Cooking With Ideas

Lewisburg? Yes, Lewisburg

Lewisburg (Pennsylvania) is an okay place, though I recommend against choosing Bucknell's graduation day to drop by just to check out your favorite in-transit bookstore (and discover it has moved, having been pushed along by  -- yes, Bucknell's Barnes and Noble, alas. A few days later on my way back south I did stop in Vicksburg at the bookstore -- Page After Page -- whose owner is still angry at the government for helping fund his demise by giving Bucknell money to fund the big box store right next to him in downtown Lewisburg. I agree. Why not support the bookstore that already existed in the area? If you can, go down Route 45 and support him. Be patient. He's still angry. And, he needs the support).  But, having said this, there were two positive foodie reasons to stop in Lewisburg:

Cherry Alley is a coffee shop that says it is "Lewisburg's Own Micro Roastery" where once upon a time I purchased a lemon marshmallow. Today, though, it was packed, with parents and grads. But, I was lucky enough to get a table right at the window for one. Jut one. Moi. And, I had my second breakfast of the day: a half order of potato pancakes, which came with dandy sour cream, applesauce, and because I ordered it, bacon. And no, the bacon was not crispy. I asked for it to be, but it was not. The pancakes, though, were quite good, even though they didn't quite hold together. They tasted great. Hmmm. Along with the pancakes and bacon I had a mocha (adequate -- not too chocolate-y) and fresh orange juice, which I love. ice place. Funky and fun. 

Address: 21 N. 3rd Street, Lewisburg, PA 17837

Phone: 570-524-1234

Around the corner a bit -- maybe 2-3 blocks, is another place, recommended to me by the owner of an art supply place in town: Catherman's Home Made Candy & Extraordinary Cakes and Pastries. A small place, in what seems like a residential neighborhood, filled with cakes and pastries (well, not so full when I got there), and apparently well known for their eclairs.What did I buy? Some dark chocolate molasses sponge candies (a 1/4 pound), and three cookies: 2 shapes like beautiful colorful flowers and one chocolate espresso biscotti. The candy is dandy -- and the cookies, well, I only had the biscotti. Mmmm. Their card says: Robert Jr. and Brenda Engle, owners.  For reviews, try here or here. And the store is located at:

209 North Front Street, Lewisburg, PA

570-523-3873

Book Blog Hopping -- a Whole New Sport

I learned about Book Hopping from Crazy-for-books.com and so am trying it out. It involves a whole new phenomenon (to me at least) called linky tools. Who knew?

Not a sock hop -- a book blog hop. Get hopping! Click on this link and. . .

Burgers in the Burg

Once in a while, you need a burger. And I had one a while ago at a place called Duke's Riverside Bar and Grille. Yes, I sat outside, on the deck, by the river and ate. . . a burger. It was supposed to be a blue cheese bacon burger but instead was a blue cheese burger. And, it was very very up to par. It actually tasted like burger. The blue cheese was actually blue cheese and not blue cheese mixed with mayo or some other odd concoctions other places try to foist off on someone who orders a blue cheese burger. The Susquehanna did its thing nearby. The sun shone (though I admit to being a bit chilly in the shade on the deck). Hurrah.

I had a lemonade. It was adequate but not great. I am still seeking the best lemonade in the world and am open to suggestions. I have a vague memory of one years ago that I am still trying to find again. It may be mythological.

Where is the best burger in Harrisburg? In the world? You tell us.  Or, you could try the one at Duke'e Riverside which, while not the world's best, was satisfying. For more reviews of Duke's and more info, click here. Or check it out at urban spoon:

Here's the address:

313 South Front Street

Wormleysburg, PA (Ok, I admit it. Sometimes this is the little town listed; and sometimes LeMoyne. Anyone have a clue what that means?)

717-737-1313

Murder to Go

They say (not sure who) that the phenomenon of food-oriented murder mysteries is new. Not so much. I can tell you recently bought and read a murder mystery with an enormous food theme originally written in 1969. Yep, the year of Woodstock -- and the first moon landing -- and oh so much more. Yep. Murder to Go. 

Authored by Emma Lathen, this book focuses, as all of hers do (and yes, it is a pseudonym for co-authors; see below), on John Putnam Thatcher who is, gasp, a banker. What does that have to do with food? Well, in this particular book, the focus is on the potential acquisition of an insurance company by --- a fast food franchise that is doing extremely well. The franchise is called "Chicken Tonight" and builds on the notion that everyone is eating chicken. The company produces meals of various sorts of chicken -- chicken basil, chicken arabian (pistacchios), chicken mandarin, chicken tarragon, chicken. . . . The plot builds on (a) poisoning through the chicken; (b) the economic impact of that; and (c) slow but steady complication around how franchises work and how the acquisition of the insurance company might or might not work. Meanwhile, of course, there are marital issues for those who run Chicken Tonight.

All in all, the read was an interesting one. Why? Well, for one thing, the whole thing read in a quaintly dated way both in its representation of franchises, its views on food and Wall Street, and its overall writing style. Wait -- that was 3 things woven into one. Also, the characters are a bit stiff -- or maybe even stuffy. The authors' willingness to show some people as just "losers" is itself odd -- somehow mysteries just don't quite do that anymore? 

The focus is, really, not on the food, but on companies, Wall Street, banks, and murder. But: still, a worthy 50 cent book! And it could be worth even more.

As a side note, and as I mentioned, Emma Lathen is a psudeonym. I always thought she was an economist. Yep. Pseudonym for two American businesswomen -- described as an economist Mary Jane Latsis (July 12, 1927 -October 29, 1997) and an economic analyst Martha Henissart (b. 1929), who received her B.A. in physics from Mount Holyoke College in 1950 in Wikipedia. This site says they met when both students at Harvard. 

For an essay in which the author fantasizes that Lathen becomes head of the Federal Reserve, click here. For a review of a different Lathen book, try here. Apparently the author(s) take up a food -related issue again in another tome, click here, scroll down, and see the comment indicating this from JoAnna Carl.

Small Potatoes!

Small Potatoes Sales and Marketing is run by Martin Butts and is (for those of you from far away!) an upstate New York company that specializes in -- you guessed it -- marketing local products from the Syracuse and nearby area. I "met" Martin via the web -- you know, that sort of "check out the blog roll of someone who you discovered through the blog roll of one of your favorite sites" kind of meetings. He has a blog and markets both food and other items (like soap). And, well, here's what he has to say!

Bibliochef: So, let’s begin with the basics! I know you run Small Potatoes Sales and Marketing and that you focus on small producers in upstate New York. Can you tell us a bit about what that means and how you got into doing this?  

Martin: Sure. The most visible part of what I do is going store to store, pitching my clients’ products. I also consult about pricing, packaging, shipping, marketing materials, ingredient sourcing, potential alternative markets, and anything else they need. I’ve chipped in at farmers markets, doing in-store demos, and making deliveries. I also talk to distributors, media, bloggers, consumers, and really anyone who’ll listen. Some days it feels like I’m selling products one at a time. Other days I actually am selling products one at a time. So far I haven’t helped to make anything, but I’d be up for it. When I started Small Potatoes, I joked with friends about calling myself the President or CEO, but in the end I went with Local Foods Advocate, which I think best describes what I do. My background was as a retailer. I spent the last 5+ years as a buyer for a small natural foods store and have around 10 years experience in grocery stores. Growing up, I spent summers working on a local farm, picking corn and stacking hay. My family owned small businesses when I was a kid, so for me entrepreneurism is the family business. The last two years that I worked at the natural foods store I was in charge of, amongst other things, sourcing all of our products that weren’t fresh produce. That meant building relationships with vendors large and small, distributors, brokers, sales reps, and consumers. I was also on a national advisory council for food cooperatives that dealt with promotions and sales. What I came to learn was that the big guys had elaborate, expensive, and easy to use support systems to get retailers to buy from them. A big international company might have 3 different people pitch a new product to me, and always offering a huge discount. It was easy to order, easy to promote, and easy to make a larger profit on it. The little guys sometimes didn’t even know how they’d get the product to us, or other basic things. In an hour meeting with a broker I might talk about 30 or 40 different product lines. In an hour meeting with a small-scale local person, I would talk about a single product or product line. So I took what I learned from dealing with big companies, and applied the same model to my business, just working with the little guys. Before I agree to work with a producer, we go over all of the things a retailer will expect of them and then make sure they can deliver on it. If they aren’t ready, I won’t pitch it until they are. 

Bibliochef: Although you clearly represent more than food items, can you tell us how your work involves food? And would you describe yourself as a foodie?  

Martin: Ha ha. I definitely have been described as a foodie by others, but I’d rather not describe myself at all. I prefer to describe the products I sell. Food is how I got my start and is where my passion for the work lies. The farmers market is my office every Saturday morning. Over the years I’ve been active in Slow Foods CNY, the Central New York Sustainable Food Network, food co-ops, and a Fair Trade Advisory Council. Living Tree Botanicals and Syracuse Soapworks meet the same criteria I look for in a producer and they sell in the same marketplace as the food people do.   I also run the Syracuse Community Test Kitchen, which is part of the South Side Innovation Center, a business incubator operated at Syracuse University. We support new and existing food entrepreneurs with training and guidance to commercialize home recipes, host cooking classes, and are about to expand our services to further our ability to support local food entrepreneurs. We’re also exploring some projects to help address food access issues on the south side of Syracuse.

Bibliochef:  Wow. Cool. I had heard of the Community Test Kitchen but did not really know what it referred to! Nor did I know you run it. So, why “small potatoes”?  How are you defining small, for example? And why potatoes?  

Martin: My first thought was to come up with a name that people would associate with Central New York food. Salt potatoes are an iconic CNY food, and that became Small Potatoes the breath after I said salt potatoes out loud. I never considered any other name. I think it says a lot about who we are, without having to explain it.  

Bibliochef:  I know you focus on upstate New York. Are all your clients from around Syracuse? Can you tell us some about how you gain clients in upstate and then how you market them?  

Martin: I work with clients all over upstate. My western most client is Flour City Pasta out of Fairport. Eastern most is Mu Mu Muesli out of Sharon Springs. To the south is Living Tree Botanicals in Oneonta. And then Better Brittle, Syracuse Soapworks, and Recess Coffee House & Roastery are all located here in Syracuse. I’ve also done consulting with about 20 local food business within that region. My full time clients are all either folks I worked with as a retailer, or folks who’d heard about me through word of mouth. The consulting work has come from meeting people at the farmers market, local food events, word of mouth, through my blog,  Facebook page, and Linkedin. I do a lot of networking. In the last 5 months I’ve handed out 1000 business cards. I was handing out cards to strangers while waiting in line at the post office the other day. Syracuse First has also been a great organization for connecting me with local businesses.  

Bibliochef:  I know your business also has a blog; how did you come to be doing that? And what piece are you most proud of?

Martin: Frankly, the blog came out of necessity. I just couldn’t afford to pay someone to design a website, and didn’t want to take the time to learn it myself. What I’ve found though, is that because the blog always has fresh content, more people come back to it than they would with a proper website. It also allows me to tell the stories of all of my partners, whether it be clients, retailers, or local projects and organizations I’m involved with. I think the piece I’m most proud of was If buying local is so great, why isn't every store doing it? . People assume that retailers don’t buy local because they aren’t trying hard enough, or just don’t care. But the truth is it’s just plain harder. I also did a follow up piece called I’m a retailer, what more can I do to support local producers? that I liked.  

Bibliochef:I liked those as well! How far from the production site of your clients do you take your marketing? (Ok, I know you focus on small producers not local producers, but the two notions seem a bit entwined on your blog! For example, you spend a lot of your time in your car engaged in marketing work, right?  What do you make of the impact of that on the carbon footprint of local goods?)  

Martin:  Depending on where I’m making the pitch, I describe my clients as either “small-scale local producers” or “small-scale regional producers”. My territory right now is from Buffalo, NY to Amherst, MA, and from New York City to Burlington, VT. My goal is to cover that territory about 6 times a year. Some of those places don’t necessarily consider my clients “local” to them. As “local” gains enough presence in the marketplace that the average consumer has some idea about it, we can start to talk to them about regional foods as well. A lot of retailers are already there. The economic and environmental impact of buying locally still applies when buying regionally. I’m always considering the carbon impact of my travel, but the truth is most retailers don’t respond to getting samples in the mail. And if they haven’t heard of you many don’t respond to emails or cold calls. They need to meet me and hear the stories about my clients face to face.   Besides the impact on the carbon footprint of buying locally, all of the Small Potatoes  producers are doing something extra to support local economies, the environment, and social justice causes. Syracuse Soapworks hires people with developmental disabilities though the Arc of Onondaga to wrap their soap. Mu Mu Muesli uses biodegradable materials in their packaging. Living Tree Botanicals and Flour City Pasta use local ingredients in theirs. And Recess Coffee and Better Brittle both use certified Fair Trade Ingredients. Their impact on the upstate community goes beyond just where they produce their goods.  

Bibliochef: Each of those examples is swell -- and just tellig those stories is a marketing success in itself! Having said that, what do you see as your most effective marketing technique?  

Martin: Feeding people. It seems simple, and it is if you can get the right person to sit down with you and try it. If it doesn’t taste great or, in the case of body care products, work great, nothing else matters. It makes being a salesman a lot easier when you know your product is just plain better than what else is out there. And I can say with all the confidence in the world that my clients make really wonderful products. Better than a lot of what’s out there.

Bibliochef: What’s the most surprising thing you have learned while running your business?  

Martin: How many support networks exist to help start and promote businesses. If people have the drive and desire to do it they can find a lot of assistance. I’m also surprised at how instinctually people react to “salesman”. I’m obviously not the average sales rep, but some people will never get past the fact that I’m selling something.

BIbliochef: If you could imagine a product from upstate New York that does not yet exist but “should,” what is it? How might you market it?  

Martin: When I was a retailer, one of my goals was to have local products represented in every category in the store. And if I looked hard enough (which I did) I could fulfill that. There isn’t too much out there that you can’t find a local version of it. The one idea that has been burning a whole in my head for the last year isn’t a food product, but is one that promotes the local food system in general. And I’m happy to say that I’m consulting with someone who’s developing it right now. It’s top secret though. The marketing for it will be very similar to what I do with Small Potatoes. Just plugging in to the right portion of network of food businesses that’s already out there, and putting it to work for you. If you have good product, you can definitely carve out a little spot for yourself in the marketplace. It also depends on your goals. I’m kind of a subsistence entrepreneur. I’m not trying to make a million bucks. Just live comfortably doing something I believe in.  


Bibliochef: I love the notion of a "subsistence entrepreneur." How great! And now for some of the questions I ask all of the people I “speak” with! What’s the absolutely best meal you have ever had? What made it the best meal? 

Martin: One meal that always pops back into my mind was Mushroom & Prosciutto Barlotti. I was hiking with my girlfriend with a little picnic lunch of a loaf of bread, a hunk of cheese, and some prosciutto and we found the most perfect, fresh chicken of the woods I’ve ever seen. It was bright yellow and newly fruited. We picked a bunch, took it home, and made barlotti with it. I think about that barlotti like once a week. The company certainly helped.  

Bibliochef: What music, films, books related to food would you recommend? Why?  

Martin: I’m a big Michael Pollan fan. Wendell Berry too. For finding out what’s going on locally nothings better than Edible Finger Lakes. I try to grab Edible Community Magazines everywhere I go.

Bibliochef: What do you eat for comfort food?

Martin: I do most of my shopping at the farmers market, so my diet is filled with whole ingredients: meat, veggies, fruits, and dairy. But I also couldn’t live without boxed mac and cheese. The organic kind, but still.  


Bibliochef: Do you have a favorite restaurant in the Finger Lakes and/or Central New York region?  

Martin:  Yikes, that’s a tough one. There are so many places making great food here. I just ate at Simply Red for the first time, which was wonderful. I also enjoy Sparky Town, Alto Cinco, and Funk N Waffles in Syracuse and Circa in Cazenovia. But the place I eat most often is Empire Brewing Company. Their ingredient sourcing is second to none. The spring issue of Edible Finger Lakes has a great article talking about the garden they run to feed the restaurant. Plus, the beer is awesome. They just added a pale ale made with local organic hops. I also eat at Gentile’s whenever I can help it.  

Bibliochef: Now that is a list that provides me some food for thought -- I have only eaten at one of them! Finally, what am I not asking that I should? What question have you never been asked that you have always wanted to be asked? What's your answer?  

Martin: Hmm. I guess, I can’t think of the question as readily as I think of the answer. Which is to say that I think food is one of the basic elements of all economies. There are a handful of things that are common to all people in all communities. Health care. Energy.  And food. As a community we don’t get too many options to choose our health care or energy providers. At least not in a way that we can personally affect on a daily basis. But with food we can. Every meal we can make a choice about our local economy, our culture, our environment. I don’t expect that everyone will choose to go locovare, but they can choose to make one food choice a day that’s local. Eating at Sparky Town instead of Applebee’s. Or getting a growler filled at Empire or Middle Ages instead of buying Coors. Paying the extra 50 cents a pound to buy local grass fed ground beef instead of the industrially produced beef. And those choices may seem like small potatoes, but they make a real and significant impact on our community. So, I’m not sure what they question there is, but I’m certain that’s the answer I’m looking for. 

Bibliochef: Hey, Martin -- thanks! That's not small potatoes as an interview (Okay, you must have heard every joke possible using the phrase!) I learned a lot and I hope readers did too! I didn't know about your business (Small Potatoes Marketing), a lot of your products -- or the restaurants you eat at! So: thanks. Meanwhile, since I could not find a web site for Recess Coffee, here's my contribution to the marketing effort -- their urban spoon widget:

Coming Up on This Very Blog

Thanks mucho to this site for the visual which, yes, is meant to be a visual for UP! Kind of cute. And unrelated -- but here is what is coming up on this blog:

****An oldish (1969) Emma Lathen murder mystery entitled Murder to God reviewed here -- and yes, it does (a) make me feel old; (b) make clear that food-related mysteries are not an entirely new genre; and (c) remind you that the late 1960s was not ALL about hippies (since franchises and banks feature here

***An Interview focused on Small Potatoes Sales and Marketing in Upstate New York

And much much more. . . . .

Steaks in the 'Burg

No, I am not talking about the 'Burg featured in Evanovich's murder mysteries. It is not in New Jersey. It is Harrisburg. In Pennsylvania. And yes, there are hamburgers here but what I am really writing about is steak. Yes, steak. No, it is not as good as it was in some of our youth. No, it is not as good as beef in Alberta. But still, it was not bad -- in fact, it edged over into darn tasty. Where? The Glass Lounge Restaurant right along Front Street.

We sat outside, on a big deck. It was warm and wonderful out, despite how near we were to the roadside. (Yes Front Street is along the river. I like that. But no, the restaurant does not overlook the river.)

What did we eat? There were three of us, so we split at and 18 ounce (yes 18) steak. It came as three pieces, each of which we had cooked medium because i insisted I did not want anything bleeding on my plate. Medium meant just faintly pink; I am not at all sure that we ought not to have ordered medium rare for just a tiny but more color. Alongside the steaks, we had an order of fries, which were heavenly. We shared a salad -- it too was huge enough for all three of us. In fact, my bowl of blue cheese dressing was big enough to coat at least 3 acres of lettuce. (Not that I wanted to, I am just tryig to say: it was a lot!) But, everything was totally tasty. Including the horse radish I got on the side (also way way too much for me) to slather on to my steak.

It is vaguely possible that it was the combination of a manhattan and the company that made this both fun and tasty. But hey, once in a while, right?And to see how inexpensive this all was, click here for their menu. Really. I do mean cheap.

For other depictions of the Glass Lounge try here or here or. . . . click below on the urban spoon widget!

PS: Yes, it is true. They used to NOT take credit cards. BUT now they do. And where are they? 

4745 North Front Street
Harrisburg, Pennsylvania 17110

Messy Eating

Just a quick trip down the road from the CIA is the United States Military Academy. (and thanks to this site for the visual and yes, that is where the USMA is located: West Point on the Hudson River). Both have 4 year degrees. Both are a combination of liberal arts and professional education. Both require students to wear uniforms. Both are in upstate New York and have incredibly beautiful campuses. Both use their profession as part of the education and as the point of their education (food service at the CIA, the organization of leadership and military science and service at the USMA, more familiarly known as West Point). Both use their summers, their "extra-curricular" activities, all in service of a mission. Both are evaluated by Middle States. Both are shaped by World War II -- the CIA founded to educate vets in 1946, and the USMA campus filled with buildings and statues reminding (at least me) of that war.

What else? Both are about food. Okay, not really, but my experience of food was part of how I learned about West Point -- not so obvious, as it may be when it comes to the CIA, but true nonetheless.

I learned a lot visiting West Point. 

Lunch at West Point is not anything I have ever seen before -- for a whole variety of reasons. For one thing, the cadets assemble outside of the dining hall (aka mess hall) in ranks and then head into the hall. As crowded as the hallways of other schools around the time lunch is available, but an odd combination of more chaotic and much more orderly. Maybe the chaos was the fact it felt so unfamiliar to me and clearly "everyone" else knew where to go and what to do. The cadets sit in groups that are assigned (and remain reasonable stable across the year).  They sit by rank (aka year in school). They have assigned tasks. They organize their condiments at one end of the table and by height. And, they know their school song, the last verse of which they sang while I stood with them, because a West Point graduate had died in combat (a 2008 graduate). (If you don't know the words, click here. And if you want to see something about the controversy in terms of changing it when women were admitted, try here or here -- the latter is the official decision and notes the places where the words have been changed.) Whatever one's position on this war or any war, a moving moment in a beautiful setting filled with young women and men (and a few geezers like me).

And, then, they sat - in an almost unified movement. And, in twenty minutes or less, the table of about 10 men and women constructed and ate plates of tacos or burritos or nacho-ish piles from the packaged guacamole, tortilla shells, pans of meat, beans and etcetera placed on the table. What was brand named was familiar from perusing grocery store aisles. (Yep, Old El Paso tortilla shells, for example.) And they had various drinks to mix up; what I took to be a pitcher of one of my favorite yellowish high caffeine soft drinks was gatorade, the drink of choice at my table, made by one of the plebes from the powder at our table. A sort of family style, very fast food ish, meal on the run. I had two tacos.

A meal. All students eat. This one? Complete with uniforms and death and very smart intellectual conversation and unfamiliar ritual and lingo. Not to mention please and thank you and "ma'am."

I learned a lot from those I sat with. And they are so young, not something I always notice about (traditional age) college students elsewhere -- though these young men and women are also deeply responsible adults. What is college age these days? It seems to vary since many are not in the 18-25 age range -- so the literal variation is there. But here, where they are all definitely 18-22 or so, the question seemed different. Most of the students I interact with are in this age range too. Yet, this meal forced me to understand that I see age quite differently in different settings. Their combination of youth and seeming not-so-youngness, their certainty (all other schools are party schools -- all of them, for example) and their ability to raise questions. . . they seemed so young and I felt so naive and so old all at once. They just seem too young for who they are becoming. And I feel it is the fault of our social order that we still, as I age, send young people to risk their lives.

One other thing I learned (and this despite the nature of the food and the speed of consumption): here is a place that deliberately and intentionally weaves together the shaping of body and mind -- seeing them NOT as separate -- something that feminists have had to bring back to some parts of nonmilitary (and non professional) higher education which has a history of separation of theory and practice, mind and body, for so long. All cadets play sports, for example. All take a foreign language. The idea of having a major is a relatively new innovation. And, when schools are mission driven - as West Point (and the CIA in a very different way) they are very different kinds of places from places that are unsure, rendered homogenous by market forces or, in fact, buffeted by the market rather than shaping them. Surprisingly (to me at least) West Point too is having budget issues -- even though funded by the Federal Government. And it is also having an admissions surge -- perhaps in part because the US is at war, perhaps because the cadets are paid rather than pay, and have guaranteed employment in the military after graduation. But they are definitely not generic.

They educate leaders and so does all of higher education, I hope and believe. One wonders -- how the US is changed by the very different ways we do so and how, together, we can wage peace in a new way for the 21st century. I wondered, too, as I wandered the West Point Cemetery, about when such places become history and when they are living places of tragedy.I wondered about how we all educate to conformity rather than radical transformation of the world in which we live -- to ensure all have access to education, all have the basics of the good life, all are respected, all have a safety net of health care and . . . .

Jefferson, I learned, opposed a standing military. Washington favored one. Keeping that debate alive is one possible place for higher education. Eisenhower, whose statue graced West Point, invented the term "military industrial complex." Hmmm. . . I wonder who invented the notion of a "mess hall"? (For some ideas on why, click here.)

For a bit about the USMA from Wikipedia, click here.

Not that CIA, the Other CIA

The most fun ever. A visit to the CIA. Not the Central Intelligence Agency. The Culinary Institute of America. They even tell the joke themselves. They must get tired of others doing so. But I can't resist. Not the CIA! THE CIA. Right?

In any case, I had the occasion to visit the Culinary Institute of America for non-blog related reasons. In fact, I learned an immense amount, about its academic calendar and how they educate young (and returning) men and women about their career of choice -- serving as a chef and/or food service professional in some capacity. I was impressed by the ambiance, in beautiful Hyde Park, NY and by the professionals and students we met. In addition to our meetings, we had a tour (led by George!) and had the chance to eat as well. Where did we eat? In the hallways we were offered an amazing eclair as well as danish; I purchased a tidbit of chocolate at the Apple Pie Bakery and Cafe made by CIA people (the desserts in their case looked incredible. I still wonder if I should have purchased one); and we had dinner in what is also a classroom (see more below) called Ristorante Caterina de' Medici.

First: the education. I learned a lot. They have a variety of offerings -- an associate degree, a bachelor's degree, and courses, of course, for the food enthusiast (including something called boot camp that I have my eye on). The associate's degree is available in culinary arts and baking/pastry. Interestingly (though perhaps not surprisingly), the former is about 2/3 male and 1/3 female. The latter, though, is about 1/3 male and 2/3 female. The theories expressed about why had to do with the need for precision/art in the baking/pastry. (That there are other possible explanations went unexpressed. For their diversity statement, click here.) In any case, their academic program is offered in a truly interesting calendrical schedule; they have more or less continuous admissions, and while they are on a "semester," other than somewhat longer (6 week or so) blocks that open the first year and some other years, the curriculum is modular. Most modules are 3 weeks in length; they proceed in an order, and the number of students admitted is limited by the number of (literal) spaces they have in kitchens. (The kitchens, by the way, cost a LOT to replace. Hence, relatively high capital expenses.) They have rolling admissions and graduations (as I recall 19 a year) -- and have certainly not remained stuck in the 19th century agricultural calendar of much of traditional higher education. The curriculum requires a summer (paid) externship -- with the view being that if the externs are not paid, they cannot be fired and there needs to be the risk of firing as a part of their educational venture. Also notable, the final portion of their curriculum includes front of house and back of house service in several of their 4 restaurants. (This part of the curriculum is called restaurant row.) When it comes to food, they have relatively little waste -- in large part because their cooking IS the student food/dining service. And, I should note that they have industrial level kitchens in each of their housing units as well. They are accredited by Middle States, which is also true for many other fine educational institutions in our region.

One thing that interested me (and I am learning is more common than I had known) is their "inverted" curriculum where the first 2 years (which is what leads to the associate's degree) is really the specialized part of the curriculum with the second two years he more liberal arts/general curriculum focused portion that gleans them a bachelor's degree. In the latter time, rather than knife skills and food safety and. . . they are taking language classes (required), culture classes (required), and etcetera. Throughout, by the way, the students have substantial science and math. All in all interestingly interdisciplinary.

Other things to note: The campus is taking on a fairly substantial capital campaign and has an ambitious (and wonderful) campus master plan which will both expand residential options and other aspects of the campus. And it is a beautiful place. For example, the main building is part of a former Jesuit seminary (purchased by the CIA in the early 1970s) and thus their main dining hall (where the students take what they pick up from various of the kitchen/classrooms) is startling evidence of that.Also, when it comes to student activities and groups they have them -- just not quite what one expects on more traditional campuses -- they have a cheese club, for example, and loads of other food related student activities. (Yes, they also have a student government association, intramurals including basketball, dodgeball, ice skating, flag football, softball and volleyball, and etc.)

Alas, the bookstore was not open. And even more alas, no visit to the library. But hey, there's always another time!

One other aspect of all this -- I had no idea that the CIA began at Yale, nor that it was founded by two women, one of whom was the wife of then Yale president. Who were they Frances Roth and Katharine Angell. (For more on the CIA's history, click here.) And yes, they have multiple campuses -- including one in San Antonio -- linked to an increased emphasis on the foods of various Latino cultures.

And now: the eating.

Restaurant Review: There are 4 restaurant venues at the CIA staffed by students who are in their final semester of learning. As you will see here they are the afore-mentioned Apple Pie Bakery and Cafe (very casual); the American Bounty; Escoffier; and Caterina de' Medici. We visited the last of these (alas, the classical french and American bounty were closed for the day). First stop, a lovely (though not surprising) orvieto from the bar. After being steered away from rabbit (our waiter said "I would not order rabbit in an Italian restaurant. I controlled my urge to ask why, then, it was on the menu. Instead, I asked him for his advice on what to order. I got several things he suggested -- and chose a primi rather than a secondi because someone else at the table was getting the lamb and I was pretty sure she's give me a taste.) 

Here's what I had and a few comments on what others ate: dinner began with a small bit form the chef which was a bit like a cracker with a square of meat on the top. Then, we debated how to and what to order. Two of my table companions were going with the berkshire pork chop, and one went with a lamb stew. I had, of course, intended to have the rabbit since I love rabbit but was talked out of it. So: on the recommendation of the waiter I had asparagus with an egg on top and parmesan to start (it is called Asparagi all Milanese on the menu). I was a bit nervous because I am not so great with a runny egg, but it was surprisingly wonderful. The asparagus was cooked quite nicely and was a very seasonal version. Let's be blunt. It tasted like asparagus, which is not always true! I then followed this with Garganelliat Ragu Bianca di Vitello, aka Garganelli with Veal Meat Sauce. Yes, a pasta. (No, I did not assume that it would be served during the primi time while my compatriots waited on their secondi and had that in that time slot. So, I was puzzled and a tiny bit annoyed. But, it led to a) the wonder of sharing a bit which meant I got some of the later items and b) I learned how to spell assume. Again.) This dish was also very nice and I got it on the waiter's recommendation. It was lighter than it looked, the veal was tasty, and the pasta cooked very nicely. Subsequently, I did get a taste of the pork chop (cooked to a reasonable pinkishness, tender and again lighter than it looked) and the lamb stew -- which I liked a lot. The lamb was presented as a series of small meatballs which were tender and savory. It did not look like a stew really, but the colors were quite attractive and the meatball I sampled was good. (Yep, I would order that . . . ) Being a bit of a piglet, I had a salad after (arugula) which was okay -- and then dessert which was more than okay -- a flourless cake with almond and chocolate called a torta caprese. No, I ought not have ordered it (and yes, I should have gotten a decaffeinated espresso to go with it) but I liked it a lot. The whipped cream was an absolute necessity to deal with the slightly dry (not too dry) and texture-y wonder of the cake. It was just sweet enough and not too sweet. Overall: the food was good, though I would likely not get that salad again (and anyway, one less course would have left me a little more reasonable room for the dessert).

How about the service? Well, this too is part of the classroom for the CIA students. In fact, we learned that they much prefer being in the kitchen to front of the house (aka service). That they were learning truly showed; for example, one of us ordered soup and we had to ask for a soup spoon. We were given bread and we had to ask for butter. (Had the intent been for us to use oil -- which I think I later noticed was on the table -- our server ought, perhaps, to have said so when providing the bread?) When we got to dessert, one of us got a dinner menu instead of the dessert menu. In thinking about how they dealt with our bills, they made a mistake -- which was a good idea for us but perhaps they should have said no: they let us get individual checks. We were a huge group. While it was great -- it was a pain in the neck as well. IN addition, those of us who were so bold as to get drinks at the bar and ask for them to be put on our bill -- well, we caused a problem. Eventually, I did get my bill, pay it in cash, and fill in the evaluation card (since this is, indeed, a class.) The food was definitely worth the approximately $60 I spent for the meal, including two glasses of wine. The service: they need to work on it a bit. Or a lot. But hey, these are not aspiring waiters -- oh yea, but if they want to run a restaurant they need to get this -- to delegate well you need to know what you are delegating.

One other thing: We could not tip them  -- the 14% (required/included) service charge goes to a scholarship program at the CIA. But perhaps we should have made an additional contribution given that we are educators! We were, I know, pretty darn hard to serve. And I felt a peculiar mix of needing to provide the feedback to enhance future success and guilty for focusing on service failures.

So: the time we spent there was wonderful, though the restaurant service was not perfect. Everything else was and I am sure that our waiter will grow and change. He was nervous, but also clearly focused on a service orientation. He'll learn -- because he's in school and he loves food and the making of meals. I suspect his professor knew we were a hard group! 

A great day at the CIA and I am truly truly amazed at what they do. And grateful for the opportunity to wander the halls, see behind the scenes, and learn more about how people learn to follow their dreams.

Wanna see more about their students, faculty, staff and graduates? Click here. For some restaurant reviews, try here. (I learned something reading these from a parent of a student: time your reservation right so you are toward the end of the time students spend in that restaurant.)

The Queen of Soul: Sylvia's

Sylvia's is a restaurant that, when you enter, draws you in -- it simply smells like very very good food. And that is exactly what the place serves: good, consistent, soul food. And it is soul food both in the sense of food that comforts the soul (at least that was its impact on me) and in the sense one finds in reference sources -- food traditionally associated with aspects and regions of African American life. (Want a definition? Click here.) Packed -- both inside and outside -- on a Sunday evening, with tourists and locals, this famous restaurant was a great place to visit. (We went to the Lenox Avenue site; there are others.)

Dining options (and we were there for a Gospel Sunday, thus it is not perhaps as full a menu as other times) included fried catfish, fried and/or baked chicken (the server asked: white or dark? Rumor has it the charge for the white meat is a bit more than for the dark), and smothered or fried pork chops. I had the pork chops -- and I ate one of them. There were two and they were not small! Each entree comes with a choice of two sides. And I, well, I had the pork chops because I love pork; I had the mac and cheese because I love mac and cheese, and I had green beans because I had a (very) brief moment of thinking healthy. The mac and cheese had soft elbow macaroni and cheese and I enjoyed it (though I admit it was not the most perfect ever). The chops were nicely done -- and the dog that ate the second one the next day likely enjoyed it too! I was not too adventurous, I have to admit -- and did not have chitterlings. Nor did I have the black eyed peas, collard greens, or even the mashed potatoes, for example.

What did I have to drink? A drink called a "devil in a blue dress," continuing my theme of blue drinks. In fact, this was the bluest ever -- a heaping dose of blue curacao. Not too bad! But I admit I also ordered it because I like the song. Some of the folks at my table had a "Waiting To Exhale." Not sure what it was, but it looked fruity and they certainly drank them! And another had a "virgin" pina colada.

One disappointment: Many of us wanted to try the red velvet cake but by the time we finished dining a) we had out stayed our welcome as it was well past their colsing time of 8 pm (or 20:00) and b) they were out of it. Not that any of us truly needed anything else to eat.

What else? In addition to smelling good, the ambiance was warm (figuratively and literally) and inviting. Our waiter was kind and humored us a bit, despite our noisiness. We watched them sing Happy Birthday to a table near by. And, we perused amazing photographs on the wall, embarrassing ourselves by not recognizing people like Beyonce but definitely recognizing Liza Minelli and Aretha Franklin. 

For me, some of the fun was getting there -- and getting from there to our next stop. On the way from Penn Station I had a very chatty taxi driver with the best, waxed and curled moustache ever. He was quite clear: fried foods are bad for you. Did I listen? Yes. Do I agree? Yes. Did I get fried food? Yes. He chitter chatted as we drove along the edge of Central Park, saw one of those old fashioned bicycles with a large front wheel and a tiny back wheel, and drove along or past streets named for Adam Clayton Powell, Malcolm X and others. Yep, Harlem at its best. On the way back, as well as a quick stop at a Barnard residence hall, we passed the historic Apollo Theater where so many greats got their start. Think amateur night. (And yes, there is a Smithsonian exhibition on the Apollo . . . More info here.)

Want to try Sylvia's products? Click here.

For wikipedia on Sylvia's click here (and then ask yourself: how many restaurants have a wikipedia entry? I have no idea. But this seems. . . well, to mark something.)

For info on the Gospel brunch and a picture of Caroline Kennedy and Al Sharpton eating at Sylvia's click here. Wanna read 162 reviews (including some for the gospel brunch)?Still not sure? Check out urbanspoon on Sylvia's.