Gourmet Guy Magazine's "Kitchen Rap " with Louis S. Luzzo, Sr.

Kung Hei Fat Choy! Chinese New Year, New York City style.

2012-01-31T12:02:00.079-05:00

This past Sunday, I welcomed in the 'Year of the Dragon' in New York City's Chinatown. I have to thank Elaine, The Gourmet 'Girl,' for my current obsession with all things Chinese. Through our friendship, she has opened my eyes and palate to a wonderfully rich culture of fabulous art, music, colorful and elegant clothing and people. And, of course, let's not forget the food.. Ah... the food.

We always start our Chinatown sojourn early in the morning, making our way through the shops, fresh produce stands, fish markets & butcher shops with their Peking Ducks hanging in the windows.After strolling Mulberry and Mott Streets, we end up at one of the area's best spots for Dim Sum, Sunshine 27 Restaurant, on the Bowery.

Now, the first sign that this is the place to be, is the fact that it's filled with locals and those Chinese tourist who know where to find the best their culture has to offer. That said, if there were possibly 10 of us Caucasians in a dining room of over 200, it was a lot. So, rule of thumb: when experiencing the cuisine of another culture, go to where the locals go.

Sunshine 27 is a large, bustling restaurant serving Dim Sum, Hong Kong style, with carts. Parties are often seated together at communal tables and the camaraderie is amazing. If you are not a Dim Sum aficionado, sitting with those who are familiar with the cuisine is a great way to learn. As the carts come around, you are offered choices of Shumai, Shrimp Dumplings, and yes, for the more adventurous, Chicken Feet in Black Bean Sauce.

Now, here is the best part; we sat for over an hour, were stuffed from the food and pot of fresh tea served to every patron and when the bill came, it was a mere $15.00 for two. Dim Sum can be a great family value in this economy, while at the same time, exposing your kids to an historic cuisine, culture and people.

After our Dim Sum feast, we head over to the Golden Steamer Bakery, on Mott St., to pick up Pork Buns and other traditional Chinese sweets. Then, as the crowds start to swell in anticipation, we find a spot amongst the throngs of tourists and residents alike, to view the Chinese New Year's parade.

Chinese New Year

Chinese New Year is the longest and most important festivity in the Chinese calendar. The origin of Chinese New Year is itself centuries old and gains significance because of several myths and traditions. Chinese New Year is celebrated in countries and territories with significant Chinese populations, such as China, Indonesia, Tibet, Macau, Malaysia, Philippines, Singapore, Thailand, and also in Chinatowns around the world. It marks the end of the winter season. The festival begins on the first day of the first month in the traditional Chinese calendar and ends with Lantern Festival on the 15th day. Because the Chinese calendar is lunisolar, the Chinese New Year is often referred to as the "Lunar New Year." We have just come out of the Year of the Rabbit (2011), with this, (2012) being the Year of the Dragon. Next year (2013) will be the Year of the Snake.

Dim Sum

The unique culinary art of dim sum originated with the Cantonese in southern China, who over the centuries transformed yum cha (drink tea) from a relaxing respite to a loud and happy dining experience. In Hong Kong, and in most cities and towns in Guangdong province, many restaurants start serving dim sum as early as five in the morning. It is a tradition for the elderly to gather to eat dim sum after morning exercises.

Literally meaning "to touch your heart," dim sum consists of a variety of dumplings, steamed dishes and other goodies, much like hors d'ouvres served in traditional French restaurants.

Eating dim sum at a restaurant is usually known in Cantonese as going to "drink tea" (yum cha), as tea is typically served with dim sum.

There are common tea-drinking and eating practices or etiquette that Chinese people commonly recognize and use. These are practiced not only during dim sum meals but during other types of Chinese meals as well. It is customary to pour tea for others during dim sum before filling one's own cup. A custom unique to the Cantonese is to thank the person pouring the tea by tapping the bent index finger if you are single, or by tapping both the index and middle finger if you are married, which symbolizes 'bowing' to them.

Some popular types of Dim Sum

Shrimp Dumpling or Hargao
Delicate steamed dumplings with whole or chopped-up shrimp filling and thin wheat starch skin.

Jiǎozi or Potsticker
Northern Chinese style of dumpling (steamed and then pan-fried jiaozi), usually with meat and cabbage filling.

Shumai or Pork Dumpling
Small steamed dumplings with either pork, prawns or both inside a thin wheat flour wrapper. Usually topped off with crab roe and mushroom.

Bāozi or Bao
Baked or steamed, these fluffy buns made from wheat flour are filled with food items ranging from meat to vegetables to sweet bean pastes

Cheung Fan or Rice noodle roll
Wide rice noodles that are steamed and then rolled. They are often filled with different types of meats or vegetables inside but can be served without any filling

Pheonix claws or chicken feet
These are chicken feet, deep fried, boiled, marinated in a black bean sauce and then steamed.

Lo Mai Gai
Glutinous rice is wrapped in a lotus leaf into a triangular or rectangular shape. It contains egg yolk, dried scallop, mushroom, water chestnut and meat (usually pork and chicken).

There are a few more varieties of Dim Sum, but I thought I'd start you off today with the most popular and most common. I hope you have learned a bit today and I have piqued your interest in exploring Chinese culture and of course, Dim Sum. If you have never experienced the magic that is your local Chinatown, plan a trip and spend a leisurely Sunday strolling through ancient culture, art and cuisine. You'll be glad you did.

As always,

Bon Appetit!

Lou

Mise en place...as important in life as it is in cooking...

2012-01-22T13:48:00.000-05:00

This is the first in a series of posts coming this year designed to simplify the art of cooking gourmet in your own home. I hope you learn from them, enjoy them and share them with your foodie friends. In today's post, we will cover the first step for any aspiring cook or chef: Mise en place.

If you are a chef, foodie or just someone who knows their way around a kitchen, you have probably heard the term 'Mise en place'. For the novice or at home cook, this may be a term that is foreign to you, which it actually it is. It is one of the first lessons learned by culinary students, it is that important a concept. Many home cooks who struggle with complicated recipes, more often than not, simply have these difficulties because they do not apply this simple method. So today, let's look at its importance, both as it applies to cooking, and, how that translates to life.

Definitions

First, let's define the term; Mise en place, pronounced miz on plas, is a French phrase that literally means "putting in place." It is also defined by the Culinary Institute of America as "everything in place," referring to 'set up' in commercial kitchens. It refers to organizing and arranging the ingredients. You will find and be amazed to learn that once you apply this technique to your own cooking, rather than the lack of culinary acumen you once attributed to yourself, in most cases, it is simply the lack of this critical first step that is to blame. I promise, your whole world and opinion of yourself as a cook or chef will rise to new heights once you start employing 'Mise en place' to every recipe you attempt to tackle. (yes, even the simple ones)

Preparing the mise en place ahead of time allows you to cook without having to stop and assemble items, which is most desirable in recipes with time constraints, but should be applied to any and all your cooking endeavours. If you are a new cook, or aspire to be competent in the kitchen, you can relate to getting flustered (I, your humble Gourmet Guy did as well) when trying to read the recipe with ingredient-caked hands, or while in the midst of mixing or sauteing. You get food on the book, yourself, run back and forth from the recipe to the stove top or cutting board, etc. etc. etc Employing 'Mise en place' will elimate your frustration, ease any difficulty in interpreting a recipe and allow you the true joy of creating a culinary masterpiece just like the 'big time' chefs.

Mise en place in practice.

Recipes should be read through completely, before you ever start actually cooking, for necessary ingredients and equipment. Ingredients are then measured out, washed, chopped, and placed in individual bowls. Equipment, such as spatulas and blenders are prepared for use and ovens (or pans) are preheated.

It is this simple 'secret' that allows all of our favorite restaurant or TV chefs to make it look so stress free and easy, even when they are preparing art on a plate. Of course proper technique is also, if not just as, important to your success with complicated recipes, but this is step one (1) in bringing your cooking experience to the next level. You will appreciate the ingredients, the process and the results with a newfound delight, while your family and friends will think you are secretly attending culinary school on the sly. Stay tuned to Kitchen Rap and feel free to share these posts with friends, as we will cover such things as proper knife skills, sauteing, grilling, etc., in later posts here throughtout the coming year.

Now I did say at the beginning, that Mise en place can also be applied to life. Not much of a stretch really: Create for yourself your recipe for success, be it personally or professionally. Gather the neccessary components (ingredients) such as resources, friends, skills or career opportunities. Add the ingredients, execute your recipe, methodically, calmly and stress free, then assemble the dish. Either way, cooking or living, you'll be amazed at the delicious results that you yourself are capable of. All it takes is a little Mise en place.

As always my friends,

Bon Appetit

Lou

Morocco, "rooted in Africa, watered by Islam and rustled by the winds of Europe."

2012-01-15T15:27:00.003-05:00

"Of all the gin joints in all the world, she hadda walk into mine." Who can forget Bogey rasping out those immortal words? "Casablanca." Just one of the exotic cities in a country filled wih mystery and intrigue. Morocco's three top cities to visit are Marrakesh, Casablanca, and Tangier. Morocco's reigning monarch, King Hassan II, likens his country to a desert palm: "rooted in Africa, watered by Islam and rustled by the winds of Europe." A poetic description for a place which can appear mystical, magical and foreboding all at once.

Situated on the northwest coast of Africa, Morocco is one of three countries which make up the Maghreb ("furthest west"), the other two being Algeria and Tunisia. The Atlantic Ocean is to the west, while the calm waters of the Mediterranean are due north and the harsher sands of the Sahara are to the south. Snaking through the center of the country are a series of mountain ranges, beginning with the Rif mountains in the north and continuing with the Middle Atlas, High Atlas and Anti-Atlas ranges, which nearly split the country in half along a vertical axis. It is these mountainous areas which are heavily populated by the Berbers, the indigenous people of Morocco who still comprise 80% of the population. The Berbers are not ethnically Arabs, but they are Islamic.

Two languages are indigenous to Morocco: Arabic and Berber. French is also widely spoken. The Haouz, like most of the plains and cities of Morocco, is Arabic-speaking. The highlands areas of the country are largely Berber-speaking. Classical Arabic is Morocco's official language, but the country's distinctive Arabic dialect is the most widely spoken language in Morocco. French, which remains Morocco's unofficial third language, is taught universally and still serves as Morocco's primary language of commerce and economics; it also is widely used in education and government. Many Moroccans in the northern part of the country speak Spanish. English, while still far behind French and Spanish in terms of number of speakers, is rapidly becoming the foreign language of choice among educated youth. English is taught in all public schools from the fourth year on.

Once you have adapted to their way of life, there is a universe of intriguing travel opportunities and many hands to shake less then 50 miles from Europe. Veiled women occasionally may give you a seductive look, but don't go there!
Three mountain ranges present diverse landscapes and three different ways of life: the Rif in the north, the High Atlas and the Anti-Atlas, that remains mostly undiscovered. Azrou is a quiet Berber town only 2 hours drive from Rabat, worth visiting for its forest and calm atmosphere. Three different Berber groups inhabit these mountains and, on the whole, these areas are more relaxing than the large cities. You should consider trekking, even if you are a beginner, so you'll catch a glimpse of one of the many aspects of authentic Moroccan life. Adventurous skiers can find good slopes in the Atlas Mountains.

If you only have one week and you would like to see amazing geological landscapes, palm oasis, painted rocks, and the Berber way of life, Tafraoute is not to be missed. Only two hours drive from Agadir, the drive is almost as stunning as the destination. The roads are good quality throughout the north and west; there are even freeways near the bigger cities like Casablanca.
The oasis of the pre-Sahara present yet another timeless image of the Arab world with immense palm groves in the desert. Not to be missed are the fabulous mud Kasbahs and ksours (palaces and family houses) which you can find near Zagora.

Morocco produces a large range of Mediterranean fruits and vegetables and even some tropical ones. The country produces large quantities of sheep, cattle, poultry, and seafood which serve as a base for the cuisine.

The Moroccan Kitchen

The Moroccans are quick to point out that the best meals are found not in the restaurants but in the homes. In this land of good and abundant food, the emphasis is clearly on preparing your own. It is worth mentioning that women do virtually all of the cooking in this very traditional country. Being at the crossroads of many civilizations, the cuisine of Morocco has been influenced by the native Berber cuisine, the Arabic Andalusian cuisine; brought by the Moriscos when they left Spain, the Turkish cuisine from the Turkish and the Middle Eastern cuisines brought by the Arabs as well as the Jewish cuisine.

The history of Morocco is reflected in its cuisine. Political refugees left Baghdad in the middle Ages and settled in Morocco, bringing with them traditional recipes that are now common in Morocco, but forgotten in the Middle East. We know this because there are striking similarities between a 12th century (Christian reckoning) collection of recipes by Al-Baghdadi, and contemporary Moroccan dishes. A signature characteristic is cooking fruit with meat, such as quince with lamb, or apricots with chicken. Further influences upon Moroccan cuisine came from the Morisco (Muslim refugees), who were expelled from Spain during the Spanish inquisition.

The strong Arab influence found in two of the royal cities, Fez and Marrakech, contributed greatly to Moroccan cuisine, as did the Andalusian sensibilities of Tetuan and the Jewish traditions from the coastal city of Essaouira. Aspects of all of these cultures can be found in four of the best-loved Moroccan dishes: couscous, plumped semolina grains which are served with a variety of toppings; bisteeya, a delectable three-layer pie which is both savory and sweet and wrapped in the thinnest of pastry; mechoui, tender roasted lamb; and djej emshmel, succulent roasted chicken cooked with olives and lemon.

The midday meal is the main meal, with the exception of the holy month of Ramadan. The typical formal meal begins with a series of hot and cold salads, followed by a tagine. Bread is eaten with every meal. Often a lamb or chicken dish is next, followed by couscous topped with meats and vegetables. A cup of sweet mint tea is commonly used to end the meal.

The main Moroccan dish most people are familiar with is couscous, which is very old and is probably of Berber origin.

Beef is the most commonly eaten red meat in Morocco. Lamb is preferred, but is not as common due to its higher cost. Poultry was historically used and the importance of seafood is increasing in Moroccan food. The breed of sheep in North Africa has much of its fat concentrated in its tail, which means that Moroccan lamb does not have the pungent flavor that Western lamb and mutton can have.

Traditional Moroccan dishes

Bistteeya, Basteela, or Pastilla (Layered Pigeon or Chicken Pie)

This rich sweet pie is built with many layers of the thin pancakes called Warka. Filo may be substituted, as it is nearly impossible to replicate those slim, griddle wonders. The meat is mixed with eggs, herbs, spices and almonds, and is cooked on the stove top, then topped with a sugar icing and cinnamon.

Chakchouka (Tunisian Eggs)

This is a lunch or light meal made in one pan. Peppers, garlic, cumin and tomatoes are cooked with harissa and olive oil, then eggs are fried gently among the cooked vegetables.

Ferakh Maamer (Spring Chicken with Couscous Stuffing)

Young chickens are stuffed with a sweet couscous stuffing, enhanced with almonds, raisins, orange water, and sugar. The birds are then simmered slowly in a large casserole in a sauce of honey, onion, garlic, ginger, cinnamon, and saffron.

Tagine Barrogog bis Basela (Lamb Tagine with Prunes)

Lamb is simmered slowly with onion, garlic, ginger, saffron and parsley, to which are added prunes, cinnamon, honey, and orange blossom water.

Dessert

Sweets are not usually served at the end of a Moroccan meal. Seasonal fruits are typically served. A common dessert is kaab el ghzal ("gazelle's horns"), which is a pastry stuffed with almond paste and topped with sugar.

Halwa Shebakia

A honey cake, which is essentially pretzel-shaped pieces of dough deep-fried and dipped into a hot pot of honey and sprinkled with sesame seeds. Halwa Shebakia are cookies eaten during the month of Ramadan. Zucre Coco are coconut fudge cakes. Halva may also be made from a variety of other ingredients, including sunflower seeds, various nuts, beans, lentils, and vegetables—such as carrots, pumpkins, yams, and squashes.

Most of the commonly used raw ingredients for cooking are homegrown; the mint and olives comes from Meknes; oranges and lemons are from Fez and prickly pear comes from Casablanca.

They also grow almonds, dates, chestnuts, walnuts, cherries, melons and pomegranates. The Atlantic coast of Morocco provides some world class seafood and they raise lamb and poultry on the higher grounds. In the market places you can find homegrown produce that’s all organic all the time.
Though all year long you can find great produce in Morocco such as eggplant, peppers, onions, squash, almonds, pumpkins, fava beans, lentils and lemons, there are crops for every season. In spring they have the best; apricots, strawberries, cherries and kiwis and even peaches. In summer you will find the best; watermelon, wild artichokes and tomatoes. Fall brings; figs, pomegranates and grapes. In the winter; oranges, mandarins, onions, beets, potatoes, and carrots.

Morrocan Tea
The most popular drink is green tea with mint. Traditionally, making good mint tea in Morocco is considered an art form and the drinking of it with friends and family members is one of the important rituals of the day. The technique of pouring the tea is as crucial as the quality of the tea. The tea is accompanied with hard sugar cones or lumps. Tea is one of the most endearing parts of the Moroccan culture that one can experience on a visit to this mysterious country. It is part of everyday life, several times a day and is a large part of the hospitality that Moroccans pride themselves on.
Moroccan mint tea consists of Chinese green gunpowder tea, fresh mint leaves, usually spearmint, and many cubes of sugar. Teapots are metal with strainer holes at the base of the spout. Moroccan tea pots have long, curved pouring spouts and this allows the tea to be poured evenly into tiny glasses from a height. The green tea is put in the pot with fresh mint and some sugar.

To acquire the optimum taste, glasses are filled in two stages.When serving, it's traditional to pour a glass of tea and then pour that tea back into the pot so that the sugar is properly mixed into the entire pot. As the tea is poured, the server raises the pot to make a long stream of tea flowing into the small glass, adding flair to the ceremony. The Moroccans traditionally like tea with bubbles, so while pouring they hold the teapot high above the glasses. Sugar is often offered to further sweeten your half glass of tea. A half glass is normally served so that you can hold it in your hand without it burning. Since the teapots are metal, ranging from aluminum, to stainless steel, to silver, to brass, they get quite hot. Hot pot holders in the shape of a little man with a red fez are used to hold the hot handle. Many foreigners don't like the sweetness of the tea as it is considered extremely sweet. It does have a much sweeter taste to those who would usually add milk or sugar however none is needed for this flavorful beverage at all. You can also buy it as loose tea from all kinds of markets around the country for various prices. Another wonderful part of the tea culture in Morocco is the range of decorative tea glasses. There are mass produced glasses and there are also delicately hand-painted glasses by artisans. You can enjoy seeing the different designs inspired by the arabic culture, architecture and also surroundings.

Dining Etiquette

If you are invited to a Moroccan's house:
~You should remove your shoes.
~Dress smartly. Doing so demonstrates respect towards your hosts.
~Check to see if your spouse is included in the invitation. Conservative Moroccans may not entertain mixed-sex groups.
~Shake everyone's hand individually.
~Watch your table manners!
~Food is generally served at a knee-high round table.
~The guest of honor generally sits next to the host.
~A washing basin will be brought to the table before the meal is served. Hold your hands over the basin while water is poured over them. Dry your hands on the towel provided.
~Do not begin eating until the host blesses the food or begins to eat.
~Food is served from a communal bowl.
~Eat from the section of the bowl that is in front of you. Never reach across the bowl to get something from the other side. As an honored guest, choice cuts will be put in front of you.
Scoop the food with a piece of bread or the thumb and first two fingers of the right hand.
~Eat and drink only with the right hand.
~Do not wipe your hands on your napkin.
~Water is often served from a communal glass. If you want your own glass, ask for a soft drink.
The washing basin will be brought around the table again at the end of the meal.
~Expect to be urged to take more food off the communal plate. Providing an abundance of food is a sign of hospitality.

I hope you have enjoyed reading this journey through Morocco as much as I did in researching and writing it.

As always,

Bon Appetit!

Lou

My Own "Field of Dreams"

2012-01-15T11:11:00.004-05:00

Many of you who follow me on twitter, or through this blog know that this last year has been a time of upheaval for me and all the things that were have been left behind and I am on a new path to all the things that 'might be.'

I realized recently that I have been trying to hold on to the familiar and what I thought was comfortable. To be honest with you all, I was afraid of the changes I have been experiencing in my life, both personally and professionally. I was afraid that what once achieved could never be achieved again. I started to doubt myself, my talents, my abilities and frankly, all of you. I was afraid that if I changed you would no longer find me compelling to read, or engaging to talk to, or worth the time we spend together through my written words or my visual deeds. I thought that I was no longer a person capable of being loved, that my past achievements, specifically, gourmet girl magazine, which no longer is, was what you loved and what defined me and that you would judge me on what I had done, not what I could still do, or who I could still become.

I have always sought out unconditional love in what has become a conditional world. And, I'll admit it is very hard to find. I now realize that the reason many of us never find unconditional love from others...is because we first have to unconditionally love ourselves. I also realized that many, including myself, have never really realized this, so we go through life not loving or accepting ourselves for who we are, yet expecting others to give what we ourselves don't give to ourselves. It was then that I recognized I was in protection mode: I was actually standing still, unable to go back and afraid to move forward. Funny though, I now know that while I thought I was being safe by just observing the game of life from the sidelines, no longer participating in life after I was dealt a few bad blows, I was also not allowing myself forgiveness, or the chance to grow, or interact with you, feeding my desire for the human contact we all crave and thereby, I denied myself the very chance AT success I so desperately wanted.

See, I had forgotten a statement told to me by a very wise person a long time ago, that; Failure is not ...trying and not succeeding....failure... is not trying at all. Think about it...all the greatest successes in history were born out of many great failures and blows dealt to those who dared to achieve greatness and change the world. Edison, Gates, Jobs., to name just a few. Shaw once wrote (I paraphrase): The reasonable man conforms to the way of the world...the unreasonable man tries to conform the world to his ways.. so all progress & change relies upon the unreasonable man. I used to think that way. For example, they said what I achieved with GGM couldn't be done. I set out to prove 'they' wrong and with my ex-partner, Elaine, we did just that. I had forgotten that GGM was and is bigger than just me. It changed peoples lives; it changed my life, but my responsibility to you, our readers and fans took a back seat to my own fears and frustrations. That, will never happen again.

I took a chance, came back on twitter, started writing again, reached back out to those who embraced me on the way up, and yes, while some are absent now, you, my readers and loyal fans remained. I am grateful and always will be. You made me realize that the walls, fears and limits we all hit in life are of our own making and only we have the power to break them down and overcome whatever we set our minds to.

And I now realize, you can't go back, you can't stay still, you can only go forward. I learned that some things that were special are just that...'things that were.' Once the lightning and magic are let out of the bottle, it's very hard to re-capture them or put them back and sometimes, we are best served to not even try. Sometimes you just need to let go or you'll miss the special, magic moments of what now IS, or, what might be in the future. Embrace the change, recall and remember special moments and people of times gone by with fondness.

I've come to realize that I've been chasing my past for awhile now, but there comes a time when we all have to come to grips with what IS. For me that time is now.

Time to look ahead to the next adventure.

I am starting a new chapter and journey in my life, both professionally and personally and I look forward with hope and anticipation to the new people, places and things that await on this 'less traveled road' I seem to have been on my whole life. Yes, I'll admit it's a bit scary. Change from what's comfortable and what we know always is, but, it's also exciting...and I promise; I'll write about it every step of the way so you can take the journey with me and hopefully you will enjoy the adventure as well...

I kind of feel like James Earl Jones in Field of Dreams; "I don't know what exactly is IN that corn...but it makes me giggle...and I'm going in..."

L

No Martha...sorry, Lox & Gravlox are NOT the same. Next time, just the facts, ma'am, just the facts!

2012-01-07T16:04:00.006-05:00

If you have grown up in a Jewish or Scandinavian household, the tale I am about to tell is a part of your heritage. If not, fellow foodie, "just sit right back and you'll hear a tale..the tale of a fateful........salmon fillet!" Come with me on a journey to discover Lox, and, the common misconceptions that have been foisted on an unsuspecting public, even by supposed culinary luminaries. I use as my prime example of the lack of culinary integrity, Ms. Personality herself, Martha Stewart, on whose soon to be cancelled show, taught us all how to make, her words, 'Gravlox.' Except..well.. in this case...Ms. Perfect was anything but. Yup I said it...Martha screwed up! What her and her guest chef actually made for her viewers was just Lox, plain and simple. That, my friends, is why it's a good thing I am here for you; to diligently give you culinary info that is both factual and entertaining. (if I may say so myself.,)

First let's start with the definitions. We have Lox, Gravlox, Nova Lox. All share one commonality but, as some of you may not be be aware, are completely separate and different products.

Lox
Lox is salmon fillet that has been cured. In its most popular form, the one most of us are familiar with, it is thinly sliced, less than 5 millimeters (0.20 in) in thickness and typically served on a bagel with cream cheese, onion, tomato, cucumber and capers. It is traditionally made by brining in a solution of water or oil, salt, sugars and spices (the brine). This was a very important item in Ashkenazic Jewish cuisine, but most are surprised that it was actually introduced to the United States through Scandinavian immigrants, then popularized by Jewish immigrants. The term lox derives from Lachs in German and לאקס (laks) in Yiddish, meaning "salmon." It is analogous of the Icelandic and Swedish lax, the Danish and Norwegian laks, and Old English læx. It may be commonly referred to as regular lox or belly lox, though technically, with belly lox, the flesh on both sides of the stomach of the salmon has a wider graining of fat, is less salty tasting and is more desirable and accordingly, more expensive. Below is a recipe to make your own Lox, which is absolutely fabulous and worth the effort, especially if you are a lox lover.
Gravlax
Gavlax, or gravad lax is a Nordic dish consisting of salmon, cured in salt, sugar, and dill. Gravlax is usually served as an appetizer, sliced thinly and accompanied by hovmästarsås (also known as gravlaxsås), a dill and mustard sauce. It is served on either bread of some kind, or with boiled potatoes.
In the Middle Ages, it was originally made by fishermen. They would salt the salmon, then bury it in the sand above the high-tide line. The word gravlax comes from the Scandinavian word grav, which literally means "grave" or "to dig" (Swedish, Norwegian, Danish, Dutch and Estonian), and lax (or laks), means "salmon." Thus, gravlax literally means "buried salmon." Today, the salmon is coated with a spice mixture, which often includes dill, sugars, salt, and spices like juniper berry. It is then weighted down, which helps to to force the moisture from the fish (see recipe below) and impart the flavorings.
Nova Lox
Nova or Nova Scotia salmon, sometimes called Nova lox (or simply "Nova"), is cured with a milder brine and then cold-smoked. The name dates from a time when much of the salmon in New York City came from Nova Scotia. Today, however, the name refers to the more mildly brined product, and the fish may come from other waters or in some cases is raised on farms.

Smoked Salmon
Finally, smoked salmon is NOT lox, though products are sold under the name lox. Smoked salmon is just... well... smoked salmon.

I hope this clears up any misconceptions.While I may be being a bit, nitpicky (if there is such a word), you all know I like my readers to be the best informed foodie at the party, or in this case, brunch.

Never let it be said that The Gourmet Guy left you with a schmear on your face.

Recipe for making your own Lox

Ingredients

1~2.5 to 3lb. salmon fillet (I prefer to use a skinless fillet, but if you prefer a less salty version, leave the skin on and remove after brining.)
1 cup Kosher salt
1/2 cup granulated sugar
The juice and zest of 1 lemon
The juice and zest of 1 lime
You'll need:
A 15" x 10" x .3/4" cookie sheet. Enough parchment paper to fully wrap the salmon. Tin foil. Something to weigh down the fillet. I use 3 large, 35.0z. cans of tomatoes. You can use bricks wrapped in foil or anything heavy enough to press down the fillet.
Method
~Combine salt and sugar and divide in half.
~Zest lemon, zest lime and combine with the juice from both. Set aside.
~On the parchment paper, spread out 1/2 the sugar/salt mixture and spread evenly to allow salmon to rest completely on mixture.
~Place salmon on salt/sugar mixture and completely cover with the lemon/lime mixture.
~Add the remaining salt/sugar mixture and press into salmon, covering completely.
~Wrap the salmon in the parchment paper, making sure it is sealed and covers the salmon completely.
~Wrap the entire fillet with tin foil, being careful that the foil at no time touches any part of the salmon.
~Place on the cookie sheet, place weights on top and refrigerate for 48 hours.
~Once you remove the salmon, wash under cold water thoroughly to remove brine mixture. Portion in 6-8 oz. portions, seal in freezer bag and use as needed Slice very thin and enjoy!!

Bon Appetit!
Lou

Black Pepper...worth its weight in gold!

2011-10-12T09:11:00.001-04:00

So common is black pepper today that generally, we take it for granted. Not so in ancient times and history will show that, at one time, with its value in weight rivaling that of gold, many pepper barons made their fortunes from this unique little berry. Looking back, pepper was considered one of the five essential luxuries upon which foreign trade with the Roman empire was based, the others being African ivory, Chinese silk, German amber, and Arabian incense.

Black pepper is native to South India and is extensively cultivated there and elsewhere in tropical regions. J. Innes Miller notes that while pepper was grown in southern Thailand and in Malaysia, its most important source was India, particularly the Malabar Coast, in what is now the state of Kerala The Coast, also known as the Malabarian Coast, is a long and narrow south-western shore line of the mainland Indian subcontinent. Geographically, the Malabar Coast, especially on its westward-facing mountain slopes, comprises the wettest region of southern India, as the Western Ghats intercept the moisture-laden monsoon rains, especially on their westward-facing mountain slopes. The term "Malabar Coast" is also sometimes used in reference to the entire Indian coast from the western coast of Konkan to the tip of the subcontinent at Cape Comorin. It is flanked by the Arabian Sea on the west and the Western Ghats on the east. The Southern part of this narrow coast is the South Western Ghats moist deciduous forests.

The term "peppercorn rent" is often used to denote a pittance, but in medieval times, a pound of pepper was the equivalent of a pound of gold or up to three weeks' labor for trade purposes. Peppercorns are not only the oldest used spice, but also the most widely-used. Said to be found more than 4,000 years ago, peppercorns have possibly been cultivated as far back as 2000 B.C.

The pepper plant itself is a perennial vine that has dark green leaves and small white flowers. These flowers become clusters of green berries, which is the product known as green peppercorns. Black peppercorns are the unripe berries that have been sun-dried, while white peppercorns are just black peppercorns with their outer skins rubbed off.

Today, pepper, known as the King of Spices and the Master Spice, still accounts for one-fourth of the world's spice trade. Tunisians lead in pepper consumption with half a pound per person per year, whereas Americans consume about one-quarter pound per year.

Although always prized as a flavor-enhancing spice, the peppercorn first gained fame for medicinal purposes as a digestive stimulant and expectorant. Its hot and pungent flavor causes the membranes inside the nose and throat to exude a lubricating secretion, helpful to those in respiratory distress as an aid to cough up offending phlegm and mucus. Pepper was also used in an external ointment to relieve skin afflictions and hives.

Believe it or not, it is also an effective deterrent to insects. A solution of one-half teaspoon freshly ground pepper to one quart of warm water sprayed on plants can be toxic to ants, potato bugs, silverfish, and even roaches and moths. A sprinkling of ground pepper will also deter insect paths in non-garden areas.

Pepper gets its spicy heat mostly from the piperine compound, which is found both in the outer fruit and in the seed. Refined piperine, milligram-for-milligram, is about one percent as hot as the capsaicin in chilli peppers. The outer fruit layer, left on black pepper, also contains important odor-contributing terpenes which give citrusy, woody, and floral notes. These scents are mostly missing in white pepper, which is stripped of the fruit layer. White pepper can gain some different odors (including musty notes) from its longer fermentation stage.

Pepper loses flavor and aroma through evaporation, so airtight storage helps preserve pepper's original spiciness longer. Pepper can also lose flavor when exposed to light, which can transform piperine into nearly tasteless isochavicine. Once ground, pepper's aromatics can evaporate extremely quickly and we are of the mind that you are best served if you grind whole peppercorns immediately before use for this reason. Spice mills such as pepper mills were found in European kitchens as early as the 14th century, but in some quarters, the mortar and pestle is still the preferred method for grinding and crushing pepper.

Pepper has been used as a spice in India since prehistoric times. It is native to India and has been known to Indian cooking since at least 2000 BC. Peppercorns were a much prized trade good, often referred to as "black gold" and used as a form of commodity money. The term "peppercorn rent" is often used to denote a pittance, but in medieval times, a pound of pepper was the equivalent of a pound of gold or up to three weeks' labor for trade purposes.

History

Until well after the Middle Ages, virtually all of the black pepper found in Europe, the Middle East, and North Africa traveled there from India's Malabar region via the Silk Road routes. By the 16th century, pepper was also being grown in Java, Sunda, Sumatra, Madagascar, Malaysia, and elsewhere in Southeast Asia, but these areas traded mainly with China, or used the pepper locally. Ports in the Malabar area also served as a stop-off point for much of the trade in other spices from farther east in the Indian Ocean.
Black pepper, along with other spices from India and lands farther east, changed the course of world history. It was in some part the preciousness of these spices that led to the European efforts to find a sea route to India and consequently to the European colonial occupation of that country, as well as the European discovery and colonization of the Americas.

Black peppercorns were found stuffed in the nostrils of Ramesses II, placed there as part of the mummification rituals shortly after his death in 1213 BC. Little else is known about the use of pepper in ancient Egypt, nor how it reached the Nile from India. Pepper (both long and black) was known in Greece at least as early as the 4th century BC, though it was probably an uncommon and expensive item that only the very rich could afford.

By the time of the early Roman Empire, especially after Rome's conquest of Egypt in 30 BC. Details of this trading across the Indian Ocean have been passed down in the Periplus of the Erythraean Sea. According to the Roman geographer Strabo, the early Empire sent a fleet of around 120 ships on an annual one-year trip to India and back. The fleet timed its travel across the Arabian Sea to take advantage of the predictable monsoon winds. Returning from India, the ships traveled up the Red Sea, from where the cargo was carried overland or via the Nile Canal to the Nile River, barged to Alexandria, and shipped from there to Italy and Rome. The rough geographical outlines of this same trade route would dominate the pepper trade into Europe for a millennium and a half to come.

With ships sailing directly to the Malabar coast, black pepper was now traveling a shorter trade route than long pepper, and the prices reflected it. Pliny the Elder's (<-I love this guy) Natural History tells us the prices in Rome around 77 AD: "Long pepper ... is fifteen denarii per pound, while that of white pepper is seven, and of black, four."

Black pepper was a well-known and widespread, if expensive, seasoning in the Roman Empire. Apicius' De re coquinaria, a 3rd-century cookbook probably based at least partly on one from the 1st century AD , includes pepper in a majority of its recipes. Edward Gibbon wrote, in The History of the Decline and Fall of the Roman Empire, that pepper was "a favorite ingredient of the most expensive Roman cookery".

Pepper was so valuable that it was often used as collateral or even currency. In the Dutch language, "pepper expensive" (peperduur) is an expression for something very expensive. The taste for pepper (or the appreciation of its monetary value) was passed on to those who would see Rome fall. It is said that Alaric the Visigoth and Attila the Hun each demanded from Rome a ransom of more than a ton of pepper when they besieged the city in 5th century. After the fall of Rome, others took over the middle legs of the spice trade, first the Persians and then the Arabs; Innes Miller cites the account of Cosmas Indicopleustes, who traveled east to India, as proof that "pepper was still being exported from India in the sixth century". By the end of the Dark Ages, the central portions of the spice trade were firmly under Islamic control. Once into the Mediterranean, the trade was largely monopolized by Italian powers, especially Venice and Genoa. The rise of these city-states was funded in large part by the spice trade.

Its exorbitant price during the Middle Ages—and the monopoly on the trade held by Italy—was one of the inducements which led the Portuguese to seek a sea route to India. In 1498, Vasco da Gama became the first person to reach India by sailing around Africa; Though this first trip to India by way of the southern tip of Africa was only a modest success, the Portuguese quickly returned in greater numbers and used their superior naval firepower to eventually gain complete control of trade on the Arabian sea. It was given additional legitimacy (at least from a European perspective) by the 1494 Treaty of Tordesillas, which granted Portugal exclusive rights to the half of the world where black pepper originated.

The Portuguese proved unable to maintain their stranglehold on the spice trade for long. The old Arab and Venetian trade networks successfully smuggled enormous quantities of spices through the patchy Portuguese blockade, and pepper once again flowed through Alexandria and Italy, as well as around Africa. In the 17th century, the Portuguese lost almost all of their valuable Indian Ocean possessions to the Dutch and the English. The pepper ports of Malabar fell to the Dutch in the period 1661–1663.

As pepper supplies into Europe increased, the price of pepper declined (though the total value of the import trade generally did not). Pepper, which in the early Middle Ages had been an item exclusively for the rich, started to become more of an everyday seasoning among those of more average means. Today, pepper accounts for one-fifth of the world's spice trade.

Cultivation & Harvesting

The pepper plant is a perennial woody vine growing to four meters in height on supporting trees, poles, or trellises. It is a spreading vine, rooting readily where trailing stems touch the ground. Peppercorns are the seed berries of the Piper nigrum (piper being Latin for plant, and nigrum meaning black) vine, originating on the Malabar coast of India.

Black pepper is grown in soil that is neither too dry nor too moist and do not do well over an altitude of 3000ft above sea level. The plants are propagated by cuttings about 40 to 50 centimeters long, tied up to neighboring trees or climbing frames at distances of about two meters apart; trees with rough bark are favored over those with smooth bark, as the pepper plants climb rough bark more readily. Competing plants are cleared away, leaving only sufficient trees to provide shade and permit free ventilation. The roots are covered in leaf mulch and manure, and the shoots are trimmed twice a year. On dry soils the young plants require watering every other day during the dry season for the first three years. The plants bear fruit from the fourth or fifth year, and typically continue to bear fruit for seven years.

The harvest begins as soon as one or two berries at the base of the spikes begin to turn red, and before the fruit is mature, but when full grown and still hard; if allowed to ripen, the berries lose pungency, and ultimately fall off and are lost. The spikes are collected and spread out to dry in the sun, then the peppercorns are stripped off the spikes.
They are left on mats to dry and ferment in the sun and this must be done quickly to prevent mold. Because the pungency of black peppercorns comes mostly from the outer, black cover, they are stronger than the white peppercorns.

In ancient days, the typical pepper orchard in India consisted of a small plot of land where moisture and shade were abundant. The pepper vines would be planted next to tall trees in order to be able to train the vine's growth pattern. The idea was to get the plant to grow upwards, allowing full berry production.

Pepper plants are planted every June at the beginning of the monsoon season in India. The plants then shoot up and start to climb the taller surrounding trees. They flower the following May, and in December the berries began to change color, and are ready for harvesting. Since the berries are fragile, picking the fruit is done with great care. After picking, the pepper berries are spread out onto the ground and allowed to dry until they turn black and shrivel up. After about a month's storage, they were ready to be sold as black peppercorns.

As of 2008, Vietnam is the world's largest producer and exporter of pepper, producing 34% of the world's crop.. Other major producers include Indonesia (9%), India (19%), Brazil (13%), Malaysia (8%), Sri Lanka (6%), Thailand (4%), and China (6%).

Varieties

First and foremost, you should know that the title here is a bit misleading, as there is only one variety (well two, taking into consideration the pink variety but we are talking specifically about the Piper nigrum) and the differences are gained in how and when the 'berry' is harvested.

Black pepper

Black pepper is produced from the still-green unripe berries of the pepper plant. The berries are cooked briefly in hot water, both to clean them and to prepare them for drying. The heat ruptures cell walls in the pepper, speeding the work of browning enzymes during drying. The berries are then dried in the sun or by machine for several days, during which the pepper around the seed shrinks and darkens into a thin, wrinkled black layerthat we are all accustomed to. Once dried, the spice is called black peppercorn.

White pepper

White pepper consists of the interior seed of the peppercorn, with the darker colored skin of the pepper fruit removed. A process known as retting is used, where fully ripe peppers are soaked in water for about a week, during which the flesh of the pepper softens and decomposes. Rubbing then removes what remains of the fruit, and the naked seed is dried. Alternative processes are used for removing the outer pepper from the seed, including decortication, the removal of the outer layer from black pepper from small peppers through mechanical, chemical or biological methods.

White pepper is sometimes used in dishes like light-colored sauces or mashed potatoes, where ground black pepper would visibly stand out. There is disagreement regarding which is generally spicier. They have differing flavor due to the presence of certain compounds in the outer fruit layer of the berry that are not found in the seed.

Green pepper

Green pepper, like black, is made from the unripe berries. Dried green peppercorns are treated in a way that retains the green color, sand is then treated with sulfur dioxide or freeze-drying. Pickled peppercorns, also green, are unripe berries preserved in brine or vinegar. Fresh, unpreserved green pepper berries are used in some Asian cuisines, particularly Thai cuisine, but is relatively unused in the 'West.' Their flavor has been described as piquant and fresh, with a bright aroma, but they decay quickly if not dried or preserved.

Orange pepper and Red pepper

Orange pepper or red pepper consists of ripe red pepper berries preserved in brine and vinegar. Ripe red peppercorns can also be dried using the same color-preserving techniques used to produce green pepper, mentioned above.

Pink pepper

Pink pepper from Piper nigrum is distinct from the more-common dried "pink peppercorns", which are the fruits of a plant from a different family, the Peruvian pepper tree, Schinus molle, and its relative the Brazilian pepper tree, Schinus terebinthifolius.

So fellow foodies...now you know! Time to go out and amaze your friends with your depth of foodie commitment and knowledge...especially when it comes to pepper. Glad I could help!!

Bon Appetit!

sources: ezinearticles.com, wikipedia.org, www.plantcultures.org, www.whfoods.com , answers.encyclopedia.com , www.druera.com, www.jrmushroomsandspecialties.com, media-2.web.britannica.com

The Silk Road: Caravans, Lawrence of Arabia, Exotic Locales & Cuisines....

2011-10-10T15:30:00.003-04:00

The name 'Silk Road' conjures up images of caravans, Lawrence of Arabia and exotic locales. This is the famed route that Marco Polo took when he brought back, the 'wonders' of the Orient. The term Silk Road was coined in 1870 by German geographer Ferdinand van Richthofen, the uncle of the famed Red Baron.

Most have a common misconception that The Silk Road was one long route, but as you can see by the map above, it was actually a series of many routes, which changed constantly between the land and sea between China, the Middle East, the Mediterranean, and Europe. All routes started from the capital in Changan, headed up the Gansu corridor and reached Dunhuang on the edge of the Taklimakan. It connected the Yellow River Valley to the Mediterranean Sea and passed through places such as Chinese cities Kansu and Sinkiang and the present-day countries of Iran, Iraq and Syria.

Silk Road routes were often disrupted due the presence of bandits, political alliances, passes closed by snow, droughts, storms, seasonal changes, wars, plagues, horsemen raids, and natural disasters. Many Silk Road towns and caravanserais were located within fortresses for protection from bandits and marauding horsemen. Many also had security forces.

The term Silk Road can be a bit misleading though, as commodities were also traded, from gold and ivory to exotic animals and plants. Of all the precious goods crossing this area, silk was perhaps the most remarkable for the people of the West, and is likely why the name was given, but many caravans heading towards China carried many commodities including, porcelain from China; pepper, batik, spices, perfumes, glass beads, gems and muslin from India; incense, cinnamon, cloves and nutmeg from the East Indies, diamonds from Colcond; nuts, sesame seeds, glass and carpets from Persia; as well as coral and ivory from Siam. Other goods that made their way west included furs, ceramics, medicinal rhubarb, peaches, pomegranates, and gunpowder. In cold areas, flint and steel were among the most sought after products.

In the opposite direction, coming east, traders brought fine tableware, wool, horses, jade, wine, cucumbers, and walnuts. Ivory, gold, tortoise shells, dugs and slaves and animals such as ostriches and giraffes came from Africa. Frankincense and myrrh were brought from Arabia. Mediterranean colored glass was treasured almost as much in some parts of the East as silk was in the West. The main reason for the voyages of Christopher Columbus was in search of a new 'Silk Road' to the Orient, so some might argue that the discovery of America is directly related to it.

Spices
Spices were among the most valuable commodities carried on the Silk Road. Without refrigeration food spoiled easily and spices were important for masking the flavor of rancid or spoiled meat. Basil, mint, sage, rosemary and thyme could be grown in family herb gardens in Europe along with medicinal plants. Among the the spices and seasonings that came from the East--affordable to merchants and burghers but not ordinary people--were pepper, cloves, mace and cumin. Ginger, nutmeg, cinnamon and saffron--the most valuable of spices from the East--were worth more than their weight in gold.

During the Middle Ages, one medieval town sold 288 kinds of spices, many of whom had an unknown origin. Cinnamon, people were told, came from an exotic bird and cloves were netted in the Nile by Egyptians. Caravans that carried pepper were heavily armed.

Transportation

Bactrian camels were commonly used on the Silk Road to carry goods. They could be employed in high mountains, cold steppes and inhospitable deserts.

Bactrian camels are camels with two humps and two coats of hair. Widely domesticated and capable of carrying 600 pounds, they are native to Central Asia, where a few wild ones still live, and stand six feet at the hump, can weigh half a ton and seem no worse for wear when temperatures drop to -20 degrees F. The fact they can endure extreme hot and cold and travel long periods of time without water has made them ideal caravan animals.
Bactrian camels can go a week without water and a month without food. A thirsty camel can drink 25 to 30 gallons of water at one go. For protection against sandstorms, Bactrian camels have two sets of eyelids and eyelashes. The extra eyelids can wipe sand like windshield wipers. Their nostrils can shrink to a narrow slit to keep out blowing sand. Male Bactrian camels slobber a lot when they get horny.

The humps store energy in the form of fat and can reach a height of 18 inches and individually hold as much as 100 pounds. A camel can survive for weeks without food by drawing on the fat from the humps for energy. The humps shrink, go flaccid and droop when a camel doesn't get enough to eat as it loses the fat that keep the humps erect.

In the larger towns, the larger caravans stayed for a while, resting and fattening up their animals, purchasing new animals, relaxing and selling or trading goods. To meet their needs were banks, exchange houses, trading firms, markets, brothels and places where one could smoke hashish and opium. Some of these caravan stops became rich cities such as Samark and Bukhara. Caravanserai had rooms for caravan members, fodder and resting places for animals and warehouses for storing goods. They were often in small fortresses with guards to protect the caravans from bandits.

A typical caravanserai was a set of buildings surrounding an open courtyard, where the animals were kept. The animals were tied to wooden stakes. The rates for a stopover and fodder depended on the animal. Caravanserai owners often supplemented their incomes by gathering manure and selling it for fuel and fertilizer. The price for manure was set according to the animal that produced it and how much straw and grass was mixed in. Cow and donkey manure was regarded as high quality because it burned the hottest and kept mosquitos away.

Traders and travelers had problems with local food and foreign languages like modern travelers. They also had to deal with rules prohibiting certain native costumes and get permits to enter city gates, which explained their wants and needs and showed they presented no threat.

Sources: www.wikipedia.org, en:Image:Silk Route extant.JPG, www.ess.uci.edu/~oliver/silk.html, New York Times, Washington Post, Los Angeles Times, Times of London, National Geographic, The New Yorker, Time, Newsweek, Reuters, AP, Lonely Planet Guides, Compton’s Encyclopedia , www.siemerhand.com, ,www.sfusd.k12.ca.us, singlemindedwomen.com , www.sandomenico.org ,www.veeriku.tartu.ee, www.ruby-sapphire.com,

The Story of Cognac, A~Z

2011-10-06T07:58:00.138-04:00

While I am not a drinker of fine cognac, I aspire to be. This liquor has long captured my fascination, my only exposure to it was when, as a young man, I had a toothache and my mom would bring out 'the good stuff,' have me dab my pinky into it and rub it on my gum to numb the pain. It always worked, but to me with my seven year old, twinkie and chocolate milk palate, it could well have been turpentine. Now as an adult, I have come to appreciate the finer points of a good glass of cognac, sipped slowly after a nice meal or in front of a cozy fire....mm.....nice..what? Oh, right. I got a little lost there....back on point.

According to French Law, in order to be called Cognac, it must meet strict legal requirements, ensuring that the 300-year old production process remains unchanged. It must be made from at least 90% Ugni Blanc, Folle Blanche or Colombard grapes, although of these, Ugni Blanc, (Saint-Emilion,) is the variety most used today by some way. It must be distilled twice in copper pot stills and aged at least two years in French oak barrels from Limousin or Tronçais.

The Harvest

Believe it or not harvest is almost exactly as it is with winemakers, but that is where the similarities end. The entire Cognac vineyard covers around 216,000 acres with as many as 15,000 plantations producing white wine for the production of Cognac. The main grape variety that is planted is Ugni blanc (mostly "Folle Blanche" and "Colombard"). This slow ripening variety is very resistant to diseases and produces a wine that has two vital qualities: a high level of acidity and a generally low alcohol content. The pressing of the grapes is done immediately after harvest. Today, wine producers use horizontal flat presses or pneumatic presses. The juice is left to ferment immediately and the sugars are transformed into alcohol. The addition of sugar (chaptalisation) is not permitted. The wines are then stored with their residue. The Cognac region has a limestony soil and a maritime and temperate climate that is humid, hot and sunny enough to ripen the grapes. Despite all these assets, the wines that are produced would not deserve their reputation if it were not for the alchemy that takes place in the pot still that produces the cognac.

Cognac, The Region
The Cognac Delimited Area extends along the banks of the Charente all the way to the Atlantic coast. It covers a large part of the department of Charente, all of the Charente-Maritime and a few areas of the Dordogne and Deux-Sèvres. This ancient country was once called Aunis, Saintonge and Angoumois. In the heart of the region lies Jarnac, Segonzac and Cognac which gave its name to the spirit. Cognac lies 465 kilometers south-west of Paris and 120 kilometers north of Bordeaux. The world's best-known brandy comes from the peaceful countryside surrounding the Charente River. This slow moving river, which King François I called the 'loveliest river in his kingdom,' passes through a placid landscape of vineyards bathed by a clear and radiant light. A twenty-mile area called the 'golden circle' of cognac production encompasses Cognac and the second distilling town of Jarnac.

Cognac
Cognac, the medieval town which bears the name of the region, is attractive with its narrow medieval cobbled streets and elegant Renaissance facades. It is here that the fabled nectar has been produced since the 17th century. It is said the very air one breathes is permeated by 'angels's share', the heavy scent of spirits evaporating from oak casks held in storage. World famous firms such as Camus, Hennessy, Niartell, Otard, Prince Hubert de Polignac, Rémy-Martin, Courvoisier, and Renault-Bisquit are located herewith each distillery having its own secret and unique process for mixing the various blends of its eaux-de-vie.

La Rochelle
La Rochelle is most famous for its old harbor and its three outstanding medieval towers. For the locals, that familiar, inviting sight doesn't just symbolize the port's rich history: it's also a haven of style, good times and lively quayside cafes. The vibrant lifestyle attracts an international set and there are trendy bars and excellent restaurants aplenty. The town is full of fascinating details: look out for the huge chain on the restaurant-filled Cours des Dames, under the Tour de la Chaine. It used to be slung across the mouth of the harbor, between la Tour de La Chaine and its fellow sentinel, the Tour Saint-Nicolas. Third of la Rochelle's seafront towers is la Tour de la Lnaterne, in which a huge candle was lit nightly as a beacon for incoming craft. Another impressive piece of architecture on the harbor is the porte de la Grosse Horloge. Behind this portal, the town center is easily reached, and on the bustling arcaded streets, you'll see plenty of fine architecture. With its café and clubs, this is an exuberant town at any time of the year, but it excels during the summer with an international film festival and in mid-July, the nation's top musical happening, les Francofolies, in which French-speaking musicians and music-lovers from all over the world congregate.

Futuroscope

Located just 5 miles from Poitiers, this science amusement park is a voyage into a wonderland of new technology devoted to the moving image. With the most advanced film projection techniques, the world's largest \screens and a multitude of mind boggling activities to choose from, it is no wonder that Futuroscope draws nearly 3 million visitors annually.

Marais Poitevin

The waterways of the "Marais Poitevin" are sometimes likened to the bayous of Cajun country, for man hardly appears to have made an impact on the landscape. But unlike the bayous, this is not uninviting, alligator-rich swampland! In fact, the maze of canals is all man-made. They date from the middle ages, when monks started a huge project to drain the Golfe du Poitou (a huge bay that nearly reached Niort. The contours of its cliffs can still be traced on a map). The avenues are regularly tended by local authorities as though they were roads, which to all intents and purposes they are. The more picturesque name given to the area, "La Venise Verte" or "Green Venice" is a hint that getting around by car in the area might be easier said than done.

Poitiers

Set on a majestic hilltop above the river Clain, this is one of France's oldest cities, filled with history and tales of antiquity; whether it be Joan of Arc, Richard the Lionhearted or Eleanor of Aquitaine. The visitor will discover a trove of Romanesque art and architecture, museums, a 4th century Baptistery (one of the oldest Christian edifices in France) as well as the entirely renovated Romanesque church of Notre-Dame-La-Grande.

Saintes
Located on the banks of the Charente river, this 2000 year old town was once the Roman capital of southwestern France. The presence of one of the oldest remaining amphitheaters as well as Roman baths, which may be visited, attests to this. Between visits to the cathedral of St-Pierre and the church of St-Eutrope, be sure to stroll through the wonderful medieval city of narrow streets and markets.

How Congnac is Made

The Pot-Still
The Pot still is entirely made of copper because copper has a catalysing effect and it does not affect the taste of the spirits. The bottom of the main cauldron - where the liquid to be distilled is placed - is in permanent contact with the bare flame of the furnace. The wine is uniformly heated with its dregs over a large surface. The Alcohols and ethers evaporate. The onion shaped top canalises the vapors into the swan neck, through the "chauffe-vin" cooling them slightly before they reach the cooling tank known as "the pipe". The vapors travel through a long coil, condense and are collected in liquid form in an oak cask.

Double distillation
Distillation is carried out in two steps : two heating cylcles called "chauffes". The first "chauffe" which lasts between 8 and 10 hours produces a cloudy liquid called "brouillis" with an alcohol content of 24 to 30 % volume. The "brouillis" is then re distilled. This second heating is called "la bonne chauffe" and lasts about 12 hours. This time, only the best, that is "the heart" of the distillation, is kept. The distiller separates the "heart" from the "heads" and the "tails" through a process called "cutting". The heads and the tails are mixed with the next batch of wine or brouillis in order to be re distilled. Thus only the heart, a clear spirit averaging between 68 and 72% vol., is kept for ageing to become Cognac.

Aging
The distilled wine must age before becoming Cognac. This aging takes place in 270 to 450 litre oak casks. The natural level of humidity in the cellars is one of the main influencing factors on the ageing of the spirits due to its effect on evaporation. The charentais coopers have traditionally used wood from the Limousin and the Tronçais forests. The Tronçais forest, in the Allier department of France, provides soft, finely grained wood which is particularly porous to alcohol. The Limousin forest produces medium grained wood, harder and even more porous. The wood used in the Cognac barrels must come from the nearby forests. None may be brought in from outside the region. Some producers prefer to use Troncais oak, because it imparts flavors more quickly to the Cognac. The downside of this is again, in the quality of the finished product. The producers of our Single Vineyard Cognacs rely exclusively on Limousine oak. This wood imparts flavor to the oak more slowly, and the result is transcendentally wonderful Cognacs. A Cognac’s age is determined solely by the number of years that it has matured in wood. The fundamental principle behind this fact is that in a glass bottle Cognac stops aging. A Cognac that has come straight from the pot still has an alcohol content of about 70%. As it ages, Cognac concentrates the aromas and the colors as it darkens to a warm shade of amber. During the first few years (from 0 to 5 years), the bouque mellows and becomes less agressivea nd the spirit turns to a shade of yellow that continues to darken. The odor of oakwood develops. Next, the taste becomes more pleasant and smoother. The oakwood fragrance introduces scents of flowers and vanilla. Beyond 10 years of age, Cognac reaches maturity and has a much darker color. The bouquet is at its best and the famous "rancio" appear.

Assembly
From beginning to end, the making of cognac (or ’elaboration’) is the subject of a complex alchemy. The quality of each and every cognac depends as much on the "assemblies" as on the care given to the vine, the grape harvest, the wine making, the distillation and the aging in casks. The cognac that you drink is in fact the fruit of "assemblies" of different vintages and different ages. It is these assemblies that produce the harmony in the taste.

The "assemblies" are the result of unwritten ancestral know-how. They are the secret of the "maîtres de chai" or "cellar masters", persons of exception who watch over the cognac from its exit from the still to the bottling. It is the cellar masters who, after years of patient training by the elders, decide to decant casks or to change cellars in order to best develop the quality of the spirit. They also decide when and how to assemble the spirits. It is often said of the cellar masters that they alone represent the true value of Cognac houses. The assembly is done in several steps that are spread throughout the entire ageing process. The cellar masters do not use any instruments of measure, they rely entirely on their judgement of taste and smell. Their senses are so accurate that they are always right.

Grades of Cognac

VS Very Special, or (three stars) where the youngest brandy is stored at least two years in cask.
VSOP Very Special (less commonly, but officially according to the BNIC, 'Superior') Old Pale, where the youngest brandy is stored at least four years in cask, but the average wood age is much older.
XO Extra Old, where the youngest brandy is stored at least six, but average upwards of 20 years.
Napoleon Although the BNIC states this grade is equal to XO in terms of minimum age, it is generally marketed in-between VSOP and XO in the product range offered by the producers. Of note: According to the legend handed down, though most of this is hearsay; Cognac was Napoleon’s favorite beverage. Years ago, Cognac was a white, or clear, spirit. It was harsh and difficult to drink, yet Napoleon loved it. As he was leaving to conquer Russia, he realized that he could not carry with him his entire store of Cognac. He left the extra with trusted friends, admonishing them strictly not to disturb the barrels he was leaving in their cellars for any reason. When he returned six and a half years later to reclaim his barrels of Cognac, Napoleon found them as he had left them, undisturbed and safe. Yet the Cognac within was radically different from the cognac he had left there those many years ago. Over the intervening six and a half years, the Cognac had aged in the barrels. Napoleon’s Cognac had taken on the characteristics of the barrels. It had mellowed, and yet grown flavorful and more powerful, acquiring some of the color and flavor of the wood. Napoleon proclaimed it to be the finest beverage in all the world.
Extra A minimum of 6 years of age, this grade is usually older than a Napoleon or an XO.
Vieux is another grade between the official grades of VSOP and XO.
Vieille Réserve is like the Hors d´Age a grade beyond XO.
Hors d'âge The BNIC states that also this grade is equal to XO, but in practice the term is used by producers to market a high quality product beyond the official age scale. Hence the name "Hors d'age" (beyond age).

Tasting

From a recent Article in Nations Restaurant News by Stephen Beaumont, Ben Demarchelier, bar manager of Brasserie Cognac in midtown Manhattan is quoted as saying, “I like introducing people to Cognac through cocktails, some originals, some classics and some variations on the classics,” Demarchelier said. “It helps younger people in particular look at Cognac as a smooth, fun drink, rather than your grandfather’s Cognac.” “If I start them out with something younger, on a subsequent visit they may ask me to recommend something different,” he said. “That’s when I’ll move them up to something older and more complex.” He also dismisses the notion of the old fashioned snifter, saying, "The Cognac tulip glass is what I use for most of my Cognacs, because it better presents the spirit, intensifying the aroma by allowing it to breathe and expand, all the way to the finish,” he said. “In the snifter, I find the Cognac will snuff itself out, reducing its aroma to little more than pure alcohol, while the tulip keeps it fresh to the very end.”

Visual

The eye must judge the spirit in three ways: transparency, color and viscosity (the liquid must not be cloudy nor have sediments). By tilting the glass, one can observe the "legs" or "tears" effect which is a sign of good age.

Aroma

Firstly, the connoisseur will detect the very volatile and very subtle scents that are often hidden to the novice: Carry the glass to within an inch of the nostrils then smell a little closer before with the nose in the glass, inhaling at length all the released smells. Secondly stir and toss the liquid inside the glass to allow the spirit to release new scents. Repeats this action several times to make the pleasure last and to discover a whole new bouquet every time.

Taste

The tasting must obey strict rules: The taster takes small sips at a time (1 to 2 ml). Hold each sip in the front of the mouth and appreciate the "taste" (balance between softness, acidity and bitterness) and the "touch" (feeling of roundness, warmth, strength, astringency, body, oiliness, volume, etc...). The second, longer sip will suffuse the whole mouth and will bring into full bloom the flavors and the less volatile notes that complete the bouquet.

As always drink in moderation and good luck on your journey.

A Nod to the Originals...The TV Chefs Who Started It All

2011-07-07T13:16:00.013-04:00

I recently posted a story on twitter, about the evolution of what is now referred to as the genre; Food TV. Obviously, when you read that phrase, if you are a foodie, you immediately think: Food Network, Top Chef, and the 1000's of 'clone' reality cooking competition shows that we are now being inundated with. Ok, I exaggerate but, it sure seems that way, even to me, a so called 'foodie.' Now don't get me wrong, I and the James Beard Foundation agree that there are still actual quality 'cooking' shows out there such as this years award winning Eric Ripert's, Avec Eric. And that comes to the basis of my thoughts today.

Before the Food Network changed the palate of America, and frankly, the world, (...it's for you decide for yourself if that change is for the good, or for the bad. As for me, while I do believe that the influence Food TV now brings is more negative than positive, it did not start out that way. Though in my opinion, the positives are fewer, they have, however, been such influential positives that they probably outweigh the impact of the negatives...) most of our food information came from the food companies themselves.

A few decades ago, the culinary landscape (at least on TV here in America) changed forever with these 11 simple words, spoken in a voice full of culinary wonder and passion many have imitated......but few have mastered......"Hello everyone, I'm Julia Child and welcome to 'The French Kitchen."

With the broadcast of that show, Julia, truly started "Food TV. Then joined with another Original, Jacques Pepin, she brought us the award-winning 1999 PBS series Julia and Jacques Cooking at Home, which was honored with a Daytime Emmy in 2001. Others were spawned, some just as notable, such as: The Galloping Gourmet with Graham Kerr, The Frugal Gourmet with Jeff Smith. Wok with Yan with Martin Yan and don't forget Justin E. Wilson who taught us Cajun with "I gar-on-tee!" long before we were 'bammed' about the head and shoulders with essence untill we bled to death...

And friends...THEY spawned the culinary passion of the aspiring chefs who are today's 'culinary icons.' Not just the ones we see on TV today, who rarely cook anymore, but the countless unsung line chefs and sous chefs and pastry chefs and on and on and on, who anonymously, gladly and sometimes, thanklessly (ask a chef his first thought when he sees a plate return to the kitchen..) tire in a kitchen unseen, to bring you art on a plate.

Now, let's back up...while I say most TV chefs do not cook anymore, I further contend, they have succumbed to a celebrity life that is no longer driven by the food, but by 'network's' needs and goals. Worries include things like drives for ratings, advertising and competing for air time with other stations and chefs for market share. The food? That's now just the vehicle on which this new industry rides. I do not begrudge these former chefs anything. But, some have lost site that for foodies, and for them once, food wasn't a vehicle to celebrity, it was the celebrity...and they were passionate showcasing about IT. Now it seems, they spend most of their time showcasing themselves.

I challenge them to question what their passion is now. That's not to say I'm a hypocrite as I completely understand. If you threw $150,000 at me to show up at an event for two hours, cook something flashy in a pan...make it flame so the crown goes 'oo, ahh,' then sign a few autographs...I'd probably take the gig too. For them, (not all)) to be where they are is a credit to them...and to the passion for the FOOD that drove them to the excellence that garnered the attention they initially received from the food community. I would argue though, that some, not all, have actually changed careers.

While they were once in the kitchen 80 hours a week, earning their stripes as 'chef', doing Friday night covers, or the early Theater Push...on the line of their own, sometimes 'self named' restaurants, they are now "TV Personalities who used to chef." Folks, I'm not saying there's anything wrong with that. Good for them. I enjoy their food and lots of their greatest hits from the PAST where I actually got to witness their passion for food while watching them, just them and just the food. They taught me about kale...or making bread, or'grillin'..or fenugreek, or Mother Sauces...Like the Originals...

Ask chefs on the line why they chef?.. (and don't forget that cheffing is a 'service'...in the 'hospitality' industry... where others happiness is the key ingredient..) they'll tell you it's about that look on a persons' face when they take that first bite...the pleasure of knowing that this thing, this dish you just created, is making people happy...The Originals knew that.....they weren't about ratings...or "who's the best cook on a given day with these ingredients...Ready Go!!! , now buy our cookbooks, aprons, pots, pans...yada yada yada" ...

Look, I actually like some Food TV. I had alot of 'cooking heros' on the tube..(in some cases that ended immediately when actually I met them and reality did not match the completely BS TV persona.....) and Food TV is directly responsible for my current culinary predilection. But, The Originals..... and some who are still doing 'a cooking show' for the right reasons, are the staying, last connection to my type of 'foodie' point of view. The same point of view The Originals had: a simple love and passion for the food........and sharing that love with others. Period.

The numbing of Food TV........by the glut of so called 'culinary shows' that are no more than staged cooking competitions cloned over and over again, with pretty food, and the newest 'panel ' of celebrity judges of folks who used to cook but are now professional tasters, along with the contrived drama........is starting to become an insult to actual, passionate foodies. For these shows and for some of these chefs, passion for ratings, celebrity and the latest way to hook the viewer, has surpassed passion for the actual food, the Original reason we all tuned in. It is that same mis-guided passion that explains....
~Why we are starting to tune out;
~Why most Michelin acclaimed chefs are rarely seen on TV;
~Why Michelin Stars are rare;
~Why James Beard Foundation awards are so coveted and go to the 'traditional shows,' like Avec Eric
(what.. no Beard for Cupcake Wars? What a shame!!! Everyone's so eloquent on that show.....even if they can't spell eloquent or know what it means.....)

So in conclusion dear readers..let us try something tried true and oh wait, I know..

"Back in the Box....it's the new 'outside the box"...:

'As opposed to shows being about the network...or the chef....or dare I say, one chef dissing the other in those little intimate, just you, me, the chef, the camera only shots they let us in on... sigh.............I say it's time for Food TV to get back to being about..... wait for it.........THE FOOD!!!

Long Live The Originals...

Bon Appetit!

L

The Ethiopian Coffee Ceremony

2011-05-27T15:51:00.000-04:00

If you are a coffee lover, this is one of the most enjoyable events you can attend, be it at someones home, or in an Ethiopian Restaurant. I was fortunate enough to participate in the ceremony in one of my favorite restaurants, Mesob, in Montclair, NJ. The coffee is taken through its full life cycle of preparation in front of you in a ceremonial manner. Coffee is called 'Bunna' (boo-na) by the Ethiopians.

The ceremony starts with the woman, first bringing out the washed coffee beans and roasting them in a coffee roasting pan on small open fire/coal furnace. The pan is similar to an old fashioned popcorn roasting pan and it has a very long handle to keep the hand away from the heat. At this time most of your senses are being involved in the ceremony, the woman shakes the roasting pan back and forth so the beans won't burn (this sounds like shaking coins in a tin can and reminded me of making jiffy pop popcorn as a child), the coffee beans start to pop (also just like popcorn.) When finished roasting, the preparer takes the roasted coffee and walks it around the room so the smell of freshly roasted coffee fills the air.

The roasted coffee is placed in a small household tool called 'Mukecha' (moo-ke-ch-a) for the grinding. Most restaurants at this time incorporate modern coffee grinders into the process, but some still use the traditional method. That method is to use a mukecha, a heavy wooden bowl into which the beans are placed. A wooden/metal stick called 'zenezena' is then used to crush the beans in a rhythmic up & down manner. (Think pestle and mortar.)

The crushed powder is then put into a traditional pot made out of clay called 'jebena' (J-be-na) with water and is boiled in the small open fire/coal furnace. Again the boiling coffee aroma fills the room,and the coffee is served in small cups called 'cini' (si-ni). Most usually these are the small Chinese tea cups found in most Chinese tea sets.

As you sip your first cup of coffee, you've gone through the full ceremonial process of the washing, the roasting, the grinding, and the brewing culminating with service and consumption. By now, the process is finished, but traditionally, Ethiopians will partake of at least a second serving and sometimes a third.

The second and third serving are important enough that each serving has a name, first serving is called "Abol;" second serving is "Huletegna"and third serving is "Bereka." The coffee is not ground for the second and third serving, a portion of coffee powder is left on purpose for these two ceremonies.

Ethiopian Coffee

Beans from Sumatra have always been highly prized not only because of their full flavor, but also because of their distinct appearance. Sumatran coffee beans, when green, are often asymmetrical in shape and have a deep aquamarine tint. Beginning in the 18th Century when the popularity of Sumatran coffee rose significantly, the unique shape and hue helped European merchants recognize authentic Sumatran coffee beans.

However, Sumatran coffee's distinct appearance isn't the only factor contributing to the coffee's uniqueness. The unusual drying techniques employed by Sumatran coffee farmers also contribute to the coffee's distinctiveness. These techniques involve an extended period of the coffee bean's exposure to the pulp of the berry after the berry has been harvested—a process which is believed to produce deeper tones in the brewed coffee.

Ethiopia produces some of the most unique and fascinating coffees in the world. The three main regions where Ethiopia coffee beans originate are Harrar, Ghimbi, and Sidamo (Yirgacheffe). Ethiopian Harrar coffee beans are grown on small farms in the eastern part of the country. They are dry-processed and are labeled as longberry (large), shortberry (smaller), or Mocha (peaberry). Ethiopian Harrar coffee can have a strong dry edge, winy to fruit like acidity, rich aroma, and a heavy body. In the best Harrar coffees, one can observe an intense aroma of blueberries or blackberries. Ethiopian Harrar coffee is often used in espresso blends to capture the fine aromatics in the crema.

If you are a coffee drinker, seek out an Ethiopian restaurant near you. Not only is dinner spectacular, (be ready to eat with your hands. Forks are optional!) and an experience, the coffee is a must!

Bon Apetit!

Sharing a Meal~Still Mankind's #1 Social Networking App

2011-05-11T11:56:00.003-04:00

The idea for this post, came from my going through my follower list. It is something I often do, and, one of the few upsides to my obsessive-compulsive behavior. Besides my purely base human need to be nosy about what's going on, I justify myself by rationalizing that my twitter profile is a conduit for information and discussion.While that may be true, in reality, I do it for another reason. Those first two reasons I just mentioned are just a resultant upside.

Using myself , as the example: The real reason I go through my follower list is to find out who my followers are, what they like & why did they actually follow me? To get to know them. Was it a piece of information? Was it a quote? Was it a referral? I attempt to provide information everyday and, to a select segment of the population, specifically, the culinary and travel world. Though I could very easily click what's trending and pass along information based upon that alone, and some do, that wouldn't necessarily tell me what's trending with my followers.

That said, I am amazed at the absolute diversity of my followers. Different ethnic backgrounds, different countries, different languages, different races, creeds, political views, men and women alike. Pretty humbling actually. You name it and GGM followers exemplify the full spectrum of life on this planet. Now I don't think that it is because of my wonderfully caustic personality and rapier like wit. So, if I look at it carefully, I can only come to one conclusion. It's about the food.....plain and simple.

My focus is on the meal, as it were, whether with friends at home or dining out. I have concentrated my world around Social Cuisine and that, I believe, is the unifier. No matter our differences, we all remember the dumplings our moms made, or that special dessert or the act of sitting at the table, with those you care about, sharing a meal. It is a truly powerful experience. Social yet intimate all at once. One that too many times, I have taken for granted. That special moment, in that special place, with someone, or a group of someones, sharing a meal and making memories.

Cusine was very important to the politics and very culture of life for years. Did you know in 1555, Nostradamus (1503-1566) published his best-known book of prophecies, “Centuries Astrologiques" as well as “Excellent er Moult Utile Opuscule a tous necessaire qui desirent avoir connaissance de plusieurs exquises recettes.” (An excellent and most useful little work, essential to all who wish to become acquainted with some exquisite recipes). Well, now you know. Go amaze your friends on your breadth of culinary trivia knowledge. Don't snicker. You know some of you will use it. I did. Here.

Throughout history, throughout cultures, the meal is the one constant that opens the discourse, bridges the gap, connecting, rather than dividing, us. The dinner table is where treaties were written, alliances made, scholarly discourse engaged in. Ideas that changed the world, in most cases happened at a dinner table, or at a campfire, over a meal. For most now though, eating has become just a means of sustainence, fuel.

Even so, you can't tell me you don't love meeting a friend for coffee, or a bite for lunch, or dinner. You look forward to it. You text what time and where you are and we always feel better for it. We share pictures of our meals on twitter, facebook, YouTube... food is the one thing we all share equally. Look around, see all those people on cell phones, trying to stay 'connected?' How connected do you feel when you share a meal with someone.

For those of us that remember, sitting at the dinner table each nite, or on Sunday, or with friends, has never been about the act of eating. For the most part, we didn't really care about what we were eating. It was where and with whom. That was first and foremost.

As a self titled gourmet and food snob, I now care very much what I'm eating, especially with friends. However, I'm comfortable in the fact that my predilection for fine cuisine now simply makes the social act of sharing a meal...more enjoyable. The next time you want to connect, re-connect, apologize, congratulate, or just shoot the breeze, do it over a meal. Life becomes much more civil with shared experiences.

Bon Apetite!

Twitter is not 140-character billboard, it's a chance to interact & listen....

2011-05-03T12:44:00.004-04:00

The world of public relations, media relations and brand recognition has been forever changed with the advent of "Social Media." From nationally, well known brands and companies, to celebrities and media moguls, in today's world of instant information, (just look how fast the news of Bin Laden raced through the twitter verse) phrases such as twitter, tweeting, following and followers and the hash tag (#) have become everyday words, having inserted themselves into the the world's lexicon.

While most of the world is on twitter in a personal way, the business, food and entertainment world has embraced it as a great way to promote their brand or message. It is to that segment of twitter user that I address this post today.

My reasons for writing this are simple. First, 140 characters just wouldn't do. Second, lately, I have noticed many twitter users, be they large international companies, small to mid size businesses, or social media experts hired by these same companies attempting to use twitter to get their message out. I have also noted that while they know the how of tweeting a 140 character message, few have actually grasped the power of tweeting, if done the right way.

I am in no way a 'social media expert,' (I really hate that title, especially when I click the profile of a self titled 'expert,' only to find them following 5, 0000 people, but only followed by an equal or lesser amount of people) nor am I someone who has it all figured out. I am , however, someone who has been in marketing in one capacity or another for over 20 years. The insights I will share with you today are just my 'common sense' observations, based upon one seemingly forgotten simple premise...The Psychology of the Sale and Selling.'

It seems that since the advent of twitter ( and yes facebook as well, but we'll cover that under separate cover) companies feel that once they have their twitter account, hire someone, or a PR firm, as their social media account rep, or they do it by themselves, as long as a few 140 character tweets go out that day about this or that sale, what the company is planning or doing, who's birthday in the office it is that day, they have entered the age of 'Social Media' and their Marketing Department is up with the times. Well folks that is just not so. Oh, you can say you are on twitter, but you can't really say you are getting the most 'from' twitter.

As my prime example; If you are a recognized household brand or company that is in millions of people's homes or maybe your brand is the lips of millions of people daily and you have a twitter account where you have only a few thousand followers or you follow as many of the public, as follows you...YOU ARE DOING IT WRONG!!!! Whether, it's having the wrong person, or maybe that person just does not understanding the psychology of brand loyalty and how to interact with your customer base, or maybe your success means that you view your twitter campaign is of nominal value (if that is your view, the rest of this article is moot) if you fit the above description, you are in no way utilizing your twitter presence to its fullest potential. Period!

Twitter is NOT A 140 CHARACTER BILLBOARD...it is a chance to interact with your customer base, energize them to your philosophy, hear their need from your company and directly interact with them so as to grow your brand loyalty.

Think back, all you small business owners, marketing dept heads and VPs, to when you first started selling.
Remember when you listened twice as much as you talked in order to find out what your potential customer needed, in order to help them find a solution to their problem and thereby 'close a sale?' Well I'm here to tell you nothing has changed just because the dialog takes place on twitter and if your 'socal marketing rep' is telling you it IS different, you have the wrong person for the job.

You gain reputation on twitter, not by constant tweets of 'when we get to 5000 followers we're giving away a cup of coffee, or yogurt, or a tee shirt," you gain your reputation by communicating WITH your followers, not AT them. They in turn, realize and understand that you have figured out that you being on twitter is about them, not you, and they recommend you to their friends and acquaintances, not because of some silly contest, but because you, your rep, or your pr firm let's them know that they matter more than the next billboard tweet.

Brand loyalty is about a relationship and a connection between a company and its customers. Success on twitter is about the same thing. People should want to follow you and your brand, not because you fix their washing machine well, or sell 'em bread, or do their taxes, or help them travel, or have great recipes. They should want to follow you because they feel a connection to you or your brand personally, they have fun talking WITH you and they know that you care about their needs. This simple mindset can help you not only grow your twitter rep and presence, but your companies success as well. Which, after all, IS the very reason you are on twitter in the first place. I hope this helps.

Food Noir ~ Black Chanterelles

2011-04-27T15:39:00.018-04:00

This is the first 3 chapters of a new culinary thriller I am writing...I hope you enjoy.

Literary agents interested in contacting me can do so at: l.luzzo@gourmetgirlmagazine.com

Chapter 1

Has it really been three years already? Seems like yesterday when things became, well, surreal to say the least. I’m tired, mentally as well as physically. And I’m here, where it seems I’ve always been, sitting at the counter of this corner diner, staring at my empty coffee cup, waiting for the Willie to fill it up. He always gets around to me, and from here it’s all rote. He fills it halfway, but suddenly stops. I start to protest, and the front door opens. He looks up, and I turn to meet my next client.
I can’t begin to tell you how much I won’t miss that. That brief exchange is the only warning I ever get. Unfortunately, it also means from that point on it is anybody's guess, all bets are off and who knows what comes next. Reminds me of days back in Shanghi, but I was a very different person then, in a very different situation. Looking back on the last three years though, I can’t remember a ‘job’ that didn’t require me falling back on some part of my former training, and I can see and understand why they chose my particular penance. And I guess that’s one of the humbling lessens I’ve learned along this adventure. And... though I hate to admit they were right, I am definitely a better person for it.
In most cases, in what I call my ‘culinary encounters,’ I can usually count on eating ridiculously incredible food and I always get that full cup of coffee I crave. Here’s the rub; in order to eat high fine dining food that is my passion, my addiction, that art on a plate that I love, I must pay a heavy price. The bill usually involves being shot at, beaten up, threatened, tempted, chased, driving like a maniac, to name just a few things.
It happens the same way, every time. That must be the 100th time he's half filled that cup and not once have I ever taken a sip. Strange, huh? Don't get me started. Now, don’t get me wrong, be it Sumatran, Ethiopian, or some other gourmet brew, I always get my coffee....just not from Willie. I try to come in when Doris is on, because at least with her I get to actually drink that cup. With Willie, well......you know the door thing. Oh sorry. I see you’re confused. Let me explain.
I used to be a 'foodie' back in the day. I was an online gourmet food magazine writer and publisher. I know right, what am I doing here in this diner, talking to you, looking like this? I will say on my behalf that as someone who has just spent spent 28 hours locked in a huge cargo container of Beluga caviar, I look pretty damn good...and the diner....let me tell you, for Americans, 'the diner' comes only one short step behind mom's house, and life itself would stop if we could not stop by the diner on a Saturday night at 2 AM before going home after a night out on the town. You'll get no jokes from me here. That's what got me into this 'situation', in the first place. (How did that sound? Did I try too hard? I have to be positive here, it’s in my contract, but I don’t want to over sell it.) I used to write about high end cuisine. That’s just a memory now, at least ever since my first visit to this diner here on the island, three years ago. And today is the day I gain my freedom. Back then, everybody, including me, knew someday my big mouth would get me into trouble. Three years ago, sitting on this very stool, someday arrived. The one thing I have come to love about the corner diner is, most are usually open 24/7. You want meat loaf at 8:am..no problem. You desire pancakes and eggs at 8 pm, nary an eyebrow is raised when you place the order.
It was about 11:pm. I had arrived here for a few days, to write some features about the island. I’d had a few cocktails on the plane, was feeling pretty good, and after checking into my hotel, decided to take a walk to get the lay of the land. On my way back to the hotel, thinking a good strong cup of coffee would do me a bit of good, I stopped here, at The Island Oasis Diner on the corner, about a half block down from my hotel And, here I sat, big time food writer, talking trash about diner food.....IN a diner. I had just flown in from NYC, after a wonderful evening at Per Se, was feeling a bit full of myself and well, I became an arrogant ass. Most of my friends will tell you is this no surprise at all and it would not have been out of character for me. They'll also vouch for the fact that I don't usually care. That's me, take it or leave it. Most leave it.
I have this unwavering belief that two plus two must equal four. My thinking is linear. Facts are facts. That said, I am also simultaneously fascinated by the abstract and the surreal and am very in touch with that part of my brain. I write, I paint, I like good food, I cook, I play a few instruments, However I must admit that one’s belief, or faith that something might exist, or may be correct, has provided much fodder for my sarcasm and the use of facts has often been wielded by me, very much a weapon in the form of a caustic tongue.
Why is that relevant here? Because the situation I now find myself explaining to you is anything but two plus two equals four. Were I not living it, I would scoff at such a bizarre story and launch into my tirade about common sense and reality. All of that changed the moment I stepped into this diner. Though I can be adamant in my arguments, especially when I have the facts to back me up, that night I became belligerent. I became the very epitome of a food snob. I morphed. I became the stereotypical, egotistical, food critic we grew up seeing in the movies. In that one shining moment, I also set my own destiny. I’ve no one else to blame for these last three years and hard as it has been, I wouldn’t change a thing. So back to the story....
As I regaled my new found friends at the counter, I failed to notice the older, well dressed gentleman at the other end of the diner listening to my pomposity. As I droned on to those I was seated with, imparting wonderful little anecdotes about the wonders of Black Trumpet Dust, the gentleman rose from his seat, very quietly made his way over to the stool next to mine and sat down. My new found friends were just excusing themselves for the night, saying their good-byes, and once they’d departed, I was left alone with my cup of coffee and my new neighbor.
I nodded politely and he smiled, leaning in with a soft French accent, "I could not help but to ovairere you talking weeze your friends. I ‘ope you do not mind zee intrusion. I know something of food myself. I agree, Black Trumpet, or Black Chanterelle, is one of my favorite fungi." He had a charming smile, but what drew my attention immediately were he had the aroma, of well, pastry, or fresh baked bread..And not in a bad way mind you but, just a hint. It reminded me of that movie “Joseph” with Travolta, where all the women thought he smelled like chocolate chip cookie dough. I chuckled to myself. I remember thinking that I must have just been hungry, airplane food never having been my favorite, even if I’m flying first class.
And his hands. While not calloused, these were the hands of a man who had seen his share of labor in some form or another. I guessed possibly an artist, or even a sculptor perhaps. As I come to know this gentleman, I realized that that description, though technically incorrect, was not that far off. His fingernails glistened with the buffed sheen of a recent manicure and his custom tailored suit was impeccable, his white shirt pressed crisp.
His eyes glinted with a hint of mischief and he carried himself with the air of some authority, although it seemed as if he were trying consciously to hold it in reserve, determined not to reveal himself. I tend to think myself a pretty good judge of character, except of course when it actually comes to judging myself, but that is a conversation best left for my therapist and I, having no business here. Anyway, he intrigued me and as he looked at me, his clear and crystalline eyes said far more than just his words alone.
I smiled my well known, food writer ‘nice to meet you’ smile and said, "Obviously you are a fellow culinarian." He winked at me and patted my hand, replying quietly, "Some would call me ‘The Culinarian." I looked at him for a moment, registering his words, and thought, “Who calls themselves, The Culinarian?” Yet, he had said it without the slightest bit of haughtiness or arrogance. Almost sighed it in fact, as if the moniker were something that he had resigned himself to, more of a duty than an honor. Most who know me will tell you I love a good mystery, so I understate here when I say that he had peaked my curiosity. He stirred his coffee slowly, seemingly lost in the ethereal vapors of steam rising from his cup and appeared to be quite content to let the statement stand on it’s own without further explanation but, being the person I am, I had to ask the question.
I should stop here and give you some insight before we move on with the rest of the story. Like it or not, I always have to ask THE question. Eight out of ten times it gets me in trouble, or at least causes me more stress than if I were to just keep my mouth shut. It’s not my fault. My only excuse is to explain that it’s simply the way I’m wired. It’s a compulsion. Everything slows down to super slow motion. You know, like you see in Peckinpah movies. S....U.....P....E....R....S.... L....O...W....... My mouth automatically starts to form the word, working in perfect conjunction with my voice box, as they are co-conspirators, while inside my head, I’m looking around back into my brain, waiving my little brain arms screaming “NOOOOOOOOOOOOO!”. Yet, out it comes.
‘Why.’
It should be a simple word but trust me..it’s not. It’s the answer to everything. My curse? Once knowing that ‘why?’ was the question, I couldn’t stop asking it. How could ‘why?’ be so destructive a question, you ask? Ha!...Read on...

Chapter 2

“So, I’m John, John Ambrose , the food writer,” I beamed, “And how do they address you, my good man?” He looked up and smiled ever so slightly, turned to me, head still tilted over his cup, savoring the aroma, and said, “Usually, ‘Yes Chef,’ and for now, you may address me a such.”
It was at this point I looked around and thought, “Okay, now I felt like I was actually IN a Peckinpah movie.” I don’t know about you, but to say that to a guy like me is like putting a bull’s-eye on your forehead for me to start whacking on like that frog game at the arcade. “What the hell was that?” I thought to myself, “For now? What did that mean?” I’ve interviewed my share of prima donna chefs, and I immediately thought, “Okay, no thanks.” Yet....at the same time.....there was something about him. “For now.” That statement alone meant I had to ask the question.’ I know the guy like 10 minutes. You see where this is going, right? Who needs enemies when I have myself?...24/7?....Stop smirking.
At the time, I recognized his statement for what it was: the exact kind of answer that would work on me. And it did. He knew it. I knew it. Looking back now, I give him all the credit he is due. He was good.. I was completely hooked and I knew I would regret it but, leopards spots and all, I asked, “So, why do they call you “The Culinarian,” then, not satisfied with the level to which I had unknowingly stuck my foot into my mouth, I further blurted, “And who, by the way, calls you that?,”making damn sure that I jumped in with both feet and no life preserver. 'Way to go John. Same ‘ol same ‘ol.' I realized as soon as I had asked it I was doomed. He had figured me out in about thirty seconds, circled, made his approach, set the line, felt me nibble and had just now set the hook. All that was needed at this point was for him to reel me in. And the funny thing was I knew it. In some detached way, I was having that out of body experience, watching myself from another angle. Here’s where the two plus two equals four went right out the window, along with my perception of what I thought was reality.
He looked at me for a long time, sipping his coffee, content in the silence. He ordered “American apple pie.” That‘s how he said it. Not just, “I’ll take a piece of apple pie,” but “I’d be appreciative of a slice of some of that American apple pie. Yes, I’d like that.” For a second, he reminded me of young boy, much like my son as a child, when on a special occasions, I would allow him to order some usually forbidden treat.
We sat in silence, he sipping his coffee and enjoying his apple pie, occasionally mumbling to himself, examining the crust, testing the firmness of the apples. Me, leg shaking, impatiently tapping my spoon. That is, until he reached over, knocked it from my hand to the floor and continued eating in silence. I was too shocked to get angry and too chagrined to do anything other than sit there and stare at him. I felt like I had just been scolded by my teacher. Little did I know how prophetic that thought would be.
When he had finished the whole piece of pie and had asked for a refill of his coffee, he finally looked over at me and said, “You have no choice but to hear the answers to the questions you asked, just as you had no choice in asking them.” This is the point where me being me, my first thought when he said that was, “That was such a cool line, I wish I had said it. I’m gonna use it”. I know, right? How shallow. The second thought was, “This guy is a fruitloop.” He continued, “I am called what I am called because I earned it, and they that address me as such are those who sent me. As to why they call me by that name, you may have your chance to ask them yourself, but it will be your actions that set the course of events and determine the outcome.”
He explained that he was fully aware of me, my writing, what I knew, what I didn’t know, and more importantly, what I thought I knew. They all were. “Tonight,” he said, “You have crossed a line.” They have big hopes for me but I had to be held accountable for my boorish behavior and bad taste. Especially with regard to how snobbish and selfish I had become.” I, of course, looked at him as if he had three heads, two of them green. What was he talking about? He sat back and continued. “I do not care if you think me a crazy old fool, nor am I concerned whether you believe me or not. It was of no consequence to me.” He said he was merely explaining that certain things had been set in motion, by me, and they would unfold with, or without, my voluntary participation. “And,' he said, “there would be a choice I would have to make.”
This was the point where, like you see in cartoons, on my left shoulder appeared ‘the little arrogant ass.’ On my right, ‘the little not so arrogant ass.’ Left shoulder was clearly in favor of “Pat the nice man on the head, pay and leave.”or, “Ask him if he took his meds today?” while right shoulder simply said, “Thank him for his kind thoughts, wish him well and leave” I have very seldom listened to their advice or counsel. I argued with them. I always do. “I think he’s serious, I want him to explain” Rarely do I, the arrogant ass in the middle, not get my way. This time proved to be no different. I asked for another cup of coffee and some cream. I looked over at him, trying to decide if he were crazy, or me. Slowly, I added the cream to my cup and stirring my coffee, looked up and said, “Go on, but first, tell me who you are.” Both left and right shoulder groaned, slapped their foreheads with their hands and disappeared.
He replied, “You do not need to know who I am, only what I represent. My name is of no consequence to you. Just my words. You can listen to them or not, the choice is yours. Your choice of what to do with this information will determine which path you will walk from this point on. One you will not like, the other, will allow you to continue pursuing the desires of your heart. Speaking of which, you have hardened your heart and you, yourself, have determined the task presented to you now. Of course, you will not be forced to do anything you do not want to do. But, I must warn you that should you choose to remain passive and do nothing, you will never know anything of the life you once had, with its “fine food, fine wine and fine living....’ He was making a very sarcastic reference to the tag line from that online magazine I published. “That which you hold dearest, the life you love, the travel, the food, will only be available to you through your service to others. That is your penance. Here are the rules.”
“If you choose to do nothing, all you will ever eat is the 'diner food' that you have so denigrated..” I tried at that moment but couldn’t remember any diner menus recently featuring Foie Gras Ganache. Wait, was I actually buying this crap..? He continued, “No matter where you wish to eat, be it high end or low, fine food or casual, unless you are in the act of helping someone, on a case, as it were, every restaurant door you enter will find you right back in this diner, no matter where in the world you choose to go. Every restaurant, every chef’s door, all will lead you right back through this one. Your time of penance, three years, will not start until you willingly accept your fate. Until then you are free to wander about this ‘waiting area’ as it were, however, I must unfortunately point out the down side of this contract began immediately and the upside only begins upon your acceptance of the terms. It’s all very legal.. But that is not my area of expertise. I am simply your Executive Chef. You are now my sous.. Fin."
"If you choose to accept this task and help those who come to you, all the delicacies and cuisines you have come to love will be yours to enjoy. There is no negotiation. It is simple mon ami, “No service, no foie gras.” So now he was reading my mind.. Creepy guy, even if his suit cost more than a month of my income. And me, I make a very good wage.
It was then that I decided that this was just somebody’s lost Grandpa who’d forgotten to take his med’s and wandered off the rest-home grounds down the street.” Serves me right. I had to ask him,”Why.” I looked at my watch, mumbled something about having to meet someone adding, “Oh where had the time gone?” I rose to leave, dropped a $20 on the counter and nodded to the old man, “It was very nice talking to you. Take care.” He smiled sadly shaking his head, and said, “Do what you must, I will be here.”
I hurried out the door and returned to my hotel, walking the short, half block distance to the brightly lit entrance and entered the lobby. I was still a bit confused and perplexed by the old man and I couldn’t shake the feeling of someone watching me or that he had followed me and as I looked around, I fully expected to find a pair of eyes fixed upon me. But, I seemed to be alone except for the night clerk at the front desk. I stopped to check for messages, there were none and as I turned toward the elevator the desk clerk smiled at me and said, “Oh excuse me Mr. Ambrose, you should know that, unfortunately, there is no room service available tonight. There seems to have been some sort of problem in the hotel’s kitchen and they had to shut it down. We apologize for the inconvenience.”
Having just left the diner and Chef 'Bizzaro,' combined with the late hour, I barely registered his comment. I let myself into my room, flipped on the Weather Channel and jumped into a nice hot shower. I had three days here and was suppose to get at least two feature stories and a restaurant profile on this trip. I was hoping for good weather as two of my dining picks included well re-known, waterfront eateries and since it’s a tropical island piece, the requisite beach, bird, fish, flora, fauna and water shots would be needed. Nobody wants pictures of tropical islands in the rain. If it rains, then we have to use stock shots and my per article price goes down. Either way we had to have tropical shots. Readers eat that up. Show ‘em a palm tree, an umbrella in the drink and some slop on a plate with a pretty flower on top and they go nuts. If it’s tropical, it sells.....mon.
Cynical you say? Ok, so maybe I’ve lost my thrill for the business. Most of the folks I deal with are self centered assholes anyway, so why should I care if they don’t. Most of these food news, food content driven institutions and ‘networks’ don’t give a rats ass about standards. They’ll dumb it down as much as you, John Q. Public will allow them to. All for the sake of ratings, or promoting the next ‘hot topic’ cookbook, boosting circulation or having you believe what you think you see. And some of these so called “chefs!” They walk around with entourages, like they are movie stars. I used to voice my disdain, but to no avail. So, now I laugh inside and say my now infamous line, “But you just cook..” silently to myself.
Why is it infamous? Well, I stopped saying it out loud when some pretty boy chef took a swing at me during an interview at a wine festival in Napa.. I guess I deserved it, but it really got my goat that he was denigrating the very people who made his ‘so called’ career what it was. I got sick of hearing him complain about what a hassle it was and how unfair it was that since “they” (meaning the public who viewed his show and ultimately gave him a rock star lifestyle) “just could not control themselves, forcing him to endure paying extra to charter his own private plane, so as not to have to deal with them annoyingly asking for autographs.” I kinda went off on him, berating him for, “not even being a real chef in the first place and exposing that all the dishes on his show were made and prepped ahead of time by the network’s prep chefs and he was “really nothing more than a ventriloquist dummy with the station’s hand up his ass.”
I further said the now infamous line, “Pal, you just pretend to cook food on TV and you do it badly. You’re not curing cancer here, you just cook, like every other mom, or person that needs to eat. Get a grip you moron.” to which he replied with a right hook to my head, sending me sprawling.
While we edited that out of our finished feature, some bystander caught the whole thing on their cell phone, uploaded it to YouTube, and by the next morning, Pretend Chef had three less sponsors, his ‘fans’ were clogging his website with comments about what a phony he was, I had black eye and my secretary phoned to let me know that Pretend Chef’s Executive Producer had called and left me a message stating, “You are hearby barred from the network’s studios from this point forward, as well as any of the personalities and on air talent. Furthermore, they were seriously considering suing me.” That’s rich...I put up with 10 years of their crappy shows like “Polly Purebred’s Making Recipes From The Back Of A Soup Can” and they are suing me? If anything, it should be me suing them for ‘cruel and unusual punishment,’ or ‘bad culinary integrity!’
I digress. I had three days left, and was looking forward to my breakfast in the morning at the islands world renown Austrian Café. I was told the drinking chocolate was to die for. I would profile it as part of the feature, do some pastry shots, and add a little hype and sizzle. You know, do a close up of the foam on the top of the cup...steam rising.. Give it that ‘oooo’ factor, etc.. After my shower, I made my way to the wet-bar in the little kitchenette to get a drink and noticed it was missing. Weird. A note had been taped to the wall where it had stood just this afternoon and there were soggy towels covering the floor. The note explained “They were sorry for the inconvenience. The wet-bar had stopped running and had leaked. The maid discovered it when she came to clean the room. They would replace it the morning.” I shrugged, settled into bed, shut the light and was asleep within seconds.

Chapter 3

The next morning, I rose early, showered, shaved, put on a pair of Ralph Lauren cargo shorts, a plum Tommy Bahama shirt, and a pair of brown leather sandals. Then, grabbing my camera, recorder and notebook, headed off to my breakfast at the Café. I crossed the lobby, waving to the night clerk who was just leaving himself, his shift over. I continued through the automatic doors and emerged into a brightly sunlit and beautiful day. The bellman hailed a taxi, and I got in, giving the driver the name of the café and the address. He explained that he needed no address as the Café was the most popular place for breakfast on the whole of the island, having been written up on many, many occasions. He assured me I would love it and the food. Ahh back in my element. On my way to eat and experience fabulous cuisine, on the magazine’s dime. Even though that dime was actually mine, years ago I had set it up so that I was an employee of the company just like everybody else, though I owned all the shares. Safer that way.
It took about twenty minutes for us to make our way across the island to its highest point, Brinley’s Hill. At the top, one could tour the Ft. Brinley, built in 1736, and visit the Austrian Café, with its spectacular views of Richmond Bay and its world famous drinking chocolate.
I paid the cabby, then taking out the camera, took some ‘B roll’ shots of the view, the sign, front exposure of the Café, Nice light, my timing was perfect. The sun just burning through the morning mist, the backdrop of the cliffs with the cerulean blue sea below, gave the shot an ethereal quality. Sharpen that up, crop it and enhance the colors a bit, there’s your lead shot. Things were going smoothly and I readied myself for a truly wonderful meal. As I got to the front entrance, a group of four, two couples, came out and blocking the view through to the darkened entryway, exclaimed that I was in for a treat. I smiled and let them pass, stepping into the Café entrance as I watched them exit, my back to the restaurant. I suddenly got this very strange feeling and whirled around to find myself in ‘The Island Oasis Diner,’ facing the old man, exactly as I had left him the night before.
I froze, not quite believing what I was seeing. I turned quickly opening the front door of the eatery, and sure enough, there were the two couples who had just left. In the parking lot. Of the Austrian Café! I rushed outside and blinked a few times, took out a cigarette, my hand shaking slightly. I immediately crumpled it and dropped into the garbage receptacle beside the entrance. I walked a bit to clear my head. I was tired. Maybe I did need to change things up a bit, get a bit healthier. My mind, which I value over all things that I possess, was playing tricks on me. That was not good. I’d have to make an appointment with my doctor when I got back to Florida.
As I stood there, an older couple walked past me toward the front entrance. Deciding to play it safe (actually being completely chicken-shit to open that door again), I watched them approach the entrance and sidled over to my left, in order to get a clear view of the interior of the Café as they opened the door and entered. The man reached the door first and my heart skipped a bit as he pulled at the door and swung it open. There, thank God, were the floor to ceiling windows that were pictured on the restaurants website. Phew! Okay... maybe the doctor and a vacation. A real vacation. Preferably one where I would not have to talk to anybody. At all. Not a sole. Now that would be a vacation. Reading thrillers, diving, eating cracked crab, conch and lobster, knocking back some tropical something or other. No work. No people. No pictures of food...no tasting or interviews. Just me, a beach and relaxing. I’d leave right after this assignment. 'Get a grip John. The old man is just played with your head. You just zoned for second.' I breathed a sigh of relief and happily strode to the entrance.
I reached for the door, opened it and was looking at the interior of the diner. And now behind me where there had been a parking lot and people, was the street that held the diner and my hotel. I stood there, my mind reeling and trying to make sense of what I was looking at. My heart was thumping in my chest and my mouth got instantly dry. The old man rose from his seat and walked slowly over to me. He looked directly into my eyes and smiled. “Come,” he said, “If you don’t mind, we should sit. Finish our conversation. I have much to do and must depart soon.” I’m not proud of what happened next and I’m sure I will take my share of ribbing once this story gets out, but I must report that I at this point, fainted. Dropped like a stone. Do not pass go.... do not cushion your fall! Bang!
As I opened my eyes, I realized I was in one of the booths of the diner, a waitress I had not met the night before dabbing a damp cloth on my forehead. I asked her how long I’d been out she said “Only a minute or two hon, I’m Doris.” She told me Willie had moved me from the door. Blocking the flow of customers or some such. Yea right. Since the night before I had seen no other customers other than those that had been sitting here when I arrived. And strangely, they again, along with the old man, were the only ones here. Except for me of course. And now Doris. And I was dressed in the clothes I had come into the diner with the night before, when I had taken my walk. What the hell was going on?
The old man patted the stool next to him and said, kindly, “It seems you are starting to get into the habit of making me wait, Mr. Ambrose. We’ll have to work on that. I am a busy man and must attend to my affairs. Please sit down so that we may continue. Doris, please get Mr. Ambrose a cup of tea.” Then to me, “Something to eat son? The pie is quite good” Very funny.
“No thanks,” I said. “I’m a bit queasy. Doris, could you make that a coffee? “Okay. Since this is not me losing my mind, how is this possible?” I sat on the stool next to him and Doris put a cup of hot coffee in front of me. I eagerly grabbed it and asked Doris for a refill, putting the steaming cup to my lips and downing it in one gulp. I shakily set it down on the counter in front of me, took a deep breath and looked at him.
“The how of this, I cannot say,” he began, “I only know that it is and that in the simplest of terms, in here..The Oasis Diner, time moves in mysterious ways.” Until you accept your fate, each time you return here, it will be exactly the moment you left it. I of course will not be here, as there is much I am responsible for. Once you do accept this situation you are in, the world and it’s time will move again at it’s regular pace.
''Do keep in mind John, that you may not tell anyone of this. Those that seek you out for help will be sent to you by sources you do not need to know. Operatives in each of the cities or countries that you find yourself sent to will make themselves known to you on a need to know basis. In some cases they may be the street vendor you pass by without a glance, or the baker, or a waiter. They will always be around you, and will make themselves available as they see fit. In some cases they may be in the same situation you find yourself in, in some cases they may be one of our 'line cooks.’ Either way, you may not question them, and you would do you well to avail yourself of their assistance.”
In a few days, my ‘Chef de Cuisine’ Jean Claude, will contact you. He will supply you with the materials you will need, any logistics and the Mis en Place for each case that comes to you. You may ask questions of him, directions of him and his advice. He will be your source for transportation, make you reservations, contact those that need to assist you, in whatever locations you find yourself. You may consider him your personal Concierge. At no time however, may you question him about me or the organization for whom we all work. Is that clear?”
I shook my head yes, and started to ask him, But, I....” He cut me off with a waive of his hand and said, “Direct any queries to Jean Claude. I must depart.”
“Oh and John, one last thing. It is very important that you never speak of me, this organization and what it is we do, for two reasons; A) knowledge of us would undermine our ability to help those that need our assistance. And B) to insure your loyalty and vow of secrecy and silence about us, should you divulge this to anyone, even accidentally, your ‘contract’ will automatically revert back to its first day and your three years will start over again. Do you understand?”
I nodded, not quite knowing what else to do. He rose and looked at me, kindness in his eyes, understanding the turmoil in my mind. He said, “Now has come the time for you to make your decision, so I ask you, “John Ambrose, do you accept this fate with which you have determined for yourself and will you do all you can to help those that come to you, for a period of three years?’ I swallowed hard, hands shaking. On one hand I was scared, but if I said no, I don’t think I could deal with being so close to the cuisine and lifestyle I love and never being able to partake in it. On the other hand, I was actually, in some crazy way, looking forward to the unknowing adventures this might bring. I would, at some later dates, recall this day and question the soundness and sanity of my saying yes, but, “What the hell? I looked him square in the eye and said, “Yes Chef. I accept”. He smiled at me and winked, “I knew you would John, I just knew you would” He nodded to all of us walked to the door and opened it, looking back at me he said, “Au’voir mon ami. Good Luck.”
As the door closed I realized I had no idea how to contact him or how he would contact me and I rushed to the door to catch him on the street. I stood there on the sidewalk in front of the diner, looking up and down the street, now completely empty as it had been when I’d entered the night before, which I assumed was what time it was again. No taxi moving away from me, the Chef sitting in the backseat, no echo of footfalls from his shoes on the pavement. Not a soul. I walked back into the diner, sat down and ordered a cup of coffee. Willie started to fill it, reached only half way and stopped. I started to protest, and that's when the door opened. He looked up, and I turned to meet my first client....

Priceless gems found in Key West, Florida: "The Southermost Hotel Collection"

2011-04-17T12:04:00.004-04:00

I have had the good fortune to have traveled my entire life. I've visited exquisite locations, stayed at fine resorts & hotels, enjoyed many fabulous gourmet meals, and well, to put it bluntly, have become intolerant to the mediocre and insistent on quality, stellar accommodations and service. I will easily admit being a food and travel snob.

Now don't misunderstand me. I'm not talking about a "Can't wait to visit with Biff & Buffy in the Hamptons... dahling" type of snob. I mean that when I travel, spending hard earned money, I'm looking for those hotels and restaurants that "do it right," taking the time to provide the best of accommodations, service and experience. There is nothing worse than booking a vacation, traveling 1000's of miles, only to find that the hype of the brochures and resorts website that determined your decision, must have been describing some "other" resort or locale. I'm sure at least once in your life you have had that experience. I know I have. So, as I have been wont to do with GGM, when I find a resort that hits all the marks, consistently, at the top of it's game, I write about it.

The Southernmost Hotel Collection, located in Historic Old Town, at the end of famed Duval Street, at the very tip of Key West, Florida, (yup, the same place you've taken all those pics if you've ever visited Key West) is one of those resorts.

When most think of Key West, they think of all crazy and wonderful things available, from the eclectic to the bizarre. From the Hemmingway House, to the restaurants like Jimmy Buffet's Margharitaville, or the famed bars such as Sloppy Joes, to the dozens of fine art galleries along Duval Street, it's beaches, or it's fishing and boating activities in crystalline tropical waters, Key West has it all.

Smack dab in the middle of all this is The Southernmost Collection. My recent stay was everything I could have hoped for and more from a trip to this tropical paradise. The collection, consisting of The Southernmost Hotel, Southernmost on the Beach and Key West's only award winning, luxury oceanfront bed and breakfasts, The La Mer Hotel & Dewey House, meets the expectations of any and all travelers, whatever their budget. The B&B's are quaint, luxurious and quiet, just like you would expect. The Hotel, right smack dab in the heart of Old Town is a great home base while you explore all Key West has to offer, and Southernmost on the Beach rivals any Caribbean resort I have ever been to.

I stayed at Southernmost on the Beach, on the edge of the Atlantic. My accommodations were immaculate, the service made me feel like a VIP, and in a location that, well, once ensconced in my room with it's huge veranda and views overlooking the water, made it hard to fathom I was still in the States. This resort has it all and does it right my friends. I had a wonderful time in what the resort describes as 'oceanfront elegance meets Old Key West charm'. I would have to agree.

Waking each day to a Key West Sunrise, having coffee on the veranda, while listening to the gentle caresses of the waves, set the tone each and every morning for a true tropical vacation. This particular resort was voted one of Trip Advisor's Best of the 2010 and was voted one of its 10 Best Romantic Hotel destinations. With its own beach, ocean side pool, this my friends was fantastic place to stay and I highly recommend it.

One of the great things about the resort, is the Southernmost Beach Cafe' Restaurant, located on South Beach, surrounded by the Southernmost Hotel Collection properties, offering oceanfront dining. While keeping the casual atmosphere of a 'beach restaurant,' there is nothing casual about the quality fare coming out of the kitchen. Led by Executive Chef Ben, from breakfast to dinner, this eatery is putting out gourmet food at it's best.

For me, once I find a place I can count on for all the things I look for in a vacation and stay, they are rewarded with my loyalty. To that end, if you find yourself in Key West, you cannot go wrong with any of the Southernmost Collection's properties. And when you get to this little spot of paradise, stop by the poolside Shores Bar. You never know, you just might see me there...

Southernmost Hotel Collection

1319 Duval Street • Key West, FL 33040

Reservations 800.354.4455 or 305.296.6577

The Age of "It's Not My fault"

2011-03-29T13:22:00.005-04:00

As many of you know, GGM's reputation grew from not only informed, interesting and stylish content, but our access to the world of "celebrity." Now on one hand many of you will say, "That is a good thing, so what's the problem?" Well, dealing with 'personalities' is a two edged sword. Yes, on that hand, it gains you, yourself, notoriety. On the other hand, it makes you see on a daily basis, that in most cases, not all, someone becomes a personality or 'star' based on one thing: they are self serving people who are vain, self-centered , they have egos as big as a house and an insatiable need to have folks pay attention to them. The image that you see on TV is more often than not, a fabrication of the marketing/pr firm they employ, or, the delusions we the 'public' ascribe to them.

I witnessed that first hand when given the opportunity to interview a 'celeb chef,' who will remain unnamed, that I personally loved and was a HUGE fan of. My crew and I were treated with disrespect, indifference, like we were an annoying gnat. I was crushed. So obvious was the lack of character of this individual, that many at the event we were covering looked away in discomfort and the pr team with the chef spent the next half hour trying to explain " We're very sorry. It''s not the chefs fault. They are just tired , had a bad day, etc., etc..

This latest incident with the 'barefoot contessa' is a prime example of that mindset. The galling behavior of the chef and her 'team' has now been explained by the statement "I had no idea.. it's not my fault," in an effort to keep the damage to a minimum. History shows that we (the public) will buy that line of thinking, give Ina a pass and go on supporting her career and success. Now I'm not saying that what she and the pr firm are telling us is not what happened. What I am saying is that, her or her people, the ultimate responsibility for what happens with regard to the very PEOPLE WHO MADE HER SUCCESS POSSIBLE, her fans, in the real world lies with no one but INA.

An example of the right way to handle your fans and always do the right thing lies with chef Cat Cora. She is hugely successful, a excellent chef, but more importantly, ALWAYS knows what 'her people' are doing. I had the chance to sit with her for an in depth interview and we spoke of this very thing. She explained that, 'she is never to busy to give her fans time, even when sometimes it is an inconvenience.' She tells the story of how, as a young 16 yr old aspiring chef, she attended a book signing by Julia Child. She was last in line and waited over an hour to get her book signed and speak to the chef. When it was finally her turn, she asked Julia if she could have a few minutes and some advice on becoming a chef, Julia's people, immediately denied her request because ,"it had been an exhausting day and Julia was tired," but Julia being Julia, saw this transpire and told her people to back off. She then spent 45 minutes with Cat, inspiring her to go to culinary school and ultimately become the Iron Chef and awesome family person she has become. Cat told me she has never forgotten that lesson.

Ultimately folks, whether we like it or not, we alone are responsible what we do. We are also responsible for what our 'people' do. Part of the decline in quality and real interaction, whether from celebrity to fan, or just unknown person to unknown person, is the unwillingness to take responsiblity for our own actions, and the actions of people who represent us, in whatever capacity that may be.

We need to remember our success is based on those willing to become a fan, or customer, or friend......and we would do well to remember that without them, there would be no success at all. Should this bring home your own actions, well that is on you.

Don't blame me if the truth hurts...after all....it's not my fault.....*-)

Perception...

2011-03-26T14:41:00.001-04:00

As many of you know, great changes and upheaval have been the norm for me in these last months. What has gotten me through it all is the overwhelming support from you for what was.....and what may yet be. Gourmet Girl Magazine.com was a wonderful adventure and lifestyle, and my time with Elaine and you have been some of the most poignant and memorable times of my life. Words cannot express the gratitude I feel for your continued loyalty and support. Truly in life, the only constant is change and through the changes going on in my life now, I have learned the lesson of perception. Perception of myself, the world around me, those whom I thought were friends, and those who have remained as such.

I have long known and preached that the world, and how we experience it, is either limited or expanded, solely by how we perceive ourselves and what goes on around us. We humans are amazing creatures. We can achieve, or not achieve. The choice is ours alone. Gourmet Girl Magazine was a perfect example of that process. We experienced and achieved that which noone said could done, in a very short time.

"But Lou"', you may say, "since you closed the site and it no longer exists, doesn't that mean it failed?" Ahhh, therein lies the magic of perception.

You see, it did not fail, we did, Elaine and I. The site was a huge success and will always remain a classy, well thought out online magazine that brought joy to many of us. Together with you, we explored so many fantastic topics and cuisines. We spoke to many great people, enjoyed many great meals and you our readers came along with us. We were able to give back to charities and people that really mattered.

Did we make much money? No, we closed it out prior to realizing that part of it. I guess, based upon today's standards, since I did not make the 'almighty dollar' and have 'the very best things,' I along with the public, considered that a failure. For quite a while, I believed that of myself. Until now.

You see, recently, I had a conversation with one of my celebrity chef friends. He made me see what a wonderful thing it was that we achieved. He reminded me of all the good we did, all the people we helped, all the joy we brought to tens of thousands of you. And he made me see that I am not defined by my success or failures, I am defined by my heart, my intent and who I am in the quiet places of my life. He encouraged me to take another chance, let my light shine again and redefine the world by changing how I was looking at it.

So....., I start today with this post. I invite you all to be a voyeur on this new journey of mine. I will be re-launching GourmetGirlMagazine.com as GourmetGuyMagazine.com. I'm not sure when, frankly, I'm not sure how. It sure would make a great reality TV show, like Phoenix rising from the ashes.. After all, who doesn't love a good underdog story?

I start today. I start here. I will begin to write again. I will allow myself to feel again. I may even learn how to love myself again. But no matter what happens, I know this: I have begun to experience again, the joy that this wonderful world has to offer and how fun it is to share it with you.

After all.. it's only a matter of perception....

Bon Apetit!