France

It's Wednesday and that means my time in Chem. 107 will be occupied with reading the dining out section of the Times. One story that caught my eye this week was the story titled, "time to Save the Croissants". It addresses France's current objective to its gastronomy declared a world treasure by the United Nations.

Really? A world treasure? Of course France has some of the greatest food, ingredients, and chefs in the world, and it has made some of the greatest culinary advancements. But should it be a world treasure? I think not but many disagree with me; French culinary greats such as Guy Savoy think that it should. While Mr. Savoy makes a good point that we need to protect the country’s finest culinary achievements, I don't feel that any one country should take the lead and assume the role of the culinary treasure.

What about the culinary achievements of other countries? Spain, China, Greece, Italy, Korea, Thailand all of which have added something unique to the culinary achievements. Even the United States has developed fusion foods that are e taking the world by surprise. So what makes France so great? I believe that the country that embraces "butter, butter, and more butter" as its culinary secret should not be considered a treasure. While I do believe that France is gastronomy powerhouse, and that the culinary would not be the same without it; but yet you could say the same about the absence of any other country. So embrace France and its gastronomy but aspect the fact that YOU are not a treasure, but the worldwide gastronomy is.

"ANTI-RESTAURANT"

I came to the conclusion today that CHEM 107 is best used for reading the Food & Dining section of the New York Times. While reading the weekly section I first was attracted to the opening story: Anti-Restaurants. These “Fight Clubs” of the culinary world are at-home restaurants that disobey all culinary rules. One menu, small group of friends, someone’s apartment, and no health code. Underground restaurants have begun to spring up all across the country. Their goal is to focus on the meaning and beauty of food in the way it is meant to be experience; in a home kitchen. There is not a person out there that can match the beauty of a home cooked meal. No five star kitchen can reproduce mom’s pot roast with the love and passion that she put into it, so why not offer friends the chance to experience a great meal in your kitchen?

These “anti-restaurants” are not just popping up in large cities but are be found in smaller cities across the country. Any place where there are a number of people that share a love for food there may be an underground restaurant presence. Cocktail parties usually precede the meal itself; they offer a time for people to mingle with others who share the same passion for food. Chefs travel across the country to cook in some of these smaller better-known “anti-restaurants”.

“Anti-restaurants” are the future of this country’s culinary empire. As time progresses and our fascination for the culinary world grows more and more food clubs will make the jump two underground restaurants. This is the way to share the passion and I your fellow lover of food am choosing to jump onto the underground restaurant change and open my own “anti-restaurant”.

I encourage anyone who reads this to start your very own food club or any other club that focuses on a passion that you have. If you are open about your passion others will follow and you may help someone unknown to you realize there very own passion.

Review-- Fish MRKT

In the mist of my return back to Fort Collins I was rumbling through some stored up comments that I have for some restaurants and I stumbled across one of my favorite restaurants: Fish Market in Fort Collins.

Being a mile high and a long way away from any type of seafood other than trout, fresh ocean fish is a rare find in Colorado. Being an avid lover of fish myself, I constantly find myself in search of a fresh catch. While casting my line in vast ocean that is seafood restaurants, I caught a keeper.

Nestled, off College Ave. in the heart of Old Town sits a small 50 seat restaurant with a small blue sign; Fish. From the first time you walk in the smell of freshly caught seafood fills your nose. To your right is the live arthropod tank, where you can see crab and lobster fight for room. To the left of the tank is a butcher case, which contains all of the days specials and above is the market board with a vast selection of freshly caught fish. The dinning room is nothing special but gives you a warm beach shack feeling. White paper covers the tables with their mismatching chairs; the room is filled with the noise of the diners and servers shuffling around. Once seated, you will notice that the menu is quite small. However, Fish prides itself in the freshness of its seafood (no fish is more than two days out of the water, period) and thus the menu is constantly changing. Appetizers are a must at Fish, whether it be the mussel steamers or the calamari. The calamari was some of the best I had ever had; light breading barley holding on to the tender piece of squid. The atmosphere of the restaurant may make you think that the food will lack originality or complexity, but once the meal arrives all doubts are subdued. Clean crisp flavors, and flawless execution provides the diner with the best possible way to enjoy seafood.

Fish is a must dine at restaurant for anyone looking for great seafood. The freshness maintained at Fish is displayed throughout the entire menu; from local brews, local pastry shops and bakers, to the freshly caught fish, Fish Market provide a wonderful dining experience.

Suggestions:
App- Calimari, or Mussel Steamers
Main- Ask your server for their selection as the menu changes daily

Rating: 4 out of 5
Price: $$$ ($-$$$$)

Notes: Try and sit at the bar; do appitizers and drinks for a fun night out

Women in Cooking

One day at work, a lady approached me while I was on the grill and asked me, "wow, that looks hard........ do any women do that?" Not really thinking much about the question I simply responded with, "No, we don't have any girls working the grill for us." Now, while I felt like my answer would end the current conversation, in was the women's next question that left me flabergasted; "Why not?". The simple question the women asked, made me stop and ask myself that very same question: "Why are there not more women working in the kitchen?"

Today's culinary world is, without a doubt, controlled by men. But why? Chefs are not very glamorous outside of the culinary world, the pay is less than great, and an artistic mind can be found in any sex. Many people still feel that the women's place is in the kitchen, and if that is so why are women absent from the kitchen. In response to the stereotype, I feel that many women are trying to break away from this mold. Modern day beliefs are shifting more towards equal rights, and thus many women are abandoning traditional values and leaving the cooking to the men. While, I understand this urge to break free from the stereotype, it is becoming a new stereotype that men are the leaders in the profesional kitchen. To any who feel that a woman belongs only in a house; if a woman an feed a house of hunger mouths why can't she cook for a dinning room of hunger mouths.

Season 4 of Top Chef, brought one of the biggest boosts to women in the culinary world. The Final episode pitted two women and a man off against each other. Richard, Stephanie, and Lisa. Also, the sous chefs included chef and co-owner of the Spotted Pig, April Bloomfield (who is arguable one of the best chefs in the country). Stephiane went on to win the finale, even though many felt Richard should have won. Her victory helped prove that women can hang in more than just the house holds kitchens.

It is an undeniable fact that kitchens are tough and cut throat. Many people can't take the heat. But, the future needs, and is starting to, recognize what is on the plate and not was sex is under the coat. And with the help of women such as April Bloomfield and Stephanie from Top Chef our generation will hopefully realize that we need great cooks, make and female.

Our Generation

As time progresses so does our food. Each generation adapts previous dishes to better fit the generational needs. Our parents were part of generation of simplicity. Television began to broadcast shows based around cooking in the home which encouraged more young cooks to step in the kitchen. T.V. Chefs such as Julie Child showed a generation how make simple and good. Dishes contained simple flavors that allowed families to have good meals at home.


While Julie Child helped jumpstart the new fad that is food television, the newer shows such as Iron Chef America and Top Chef have began to form an all new breed of young chefs. These new shows have helped make the transition from easy home cooked meals to giving people the knowledge to create complex sophisticated dishes. Times of families cooking meatloaf and Mac and cheese are changing; families are now grinding their own meat and making their own Mac and cheese while adding ingredients such as peppers, roasted garlic, onions, shallots, and herbs. The newer television shows are bringing five-star cuisine out of the over-priced restaurant and onto the plates of families.

Our generation is also becoming more and more technology driven; we live in a time where a five year old can run a computer better than their grandparents (or parents in some cases). That focus on technology has carried over to the food of our generation. More and more chefs are bringing incredible uses of technology into their food. Take Chef Wylie Dufresne, executive chef at WD -50 in New York: Chef Dufresne is considered my most to be a mad chemist rather than a chef. All menus in his restaurant are edible. Dufresne also makes use of many interesting chemicals to make normal everyday ingredients have completely different textures and tastes; (flexible fois gras, fruit foams, and many other unique culinary ingredients).

While each generation while makes its own impact on the culinary world, we as a generation must not forget those before us. It may be up to us to make an impact on the food our generation creates, but it is also up to us to preserve what is great about the food before us. More and more chefs may be adding foams and gastriqes to their menu but a simple soup and perfectly cooked steak will never go out of style.

Review-- Craftwood Inn

Colorado is home to many fine ingredients that are often over-looked in today's culinary world. However, the Craftwood Inn in Mainatou Springs, offers guests the opportinunity to induldge in many of Colorado's finest culinary delights. Located in a log cabin on a hill above the small mountain town, the restaurant allows you to enjoy a romantic night out. The menu offers a variety in wild game and allows the guest to test their palate at the seletion of Colorado Cuisine.

Excutive Chef and Colorado native, Jeff Knight brings a simple yet elegant flair to seasonal local ingridients suh as peasant, wild boar, elk, bision, venision, trout, and of course world renoun Colorado lamb. Each dish is served in order to showcase the ingredient at its finest form. Chef Knight presents each item as it should, without other fancy ingredents masking the beauty of each protien, they stand alone.

The Craftwood Inn is the perfect restaurant for the special date or if you want to show someone the quality of Colorado Cuisine.


Suggestions:
Terriayki wild boar
Peasant wrapped in phylo dough

Rating: 4 out of 5
Price: $$$ ($-$$$$)

First Course

I once described college as, "high school with more booze and less parents", and as I finish my first year that while my first impression was correct; college is much more of a unique experience. The late night streakers down the hall, the smell of "special herb" emitting from your neighbor's door, and of course the food. Most of my friends will remember the food as dressed up cafeteria meals, but it was those meals that friends conversed, students studied, and new friendships were forged.
Food is used around the world as an international ultural bridge; a good meal can cross any language. A good plate of food can offer a freshman micro biology major from Flordia and sphomore fashioin design major from Spain, one common trait-- their enjoyment of the food infront of them.

This blog is my colletion of diferent topics related to food-- resiepies, restaurant reviews, and opionions on current culinary topics. The goal is to bridge the gap and to help others bridge the gap and fordge friendships that will last a lifetime. I have gained a passion for food and its powers that has had a major impat on myself and those around me....... Ihope that this blog can help you share my passion, or discover a new passion.

I encourage you to leave feed back on any post I make...... Tell me about my restaurant review...... suggest a new restaurant.... tell me ideas for dishes.... give me feedback on my recipies.... or ask a question you wish and I will try and answer it.

Jarrod Saunders