apple Berkshire Pork Corn Cake, Rhubarb, Pecan, with Port Cinnamon Clove.
Squash Blossom with Bourbon Red Turkey & Berkshire Pork Mousseline
North Farm Terrine Suckling Kid with Wild Gooseberry, Sumac Mustard
Watermelon with Dawn Sherman’s Goat Cheese, Basil, Hemp Seed, Mulberry Red Clover Vinegar Gastrique.
Wild Juniper & Eastern Gamma Pork Two Ways- Newman Farm Berkshire Rib Eye Chop & Forage Prairie Grass Steamed Shoulder with Wild Elderflower, Polenta, Mint Scented Zucchini and Lemon Vanilla Vinaigrette
Torte- Blueberry, Basil, Lemon Ginger, Gelee, Sabayon

Now we are off to West Star Farm in Madison, WI. These past few weeks have been incredible experiences with good company. Starting tomorrow the whole crew will be back together as we tackle August. Please follow me as I write about our journey..or meet me in the field!

Exploring Vancouver

2009-07-30T17:46:00.000-07:00

So far along my trip across the United States and Canada- I fell in love with Portland, OR. However, Vancouver is also up there on the list. It is so different from the south. The life-style not and pace of the city it so full of energy. That is one of the reasons I am so excited to be on this trip- to explore the US and learn about food regionally. There is so much more to food then the southern roots I grew up on. I love learning about the culture and history of food- what brings it to a city and why it is there. I am learning about different growing seasons and ethnic influences of each region/state.

Vancouver has it all - Imagine a Euro-style city with a bay and the largest working port in Canada mixed with great food, art and outdoor excitement. It is a city for everyone.

My friend Ian came up to Vancouver to explore with me. We went hiking, kayaking and ate amazing food. He knows a lot more about ethnic (Asian) food than I do since he is from San Francisco and also from living abroad. We both share the same passion and love for food – and seemed to have similar taste, which makes traveling fun cause you can get a few things and share. So we set off to explore the diversity of food in a city full of different ethnic flavors, energy and spices.

Vancouver has some of the best Asian food in North American. I was overwhelmed with all the different choices and places to go. Some of the food brought me back to my days with Atlanta Magazine along Buford Highway when I tried my first Bahm Mi Sandwich and Bubble Tea with Vene.

We went to Red Star Seafood Restaurant and had amazing Dim Sum. Dim Sum is a Chinese cuisine meaning "A bit of heart". Dim Sum is typically served in the morning until around noon. Traditionally Dim Sum was only meant to be a snack and has now become more of a staple in the Chinese dining culture.We ate Shrimp Dumplings - known as Har gow. We also ate Chasiu baau - Barbecue Pork Buns. They served hot chrysanthemum tea with the meal. Ian's favorite was A Soy Sauce Chicken. I enjoyed the dumplings. It was all wonderful. There are no push carts at Red Star, instead everything is ordered off a menu card.

We also went to a Noodle Bar and had some Ramen Noodle Bowls. It was a cute spot near Stanley Park. There are some great cheap Noodle Bars in the area - You can walk around the Harbour and Park.

We also went to a hot spot called Vij an elegant and inspired Indian Cuisine. The New York Times says it is "Easily among the finest Indian restaurants in the world." We ordered the Vij Lamb Popsicles in Fenugreek Gream Curry on Turmeric Spinach Potatoes- one of their most popular items on the menu - as well as Marinated and Grilled Sablefish with Grilled Zucchini in Mango Reduction.

I thought the meal was great - it is very different then the Indian food I have had with my dad. But it was a cool experience. I did not like their Naan and felt weird eating with the Naan the traditional way. But it was amazing spice and flavor.

Outstanding In The Field Farm Dinners in Canada:

We first we up to North Arm Farm in Pemberton, British Columbia. The drive was unbelievable. This is by far the best view and location. The 55-acre farm is surrounded by Mount Currie, which is 8000 feet tall. They grow fruit and vegetables on the farm and also have a bakery.

Chef James Walt with Araxi in Whistler cooked a wonderful meal. He was recognized by Canada's Globe and Mail newspaper as ‘one of the top seven chefs in the country shaping the nation. James is also Whistler’s only chef to cook at the celebrated James Beard House in New York City, where he has performed three times.

2nd Dinner

We had our second dinner in Canada at the UBC Farm is a 24 hectare learning and research farm located on the University of British Columbia's Campus in Vancouver, Canada. The Farm is a student-driven initiative where students, faculty, staff, and the local community have been working together to create a place where anyone can come to learn, live and value the connection between land, food and community. A diverse urban farm surrounded by dense groves of tall fir trees.

Chef Andrea Carlson with Bishops in Vancouver was our guest chef. For more than 20 years John Bishop has led the field in serving food that is organic, produced locally and sustainably. Many consider his eponymous Bishop’s to be Canada’s version of Chez Panisse.

Cheers to Canada and an amazing time! I look forward in my next visit back to Vancouver.

Seattle Dinners

2009-07-17T17:34:00.000-07:00

2nd Stop on Tour: Seattle

Our first Seattle dinner was with Full Circle Farm with Seth Caswell from Emmer & Rye. Full Circle Farm cultivates over 125 varieties of fruits, vegetables, and herbs, utilizing sustainable farming practices, which focus on soil health as the foundation for nutritious organic produce.

Seth's restaurant is slated to open in spring of 2009 in the South Lake Union neighborhood in Seattle.

We set the table in the middle of raspberry and blueberry bushes. At the end of the night guests were able to pick their own fruit. It was a hot dinner with no shade-but all of the berries were worth it. We all enjoyed the farmer's fruit and vegetables.

Menu:
Seared Tuna Loin, Currants, Smoked Grapseed Oil with Crackers
BC Scallops Ceviche, Citrus, Cucumber Cups Marinated Mussel Skewers
Roasted Full Circle Beets, Herb Salad, Blueberries with Basil-Mint Vinaigrette
Wild Mushroom, Oxbow Farm Cauliflower, Emmer, Baby Greens with Hazelnut Vinaigrette
Wooly Pig Pork Belly with Cabbage, Zucchini and Spicy Mustard
King Salmon with carrots, fennel, Escarole, Spring Onions and Golden Glen Herb Butter
Bluebird Grain Farm Emmer Biscuits with Apricots, Raspberries and Fresh Cream

Our 2nd Seattle dinner was at Oxbow Farm (10-acre mixed vegetable, tree fruit, and berry farm bordering an "oxbow" lake). Guest Chefs: Brian McCracken and Dana Tough with Spur in Seattle cooked a great meal. We set the table along the Snoqualmie River in the nice shade and pretty view.
Menu:
Black Sheep Creamery Chevre Crostini with Pickled Grape
Chilled Broccoli Soup with Queso De Oveja and Nasturtium
Smoked Oxbow Farm Baby Beets with Heirloom Lettuce and White Wine Vinaigrette
Grilled Stokesberry Farm Chicken with New Potato, Sweet Pea, and Mustard
Red Wine Braised Grass Fed Beef with Carrot, Fennel and Chard
Honey Biscuits with Raspberries and Creme Fraiche

PIKE PLACE FARMERS MARKET

2009-07-17T16:53:00.000-07:00

Since 1907 people have been buying fresh fish and vegetables at Seattle's Pike Place Market (A public market overlooking the Elliott Bay waterfront in Seattle). Now it is a huge hot spot in Seattle filled with tourist and locals every day. It is known for its brass pig, clock, and fish tossing. It is one of the oldest continually operated public farmers markets in the United States.

The Main Market has street-level stalls stretches in an L-shape from 1st Avenue and Pike Street to Pike Place and then along Pike Place to Virginia Street. Click here for more interesting history on Pike Place Market.

John and I explored the market together last week. I enjoyed all of the fresh seafood and flowers in the market. I stopped to ask the fisherman about the fish and I got one tossed at me. It was almost more of a show and a production, than a market. Tourist are crowding the area and taking pictures. The men scream "Is there anyone here actually to buy fish." It was a cool place- but thought it was a bit too touristy for me. Once you explore and go to all of the different levels of the market you can find some amazing spots hidden away and not crowed with tourists. We did not have too much time to explore- but next time I am excited to find some great local spots untouched by tourist. I can tell it is a great place for cheap eats when you know where you are going and what you are getting. We went to Beecher's Cheese which was great- but really crowded. We watched them make cheese through the window.

Portland, OR- Ford Farm

2009-07-16T09:32:00.000-07:00

Ford Farm, Sauvie Island, OR

Saturday, July 11th, 2009

Host Farmer: Kristin and Rich Ford, Ford Farm

Guest Chef: Jason French and Ben Meyer, Ned Ludd, Portland

Our 2nd dinner in Portland was also a huge success. Jason and Ben went out to the farm the night before and smoked a beef shoulder all night. The farm was beautiful on Sauvie Island. We set the table out in an apple orchard. Sauvie Island is fifteen miles east of Portland, Oregon bounded by the Columbia and Willamette Rivers. On 150 acres they raise full-blood Highland Cattle on their pasture. The cattle are fed grass and grass hay. They dry-age the beef for 30 days, and then sell directly to interested consumers. They also have 5000 apple trees; they are heirloom French, English and American cider apples. They have pressing and bottling equipment for hard cider. Their American Heirloom Apples are on the Slow Food Arc of Taste.

I also really enjoyed the wine at this dinner. Jason selected amazing wine to pair with his food. I recommend 2007 Love and Squalor Riesling if you life in OR.

The wine maker does not make too much of it, but said he would ship it to you if you contacted him. We also had a 2006 Brooks Janus Pinot Noir and 2006 Big Table Farm Syrah.

We also served Cyderworks Hard Cider that is produced on Ford Farm.

Menu:
Slaw of Sauvie Island Organic carrots, Fennel, Cottage Cheese, Volkhorn Brot
Beef Bites & Beets, Sweet Vinegar
Beet Kombucha
Buschetta of Early Summer Vegetables

Grilled Salmon with Smoked Salmon Hash
Ford Farm Smoked Beef Shoulder & Grilled Midsection with Creamed Collards & Kale
Mixed Island Berries & Their Muffin with Mit Schlag. (Chefs wording).

Cheers to Portland...more to come on Seattle! That is it for now. I am off to pick up a rental car with Leah and print some menus. We have a dinner tonight and then we are driving to Vancouver. I will add more pictures and details later.

Outstanding In The Field Tour 2009

2009-07-16T08:57:00.000-07:00

The 2009 Tour is on the road! We have so far been to Portland, OR and Seattle, WA. Six of us loaded in Jim's truck in Santa Cruz and drove out to Oregon last week. We picked up John (A chef from Tenn. that is coming on tour with us) from the airport a few days ago and Caleb ( our bus driver) is meeting us with our new bus in a few days!!! We can't wait for the new bus- living out of a truck is challenging. I will update my blog the best I can. I am sorry for the week of not writing! Things have been crazy on tour. I am having an amazing time traveling and seeing the West Coast. Portland was a great way to start the long journey ahead.

Portland was an amazing time. I really enjoyed the city and the chefs. It is always fun when the chefs care to show us around the city and meet us for a meal. I felt so at home in Portland. I loved all of the restaurants I went to in the city. I recommend all of them: Clyde Common, Beast, Ned Ludd, Laurelhurst Market, and Simpatica.

The first dinner was at Square Peg Farm in Forest Grove. The Guest Chef was Troy Maclarty, of Laurelhurst Market in Portland. We set the table next to a pond with wild flowers growing all around it. The farm grows fruits and vegetables and raises hogs on 40 acres. Cyclists joined us at the table from Canada. They are going on a four month biking trip across the country and stopping at farms. They were so interesting and added excitement to the table.

Troy made a wonderful meal. Ben Dyer (owner of Simpatica and Laurelhurst Market) also helped Troy in the kitchen. I enjoyed the Apricot Tart. It was beautiful. The Porcheta was also great. He cooked it perfectly- it was not to thick like you normal get it. The Green Bean Salad was a huge hit. We packed up all the leftovers and ate them next day- the food was that good. Cheers Troy and Ben! Thanks for a great time in Portland!!!!

Menu:
Charcuterie Plate with Assorted Pickles
Square Peg Farm New Garlic Soup
Slow Cooked Salmon with Summer Squash with Virdian Farm Nasturtiums & Creme Friche
Square Peg Farm Porcheta with Green Bean, Pickled Cherry & Almond Salad with Bacon Vinaigrette and Roasted New Potatoes.
Apricot Tart with Peach Leaf Ice Cream

Green String Farm, Petaluma, CA

2009-07-04T13:30:00.001-07:00

Host Farmer: Bob Cannard, Green String Farm
Guest Chef: Christopher Lee, Eccolo, San Francisco

Mike Zakowski made Artisan breads for the dinner. He is an independent baker, but also works with Artisan Bakers in Sonoma, CA. The bread was served with Green String Farm olive oil.

Chef Christopher Lee made a wonderful meal for the guests. His restaurant Eccolo means, “here it is” in Italian. His food is rich in flavor and cooked over a wood fire oven. Lee’s extensive career includes over ten years working with Alice Waters at Chez Panisse Restaurant.

He cooked a Summer Vegetable Salad with artichokes, beets, turnips & leaks. He used a coriander vingarette on the salad made from pounded coriander seeds.

Terra Firma Farm Roasted Zucchini & Basil Pesto Lasagna with Bellwether Sheep's Milk Ricotta.

Spit-Roasted Green String Farm Goat (Shoulders are braised with white wine, tomato & bay leaf. Served with Green Beans & Terra Firma Cherry Tomatoes. We served the farmer the tail!

(The Goats are raised on the property from mild winter until early summer. They are fed some hay and are also grass fed.)

Wood-Oven Roasted Green Spring Apricots with Hand-Cranked Ice Cream & Berries.

The Ice Cream Machine was from 1865! It was amazing! Cheers to another fun dinner!!!

Star Route Farm, Bolinas, CA

2009-07-04T13:12:00.000-07:00

Host Farmer: Warren Weber, Star Route Farms
Guest Chef: Jason Fox, Bar Tartine, San Francisco

Bolinas is an interesting town in northern California. The town is located along the coast - many of the guests said there are no signs leading into the town, because they do not care for tourists. Historically any road sign pointing into the city on Highway One have been torn down by local residents. The town is known for its poets and music.

The dinner was great though. The whole town was interested in what we were doing...many people came onto the Farm asking if there was music, food, etc.

Chef Jason Fox prepared a wonderful meal- using goat, amazing cheese and squash blossoms. I lost the menu - but I will look for it and post it later.

ByeBye 1953 Bus

2009-07-03T17:12:00.000-07:00

Our Bus Died last week! We had to push it on the Farm. (A good time for the photographer). We have a new bus for the Tour...pictures to come! It is getting all fixed up right now. Glad I got to spend a few nights on the old bus. It was Elvis Presley's first tour bus. We are hitting the road on Tuesday.

Clark Summit Farm - Tomales, CA

2009-07-03T16:41:00.000-07:00

HAPPY BIRTHDAY JIM!

Happy Birthday Jim! We celebrated Jim's birthday at Clark Summit Farm. It was our first farm with animals and no vegetables. The cows surrounded our bus and tents at night and the pigs and chickens roamed around. We woke up in the morning to a cow mooing at our window around 5 a.m.

It was a pretty site with organic pastures in the coastal foothills of northwest Marin. Melissa Perello did a great job with the food. All the guests were happy. We had great wine by Paul Hobbs Winery. Cheers to another Outstanding Dinner with great farmers and good company!!

Menu:
Hog Island Oysters
Alsatian Style Onion Tart - Marin Roots Onions, California Porcini & Rucola.
Clark Summit Farm Pork & Fennel Sausage with Steamed Hog Island Manila Clams
Spit Roasted Clark Summit Veal Shoulder Studded with Currants, Herbs Braised Potatoes, and Whole Grain Mustard Jus
Bellwether's Jersey Milk Ricotta with Marshall's Farm Honey, Marin Root Seacape Strawberries and Almond Sables.

A Little Bit Of Home....

2009-07-03T16:38:00.001-07:00

Garden Update!

My sister went home and took some pictures of my Garden for me. Everything is looking really good...wish I could be there to taste it.

Heading to northern California

2009-06-24T22:14:00.000-07:00

I am excited to head north to Clark Summit Farm in Tomales, CA and Star Route Farm in Bolinas, CA. Both dinners this weekend look amazing! Clark Summit Farm raises poultry, hogs, and cattle on certified organic pastures in the coastal foothills of northwest Marin. The pictures look so beautiful- cant wait to take my own!

Star Route Farm produces Asian vegetables, beans, broccoli, cabbage, carrots, cauliflower, celery, chards, herbs, lettuce, onions, salad greens, spinach, and a variety of other vegetables. Star Route Farms has been an organic farm in Marin County since 1974. I will post a Blog about the dinners when I return! Cheers!!

edible Metro and Mountains

2009-06-24T21:52:00.000-07:00

Check out my articles in edible Metro and Mountains 200 Summer Issue. I wrote about Outstanding in the Field coming to Atlanta, Moore Farm and Friends and Parsley's Catering. I hope you enjoy them! I have not been able to see the magazine in person yet, but online it looks great. You can find them at Whole Foods in Atlanta.

Don't Forget to See Food, Inc. It Will Change Your Life!

2009-06-23T18:17:00.000-07:00

Coleman Farm

2009-06-23T14:42:00.000-07:00

Coleman Farm, Carpinteria, CA

Sunday, June 21st, 2009

Host Farmer: Bill and Romeo Coleman, Coleman Farm
Guest Chef: Richard Mead of Sage Restaurant, Newport Beach

This was OITF's third dinner at the Coleman Farm, which is great cause everything runs so smoothly. Chef Richard Mead has also done all three dinners with Farmers Bill and Romeo Coleman. They are a team- that will probably never be broken. The Farm is so beautiful- outside of Santa Barbara. Farmer Bill raises the most interesting chickens and turkeys. They are all crazy weird breeds and heritage breeds.

Chef prepared a huge menu that kept the guest happy. I think what I also loved about this dinner was that it was Father's Day. It was a happy dinner full of families. It was a different feel to the evening, but I enjoyed something different.

It was my first time to try Sea Urchins. They were interesting and I feel it is an acquired taste. But I was told Santa Barbara has the best Sea Urchins in the world. They are found in deeper waters — from 30 to 90 feet — around the forests of kelp that they feed on. The urchins from the ocean around the islands off of Santa Barbara are hand harvested by divers, then loaded onto boats and brought to the mainland for processing. (Read more on this LA Times Article).

The next morning we woke up and Bill's wife made Menudo, which is a Mexican soup made with Tripe (beef stomach), hominy, chile peppers, onions, cilantro, oregeno, and lime. We were told that it is often thought of as a cure for a hangover and is traditionally served on special occasions or with family. The dish is also known in the Philippines, where the Farmers are from and cooked with garlic, onions, diced pork chops, pork liver, diced potato, diced carrots, green bell peppers, soy sauce and tomato sauce, and seasoned with salt and pepper while it is cooked. This dish usually takes 7+ hours to cook! I think she mixed the two recipes. We had a great time at the Coleman Farm and cant wait to return!!!

Menu at the Event:
Grilled Pizza: Heirloom Tomato Jam with burrata, sweet & spicy Italian sausage, spigarello, and wild Arugula.
Sea Urchin Shooter.
Weiser Farm's Melon (Best Melon) with Ham.
Santa Barbara Seafood Soup with Spot Prawns, White Sea Bass, Tomato Verbena Broth and Griddled Polenta.
Roast Pork and Chipotle Pinot Jus with Grilled corn, baby zucchini and squash, cannellini bean Relish.
Grilled Mustard and Telegraph Porter Rubbed J&J Grass Fed Beef Sirloin.
Skillet Corn and Blueberry Cake with Berries and Sweet Vanilla Cream.

McGrawth Family Farm

2009-06-23T14:04:00.000-07:00

McGrath Family Farm, Camarillo, CA

Saturday, June 20, 2009

Host Farmer: Phil McGrath & the McGrath Family, McGrath Family Farm

Guest Chef: Tim Kilcoyne, The Side Car Restaurant, Ventura

We went down to Camarillo, CA to host a dinner at McGrath Family Farm. The night before we were able to go to The Side Car Restaurant for some dinner and meet the chef. Tim was so nice and the food was awesome. The restaurant is a historic 1910 Pullman Car and features a farm driven menu. Chef Tim Kilcoyne uses local fruits and vegetables along with fish, meat and poultry uniquely available in the Ventura area. I enjoyed the Braised Short Rib, horseradish mashed potatoes, seared greens, natural jus. We ordered lots of items on the menu and

sampled them all.

The Farm Dinner was a blast. The farm had beautiful flowers along the front part of the fields, so we set the bus and the table along the flowers.

Tim did a great job with the menu. My favorite was the Wildflower Honey Glazed Pork Belly. I also loved his dessert- Gaviota strawberries, grilled lavender pound cake. The farm grew lavender, so he used it in his pound cake. It was an amazing flavor.

Farm - Table Dinner with OITF in Southern California

2009-06-19T12:27:00.001-07:00

Host Farmer: Bill and Barbara Spencer, Windrose Farm
Guest Chef: Chris Kobayashi, Artisan, Paso Robles

We went to Paso Robles last night to host another Farm Dinner. It was HOT! Paso Robles is a crazy place- it gets over 100 degrees during the day and then in the 50's at night. The farm is tucked in a unique valley of 50 acres, 12 are in vegetable rotations, 6 are in apples and stone fruit and 5 are sheep pasture.

The dinner spot was great though. We found a huge tree- for shade. We were along rows of apple trees...and mountains in the distance. It was a small dinner with 70 guests. Chef Chris prepared a wonderful dinner (menu to come)- with lamb and great vegetables. His dessert was AMAZING.

Menu: Stone Fruit and Farm Green Salad with Spiced Pecans and Goat Cheese Buttermilk Vinaigrette. (The pecans were spiced with cayenne pepper from the Windrose Farm.)

Morro Bay Seafood (Hook and Line) Snapper - From Pier 46- Templeton with smoked tomato Paella, Charter Oak lingucia (house made sausage), rock crab, fava beans, and mussels!

Barbecued Leg of Lamb with braised onions, carrots, romesco, mint salsa verde.

Peach and Plum Galette (Rustic Free-Form Pie) with Strawberries and Blueberries and Creme Fraiche Ice Cream.

We had some really good wine from Halter Ranch.
2008 Halter Ranch Rose
200 Halter Ranch Sauvugnon Blanc
2006 Halter Ranch GSM
2006 Halter Ranch Syrah

The Abalone Farm, Cayucos, CA

2009-06-19T12:04:00.000-07:00

Host Farmer: Bradley Buckley, The Abalone Farm
Guest Chef: Deborah Scarborough, Black Cat Bistro, Cambria

We went to the Abalone Farm on Wednesday night in Cayucos, CA. Brad Buckley was a great host farmer and taught us a lot about Abalone, (which are medium-sized to very large edible sea snails.) The Farm was right on the water. You can see mountains in the distance. It was breath taking! Chef Deborah Scarborough fixed a wonderful meal with lots of Abalone. This was my first time trying Abalone. I really enjoyed it. It is expensive though. Brad said it is around $70 a lb. Deborah did a fabulous job with the meal. All of the guest were really happy with the food. Cheer to Deborah!

I really enjoyed Deborah's menu and hope I can go to her restaurant one day. I have a new love for Burrate (A fresh Mozzerella). I was really excited when I saw Squash Blossom's on her menu. They were good!

Menu:
Grilled Organic Squash Blossom Pizza with Burrata and Abalone Salt- Seasoned with Basil Oil, Chili, and Balsamic. (I will be trying to make this one again!!)

Organic Garden Greens with Buttermilk Tarragon Cream, Crispy Pancetta, sauteed Abalone and local Avocado.

Grilled Artichoke Bruschetta with Abalone Cream. Organic Garden Micro Greens, Chipotle Oil, Smoked Abalone and Pancetta.

Braised Pork Belly with Jasmine Rice, Mixed Stone Fruit Gastrique (A reduction using fruit and vinegar/wine). With Garden Pea Tendrils and Snow Peaches. (With Slices of Abalone on top).

Pluot Upside Down Cake with lemon Chantilly Cream.

We set up the tables along the water. It was a bit windy! But it was a beautiful site!

My First Dinner with OITF

2009-06-15T13:02:00.000-07:00

Secret Sea Cove Dinner

I survived my first dinner with Outstanding In The Field! It was a huge success, but very tiring! We had back-to-back dinners in Half Moon Bay, California this weekend. Half Moon Bay is in San Mateo County about 25 miles south of San Francisco. The weather was perfect! I cannot believe how lucky we got. Jim told me there are only a handful of days like that in this area- it is usually cloudy and windy.

The first dinner was an amazing Moroccan dish by Mourad Lahlou with Aziza. He made (H&H) Grilled Rock Fish, with root vegetables, chard, potatoes and Chermoula oil. Chermoula is a Moroccan spice and herb mixture containing coriander, cumin, and paprika. He also had an arugula, strawberries, and almond salad. My favorite was the Monterey bay squid, cabbage, lime and chili pepper. It was so fresh and had great flavor! He said he sells this dish at his restaurant. The guests were really happy about a surprise dish of lamb sausage with spices and pork fat! For dessert he prepared a chocolate dish with financier cherries.

We had a second dinner on Sunday. Jamie Lauren with Absinthe in San Francisco cooked. She made Strawberry Gazpacho with local cucumber and(H & H fresh fish) dungness crab salad. She also made a salad of beets, goat cheese, mixed baby lettuces, and fava beans leaves with preserved orange vinaigrette. Her main dish was a Monterey Black Cod with roasted sunchokes, braised greens and salsa verde. For dessert her team prepared Meyer lemon rhubarb with wheatberry biscuits and olive oil honey cream. It was so good!

Both chefs did an amazing job. They used fresh and local ingredients. The guests were really happy with the food and the weather! Cheers to California! Next we are on our way to Southern California! Hope they are just as successful! I took a lot of pictures- I might be adding some more later. But here are some for now! Enjoy!

Half Moon Bay and Alfaros Vineyard

2009-06-12T19:27:00.001-07:00

We are getting ready for our Secret Cove Dinner near Half Moon Bay, CA on June 13th and 14th. on Saturday Chef Mourad Lahlou of Aziza is preparing a feast full of traditional Moroccan flavors. On Sunday Chef Jamie Lauren with Absinthe, in San Francisco is cooking. She is well-known for being on Bravo's Top Chef in 2009. Both chefs use organic, locally grown, and seasonal ingredients in their cooking.

Today we picked up the wine from Alfaros Vineyard for the dinner. It was a beautiful vineyard in the Santa Cruz Mountains. In 1997 Richard Alfaro acquired an 75 acre apple farm south of Santa Cruz in Corralitos. He turned it into Alfaro Family Vineyard & Winery. Cant wait to taste it!

San Francisco and Santa Cruz

2009-06-12T10:05:00.000-07:00

I am now in California! Please follow me as I travel around the United States with Outstanding In The Field! We went to A16 last night and had a wonderful dinner. The Salsiccia Pizza was great– (fennel sausage, roasted spring onions, mozzarella, grana padano, garlic, chiles). I also enjoyed the roasted local calamari with agretti, meyer lemon, chiles, green garlic, basil and toasted pine nuts. Cheers to California!

Garden Update- Tomatoes Growing!

2009-06-09T17:32:00.000-07:00

Tomatoes and Blueberries are growing in the garden!

Come To The Table: Share, Eat, Learn

My Life Has Been Taking Over By My Job....

Re-scheduled Snail of Approval Kickoff Roast at Poste

Welcoming Griggs to the World Of Food!!!!

Dine Out for Farms

D.C. Farm to School Week is coming October 12-15, 2010!

Dine Out for Farms

New Bakery Opening This Fall

OUTDOOR GRILLING BONANZA to Kick-Off the Slow Food DC Snail of Approval Program

Check Out Slow Food DC

MORE PICTURES FROM OITF

Outstanding In The Field 2010

Food Blogger Happy Hour

Trendy DC Street Food Movement In Trouble

Hello Cupcake Turns 2!

Going To The Chapel!

Food Bloggers Tour at New Whole Foods in Chevy Chase

May 5th! Food Blogger Happy Hour

The Healthy Schools Act

Whoopie Pies!

Happy Birthday Bella!

Ruth Reichl Comes To DC!

Share Our Strength Bake Sale

DC Food Blogger Bake Sale to Fight Child Hunger — This Saturday!

Next Food Blogger Happy Hour

Outstanding In The Field Tickets On Sale

DC Food Blogger Happy Hour - March 3 - Vinoteca

National Food Blogger Bake Sale, April 17

Food Revolution

"Sweeten the World One Bottle at a Time"

Not Your Usual Georgia Farmer

Exploring My New City Through Foodie Events!

Good Gift For Foodie

That's Such a Comfort

Washington, DC Winter Restaurant Week

Happy New Year! - Organic Food/Garden at The Boulders Resort & Golden Door Spa.

Love and Squalor Riesling - Willamette Valley

Go Kevin!

David Chang Cooks for SFA

SFA Symposium Highlights 2009 Music and Food

Pig in a Bottle (tree) Dinner - Southern Foodways Alliance Symposium 2009

Georgia Flooded Farm Relief Effort

Georgia Flooded Farm Relief Effort

SFA Symposium - It is that Time of the Year Again!

Bar-B-Q For A Good Cause...

www.peachtreeroadfarmersmarket.comwww.jimnnicks.com

More Sad News! Via Elisa closing its doors...

A New Chapter In My Culinary Adventure....Cheers to the Last OITF Dinner

Goodbye Gourmet

Missing Outstanding In The Field

Struggles of Small Farms

Kevin Gillespie Cooks for OITF Atlanta

Ayrshire Farm

Taste The East Coast - OITF

Outstanding In The Field East Coast

More Bus

Outstanding in the Field in Chicago

Riverbend Farm

NEW BUS - And the Adventure....

Outstanding In The Field Dinners

Exploring Vancouver

Seattle Dinners

PIKE PLACE FARMERS MARKET

Portland, OR- Ford Farm

Saturday, July 11th, 2009

Host Farmer: Kristin and Rich Ford, Ford Farm

Guest Chef: Jason French and Ben Meyer, Ned Ludd, Portland

Outstanding In The Field Tour 2009

Green String Farm, Petaluma, CA

Star Route Farm, Bolinas, CA

ByeBye 1953 Bus

Clark Summit Farm - Tomales, CA

A Little Bit Of Home....

Heading to northern California

edible Metro and Mountains

Don't Forget to See Food, Inc. It Will Change Your Life!

Coleman Farm

Coleman Farm, Carpinteria, CA

Sunday, June 21st, 2009

McGrawth Family Farm

www.peachtreeroadfarmersmarket.com
www.jimnnicks.com