Jean Anthelme Brillat-Savarin

February 02, 2018

The Cook of Kings and the King of Cooks

January 12, 2018

Born in Paris in 1784, Carême who was abandoned as a child during the French Revolution. The self taught chef was a master in the French art of grande cuisine. You could say that Carême was the first celebrity

chef and haute cuisine's original maestro. He was known as the "cook of kings and the king of cooks". He would get that name as he served as the head chef to the future King of England, George IV, Emperor

Alexander I of Russia, and Baron James de Rothschild. Carême's legacy is ever lasting. Though, at the time, he was best known for his intricate sugar, marzipan, and pastry sculptures, his other culinary contributions

are much more important. While cataloguing and organizing French recipes and techniques, Carême created the concept of the four "mother sauces";

• Allemande - light stock, lemon juice, egg yolks

• Béchamel - milk thickened with a butter and flour roux

• Espagnole - reduced brown stock with tomato sauce

• Voloute - light stock thickened with a butter and flour roux


A Day of Discovery

November 16, 2017

Today, on November 16, 1620, in the area now known as Truro, the pilgrims stumbled upon 3 significant discoveries. The first was an Indian corn field. The pilgrims, worried about not having enough food for the winter, took 10 bushels of corn for themselves without permission, but did reimburse the Indian Massasoit 6 months later. They also came across a fresh water spring. Both of these

discoveries would assist the pilgrims in survival. The third, mostly unknown discovery, was near the

spring. The explorers found the remains of an English fort, a burial site of a blond headed man and child, along with an iron kettle that is usually found on ships, which was evidence that they were not the first

Europeans to touch this area.


November 13, 2017

Who knew that pickles had such a well documented and important role in history?

• Julius Caesar fed pickles to his troop in the belief that the food provided the soldiers with physical and spiritual strength.

• Cleopatra declared it as one of her most important beauty tools. She attributed her good looks to a hearty

diet of pickles.  

• In 1492, Christopher Columbus rationed pickles to his sailors to keep them from getting scurvy. He even grew cucumbers during a stop in Haiti for the rest of the voyage

• Shakespeare not only made reference to pickles in his plays, but also found new uses of the word as a metaphor. “Oh, Hamlet, how camest thou in such a pickle?” (Act 5, Scene 1.) '

• Napoleon considered pickles a health asset for his troops but had expressed concern about the preservation of the food. He offered, and paid, more than the equivalent of $250,000 to anyone who could develop a safe way to preserve the pickles. In 1809, a confectioner named Nicholas Appert created the "boiling water bath"; by removing the air from the bottle and boiling it for safety so that the pickles would not spoil. Appert's application towards food preparation is still considered one of the most influential culinary contributions in history. Yet, he had to wait for Pasteur to explain why it was important. 

American Beer Day. Support the Cause, Drink a Beer Today

October 27, 2017

American's  have been drinking beer long before the Mayflower arrived in 1620. Native American tribes brewed beer using alternative ingredients, like maize, birch sap and water. When the British settled in 1587, brewing beer was necessary as water was

considered poison. Adrian Block and Hans Christiansen established the first known brewery, in 1612, on the southern tip of New Amsterdam (Manhattan), and the West India Company, led by Governor Van Twiller, built a brewery on Brewers Street in New

Amsterdam in 1632 in lower Manhattan.

Another notable point about this day, which we suspect was not coincidental, was the ratification of the 18th amendment. On this day in 1919, the Volstead Act (known as Prohibition) became a hot topic. President Woodrow Wilson vetoed the initial piece of

legislation because of a technicality, however the House overrode his veto, followed by the senate on the next day. The Volstead Act went into effect in 1920, which prohibited the consumption of intoxicating beverages, and the manufacturing and sale of said beverages. The Act was nullified in 1933.


Today, there are 5,301 breweries in the US and Americans consume over 50 billion pints of beer a year.

Boston Cream Pie

October 23, 2017

The cake with a bit of an identity issue was created at the Boston Parker House Hotel in

1856. The creator of the classic New England dessert was the hotel’s French chef, M. Sanzian. If you are not familiar with this dessert, the original consisted of layers of rich buttery sponge cake filled with a rum-infused pastry cream, sides coated with toasted sliced almonds and a layer of chocolate fondant on top. The dessert was debuted as “Chocolate Cream Pie”.  However, sounds like a cake, right? The term “pie” was most likely used because pie tins were more common than cake pans in the 19th century, and it is probable that Sanzian used a pie tin to create this recipe. What ever the case, this is a delicious dessert that is classic to New England but is served

all over the globe.

Chef Ettore "Hector" Boiardi

October 22, 2017

Today in 1897, Chef Ettore "Hector" Boiardi (Boy Yar Dee) was born in the northern Italian region of Piacenza. Hector was not just the name and face behind cans of ‘beeferoni’, he was actually an accomplished chef. Hector moved to New York in 1914 at the age of 17 and immediately began his culinary career at the famed Plaza Hotel. Within a year he was the head chef. Hector had created such a great reputation that he was asked to direct the catering for President Woodrow Wilson’s wedding at The Greenbrier Hotel in West Virginia in December of the same year. He was 18 years old.


Three years later, Hector and his family moved to Cleveland to open his own restaurant which lead to his success in the food industry under the food label, Chef Boyardee. At one point, Chef Boyardee was the nations largest importer of parmesan cheese and was one of the largest purchasers of olive oil from Italy. During World War II, the US military commissioned Chef Boyardee to make rations for the soldiers. Hector closed his plant to civilian production and turned to making meals solely for the troops. The factory was open 24 hours a day and became the largest supplier of rations during WWII.

Oscar Wilde

October 21, 2017

Guess He Wasn't Better Safe Than Sorry

October 10, 2017

Jesse James apparently liked to "blow" into town

October 01, 2017

Public Service Announcement... Do Not Accept Mushrooms from an Angry Woman

October 13, 2017

Henry John Heinz

October 11, 2017

Food and ketchup titan Henry J. Heinz was born on October 11, 1844 in Pittsburgh,Pennsylvania to German immigrant parents.

H.J. Heinz touted his company and its “57 varieties” of pickles, preserves, and other foods during the 1893 Chicago Worlds Fair. Heinz marketed the product using a pickle shaped pin to encourage fair-goers to try his food. By the end of the fair, Heinz gave out over 1,000,000 pickle pins, making it one of the most successful marketing efforts in American History. 

The Tempest

August 01, 2017

Did you know that a character (Stephano) in Shakespeare’s “The Tempest” was based on a passenger on the Mayflower? Before the Mayflower voyage, Stephen Hopkins was in the Virginia Colony, in 1610. On his way to the colony, the boat he was traveling on (The Sea Venture) ran onto a reef in Bermuda during a severe storm. It was there, on the island of Bermuda, that he and the other (150) passengers stayed stranded for 44 weeks. The Sea Venture’s experience is the basis of Shakespeare’s tale, The Tempest.

It was one of those nights.....

October 27, 2017

First Apple Cider Patent in America

April 05, 2017

Julia Child

October 27, 2017

Coco Chanel and her Pearls of Wisdom

October 27, 2017

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