ReMARKable Palate #99: 2007 Summer Fancy Food Show Highlights from one of my favorite events of the year: The NASFT Fancy Food Show. Over 2500 vendors from all over the world show off their best food products at New York’s Javits Center. We’ll have a number of audio and video podcasts from the floor of [...]
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Well, we’re in the thick of it, exploring just a few of the more than 2500 exhibitors at this year’s Fancy Food Show. It’s 3 days of non-stop sampling, interviewing, and meeting exciting people in the food business. We will have podcasts, both audio and video, in the coming weeks. Here’s a photo of me [...]
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Farm-Style Braised KaleFrom Greene on Greens (4 servings) 2 strips bacon1 Tablespoon unsalted butter1 small onion, finely chopped1 pound kale, stems removed, roughly choppedSalt and freshly ground pepperPinch of ground allspice1 Tablespoon red wine vinegar1 lemon, sliced thin Sauté the bacon strips in a large skillet until crisp. Drain on paper towels. Crumble and reserve. [...]
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Well, the aliens have landed! We got our first delivery of kohlrabi in our CSA baskets this week, and I’m excited to make them. In addition to fine dicing them to throw in salads, I’m going to make the following dish this weekend: Kohlrabi with Parmesan (4 servings) 2 small kohlrabi bulbs1-2 Tablespons unsalted butter4 [...]
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If you’ve been listening to my Podcast, you’ve heard me mention the “100 mile diet” a few times. Well, it’s an idea that’s really starting to get momentum. More and more people are focusing on eating locally, seasonably, and sustainably, choosing not to consume foods out of the natural season for their area, or foods [...]
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ReMARKable Palate #98: Rogowski Farm, Part 2 I visited Jennifer up in the Hudson Valley this week, so we headed up to the famous Black Dirt region to visit Cheryl Rogowski, proprietor of Rogowski Farm in Pine Island, NY. This is part 2 of our tour of the farm with Cheryl. You can hear Part [...]
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What a way to use leftovers! I had some remaining truffles from a client dinner, and I brought them up to Jennifer’s. We decided to make “eggs in the basket”, Italian style, simply served with shaved truffles preserved in oil. We enjoyed the breakfast poolside, and of course used the “cut outs” from the toast [...]
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Jennifer and I spent some time at Rogowski Farm speaking with proprietor Cheryl Rogowski, and I’m covered in black dirt! But it was SOOO worth it to be able to pick my own dinner. Cheryl was an accountant in corporate America before returning to her family’s 120 acre farm to grow over 150 varieties of [...]
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Honey-Peppered Turnips A translation of a recipe from De Re Coquinaria, the ancient Roman cookbook, this dish is from Bert Greene’s classic Greene on Greens. (4-6 servings) 1 Tablespoon unsalted butter2 Tablespoons honey1 pound turnips, peeled, cut into ¼-inch dice½ teaspoon freshly ground black pepperKosher saltChopped fresh parsley Melt the butter with the honey in [...]
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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!
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