Vunderful Vander Bar!

Hello Foodies,

We give a Tip of the Toque to NYC’s Vander Bar (in the Roosevelt Hotel on 45^th Street) not just for their latest menu item Teddy's Haute Dog – a five-ounce kobe beef wiener served on a larger-than-life brioche bun – but for donating 10% of its $50.00 price tag to City Harvest – a special charity dedicated to feeding New York's hungry. What's on it for 50 bucks? Shaved foie gras and caramelized shallots and it comes with black-and-white truffle fries served with a caviar and saffron aioli. If you can't make it down to the Vander Bar to indulge, you can donate to City Harvest online. 'tis the season.

Enjoy,

the Forks

Christmas in New York – Come to the Table-December 17-20, 2011

Hello Foodies,

We are happy to have partnered with Sur La Table (that fabulous foodie’s emporium) to create a series of uncommon epicurean adventures in New York City. The monthly A Taste of New York Packages will begin this December with a holiday pop.

Accommodations will be at the elegant 4 star Carlton Hotel, in the heart of the city’s hip Madison Square Park district and just steps from Union Square and its urban farmer’s market. The Square also features 100 boutiques in a European-style holiday market. Shop on!

Limited to an intimate group of twelve, participants will also enjoy a guided walking and tasting tour of Manhattan’s storied Lower East Side, a special visit to the talk-of-the town Eataly and a hands-on cooking lesson at NYC’s landmark of Italian dining I Trulli Ristorante followed by a three course lunch. Other meals will include lunch at the iconic Katz’s Deli and a 5 course dinner at the Michelin star Restaurant Annisa. (Celebrity chef Anita Lo of Annisa shown above.) And there will be free time for theater, museums, holiday shopping and of course – more wonderful eating. We have loads oft restaurant recommendations for you and we will be pleased to assist with reservations.

The 4 day/3night package is priced at $1,380.00 per person based on double occupancy. But hurry, hurry, December’s package must be booked by Friday, December 3^rd. To book, call Sur La Table at 866.292.3302. Click for a full itinerary....or shoot us an email at info@tourdeforks.com. Ask about additional dates for the Taste of New York weekends throughout 2011.

Enjoy,

the Forks

Designing Kitchens at MOMA

Hello Foodies,

New York's Museum of Modern Art (MOMA) now hosts the Modern, one of the city's finest restaurants, but its permanent collections say little about food. Think of Andy Warhol's iconic Campbell's Soup Cans (1962): you could almost taste a spoonful of that tomato soup, though that wasn't Warhol's point, was it?

But a new temporary exhibition, Counter Space: Design and the Modern Kitchen on view through March 14, 2011, offers kitchen objects and fine art images by turns whimsical and serious, unified by fine design. The focus of the show is the "Frankfurt Kitchen," a compact work space designed by Margarete (Grete) Schütte-Lihotzky for residents of the German city's housing estates after World War I.

Enjoy,

the Forks

TDF Guide Makes "Top Ten Culinary Guides" in WSJ

Hello Foodies,

A long time friend and business colleague of the forks, Marieke Brugman, was just named one of the Top 10 Culinary Guides in the Wall Street Journal, Oct 8th, 2010. Marieke co-founded Howqua Dale, the most renowned gourmet retreat in Australia, but now devotes herself to escorting small culinary tours around the world. She takes small groups to Rajasthan for Tour de Forks. Congratulations, Marieke.

In this photo, Marieke is in Rajasthan with her right-hand man, Durga Singh, a Rajasthani prince.

If you want to know more about our tour to Rajasthan with Marieke, click here.

Cheers,

the Forks

What Makes the Most Important Meal of the Day Delicious?

Hello Foodies,


The answer is Maialino—Danny Meyer's restaurant located in the Grammercy Park Hotel. The name means little pig, which is a feature of the Italian-themed breakfast. With Tour de Forks alum, Jackie Chasey, we shared Ricotta Pancakes with peach compote and maple syrup, the Porchetta al Uovo (pictured above) - a roast pork, ciabatta, and fried eggs, and Cacio e Pepe Strapazzato - scrambled eggs, pecorino, and black pepper. Our fave was the porchetta. The room has big bay windows that open out to Grammercy Park and the staff are friendly and knowledgeable about every dish on the menu. Since there were three of us, our waitress ordered three fried eggs for our porchetta and cut it into three pieces before we could think to ask. And we think of everything. Make your most important meal of the day delicious at Maialino, located at 2 Lexington Ave., New York, NY 10010 (21st St.).

Enjoy,

Lisa

Mad For Fried Chicken!

Hello Foodies,

If you're mad for fried chicken, we recommend crunching into Mad For Chicken! It's a fun place located on the second floor of 314 5th Avenue between 31st/32nd streets. Don't miss a mouthful of this crispy fried chicken!

Choose between two sauces: a delicate Soy Garlic or the unforgettable, Hot & Spicy. The chicken is fresh, organic and makes you happy! I'm still smiling three days later. Plus the music and the infused soju (a Korean distilled rice beverage) adds to the party atmosphere. The rosemary fries are not to be missed. There are other choices on the menu but it's hard to get past that fried chicken!

Enjoy,

Lisa

The Pinot Grigio You Run To!

Hello Foodies,

Pinot Grigio has been hiding in plain sight for years now. All over northern Italy winemakers churn out zillions of gallons of light-colored, aromatically neutral, crisply nondescript wines to satisfy an army of unquenchably thirsty palates. And the farmers want to know why people want bland Pinot Grigio! It's the only explanation to give for why an otherwise interesting variety is routinely harvested before it has reached the level of ripeness required to invest it with the same luxuriant charms that Pinot Gris routinely produces in Alsace.

This Italian Pinot abuse has kept us running away from this wine for years but not any more. Now you can buy a tasty Pinot Grigio at Vino for $15 that certainly competes with other Italian whites-Verdicchio, Erbaluce, Falanghina and Friulano. Visit Vino Fine Wine and Spirits at 121 East 27th Street, New York, NY 10016.

Enjoy,

the Forks

A Pink Tidal Wave of New Bubbles!

Hello Foodies,

The brand new vintage of Lini Lambrusco has just arrived and you can buy it at our favorite wine store - Vino. The best news is that lambrusco from Emilia-Romagna is a great summer wine choice. Vino launched Lini's chic line of lambrusco in 2007, and its popularity has grown ever since. Alicia Lini hosted the forks at the Lini winery in Emilia-Romagna in 2009. We also met up at I Trulli for a dinner featuring the food of Emilia-Romagna. Chilled and sparkling Lini lambrusco quenches your thirst on a hot summer's evening. To buy Lini Lambrusco, order online or go to Vino at 121 East 27th Street or better yet, drink some in Emilia-Romagna. Tour de Forks can get you there, so contact us today.

Enjoy,

Lisa

Cancale, France: A Fresh Taste of the Salty Sea

Oysters! These small delights are synonymous with the port of Cancale, a Breton fishing village, situated among ancient boulders along the Channel. The flat oysters of the area became very popular, making Cancale the symbol of the best - so much so that in 1845 over 10,000 tons of the oysters were harvested and sold throughout France. Eventually, with the depletion of the natural beds, the people of Cancale began to farm flat oysters. In recent years, they have turned to cultivating creuse oysters which are less sensitive to disease and temperature fluctuations.

What makes the oysters so special? The pure water of the bay. In contrast to other parts of France, pollution has never interrupted the cultivation of oysters in Cancale. They are featured in all the best restaurants in Paris and throughout France. But the best place to taste them, of course, is at the source, in Cancale. At this Site of Exceptional Culinary Taste, the oysters are pulled directly from the bay and displayed all along the quai. After a stroll on the beach, or a leisurely sail in the bay, you can walk along the main rue of the port and choose a special spot to sit, sip a verre of Muscadet and sample a few of these luxurious treats. The oyster of Cancale, with its pronounced seasalt, nutty flavor goes well with a little dollop of Normandy crème fraîche.

Cancale is "where the sun and the moon put rhythm into the oyster famer's work,""according to Celine Maisons, the President of the local association of the Sites Remarquables du Goût in Cancale. The creuse oysters are raised in a 400 hectare park in the bay of Cancale and are harvested at the rate of 3,000 to 4,000 tons each year. The baby oysters are placed in pouches of fine netting which are regularly turned and changed as the oysters grow. After three to four years they are harvested, wached and graded by size. About 12 years ago, the flat oyster was re-introduced into the deeper part of the bay. The spat is sowed and watched regularly by deep sea divers who take care of the beds. When they are large enough, they are harvested using fishing nets. As it ages, the oyster becomes heavy and thick and its form changes into a characteristic shape of a horse's hoof. These are called pied-de-cheval oysters. A 15-year old oyster can weigh up to 2.2 pounds and has to be eaten with a knife and fork!

Enjoy!

Kathy and Debra

South Africa: Cape Town and Cape Malay Food

Hello Foodies!

I have always said that all cuisines are fusion cuisines. Even the most classical of cooking can have its roots traced to the influences from other groups: French and Chinese techniques and spice in Vietnamese cuisine, or North African accents in the food of Southern Italy. In France alone you see the Germans in Alsace and the Italians in Provence. Much like language, food is a living, breathing and ever-evolving being that picks up the accents of the people doing both the cooking and the eating.

So when we went to South Africa this spring, I was curious to see what kinds of food and influences were cooking there, which, like the United States, is home to many cultures. The trip was a five-day whirlwind - a reconnaissance overview for Lisa, Melissa, and I to develop a Tour de Forks trip that I will be leading there in the Fall of 2010. Our time was spent in Cape Town and touring the adjacent wine country where we found many fine dining meals of world cuisine using local South African ingredients. But Cape Malay cuisine was new to me, and it provided some of the most exciting and tastiest food of the entire trip.

The Cape Malay community is an ethnic group of descendants from Indonesian and Malaysian slaves who were brought over by the Dutch East India Company to work the restocking station on the spice route between Europe and Asia. In Cape Town there is a hillside community called Bo Kaap where many Cape Malays live. The neighborhood is full of brightly colored buildings on cobblestone streets, fortunately left intact throughout the Apartheid's Group Areas Act, as it was already a segregated area where whites did not live. It was in Bo Kaap, we experienced our first taste of Cape Malay cuisine at Noon Gun Cape Malay Restaurant, a family owned restaurant with a stunning view of the Cape Town Harbour. Here we were treated to fiery little fritters, "chili bites", made with chickpeas, chilis and spinach; a traditional wedding dish made with lamb and tamarind; and finally "koeksisters", quenelle shaped donuts fragrant with cardamom, made tender by sugar syrup and topped with coconut, a common dessert for South Africans. And this was just a taste - our amuse bouches before another full lunch at a fancier spot. But even after the delicious second lunch with fantastic South African wines, I was left wanting more of that full-flavored, spicy cuisine.

Our second encounter with Cape Malay cuisine came from Cass Abrahams, dubbed "the mother of Cape Malay cuisine." Cass, like Julia Child with French cuisine, has been the first to write down and record the recipes, and has through her restaurant and various media appearances popularized the cuisine, bringing it into the mainstream of South African culture.

We were treated to a personal cooking demonstration where she prepared a chicken curry, and rack of lamb with "denningvleis" sauce, the lamb with tamarind, but here it was more nuanced and elegant in preparation than the lamb in Bo Kaap, equally but differently delicious. Again, we were only meant to sample her cooking as we had reservations at another restaurant afterwards.

By the 4th day, there was still one traditional Cape Malay dish that had eluded us, bobotie. A casserole of ground lamb and spices with a custard on top that many refer to as the national dish of South Africa. I was beginning to worry that we wouldn't have time to find a full meal of Cape Malay cuisine involving bobotie and we would leave dreaming of the few small tastes we had had, still desiring more. We had eaten so many amazing meals with incredible wine and South Africa's most famous chefs but they didn't serve bobotie in these fine dining establishments. I had high hopes for the last reservation of the trip as it supposedly showcased South African cuisine, perhaps there I would get the elusive dish.

But after a call to the restaurant, we discovered there was no bobotie to be had on the menu, and I thought I would have to wait till 2010 to return and find the bobotie. But by a bizarre turn of events, there was a mix-up with our reservation and the chef who was supposed to meet us wasn't going to be there, so we wound up next door at a tiny little restaurant serving home cooking. Finally! Bobotie! And it did not disappoint, the casserole came to the table, browned and bubbling in spots like a moussaka. Then, the first bite: rich and creamy from the top, redolent of spices in the Malaysian food I grew up with, yet not as spicy (the heat tamed by years of Dutch rule?), and the richness was offset by the sweetness of an occasional raisin in the dish. As I ate I thought, here it is, a fusion cuisine, like much of my own cooking - western and Asian at the same time. Years of history and many people were in that dish, it tasted just like the history of South Africa.

Cheers!

Anita Lo

The Leaning Tower of Penne

Hello Foodies,

The Forks can never stay from Italy for too long and I am just back from a lovely, lovely off-the-beaten-path trip to Tuscany. I was pleased to be hosted by the Pisa Tourist office who came to us to say “Come see, there is more to this province than the Leaning Tower.” (Which by the way, is quite a sight.) We visited the charming town of San Miniato – in the heart of the region – and famous for white truffles found it the hills. San Miniatans celebrate their prized bounty in a festival held the last three weekends in November. Stalls dispense truffled salami and pecorino and cafes serve up truffled pasta and risotto. And for dessert? The area produces a divine dessert wine, Vin Santo.

Our itinerary included a pilgrimage to Martelli Pasta in the tiny medieval hamlet of Lari (about18 miles from Pisa). The Martelli family has been producing their exquisite pasta for generations – since 1926. It is “only family” and they continue to employ artisanal methods including longer kneading and bronze dies. The over 50 hours of drying time happens on the top floor of their little factory – which sits just below a 12^th century castle – and offers spectacular vistas of Tuscan hills and valleys. Bellissima. Click here to visit their website.

Lest you think truffle and pasta were all we had on our mind, we sourced some unique properties for your next Tuscan adventure: little hideaway hotels, agritourismi and old country villas transformed into idyllic resorts.

And on to Florence. Who can resist? We worked in one fabulous day there (just an hour’s train ride from Pisa) and lunched at the Trattoria Toscana Gozzi Sergio. Tucked away in the midst of the crazy-busy Piazza San Lorenzo, Da Sergio, as it’s known to its regulars, was a 17^th Century wine bar and became a trattoria a hundred years later. The Gozzi family has operated it for generations. Vegetable soup, pastas, tripe, Florentine steak…wonderful fish...platters of white Tuscan beans are all on the menu, which is handwritten daily (dishes are crossed out when they are gone.) Frugal foodies take note: The bill for an utterly delicious 2 course lunch for four, including a carafe of the house red wine, some “fizzy water” and ending with a glass of rich, sweet Vin Santo served with a pile of the traditional Cantucci biscotti for dipping, was just under 100€.

You can’t beat that with, well, one of those leather belts that line the flea market stalls outside its door. Piazza San Lorenzo, 8r, Florence, 50123

Are you ready for a Tuscan adventure? Contact us to plan a special itinerary with lots of insider experiences.

Ciao,

Connie

Talking Turkey!

Hello Foodies,

I'm just back from Turkey and ready to sing the praises of this beguiling county and, of course its exquisite cuisine. My fellow forks, having made their own foodie pilgrimages there, are equally eager to begin the creation of our brand of uncommon epicurean adventures – Turkish style. And there is no destination more worthy of an exploration of the entwining of food, history, and culture.

Where to begin? Our muse and mentor, Turkey’s gourmet guru (guru-ess?) – Engin Akin – whose knowledge and passion for her native cuisine is awe-inspiring and contagious. Food & Wine calls her Turkey’s Julia Child – high praise indeed, and well deserved. We learned so much from Engin … how the cuisine evolved from Central Asia’s simple ingredients, followed by the fusion with other food cultures; the impact of religion, from the Sephardic Jews and Islam; and then, gloriously defined over the 600 year reign of the Ottoman Empire. And hey, she is some cook. It is no surprise that the cooking school program she created is truly special. We are pleased and excited to represent it.

Engin converted her family home, in the Aegean region’s tiny village of Ula, to a simple yet elegant B&B, called Nabiye Konak. It is the centerpiece of a lovely little walled compound which includes a separate sprawling kitchen. Personally designed by Engin, it beautifully melds old and new. Everything has been carefully chosen from the antique Turkish wok and the Russian samovar to the high-tech food processors that sit on the marble counters next to artisanal wooden spoons. Much of the produce is supplied by its own garden, supplemented by the bounty of the village market and its shops. Foodies lucky enough to participate can learn from Engin – and a coterie of village women – the art-and-science of Turkish cookery.

We chopped onions and garlic, grated eggplant, and tomatoes, stuffed swiss chard, and boreks,and ladled oodles of thick rich yogurt in to all sorts of mouthwatering concoctions. And we ate, and oohed and ah'ed – and ate some more.

In between times, we explored the village, returning to lounge in the sunny garden and drink our chai from the traditional tulip shaped glasses – and we felt, well… so Turkish.

Sound wonderful? It would surely be an integral part of any Turkish travels, and would fit nicely at either the beginning – as a loving introduction to the food, or at the end – the capstone of your adventure. We’ll have lots more information on Nabiye Konak and culinary explorations of exciting Istanbul and beyond. But we are ready now to begin planning your bespoke Turkish adventure….contact us through info@tourdeforks.com or leave a comment.

Enjoy,

Connie

Pig Out!

Hello Foodies!

I wanted to share with you a recipe I learned from a young chef in Sicily. It is called risotto al Maialino nero dei Nebrodi con salsa al cioccolato di Modica, or rice with black pig from the Nebrodi mountains with Modica chocolate sauce. Now, I realize it will be very difficult to get pork from Nebrodi and chocolate from Modica, so using local pork and chocolate will work just fine!

In a pot, melt 2 tablespoons of butter with fresh sage, rosemary, and garlic. Mix in 3 chopped large carrots, 3 stalks of celery, and 2 onions. Then, add 1lb of ground pork. In a separate pot, start toasting the rice with grated pistacchio (can be from Bronte - or anywhere else) and Marsala wine, and add small pieces of caciocavallo cheese. Add water, salt, and cook it until all the water evaporates.

In the meanwhile, prepare a roll with a slice of capocollo from the pig, placing inside some salt (from Trapani) and, again, some grated pistacchio and a couple of slices of pancetta (bacon). Close it with a piece of string, then put it into a baking tin, add some olive oil, and bake for 20 minutes. Slice after it is cooked.

Finally, prepare the chocolate sauce. Grate a few pieces of dark chocolate, then melt in a double boiler with water and salt.

Presentation is very important for this dish. Place risotto, a couple of slices of the pork roll and finally the chocolate sauce on top.

What remains to say? I'm going to prepare this wonderful dish for my family. I hope you do the same!

Ciao!

Giuseppe

Champagne, laughter, and a wedding!

Hello Foodies,

This past weekend the forks were invited to a special occasion -- the wedding of Tour de Forks alum, Jackie Chasey to Dan Griffin - both in photo to the right. They generously hosted a wedding party consisting of a special mix of family members and friends in a place near and dear to their hearts -- Cumberland Island, Georgia.

This island is a Designated Seashore, and therefore protected from development. It is the same size as Manhattan but only 40 people live there. Stunningly beautiful with Live Oaks covered in Spanish moss and 17 miles of hard-packed, empty white beaches. Wild horses rule the island. There are also armadillos and 300 species of birds. We joined a guided tour with a naturalist and saw an alligator! The only accommodation on the island is a National Trust Historic Hotel called Greyfield Inn. It was originally the home of one of the Carnegies, and now the descendants run it as an exclusive hotel. It is furnished as it was at the turn of the 19th century, but with modern amenities. To give you a feel for the place, here is a quote from Gourmet Magazine: "Evenings at Greyfield present man at his civilized best. Everyone dresses for dinner, and when the chime sounds, guests descend to the formal dining room, aglow with candlelight and bouquets of flowers." Chef Whitney Otawka's food is extraordinary.


Jackie and Dan both love food and we arrived to an outdoor feast of roasted local oysters. They were amazing. Removed by shovel from an open fire and dumped on a big wooden table - everyone learns to shuck quickly. Afterwards, we dressed for dinner, and behaved our civilized best. Jackie and Dan brought in their own wines for the weekend.





On Saturday night, after an elegant wedding ceremony we sat down to a dinner of Greyfield She-crab soup with brioche "blini", creme fraiche and American sturgeon caviar followed by roasted Ellensburg (Oregon) rack of lamb with buttermilk mashed potatoes, lemon asparagus, bordelaise and sorrel oil. For dessert, Guinness stout chocolate cake with vanilla butter cream. This amazing dinner was matched with a Domaine Philippe Tessier Cour-Cheverny "La Porte Doree" 2006 and a Domaine de Trevallon Vin De Pays Des Bouches Du Rhone, 2001.

Breakfasts are to die for. One morning we had scrambled eggs, apple smoked bacon and saw mill biscuits with gravy. The next morning brought buttermilk pancakes, more bacon, and scrambled eggs.

We wish Jackie and Dan a marriage as special and delicious as their wedding weekend. We cherished every minute of it!

Put Greyfield Inn, Cumberland Island at the top of your travel list.

Enjoy,

Lisa & Melissa

Baguette Buyer Beware!

Hello Foodies,

French bread is world renowned for its crusty lightness and yummy taste. Can't wait to bite into that first baguette that you buy in the bakery? According to my French friend, Camille, buyer beware! For years, the price of bread has been monitored and controlled in France, so the price is usually around 0.90 Euros in bakeries and 0.45 in supermarkets. Lots of bakers have turned to using cheap ingredients to keep their costs down in these difficult economic times. So, you may not get the crustiness you're expecting at the boulangerie in France.

Of course, when you're in France, it's only natural to crave some of that ever-so-French fresh bread - how can you not? But how do you know if you're getting the best? When you walk into the boulangerie, have no fear. You'll get the best baguette or loaf of bread if you know how to ask for it - in the true French spirit.

My favorite boulangerie/patisserie in Paris? The bakery of Veronique Mauclerc. You'll never go wrong chez Veronique - everything is way above standards. See her addresses below.

A recent article in Afar magazine gave a list of suggestions on bakery etiquette and ordering.

Here are ten tips to know when ordering chez la boulangere. Bon appetit!

1. On entering, greet the salesperson with “Bonjour madame,” or “Bonjour monsieur,” and make eye contact.

2. Pay with coins – or small-denomination notes – unless you’re spending 20 euros or more.

3. Specify sliced or not sliced: tranché or pas tranché.

4. If you’re eating alone, ask for a half-size, demi baguette.

5. Depending on your preference, ask for a baguette that’s bien cuite (well cooked and crusty) orpas bien cuite (soft and slightly doughy on the inside).

6. Whole grain bread, tourtes (meat pies) and miches (round while loaves) are often sold by weight, so you can either specify a quantity in grams or simple ask for une demi (half) or un quart (quarter).

7. Ask the baker which bread is their specialty: "comment s'appelle votre baguette speciale?' Their special bread may cost a little more, but it will be worth every centime.

8. Ask for pains bio (organic loaves). which are increasingly common.

9. Those with gluten intolerance can ask for pain sans gluten.

10. End your visit with “Merci, au revoir. Bonne journée!”

Here's the addresses so you can visit too:

La Pâtisserie par Véronique Mauclerc
11 rue Poncelet
75017 Paris
Mardi au samedi : 9h30-19h30
Dimanche : 9h-13h

Fermé le lundi
La Boulangerie par Véronique Mauclerc
83 rue de Crimée
75019 Paris
Lundi : 9h-20h
Mercredi au dimanche : 8h-20h
Fermé le mardi

Thanks to Afar Magazine for this information!

Enjoy,

Kathy

New Orleans - A Must Visit for Foodies Everywhere!

Hello Foodies,

The cuisine is an exciting blend of French, Spanish, Italian, African, Native American, Cajun, Creole, and Cuban and there is only one place to find it - New Orleans! The cuisine also draws heavily from the use of local ingredients, that may include crawfish or mudbugs, pompano and black drum fish, shrimp and blue crab, sweet pecans, Gulf oysters, etc. These ingredients find their way into all sorts of amazing dishes like an Étouffée (pronounced ay-too-FAY), meaning to smother, it is a Cajun stew traditionally made with crawfish, vegetables, and a dark roux.

Tour de Forks makes it easy with a 5 day guided tour called "A Taste of New Orleans." Highlights include: in-demand restaurants like "Casamento's" and pork-happy "Cochon" with pre-dinner visit to their butcher shop, a hands-on cooking class at NOCE, and an exclusive tour of Alice Waters-inspired Edible Schoolyard of New Orleans launched after hurricane Katrina. By the end of your visit, you'll know the difference between Creole and Cajun cooking and where to find the finest sazerac. Click here for more details.

Enjoy,

the Forks

Get Flakey!

Hello Foodies,

One of my favorite ingredients is crushed red pepper or red pepper flakes. I cook with them all the time. As the name implies, it is made from hot, dried and crushed red chili peppers and usually there is a high ratio of seeds, intensifying the heat of the peppers. Red pepper flakes are popular when used as a pizza topping and in spaghetti sauces but they are also used pickling, chowders, gumbos, and sausage.

Red pepper flakes have quite a history too. Chili peppers have been a part of the human diet in the Americas since at least 7500 BC. There is archaeological evidence at sites located in southwestern Ecuador that chili peppers were domesticated more than 6000 years ago, and is one of the first cultivated crops in the Americas that is self-pollinating.

Christopher Columbus was one of the first Europeans to encounter them in the Caribbean. He called them "peppers" because they were similar in taste but not in appearance to the Old World black peppers. After Columbus, chilies were cultivated around the globe. Diego Alvarez Chanca, a physician on Columbus' second voyage to the West Indies in 1493, brought the first chili peppers to Spain, and first wrote about their medicinal effects in 1494.

I want to share one of my fave recipes using red pepper flakes. It's simple, fast, and delicious. First open a 2 oz. tin of anchovy fillets, rinse and drain off the olive oil. Next heat up about 3 tablespoons of olive oil in a big frying pan. Add the anchovies and mix until dissolved, then add red pepper flakes (make as spicy as you like), and finely chopped garlic. Then add cooked pasta, any kind you like and mix. Throw some fresh parsley on top and mangia bene!

Enjoy,

Lisa

Eggplant Parmigiana Has Never Been This Good!

Hello Foodies!

Flamboyant Tuscan chef Fabio Picchi cooks up his own version of one of the most popular Sicilian (according to me) dishes -- Melanzane or Melenzane alla Parmigiana (original name is Palmigiana) translated to eggplant parmigiana.

A few years ago, Patricia Wells of the International Herald Tribune, ranked Fabio Picchi's Cibrèo restaurant in Florence as # 8 in her personal list of best restaurants in the world. Cookbook author and Gourmet Magazine contributor Faith Willinger defines Cibrèo as her favorite restaurant in Italy. In October 2004, Bruce Schoenfeld wrote in Wine Spectator that Fabio Picchi is the best cook in the world when it comes to trippa (tripe).

While his background is Tuscan, Fabio is known for his takes on traditional dishes from other regions of Italy. In the case of eggplant parmigiana, we think (and we are not the only ones), the results will surprise you.

The recipe:

• After washing and cutting the eggplants, I suggest soaking them in salt water for a couple of hours (as per my late grandmother's recipe this will get rid of the eggplant's bitter taste).

• Separately, prepare the tomato sauce (tomato purée, onions, olive oil, salt).

• Re-wash and dry the eggplant slices, then fry them in sunflower seed oil or soy oil. After frying, use paper towels to absorb excess oil from the eggplant then add salt.

• When the tomato sauce is ready, take a baking pan, put olive oil and/or oven paper at its bottom and start layering the eggplant then cover them with tomato sauce.

• Until this point, this is the traditional recipe, but now things start to change. Fabio's next step is to add pieces of mozzarella fiordilatte cheese. This for many in Northern Italy and in the U.S. would be a standard step, but for me is not. Growing up in Palermo, my mother, grandmothers, and aunts never used mozzarella for melenzane alla parmigiana. They just grated Parmesan cheese.

• Anyway, after the next layer of eggplant is added, Fabio's recipe calls for a layer of slices of boiled potatoes, in his words "to go back to the Turkish and Greek origins of this dish."
  

• Next, a layer of smoked provolone cheese, and finally a layer of freshly prepared bechamel sauce with a lot of Parmesan cheese in it. Now, for many this is unheard of! But we continue with a final layer of tomato sauce and put it then into the oven at 350 degrees for half an hour.

You will find the result surprisingly good. We tried it and we really liked it. As I mentioned earlier, we were not the only ones. Fabio himself has reported that the first time he tried this at home, his son (which he claims to be very difficult to please) said, "Bravo papa, dovresti fare il cuoco." (Well done dad, you should become a chef.). The rest is history...

Ciao and enjoy!

Giuseppe

The "Death" of French Cuisine

Hello Foodies!

Have you heard that French cuisine is dead?

The question has been asked and debated over for around 300 years. It was dying during the reign of Louis XIV. It was gasping for breath during the revolutions of 1789 and 1968. Writers from Elizabeth David to Adam Gopnik have attempted to answer the question. And now, Michael Steinburger's, Au Revoir to All That: Food, Wine and the End of France is not only asking the question but answering it as well.

Mr. Steinberger, an admitted Francophile, succintly presents a history of French cuisine and why it is the standard by which other cuisine's and ways of eating have been measured. His expertise in finance, economics and politics gives a unique perspective to the newest challenges to French cuisine.

His story is salt and peppered with personal anecdotes of great meals and quests for the ultimate mille feuille. Even as he describes the crisis and ennui that seems to have invaded the kitchens and vineyards you can feel his empathy for France's struggle to survive this latest assault. Through his interviews with top chefs, farmers, wine makers and famous editors, you will feel that you have an insider's view of what's really going on in the country.

But more importantly, for me, Mr. Steinberger demonstrates that in spite of all the economic, financial and political pressures, there are still many passionate people in France who are battling to re-invigorate and retain France's rich culinary heritage.

As Michelin says - il vaut le detour - loosely translated - it's worth the read. Pick it up today.

Cheers!

Debra

Cardi and Sanape Rise to the Aristocracy of Sicilian Food

Hello Foodies,

Cardi (cardoons) and sanape (mustard greens) are two wild herbs that have been used in preparing traditional dishes in Sicily for generations. Today, some more elaborate versions of these dishes are emerging.

Cardi (left) belongs to the family of artichokes. Each plant produces one single, very spiny "artichoke," which is not edible but the plant is.


The seeds of the sanape plant (right) are used to make mustard, but the plant is very tasty as well.

Along the Simeto river near Bronte, the community elders continue to pick wild cardi and sanape like their ancestors have done for centuries. Farmed cardi and sanape also exist, but the taste is not the same.

Recently, acclaimed Sicilian Chef Roberto Spitaleri proposed several sophisticated recipes, even if still simple to prepare, using these two incredible herbs.

Let's start with cardi. The difficult part is cleaning them and removing the spikes. After that is done, pour a little extra virgin olive oil in a pan and fry some fresh chives, cardi (cut in small pieces), and dried salted cod (cut in small cubes). At the same time, cook some conchiglioni (shell-shaped) pasta. When the pasta is ready, add the fried cod and cardi, grated pecorino and finish with toasted bread crumbs.

Sanape has been traditionally eaten boiled with extra virgin olive oil or lightly fried with olive oil and garlic. But it is also excellent with pasta. After washing and boiling, lightly fry it with extra virgin olive oil, a little garlic and small cubes of bottarga (the roe pouch of tuna or grey mullet that has been sun-dried, cured in sea salt). Prepare spaghetti al dente, and when ready, mix the pasta with the sanape, bottarga, fresh ricotta cheese, and finish it with grated bottarga.

Why not plan to join Tour de Forks in Sicily to discover cardi and sanape?

Enjoy,

Giuseppe

Spicy and sweet - St. Martin's gastronomic delights!

Hello Foodies,

Are you stuck in a snowstorm and freezing cold weather? Just imagine this: an island beach
restaurant surrounded by a panoramic view of
crystal blue tropical waters. As you sip an aperitif of Ti’ punch, the French serveur asks if you’ve decided between gourmet pizza, foie gras, truffles, fresh mahi mahi, local vegetables. “And with dinner, would Madame like the Burgundy or Bordeaux? " Where in the world is this exquisite French island paradise far from the snow and ice?

The Caribbean island of Saint Martin!

Panoramic ocean views that dreams are made of await you upon arrival on this remote yet easy to reach island in the Caribbean. I was there in less than 3 hours non stop from the eastern US. Stunning and inviting at once, St. Martin is a French and Dutch island, with only 37 square miles, and home to around 100 different nationalities speaking over a dozen languages. It's this fusion of cultures that puts the spicy sweetness in both the people and the excellent cuisine. In this tropical paradise the average temperature is 80 degrees. The French side of St Martin - where I recently spent 5 sun-filled days thanks to Atout France - is known for white sand, secluded beaches, fantastic duty free shopping and of course, the many cafes and restaurants. The colorful architecture of traditional wooden houses, sumptuous villas, and modern state of the art hotels–all of contrasting styles and bright colors - dominate the scene, expressing the pride of the inhabitants and their joie de vivre.

Renowned for its tiny bistros and sophisticated restaurants (often housed in colorful old houses or “cases”), Saint Martin has earned a reputation as the gastronomic capital of the Caribbean. Because the Island offers the blended cuisine of many nations, dining out is often like traveling to a foreign country–the decor, the aromas, the flavors, and even the accent of the staff, provide an

instant change of scene from any mainland.

Marigot, a cosmopolitan town, is the capital of the French side of the island. Boutiques and trendy restaurants stand beside the local market. On Wednesday and Saturday morning, the spices waft through the air as you contemplate the tropical fruits, vegetables and fish arranged artfully in stalls and on carts. It’s like a small version France surrounded by crystal clear waters and tropical weather - a world filled with the artful light of the Caribbean - where charming gingerbread houses and sidewalk bistros and cafes with French pastries beckon.

The little fishing village of Grand Case, on the outskirts of Marigot is considered the dining capital of French St. Martin. It’s known for the cluster of 12 casual, charming and exquisite restaurants – some on the beach offering a beautiful view of the Caribbean, where in the distance you can see the neighboring island of Anguilla. The Sunset Café in Grand Case is an ideal place to sip punch (a great compliment to French island cuisine) and watch the flash of sun before it sets. Or, stop at Talk of the Town – a “Lolo,” a hole-in-the-wall serving Caribbean style outdoor barbaque ribs and lobster – all accompanied by home-style pans of coleslaw, beans and French fries, mac and cheese and mais oui - bottomless pitchers of rum punch!

In Orient Bay try L’Astrolobe at the Esmeralda Resort - my choice for one of the best dining experiences on the island (and it’s not even on the beach). In a warm and distinguished atmosphere by the pool and serving authentic French cuisine and fresh seafood, the restaurant offers a buffet breakfast in the morning and changes at night into the best of Saint Martin: spicy and sweet casual elegance in the tropic night time air.

For the perfect stay at the perfect place, a discerning traveler will want to spend time at La Semanna, a luxurious seaside resort , set in one of the most exclusive neighborhoods on the island. La Semanna is truly heaven in paradise – but be prepared to pay a high price for it! La Semanna is St. Martin's most luxurious hotel - Caribbean life at its finest: breathtaking views from above the water, white and soft sandy beaches, sparkling blue surf to be enjoyed by day . Indulge in several spa treatments (when I come back this completes my dream). Then, enjoy evening cocktails at sunset at La Samanna Gourmet Restaurant, which features an elegant atmosphere overlooking the amazing beach of Long Bay. One of the most romantic and exclusive settings on the island. Another incredible option is an evening spent in La Cave, the private cellar where you can partake in the ultimate private dining experience: dine at the one table in the cellar, surrounded by bottles of the finest wines from all over the world . Reserve the room for a very special evening of candlelight and romance. The friendly and knowledgeable food and beverage director, Marc FIALIP will make sure you receive the staff's undivided attention to detail.

Still imagining the deep blue sea? Rum punch? French cuisine? Island nightlife and music? Beach time? Let us help you design the perfect culinary getaway to St. Martin and divulge more of our spicy sweet secrets to you. It’s easy to get there and “more than anywhere else” – it’s a sweet and spicy slice of French paradise.

Visit the web site for St. Martin's office of tourism at www.st-martin.org

Enjoy,

Kathy