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The Drawing Power of Food
October 2006
It’s no mystery that Americans are
eating out more and more and that the growth of prepared foods is skyrocketing.
What is surprising though is that in spite of this, Americans are still
fascinated with cooking. It seems that the less time we have to cook, the more
we want to know about cooking. Not only do we have a food network, but also
almost every morning show has a cooking segment. Cookbooks are hot, chefs are
celebrities and a great kitchen is the biggest selling point in a home. But if
we’re not in the kitchen cooking, where does this fascination with food come
from? Is it possible that cooking at home has become so rare that when we do
cook, it’s so special that it’s practically become an art form? Are we really
fascinated by cooking a 30 minute meal--yes Rachael Ray is truly everywhere when
she’s watched in the gym by men jogging on the treadmill--night after night just
to get dinner on the table fast, or does a 5 course gourmet meal turn us on? If
we have only one night a week in which we can use our fantastic kitchens, or our
cooking skills, I don’t know about you, but I want to make it special.
This
month my kitchen has gotten quite a workout. Each time however, it wasn’t to
make a special meal but to make food for a special event. It’s much easier to
draw people to your party, networking event, reception, or open house, if your
guests know there’ll be great food there. In the last few weeks I’ve catered
endless platters of food for a real estate open house, cooked a 4-course meal on
site for an investment banker and 22 of his guests while they watched me live
and on a large screen TV. I’m also preparing to cater a party for a mortgage
broker who wants to thank his clients, and a sweet-16 birthday party where the
birthday girl and her friends will learn how to make a variety of pastas and
sauces. I also attended reception after reception for the Connecticut Film
Festival in which the premiere of each film was followed by--you guessed
it--food.
Maybe our fascination with food has departed from making the
nightly meal and turned to making our social gatherings special--whether it’s a
party or a special family meal. If so, then it would make sense that we would
need to be up to date on what is fashionable food--whether we create it or just
indulge in it. Recently I surprised even myself when I found myself
fascinated by something that I wouldn’t have been caught dead having
in my kitchen a few short months ago--iceberg lettuce. I had eaten a
wedge of it at a local restaurant served with a Gorgonzola dressing.
It was wonderful so I decided to make my version of it with a warm
balsamic dressing, topped with crumbled Gorgonzola and sautéed
shitake mushrooms---yum. I guess it just goes to show, if even food
snobs can be fooled, then almost anything can be fashionable again
with a little updating. I
suppose what really matters is simply---Does it taste good?
So stay tuned. In
the next few months I’ll give you plenty of ideas to made delicious food for all
the parties, dinners and events you may want to host as the holiday party season
begins once more.
Thanks and enjoy this beautiful month of
October,
Chef Silvia
Click on
recipes to learn how to make your own gourmet
Wedge of Iceberg salad with warm balsamic
dressing.
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.
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