06 Jun Revisiting the Classics
In crafting a vision for the Gilded Fork, we decided that not only would it be a place where avid cooks could come to celebrate the sensual pleasures of food and wine, but it would also be a haven for new cooks eager to learn. The underlying theme in all of that is a dedication to highlighting cuisine at its roots, where fundamentals share equal importance with more complex ingredients and methods.
As a result, we decided to dedicate this month of June to a couple of kitchen classics: garlic and olive oil. For me, these two ingredients have been a critical part of cooking for as long as I can remember, and they are omnipresent in my kitchen; both have such versatility that it’s hard to fathom cooking without them.
Rather than delve into overly complex recipes, we decided to provide an informative look at the different ways in which these ingredients can be used, and the difference among varieties from around the world.
We have a special kind of fondness for simplicity and purity in our cooking, and we find it provides a nice balance when compared to our expostulations of creativity. It enables us to rekindle our appreciation for the simplest of dishes, and the purest of flavors.
This will be also be a month of announcements at the Gilded Fork, as we are about to roll out a series of features both on and offline that will enhance your cooking experience, give you the tools you need to succeed in the kitchen, and deepen your own levels of passion for cooking and eating.
The first of these is the Gilded Fork at Home™ series we announced last week, where we bring our expertise and passion right into your own kitchen or dining room. Whether you are eager to learn fundamental skills or want to share an evening with friends as we dabble in culinary delights, we’ve found that the personal interaction offered in such a setting is unforgettable. If you have even an inkling of interest in a unique experience like this, get in touch with us, as we are building a database of happy cooks and eager gastronomes in areas around the country. And if you’re hesitant to contact us because you think it might be too expensive to host a private event, know that we are also building group events so you can connect with others in a setting that won’t break the bank (don’t worry, we still won’t make you wash the dishes).
If you haven’t yet subscribed to our newsletter to become a Gilded Select™ member, this would be a great time to do it, as each of our new initiatives will come with special offers for our Gilded Select members. This gives us an opportunity to thank those of you who have been with us through this first stage of growth, and gives you an opportunity to reap the benefits of that, as well as interact with us on an even more personal level.
I also have an important announcement to make with regard to our own internal structure, and it’s one that makes me proud to see the way this site has grown since its inception. The Gilded Fork, LLC is now officially a new media company, and is co-owned by our wonderful executive chef and my dear friend, Mark Tafoya. He and I share not only a philosophy and sense of life, but a vision to blaze a new trail in the world of food media that is meaningful, passionate, and above all, fun. The Culinary Podcast Network is just the first step in what we see as a way to change the way people interact with food, and with us.
We’ve received a good deal of feedback from our readers and other media out there, and there are now pages on the site where you can see more about the buzz we’ve generated. This is a very exciting time for us, and we’re glad you are here so we can share the good news with you.
We hope you will continue with us on this journey, as you are an integral part of how far we’ve come. Your words of praise and constructive criticism help us to continually strive toward making this the best food site on the internet, so what you have to say is important to us. We encourage you to share your thoughts with us because the more we know, the more we can improve and add the tools you want to use. You can send us an e-mail at feedback AT gildedfork.com or leave a message in our MyChingo recorder in the sidebar.
Now it is off to Summer days, outdoor cooking, and all the things that make this time of year one of our favorites. We’re delighted you’re here to celebrate it with us.
Photo: Donald Gruener