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FP26: Cooking from A to Z Part II

22 Oct 2006, Posted by Jennifer Iannolo in podcast, recipes

http://blip.tv/file/get/Foodphilosophy-FoodPhilosophy26CookingFromAToZPartII670.mp3Podcast: Play in new window | Download | Embed The boys are back, and we’re baking. Alex and Zachary have learned a lot since our last episode of Cooking from A to Z, and they’ve gotten a bit more rambunctious, too (ah, tender youth). I managed to get through the session without Valium, and they did a fine job as my sous chefs, so all was well in the end. Recipe: Pumpkin Streusel Cake Boutique Spotlight: Baker’s Edge Pan (https://shop.gildedfork.com) Music: Beau Hall (www.beaurocks.com). Food Philosophy is a production of The Gilded Fork (www.gildedfork.com).

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Live from Italy…

19 Oct 2006, Posted by Jennifer Iannolo in travel

…it’s me! I’m on a press junket to the Regione Piemonte this week, and we’ve just finished our first day of exploring, so I’m sending along a recap before heading to din-din. We’re presently in the Lago Maggiore region, and though it’s rainy and misty today, the moodiness of the weather adds a romantic touch to the air. We visited several islands today including Isola Bella, home of the Palazzo Borromeo, which has some breathtaking grottos meticulously crafted with individual small stones, and tiered gardens accented with live white peacocks strutting about the grounds. Sadly we were not allowed to…

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FP25: A Pumpkin We Will Go

10 Oct 2006, Posted by Jennifer Iannolo in farm, podcast

http://blip.tv/file/get/Foodphilosophy-FoodPhilosophy25APumpkinWeWillGo754.mp3Podcast: Play in new window | Download | Embed (What on earth happened to Jennifer? Only she and her coffee pot know the intimate details, but there is a Golden Ticket involved.) Take a trip with me to upstate New York as I search for the elusive perfect pumpkin, because there are recipes that simply must be cooked this week. The kitchen elves make their first appearance on the show, but alas they are wreaking havoc (as usual). Boutique Spotlight: A Taste of Italy (https://shop.gildedfork.com) Music: Beau Hall (www.beaurocks.com). Food Philosophy is a production of The Gilded Fork (www.gildedfork.com). www.culinarypodcastnetwork.com

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I Luvs Me Some Curry

09 Oct 2006, Posted by Jennifer Iannolo in food

I’d like to emphasize that I mean that as in curry the fabulous array of spices, and Curry comma Adam, who could read me the phone book and still get me all flustered. But anyhoo. If you noticed it on my latest podcast episode, Food Philosophy is now officially part of the PodShow family, with a new podcast home page and what I hope will be a bevy of listeners. Adam welcomed us to PodShow this morning on the Daily Source Code, and we are very excited to be a part of the new media revolution. If you decide to…

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FP24: Sensuality, Gael Greene and Citymeals-on-Wheels

08 Oct 2006, Posted by Jennifer Iannolo in podcast, sensuality

http://blip.tv/file/get/Foodphilosophy-FoodPhilosophy24SensualityGaelGreeneAndCitymealso795.mp3Podcast: Play in new window | Download | Embed Food and sensuality are the perfect pairing. In my first official PodShow episode, I thought it would be handy to recap just why I think so. Then it’s time for you to hear from the legendary sensualist Gael Greene, who is not only one of the world’s most formidable bon vivants, but the co-founder of Citymeals-on-Wheels, which she established with James Beard in 1981. She and Heather Gere share the progress the organization has made, and remind us why a hot meal and a bit of friendship can be the greatest…

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Every Girl Needs a Sugar Daddy

03 Oct 2006, Posted by Jennifer Iannolo in food

You know, there is nothing quite like savoring a luxurious product that is hand-crafted and so deliciously rich that no more than a few bites are needed to indulge the palate. I’m sitting here sampling (again) a few nibbles of brownies and blondies from Sugardaddy’s, as they have customized some holiday packages for the Gilded Fork Boutique, and I’m having a little “moment.” I don’t think I’ve ever tasted brownies and blondies so luscious. They bake each flavor from scratch — every day — and overnight them to you, and the moment the package arrives you can see they’ve thought…

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Introducing the Gilded Fork Home Collectionâ„¢

02 Oct 2006, Posted by Jennifer Iannolo in food

You’ve seen us talking about it, and at long last we are proud to unveil the first line of our signature collection of luxury table accessories. Serafina is a little tribute to my Dad, whose sense of style and flair inspired the elegant colors of this rich collection celebrating Autumn’s palette. Designed exclusively for our Gilded Fork Home Collectionâ„¢ by Caserta Italia, this luxurious table runner from our Serafina collection is crafted in festive copper and earth tones, perfect for bringing an elegant touch of sparkle to your holiday feast. Each runner is made by hand from imprinted Florentine cork…

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FP23: Say Cheese, Please

01 Oct 2006, Posted by Jennifer Iannolo in farm, podcast

http://blip.tv/file/get/Foodphilosophy-FoodPhilosophy23SayCheesePlease836.mp3Podcast: Play in new window | Download | Embed The rivalry of Britain and France is legendary, and the realm of cheese offers no exception to this age-old battle. In part I of our look at British and French cheeses (stay tuned for Part II on ReMARKable Palate #59), Mark and I feature some cheese specialists who offer their insights on what makes each country’s varieties unique in terms of flavor profiles and characteristics. (I’ve taken on Britain as a salute to my dear Mum’s heritage, so Mark will handle the fromagers.) I also review that marvel of entertaining, the…

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A Fall Feast

01 Oct 2006, Posted by Jennifer Iannolo in Uncategorized

Mark and I put together an apple-inspired fall menu for the Times Herald-Record, the Hudson Valley’s leading newspaper, and happily they’ve made everything available online, so you can savor it, too! The menu features the following Gilded Fork recipes: Turnip & Apple Soup with Nutmeg Cheddar BreadsticksCornish Game Hens with Apple Cinnamon GlazeHoneyed Carrot Cake As you can see from the photo, the table is accented with our lovely Serafina collection of accessories, now available in the Gilded Fork boutique. The menu’s inspiration can be found here, and you can see a full slide show of the recipes (and my…

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FP22: Chef Ming Tsai

23 Sep 2006, Posted by Jennifer Iannolo in chefs & restaurants, podcast

http://blip.tv/file/get/Foodphilosophy-FoodPhilosophy22ChefMingTsai233.mp3Podcast: Play in new window | Download | Embed Mark and I had a chance to sit down with Ming Tsai for a wonderfully candid chat about his East/West food philosophy, as well as some of his non-food philosophy about the art of living well. Surprisingly, we discovered he’s not a fan of the word “fusion,” and that to him, the world’s perfect food is the ice cream sundae. Theme Music: Super Hot Lady Cop by Beau Hall (www.beaurocks.com) and Grapes by Evan Stone (www.asamandrummeth.com). The Food Philosophy podcast is a production of The Gilded Fork (www.gildedfork.com).

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Wine & Tapas NYC

19 Sep 2006, Posted by Jennifer Iannolo in food

Mark and I are headed to a wonderful event on Thursday in New York to benefit City Meals on Wheels, so we hope you’ll join us there for a sip and a snack! Spanish Wines: Far from Ordinary-Totally Extraordinary! Please join Wines from Spain at the 13th Annual Great Match: Wine & Tapas to preview more than 300 wines representing many of Spain’s 64 denominations of origin, paired with a selection of international tapas from 11 of New York’s most creative chefs. See for yourself why Spanish wines are perfect for any occasion and with any type of cuisine. Thursday,…

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A Step Toward Foie Freedom

18 Sep 2006, Posted by Jennifer Iannolo in food

At last, somewhere, sanity prevails. Chicago Mayor Richard Daley has signed a proposal to repeal the foie gras ban in his city, and for this I give him a standing ovation. Daley sees the ridiculousness of the ban in the first place, calling it “the funniest law they [the Chicago legislature] ever passed,” and understands that not only does government have more important things to attend to, but it also must hold sacred our right to freedom of choice. For those who continue to spout that foie gras banning doesn’t really matter because it’s merely a treat for the rich,…

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