History of Fried Chicken with a Step by Step guide & Easy Recipe...

Down south, fried chicken is a religion, and people swear by their own recipes and family traditions. I am no authority in Southern hospitality, but will help you look deeper into the world of the amazing comfort food… Southern Fried Chicken! 

History
The Scots, and later Scottish immigrants to the southern United States, had a tradition of deep frying chicken in fat as far back as the middle ages, unlike their English counterparts who baked or boiled chicken. When it was introduced to the American South, fried chicken became a common staple. Later, Africans brought over on the slave trade, became cooks in many southern households and incorporated seasonings and spices that were absent in traditional Scottish cuisine, enriching the flavor. Since fried chicken traveled well in hot weather before refrigeration was commonplace, it gained further favor. In the south, Fried chicken continues to be among this region's top choices for "Sunday dinner." Holidays such as Independence Day and other gatherings often feature this dish as well.

In Asia, they have their own version of this dish, called Crispy fried chicken, a standard dish in the Cantonese cuisine of southern China and Hong Kong. The chicken is fried in such a way that the skin is extremely crunchy, but the white meat is relatively soft. The dish often served with two side dishes, a pepper salt and prawn crackers The pepper salt, colored dark white to gray, is dry-fried separately in a wok. Traditionally, it is to be eaten at night. It is also one of the traditional chicken dishes used in Chinese weddings and other Asian weddings.

Korean fried chicken or seasoned chicken is traditionally eaten as fast food, at bars, or as an after meal snack in Korea. It is not often consumed as a meal. It is prepared in a way that removes the fat from the skin, resulting in a crust described by Julia Moskin of The New York Times as a "thin, crackly and almost transparent". The chickens are usually seasoned with spices after being fried. In South Korea, chickens are relatively small, so Korean fried chicken restaurants fry whole chickens before hacking it into bits. In the United States, chickens tend to be larger and Korean restaurants find it more difficult to deal with large breasts and thighs. As a result, many Korean fried chicken restaurants in the United States usually serve wings and small drumsticks. Pickled radishes, beer, and soju are often served with Korean fried chicken.

So lets get to the how to's. Making fried chicken is a LOT of work (at least according to today’s 30 minute meal prep orientation). The preparation of the chicken, the breading of the chicken, the temperature regulation, the actual cooking, the cleanup of the cooker, the kitchen and you, but the work is worth it in the delight of biting into a fresh, warm, crunchy,  piece of perfectly golden, home-fried chicken. It's a food of love thing.

There are three main techniques for frying chickens: pan frying, deep frying and broasting;

Pan frying (or shallow frying) requires a frying pan of sturdy construction (cast iron works best) and a source of fat that does not fully immerse the chicken. Generally the fat is heated to a temperature hot enough to seal (without browning, at this point) the outside of the chicken pieces. Once the pieces have been added to the hot fat and sealed, the temperature is reduced. There is debate as to how often to turn the chicken pieces, with one camp arguing for often turning and even browning, and the other camp pushing for letting the pieces render skin side down and only turning when absolutely necessary. Once the chicken pieces are close to being done the temperature is raised and the pieces are browned to the desired color (some cooks add small amounts of butter at this point to enhance browning). The moisture from the chicken that sticks and browns on the bottom of the pan become the fonds required to make gravy. Chicken Maryland is made when the pan of chicken pieces, and fat, is placed in the oven to cook for a majority of the overall cooking time, basically "fried in the oven." 

Deep frying requires a deep fryer or other device in which the chicken pieces can be completely submerged in hot fat. The pieces are floured or battered using a batter of flour and liquid (and seasonings) mixed together. The batter can/may contain ingredients like eggs, milk, and leavening. The fat is heated in the deep fryer to the desired temperature. The pieces are added to the fat and a constant temperature is maintained throughout the cooking process.

Broaster

Broasting uses a pressure cooker to accelerate the process. The moisture inside the chicken becomes steam and increases the pressure in the cooker, lowering the cooking temperature needed. The steam also cooks the chicken through, but still allows the pieces to be moist and tender while maintaining a crisp coating. Fat is heated in a pressure cooker. Chicken pieces are then floured or battered and then placed in the hot fat. The lid is placed on the pressure cooker, and the chicken pieces are thus fried under pressure

Selecting the best chicken

The best size chicken to fry is a 4-pound fryer. Never fry any chicken larger than 5 pounds as it will take the pieces too long to cook. Chickens smaller than 3 pounds are too small for good fried chicken.Traditional fried chicken HAS SKIN. Skinless fried chicken is a weird invention of those who think that it makes for a lower-fat chicken (and what are those people doing eating Fried Chicken in the first place?) The skin is necessary to provide the support for the breading, and to add that element of 'crisp' that is the goal of the great chicken fryer. I also think that the skin actually helps keep the chicken meat lower in fat as it serves to shield the meat from the fat.

Follow these steps below to help you along the way:

Marinating: Some say that marinating or soaking the chicken in a brine or buttermilk for 30 mins to a few hours can increase tenderness and develop great flavor profiles.

Coating: Apply different coatings and coating techniques. Try dipping the chicken in milk, then flour, then milk, and then the flour again. Some cast-iron cooks dip it in a milk-egg mixture and then dredge it in flour. Some don't use flour at all and cover it with cracker crumbs, potato flakes, or cornmeal.

Air Drying: After you coat your chicken, let it air-dry. Air-drying your chicken for 20 minutes to a half hour after it has been coated lets the coating firm up and produces a crispier crust.

Seasoning: Use plain old salt and pepper or create special seasoning mixes. You may want to season the flour that you dredge the chicken through; you can also season the chicken itself. Some people swear that paprika enhances the flavor; others claim it's just there for color.

Cooking: The real secret to the ultimate in comfort food, Southern Fried Chicken, isn't in the recipe; it's in the cooking. Properly pan-fried chicken is tender and moist (not greasy) on the inside and golden brown and crispy on the outside. Keep your oil very hot. To make sure that your chicken doesn't get greasy, you want the oil hot enough (375 degrees Fahrenheit) that the water in the chicken stays above the boiling point during frying. The force of the steam leaving the chicken keeps the oil from being absorbed. The hot oil also makes the outside wonderfully crispy.

Some tips for keeping the oil at the temperature you want are as follows:

• Use peanut oil, which has a hotter smoking point than vegetable oils or shortenings.

• Allow the chicken to come almost to room temperature before you cook it so that when you put it into the hot oil, it doesn't reduce the oil temperature as much as really cold chicken would.

• Don't overcrowd the chicken in the pan. Putting too many pieces in the pan causes the temperature to drop and takes it longer to heat up again. It can also cause the chicken to steam as opposed to fry.

• Use a deep-sided cast-iron skillet or Dutch oven and an iron cover. Cast iron is the cook's best friend when pan-frying. It absorbs heat evenly, eliminating hot spots and its ability to retain heat keeps the temperature of the oil as even as possible.

• Brown the chicken quickly to seal in the juices. After the initial browning, reduce the heat to allow the chicken to cook through without drying. Then return the heat to medium-high to re-crisp it before you remove it from the pan.

• Use tongs to turn and move the chicken. Tongs won't pierce the chicken and let the juice escape.

• Drain fried chicken on a paper towel and then place it on a metal wire cooling rack in a warm oven. This simple step keeps your cooked chicken crisp and warm. After all, what good is a crispier crust if it just gets soggy and cold while sitting in a puddle of oil?

• Serving: Make sure its crisp, hot, and you have a napkin handy! It's common to serve fried chicken with a creamy gravy, or a kicked up hot sauce. 

Simple Southern Fried Chicken
Make 8 Pieces of Buttermilk Fried Chicken

Ingredients

For the marinade:
1 tsp salt
1 tsp black pepper
1 tsp paprika
1/2 tsp cayenne
1/2 tsp white pepper
1 tsp ground dried herbs, or poultry seasoning
2 cups buttermilk
3 1/2 pound chicken, cut in 8 pieces

For the seasoned flour:
2 cups flour
1 tsp salt
1 tsp paprika
1/4 tsp cayenne
1/2 tsp white pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1-2 qt. Vegetable or Peanut oil (enough to fill a large cast iron pan 1/2 way)

Method
Add the marinade ingredients to a bowl and whisk together. Add the chicken parts and toss to coat well. Cover with plastic wrap, making sure the chicken is submerged. Refrigerate for 6 hours or more.

Mix together the seasoned flour ingredients in a large baking dish. Drain the chicken pieces and toss into the flour. Toss the chicken and coat completely with the flour mixture. Shake off and place on a rack and let dry for at least 1/2 hour before frying.

Fill a cast iron skillet halfway up with oil and heat to about 375 degrees F. Carefully add the chicken, leaving at least 2 inches between pieces and fry for 20-25 minutes, or until golden brown, reaching and internal temperature of 180 degrees F. Allow to drain on a wire rack for 5-10 minutes before serving.

Serve with smashed potatoes, brown gravy and some corn on the cob. And remember, be sure that the love and effort you put into the preparation carries through to the plate and whatever your cooking pleasure, be it baked or fried, I hope these simple steps help you wow your friends and family...

Bon Appetit

Lou
Sources:  Daniel Greene/Flickr, cooks.tuckawaytv.com, wkipedia.org, norecipes.com,
whatsfordinner.net

The Story of Stilton

Long known as “The King of Cheeses,” blue Stilton is one of a handful of British cheeses granted the status of a “protected designation origin” (PDO) by the European Commission. Only cheese produced in the three counties of Derbyshire, Leicestershire and Nottinghamshire and made according to a strict code may be
called Stilton. There are just six dairies licensed to make Stilton.

To be called Stilton, each cheese must:
Be made only in the three counties from local milk which is pasteurized before use Be made only in a traditional cylindrical shape Be allowed to form its own crust or coat Be un-pressed Have delicate blue veins radiating from the center Have a taste profile typical of Stilton

How did it get its name?
Stilton is still made in much the same way as it was when Daniel Defoe, writing in his “Tour through England & Wales” in 1727, remarked that he “...passed through Stilton, a town famous for cheese." And yet, Stilton was never made in the town of Stilton!

Stilton is situated about 80 miles north of London on the old Great North Road. In the 18th century, the town was a staging post for coaches travelling from London to York. Horses would be changed and travellers served light refreshments at one of the hostelries in the town. Cooper Thornhill, an East Midlands entrepreneur, was landlord at the famous Bell Inn and it was he who introduced these travellers to a soft, creamy, blue veined cheese which subsequently took its name from the town. Thornhill had brought the cheese from a farmer’s wife by the name of Frances Pawlett who lived near Melton Mowbray. The rest, they say, is history!

How is Stilton made?
Early each morning fresh pasteurized milk is fed into an open vat to which acid forming bacteria (starter cultures), a milk clotting agent (such as rennet) and “penicillium roqueforti” (blue mould spores) are added. Once the curds have formed, the whey is removed and the curds allowed to drain overnight.

The following morning, the curd is then cut into blocks to allow further drainage before being milled and salted. Each cheese requires about 24 lb of salted curd that is fed into cylindrical moulds. The moulds are then placed on boards and turned daily to allow natural drainage for 5 or 6 days. This ensures an even distribution of moisture throughout the cheese so that, as the cheese is never pressed, it creates the flaky, open texture required for the important blueing stage.

After 5 or 6 days, the cylinders are removed and the coat of each cheese is sealed by smoothing or wrapping to prevent any air entering the inside of the cheese. The cheese is then transferred to the store where temperature and humidity are carefully controlled. Each cheese is turned regularly during this ripening period. At about 6 weeks, the cheese is forming the traditional Stilton crust and it is then ready for piercing with stainless steel needles. This allows air to enter the body of the cheese and create the magical blue veins associated with Stilton.

At about 9 weeks of age, by which time each cheese now weighs about 17 lbs, the cheese is ready to be sold. But before this happens every cheese must be graded using a cheese iron. The iron is used to bore into the cheese and extract a plug of cheese. By visual inspection and by smell the grader can determine whether the cheese is up to the mark and able to be sold as Stilton. Cheese that is not up to the mark will be sold as “blue cheese.”

At this age, Stilton is still quite crumbly and has a slightly acidic taste. Some customers prefer a more mature cheese and after a further 5 or 6 weeks it will have a smoother, almost buttery texture, with a more rounded mellow flavor.

The Stilton Cheesemakers' Association (SCMA
The SCMA was formed in 1936 to represent the interests of the Stilton manufacturers and to raise standards. Today the SCMA has those same objectives but is also responsible for:

• Promoting Stilton world-wide
• Managing the trade mark
• Ensuring that standards are maintained at all licensed dairies.

Stilton Cheese Makers AssociationThe SCMA was granted a certification trademark for Stilton in 1966 and is still the only British cheese so accredited. This meant that the good name of Stilton was protected and that imitations produced other than in the three counties of Derbyshire, Leicestershire, and Nottinghamshire could not be sold under the Stilton brand.

In 1996, the SCMA succeeded in achieving “Protected Designation of origin” status for Blue Stilton from the European Commission. Whereas certification trademarks had to be separately applied for in each EU country, the PDO effectively gave Stilton protection from imitation across the whole of the EU.

The SCMA is responsible with the relevant government authorities for ensuring correct use of the Stilton name and in recent years action been taken against traders, manufacturers and retailers in the UK and elsewhere who have attempted to pass off ineligible cheese as Stilton.

Facts and Figures
There are just 7 dairies in the world licensed to make Blue Stilton cheese Stilton is a “protected name” cheese and by law can only be made in the three counties of Derbyshire, Leicestershire, Nottinghamshire It takes 136 pints milk to make one 17 lb Stilton cheese Stilton takes its name from the village of the same name in Cambridgeshire although the cheese has never been made there Over 1 million Stilton cheeses are made each yearMore than 10% of output is exported to some 40 countries world-wide Every cheese is graded before leaving the dairy to ensure only cheese of the highest quality is marketed under the Stilton name.
 White Stilton is also a protected name cheese and is made in a similar way to its blue cousin - except that no mold spores are added and the cheese would be sold at about 4 weeks of age. It is a crumbly, creamy, open textures cheese and is now extensively used as a base for blending with apricot, ginger and citrus or vine fruits to create unique dessert cheeses.

Using Blue Stilton
Blue Stilton is a versatile and easy to use ingredient in a variety of starters and main courses - a little goes a long way. Like all good cheeses Blue Stilton is best served at room temperature or 68 degrees F. Blue Stilton is a must for any cheese board - serve with crackers or traditional plum loaf. Unlike most cheeses, Blue Stilton may be frozen. Wrap in several layers of cling film and a layer of foil and keep in freezer for up to 3 months. Defrost overnight in the fridge and allow to reach room temperature before serving. Stilton is at its best eaten by itself with a glass of Port or a full-bodied red wine, such as Darioush Shiraz or Cabernet Sauvignon.

A Taste of Autumn: Butternut Squash & Apple Cider Bisque & Short Rib Bourguignonne

Autumn, or Fall, is one of my favorite times of year. Great produce and bounty, unique and special to this harvest season abound and comfort is the goal of many chefs and recipes. One of my favorite foods from the fall harvest is Butternut Squash. It's versatile and can really lend itself to many applications and recipes. This bisque is rich, robust, hearty and will warm your insides. Autumn is also a great time for heart dishes  stews and stocks. Following the bisque recipe. is another great recipe for Short Ribs using the braising technique.

Butternut Squash & Apple Cider Bisque
Servings: 16, Yield: 1gallon

Ingredients
1yellow onion, peeled and quartered
1 oz. garlic cloves, whole
3 pounds butternut squash, peeled and chopped
1 oz.brown sugar
12 fluid ounces Vermont apple cider
38 fluid ounces vegetable stock
10 fluid ounces heavy cream
1.5 tsp cinnamon
1 pinch nutmeg
2 oz. butter, melted
1 fluid ounce cider vinegar

Method
Saute onion and garlic in melted butter until onions are soft. Add butternut squash, brown sugar, apple cider, vegetable stock, cider vinegar and spices. Bring to a boil and cook until squash is tender. Puree with blender while adding heavy cream. Season to taste with salt and pepper.


Short Ribs Bourguignonne
Ingredients
**Preheat oven to 350 to 375 degrees F.

Rub:
2 cups all-purpose flour
1 tablespoon paprika
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon black pepper
3 to 4 pounds beef short ribs, cut into thirds
3 to 4 tablespoons unsalted butter
1/2 cup bacon strips, diced
2 large white onions, sliced
4 shallots, quartered
1 pound mushrooms
1 cup celery, diced
1/2 cup carrots, diced
2 cups red wine or half bottle
4 cups beef stock or to cover

Method
Combine flour, paprika, cayenne pepper and black pepper in a bowl. Add the short ribs, coating them lightly in the flour mixture.

In a large Dutch oven or deep oven-proof pot over medium heat, melt butter until golden. Add the ribs, shaking off any excess flour. Sear the meat until brown, moving the ribs around covering them with the butter. In the same pot, saute the bacon for 2 to 3 minutes then add the onions, shallots, mushrooms, celery and carrots and saute until golden. Deglaze the pan with the red wine, adding a little at a time.

Let reduce over high heat for 1 minute. Add the rest of the wine and beef stock, and bring to a simmer. Once the liquid has come to a simmer, cover, and cook in the oven for 2 to 3 hours. Taste and adjust seasoning.

Bon Appetit

Lou 

Farmer Lee Jones of the Chef's Garden: International man of Mystery, Intrigue, Bow-ties & Squash Blossoms...

Farmer Lee Jones

This story, for me, has been a long time coming. Six years to be exact. It was roughly 2006 when I was first made aware of the special little place out in Ohio producing these special ingredients. A chef's Garden of Eden, if you will. For one reason or another I just could not get out to see this place for myself. I had spoken to Farmer Lee, his team, yet the trip had never materialized until this year. This past July, I was able to finally accept their gracious offer of hospitality and visit during their Veggie U Food & Wine Celebration, as they celebrated its 10th Anniversary. Sometimes things happen for a reason, as Lee will agree, sometimes relationships and opportunities come when they are supposed to. I have learned that sometimes, when things fall into place naturally it's because they were always meant to; not as we would have them happen, but in their own season, picked fresh at their own most opportune time. Sound like a garden metaphor? Well it is...and that, my friends, was my experience this year at  The Chef’s Garden in Ohio. 

From the moment I stepped on the property, I felt different. The welcome I received was genuine and by the end of my weekend I had come to believe, somehow, that these folks had known me and I them, all of our lives. They treated me like family. While I was busy thinking very highly of myself, feeling special indeed, I witnessed them offer this same level of hospitality and pureness of human interaction to everyone, famous or not, chef or student, writer or blogger, or guest. This is just who these folks are and I realized how lucky we all were, in this place at this particular moment, to be invited and sharing this with Lee and his Chef's Garden family.

The specialness of this place goes beyond tilling the ground and working it with love to produce some of the most incredible produce you can imagine. This place seems to also till the souls of those that come in contact with it. It nourishes you, fertilizes your mind and spirit, inspiring you always be at your freshest, most flavorful peak. That is the real secret of this place. Lee explained this to me as we talked in the study, surrounded by his history, sitting in high back chairs high above the kitchens below, chefs bustling about readying their entrees for the competition. "The land is special," he began, "due to the glaciers. This had been a lake bed and it's nutrient rich. That's what makes this place special." In Huron, Ohio, the lake winds bring sweet, moist air; the soil, which was formerly lake bottom, is sandy and fertile. This combination offers the perfect micro-climate for "growing vegetables slowly and gently in full accord with nature."

I completely agree that the produce is special and even the land. I disagree, however, with what makes it so. Lake bed aside, someone had to love this land enough to fight for it and lovingly work it to help it produce its bounty. I have come to believe it is the people here at Chef's Garden who make this particular land special. With love, caring and devotion to each other first, with the land in common. And, they do it with people too. I think if you picked up this team and moved them anywhere, they would have the same result. It was my pleasure to sit and discuss with Lee, on this occasion of the celebration's 10 year anniversary, how it, this farm and this unique family came to be what it is today. He brought me back in time.

The Jones Boys: Bob Sr., Lee & Bob Jr.

"When this story began. some 40 years ago, not far from the shores of Lake Erie, my dad was working with our old John Deere tractor, designing modifications that would increase the efficiency of field production on the farm. Every week, Dad, Bobby and I harvested and packed produce, then took it to the Cleveland farmers' markets. We also had a daily stand in the front yard of the house." In 1980, a hailstorm devastated the family farm leaving them but 6 acres and the life Lee and his family family had worked incredibly hard for their whole lives, his mother's car, their acres of well-toiled land and their cozy family home, was gone in a day.

"My parents were nondrinkers, nonsmokers, and didn't miss a day of church in 25 years," Farmer explains proudly, "When they made money, they reinvested back in the farm. When interest rates hit 23 percent and the storm devastated our crops, we started over from almost nothing. I saw my dad very broken spirited," Lee remembers, "I left college, worked 10 years with no paycheck and helped put my brother and sister through college. I can't imagine doing anything else. Working with my dad is amazing."

Bob Jones, Sr.

In the farming business for more than 50 years, Bob Jones, Sr. has led The Chef's Garden to innovate how vegetables are grown, harvested, packaged and delivered to the kitchen door of top chefs around the world. It was Mr. Bob, as he's fondly referred to on the farm, who recognized the value in meeting the needs of chefs who were driving a return to sustainable agriculture, a reconnection with food producers and a focus on quality and flavor. Lee explains further, "Well the real story on how we came to be a chef's garden is a bit different than most think. All our literature says it was a family decision," winking he added, "but let me tell ya how it really happened. When that hail storm hit, we lost everything except for 6 acres. Out of 600. We were devastated," he recalled. "I had a met a French chef who had asked me about growing some vegetables, particularly, squash blossoms. The chef was looking for the same quality product available in France, so we took care of this chef and others as well. At this time we had a big decision to make, being down in acreage. Do we stick with the farmers markets or do we specialize in chefs and their needs? My dad put it to a vote. 5 hands around the table, including mine, all voted for the farmers markets. My dad looked around the table, slammed his hand on the table and shouted. "Then it's final...we're doing chefs!" That is the real story of how the 'family' decided to cater to chefs," he laughed.

To many chefs, Farmer Lee embodies The Chef's Garden. Perpetually clad in his trademark overalls and a red bow-tie, it is not uncommon to see Farmer Jones at the culinary industry's top shows and events. We spoke about his choice of attire just hours before the festival. "I've been everywhere in my overalls, Iron chef to The James Beard Awards, where everyone was in a tux and I had on my overalls," he paused, "a new pair of course but, they were still overalls." Lee has been featured in numerous national publications, including Bon Appétit, Cooking Light, Gourmet, Food & Wine, Newsweek, The New York Times, The Wall Street Journal, Inc. Magazine and The Washington Post. The farm has been featured on The Martha Stewart Show, Food Network's Roker on the Road, CNN Business Unusual, and ABC World News. He was also the first farmer ever

Lee, Michelle Obama, Robert Irvine

to judge the popular Food Network TV program Iron Chef America. "It has become a trademark," he says with a gleam in his eye, "and I'm very protective of the image and how it affects the farm. I love it though and am happy to be the face of The Chef's Garden."

The Famous Red Bow-Ties

On this topic I could not help but to inquire about a rumor I had heard throughout our years knowing each other. I asked Lee if it were true that in his closet, he had nothing but white shirts, overalls and that he had all his ties lined up. He laughed and replied, "Yes that is actually true," and immediately invited me up to the house, a large spacious log cabin that serves as his and Mary's home and is located in the the back corner of the property that houses

It's True! Just overalls & white shirts.

the Culinary Vegetable Institute. Indeed, as you can see from these exclusive pictures, seen here first, Lee indeed has a closet full of overalls, white shirt and clearly his ties are all neatly lined up.

It is here, basically in Farmer Lee's front yard that the tents and trappings of the festival take place. It seems fitting, almost like it's just a big ol' barbecue with a few hundred of your closest friends and some world famous chefs and culinary personalities thrown in. This year's headliners were Restaurant Impossible's, Robert Irvine, Top Chef Just Desserts', Johnny Iuzzini, BBC America's Clair Robinson, Madison Cowen from No Kitchen Required and Amanda Freitag from Chopped to lend it some sizzle.

Johnny Iuzzini, me, Lee, Clair Robinson

From celebrities to chefs, to volunteers, to sous chefs and students, whomever you are, here, the hospitality of this team of people is palpable. I was fortunate on this their 10th Anniversary to be invited into their home and really get a behind the scenes look at the back bone that supports this farm: The Jones Family. On that topic, I must digress and tell a story which summed up my day with this family and team.

We have all heard the phrases, 'out of the mouths of babes' and 'everything has its start at the head and trickles down." Well, as I prepared for the day, Lee offered his home as my base of operations covering the festival, and as it was a hot day, with my physical limitations, a place to rest and take a break from the festivities. As I got myself situated, behind the island in the kitchen was a cherub faced little girl, about 8 yrs old, with red curly hair, wearing a chef's coat that said "Chef's Garden.' She introduced herself as Mary Grace, Lee's granddaughter. I introduced myself as well and she asked if I would care for something to drink. I replied, "That would be nice, yes please." She then turned her back to me, took something out of her pocket and stood hunched for a few seconds. Then she whirled around and handed me a hand written list, on a small message sized paper on which she had written five or six items to choose from, such as Water, Juice, Coke, etc. I placed my order, which she wrote down on a separate piece of paper and then she proceeded to get my drink and serve it to me, asking, "Would you like anything else?" I said no, thanked her and handed her a dollar, eliciting a big grin, and polite thank you. I later heard that she was telling everyone who would listen about the experience. I guess it was a special to her as it was to me. This, my friends, embodies the spirit of every person I met over the course of this celebration. Warm, engaging, real and well, downright hospitable.

The Chef' Garden

Chef's Garden Herbs

As the direct connection to the chef, Lee leads the passionate team members at The Chef's Garden to continually excel beyond their own high standards in quality and service, in order to deliver the finest quality vegetables direct from Earth to Table® to the world's greatest culinarians. The Chef's Garden grows and innovates as a partnership between chefs and farmers. They grow what chefs want, often what is otherwise impossible to find. And they host hundreds of chefs at their farm each year, where those chefs‚ "can do R & D or get R & R," Jones explained, " at the Culinary Vegetable Institute, a retreat with culinary library, private kitchen, and Jacuzzi." He continued, "This is a really special place. I have seen and been part of many special moments here at CVI. My dad envisioned it as a place where chefs and culinarians could come and reconnect with the land, the

Clair Robinson, Johnny Iuzzini, Madison Cowen

ingredients, with their passion for cooking and food again. So we built these kitchens and a chefs suite along with a suite downstairs for the chef's sous chefs and team and it's become almost like a retreat house for chefs. One experience I remember in particular," he smiled before continuing,"because it was so special to my Dad, was when we first opened. We were seeking help getting the word out, Charlie Trotter, who is a dear friend and has supported us from the beginning by telling other chefs about us, arranged a dinner with all of us here and Ferran Adria. My dad was just thrilled. We have had a lot of well known chefs come through here. For instance Grant Achatz came and spent quite a few days here, working on new menus and dishes with his team."

The Culinary Vegetable Institute
Sitting on approximately 100 acres, the Institute includes a 1,500 square foot state-of-the-art two story Kitchen designed by Mark Stech-Novak with full audio-visual capabilities for demonstrations; a 1426 square foot Dining Room with 22 foot ceilings (capable of seating 90); an Executive Chef Suite with luxury amenities; accommodations for visiting chefs’ teams; a Culinary Library; Root Cellar, Wine Cellar and it also includes an experimental vegetable, forest and herb gardens.

Chefs’ Haven:
Visiting chefs can utilize the CVI’s facilities and gardens for educational, team building and retreat purposes. With the farm nearby, chefs can experience The Chef’s Garden planting and harvesting methods, pick vegetables themselves and return to the CVI for relaxation or to experiment in the kitchen. Today, the CVI continues its commitment to its chefs, but they have also opened their doors to the community by sharing their facility with corporations, organizations and people who seek a unique venue for the finest in agri-culinary experiences. For more information, visit CVI's website here.

Veggie U

The sharp increase in childhood obesity and diabetes in our nation is nothing short of alarming. It's clear the majority of children today have little or no connection to the food they eat, where it comes from and how it impacts their health. This reality prompted Bob Jones and his wife Barb – along with chefs, nutritionists, doctors, educators and volunteers -- to create and launch the Veggie U program. Since 2003, Veggie U has been committed to changing these trends by reaching out to teachers and children across the country. Located in Milan, Ohio, Veggie U is a national not-for-profit organization that offers an Earth to Table™ science curriculum to fourth grade and special needs classrooms. Their goal is to place this exciting hands-on curriculum in all 93,000 fourth grade classrooms nationwide in an effort to decrease childhood disease and increase youth awareness of healthy food options and the importance of sustainable agriculture. Healthy kids also learn better and become more active contributing members to their families and communities.

Veggie U's Earth to Table™ curriculum recognizes that children would greatly benefit from understanding the connection between what they consume and how that food is grown. Educating children in an engaging, experiential way helps them to learn. Veggie U's science-based program offers a hands-on seed-to-planting-to-harvest experience. A complete grow kit is provided along with a comprehensive teacher's manual written to cover state and national 4th grade science standards. The benchmarks for these standards are included at the beginning of each lesson so that teachers can integrate them into existing curriculum.

Robert Irvine cooks with Veggie U kids

In addition to a hands-on, scientific approach to learning about plants and their components, the Veggie U curriculum incorporates extensive journal activities, mathematics, language arts and fine arts, providing an interactive and enjoyable way for students to study these core concepts. The classroom lessons include studies of soil, composting, planting, nutrition and plant anatomy. The students also care for a worm farm, raise a mini "crop", and celebrate the end of the program with a vegetable Feast Day. Veggie U has delivered more than 1800 classroom kits across 26 states. To learn more about Veggie U, visit the Veggie U website.

As we got ready for the start of the day's festivities, heading out of our cozy space high atop the CVI kitchens into the throngs waiting to greet Lee, he turned to me with an after thought, "Ya know," he smiled putting his arm around my shoulders as we walked, "it's a great place. We have a wonderful team that's dedicated and who keep me going. I can't let them and all the kids down. And, based upon the outpouring from chefs and the culinary establishment, we're blessed to have so many folks who understand our vision. The Farm and these Veggie U Celebrations, as well as our little piece of the earth out here has become world reknown. Pretty cool." I would have to agree, Lee, pretty cool indeed. This place and these people have a new fan and new member of the family and I am blessed and glad to be a part of it. I hope you enjoyed a look at this enigmatic man and his Chef's Garden family. It was my pleasure and I look forward to next year's event and bringing you more of the adventures of Farmer Lee Jones...international man of mystery, intrigue, bow-ties...and squash blossoms.

As always, bon appetit,

Lou

Sources;  The Chef’s Garden, Farmer Lee Jones, The Jones Family, ulterior epicure

Mushrooms...Glorious Mushrooms...

Did you ever wonder how and why certain foods became classified as edible? For instance, who was it that first decided they would try milking a cow after watching a newborn calf suckle, reaching under, squeezing out a bit of milk from an udder and then deciding to taste it? Now that's a 'foodie!' We have many brave pioneers to thank for paving the way for the plethora of culinary excursions and delights we now enjoy.

Well, I've always wondered the same about mushrooms. After all, it is a fungus, usually found growing on or under tree roots. And, only certain ones are edible, with some psilocybic types, or 'Shrooms,' sending anyone who eats them on a psychedelic trip into mind numbing hallucinations. It has long been held that Alice's trip through the looking glass started with a mushroom. "Go ask Alice....when she's ten feet tall."

Yet others are so toxic and deadly, they can kill you with just one nibble. How did they find the edible ones? For instance, back in Egypt, who drew the short straw when, upon finding this little darling growing on a tree stump, they all looked at each other and said, "Who, me? No way! Pharaoh schmaroh, I'm not putting that in my mouth!" Did they try them on 'subjects?' Was there a checklist, so that when Harry, the tester, dropped dead after eating this new variety brought in from the forest, we documented it? Talk about a position with no job security.

Whatever the reason for trying them, thank God someone had the courage to eat these little beauties, transforming them into the well loved staple of stews, soups, and the now many and diverse applications, from liqueurs to dusts, that we all enjoy today.

What I found amazing in my research was that, most people think of a mushroom as the fungi, when it actuality it is the 'fruit' of the fungi. The mycelium , the main body, is subterranean, or lives on dead trees and living tree roots and it can vary in size from a few inches to several miles wide! When they absorb a large amount of water, they can grow amazingly fast and their fruits sprout out of the ground overnight. Have you ever woken up, gone to get the paper and gazed out at your front lawn after a good soaking rain only to be confronted with an invasion of mushrooms that have miraculously appeared overnight? Well, they were there all along! You can put that mystery to bed...I know it's been bugging you....Now you know.

These little fruits, mushrooms, are the delicacies that we humans enjoy. There are over two thousand types of mushrooms, but only 2 ½ - 5 % are edible. The rest are highly poisonous and can masquerade as the edible ones, which is why if you are going to try your hand at foraging for wild mushrooms, make sure you do it with someone who is qualified in distinguishing the real deal from the pretenders. It's a risky and sometimes fatal

Amanitas

business. Who would of thought of mushroom foraging as a "Deadliest Job?"

Some 'shrooms' contain enough toxins to immediately kill the person who eats them, like the Amanitas strain. Historical records reveal that Claudius II and Pope Clement VII were both killed by enemies who poisoned them with this deadly variety. Buddha died, according to legend, from a mushroom that grew underground. Buddha was given the mushroom by a peasant who believed it to be a delicacy.

Mushroom Facts

• Mycophagy is the act of consuming mushrooms and dates to ancient times.
• Mushrooms have been an essential in Chinese medicine for centuries, containing vitamins B, C and D. They are known to lower both blood pressure and serum cholesterol.
• City of Hope, a cancer research facility, has suggested that mushrooms may help prevent cancer.
• The living body of the fungus is a mycelium made out of a web of tiny filaments called hyphae. The mycelium is usually hidden in the soil, in wood, or another food source.
• A mycelium may be small enough to fill a single ant or large enough to cover many acres.
• The branching hyphae can add over a half mile (1 kilometer) of total length to the mycelium each day!
• These webs live unseen until they develop mushrooms, puffballs, truffles, brackets, cups, “bird’s nests,” “corals” or other fruiting bodies.
• Mushrooms grow from spores, not seeds, and a single mature mushroom will drop as many as 16 billion spores!
• Some of the oldest living mushroom colonies are fairy rings ---> growing around the famous Stonehenge ruins in England. The rings are so large that the best view of them is from a plane. 

Mushrooms through the ages....

Dancing Shaman.

Man's use of mushrooms extends back to Paleolithic times and for the most part it seems that the first uses for this fungi was medicinal and spiritual. They played pivotal roles in ancient Greece, India and Mesoamerica. The oldest archaeological of mushroom use discovered so far is probably a Tassili image from a cave which dates back 3,500 years before the birth of Christ. The artist's intent is clear. Mushrooms with electrified auras are depicted outlining a dancing shaman.

In the winter of 1991, hikers in the Italian Alps came across the well preserved remains of a man who died over 5,300 years ago, approximately 200 years later than the Tassili cave artist. Dubbed the "Iceman" by the news media, he was well equipped with a knapsack, flint axe, a string of dried Birch Polypores (Piptoporus betulinus) and another yet unidentified mushroom. The polypores can be used as tinder for starting fires and as medicine for treating wounds. Further, a rich tea with immuno-enhancing properties can be prepared by boiling these mushrooms. Equipped for traversing the wilderness, this intrepid adventurer had discovered the value of the noble polypores. Even today, this knowledge can be life-saving for anyone astray in the wilderness.

Mushrooms, the plant of immortality? That’s what ancient Egyptians believed according to the Hieroglyphics of 4600 years ago. The delicious flavor of mushrooms intrigued the pharaohs of Egypt so much that they decreed that mushrooms were food for royalty and that no commoner could ever touch them. This assured themselves the entire supply of mushrooms. In various other civilizations throughout the world including Russia, China, Greece, Mexico and Latin America, mushroom rituals were practiced. Many believed that mushrooms had properties that could produce super-human strength, help in finding lost objects and lead the soul to the realm of the gods.

Mushroom Varieties

Black Trumpet
Color can vary from purply-gray to death-like black. Lily shaped, thin flesh, delicate taste. Available fresh fall through spring.

 

Button
Bland taste compared to other mushrooms. Available fresh year round.






Cepe/Porcini
Also called Polish, Porcini or King Bolete. Bulbous stem with brown, rounded cap. Rich, musty flavor and very perishable. Available fresh in fall, dried and frozen year round.




Chanterelle
Curved trumpet or vase shape, color varies from bright orange to apricot gold. Some say it imparts the smell of apricots. Available fresh during fall and winter, dried year round.


Cremini
Cremini, Button and Portabellas are related. Cremini looks like a button, but is a bit larger with a brown cap. When growth is unchecked, it becomes a Portabella with more complex flavor and texture.





Enoki
Dainty, Q-Tip shaped. Cultivated and available fresh year round.

Hedgehog
Squash colored and slightly bitter tasting. Substitute for Chanterelles. Trim stems. Hedgehogs have small “teeth” on gills and break off in other foods, leaving gold flecks.

Matsutake
Also called Pine mushroom. Spicy, woody flavor. Available fresh in fall.


 
Morel
Spongy looking but hollow. Color is tan to dark brown. Intense, earthy flavor. Available fresh in spring, dried year round.

Oyster
Cultivated, fan-shaped. Color varies from light tan to gray. Mild flavor. Available fresh year round.





Shitake
Also called Chinese, Black Forest or Oak mushrooms. Chocolate brown, fibrous, woody stems. Available fresh and dried year round.


 
Wood-ear
Rubbery texture, flat, woodsy aroma. Imported from China. Available dried year round.



 

Yellowfoot
Fragrant member of Chanterelle family. Gray-brown color with muted gold stem. High water content.





Earth's Largest living Organism...The Honey Mushroom
People have known about the "honey mushroom" for some time, but were not aware of how large and invasive this species of fungus could be. The fungus was investigated more closely by researchers when they realized that it was responsible for killing large groves of evergreen trees. When foresters cut into an infected tree they would find spreading white filaments, mycelia, which draw water and carbohydrates from the tree to feed the fungus.

Researchers collected samples of the fungus from a widespread area and analyzed the DNA. A large sample of the specimens they collected turned out to be from a single organism. Until August of 2000 it was thought that the largest living organism was a fungus of the same species (Armillaria ostoyae) that covered 1,500 acres (600 hectares) found living in the state of Washington.

Mycology experts surmised that if an Armillaria that large could be found in Washington, then perhaps one just as large could be responsible for the trees dying in the Malheur National Forest in the Blue Mountains of eastern Oregon. Researchers were astonished at the sheer magnitude of the find. This most recent find was estimated to cover over 2,200 acres (890 hectares) and be at least 2,400 years old, possibly older.

To go into the forest where this giant makes its home you would not look at it and see a huge, looming mushroom. Armillaria grows and spreads primarily underground and the sheer bulk of this organism lies in the earth, out of sight. Occasionally, during the fall season, this specimen will send up golden-colored "honey mushrooms" that are the visible evidence of its hulking mass beneath. Scientists have not yet begun to attempt to estimate the weight of this specimen of Armillaria.

Well there you have it, mushrooms in all their glorious forms. Hope you enjoyed it. After all. what's a little fungus among friends,?

Bon Appetit,

Lou
Sources: www.stayinpiedmont.com, www.chekyang.com, www.wikipedia.org, www.edupic.net,www.lifeinitaly.com, www.ehow.com, www.mushroom-appreciation.com, www.lemdell.com.au, www.groundtruthtrekking.org, www.foodists.ca,www.foodsnherbs.com, www.naturesbounty.com, http://tinyurl.com/c646hnd