Tag Archives: Hitchcock

Food, Patina and a Famous Belgian

“I arrived in the USA as an immigrant in 1948 pretty much on the eve of Thanksgiving and my first feast was such a meal. I did not understand the combination of all the elements, all were foreign to a … Continue reading

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Posted in American Dishes, Asparagus, Aubergine, Basil, Basilicata, Belgian Cooking, Best Pasta, Black Peppercorns, Blue Collar Gastronomy, Bread, Burgundy, Chicken, Citrus Fruit, Classic Rice Dishes, DOP Basilico Genovese, Emilia-Romagna, Escargots, Farmers Markets, Food travel, French Markets, French Regional Foods, Fruits Glace, Game, Good Potatoes, Graisse d'oie and Confit de Canard, Great Chefs, Hen's and Bantam's Eggs, Ingredients, Kitchen Equipment, Lamb & Mutton, Ligurian, Memories, No Compromise Shopping, Nonna's Cooking, Offal, Onions, Origins of our food, peasant cooking, Perfect Eggs, Pesto alla Genovese, Pesto alla Genovese, Poulet, Poulet de Bresse, Poulet de Bresse, Poulet Fermier, Puglia / Apulia, Pugliese, Real Italy, Rice, Richard Olney, Risotto, Sout West France Cuisine, South West French Cuisine, Southern Italy, Terroir, The Food Business, The Good Cook Series, Tomato Sauce for Pasta, Wild Funghi | Tagged , , , , , , , , , , , , , , , , , , , , , , , , | 9 Comments

Art and The Gimlet

Film Noir, the thrilling, chillingĀ genre of the 40s, was one of Art Siemering’s loves. He spoke engagingly about how Film Noir and food inter-acted at the 1999 Oxford Food Symposium (look it up on Google). Art was a very special … Continue reading

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Posted in Alcohol, American Dishes, Blue Collar Gastronomy, Cocktails, Food Influencers, Food travel, Margarita, The Gimlet, Uncategorized | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 2 Comments