On a particularly early morning, I found myself sitting in one of London’s east end restaurants working through details of a fast approaching and fairly high pressure event. I must have been the only person in the restaurant at that time and I distinctly remember waiting outside in the drizzle for someone to unlocked the door and let me inside. This particular space is one with the most inspired light even on this misty wooly grey morning and I took a few minutes to admire it as it fell softly over the backs of minimalist birch chairs and polished concrete floors. Being so early, the space was just a hair shy of warm, the ovens having only just begun their day’s labor and coldness from the night before still hanging around ankle level. A familiar conversation ensued soon after and I ordered a cup of black coffee – it felt perfectly austere given my surroundings and I imagined it would also be hottest thing on their early morning menu. continue reading
It seems that many of my holiday traditions are wrapped up in the places from which my family hail, going back generations and to all manner of countries. Traditions and foods transplanted from our great and great-great grandparents. Though I would expect some sticky points in the translations have occurred over the years, in general, my holidays rely largely on the flavours of elsewhere.
This year,I wanted to add something to our holiday table and traditions which celebrated where we are right now; in this moment, season and of this place. Oysters are of course all about provience, about the place from which they hail. Luckily these chilly east coast waters produce some lovely varieties. Even with just a few miles between them, oysters have the ability to taste different and distinct from their neighbors. This partially explains my great affinity for them, the other being that they are simply delicious. With winter’s short days and plummeting temperatures the waters have turned truly frigid, making it the perfect time for plump New England oysters. continue reading
This past weekend I had the pleasure of attending the 2016 WGBH Food & Wine Festival. A Boston based 4 day event filled to the brim with the promise of live music, toothsome bites, local and global libations, cheeses and a veritable assortment of cooking demonstrations.It was a lovely surprise to be invited by Wolf Gourmet to partake in this annual food-centric festival. With a tent full of amazing local restaurants, breweries, cheesemonger, ice-cream makers and vintners, I knew it was going to be a day of ineffable culinary delights
After quite literally stopping to smell the roses, I made my way into the Artisan Taste tent. Row after row of tasty little bites and a veritable collection of beverages were laid out in long inviting lines down the tent. My first stop to the Wolf Gourmet & Fine Cooking table where I picked up the two latest copies of the magazine and ogled the elegant cookware on display. Simple clean beautiful stainless steel lines …. need i say more?
There was truly a profusion of talent under this particular roof! I diligently worked my way up and down there aisles looking, smelling, chatting and or course tasting! So many wonderful and creative treats but, a few standouts. One an exquisitely crafted spoonful of creamy uni panacotta, fresh local welfleet oyster and delicate ikura from Ben Steigers of Pabu Izakaya. It showcased all the sweet briny goodness of the Welfeets and the texture of the panacotta was out of this world and was so unexpected! I’ve never had anything like it. I had two on Saturday, in the name of research!The other wildly unexpected treat was the FOMU icecream. I’m not normally one for icecream but the nondairy no sugar added pitch intrigued me. I’m rather glad it did as the Tahitian Vanilla with toasted walnuts was a showstopper. And FOMU have a shop locally – danger!The other highlight for me were the cooking demonstrations. Throughout the day, and with the assistance of the aforementioned Wolf Gourment cookware, chefs taught and cooked for engaged audiences. I loved this backbone of the event allowing those of us attending to really participate with the chefs and learn more about their methods and ideas. Truly inspiring and a really fabulous addition to the event.
All in all a wonderful day out and one I hope to attend again next year!
this post is sponsored by wolf gourmet. all opinions are my own
It is firmly mid summer now. The long hot days and torrid nights tell me so. That, and the welcome sound of crickets and cicada wings and evening skies that twinkle with the light of fireflies. I love that summer effortlessly evokes a childlike sense of freedom. Something that seems to lie quiet the rest of the year. Even as an adult summer is the season of no rules; staying up long into the evening, neglecting chores in favor of spontaneous beach trips, swimming out deep into the cool green waters of the atlantic.
And there is part of me that thinks perhaps this clarity of inner child on these sweltering summer days affords me the opportunity to see things in a simpler light. To unpack and uncomplicated the life I live the rest of the year. Leaving it behind in favor of salty beach hair, bare feet, and lazy outside dinners. continue reading