Over the course of my 15 year culinary career I have met many chef’s.  Some are just people that do a great job on camera, and some are both great chefs that really know how to cook and do a great job on camera.  But it is very rare to meet a true legend that can cook and write and really does know how to cook.  This weekend I met such a woman, Anne Willian of La Varenne Cooking School in France.  She has written many books, all worth owning.  They are not just a compilation of wonderful recipes but they are history books.  The new book is The Cookbook Library – Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook.

I was fortunate to be at one of the signings for this new book in Los Angeles on Monday.  The book signing party was hosted by my friend and mentor Denise Vivaldo of Food Fanatics.   This book is years in the making and  a wonderful collection to any cookbook library.

I am currently reading, and learning a great deal about the history of French cuisine, The Country Cooking of France, the most beautiful cookbook that I have in my library.  If you don’t know Anne Willian, you should get to know her in one of her many cookbooks, you will be a better cook for it.

A Medieval Wine recipe Ypocras (Spiced Red Wine) recipe by Anne Willian

1 cup brown sugar

1 tablespoon ground cinnamon

1 tablespoon ground mace

1 tablespoon ground cloves

1 tablespoon ground grains of paradise (see substitution in the link)

1 bottle (750 ml) fruity red wine such as merlot

Cheesecloth

In a medium nonmetallic bowl, stir together the sugar, cinnamon, mace, cloves and grains of paradise.  Add the wine and stir well.  Leave for 10 minutes, then stir again to dissolve the sugar fully.  Cover tightly and leave at room temperature for 1 to 2 days.

Strain the wine mixture through the strainer lined with a double layer of cheesecloth into a bowl.  A brown deposit will be left on the cheesecloth.  Rinse it off and strain the wine at least once more through the cheesecloth to clarify it as well as possible.  Store the wine in an airtight container (if you like, use the original bottle) at room temperature.  It will keep up to 1 month.

This is a great wine for the holidays too.

Heather

There was something for everyone of all ages at this final event of this week’s 2012 Scottsdale Culinary Festival.  It was the hottest weekend on record for this year in Arizona, but that didn’t stop the crowds of people from showing up and enjoying what our local restaurants and chefs have to offer the valley.  If you are new to the valley, and want to see a lot of restaurants in a short amount of time, this is the place to do it.  Each booth offered a small sampling of what their much larger menu has to offer, just enough to entice you to come enjoy their hospitality for a longer amount of time.

The food ran the gambit from cheesecake to tacos and guacamole.  The celebrities of Great Arizona Picnic were Andrew Zimmern of Bizarre Foods and Adam Richman of Man v. Food Nation, both on  Travel Channel.

There were also plenty of opportunities to cool off with the Skyy Bar presented by Skyy Vodka and the Tequila Experience.  Nothing better than a cold margarita to help you cool off on the 100 degree days.  Also on the weekend’s list of activities were Courtside Culinary NBA stars and the Larry O’Brien Trophy for picture taking opportunities.  Johnsonville was serving up their world famous brats on the Big Taste Grill, and a few of the Valley’s food trucks were on hand as well.

There was no shortage of entertainment with some great bands on 2 stages, and of course all the people watching.  If you haven’t been to the Scottsdale Culinary Festival, its too late this year, but there’s always next year!  Enjoy the pictures from the Great Arizona Picnic.

Heather

I’ve had a very busy last couple of days.  I went to New York for the IACP – International Association of Culinary Professionals.  So many stars of the culinary world were there taking classes right along side of me.  I got to listen to Ruth Reichl, Sara Moulton and Marcus Samuelsson speak about where the industry is going.  We talked about everything from Is Farm to Table Just the Latest Fashion to what is the newest trends and how to find them in food.  My brain is on overload with all the information learned and new people met.

Friday night kicked off the weekend with local chef’s showing off  their latest creations.  I have to say that my favorites of the night were not too far off from food that we can get right here in the Valley; ‘Dinosaur BBQ’ by John Stage and Brisket with Jalapenos and Chocolate Braised Pork with Chipotle Cabbage Slaw from Julian Medina.  Lots of meeting new people and eating great food.  There was no need for dinner or really anything else to eat but since we were so close, 2 blocks, from Balthazar‘s a few of us stopped.  I know this will not be the last time I visit this place.

Saturday morning I went to the Union Square Greenmarket.  There was a lovely mist happening by the time I walked down to the market and most of the wonderful fruit and flowers were in season; Pear blossoms, purple hyaccinths and apples, so many apples.

There were so many vendors that we don’t get to see here in Arizona, and of course there was fish.  I got a lesson in how to tell the difference between male and female crabs.  Hint, the females wear red nail polish, see the pictures at the end of the post.  There were also sellers of wool, and of course wine and lots of cheese. Rain prevented us from lingering at this beautiful market, but I’m looking forward to visiting again during another season.

Sunday was spent mostly in Soho, and I walked almost 80 blocks – I think that’s equivalent to 800 miles – from my hotel in Mid-Town.  I’m complaining, but I do think its the only way to see a city.  I walked by Grace Church, the Empire State Building and The Flatiron Building.  I stopped into Dean & Deluca for my morning coffee and to drool over kitchen items that I want but don’t really need.  They had wonderful samples at every station and wonderful Easter items like hot cross buns and ham.   Then it was off to brunch with a little sampling from sponsors and the 5 boroughs and the wonderful food items they have to offer.  Next we were off to the blog and book fair, with every possible cookbook author there to talk with and of course books to sell.

It was a short but very satisfying trip to New York.  I wish I had had more time to do some of the touristy things and see more of the landmarks that New York is famous for.  I made it to Times Square, I got cheesecake at Juniors, but sadly I didn’t get a real New York bagel or pizza!  That will be saved for another trip.  IACP will wait until next year in San Francisco.  Now that is a town I know and love!

Heather

So much good food here in this valley!  I had the pleasure of going to Devoured Phoenix at the Phoenix Art Museum on Saturday.  This is the 3rd annual event in the valley, and it is one of the best.  I was only able to go in Saturday but heard from others that Sunday was just as fantastic, and had a few different restaurants to see.  If you get the chance to go next year for both days, it is worth it.  Here are a few tips.  1st, don’t eat before you go, there will be more than enough there!  2nd, you might want a designated driver as the wine and beer were plentiful!  What a great way to get a sample of the restaurants that you’ve been wanting to try and haven’t gotten around to it.  I found many that are on the short list to check out very soon.  Here are a few of the highlights from Saturday.

Chicken and Waffles from Relish Burger Bistro – this started my day of eating and oh my was it a good start!

Pan Seared Quail Breast, Tempranillo Blackberry Sauce & Jack Cheese Grits – From Cartwrights – I could have eaten 6 plates of this!

Crisp Arepas of Rock Shrimp, Black Bean Puree, Queso Anejo, Jicama, Radish, Jalapeno & Oregano Pico with Smoked Chili Drizzle – from Tonto Bar & Grill at Rancho Manana.  This was also a must visit in person restaurant.

Arizona Stronghold wine – sadly I didn’t get to try this wine but with the crowd that was around them I’m sure it was fantastic.  This is a local winery.

Executive Chef Matthew Zdeb and Sous Chef Ryan Anderson of Sushi Roku were wonderful to talk with.  They served Prime Rib Eye Steak Japonaise served with Soy Garlic Sauce.

Well I’m sure this will tell you something about me – this was my favorite.  Red Velvet Ding Dongs from Santa Barbara Catering.  They wisely put out a sign that said only one per person.

And the cotton candy in pastel colors was a hit with my daughter from District American Kitchen.

Chef Mel from The Four Seasons doing a demo.

Saffron Tomato Braised Lamb with Fregola and Fennel Salad from Taggia – Coastal Italian Cuisine

Urban Beans

The Elvis from Churn – Peanut Butter Ice Cream with Banana Charm Sauce.

Burgers from Windsor ready to serve.  Churn is next door so you can have dinner and then have dessert all on the same block.

Hedges Family Estate wines from Washington State.  They had a wonderful non-Oaky Chardonnay that was wonderful.

So much to see.  We are working on a slide show of the other pictures.  I would love to hear from you if you went to the 3rd annual Devoured Phoenix this last weekend and what you enjoyed the most.

Heather

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