Food, Culture, and Community

I happened upon the article Brooklyn's New Culinary Movement in the NY Times this morning and started squirming (good squirms) in my seat. I could barely contain myself at the thought of this community based food culture. All morning I had been reading Edible East End's article, Touting Tators, about potato farmers on Long Island going under - LI's premiere crop used to be spuds and consumed 30,000 acres, today they are down to 2,500. I became depressed and couldn't help but thinking how globalization and uninterest from our younger generation (my generation) would be tossing aside such a way of life.

Then, my faith was restored. I understand that we have to change and adjust with our changing world, but I couldn't wrap my head around why we would have to abandon tradition (both of agriculture and community) for the sake of our future.

A few weeks ago I sat down with my friend Sarah Copeland, a recipe developer here at the Food Network. I was interviewing her for an article I am writing for Dish Du Jour Magazine (Queen's foodie publication) and asked her what she thought about the green/local/organic fad that is buzzing around. She told me, yes, she thinks it is a fad, but one that wont be going anywhere any time soon. "I don't mind fads if they bring light to a good cause", she commented - and I couldn't agree with her more.

After reading about this community based comradery with food I began to think - this is beyond a food fad, this is an anti-globalization movement. And I want to be part of it.

We decided to get away

We found ourselves in the North Fork of Long Island for 3 days.

At first, we were in the middle of farm country. It reminded me of the sad but beautiful highways of PA or far upstate NY. We turned around only to find ourselves in commercialized hell. There was traffic, Tanger Outlets, a Walmart next to the Target, every fast food joint you could think of - it was awful and I became depressed.

Without anywhere to go and me be extremely hangry (hungry + angry), Joe convinced me to stop at T.G.I.Fridays. A cut out of Guy Fieri greeted me at the door - I smirked at his enthusiasm, found a seat at the bar, and ordered an Amstel Light. Thank the Lord above our bartender was awesome. She told us how to get to the vineyards and assured me that there were plenty of jazz clubs, good restaurants, farm stands, and cool spots.

That night we ventured towards that guided direction and came upon a great little country kitchen - The Cooperage Inn. The food and decor reminded me of The Cock N' Bull - my mother's favorite quaint cooking restaurant. Family memories swarmed my mind and took over all taste from the herbed chicken. I didn't mind though, I felt at home.

The next day we started driving and began passing vineyard after vineyard, farm after farm, fields upon fields. The sun was out, our sun roof open, and our conversations consisted of reading passing signs and how we would fix up some houses. I was in heaven and became anxious when I thought of leaving.

Before our good friends, Ryan and Troy, met us we stopped by Ackerly Vineyards. The wine was nice, but what I learned was more impressive (notes in the next entry). Before we left Mike, our "guide", gave us a cork with a note on it and said to give it to Charles down the street at our next stop. A game called pass-the-cork.

The Tasting Room in Peconic (my favorite venue) hosted about 10 small winemakers that did not have their own tasting rooms. Attached to the wine shop was a small jam, oil, vinegar store - everything homemade and delicious. I picked a GEWÜRZTRAMINER jam which she suggested I serve with fresh Gouda (interesting). Make sure you call them ahead of time to see which wines they have open for their flight. My personal favorite was the Motley Cru by Brooklyn Oneology - next in line was Comtesse Therese's Chardonnay from Russian Oak.

The next few wineries included: Bedell, Vineyard 48, and Castello di Borghese. I really loved Bedell's personality and thought their Pinot Noir was great. Vineyard 48 - I began to get a little tipsy here. Castello? Forget it - I just remember falling in love with the Merlot and briefly meeting the owner.

Needless to say it was a long day.

Sunday was rainy and relaxing. We went to a Lambertville-esque coffee shop for breakfast in historic Riverhead and then back to Briermere Farm for amazing homemade pies and fresh veggies.

Finally when I got home I couldn't help but to whip up some pizza dough for dinner. Joe and I topped them with ricotta & broccoli, mushroom and artichoke, and fresh tomatoes with garlic and ricotta.

All in all it was a weekend worth waiting for - a world away only an hour down the road.

When I get home today...

... I will tell you all about my trip to Long Island Wine Country.

The vineyards, the people, the Tasting Room, the food, the company. What a wacky weekend!

It's been a while...

... and I feel like that was one of my 13-year-old diary entries.  But its true.

It's Friday, I have off from work; cleaning, running, getting ready... all the usuals.  We're heading up to the North Fork for some wine tasting and beach walking - you'll get all my notes upon return.

My past few weeks in food have been spent around Anne Burrell in the studio.  While I was able to bring home duck and other delicious treats - it was the late nights in the kitchen I prided the most.  I talked with Rickey, one of the freelance Stewards, who's from Jamaica and always has a fun story of his friends, food, his wife, or something.  It's a great departure from the day.

I discovered a new film Swamp Cabbage - which you will see I am following so check out their blog.  They blessed me without even knowing me and let me watch the unmixed trailer - I can't say anything yet, BUT I'm totally hankering for a piece of gator (and of course, more of the story).  I'll elaborate later.  Also, finally met up with Martha Ma of Nani Ola films - I'm hoping to do a podcast with her on food and the media.

And now, some interesting Q16 and 7 Train observations of the week:

1. teenage-hipster boy walks on the Q16 with a cello case (assuming a cello inside).  The case, however, had black sharpie graffiti:  OBAMA & BIDEN: WE CAN,  Leonard Cohen's Hallelujah lyrics, Anthony *heart* Anna, and finally, where will you spend eternity.  And within a few minutes my faith in our younger generation was restored... I need to look beyond the big tongue nike shoes and tight acid wash jeans.

2. Reading over peoples shoulders (I am 100% guilty): 

-Man to my left was reading a New Yorker Mag article about New Yorkers and Competition - how typical.  

-Asian lady to my right was reading a typed letter that looked as though it was being proof read for a card; it was an 18th birthday and graduation note to her son, Ken.  Needless to say, I missed my mother after reading it.

-And finally, the girl on the far right was flipping through old memorial cards that you receive at funerals and reading all of the prayers and psalms.  I not only missed my uncle, but had a gut feeling I would soon be missing my grandmother.  I also wondered what the prayers said - so I said my own.

Peace, Warmth and Cheers!

Nothing much to say

There really isn't much for me to talk about.  

Went to a tasting last night, Chefs On Tour.  Had some nice wines, wonderful food and conversation.  Ventured a little bit through LIC - perhaps I'll stop back to take a look around.  Seemed like some nice little cafes on the corner.

Today, took Gus for a walk - weather was surprisingly warm.  I've made the decision not to wear socks with my slip on shoes.  That is my small defiance for the day.

As for food, I'm thinking about making stuffed sardines this weekend.  Maria's mother was explaining to me last night how to prepare them.  Cut off their heads, de-bone down the belly, leave the tails on.  After seasoning your bread crumbs, stuff the bellies, lay them stuffing up in the baking dish separated by bay leaves. Bake til the crumbs are crispy.  Serve with some steamed veggies and lemon.

Sounds fabulous to me!

My secret for the day:  I do not want to go home.  My hair is curly, the air is charming, and I would secretly love to go from market to market and buy fresh produce and fish and meats.  I cannot wait for the spring!

Podcasts...

I've discovered them with my new toy, the Sansa. 

I love them and feel a little obsessed.  So, perhaps I'll start one.

Numanthia Termes: Poetry in my mouth

I have to take a moment from cameras and crews, budgets and planning;
From emails and phone calls and hallways and shouting.
I must have this moment to remember Numanthia Termes,
The wine of resistance, el vino de resistencia.

Enough with trying to rhyme, my (de)cantor is off - I just can't stop thinking about the velvet-like wine touching my lips. The deep garnet liquid with a distinct and unique aroma. Anticipation rushed through me as I swirled the glass in a steady motion on the table. I'm really about to drink this!, I enthusiastically thought to myself.

Magic.

If you have a chance, splurge and try a bottle of Numanthia Termes: Numanthia (2005?). The history behind the grape is equally intriguing as the wine itself.

*Note: The only excerpt I could find regarding the vine is only half of the story - I'll add to it a little later.

Salute!

More on the black diamond

While folding laundry last night and watching French 24 news (don't ask, but it was actually a great world news station), they did a report on truffle exploitation.  I almost dropped my wine glass in the neatly placed piles!   

Interestingly enough they did not mention the possible cloning effort the French are seeking out to save their antique industry.  But they did have some info on how the black market may swindle unbeknowest chefs and the public.  

The Chinese black truffle - striking resemblance to the French or Italian fungi- grows at much higher quantities, but no where near as pungent and flavorful.  By throwing in a few small French black truffles in a large bag with the majority of Chinese truffles, they become aromatic and can fake out untrained consumers.   Another way is by spraying the "impostor" with a truffle eau-du-toilette.

I'm very intrigued by this situation for multiple reasons.  One of my many questions: why can't the Chinese just market their truffles as Chinese Black Truffles?  I feel the market is large enough and people would try a "lesser quality" because of taste, budget, or pure curiosity.  It is completely unethical, in my mind, to sell "fake" products to unknowing customers - it is the responsibility of the vendor to believe in their goods and educate the visitor.  

I am not naive and believe this is the first time it has happened.  However, if what is being reported is true and the Chinese are threatening the tradition of a culinary delicacy then someone needs to put a stop to this now.   

As for the French trying to save their truffle - is cloning really the answer?  There is no proof that the truffles would taste and smell the same.  Besides, that would be putting one of their own at risk: truffle-sniffing dogs and pigs.  The dogs and pigs are an integral part of the hunt and would most likely be out of business.

More to come.

Pace!