food

My family started Round 1 last night with the Secret Santa exchange, and today we shall move to Round 2 with presents for the kiddies and a very long day of eating. Yes, that’s the family specialty. I’m giddy to announce that I GOT A STOCKING this year!!!!!!! I love, love, love a stocking filled with goodies all for me, and would trade it for just about anything except diamonds. Of course, in the best of situations diamonds are *in* the stocking. Gargantua (brother #4) awakened me this morning with news of breakfast fully prepared (it truly is a holy…

I find it fascinating that people would be “appalled” by my comments on foie gras fascism in my latest Food Philosophy podcast, but not even slightly appalled by the animal rights activists who rocks through restaurant windows and threaten chefs with further violence. Thankfully the NYC foie gras ban has been sidelined for now, but I’ve no doubt it will resurface soon enough. We are trying to get Mr. Gerson to join us for a Culinary Roundtable discussion, but as of yet he has declined. Shocker. From yesterday’s NY Sun: Council Member Puts Foie Gras Ban Aside For NowOn the…

As I wait for the squash to finish baking, I’ve had some time to ponder the amazing year that has gone by, and how much I have to be thankful for. This year my checklist is a bit more poignant, because the transformations I’ve seen in the past twelve months — both in this site and myself — have both surprised and motivated me in a way that is difficult to express. One year ago, I wasn’t sure where I, this site or my company were headed. Things looked good, but building my dream was daunting, and I chose to…

Thanksgiving is a bittersweet holiday for me. Yes, it’s time to gather round the table with The Family and cook wonderful dishes, but therein lies the problem: As I’ve lamented before, The Family does not appreciate deviations from the tried and true Thanksgiving menu, so it is up to me to ingeniously sneak in a new dish here and there while maintaining an air of blithe innocence. I must be frank: I’m not a huge fan of Thanksgiving dinner. Turkey rarely gets my taste buds going, and mashed potatoes bore me to death. OK, I am a freak for the…

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…

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…

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…

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,…

If any of you subscribe to BusinessWeek, I’m in the September 18th issue in the Fall 2006 Small Biz section. The article is entitled Hitting the Books, and questions if an MBA is needed to be successful as an entrepreneur. From the article (following a section about the courses to choose for your MBA program): And what if, after plenty of research, nothing seems to fit? Well, academic studies in entrepreneurship aren’t for everyone. Last year, Jennifer Iannolo thought she’d go back to school for an MBA in entrepreneurship and use that time to develop her next company. But she…

There’s a new podcast review website up called, appropriately enough, Podcast-review.com! Please take a moment to go there and filter for Food shows and leave us reviews! You can review Culinary Podcast Network and several of the individual shows, or submit a podcast for review. www.culinarypodcastnetwork.comfood, food podcast, cooking, recipe, Podcast Review, Culinary Podcast Network, Gilded Fork