The American Chef

ST. JOSEPH'S CHILDREN'S HOSPITAL

2008-05-09T23:59:00.001-07:00

Many people think about hospitals in terms of strictly taking care of sick people. Actually, hospital staff have to care for their patients with a much broader perspective. St. Joseph's does this in two ways: they treat the whole child and they also treat the family. They have implemented a team approach to healing a sick or injured child. This kind of approach to health care is very expensive. Not only do they need funds for treating and healing children, they also need funds to help families stay close to the hospital. St. Joseph provides an amazing service to the children regardless of their families' financial situations. When you meet the children face to face, you can sense the difference this hospital is making in their lives. This is why I was happy to accept their invitation to emcee a recent fundraiser.

The fundraising party was a food faire and wine tasting event that hosted over 40 restaurants, caterers, and hotels from the New Jersey-New York area. Several of the doctors got in on the act by cooking up their own food as well. The staff also served my signature red curried sweet potato soup.

Adding to the festivities was Robbie Furmon's unique sculptures made out of balloons. Robbie is an exceptional creative individual, who at age 8, decided to become a balloon artist. The featured balloon sculpture that Robbie chose to make for the party was a chef and a fruit and vegetable still life. His creations cover the gamut from dragons to animals to people.

PHOTOGRAPH BY KIYOMI

UNIVERSITY OF NEW HAMPSHIRE

2008-04-28T21:00:00.001-07:00

During a recent visit to the University of New Hampshire, the students and the pastry chef went all out by presenting me with a stunning White House replica made from pastillage (a sugar based dough intended for decorative and showpiece pastry work). It was obvious that the project was carefully crafted and detailed by fine artists.

The White House gift coincided with an invitation that I received from the Hospitality Management Department for an event called Meet The Chef. I really enjoy these types of events because I get the opportunity to greet and encourage students in their various cooking endeavors.

While I was at the University, I gave a presentation and was also treated to three different meal periods in three different dining facilities. Executive Chef Ralph Coughenour and his staff did a phenomenal job recreating numerous White House style recipes for breakfast, lunch, and dinner. The last meal was a steak dinner. The dinner was attended by 24 students who won guest seating through a raffle.
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If you would like a good basic recipe for pastillage you can find it here. If you would just like to see what can be done with pastillage, check out these photos from the 2007 National Pastry Championships here.

THE NEW YORK TIMES

2008-04-21T16:37:00.000-07:00

The New York Times called me last week and asked me to comment on the recent controversy regarding Cindy McCain and the Food Network "Family Recipes" in an Op-Ed piece. Quite frankly, I was pleasantly surprised that the NY Times contacted me. It's something I would have never expected. Needless to say, it was a pleasure to write the editorial and have it published.

In case you missed it, here is yesterday's April 20, 2008 column as it appeared in the NY Times:

Hail To The Chef

THE long association between first ladies — or those aspiring to the role — and recipes was thrust into the headlines recently when it was discovered that recipes attributed to Cindy McCain on her husband’s campaign Web site were lifted, verbatim, from the Food Network. (A campaign spokesman attributed this seeming act of plagiarism to an intern.)

I ought to be the last person to question this preoccupation with first families’ dining habits, since it helped propel me to a certain kind of prominence when Hillary Clinton hired me to be White House chef in 1994. But I confess that I have often wondered why we are fascinated not just with what our presidents and their families eat, but what they cook.

Let’s make one thing clear: first families don’t get to the White House because of their cooking. True, in one episode of the TV show “The West Wing,” there’s a federal government shutdown, the chefs are not at work and the first lady cooks dinner. But that’s, well, television.

With the exception of Chelsea Clinton, whom I taught to cook before she left for college, I rarely if ever saw the first families I served use the White House kitchen. And from what other White House chefs have told me, I’m not alone.

The truth of the matter is that while presidents’ families will occasionally provide the chef with a family recipe or one clipped from a magazine or borrowed from a Web site, for the most part, they have much more on their minds than what to put on the table every night.

And while we’re on the subject, isn’t the whole thing a tad sexist? I don’t believe that anyone has asked Bill Clinton what he’ll be looking for in a chef should his wife become president or what he’ll serve at his first state dinner. (As his family’s former chef, I can’t resist affectionately suggesting that this is probably for the best, given his predilection for comfort food.) And, as far as I know, no one has asked him for a cookie recipe.

As a chef, I understand how food can be a powerful political symbol. (Remember when George H. W. Bush used to make a point of saying he loved pork rinds?) But if there’s one thing I learned in the White House it’s that the dining habits of our first families aren’t all that revealing. After the Clintons left the White House, I stayed on for the first four years of the Bush administration and was surprised to see how similar were Mrs. Clinton’s and Laura Bush’s tastes: though very different women, they both liked Southwestern cuisine and spicy foods and ate relatively healthfully. Just about the only thing that’s changed in the menu is Mrs. Bush’s insistence on organic products — much to her husband’s surprise.

It’s been said over and over that this is a sea-change campaign — a black man or a woman could be our next president. So in the spirit of this change, let’s make another world-changing vow: let’s stop pretending our politicians and their families all own well-thumbed copies of “The Fannie Farmer Cookbook,” and let’s stop, once and for all, asking them for favorite family recipes.

When it comes to seeking clues about what lies in the hearts and minds of the candidates, there are better places to look than their palates — and their recipes.

Walter Scheib is the author of “White House Chef: Eleven Years, Two Presidents, One Kitchen.”

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PHOTOGRAPH by Kiyomi

DELRAY BEACH, FLORIDA

2008-04-18T12:07:00.000-07:00

Once a sleepy and slightly seedy town, Delray Beach, is all grown up. The city has undergone a large-scale renovation. For the last several years a master plan has been in the works. The plan has infused new life into the city while preserving its village-like character. Times have changed since I was the executive chef at the nearby Boca Raton Resort and Club (1986-1990).

Delray Beach is now a vibrant town filled with art galleries, upscale bars, restaurants, clubs, and tons of progressive urbanites. It is a stark contrast from the sedate stability of Palm Beach or Boca Raton. It is really quite funky and a lot of fun.

The open-air market is one of the most popular Saturday morning attractions of the city. It’s called the Delray GreenMarket in the Park. The producers describe it as offering “off-the-vine produce, just-picked citrus, fragrant baked goods, fresh cut flowers, blooming plants, and unique taste treats.” It is definitely a first rate market.

After having fun at the market during the day I enjoyed the nightlife by the beach. I stepped into Boston’s right across the street from the ocean and happened to catch Amber Leigh. She is an exceptional country singer who puts on a great show. Amber sings like a bird and plays a mean violin and mandolin. Her music was a great way to relax and enjoy the evening. Amberleigh.com

Delray Beach was a great place to visit. I'm glad the folks at the Cultural Arts Center invited me to take part in their 2008 Delray Beach Lecture Series. Speakers for the series included Arnaud de Borchgrave (president and CEO of United Press International) and Iris Apfel (fashion, textile, and interior design legend). You can check out more of Delray Beach’s future guest speakers at oldschool.org.

Photographs by Jaibem - flickr.com/photos/expresiones/

SPRING AT THE FARMER'S MARKET

2008-04-04T10:40:00.000-07:00

Spring fever is not just the anecdotal musings of poets and lovers. It is a real condition intelligently designed to correspond with the lengthening of days. It is predicated by a dramatic seasonal change that affects our moods and behaviors, while giving us a source of renewed energy. The onset of spring provides a ripe atmosphere to rediscover new textures, tastes, and scents that will ultimately wake up our hibernating palates. I find that there is no better place for us to experience this feverish phenomenom than at the Farmer's Market.

As I have the opportunity, I explore local Farmer's Markets for continual renewal and inspiration. New crops are as abundant as nerve endings on a pair of fingers. One can savor asparagus, fava beans, fresh dandelions, baby greens mixes, English snowpeas, morels, broccolini, green garlic, rhubarb, baby carrots, and fiddlehead ferns. Although I have worked with these ingredients in the past, I take the time to converse with market folks and farmers to get educated about their specialties. Inquiries sometimes lead to amazing discoveries such as learning that milk and cheese tend to have a higher fat content when cattle and goats are birthing during spring. Immediately I think-wine pairings! My mind trails into thoughts of emerald green risotto and fresh crumbled goat cheese served with a perfectly balanced glass of Sauvignon Blanc.

The farmer’s market is the one place where indulgence is king and weight gain is never an issue. In fact, it’s a pleasure to see the back of the produce truck stacking a little higher and the market scales hanging a little lower. Each stall takes on a fat and blissful disposition –- a far cry from the lean tables of winter. Stop off at the flower lady’s booth and you’ll see how she replaces pomegranates, junipers, and roses for softer and much fuller arrangements of lavender, lilacs, sweet peas, and tulips. Continue to follow your nose and it won’t be long before you’re surrounded by the sweet fragrance of the quintessential strawberry. If you like details, do a little time capsule study with the regal artichoke. Watch closely over the course of a few weeks and you’ll see how its bronzed outer coat (protection from the frost) is exchanged for olive green. Finally, treat yourself to a generous portion of antibiotic-free pork or spring lamb from your local farmer; then pick up your favorite bottle of Bordeaux to go with it.

PHOTOGRAPHY by KIYOMI

INTERNATIONAL YEAR OF THE POTATO

2008-03-29T22:46:00.000-07:00

Some of you may not know that the United Nations declared 2008 as the Inter- national Year of the Potato. Personally, I have to admit I was a little surprised until I found out why. Apparently the intent of the declaration was to raise awareness of the potato as a means to fight existing poverty and hunger throughout the world. It makes sense when you consider that the humble spud ranks as the fourth major food crop in the world after corn, wheat, and rice. Here in the U.S. we are very fortunate to have an abundance of the beloved potato.

Recently, I spoke at the U.S. Potato Board's annual meeting where I met plenty of potato farmers and self professing potato lovers who are simply passionate about the tuber. It was inspiring to be around these folks. It caused me to think about several dinners where potatoes took a starring role when I was at the White House. For example, at the first Bush State Dinner that honored Mexican President Vicente Fox, I created a menu which included ingredients that were mutual to both the U.S. and Mexico. We served pepita-crusted bison with poblano mashed potatoes and fava-chanterelle ragout. The potatoes gave this dish a perfect comfort food profile.

In a house like the White House comfort food was always a welcome guest, especially with the first families. One of Chelsea Clinton's favorite meals was a dish called the potato roesti (originally from Switzerland). For all intents and purposes I would describe it as a 3/4 inch high pancake size tater tot. The potato roesti is easy to make and great anytime of the day or night. Basically, you grate a pound of potatoes (yukon golds are beautiful in this dish) and season it with salt and pepper. Allow the juices to drain and then fry it up pancake style in hot cast iron pan with butter or olive oil until it is golden brown. You can serve your own roesti with poached eggs, a sprinkle of cheese, and fresh herbs.

One of the best sites to get recipes, stories, and general facts on the potato is the U.S. Potato Board's website: potatounderground.com. If you would like to try the recipe I created for the Vicente Fox dinner, you can find it in my book, White House Chef.

DAVIS FARMER'S MARKET - PHOTOGRAPH BY KIYOMI

SERVING THOSE IN NEED

2008-03-10T14:38:00.000-07:00

My personality is such that I am an overall good natured talkative extrovert/optimist . This technically makes me a Sanguine. Much has been written about the Sanguine's personality type weaknesses, but I won't use this forum to discuss them here since I'm trying to be optimistic ☺

The strengths of the Sanguine personality type define people like me as being sincere at heart, forever curious, enthusiastic, an engaging storyteller with a good sense of humor, and the life of the party. These traits are a perfect fit for what I do at The American Chef. I travel around this beautiful country entertaining audiences typically for a fee. I've enjoyed a very favorable set of circumstances which have allowed me to integrate my persona with my business. However, it is still – business.

Within the last couple of weeks I've been able to do two very worthwhile pro-bono engage- ments. The first event took place in Harrisburg, PA for culinary and technical students. The event was hosted by the Pennsylvania Tourism and Lodging Association. I loved having the opportunity to help fuel the fire for the next generation of chefs and hospitality workers.

The next event took me to Ridgely, Maryland - home of St. Martin's Ministries. I think I'm particularly fond of St. Martin and the sisters who run it because their mission statement reads that they "help meet the basic human needs of impoverished people, respect and affirm their dignity, and address the root problems that perpetuate the cycle of poverty." The proceeds of the Authors' Luncheon event went towards helping the sisters meet this goal. Not everyone has the ability to make monetary donations. But, if you feel so inclined, you can give even the smallest of items including everything from diapers to toothpaste. You'll find their humble wish list on their website: www.stmartinsministries.org

BREAKING THE BUCKHEAD MOLD

2008-02-27T18:37:00.000-08:00

I travel on my own almost constantly these days; traversing the country working everywhere from small towns to large cities. During these trips I usually end the day having dinner in a local bar, grill, bistro, or in many cases – a hotel dining room by myself. Since I usually do not want to take up an entire table, the bar seems to be the natural place to dine. It certainly beats sitting at an empty table alone. As a result, I have become quite an authority on dining at the bar. Unfortunately, many bartenders have difficulty with my choice; they seem to think that the bar is intended for drinking and not for dining. As a result, I often feel that both my meals and the service from the bar get a little bit “short changed”.

I recently had a refreshing break from this routine at a restaurant in Atlanta called JCT. Kitchen and Bar (said like “Junction” Kitchen and Bar). The restaurant is situated in a former meat packing district which is part of the Westside Urban Market, located in the Western Atlanta suburbs down by the train tracks. JCT Kitchen and Bar has great live music on Fridays and Saturdays, indoor and outdoor seating, and features extraordinary views of the Atlanta skyline up on the roof.

The best thing of all, however, is their food. Their menu is not the standard parade of burgers, wings and things that you get at many local bistros. JCT. blends a French bistro sensibility with the flavors and textures of the old favorites of modern Southern cuisine. Menu items include such things as a wonderful grilled cheese sampler with caramelized onions and wild mushrooms, aged and blue vein cheeses. They also serve an airy “cloud like” potato gnocchi with an intense veal jus and fresh herbs. Another plate consists of wafer thin country ham with fiery mustards, assorted "little pickles", and rustic breads. If you'd like to break the conventional Atlanta Buckhead mold, check out JCTkitchen.com.

Photograph by Gail Des Jardin

BOISE SPIRITS

2008-02-25T22:48:00.000-08:00

It's not often that you can pull the curtains away from your hotel window and see a beautiful spring where the trout actually dapple on the water's surface. I'm here in Boise, Idaho at the foot of the snow covered Rocky Mountains. It's easy to see why folks are so drawn to this part of the country; it's simply stunning.

Boise is also home to America's first distillery restaurant pub, Bardenay. The thing that makes Bardenay so unique is the fact that they produce their own vodka, rum and gin in these gorgeous 18 ft. copper stills. Their vodka is as good as any standard vodka. The gin is crafted in the London dry style. It's crystal clear with wonderful light junipery overtones which give it a much cleaner taste than the less sullen flavored commercial gins out there. They also make a pretty decent medium body rum. There is a delightful hint of gingered perfume that emanates from the rum. Bardenay's rum is distilled with fresh ginger.

While Bardenay's distinctive products aren't available online, they are available in some liquor stores. I had a great time learning to appreciate some of the finer points of small batch vodka, gin and rum making. If you get a chance take a look at their website. It's worth a look bardenay.com.

Bardenay Copper Still Photographs by Mark Tupinski, photographer

JUST LIKE OLD TIMES

2008-02-05T05:42:00.000-08:00

A recent invitation to host an event at the William J. Clinton Presidential Library in Arkansas came as a most welcome request. I had the opportunity work with my old friend Chef Marti Mongiello. Marti is the former Executive Chef at Camp David. Marti and I worked together for several years during the Clinton Administration. Together, we produced a White House-Camp David tasting menu.

While at the Clinton Library I had a wonderful opportunity to give visitors a glimpse into the White House Kitchen through stories and rememberances. I recounted Presidential favorites along with doing a cooking demonstration. The house was full and the guests seemed to enjoy the tasting. Jennnifer Clark and her staff at Café 42 deserve much of the credit for the beautiful food and special evening.

The following day I was interviewed on KATV 7 where I did a 5 minute cooking demo. Afterwards I was off to the River Market District to check out local foods and artisanal products. Finally, I completed my reunion with a very successful booksigning at the Clinton Museum Store.

Top Right: Library Photo courtesy of Stuart Seeger.

CHICAGO - Feasts and Flights

2008-02-01T22:43:00.000-08:00

I'm here at O'Hare, all snowed in and nowhere to go.

I think I understand what caused one frustrated airport customer to say, "I would rather spend a week in hell than a day at this airport. If there's one drop of rain, or a cloud visible on the horizon, everything just stops" (flightstats.com). I can't say that I totally agree with this statement, but I have to admit - the sarcastic humor helps battle the Famous O'hare Delayed Flight Blues. I think it's going to be a long lay over.

My time in Chicago included a dinner presentation that I gave at the InterContinental Hotel hosted by the Associated Luxury hotels International and Leading Speakers Authorities, Inc. (my speaker's bureau). This private dinner took place in an exquisite dining room called the King Arthur Room. As the name suggests, the room was designed with a distinct medieval feel. The entryway is guarded by painted uniformed knights and the dinner itself was served on a 60 foot long banquet table that is surrounded by ornate stained glass and beautifully carved wooden beams. It's definitely one of the most unique venues I've worked in for quite a while.

The InterContinental Hotel has another kind of dining gem that they describe as a wine tasting experience that engages all your senses. ENO is a trendy tasting hot spot where patrons can indulge in flights of fanciful wine, chocolate and cheese pairings either by their own taste or with the help from an extremely knowledgeable, and patient,service staff. There are 15 different flights in each of the different "food groups". During my stay of several days here in Chicago I had the opportunity to try a great variety of pairings. I strongly recommend ENO if you are in Chicago. Give it a try either as a pre or post dinner option - or if you are really daring,spend a whole meal there. ENO is a wonderful and unique concept. Check out their menu at www.enowinerooms.com

BAY AREA BOUND

2008-01-30T22:36:00.000-08:00

It was an Electric Cloud that brought me into Palo Alto, CA. And after the barrage of recent storms that raged through the state, it was nice to be able to take part in a dinner under much more pleasant circumstances. Electric Cloud is a company that supports software development organizations. They brought me in to put a little White House spin on the evening meal while treating their own employees to a different kind of spin (roulette wheel) for a night of fun and games.

Thanks to the amazing staff at the Stanford Faculty Club, the dinner presented itself flawlessly. It was a welcome relief to come into Executive Chef Jamie Galvez’ kitchen and see how well prepared he and his sous chef Ben were for my visit. The entire staff extended themselves in an adroit manner. Besides, it was terrific to be able to serve my Chelsea Clinton inspired Red Curried Sweet Potato Soup at her old alma mater.

Palo Alto had one other notable dining surprise that came in the form of a truly beautiful Meditteranean dinner served within a setting that evokes the feeling of a seaside taverna. Evvia Estiatorio is a Greek restaurant that gives real credence to what one might imagine the food of the gods tastes like. Located off the main drag of University Avenue, Evvia Estiatorio is located at 420 Emerson Street. It’s easily recognizable by the large wooden glass doors where you can peek into and see the sea of happy diners. And, on this late Saturday night you would have seen me savoring Gigantes (wood oven baked giant beans in tomato sauce, leeks & feta), Mithia (steamed mussels with fennel, tomato, garlic and white wine) and an amazing little salad called Octapodi Salad made with wood grilled octopus, roasted red peppers, and olives. If you happen to find yourself in Palo Alto, Evvia is not to be missed!

Flying into Oakland for my Palo Alto adventure also afforded me a little time to check out one of the Bay Area’s finest farmer’s markets in Berkeley. I went on Thursday night and was surprised to find that the market is all certified organic; the produce looked delicious. Later, I dined at the Chez Panisse Cafe. Because I did not have a reservation, getting a table at the cafe proved to be a little bit of a challenge. After explaining that I had flown in from the East Coast the maitre'd gave me a last minute table with the condition that I would have to skedaddle before the reservations rolled in. The food was prepared with the utmost simplicity, highlighting the natural qualities of each ingredient on the plate. Knowing the history of how Chez Panisse has made its mark in American cuisine made my dining experience a real treat.

Photography by Kiyomi

AULD LANG SYNE

2008-01-01T20:53:00.000-08:00

2007 was a year in which I never ate alone. Don't get me wrong, I have had my share of numerous “table for one” experiences in the various trains, planes, automobiles, ships, hotels, restaurants, and airports I’ve traveled in across the country. The very nature of my business requires that I willingly submit to the rigors and challenges that naturally come along with it. These challenges have also caused me to witness an amazing amount of support from various friends and family.

The biggest hardship for me has been time spent away from my family. It is humbling to see the abundant care that they offer while giving me their support. My wife Jean, in particular, has given so much of herself. In addition to spending countless hours promoting and maintaining the office matters of the business, she steadily holds down the fort in my absence; for this, I am truly grateful.

This last year's adventure has also brought to mind a myriad of others who have contributed to the success of The American Chef through their kindness and generosity. In essence, these are the folks who have choreographed, worked, and attended events along with others who have promoted and purchased my book. I am also grateful for those of you who have travelled with me through reading my blog (Hi Dad :-). I cannot help but to be thankful for these people who were right there to assist me in making this last year sucessful and memorable. It is because of all of you, in spirit, that I have not truly "dined alone".

Here's to all of you in 2008.

DENIM AND DIAMONDS

2007-11-24T17:17:00.000-08:00

Eric Asimov, in a recent New York Times article about Portland wrote, "This is a golden age of dining and drinking in a city that 15 years ago was about as cutting edge as a tomato in January. Every little neighborhood in this city of funky neighborhoods now seems to be exploding with restaurants, food shops and markets, all benefiting from a critical mass of passion, skill and experience, and all constructed according to the gospel of locally grown ingredients."

Mr. Asimov's words rang true at a recent dinner gala and auction called Denim and Diamonds. This charity event was put on by the Agri-Business Counsel of Oregon, a volunteer organization dedicated to "preserving and enhancing Oregon's agriculture". The ABC (Ag-Business Counsel) invited me to come as a guest chef and design a White House style menu using some of the finest local wines and ingredients Oregon has to offer. Proceeds for this event go directly to a program called "Keeping Agriculture Viable". The dinner turned out to be a fabulous feast with all the right ingredients in place:

First Course

Oregon Dungeness Crab
with Sweet Potato Soup

Entrée
Painted Hills Smoked Beef Tenderloin
with Apple Cider Glaze
Fall Vegetables
Oregon Potato Leek Puree
with Wild Mushroom and Truffle Sauce

Third Course
Cheese Tart
with Grilled Oregon Pears and Fall Greens
Hazelnut Dressing

Dessert
Peach and Cherry Cobbler
with Honey Lavender Ice Cream

Denim and Diamonds sponsors were given tickets to join me on a exclusive VIP winery tour of three fantastic Oregon vineyards. We started with lunch and a tour at the Willamette Valley Vineyard - the first winery in the world to have cork stoppers certified by the Rainforest Alliance; the FSC certified corks are harvested from responsibly managed forestlands. After lunch we then proceeded to go to the Evergreen Vineyards in McMinville, also home of the Evergreen Aviation Museum and Howard Hughes' Spruce Goose aircraft. We ended our wine tour at Cana’s Feast Winery. The Northwest Palate describes some of Cana's wines as the "Most distinguished of all Italian varietals tested from the Northwest".

Finally - many thanks to Tod Wright and his crew from Jakes Catering for preparing the food for Denim and Diamonds. Check out www.jakesgrill.com. They did a wonderful job for this event.

A MOMENT IN MIDDLE AMERICA

2007-11-18T17:17:00.000-08:00

There is a cold gray sky hovering over Milwaukee today. I have a nice warm bowl of chili in my hands. This is no ordinary bowl of chili however - there is spaghetti at the bottom of the bowl and a meaty chili layered on top. Alongside my chili sit two little ceramic bowls filled with onions and oyster crackers, allowing me to add them in as I wish.

You can find this "Cincinnati style" chili at Real Chili, a restaurant that opened in 1931. Real Chili has maintained an old fashioned sensibility – all of the counters are made of formica and the chairs match the counters. There are three “flavors” of chili you can order here – mild, medium and hot. In this case, the larger amount of meat you order is what determines the degree of heat (up the meat, increase the heat). This local restaurant has been a legend in Milwaukee for 75 years.

As I sit here eating my chili, I am also warmed inside by what I see going on outside of the restaurant. A Veteran’s Day parade is passing through the center of town and ending at the lakefront. School bands and American Legion Groups have passed by, and the International Guard has flown over for the locals who gathered together in honor of our veterans.

I'm in Milwaukee today because I am doing a dinner event for about 200 people. Interestingly enough, the Milwaukee area, and more specifically Wisconsin has been a large source of event bookings and business for me - something very unexpected. The dinner is at the University Club which I have worked at a number of times. Chef Doug Pallo and his staff always do a fantastic job.

Tonight's dinner is a fundraiser for Vince Lombardi Charitable Funds. This group raises funds for research against cancer and to help those who are fighting cancer. Doing this event is particularly important to me; my mother passed away because of cancer. Fundraisers such as this are just one way in which I can add to a glimmer of hope desperately needed for those fighting this terrible disease.

FARGO, NORTH DAKOTA

2007-11-10T11:56:00.000-08:00

I recently visited Concordia College to observe their dining facility as a model for a high volume dining room for one of my clients. During this trip, I stopped by the Hotel Donaldson, a small, fun and funky place in the middle of Fargo, ND. They have amazing food and a great selection of wines, a cigar bar and even tubs in certain rooms that get filled from the ceiling. Even more interesting was an elongated garland of 800 bras hooked together. "Bras on Broadway" is a fund raising event for the American Cancer Society in which they collect bras from local women. $3500 was raised for breast cancer research. Donors gave $5 for each bra to support the cause. More information about the Donaldson Hotel in Fargo can be found here.

After Fargo I traveled to Plymouth Meeting, PA to participate in a different kind of fundraiser for the Silver Springs - Martin Luther School. Established in 1859 to provide services to orphaned children, Silver Springs works with young folks that are really truly in need of some help and gives them a chance to make a better life for themselves. The folks At Silver Springs are committed to providing a healing environment for children who suffer from past traumas or significant behavioral and/or mental health problems. Please take a look at their Web site to see the depth and reach of their programs.

The dinner for Silver Springs was highly successful. It didn't take much to warm this crowd up. They were warm and very lively. Lots and laughter ensued from the dinner talk; I really enjoyed being with them. I stayed after the talk for about an hour or two to sign books, and to share stories. Chef Joe, Pontillo and his crew at the Marriott did an exceptional job with both the reception and the dinner. Nothing but compliments and a big thank you for this crew.

THE PRESIDIO AND BEYOND

2007-11-01T23:41:00.000-07:00

The Presidio in San Francisco is a truly special place to visit. Under the ownership of the National Park Service much of the beautiful natural habitats and wildlife of the area have been restored. Along with open spaces of parkland, The Presidio offers an incredible spectrum of residential leasing opportunities. Greg and Lisa Wendt are two very fortunate souls who have the privilege of living on one of the highest hills in The Presidio. Their 180-degree panoramic view of the Golden Gate Bridge, the Marin Headlands, the Palace of Fine Arts, Alcatraz, and the City skyline is worth the trip to San Francisco alone.

I did a private dinner for the Wendts at their home with the help of Chef Jeff Inahara and his Savoir-Faire staff. Jeff's rollicking sense of humor did little to reveal that he is actually educated as a molecular geneticist. His commitment to accuracy and good food, however, told all. I had a great time with Jeff and his crew (Scott, Calvin & Laura); information on Savoir-Faire can be found here: savoirfairedining.com

The next morning I went to one of San Francisco's finest artisan bakeries, Tartine, which sits on the corner of 18th and Guerrero Street in the Mission District. Lacking any sort of visibly distinct signage, Tartine is an amazing place that literally bakes in "real time". If you are in the City, make a trip to Tartine Bakery - take a pocket full of money, save the diet for another day and order everything your heart desires. You'll recognize this little corner cafe-bakery by the long line spilling out the door. Check it out at tartinebakery.com

After San Francisco, I headed up to the Sacramento area with my dear friend Kiyomi for a book signing at Quarry Pond in Granite Bay. From there we took a quick jaunt to Roxanne O'Brien's beginning culinary class at American River College where I participated in a Q & A session and a cheese tasting. Lots of White House and career path questions ensued. Having the opportunity to guide young cooks is equally inspiring for me. This was a great group to spend time with before driving back to San Francisco and catching the red eye home.

A HAT TRICK PLUS ONE

2007-11-01T22:16:00.000-07:00

The last leg of October included the most hectic run of my new business. I did four consecutive events in four days that required traveling to Washington DC, Denver, Spokane, Coeur d'Alene (Northern Idaho), Salt Lake City, Atlanta, Charleston, and Kiawah Island (South Carolina). From Kiawah Island I went back to Charleston and then Atlanta. After Atlanta I made my way out to San Francisco, Sacramento, Salt Lake City and finally returned to Washington D.C. 100 hours after my original departure.

Highlights of this whirlwind tour included doing a lunch-talk for CoBank at the picturesque Lake Shore venue of the Coeur D'alene Resort in Idaho. The Coeur D'alene is affectionately regarded as "The Playground of the Northwest". Take a look at their website - cdaresort.com.

From Coeur D'Alene I headed off to The Sanctuary at Kiawah Island Golf Resort in South Carolina. The Sanctuary has the distinction of a AAA five star diamond rating, and was voted the No. 1 U.S. Golf Resort by Travel and Leisure magazine, and the No. 1 Tennis Resort by TennisResortsOnline.com. I definitely can vouch for the fact that the staff in the kitchen was exceptional. They really outdid themselves with their versions of my recipes. You can check out the ten miles of Kiawah Island ocean beach and golf resort at kiawahresort.com.

Photography by Kiyomi

JAMES BEARD FOUNDATION

2007-10-26T22:43:00.000-07:00

According to the James Beard Foundation they established their dinners and workshops based upon the premise that all performing artists deserve a great stage. They concluded that if musicians have Carnegie Hall and opera singers have the Metropolitan Opera House, a similar style of venue should also exist for chefs, winemakers, and cookbook authors. The James Beard Foundation developed the perfect culinary venue for this purpose within The James Beard House. Dinners and workshops are offered on a monthly basis as a means to promote the culinary arts. The dinners within the house have been so successful that the James Beard Foundation now makes it possible for chefs to present their art out of the house as well.

Recently the James Beard Foundation gave me a great opportunity to present one of my dinners on a grand stage - SeaFair's Grand Luxe Yacht. This is my second time aboard the yacht, and, just like the old Sinatra song, it is “like a friendly home the second time you call”.

For this event the crew and I served 125 guests. Jeff Black, who coordinates the Celebrity Tour dinners, came on board and worked with our crew. We could not have asked for more spectacular weather on the West side of Manhattan in New York City’s Chelsea Piers. The crowd was simply wowed.

THE GRAND AMERICA HOTEL

2007-10-25T17:10:00.000-07:00

Chelsea Clinton is the inspiration for one of my signature dishes: Red Curried Sweet Potato Soup. When I served the Clinton family at the White House, I created the soup for Chelsea when she became a vegetarian. I took her love for the humble sweet potato and combined it with some distinct Southeast Asian flavors. The result is a divinely aromatic soup that seems to satisfy just about every guest I serve it to. Curiously enough, the Red Curried Sweet Potato Soup does seem to bring about a recurring question of what the difference is between sweet potatoes and yams.

While the orange-fleshed sweet potatoes are often called "yams", they are in fact simply a variety of what we know as sweet potatoes and are actually a member of the morning glory family. Sweet potato flesh can range in colors from white, to yellow, to a rich reddish orange. The confusion of the yam-sweet potato mystery started when the producers of sweet potatoes wanted to differentiate between the white and orange coloring of the sweet potatoes. During this era, the orange sweet potatoes were being called "yams" after the African word nyami. They carried a strong resemblance to the true yams grown in Africa. Although true "yams" can be found in some latin markets, they are rarely seen in the US marketplace today. The size of a true yam can be as small as a few inches and as long as 7 feet.

Executive Chef Eric Finney and his Sous Chef Patrick of the Grand America Hotel in Salt Lake City helped me to produce a cooking demo and a beautiful intimate lunch for several guests attending a partner retreat for the international law firm, McDermott Will & Emery. We served the Red Curried Sweet Potato Soup with Grilled Shrimp for lunch. It turned out to be a beautiful way to spend the afternoon in a beautiful setting. This time of year the Grand America Hotel is quietly framed within the Salt Lake City Valley by the snow-capped Wasatch Mountain Range. Built prior to the 2002 Winter Olympic games, the stately Grand America Hotel evokes a time period when wealthy socialites traveled far and abroad to romantic and exotic destinations. The hotel truly exhibits the utmost in quality of workmanship and style, complete with Italian marble baths, French cherrywood furnishings, English wool carpets and Murano chandeliers. You can find more information on this grand dame hotel at the Grand America.

Photography by Kiyomi

OVERLAND PARK, KANSAS

2007-10-24T11:50:00.000-07:00

Tonight marks the official start of the 2007 World Series between The Colorado Rockies and The Boston Red Sox. Thinking of the game reminds me of when I was in Overland Park, Kansas, a few weeks ago. I got the chance to take a small break after an event and watch a little baseball on TV with my sister-in-law Connie, my brother-in-law Brian, and their kids. Catching up with family and friends is one of the true gems I receive from traveling.

While I was in Kansas, I worked with the Overland Park Sheraton's Sous Chef, Scott Skomal, and his team. We put together a cooking demo and lunch for 170 guests of CoBank. Currently CoBank is my most frequent supporter; they have scheduled me for 10 events this year. This event was arranged by CoBank as a way to express gratitude to several of their best clients.

CoBank provides financial support to the NRECA International Program, a “technical assistance” program focusing on bringing electricity to rural areas throughout the world. It is a pleasure to do business with an organization, such as CoBank, who I know directly supports the rural community. More information about Cobank can be found here: cobank.com

THE VIEW FROMTHE KENNEDY CENTER

2007-10-08T12:55:00.000-07:00

The mesmerizing view from the rooftop of the Kennedy Center is a sight that can easily rival just about any cityscape in this United States. While I was there with the NAIC, I had a chance to witness a spectacular sunset over the Potomac River. Watching the sunset brought back a flood of fishing and kayaking memories that happened 30 miles upstream near my home in Virginia.

Rather than trying to describe the Roof Terrace view to you, the Kennedy Center provides a virtual tour of the rooftop view on their Web site. Here are the east and west views from the terrace.

The folks at the NAIC were very warm and receptive to me. They kept the conversation lively and entertaining throughout the evening. I am grateful to Chef Joseph Gurner and his crew of restaurant associates and chefs; they put together a perfect meal.

GRAND LUXE YACHT

2007-10-07T08:21:00.000-07:00

Last year Robb Report magazine listed the SeaFair's 228 ft. Grand Luxe Yacht as one of the hottest luxury products in the world. The Grand Luxe Yacht shares company with the likes of a 300 mph production sedan, the Aaerion Supersonic Business Jet, the Poseidon Undersea Resort and Sotheby's Diamond Collection. This boat is a spectacular five level ship built specifically to exhibit prestigious works of art, antiques, and jewelry from around the world. As you can imagine, this invitation-only traveling fine art fair is an amazing vessel to behold. You can see more about the Grand Luxe on expoships.com.

When I was first asked to take part in the inaugural festivities on this luxury liner, I was eager to participate. A commercial kitchen is often compared to a ship's galley, yet what I discovered is that working in this particular galley was quite different than the standard kitchen fare. You quickly have to get used to the all electric kitchen while maneuvering in tight quarters.

Both the crew and I got quite the education about the logistical challenges of serving food from the kitchen to the dining room which are located on different levels. The crew rose to the challenge of producing great food for some very discriminating guests. This is of course good news, particularly since I have the pleasure of taking more voyages with SeaFair in the coming months.

University of Massachusetts Amherst

2007-09-25T08:59:00.000-07:00

There are a few college and university dining programs that are on the cutting edge; such programs are a far cry from the mystery meat and "surprise" dish experiences of my school days. These contemporary dining programs offer a variety of cuisine prepared by chefs, cooks, and food and beverage teams that rival those of some high-end hotels and restaurants. Both the level of professionalism, and the ambiance of the facilities are impressive. This is one trend in American dining that I hope takes hold and becomes the norm instead of the exception.

One shining example of this change is the University of Massachusetts Amherst dining program. In fact, the program's reputation is so good that the National College and University Food Services recently awarded it for its outstanding food service. Ken Toong, the director of dining services, is committed to introducing local produce, sustainable agriculture, and a seafood watch program within the menu.

I helped to kick start a guest chef series for the U of M Amherst in which I wrote the menu for dinner service for over 3000 students. The staff and I served informal White House dishes including fire cracker ribs, curry, sweet potato soup, and Caribbean grilled chicken. The dining room appeared to be full of some very content people; the students literally couldn't get enough. This event also served as a fun time to greet people, share stories, and take lots of pictures with the students and staff. The evening then ended with a key note talk followed by a question and answer period. Special thanks to Chef Willie Sng and Tony Jung for their help preparing the food and to Martha Monaghan and Ken Toong for putting the program together.

THE UNION LEAGUE

2007-09-20T17:27:00.000-07:00

Last week I had the opportunity to do a White House style dinner in a building that, on the inside, looks and feels like the White House itself. The Union League of Philadelphia resides in a historic brownstone house dating back to 1865. This building spans an entire city block containing almost a quarter of a million square feet of space. Inside, the walls are covered with portraits of past Presidents and other décor that invokes a similar sense of American History found within the walls of the White House.

The origins of the Union League are deeply steeped in a fascinating and interesting past. It was originally set up in 1862 to strengthen and preserve Abraham Lincoln's Union Government during the Civil War. The Union League now has three philanthropic programs that are focused on giving back to a community, and education programs about the history of the United States.

Within the Union League house, there are fourteen event and banquet rooms that can be used for special events. Business Week Magazine and Liberty Mutual Insurance were clients who hosted a White House style function in one of the rooms of the Union League house. I worked with Chef Eric Gruevinski, and his crew, who did a fantastic job in creating this special event.