10 Jul Holy whirlwind, Batman…
With summer in full swing, there is no shortage of activities to run to (and away from). The past couple of days Mark and I have been at the Fancy Food Show at the Javits Center in New York, and we’re agog at the number of artisan purveyors who are out to show their finest wares this year. (Yes, we’ve been sampling heavily, but never you mind.) We’ve tried everything from Andalusian fig paste to Chilean Carica, and found a gorgeous series of artisan vinegars from Origen, also in Chile. So not only do we now want to take a nice long culinary, er, “exploratory” trip, but we are eager to fill our boutique shelves with these tasty products, so keep an eye out for those. (Mark has a longer post on our adventure on his Remarkable Palate blog.)
Two weeks ago we attended the D.O.C. Prosecco tasting “Vino in Villa” in NYC, and met with some of the world’s leading Prosecco purveyors (not to mention some of the most handsome Italian men I’ve ever seen). My latest Food Philosophy podcast features some great insights and inspiration from Dottore Ludovico Giustiniani, the D.O.C.’s Vice President, so don’t miss a drop of this magnificent bubbly’s story!
And lastly, I’m ecstatic to report that we have at long last met our darling Pastry Princess, Monica Glass. A group of us shared an Ethiopian dinner in NYC last week as Mark regaled us with his encyclopedic knowledge of food mores and facts (he’s really quite good at that, you know). The stunning Princess Monica showed us the first photos of her gingered peach trifle, just unveiled at the Gilded Fork, and I will say that Miss Thing’s stately beauty is as breathtaking as her baking. 🙂
We also got to meet two of our fabulous summer interns, Sandra and Aviva, who have been diligently helping us to craft the dossiers and recipes you’ll see this month and for the remainder of the year. They are passionately devoted to food and history, and we think Sandra may have me beaten when it comes to demonstrated levels of culinary passion. That is not easy to do, people. She’s a rock star. (P.S., that’s her Poached Sablefish recipe — like I said, rock star). Ava has taken us by storm with this month’s peach dossier, demonstrating not only a passion for food and history, but one for gilded writing as well.
Now we just have to round up the rest of the kitchen elves for a big party, and our year will be complete!
gilded fork, food, food writing, ginger, peach, prosecco
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