and then there were two

In the midst of life-changing events last fall, another small fire was kindling away.  Sparked during the summer, this teeny little flame was being fanned and fed, nurtured and stoked, until mid-November when a big rush of fuel came and our little fire became fully engaged.  Now as we enter 2011, I am thrilled to officially announce my new adventure and partner-in-crime.

Chef Molly Herrmann of Tastebud Catering has been a client of Segnavia Creative since early 2010.  I have been helping her create a fresh, new strategy and vision for Tastebud and putting some business development projects into play.  During this time, I have also been consulting with Midtown Global Market to reassess their strategies, operations and marketing efforts.  As kismet would have it, between us all, the idea for a new business came to fruition.  Molly worked daily in a shared commercial kitchen space at MGM.  A loosely organized, but committed group of caterers, chefs, and food manufacturers rented this commercial kitchen space to share costs, equipment and such.  The idea?  Wouldn't it be cool if this commercial kitchen expanded (allowing access to more chefs, having had a waiting list for nearly 2 years), the cooking classes expanded (so successful thus far, but not a ton of room to host more people), and we added a retail component (people are always wandering by, wanting to purchase those perky meringues and delicious looking wraps)?

Molly and I wrote a business plan, some initial financial projections, and then wrapped it all up with a bow, not thinking that it had a chance in hell of getting going.  Seriously.  There were just so many obstacles to a project of this scope.  But, indeed, the idea was a good one, and the more energy we put into it, the better it became.  MGM's management and board got behind the project.  Next thing you know, all of that kindling and rolled up newspaper and dryer lint had the match it had been looking for.

When the opportunity was presented to me to partner in this adventure, it couldn't have been a better alignment of timing, my personal passions, my career experience and my know-how.  Food, retail, cooking classes, a start up business, and a good friend by my side.  I knew it was meant to be.

A new business took shape, construction began, chef-tenants signed up, marketing efforts started and Kitchen in the Market was born.

So, as I continue my work supporting entrepreneurs and growing businesses, I launch into a new adventure myself.  The quick answers:

• I am excited to work with and take on new clients for Segnavia Creative.  In my strategic-eye-view, Segnavia is a significant portion of my work life in the foreseeable future.
• I will take on fewer new clients in the next 2 months as Kitchen in the Market gets up and running.
• I have been repackaging my consulting and coaching efforts for entrepreneurs and am excited to launch several new programs this spring.  Stay tuned!

In the meantime, I hope to see you at Kitchen in the Market - online, on Facebook, on Twitter, and especially in person.  Come check out our beautiful new kitchen, take a class in our cooking school, and take home something tasty from our soon-to-be open retail grocery.  We'd love to have you.

cooking away

While spring is my favorite season (blooming flowers, first signs of local produce, and the hope of warm sunny days after months of snow), fall is my favorite cooking season.  Flush with veggies and starting to crave jeans & sweatshirts, I can't think of anything I want to do more than cook.

Beyond that, cooking is also my way of decompressing and dealing with my over-active brain.  The mindless chopping and peeling and fussing are the perfect balm for my anxiety.  Plus, I'm not so bad at it so the results tend to be as enjoyable as the process.

This weekend, full of summer and the fair and weddings and otherwise over-committed days, I found myself longing for my kitchen.  So I've spent the better part of the past 24 hours in full-on cooking, baking and exercising my kitchen modes.  Thankfully my better half is an avid and enthusiastic cleaner upper and is the organized, recovery to my cook-and-destroy.  So he's been a great partner in my maniacal cooking fest.  Plus, he loves food and loves to cook himself so he's a truly willing participant.

Other benefits of my weekend onslaught included inspiration for our Christmas gift planning (we're doing all-homemade gifts this year - together) and making productive use of the abundant farmer's market. But mostly it tweaked the creative side of my brain which, quite frankly, feels as if it's been dormant for a few weeks.  Rushing through life headlong gives me that "just subsisting" vibe.  And that makes me even more anxious.  Riff on this recipe.  Tweak that spice mix.  Dream up a delicious cocktail.  And enjoy it all with the one I love.  Cooking is just good therapy all around.

I'll be posting recipes as I get a few moments here (I actually wrote them down for a change!) and taking a break here and there to, well, eat.  Therapy you can devour.  Delicious.

reconnecting

I’m not sure how it happened, but I lost touch with my food.

I didn’t put two and two together until I was giving myself a stern talking to about why my food cravings intensified and my will-power crashed proportionately. It would have been easy to slip into that mode where I beat myself up and make excuses, but the reality is, I just lost my way for a bit. And I was trying to put my finger on how, where and why that happened.

I love food. I love reading about it, eating it, cooking it, taking illicit iPhone photos of it, twittering about it, sharing it and writing about it.  I truly – in the most basic sense of the word - honor food.  Which is why it's so perplexing when I recognized some iffy eating behaviors that had taken over my life.  So what happened?  Well, generally speaking, life happened.  But along with the usual and expected effects of a too-busy, too-frenzied, too-blessedly-full life, I completely lost touch with food.

When I'm disconnected in the food department my fridge is empty and my visits to the co-op are further apart.  My kitchen stays clean, sure.  But it's a little sad and lifeless too.

When I'm connected I spend more time thinking about food.  I devour my Bon Apetit and Cooking Light magazines (ahem, amongst several others in the cooking vein).  I'm watching more of my favorite Food Network shows.  I'm picking up fresh veggies and experimenting with new grains.  The kitchen is humming.  People are dropping in after last-minute invites to nosh.  It's fantastic and it feeds my soul.

What happens, I think, is that the further I slide away from these engaged habits and connected practices, the less mindful I become about what moves from my fork to my mouth.  Even the effort of cooking (a practice which I really do enjoy) becomes less enticing.  Then I revert - as so many people do - to eating more packaged and what I call "quick fix" foods.  I'm pretty well-wired now to keep these foods organic and unprocessed as much as possible.  But when I'm on my 6th day of living on cereal and almond milk and nothing green has passed my lips, well then.  Houston, we have a problem.

So I've chosen to go back and dabble more.  Play mad scientist.  Try some new things that I normally wouldn't attempt.  I've turned May into "mostly vegan May" and am cooking out of my two new-ish cookbooks:  The Conscious Cook and The Kind Diet.  I made a somewhat scary (read: $140) trip to the co-op and have visited the St. Paul Farmer's Market.  I'm digging out the past few months of my cooking magazines and revisiting them, looking for inspiration.  And most importantly, I've invited a few people round for dinner, cocktails, brunch.  An excuse to cook and maybe even wow people a bit always inspires me to attempt new things.  And I can't wait to see how the month plays out. 

Also, stay tuned for vegan, vegetarian and unabashed meat recipes as I experiment through out the month.  And please, share your knowledge.  If you have some other great ideas for inspiration, recipes, mindful food habits, anything...please comment. 

Happy nibbling!

oui oui! midsummer bounty

I've been feeling rather French lately. I blame the vegetables. And the weather. And Molly Wizenberg. And the fact that it's August and - let's face it - I'm wishing I was with Anna right now in Brittany, soaking in the sun, buying cute little French soaps and sea salt (Anna, please - for the love of god - please don't forget my salt) and enjoying a nightly apéro.

But mostly I think I can blame the vegetables. Between my first week of being a CSA member, my effusive love for my Farmer's Market and my darling mother's garden...well, let's just say that my produce cup runneth over. And over.

First up, ratatouille. My dear friend Anna actually turned me on to this delightful dish several years ago and I have proceeded to enjoy it yearly since. There's something very effortless about whacking up a bunch of seasonal veggies and turning them into a hearty stew-like dish...which, after sitting in the fridge waiting for me, only seems to get better and better. I had just the right ingredients from the market and mom's garden: zucchini, yellow squash, eggplant, onion, garlic. I got some peppers and started rifling through cookbooks - here, at Barnes & Noble, everywhere - looking for ideas. I went back to my old standby: Mark Bittman's How to Cook Everything layered and baked number. On the first day, we enjoyed it with soft cooked polenta (his with cheese and butter, mine without...detox, afterall) and a crispy rosé. I plated up two little Apilco round au gratin dishes with leftovers, sent a bag with the chef to be turned into a stew the next day, and left the rest in the fridge for nibbling. The following morning, I drained the au gratin dish a bit, dug a couple of holes and cracked two eggs into the dish. Baked those at 350 for about 13ish minutes and I had the perfect breakfast. Of course, a toasted baguette would have been the preferred accompaniment but on the no-wheat adventure, I was happily surprised by simple corn tortilla chips stepping in and doing the job nicely.

Next task, leek soup. Or at least that's where I thought I was going with this. Only serving to exacerbate my little French problem, I also picked up the new-ish paperback version of French Women for All Seasons: A Year of Secrets, Recipes, & Pleasure (Vintage) and remembered her original advice about leek soup. I think it was called "Magical Leek Soup," in fact. So I was thusly inspired. Checking out my cookbook collection - and considering the rest of my bounty - I aimed instead for a slight riff on Ina Garten's Zucchini Vichyssoise instead (from Barefoot in Paris: Easy French Food You Can Make at Home. Now THIS would be the answer to my late night, no energy for cooking question. This soup is meant to be eaten either hot or cold, and I'm guessing it will not be the first time this season it will be made. It's going gangbusters on the stove right now and will fill the lunch gap nicely.

Next up, addressing the lettuce situation. Every weekend I get this wild idea that I need salad. Lots of salad. So much salad that I might explode. And, of course, I buy salad greens. But my fridge is not a salad green-friendly location. In fact, it doesn't like much of anything that prefers to be crispy and sturdy. So I'm trying an experiment. About 3/5ths of my lettuce is just fine, 4+ days later. 1/5th is dead and headed for the compost. The remaining 1/5th seems salvageable; I'm soaking it in ice water to see if the shock will stiffen it up and make it lunch-ready. Feeling a little lousy about this, but I'm trying to recover. We'll see.

Lastly, I'm drooling over Molly Wizenberg. You may know her as that Orangette blog lady, or the writer of that great book A Homemade Life: Stories and Recipes from My Kitchen Table for which I waited patiently (ahem) from the library while 13 other people had holds on it, and the proceeded to buzz through it in 2 days. Now, I'm torn. I love almost every one of the recipes in there. Should I scan them for my collection, or should I bite the bullet and buy the book? (Those of you who know my book situation would probably calmly advocate for the former.) It's due tomorrow, I can't renew it (lots of others waiting in line) so I need to decide quickly. In the meantime, won't you check out her blog and, in particular, her index of recipes? She's a major Francophile - which shines through nicely in her recipes - and her husband is a vegetarian.

Because really, how much inspiration do you need this time of year? Gotta go, time to blitz the vichysoisse! Au revoir!

(Update: the soup was absolutely amazing - recipe coming later today - and the lettuce snapped to like good soliders. Successful lunch all around! Now, where's that baguette...sigh.)

Back at the beginning

I'm on another adventure...this time, dealing with my health and well-being. Not unlike many other women (and men, for that matter) I have hit a point in my life where I am starting to feel the cumulative effects of many years of eating well, sitting at a desk, traveling for business, not being active enough, and trying desperately to find some sort of equilibrium in my life.

Yep, that sounds just like life, right? And add to it, in the five years past I have earned a check mark for almost everyone of those “top stressors” in life: divorce, job loss/change, moving (three times), death of a parent and – not inconsequentially – working with a couple of the least well-balanced people imaginable. Stress: been there, done that, starred in the made-for-TV movie.

As a result, I’ve seen my weight go up rather dramatically. Ok, maybe it’s not dramatic to you, but an additional 20+ lbs – though I can wear it pretty well – puts me comfortably over the edge into “not so healthy land.” Further, as I’ve started to peel away the layers of what’s really doing damage here, I have also seen some of the baseline wellness checks coming back less than perfect. And did I mention that my pants don’t fit?!?

A little more than two years ago, suffering mightily with some new fangled allergies that I hadn’t experienced before, I decided enough was enough. (And by that I mean enough Minute Clinic visits for sinus infections and definitely ENOUGH ANTIBIOTICS – I’m allergic to most of the big ones and really want to keep my usage to dire conditions.) I decided to call on a naturopath.

My initial consultation was pretty unique. I am very much an alternative medicine/holistic approach sort of girl, so the idea of this kind of assessment, diagnosis and treatment appealed to me. After hearing all of my complaints (weight gain, stuffy allergy head, poor digestion, etc) and doing some rather unconventional assessments, the first thing she did was place me on a very serious detox plan. Suspecting food allergies, we set about eliminating anything and everything that was potentially allergenic and went from there. Result: definitely wheat, maybe dairy. My naturopath also suggested to me that a periodic detox (1-2 times per year) could help keep my system functioning better.

Results were great. I was already engaged in Weight Watchers and throughout the summer lost just over 20 lbs. I felt much better. And then life took hold yet again – a serious relationship ended, a crazy job began and then during the winter, my dad passed away quickly from an aggressive form of cancer. Before you knew it, the tenuous hold I had on my own health and wellness started slipping. Five pounds became 10. I struggled through some pretty serious blues. Nothing much felt good. Ten became 20 again. All in all, 2008 was really not good for me at all. I made a painful job change the end of the year and vowed to start 2009 in a better place.

And I did. But I still hadn’t put my hands around what EXACTLY needed to happen to bring me back around to healthy and well again. The weight was killing me. After I got myself back to my fighting weight the year before, I got rid of everything that was more than a size up. I just KNEW I would never go back there again. Yet, there is precisely where I found myself.

There has been one positive and changing force that has been woven throughout all of this, and that is my passion for food and being a bit greener. Together, those pieces of me have set me on a path toward awareness and excitement for the efforts around local and organic food, and about limiting the toxins in my life. As you may know, this is not about perfection. This is about a journey and I’m happy to say that I’m well into mine. Which has helped spring me forward…

…to a new space and time. I went back to the books and studied hard. I read Jillian Michaels’ new Master Your Metabolism. I re-read Dr. Weil’s 8 Weeks to Optimum Health and Natural Health, Natural Medicine. I revisited Michael Pollan’s In Defense of Food. Then I went to my doctor and had a few tests run to see just where I was at. Today? Total cholesterol is a little high, but good cholesterol is great (maybe to do with all that sushi?!); triglycerides are slightly elevated; alarmingly, blood sugar is also a little higher than it should be. And I’m still kicking around a virus that has been hanging with me since late last year. So I sat back, checked all my references and put myself back on track. Combining the learnings from these books about dealing with hormone levels (insulin and cortisol, anyone?), anti-oxidants and anti-inflammatory diets with my already developed knowledge for the benefits of certain kinds of foods, along with my naturopath's suggestions, I’m off like a shot.

Here’s what’s happening:

• First, another detox. I’m spending about 3 weeks this time (as long as my supplemental powder holds out) cleaning out the stuff that’s bad. YET, I’m not being insane about it either. I am not chasing a food allergy this time, I’m just trying to give my liver and a couple of other vital organs a break. Key for me is the food choices, and limiting my wine. And those are: no caffeine, no sugar, no wheat, no dairy, no meat other than fish. I’m keeping eggs this time and paying attention to the glycemic load of my fruits, veggies and rice.
• Daily exercise. We bought bikes a few weeks ago and have been enjoying trying to get out and about in our town. I’m also walking a day or two a week with friends, and as much as I can in the course of my day (it’s fab living downtown and being able to walk everywhere). And last weekend we even spent 2 hours paddling down the St. Croix in a canoe. I realized that – for me – it’s all about keeping it fresh and fun. I neeeeeed to be outside in this glorious late summer weather we’re having (it’s crazy) and I need to stay engaged and not get frustrated. We’ve signed up to do a little golf tournament next month. I’m just trying for 30-60 minutes of something or another each day.
  
• Supplements. This is where many people think I have gone ‘round the twist. But amping up my vitamins and supplements are important to my detox and also to the idea that I’m trying to kick my metabolism and immune system in the ass. I haven’t run on a healthy immune system since high school and therefore pick up and carry around every bug known to mankind. I need my immune system to rebound, shake off this virus and support me going forward. So yes, I choke down nearly 30 pills a day – everything from the standard multivitamin, fish oil, additional D, C, calcium to Astralagus and Lysine and a few other oddities. I’m also trying to take bitters again before meals…this one is less convenient but it sure is good for your digestion!
• Portioning. This is actually easy now. It’s just a decision. Eat half, add a salad.
• Cooking. I haven’t been spending quality time in my own kitchen for some time. Dating a chef means – unsurprisingly – that he doesn’t necessarily want to cook at home. He wants to go out! See what’s new! Try something different! All of which is very, very good but the by-product is that it has disconnected me from my kitchen. I’m back now.
• Shopping as local as possible. Most of you know that I’ve been helping Lee over at www.SimpleGoodandTasty.com and using that as a big fat excuse to avail myself of many more local delights than I was before. I’ve always been a HUGE farmer’s market fan and visit mine weekly. But I’ve also joined a co-op this year and taken a crack at a CSA for half the season. So I’m experimenting and feeling more inspired in my food choices.

I’m just one week in so far. I’ve lost 3 lbs. And I know my system is running – ahem – cleaner already. I’m almost through my caffeine/sugar withdrawal headaches, but feeling a little under the weather again. I know the allergens aren’t helping matters (must deal with those next), but I’m feeling like the tides are shifting.I’m in the groove now and I’m getting lots of support from those around me (much appreciated). Now we’ll just keep on in a forwardly direction to being a healthier, happier me.

Here's to wellness!

quick & spicy tomato and chicken soup

Modified this recipe after one of Giada's that struck my interest on a recent episode of Everyday Italian. It was a kitchen basics show and featured things you could probably whip together out of what you already have on hand. I altered it slightly to compensate for a quart sized chicken stock (didn't want leftovers), cavatappi (was on hand) and less than a full jar of sauce (was already leftovers). Also, with the addition of the breast meat of a rotisserie chicken for protein, this came in at 4 ww points for each of 6 servings.

2t EVOO

3 med carrots, diced

1 med shallot, diced

1 garlic clove, minced

2/3 of a jar of marinara sauce (really, whatever you have on hand works fine)

32 oz chicken broth

1 can cannellini beans, lightly rinsed

1c cavatappi pasta

14 oz chicken breast, in bite sized pieces (again, this is what my chicken had, use whatever you have)

Lemon juice from 1/2 fresh lemon (if you don't have fresh, just skip this)

Heat EVOO in medium stock pot, add carrots and shallot and saute for 2-3 minutes. Add garlic, saute another minute or so. Add sauce, broth, beans and bring to a medium bubble. Add pasta. Once the soup comes to a bubble again, reduce heat and simmer 8-10 minutes or until pasta is cooked through. Remove from heat, stir in chicken. (If your chicken is cold, you may want to add it sooner to ensure it heats through before serving). Squeeze lemon juice, if using.

This makes 6 sizeable servings.

Trixie's tips:

Add sprinkle of parmesan or crumbles of goat cheese as a topping.

Add chopped freshed parsley for a little more fresh zing.

Another suggestion from the comments on Giada's recipe recommended adding chicken sausage - yum!

happy green day!

It's Earth Day! This year, more than any that I can remember in the past, there has been a lot of attention and focus on Earth Day in the mainstream - retail, media, internet chatter. I can personally say that I understand many non-Americans when they wonder why every day isn't Earth Day here in the United States. I often wonder that too. Just looking at Japanese and European lifestyles, I'm still surprised where we are today. We're slow to the party. But I feel like we're warming up quickly.

For me personally, I have always been a recycler. My mom has always had a productive garden. But moving into my loft three and a half years ago, I started taking other greenie causes more seriously. I don't know what it was about living here - perhaps the smaller foot print, the attention paid to green building, the lack of storage space leading to creative lifestyle changes, me and my social circle simply paying more attention to our surroundings, I'm not sure. But I know that I have taken many new (to me) principles to heart. And I know I have a long way to go.

This year, I'm making several Earth Day commitments to myself, my community and our planet. Are they revelatory? Perhaps not. But if this blog ever has a message it is that you can start anywhere, anytime and feel good about it. There's no measurement for your success as an individual, eco-freak, or what have you, other than the satisfaction you take from taking baby steps and moving forward at your own pace. No one's looking for a radical lifestyle change off the bat. But, as I've learned, once you start paying attention and learning the basics, it's awfully tough to turn away.

So Earth Day, for me, is about celebrating my own steps forward, assessing where I am in my journey, and putting some actionable goals out there in front of me for the coming year. This isn't just a day; it's a commitment. Mine happen to be:

1. continuing my education about food - I've been shifting focus to sustainable, local, organic and intend to keep moving in that direction
2. figuring out how to bring composting to my neighborhood (all condo and apartment dwellers...so this is a challenge)
3. making my own non-toxic cleaning products wherever possible
4. getting smart (and then reducing)my own carbon footprint - figure out all of these PCs, appliances, and the car...and use them in a cost- and energy-efficient manner
5. paying attention to the ingredients list on my skin care products and cosmetics
6. supporting local farmers, retailers, service providers through things like the farmers' market and the 3/50 project (a fun blog - new to me - that is written my a local fella and former colleague: http://www.simplegoodandtasty.com/)

Happy Earth Day everyone. Won't you give some thought to what you might do?

the soul of a restaurant...a cautionary tale

I spend far too much time watching Food Network. I can't help it. If there's one thing you could accuse me of it's being waaaay too into food. Mostly, I'm a food experience junkie. I have become a student in what makes the enjoyment of food...well...enjoyable, and it's a job I take quite seriously.

For me, this all started in the mid-90's with the maven that is Martha Stewart becoming more mainstream. I poured over her original Hors d' Oeuvres cookbook imagining the first "big" party I would soon throw. And in the intervening years, I've continued my study of cooking, plating & presentation, serving pieces, thematic events, and generally bringing a heightened level of attention to the finer details of food experience. In the end, these details shouldn't stand out but instead become a backdrop to wonderful food, interesting conversation and the feeling of contentment that a well-enjoyed meal brings.

My travels to Europe have been more about sitting in restaurants than visiting museums. I was fascinated to see how people dined there - the type of glass used, the way the menu was organized, how the service was conducted, the length of time people lingered at the table. It was a very different world than ours and I must say it changed the way I enjoy restaurants. I became more intrigued by the process (the process of enjoyment, I guess) than the destination (a satiated tummy). I started warning servers when we sat down, "We're going to be one of those long, lingering tables" and started not ordering my entree until appetizers, wine and salad were handled. I wanted a slower service and the connection with my dining companions, the server or sommelier, and the restaurant. If the restaurant and I connected, I'd be a fast friend returning time and again. Something all business owners strive for - because it's almost always cheaper to keep a customer than get a new one.

After I started seeing more and more of a little Canadian show called "Restaurant Makeover" on the Food Network, I started paying attention to what the chefs and interior/restaurant designers were dealing with. Sure, they picked at the menu, the ingredients, the lighting, the tables & chairs, the chefs. But they also railed on about quality ingredients and the chefs' capital-P passion for the food. So much of this was couched in or formed around the one element that tends to go missing in restaurants: soul.

Cooking and feeding people - according to those who love to do it - is about love. Putting your own personality, love, and attention to detail into an expression of your appreciation of those that you're feeding may indeed be the highest form of compliment. When you decide to package that love and open up a restaurant, I think, restaurateurs may neglect the point. Yes, you have to pay strict attention to critical elements such as food costs and labor issues, and fine tune atmospheric elements such as wine glasses and the comfort of the bathrooms, but if you lose sight of your goal of sharing your love of this food with your customers it's easy to mislay the soul of your business.

I recently had a terrible dining experience at a restaurant on the lovely Grand Ave in St. Paul. They have been known for their southern-style cuisine and I remember several great meals there. And I love spending local! This is a restaurant that's held on through the years, has recently freshened up its interior and beautiful new patio, but managed to deliver a mediocre - at the very best - brunch. I was just sad through the whole thing. First, I generally hate buffets because they're difficult to execute in a way that lets the food shine. Second, they didn't give you the option of ordering off the menu in addition to the buffet so our hands quickly became tied. Third, the quality of the food and the ingredients was lackluster. Scrambled eggs looked like Styrofoam and the roast that was sliced for us was like leather - overcooked, overworked and sitting for far too long. Fourth, I sort of wasn't getting the interior design. It just felt weird in there. Many elements were beautiful and well done but many were disconnected. As a southern-style restaurant, they had many directions they could go - Floridian, Creole, Tara, New Orleans, French, etc - and seemed to take a page from each one. And what of the large screen TVs and the toy train circling above the bar? Nothing shone through. But worst of all, for me, was the fact that they had many great opportunities to let the food stand above all the riff raff, and they missed the mark wildly.

(Ok, I don't know why I'm being so secretive about the restaurant name. If you are from the Twin Cities, you probably know the place by now. I don't want to offend anyone but at the same time, as a customer and food lover, I WANT THEM TO FIX THIS PLACE SO I CAN ENJOY IT AGAIN! So fine, it's Dixie's. Sorry.)

Previously, their food generally was quite good and they were known for some specialities - pulled pork, BBQ ribs, fried okra, their signature beef jerky, gorgeous biscuits, etc. But was ANY of this on the buffet? No. And I get it, it's brunch. But do you have to give up your identity to deliver it? The jambalaya had no seasoning and no kick. The red beans and rice were underwhelming, and I love me some red beans and rice! What do unaccented scrambled eggs, greasy bacon, chunks of pineapple, A CHOCOLATE FOUNTAIN for god's sake, and chocolate pudding have to do with Southern cuisine?! It was all too much. Yes, there was a lot of food but I could have been at Old Country Buffet for all I could tell. The bottomless mimosas were the only thing that kept us from feeling completely ripped off from the $19.95 per head that we paid. So we had 3 apiece. And started plotting.

Do I have some ideas for this place? Oh yes I do. I watch too much Food TV and believe I can spit harebrained ideas faster than the next person; I'm shameless that way. At my re-imagined Southern-style restaurant on Grand Avenue I'd be asking the proprietors to pick: is this a family restaurant for everyone, a special cuisine destination stop, a local bar that happens to sell food, what? I'd be wondering: is this Southern food with a Creole influence? (Because I think it should be...unique, loaded with food opportunities, thematic style options, etc) I'd be thinking: how will we get the word out? What will people say about us? What do we want them to say and are we managing that goal into everything we do?

Because I would want to rave about the perfectly seasoned jambalaya with delicate fresh shrimp. I would want to point out that they gave a little riff on the mimosa by adding some unique twist (a hurricane mimosa, perhaps?!). I would want a signature omelet menu instead of a list of basic ingredients I can get across the street at the Embassy Suite's free breakfast. I would like to see brisket and roasted chickens on the carving station, pulled pork and buns in the chafers. I would like to try the Key Lime Pie instead of it running out at 1pm. How about biscuits and gravy? A gumbo? Something that makes me feel the restaurant, experience what it's offering me. See into its soul.

And then work the execution. I understand the benefits of buffet brunches. But pick your shots. Have the right dishes on the buffet, don't fill the chafers full and let them sit too long. Make a few more "to order" dishes in the kitchen. Turn your carving guy into a carver and waffle maker, and don't serve those toppings looking like an afterthought. Use the best ingredients you can manage and charge accordingly. I'd gladly pay $25.95 or so for a really outstanding brunch. If I want cheap buffet food, I have lots of options. If you can't do buffet well, skip it. Do a beautiful, but more limited, brunch menu so I can order what I want. But be who you are and don't apologize for it.

Define your brand. Identify your message. Describe your soul. And then let the people eat.

hip hop yum

Easter is upon us! This is one of those holidays I love not because I have a strong religious affiliation (I don't) but because, to me, Easter is the perfect embodiment of spring. Spring, glorious spring! The weather is finally warming here (50-55F) and the past weeks of me pretending that spring is here seem to be behind me. My blossoming quince branches are in full bloom, my spring cleaning is nearly finished (tomorrow is the day), I have developed an almost unhealthy fascination with eggs lately, and I have been getting out to walk nearly every day. It's really feeling like spring!

One of my favorite rituals this time of year is setting the menu for Easter brunch. As I mentioned, we're not celebrating Easter the way that many others are but we do gather family (genetic and chosen) and spend time in the kitchen, on the deck, playing games and generally hanging out and enjoying each other. This year I think we'll have 5 or 6 people here, which is a lovely size for this hostess. Not too crazy, not too fussy but still allows me to bust out the pretty napkins and entertain. Perfect!

I'm still nailing down the menu but I think this is how it's going to go:

• pork tenderloin (will either be: spice rubbed, herb marinated or smoky chipotle marinated)
• my mac & cheese
• perhaps something to do with salmon?
• roasted asparagus
• some sort of salad, thinking
• lemon-tinged angelfood cake with raspberry sauce & mango sorbet
• chickpea dip (also with lemon)
• perhaps the chef's snow peas with sesame/miso sauce

There will also be early/late appetizers (I bought stuff to make the absolutely FANTASTIC pâté from Bon Appétit...again...we're all addicted to it) and plenty of vino to go around. Cheers to spring, friends, family, food and enjoying each other!

in the zone

I suspect we're about to be faced with a phenomenon. I've been enjoying my library copy of The Blue Zone for a week or so now, and wondering: why have I only learned about this recently?! The hardcover version of the book was published in January of 2008, and despite the fact that I have an interest in this type of living/learning/eating genre and that the author Dan Buettner lives here in my very own Twin Cities, there wasn't a lot of splash for this book locally. To be fair, maybe I missed it. I spent the better part of the months between traveling, working exessively, being absent. So, there are a number of things that I've missed, without doubt, not the least of which was my very own life. This book is wonderful though. It just makes so much sense to your emotional, intellectual, food-loving, life-living sides. It's a holistic approach to understanding why life and longevity are quite positive in certain areas of the world...and what we mere mortals can learn from these studies.

To cement his ubiquitousness, Buettner appeared today with Dr. Oz on Oprah. And oohhhh, the Oprah effect! (PS, the softcover version of the book is coming out in just under 2 weeks)

Buettner and his team identified 4 places in the world that have more centenarians than any other. And it sounds as if they're getting ready to announce a 5th Blue Zone. Interesting, indeed. His book is lush with scientific facts and personal stories telling why and how life is just that good in these places. They looked first at the stats - where the most people live to be 100. Then they sent in a bunch of smart people who could analyze the conditions in the area, the behaviors of the people, the lifestyle. And so now tons of information supports the nine lessons that we can incorporate into our own if we want to live longer, healthier, more enriching lives. Here's a quick synopsis from the book, but I have to tell you, reading the book is much more informative and helpful than just a quick run down...I've simply paraphrased.

• Lesson 1: Move Naturally - the idea here is that you can just make physical motion part of your day. No earth-shattering suggestions here but if you have fun, eschew modern conveniences (cars, elevators, blenders?), be social in your motion, plant a garden, do a little yoga, you add some beneficial movement into your normal routine.
• Lesson 2: Hara Hachi Bu - as I've been getting more and more interested in Japanese cuisine and have already bought into the social aspects of French and Italian eating, this makes so much sense to me. In theory, the idea is to stop eating when you're 80% full. As you have undoubtedly experienced the PAINFUL fullness after a big meal, you can relate to this concept. Realizing that your brain and your stomach need time to confer, the longer dining rituals - eating more slowly, with mindfulness and respect for the food, and being present with others at the table - lend themselves well to this idea of stopping before Tums become a necessity. In addition, serve yourself away from the table, use smaller plates, buy realistic packages (although this may seem counter to some of the greener initiatives), weigh yourself regularly (read: not obsessively), and for the love of Pete, SIT DOWN!
• Lesson 3: Plant Slant - this is easy. As Michael Pollan advised: "Eat food. Not too much. Mostly plants." Eating 4-6 servings of fruit and veg each day is a no brainer theoretically, but less simple to enact. It's a real decision to make each and every day - eat 2 servings per meal, use meat as a side/accent, love legumes.
• Lesson 4: Grapes of Life - a daily drink provides benefit, but the key here is consistency and moderation, says Buettner. A daily glass or two of wine, sake or whatever helps to keep heart disease - the biggest killer of men and women in America - low. But too much puts one at higher risk for other diseases. So have one or two a day, not 14 on Saturday night. Sigh. Days of yore coming back to haunt... But the bigger issue with the daily cocktail isn't just the alcohol itself, but the ritual of sharing that "happy hour" (or apéro) with friends and family.
• Lesson 5: Purpose Now - "why I wake up in the morning" is a key and crucial element of contendedness, healthfulness and happiness in those studied. The first recommendation is to craft a personal mission statement, and as you know how I'm such a proponent of understanding your own personal branding, this concept speaks to me loudly. Next is to find a partner you can share your purpose with, whether this comes in the form of a spouse, family member or friend. And finally, keep learning...because this keeps you sharp!
• Lesson 6: Downshift - this is as much to do with being social as it is about being alone. Finding your personal happy place where there is little congestion of tv, emails, and other blah blah clutter. As Buettner says, "Most electronic entertainment just feeds mind chatter and works counter to the notion of slowing down." Well said. He also underlines reducing stresses that you can control like being on time. And making room - phyiscally and otherwise - for meditation.
• Lesson 7: Belong - faith, community, tradition, ritual. Not much explanation needed there, I feel.
• Lesson 8: Loved Ones First - coming from a divorced girl with no kids and a small immediate family, it may sound weird. But I understand the notion of putting family first, maybe because it hasn't always been a strong suit of mine. But this lesson also talks about living in smaller, more connected homes and respecting our ancestors, which I absolutely love. My favorite part of this lesson, and one that I have fought hard to create in my own life, is that of creating rituals. In my family, we didn't always fuss about with holidays or celebrations. If Thanksgiving happened on another day, so be it. As an adult, I've practically arm wrestled my mom into pulling people together for Easter (we're not really Catholic), Thanksgiving (despite the fact that a turkey is a hell of a lot of work) and all manner of other events, mostly because I just love bringing everyone to a single place, enjoying each others' company and indulging in our food and wine habits together. Thankfully my boyfriend also shares this intention and we've tried to establish a regular "sashimi and sake night" ritual that we can always go back to. Lovely.
• Lesson 9: Right Tribe - this is simple. Surround yourself with the people who know, understand and exhibit your own personal values. Be positive, attract likewise. And be diligent about allowing time with this "inner circle" of people.

Simple. Straightforward. Sensible. Get the book and read it. Better yet, live it!

apéro

Several years ago, I had the glorious pleasure of adding a "just like the locals" segment to a trip to Paris: we traveled by train to Nantes in the Brittany region and stayed 4 or 5 days with friends at their family home near the beach. I say "4 or 5 days" because, honestly, it was a stretch of time riddled with jet lag recovery, deliciously cheap French wine and one day blending seamlessly into the next. Breakfast was strong coffee and the leftover baguette from the night before, toasted and covered with jam. And a fabulous thing - apéro - started around lunchtime during those lazy summer days (well it WAS August, after all).

Apéro, for all intents and purposes, is cocktail hour in France, the word sort of a simplified version of the beverage - apéritif (French) or aperitivo (Italian). In whatever form, it's another reminder of how much more social, laid back, food/beverage focused, and so very cool our European neighbors can be. Apéro is that time well before dinner is even started in the kitchen (or a path is mapped to the local restaurant) when everyone gathers around, has a tasty beverage or two, and just interacts with each other. My cousin in Switzerland calls it "closing out the day and starting the evening," a ritual for transition from the work day to social/family time. Typical drinks are champagne, Campari, pastis, sherry or maybe some ouzo if you find yourself in Greece. Little nibbly food is served, sometimes as simple as a bowl of nuts and sometimes more elaborate like cheese, crackers or maybe those cute little cocktail weinies. Personally I have been getting a LOT of mileage out of the large packages of cocktail weinies, baked off in the over for 10 minutes and served with a blob of really good dijon. It seems everyone loves these for cocktail hour. But in the end, it's all about staving off the late afternoon munchies while priming your palate and appetite for dinner. I often wish I can keep this schedule all the time.

Spring is elusive in the midwest during March and April. It pokes its head out for a few days, lulls us into that warm sunny reverie and then disappears again. We had a lovely stretch of sun filled days late last week and into the weekend culminating with one of the more gorgeous Sundays I can remember. I got out and walked 5 miles and started Sunday apéro at a local French restaurant around 3. It was fabulous.

Monday, I was inspired. Although the weather fell off to wet and gloomy, my happy hour mindset remained and I ran off to my local SuperTarget for supplies. I have been ever-impressed with SuperT and their private label food items. Two weeks ago I stumbled upon their Archer Farms Organic Sea Salt Flatbreads and couldn't believe how great they were. The ultimate in simplicity, just wonderful crackers seasonsed perfectly with big flakes of sea salt. No, it wasn't the wonderful Brittany grey salt, but one can only be so choosy without making crackers from scratch! On Monday, determined to find some great apéro nibbles before dinner, I checked on the Archer Farms selection again and found: Apple Chardonnay chicken cocktail sausages, Chipotle Honey Mustard dip and added it to a mix of their Balsamic Almonds, cashews and Craisins (those are 3 different products that I mixed myself) and some sparkling wine. A generous apéro spread; I was hoping I wouldn't ruin my appetite for dinner!

The flatbreads are perfection (and organic, no less!), the sausages were delish, low in fat and well flavored. Although I thought I'd use the Chipotle Honey Mustard for a sausage dip, I ended up preferring good ol' Maille dijon for this purpose. But the next day, I discovered that adding a little olive oil and red wine vinegar to the dip loosened it up into a nearly perfect salad dressing. Or in my case, dip for a couple of chunks of sweet apple. The Balsamic Almonds are really stellar though - the perfect combination of tangy sweet balsamic with salt...oh! So nice! And when you mix those guys with roasted cashews (my favorite) and the Craisins, you end up with a lovely, balanced blend.

My passion for the evening cocktail hour is reinvigorated. Warm days are ahead of us. And Tar-zhay can join me for apéro anyday.

recipe: bon appetit's green pea soup with tarragon

On the other hand, this sounds delish and springy, is getting good online reviews, and I'm headed to the grocery today to pick up frozen peas. So there.

(As an aside, the April issue of Bon Appétit is chocked full of amazing sounding things. My copy is groaning under the weight of the 17 dog eared corners and I'm not even done going through it yet. Some of those ears are marking: Pasta with Peas, Asparagus, Butter Lettuce and Prosciutto; a Rose Margarita from Stack in Las Vegas; Chocolate-Dipped Frozen Banana Bites; Five-Spice Roast Chicken with Ginger-Scented Rice; Gougères; the entire pizza and prosecco party feature...and so very many more.)

going blue

In combined fit of guilt for watching Biggest Loser while drinking wine, and wanting a good solid kick start to getting my health and wellness back on track, last night I committed to a girlfriend to avoid meat and all but nonfat dairy for a month. Starting today. No sense drawing out the anticipation, as god knows where that kind of craziness can lead. She and I are both locked in.

For me, this means I'll be testing the edges of a mostly-vegetarian diet that I've been wondering about for awhile. As I've mentioned before, the more I learn about the care, feeding and upbringing of the animals that make up our diets, the less I've been interested in eating them. I'm not going - ahem - whole hog here, though. I don't see myself ever giving up milk, cheese, eggs, etc. But to aid the progress on my scale and to address my friend's recent bloodwork results, we thought that eliminating most of the animal fat would be good. She's keeping chicken and turkey; I'm not. I'm keeping eggs. We're both keeping fish. Regardless of how you mix and match, this should push us toward lean, healthy proteins, less cholesterol, and good fats.

Twice last week, I found myself intrigued by a book called The Blue Zones: Lessons for Living Longer From the People Who've Lived the Longest which talks about the common elements in the diet and lifestyle choices of folks who live well and long in certain areas of the world. And there are common elements, whether in Okinawa, Costa Rica, California or Sardinia, ideals such as physical activity, grain-laden vegetable-based diets, rich social lives and low stress. Huh. Makes a hell of a lot of sense, no. I've done a lot of studying about anti-oxident rich and anti-inflammatory diets (as in, way of eating, not weight loss regimen) and they're awfully similar in nature. But I really like the way the book addresses your outlook and the tribe of people you hang out with as part of the assessment. It does matter how you are wired and how you handle stress. It matters who you surround yourself with. Feels right to me.

I wondered how well I was doing. I haven't had my cholesterol checked in awhile and I know my yo-yo weight over the past 2.5 years won't have helped. So I went to the Blue Zone website and checked out their Vitality Compass. I had to sign up for a free account with them to proceed, naturally. But it took 3 seconds and only required my name, zip code, a user name, password and my email address. Pretty straightforward. Then I took the quick little quiz about my habits around eating, exercise, drinking and social interaction, height/weight, etc and it churned out my age, life expectancy, disease-free live expectancy, and how my habits have affected my biological age. Oh, and the fact that I could add another 8.5 years to my life if I changed a few things. Here we go:

• Biological age - 35.4 years (real age: 37.4)
• Life expectancy - 86 years
• Disease-free life expectancy - 75.2 years
• My habits have added 3.8 years to my life expectancy
• I could add another 8.5

Then the system churned out a little report. My key issues are around my Outlook area: I've been worried, tense and anxious lately and I felt better about my health a year ago. No big shocker there. 20 lbs lost and then regained will do that to a girl. In my Eat area, I don't eat a lot of whole grains and I enjoy my wine too much. I have a wheat allergy which takes out all but my most favorite bread products and the rice I eat is primarily white. Hmm, need to work on that. The wine is a no brainer. In my Move area, I get a pretty decent amount of short-spurt movement (20 mins), but not a lot of sustained movement (60 mins). Easy to fix with some springtime walks. I probably sleep too much with my 8-10 hours a day, but I think this is related to my stress/outlook issues and will likely right itself when I start getting more movement into my day. In my Belong area, I don't have a regular outlet for spirituality and I'm not satisfied with my work today.

All of these make sense to me and yes, I realize it's simply an online tool that doesn't take into consideration my family health history, the crappy economy, etc but it's a pretty decent down & dirty litmus test. And apparently they're now testing a Vitality Coach program: for $9.99 they'll start with your initial results, ask you to pick 3 things you'd like to work on in the next 60 days, and then send you notes each day. Based on your responses to the questions in these notes, they'll adjust the plan as needed. I'm totally intrigued! For now, I'm searhing the library for the book so I can check it out. Can't wait to read this and feel good about my meat-reduced ways this month!

boo moo

Last night I was watching an episode of that crazy Food Network show "Will Work For Food" and the host, Adam, turned into a 19th century cook for a day. One of his tasks was to milk the cows and, although not strictly relegated to an 1830's to do list, it's something I've never experienced before. They went on to skim the heavy cream from the milk and - catch this - throw the skimmed milk into the pig's trough. Apparently milk was treated more as a means to a food-related end, and they'd really only use it for the cream and then to make butter. Skim milk wasn't drunk as a beverage and perhaps wasn't even fit for human consumption. Huh.

Like most kids, I grew up on 2% milk. As I got into high school, we started veering towards 1% but my mom couldn't get her head around skim. My girlfriends drank it and peer pressure be damned, 20 years later I'm still drinking skim milk. When I went through my first naturopathic detox (as opposed to court-ordered, that is), cutting out dairy was imperative. I started really enjoying almond milk. I never liked soy milk so having a dairy alternative that I could actually stomach on my corn flakes was a new idea for me. (Note: I have yet to get excited about an ice cold glass of plain almond milk, however.) Since I leanred too much years ago about hormones and antibiotics given to dairy cows, I decided that if I am going to drink milk, I'm going to suck up the $5.39 a gallon and buy organic. Two plus years later, I'm still skipping back and forth between my almond milk and organic skim cow's milk. Which, I think, is where the trouble began.

A handful of times now, I've picked up ultrapasteurized organic milk. I understand the concept: because there isn't so much "stuff" in the milk, they need to take a few extra steps to ensure they don't go around getting their customers sick. Talk about bad PR. But you know how cheese in Europe tastes so much better than cheese here? Other than the accompanying wine and the amazing views? Well, it's because they use unpasteurized milk to start. Heating the be-jeezus out of the milk, while customer-friendly and germ-unfriendly, really takes the heart out of the end product. And this from a girl who only knows pasteurized milk! But it simply doesn't taste very good when it's been cooked til within an inch of its life. And the organic regularly pasteurized keeps going bad in my fridge after about 4 days.

So what's a girl to do? If I buy organic pasteurized, it goes bad faster than I can consume it. Waste of money. If I buy conventional, I'm worried about what I'm ingesting. I might as well go back to almonds; I know what's in those. And if I buy organic ultrapasteurized, it simply tastes terrible. The national brands aren't great; the local brands don't seem to be much better. But milk it good for you! It has lots of great stuff in it! I feel trapped.

"Talk about being a long way from our food," the budding locavore in me sighs deeply. And one can only wonder what milk tasted like back before we started doing all of these crazy things to it. I'm taking this down to the farmer's market and asking some questions. Because I know there must be a better solution that doesn't require me giving up my nutrition, good taste and money...because all of those things are incredibly valuable to me. Maybe there's just some sweet local cow that roams the meadowside, munching on grass, that can help me understand what milk is even supposed to taste like these days. And maybe some smart producer will realize that some people live alone and need a smaller-than-half-gallon option for organic milk. In the meantime, I'll give up the hot cocoas and tall glasses of moo juice with a cookie. I can wait.

chow down?

Ugh. I'm disgusted.

And this feeling comes in waves every time I dig in and try to learn more about greener practices and healthier food. I've always joked that I'd really just like to believe that hamburger magically shows up on the shelf in the grocery on a nice styrofoam plate, wrapped in plastic. Because if I knew more, I'd be the quickest vegetarian convert in town! And then it sinks in, and the whole concept embarrasses me. I'm not kidding, my face is red and warm as I type this paragraph. I read a quote last night in a great green book called Gorgeously Green about how in Nazi Germany "the road to hell was paved with indifference." Well, yeah.

The author was using the quote to draw a parallel to how so many of us choose not to get involved with issues of organics, sustainability, global warming, what have you. We all have our reasons for doing what we do, and that's fine. Sophie (the author, you know, like we're friends now) is quick to lay out the theory of her own greening: no judgment, no guilt for the past, no being anything less than gorgeous (which is more of a life concept and less of an appearance thing).

The companion book in my current green education is called To Buy or Not To Buy Organic and I've actually been picking my way through this one for about a year or so now. And I thought I'd give you a little relevant bite of it here, but then I got side tracked into reading about how conventional meat moves through the consumer lifecycle before it ends up on our plates. And I'm back to being horribly embarrassed about my own apathy. Sigh. I have theories about hormones in our foods contributing to larger baby weights and earlier menstruation in our children. Yep, that's an entirely different blog subject that someone much more educated than I should write.

The truth is, food is one of my passions in life. And honestly, women's health issues has become a really big one for me growing up and becoming one myself. You walk 180 miles for Breast Cancer, you start thinking seriously about your role. And yet, between those two things, I can't help but feeling more than just a tiny bit guilty about the decisions I often make about what goes in and on my own body. To Sophie's point, I will just acknowledge that I can do better and line up my values and my actions. That's the whole point of this blog anyway, right? Moving forward?

So for today, I'll focus my attention on dreaming about the coming months' bounty of fruits and vegetables, and on how we can afford all of this luxurious food. Because, let's face it, eating green takes more greenbacks. And today, that requires choices, people. Choices.

In To Buy or Not To Buy, here are the 12 foods that author Cindy Burke calls the "dirty dozen" - meaning, if you eat them, make the effort to buy organic:

• strawberries
• red/green bell peppers
• spinach
• cherries
• peaches
• nectarines
• celery
• apples
• pears
• grapes
• raspberries
• potatoes

And the "clean fifteen" - you can go ahead and buy conventional here:

• asparagus
• avocado
• bananas
• blueberries
• broccoli
• cabbage
• garlic
• kiwi
• mango
• onion
• papaya
• pineapple
• shelling peas
• sweet corn
• domestically grown watermelon

I read a quick piece yesterday about how 3 families cut costs during this economic downturn, and one of them was committed to organic foods. Honestly, I didn't find it all that helpful. The big organic-related revelations: if you can't give up your pricey supermarket, commit to going half the time; if it has a peel, you don't need to buy organic; use your slow cooker. Hmm. Now, I adore my slow cooker but I think we already know that the peel concept doesn't hold. Potatoes anyone? The list above helps me pick and choose better than these lame directives.

So, I'm going to continue to study this and figure out how to make some impactful decisions. I'll let you know what I find out. Right now, I'm going to stick with juicing from my little neighborhood "crash & smash" produce store and visit them often to see what's come in. And I'm going to stick with organic, hormone-free milk or almond milk. And I guess I'm going to figure out where that cow came from.

Here are a couple of interesting things I found poking around the internet today. First is the blog of my favorite cookbook author of all time. He also has a new book out about more conscientious eating called Food Matters; I haven't checked it out yet, but it's on the list. He's a total idol of mine. The other links I just found worth the read. Enjoy!


Mark Bittman: Bitten Blog
5 Ways to Buy Organic on a Budget
Top 10 Reasons to Support Organic in the 21st Century