We have been talking for a decade or more about how food is our first and best medicine. Medical schools do not devote enough time to the importance of food. Nutrition science is one things, but translating Nutrition Speak into Food Speak is another matter. Congratulations to the Boston Medical Center for getting it! 3 Cheers.
Now lets get one of these in every community in America!
You must watch this!
http://www.necn.com/Boston/Health/2009/07/30/Prescriptions-for-food/1248987457.html
Friday, July 31, 2009
Tuesday, July 21, 2009
Thursday, July 16, 2009
Bon Appetit Editrix Barbara Fairchild on Sunday Brunch 7/19
In the August Issue of Bon Appetit magazine the surface theme is fresh, light ideas for summer ( including a week of no-cook dinners (p.78)!) and the cover shot of the Ultimate Turkey Burger (p.48). In hot hazy hunger you might miss the most important news in the issue. In the Letter from the Editor, the incomparable Barbara Fairchild makes the case why Julia Child still matters. And in the month that marks what would have been Julia's 97th birthday ( August 15th) we are reintroduced to the impressive life's work of the woman to whom we all owe a cultural debt of gratitude. The one-and-only Julia Child. Barbara Fairchild knew Julia and spent treasured time in her company at table and in the kitchen. She saw firsthand the powerful, multi-generational impact Julia had. It was intense, universal and to Julia herself it was even a bit surprising.
On August 7th, Julie & Julia opens in theaters with the living legend Meryl Streep as Julia Child and Amy Adams as the one-of-a-kind Julie Powell upon whose inspirational blog and book the movie is based. I have my own Julie Powell & Julia Child connections including Trick-or-Treating at Julia Child's Cambridge home(I have long since forgotten what the Halloween candy given out was) and presenting Julie with her James Beard Award for her blogging in the early days of the blogosphere's notice from the venerable JBF. (Julie made the evening's most memorable acceptance speech: she cursed in utter shock at winning and then cursed again for being so uncouth as to curse in front of the most assembled bold faced names in food, with me standing to the side on stage with the winner envelope in my hand) But that part of the movie was left on the cutting room floor ( I wonder who they got to play me?).
While I was fortunate to know Julia Child, I am equally fortunate to know Barbara Fairchild. I see many similarities in these 2 great women. Like Julia, Barbara is unfailingly generous, gracious and seemingly surprised by the anonymous and suddenly in person gratitude of cooks everywhere and the scope of her inspiration to legions of young ( and like me not so young ) women in the food media business. Of course we all have to thank Julia, but we have to thank Barbara as well. Thank you for inspiring us all and challenging us to do ever-better work. For raising the bar one step ahead of our booming culinary culture and for making that world seem ( and be) accessible for so many of us. Actually that is exactly the lesson Julia would have been most proud of, and it is clear that Barbara Fairchild was paying attention and taking notes during those sessions with Julia. Julia was generous with her time and teaching because she wanted us all to have a place at the table and for that table to get broader and longer for us all. At Bon Appetit Barbara makes it possible for us to participate (as Julia wished us to do) in the conversation. She makes us part of the culinary community. Like Jullia she is all about inclusion and genuine welcoming.
So join me this Sunday at 2pm pacific time where Bon Appetit Editor-in-Chief Barbara Fairchild generously makes time to visit with us and continue the conversation. We will celebrate the August issue and the idea of no-cook meals for dog-days of Tucson summer. Tucson's own El Guero Canelo is featured as one of the 10 Best Hot Dogs in the US. (p.26) and most importantly we will toast to the memory, legacy and Birthday of the legendary Julia Child. Her 90th birthday was celebrated in Washington D.C. and I was lucky to be among the guests at a small dinner at Ris Lacoste's 1789 Restaurant. But at a larger party at the Four Season's Hotel Patrick O'Connell and his crew from the Inn at Little Washington served up ( at Julia's request) cheeseburgers, french fries, and ice cream sundaes ( all favorites of the French Chef!). Of course these were the best cheeseburgers you ever ate. But it underscores how REAL Julia was. So this week when it seems way way way to hot to cook. Look to the pages of Bon Appetit and no-cook a dinner, or go to El Guero Canelo for a Sonoran Hot Dog, or to your favorite burger joint and have a humble hamburger or Hot Dog and enjoy it with gusto for Jullia. And with your second juicy bite thank Barbara Fairchild while you're at it.
On August 7th, Julie & Julia opens in theaters with the living legend Meryl Streep as Julia Child and Amy Adams as the one-of-a-kind Julie Powell upon whose inspirational blog and book the movie is based. I have my own Julie Powell & Julia Child connections including Trick-or-Treating at Julia Child's Cambridge home(I have long since forgotten what the Halloween candy given out was) and presenting Julie with her James Beard Award for her blogging in the early days of the blogosphere's notice from the venerable JBF. (Julie made the evening's most memorable acceptance speech: she cursed in utter shock at winning and then cursed again for being so uncouth as to curse in front of the most assembled bold faced names in food, with me standing to the side on stage with the winner envelope in my hand) But that part of the movie was left on the cutting room floor ( I wonder who they got to play me?).
While I was fortunate to know Julia Child, I am equally fortunate to know Barbara Fairchild. I see many similarities in these 2 great women. Like Julia, Barbara is unfailingly generous, gracious and seemingly surprised by the anonymous and suddenly in person gratitude of cooks everywhere and the scope of her inspiration to legions of young ( and like me not so young ) women in the food media business. Of course we all have to thank Julia, but we have to thank Barbara as well. Thank you for inspiring us all and challenging us to do ever-better work. For raising the bar one step ahead of our booming culinary culture and for making that world seem ( and be) accessible for so many of us. Actually that is exactly the lesson Julia would have been most proud of, and it is clear that Barbara Fairchild was paying attention and taking notes during those sessions with Julia. Julia was generous with her time and teaching because she wanted us all to have a place at the table and for that table to get broader and longer for us all. At Bon Appetit Barbara makes it possible for us to participate (as Julia wished us to do) in the conversation. She makes us part of the culinary community. Like Jullia she is all about inclusion and genuine welcoming.
So join me this Sunday at 2pm pacific time where Bon Appetit Editor-in-Chief Barbara Fairchild generously makes time to visit with us and continue the conversation. We will celebrate the August issue and the idea of no-cook meals for dog-days of Tucson summer. Tucson's own El Guero Canelo is featured as one of the 10 Best Hot Dogs in the US. (p.26) and most importantly we will toast to the memory, legacy and Birthday of the legendary Julia Child. Her 90th birthday was celebrated in Washington D.C. and I was lucky to be among the guests at a small dinner at Ris Lacoste's 1789 Restaurant. But at a larger party at the Four Season's Hotel Patrick O'Connell and his crew from the Inn at Little Washington served up ( at Julia's request) cheeseburgers, french fries, and ice cream sundaes ( all favorites of the French Chef!). Of course these were the best cheeseburgers you ever ate. But it underscores how REAL Julia was. So this week when it seems way way way to hot to cook. Look to the pages of Bon Appetit and no-cook a dinner, or go to El Guero Canelo for a Sonoran Hot Dog, or to your favorite burger joint and have a humble hamburger or Hot Dog and enjoy it with gusto for Jullia. And with your second juicy bite thank Barbara Fairchild while you're at it.
Tuesday, July 14, 2009
Wednesday, July 8, 2009
Tales of the Cocktail, the annual culinary and cocktail festival announced Robert Hess as the 2009 Cocktail Brand Ambassador
Tales of the Cocktail, the annual culinary and cocktail festival announced Robert Hess as the 2009 Cocktail Brand Ambassador
In his role as cocktail brand ambassador Robert will continue to promote Tales of the Cocktail. Robert has been involved in Tales of the Cocktail since our first year and our most ardent supporter. He has been very instrumental in the growth of Tales of the Cocktail into the premier spirits event in the world.
About Robert Hess
Robert Hess operates DrinkBoy.com and lives and works in Seattle, Washington. He traces his interest in the cocktail to a childhood fascination of bartender. . He is a ceaseless evangelist of quality cocktails, working with restaurants, bartenders and consumers to help them better understand how to advance their craft.
He is one of the founders of The Museum of the American Cocktail (www.MuseumOfTheAmericanCocktail.org, which is housed in New Orleans and recently formed The Chanticleer Society (ChanticleerSociety.org), a worldwide organization of cocktail enthusiasts, which promotes a sharing of thoughts, ideas, and experiences.
He is the host and executive producer of The Cocktail Spirit a web-based video series being presented through the Small Screen Network (www.SmallScreenNetwork.com. His videos provide easily accessed information and instructions on how anybody can make great cocktails. And he recently authored “The Essential Bartenders Guide”, an introductory guide to cocktails which puts quality first and in a way that is approachable to all.
About Tales of the Cocktail
Tales of the Cocktail is an internationally acclaimed festival of cocktails, cuisine and culture held annually in New Orleans, Louisiana. The event brings together the best and brightest of the cocktail community—award-winning mixologists, authors, bartenders, chefs and designers—for a five-day celebration of the history and artistry of making drinks. Each year offers a spirited series of dinners, demos, tastings, competitions, seminars, book signings, tours and parties all perfectly paired with some of the best cocktails ever made.
About the New Orleans Culinary and Cultural Preservation Society
The New Orleans Culinary and Cultural Preservation Society is a non-profit organization committed to preserving the unique culture of dining and drinking in New Orleans and the storied bars and restaurants that have contributed to the city’s world-wide culinary acclaim. This organization supports members of the hospitality industry through education and the production of events like Tales of the Cocktail and, most recently, Trails of the Cocktail, a scholarship program for emerging talent in the New Orleans cocktail industry.
Every summer spirits from around the world descend on America’s most soulful city. This summer will be no different as Tales of the Cocktail returns. Join us for a spirited schedule of cocktails, cuisine and culture that will stir even the most idle of souls.
For more information on Tales of the Cocktail, visit www.TalesoftheCocktail.com and register your name to receive email updates, ticket-sales announcements and to view the exciting line-up of events and celebrity presenters for 2009. TICKETS ARE ON SALE NOW.
In his role as cocktail brand ambassador Robert will continue to promote Tales of the Cocktail. Robert has been involved in Tales of the Cocktail since our first year and our most ardent supporter. He has been very instrumental in the growth of Tales of the Cocktail into the premier spirits event in the world.
About Robert Hess
Robert Hess operates DrinkBoy.com and lives and works in Seattle, Washington. He traces his interest in the cocktail to a childhood fascination of bartender. . He is a ceaseless evangelist of quality cocktails, working with restaurants, bartenders and consumers to help them better understand how to advance their craft.
He is one of the founders of The Museum of the American Cocktail (www.MuseumOfTheAmericanCocktail.org, which is housed in New Orleans and recently formed The Chanticleer Society (ChanticleerSociety.org), a worldwide organization of cocktail enthusiasts, which promotes a sharing of thoughts, ideas, and experiences.
He is the host and executive producer of The Cocktail Spirit a web-based video series being presented through the Small Screen Network (www.SmallScreenNetwork.com. His videos provide easily accessed information and instructions on how anybody can make great cocktails. And he recently authored “The Essential Bartenders Guide”, an introductory guide to cocktails which puts quality first and in a way that is approachable to all.
About Tales of the Cocktail
Tales of the Cocktail is an internationally acclaimed festival of cocktails, cuisine and culture held annually in New Orleans, Louisiana. The event brings together the best and brightest of the cocktail community—award-winning mixologists, authors, bartenders, chefs and designers—for a five-day celebration of the history and artistry of making drinks. Each year offers a spirited series of dinners, demos, tastings, competitions, seminars, book signings, tours and parties all perfectly paired with some of the best cocktails ever made.
About the New Orleans Culinary and Cultural Preservation Society
The New Orleans Culinary and Cultural Preservation Society is a non-profit organization committed to preserving the unique culture of dining and drinking in New Orleans and the storied bars and restaurants that have contributed to the city’s world-wide culinary acclaim. This organization supports members of the hospitality industry through education and the production of events like Tales of the Cocktail and, most recently, Trails of the Cocktail, a scholarship program for emerging talent in the New Orleans cocktail industry.
Every summer spirits from around the world descend on America’s most soulful city. This summer will be no different as Tales of the Cocktail returns. Join us for a spirited schedule of cocktails, cuisine and culture that will stir even the most idle of souls.
For more information on Tales of the Cocktail, visit www.TalesoftheCocktail.com and register your name to receive email updates, ticket-sales announcements and to view the exciting line-up of events and celebrity presenters for 2009. TICKETS ARE ON SALE NOW.
Veuve Clicquot Half-Bottle Madness
This party girl loves a bargain and she loves Half-Bottles of the Widow. We find that sometimes a 375 is just enough to wash down a meal or get the party started. Thanks to our friends at Crush Wine & Spirits for this amazing deal. It makes the rest of us feel like we have a friend in the business. Actually you have at least 2 friends in the business. Crush Wine & Spirits, and Me.
When I was a little girl my Nana Kitty would open splits of Champagne and let me have a baby sip. Look how that turned out. Try this at home. Responsibly please!
When I was a little girl my Nana Kitty would open splits of Champagne and let me have a baby sip. Look how that turned out. Try this at home. Responsibly please!
Veuve Clicquot Half-Bottle Madness
The Famous Yellow Label at only $16.80!
The Perfect Summer-Fun Format
What could be better than Veuve Clicquot, in the ultimate personal format, at only $16.80? Perfect for aperitifs, picnics, sunsets, quiet Tuesday night celebrations...Priced like this, feel free to think of it as a regular-sized bottle for under $34 (that's about 15% off!) SUMMER SPECIAL!
If we spend a lot of our time combing the globe for the rarest bottlings on Earth, we're also hardly ones to turn down an OUTRAGEOUS deal on one of the world's most popular wines.
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So today we indulge, HEAVILY, in the spirit of summer and offer out Veuve Clicquot's world-famous Yellow Label Champagne at only $16.80 a bottle. Compare this to regular bottles which are out there at $40+ and the value here becomes as obvious and as immediate as the "Yellow Label" itself.
This is perhaps the most famous and well-known bottling in the world - at this price, I'll keep it very short.
The half-bottle format is perfect for the spontaneous, easy-go-lucky vibe the summer brings. If the grand dinner parties are fewer and farther between, hopefully your weekend jaunts, picnics, BBQs and more casual, more immediate get-togethers are on the rise. This is the perfect scene for Veuve Clicquot's famously powerful, dense and crisp Champagne. At $16.80 a bottle, grab a full 12 half-bottles and you'll still be only at about $200. Or - think of it this way: The half-bottle at this price delivers four flutes of Champagne at $4.20 a pour!
The price, however, has already gone up for us - while we've squirreled away as much as we possible could at this price, quantities are limited. Like summer, when it's over, it's over... There's a reason this is one of the world's most popular Champagnes and today we offer it out at a nearly inconceivable price. Order immediately by replying to this email or calling the store at (212) 980-9463. All orders will be fulfilled first come, first served - no exceptions!
Robert Schagrin
Managing Partner
Crush Wine & Spirits
Veuve Clicquot
Yellow Label Half-Bottles (375ml)
Yellow Label Half-Bottles (375ml)
Special Email Price: $16.80
Compare at $20 and well above!
Price valid only while quantities last
Veuve Clicquot 375mls are in stock!
Net / No further Discount
Tuesday, July 7, 2009
I need your help! Find a cookbook
I am hoping you can help me find a cookboook. It is a fundraising cookbook from the 1970's to help elect Father Drinan to Congress from Massachusetts. Do you know what it is actually called and where can i find a copy. as a young girl I submitted a recipe for it that is now lost to my family. I would love to make the recipe for my own kids. Please help me find it. Thank you & Cheers JE
Sunday, July 5, 2009
7th Annual Tales of the Cocktail
The internationally acclaimed festival of cocktails, cuisine and culture returns for its seventh year in New Orleans, July 8-12, 2009.
The event brings together the best and brightest of the cocktail community—award-winning mixologists, authors, bartenders and chefs—for a five-day celebration of the history and the craft of the cocktail. This year, the most spirited event of the summer invites everyone to “Stir Your Soul” with a spirited series of dinners, cocktail demos, tastings, competitions, seminars, book signings, tours and special events all perfectly paired with some of the best cocktails ever made.
To put the event in quantifiable terms you can taste, Tales of the Cocktail 2008 used 85 pounds of mint leaves, 40 pounds of super-fine sugar, 280 liters of lime juice, 350 liters of lemon juice, 1815 lime wedges, 2115 lemon twists, 2340 jalapeño slices, 50 pounds of ginger root, 12 pounds of cherries and satisfied the taste buds of thousands of cocktail lovers from across the world.
http://www.talesofthecocktail.com/
Jennifer English
Jennifer English is one of America's most exciting and articulate culinary personalities. She is an award winning talk show host, national tastemaker, entrepreneurial success story, and a broadcast pioneer as well. With the launch of The Food & Wine Radio Network in December 1999, English and her company Brandnewmedia, LLC began a new chapter in broadcasting by becoming the first national talk radio network dedicated exclusively to the delicious, entertaining and dynamic world of food, wine and the good life. Joining Jennifer to give voice to our shared passion have been the world's most interesting and influential tastemakers including: the late great Julia, Jacques (both of them) Chuck Williams, Anne Willan, Thomas Keller, Sara Moulton, Alfred Portale, Charlie Trotter, Rocco, Nobu, and the great Ducasse...
http://www.talesofthecocktail.com/people/speakers/1439
The event brings together the best and brightest of the cocktail community—award-winning mixologists, authors, bartenders and chefs—for a five-day celebration of the history and the craft of the cocktail. This year, the most spirited event of the summer invites everyone to “Stir Your Soul” with a spirited series of dinners, cocktail demos, tastings, competitions, seminars, book signings, tours and special events all perfectly paired with some of the best cocktails ever made.
To put the event in quantifiable terms you can taste, Tales of the Cocktail 2008 used 85 pounds of mint leaves, 40 pounds of super-fine sugar, 280 liters of lime juice, 350 liters of lemon juice, 1815 lime wedges, 2115 lemon twists, 2340 jalapeño slices, 50 pounds of ginger root, 12 pounds of cherries and satisfied the taste buds of thousands of cocktail lovers from across the world.
http://www.talesofthecocktail.com/
Jennifer English
Jennifer English is one of America's most exciting and articulate culinary personalities. She is an award winning talk show host, national tastemaker, entrepreneurial success story, and a broadcast pioneer as well. With the launch of The Food & Wine Radio Network in December 1999, English and her company Brandnewmedia, LLC began a new chapter in broadcasting by becoming the first national talk radio network dedicated exclusively to the delicious, entertaining and dynamic world of food, wine and the good life. Joining Jennifer to give voice to our shared passion have been the world's most interesting and influential tastemakers including: the late great Julia, Jacques (both of them) Chuck Williams, Anne Willan, Thomas Keller, Sara Moulton, Alfred Portale, Charlie Trotter, Rocco, Nobu, and the great Ducasse...
Driscoll’s Berries
Driscoll’s research and development teams use natural breeding methods to create patented varieties. Then our conventional and organic berries are grown on family farms. Finally, Driscoll’s food safety program ensures the wholesomeness of our berries and the safety of our consumers, employees, and independent farmers.
For over 60 years, Driscoll’s has helped people in the communities where we live and work.
http://www.driscolls.com
Thursday, July 2, 2009
Cocktails & Rituals
I love rituals and seasonal traditions. As we prepare to head to New Orleans for Tales of the Cocktail 2009 I got to thinking about my own rich experience with cocktails and why the passionate study of their historic and cultural significance are merited. I can not think about cocktails without associating them with the great women "dames" in my family. They had their own cocktail personalities. My Nana Kitty drank stingers with gusto. She worked back-of-the-house in the hotel business for nearly 50 years. My Nana Sawyer was a lady who when ordering her second drink would joyfully announce the aerodynamic drinkers reality which was "because you can't fly on one wing!" My favorite toast also comes from Nana Sawyer which is borrowed in spirit from Sweet Charity with Shirley MacLaine. The first offer of the toast goes "Up Yours" and the responding toaster says " and double it." A racy ritual indeed.
My Madrina is my paternal grandmother ( I have two) and she was lace curtain Irish from Boston. She was far too much of a lady to order a second drink. She would merely say " you may compliment the bartender." This was her delicate way of in fact saying " another one, just like the first." But by the time for the third drink, she would proclaim, "I'm their drinking grandmother." Although no such confirmation was required. Another grandmother was a Radcliffe graduate who was elegant and refined and drank Presbyterians. Light please.Last but not least was my Granny, my paternal grandmother. She lived on Riverside Drive in New York in the 1930's and lived across from an apartment where Babe Ruth would attend parties. She introduced me to my favorite cocktail, the Calvados Sidecar. I can just imagine her picking out a perfect lemon at Gristedes and looking up to see the Babe & Mrs. Ruth grocery shopping. Recognizing the familiar faces from the neighbors frequent parties they exchanged hellos. It really happened.
But when it comes to holiday drinks my own Mother was the one who set me straight about season and rightness. My favorite holiday drink is a Crown Royal Manhattan. When I was 25 my mother took me to the legendary Lenox Hotel piano bar. It was the first week of December, Thanksgiving had just past. The Lenox had sing along back then. The waitress came and my Mother ordered 2 Crown Royal Manhattan cocktails. Up. I asked why? She informed me that now that I was 25 I could fully appreciate this complex and sophisticated sip. ( she was right) But I reminded her( though I didn't need to) that I had turned 25 months ago in June. She informed me that not until after Thanksgiving could one fully appreciate and enjoy a Manhattan. She was right again. Now every holiday season, I have a ritual of going to the best hotel in town and having the barman make me a Crown Royal Manhattan. I toast to my mother and thank her for this wonderful gift. Then I proceed to enjoy that long missed flavor in that first sip.
My Madrina is my paternal grandmother ( I have two) and she was lace curtain Irish from Boston. She was far too much of a lady to order a second drink. She would merely say " you may compliment the bartender." This was her delicate way of in fact saying " another one, just like the first." But by the time for the third drink, she would proclaim, "I'm their drinking grandmother." Although no such confirmation was required. Another grandmother was a Radcliffe graduate who was elegant and refined and drank Presbyterians. Light please.Last but not least was my Granny, my paternal grandmother. She lived on Riverside Drive in New York in the 1930's and lived across from an apartment where Babe Ruth would attend parties. She introduced me to my favorite cocktail, the Calvados Sidecar. I can just imagine her picking out a perfect lemon at Gristedes and looking up to see the Babe & Mrs. Ruth grocery shopping. Recognizing the familiar faces from the neighbors frequent parties they exchanged hellos. It really happened.
But when it comes to holiday drinks my own Mother was the one who set me straight about season and rightness. My favorite holiday drink is a Crown Royal Manhattan. When I was 25 my mother took me to the legendary Lenox Hotel piano bar. It was the first week of December, Thanksgiving had just past. The Lenox had sing along back then. The waitress came and my Mother ordered 2 Crown Royal Manhattan cocktails. Up. I asked why? She informed me that now that I was 25 I could fully appreciate this complex and sophisticated sip. ( she was right) But I reminded her( though I didn't need to) that I had turned 25 months ago in June. She informed me that not until after Thanksgiving could one fully appreciate and enjoy a Manhattan. She was right again. Now every holiday season, I have a ritual of going to the best hotel in town and having the barman make me a Crown Royal Manhattan. I toast to my mother and thank her for this wonderful gift. Then I proceed to enjoy that long missed flavor in that first sip.
Flavorbank celebrates 40th Anniversary
The Food & Wine Radio Network Salutes & Congratulates Flavorbank on its 40th anniversary. The longtime "Official Spice Company" of the James Beard Award Winning Food & Wine Radio Network offers the finest whole spices that money can buy. "Flavorbank is the Cartier of Peppercorns" according to Jennifer English.
What difference does quality make in a category where mediocrity coupled with trader greed meant that we never learned what the best tasted like? "Quality makes all the difference" says Chef Albert Hall of the award winning Acacia at St. Phillip's restaurant in Tucson, AZ. High quality spices are the cornerstone of seasoning which is the foundation of flavor. Better spices will make everything you cook and eat taste better. It is that simple. Remember that every recipe in the world says 'season to taste' which means using one good sea salt and one good pepper.
Pepper and spices are steeped in tradition — a product so integral to the evolution of world trade and culture that it was used as currency in place of gold for 2000 years — the peppercorn is aptly crowned “The King of Spices.” Today, the historical spice that drove man to explore the globe continues to outsell all other spices. Unfortunately, the market is full of mediocre quality goods. Several factors can determine a peppercorn's flavor and taste. The type of plant, farming conditions, harvesting techniques or even the shipping methods can dramatically alter its characteristics. Flavorbank locates the very best growers worldwide and imposes strict quality control testing to ensure fresh, potent, and full-flavored products. Flavorbank's wide variety of peppercorns and pepper blends appeal to a variety of tastes and preferences. We know that freshly ground pepper is the only way to achieve the wonderful taste, distinctive aroma, and full depth of flavor that pepper can deliver. This appreciation explains why Flavorbank's fine quality peppercorns have been used and enjoyed by award-winning chefs and everyday cooks alike for over 40 years.
What difference does quality make in a category where mediocrity coupled with trader greed meant that we never learned what the best tasted like? "Quality makes all the difference" says Chef Albert Hall of the award winning Acacia at St. Phillip's restaurant in Tucson, AZ. High quality spices are the cornerstone of seasoning which is the foundation of flavor. Better spices will make everything you cook and eat taste better. It is that simple. Remember that every recipe in the world says 'season to taste' which means using one good sea salt and one good pepper.
Pepper and spices are steeped in tradition — a product so integral to the evolution of world trade and culture that it was used as currency in place of gold for 2000 years — the peppercorn is aptly crowned “The King of Spices.” Today, the historical spice that drove man to explore the globe continues to outsell all other spices. Unfortunately, the market is full of mediocre quality goods. Several factors can determine a peppercorn's flavor and taste. The type of plant, farming conditions, harvesting techniques or even the shipping methods can dramatically alter its characteristics. Flavorbank locates the very best growers worldwide and imposes strict quality control testing to ensure fresh, potent, and full-flavored products. Flavorbank's wide variety of peppercorns and pepper blends appeal to a variety of tastes and preferences. We know that freshly ground pepper is the only way to achieve the wonderful taste, distinctive aroma, and full depth of flavor that pepper can deliver. This appreciation explains why Flavorbank's fine quality peppercorns have been used and enjoyed by award-winning chefs and everyday cooks alike for over 40 years.
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