Speak Up

Tuesday, September 30, 2008

Wanted: Single Chefs!

Time Out New York just did a story/wanted ad for some of the cities most eligible chefs. If I wasn't with my own chef, I'd be emailing Josh Eden of Shorty's 32. He seems to be the most genuine. But it's not just straight men, there are gay chefs and lady chefs, too. It was so refreshing to read an article about single chefs and NOT run into the names Johnny Iuzzini or David Chang. Love you guys, but enough already with that sex symbol nonsense.

The best part is that you can actually reply to the wanted ads by emailing a specific TONY email. Do it! I want to hear if anyone makes a love connection.

DCW_NYC
-Hilary-

Monday, September 29, 2008

Chit Chat for Chefs Wives

My chefwife pal, ChefsWidow just started a forum/website for ladies like us to get together and chit chat about our chefs, our lives and hopefully we'll make some connections with each other along the way. If you haven't read her blog, wake up! It's awesome!

www.chefswidow.com

DCW_NYC
-Hilary-

Friday, September 26, 2008

Chef Mumbles

These midnight mumbles are getting wilder and more far out than ever before. Two nights ago Erik rolled over and said something about who knows what....nothing concrete. But then, all of the sudden he said this:

"It's for the tasting menu. For Neil Patrick Harris."


WHAT?? Neil Patrick Harri? Dougie Howser, MD? The shroomer from Harold and Kumar? What is going through that-chef mind of his? And he'll start mixing his dreams with reality. Like this morning he was asking about the steak in the oven and if I was feeling better. I'm suffering from the worst soar throat ever. Yuck. But anyways, I don't know what to do about my mumbling chef, I suppose just deal with it.

DCW_NYC
-Hilary-

Thursday, September 25, 2008

A Special Kind of Mushroom

From my the inbox and my friends at TMZ:


Emeril's Bro-in-Law -- The Shiitake Hits the Fan
Posted Sep 24th 2008 11:25AM by TMZ Staff


Looks like Emeril Lagasse and his brother-in-law are into different types of mushrooms, and this is an awesome story.Kent Lovelace just got the BAM! for illegal possession of mushrooms in Mississippi. The cops tell us he got pulled over on Sunday because his car was swerving. He allegedly claimed diabetes made him weave (Emeril not feeding him enough?), but a search of the car turned up shrooms and traces of MJ. Just to kick up the humiliation a notch -- we're told it was Emeril's wife (Kent's sister) who had to shell out for his $5K bond.
DCW_NYC
-Hilary-

Wednesday, September 24, 2008

Going to Hell?

Hell's Kitchen Tryouts!

CASTING IMMEDIATELY:HELL'S KITCHEN FOX TVDO YOU THINK YOU HAVE WHAT IT TAKES TO WORK SIDE-BY-SIDE WITH WORLD-RENOWNED CHEF GORDON RAMSAY?GORDON RAMSAY is back for another serving of the sizzling unscripted series HELL'S KITCHEN-and he's putting 12 new would-be restaurateurs on his chopping block!We are in search of America's culinary elite who not only have the experience, but the stamina to cook alongside the famous, and sometimes infamous, Gordon Ramsay.Do you think YOU can stand the heat in HELL'S KITCHEN?HELL'S KITCHEN is looking for Chefs, 21yrs & over, who are outspoken, competitive, passionate, SKILLED at their craft and aim to become the next winner of "Hell's Kitchen".If you are hungry to prove you can out cook the competition,WE WANT TO MEET YOU!This is a culinary opportunity of a lifetime!========================================If you are interested in auditioning contact us immediately: Twinsworld1@aol.comPlease put "HELL'S KITCHEN-" in the subject title & Include the city where you liveexample: "Hells Kitchen-NYC" You must include your full name, age, contact numbers, Recent PHOTO, where you live-what state, tel #, info about your culinary experience, why you would be the perfect contestant for the show & what sets you apart from the rest!Were you a private chef for a celebrity, a private chef for a major league baseball, football, sports team? Have you ever worked as a fry cook in a fast food restaurant, old age home, a summer camp, chef for the president, prison chef, OR anywhere interesting and different? Did you come from a long line of chefs or are just self taught! Tell us your story! ========================================If you are not already our friend on myspace or facebook,definitely send us a friend request.Thank youDebbie & Lisawww. twinstalent. tvwww. myspace. com/twinstalenthttp://www. facebook. com/profile. php?id=730865186

DCW_NYC
-Hilary

Tuesday, September 23, 2008

A few things

It's been a while since I've written and I'm so sorry! Things are getting crazy at the school but I'm here now ready to give my time to this blog. (While watching Project Runway) A couple new things:

-I'm debating a haircut. The bangs are great and I love my in straight hair but I'm thinking it's time for a change. Maybe a super short choppy look about the same length as my bangs. I tried the bob look and its works well with my face, but I hate drying it into the shape. Hmm...any ideas?
-I'm loving this taste of fall weather! I love this season sooo much! My wedding anniversary is in the fall, the colors are fantastic, it's just the most romantic time of year. Some might argue that the holiday season is, but I don't associate the holidays with being near my hubby.

-Thursday night is the 4th Annual Great Gathering of Chefs held at the Prince George Ballroom and the proceeds go towards the Children's Storefront, a tuition-free school in Harlem. The event will give patrons the chance to have their Battman books signed by the chefs whose dishes are photographed in them. Erik's pea soup is featured so he'll be there. I wish I could go so bad and taste some of the soups. Oh well, maybe next year.

DCW_NYC
-Hilary-

Thursday, September 18, 2008

Help me! or Potayto, Patawto

Something has been on my mind ever since I moved to the East coast. Growing up I called that ball of soft cheese that goes on pizza, mozzarella. Said like: mots-er-ella. But I have heard so many odd variations that I need to know the right way to say it. I've heard it called mutz or mutzzarell. What the heck? It's spelled M-O-Z-E-R-E-L-L-A. So why not pronounce the rest? Is one pronunciation for Italians, one for Americans and one for Italian-Americans? What do you say? Oh! And don't get me started on ricotta, also heard as ri-gut. Huh, what's with these Italian cheeses? And you know I never heard any pronunciations like this back in California. So is it a New York, New Jersey thing? An Italian-American thing? I've asked my chefhusband and he's heard the heard the same strange cheese talk I have, but not from food professionals.

Help, this is driving me crazy!
DCW_NYC
-Hilary-

Tuesday, September 16, 2008

TeacherMumbles?

I can't believe that my chef isn't the only chef who mumbles in his sleep about work. I'm a teacher and I definitely take home my work-both papers to grade and emotional baggage, but I've never spoke about my students in my sleep. Well, at least not enough to wake anyone or myself. It must be about the job. Does anyone else speak/cry/wail out/mumble in their sleep?

DCW_NYC
-Hilary-

Sunday, September 14, 2008

lobster run

I'm outside Chelsea Market right now, smelling sewer and fish. This was not the Sunday I had wanted to spend with my chef. Only minutes ago we were driving through the Holland Tunnel when he got a call from Perry St and my heart palpatated. Something about the driver being late because of pastries and the kitchen needing their order from Lobster Place ASAP. So my chef is now a delivery guy and my corolla is soon going to be a fish delivery car. Yuck! This is annoying to say the least. I would walk over to the tv news crew outside of Del Posto to snoop but I'm totally parked illegally. Anyone know what that's about anyway?

How ironic that we were on our way to sushi too.
-Hilary via iPhone

Saturday, September 13, 2008

Chef Mumbles

Usually husband mumbles his chef-talk closer towards the morning hours. But this last mumble was in the middle of the night last night.

Erik sat up in bed, opened his eyes wide, looked at me and said:

"Go ahead. Try it."

"Try what?"

"The strawberry rhubarb tart. Try it."


This may sound like something on the Perry St menu, but it's not. Who knows, maybe his dreams and chef mumbles will be his inspiration for new dishes. In the meantime, I've now got a craving for a strawberry rhubarb tart.

DCW_NYC
-Hilary-

Friday, September 12, 2008

Pick Your Own


The weather is cooling down and my sweaters are slowy starting to appear from the back of the closet. It's that time of year to head north and "pick your own ________". Last year Erik and I went apple picking at Barton Orchards in New York and had a fantastic time. We ran around that place all day picking apple, eating apples, and laughing ourselves silly with an apple high. I loved climbing the trees (though totally prohibited) and eating apples up on the highest branch. Very different from life in Jersey City/New York. And let me tell you, no other apple stands a chance against any New York variety. Those things are [golden] delicious!

I'm planning another trip, but I can't decided if I should go back to Barton in Dutchess county (we used to live there) or head someplace new. Does anything know of anything is Westchester or Putnam? It's got to be a farm with pick your own apples, and other fruit is a plus, too. Pumpkins don't really excite me, you kind of just pick them up instead of actually picking them off the tree. This place seems nice too, but I'm scared of driving all the way to a new place and having it suck.


Thoughts?
DCW_NYC
-Hilary-

Monday, September 8, 2008

No. 7

TK, otherwise known as Tyler Kord softly opened No. 7 this weekend in Fort Green Brooklyn. And it seems like only yesterday that he left Perry St. Of course my chef and I went over to applaud and support our friend and what a great time we had. For a soft opening, this place was bumpn'. There were so many people- I can already tell it's going to be the hit of Greene Ave. My most favorite dish was the pork face/cheek with artichokes, but I think it's only going to be on the late night menu. By the way, this place is open late. Once things get going to a hard opening (is that what its called? or maybe it's like tofu...soft and firm?) then the kitchen will stay open until 2. Right on. Oh yeah, and when this guy says Hungarian and Korean, he means it.




I present, No. 7:
(oh, and you can use these pictures but you better give me credit because I was there first)



the man behind the beard


righteous lounge

outside


inside



DCW_NYC
-Hilary-

Friday, September 5, 2008

Ko No You Didn't!

For those of you who don't subscribe to the heart-pounding suspense of the Ko diaries, Momofuku Ko is now open for lunch. Not such a huge deal for most restaurants, but for some reason David Chang has got NYC wrapped around his finger. Not only that, but the new lunch menu is longer and more expensive than the dinner menu. There are 16 courses at $150 per person and it's a three hour tour. Lunch is only served Friday-Sunday. And OF COURSE Erik had to get a reservation. For one. Now, this happened a while ago when he first got a single reservation to Ko. He got it on a day we both had off and was kind enough to cancel. Not this time. Although I won't see him Monday night (back to school night) he's taking a huge chunk out of our day to go to Ko. What a freak! And don't even tell me to go with him. 1. The ressy is a single. 2. I wouldn't spend that kind of money on Mr. Chang's food. Yes, it's good and I can totally appreciate the approach he takes to cooking. He's a stylized creator. However, it's just not my style. But have a great time, Erik. Really.

DCW_NYC
-Hilary-

Tuesday, September 2, 2008

ChitChat

I have a screen name if anyone would like to chat. I use ichat but I think its compatible with most other messaging services. My screen name? You guessed it: desperatechefswives

DCW_NYC
-Hilary-

Sweet Story

I just found out that Michael Lomonaco is married to his high school sweetheart. I married my HS sweetheart, too! '

As far as our anniversary dinner goes we are between Per Se and Alinea (in Chicago). Hmm...both seem expensive.

DCW_NYC
-Hilary-

Monday, September 1, 2008

Interview Numero Dos

Here is the interview Erik and I did with Mike Colameco on Food Talk, WOR 710 AM. It was so much fun!! (we come in around 30 mintutes into it) Have a listen: DCW_NYC -Hilary-
video"?

Labor Day 2008




Surprise, surprise, the holiday invented to give the working 'man' a break actually fell on normal day-off for the chef. Otherwise, he'd be at work and I'd be at the park alone. But as a Monday normally goes he's home and we're just a few moments away from joining Mike Colameco on FOOD TALK WOR 710 AM. Yay!

Yesterday we had lunch alfresco here in Jersey City at one of our favorite stops, Lighthorse Tavern. Then we headed home to make some shrimp cocktail. I know it's not exactly the haute-st of cuisines, but its fun to make and we did it together, without arguing.
DCW_NYC
-Hilary-