Yes, it was a vacation, but I’d offered to help out at benefits for University Hospitals (where I was born!) in Naples and Palm Beach by doing a short demo and getting on my soapbox about cooking for yourself in your house (or, in the case of Palm Beach, hiring somebody to do so; seriously, I honestly don’t care WHO is cooking, only that someone is cooking in the house). I normally hate doing demos.  It takes real skill, it’s a different form of cooking. But Derin Moore, a bonafide certified master chef (see Soul of a Chef!), executive chef at the Ritz Carlton hooked me up big time, had me completely and thoroughly prepped out with an ace sous chef, Justin Shoults, himself a protege of CMC and competition animal Hartmut Henke, to prevent Read On »

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Due to the recent OpenSky press (NYTimes bits blog, techcrunch.com, USAToday), this site got a surge of traffic that forced my inhospitable host to shut it down last night. Can’t tell you how frustrating that is.  We’ve gone ahead and moved it to a dedicated server so this should never be an issue again (permalink issues remain but will eventually work themselves out I trust).  Sorry for the inconvenience. And yes, these really are the two most important tools in my kitchen (thanks for the shot, Donna!).  A Kitchen Essentials post was in the works but this damned shut-down threw off my whole schedule. At any rate, hope you’re cooking and eating well tonight!

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I go back and forth about how much to stress ease in the kitchen.  This is so easy!  This is so fast!  You’ll never believe it! No excuse not to cook it yourself it’s so fast and easy! And the exact opposite: Forget about ease, forget about how long it takes, that shouldn’t be the point! The point is living well, working well, supporting, encouraging and lifting up your family and friends. One of the main daily ways we fulfill all of these things is by cooking and eating well.  Why don’t more people understand this? It’s so important, we shouldn’t care how long cooking takes or how difficult or easy it is. We should make the time.  (The truth is, the longer we spend cooking, the better off we are.) On the other hand, Read On »

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A week’s vacation in West Palm—a week that concluded with blue skies, beach, pool food, fruity rum drinks—began with an unexpectedly fine lunch made by my dear, hard-working, fun-loving, enormously generous mum. We’d risen early, left gloomy Cleveland Heights in time to drop the dog off at Metrobarks, arrived at PBI, rented a stupid little Chevy that caused nothing but arguments until it became funny, and arrived at Mom’s by lunchtime.  She had glasses of cold white wine and the above meal waiting for us. It was such a lovely spread, Donna was immediately moved to take it out onto the sunny balcony for a couple quick snapshots with the Lumix. It’s a perfect example of how to put together a quick meal to share, most things done ahead, some bought, some made, all prepared Read On »

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This was my very first rant, originally published 7/6/06 here on megnut.com (Meg is back to blogging if you didn’t know, welcome back, Meg!).  I sat down at my desk having read the Bruni agony that warm summer morning and it just came out. Has anything changed…? This continual talk about the ethics of eating creatures that were once living is starting to get on my nerves. It’s not enough that those knuckleheads in Chicago and those sensitivos in California want to waste their time on the foie issue and the Whole Foods people figured out a cool marketing tool in playing to our arrogant anthropomorphist inclinations—giving lobsters spa treatment so we feel better about driving a knife through their skull. Brilliant. What’s next, no oysters? No sir—they’re alive! No more salmon roe—think of all Read On »

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