ADAIRE

Summertime and Loss of Appetite

2009-07-09T13:43:00.000-07:00

I don't know how many of you experience this, but I've noticed in my years on this globe that when hot weather rolls around I lose my appetite - quite distressing for someone in my field. Unfortunately for most of us the reverse is true in winter. How cruel of a joke is that? Stay bundled up all winter eating like a bear and hibernating to boot, then when the cold finally breaks and we can shed those layers of clothing we may not want to - at least not in public. If it was the other way around, eating in the summer and losing our appetite in the winter, we'd be all set when it was time to go to the pool! Unfortunately it's not all a matter of choice. Mother Nature's finger prints are all over this!

In hot weather the body has to work to keep cool. All of the body's processes produce heat and digestion is no exception. When we eat the body must process the food which produces heat. To moderate the production of heat and maintain body temperature, the body suppresses appetite during hotter weather. Ignore this cue from your body and you'll wind up dripping sweat on your plate. The opposite is true during the winter. Take the bear for example. It's not that he carries around a calendar and when October rolls around he starts stocking up for the winter months. When the weather gets cooler, his body signals that it's time to start eating because it doesn't have to work to stay cool and soon will need fuel to stay warm. We're no different from the old bear.

I've always found during the summer months I shy away from a big steak which is usually one of my favorite things on which to dine, opting instead for lighter options such as fish and shellfish. Maybe that's why everyone I see is going to the beach - for the fish. Then again it's probably for the margaritas... So as I sit here typing on my computer in Hotlanta, if you're sitting on a beach somewhere eating crab claws and quaffing copious amounts of beer and margaritas, raise a toast to me and order another round!

I'll be here when it cools off and you come back to reality, waiting with open arms and a steak on the barbie!

Cooling off the Summer!

2009-07-09T13:11:00.000-07:00

Summer is here and the heat is blazing as always. You may not feel it as much in your car or office, but trust me, working in a commercial kitchen in the South during the summer you become acquainted with it... I don't generally post drink recipes much less "adult beverage" recipes, but this is a good one and an original. It's quite tasty and even if it doesn't cool you down, by the time it's gone you won't care how hot it is!

SANGRIAaaahhhhh!!!!

1 750 ml bottle red or white wine (no need for an expensive bottle; mid range is fine)
1 1/2 cup sweet and sour mix
3/4 cup brandy (no need for Napoleon's finest!)
3/4 cup triple sec

Mix well and let chill in the refrigerator for at least an hour. Serve over ice and garnish with fruit.

Lynda and I went through exhaustive research to figure out just the right proportions of each ingredient! It was a tremendous sacrifice but for you it's worth it! Our loss (of brain cells) is your gain... Enjoy and let us know what you think!

Craziness in the Catering World

2009-06-11T15:17:00.000-07:00

Well, as you can tell from the time that has passed since my last post, I haven't had a great deal of time to "hunt and peck" about life in the culinary world! In the midst of this ugly recession, we are having the best year since we started the business over a decade ago. May was especially busy and June is turning out to be one of our best as well. You can tell how busy we are by driving by the house and checking out our yard... doesn't exactly look like a putting green! On the upside, long bermuda is very soft on the feet... just trying to stay one step ahead of the Home Owners Association. Not a big fan of their "fan mail" berating me because the grass is too long, but if I have to trade a brow beating about the state of the grounds at Casa Phillips for good business in times like these, I'll make the sacrifice! Fire up your word processor and send me a letter. I'll take one for the team... then rush home and mow the lawn... I'm brash, but not that brash!

Anyway, please join me in respectfully declining to participate in this recession. No more talking down the economy. No more paying attention to the commercials that say there is "NO END IN SIGHT!". I'm going to live my life, because everyone in the business community that I speak to agrees, things are looking up. So send me your resume' now, because we're going to need the help!

"Please fasten your seat belt and keep your hands inside the car. Things are about to get really exciting!"

Eat Well and Live Well!

Using an Easter Leftover to Cater to Friends and Family

2009-04-15T17:20:00.000-07:00

So Easter has come and gone. The chocolate bunnies have been consumed from the ears to the feet and the kids are no longer running circles around the house. The beautifully colored eggs were long ago cracked and turned into deviled eggs. Speaking of which... Why are DEVIL-ed eggs a mainstay on most Easter menus? Ironic... but I digress. So what to do with the one thing left from the Easter celebration? And no I'm not talking about the black jelly beans. You can send those to me by the way. My Father and I are the only people on Earth that actually enjoy eating them. But, I further digress. No I'm referring to the ubiquitous, spiral-sliced ham half wrapped in it's red foil jacket, mocking you from the back corner of the refrigerator. The kids have long since tired of ham and cheese on white and breakfast of ham & eggs for dinner just won't cut it. So what to do with the rest of that $50-60 ham?

Have you ever noticed after the first of the year, that favorite diner of yours down on the corner next to the pharmacy runs a special of Turkey Croquettes? Well... here are a couple of recipes you can pull out of your hat, a.k.a. freezer, for a future dinner party or family get together. And before you say it, no, we buy to order. We're quite different from your favorite diner and have no "Blue Plate Special"! Now, back to the recipes.

We have one for your friends and one for your family and they are both quite easy. The first is Jambon, Champignon, et Fromage en Croute. Sound fancy? Allow me to translate: Ham, Mushroom, and Cheese in Puff Pastry. Simple but quite good , impressive for your friends, and stores quite nicely in the freezer for up to a month.

JCF en Croute
Serves 10

1 box (2 sheets) Puff Pastry
2 Tbsp flour
1 Tbsp butter
1 tsp garlic, minced
1 large shallot, minced
2 cups mushrooms, diced
1 pinch salt
1/4 cup Brandy
1 cup Easter ham, diced small
1 cup your favorite cheese, shredded (I suggest Gruyere, Fontina, or Goat)
1/4 cup fresh parsley, minced (you can also add your favorite fresh herbs)
Salt & Pepper, to taste
1 egg yolk + 1 Tbsp water

Sprinkle pastry sheets with flour and roll with rolling pin until 1 1/2 the original size. Set aside.

Melt butter in saute pan over medium heat. Add garlic and shallot. Saute for one minute. Add mushrooms and sprinkle with salt. Cook until mushrooms release their liquid. Add brandy and cook until liquid has evaporated. Remove from heat and cool to room temperature in a mixing bowl.

Add ham, cheese, and fresh herbs to bowl and mix well. Season to taste with salt and pepper.

Mix egg yolk and water well. Brush the edges of the pastry with the eggwash and place half of the mixture down the middle of the pastry lengthwise. Fold each side of the pastry over the filling and press to seal. Place on a sheet pan seam side down. Cut 3 vents across the top and brush with the eggwash. Repeat with the second sheet of pastry. At this point you may bake at 425° until golden brown, let cool to room temperature, slice, and serve or place sheet pan in the freezer until thoroughly frozen. Double wrap in plastic wrap then foil and keep in freezer for up to a month. Remove from freezer and bake as before.

I'll post my second recipe shortly so check back. Oh! Almost forgot! Happy Cooking and Bon Appetit!

Recipes that Cater to Brunch Fans!

2009-04-08T14:05:00.000-07:00

These next two recipes are from the Tucson Iron Chef competition we took part in. Lynda came up with these and they are quite tasty! They would make very nice brunch items for entertaining friends or, as we used them, for an aperitif and dessert. Here you go!

Guava Sangria

Serves 4

1 750 ml Bottle Riesling white wine

1 cup Goya Guava Nectar

1 green apple, medium, peeled and diced

1 orange, medium, peeled, juiced

1 Tbsp sugar

¼ cup Bourbon or Brandy

8 oz club soda

Mix apple and orange juice with pulp with sugar and set aside. In another bowl combine guava nectar, wine, and brandy. Let stand 30 minutes then combine fruit with the guava mixture and let stand for an additional 15 minutes. Just before serving, add crushed ice to chilled glasses. Fill glasses 2/3 full with the nectar/wine base and add 1/3 club soda.

French Toast with Guava Syrup

Serves 4

8 slices cinnamon raisin bread

2 eggs

1 cup half & half

1 tsp cinnamon

1 Tbsp Goya Guava Concentrate

1 Tbsp sugar

4 Tbsp butter

¼ cup heavy cream

8 oz Goya Guava Jelly

¼ cup Riesling

Mix egg, half & half, cinnamon, guava concentrate, and sugar. Dredge cinnamon raisin toast in egg mixture. Set bread aside to soak up the liquid. Heat butter in a non-stick skillet over medium heat. Add soaked bread to pan. Cook until brown on both sides. Wipe out pan and add jelly and wine. Heat until jelly melts and stir to break up any lumps. Serve warm syrup with French toast. Whip heavy cream and place a dollop on top.

These are some yummy items! Try them on your special someone for a brunch in bed or invite over a group and eat 'til your hearts content! Bon Appetit!

Catering to Caribbean Palates with a Southern Flair

2009-04-08T12:19:00.000-07:00

Once a year a bunch of chefs/entrepreneurs get together in a different city and compare notes, teach each other new concepts both for cooking and running businesses, and of course eating food and drinking wine and other spirits. Food people are notorious for enjoying life and getting 300+ together at once can be a daunting task. The food has to be good and it's generally a good idea not to hold the gathering in a "dry" county, if you catch my drift. The first one I attended was held in Pigeon Forge, TN 10 years ago. Pigeon Forge didn't have the restaurants they have now and yes it's a dry county. Wow! Talk about 300 grousing, grumpy foodies. The planners were from California and booked the property sight unseen. Needless to say, the next year these details were a major part of the planning.

Fast forward to July of 2008. Location: Tucson, Arizona. And yes, I did say Tucson... in July! It was a beautiful resort, The Marriott Starpass. If you ever get the chance to go, I highly recommend it. They have a glass wall on the back of the main lobby that literally opens onto a veranda and an incredible view of the city and the surrounding dessert. That was the first time I had seen a cactus that wasn't in a window box! The planning committee did a great job. I, in my infinite wisdom, agreed to teach a class, took the ServSafe Sanitation Certification Test, AND took part in the Iron Chef Competition. Let's just say it was busy. The class I taught was on smoking foods which I'll talk more about soon. I LOVE smoked foods, but I digress. The ServSafe Sanitation Certification Test was every bit as fun as it sounds... which is to say not at all. Luckily I also have a degree in Chemistry and took extensive classes in Microbiology which gives me a leg up on the competition when it comes to remembering the names of all the bad stuff to watch out for in kitchens. I didn't really have a blast taking the exam, so I know you can't be that thrilled to read about it. I'll move along to the fun stuff.

The Iron Chef competition was really a lot of fun, but when you get six chefs together we tend to get a bit competitive. To make it more interesting, the other team was from Canada and they wanted to stick it to Team USA. Just like on TV, we had an official sponsor for the event. We were trying to figure out what the ingredient would be... cactus? chilis? coyote??? None of the above, but it was something we hadn't really worked with before -- guava sponsored by Goya. We had guava nectar, guava paste, guava juice, fresh guava. You name it, we had it.

I'm just hitting a couple of the highlighted menu items -- the ones our team made! I started things off with Guava Barbecued Shrimp with Sweet Potato Hash. Here's the recipe (it looks like a lot, but it's really not that bad):

Guava BBQ’d Shrimp with Sweet Potato Hash

1 Tbsp olive oil

1 med onion – julienne

½ tsp sugar

1 Tbsp white wine vinegar

½ cup Bourbon

½ cup Goya Guava Nectar +(½ cup Guava concentrate)

1 cup ketchup

1 Tbsp brown sugar

1 tsp cumin

Salt & pepper, to taste

Heat olive oil over medium heat. Add onion and sweat for 2-3 minutes. Add sugar and vinegar. Cook over medium heat until onion is camrelized, stirring often. Do not brown. Deglaze with bourbon and add Guava. Reduce until thick. Add remaining ingredients. Simmer briefly and remove from heat.

3 strips bacon - diced

1 Tbsp butter

½ cup red onion – fine dice

½ cup green bell pepper – fine dice

¼ cup red bell pepper – fine dice

1 cup sweet potato – brunoise

1 tsp jalapeno pepper – fine dice

1 clove garlic – minced

¼ cup Riesling

1 cup Goya Guava Nectar (or ½ cup Guava Concentrate)

1 Tbsp Guava paste (optional)

2 Tbsp Italian parsley – chopped

Salt & pepper, to taste

Render bacon in a saute pan. Add butter, onion and bell pepper to pan. Sweat until onion is translucent and bell pepper is soft. Turn heat to high. Add sweet potato and saute 1-2 minutes. Add jalapeno and garlic. Saute briefly. Deglaze with Riesling and add guava nectar (or concentrate). Add guave paste for extra punch if desired. Stir in parsley and season to taste with salt & pepper.

1 Tbsp butter (or olive oil)

Salt & pepper, to taste

6 ea U-15 or U-8 shrimp (peeled & deveined)

1 clove garlic, minced

¼ tsp cumin

Juice of 1 lemon, freshly squeezed

Melt butter in pan over medium-high heat. Season shrimp with salt & pepper. Add shrimp and sear first on one side then the other. Add garlic and cumin. Finish with lemon juice.

Garnish:

Zest of 1 lemon mixed with 1 Tbsp chopped parsley

To plate:

Place a mound of the Sweet Potato Hash in the middle of a medium plate. Arrange the shrimp around the edges of the hash. Drizzle shrimp liberally with BBQ sauce and garnish with the zest-parsley mixture.

**Note: For a truly decadent dish, wrap shrimp in oven blanched bacon and char-grill, brushing with the BBQ sauce on both sides.

Give it a shot! The judges really liked it and got into a pretty heated argument over which team should win. They ultimately gave it to our friends from the Great White North. We did a full menu including drinks and they did 2 entrees. The challenge was to do 2 entrees so I think we lost a point for not following directions! Our selections were more in keeping with the Iron Chef concept, but "Oh Well!" It was fun anyway.

The dessert and drink recipes will follow. Give them a shot as well -- Caribbean beach and hammock not required, but highly recommended!

The Case Against Brussels Sprouts

2009-04-02T15:21:00.000-07:00

Brussels sprouts are low in Saturated Fat, and very low in Cholesterol. They are also a good source of Thiamin, Riboflavin, Iron, Magnesium, Phosphorus and Copper, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Folate, Potassium and Manganese. That being said...

They are the one food that I just can't get past. I'd rather eat a box of roasted grasshoppers, a bowl of monkey brains, or a plate of deep-fried pig testicles than take one bite of Brussels sprouts! I remember many a standoff with my parents over taking 3 bites of Brussels sprouts. I was a pretty stubborn kid. Unfortunately, I got it from my parents and they were bigger and paid the bills so they always won. I was the only kid in the family that enjoyed eating liver and onions. I tried to fake not liking it because my brother and sister didn't like it, but it was no use. My favorite vegetable growing up was beets. How many kids like beets (or adults for that matter)? Put a little cider vinegar on spinach and I'd eat it in a heartbeat. So why was it that my parents had to kick up their heals over these little, bitter pills to swallow? And I say swallow because I actually tried to swallow one once... whole. That didn't have a pretty ending!

Nowadays, I'm grown up and can choose what I want to eat and I choose not to eat Brussels sprouts. My wife says they are just little cabbages and I like cabbage so I should like Brussels sprouts. To me they are extremely bitter and I truly do like cabbage so why shouldn't I just eat cabbage? It's good for me too! The family gets together for birthday dinners. For my 32nd birthday we got together at our house for dinner. Lynda was planning a lamb stew for dinner. I like lamb so I thought that was a good idea. What I didn't know was the recipe called for Brussels sprouts. She took my dislike for Brussels sprouts as a challenge! So she put one in my bowl and I did eat it, but I will remember that birthday for the rest of my life! Admittedly in a pot cooked with lamb (which I love), vegetables, and wine it wasn't that bad -- BUT she hasn't done it since and I haven't eaten one since. I don't think I would even like them deep-fried and here in the South everything is better when fried!

No, I think I'll stick with my grasshoppers, brains, and mountain oysters. You can keep the Brussels sprouts, thank you very much!

Turkeys, Catering, and Those Blasted Pop-Up Timers

2009-03-30T16:07:00.000-07:00

Unlike most food service businesses that do catering to corporate offices, we cook all of our own meats for the sandwiches we make. They don't just fall of the back of a truck and onto your sandwich! Our prime rib and turkey are slow roasted in our well loved smoker over various hardwoods from hickory to mesquite to oak or apple. What I have never understood are those little blue and white pop up timers. The very first step in preparing a turkey for roasting - before seasoning, before ANYTHING should be removing that useless timer, taking it out back, placing it under the tire of the largest truck one can find and driving over it until it has been crushed to dust! In other words, those little "timers" should be considered the bane of man's existence, public enemy number one, persona non grata.
If you haven't figured it out yet, I don't like those things! Ever wonder how those little demons from hell work? There is a little blob of metal in the tip that melts when the internal temperature of the bird reaches 185°. If you remove the bird from the oven the moment that timer pops, it will "only" reach 195°. If you don't catch it the moment it pops, you're looking at temperatures over 200°. Water, as you know, boils at 212°. The closer your bird's temperature gets to that magic temperature, the drier your dinner will be. Make sure you have plenty of bottled water available. Your guests will need it to rehydrate their dinner! How many people catch it the moment it pops? How many get caught up in the big game, a book, chasing the kids around the house? Why do you think most of the time Thanksgiving turkeys have about as much moisture and juice as the sand in the Sahara.
According to the National Advisory Committee on Microbiological Criteria for Foods (NACMCF) the internal temperature of a turkey should not exceed 165°. This is now recognized as a safe temperature and will also insure a moist and juicy bird. To achieve a final temperature of 165° remove the turkey from the heat when it reaches 155° and it will carry over to the ideal doneness. This guideline changed in 2006. So why are these implements of culinary torture still on the market? Is it a government conspiracy? An alien plot?
Now can we finally put those little trinkets of yesteryear to rest once and for all? No more National Lampoon's Christmas Vacation turkeys! If you have any doubts, give us a call and we'll deliver!

Chefs, Catering, and the Chicken Salad Dilemma

2009-03-18T17:05:00.000-07:00

I've been a chef for many years now. I listen to what people say and try to give them what they are asking for... in certain situations. There is a time and a place for trying to broaden your guests' horizons... business lunches are not the time or the place. People know what they want and they want it when they want it, how they want it. Wine dinners, Tastings, Supper Clubs; those are acceptable times for "culinary education" and experimentation. Times when people want to eat and get back to business with a broad array of palates to please is not one of those times. Give the people what they want. It's easier to sell a perfectly done smoked ribeye sandwich on a beautiful yeast bread with tangy tomato, crisp green lettuce, and a crunchy pickle to everyone than it is to sell a mortadella on carmelized onion foccacia with fontina and roasted red pepper relish and saffron aioli to someone with a much more reserved palate.

That being said, I have wrestled with finding the perfect chicken salad recipe for years. How much is too much mayo? How much is too little? Some chefs add fruit -- apples, raisins, pears... Add nuts or no? I've seen it with walnuts; I've seen it with pinenuts. To chunk or to shred? That is the question. Simple parsley or tarragon? Perhaps chervil? Green onion or Spanish onion? Possibly no onion... I've had it with cinnamon. I've had it with cumin. Curry is always a choice... not MY choice, but A choice.

So this is my Kobayashi Maru, and no I'm not a "Trekkie"! No Star Trek shirts with the delta thing on the chest and no Spock ears in my top drawer! I just happen to have an older brother and a bit of trivial pop culture knowledge... Anywhooo... Needless to say I've been working on a killer chicken salad recipe for quite some time that caters to the tastes of everyone.

So here we go. Sometimes recipes evolve over time and sometimes they appear in a cloud with angels singing all at once. (Aaaaaahhhh! Aaaaaahhhh!) This is one of the latter. It just all came together at once and I'm happy to share it with you all...

Tuscan Pesto Chicken Salad
1 pound Chicken (white meat, dark meat, or whatever mixture you prefer)
1/4 cup minced Onion
1/4 cup Celery, small dice
1/4 cup Fresh Parsley, chopped
1/3 cup Toasted, Slivered Almonds
2 Tbsp Roasted Garlic
1/4 cup Basil Pesto
1/3 cup Italian Dressing (mix yourself or buy a high quality brand)
1/3 cup Mayonnaise
1/3 to 1/2 cup Extra Virgin Olive Oil (as desired)
Salt and Pepper to taste

Cook chicken to desired doneness. Shredding or chunking are both perfectly acceptable. Mix all ingredients together and adjust the moisture to your preference with olive oil. Season to taste with salt and pepper. Serve on a naughty, buttery croissant with tomato and lettuce or by itself with a nice mixed green salad and a Bloody Mary for lunch. Enjoy!

I'm very happy with the results and it has taken years to get to this recipe. It's not always Foie Gras and Sweetbreads, sometimes a great chicken salad is just what the doctor ordered... literally. Cheers and Bon Apetit!

March in the World of Food & Catering

2009-03-17T14:53:00.000-07:00

The second week of March... hard to believe the first quarter of 2009 is nearly over! The week was an interesting one. We started with a meeting with Alison O'Neil of Beauty Becomes You and ended with the GNFCC Business Expo and a private dinner in the Castella Room. Beauty Becomes You is a charity organization headed up by Alison O'Neil. They go around to retirement communities and help the residents with such things as hair and skin care. It really gives them a sense of well-being and belonging. I wish they would have been around when my grandparents were ageing and lived 14 hours away from us. It would have relieved a lot of stress. Ms O'Neil's organization, we'll call it BBY, has been working wonders in the Atlanta area for several years and is spreading the network across the country and seems poised to do some truly great things for an ageing population. With a large portion of the population reaching retirement age, BBY seems destined to explode on the national scene. In September, they will be holding a 3 day event to raise funds and bring some much needed attention to the cause. We have agreed to cater the brunch on Sunday the 13th for approximately 250 guests. I'll go into more detail as the event approaches.

The North Fulton Business Expo was a rousing success. The Marriott Windward was packed with exhibitors and guests and many great connections were made to expand business in the area. This was our second year to participate and the 3rd year that it has been held. We of course gave out samples as did many other food businesses so if you come next year, which you should, don't eat lunch before you arrive. On our list of samples this year were: Bacon Pretzels; Sun-Dried Tomato, Artichoke and Goat Cheese Rangoon; Swedish Meatballs; Petite Cheesecakes; Chocolate Delight Cookies. The Bacon Pretzels are a great snack we like to keep at the bars at cocktail receptions. They serve the dual purpose of making guests thirsty and absorbing some of the cocktails consumed. We typically refer to them as The King's Candycanes. Sound silly? Here's the logic behind it... We have been Elvis fans for quite some time and Elvis (The King, "Thank you very much...") always kept a bowl of bacon on his piano. The first time we served these was during a cocktail reception at Christmas - Voila! The King's Candycanes. Anyway... the meatball recipe I can post, the cheesecake recipe is off limits. It's Lynda's and I gave it out once... just once... and I'll NEVER do it again!

SWEDISH MEATBALLS: (We kept them on the lighter side)
2 lb Ground Turkey (Veal and Pork can be substituted for a richer dish)
1 cup Mushrooms, small dice
1 cup Onion, small dice
1 large Egg
1/3 cup Fresh Parsley, chopped
1/4 cup Roasted Garlic
1 1/2 cup Fresh Breadcrumbs, toasted
Salt and White Pepper to taste
2 Tbsp Butter
1/4 cup Fresh Lemon Juice
1 1/2 cup Dry White Wine
3 cup Chicken Stock
1/4 cup Cornstarch (or as needed)

Preheat oven to 425. Mix first 8 ingredients well. Form into approximately 1" meatballs. Place in buttered baking dish and top with lemon juice, wine, and stock. Bake for 20-25 minutes or until the meatballs are just cooked through. Remove from oven and drain cooking liquid. Season to taste with salt and pepper. Thicken with cornstarch and top meatballs with sauce.

Those were a big hit at the Expo because they were different - no BBQ sauce! As a side note, we also do meatballs with BBQ sauce, but it's like no sauce you've ever tasted! I'll post some of the other recipes from above in the future - those I'm allowed to that is!

So we finished up the week with a birthday celebration at the Castella Room. It was an intimate dinner for our client's Mother. They requested a Classic Italian theme. Here's the menu:

Gorgonzola Stuffed, Prosciutto Wrapped Figs & Mushroom Asiago Tartlets
Panzanella Salad
Sun-Dried Tomato, Artichoke Stuffed Chicken with a Marsala Butter Sauce, Asparagus with Lemon Parmesan and Saffron Risotto

They brought cupcakes for dessert to please the 5 year old! It's really nice to see people enjoy time together. It's the one thing in life you can never get back. That's all for now. Tomorrow I'll post our Tuscan Pesto Chicken Salad. Have a great night!

Summer in the World of Food

2009-03-07T11:47:00.000-08:00

It's a beautiful springlike day and while spring is not quite here, it's definitely on it's way. Seems most people in the South LOVE the summer. The thing is, most of the people I talk to that LOVE summer work in air conditioned offices. The most heat they are subjected to on a regular basis is walking to their air conditioned cars after work to go home to their air conditioned homes!

I grew up in Mississippi. I have never been anywhere that is more miserable during the summer, although I hear Louisiana is quite rough. Mosquitoes in MS are the size of hummingbirds! I remember one year, the mercury was pegging 105°, the humidity was 100% and there wasn't a cloud in the sky! "Luckily" I had football practice that day and Confirmation that night. I passed out in the shower after practice and during Confirmation the Bishop had to catch me before I hit the ground! And so started my "love affair" with summer...

The first professional kitchen I worked in was a family owned Italian restaurant in Pittsburgh, where I attended Culinary School. The recipes were written in Italian on paper that had turned yellow with age and the owner was Marco Sacco, a gumba from way back. Capiche? His previous job description included the task of "breaking knees"... 'nuff said. The kitchen was about the size of a suitcase and the dish machine was in the corner so luckily it contributed even more humidity than the 3 Rivers already had! The ambient temperature of the kitchen during service was between 150° and 170°. I would routinely drink a gallon of water during a shift and still be dehydrated by the end of it. Between the heat and Jerry's (the Chef) bickering with the servers it's a wonder no one died... from a knife wound!

From Pittsburgh I moved to The Ritz-Carlton in Tyson's Corner, VA. That was a dream kitchen and one you don't often see except in large, very nice properties. The a/c actually kept up with the heat and I probably only broke a sweat twice the entire time I was there! It was nice, but I was ready to come back home to GA.

After a stint in a very nice private club here in GA, I decided to go into management and joined the team at Wyndham Hotels & Resorts. They immediately shipped me off to IN. While there they sent me to Detroit of all places, during the months of January and February of all times. The property was old and the kitchen was small and hot, even in the middle of a Detroit winter. There were many times I would step outside for a break in the freezing cold and wouldn't even think about taking a coat. It was COLD out, but I couldn't even tell because the kitchen was so HOT. After a stint in Charlotte, NC I came back to Atlanta and got a job as sous chef at Ray's on the River. Ray's was a 450 seat beast of a restaurant. On busy nights we would have ten men on the hot line manning 2 convection ovens, a 10 burner cooktop with 2 more ovens, a salamander, a 6' wood burning grill, a flattop, 2 fryers, numerous heat wells, and a 6' window with heat lamp. The heat was pretty bad under the best of circumstances, but in their infinite wisdom, the management company decided to remodel the kitchen, which was good. The problem was they didn't budget correctly and ran out of money after they had removed all ventilation on the hot line... and it was April... Who were the Fools here? By the time summer hit it was miserable. The line cooks brought in an outdoor thermometer and on numerous occasions the thermometer pegged at 190°. On a particularly busy night our grill cook took a break and had to literally ring his t-shirt and chef coat out before he could come back to the line. My station was directly behind him. We basically worked back to back. It wouldn't have surprised me to have seen Satan himself walk onto that line. That was my last "normal" job in the culinary world.

We have our own kitchen now and it's not nearly as bad as some of the "hell holes" I've worked in, but I'm a bit older now. 10 or 12 hours in 80° temperatures isn't real fun. I could keep it cooler, but I'm... frugal. Don't get me wrong, it's not that I'm so old I CAN'T take it. I just don't WANT to anymore! When you work in kitchens, the last thing you want is to walk outside into even more heat and humidity. From May to September it's like being very slowly braised!

That's why my favorite times of the year are Fall, early Spring, and Winter... You can keep summer thank you very much! Enjoy the summer and think of me while you're sitting at your desk wishing you could be outside in the summer heat!

Incredible Buys on Beef!

2009-03-05T14:03:00.000-08:00

Notice to all of you carnivores out there: This is an excellent time for stocking up on your favorite cuts of steak. With the markets being down and consumers holding on to every last cent until they are forced to part, the prices of beef have plunged. For those of you who don't have a membership to Costco - get one! Now! Do not pass go, do not collect $200. Go directly to Costco and stock up on some of the best beef you can lay your hands on without shelling out big bucks for Kobe or Wagyu (American Kobe). Those two are still going to cost you a pretty penny IF you can find them.

I'm not sure if the grocery store prices have dropped accordingly, but wholesale vendors have certainly cut prices and Costco is a good alternative to opening a commercial food establishment and dealing with vendors. Trust me, you don't want to go there! Go to Costco... They have recently started carrying Prime cuts of steaks. If you're unfamiliar with the grading system for beef, there are 8 grades: Prime, Choice, Select, Standard, Commercial, Utility, Cutter and Canner. The first 3 are the only ones you should ever worry about. Prime is the best. Select is fine for sandwiches. Choice is the most common. We use only Prime or Choice in our kitchens depending on the application.

We were in our local Costco store and just browsing, killing time when we stumbled onto some really beautiful beef. These steaks had incredible marbling (veins of fat running through the meat). In the Culinary World, fat is flavor and these were QUITE flavorful. We immediately started rummaging through the cooler bin to find the most appetizing candidates and picked out the best 3. Luckily most people were buying the less expensive Choice cuts. I tried to tell'em, but they weren't listenin'! $8.99 for cut Prime ribeye steaks is an incredible buy! Their loss was certainly our gain!

We brought them home and seasoned with olive oil, salt & pepper, and some garlic. I prefer to season them well ahead of cooking. Place them on a plate in the refrigerator on a lower shelf for several hours prior to cooking. We use only natural hardwood charcoal. It gives the food a nice smoky flavor. I've seen on cooking shows where many people will place the steaks on the counter for 30 minutes prior to grilling. I personally disagree with this for a very good reason. I like my steaks to stay on the grill as long as possible to pick up as much of the smoke flavor as possible while staying as rare as possible.

We let the steaks rest for about 5 minutes prior to service so the juices could redistribute. Let me tell you these steaks melted in our mouths! We had some demi glace that we make for private dinners that we serve at our kitchen and in our clients' homes. The combination of the steaks, the demi, and a very nice red wine (the blood with the beast as Lynda likes to say) were enough to send us to a state of bliss rarely reached at the dinner table... this was GOOD!
I highly recommend you give these steaks a shot. If you have questions, send me an email for tips or have us over and we'll cook them for you! Bon Appetit!

Valentine's Day 2009

2009-01-06T14:53:00.000-08:00

After the success of last year’s Valentine’s offering and listening to the requests of their guests, ADAiRE is happy to announce the addition of a chef interactive facet. “Fine dining for you and your special someone in an intimate and elegant setting.” ADAiRE has been called a “hidden gem” in Alpharetta. Away from the hustle and bustle of mainstream eateries, dining at ADAiRE is by reservation only. With an open reservation seating for 4 couples at 7pm and a single private reservation for 2 at 9pm, ADAiRE offers the most exclusive dining in the North Fulton-South Forsyth area. This year’s menu includes a fresh salad, hot appetizer, entrée, and dessert with Chef’s interactive preparation for the appetizer and dessert. The menu is prix fixe and includes a complimentary wine flight for $100 per person for the 7pm seating and $175 per person for the exclusive private dining experience at 9pm. Vegetarian options are available with prior notice.

First Course
choice of:
Mixed Field Greens with Strawberries, European Cucumbers,
Goat Cheese, and Spiced Pecans with Champagne Vinaigrette
***
Smoked Salmon Bruschetta with Caper Crème Fraiche
and Caviar Garnish

Second Course
Chef’s interactive
Seafood Vol-au-Vent: a mixture of shrimp, crab, and lobster with
brandy and cream in a puff pastry shell

Main Course
choice of:
Barrel Cut Filet Mignon with a Truffled Cabernet Glace, sautéed
Haricot Vert, and Herb Whipped Potatoes
***
Tartlet of Shredded Duck, Goat Cheese, and Fines Herbes with
Blueberry Vinaigrette and sautéed Baby Spinach

Dessert
Caramel and Cherry Flambé with Saffron-French Vanilla
Frozen Custard en Crepe and Pecan Crisps

"Valentine's Eve" 2009

2009-01-06T14:51:00.000-08:00

For those adventurous couples who want something more for Valentine’s weekend than a reservation at yet another neighborhood eatery, ADAiRE offers an interactive cooking class, culminating in dinner for two and complimentary champagne toast. The intimate, evening of entertainment is limited to 4 couples to preserve the elegant ambiance. There are certainly other places one could take a cooking class, but none with the romantic ambience and privacy afforded by the location and accoutrements of ADAiRE. Friday’s festivities are $100 per couple. Packages for Friday’s class and Saturday’s Valentine’s Dining Experience are available at a reduced rate.

Menu:

Imported Cheese Tray with Fruit and Appetizer provided on arrival

Entrée:

(Instruction)

Petite Filet with Truffled Demi Glace, Scalloped Crab, Balsamic Baby Green Beans in Prosciutto, and Creamy Whipped Potatoes

Dessert:

(Chef Demonstration)

Flourless Chocolate Baked Alaska and Champagne Toast

Chemistry and the Dinner Party (Pt. II)

2008-03-01T12:48:00.000-08:00

The first part of this article was more about the buffet party. This second part is about plated dinners, how to plan them, and the factors that help you reach your goal.

For plated dinners, I generally offer three selections for each course. Using the client's feedback to your questions, come up with your entree first. Offer as much variety as possible within the constraints placed on you by the host. Even if they want all beef or all seafood selections, try to give them variety i.e. filet mignon, veal chop, or Chateaubriand OR snapper, shrimp, or salmon. For sauces, just think of the Mother Sauces and add ingredients to them to give variety and, unless requested, don't use the same sauce all three times.

Try to give a variety of starches. You could offer a roasted red pepper mashed, risotto Milanese, and roasted purple fingerlings or a pasta. Do the same thing with the vegetables.

I recommend giving your client the option of a very mainstream selection, a middle of the road, and a more adventurous selection.

Always keep the colors going on the plate in mind. Imagine the plate is your canvas and the food and sauces your paints. Some people may think a brown sauce with a brown starch and vegetable is pretty -- I don't. Color is your friend. People eat with their eyes first, remember.

Once you have your entree selections planned out, move on to your first course. Unless your client has a preference I like to offer a salad, appetizer, and a soup. If it's particularly hot I sometimes forgo the soup or offer a cold soup although they are rarely chosen. The entrees you offer will determine the selections you offer for the first course. A heavier entree will generally dictate a lighter first course. A simple way to organize your first course is to pick an entree and design a dish to go with that entree. Do this with all three entrees and you will have a dish to compliment all three. It's also quite interesting to see if the host will choose the pairings you designed.

For dessert use the same methodology as for the first course. Design one dessert for each entree. For the first course we used parameters such as salad, soup, and appetizer to get us started. For dessert you could go with parameters such as chocolate, vanilla, and fruit for variety's sake. Pair them up with an entree and design your dessert. Always keep color in mind.

If more courses are desired follow the same path. The parameters give you a starting point. Without them you could flounder around for days and get nowhere or wind up with a disorganized mess. This way you have a road map and at least the possibility of your client choosing the perfect dinners that you have designed.

Everything is a formula. Figure out your formula and plug in the elements. Don't make it more complicated than necessary. It's food, not rocket science. Have fun and stop fretting about it.

Chemistry and the Dinner Party (Pt. I)

2008-03-01T12:17:00.001-08:00

When I was working in restaurants, I often had people ask me how I came up with specials and new dishes. I had a difficult time expressing exactly how I did it at the time. Recently someone asked me to put on paper exactly how I do it. I guess it's my chemistry background, but I view everything as a formula. My outlook on life and work is an interesting mix of my "right brain" and my "left brain". The first half of my life was spent studying chemistry in laboratories and the second half has been spent in Culinary school and professional kitchens (including my own). I guess I have a bit of a Jekyll and Hyde thing going on (Puck and Pauling might be more appropriate). Designing an entree plate and planning a dinner party are no exceptions to my belief that formulas are interwoven in everything we do in life and work. Here is Part I of my article on Chemistry and the Dinner Party:

It's Monday and I've been asked to do a dinner party on Friday. I've never done this before. What do I do?
The first step is gathering information -- what, when, where, why, and how questions.

What is the occasion?
What is the theme of the party?
What type of foods does the client have in mind?
What time of day will the party be held?
Where will the party be?
Will there be kitchen facilities be available?
What is the makeup of the guest list? Men? Women? Children? Ages?
Will it be buffet or plated? If buffet will it be a mixture of hot & cold items?
What is the budget?

Once you have the particulars on the party, you can start to form an outline of how you see the party going and flesh it out from there. Think of it in terms of building a frame for a house. These questions form the foundation for everything else to build on.

If you're client wants heavy hors d'ouevres for an evening party, you can bet people are going to be counting it as dinner. Plan on the usual courses of a dinner in bite size form. You need items that would make up an appetizer, salad, and/or soup. You need items that make up an entree: Protein (the number of choices will depend on the budget), Starch (a great way to give quantity and taste without the expense), Vegetable (just about everyone wants it there, but few people eat it -- unless there are a large number of vegetarians). Finally, you need a Dessert. This will also depend on makeup of the group. Women tend to eat more sweets and a group of only women will eat more sweets than a group of men and women. Alcohol consumption also tends to decrease the amount of sweets consumed.

For light hors d'ouevres consider what someone would have for a light snack. If the host is pressing for light hors d'oeuvres at dinner time, try to talk him into going a bit heavier. If there is no leeway go with more of the starch and filler items which fill up the table, look nice, and cost less. If you run out, it looks bad for you -- not the host.

For all of these options, consider the facilities available. If oven space is limited or non-existent, opt for all cold items or mostly cold items.

Color is very important, so think in terms of foods that have eye appeal. If the food tastes great, but is all a different shade of brown it won't be impressive and probably won't "move". People eat with their eyes first.

In almost all instances, you will want to give a variety of flavors so all parts of the palate are satisfied. Seasonal availability should be considered as much for what you can get as for what you can't. Don't offer heirloom tomatoes in December unless you live south of the equator!

For a mainstream party, think of your food questionnaire. What are the foods that people most often mark yes and which do most people mark no. Especially when you are starting out, it is a good idea to stick with more mainstream ingredients. Most people want to seem hip and may say they are open to anything, and this may be true, but the majority just aren't that adventurous. If you do opt to use more exotic ingredients, limit them to a dish or two and give plenty of alternatives.

When you have all of the facts and expectations, actually putting the menu together isn't that difficult. At that point, it's just plugging dishes into the equation.

Truly Intimate Dining for Valentines Day

2008-01-05T17:09:00.000-08:00

Try something truly unique this Valentine's Day for you and your special someone. Anyone can make a reservation at a neighborhood eatery - this will be something the two of you will always remember. We offer limited seating, so crowds and noise are never an issue. We've been called a "hidden gem" in Alpharetta and gems should be a part of every perfect Valentines celebration.

Our Valentines Dinner offering follows:

Prix Fixe $75 per person, 4 courses

First Course

Oyster Stew with Champagne, Brie, and Caviar Garnish
~
Pastrami Duck Breast with Balsamic Strawberries, Watercress, and Creme Fraiche
~
Salad of Grilled Radicchio and Fresh Endive with Fig, Almond, and Dutch Gouda
with a Madagascar Vanilla-Sherry Vinaigrette

Main Course
Porcini Crusted Grouper with a Madeira Hollandaise, Prosciutto Asparagus,
and Saffron Whipped Potatoes
~
Chicken Ballantine with Tarragon and Smoked Salmon Sauce Supreme with
Sauteed Spinach and Classic Rice Pilaf
~
Seared Tenderloin of Beef with a Barolo-Roasted Shallot Demi Glace with French Green Beans and Truffled Duchesse Potatoes

Cheese Course
Selection of Imported French Cheeses with Fruit and Nuts

Dessert
Chocolate Glace with Kirsch and Brandy Cream, Berry Garnish
~
Lavender Creme Brulee with Macerated Blackberries
~
Strawberry Tart with Almond Crust and Grand Marnier

We look forward to serving you and providing the backdrop for an evening you will never forget.

Call today for reservations, seating is limited. (678)-445-6275

You may also contact us by email.

First Specials of 2008

2008-01-05T14:31:00.000-08:00

2008 is here and with it cold weather and resolutions. This round of specials will include some selections for each - hearty dishes for the cold weather and more spa like dishes for those who are trying to make up for the parties in December.

1. Beef Braciole with Egg Noodles and Creamed Peas - Beef is stuffed with mushrooms, shallots, and roasted garlic then braised in a red wine brown sauce

2. Crispy Chicken and Potato Pancakes with a Tarragon Cream Sauce and Asparagus en Croute - Asparagus is wrapped in Parmesan and puff pastry

3. Chicken with Mushrooms, Almonds, and a Grand Marnier Glaze with Green Beans in a Dijon-Lemon Vinaigrette

4. Marinated Tilapia in a Creole Tomato Sauce with Baby Peas and Brown Rice

5. Garlic Shrimp in a Lemon Wine Sauce with Sugar Snap Peas and Red Bell Pepper

Go to Order Page...

Enjoy, Bon Appetit, and may 2008 be a wonderful year for you & yours!

Filet Mignon with Madeira and Truffle Essence

2008-01-01T12:03:00.000-08:00

This dish is a wonderful way to enjoy the elegant qualities of this most royal of the cuts of beef. The sweetness of the Madeira contrasts with the smoky, earthy attributes of truffles. If you have never tried this combination, I urge you to give this recipe a try. It's relatively simple if you have access to a good demi glace. If not, we will be happy to prepare it and deliver to your home.

Order this dish and many others.

4 servings

4 8oz filet mignon, barrel cut
2 ea garlic clove, split
kosher salt & white pepper, to taste
1 Tbsp olive oil
1 med shallot, minced
1/2 cup Madeira wine
1 cup demi glace
1/2 tsp black truffle oil
1 Tbsp truffle, shaved
kosher salt & white pepper, to taste

Rub each filet mignon with split side of garlic clove. Season liberally with kosher salt and white pepper. Set aside at room temperature for 30 minutes. Heat olive oil in saute pan and sear steaks. Finish steaks in 500° oven to desired doneness. Remove steaks from pan and allow to rest for 5 minutes. Place pan over heat and add shallots. Saute briefly. Deglaze with Madeira. Add demi glace and any juices from the steaks. Bring to boil and reduce to desired thickness. Adjust seasonings with kosher salt and white pepper. Plate steaks and top with demi glace.

Grocery Store Rant: Tenderloin

2008-01-01T11:18:00.000-08:00

Everyone wants to eat well especially for the New Year. Eating moderate amounts of lean protein is one of the best ways to accomplish this without feeling totally deprived which leads to a call to your local pizzeria. Tenderloin, when prepared properly, is an excellent source of relatively lean protein. You can't get around calories in beef of course, but tenderloin is a good alternative to fattier cuts. You'll want to remove all silver skin and side chain. Silver skin is the shiny membrane that becomes extremely tough when exposed to heat. The side chain is a bundle of fat and connective tissue interwoven in scraggly meat that runs along one side of a tenderloin.
If you purchase precut filet mignon from your local grocer, they will undoubtedly leave these two nasty pieces of the tenderloin in place -- which is extremely annoying and in my opinion dishonest. It's much easier to remove them when the tenderloin is whole. After the tenderloin has been cut into steaks it becomes more inconvenient and you are paying for garbage that you have no use for. If you've ever cooked a filet and had that little nugget of fat and gristle hanging onto the side, you've had side chain.
I had a conversation recently with a friend who is a meat manager at a prominent local grocery chain. I asked him why they left this refuse on their steaks. I knew the answer before I asked it, but wanted to confirm my suspicions. Sure enough, they leave it on because they feel it's too expensive to throw away. In addition, most people don't know they are paying for something that should never make it to the register much less their dinner table. They could remove it and grind it into hamburger but wouldn't be able to charge as much for it. It honestly makes me angry that these companies prey on the ignorance of their customers. They are charging an exorbitant amount for a cut of meat to begin with -- $17.99/lb and more in many cases. In good faith they should take better care of their loyal clientèle -- THEY know better.
Don't be surprised when that steak you pay so much for at your local grocer doesn't measure up to what you get from a skilled butcher or chef. Your local grocer is taking advantage of what you don't know.

You heard it here first.

***Note: All of ADAiRE's tenderloin and filet mignon are barrel cut and completely cleaned of silver skin. Additionally we remove fat from the underside which detracts from the quality and can hide bits of silver skin.

One for the Christmas Season!

2007-12-16T17:04:00.000-08:00

I personally like fruitcake, but for those less than joyous about this particular baked good -- This one's for you!

A great fruit cake recipie

You'll need the following: a cup of water, a cup of sugar, four large eggs, two cups of dried fruit, a teaspoon of baking soda, a teaspoon of salt, a cup of brown sugar, lemon juice, nuts, and a bottle of whisky.

Sample the whisky to check for quality.

Take a large bowl. Check the whisky again. To be sure it is the highest quality, pour one level cup and drink. Repeat. Turn on the electric mixer, beat one cup of butter in a large fluffy bowl. Add one teaspoon of sugar and beat again.

Make sure the whisky is still okay. Cry another tup. Turn off the mixer. Break two leggs and add to the bowl and chuck in the cup of dried fruit. Mix on the turner. If the fried druit gets stuck in the beaterers pry it loose with a drewscriver.

Sample the whisky to check for tonsisticity. Next, sift two cups of salt. Or something. Who cares? Check the whisky. Now sift the lemon juice and strain your nuts. Add one table. Spoon. Of sugar or something. Whatever you can find.

Grease the oven. Turn the cake tin to 350 degrees. Don't forget to beat off the turner. Throw the bowl out of the window, check the whisky again and go to bed.

Merry Christmas!!

New Year's Eve Menu

2007-12-10T18:22:00.000-08:00

New Year's Eve is THE time to indulge! Take a break from the restaurants and crowds. We offer service in "our home" or yours. We'll have a fire burning for you, bartenders and servers at your service, and incredible culinary selections. We have designed a menu, but we always take requests!

Appetizer :
Lobster and Sherry Bisque with Truffled Wontons

Danish Cured Duck Breast with Herbed Goat Cheese and Cherry-Walnut Conserve

Salad of Baby Greens with Clementines and Cranberries with Boursin and a Champagne Vinaigrette

Entree :
Lobster Stuffed Filet Mignon with a Cognac Demi Glace, Tourneed Carrots, and White Cheddar Duchesse Potatoes

Grilled Colossal Prawns with a Champagne Cream and Caviar Garnish, Wilted Greens, and Risotto with Fine Herbs

Roasted Chicken Breast Stuffed with Spinach and Truffles, Roasted Harvard Beets, and Risoleed Potatoes

Dessert:
Flourless Chocolate Cake with a Brandy Creme Anglaise and Blackberry Preserves

Banana-Raspberry Bread Pudding with a Sweet Cinnamon Butter and Bailey's Whipped Cream

White Chocolate Creme Brulee with Caramelized Pineapple and Dark Rum

Complimentary Champagne Toast

Prices vary according to number of guests. Dinner for two from $175/person.

We are happy to design menus to your specifications. It will be our pleasure to make limousine and floral arrangements per your request.

Try Something Special This Year For Two Or More And Make New Year's 2008 An Event To Remember!

Give the Gift of Good Taste!

2007-12-09T08:49:00.000-08:00

FROM NOW UNTIL NEW YEARS, RECEIVE AN ADDITIONAL $20 GIFT CERTIFICATE WITH EVERY $100 CERTIFICATE PURCHASED! GIVE TO SOMEONE ELSE -- OR KEEP IT FOR YOURSELF...

Put ADAiRE under your tree this Christmas with a gift certificate for our services. Treat your friends and family to time off in the kitchen and get 2008 off on the right foot. Our certificates also fit very nicely in stockings. With our new online gift certificate section you can pay online via our secure form. We offer a myriad of gift amounts available for any of our services from weekly meals to cooking classes to dinner and cocktail parties.

Just follow the link below and mention the blog:

Purchase gift certificate now!

Merry Christmas and Happy New Year!

* Cannot be combined with other offers.

Ever heard of a Tom & Jerry?

2007-12-05T19:18:00.000-08:00

No, not the cartoon characters - the drink. It's Christmas time and people around the country are unpacking their Tom & Jerry punchbowl and mug sets. The drink is a mixture of rum and brandy with cinnamon, allspice and cloves mixed with egg and sugar. What tops off this lovely winter beverage of cheer is open to some debate. Many say hot water is the liquid of choice, but hot milk adds a nice creamy touch. Some have been known to use coffee as well when there is a desire to revel and frolic into the wee hours. Regardless of the beverage used to extend this winter favorite, a light dusting of fresh nutmeg is a must.
The origin of the Tom & Jerry is a bit of a mystery and some may become contentious, but most point to the early to mid 1800's. One story has it that Londoner Pierce Egan author of an 1821 night life guide introduced a version of eggnog to publicize his latest endeavor. Egan's book and the drink were so popular that London pubs were renamed Tom & Jerries for a time. Other's contend that British professor and author of a popular bartending guide, Jerry Thomas, invented the drink in the 1860's.
Whatever the origin, the drink has been enjoyed for years and often inspires parties planned around the foamy concoction. Often described as a "boozy milkshake", be sure to have the number of a reliable taxi service or plenty of extra pillows! These delicious cocktails have been known to sneak up on those who partake and pack quite a punch.
Antique bowls and mugs are making quite a comeback and form the centerpiece for many a Tom & Jerry Christmas party. Be sure to try the recipe below - just don't plan on driving anywhere soon! If you need some ideas for foods to go with your T&J's send us an email and we'll be happy to send along some suggestions.

1 oz. Dark Rum
1 oz. Brandy
1 egg
1 tsp. sugar
1 dash ea cinnamon, allspice, ground cloves (more may be added as desired)
6 oz. hot water, milk, or coffee
fresh nutmeg, grated, to taste

Separate egg in two bowls. Add Rum & Brandy to the yolk and beat together until frothy. In the other bowl beat the egg white until it peaks; add sugar and spices; beat until stiff. Fold into the liquor mixture. Pour into a coffee mug and top with the water, milk or coffee. Dust with fresh, grated nutmeg.

For a Tom & Jerry punchbowl full:

1 cup Dark Rum
1 bottle (750 ml) Brandy
6 eggs
2 cups sugar
1/4 tsp ea cinnamon, allspice, ground cloves (as desired)
4 cups hot water, milk, or coffee
fresh nutmeg, as needed

Follow same procedure as above.

Enjoy and Merry Christmas!

Let them eat cake?

2007-12-02T13:37:00.000-08:00

A dietitian was once addressing a large audience in Chicago. "The material we put into our stomachs is enough to have killed most of us sitting here, years ago.

Red meat is awful. Soft drinks erode your stomach lining. Chinese food is loaded with MSG. Vegetables can be disastrous, and none of us realizes the long-term harm caused by the germs in our drinking water.

But there is one thing that is the most dangerous of all and we all have, or will, eat it. Can anyone here tell me what food it is that causes the most grief and suffering for years after eating it?"

A 75-year-old man in the front row stood up and said, "Wedding cake"