Brookside Farmers Market

Simply one of the nicest, cleanest and friendliest small organic farmer's markets in the nation. It is a true pleasure to be able to visit this market and chat with the dedicated and knowledgeable farmers, vendors and organizers.

Sex is good, but not as good as fresh, sweet corn. ~Garrison Keillor

Foodie Project at the Boulevard Brewery

He was a wise man who invented beer. - Plato

Read my full Boulevard Brewery blog on the Friday, March 27th post here on the Foodie Project.

RUNNING FOR FOOD

A complex as life is, my life can really be distilled down to four great passions; 1- time with my wife and kids, 2- art/photography, and two seemingly contradictory passions of 3- food/eating and 4- running. While the first three have managed to seamlessly integrate themselves into each other creating a truly rich and charmed life, my deep love of food and the demands of running seem to be locked in a precarious balance. While most serious runners adhere to a strict diet, I on the other hand live for the next great meal or the next opportunity to create and taste a new dessert, the next Red Velvet cupcake or bowl of homemade ice cream. This balance between eating and running is a constant push and pull of knowing that tonight’s big meal must be compensated for with X number of miles the next morning. A push and pull between my desire for great food and my vanity and need to maintain an athletic and youthful appearance.

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While all of this sounds like an eating disorder waiting to happen – I truly enjoy this sense of balance and movement in my life. I am able to watch what I eat and also indulge when the time is right. I am able to be active and enjoy the physicality and effort of running and enjoy the fresh air and green of the city. Yes there are moments when the balance tips too far in one direction or the other (often to the food side), but there is great reassurance in the knowledge that I can once again regain equilibrium quickly and enjoyably. And, as contradictory as they may seem, for me there is a deep connection between the world of food and that of running. Of course there is the obvious factor of needing the fuel that food provides to perform at ones best. But, there is also less obvious connections for me. I cook and eat for many of the same reasons that I run. Both are enjoyable physical activities – I love the actual movement and effort of the creation of food and I so deeply love the physicality of running – pushing up a steep hill or sprinting at the end of a log run. Both food and running play to the senses - the sights, smells, sounds, textures and tastes of the kitchen/dinning room and the outdoors are fascinating. Both shape my body, fill my spirit, and ultimately both define who I am at this moment in my life. While I know that my life is “not for everyone” I truly feel that if more people stopped looking for the magic weight loss pill and embraced the wonderful balance of thoughtful eating and physical activity we would all be a lot healthier and happier. So, yes, I run for food, and I feel fortunate everyday that I get to participate in both exciting and fulfilling worlds.

Em's Lemon Spaghetti

Getting my kids into the kitchen and cooking with me is always a challenge. So imagine my pleasure and surprise when, while picking up a new deep fryer, my daughter selected a cookbook saying that she wanted it and wanted to try to make somethings out of it. Wow, talk about feeding two birds with one hand. I not only got my daughter showing some interest and initiative with cooking, but I also got another cookbook to add to my collection - too cool. After looking through a few additional books with her, she selected Giada De Laurentiis' Everyday Italian, which was a great choice for both of us. It was the one book of hers that I didn't have and really wanted and for my daughter it presented a strong, beautiful woman at the top of the culinary world.

We sat down together and went through the recipes, talking about ingredients and levels of difficulty. The recipe that she selected for her first ever "take charge of everything" meal was De Laurentiis' "Lemon Spaghetti." The recipe is straightforward and incredibly easy, and I must say delicious. Em had fun making the pasta, we all had fun eating it and I truly think that my daughter gained some invaluable knowledge about her own abilities, her interest in food, the responsibilities of creating daily meals and how much her family values her efforts. I am including Giada De Laurentiis' recipe with the hopes that it's ease and great taste will inspire more first timers and seasoned foodies alike.

Lemon Spaghetti

from Giada De Laurentiis' Everyday Italian

4 Main course servings or 6 Side dish servings.

2/3 cup Olive oil

2/3 cup freshly grated Parmesan cheese

1/2 cup fresh lemon juice (from about 2 lemons)

3/4 tsp salt, plus more to taste

1/2 tsp freshly ground black pepper, plus more to taste

1 pound dried spaghetti

1/3 cup chopped fresh basil

1 Tbs grated lemon zest (from about 2 lemons)

In a large bowl, whisk the oil, Parmesan cheese, lemon juice, 3/4 tsp of salt and 1/2 tsp pepper to blend. Set lemon sauce aside. (This sauce can be made up to 8 hours ahead. Cover and refrigerate. Bring to room temperature before using.)

Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook. stirring occasionally, until tender but still firm to the bit, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the spaghetti to the lemon sauce and toss with the basil and lemon zest. Toss the pasta with enough reserved cooking liquid, 1/4 cup at a time, to moisten. Season the pasta with more salt and pepper to taste. Transfer to bowls and serve.

Happy Cinco de Mayo

One of the greatest aspects of food is its ability to express the traditions and heritage from which it comes. Food helps define distinct cultures, it educates us about diverse cultures and perhaps most importantly food helps us in establishing our own unique cultural identity. The culinary traditions of our cultural heritage strengthen us, give us a sense of pride and in times of crisis and celebration become our comfort foods. Today we celebrate the rich traditions and history of Mexico. For many in the U.S. this means gathering with friends and family to consume the great foods and beverages from Mexico. As Foodies, I hope we all seek out deeper understanding of the culinary history of Mexico and seek out truly authentic Mexican cuisine and celebrate all those of Mexican heritage who work so hard to bring this great food to us everyday.

In 2007 my wife, kids and I celebrated Cinco de Mayo in Old Town, San Diego - a truly great day. Today, on the other side of the country, the Cinco de Mayo adventure is yet unplanned. All I know is that it will be great. Happy Cinco de Mayo!

The Fountains Are On - Spring Is Here!

For anyone who has not been to Kansas City, it may seem like a tiny matter, but on this Easter morning while out for my run I saw the first true sign of Spring in Kansas City - the fountains were on. In this city with the highest number of fountains in North America, it is a big deal when the fountains are turned back on after the long cold winter. The city fountains add a deep sense of pride to the community and add a truly beautiful element to this really beautiful city. With the fountains on and yesterdays start of the Farmer's Market - it seems that finally Spring is here!
Happy Easter!

The Foodie Project at Boulevard Brewery

This week I had the amazing opportunity to shoot for two days behind the scenes at the Boulevard Brewery in Kansas City, Missouri. Thank you to Payton Kelly and the entire staff for your incredible graciousness and support. The Boulevard Brewery has been at the top of my Foodie Project/photo shoot list since I moved to Kansas City 19 months ago and I am so glad that I finally made it in to photograph this incredible facility and organization. Founded in 1989 by John Mc Donald, Boulevard Brewery produces six year round beers, five seasonal beers and their "Smokestack" series of four high end artisan beers. A week or so before I started shooting images in the brewery I invited a close friend to take the brewery tour with me. Seated in the beautiful tasting room/gift shop we sampled a wide range of beers. Our stand-out favorite was the "Single Wide" IPA, a beautiful India Pale Ale - crisp and dry with aggressive hops. The IPA is a great beer, but inevitably it is the Bully Porter that I buy each week from the grocery store. The Bully Porter is full bodied, with strong hops and a roasted/chocolate finish. I love to use this porter in my rich beef stew. I brown the beef, saute the onion and garlic then deglaze the pan with the porter and reduce the beer down before adding in the stock and vegetables. This adds a depth to the stew and more importantly provides an excuse to open a second beer to drink while cooking. We also enjoyed the unfiltered Wheat Beer, but were both a touch confused by the popularity of the Lunar Ale - an unfiltered brown ale with extremely powerful anise and clove notes. The Brewery gives free tours Wednesdays through Saturdays. The tours seem to fill up fast, so I would suggest planning and scheduling in advance.

Beyond the great beer that they produce, the Boulevard Brewery organization is a true model of successfully balancing on the fine line between modern technology and old-world artisan traditions. The new brew house is a beautiful, cutting edge, "green", architectural gem who's high tech brewery fuses with the care and craft of skilled brew masters to create truly exceptional beers. I find it truly amazing when I happen upon people/organizations that I see as visionaries - as this is one of the only applicable terms to use for a collection of individuals such as those at Boulevard Brewery who set out to craft an exception food/beverage product, build an environmentally friendly and beautiful facility to produce it and then treat both their employees and their customers with great care and friendship. In today's economy with concerns around cost, cleanliness, competitors, etc, it would be far easier to hide production away in dark and security protected factories. Instead the visionaries at Boulevard Brewery chose light, open, friendly, clean and green facilities.

From my very first contact with the staff at the brewery, I was greeted with a huge amount of support and enthusiasm for the foodie project. I could not be happier with the images I able to shoot and with the entire experience at the brewery. More images from the Boulavard Brewery are at http://www.flickr.com/photos/lanceduffin Thanks again to everyone at Boulevard Brewery. CHEERS!

Happy Birthday Em!

Today is my daughter's 9th birthday. Nine - I truly cannot believe it. Nine years of fun, play, creativity, a few fits (from both of us), and nine years of companionship in the kitchen. Never in my life have I had someone continually around me that seems equally fascinated with cooking, equally eager to share ideas about food and even at times equally enthralled with recipes and creative possibilities. It seems that she has always been there at my side in the kitchen. Her favorite kitchen activity as a toddler was the morning ritual of grinding the coffee - pouring the shiny beans into the grinder, the manual dexterity of fitting on the lid, the excitingly loud noise of the grinder and best of all, the smell. Every morning, we would pull the top off the grinder and take a moment for both of us to take a deep smell of the rich coffee. I would invariably say "ah, that is my favorite smell" to which she would always agree. Such a small thing - to smell the coffee with my child, but really it was so important because she was excited about being in the kitchen, she was taking charge of the task and she was learning to stop and take a moment to reflect on the joy that these moments produce. Today the coffee grinding is a task taken over by her younger brother and he is equally enthusiastic.

Cooking with my daughter has always been larger than the food itself, it has been a new route to learning math and measurements, sequencing, memory, problem solving, creativity and even self confidence. I still remember the day when she was two and in a creative dance class. The dance movements mimicked the stirring of a cookie dough and each child was asked for their addition to the dough. Chocolate chips, candy, peanut butter, sprinkles were some of the children's suggestions - my daughter's was "baking powder." What I find most gratifying about this moment is that even as a 2 year old, she saw what others brought to the dough and knew what else was really necessary. When she was a bit older she spent about an entire year thinking of how fun it would be to open a healthy, "No Sugar" bakery. And still today I am continually amazed at the ideas she comes up with, her rich knowledge and her flair for the creative.

Even though the television and computer often pull her away, and her younger brother is now deep in the mix, she is always willing and often eager to help in the kitchen. Most importantly, beyond being an infuriatingly picky eater, my daughter is growing up to be a wonderfully kind, thoughtful, amazingly intelligent and beautiful human being. I truly value the time that we can spend together both in and out of the kitchen and I can't wait to tell her how proud I am of her and perhaps let us both stop and smell the coffee. Happy Birthday Em!

The Foodie Project at Gates BBQ

Recently I had the great pleasure of continuing my work on the Foodie Project by photographic behind the scenes at one of the Mid-West's greatest culinary institutions - Gates Barbeque. When we recently moved to Kansas City, we quickly learned of the huge cultural importance of barbeque in this city, and deep personal convictions on Barbeque that seemingly everyone holds. In Kansas City, barbeque is more philosophy, perhaps even religion, than merely something to eat. Kansas City Barbeque, its unique flavors, methods and culture was new to me, coming from a culinary tradition where Barbeque was synonymous with grilling, and (so I would learn) worlds away from true barbeque.

Long before I began shooting images at Gates, I was keenly aware of what I would soon discover was a family and business philosophy - true, sincere kindness and graciousness. Gates family member, Charles Oakley has treated me like a best friend from the day I met him while he was a student in one of my classes. This graciousness was present at every moment of my time shooting at the restaurant. The "Hi, May I Help You?" that every customer receives upon entering the restaurant, was extended to me as a visitor, curious foodie, artist and human being. Before I could even unload my camera, I was given tour filled with history, stories, philosophy and rich technical information.

I have photographed (and for that matter, worked) in many restaurants and seen the full range of behind the scenes behaviors and activities, but I had yet to experience the Gates work style. Quiet, focused, well dressed, polite, cheerful and CLEAN! While this could apply to several restaurants - I have never experienced these qualities expressed at this high level. It may seem odd that I am writing at length about the experience of this photo shoot rather than the food served there, but like most restaurant experiences, the atmosphere, character, staff and service deeply influence our perceptions of the food - so it was with Gates, and I found myself a passionate devotee to their unique barbeque.

Needless to say, the food was incredible. The mixed plate that I had was huge, filled with wonderful beef, ham, amazing ribs and truly crisp fries. Far too much for one person, but the left-overs make a beautiful late night snack. Their signature "spicy" sauce had just the right heat to make it completely addictive. And, the peach tea - Perfect! There is a true sense of family at Gates. This is particularly strong within the actual Gates family, but I could literally sense it within the management and staff. Since 1946 Gates has been serving up this great food and positive community vibe, and I am truly glad that I had the opportunity to spend some quality time with this organization and their mixed plate.

Rain and a Cup of Tea

It is a rainy spring morning here with the air full of mist, fog and moisture, yet just warm enough to be comfortable. While everyday is a beautiful day for a pot of tea; cool, rainy days seem perfectly suited to the warmth and comfort of a great tea. While out for my run this morning, the weather seemed to cry out for a smokey or toasted tea. The smokey aroma and hint of pine in a rich Lapsang Souchong is perfect for just such a day. Peet's sells a wonderful "Scottish Breakfast" blend that adds just the right kick of smoke and pine. A toasty cup of Japanese Genmaicha would also be perfect. Genmaicha is distinctive in its appearance, with bright green leaves mixed with flecks of toasted rice, some of which has popped into miniature "popcorn" white blossoms. This visually stunning tea produces a wonderfully aromatic yet light green beverage. So, next time its cool, raining, or you just want a great cup of tea - find a cosy place to park yourself for while, brew up a pot of fine tea and take just a moment to enjoy one of the great and ancient pleasures. Cheers.

A Weekend of Baking Part II

One of the greatest culinary discoveries for me when I recently moved to the Midwest was Red Velvet Cake. Before this, Red Velvet cake was only something referred to passingly in perhaps a film or novel and not part of our standard baking and cake eating repertoire. But, oh the glorious day when my wife and I sat in the small local "Europa Cafe" and each experienced our first Red Velvet cupcake. Rich red in color, moist without the slightest heavy or soggy note, slightly tangy with just a hint of chocolate in the mouth - all brought together by a tangy, rich cream cheese frosting. Truly a unique culinary - visual - textural - flavorful - experience. Since that day, I have wanted to make red velvet cake for my self. After much exploring and searching, I decided to give one of Paul Dean's Red Velvet Cake recipes a try. And, I am thrilled to say, with some small adjustment (recommended by her recipe reviews) this is the "money" recipe. My 8 year old daughter and I continued our weekend of baking with this our first ever batch of Red Velvet cupcakes. We had a great time together, the cupcakes were truly amazing and personally I think tomorrow morning will be the perfect opportunity to make our second batch - I can't wait.

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Red Velvet Cupcakes

Adapted from Paula Dean (Yield 24 cupcakes)

2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 cup vegetable oil
1 1/2 cups buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

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For the Cream cheese frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
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Preheat the oven to 350 degrees F. Line 2 (12 cup) muffin pans with cupcake papers.
In a medium bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla. Add dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick. Remove from oven and cool completely before frosting.
For the Cream Cheese Frosting:
In a large bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy. Frosting recipe makes a good deal of frosting and could easily be halved.

A Weekend of Baking

The Baking Spirits were out in full force this past weekend and in total possession of my mind and energies. And they seemed to have worked their magic on my 8 year old daughter as well - prying her away from the television and prompting her to assist me with not one, but two sessions of weekend baking. Together we made one of my all-time favorites - Scones. In the past Lemon-Poppy Seed Scones were the "go to" treat for snacks and tea time, but when I saw the large, gorgeous blueberries in the market, I couldn't resist buying them, photographing them, and then changing up my standard recipe to make Lemon-Blueberry Scones. Perhaps the best part of this baking time was watching my daughter dive in and pretty much make this batch of scones on her own. Although she has been baking with me since she was a toddler, it was great to see her really take charge and see the end result so nicely done. Oh... if only we had doubled the batch, there might still be some left.

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Lemon Blueberry Scones

3 cups all purpose flour, divided

1/3 cup sugar

2 1/2 tsp baking powder

1 tsp salt

1/2 tsp baking soda

zest of two lemons

juice of 1 lemon.

1 pint blueberries

6 oz chilled unsalted butter, cut into 1/2 inch pieces

1 cup chilled buttermilk (or heavy cream)

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Preheat oven to 400

Toss blueberries with 1/4 cup flour in a small bowl, set aside. Sift together remaining flour, sugar, baking powder, salt, and baking soda in a large bowl. Add lemon zest and cold butter. Rub butter into flour mixture with fingers until the texture of coarse cornmeal. (Enjoy the great aroma of lemon and butter - my favorite part.) Add blueberries and any left over flour and lightly toss. Using a fork, gently toss flour/blueberry mixture while slowly adding, first the lemon juice and then the buttermilk or cream. Mix just until dough comes together. Hand-scoop 18 tennis ball sized scones and place on parchment lined baking sheets. Bake for 20-25 minutes. Allow to fully cool on a rack then drizzle on a generous amount of lemon glaze (recipe follows).

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Lemon Glaze

Juice of 1 lemon

2-3 cups confectioner's sugar

Juice 1 lemon into a small bowl. gently whisk in confectioner's sugar in 1/2 cup additions until thick, yet pourable consistency. Using a large spoon, drizzle cool scones with glaze. Allow to set for 5-10 minutes, then enjoy.

Inspiration in Estate Sale Tart Tins

While I love the daily interaction between my self, my family and the food I create for them, I truly appreciate those moments when friends gather, the wine flows and food is central to the evening - this past weekend was just such a time. Friends and colleagues, Jeff and Marji invited us over for a fantastic meal in their new home. Jeff made some of the best homemade pizzas I have ever tasted - whole cloves of roasted garlic, sweet potato, caramelized onions were just a few of the surprise ingredients on these thick savory pies. Inspired by my estate sale find (three large French made fluted tart tins for $2) I volunteered to bring dessert. I made two fresh fruit tarts with homemade Pate Sucree shells sealed with a thin layer of bittersweet chocolate, pastry cream, raspberries, Strawberries and blueberries. While not the quickest dessert to throw together, the payoff comes not only from the taste, but even more from the visual impact of presenting these beautiful tarts. Really a great evening, with the only down side of having to limit my wine consumption due to the long drive back into the city. A small price to pay.

Pastry Cream
adapted from Bo Friberg's The Professional Pastry Chef
1 Pint whole milk
1/2 tsp vanilla extract
2Tbs cornstarch
1/2 C sugar
1/4 tsp salt
2 eggs
2 oz unsalted butter

Bring milk to boil in heavy sauce pan. Meanwhile whisk cornstarch, sugar and salt together in a bowl. Add eggs one at a time whisking until smooth. Temper the egg mixture with 1/3 of the hot milk, whisking rapidly. Pour tempered mixture into remaining hot milk. Place mixture over medium heat and cook, stirring constantly, until mixture comes to a boil and thickens. Continue to cook for 10-20 seconds longer then add vanilla extract and butter continuing to stir until completely incorporated. Pour custard into bowl and cover with parchment paper. When cool, store in the refrigerator. Yields 1.5 lbs or enough for 2 nine inch tart shells ( I have even stretched this for 2 eleven inch shells.)

FOODIE PROJECT CARAMELS

Over the past two months I have been busy with three priority areas in my life, 1) spending quality time with my wife and kids; 2) teaching the most engaging and informative classes possible at UMKC ; and 3) I have been making caramels, LOTS OF CARAMELS. It has always been my vision that the FOODIE PROJECT would be a multi-layered endeavor filled with collections of images, stories, memories, recipes as well as gatherings, tastings, workshops, “foodie” gear, and yes – food. The caramels are an extension of this vision and a continuation of a legacy passed on to me by my maternal grandmother (See the “Tribute” post). There is something wonderful in the hands-on, focused, highly creative crafting of these soft, rich and soul satisfying treats. Each small batch is an experiment, an exploration of flavor and texture possibilities. Rosemary, Pasilla Chile, Sea Salt, Black Currant, Macha Green Tea, Ginger-Peach and Cappuccino, are some of the current flavors. While the Rosemary, Pasilla Chile and Sea Salt seem to be the most popular, my personal favorite is what I might call “The Highlander” (in homage to my Scottish heritage) – a thick layer of traditional Cream Caramel on top of a rich thick slab of Scottish Shortbread – definitely my favorite. In addition to the great learning experience of crafting these caramels, it has also been a learning opportunity seeking out sources of local, organic, high quality ingredients. While I am not ready to “quit the day job”, I would like to make these treats available to friends and family for a limited time. Please contact me for additional information at lwdphoto@hotmail.com.


For the past several years there has been a continual inner battle between the part of me that for some reason must create visual art and the part of me that must create great food. This is a constant balancing act - sometimes leaning to the art side only to be countered by a sharp lean to the food side and back and forth. The FOODIE PROJECT allows me the forum to express both sides of this inner struggle and share with you the explorations on each side of the tightrope. The caramels are a definite lean to the food side - careful - I might just fall this time.

Just Like Dad ! (?)

I saw these a while ago while traveling. They were in the candy section of a gift shop in - of all places - Ogden, Utah. I had no idea that candy cigarettes were still on the market. Beyond being continually fascinated by candy I was really drawn to these mostly due to the packaging. Now let me just say, I have been known to have a cigar on occasion, so this is not a anti smoking rant - but - the visual image is so powerful I thought it deserved mention. The bright, vivid red packs of candy cigarettes jump out from amongst the chaos of other candy. A small boy literally looks up to his dad whose gleaming smile clinches a smoking cigarette while the gold label exclaims "Just Like Dad!" If it weren't just so problematic, it would be pretty humorous and just a touch "retro hip." But really it is just a little frightening.

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Each day, nearly 6,000 children under 18 years of age start smoking; of these, nearly 2,000 will become regular smokers. That is almost 800,000 annually. (American Lung Association)

TIME TO BAKE

Bloody Mary Mornings

Let’s face it, when it comes to the celebration of food, Thanksgiving is the greatest of holidays. As much as I love the turkey, mashed potatoes, stuffing, pumpkin pie and family gatherings, Thanksgiving will always elicit memories of something quite different – a tall spicy Bloody Mary, a close group of friends and a time of rebellion and growth. The first annual “Bloody Mary Morning” was the outcome of natural undergraduate youth, angst, friendship and a love of food. Each of us in this close knit collection of friends came from very conservative families. To each of us, Thanksgiving represented the love-hate dichotomy of great food and dysfunctional family drama; the comfort of home, and the deep desire to leave it. And, to top it off, to our young, rebellious minds it seemed unthinkable that we would each sit down in our respective homes to a great feast served without a drop of wine. It was simply too much to bear. The solution was both immature and genius – we resolved get together early on Thanksgiving morning and get drunk so that we could cope with our families (and their lack of alcohol) all day long. There in that moment of collaborative youthful rebellion came the beginnings of something great – the beginnings of what would be an annual tradition that evolved from youth to maturity, from a drink to an all out celebration of food and friends.

Each Thanksgiving this small collection of friends met in my apartment to share a drink and to share in each others company. While this core group always remained in tact, each year the circle of friends widened and the menu evolved into an elaborate culinary gathering. Perhaps it was this growth that caused the gatherings ultimate demise. The loss of intimacy and purpose, not to mention the all night cooking/baking episodes, moved this event far beyond the bounds of intent and practicality. While the “Bloody Mary Mornings” are now years in the past, it is through those events that many of the most important elements in my life have evolved. Through this group of friends and the “Bloody Mary Mornings” I have gained the absolute closest friends of my life; I met the woman who would become my best friend, wife and mother of my two children; and my interest in and understanding of great food was kindled and ignited. Although it seems counter intuitive – through this youthful notion of getting together to have a drink – I grew, I matured, I evolved into the person I am today. And so, even though most of us are miles away from each other on this Thanksgiving, I raise a glass and say “Cheers” and “thank you” to Jeff, Tom J, Tiffany, Tom B and of course Kristi.

What's Cooking?

It is nearly impossible to articulate the range and depth of emotions, expectations, desires and fears that can accompany something so essential and universal as creating and serving food to those we care about. We plan, we shop, we prepare, we pour ourselves into the foods creation, we present… and we hope. The process and the food I place on the table is more than a meal, more than a recipe or dish. When shared with my children, it is a learning/teaching opportunity. When shared with my wife it is the continuation of a long held common passion and connection. And when shared with close friends it is an opportunity to say thank you, congratulations, we’ve missed you, it is great to see you again. Planning, preparing, serving, sharing and enjoying great food is always an opportunity to bond with others and to impart a touch of ourselves to others.

In Laura Esquivel’s novel Like Water for Chocolate, the main character Tita nourishes and cares for her family through her food. But she also literally, physically pours herself into the foods creation. Her emotions, passions, tears and even her blood infuses her food, imparting that day’s fervor, sorrow or joy to all who eat of her food. This ability to infuse elements of oneself into our food is, I believe, something to be desired, but also something that must be carefully watched. As I prepare and serve my food I try to infuse my passion for food and my respect for those that farm, produce, sell, serve and make it all possible, into the cooking and dining experience with family and friends. I like to believe that my joy of creating, my love of culinary exploration and my gratitude are infused within my food, and like Tita’s emotions, are experienced by those that I feed. However, if I believe this to be true, then I must be constantly on guard that I do not infuse my cooking with negative influences, petty frustrations, anger, worries, jealousy and exhaustion.

The old cliché “What’s Cooking?” has been much on my mind lately. Not the “what’s happening?” or even the “what’s physically on the range top bubbling away?”, but rather a deeper question – “What IS Cooking?” What is this act, this gesture, this physical, mental and perhaps spiritual endeavor of preparing, serving and sharing food? What is cooking? – It is an honor, a privilege, a gift, a nourishing, enriching, educational, altruistic, loving, exciting, and yes sometimes exhausting opportunity to communicate with others through the language of food. Sure, I cook because I like the process and I love the food, but on a deeper level I create food for those I care about because they are good, kind people and my food is a way that I can give back to them. What’s cooking? – it is for me, like Tita, “like water for chocolate” – that one element that brings everything together, transcending the commonplace, resulting in something glorious to be experienced and savored.

Italian Red

"Wine is bottled Poetry."

Robert Louis Stevenson (1850-1894)

Comfort Food

I have been thinking about comfort food a lot lately. Not roast chicken, mashed potatoes and gravy or any traditionally defined comfort food. Rather, I have been thinking about what comfort food really means and the power of food to provide not only nutritional sustenance, but true comfort. We hold fast to the foods of our childhood, foods that represent stability and familiarity and the foods which have defined us culturally, regionally and personally. We crave these foods in moments joyous and desperate; centered and chaotic. Comfort food grounds us, reassures us and fills us with a sense of well being.

The power and complexity of comfort food was brought clearly into light this past year as my wife, young children and I relocated across country. For perhaps the first time in our lives all the things which comfort food represents were absent. We were ungrounded, fractured, and in a state of disequilibrium with no friends or family and faced with new challenges and fears. What struck me then and has stayed with me, was how absolutely critical comfort food became in that period of crisis. And more surprising was the food that made us whole again. In this moment of extreme transition we began searching, scouring our new neighborhood and city for food. With a refrigerator yet to be purchased, we searched for restaurants - not for the best restaurants with the most acclaimed chefs, but for welcoming, comfortable places with food that soothed our minds and bodies. Far from the traditional staples of comfort food, my children found refuge in steaming bowls of succulent Udon noodles from the Rainbow Korean restaurant. My wife found grounding in the scorching hot pot of Bibimbap from Choga. And I have found many evenings of contentment enjoying a hot plate of crisp fish and chips and a pint or two of wonderful beer at the local 75th Street brewery. Our fast food fix was centered around the delicious Bacon Cheddar Burger at Culvers our grocery needs were met by the beautiful Cosentino’s Market in Brookside and the Brookside Farmer’s Market and our dessert cravings were taken care of by the great pastry chefs at Andres and Dolce bakery. What each of these places and food items represents is not just good food and friendly people, but islands of peace, fulfillment and yes, comfort in what was a turbulent sea of change and instability. Our family is now settled in our new city, healthy and happy and we have discovered many of the great culinary treasures to be found here. Yet, we still return to the small, welcoming restaurants, friendly faces, and soul soothing food that first made us feel at home and then made us whole.

Each of us has our own "Comfort Food," share your ideas of comfort food in the comment section. Please use anonymous if you are not a member. Thank you!