Telepan S08

2 0 0 8

the magazine

the quest for fresh

one local ingredient at a time

two perspectives one incredible wine list

you say tomato tim stark says heirloom

a sustaining quality

from family to farm

Carbon negative.

Globally positive.

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Dear Friends, Very specific food memories come back to me when I cook: a pint of blueberries from a farm stand in New Jersey, where I grew up; a little salt on a late-summer tomato; the aromas of my mother’s cooking flooding the kitchen.

Sourcing incredible ingredients—a very enriching experience—and eating well are important to me, and I really want them to be important to you too. When you bring your family together to cook, involving your children in kitchen tasks and tasting new foods, it builds moments you will carry throughout the rest of your life. What I try to bring to you at Telepan are those same experiences in a restaurant setting.

I am thrilled to introduce our new magazine, enabling us to show you why each meal at Telepan is so special.

You will meet farmers and growers, many of whom I am lucky to call friends, who lavish great care and attention on their crops for our benefit. They don’t just label their produce organic, they practice what they preach in the name of quality and flavor. You’ll also meet some of our beverage staff who, at the drop of a hat, are happy to generously fill your glasses with their knowledge about an art they truly love, in an effort to make your meal as enjoyable as possible.

Spring is a wonderful time to get excited about food, especially given the bounty of ingredients that showcase the essence of the season with minimal preparation. I love that wild greens—like ramps, dandelions, lamb’s quarter, and chickweed—evoke a freshness in your mouth whether they are cooked or not. I also love that my daughter happily eats handfuls of freshly picked peas raw; this time of year, they are like pieces of green candy.

I recently saw in a large grocery store a notice announcing local produce would be a new addition to their organic section. That’s a great sign to see, because even though I am a big believer in the greenmarkets, I won’t be satisfied until good ingredients are accessible to every household.

Good eating!

Bill Telepan

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4

th e q u e st for fr e sh: One local ingredient at a time

To love what you do, you have to have conviction—and Chef Bill Telepan has conviction. “It’s

simply not true,” he announces when asked why produce doesn’t taste the way it did when we were kids. “Good ingredients are out there, and with the recent growth in the number of greenmarkets, it takes a minimal effort to find them. It’s a matter of priority: how important is eating well in the context of your day?”

Chef Bill Telepan makes eating well a priority

that specific crops be planted, like certain shallots

research project. Several times a week, you’ll

pepper I really like, I might ask him to grow more

for the best produce, his trained eye and hand

only an insurance policy in making sure Telepan

carrots, the most succulent morels—all at their

an idea of what to take out of the ground.

for his guests. Sourcing each ingredient is a

or La Ratte potatoes. If a farmer has a particular

find Bill scouring New York’s greenmarkets

the following season.” Ordering ahead is not

honing in on the sweetest petit pois, the firmest

gets what he needs, but it also gives the farmer

peak, because Telepan doesn’t just preach fresh

Telepan gets excited about the prospects of new

and direct, he insists on in-season ripeness. “I

appreciate what each season brings us. Ripping off the husks and eating corn on the cob in the

summertime, wearing shorts—that just feels right. Putting diced tomatoes on a salad in January, that’s not quite the same.”

His passion for ingredient-based

ingredients—maybe not new to the produce world, but largely unknown to the public. “Take

crosnes, for example; these little white tubers have a delicious chestnut-artichoke flavor to

them. They aren’t new, but they aren’t from here;

someone brought the seeds into the country.” cuisine

has been credited with fueling New York’s current proliferation of farmer’s markets, an acknowledgement he accepts with humble reluctance: “I’ve been a part of it since I was a

sous-chef, like many of my contemporaries. And

Bill feels that there has been a positive chain reaction as a result of the growing interest in

chefs and where they source their ingredients.

Farmers in turn are themselves seeking new varieties of produce to cultivate and present to an eager audience.

now all those cooks have become executive chefs,

Telepan’s quest for produce often leads him

movement by ten.”

an effort to learn more about them and their

But hand in hand with casting the spotlight on

that to have good ingredients, it has to start

and that in itself has really expanded the whole

markets comes the challenge of making sure

he can still get what he wants. Telepan places

orders ahead of time with many of his purveyors, whom he really considers partners. Having long-

term relationships means that he never has to worry about quality—and the farmers rely on him as much as he depends on them. “Our chef–farmer relationship allows me to request

on field trips to the farms of his purveyors in agricultural practices. Telepan firmly believes with the farmers, whom he affectionately calls

the ultimate prep cooks. “I never underestimate how hard their job is,” he points out. “It’s one of

those careers in which there’s not a lot of return, except for in the soul. And it’s good to not just

measure success in terms of dollars—if you can

make an honest living doing something you love, well, that’s the true mark of success.”

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>

5

Notes FROM THE KITCHEN Some of Telepan’s fondest childhood memories

Waste not, want not…

father’s garden. He doesn’t have the facility

in recycling. We have this incredible

come from eating vegetables fresh from his to keep a vegetable plot of his own, but if he did, Telepan would be as avid about it as he is about his cooking: “Farmers and chefs have a lot

in common: we all work a lot of hours and have this great sense of love for what we do. And it’s this camaraderie that is felt between us that sort of energizes that passion in the other.”

He carries that respect for tilling the soil all

the way to his kitchen, where he is careful to remind his staff to handle premium ingredients

with more care and less waste: “Local asparagus

tastes better and lasts longer, but it costs more to fly it in from California.” By getting everyone in the kitchen involved, Telepan instills a real sense of value for the ingredients, as well as

pride in the overall cooking process. “It honestly

makes everything that comes out of the kitchen

waste machine called a Bio-X2 that I can only describe as a stomach

that takes all the organic material

we would normally throw out and

breaks down all the enzymes until it liquefies and goes down the drain.” (organicdisposal.com)

and I eat it at home too! Great flavors

home (go to greenapplemap.org for

and maple walnut.”

daily! Composting is easy to do at

a myriad of dishes. He anticipates tomatoes in

a smattering of traffic-signal colors that Tim

Stark, friend and farmer, will send his way later that summer. “They remind me of my summers

as a kid, going back and forth to the shore and

stopping at farm stands on the way to buy these perfect tomatoes.” But now he’s talking not only about the produce but also the experience.

“If eating great food is important to you, make it

an integral part of your day,” Telepan adds. “It’s

hard to find the time to have a home-cooked meal every day, but if you can get the whole

family involved, make an event of going to a market, and then cook together. You create not

only a great meal but a memory that lasts even longer.”

Much like the experience of dining at Telepan.

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sweet! We serve it at the restaurant,

like cinnamon cashew, honey almond,

tips), or drop off your own at a number of public food-waste-composting

sites, usually located at greenmarkets scattered throughout the city.

boards are made from the same

the sunshine in them, which dot the menu in

hawthornevalleyfarm.org

discards two pounds of organic waste

The average New York City household

Of course, it is largely Telepan’s exuberance

at the mention of peas, so sweet you can taste

From Hawthorne Valley Farms “It’s the best I’ve ever tasted—not too

Recycle, reuse…

eponymous restaurant shine. His face lights up

Granola

Try it at home or drop it off…

taste better.”

for his craft that makes the dishes at his

6

“At Telepan, we are great believers

In the Telepan pantry…

“Believe it or not, our amuse-bouche wood as our floors! When our floors

were being sized, there were various

Yogurt

From Ronnybrook Farm ronnybrook.com

large pieces that were headed for the

“This is a product I really believe in.

several of the staff here to cut them,

is—not thick, very nice. I order it for my

garbage can. I worked with my dad and

It’s the cleanest tasting yogurt there

clean them, and preserve them!”

home and the restaurant!”

Telepan sightings … It’s a busy season for Chef Telepan!

“I attended the Food & Wine Festival in Washington, D.C., on May 17th, to

benefit Share Our Strength (foodandwinenh.com); attended the New Taste

of the Upper West Side on May 31st (newtasteuws.com); and will attend the

James Beard Foundation Award Gala on June 8th (jamesbeard.org). I’ll be doing cooking demonstrations at the Institute of Culinary Education on June 17th (iceculinary.com) and at the second annual Jean-Louis Palladin Foundation

Picnic at Jamison Farm on June 21st (jamisonfarm.com), and I’ll be attending the James Beard Foundation Chefs and Champagne party at Wölffer Estates

on July 26th (wolffer.com). September 2nd through 4th, and then on the 13th,

I’ll be at Williams-Sonoma in the Time Warner Center. And on September 20th,

join me for a tour of purveyors at the Union Square Greenmarket, and then we’ll head back to the restaurant for a meal prepared with market-fresh ingredients (details at cenyc.org).”

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pr iz e d p u rv eyor

Nature’s Summer Popcorn

Tim Stark is overwhelmed. It’s mid-April, and instead of planting more tomatoes, he now has to drop everything and set up irrigation lines for his peas and lettuce. “It’s bone dry out there,” he sighs like a man at the end of his tomato vine. He’s just spent the morning cleaning lettuce heads that he needs to drive into the city in a few hours.

And on the pure business side, Stark is

What led Tim down the garden path to

like beets, peas, and carrots, because of the

confidence: “I had a weird premonition about

challenged by the profitability of certain crops, incredible amount of man power it takes to grow them right. But despite his well-founded

exasperation, there’s a hint of exhilaration in his tone. Tim really loves what he does, and the

proof is in the produce. “To have peas right off

the vine, and to be the first at market with them,” he pauses, “Now, that’s what it’s all about.”

In the mid-1990s, Tim Stark lived in a completely different world. A management

consultant by day, a short-story writer by night,

planting fields of tomatoes in farmland near

where I grew up in Lenhartsville, Pennsylvania.

Honestly,

nothing

beats

a

homegrown

tomato—I always believed the ones I grew were better than any I could find at grocery stores or markets!”

Tim worries about his tomato plants like an overbearing father. He chuckles when asked how he cultivates the perfect tomato. “It’s a

love-hate relationship,” he explains. “I motivate

home was a brownstone in Brooklyn, with

them, and they react to my stress and anxiety.”

whim, he built germination racks for tomato

asset: “No one can ever accuse me of pumping

limited space for growing vegetables. On a

seedlings, growing only heirloom varieties.

Chef Bill Telepan calls Tim Stark the heirloom

king: “He was the first at the greenmarket with 50 varieties of these amazing tomatoes, and everyone freaked out!”

As big agro-companies created hybrids tough

He credits never having enough water as an

them with liquid!”Organic agricultural practices cover the plants in a layer of TLC no pesticide could ever achieve. The result is a summer

blessing, nurtured not only by nature’s helping

hands but by this farmer’s very honest sweat, and yes, on occasion, tears!

enough to withstand mass-production and

Enjoy Tim Stark’s tomatoes and other produce

varieties of fruits and vegetables were no

Wednesdays, and Saturdays from early July until

because they were passed down from

Stand. Stark has chronicled his experiences as

packaging at the expense of flavor, many

longer cultivated. Heirlooms seeds, so called

generation to generation, were recently revived

by farmers such as Tim who value taste above the convenience of growing homogenous produce.

8

farming is part divine providence and part self-

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at the Union Square Greenmarket Mondays,

late October. Look for the Eckerton Hill Farm a farmer in a book, A Farm Grows in Brooklyn,

due out July 15th.

Tim Stark’s suggestions for enjoying tomatoes all summer long: On a Vegetable Platter A variety of medium-size tomatoes works well for this— green zebra, purple Calabash, peach. Throw in some cherry tomatoes, like Sun Gold. The color combination adds a pizzazz that enhances the flavors.

In a Summer Tomato Sandwich Big, fat slices of Brandywine, Cherokee Purple, striped German, or Aunt Ruby’s German Green— the fatter the slices, the more those sultry, sun-warmed flavors drip down over your chin!

Tossed Into a Simple Salad Cherokee Purple is chock-full of these greenish seed-gel sacks that ooze over the lettuce and combine with any olive oil–based salad dressing to deliver a mouthful of summer with every bite.

On Their Own In early summer, Azoychka, Cherokee Purple, and Aunt Ruby’s German Green are hard to beat. Come late August and early September, yellow Brandywine and striped German are positively scrumptious. Sun Gold and sweet Chelsea cherry tomatoes are always great for popping in the mouth.

They are like nature’s popcorn!

CHERRY TOMATO AND WAX BEAN SALAD WITH OREGANO serves 4 METHOD 1. In a bowl, mix cherry tomatoes with 1/4 teaspoon salt, toss, and let sit at least 1 hour.

2. Cook beans in lightly salted water for 2 minutes; plunge in ice water for 2 more minutes to stop the cooking, and drain. Place in refrigerator until needed.

Ingredients: 1 pint cherry tomatoes, washed and halved 1 tbs chopped fresh oregano leaves 3/4 tsp salt 12 oz mixed yellow and green wax beans, stems removed

3 tbs red wine vinegar 4 oz extra virgin olive oil

3. On cutting board, mix oregano with remaining salt and finely chop.

4. Mix oregano with 1 tablespoon red wine vinegar and 2 tablespoons oil. Let sit for 1 hour.

salt and pepper to taste

5. Using a slotted spoon, place cherry tomatoes in another bowl, reserving the juice. Combine tomatoes with the oregano mixture, and season with pepper.

6. Mix tomato juice with remaining oil and vinegar, add beans, season with salt and pepper, and toss.

7. Separate beans onto 4 chilled plates. Pour reserved tomato liquid over the beans, topping each plate with the tomatoes.

8. Serve with shaved Parmesan, pecorino, or dry Monterrey jack cheese.

Pea Pancakes serves 4 METHOD 1. Preheat oven to 450ºF.

For pancakes

For topping

4 oz sugar snap peas,

1 lb fresh peas, shell on

strings removed

(about 1 1/2 cups shelled)

1/2 cup shelled peas

1/2 lb sugar snap peas,

peas, thaw but do not

in 3 pieces on the bias

(if substituting frozen

strings removed and cut

cook)

(about 1 1/2 cups)

2 tbs milk

3 tbs butter

1 tbs cream

4 oz vegetable stock or

1 egg 1/4 cup flour 1/8 to 1/4 tsp sugar

(more, if using frozen peas)

1/4 tsp salt 1/2 tsp baking powder

water (about 1/2 cup)

2 tsp finely sliced mint salt Optional 1 oz pea leaves

2. Prepare an ice-water bath.

Bring lightly salted water to a boil, add sugar snap peas, and cook 2 minutes. Transfer sugar snaps to ice water until chilled, about 2 minutes. Strain and set aside.

3. If using fresh peas, add to boiling water and cook until just tender, 2 to 4 minutes, depending on size. Transfer to ice water and chill for 2 minutes. Strain and set aside.

4. In a blender, purée sugar snaps with milk and cream. Transfer to a mixing bowl, and mix in egg.

Add flour, sugar, salt, and baking powder. Purée the shelled peas in food processor, and mix into batter.

5. Melt 1/2 teaspoon butter over high heat in a medium ovenproof nonstick pan. Swirl butter around pan. Use 2 tablespoons of batter to form a pancake 3 inches in

diameter. Cook two at a time.

When the edges start to lightly brown, about 1 to 2 minutes, place pan in the oven for 2 minutes. Flip the pancakes, and return pan to the oven until lightly brown, about 4 minutes. Repeat with remaining batter. Keep pancakes warm.

For Topping 1. Prepare fresh peas by cooking for 30 seconds in lightly salted boiling water; transfer peas to ice water and chill for 2 minutes. Drain and set aside.

2. Place snap peas, butter, stock or water, and a pinch of salt in a pot, and bring to a boil over high heat. Add the peas and pea leaves, if available, and reduce to a glaze, about 3 to 5 minutes. Salt to taste, and spoon over pancakes. Sprinkle with sliced mint.

1/2 tsp butter te l e pa n

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n atu ra l pa i r i ng

Talley Vineyard Estates To help celebrate their 60th year of farming in California’s Arroyo Grande Valley, Brian Talley, third-generation owner of Talley Estates, reached out to Bill Telepan to host a very special dinner featuring not only their boutique wines but also dishes cooked using their spring produce.

“Telepan just popped into my head,” says Brian Talley. “Bill has a great reputation for creating amazing dishes with vegetables, so it seemed like a natural pairing.”

It was during the Depression that Brian’s

if a field is fallow, Talley plants a cover crop to

coastal Southern California. In the interest of

then turns it over in time for spring planting.

grandfather

Oliver

started

farming

in

diversifying the business, his son Don added

grapes to the agricultural mix 35 years later, planting vineyards on the steep hillsides, where poor soil could not accommodate the farm’s other crops. Benefiting from an

east–west ocean breeze across the valley, the grapes flourished, especially the pinot noir and chardonnay varietals.

Today, Talley Estates produces wines from five different vineyards in the Arroyo Grande Valley

and adjacent areas under the labels Talley

Vineyards and Bishops Peak, and they continue

to wholesale its produce—bell peppers, cilantro, spinach, Napa cabbage, zucchini, lemons, and avocados.

Moving away from chemical earthicides and

“If we need to stimulate the grapevines, we use cover crops with legumes [they release much-

needed nitrogen]; if we need to curb vigorous growth patterns, we choose certain grasses to

help wick the moisture out of the soil, compete a little with the vines, and actually slow down their growth.”

Brian not only gives back to the land, but to the people who take care of it as well. One

hundred percent of proceeds from sales of a third wine label, called Mano Cinta, benefits a fund for vineyard and farm workers. “We raise money and distribute it to charities in the area who serve the farm-workers community, such as literacy programs and low-cost health and dental plans.”

insecticides, Talley Estates is as sustainable as

Ultimately, the land gives back to Brian: “I’m

three generations, which isn’t a bad start! “In

beautiful place. I love being outside and working

it gets. Brian likes to joke that it has sustained

the early ‘90s, we began setting aside areas to

farm organically, to see what it would take.”

Today, as responsible farmers, their agricultural methods combine commonly used organic farming techniques with a Talley twist.

“We are always looking for natural ways to

improve the soil; we use cover crops with our

vegetables on a rotational basis.” In the winter,

10

help replenish the soil and prevent erosion, and

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lucky to live and farm in paradise. This is a really in such a dynamic industry that presents new challenges daily. And I love wine, because to me

it really is a nexus of art and agriculture coming together.”

The Talley Estates wine dinner was held at

Telepan on May 6th. To learn more about their wines, visit www.talleyvineyards.com.

Talley invests a lot of time and money to practice responsible farming. The estate is as sustainable as it gets. Brian likes to joke that it has sustained three generations, which isn’t a bad start!

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1111

from th e c el l ar

Making The List The mood is festive, despite the fact that not one bottle of wine has been uncorked ... yet. But

then, talking wine with Aaron von Rock and Jimmy Nicholas is intoxicating enough on its own.

“I’ve never wanted to reveal the real reason why I do this for a living,” says Aaron, “because the

secret is simply how much fun it is!”

Nicholas is quick to agree, adding that the motivation for supplementing Telepan’s extensive wine list

with bottles from his private collection came with the understanding that he would never be able to

consume them all on his own. “I just wasn’t drinking at a fast enough pace!” says Jimmy. Aaron confides

that before Telepan, Jimmy was actually one of his best customers. Together, they pool their knowledge

and passion to create wine choices for guests that

are both an expression of their zeal for the craft of winemaking and a complement to Bill Telepan’s cuisine.

The List

In his hands, Aaron holds three updated pages of

the current wine list, which, he explains, is always a work in progress; it changes almost daily. “Jimmy’s

cellar and my predilections create the pillars of the

list, and we continually fill in the gaps from there.”

Aaron’s no stranger to the wine industry; his mother

was a winemaker herself. He immersed himself in the world of wine when he was barely of age to pop

a cork. Today, in addition to his role at Telepan, he

consults private clients in developing their cellars.

He might be soft-spoken, but Aaron’s knowledge on viniculture speaks volumes. He is clearly enamored

with the whole process, from meeting the vintner

to matchmaking the bottle and guest: “Winemakers

are intrinsically remarkably generous people,” he explains. “They try to make joy for people they have never met. My job is to diminish the distance between the winemaker and the consumer.”

Leafing through the wine list, he stops to point Top: Aaron von Rock Bottom: Jimmy Nicholas

out a couple of quick-read pages. While its depth is designed to intrigue wine aficionados (more than 100 wines are not even listed), Aaron is careful to

make Telepan’s wine list inviting and comfortable for every level of wine drinker. There is one short page that explores only wines best paired with

seasonal foods, and a flexible red-wine page at the end matches pinot noirs and Burgundies in particular with an assortment of dishes. “This page, appropriately titled The Last Sip, is a direct response to fielding nightly questions from guests who ask for a wine that will accommodate all the dishes at their table.” Von Rock is also always eager to volunteer his own services: “Choosing a wine can be intimidating, and diners should never be afraid to ask for help from their sommelier—that’s what we’re here for!” the collection “When I first started my personal wine collection, I couldn’t afford Bordeaux and I didn’t know enough about Burgundy,” Jimmy admits. “I began by buying what I liked, and I always suggest that beginning collectors do the same at dinner. Start with a flavor profile you’re familiar with and, from there, keep an open mind.”

Growing up in an Italian family, with wine on the table at every dinner, a passion for food extended naturally into curiosity about wine. Jimmy’s collection began to grow markedly in certain areas.

“I spend time in Italy every year and through friends was able to get my hands on wines I couldn’t get here in the United States. A good year for Italian wines was 1997, so I began storing those away. Likewise, 1997 was an extraordinary year for California wines, so I started collecting those too.” He supplemented his limited wine knowledge with classes that gave him a deeper understanding about varietals and food pairing. Today, Jimmy is lucky to find himself on some of the most exclusive wine mailing lists that give him access to sought-after bottles.

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13

from th e bar

Make It a Double Behind the bar at Telepan is the dynamic duo of Sam Clifford and Mark Smith. With a wine background, Mark readily admits he likes getting people paired with the right bottle of wine, while Sam enjoys the creative side of mixing cocktails.

But, ultimately, it is a collaborative effort, made obvious when Mark

brainstorms about upcoming recipes: “I’m thinking about a hard basil

lemonade, subtle but refreshing for the warm months. We could infuse

basil into simple syrup and add a basil garnish to the glass.” To this, Sam

instinctively finishes the thought: “Make that purple basil; with its fabulous

colors, it will look great.”

This shared respect and camaraderie spills over infectiously into their liquid

concoctions; and just as important, they adhere to the kitchen credo at the restaurant—

use only the best, basic ingredients. They acknowledge a new trend behind the bar that

blends harmoniously with Chef Bill Telepan’s culinary vision. “I feel cocktails are going back to

simple, rustic recipes,” says Mark. “Gins, for example, are a lot more popular now.” Sam adds: “A

lot of cocktails these days tend to be overly sweet, fruity, and one dimensional. I like to use earthier

spirits, like cachaça or a tequila; they have subtle qualities that bring out very distinctive essences.”

Often bridging the gap between greeting and meal, a cocktail, as Sam aptly puts it, “is a single statement before moving to the table.” And in this restaurant, a very appropriate indication of what lies ahead.

The Tempest Ingredients

Method

2 oz Cachaça 4 oz Ginger Beer

Shake cachaça, Velvet Falernum, and lime juice with ice, and strain into a martini glass.

Juice of 1 Lime

Top up with ginger beer.

1/2 oz Velvet Falernum

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15

O rg a n i c a l ly Grow n

Natu rally Se rve d at Te lepan

Cono Sur Pinot Noir

Natura Carmenère

Rubicon Estate Cask Cabernet

Pint-Sized Foodies Chef Telepan is a big proponent of exposing kids to cooking as early as possible. His own experiences growing up left nothing but positive impressions on his mind, and he wants to pass on the knowledge and love of food to the next generation.

Cooking with Leah

Chef Telepan’s 6-and-a-halfyear-old daughter

What’s your favorite meal?

Telepan also believes that having more

in conjunction with Wellness in the Schools,

better eating decisions for themselves. He

(For more information, visit www.aiwf.org

exposure to different foods helps kids make is actively involved in several programs

that benefit children’s nutritional habits.

The Days of Taste program in New York,

Lunch

sponsored by the American Institute of Wine

What do you like to cook with

and nourishment but also traceability: how

your dad?

Pasta!

Do you think your dad

and Food, teaches kids about not only flavor

ingredients are grown, raised, produced, and marketed. Telepan is currently committed to

improving New York school-cafeteria lunches

whose first fundraiser took place on May 15th. and www.wellnessintheschools.org.)

With a child of his own, Telepan knows all too well how picky kids can be about food.

“Their palates aren’t as sophisticated as ours,” he explains, “so they like plain things that are mildly flavored, white foods such as bread, pasta, and potatoes. It’s rare to have a kid eat spicy food; as far as they’re concerned, spice is painful!”

is a good cook?

Yes

What are your favorite parts of the cooking process?

Putting in ingredients

To get children excited about food, he makes these suggestions: 1. Give kids a simple job to do in the kitchen,

friend, a favorite teacher, or a role model—

Do you wear an apron

ingredients, or mixing. Kids love to be included

party, make a pizza or pasta, and encourage

No

2. Share the meal planning. Listen to their

and tasting!

when you cook?

What is the strangest

such

as

washing

vegetables,

adding

in “grown-up” activities.

at the same time.

what it takes to make everyone excited about

What’s your favorite

3. If your kids aren’t fans of vegetables,

Vanilla

4. Invite their friends. Nobody can convince

What do you want

toppings and sauces, but each other’s as well!

5. Make concessions, but eat together. It’s OK to

food you’ve ever eaten?

ice cream flavor?

everyone to sample not just their own favorite

suggestions, and make their favorite items from scratch or throw in something new to try

Squash tortellini

anyone besides their own parents! Throw a

introduce the sweeter ones first.

children to try something new more than a

serve pasta with two different sauces if that’s the meal. The important point is to not set a

tone that it’s okay for parents and children to eat different meals in one sitting. Food should bring together a family’s similarities, not highlight their differences.

to cook next?

Pizza sauce

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17

Haute N ote s

From the publisher, Haute Notes is about the discovery of all things innovative and exciting in food and wine, art and design, and style and travel.

HAUTETOOLS

HAUTEMIXOLOGY Pearl Plum Cosmo

Publisher Michael Goldman

Editor-in-Chief Pamela Jouan Design Director Jana Potashnik BAIRDesign, Inc.

2 oz Pearl® Plum Flavored Vodka 1 oz Arrow® Triple Sec

Managing Editor Christian Kappner

1 oz White Cranberry Juice

Assistant Editor Stephane Henrion

Method Shake well with ice in a shaker, and strain into a chilled martini glass.

Garnish with a lime wheel.

Cutting Edge Joel Bukiewicz, aspiring novelist turned artisan, handcrafts professional-grade kitchen cutlery that has sliced its way to cult-level status. His showcase knife is the Prospect 8, which is close to kitchenaccessory perfection: a knife that cuts smoothly and effortlessly on the cutting board, is agile enough to be a versatile kitchen tool, and offers heft and balance at the bolster as well as a fast tip and lightness in the hand. This knife is just begging you to cook with it! cutbrooklyn.com

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Copy Editor kelly suzan waggoner Contributing Writers Pamela Jouan Photo Director Charles Harris Advertising advertising@hautelifepress.com Marketing Director Katherine Payne Contributing Photography battman Diana Lundin (cover)

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Places and Spaces Coffee and conversation have a new high-design setting on the campus of Rice University. The 6,000-square-foot Brochstein Pavilion, executed by architect Eric Richey of Thomas Phifer and Partners, features natural lighting from light scoops, plasma screens, couches, and chairs, all surrounded by floor-to-ceiling windows that look out on a 10,700-square-foot wraparound plaza. The plaza itself is covered by an innovative metal-tubing trellis, designed to filter light the same way live oaks do along Rice’s walkways. tphifer.com

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MadeToTaste.com Launching in summer 2008, MadeToTaste.com is an online shopping destination that offers a curated selection of chef-created and chef-related products.

Imagine shopping in a chef’s pantry for food products, kitchen tools and accessories, and cookbooks!

MadeToTaste.com also features chef demonstration videos, recipes, and wine and cocktail pairings.

72 West 69th Street, New York, NY 10023 Tel: 212.580.4300 www.telepan-ny.com

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