08

Jun

Farmer’s Market Friday

Stopped by the St. Helena Farmer’s Market this morning to pick up raspberries. Even though the price for produce is a little intense (for a girl who is has an unpaid externship), I still love to support small, local farmers. I’ve only been to this market a handful of times and it’s nice to have some of the venders recognize me. Community and food.. can’t get any more farm to table than that!

12 years ago Short URL Comments

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08

Jun

Quick Confessions:

  1. I hate the Food Network Channel
  2. Current chef role models: Alice Waters, Dieter Doppelfeld CMC, and Suzanne Goin
  3. Guiltiest pleasure: french fries
  4. Favorite food related movie: Babette’s Feast
  5. I hate celery
  6. Favorite things to make: bread and cream of mushroom soup
  7. Currently reading: The Devil in the Kitchen by Marco Pierre White
  8. Ideal breakfast: eggs over medium, extra crispy hashbrowns, sourdough toast, grape jelly & butter
  9. I will always demand green bean casserole for Thanksgiving dinner
  10. I’m ambidextrous

12 years ago Short URL Comments

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08

Jun

“Like most great chefs, I have no doubt that Thomas Keller’s products are among the most pristine out there.  I also agree with Mr. Keller (and other giants like David Chang) that the “farm to table” ethos has bred laziness and complacency in some chef’s creative process.  But focusing solely on the aesthetics and disclaiming any other responsibility altogether is a cop-out.  He can’t singlehandedly change food policy but a philosophy of abdication fails to acknowledge that change needs leaders.  When Mr. Keller publicly shrugs off his responsibility for taking on more than just good food at his restaurants, he misses the point.  His words reverberate across the globe.  The chefs who have preached for humanity and sustainability have won victories and influenced diners far beyond their restaurants.  Chefs are at the forefront of food policy, whether they like it or not.  I hope Mr. Keller will revisit his powerful statements, because the “entire global food community” is listening.”

–  Nick Wiseman

http://www.huffingtonpost.com/nick-wiseman/thomas-keller-nyt-sustainability_b_1524399.html?ref=food

12 years ago Short URL Comments

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08

Jun

EAT

12 years ago Short URL Comments

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08

Jun

Heart of the Artichoke

“What is an artichoke anyway? An unusual yet common vegetable that has been around for a very long time. We call it a vegetable, but actually it is the flower bud of a thistle. And I mean, really, who would ever think to eat a thistle? But there it is, and people have, for millennia.

The artichoke is ripe with metaphor and parable possibilities. Getting past the thorns to the sweet center, all of that. Not at all like reaching up and harvesting a sweet peach, eating an artichoke requires a bit of work.

For those willing to take the journey, the delicious heart is the prize at the end of the trail.”

– David Tanis, Heart of the Artichoke

12 years ago Short URL Comments

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07

Jun

Hello Darlings!

Welcome to my new food blog! Blood, Sweat, and Butter is an ode to my trials and tribulations as a student fresh out of culinary school. It is also an extension of my pleasures and aesthetics of food combined with occasional restaurant commentaries.

Today I begin my journey as a food blogger. This has been long over-due, I’ve been told, but better late than never. Before creating this I researched some of the world’s best food blogs featuring whimsical recipes with mouth-watering pictures. This concerned me as a first time food blogger because I haven’t ventured very far in my food escapades nor am I a  practicing journalist. Those things aside, all I know is that I love food; food makes me happy, thus, the birth of this blog. I consider eating to be one of life’s greatest indulgences. So indulge a little!

I want to keep this blog as a reminder to myself that food truly is my passion. Whether it’s as simple as grape jelly on buttered toast or as complex as beef carpaccio with crushed Himalayan truffles… I stay hungry to stay happy. Eating is an experience for the senses. It has the ability to generate memories, overlapping flavors with the old and the new. Food can motivate, captivate and inspire. Food can also transport you to any corner of the world if you let it: Asia, Russia, Czechoslovakia, YOU NAME IT! So stay hungry! You never know what or where your next meal will bring you.

– M

12 years ago Short URL Comments

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