this past week, ceF was 2 years old.
and somehow it’s been nearly 2 weeks since i’ve posted but… PEOPLE, I’VE BEEN BUSY. you see it’s been SPRING – and i’ve officially gone riding. so if you need me, you can find me in the mornings at edwin warner park worshiping at the altar of mother earth and heaving myself up some pretty decent sized tennessee hills..
but not only that – i was actually doing the W word…
i know, i know. working… it’s crazy – but it was just a short, intense job. this particular gig was feeding 16 people for 3 days. and since you’ve probably stopped by to hear about some food, i thought i’d share the menu with you so you can see that i’ve not been slacking – not in the least…
tomato, basil, garlic
spring pea, garden mint, lemon zest, pecorino
cannellini beans, red wine vinegar, rosemary oil
orecchiette with broccoli rabe, toasted garlic, toasted bread crumbs, pecorino
roast pork shoulder with roasted vegetable sauce
grilled zucchini and red peppers
caramelized fennel, pancetta
roasted mushrooms and venison prosciutto
tomato sauce, shredded mozzarella, and fontina
san marzano tomatoes, fresh mozzarella, basil
lemon pistachio biscotti
grilled tuna steaks with dill pollen
grilled chicken – lemon, oregano, garlic
asparagus with walnut crema and shaved pecorino
lemon ricotta cheesecake (pictured above)
mixed greens and tomatoes – olive oil/balsamic
rosemary, garlic, black pepper flat bread
jacques torres chocolate chip cookies
cannellini beans with arugula, grape tomatoes, oregano, garlic, lemon, anchovy
roast chickens on a bed of rainbow chard with shallots
a gremolata of toasted pine nuts, garlic, lemon zest and flat leaf parsley
polenta terrine w/ italian sausage, mozzarella and peppers
olive oil and rosemary cake with crème fraiche ice cream and fresh lemon syrup
spaghetti, guanciale with caramelized onion and garlic
pork scallopine with a salad of shaved fennel, red onion, romaine, basil, capers, lemon zest and juice
honey glazed nectarines with balsamic zabaglione
so, 72 hours and 4 litres of olive oil later, it’s all behind me now. overall, i’d say it was a huge success thanks to the incredibly competent and graceful maggie spicer, whose palate and integrity i trust implicitly, along with my foodie buddy chris widick who cooked his ever-loving ass off and put up with my requests and demands respectfully and kindly because well, he had to – plus he’s a prince of a guy. together we all made beautiful food and fed a bunch of hungry and grateful songwriters.
and a very special thanks to mario batali, andrew carmellini, lidia bastianich, paul bertolli, the women from the river cafe in london, nate appleman, gina depalma, heidi’s tiramisu, vincent from taste catering in dallas and a huge shout out to judy rogers’ and her zuni café’s roasted chicken because it’s just THE BEST. these cooks were all there on my shoulder making it the consummate group effort, to say the very least…
but really, aren’t those almost always the very best?