soupnancy

Bits and Bites November 2008

Wild foods once a major part of Thanksgiving

http://www.nytimes.com/2008/11/26/opinhttp://www.nytimes.com/2008/11/26/opinion/26beahrs.html?partner=rss&emc=rss

Matteo resurfaces in Vancouver

http://www.theglobeandmail.com/servlet/story/RTGAM.20081126.wdish26/BNStory/lifeFoodWine/?page=rss&id=RTGAM.20081126.wdish26

Oregon truffles - sounds like they areworth trying

http://www.registerguard.com/csp/cms/sites/web/news/2667777-35/story.csp

Another top chef, Oliver Roellinger, turns in his Michelin stars to cook more natural food in a simpler setting at Le Coquillage – no wonder..

http://www.nytimes.com/2008/11/19/dining/19chef.html?_r=1&ref=dining

Susur opens in NYC

http://www.theglobeandmail.com/servlet/story/RTGAM.20081119.wsusur19/BNStory/lifeFoodWine/?page=rss&id=RTGAM.20081119.wsusur19

Gourmet party pre-opening – the food looks great

http://www.amateurgourmet.com/2008/11/gourmets_preope.html

Culinary sissies - No kidding! Slightly less so here with the francophone Quebecois, but still, this annoying trend seems to be getting worse all the time.. Not only do all these special requests complicate things in the kitchen, ultimately it’s the other customers who suffer (in delays due to scrambling, distracted chefs or in a simplified menu or increased pricing to make up for the extra work), which is all too bad when it’s unnecessary because it takes some of the fun out of eating for all parties. Then, there’s also the cry wolf phenomenon, which could be dangerous for the truly allergic if cooks start taking the many claims less seriously..

http://blog.ruhlman.com/ruhlmancom/2008/11/a-nation-of-cul.html

Ginger Lore: As usual, the spice girl at Gremolata digs up some interesting tidbits on this beloved ancient rhizome.. Figging! Who would have thunk it? http://gremolata.com/Articles/391-Spice-Girl-Ginger-Up.aspx

Cuisine Canada Cookbook awards - The winners announced ON NOVEMBER 7, 2008, see below

An interview with Randall Grahms, the guy behind Bonny Doon, who is now making wines with Life Force http://gremolata.com/Articles/388-Randall-Grahms-Terroirism.aspx

EU relaxes rules on produce shapes and sizes, opening the door for 'imperfect' vegetables to market (Incredible that these laws existed, how about here? Something to look into.)http://www.thefoodsection.com/foodsection/whats_fresh/index.html

And check out the wine bag for travelling oenophiles on the food section shopping lis

t, useful indeed.

http://www.bottlewise.com/buynow.asp

Patrick St-Vincent, a familiar name in the Montreal wine world (formerly of Bu), reemerges on the scene on the internet in wine capsules on the Rezin website – very funny, as in strange-funny more than haha funny. C'est à suivre, I guess..http://www.rezin.com/telerezin/

Spanish cured Hungarian mangalica (or woolly) pig, the next big thing to add to a foodie’s ‘to try’ list - coming to NA in 2009..

http://www.theglobeandmail.com/servlet/story/RTGAM.20081105.wxlmangalica05/BNStory/lifeFoodWine/?page=rss&id=RTGAM.20081105.wxlmangalica05

Tougher than Ramsay and Marco Pierre white combined

Meet the Chef Who Can Skin, Carve, and Fillet YOU http://www.chow.com/media/6669

The Chocolate show (Chocolatiers et cie) at the Palais des Congres Nov7-Nov9 www.salonpassionchocolat.com

Tricks for a crisper roast chicken Like Head & Shoulders shampoo, you’d think we’d have it all figured out by now, but no, there’s always a new and improved recipe for the perfect roast bird in every other food publication at this time of year.. This one is simple enough, maybe I’ll try it with guinea hen..

http://www.cooksillustrated.com/recipes/detail.asp?docid=12318&Extcode=L8KN5BA00

A hen laying eggs in the backyard, a sheep to mow your lawn - like in the good old days.. With the trend toward local, fresh food from a traceable source, the idea of urban farming no longer seems so backward. We might have to get used to some barnyard smell in the city, but at least, it would be good to see our local abbatoirs back.. http://www.nationalpost.com/life/story.html?id=906894

Michael Pollan’s letter to the president, again, just in case you didn’t read it last month. Now that the president elect is a done deal, maybe Michael Pollan’s letter needs to be pulled out, in hopes that it will become a part of the ‘CHANGE’. This is a must read for all citizens and eaters, as it sums up the reality of our food system (in Canada too), all the problems and offers up solutions. And Andy Griffin (the Ladybug letter) reminds us of an important omission in his almost perfect piece, the farm workers on whom the food system absolutely depends but completely ignores. http://www.nytimes.com/2008/10/12/magazine/12policy-t.html?_r=2&ref=magazine&oref=slogin&oref=slogin

The Ladybug letter http://www.ladybugletter.com/

Cuisine Canada Cookbook awards - The winners announced ON NOVEMBER 7, 2008, see below

In the English Cookbook Category:

• Gold: Fresh: seasonal recipes made with local foods by John Bishop and Dennis Green (Douglas & McIntyre, Vancouver)

• Silver: Dish entertains: everyday simple to special occasions by Trish Magwood (HarperCollins Publishers Ltd., Toronto)

In the English Special Interest Category:

• Gold: Ultimate foods for ultimate health . . . and don’t forget the chocolate! by Liz Pearson and Mairlyn Smith (Whitecap Books Ltd., North Vancouver)

• Silver: The 100-mile diet: a year of local eating by Alisa Smith and J.R. MacKinnon (Random House Canada, Toronto)

English Canadian Food Culture Category:

• Gold: A year at Les Fougères by Charles Part and Jennifer Warren-Part (Chelsea Books, Chelsea, Quebec)

• Silver: Menus from an orchard table: celebrating the food and wine of the Okanagan by Heidi Noble (Whitecap Books Ltd., North Vancouver)

In the French Cookbook Category are:

• Gold: Stefano Faita, entre cuisine et quincaillerie by Stefano Faita (Editions du Trécarré -Groupe Librex, Montréal)

• Silver: Serge Bruyère: ses recettes originales et revisitées by Project Coordinator and Author Anne L. Desjardins, (Les Éditions La Presse, Montréal)

French Special Interest Category:

• Gold: La chimie des desserts: tout comprendre pour mieux les réussir by Christina Blais and Ricardo (Les Éditions La Presse, Montréal)

• Silver: Les vins du nouveau monde, tome 1 by Jacques Orhon (Les Éditions de l’Homme, Montréal)

Cuisine Canada is a national alliance of Canadian culinary professionals who share a common desire to encourage the development, use and recognition of fine Canadian food and beverages. The University of Guelph has for more than 140 years contributed to Canadian cuisine in its programs in agriculture, food science, hospitality and tourism management and is the home of one of Canada’s best cookbook collections. For more information about the awards visit: http://www.cuisinecanada.ca/

Cuisine Canada Cookbook awards - The winners announced ON NOVEMBER 7, 2008, see below