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The History of
NOTES FROM THE CHEF...
I first started writing
"Notes from the chef" about 10
years ago when I opened my restaurant Biscotti in 1993. These
"Notes" were inserted into my menu. It was another way of
communicating with my customers. I knew that nourishment comes
in many forms so I couldn't stop with food. I also wanted to
share my thoughts, ideas and observations. I thought it was
important for my customers to know who was cooking their meal.
Besides, I couldn't resist a captive audience. It is my sincere hope
that as I continue to write these "Notes"—each month, you also will
feel the warmth --and yes the love—I will continue to send out.
I only regret that I can't feed you as
you read. |
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A Christmas to Remember
December 2006
What do you remember most about Christmases long past? Is it the
gifts you received or the ones you gave? I don't know about you but
I can't remember what I got last year, let alone the gifts I gave
years ago.
Why is it though that I can remember what I ate at the Christmas
table as a child? Why can I remember stuffing calamari for the
Christmas Eve dinner or the aroma of pork roasting in the oven or
the chestnuts I roasted with my father in an old tin skillet,
punctured with holes and held over the open flame of the fireplace
in our living room? Why can I remember the stories he told of his
Christmases as a young boy in the little mountain town of Malvito,
Italy where he grew up and where I was born? Why can I still hear
the song, "Tu Siende Dalle Stelle" (You come from the stars) sung at
midnight mass in the old church, high on the mountainside, when I
visited Malvito at Christmastime when I was 11? And why can I
remember what it felt like when my mother would sing while we made
the traditional Christmas cookies? Why are these and so many other
memories so vivid while most others so easily fade away?
Wow--a whole paragraph of questions! If I get quiet, I can hear the
answers.
I love to give gifts---especially when the person I'm giving to
doesn't expect it. But at Christmas, giving gifts--the kind you have
to wrap--gets so out of hand. We still have presents in the closet
from last Christmas that have yet to be used.
No the gifts I've received and given--the ones I remember and love
the most--are the kind that can't be contained in a box. They are
the kind that don't lessen as they are given. They are ones that
grow in both of us and get passed on. They are unlimited.
So let me give comfort to a child, peace to someone who is
frightened, forgiveness to an old grudge, and joy to all who cross
my path. Let me welcome you to my home filled with the aroma of
pumpkin pie (or more likely garlic) and chestnuts roasting in my
fireplace. Let me give a meal, made with the finest ingredients and
prepared with thoughts of love in my heart. And may all who share my
table go on to spread the peace and joy they felt there.
I wish each and every one of you a joyous and peaceful Holiday
season.
Chef Silvia
The recipes
this month are holiday dishes that I will be cooking up at
the Ridgefield Playhouse on December 13th at 7:30. I
invite you all to attend, but if you can't, you are still
welcomed to try these healthy, festive, easy to prepare
culinary treats.
Click
here for details.
Also, if any of you are interested in organizing you own style of cooking
class/dinner party, check out my
cooking classes page for more information.
Sign up for
Chef Silvia's Monthly Newsletter!
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