05 Dec Fast Away the Old Year Passes
I’ve crafted the habit of taking time each December to reflect on the past year and its adventures, and this year’s rewind has been exceptionally fun. When I glimpse at the mental snapshot of where we were twelve months ago, I see that the days were long, the nights were longer, and there seemed to be no end to the obstacles impeding our forward movement. I felt…old. Suddenly things reached a synergistic groove and we started moving at warp speed – the year went by in a flash.
What a long way we’ve come in that time. Not only have we transformed from a web site to a new media company, but we’ve now launched a separate production company, and our audience has surpassed our expectations (even the hopeful ones). Our collaboration with PodShow has helped us to reach more than 250,000 podcast listeners each month, and this site now welcomes more than 2,000 visitors per day.
With progress has come the opportunity to travel, and our journey has taken us to Italy and Spain, where we’ve made new friends and savored the taste of life with fellow gourmands. We have spoken with people from around the globe who are making incredible strides in the world of cuisine, and they have allowed us to share their stories with you.
Of course, we couldn’t have gotten here without our amazing crew, our kitchen elves – and you. It is because you have embraced our celebration of food’s sensual pleasures that we have been able to mold this project into what it is now, and what it will become.
You, dear readers and listeners, have proven to us that there is a place where food can be savored without gimmicks and pretense, and where joy and rapture can live side by side with a pinch of sass and humor. We wanted to build the kind of place that inspired us to jump out of bed each morning, eager to start the day, where we could greet our guests with a passionate hug and a plate of something delicious. There would be no flashing, floating or pop-up ads, and never a moment where celebrity chefs would lead the direction of our content. Certainly, those big names have been presented on our pages – but we care more about what they think than who they are.
We have been able to showcase the artisans who inspired us with their creativity and passion, from super-inventor Matt Griffin and his Baker’s Edge pan to pioneer Dick Pyle and his truffle tree farm. We have tasted products so sublime, like Allure Estates’ Olio Nuovo, that they compelled us to launch a boutique where we could share those culinary delights with you.
The most thrilling part of it all for me, personally, has been the launch of the Culinary Podcast Network. We staked our claim as the world’s first all-food podcast channel, and with that made our official mark in the world of new media. With the launch of my own show, Food Philosophy, I could at last share my thoughts in a new way, bringing the words off the page and into the ears of hundreds of thousands of people, and nothing can quite describe what that feels like. 2007 has much more in store for the new food network, so keep your eyes and ears ready for what is coming!
And though I mentioned this above, the contributions of our magnificent team warrant a spotlight for each of them, and I offer my heartfelt thanks to the people who make the Gilded Fork what it is. Thank you Lia, Moni, Alder, Lenn, Damian, Ava, Rebecca, Sandra and Kelly – the quality of your work makes each day a joy for us. I also need to thank our friends at PodShow, especially Adam, Ron, Richard and Greg, whose support and enthusiasm for our work has made this new phase of our business a thrilling adventure. We are proud to be a part of the new media revolution.
Last, but certainly not least, I need to end the year with a special thanks to Mark Tafoya, our talented Executive Chef and the co-owner of all things here and behind the scenes. I’ve thanked him numerous times, but I hope he’ll never tire of my gratitude, because I could not ask for more in a business partner and friend. (Actually, I think he officially qualifies as a brother now, because he joined The Family for Thanksgiving. My mother is drafting the adoption papers.)
Editorially speaking, we are heading into the realm of cocktails and hors d’oeuvres for December, which is our preferred method of entertaining this time of year. Since cocktail parties can range from a casual gathering with friends to an elegant soirée with colleagues, we’ll provide you with the tips and tricks to present either option with style. We’re kicking things off with our Main Ingredient, the cocktail, so take a look at our Mixology section for inspiration, and stay tuned for December’s featured drink from mixologist Damian Sim. The Pastry Princess is whipping up some liquor-laced desserts as well, so don’t miss the fun happening in her part of the kitchen!
I hope that as the holiday countdown dwindles, you will remember to take deep breaths and enjoy as much of this wonderful season as you can. We’ll do everything in our power to help you stay stress-free, so know that we’re in your corner. Get thee to the Entertaining section!
In bringing the year’s editorials to a close, I wish all of you a warm and fulfilling holiday season with your family and friends, and hope you will continue to explore our pages for ideas and inspiration. Remember, there is always a seat at our table for you.