Moving…

Dear valued readers and friends…I just wanted to let everyone know I have decided to move my blog to a different place.  The new place (pretty much the same blog) is now on blogger.  It actually allows me to incorporate pictures and be more creative.  I hope all of you will come along and continue to enjoy reading as much as I enjoy writing.  Thanks again, and see you soon.  The address is listed below, so bookmark it…and as always, Ciao for now.  Brian

www.chef64.blogspot.com

food4THOUGHT

a culinary viewpoint

The show must go on

Every year I truck myself into Manhattan for two special events.  I know, I know…being a chef you might think it would be to go to some hot new restaurant that people just have to try.  If I were only that lucky.  Actually one of those occasions is the NY Auto show, and the other is the Fancy Food Show.  I started going to the latter just a few years ago and it seems that I never miss it.  Now, if you have ever gone to an event at the Javitz Center you know how huge this place is.  Now imagine if you will if it were filled with food…sick right?  They have vendors from almost every company imaginable…ready to serve all aspects of the food industry.  From Olive oils to chocolates to foods from everywhere in the world.  Turkish foods and Italian foods (no..real Italian, not ronzoni and ragu.)  Last year I found myself walking through Europe and Asia, but this year I concentrated on the domestic market.

Upon arrival we (my wife and I) headed towards the far rear of the room…which took well over 10 minutes.  Our first bite was of specialty chocolate from a company called “Chocolates ala carte” which is a supplier of pre shaped chocolate cups and such.  They make really great products that are used by restaurants and hotels alike.  They are at www.chocolatesalacarte.com  We worked our way around a few more isles before we came to the booth I was planning all week to see.  Rogers International is a company based in Portland maine and are an importer of Medittereanian foods.  They are also the supplier of the chemicals that Ferran Adria has created for use in Molecular Gastronomy.  The Texturas line is growing by leaps and bounds and I have been told that they are working on classes to teach people the art of M.G.  I look foreward to keeping up with that information.  We made our way around, sampled way too much chocolate and managed to meet, eat and drink our way into a tizzy.  I recommend that you don’t eat breakfast before you attend an events such as this.  I promise you that you’ll get you fill there.  The only down side to this event is that if you are not in the food business or have one you are out of luck.  This isn’t opened to just anyone…you must be in it to win it.

I was a bit dissapointed this year…it seemed that the food started to repeat itself.  Not as impressive this time around.  I did however get to meet Tommy G. from the Food Networks “Next Food Network Star” program.  He was actually a really great guy, and very friendly.  Was our privilege to meet him.  Ina Garten and Paula Dean were there, selling there line of products.  As far as products go though I have narrowed my favorites to two.  One was from a company called Ergo Chef.  Chef’ knives that are designed to reduce fatigue and add ease of use.  I liked them alot.  They are at www.ergochef.com and the other product was a burn cream that has been endorsed by chef Mario Batalli.  According to the woman there once applied it will stop the pain in about 10 seconds and will also add in rapid healing and lessen scare tissue.  I hate getting burned, so I will be buying a ready supply.

All in all I had a pretty good time there today.  If you ever get the chance to go to an event like this one…go, you will have a great time.  As it is every week I have to go.  Come visit again…but for now, goodnight. 

Sunshine and Summertime

Well…here we are at the beginning of the height of the summer.  Going to the beach…pool parties (complete with those cute little umbrella drinks) and ah yes…all that glorious food!!  Burgers and dogs, watermellon, corn on the cob and all the like.  Being the foodie that I am I love all those fun summer foods.  Alas, there are a few more lurking in the shadows of your jumbo beach umbrella.  What am I driving at?  Why…the age old tradition of the clam bake and crab boil.  Take for example these two time honored events that if I am not mistaken started up in New England.  Heres how it goes.  You get a whole bunch of bi-valves (that means clams, mussels & oysters) and toss them into the fire.  The crab boil is a bit more refined.  Boil a bunch of them and eat them off of some old news papers layed onto a picnic table.  Not exactly the way the upper crust set would throw a dinner party…but hell, it takes all kinds doesn’t it.  It get’s very messy, so don’t wear your sunday best.  It can be fun though…trust me.  Why do you think they invented the lobster bib anyway?

I do want to take a few minutes to share my unique viewpoint (as always) on the clam bake/crab boil thing.  Why can’t we take the idea and run with it?  I do believe we can.  I was at the mall just the other day and I stopped into the Pottery barn.  I saw these cute little buckets and thought “These would be perfect for a…” yes, you guessed it…our little topic this evening.  They were red and just the right size for an upscaled, fine dining version.  Simply put, line the bottom with a good wad of plastic wrap that has been bunched up.  Take a few pages from an old newspaper (I like the NY Times) and form them into a cone.  Make sure that the paper doesn’t extend out too far.  If need be, fold the paper over the edge of the bucket.  Get some sea weed from the local fish monger where you get your lobster and such.  Drape some sea weed over the paper, and start to put in some steamed sea food (One tail, one claw, a few clams and maybe some mussels and oysters.  A few half ears of corn go well too.  Remember now to forget the drawn (clarified) butter for dipping.  Serve these with some ice cold beers and don’t forget to tell me when and where.

Remember to rely on your creative side when it comes to entertaining…it really isn’t hard at all…once you put you mind to it.  That’s it for this time. Come back soon as I whip up some more tasty treats.  Bye for now.

The way life should be…

As you cross the Piscataqua bridge when crossing from New Hampshire into Maine there is a sign that reads “Welcome to Maine. The way life should be.”  If you have never traveled to Maine let me assure you…they aren’t lying!  Of all the places I have traveled (and there aren’t very many so far) Maine by far is one of the nicest.  Yes, I have been to different parts of Massachusettes, from Salem to Gloucester…but Maine takes the cake.  The capital city is Augusta and for most people I talk to they think there is nothing there.  They couldn’t be more wrong if they tried.  The views are breath taking, the people some of the nicest I have met so far.  It is as if time stands still.  I took a short trip there this past weekend with my family and every time I go I don’t want to come back to the Big Apple.  Take a trip some time and I know you will agree.

Although I haven’t been to many restaurants there as of yet, in the ones I have eaten at I have yet to be dissapointed.  The food is always fresh and you can tell that everything is scatch made.  The one place I do find myself going back to is a little place just down the road in Naples Maine called “On top of the hill Grill.”  They serve breakfast and lunch, and dinner several nights a week.  Owners Jason & Dawn have been running the grill for about four years now and business is always booming.  It’s a cute little place that seats somewhere around 40 people at a time.  The menu is pretty extensive and I have yet to have had a bad meal.  His french toast is amazing, some of the best I have ever had.  The omlets are huge and the pancakes are monster sized.  I make it a point to get there at least once during every trip.

Other foodie points of interest are Havens Candy’s, The Freedom Cafe and Ricks on the Causeway.  Oddly enough they are all on route 302, from Naples to Windom.  As my trips  up there increase my selections of eateries will as well.

That’s pretty much it for now.  Join me again as I cook up something new and interesting in my world of food.  Until then, bye.