Archive for April, 2008

Farm to Table Conference Review

Wednesday, April 2nd, 2008

I was looking forward to the Farm to Table conference this year. Its new home was in the convention center downtown (a much easier destination for me to get to), and it had been expanded to a two-day format. I was hopeful that these factors would lead to an increase in the number and quality of booths at the conference. I’ve got to admit to being disappointed on both counts.

While there were several very interesting exhibitors, such as Weatherbury Farm (a source of grass-fed beef and lamb); Heritage Farm (source of poultry, beef, pork, and various sundries); Plum Run Winery (which boasts a decent 100% pinot noir and a wine made primarily from norton, a grape I only previously tasted in Missouri); Turner Dairy (which buys milk only from farms within a 70-mile radius of their operation and was named “Best Milk in U.S.” at the 2007 World Dairy Expo in Madison, WI); and the Farmers Market Alliance of Western Pennsylvania (which provides a wealth of information about various farmers’ markets in the area), I still left feeling as if there ought to have been more.

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I’m Here to Help

Tuesday, April 1st, 2008

Anyone who was with me in the audience for the Anthony Bourdain lecture at the Carnegie Music Hall in Oakland (Pittsburgh) last night heard Mr. Bourdain compare the programming on the Food Network to pornography: watching actors on screen going through motions that you yourself probably won’t be replicating anytime soon. He contrasted that with Julia Child, who inspired the nation to improve their cooking skills and elevate their cuisine.

I just want you to know that I’m here to help. I want to assist you in recognizing your knife as the most important tool in the kitchen and aid you in learning to use it more efficiently and effectively. From there, once you have the ability to dissect your vegetables instead of chasing them around the cutting board, you’ll find any recipe easier to follow and reproduce, from home fries to cassoulet of beef. Learn to use your knife like a pro.

Moreover, I’m here as a resource for your questions. Email me your culinary problem, and I’ll offer you expert advice. I can almost guarantee you that you won’t find another chef with my expertise who is so easily accessible. Mr. Bourdain? Most certainly not. But, fortunately for you, i work for free under relative obscurity and don’t have to worry about an influx of thousands of emails per day. Which isn’t to denigrate the breadth of my knowledge or the quality of my expertise, but to point out that you have access to my brain that you wouldn’t to Alton Brown’s or Anthony Bourdain’s or Mario Batali’s.

So, take advantage. Step up to the plate and answer Mr. Bourdain’s challenge. Elevate your cuisine.