Afternoon Tea

05 Aug 2009, Posted by Jennifer Iannolo in beverages, indulgences, recipes

I spoke a little bit about it the other day, but let’s discuss the dynamic of afternoon tea in greater detail, for it is one of life’s greatest pleasures. The Brits and Scots have mastered the introduction of sweets and a bit of caffeinated refreshment to the afternoon, and for that I thank them. To make a perfect cuppa, however, certain rules must be followed. I’ve been scolded by my mother for not letting my tea infuse, so please don’t be foolish like me, or she might feel it in the air and come find you. Three minutes. Do not…

Knock Castle: Princess for a Night

02 Aug 2009, Posted by Jennifer Iannolo in chefs & restaurants, travel

Every woman should feel like a princess once in a while. It makes the world a better place. After our long, winding journey south from the Scottish Highlands, we found ourselves on the lush grounds of a castle, and I felt right at home. (Shocking, I know.) When I think of romantic, bucolic settings, Knock Castle in Crieff is what I picture in my mind’s eye. Aside from being an actual castle, which comprises a certain ancient mystique, there is a sense about the place of intimacy, respite and unpretentious welcome. As I strolled through different parts of the grounds,…

Quick Bites: Scottish Breakfast

01 Aug 2009, Posted by Jennifer Iannolo in food, travel Play in new window | Download | EmbedOur trip to Scotland starts off the right way with a tuck in to a good traditional Scottish Breakfast in Inverary. We’re here to learn a bit about Jennifer’s family heritage, and we’ve brought along her Mum! A production of the Culinary Media Network.

Charlie Trotter: Food for Thought

31 Jul 2009, Posted by Jennifer Iannolo in chefs & restaurants, food

Cooking is not really that difficult. In fact, it’s more about love and touch and caring than about special techniques or magical recipes. – Charlie Trotter It is intriguing to discover what tidbits our minds file away, only to thrust them to the surface when we least expect it. I started this adventure with the idea of presenting “Charlie Trotter on Tomatoes;” he swoons for them, too, so I was eager to capture his thoughts on such a glorious ingredient. Then I revisited his cookbooks. Though I have read them many times, my mind has been so preoccupied with his…

Scotland: A Homecoming

30 Jul 2009, Posted by Jennifer Iannolo in travel

When I visited Scotland for the first time with my mother in 2004, I didn’t have so much as an inkling what my life would be like 5 years later. At that time I barely knew a certain chef named Mark Tafoya, and though I had a food blog, it was the “old-fashioned” kind, without tags or permalinks or anything of the sort. How wonderful it feels to know that now, in addition to sharing some snippets with you from the road, we’ve also captured some of my family’s history on video, and that story can now be shared with…

On the Tequila Trail

24 Jul 2009, Posted by Jennifer Iannolo in beverages, videos

In honor of National Tequila Day, I’m reposting our On the Tequila Trail video series. Cheers! Join Chef Mark and Jennifer as they explore the Amitatan Valley of Jalisco, Mexico to discover the true soul of Tequila, from harvesting agave plants to quizzing people on the streets of NYC about their Tequila knowledge. Main lesson learned: Sip, never slam, fine Tequila. Episode 1: The Soul of Tequila Don Enrique Partida, who has spent his life growing blue agave, shares his poetic expression and passion for the plant. His estate-grown agave is cultivated, roasted and distilled to make Partida Tequila —…

FP85: Geeks & Greek Gastronomy

22 Jul 2009, Posted by Jennifer Iannolo in podcast

My friend Sam Sotiropoulos from joins me for a chat about all things food geek, from ancient Greek history to how to find real feta in the supermarket.

Off to Scotland with Mum

22 Jul 2009, Posted by Jennifer Iannolo in food

The first time I traveled to Scotland with my mother was in 2004, when the Culinary Media Network was a mere blog-type thing called “Gastronomic Meditations,” and my newsletter had about 4 subscribers. It was my first time there, and we were able to visit the house in which she was born — many, many moons ago. Don’t tell her I said that. I wrote a few things about my discoveries then, so I thought I’d recap my first impressions (listed at the end of this post). Next week Chef Mark and I are taking Mom back for a little…

Andy Husbands on Hell’s Kitchen

20 Jul 2009, Posted by Jennifer Iannolo in chefs & restaurants, news & buzz

OK, I don’t watch television (the one I have here is unplugged and in a corner), but in this case I actually have a reason to promote a television show. You see, my pal Andy Husbands, chef/owner of Tremont 647 in Boston’s South End, is making his debut this week on Hell’s Kitchen. Andy and I became friends in Boston many moons ago, when I was cutting my teeth in the food world, and I liked him instantly because he’s full of sass, piss and vinegar. He also makes a killer Tibetan momo. Hell’s Kitchen premiers Tuesday night, July 21,…

Gilded Fork Affiliate Program

18 Jul 2009, Posted by Jennifer Iannolo in news & buzz

With the release of our first cookbook, The Gilded Fork: Entertaining at Home, we’ve been overwhelmed by the support from our loyal readers, listeners and viewers. Since many of you have been eager to help us spread the message about the book, we’ve created an affiliate program for that and the sumptuous products in our Gilded Fork Boutique. Our affiliates will receive a 10% commission on all sales made from people you send through your affiliate link, on ANY products in the boutique, from the cookbook to artisanal olive oils, aged balsamic vinegars and flavored sea salts. We’re also adding…

Julia Child: Boutez en Avant

15 Jul 2009, Posted by Jennifer Iannolo in chefs & restaurants

Cooking is not a chore, it is a joy. Dining is not a fuel stop, it is recreation. – Julia Child “Full steam ahead.” It is a phrase that would serve as a mantra for the ebullient woman that was Julia Child. This giant of character, spirit, and stature changed the meaning of cuisine for a culture with its feet firmly implanted in a quagmire of frozen dinners and canned, limp ingredients. (Here is where I am supposed to say: “We have come so far!” But have we? More on that in a moment.) As a child, I was enthralled…