Farm-to-fork eating is hotter than ever now and this is one way that chefs can make sure they're getting the freshest produce possible.
The photo to the right is Phil Pyle, an owner of the Fair Hill Inn, checking his grape vines, which are also part of the garden at the Maryland restaurant. Phil also has beehives. Seriously.IN OTHER NEWS:
- One of my favorite dishes to eat in Tuscany in crespelle. It's an Italian crepe. A little trattoria near the Boboli Gardens in Florence served a memorable crespelle dish made with spinach, cheese and bechamel sauce.
Maybe it was the company I was with or just that I was so happy to be in Italy, but it was truly one of the best things I have ever eaten. I've looked for similar recipes and have found crespelle recipes in Mario Batali's "Molto Italiano: 327 Simple Italian Recipes to Cook at Home"
(Ecco 2005), and, naturally, Marcella Hazan's must-have cookbook (if you're a Italian food lover) "Essentials of Classic Italian Cooking" (Knopf, 1992.) Here's a story on crespelle today in The New York Times.
- The San Francisco Chronicle says that pastry chefs there are discovering macaroons. One chef even calls them the "new cupcake", which is a bit of a stretch. But hey, Delaware is sooooooo ahead of the curve. And I guess these San Fran chefs have never been to the Hotel du Pont where it's a tradition to get FREE (homemade!) macaroons at the end of the meal.
- And The Washington Post is shaken - not stirred - about premade cocktails. (Just say no to a margarita in a box. Ick.)
3 comments:
While I ADORE the Hotel duPont's macaroons, they are nothing like the ones in France. The French macaroon, as the article describes, are layered with a filing and a brightly-colored exterior, and are more cake-like than what we know here. As delicious as they are beautiful. We discovered them in Rouen, a lovely little city north of Paris
that should be FILLING, not filing!
The French are turds
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