05 Jul Behind the Gilded Curtain
Mark and I shared a chuckle the other day, as we learned that our recent expansion of Gilded Fork activities has led some people (and other companies) to believe we are a big corporation. In many ways we find that very flattering, as it means that our work here is professional and worthy of an audience. In others ways we share concern that you, our readers, might not know it’s still us behind this gilded curtain.
The work you see here at the Gilded Fork – all of it – has been put together by a very dedicated, passionate group of volunteers who want to talk about food in a new way: Mark and I have continued our day jobs while plugging away at our vision for this place during every spare waking moment (and many times the ones that should be spent sleeping). Our view of the future has in turn inspired others, and they have joined us here to create the recipes, tips and articles you see each day. No one here has yet made a dollar – and it’s because we’ve asked this magnificent group of people to bear with us as we attempt to create a new media model that is free of the ad clutter and promotional junk you tend to see on other sites.
We have every intention of making money with the Gilded Fork as a company – lots of it – but we’ve decided to do it at our own pace, and with the right kind of attitude. We’re shooting for quality over quick (small) dollars.
In the spirit of that, we ask that you please tell your friends if you like what you see here, and help our audience to grow as we continue to deliver the quality content you’ve come to expect from us. Please also keep in mind that our boutique sales will go toward supporting the people who have worked so very hard to make this site what it is, and what it will become in the future. Though it started out with me, a laptop and a tray table, I am proud to see what the Gilded Fork has become due to the dedication of the individuals here.
I may still be updating every web page (I’m at a real desk now), and Mark is still editing every recipe, but when we aren’t doing that we are building editorial calendars, running to meetings, developing partnerships, and having a ball as we see the momentum we are gaining in the world of food media. Once in a while we’ll stop and say to ourselves, “It’s working!”
We want to thank you for helping us make it work, and for visiting us as much as you do. Part of our goal is to build a community of like-minded people who share our intense love of cuisine and all it means, so we hope you’ll join us in the forum for a candid discussion of food, of life, and of celebration. (Did we mention we’d love to see you in the forum?) We also hope you’ll sign up for our newsletter and become a Gilded Select™ member; there are rewards present and future to be reaped from gilding thyself.
Now on to more serious gastronomic matters: this month we are delving into that midsummer delight, the peach. Accented with a touch of ginger for our Indulgence, this fuzz-covered fruit is one that continues to delight palates of all ages, and it’s certainly caught our attention. (Yes, we know it’s an aphrodisiac.) We’ll also have renowned pastry chef Gale Gand with us to wax philosophically about life in her kitchen – and if you’re really, really good she might share a pastry recipe or two. With all that in mind, do get thee to a farmer’s market and stock up on juicy peaches, because there’s lots of cooking to be done.
Later this month, look for Mark’s new column, The Chef’s Table, where he’ll share his monthly tidbits from behind the kitchen door, including our new Gilded Fork at Home™ series of cooking classes and tasting dinners. He’s recapped our most recent tasting dinner on his blog, so take a peek at us in some snazzy chef coats and see the colorful array of dishes we served to an eager crowd.