Our Half Year in Food

by Maria on January 22, 2012

I’ve put some space between me and this space. I’ve been cooking old favorites and some new things too, but frankly, most weren’t blog-worthy. Serviceable dishes, but who aspires to be serviceable? The same people who strive for average, or just-okay, I suppose.

As I look back over the last few months, though, we’ve enjoyed some pretty remarkable food experiences at home and in our cross-country travels, which we captured rather randomly and haphazardly in photos. Here’s a peek:

 Julia’s kitchen at the Smithsonian in Washington, D.C. Wouldn’t it be fun to cook here?
 

The legendary pegboard.  I wonder who polishes the copper pot collection.

Next, exploring restaurant supply row in NYC.
I really regret not picking up one of these babies.
 

Or one of these square strainers. Smart design.

 At Prune in East Village. Their shaved kale salad sings with lemon, pine nuts
and 
parmesan. Or it might have been feta. Either way, perfect lunch fare.


Matzah ball soup with fried chicken skin and a heap of flat-leaf parsley, also at Prune.

Next stop: 17-Mile Drive in California for the Pebble Beach Concourse.
We enjoyed a night of cooking and feasting with our friends at Mazda.
We grilled pizza with all the fixings, among other DIY dishes.

Back in Detroit, our family went on an urban farming adventure. Read more here.

A few weeks later, we dropped by the Tashmoo Biergarten in Detroit’s
West Village, a pop-up alfresco bar that draws on the best of the area’s history.
We indulged in local brews, hand-crafted Corridor sausage and McClure’s potato chips.

 We hope this concept becomes a permanent fixture in the Motor City.

Then, Wes traveled to the James Beard House in New York for work.
Yes, that’s John Besh, one of the esteemed chefs that evening.
No, I did not attend. It’s still too painful for me to discuss.
 

But it all balanced out when we went back to New York to attend the
Food52 Cookbook launch party at the City Grit culinary salon. 

The menu featured recipes created by the talented Food52 community. 

Not long after, we saw the cookbook at our local Barnes & Noble.
A fitting capstone for our half year in food.

{ 3 comments }

phil smithein February 4, 2012 at 8:05 pm

detroit is a dangerous and miserable area. no thanks.

Jordana February 19, 2012 at 3:07 pm

I love Corridor sausage. If you have any Food 52 books, can I have one as a house-warming gift?

Maria February 19, 2012 at 5:05 pm

You sure can, and I think one of your comments on the site made it into the book!

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