Roo de Loo

over the EDGE wine picks for New Year's Eve

2011-12-30T15:25:00.001-05:00

I'm indecisive about two major things:

Which discount underwear to purchase at Century 21
Picking wine

That's why I have my gal pal and wine expert Kristen Siebecker (aka Wine with Kristen) to steer me in the right direction. No matter what awkward situation I may find myself in (and trust me, there have been plenty), I know I'll at least arrive with something appropriately drinkable. Kristen took on the challenge of 5 wildly different New Year's Eve wine scenarios.

CLICK HERE for

"Over the EDGE Wine Picks for NYE and Beyond"

appearing on EDGE Media Network

Cute, right? Visit Burgenland in Austria—they all look like this.
Austria. Unique Like You
(photo: Matthew Wexler)

what to do with oil besides light your menorah

2011-12-20T14:49:00.000-05:00

I had the pleasure of traveling with food writer, recipe-tester, and all-around cool chick Leah Koenig this fall as we traversed the Austrian countryside in search of the best Blaufränkisch and Wiener schnitzel the country had to offer. They practically had to ship us back in cargo, we ate and drank so much, but that didn't stop Leah from hopping back on the culinary bandwagon for some die-hard recipe development for the foodie website CHOW.

Hanukkah (aka The Festival of Lights) starts tonight and one of the traditional foods of this 8-day gift-giving and candle-lighting love fest is sufganiyot (doughnuts). Leah spent hours developing some off-the-chart variations on a classic, so break out your cast iron skillet and a tub of Crisco and get to it.

CLICK HERE for

"Jelly Doughnuts Reinvented:

Creative Sufganiyot for Hanukkah"

Apple Cider Sufganiyot with Salted Caramel (photo: CHOW)

drink me

2011-12-15T12:12:00.000-05:00

Stratford Shakespeare Festival is North America's largest classical repertory theatre, but there isn't enough iambic pentameter in the world to help you get through a 36-hour family meltdown known as Christmas. That's where Stratford University comes in.

Stratford University (with campuses located throughout the East Coast, India and online) offers a variety of degree and recreational courses in culinary arts and hospitality. They also happen to have Brett Chappell on staff. With a Certified Wine Educator designation from the Society of Wine Educators, Chappell has drawn upon his food, beverage and fine dining experience to whip up a couple of foolproof, easy-to-make, holiday drink recipes that will be sure to keep your cheeks (and your disposition) rosy this Christmas.

Twisted Hot Toddy
1 1/2 oz bourbon whiskey
1/4 oz orange juice
3/4 oz sugar syrup
4 oz hot water
1 lemon wheel
1 clove
1 candy cane

Mix bourbon, orange juice, hot water in a warmed mug.
Stud lemon wheel with clove and float in drink.
Garnish with candy cane.

Holly Berry
1/2 oz almond liqueur
3 oz cranberry juice
Prosecco, or other sparkling wine
1 sprig mint

Chill all ingredients.
Mix almond liqueur and cranberry juice in a wine glass.
Top with prosecco (be prepared to wait for mousse to subside).
Garnish with mint sprig.

10 healthy holiday tips

2011-12-13T10:15:00.000-05:00

The folks at The Daily Meal recruited me to divulge some healthy culinary alternatives for getting through the holidays. Me... who studied at the French Culinary Institute and melted more butter than Mount Vesuvius.

Fear not, Roo de Loo'ers—I called upon two of my favorite kitchen compadres: Alejandra Ramos and Olivia Dupin. They chirped in with some creative ideas and I did a morning meditation over chai tea to crank out a few more.

Making responsible choices shouldn't be a drag during the holidays, unless you're RuPaul. Take a peak and consider making at least one healthy adjustment to your holiday eating habits. Your heart (and mine) will appreciate it.

CLICK HERE for

"10 Tips for a Healthier Holiday Season"

appearing on The Daily Meal

See... now doesn't that look healthy?
(Minus the bacon and blue cheese.)
photo: Matthew Wexler

17 and counting

2011-12-05T16:38:00.001-05:00

Since arriving in Belgium a mere five days ago, I seriously believe I've eaten my weight in food. Today pushed me over the edge with a whopping 17 courses from morning 'till dusk.

Breakfast at the Crown Plaza Liège
Lunch begins at the Michelin-star restaurant Li Cwerneu featuring Chef Arabelle Meirlaen... Pot de Légumes du moment (fresh veggies, herbs and "dirt" from the chef's garden)
Lingot d'Or de Foie Gras (a petite gold brick of duck liver)
Maquereau en Vinaigrette et Wasabi (mackerel in a vinaigrette broth with a mandarin ice cube)
St. Jacques aux Noisette et Noix, Betterave Rouge (sea scallops with beet goat cheese and hazelnut mayonnaise)
Saumon Label rouge avec Verveine, Oignons et Herbes (Scottish salmon with sweet onions, sea asparagus and Buddah Fingers)
Haricots Borlottis en mijoté et Provolone Affumicata (seasonal beans with lardo and smoked provolone)
Some carrot thing that was an additional course not appearing on our "Menu Prestige"
Chevreuil aux Trompettes de la Mort et Carottes, Aromates (deer loin with tubor root, quince and death trumpet mushrooms)
Mélo Cake (chocolate bomb)
Envie de Sucré (I'd lost track at this point but it was something like vanilla ice cream with pears poached in Cognac and coffee granita)
Mignardieses (cookies)
After a drive from the town of Huy back to Brussels and a quick nap, we head off to La Belle Maraichére for... Fish Soup
Skate Terrine
Sole Meunière
Cheese Tasting (Bleu D'Avergne, Camembert, Wijendahl)
Chocolate and Napoleon Ice Creams with Whipped Cream and Ground Cherry

Disclaimer: Do not try this at home or abroad, or if you have any clothes you plan on fitting into within a two-week period.

Pot de Légumes du moment (photo: Matthew Wexler)

the king of morocco

2011-12-01T09:24:00.000-05:00

On paper, the King of Morocco is Mohammed VI. The King thatI discovered on my recent trip was Elvis. Traveling to Marrakech to profile the La Maison Arabe, Iflew into Casablanca and was picked up by a car service that would drive me thetwo and a half hours to the boutique property tucked away amid the windingstreets of the Medina.

For the first hour of the trip, the landscape of westernMorocco looked much like the fields of central Ohio where I grew up, minus thedonkeys. Eventually the landscape gave way to rolling hills, cacti, and in thefar-off distance, the Atlas Mountains.

I struck up conversation with my driver, Mr. Youssef. “I’venever been to Africa before,” I shared. “Northern Africa,” he corrected me—notin a dissonant way, but in a manner that quickly let me know that there isclearly a continental divide.

“Have you ever been to the United States?” I asked. “No, Ihave everything I need right here.” I thought that was a brilliantly simplisticanswer and it reminded me that sometimes we get caught up in our own superpowerattitude. He was fascinated by “the conflict”, which was how he referred toOccupy Wall Street. We chatted about politics and though I felt blissfullyignorant for a while, the ignorance eventually outweighed the bliss and Irealized maybe I should pick up a paper a bit more often.

As we neared the city center, Youssef asked if he could makea quick stop. Um… OK? He turned offthe traditional music that had been playing since we departed the airport,popped in a CD, and dashed out of the car only to disappear behind a bolteddoor in a ramshackle building off the side of the road.

Before I knew it, I found myself sitting alone in the back ofan unlocked sedan in the middle of Morocco listening to Elvis’s number one hit from 1969, “SuspiciousMinds”. My mind raced. Is he scoring drugs? Getting a pay-off todump me in a field? Do they even have drugs in Morocco? Where’s my passport?

Five minutes later, Youssef appeared from the shack, smokinga freshly lit cigarette and adjusting his belt buckle. The guy had simplyneeded to take a piss. I took a deep breath and even though the sun had set, Icould catch a glimpse of Youssef’s eyes in the rear-view mirror—open and honest,just another hard day’s work.

If you’re ever in Marrakech and need a ride, email Mr.Youssef at ourikatrans@gmail.com

On the side of the road in Marrakech (photo: Matthew Wexler)

turkey manhattan

2011-11-25T11:00:00.000-05:00

I squealed with delight when my new buddies at Squealers Barbecue forwarded me this straightforward use for holiday leftovers: The Turkey Manhattan. A sandwich with a fried potato cake? Yessir. Squealers recently celebrated the tenth anniversary of their first restaurant in Mooresville, Indiana, and since that time has won more than 65 awards for their barbecue.

Chef and business partner Jim Coldren provides the recipe below (along with a bit of inspiration as to how it came to be) using Squealers signature smoked turkey.

Jim says-
"My dad was very much a turkey junky, as much as the dad in “A Christmas Story,” played by Darin McGavin. In addition to turkey sandwiches, turkey scrambled eggs, turkey and noodles, and of course turkey nachos; my favorite was turkey manhattans with a fried potato cake. This recipe is nothing but leftovers and is great for a lazy after Turkey Day meal!"

Turkey Manhattan
Turkey slices
Dinner rolls
Gravy
Cold Mashed Potatoes
Finely chopped shallots
Chives
Shredded cheese (of your choice)
Sour Cream
Jalapenos

To make Potato Cakes
If mash potatoes are not firm enough, fold in a whipped egg as a binder. Then you can also fold in any sort of additional ingredients for flavorings, here are some of my favorites: finely chopped shallots, chives, any kind of cheese (I like shredded swiss), sour cream, jalapeños, salt and pepper or whatever you fancy.
Then take a handful of potatoes and mold them into a hamburger patty shape, ½ inch thick( if they are too sticky lightly dust them/your hands with flour). Heat skillet with butter and added potato cakes. Brown for 5-7 minutes on medium high heat, flip and brown for another 5-7 minutes. Remove cakes and set to side. Using same skillet, quickly brown turkey slices (a microwaves works too but I prefer them reheated in skillet with butter)
Heat gravy in a microwave until warm.

Build the Manhattan!

Split the roll (or white bread slices), layer the turkey, then potato cake and cover with gravy; add a dollop of sour cream on top!

thomas anthony casoria

2011-11-24T14:41:00.000-05:00

It seems like an odd title for a Thanksgiving Day post, I know, but stay with me.

My nephew visited me here in New York City a few weeks back. It was his Bar Mitzvah gift. One of his few requests for this trip was a visit to the 9/11 Memorial. I've lived in New York City almost fifteen years and watched the dark cloud loom over our city in the days and weeks after 9/11. I've done a lot to compartmentalize that day. I'm discovering it's how I survive a lot of things.

We arrived just after dusk—a cold, misty fall night—and the memorial illuminated with a haunting glow. I walked to the massive granite structures and snapped a random shot of one of the 2,983 names that are inscribed in bronze. Thomas Anthony Casoria. I don't know why I took that picture. Together my nephew and I walked the circumference of the memorial and I cringed as those around me spoke louder than I thought they should, or walked on the grass where there was pavement. This was sacred ground and I wanted it treated with respect. I kept a lid on my emotions with my nephew by my side. If I had even begun to talk about that day, the floodgates would open.

This morning I was preparing to send my favorite photos from that trip to my nephew as a Thanksgiving treat—thanking him for being in my life and being such a great kid. But the first photo I saw was of Thomas Anthony Casoria's name. Thomas was a firefighter. He died helping a paraplegic down a flight of stairs in Tower One.

In these recent weeks of rebellion and confrontation against our police force, our government, and our financial institutions, I am thankful for the reminder that there are infinitely more good souls in the world. There are those who have sacrificed their lives for our safety and there are those who are simply walking the path.

Thank you, Thomas, for this reminder.

5 ridiculous kitchen essentials to be thankful for

2011-11-21T13:06:00.001-05:00

I'm thankful for a lot... french macarons, when my dog sleeps past 4am, anything with alcohol content and bubbles (beer, champagne—you get the picture). I am also thankful for my colleagues at Endless Simmer, who encourage me to procrastinate other assignments by writing up snarky food-related posts. In the spirit of Thanksgiving, I offer you five ridiculous kitchen essentials to be thankful for.

Do you own one of these contraptions (or some equally useless piece of kitchen gadgetry)? If so, forward a photo along to matthew@roodeloo.com and you might find yourself on the front page of Roo de Loo.

Happy T-Day. Keep on cookin'.

CLICK HERE for

"5 Ridiculous Kitchen Essentials to Be Thankful For"

appearing on Endless Simmer

luxe-licious

2011-11-10T10:51:00.000-05:00

Roo de Loo (aka writer/chef Matthew Wexler) recently appeared in a travel feature for JustLuxe.com, an online luxury travel guide. Agritourism is gaining momentum as travelers seek authentic, local experiences while still getting a bit of pampering.

Good Commons has a bit of both and will feature Roo de Loo in the kitchen at a number of signature events throughout 2012. Stay tuned for details and in the meantime, take a peek at what they have to say at Just Luxe.

Photos: Anthony Bianciella, Carly Caryn, Eve Event Photography,
Taylor Mathis, Matthew Wexler

back off

2011-11-08T09:39:00.000-05:00

You may think of Roo de Loo as a continent-hopping, boozy food gawker. Yes, sometimes. But more often than not these days I am nursing an excruciating herniated disc. I have gone to the chiropractor, massage therapist, physical therapist, physiatrist, primary care doctor and ultimately a cortisone-shot wielding surgeon. With wispy moments of relief, I am hoping that this may all go away at some point.

I'd like to think I have a high tolerance for pain and have cringed through getting in and out of a car, a bed, a shower, an awkward situation (oh, wait—that's another blog post). You get it. But what I find most debilitating is my inability to physically imitate the ridiculous things I see on TV.

I sat in quiet melancholy several weeks back as Chaz Bono danced his last tango on Dancing with the Stars. I hung my head in despair during Justin Bieber's pubescent performance on Ellen. Oh, how I wanted to jump off of the sofa to shimmy, shake, and pop my hips. But what sent me into the grim, bleak world of "will I ever get over this" was a performance by the cast of Godspell on The Late Show with David Letterman. From the special-ed stylings of lead performer Hunter Parrish to the Pippi Longstocking costumes and middle school show choir choreography, what I wouldn't give to be prancing around my apartment with a shot of tequila in one hand and my remote control in the other, screaming "Day by Day".

With another cortisone shot headed my way and enough narcotic prescriptions to stock a pharmacy in Mexico, maybe that day will come soon. Until then....

the times they are a-changin'

2011-11-04T12:28:00.000-04:00

Bob Dylan’s iconic song was written in 1963 (and released on the album by the same name a year later) and here we are—48 years later—and I’m wondering what, if anything has changed. A lot, really:

The Civil Rights Act of 1964
Roe Vs. Wade 1973
Share Our Strength founded 1984
The Americans with Disabilities Act 1990

Don’t Ask Don’t Tell repeal 2011

Change takes many forms. Our country’s latest metamorphosis as we struggle to find a economic solvency is generating a new wave of artistic expression. Photographer and writer Carly Caryn has documented recent happenings in her latest blog post, “The Revolution Will Not Be Televised…”

Bristol, England has seen an explosion in street art and has been receiving international acclaim:

This summer I was in Athens and viewed massive amounts of anarchist graffiti. It was not an artistic expression of political viewpoint, but rather a destructive reaction to economic turmoil. Spray-painting centuries-old marble cannot be undone. I believe somewhere there is a balance. Sometimes we must break down to build anew.

Athens, 2011

photos: Matthew Wexler

going whole hog

2011-11-01T12:31:00.000-04:00

I had the opportunity to head to Charlotte,North Carolina this fall on assignment for AirTran's Go Magazine. Thetask: go inside the world of food competitions. We used the Time Warner BBQ & Blues and the Memphis BBQ Network as an anchor, but with the help ofindustry experts and passionate foodies, uncovered the recipe for a prettyfascinating feature. It was a whirlwind weekend of hog pits and smokers,moonshine and merriment. Hope you have as great of a time reading it as I dideating it.

CLICKHERE for "Going Whole Hog"
as appearing in the November 2011 issue of AirTran's
Go Magazine.

photo: Matthew Wexler

the art of relaxing

2011-10-24T10:00:00.000-04:00

I was recently tasked with recommending some of my favorite spas & resorts for Passport Magazine's annual international spa round-up. While I'm often quick to say that the life of a travel writer is not all "champagne tastes and caviar dreams"—I also must admit that it does, at times, offer the opportunity to bask in some of life's great indulgences.

I have had the good fortune of being the recipient of some pretty spectacular treatments over the years, many of which have been after a long day's work in the kitchen at Good Commons, a boutique retreat center where I can be sometimes be found cooking for food & wine enthusiasts, yogis, or any other assorted collection of like-minded souls escaping from the daily grind. But when I'm wearing my different hat as a journalist, I can truly let go without worrying about scones for the morning or if people thought the chicken was overcooked.

As the holidays approach, consider giving yourself the gift of a little "me" time. And if you happen to be in upstate New York or Greece (hey, a year ago I never thought I'd get out of Manhattan again), consider one of these locales:

The Mirror Lake Inn Resort and Spa
Lake Placid, New York

Arion, A Luxury Collection Resort and Spa
Athens, Greece

CLICK HERE for full reviews as appearing in

Passport Magazine.

nyc wine & food festival

2011-09-28T10:00:00.000-04:00

Looking to take a bite out of the Big Apple this weekend? The Food Network New York City Wine and Food Festival present by FOOD & WINE descends upon Gotham. Check out Roo de Loo's top pics on EDGE Media Network:

CLICK HERE for

"Eat, Drink and be Mary:

Five Can't-Miss Events at NYC Wine & Food Fest"

appearing on EDGE Media Network

Can't dash off to NYC for a food-filled weekend?

CLICK HERE to check out the online auction.

All net proceeds from the Festival and the auction benefit

Food Bank For New York City and Share our Strength.

take a bite of something edible

2011-09-21T19:19:00.000-04:00

What does Roo de Loo do when I'm not scoping out barbecue in Charlotte, North Carolina, sneaking French macarons in New York City or plotting a chocolate and beer expedition in southern Belgium? Much of my time is spent at the quaintest, friendliest, "goodest" boutique retreat center on the east coast—Good Commons.

For just over three years I've been trekking north to take on culinary responsibilities for a variety of events at Good Commons; from yoga retreats to indulgent food & wine weekends and even the occasional bacchanalian wedding.
It's hard work.
I drink a lot of Bud Light.
And it's worth every moment.
We were thrilled to host a journalist from Edible Manhattan, who wanted to know how all of this crazy goodness came to be. Well, we told her.

CLICK HERE for

"Road Trip: Retreat. Eat. Repeat."

Courtesy of Edilble Manhattan

(photos by Taylor Mathis)

anniversary kidney pie

2011-08-24T12:56:00.000-04:00

My dear friend Scott received a kidney from his brother 16 years ago today. Just prior to this life-saving operation, Scott and I were in a dinner theatre production of Peter Pan (which starred the late, great Guy Adkins, bless you Guy!). Scott missed part of rehearsal for dialysis and I got assigned some of his lines, which he's never let me live down. Frankly, he's always been funnier than me (at least onstage) and he's been working that kidney for 16 years strong.

A little bit of Internet research reveals that a kidney transplant takes 2 to 3 hours. That doesn't seem very long for an organ transplant but I guess we're dealing with professionals. A kidney pie, on the other hand, seems to be a labor-intensive culinary ordeal. I haven't made it or tasted it so this recipe is purely on spec. I say if you can't beat 'em, eat 'em.

Steak and Kidney Pie (courtesy of allrecipes.com)

1/2 pound beef kidney
1 tablespoon vegetable oil
1/4 cup all-purpose flour
salt and pepper to taste
1 pound beef for stew, cut in 1 inch pieces
4 slices thick sliced bacon, cut into 1 inch pieces
1 medium onion, chopped
1 (6 ounce) package sliced mushrooms
1/2 cup beef stock
1/2 cup red wine
4 large potatoes, peeled, cut into 1-inch chunks
2 tablespoons butter
1/2 cup milk
1 (17.25 ounce) package frozen puff pastry, thawed
1 egg, beaten with 2 teaspoons water

Cut the kidneys in half, and remove the tubes and skins; rinse well under cold running water. Pat dry, and cut into 1/2 inch dice. Pour the vegetable oil into a large, heavy bottom pot, and set over medium-high heat. Season the flour to taste with salt and pepper in a bowl. Toss the kidney and stew meat in the flour; shake off the excess. Sear the meat in the hot oil until well browned, then remove. Add the bacon to the pot and cook until crisp. Stir in the onion and mushroom, and cook to soften, about 2 minutes. Pour in beef stock, wine, and browned meat; bring to a boil, stirring constantly, until the mixture starts to thicken, about 5 to 10 minutes. Reduce heat to low, and simmer 1 1/2 to 2 hours, until meat is tender. Remove from heat, and cool to room temperature.
Place potatoes in a saucepan with enough water to cover, over high heat. Bring to a boil, then reduce heat to medium-low, and simmer until potatoes are tender, about 20 minutes. Drain, then mash with the butter and milk; season with salt and pepper. Allow to cool.
Preheat oven to 375 degrees F (190 degrees C).
Press one sheet of the puff pastry into a 9 inch pie dish, and trim the edges to fit. Fill with the cooled meat mixture. Spread mashed potatoes over top, about one inch thick. Place the remaining sheet of puff pastry over the top of the pie. Trim the excess pastry around the edges, then flute the edges with a fork. Brush the top with the beaten egg.
Bake in the preheated oven for 20 to 25 minutes, or until crust is golden.

my shit don't stink: 5 observations on a vegan diet

2011-08-18T11:28:00.000-04:00

It's true, sometimes we've got to call it how we smell it. Check out my recent rant and rave for one of the most prolific food blogs out there, Endless Simmer.

CLICK HERE for

"My Shit Don't Stink: 5 Observations on a Vegan Diet"

appearing on Endless Simmer

Salad greens from Coger's Sugarhouse (photo: Matthew Wexler)

Housemade charcuterie from the Downtown Grocery (photo: Matthew Wexler)

taking a bite out of the berkshires

2011-08-11T09:52:00.000-04:00

If you've never made it to the rolling hills of Berkshire County, you're missing out on some of the freshest farm-to-table cuisine on the East Coast. I canvassed these quaint, artsy towns in search of new chefs, passionate restaurateurs and local haunts that have been satisfying customers for decades. My findings are in the August 2011 issue of Passport Magazine.

CLICK HERE for

"World Eats: The Berkshires"

Passport Magazine, August 2011

Nudel Restaurant, photo: Matthew Wexler

The Dream Away Lodge

Mezze Bistro + Bar, photo: Jennifer Mardus

Mission Bar + Tapas, photo: Ogden Gigli

Route 7 Grill, photo: Matthew Wexler

country cooking

2011-08-05T10:30:00.000-04:00

This spring I crossed the ocean blue to spend a glorious week in the English countryside. My host for much of this visit was Russell's, A Restaurant with Rooms. Like walking into a Sargent watercolor, Russell's is set in the idyllic village of Broadway and nothing could tempt my appetite more than the local produce, meats and cheeses that abound.

For more about Russell's, check out the August edition of Hemispheres Magazine. This month is their first annual Food issue, so be sure to tweet and post about how you'd like to see more gastronomic coverage.

CLICK HERE for

"Country Cooking" Hemispheres Magazine

photo: Matthew Wexler

Roo de Loo LIVE: Labor Day Weekend, Sept 2 - 5

2011-07-25T11:41:00.000-04:00

What's so "good" about Good Commons? Farm-fresh cuisine, clean mountain air, round-trip transportation from New York City on a private bus stocked with snacks and cocktails—I mean seriously?

Join myself, along with Good Commons owner Tesha Buss, mixologist Athena Freedlander, fitness expert Erika Shannon, and certified massage therapist Pam Christenson for a weekend filled with rest and relaxation, a picnic at the postcard-perfect Echo Lake, visit to the Plymouth Folks and Blues Festival, 4-course dinners with wine pairings and an exclusive mixology workshop.

This all-inclusive weekend is almost sold out, but there a number of loft slots available. As a special thank-you to Roo de Loo readers, mention this blog and you'll receive a FREE* 60-minute massage from our on-site massage therapist as part of your weekend package.

CLICK HERE for full details and to register.

PS— A portion of proceeds benefit the

Food Bank For New York City!

*No cash value, gratuity not included. Limited availability.

bonnaroo's food oasis

2011-06-20T09:36:00.000-04:00

Each summer a music and arts event magically rises out of the earth in the middle of Tennessee field. Bonnaroo is ten years strong and this year jumped on the culinary bandwagon to offer attendees a taste of best food truck grub the Southeast has to offer.

CLICK HERE for

"Bonnaroo: A Music and Food Oasis Takes Over Tennessee"

appearing on EDGE Media Network.

how the west was won: new taste of the upper west side

2011-06-15T11:34:00.001-04:00

New Taste of the Upper West Side gathered some of New York City’s top culinary contenders, proving that a great meal can finally be found north of 14th Street. I had the opportunity to attend "The Best of the West", which not only featured dishes from notable chefs such as Jean Georges, Marc Murphy, and Missy Robbins, but also featured a 16-piece orchestra — classy! Read my full review on EDGE Media Network.

CLICK HERE for

"How the West Was Won: New Taste of the Upper West Side"

appearing on EDGE Media Network.

photo: Matthew Wexler

new york state of mind in the u.k.

2011-06-14T10:00:00.000-04:00

I traveled to the Cotswolds this spring on the hunt for the best English cheese and to get a taste of country living. Getting there couldn't have been easier than on BritRail. Here's my take on the experience, which appeared on ACPRail's blog:

A New Yorker's Weekend in the English Country

photo: Matthew Wexler

Roo de Loo LIVE: Culinary Immersion July 14-17

2011-06-02T10:30:00.000-04:00

Love to cook but can't handle a knife? Need to get out of the city and breathe some fresh mountain air? Head to Good Commons to join Roo de Loo creator Matthew Wexler for a culinary immersion weekend that includes:

Round trip transportation from NYC on private charter
3 night lodging at Vermont's premier boutique retreat center, Good Commons
Culinary workshops with guest chefs and local food artisans
Plenty of rest & relaxation

CLICK HERE

for Culinary Immersion Weekend itinerary and to register.

Interested in a FREE upgrade ($125 value)?

Email matthew@roodeloo.com for details.

richmond's riches: southern food & drink

2011-05-31T13:00:00.000-04:00

Looking for an unconventional East Coast getaway? Richmond is easily accessible by plane, train or car, and within striking distance of the mountains or the ocean. Filled with a rich (and sometimes troubled) history and burgeoning food scene, Richmond is a fantastic and affordable summer weekend getaway.

CLICK HERE for

Richmond's Riches: Southern Food & Drink — and Gay Hospitality

on EDGE Media Network

top 10 things to eat before the end of the world

2011-05-20T15:18:00.000-04:00

Nobody likes a fatalistic end-of-the-world prediction more than me, and what better way to prepare than thinking about your last meal? Check out Roo de Loo's latest feature for Endless Simmer.

CLICK HERE

for

Top 10 Things To Eat Before You Die

appearing on Endless Simmer

what makes a straight man pop his cork?

2011-05-02T13:42:00.000-04:00

Double entendre? Guilty as charged, but who could resist when interviewing the ever-relaxed but uuber-knowledgable Mark Eberwein, one of Food & Wine's top sommeliers of 2011. I first met Mark on a trip to the St. Regis Deer Valley and we reconnected so he could provide some timely tips for great summer wines.

CLICK HERE to read

"What Makes a Straight Man Pop His Cork?"

courtesy of EDGE Media Network

photo: Matthew Wexler

take a bite out of this

2011-04-29T17:02:00.000-04:00

It took me about a month to recover from the meat-fest, otherwise known as Choice Eats, presented by The Village Voice. Check out Roo de Loo's coverage for Endless Simmer, which offers some healthier options from some of my favorite picks of the night.

CLICK HERE

for

"Choice (M)Eats and Other Options"

Endless Simmer

food of love

2011-04-12T13:26:00.001-04:00

What better time to share this essay than now, as I prepare to head "over the pond" to the Cotswolds and Bristol, to spend a week eating cheese and foraging through the English countryside. "Food of Love" is a piece that appeared in Out There Magazine's Beauty issue and speaks to the beauty of relationships as experienced and understood through food.

I hope to come back from England with an oversized royal wedding t-shirt depicting Prince William and Kate, along with cheese hidden in my luggage. Stay tuned for these stories and more.

CLICK HERE to read "Food of Love"

Mezze Bistro + Bar, courtesy of Jennifer Mardus

unsung heroes

2011-03-08T10:07:00.000-05:00

Last fall I had the privilege of producing and writing a 6-page spread for Out There Magazine, a fantastic new publication from 'across the pond'. Their pushing-the-envelope aesthetic takes a modern look at homoculture, arts and style. I had suggested for their Beauty issue that they consider a piece about the senior population within the LGBT community by profiling SAGE—our country's largest and oldest organization dedicated to improving the lives of lesbian, gay, bisexual and transgender adults.

It was an amazing shoot, courtesy of photographer Samuel Granado. So spend a few minutes with these amazing people who have survived, thrived and continue to inspire those around them each day...

CLICK HERE for Out There Magazine feature

"Unsung Heroes"

Interested in subscribing to Out There Magazine? CLICK HERE

style & substance

2011-03-04T12:05:00.000-05:00

A graphic artist as well as a painter, John Kneapler is making a splash with his recent show at the newly opened Gregory Way Gallery in Beverly Hills. Check out Roo de Loo's profile about this man of style and substance.

CLICK HERE for

"Style Meets Substance: A Visit With John Kneapler"

EDGE Media Network

Roo de Loo LIVE!

2011-03-02T09:55:00.001-05:00

Is all of this talk of food and travel making you hungry? Join me at some of these upcoming events throughout the Northeast:

Feast of Good, March 14
A spectacular 4-course dinner with wine pairings at the super-hip Brooklyn Kitchen. Featuring 4 chefs, lots of bubbly and flowing wine, and most importantly—great new friends and community.
CLICK HERE for full event description & tickets.

Private Wine Tasting with Gluten-Free Snacks, March 30
Join me and sommelier Kristen Siebecker for an evening of wine tastings and gluten-free goodness.
CLICK HERE for full event description & tickets.

Mind! Body! Spirit! Recharge Weekend, April 7 – 10
A transformative weekend of self-discovery featuring guests hosts who will recharge your mind, body and spirit through inspiring workshops, activities, fitness and excursions. And of course, delicious farm-to-table cuisine.
CLICK HERE for full itinerary and exclusive Roo de Loo $100 discount offer!

where's this from #6

2011-02-26T10:20:00.000-05:00

bag crazy

“Where’s this from” heads in a slightly different direction this week, as I’m all wound up over one of my greatest pet peeves—plastic bags.

My plastic bag obsession started a few months ago when I was visiting my family in Cleveland, Ohio. I had gone to a chain supermarket to pick up some last-minute items for my mom’s birthday celebration—namely a pre-ordered cake and candles. Upon check-out, the woman in front of me had a full cart and child in tow. As I watched her items inch across the conveyer belt, past the scanner and into a multitude of plastic bags, I thought “Really?”

She had a value-pack of toilet paper, already hermetically sealed in plastic. This was then double-bagged by the cashier and put in her cart. The bags weren’t even large enough for her to grab the handles. Nonsense. And when I checked out, the cashier double-bagged my birthday candles—a box that could fit into the palm of my hand!

Approximately 100 billion plastic grocery bags are used in the United States each year, requiring an estimated 12 million barrels of oil to make them*. There is controversy regarding the energy efficiency required to make and recycle plastic bags versus paper, but one thing is clear: neither is good for the environment in such ridiculous quantities.

It seems like a no-brainer to use recycled bags for grocery shopping, but what about retail shopping? Who doesn’t like to leave their favorite store with a highly-branded bag, showing off to the world the fact that you just bought something fabulous? Small choices go a long way. You may get some odd stares the next time you walk out of Saks Fifth Avenue with your recycled grocery bag, but think of how fabulous those $100 jeans will look in a world without toxic haze.

Here are some of my picks for recycling in style:

RuMe Bags are made in a fair trade factory and each hold up to 40 tennis balls—an odd fact, but if you're training for the U.S. Open I guess it's a good thing.

Pay it forward with Rewrap Gift Bags by Uncommon Goods, made of sturdy ECO-Duck recycled canvas (74% recycled cotton, 24% acrylic and 2% other recycled fibers). The cotton yarns used for these bags are made from pre-consumer clippings that are salvaged from large cut-and-sew manufacturers. And when they're gone their gone—limited edition.

Using innovative repurposed materials in unusual ways, GG2G has created a funky chic line of bags made from repurposed highway billboards. Not only that, but the billboards themselves are only sourced locally. Bags are lined with 100% organic cotton. With many styles to choose from, you can be the hottest eco-fashionista on the block.

*source:

http://www.envirosax.com/plastic_bag_facts

where's this from #5

2011-02-11T10:27:00.000-05:00

Soy, oy!

You could give yourself a heart-attack in an effort to eat healthy these days as the interwoven agendas of the agriculture industry and our government steer consumers into a tailspin of what’s good for you and what will grow a third arm out of your forehead.

The dairy debate continues. Some balk at the idea that humans consume milk at all, noting that you never see a calf sucking at the teat of sheep or a pig. Many have turned to soy milk as an alternative, but the jury is still out on the benefits of soy products. There have been a slew of reports over recent years questioning the safety of genetically-modified soybeans. And yet the U.S. Agricultural Department approved a new GM soybean designed by DuPont this summer. Not surprising, considering 90 percent of soybeans grown in the U.S. are genetically modified. But this bean has a different agenda.

The majority of biotech crops are engineered for resistance against insects or to enhance growing, but this new strain of soybean promises to eliminate trans fats and produce oil with omega-3 fatty acid—fish oil. Fish oil in my soybean? Maybe not a bad thing... but certainly not natural.

If you are a fan of soy, there is a fantastic artisan company in Vermont that is producing the real deal using only organic soybeans sourced from local farmers. Vermont Soy, co-owned by soy renegades Todd Pinkham and Andrew Meyer, is creating fantastic products that honor traditional techniques while contributing to a healthy food system and sustainable agriculture.

Vermont Soy’s product line includes assorted soymilks, artisan-style tofu and soy nuts, which aren’t really nuts at all for those of you with nut allergies. You know exactly where their soybeans are coming from because they tell you right on the website: Butterworks Farms in Westfield, VT and Bouchard Family Farms in Franklin, VT. Finding their products at your local market may be a bit trickier, as they currently only have limited distribution, but don’t let that deter you. Take a moment this week to discover where one item in your fridge or pantry comes from and make a healthy choice for both you and the planet.

Additional sources:
http://www.nytimes.com/gwire/2010/06/07/07greenwire-as-us-approves-gm-soybean-dupont-and-monsanto-80269.html

when love's a bitch: canine valentine guide

2011-02-10T12:44:00.003-05:00

Check out Roo de Loo's contribution to EDGE Media Network's Valentine Guide collection. It's true—this year I'm flying solo on the human front—but I'll still be getting love from my four-legged partner in crime, Wilbur. Read how you can spoil your furry friend this Valentine's Day:

CLICK HERE for

"When Love's a Bitch: Canine Valentine Guide"

appearing on EDGE Media Network

50 ways to feed your lover

2011-02-09T10:30:00.009-05:00

Simon and Garfunkel may have sung it, but Roo de Loo is counting it down, culinary-style. Check out the full list and see how you can spice up your Valentine's Day this year.

CLICK HERE

for 50 Ways to Feed Your Lover, appearing on

Endless Simmer

Where's this from? 4 1/2

2011-02-08T13:00:00.000-05:00

I know you're eagerly awaiting the next installation of the "Where's this from?" series, but Roo de Loo (aka Matthew Wexler) has been cooking up a storm for the past 3 weeks at Good Commons, a boutique retreat center in Plymouth, Vermont. So to keep your appetite satiated, I'm offering you this little gem:

where's this from? #4

2011-01-27T09:54:00.001-05:00

It Ain't Easy Being Cheesey

While the controversy continues as to whether we should be consuming cheese at all (some argue that it’s wrong that we are the only species on earth who consumes the milk of another animal, but I am hard-pressed to give up a stinky camembert), if you do choose to go down the milky way, I suggest taking a moment to dig a little deeper to determine exactly what is in your cheese.

I conducted a completely non-scientific study while drinking my morning coffee to compare one of my favorite cheese producers with a major brand. This is what I found:

Consider Bardwell Farm is located on 300 acres of Vermont’s Champlain Valley and eastern New York. With more than a century of cheese-making tradition, the property has been revitalized by Angela Miller, Russell Glover, Chris Gray and master cheesemaker Peter Dixon. They produce award-winning cheeses with their herd of Oberhaslis goats as well as milk from Lisa Kaiman’s Jersey Girls Dairy. The cheeses are are all handmade in small-batches, aged right on the farm. Only microbial (non-animal) rennet is used in their cheese making. All of this information is easily available directly on the website.

When I researched Kraft cheese online, I spent a half an hour digging through pages of Google searches of product branding and cheesy recipes (no pun intended) and finally came up with a product list. Kraft’s mild cheddar cheese contains: “cheddar cheese (pasteurized nonfat milk and milkfat, cheese culture, salt, enzymes, annatto [color]), natamycin (a natural mold inhibitor). contains: milk.”

Another word for enzymes is rennet, which is derived from the stomach lining of cattle and swine. This is what causes cheese to coagulate. This is a very common ingredient in mass-produced American hard cheeses. More recently the practice began of mixing rennet extract from calves’ stomachs with a pepsin enzyme derived from swine. And according to Kraft, this mixture is now widely used throughout the United States.

So if you’re a vegetarian, you might want to think twice about where you choose your cheese. Even if you’re a hearty meat-eater, you can be pretty sure that mass-produced cheese containing mass-produced rennet comes from mass-produced livestock. And that’s not good. If you haven’t seen it already, be sure to check out Food, Inc. for an eye-opening exposé of mass destruction... I mean, mass production.

Source:
http://www.natural-connection.com/resource/tnc_reference_library/cheese.html

How Do You Solve a Problem Like Mastiha?

2011-01-24T11:50:00.001-05:00

photo: Matthew Wexler

If you think Maria Von Trapp (at least the fictional version) had it tough hiking over the Swiss Alps with a posse of bratty kids outfitted in floral prints - what about Chios Mastiha: the wildly versatile but virtually unknown product of Chios?

Well, Mastiha is finally making a growing impression in the U.S. due to its unique properties and uses, the committed efforts of the Chios Mastiha Growers Association, and the charming digs at mastihashop new york, where you can get your hands on all things Mastiha.

CLICK HERE for full feature on EDGE Media Network

where's this from? #3

2011-01-20T15:48:00.000-05:00

Each week in 2011 I am asking a question that has been lost in our food culture: “Where’s this from?” Better yet—I am challenging the answers I receive and digging deeper to unearth our culinary complacency.

I Spy

I have rediscovered brunch. After more than a decade in the restaurant industry and my fair share of spilt mimosas and bloody Sundays, I had given up on ever being able to have a civilized afternoon meal—too many memories. That is, until, the corned-beef hash at Northern Spy Food Company.

One of those hole-in-the-wall East Village storefronts, you might be tempted to walk right on by Northern Spy, expect for the throngs of people clamoring to get in. Opened by Christophe Hille, Nathan Foot and Chris Ronis in 2009, the restaurant’s culinary impact centers around seasonality and accessibility. Even the name comes from one of New York’s heirloom apple varietals.

The brunch menu features less than a dozen items, straightforward with a glimmer of Southern influence. Being a fan of old-fashion diner dishes, my eye zeroed in on the corned-beef hash, composed of Heritage beef brisket, confit potato and poached eggs.

What does “heritage” mean? According to our waitress, who looks like Caroline Ingalls from “LIttle House on the Prairie” if she was an undergraduate at NYU, the heritage meats come from a cooperative of small local farmers. With a bit of digging, I believe she is referring to Heritage Foods USA, founded in 2001 as an offshoot of Slow Food USA. The company sources meats and poultries from small family farms and is committed to a fully traceable food supply, consumer education, accessibility and stewardship.

So thumbs up for Northern Spy for sourcing locally, even down to the interior design of the restaurant by Made by Two, who used reclaimed and repurposed materials as much as possible. So if you’re in New York City, be sure to check out Northern Spy, and if you’re not, find you’re own local down-on-the-farm dining experience, no matter where you are.

where's this from? #2

2011-01-12T11:21:00.000-05:00

Where's the Beef?

Whole Foods Market has a reputation to live up to. The 50,000 people employed by the company are called “team members” instead of employees, and Chief Executive Officer John Mackey recently spoke about the idea of conscious capitalism and “how it will support continual innovation and human creativity.”

While I haven’t drunk the Kool-Aid yet (in this case, most likely a reconstituted 100% natural fruit beverage sweetened with fair trade organic cane sugar), I do believe the company is approaching consumerism with responsible business practices. But how does that trickle down to the employee working the meat counter?

I bought ground beef at Whole Foods Market Columbus Circle, rumored to be one of the busiest of the 300-plus stores worldwide. After receiving my well-wrapped package, I asked the team member where the meat was from.

“What do you mean? Like what part of the animal? This is ground chuck,” he responded. I thought that was a legitimate answer, but not the one I was looking for.

“No, I mean where—like what part of the country.”

“Oh! This... uh, this is from the Northeast.” I didn’t press him any further and felt relatively good that my ground beef carbon footprint was minimal. But I learned something even more important in that moment. I was afraid to ask. I felt pesty, as if I was making an unreasonable request while other customers anxiously waited for service.

A few days later I called the store and asked for the meat department and spoke to a guy named Sonny, posing the same question. He gave me the same initial answer, informing me of the part of the animal I had turned into Shepherd’s Pie. But this time I was more persistent.

“No, I mean what part of the country.”

“That’s from Colorado,” he answered. I didn’t lead on about my previous conversation, but asked him to be more specific. “Could you find out where it’s from, though. Like what farm, or distributor?”

“I’m the only one at the counter right now but... you know what? Hold on a sec.” He returned a few moments later. “It’s from Pineland Farms.” Now I was onto something.

Pineland Farms Natural Meats began as a small family farm in Maine and has now represents more than 250 families farming throughout the Northeast and the Mid Atlantic region (I don’t think Colorado is in either of those areas, but hey, Sonny gave me the name of an actual company and seemed like a nice guy, so we’ll let that one slide.)

Pineland Farms cattle are raised without antibiotics, nor do they receive added hormones, steroids or animal by-products. They are raised in pastures and grass-fed until the “finishing” stage, which is a bit disconcerting, as I’m not sure cows are meant to eat grain at all. But the company is committed to sustainable agriculture and stand by the belief that animals should receive humane treatment throughout their entire lives. All in all, I give it a modest thumbs up.

My lesson learned this week is that it’s okay to be inquisitive. How can we expect to make changes in our food culture if we have no idea where we’re starting from? The Shepherd’s Pie recipe, by the way, needs a bit of fine tuning, but is off to a good start.

where's this from? #1

2011-01-05T10:30:00.006-05:00

NOT SO PRETTY IN PINK

My waitress’s hair color is as genetically engineered as the salmon filet about to arrival at my table. An unkempt mass of tendrils reveals her weathered, freckled complexion. I imagine her being a natural redhead in her youth, but the years have caught up and what is left is a brittle mop, tightly bound by a scrunchy. Thick globs of eyeliner and mascara adorn her turquoise-lidded eyes, and although her arms and legs are flamingo-skinny, she carries an SUV-sized tire around her midsection. Unbeknownst to her, she is the first subject of my “Where’s this from?” challenge. Her name is Liz. It goes something like this:

Me: I’ll have the cajun salmon, please.

Liz: Thanks, hon.

Me: Can I ask, where is it from?

Liz: (long, uncomfortable pause) Um... ah... let me ask the kitchen.

I proceed to indulge in two heaping plates from the salad bar (which includes the obligatory three bean salad, baby corn and homemade creamy Italian dressing) and await my entrée. The salmon arrives—a massive fleshy portion perched on a mound of rice pilaf with a side of overcooked zucchini. Liz checks in.

Liz: Hey kids (I love this friendly nomenclature, as I’m bald and in my 40’s), anything else I can get you?

Me: Just wondering if you found out where the salmon is from?

There is an awkward pause. If I look closely enough I may detect Liz’s eyes roll, but it’s hard to tell with the Maybelline overload.

Liz: Oh, right. Let me get right on that.

She returns moments later and with a proud proclamation, identifies the fish as “farm-raised, from Canada.”

Canada is 3.8 million square miles and borders three oceans. The majority of Canada’s farm-raised salmon comes from British Columbia and some reports indicate that farming methods are actually adversely affecting the wild salmon population and migratory patterns through the spread of sea lice and infectious diseases. Ick. And while wild salmon range in color from pale pink to bright red or orange, the farm-raised variety would be gray if not for the artificial colorants in the feed pellets.

What to do? Budget for wild salmon. Here are a couple of great sources:

Wild Pacific Salmon

Yukon River Wild Alaska Salmon

If you’re not concerned about ingesting PCB’s (because who wouldn’t want to consume a probable carcinogen?) and go for the farm-raised variety, make sure to trim the skin and fat, since this is where PCB’s are stored.

sources:

http://www.nationsencyclopedia.com/economies/Americas/Canada.html

http://www.sustainablewaters.com/whats-wrong-with-farmed-salmon/

http://www.clearwater.org/news/pcbhealth.html

winter expedition 2011

2011-01-03T11:20:00.001-05:00

I'm headed to guest chef at Good Commons this January for a month of snowy adventure, including a Winter Expedition, January 27-30, featuring:

Round-trip transportation from New York City
Local shuttle service to Okemo Mountain, Killington, snowmobiling and other winter activities
Meals prepared by yours truly, including a 4-course dinner with wine pairings
On-site sommelier, including wine tastings on the ride to Vermont
On-site yoga instructor offering classes in a beautiful 750-sq.foot studio
2 massage therapists, ready to help you unwind after a day on the slopes
Plenty of rest & relaxation in front of the fireplace or in the outdoor hot tub

CLICK HERE for full itinerary and special

Roo de Loo $50 discount

what to drink on new year's eve? make it rare

2010-12-30T11:16:00.002-05:00

Unless a windfall of creativity sweeps over me before the clock strikes midnight on New Year's Eve, this is my final post (or technically, link) of 2010. I've been thrilled to be back in New York City and have taken every opportunity to fall in love again with the Big Apple. And nothing makes me happier than a young entrepreneur grabbing life by the balls and diving into the abyss of self-employment. Check out my latest feature for Endless Simmer, profiling MCF Rare Wine, Ltd.

What to Drink on New Year's Eve? Make it Rare.

Endless Simmer

photo: Matthew Wexler

a boozy woozy Christmas

2010-12-22T10:14:00.000-05:00

photo: Matthew Wexler

Leave it to the St. Regis Deer Valley in Park City, Utah to deliver such holiday cheer that on my recent visit I was tempted to bolt the door and take up residence like Miss Havisham in Dickens’ Great Expectations. For what is more glorious than returning to your hotel suite (that is easily three times the size of your New York City apartment) to find a hot chocolate buffet? Included in this over-the-top decadence was a pitcher of steamed milk, chocolate pastilles (dark, milk and white varieties), marshmallows, orange peel, star anise, and assorted booze—just in case the 7,000+ foot elevation didn’t get me high enough.

And although my sea level life may not have Miele appliances (yes—in my hotel room!) or a thousand-bottle wine collection, I can curl up with a space heater and a cup of Swiss Miss on Christmas morning and plan how to spend my projected tax refund in order to return to the St. Regis’s culinary decadence before the spring thaw.

Give yourself and your loved ones the gift of something saucy with one of these favorite holiday concoctions:

Healthy Makeover Eggnog

Mulled Wine – Barefoot Contessa Style

Pecan Pie Martini

Hot Buttered Rum

You’re a Mean One, Mr. Grinch

take one

2010-12-19T21:33:00.001-05:00

We had—what we thought—was a brilliant idea. Write a food memoir/cookbook highlighting the trials and tribulations of launching Good Commons as told through the sights, smells and taste of the culinary experience. What could be so difficult? Brainstorm some great stories, jot down my recipe for hummus and about a hundred other dishes, shoot some photos and publish.

The Good Commons community responded to our fundraising efforts with “Uncommonly Good” abandon and we met our funding goal in less than two months. Almost immediately people starting asking about the book. “How’s it coming along?” “Are you published yet?” “Did you include that amazing thing you made that one time... you know, the one that had the... stuff in it?”

Almost three months past achieving our fundraising goal, I hadn’t recipe-tested or written a thing. What we had done was create a new LLC for the project, open a business checking account, begin dialogue with a publishing company, and host a wedding along with seven other unique retreats—each with their own demands of time and energy. As the new year came barreling towards us, all I could do was collapse from exhaustion. I had forgotten the very mantra that Good Commons was founded upon: Rest, Retreat, Revitalize.

So I have taken the holiday season to recipe-test an integral component of the Good Commons cookbook—myself. Some seasoning adjustments need to be made and I’m not sure how long I’ll keep refrigerated, but all in all things are looking pretty good. The test kitchen (aka my apartment) has been outfitted with kitchen tools and supplies that dwarf the actual furniture. And yes, the time has come to start cooking and birth this book.

Cacao Crackdown: The New York Chocolate Show

2010-11-17T18:33:00.000-05:00

As quickly as I returned to New York City, I hit the ground running to check out The New York Chocolate Show. I thought my recent visit to Belgium had me hooked on cacao, but our friends on the west side of the Atlantic are holding their own with a growing emphasis on raw and organic chocolates. Learn more about my finds at ...

Cacao Crackdown: The New York Chocolate Show

Endless Simmer

get (foodie) linked

2010-11-11T09:36:00.000-05:00

I attended FoodieLink’s gourmet potluck last night, celebrating the winning culinary creations from the website’s online fall recipe contest. I was invited by CEO Mark Dingle to be a ‘guest judge’ along with Andrea Beaman (Top Chef, season 1) and other culinary and health/wellness professionals, but there was no judging to be done.

Instead, we celebrated the “link” part of FoodieLink’s mission, an online community that encourages people to express themselves through their culinary passions. We discussed everything from world travel to nutrition education. Nobody looked at their i-phone or blackberry—not once. It reminded me of our dinners at Good Commons, where guests travel to Vermont for long weekends of food and adventure. As the private chef at Good Commons, I hear glimpses of the camaraderie from the kitchen, but it was eye-opening to be immersed in it and a great reminder of why we’re so committed to preserving our food culture. Of course, the food wasn’t half-bad either! Seriously Soupy’s roasted butternut squash and carrot soup or Lara Adler’s sausage, apple and sage stuffed acorn squash are great additions to your holiday repertoire.

And for those of you star-struck reality TV watchers, Andrea is the real deal. As a holistic health counselor, author, chef and all-around advocate for real food, she is trekking across America (and to the summit of Mt. Kilimanjaro this February) to remind people to take the time to nurture themselves through responsible eating and exercise. Check out her books for some healthy recipes and tips.

the moon on the other side

2010-11-03T10:23:00.005-04:00

I'm headed to the Visit Europe Media Exchange today—ready, willing and able to pack my bags and cross the ocean to drink from the cup of life on your behalf. It's a tough job, but somebody's gotta do it. I grant you permission to be a voyeur (and faithful reader) and check out the following destinations. Let me know which ones peak your interest enough to follow my trials and tribulations in unchartered territory. Who knows ... maybe I'll see you there.

top row: Belgium

2nd row: Austin, TX

3rd row: The Berkshires

bottom row: Provincetown

photos: Matthew Wexler

a pocketful of beans

2010-10-25T21:57:00.000-04:00

Twists and turns have brought me to Boston several times this year. And while it's been monsoon-like for every passing, there is something charming and untapped for me when it comes to Beantown. I was graciously received by restaurateur and gay advocate Gary Sullivan for a great meal at ROCCA and even greater conversation about social responsibility, growing up gay, and of course, food!

CLICK HERE for

"ROCCA and Gary Sullivan Rock Boston's Culinary Scene"

EDGE Media Network

photos: Matthew Wexler

bossy me

2010-10-21T10:14:00.000-04:00

I like telling people what to do, at least in my mind. So when FoodieLink contacted me about being a guest judge for their Fall recipe contest, I jumped at the chance. FoodieLink is accepting recipe submissions through October 29th, and if you make the cut, you'll be invited to a swanky cocktail party at an undisclosed New York City location, where you can show off your culinary talents and win cool stuff. Bravo's Top Chef Andrea Beaman will be on hand to judge as well, most likely on the lookout for that healthy holiday home run.

Me? Wrap it in prosciutto, slather it butter, or seal it with some flaky crust—it's all good. Only catch is that your recipe must feature locally-available fall produce. So have at it and find out if I turn into the Simon Cowell or Paula Abdul of the culinary world.

CLICK HERE for more information about FoodieLink's Fall Recipe Contest

(photo: Jane Kratochvil Photography)

crash and burn

2010-10-01T11:30:00.000-04:00

I recently interviewed Jonathon Alsop of the Boston Wine School. He said, "Everything in moderation, especially moderation. Do not allow your moderation to become excessive." I took that mantra to heart at a recent wine portfolio tasting in New York City. Read how it all shook down...

crash and burn

Endless Simmer

a weekend in the country

2010-09-29T11:20:00.000-04:00

Fall foliage is bursting at the seams in the Northeast, and what better locale to take it all in than the Berkshires? Quaint towns pepper the countryside and overflow with farm-fresh cuisine and local artists.

CLICK HERE for my recent article for EDGE Publications.

photos: Matthew Wexler

higher, please

2010-09-27T22:59:00.001-04:00

photo: Matthew Wexler

Third time is a charm, they say. So when our third wedding at Good Commons rolled around, I thought I’d be primed and ready. I had not necessarily mastered, but rather came to terms with the juggle of sourcing and ordering from local farmers and distributors. Tesha had ironed out the glassware panic attack of months back. And we actually hired staff to do the dishes. But what about the cake?

Brian and Erika had been to Good Commons before. They knew the deal: relaxed comfort food prepared with local ingredients and not a lot of drama. Delicious, vibrant and real. But they wanted me to make the cake. The wedding cake. Although I’m constantly evaluating and fine-tuning most aspects of my life—measuring ingredients in the kitchen is not my modus operandi. I’m at my best when I’m making it up as I go along. It’s where I am comfortable being spontaneous and it’s rare when I find myself in a hole I can’t dig out of.

We did a cake trial run earlier in the summer when Erika was on staff for a retreat we hosted. Confession: I didn’t make that one. It’s not like I wasn’t around. In fact, I tasted the cake—but I didn’t make it. My sous chef did. So this Vermont maple cake with blueberry compote filling was a first timer for me. I felt like the virgin bride. Cake-baking went smoothly as I hunkered down to follow my recipe without stray. I demanded silence in the kitchen and meticulously watched the timer. I cooled the cakes and wrapped the cakes and hid the cakes for the following day. And when I set upon the task of layering and frosting the cake at the dawn of Brian and Erika’s wedding day, I realized that two layers were simply not enough.

There are people in this world that vibrate with an energy that says “higher, please”. They live fully and work hard. They question. They wonder. They dream big and live bigger. This is Brian and Erika. And so with six hours left before curtain time, I baked, cooled, layered and topped more cakes with a not-too-sweet cream cheese frosting. And when the time came to cut the cake, the bride and groom danced with reckless abandon. They kissed and laughed and the slices of their wedding cake toppled over, as they should.

grind-lick-snort: a Belgian chocolate tour

2010-09-20T18:05:00.000-04:00

I've often said that I don't have a sweet tooth. That's an outright lie. It's more like a fleeting sweet tooth, but when it rears its rotted Coca-Cola head, there's no turning back. My latest post for Endless Simmer highlights my Belgian chocolate adventure, which was worth every cocoa-inspired bite.

grind-lick-snort: a Belgian chocolate tour

Endless Simmer

photos: Matthew Wexler

learning my a, b, g's

2010-09-16T12:00:00.001-04:00

True—my latest trip to Belgium was filled with chocolate, beer and some little critters called gray shrimp from the North Sea. But this stunning country is also filled with a host of green-friendly activities and artisan hideaways. Check out my latest article for offManhattan to read up on my adventures in Antwerp, Brussels and Ghent.

Learning Your A (Antwerp), B (Brussels), G's (Chent): Things to See in Belgium

offManhattan.com

photos: Matthew Wexler, 2010

the glass half full

2010-08-29T09:27:00.000-04:00

I recently had the opportunity to interview Jonathon Alsop, Founder and Director of the Boston Wine School. As many of you may know—I love my wine. Sometimes I'm apt to chug rather than sip, so Jonathon shared some basic pointers and dispelled a few oenophilic myths that are sure to keep my glass half full.

Newport WineFest: Jonathon Alsop Gives Good Wine

EDGE Publications

photo: Jane Kratochvil

Belgium: Old World, New Style

2010-07-31T10:08:00.000-04:00

I was recently in Belgium, covering Antwerp's 3rd annual Pride celebration along with my usual pursuits of all things food- and drink-related. Check out my first of several pieces profiling Belgium's culture, food and LGBT scene.

Belgium: Old World, New Style

EDGE Publications

tears of joy

2010-07-11T12:01:00.000-04:00

“Well, you’re sensitive, honey,” my mom exclaimed during a recent phone conversation when I got choked up about something—I don’t even remember what we were talking about. I’m not sure if getting older is unleashing my inner emotions, but I can venture to say that at times, I’ve officially become a crybaby.

My tears flow at unexpected times: listening to Holly Cole’s brilliant rendition of Waters of March, driving through the vast expanse of the Green Mountains, or (I hate to admit this but totally true) while watching So You Think You Can Dance on television. My most recent spell hit me under a tent while tossing a salad for 175 people.

Good Commons catered a wedding over the Fourth of July weekend for what many would consider the perfect couple—Jake and Cortney. They are young and vibrant, with glowing complexions that match their complete ease with one another. From the moment we started planning, their wedding was to be not only a marriage vow, but also a commitment to create an experience that embraced their families and friends, the surroundings of the Northeast and the bounty of the summer harvest.

I may have lost more sleep than either of them, jolting upright about the number of chickens we had ordered from the local farm or if I had made enough compound butter for the crostinis. These are the things that go bump in the night for a chef. But I was by no means in it alone. This was a true family affair, a hearty summer barbecue that included culinary contributions from guests. There was a black-eyed pea salad, lovingly referred to as “Mississippi caviar”, and an overflowing cookie table in lieu of a wedding cake—a Pittsburgh tradition. But what got me was the salad.

Jake’s mom had ordered a farm’s worth of local greens and cherry tomatoes. She arrived with toasted pumpkin seeds in tow and prepared two massive mason jars of basil vinaigrette. A quick toss right before the reception and we’d be ready to go. I missed most of the ceremony, as I was tucked away in the prep tent plating appetizers. But I did catch a glimpse of the final moments as Jake and Cortney took a ride around an open field, clinging to a bicycle with a hand-drawn “Just Married” sign strung to the back fender. They could have ridden that bike straight to Nirvana.

Appetizers were served, along with homemade lemonade, freshly brewed ice tea, and of course, Long Trail beer from the brewery down the road. Time for the main course and that massive salad. I tossed in heaping mounds of tomatoes and pumpkin seeds, splashed on the vinaigrette and dug deep into the bowl. It is a chef’s duty to taste everything that leaves the kitchen to test for seasonings, so I snuck a leaf or two. And I wept.

What I tasted was not just a salad. I had heard earlier in the night that this was actually Jake’s second engagement. His first fiancée was killed in an avalanche. After somehow pulling his life together after that tragedy, he had reconnected with Cortney, whom he had first met at a nearby summer camp when life was about swimming holes and S’mores. This salad—a combination of bitter summer lettuces and sweet vinegar, the pop of a cherry tomato and the crunch of an expected pumpkin seed—was a lifetime past, present and future. I gripped the rim of the bowl and stood there. This time, it was o.k. to be a crybaby.

farm to stomach

2010-05-18T08:59:00.003-04:00

The final installment in my series about the food scene in Austin, TX. I hit the urban farms to find out who's planting, what's growing and where it's ending up on a plate.

CLICK HERE for Texas Tuesdays, Part III: Farm to Stomach

who will my lover be?

2010-05-11T17:37:00.004-04:00

I'm working from a coffee house in downtown Pittsfield (yes, that’s an oxymoron) and settling into yet another spring-deprived vintage couch. The freelance life is filled with many perks—office space isn't one of them. While I await a phone meeting and avoid writing another newsletter, I notice a small box sitting on the beaten-up coffee table holding up my $3 coffee. It’s labeled "Who will my lover

be?"

I pick it up and remove the top. There are three silver beads wobbling around a plastic-encased board with divets for them to rest. Cupid appears in the corner, casting his arrow toward the dozen or so labeled spots. I tilt the box this way and that, attempting to align the beads with with qualities I hope my future lover to possess.

Ten minutes go by and the beads continue to skip across the board—they taunt me with their indecisiveness and I conclude that I may just end up in a retirement community in central Florida. Finally they fall into place with the corresponding qualities:

good cook
poet
exceptional human being

Next thing I know, i'm teary-eyed, thinking about my long-lost lover out there on the streets of Pittsfield, perhaps working the register at Rite-Aid or getting ready for the late-night shift at Liberty Pizza. I pull myself together and catch a glimpse of the teenager sitting across from me. She’s blonde and pretty with a pimply complexion, which I think makes her even more attractive. On her right hand is written in ball-point ink “I LOVE ALEX!” and I wonder if Alex has the same qualities as my future lover—or if her silver beads would reveal something entirely different.

I pack up the box and read on the inside of the cover:

“Editors note: The plastic window on this game will crack if hit hard enough.

Keep out of reach of small children.”

Interesting warnings for the game of love.

who you callin' trailer trash?

2010-05-04T12:39:00.006-04:00

Here it is ... part 2 in my series for Endless Simmer. This time I tackle the food trailer scene in Austin.

CLICK HERE for Texas Tuesdays, Part II: Who You Callin' Trailer Trash?

why we retreat

2010-04-30T18:13:00.002-04:00

I wrote a guest post for the Food Bank For New York City, which is Good Commons' charity partner for our upcoming Memorial Day Food, Wine & Rejuvenation Getaway.

CLICK HERE to read "Why We Retreat"

the carnivore's dilemma

2010-04-27T23:14:00.004-04:00

I'm excited to have a series of posts appearing on Endless Simmer about my recent trip to Austin. Check out the first installment:

Texas Tuesdays: The Carnivore's Dilemma

people and planes

2010-04-15T17:09:00.002-04:00

I’m on my way to Texas to work on a story about the Texas Hill Country Wine & Food Festival and the locavore scene in and around Austin. So I’ve got food on my mind, which isn’t unusual. But before I can think about the battle of the barbecue or why during all of my years in the restaurant industry I never heard, saw or tasted a wine from Texas—I have to get through the airport.

I’ve made it to the terminal in plenty of time and have a leisurely 15 minutes to grab my requisite airport meal. Generally, I’m a conscious eater. But consciousness does not always mean ‘enlightened’ and en route traveling is my free ticket to eat whatever I want. This morning that means an egg and cheese sandwich and a coffee.

I’m befuddled. Breakfast turns turns out to be a prefabricated egg product and American cheese on a croissant, squished by a panini press into a 1/4”-thick disc of pale yellow goo. A croissant panini? The whole point of this French deliciousness in its purest form is the delicate layering of flour and butter suspended in a golden-horned cloud. My brow furrows and I bite. It’s not half bad. As I wipe the flaky crumbs from my chin, I catch a wandering eye.

A French businessman watches me in horror. He says to his colleague, not quite under his breath, “Do people really eat zeh food here? Ees disgoosting. I woont feed et to my cat.” His cat? That’s so ... French. I shrug and chomp it down with a gulp of burnt coffee. Then I see one of the strangest sites I’ve come across in a long time. Living in New York City, that says a lot.

An elderly man—dressed in a sea foam green tutu, stockings, black patent-leather mary janes and a bonnet—skips down the concourse swinging a small clutch purse. The ensemble fits him impeccably and he grins from ear to ear, as if Terminal C was a country field blossoming with wildflowers and bunny rabbits. Nobody gives him a second glance. There is no distant relative or wrangler nearby with a worrisome or all-knowing look to make sure he doesn’t rip a stuffed animal from an infant’s arms. And just as quickly as he appears, he’s out of site, presumably spreading good cheer throughout the rest of Newark, New Jersey.

Boarding time approaches and the elite customers move their way through the line while those of us in economy strategically position ourselves to storm the gate. I’m pretty laid back, but there are a handful of moments in life that stress me out—boarding planes is one of them. My anxiety revolves around the excessive fear that there won’t be room for my luggage in the overhead compartment. I think this has happened only once and the flight attendant simply checked the bag and that was the end of it. So I breathe deep and rationalize that an unexpected trip to baggage claim does not mean the end of the world.

There is a full-on family reunion happening in line next to me. Just the site of all that family exhausts me, but I find the aging matriarch intriguing. She shuffles along in her orthopedics and varying shades of beige polyester—her hair coiffed and colored an unnatural shade of blonde. She seems pretty sharp. No shaking or frightened “Where am I?” Even so, she wears an I.D. tag around her neck fit for the secret service. Overflowing with multiple photos, flight itineraries, medical records and a contact-in-case of-emergency list longer than the signatures on the Declaration of Independence, she looks like she’s ready for bubble wrap and a UPS drop-off.

We all make it on board, grandma included. Everyone has a seat and my luggage has been securely stowed so I can relax and enjoy the flight. If we ever leave. I am a patient man (this morning), so a few extra minutes leaves me nonplussed. That is until one of the flight attendants speaks over the sound system. “If there is a passenger who left his or her cell phone at the gate, please let us know immediately as we’d like to return it. We have someone ready to pass it through the window.”

The window? Since when do windows open on planes? The captain’s window? And shouldn’t that be shut? And locked? Not more than 30 seconds later we are rolling out of the gate. I envision the crew sitting in the cockpit with the crisp, spring air billowing around them. As we ascend into the sky, they all drift off to the la la land of oxygen deprivation and I never get to eat an armadillo egg or a true barbecued brisket. Oh, wretched world and your tauntings. Why oh why ...

We land several hours later. Everyone is in one piece, including grandma and the handsome Frenchman. As I walk through the terminal I notice the usual gift shops and carts, along with the obligatory food court. But something sweet and smokey is in the air—a full-on barbecue restaurant, right before baggage claim.

It’s going to be a good week, I can smell it.

is bigger really better?

2010-04-14T16:23:00.004-04:00

Yes. I’d rather have a foot-long than a some dinky wiener from a street cart. Or a dozen buffalo wings than a measly ten. Quarter pounder? I’ll take 8 ounces, please. When it comes to some things, bigger is always better.

So when I got wind of the Texas Hill Country Wine & Food Festival, I thought it high time to dust off my black suede cowboy boots and head west. Held in and around Austin, Texas, the festival is celebrating its 25th year—bringing together culinary artisans and wine producers to highlight the Texas impact on food and wine throughout the world.

Texas wine? That might take a little convincing, but I hope to be pleasantly surprised and have no hesitancy diving into the festival offerings, as well as checking out some of Austin’s culinary hot spots. I’m going to take the famous BBQ pork versus beef challenge at The County Line BBQ, crunch my way through tacos at a local favorite, Guero’s Taco Bar, and swig and swallow my way through the festival’s Stars Across Texas Grand Tasting.

But I’ve also caught wind of a Texas beyond large slabs of meat and overflowing cocktails. There is a growing farm-to-table movement among local chefs and restaurateurs. I’ll be checking in with Emmet and Lisa Fox (ASTI and FINO), chef James Holmes (who recently brought a bit of Texas to the James Beard House in New York City), as well as Boggy Creek Farm—an organic urban market farm.

While my dance card is pretty full, there’s always room for another two-step. Do you have a favorite Austin culinary hot spot? Barbecue joint that beats all the rest? Favorite foodie delicacy that originates from the Lone Star State? Shout back with your suggestions and “must eats” and I’ll let you know how they’re holding up.

author's note: This post was written for Endless Simmer, where I'll be writing a series called Texas Tuesdays about my culinary trials and tribulations in the Lone Star State.

a guy's life

2010-02-25T12:28:00.002-05:00

There is this Guy I know, and he’s dying. It’s a long, slow painful death—one that I have followed through friends of friends. We knew each other once. He was young and beautiful, a boy who wouldn’t grow up. I was brash and cocky, getting my first taste of success and dribbling it away on dinners I couldn’t afford and shoes that would soon go out of style. We didn’t share much, just a dressing room wall. He was on the side for those with a "white" contract. This meant a private bathroom and an assistant to zip him into costume and powder his nose. I was in the room with burned-out lights and a dozen chorus boys. We had "pink" contracts and the name suited us.

Almost 15 years later, I sit in a friend’s house under no contract except for the one I have created for myself. I conduct business as I see fit—from the couch or the kitchen table. I make my own rules and call my own shots. I am in complete control of my destiny. Yeah, right. It doesn't work that way ... ever. My independence is coupled by a profound fear of failure and a heavy remembrance of disease. The memory is rancid and unnerving. It unhinges me from my daily tasks as I ask myself when it will revisit me or those close to me.

This Guy I know is dying. He writes about it and even sings about it when he can catch enough breath. He is molting into an angel day by day and those who love him are grasping at his wings to bring him back to earth. But once an angel takes flight there is no turning back. I take deep breathes and blow hard, hoping that somewhere in the distance he catches the current and sails upward, unfettered by the weight of his mortal body.

I look out the window and the sky weeps snow. And I hope that this Guy can find his way home.

dinner and drinks 2.0

2010-02-16T15:12:00.003-05:00

I was thrilled to have the opportunity to spend an evening with the OutGourmet and brush up on both my knife as well as my social skills.

CLICK HERE to read the full article on EDGE.

carnivale for a cause

2010-02-08T15:25:00.006-05:00

I'm diverging from my usual foodie/lifestyle format to give a shout-out to Barrington Stage Company. A charming theater company located in the Berkshires, Barrington Stage produces both classics and new works, with a particular focus on new musicals - after all, who doesn't like a show tune?

The Berkshires met Brazil on February 6th at Barrington Stage Company’s Carnivale, a winter benefit to support the theater’s 16th season. As the arts continue to feel a major impact from the country’s recession, Barrington Stage is getting creative—reaching new audiences through unique community-building events as well as uncompromising programming.

The evening was filled with beads and bobbles, cocktails and caramba. Guests included Massachusetts State Senator Benjamin Downing, award-winning composer and lyricist William Finn, and many of the theater’s board members. Beyond the familiar (and much-appreciated) faces, Carnivale brought a new energy to the Berkshires winter nightlife scene. Guests from 18 to 80 took to the dance floor, reveling in the sultry rhythms of live music performed by the multicultural latin band, Los Sugar Kings. Even the venue, Jae’s Spice, known for their asian fusion cuisine, embraced the theme by serving traditional churrascaria (Brazilian-style barbecue), yuca, spicy meat pies and other classic latin dishes.

Proceeds from Carnivale will benefit the theatre’s 16th season. The production schedule includes Stephen Sondheim’s masterpiece Sweeney Todd, as well as Tony Award-winning plays, The Crucible and Art. New works on Stage 2 will feature the New England premiere of The Whipping Man and the hilarious new musical Pool Boy, which began as part of the theatre’s commitment to new work through its Musical Theatre Lab.

For complete season and ticket information, visit www.barringtonstageco.org or call 413.499.5447.

six ways to sunday

2010-02-05T20:48:00.002-05:00

It’s funny how people think I’m always on vacation. I split my time between New York City and Vermont. Even though they are both on the east coast, I feel as though I’m at the furthest ends of the earth. The city that never sleeps versus the city without a stop sign.

When I’m in New York it is perceived that I go out to lunch a lot and manage a flourishing social calendar. Vermont supposedly finds me burrowed deep in the folds of an Alpaca blanket with a steaming cup of coffee and stack of cookbooks, disturbed only by the occasional bird chirp or snowplow. I’m not sure who’s life that is—but it’s not mine.

What I have instead is a miraculous sense of freedom with a rather odd-looking price tag. I do go to lunch and read cookbooks. I can crack open a beer in the middle of the afternoon while I answer e-mails and strategize marketing plans. But there is nobody to leave doughnut holes on my desk or file a grievance with when something goes wrong. There is very little back-patting or 8-hour days. It all blends together when your work is your dream and your dream is your reality.

Tesha and I have been working 7 days a week since I arrived this winter. That was almost a month ago. As polar as my city/country life, so are the days at Good Commons. Sometimes we find ourselves hunkered down on her sagging couch with laptops open, notes spread across the coffee table and my dog Wilbur ecstatically rolling around in dirty sheets. When we’re in retreat mode, the alarm sounds at 6am and scones are in the oven before I’ve had time to brush my teeth or go to the bathroom. I’m not sure if the guests notice that I’ve worn the same clothes several days in a row. Maybe they think it’s quirky-cute, but in reality, I don’t have the time or energy to put on anything besides what is on the floor from a few hours before.

When the Good bus arrives—our private jitney that transports Good Commoners from the concrete jungle to the snowcapped mountains—we’re never quite sure who is going to step off and what baggage, literal or otherwise, they might have packed. That first night is always a litmus test of personalities and we deep breathe, hoping that the weekend doesn’t dissolve into some messy social experiment. We discover time and again that people are good. Even the ones that are a little too loud or a bit too drunk, shy or quirky or so damn perfect-looking that we stare deep trying to find the imperfection. There is none. In any of them. They are exactly as they are meant to be. They arrive for air and food and joy and love. We give them everything we have and then we give more. And then we sleep, wondering how in the world we’ll find our way to next Sunday.

OutGourmet

2010-01-08T20:48:00.006-05:00

One of the great things about being back in NYC is connecting with other food enthusiasts who are making their mark through the culinary experience. Check out my latest piece for EDGENewYork.com, which profiles the OutGourmet.

CLICK HERE for feature article at EDGENewYork.com

battling hunger in brooklyn

2010-01-05T14:52:00.002-05:00

My first article for offManhattan appears today. As we all charge forth with renewed energy and resolutions, let us give back along the way. It'll make it all the more joyful.

battling hunger in brooklyn - offManhattan.com

coo coo for coquito

2009-12-22T14:56:00.006-05:00

Always on the search for a new cocktail, my latest culinary adventure appears at Endless Simmer.

tiger shrimp gone bad

2009-12-20T12:57:00.003-05:00

Life has disappointed me. Two seemingly unrelated worlds have crashed in a way that makes me want to pack my bags, head back to Good Commons and master my recipe for gluten-free muffins. But sometimes we are called upon to be still amidst the turmoil of the paparazzi and investigative oceanic reporting.

While my mental hailstorm may be the product of a week-long cold coupled by an overloaded pastrami sandwich (I always think I’ll eat half and save the rest for later, but it just ain’t so), I believe I’ll be just as tormented when I wake up in the morning. What has gotten me all worked up? Shrimp and Tiger Woods.

Shrimp first, since it is more relevant to any of us than a sports celebrity’s infidelities. I hate to say it, but most shrimp is bad ... really bad. A recent report by Thomas Hayden for Men’s Health confirmed my sinking suspicions: our favorite bottom-feeders are sucking up toxins worse than kryptonite. In addition, this largely unregulated global industry often transports our favorite crustacean under inadequate sanitary conditions and refrigeration more antiquated than your grandmother’s icebox.

What to do? Buy American. While we can’t figure out how to build a hybrid car or keep the Osmonds off television, we have committed to sustainable farming of wild shrimp. So while I’m exhausted by the fact that my local chinese restaurant’s Kung Pao Shrimp may kill me, it’s good to know that with a little effort, I can track down some delicious spotted prawns that won’t glow in the dark.

And what glows in the dark more than another great iconic figure landsliding into the wreckage of his own indiscretions? I don’t even follow golf and the only time I’ve had heart palpitations over a celebrity was seeing Bernadette Peters in concert in 1989. (She was so tiny and had all of that hair. It was like coming face to face with a living, breathing Barbie doll.) So why do I care?

What troubles me most about this incident is not Tiger’s sexual compulsions, lies and deception—but the media’s response and the public’s subsequent obsession. I mean, really? With troops packing their bags for Afghanistan, the collapsed economy and ridiculous veto of marriage equality acts spattered across the country, this is where we we’re putting our energy?

I defy any one of us to proclaim a life free of missteps and wrongdoings. While I am by no means defending infidelity or deception, we have all occasionally fallen. It is our actions upon getting back on our feet that define our character. Humility. Honesty. Grace. I have no idea how Tiger Woods may redeem himself, but I do know I’ll be eating an environmentally-safe shrimp cocktail when I find out.

Shrimp Cocktail

(courtesy of Alton Brown/Food Network)

For the brine:

1/4 cup kosher salt

1/4 cup sugar

1 cup water

2 cups ice

For the cocktail sauce:

1 (14 1/2-ounce) can diced tomatoes, drained

1/2 cup prepared chili sauce

4 tablespoons prepared horseradish

1 teaspoon sugar

Few grinds fresh black pepper

1/2 teaspoon kosher salt

1 tablespoon olive oil

Sprinkle Old Bay seasoning

Directions

Using a pair of scissors or a serrated knife, make an incision down the backside of the shrimp, following the intestinal track. Eviscerate shrimp and rinse under cool water leaving shells intact.

Place cleaned shrimp into a bowl with brine and refrigerate mixture for 20 to 25 minutes. While shrimp are brining, place tomatoes, chili sauce, horseradish, sugar, pepper, and salt in food processor and blend until smooth. Refrigerate cocktail sauce until ready to serve.

Place a baking sheet or broiler pan under oven broiler and preheat for 5 minutes. Remove shrimp from brine and drain thoroughly. Rinse the shrimp under cold water and dry on paper towels. In a large bowl, toss shrimp with olive oil and sprinkle with Old Bay seasoning, if desired.

Place shrimp onto a sizzling sheet pan and return to broiler immediately. After 2 minutes, turn the shrimp with a pair of tongs. Return the shrimp to broiler for 1 minute. Transfer to a cold cookie sheet. Refrigerate immediately.

Once shrimp have chilled, arrange with cocktail sauce in a martini glass or as desired.