26 Years Young

May 28

Today's the day I get to say Happy Birthday, Erik! My chef turns 26! Thanks for traveling the road called life with me. Love you forever, Hilary

Long Island Sound 2006

Homecoming 1999


Birthday celebration in Ohio, 2005

Top Chef Masters

Bravo's attempt to gain a summer audience with Top Chef Masters hadn't really intrigued me at all. I like Top Chef, but I like it for the bickering, the judges' blunt honesty, and the crazy personalities. I didn't really imagine that the show would be as interesting with the "masters" such as Anita Lo, Hubert Keller, and Rick Bayless. They won't be living together, duh-these are real chefs and they have restaurants to run. They are all very talented so I picture them all cooking quickly and cleanly, getting good reviews from all the judges. I mean who is going to be nasty to Christopher Lee? But they I heard Wylie Dufresne (WD~50) was going to be on the show....in that case! I've been lucky enough to meet Wylie a couple of times and I just think he's keen. Seriously he's one of the nicest, most genuine chefs I've ever met. Even though he beat Erik (by one small point) I'm looking forward to watching him win some money for his charity Autism Speaks.

Top Chef Masters premiers June 10th at 10PM.

Food is Love,
Hilary

Suit and Tie Required

Last night upon a miracle sent only from God, Erik was able to take Saturday night off! HNOt eh whole day of course; he worked the AM instead so that he and I could go to a wedding. The general manager of Perry St was married in a beautiful part of Roslyn on Long Island. Everything was beautiful and the chef even danced with me. I know how hard it was for him to get up and boogie so I'm super grateful for that. To understand my stress we have to go back in time exactly one week.

Last weekend I asked Erik if he had clothes to wear to the wedding. He has a suit, but it's old and the jacket isn't fitted that well. He has some old ties rumpled in a shoebox somewhere. My chef doesn't ever have a need for a suit so we keep putting off buying a new one. Back to last week. When I asked Erik if he needed anything he said, "I'll figure something out." Well Friday came and he realized he needed a formal shirt and a new tie. So since Erik was working and I had off, I went to Macy's and wandered around the men's department. I like shopping with Erik; I know his style and what he's comfortable with. But shopping without Erik in a section of the store I've never been to was a nightmare! I was surrounded by all these starched shirts in bags and what felt like 700 ties in various colors and patterns. I finally decided on a blue shirt with a white collar and a yellow tie.

Well, boy was I wrong. Erik got home Friday night and tried everything on. After removing a dozen pins from the shirt and adjusting the tie we realized the shirt needed cuff links. We don't have any of those! Plus the shirt was too big in the neck and he didn't like the style-"too formal". He ended up wearing a pin stripe blazer and a button up shirt with an embroidered pattern on the sleeve and front. No tie. He was a little self conscience about not wearing a tie, but I thought he looked great. However, the problem of the suit still exhists. But now, we really have no reason to buy one until someone else gets married. Actually, we are going to Jean Georges on Monday for his birthday and I'm pretty sure a jacket is required. I have a feeling he'll be wearing the same thing. I don't mind as long as I don't have to go shoping by myself again.

Is my chef the only chef who has a severe lack of formal wear? I can't believe that's so. Most chefs never have time to go to events that require a tie. So what happens when they do?

Food is Love,

Hilary

Pressure Cooker Opening May 27

I've blogged before about being connected to a very important organization: C-CAP. (Careers through Culinary Arts Program) It's a non-profit organization that raises money to help underserved high school students enter the culinary arts field by providing scholarships, teacher training, job training, product donation, and college advising. I couldn't be happier for a program that supports the culinary arts, students, and education. I've been lucky enough to serve on the Junior Benefit committee as well as volunteer at three events now.

Jennifer Grausman, daughter of C-CAP founder Richard Grausman, is very excited to share her documentary Pressure Cooker. This touching film follows three seniors at Philadelphia’s Frankford High School, who find an unlikely champion in Culinary Arts teacher Wilma Stephenson. A legend in the school system, Mrs. Stephenson’s hilariously blunt boot-camp method is validated by years of scholarship success that’s taken countless students from the city’s working-class neighborhoods to the top culinary schools in the country. And under her fierce direction, the usual distractions of high school are swept aside as Erica, Dudley and Fatoumata prepare to achieve beyond what anyone else expects from them.

If you want to see a movie that will touch your heart and open your mind to the reality of hard work and determination, then go see Pressure Cooker. This type of film is something we don't see enough of. No high paid actors, no blockbuster budget, just real, authentic people inspiring others.

The documentary opens May 27 here in NYC at the IFC Center and June 5th in LA and later June 12 in Philadelphia. Tickets for the NYC showings can be ordered through the IFC.

The film has debuted at numerous film festivals and taken home several awards including:

Special Jury Prize, Los Angeles Film Festival
Audience Award, Aspen Film Festival
Editing, Honorable Mention, Woodstock Film Festival
Audience Award, Portland International Film Festival
Best Documentary, Philadelphia Cinefest
Best Documentary-Honorable Mention, Nashville Film Festival
Audience Award, Berkshire International Film Festival

Still not convinced? The trailer alone will inspire you.

Become a fan of Pressure Cooker on Facebook like I did!

Food is Love,

Hilary

Sculpt Me A Donut

All photos property of PeterAnton.com

MILK CHOCOLATE ICE CREAM BAR
65 x 23 x 9 inches, 2007

Everyday I am shocked at how talented some people are. Last night I watched Live from Lincoln Center, featuring the NYC Ballet and I was glued to the set. Humans are so damn amazing. And thanks to Daily Candy I've been exposed to two more gifted artists: Peter Anton and Gina Minichino who have food art displayed at the Allan Stone Gallery on East 90th here in NYC.

Peter sculpts all types of food including donuts, ice cream bars, chocolate, and watermelon. It looks so real and delicious! Ah, to be rich and able to afford such luxuries as a 39 inch hot fudge Sunday. Some of his work is feature in the private homes of Bill Clinton, Keith Richards, and NYC's very own Jeffery Chodorow.

Anton describing his art: "Food brings people together and there is no better way to celebrate life. Through the use of humor, scale, irony, and intensity in my forms, the foods we take for granted become aesthetically pleasing and seductive in atypical ways. I like to create art that can lure, charm, tease, disarm and surprise."

I couldn't agree more.

These exhibitions are only running until June 19th so head uptown so see them. And if you can't make it by then check out his website.

Food is Love
Hilary

Rice Cracked Crusted Tuna

I've been chowing down on Perry St's rice cracker crusted tuna appetizer since the restaurant first opened four years ago this month. It's definitely got lasting power being on the menu this long. The New York Times Dining and Wine section adapted the recipe for home use so now you can enjoy it as much as I do and as often as you like. The recipe is simple and the ingredients are available nearly anwhere. Enjoy!

Time: 30 minutes
FOR THE SPICY CITRUS SAUCE:
2 tablespoons bonito flakes
1 large egg yolk
2 tablespoons fresh lime juice
1 tablespoon fresh orange juice
2 teaspoons sriracha hot sauce
3/4 teaspoon salt
1/2 cup plus 3 tablespoons grapeseed or other unflavored oil

For the tuna:
Vegetable oil, for deep-frying
3 large egg whites
2 tablespoon cornstarch
1 12-ounce piece sushi-grade tuna, cut into four 4-by-1 1/2-inch pieces
8 4-inch round rice crackers, ground to small crumbs
2 scallions, white part only, thinly sliced.

1. For the spicy citrus sauce: Place bonito flakes in a small bowl and cover with 3 tablespoons hot water. Allow to sit for 10 minutes, then strain through a fine-meshed sieve, squeezing out as much liquid as possible.
2. Transfer liquid to a blender. Add egg yolk, lime juice, orange juice, sriracha and salt. Pulse to mix. With blender running at medium-high speed, slowly drizzle in the oil until mixture is thickened. Transfer to a covered container and refrigerate until ready to serve.
3. For the tuna: Pour oil to a depth of three inches in a heavy, deep saucepan and heat to 400 degrees on a deep-fat thermometer. Meanwhile, combine egg whites and cornstarch in a shallow bowl, and whisk until smooth. Coat tuna pieces in mixture, then dredge in rice-cracker crumbs, making sure surface is covered.
4. Carefully transfer tuna to hot oil, turning once, until deep golden brown, about 15 seconds a side; tuna should remain rare in center. Remove carefully and drain on paper towels. Cut tuna crosswise into 1-inch pieces, and arrange decoratively on serving plates. Stir scallions into citrus sauce, and spoon onto plates. Serve immediately.

Yield: 4 servings.

Food is Love

Hilary

To Please the Chef

We all know how most people react when you tell them you are married to a chef. We usually get one, two or all three of the following responses:

1. Wow, you are so lucky; he must cook for you every night.

2. I bet you eat like a queen all the time.

3. But you're so thin.

I LOVE being married to a chef. I love that it's the perfect challenge for my marriage to keep things exciting, yet manageable. But there is a false idea out there of what it's really like. I've also found that other people seem to be nervous cooking for my chef. Non-chefs seem to think that anything below a four star level of food is disgusting in my chefs eyes. Little do they know that Erik loves burgers, fries, pizza, burritos and frozen food.

My step mom is a typical Midwestern mom who cooks three meals a day. She's a great cook too, making delicious meals complete with bread and butter, meat, potatoes, veggies and dessert. And she was scared to cook for Erik. Come on. If anyone should be scared to cook for my chef it should be me! I can't make a meal to save my life and Erik isn't afraid to say when I've goofed a meal. But I don't worry because he would never expect high level cooking from me or anyone else who's not wearing whites. So all you non-chefs out there: Don't worry cooking for a chef; they are much easier to please than you think.

Food is Love
Hilary

New Toys

The chef's birthday is May 28, exactly two months after mine. Older and wiser. He begged for this super expensive Nikon D5000 camera. Arg. Of course, he had to set his heart on something that should be equal to three or four birthdays combined. But he has it now. I thought that would be the end of camera-talk, camera-websites, and camera nonsense. HA. I got home at 5:15 today and I haven't said more than a few words to the chef who's been to preoccupied with his new toy to notice me.

I'm really glad he has this new hobby, but this is my only night of the work week to have an adult conversation after spending all day with second graders. Oh, I love doing voices when I read, tying shoelaces, and grading papers but I'm only human and I need something stimulating. I guess I can't expect Erik to drop all of his interests to spend his only free time with me. And if that's going to be true then I've got to make sure I'm not sacrificing my independence either. It's 8:20 PM and I'm going to bed to read a book.

Food is Love

Hilary

Just for Fun

I have a new interest/obsession with Failblog.org so I thought I'd compile some restaurant related mistakes, known as fails, for you to have a laugh at.




see more more pictures


see more more pictures


see more more pictures

Food is Love,
Hilary

Time to Say Goodbye

Like clockwork, my mind and body seem to drastically change every Saturday at 11:30 AM. I wake up a happy, well-slept woman of the weekend. I catch some lame yet addicting Saturday morning TV. I grade a few papers, write my math plans for the following week, and get dressed. Erik wakes up and we usually have breakfast together and chat about the Sunday ahead. But right at 11:30 when the chef is dressed and hovering around the door gathering headphones, keys, and glasses I get struck by a lightening bolt of rage and sadness. I don't even know it's coming, but Erik always does. I start getting mad at him for leaving without actually articulating that feeling. I refuse to kiss him goodbye, I complain about something useless and inevitably he leaves on a sour note because I got moody all of the sudden.

We've realized this happens now and we've started to talk about it, but it's not until 11:28 that we're both catching on to this rage. I seem to survive Tuesday through Friday because I leave first to go to work. There is something much different about Erik leaving first on Saturdays. I'm the one being abandoned. I know you're all thinking I'm a drama queen using the word "abandoned" but I'm just in touch with my feelings. (Group therapy once a week and I'm not afraid to say that.) And what does abandonment mean to me? It's a feeling that I would guess a lot of other chefswives can relate to. I connect to the feeling, remembering my past and being abandoned, so to speak, as a child. I don't want to be left alone all day. Once the chef is at work and cooking and ordering, yelling and cleaning I'm fine. It's those moments around the door that I dread.

An easy fix would be simple: get myself out of the house on Saturdays before Erik goes to Perry St. But I'm not interested in quick fixes and patch ups. I want to correct the issue completely. I think I've already started that by talking about it here on the blog. Perhaps next week will be a little easier now that I've released some of the negative feelings associated with the chef leaving. Time will tell.

Actually the chef and I are going to a wedding next week! The general manager at Perry St is getting married on Long Island and Erik is working the AM only so we can go. I'm so excited! A wedding is like a romantic date wrapped in cake complete with champagne and a conga line.

Food is Love
Hilary