- DELICIOUS FOOD!
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Boston was the host city for the 1989 IACP Annual Conference. When we were planning the kick-off media event (held in September 1988), Julia said she would be happy to host it at her home if the Boston IACP members would agree to cater the party. I had recently developed this recipe for Scallop Mousse, and decided it would be my contribution.
Linguine with Clam Sauce (always with canned clams in 1950-60’s Chicago) was a staple everynight dinner when I was growing up. My dad particularly liked the version with red sauce. Me, I liked both red and white, but always thought the white was “prettier.” Read more »
During my time in Paris in December I enjoyed a festive dinner with friends at Josephine, Chez Dumonet. Our evening started with a bottle of 1973 Doisy Daene Sauternes and foie gras. I suggested adding an Endives and Roquefort salad to our first course for the table, as Roquefort is also a classic pairing with Sauternes. Read more »
Among the things I like best about what I do is getting to taste extraordinary wines in beautiful places. Today we visited the winery of one of my good friends. Located in the town of Meursault, Evening Land makes nuanced Burgundies, both white and red.
We tasted through an delicious selection on this sunny afternoon. Milles mercis to Mark and Whitney.
À votre Santé!
Lemons may be the most underestimated and underrated of all fruit. When someone is asked to name their favorite fruit, how often do you hear the answer: lemons?
I’m not even sure I thought of lemons as a “fruit” when I was a child back in Chicago, Illinois. Sure, we enjoyed glasses of cold, sweet lemonade on hot summer afternoons (always made from freshly squeezed lemons, there was none of that powdered stuff back then). We even sold the beverage from a little stand in front of our apartment building, but no one we knew ever actually ATE a lemon!
And I remember my dad once made a Caesar Salad in our big mahogany bowl. I watched in amazement as he rubbed the bowl with garlic. He mashed an anchovy, then squeezed the lemon and made a paste before adding the olive oil. Tossed with crisp romaine leaves, it was a delight for my young taste buds. I can’t imagine Caesar Salad without that burst of lemon. Read more »
Our featured winery is Champagne Krug. If you have never experienced this incomparable nectar, I can only say that it is indescribable. So, you must try it for yourself so you can see.
Champagne Krug was established in 1843 in Reims, by Johann-Joseph Krug from Mayence. He established the uncompromising philosophy and distinctive style that has been maintained through the generations. Krug is still a family-run winery. Remi Krug is the current President of Champagne Krug. Read more »
Champagne (along with other sparkling wines) is the most celebratory of beverages. Although Champagne can turn any day into a party, Americans have been conditioned to think it is only for “Special Occasions.” Not necessarily so… It’s the wine that goes with everything, so when in doubt, you cannot go wrong to choose a sparkling wine. Read more »
(It’s good served hot or cold.)
makes 4 main dish servings, 6 small plates
1 pound wild Gulf shrimp1/2 cup Dijon mustard
2 teaspoons Creole seasoning
2 large bunches Dandelion greens (you can sub Spinach or Swiss chard if you like)
1 medium onion, sliced thin
2 cloves of garlic, smashed and chopped
3 tablespoons extra virgin olive oil Read more »