Another year of culinary adventures draws to a close. Among the characters and plots to grace our little stage were entrepreneurs, food adventurers, a new magazine, the seasonal rhythms of a farm, and a heaping spoonful of sugar. And, it seemed that I was constantly in a jam.
We met food entrepreneurs who are turning their culinary visions into reality. Nick Trastelis brought us his luscious Kalypso Greek Yogurt, inspired by his homeland.
|Nick Trastelis and His Extraordinary Kalypso Greek Yogurt in Terra Cotta Pots|
Paul Crosby saw potential in the elderberries that grew on his property, and created Crosby’s Elderberry Vinegar. Still ahead is Crosby’s Vermont Acorn Vinegar, made from a local staple, the White Oak acorn.
|Paul Crosby Creates Craft Vinegar Products from Elderberries and Acorns|
Mike Selberg turned degrees in chemistry and biology into a spirited career as Master Distiller at the Cannon Beach Distillery in Oregon.
|Mike Selberg of Cannon Beach Distillery|
I became a contributor for Edible Long Island, a new magazine that chronicles the food culture of Nassau and Suffolk County.
|Edible Long Island Tells the Story of Food in Nassau and Suffolk County|
Traumatized by the near demise of the Twinkie, I set out to recreate the iconic snack cake in my own kitchen, and expanded my repertoire to include Hostess Cupcakes and Drakes Cakes.
|The Artisanal Twinkie|
Food trucks continued to be my restaurant of choice – ranging from the terror-inducing Toast Monster, to Portland, Oregon’s comforting Grilled Cheese Grill that offers fine dining in a converted double decker bus.
|The Toast Monster Mac and Cheese Sandwich|
|Grilled Cheese Like Mom Used to Make|
I learned the art of home preserving at Restoration Farm, and quickly became a canning fanatic, holding regular jam sessions in my kitchen.
|Caroline Fanning of Restoration Farm Teaches Home Preserving|
|Homemade Jam from Fresh Picked North Fork Blueberries|
We followed the seasonal rhythms of the land at Restoration Farm, from the slumber of winter to the beauty of spring to the bounty of autumn.
|Spring Blossoms at Restoration Farm|
And, then there were the food adventurers who by their sheer pluck, determination, and insatiable appetites, expose me to some of the finer experiences in life.
My road warrior colleague Splint McCullough made his triumphant return clucking it up at Price’s Chicken Coop in Charlotte, North Carolina.
|Price's Chicken Coop - A Charlotte Institution|
|Dining with Splint McCullough at Price's Chicken Coop|
My college roommate Ford McKenzie joined me on the food truck circuit, adding his own unique interpretation, pairing street food with exquisite attire and fine hotel dining.
|Ford McKenzie Dressed for Street Food Success|
And, my BFF Amanda joined the ranks of Culinary Types luminaries. Whether it’s a business trip, a baking class, a lunch break or a vodka-infused latke marathon, the Amazing Amanda reminds me how important it is to laugh and that – first and foremost – food should be fun.
|My BFF Amanda|
Good advice as we conclude 2013 and begin a fresh start.
|Wishing You a Bright 2014!|
Happy New Year, and delicious discoveries to all for 2014! We’ll visit again in mid-January.
©2013 T.W. Barritt All Rights Reserved