By Laurie Wiegler on Tuesday, December 13th, 2011
“It all began on New Year’s Day…in my thirty-second year of being single.
Once again, I found myself on my own…
and going to my mother’s annual turkey curry buffet…” (“Bridget Jones”)
Photo © Aisha Yusaf
I am no longer in my thirty-second year of life or even my forty-second. And I’ve interviewed enough chefs to sauté my way around a kitchen with ease. I also got an A+ on my Home Ec omelet in high school. A-plus.
Yet year after year, my home remains a no-fly zone for family flocking to the aforementioned turkey curry buffet (or more aptly, a Jello mold). Not only that, annually I am relegated to the metaphorical “kids’ table” and it’s all about shuffling off to either my mom’s, my dad’s or my married stepsister’s.
Don’t get me wrong. I love these people. But this year, as I approached the dreaded 50, fondled my AARP membership application and jowl beneath my chin, I had a thought: ‘Hey! I really am a grown up!’
Year after year, my home remains a no-fly zone for family flocking to the aforementioned turkey curry buffet.
That was when I reckoned that the family should come here for Christmas or Hanukkah dinner. Although, identifying more with my Southern Baptist side — even though I’m agnostic this time of year — I would probably feed lox strictly to my cat Wally. This is why I sought inspiration from some single–or at least singleton-savvy–chefs.
By Laurie Wiegler on Tuesday, October 18th, 2011
At 24, Yianni Arhontoulis should be out clubbing, bungee jumping or maybe inventing a mobile app. Instead, this son of a Macedonian immigrant is happily braising tenderloin or bacon-wrapping swordfish at a Pennsylvania inn.
Yianni Arhontoulis traded science for cuisine, but he sees a close connection between the two.
The kid is no flash in the saucepan, though.
Indeed, Arhontoulis’s mature culinary skills brought him to the attention of proprietor Al Granger at Lehigh Valley, Pennsylvania’s Glasbern Inn two years ago. This sustainable 19th-century farm in Fogelsville just west of Allentown, and its award-winning eco-friendly restaurant were soon home for him, first as sous chef before a promotion to executive chef earlier this year.
By Laurie Wiegler on Monday, July 11th, 2011
(Banner photo courtesy Katnip)
If you are like most Americans, you’ve had your fill of potluck suppers: questionable Jello molds and fly-ridden macaroni salads atop red-and-white-checked tablecloths.
Photo © Anna B. Brawley
The bologna with American cheese on white bread; the fatty chips; the salmonella-ready fried chicken that’s been perched on a paper plate for hours in the hot sun; you know it all too well.
Is there a reason we are so lame at potluck participation? Can’t we think of a good dish to make that keeps well, tastes good and doesn’t look like everybody else’s? There must be another way to do it.
You know–with style.
Turns out, we were onto something: American chefs have exceptional ideas for what goes on our plate once we join Aunt Margaret and weird Uncle Lou out at the barbeque.
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