The guidance and training a chef receives within the kitchen – particularly during those early years – often dictates the tone of his or her career, from knife skills and spices to business acumen and demeanor. Whether cookbooks or creative bios, it is always referenced where a chef has worked previously, ripples that continue to flow for years to come. Particularly when it is a great chef – Boulud, Keller, Chang – it is exciting to see the evolution, the next generation of creativity emerging from the kitchens and training, ready to build on their own dreams.
I believe this day will be to our generation what the shooting of JFK was to the previous generation. Even twelve years later, when the anniversary is upon us, you still feel the collective sigh. Everyone who remembers that morning. Everyone who still wonders why. Even twelve years later, people still talk about where they were the day the towers came down and the country came to a halt.
I was living in Seattle’s Greenlake community the day the planes hit the World Trade Center. I tuned in to the news as soon as my alarm blared, groggy from the evening’s rest, just minutes before cameras caught the crash of the second plane. I left for work in a daze, along with the usual flow of fellow commuters, a barrage of calls from family and friends pouring in. I was docked pay for being late.
The finalists for the James Beard Foundation Awards were announced yesterday, and there were, unfortunately, a lot of heavy hearts left in the list’s wake, including mine. When I stepped into my role here at Daily Blender, I was certainly still a bit of a newbie to the culinary world, despite writing the book and […]
When the band rolls into town, they arrive late at night, driving straight through from the last gig, appearing wearily on my doorstep with heavy luggage and soft pillowcases in hand. They are exhausted and plagued by coughs and aches developed only after weeks on the road. Dirty laundry is loaded into the middle of […]
After years of contributing to school publications, I decided to pursue my love of writing when I arrived in Seattle in 1999. I stumbled upon the Seattle Writergrrls, and prodded for recommendations on building a writing portfolio. Write for us, they suggested, and so I did. My first article was an essay about how I […]
I began the year with a return visit to the Cayman Cookout and ended my year with a marvelous Taste of Tulalip. In between, there were adventures in Maui, New Orleans, Indianapolis – with good friends, great food, and incomparable imbiberies. What more could a girl ask for?
…is like a fork without a knife. …a chef without a sous. …a mirepoix without carrots. It’s been a regular conversation lately, at least amongst the Portland food crowd, about how surprising it is to find that a new restaurant is without a website. In this day and age, it’s not only baffling, it’s inevitably […]
And, here it is, folks. The last week of the year. A time for introspection. A time of reflection. A time to open that bottle of wine you’ve been coveting all year. It’s been a long year – for many – both personally and professionally, and I’m feeling all hopeful that the new year will […]
Call it a staycation, call it a vacation. Call it what you will, I’m taking it. We’ve reached the summer months and I’m taking a bit of time to focus on relaxation, family, and future, nearly a country-wide theme with the upcoming Fourth of July. But be not worried! Good things, they are a-happenin’. When […]
Everyone seems to be chiming in on the business of awards during this post-Beards week, from rants on financial backgrounds to thinly-veiled backlash from not winning. Over the past few years, I guess I’ve come to accept awards to be exactly what they’re perceived to be – a bit of a popularity contest tossed together […]
I always find myself so reflective this time of year – a glance over my shoulder perusing all that has happened since last holiday season, a stare into the distance wondering what will become of the new year. 2010 was an amazing time for Daily Blender, with new connections made and old ideologies honored. As […]
Back when I was running the catering business, my favorite, and most rewarding of our contracts, was with a private elementary school here in the Portland area. Tired of poor lunch choices, we were contacted by a parent who was interested in finding healthier school food options for her children. As a small operation, we […]