POM POM’S | A GUIDE TO SANDWICH-MAKING | SPINS ON THE CLASSICS | STRANGE CONCOCTIONS
01
9
771234
567003
SAY HELLO TO THE EDITOR MEET THE MAN BEHIND THE MAG
eet Milk and Honey’s Editor and Chief, Nico Guidicessi. He is the creative mind behind the magazine’s unique look as well as its tantalizing content. In addition to the creation of Milk and Honey, Nico is known as the designer behind the young, new design identity Double Tusk Creative. With many wonderful creations on the horizon, Milk and Honey’s founder hopes to bring a promising quirkiness to each of the interesting and unique upcoming issues.
THERE ARE VERY FEW MAGAZINES THAT ARE CAPABLE OF TRULY CAPTIVATING AN AUDIENCE. It is also a struggle to create an issue that appeals to all of the senses that we use while eating. WE CAN ONLY HOPE TO BE ONE OF THE FEW food magazines that push the limits of how the world understands food. 1
3
PH OTO BY N I CO G U ID I C E SSI
Savory Pairings BY NICO GUIDICESSI
UNVEILING THE TRUE DIVERSITY OF BACON – NO LONGER JUST A BREAKFAST SIDE.
any people are strongly accustomed to the new fad of bacon. Or at least it would appear to be new. The fact of the matter is, bacon has been around seemingly as long a pigs have. Nonetheless, it would appear that the inclusion of the fatty meat in modern cuisine has become the popular trend of today’s most revered culinary hot spots. But how is it possible that chefs are able to continue to create the idea of bacon and not allow it to become a simple sidekick to a sunny-side egg or a stack of buttermilk pancakes? Milk and Honey wondered the same ting, and therefore set out to find groundbreaking pairings for the salty and savory snack that has caused unexplainable commotion among hipsters and others.
Now, we all seem to understand that bacon goes quite well with a hearty country breakfast or on top of our favorite juicy cheeseburger, but do we truly challenge our minds to think of new ways of including it in unexpected dishes? Not so much, I would argue. It may come as a surprise to you readers that there is a vast amount of possibilities for bacon that have yet to see the light of day. An immense collection of pairings exist simply because bacon has the ability to be paired with extremely sweet snacks due to its high amount of salty goodness. What follows in the coming pages are many tasty dishes (mainly appetizer style) that draw influence from dessert condiments such as chocolate and even jam. A world of exciting salty, sweet dishes are about to explode from this article. Prepare your minds people. MILK A N D HO NE YMAG . C OM
4
P HOTO BY N ICO GUIDIC E SSI
BACON AND JAM Contrary to popular belief, jams and jellies are not simply made as a pairing for peanut butter or to smear on your English muffin. Jams, in their extremely sugary and somewhat tart nature are actually a popular pinpoint for eclectic foodies worldwide. Our first stop on the tremendous bacon pairing adventure bacon and jam dippers. Seems a bit to easy to not but though of right? Well believe it or not, there 5
are only a handful of restaurants that are ballsy enough to serve such a strange concoction. Whether the jam is served warm or cold, a crispy piece of bacon dunked into the sweet mix is a match made in heaven. The possibilities go on and on with an unbelievable amount of flavor profiles for marmalade and jelly (orange, raspberry, blackberry mint, and strawberry just to name a few). You may find yourself struggling with the mess factor however. The best way to avoid this is to cook your bacon more on the well-done side, or to
The second spotlight for this bacon-lovers article is more in the realm of a savory dessert rather than an appetizer. But that doesn’t stop St. Petersburg’s popular burger joint, The Avenue, from serving it as a precursor to a bite full of juicy beef. But as desserts go, you would not usually expect to see such a mouthful on an ordinary menu, and certainly not a dish that includes such a salty companion. But just as the famous salted caramel craze has swept us all up in ice cream form, bacon and chocolate too has the exciting salty sweet the we all know and love. Milk and Honey’s personal recommendation for preparing this on your own is to use a deep milk chocolate with more of a smoky thick bacon to dip. Mmm-mm-m. Yum.
BACON AND ICE CREAM America’s popular ice cream destination, Coldstone Creamery, has more tasty toppings than one can usually imagine. Everything from Kit-Kat bites to mini marshmallows and Gummy Bears to shaved coconut can be sprinkled atop a delicious bowl of ice cream. But perhaps one option is missing from the assembly line. Bacon bits, when perfectly seared have a unique and unexplainable taste on top of
"{{{{{BACON IS NO LONGER THE SIDEKICK... IT IS THE MAIN EVENT. BACON AND VEGGIES Eww, vegetables... Am I right? Most younger ones would probably agree in saying that they avoid their broccoli or brussel sprouts at all costs. But Milk and Honey is tremendously antsy to inform parents and others that our trusty pal, bacon, is a wonderful solution to uneaten greens. In all of its savory and bold flavor, bacon has the ability to take over a dish in a wonderfully welcomed manner. For instance, one local Winter Park restaurant has created a veggie dish that has its customers more excited for sides than they are for entrées. The Coop’s Cowboy Brussel Sprouts, served with caramelized onions and bacon are truly the talk of the town. Stop by and see for yourself (kids, you too).
Check your local listings for more information.
BACON AND CHOCOLATE
a simple vanilla or caramel ice cream. If you are one of the many that desire “the works,” on your next bowl, try crisping some bacon bits in the sauté pan at home and let your taste buds go wild.
New series coming this fall.
purchase thick cut or butcher’s bacon. Then again, many of us are more than willing to deal with jelly fingers for a bit just to get a taste of such a fun dish. The creation pictured to the left is a simple Oscar Mayer Maple bacon cooked for about 17 minutes at 375 degrees and served alongside The Fresh Market’s signature raspberry jam. With such an interesting combination, immense satisfaction followed by a severe sugar rush are sure to accompany your meal. Have fun!
MILK A N D HO NE YMAG . C OM
6
BACON AND PEPPERS The Coop of Winter Park is actually a close relative to the wildly popular barbecue chain, Four Rivers, which also began in Winter Park about five minutes from The Coop. John Rivers’ exciting success has been aided tremendously by his smörgåsbord of available sides at 4R, including his delicious bacon-wrapped jalapeño peppers. In fact, many peppers including jalapeños have a delicious taste when smoked with a savory meets and stuffed with some sort of sharp cheese. This is exactly what Four Rivers had in mind when adding this crowd-favorite to the menu. Anything from extreme habeñeros to milder pablanos can be truly enhanced by the addition of bacon.
don’t realize that fruit actually has an interesting and unexpected ability to go with salty items, especially our friend Mr. Bacon. Bananas, specifically however, have a very mild taste and a wonderfully thick texture which some people actually are unable to handle. Bacon can be a wonderful savior to this issue, mainly when cooked together which helps to soften the bananas and bring out the flavor for a more pleasuring experience. An easy cooking method for this dish is to slice up the bananas into small pieces and place small, partially cooked bacon crumbles on top and place them in the oven. Halfway through the cooking cycle, remove the dish and sprinkle some brown sugar on top with a bit of cinnamon and you will be in heaven.
IT’S TIME FOR THE CULINARY WORLD TO RETHINK THE WAY IT SEES TRADITIONAL INGREDIENTS. COMPETING CHEFS SHOULD BE CHALLENGED TO MIX IT UP AND TAKE RISKS. ONLY THEN CAN THE WORLD TRULY BE CHANGED BY FOOD.
7
BACON AND bananas
BACON AND BUTTER
Elvis Presley, as many people know, has a very unique favorite sandwich. Many restaurants in fact have included this strange concoction on their menu out of sheer respect for “the King.” Included in this sandwich is a wonderful pairing of bacon and bananas, as well as honey and peanut butter. Many people
Pictured to the right is quite possibly the most popular pairing we have to discuss with you foodies. One of America’s southern chains, Cracker Barrel, introduced the Milk and Honey team to a wonderful new condiment that many northerners are unaware of. Apple Butter (sounds strange I know) is a little
known secret of the south that we enjoy a bit more than we probably should. But what happens when we take one of the most delicious forms of “shmear” as we call it, and dip whole crispy bacon strips into it? Utter magic. It’s not just the simplicity of this dish that makes it such a no-brainer, but the true and unexpected flavor of this dynamic duo is one that we cannot seem to shut up about. Try it at home and we guarantee you will certainly not be let down.
BACON AND eggs It seems like a given, we know. But we couldn’t possibly discuss a bacon pairings list and not include the trusty egg. It would be like discussing steak and not including fillet mignon or new york strip. Despite all of the eclectic and innovative dishes we have brought to your attention, bacon and eggs has always and will always rain supreme in the breakfast world. But how can we continue the way we push our culinary minds to reach new heights and not become complacent with our imagination? Spins on the classics is one easy example. Eggs Benedict is a very wellknown breakfast item. A perfect holandaze and a well-poached egg would seem to be the most important to this classic, but image bacon as the center. Try thick pecan-smoked bacon on your next attempt. We’re sure you won’t be sorry.
View this issue online with our tablet edition, coming Summer of 2015.
P HOTO BY N ICO GUIDIC E SSI
MILK A N D HO NE YMAG . C OM
8
11
^ PO M P OM ’ S “S PI CY E LV I S” SAN DW I CH - P H OTO BY N I CO G U ID I C E SS I
BY N IC O G U I DIC E S S I
A HUMBLE TEA RESTAURANT, TAKING OVER ORLANDO’S SANDWICH CULTURE BY STORM.
o be perfectly transparent, there are times where the city of Orlando can appear ignorant of the culture of certain food groups. With such incredible options for fine dining, namely restaurants located on Winter Park’s historic Park Avenue, it is sometimes a struggle to recognize the wonderful food served in a more casual setting. Little stops like the infamous Tako Cheena in the Mills 50 district have their local community’s enraptured by an exquisite cuisine that most of us never have the opportunity to indulge in. I personally had the wonderful opportunity recently to visit a sandwich shop that has Orlando’s food community raving. The place is called Pom Pom’s Teahouse and Sandwicherie, named after the restaurant’s inventive owner and operator, Pom Moongauklang. As
referred to by the locals, Pom Pom’s is one of the more popular hot spots for a scrumptious lunch, served with a little funk. Located just outside the heart of Mills 50 in the Milk District, this little hole-in-the-wall has quite a unique style even apart from the food. The small store is home to many interesting decorations, including work from locally revered artists. The food, believe it or not, isn’t even the main idea behind the shop. The tea trend has been making quite the comeback, especially in the younger crowd. The sandwiches seem to take a bit of the back burner as far as importance, but surprisingly the recipes are nailed perfectly. In the following pages, Milk and Honey will dive a bit deeper into the options Pom Pom’s has for its customers as well as what makes the restaurant so unique. MILK A N D HO NE YMAG . C OM
12
^ PO M P O M’ S OWN E R /FO UNDER, P OM MOONGAUKLANG - PHOTO BY V I NC E H OBBS
AWARD-WINNING
GENIUS WATE RMARK ’S WAV E AWA R D O rlando’s hottest san dwich sh o p ear ned a Wave award in 2013 for its dish e s.
“QUI RKY, BE WILDER I NG ” O RLA N DO W EEKLY’s m ost re cent review of Pom Pom ’s h i g hlights their ec le ct ic bu t st ri king food com bin at ion s.
THAI INSPIRATION Pom Pom’s owner, Pom Moongauklang, has brought to this restaurant a melting pot of experience. With a difficult childhood as a migrant farm worker in Thailand, Pom was prepared to make a change and made the courageous decision to move to New York. There, she earned a degree as a pastry chef and gained experience at such NY wonders as Lucky Cheng’s and Nobu, owned by actor Robert De Niro. With a desire to start her own place, Pom mustered up the courage to move to Orlando and opened her cozy little shop in Bumby Plaza just off of Colonial Blvd. With her fame on the horizon, Pom’s Thai roots and experience leave no question for her restaurant’s success.
ECLECTIC SANDWICHES “TH E ART OF SANDW ICH M AK I NG ISN’T DE A D ” O RLA N DO SENTINEL says Po m Pom’s s andwich e s “ will le ave you in good ch e e r.”
13
Although not their immediate focus, Pom Pom’s has caught our specific attention for its unbelievably tasty selection of delicious, offthe-wall sandwiches. In fact, their
incredible popularity has foodies all over Orlando on the edge of their seat, waiting to see what new and exciting creation Moongauklang has to offer her community. Milk and Honey had the chance to visit the little shop in Bumby Plaza to get a taste of the cool vibes and, more importantly, the sandwiches. In our opinion, which is really the only opinion that matters, the Spicy Elvis sandwich is king and a wonderful tribute to the man himself. Lathered with scrumptious peanut butter, jam, and a cayenne heat, this sandwich is sure to grab the attention of anyone who likes to stray from the simple. Staying true to her heritage, Moongauklang also gave us a taste of the delicious sammy, the Fu-ManChu. Complete with a braised pork, peanut-style glaze, greens, a minty jam, and finished on pumpernickel loaf, this sandwich is sure to become Barney’s new favorite.
TASTY TEA As put by Pom Pom’s owner, tea is so much more than just leaves in water. In fact, many tea-makers do not realize that different teas require separate steeping times in order to hit the flavor and consistency directly on the nose. While some tea establishments stick to a simple and expected menu, Pom Pom’s manages to truly rock their customers minds by creating fun and never-before-seen creations that contribute to an allaround eclectic and interesting food experience. Their tea combinations are constantly being updated with new specials and seasonal varieties
^ PO M P O M’ S “ F U M A N C HU ” SANDWICH - PHOTO BY NICO GUI D IC E SS I
that keep the masses completely satisfied to say the least. Some of the owner’s favorite tea concoctions include chocolate cream, English breakfast, and the trendy but delicious pumpkin spice. All of these flavors and many more are available hot or iced.
ART FOR EVERYONE A fun and quirky element that truly ads to the environment at Pom Pom’s is the collection of local art available for purchase. This ever-changing collection includes mixed media selections chosen specifi-
cally by Moongauklang to be showcased in her shop. The enthusiastic owner finds it extremely important and meaningful to support local art in her respected community. Prices tend to range depending on the scale of the work, but what is truly interesting is the subject matter of these pieces. Anything from a cooky Ronald McDonald to a horse that appears to have “terets” can be seen decorating the walls of the sandwich shop.
LOCATION Pom Pom’s is found in a rather humble location in the heart
of Orlando’s Milk District. While this doesn’t appear as prime location for such a popular restaurant, it allows the special cuisine to be one of Mills 50’s best kept secrets. Location tends to be of utter importance for a thriving business. Prime location on a main road is often the need in order to encourage maximum foot traffic. Nonetheless, Pom Pom’s immense success seems to be the direct result of the classic “word-of-mouth.”
View this issue online with our tablet edition, coming Summer of 2015. MILK A N D H ONE YMAG . C OM
14
PERSONALIZED FILM REVIEWS, UPDATED DAILY. LEARN HOW it works ON THE APP STORE.
17
PH OTO BY N I CO G U ID I C E SSI
PA R T I PEANU T B U T T E R & JE L L Y
BY N IC O G U I DIC E S S I
espite most people being unaware, food addiction has received more attention by scienctists. Experiments in animals and humans show that, for some people, the same reward and pleasure centers of the brain that are triggered by addictive drugs like cocaine and heroin are also activated by food, especially highly palatable foods. Highly palatable foods are foods rich in sugar, fat, and salt. And like addictive drugs, highly palatable foods trigger feel-good brain chemicals such as dopamine. Once people experience pleasure associated with increased dopamine transmission in the brain’s reward pathway from eating certain foods, they quickly feel the
need to eat again. The reward signals from highly palatable foods may override other signals of fullness and satisfaction. As a result, people keep eating, even when they’re not hungry. People who show signs of food addiction may also develop a tolerance to food. They eat more and more, only to find that food satisfies them less and less. People who are addicted to food will also continue to eat despite negative consequences, such as weight gain or damaged relationships. Like people who are addicted to drugs or gambling, people who are addicted to food will have trouble stopping their behavior, even if they want to or have tried many times to cut back. This two part article includes a discussion of one man who struggles with this problem. The following pages are a description of the first. MILK A N D HO NE YMAG . C OM
18
CRAVEABLE
HOT LIST A BRIEF LIST O F FOODS THAT DR IVE US ALL MAD.
SALTY SNAC KS [#1] Cravin gs fo r t h e class ic b a g of po t ato ch ips can be ca us e d direct ly fro m h eavy swe atin g. Dan ny DeVito is Lay’s best cu sto mer.
CHO C OLATE [#2] E ati ng ch o co late gen erates a feelin g o f mo m en t ar y b l i ss, sim ilar to t h e effect s of T H C, t h e m ain ch emical in Mar iju an a .
C OFFE E [#3] The caffein e yo u receive f rom dr in kin g co ffee is a sti m ul an t t h at tem po rar ily relieves depress io n.
S OUR C ANDY [#4 ] Cravi n gs fo r s o u r s n acks can be a s ign o f a d eficien cy o f sto m ach a ci d w h ich aids h eav ily in digest io n.
JUICY BURGE RS [#5] Re d m eat is o n e o f t h e m ost co mmo n crav in gs , cha ra c ter ist ic o f a lack of i ron. A ls o, bu rger s are ju st deligh t fu l.
19
Nico Guidicessi, the man in which this article focuses on, is addicted to peanut butter and jelly. Together, these condiments that most would simply only consume when hungry for a sandwich create an uncontrollable sensation for him that nothing else can quite provide. Without knowing it, Nico developed this obsession at a young age. During lunchtime, he would often scrape the peanut butter and jelly often the bread and consume them by themselves. He claims that the bread polluted the pure and delicious flavor of the peanut butter and muted the tangy sweetness of the grape jam. Since this obsession began, Nico has been eating plain peanut butter and jelly in the privacy of his bedroom by the spoonful. He has somewhat of a nightly routine that goes along with this consumption. While most people tend to snack on a bowl of ice cream after dinner, Nico will often grab two of his favorite varieties of the condiments and gobble them up in minutes. His pantry is kept stocked completely with a very specific variety of peanut butter brands and flavors as well as an unthinkable amount of jellies. This allows him to stay completely enraptured by his addiction without the worry of becoming bored of the flavors. Both the consistency and the taste of these condiments are extremely important to Nico. Often times, he will choose a chunky peanut butter with an especially lumpy selection of marmalade in order to mix things up a bit. And as can be seen by the pictured images of his
nightly consumption, Nico is anything but tame with how enthusiastically he takes in his food. Creepy? We at Milk and Honey cannot help but agree. But what most found to be positively strange, Milk and Honey’s talented photographer found opportunistic. Photography that is included in most magazines tends to follow a certain form of “censorship” before an issue is released to the public. If the image is found to be offensive, unpleasant, or uncomfortable to look at, it will often be stricken from the possibility of being included in the magazine. But, as put by our wonderful Editor in Chief, we truly desire to be different and stand out from the rest of the articles on the shelf at the grocery store. With an open mind and a longing for photography that breaks new boundaries, we set out to capture the essence of Nico Guidicessi’s strange addiction. With peanut butter and jelly smeared across his face, we hope our readers are able to understand the franticness in which he indulges his obsession with. Diving into a freshly opened jar of Harry & David’s Red Tart Cherry preserves, Nico seems to become a resemblance of Violet from Willy Wonka and the Chocolate Factory. “You are what you eat.” Isn’t that always what mother used to say? Nico’s complexion seem to shift to purple, perhaps from too much jam of course but also from sheer excitement for his nightly food raid.
View this issue online with our tablet edition, coming Summer of 2015.
P HOTO BY N ICO GUIDIC E SSI
MILK A N D H ONE YMAG . C OM
20
21
PH OTO BY N I CO G U ID I C E SSI
PA R T 2 KE T C H U P & MU S T A R D
BY N IC O G U I DIC E S S I
ddiction to food manifests itself in the uncontrollable craving for excess food that follows the ingestion of refined carbohydrates, primarily sugar and flour substances that are quickly metabolized and turned into sugar in the bloodstream. Due to those uncontrollable cravings, a food addict’s quality of life deteriorates when he or she eats sugar, flour or wheat. It can deteriorate physically, emotionally, socially and/or spiritually. A food addict’s spiritual life is affected by a lack of connection to a higher power, an attempt to rely on self-will, self-obsession, and a general feeling of despair. This biochemical disease is chronic, progressive and fatal. At the later stages of the disease, despair becomes
their daily companion. Fear fills them and they became isolated in a room full of people. Many times they attempt to satisfy the soul’s needs with food, only to find the same emptiness within. As their self-esteem disappears and their health worsens, they search frantically for a way out. Diets become the higher power, only to fail them again and again. Some food addicts lose control of their lives and can no longer define reality. This is another glimpse into the utterly difficult time that food addicts go through on a daily basis. Our study on Nico Guidicessi is able to continue in the second part of “Strange Addictions”, in which we reveal another condiment obsession that has truly taken him over beyond foreseeable point of a cure. Don’t be surprised if you find yourself disturbed. MILK A N D H ONE YMAG . C OM
22
Ketchup and mustard are the lifeblood of many popular American foods. What would a hot dog or a tasty burger be without them? Far less flavorful to say the least. Many people can even admit to using more condiments, ketchup especially, than may be needed for a satisfying meal. The immediate reflex to salt your french fries can often be followed with covering them in ketchup or even ranch dressing. We are all guilty of being a bit quirky with out food at times, and it is rather understandable to say the least. Every individual has specific tastes. Likes and dislikes are encouraged among the people in order to set us apart and show the variety of minds (not to mention appetites) that we all have. But how can we know when a person has taken it s step too far? Once again, this is where Nico Guidicessi’s strange and obsessive mind comes into play. We have heard of his strange addiction to the best pairing around the world in Part 1 of this article, but now we would like to unveil his second folly. Nico Guidicessi is heavily addicted to ketchup and mustard. He enjoys them on the same things that most enjoy them. He puts them on his burgers and he most certainly includes them with a hearty ballpark frank. But maybe not so common is Nico’s tendency to consume them through a straw. This rather odd addiction was another opportunity for Milk and Honey’s photographer to allow the audience to take a front row seat to an addiction that is difficult to relate to by most. As seen in the pho23
IT ISN'T THAT I DON’'T WANT TO STOP EATING SO MANY CONDIMENTS, I THINK IT'S THAT I just can't seem to BRING MYSELF TO DO IT.
tos, Nico is in a place that has surpassed simple enjoyment. Pictured on the right, we see him practically in a state of torment by his obsession, displaying plainly that he is in need of some serious help. On the previous page, pictured as the head image for this section of the article, we see him somewhat of a state of ecstasy by consuming these condiments in his free time. As a result of our curiosity towards this interesting matter, Milk and Honey was able to arrange a short interview with Nico in which he gave us some insight into the things that go on his mind on a regular basis regarding his addiction. The testimony is rather surprising and will likely leave many of our readers speechless no doubt. “I have a problem. Truly, I do. I am not one of those addicts who is stuck in a state of denial and refuses to believe that thy have a problem. My issue lies deeper within. I have been eating ketchup and mustard every night for close to three years now. The amount of money I spend on my addiction is far more than anyone could possibly understand. I know what I am and I realize that what I do is unhealthy. It’s not that I don’t want to stop eating so many condiments, I think it’s that I just can’t seem to bring myself to do it. It is applies identically to my habit of consuming peanut butter and jelly. I don’t know what gets triggered in my brain that forces me to eat these things.”
View this issue online with our tablet edition, coming Summer of 2015.
P HOTO BY N ICO GUIDIC E SSI
MILK A N D HO NE YMAG . C OM
24
One body. One Church.
Service at 10:00 AM Sundays / Regal Imax Cinemas @ Waterford Town Center / 541 N. Alafaya Trail Orlando, 32828
same team, new stomping ground. Double Tusk is relocating to St. Petersburg, FL. We are pumped to make this exciting move and we hope to continue doing business with the wonderful people we have worked with in the great city of Orlando. Visit the site below for more details or to follow along with our portfolio as we grow and create new and exciting work. *Double Tusk is the name behind the designer, Nico Guidicessi.
nicoguidicessi@gmail.com
www.doubletuskcreative.com
27
PH OTO BY N I CO G U ID I C E SSI
BY N IC O G U I DIC E S S I
seems a bit misplaced does it not? Including an article about baby food may not seem characteristic of such an esteemed and polished (not to mention humble) magazine such as ourselves. But there is most certainly a place for this topic in this issue of Milk and Honey as it directly relates to the life and career of one incredibly talented chef. This chef does by the name Margaret LaVetty. She is the newly hired executive chef of the popular communal dining restaurant Pounds and Ounces in New York City. You may find yourself wondering how such a pristine job title merits an article that is so crudely titled. Well, what many people do not realize is that some of the world’s most esteemed chefs are parents to
some extremely hungry children. The children of chefs, however, may be considered by some to be the most extremely fortunate of the kids. Because of immense culinary talent and experience, these parents are able to create incredible gourmet meals for their children. As many would agree, most kids do not have the opportunity to eat at such a high level of sophistication until they are, at the very least, in their double-digits. But the two special children of Margaret LaVetty are nothing like most children. In fact, they have had the fortunate opportunity to taste countless tasty meals every evening for supper. This has taken place since they were very young and they have therefore grown up with a far more extensive knowledge of food than some have in a lifetime. Dig deeper into the coming pages and see for yourself. MILK A N D H ONE YMAG . C OM
28
they even enjoy their vegetables. If at all possible, it would seem these children’s palettes have matured far quicker than the average person’s. Since infancy even, Margaret’s kids have indulged in chips and hot salsa, which has made their tolerance for spicy food far greater than most little ones. Other incredible chefs as seen on television include their kids on their programs eat-
ing indescribably scrumptious food. These children are among the few that can actually compare to the LaVetty children. Margaret has some very specific thoughts about the fortunate eating habits of her kids: “I feel that my children are among the most lucky in the world. Not every adolescent has the fortunate chance to taste the food I make
PH OTO BY N I CO G U ID I C E SSI
Many kids enjoy the simple meals such as chicken nuggets and french fries or a hot dog with mac n’ cheese. And while the children of chef Margaret LaVetty do love some more traditional items found on the kids menu, they tend to dig their taste buds into some less expected dishes. Anything from grilled baby octopus, to eggplant parmesan, to oven-roasted root vegetables. Yes,
29
“I THINK MY CHILDREN WILL FEEL TRULY BLESSED WHEN THEY GROW OLDER... SOON THEY WILL REALIZE HOW COOL THEIR MOM REALLY IS. on a regular basis. I don’t mean to say that arrogantly, but let’s face it, my food is pretty damn good. And I think my children will feel truly blessed when they grow older. They
will have the unique ability to create exceptional food at such a young age that their peers will most likely be truly jealous. I tell you one thing, soon they will realize how cool their mother really is.” LaVetty has been creating hip and funky food since she was fourteen years old. She has worked in critically-acclaimed restaurants in the most major cities in the United States. These cities include Los Angeles, Miami, and currently the heart of New York. While her experience is nothing short of impressive, she now works at the new restaurant Pounds and Ounces in Chelsea, which is attracted a massive amount of publicity in recent weeks. If you wish to learn more about this new NYC hot spot, view the spotlight located to the right.
P HOTO CO URTE SY O F T HE TAMPA BAY TIMES (TOP) AND BROA DWAY WORLD ( B OT TOM)
MILK + HONEY SPOTLIGHT Pounds & Ounces NYC
REVAMP
Chelsea’s new and improved communal pub has some exciting changes, including the addition of talented executive chef, Margaret LaVetty. With this addition of a new creative mind, P&O has completed recreated their menu to encourage a new communal style of eating. Stop by the popular restaurant today to taste some scrumptious food.
MILK A N D HO NE YMAG . C OM
30