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
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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
te l e pa n
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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.
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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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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
tteelleeppaann
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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
HAUTEdesign
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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.
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