The Foodie Project

Old Friends and Great Food

2011-03-14T10:04:00.000-05:00

Twice a year we have the great fortune to be able to travel and spend some quality time with our closest friends and family. Each trip is always overscheduled with outings, events and activities, but consistently many of my fondest memories are of the moments centered around friends and food. It is around food that we all come together. Time catching up with our friends, hearing the stories of their growing children, their work and their lives is spent around the table with great food and drink at hand. The times that I value the most are those that evolve organically where friends bring their favorite dishes and we are free to move about and the kids are free to disappear into a play room for a while. Or, even better are the times when the act of sharing food with friends is a closer, more connected act of two people gathered around great bread, cheeses, summer sausage and lots of wine (or maybe an improvised Hot Toddy).

Sometimes the experience goes far beyond the act of simply eating and becomes a short immersion in a different way of eating, a different mode of preparation, a different set of culinary traditions. This past trip I had the great fortune to spent time with my longtime friend Jeff who never fails to amaze me with not only his hospitality, but his deep passion for food. Jeff is not the type to wear his food passions on his sleeve, rather his is a natural organic mental and physical appetite for great food, its growth and its production. This last trip I walked around his new home in awe, coveting the massive garden and pantry shelves loaded with homemade salsas, pickled vegetables and much more. I also happened to be visiting on a day when Vat, Jeff’s wife was busy preparing hand-cut noodles for a party she was going to later in the day. With amazing speed and grace Vat moved from raw materials to beautifully cut noodles – allowing me to watch and shoot a few images as she worked. It is truly sad that there is half a continent between us these days, but luckily we still have the ability to reconnect, spend time together and share some great food and memories.

A Brood of Brioche

2011-03-09T08:26:00.002-06:00

A Brood of Brioche, a field full of wild Tart pans - One of the joys of photography is the ability of the photographic image to evoke alternative images far removed from the original. These small brioche always remind me of a brood of young quail all looking for food from the outstretched hand. Each brioche seems to move and jostle for the best position at the front of the tray. Many thanks to my good friend Jean Jacques for allowing me to spend time in his bakery.

2010 - A Year In and Out of Food

2011-01-09T12:00:00.005-06:00

As a foodie, 2010 was one of the most productive, enjoyable years and one of the most challenging. With the launch of the “Planting Seed for the Future” program, 2010 brought me closer than ever before to the environmentally conscious, food growing, food loving person I have longed to be. Learn more about the “Planting Seeds” project at http://borderstargarden.blogspot.com/ Each week I have had the opportunity to work with students developing their business knowledge, their gardening skills and their understanding of the complex interrelated world of food, food production and the environment. It has truly been a wonderful year watching students build their garden from the ground up – plant and harvest beautiful produce and grow as informed community members.

As a photographer2010 was perhaps the most productive year to date with what seemed like weekly shoots or post production sessions. With this work load and the intense focus on the Planting Seeds project, personal food related photo shoots became fewer, but all the more enjoyable and concentrated. “wine” was one of Kansas City’s most beautiful and inviting wine store/boutique – now sadly out of business. Set in the wonderful Brookside neighborhood, “wine” was sophisticated, yet unpretentious and was filled with the charm and character of an absolute foodie spot. Thank you to the owners who graciously allowed me to spend time shooting in their beautiful store.

Keith at McCoy’s Public House provided a great photographic experience along with amazing knowledge and enthusiasm – see May 17th post. But perhaps the most focused, intense and productive food shoot this year took place at the annual American Royal National Barbeque Competition. While sounding somewhat cliché the American Royal is something that must be personally experienced to fully appreciate. With over 500 competing Barbeque teams spread over 20 acres, the American Royal in one of the largest Barbeque competitions in the world. The smoke from the hundreds (perhaps thousands) of smokers and barbeque pits is visible for miles. And from the moment you step out of your car or one of the many shuttles, you are overwhelmed, surrounded and saturated with the most powerful and delicious smell of smoked meat. The American Royal is serious business yet there is an true sense of fun and enjoyment in the competitors and the visitor (if only each team offered free tastings).

What I found surprising and troubling is how little I turned my camera and focus to food we created and consumed at home as a family. As anyone who has followed my writing and art knows, food in the home is truly the center out of which so much of my life evolves. Yet, 2010 represented perhaps one of the most challenging and difficult years for me and my time in the kitchen. One of my great pleasures is actually shopping for wonderful food. I love beautiful markets and can spend far too much time and money in these foodie paradises. However, this year more than any other I was excruciatingly aware of the nearly impossible task of enjoying great, healthy, organic, artisan foods while facing the reality of money and the crappy economy. Rather than being transported in foodie Nirvana, each trip to the store only created frustration and depression – not great ingredients to inspire good food and fun in the kitchen. Add to this the choice of family members to go on extremely restricted diets. For one who revels in the glories of great breads, pastas and the occasional pastry a “no carb diet” presents challenges that frankly create melancholy rather than joy. Don’t get me wrong, as a runner and an admittedly vain person, I love healthy food as much as anyone – but PLEASE can we just go back to healthy food, small portion sizes and moderation rather than uninspiring restrictions?

The truth is 2010 was an amazing year - a year of growth, learning, travel, quality time with my family and friends, and some really wonderful food. A year that started off with the amazing food of my Mother-in-Law’s traditional Japanese New Year’s Day feast, and included great local foods while in Hawaii, wonderful food and hand-crafted beers while spending time in Utah, world-famous barbeque in Kansas City and the truly best meals of all each day with my wife and kids – 2010 was a stellar year.

Mc Coys Public House

2010-05-27T03:23:00.007-05:00

After so many years in the art world, where pretty much everyone is an arrogant, up-tight competitive asshole, I am continually amazed at the open, genuine, giving and caring nature of pretty much everyone in the food industry. From the very beginning of The Foodie Project I have been welcomed behind the scenes of great restaurants, merchants, artisans, chefs and farmers. Perhaps in the world of food there is a deep understanding between its practitioners that food binds us together, brings us great joy and nourishes our bodies, minds, our souls and our communities. Perhaps this understanding of our interconnectedness breeds a more welcoming mentality and a more authentic joy in the act of sharing (food, time, information, enthusiasm, etc.).

And so it was this past week when I was invited behind the scenes of McCoys Public House in Westport, Kansas City, Missouri with the great brew master Keith. Not only did Keith spend the entire morning guiding me around the brewery and restaurant, he filled the time with great conversation, continual bits of knowledge and information on the process of brewing beer and the physical activity he was engaged in at each step along the way. From the beginning I could sense that this brewery was different than others I had photographed. Small and intimate rather than sprawling and cold, automated by physical effort and a large rowing oar rather than a touch-screen computer panel and rather than a disconnect with the product, Keith physically interacted with the process at every phase from the unloading of the 50lbs bags of various barley to making sure the drains were working out at the bar in the restaurant.

It is this type of connection, this sense of pride in ones offerings to the community and this kind of delicious beer that keeps me motivated to continue with the Foodie Project and continue meeting passionate artisans like Keith – and of course sampling their wares along the way. Thanks to everyone at McCoys for the great time, great food and amazing beer.

The Wait Staff

2010-05-12T11:06:00.001-05:00

Little Italy - NYC

2010-04-19T06:48:00.005-05:00

Clams - The Aftermath

2010-04-15T09:54:00.003-05:00

It is good to be back. Six months away was simply too long. Much has changed and will continue to change in my life and these changes will be reflected in the evolution of this blog. Watch for new images, new directions and new ideas in the Foodie Project.

Small Pleasures of an Autumn Farmer's Market

2009-10-01T06:57:00.004-05:00

Connections and the Perfect Farmer's Market

2009-08-04T11:03:00.011-05:00

One of the great pleasures of summer is the opportunity to explore the rich treasures of the farmer’s market. Market day and local farmer’s markets have been central to communities large and small around the world for generations. These markets provide income and support for local farmers and artisans while simultaneously providing the freshest produce and food products to the community. The past few years have provided the opportunity to explore a wider and more diverse selection of local and regional farmer’s markets, and I am continually struck by the widely varied experiences of each, and I am led to ponder the factors that make up the best farmer’s markets. While the “Big Picture” elements are vitally important (income going directly to support local farmer’s and producers, healthy organic produce, supporting the perpetuation of rare and heirloom varieties, humanely treated livestock, etc.) it seems that what makes one market experience great and one mediocre or perhaps infuriating is all about connection – connections to the food and to the community.

Beyond the physical items to be found at each farmer’s market it is the connections that these markets provide that make all the difference. In a world increasing dominated by fast food restaurants, shrink-wrapped, and highly processed foods, we have become further and further detached from the sources of our food and frighteningly detached from the food itself. The farmer’s market provides the opportunity to become reconnected with our food, to meet the growers, farmers, ranchers and artisans – hold the food, smell it, sample it, discuss it and understand its peculiarities, seasonality, flavor profiles.

In addition to the wonderful food in most farmer’s markets, there is a truly profound community connection to be found in many of the best of these markets. Market days have always been as much a social event as a shopping trip. Friends, neighbors, community leaders and social butterflies mingle amongst the vendors. The best farmer’s markets understand this community aspect and do everything in their power to promote it and nourish it. These markets offer live music, offer space and support to local artists, they bring in a wide variety of local bakeries, cafes and restaurants to provide additional food stuffs with emphasis given to ethnic diversity. And the best farmer’s markets are places where one can linger, talk, look and of course eat. Too many markets are crammed into spaces much too small, crowds of visitors are funneled into one narrow space between two rows of vendors with no space or ability to stop, much less really look at the food and perhaps talk about it with the grower. Far too many markets are placed in uninviting, uncomfortable parking lots with no space or thought given to those who might wish to simply linger and enjoy the outing, the food, the music, the art and the community. Farmer’s markets, their organizers and the community in general are much better served by markets which are open, comfortable and inviting. With the growing popularity of these weekly markets and the obvious restrictions of the urban environment this can be a difficult type of market to create. The most successful markets have dealt with these and other issues by utilizing community green space and parks. Like the markets themselves, parks have always been a gathering place for communities – the connection seems obvious. Parks allow for greater space, wider lanes of foot traffic for crowds of excited visitors, increased areas for music, arts and crafts. And perhaps most importantly the green space, the physical grass, provides a much more comfortable and inviting environment and allows one to sit down with friend and family and enjoy the great weather, the great food and the much needed sense of belonging to a positive, safe and engaged community.

What makes the perfect Farmer's Market for you?

Overland Park Farmer's Market

2009-07-29T12:11:00.005-05:00

After spending time in the small, laid-back, community vibe of the Brookside Farmer's Market, I was unprepared for the crowds and chaos of the Overland Park Farmer's Market. Located in the center of historic downtown Overland Park (Kansas City, Kansas), the OP Farmer's Market seems to posses both the good and bad in the growing popularity of weekend farmer's markets. The energy of the market was wonderful, the live jazz music was fantastic, my son loved the green apple shaved ice and the market looked to have a large selection of high quality local produce, food vendors and goods. However, it was difficult to really see any of the offerings due to the huge crush of people crammed into the narrow space between the two lines of vendors. While I am thrilled with the popularity of these markets, it is disheartening to go looking for great farmer's market produce and be so frustrated with the crowds and rudeness of a few, that it is easier to just go have lunch and skip the market completely. Given an early start, before the crowds gather, I could see the Overland Park Farmer's Market becoming a favorite and a treasured addition to the Farmer's Market offerings of the region.

Brookside Farmers Market

2009-07-01T07:35:00.013-05:00

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. The Brookside Organic Farmer's Market echos the feel of the entire Brookside area; community focused, ecologically minded, intellectually driven, charming and friendly. Each Saturday morning the Brookside Organic Farmer's Market fills a small parking lot of the Border star Montessori School at the corner of 63rd and Wornall (Kansas City, Missouri) with not only the most beautiful selection of local produce and goods, but also with the most friendly and intelligent growers and vendors I have met in the region. With the amazing produce, small crowds and great community vibe, there really in no reason to go to any other farmer's market in the city.

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

Foodie Project at the Boulevard Brewery

2009-05-29T08:50:00.007-05:00

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

2009-05-14T23:19:00.015-05:00

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.

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

2009-05-07T08:50:00.021-05:00

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

2009-05-05T06:35:00.005-05:00

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!

2009-04-12T13:30:00.004-05:00

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

2009-03-27T09:23:00.023-05:00

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!

2009-03-18T12:28:00.028-05:00

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

2009-03-13T12:55:00.020-05:00

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

2009-03-10T11:36:00.007-05:00

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

2009-03-06T08:38:00.007-06:00

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.

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

.
For the Cream cheese frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
.
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

2009-03-03T08:40:00.008-06:00

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.

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)

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).

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

2009-02-25T14:21:00.008-06:00

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

2009-02-09T13:49:00.005-06:00

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 ! (?)

2008-12-09T12:14:00.010-06:00

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.

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

2008-12-03T07:04:00.003-06:00

Bloody Mary Mornings

2008-11-25T09:35:00.003-06:00

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?

2008-11-11T12:11:00.005-06:00

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

2008-11-05T16:00:00.002-06:00

"Wine is bottled Poetry."

Robert Louis Stevenson (1850-1894)

Comfort Food

2008-10-21T16:20:00.006-05:00

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!

Kansas City Chocolate Festival

2008-10-15T16:39:00.002-05:00

The past three month in Kansas City have been packed with numerous outings and festival that in one way or another center around food. Included in this foodie frenzy is the Scottish festival, Irish festival, Plaza Arts Festival, Waldocrawldo Pub Crawl, Greek festival and Renaissance Festival. This past weekend (Oct. 11) was yet another foodie fest, the 4th Annual Kansas City Chocolate festival. This one day gathering of chocolate lovers included the likes of Christopher Elbow and his stunning chocolates, Three Women and an Oven, the Sweet Guy and numerous other local and national chocolate related companies. Perhaps it is because last year’s Chocolate Festival was one of the first things we did after moving to Kansas City, but my memories of the event far exceeded the realities of the day. While it is difficult to call anything that includes the likes of Christopher Elbow bad, this year’s festival was a disappointment on nearly every level. I am not usually a complainer and tend to celebrate even the smallest efforts, but the event left me continually wondering, “what happened?” What happened to the large selection of vendors, to last year’s beautiful and elaborate entries in the chocolate design contest? What happened to the advertised children’s activities and chocolate/cooking demonstrations? While I could see where some of these were supposed to be, none took place during our visit. Although our children were content with the marshmallow and pretzel run through the chocolate fountain, my wife and I were left disappointed and wondering what the $8 entry fee was for.

Chocolate is one of life’s truly great pleasures; it boosts the spirit, warms the soul, tastes great and is good for you. Chocolate is rich in history, folklore and mystery, it has been used religious practices, for currency, for savory dishes and the best desserts. Chocolate impacts all the senses, from its rich color, to its cool touch; from the sound of its “snap,” to that lush, warm, soul stirring taste. With all of chocolate’s greatness combined with America’s newly educated palette and passionate interest in chocolate, and with this city’s talented chocolatiers, The Kansas City Chocolate Festival has the potential to be a truly significant event in the foodies culinary calendar. Well, there is always next year – I hope.

The American Royal Barbeque Championship

2008-10-07T12:20:00.004-05:00

One of the great joys of being a foodie is exploring the traditions and foods of new regions and cultures. On moving to Kansas City all I knew of the region was its reputation for and near obsession with great barbeque. Never in my wildest dreams did I imagine that this obsession reached the extent of the American Royal Barbeque Championship. This past weekend I had the opportunity to step behind the scenes of the world’s largest barbeque competition and experience true Kansas City Barbeque at its finest.

The American Royal, known as the “World Series of Barbeque” features over 500 teams competing throughout four days for top honors in categories such as “Brisket,” “Chicken,” “Ribs,” “Sides,” and “Deserts”. Teams and individual competitors set up camp in a vast community of smoking pits and eating parties, filling the huge parking areas of the Kemper Arena in west Kansas City. Motor homes, trailers and tents surround the pit allowing teams to keep 24 hour cooking schedules. Each cut of meat is seasoned in highly guarded, top secret blends, placed on the heat at according to a carefully crafted schedule. Temperature and color are monitored closely throughout the lengthy cooking process and then the meat is pulled from the heat at precisely the right temperature and time. This precision barbeque timing leaves just enough time for a team member to rush the entry to the drop off tables for judging. Each entry must arrive at the drop off tables at a preset time and the chaos of the “drop off” is often as exciting to watch as the cooking itself. Tucked away behind a screen of curtains, teams of six judges each conducted blind tastings of each category, awarding 15 places in each of the four categories as well as Second, Third and Fourth Runners Up, Reserve Grand Champion and Grand Champion who receives $12,500 and an automatic invitation to next year’s event.

As a foodie it was deeply gratifying to spend time learning about and experiencing the rich barbeque culture of this region. The small glimpses I had both in front of and behind the scenes deepened my knowledge and appreciation of mid-western and southern cuisine. The chefs and cooks I met were gracious and kind, their barbeque was absolutely delicious and long after I had returned home I could still smell the rich smoke filled air of the American Royal.

The Baking Season is Upon Us!

2008-09-30T08:43:00.002-05:00

I Love Autumn

2008-09-22T18:50:00.006-05:00

Fall has long been my favorite season. Cooler days, a crispness in the air, the rich colors of changing leaves all speak to me of the coming season of great cooking and baking. More so than any other season, Autumn fires my passion for baking and I have already been leafing through the stacks of cookbooks building up a mental list of breads and pastries to try. On this Autumnal Equinox I wish you all great baking and a season filled with warmth and joy.

The Joys of Late Summer

2008-09-19T06:57:00.004-05:00

Eating With Our Eyes

2008-09-16T12:43:00.008-05:00

Long before I became obsessed with visually documenting the world of food, I was a young adult who desperately needed to learn how to cook. In my early culinary education I gravitated to the cookbooks and food magazines with the most elegant illustrations and the most beautiful photography. Undoubtedly, this was fueled by my needs as an artist and visual learner, but these images and illustrations touched me much deeper than mere learning aids. There was, and still remains, something magical, almost intoxicating in food images. I would sit for hours with these books visually consuming each image, rereading the recipe, all the while constructing the dish in my head to look just as delicious as it did on the printed page. These images inspired me to create, urged me to try my hand at the recipe and pushed me to be a better, more thoughtful cook. The images clearly spoke to me in a deep subconscious way. While it could be said that all visual images tap into our subconscious memories and associations; food imagery triggers not only our memories, but also sparks and engages associations with tastes, olfactory and tactile sensations. And perhaps even more deeply rooted is the primal connection between seeing and understanding food and our very survival.

Today food images are more important to me than ever. I still obsessively collect beautiful cook books and food magazines. I have become friends with many dedicated people in the food industry who care deeply for the visual as well as the tastes of their foods. I continue to cook nearly every day with presentation in mind and for special occasions we often seek out beautifully designed restaurants. Out of all of this has grown the great pleasure of personally visually documenting this fascinating world of food. As a foodie and an artist I am continually fascinated with the colors, textures, presentations, personalities, faces, designs, utensils, machinery, places, and packaging of the food world. For the past several years I have had the unique opportunity to explore, to go behind the scenes, to meet amazing artisans and to share the visual experience with others. The artistic achievements I hold most dear are the times when I manage to capture an image which honors these artisans and celebrates the beauty and vitality of the food. Every photograph, drawing, print, or foodie project that I create is for me a celebration – a gesture that binds me closer to the joy of experiencing, cooking and eating great food. Just as the beautiful food nourishes my body, these images and projects nourish my soul.

Each post will include more of my “Foodie” imagery and more can be found at www.flickr.com/photos/lanceduffin In the spirit of such greats as NPR’s Story Core, The Kitchen Sisters, and The Splendid Table, I would like to invite you to join the conversation and become part of the Foodie Project community. In response to “Eating with our eyes” please share your favorite food image by emailing me at lwdphoto@hotmail.com and I will select some to share on the Foodie Project.

Tribute

2008-09-09T14:40:00.010-05:00

Following is an excerpt from an essay which originally accompanied my "FOODIEslc" art exhibit.

My grandmother hand-dipped chocolates her entire working life. As children our lives were filled with weekly supplies of unbelievably delicious candies and we gloried in each and every holiday in anticipation of the chocolates that she would give us. Each Easter we were spared the horror of those cheap, hollow, waxy chocolate rabbits and were instead treated to extra large solid Easter rabbits in luscious milk chocolate. Other holidays were celebrated with delicacies like hand-crafted caramels, white chocolate mint bark, long slender boxes of thin mints - my personal favorite - the box divided perfectly in half with both dark and milk chocolate each with that characteristic bright green center and a smell beyond description. Throughout the years we received countless boxes of my grandmother’s hand-dipped chocolates each treasure emblazoned with her signature markings on the top, a secret code that each of us had fully mastered to decipher which dark treat held our favorite filling.

I remember the few times that I visited her in the store where she worked, pouring the molten chocolate, moving it with her hands on the huge marble surface, rolling a brightly colored ball of sweet filling in the dark chocolate, then deftly moving the shinny piece to a tray and skillfully letting the liquid chocolate drip from the end of her finger creating the mark that designated that jewel as a cherry, rum, raspberry, mint or orange cream.

As a child and as a young adult, I had no idea of the rich opportunity that was before me while she was alive. Even during the year I spent as a professional pastry chef, I still was not fully aware of the rich knowledge that I had failed to tap. It is not a matter of not getting to know my grandmother, because I did know her well. Rather, mine is a deep lament that I never stopped, took in the experience, asked questions, asked to try my hand that this creative and delicious life that she lived. I long to have the opportunity to tell my grandmother how her seemingly simple act of hand-dipping chocolates has inspired and moved me. And, I long for that missed moment to speak to her on a deeper level and allow both of us to reap the benefits of celebrating the gift of food and creativity that she gave me.

Please join me and add to the foodie project by leaving me your personal "foodie tribute" in the comment section.

Welcome to the Food Project

2008-09-04T10:32:00.012-05:00

The Foodie Project is a blog addition to what has been an all consuming, multi-media exploration of the world of food. Beginning with my deep love and respect for the people, places, products, trends and traditions of food and growing into art exhibits, essays, articles and merchandise this exploration and celebration has been one of my greatest pleasures. Eating, cooking, shopping, learning, making new friends, creating communities of like minded foodies and celebrating my discoveries through art are but a few of the rich treats to be found in each day as a foodie. The Foodie Project is not intended as a daily diary or collection of recipes. Rather, the Foodie Project is an assemblage of explorations, celebrations, thoughts, sounds, stories and images based in the glorious world of food.