The Gilded Fork has been awarded the Food Site of the Day for Thursday Feb 23rd over at www.foodsiteoftheday.com. Go check it out!
food food site of the day Gilded Fork
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#26: Interview with Frank Marchetti of Columbus Park Trattoria in Stamford, CT. We talk about Olive oil production, houses in Umbria, Mamma’s hand-made pasta and his family’s rich culinary heritage from Puglia, in the southeast of Italy.
Jennifer’s Weekly Meditation: Cooking with the Senses - Smell
Featured Website: www.foodsiteoftheday.com
Kitchen Quick Tip: The magic of […]
Read the rest of Podcast #26: Frank Marchetti on Olive Oil, Mamma’s Pasta and the Cuisine of Puglia
Who doesn’t love Champagne? Sparkling bubbles bring an elusive magic to white wine, and this special wine from the Champagne region of France deserves it’s place on the top shelf.
However, the Spanish, Italians and Germans also have their own home grown sparkling wines, each with their own unique flavor profiles and bouquets. In […]
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#25: More Food, Less Whine.Part 2 of my Interview with Sephardic Cooking expert Janet Amateau. www.sephardiccooking.com
Also - Food News in the Media:Killer Shrimp, foreign menus, andWhen is a Cheese Sandwich more than just a Cheese Sandwich?
Featured Website: http://kalynskitchen.blogspot.com/
Kitchen Quick Tip: Instant Counter Space
Music: “Can’t Hold it Down”, by Andy […]
Read the rest of Podcast #25: Part 2 of Janet Amateau Interview
Here are photos from the lovely Romantic Valentine’s Proposal dinner I did last weekend:
Hors d’Oeuvres: Assorted canapés of Roasted Vegetable Bruschetta, Artichoke Bruschetta, and Smoked Trout with Caramelized Onion and Fig Compote (and a bottle of Cristal!)
Spicy Tuna Tartare Parfaitwith Masago Roe and Vinaigrette
Mixed Greens with Goat Cheese, Walnuts, and Vinegar Glazed Beets
[…]
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Edna Lewis, a giant of down home southern cooking, died on February 13th at the age of 89. From Epicurious.com’s 2001 profile of Lewis:
“No one has done more to take down-home cooking beyond the Grits Belt than the indomitable Edna Lewis — the granddaughter of slaves, a chef and cookbook author who is the […]
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Today I ate a cheese sandwich
food personal chef Pete Wells Pete Wells loves cheese sandwiches cheese sandwiches ReMARKable Palate
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#24: Notes on Valentine’s Day, plus Part 1 of my Interview with Sephardic Cooking expert Janet Amateau. www.sephardiccooking.com
Also:Metrosexual Moments: Truffle Wrestling, Adam Curry and the battle of the Chefs Marc/Mark
Jennifer’s Weekly Meditation: Culinary Romance with Brillat-Savarin
Featured Websites: www.podcastingnews.com, www.priceless.com
Kitchen Quick Tip: Getting the “milk” out of ears of corn
Music: […]
Read the rest of Podcast #24: Valentine’s Day, and Sephardic Cooking Expert Janet Amateau
It’s been a big week of Valentine’s celebrations around here, and tonight’s the big night. If you haven’t got Valentine’s plans, or if you’re working like I am, you can listen to some cool podcasts about Valentine’s Day, (or about not liking Valentine’s Day), all assembled by the fine folks over at PodcastingNews.com. […]
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I was lucky enough to be interviewed by an editor at Mastercard’s new lifestyle guide, www.priceless.com, and cited in their article “A Restaurant at Your Door“:
New York City personal chef Mark Tafoya, president of the USPCA’s New York chapter, believes there’s no reason for people not to get pampered in their own home. He goes […]
Read the rest of Not Having to do the Dishes…Priceless!
Well, the Saturday night Valentine’s Dinner was a success. This one was a surprise proposal, my favorite kind of Dinner to prepare. The lady was quite surprised, in fact, her boyfriend and I were afraid she would hyperventilate when she walked in to the apartment which he had decorated with 10 dozen roses […]
Read the rest of A Succesful Valentine’s Proposal
Just after posting yesterday’s recipe, I ran across this description from the James Beard Foundation website:
Kuku sabzi [kookoo SAHB-zee]
WHAT? Iranian frittata. The herbs used to make kuku sabzi symbolize rebirth and the eggs fertility, which is why this Persian omelette is traditionally eaten at Noruz, Persian New Year. The herbs (sabzi), in fact, are key […]
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I spoke about this dish on Podcast #23, when Donna Mintz and I sampled it at a great Persian restaurant. As I mentioned, this is a version that is baked in the oven, and uses much less oil than a traditional stoove-top fried version.
Kuku Sabzi(Persian Herb Frittata)
4-6 servings
8 eggs1/4 teaspoon powdered saffron1 tablespoon whole […]
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Imagine there’s no country…..
Avanti! E buona fortuna a tutti!
peace Olympics Imagine Torino
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Well, the blizzard of Valentine’s Day dinners is about to hit, and I love being able to help bring pleasure to couples with my meals. I’m cooking the first of several Romantic Dinners of this Valentine’s week on Saturday, and whether we get a foot of snow, or an inch, it will be hot in […]
Read the rest of "I’m In The Mood For Love"
Check out this GREAT POST about Sage and it’s uses over at Papa Geno’s Herb Blog. Papa Geno is a real genius at growing, and he provides herbs, plants, and vegetables for a variety of uses. Here’s an excerpt from the full article:
Most common among the culinary sages is garden sage, known botanically […]
Read the rest of The Sage of sage
#23: Interview with Chef and Personal Trainer Donna Mintz of Basil and Barbells Personal Chef Service. We discuss her unique approach to business over a fun Persian meal, and talk about the dishes we sample, including Kuku Sabzi, Albalu Polow (Sour Cherry Rice), and Lamb Khoresh.
Featured Website: www.basilandbarbells.com
Jennifer’s Weekly Meditation: The sensual […]
Read the rest of Podcast #23: Interview with Donna Mintz, Personal Chef and Personal Trainer
This month is not only my birthday, but also the birthday of The Gilded Fork, and we’re celebrating with Champagne and Caviar as the Main Ingredient and the Indulgence. Read all about champagne’s history and production, and check out the unusual recipes we have concocted using bubbly.
Also new this month is the Mise en […]
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It seems the French have finally adopted an American culinary innovation! More and more French people are hiring Personal Chefs to cook special dinners in their homes. This article in French Entrée talks about Un Chef Chez Vous:
“Employing a Chef to cook all your meals is traditionally the preserve of royalty and the […]
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Since I’ve recently offered a New Mexican Posole and a Butternut Squash Soup, it only seems fitting to continue the winter soup theme with this New England style classic.
This creamy soup is great in the winter, and warms the bones. This version is quite simple and easy to prepare, but still evokes long simmered […]
Read the rest of Creamy Crab Bisque
Mark C. Tafoya is a personal chef in New York City. He is also a world traveler and self-taught gourmand. He is a graduate of Yale University, worked as an actor for 10 years, both On and Off Broadway, and in independent films. His love of travel and food has taken him around the world. He hopes to share his love of world cuisine with you!
