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Category Archives: True Innovation
The Cheer Power of Food
One morning very recently I awoke heavy of heart – every foot step was an effort. I’d committed to visit the Italian Cultural Institute where an era was about to change – maybe it was this that was bearing down so weightily on my … Continue reading
Posted in Alcohol, Blue Collar Gastronomy, Curing and Smoking, Origins of our food, Proscuitto Crudo, Real Italy, True Innovation, Wild Funghi, Wine Making and Viticulture
Tagged 39 Belgrave Square, Carlo Presenti, Collio Wines, Emanuela Plazzotta, Italian Cultural Institute, Italian Culture, Licie Dentesano, Polenta, Porcini, Udine, Veneto/Fruili, Zenero e Cannella in Cocina School
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‘In Search of TASTE’
I’ve some big news to share with all – and especially those who doff their hats to Blue Collar Gastronomy and have followed my writing these past two years since I kicked off in an icy Pont de Vaux (Bresse) … Continue reading
Posted in Alcohol, Blue Collar Gastronomy, Food Influencers, Food of the Ancients, food politics, Food Scams, Food travel, Ingredients, Memories, Nature, No Compromise Shopping, Techniques, Terroir, The Food Business, Traditions at Table, True Innovation, Wine Making and Viticulture
Tagged 'In Search of TASTE', 'The Art of Eating', Blue Collar Gastronomy, British Media, Columnists, Food Writing, Gareth Jones, Keith Reeves, Savennieres, St Chinian, Wine writing
7 Comments
Crystal Clear – a ‘New’ Top Solution
They say that ‘New’ is one of the powerful words in food and drink marketing, so please read on to learn of an elegant solution to a viral problem that’s leap-frogged ugly technology. Itself a rare thing in today’s pressed and … Continue reading
Cheese with Confits – a Cheeky Gastronomic Liaison
The French and Italians have been serving Confits with their cheese for a decade or more – this makes an elegant cheese plate all the finer as the confits are chosen to match each cheese type – sometimes, for added chic, Parisians even … Continue reading
Posted in Blue Collar Gastronomy, Bread, Food Influencers, Food Marketeers, Food travel, Foraging, French Markets, French supermarkets, Ingredients, Simple Food, supermarkets, Traditions at Table, True Innovation
Tagged Barrel-aged Feta, Chatnee, Chutneys, Confits for Cheese, Halloumi, Lucullus, Membrillo, Perfect Pairing
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‘Faites Simple’ said Escoffier. Olney Agreed
Written a reminder of the genius that was Richard Olney – the inspiration behind The Good Cook series and a man before his time compared to what we have today out there. Continue reading
Enough of these Dastardly Food Scams
Beware of food scams – paying more for skins left on a potato or tomatoes on the vine. All may not be as it seems – it’s called marketing. Continue reading
Posted in Blue Collar Gastronomy, Food Marketeers, food politics, French supermarkets, Ingredients, No Compromise Shopping, Rants, supermarkets, The Food Business, True Innovation
Tagged Blue Collar Gastronomy Vale of Mowbray Pork Pie, Brie, Camembert, cheese, Coq au Vin, Food labelling, food scams, Frozen food, Gareth Jones, Gareth Jones Food, Lindt Chocolate, Paella alla Valenciana, San Marzano tomatoes, Stilton blue veined cheese
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Santi Santamaria RIP
Sadly Santi Santamaria has passed away. Sadly I never ate his food. He was a main man for sure. Continue reading