Canon Test Drive

 Nadine's Daily Bread

 Ollie's Sushi

Nadine's Tomato Salad

 Jackson's Buddha

 James' Cherry Tree

I recently attended a writers' workshop sponsored by Canon, a company whose headquarters are on Long Island. An inventive creative writing collaboration between teachers and students led by inspiring educator and colleague Suzanne Valenza, culminates in a published anthology using Canon's printing capability. To provide images for the text, students were able to test drive the Canon EOS 5D Mark IV camera, a great camera whose lens readily captures nuanced details. To my delight, there was an extra on hand for me to borrow. Above are some highlights of our family's time with the camera. 

Julia and Avis

Looking for a good summer read? I've been enjoying the letters between Julia Child and Avis DeVoto, compiled in As Always, Julia. It is fascinating to see how their transatlantic friendship grows thanks to the quality of their writing and the depth of their intellect. Filled with references to the McCarthy trials of the 1950's, the process of creating Child's materpiece of a cookbook, and even where to find the right kind of onion, the book provides an insight into the era and into a friendship. It makes me miss letter writing-- for who will compile a series of emails in the same way?
Child's newfound popularity is no surprise to those who have read her memoir, My Life in France. The book is a passionate recount of her evolution from OSS member to supreme foodie. In our world of increasing electronica, the physical sensations inherent in cooking are clearly a draw. And yet it is Julia's irrepressible nature that catpivates us all. She grabs life with both hands, takes on challenges with gusto, and surrounds herself with people who do the same.

Going LOCA(L)

Have you ever played the game "What-if-all-the-gasoline-disappeared-how-would-I-survive?" game. Sadly, I've run through the scenario a couple of times while caught in traffic on my way to work. After a few moments of cold panic, I decide, by golly, that I'd just grow my own food in the yard. End of story. Or is it?
Not if monster corporate conglomerate seed manufacturer Monsanto has anything to do with it. No they'd rather create seeds for crops which can't seed themselves, reducing the number of plant species and keeping us chained to them for our food supply.
The way I see it, the only way to combat this type of corporate greed, as well as cut gasoline consumption, is to purchase locally grown, unmodified foods. Of course, those who are part of the growing CSA farming movement already know the satisfaction of putting organic, heirloom produce on their tables. For me, while upstate this weekend I went over to Athens to Black Horse Farms buy a cart of groceries: local eggs, fiddlehead ferns, strawberries, and several bee-friendly flowering plants. Around the corner at Crossroads, I picked up a couple of growlers of locally brewed beer. After making a father's day meal with my local finds, it was not only gratifying to know that my feast supported an ideal in which I believe, but it was exceptionally delicious.

Child's Play

It was My Life In France that did it-- it made me a Julia Child fan. Sure I had grown up with her show on PBS, but then it was the background noise of my childhood. Her memoirs changed that. Transported to Julia Child's apartment in 1940s Paris, I experienced the lushness of the landscape and the cuisine, discovering them through Child's words. Though I'm not one for recipes myself, Child's fastidious and scientific approach to showing Americans how to create French meals revealed a woman whose intelligence and sophistication I grew to admire. And she did it all with a palpable joy and a glass of wine.
So it was with great anticipation that I went to see her kitchen at the Smithsonian. Despite the crowds and the plexiglass, it was a welcoming and intimate kitchen, functional and friendly. It surprised me. While kitchens today are grand marble affairs with center islands and subzero refrigerators, Child's pans on peg boards, knives exposed, cupboards without doors offer insight into her process. I easily envisioned her flowing from one workspace to another, reaching for a spatula, turning on the mixer. Her bookshelf, another marvel, offered even more insight. I've frequently considered the topic of bookshelves, so I relished the chance to see what was here. Audubon's field guilde, Bullfinch's' Mythology, well-worn cookbooks intermingled with an unfussy, unpretentious, utilitarian air. I wanted to plop down at the kitchen table and flip through them while Julia whipped up a simple meal for us. I emerged from my fantasy satisfied, wonderfully transported and surprisingly refreshed, not unlike a great dining experience.

Uovo Ravioli

I confess I have become a foodie. It started with books about food. From the perspective of chefs to reviewers, I began to consider the art of food, and although I myself haven't been able to follow a recipe for the life of me, I do greatly appreciate the work of others.
Last night at Nonnina's in West Islip I tasted a dish that was so complex in flavor that I simply had to write about it. Chef Henry Freidank's uovo ravioli, a ravioli with an egg yolk inside instead of cheese, was inspired. Covered in crumbled bacon, a touch of mushroom, a bit of lobster meat, and cooked to perfection, it was truly sublime. Why isn't there an image of this dish to accompany this entry? Too busy in the ecstasy of tasting it. Do stop by the restaurant if you are in the area.

Tim Hartley: Master Class

before

during

after

Louise Brooks

Some artists work in clay, others in paint; Tim Hartley works in hair. After working as the international creative director of Vidal Sassoon for 35 years, Hartley has joined forces with Davines, an Italian hair care company whose products are organic and sustainable. In their collaboration, Hartley’s concept was to take the archetypal bob and transform it through the use of color and texture. Held at James Bentley Salon on 57th Street, Hartley taught a master class for a select group of metropolitan-area hairdressers where he demonstrated his unique cutting techniques and style philosophy. While turning color and style on its ear with each hair model, Hartley riffed about his influences, design choices, and margaritas on the beach. Referencing icons like Louise Brooks, Brigitte Bardot, Mrs. Robinson, and Auntie Mame, hair was transformed from accessory to stand out.
Vidal Sassoon-trained salon owner Kane of Salon Eden in Bay Shore, NY, brought me along as his hair model. I gave him free reign over what happened next. Working with Hartley, he took my pageboy and, two hours later, turned it into a masterful, red- hot bob, a la Louise Brooks.
After the hair session, attendees and their salons met up at Davines’ conceptual dinner—where the organic ingredients of their products were incorporated into a five-course tasting menu. From the pickled ginger wrapped shrimp to the polenta with gorgonzola and spinach, the food, served by members of the Davines team, was a complex series of textures and flavors, not unlike the creations that took place earlier at the salon.
Overall the day’s events were a celebration of hair, design, and style.

Hudson: The Countdown

With spring in the soggy air, I look forward to heading upstate, especially to Hudson. I miss my favorite shops-- even just to poke around. Neven and Neven Moderne antique shop has the kind of mid-century stuff of my dreams. Gourmet shop Olde Hudson, seen here in its old location, is a must every time we go-- either to pick up snacks, dinner, or both. And of course no visit is complete without a pint and a read at the Spotty Dog.

Asian Fusion at Toku

Friends and I went to Toku at the Americana Mall in Manhasset a few weeks ago. Tucked between high-end boutiques, the place crackled with style and elegance. The interior, with its restrained color palette and intriguing lighting, was both urbane and intimate. As for the food, the presentation of the meal was only outdone by how delicious it tasted. A place I truly recommend.

The NYT Digs Verace

The New York Times today gave Verace a great review-- including praise for the 'bold' barrel-vaulted ceiling (ahem-- Bouler Architecture). Having dined there last night, I can wholeheartedly agree with the NYT's assessment of the food. I had a terrific apple and pear gogonzola salad with candied pecans, grilled shrimp and risotto, and a seafood stew, all at reasonable prices and manageable portions, not to mention everything on my plate was fantastic.

Key West Eats

Eating in Key West is as you might expect-- seafood centric. Some highlights were coconut encrusted grouper and pan seared tuna at Alonzo's, conch chowder at -- well-- anywhere, and the seafood stew at Nine One Five. But some of the best surprises are off the well-traveled path. A Cuban sandwich at Sandy's Cafe on White Street proved to be worth heading off Duval Street and waiting outside the laundromat for ten minutes. Stacked with a selection of cold cuts, cheese and pickles, the toasted sandwich was huge enough for the four of us to share.

Another unexpected highlight was a trip to Peppers of Key West. You've heard of a wine tasting, but hot sauce? Seriously, we sampled some amazing varieties and shipped home a case of our top choices with Billy as our host.

For ambience, we couldn't help but revisit Bo's Fish Wagon, a ramshackle of of a luncheonette. The food was the usual french fry fare, but the interior, a pastiche of old license plates, buoys, and the kitchen sink gave the space a junkyard rococo effect.

My one culinary suggestion to the city--- set up a proper beignet shop.