What's in this Issue:
FROM TOM:
Recently, I had the opportunity while filming with the Television Food Network to return for the first time in over 25 years to my high school, St. Mark's in Wilmington Delaware. We've probably all been to at least one of our high school reunions, and while they're fun, they don't really provide insight into what is going on with the current teachers, students and school. I can tell you that the girls still giggle and wear the shortest skirts that the dress code will allow. The boys are gangly, loud and oh so cool. And all kids are still hams in front of a camera when the lights go on. You can see for yourself this spring when the My Country My Kitchen segment airs on TVFN.
The mission of my visit was to teach a home economics class with my original teacher Diane Rexton who still leads the department to this day. Without a doubt, the inspiration to even consider taking home ec was to meet girls. But as it turns out, it provided my only "formal culinary training". Life changing events soon occurred. First, I immediately obtained the nickname "creampuff" which bode well for my future career path, but never went over very well as name for a 6'2", 270 lb. right tackle for the mighty Spartan football team. While coaches drooled over my size, they cringed at my less-than-killer instinct. The leftovers from Mrs. Rexton's class won me nods of approval from my team mates, plus my first A grades in high school. The hook was set for what has become my gastronomic career.
One thing about today's kids - they are certainly restaurant savvy. Nothing seemed weird to them about cooking a shrimp potsticker with shittake mushrooms, hot ripe chile paste, fresh ginger, pungent, leafy, green cilantro and sweet sake dipping sauce. I know when I was that age the extent of my pan-Asian food vocabulary was "egg roll" and "sweet and sour pork".
The question most asked of me this fall; "What was it like to film with Martha Stewart?" Now, you can always tell which particular pre conceived notion people have of Martha. There are those folks whose whole being seems to sink into an almost nirvanic state at the mere mention of her name. That far-away look in their eyes is proof that there is a Martha wannabe in your midst. There are those lesser fans who wince painfully when you mention the M-word. While Martha has certainly become a caricature of the domestic goddess, she is also a true professional. The whole experience of filming with her was pretty incredible. She has a hugely talented staff and everything ran like clock work.
During a trip to the Northeast to promote our Redhook BBQ sauce line, Rub with Love and our cookbook, Tom Douglas Seattle Kitchen, I had a chance to dine in a bunch of new restaurants. "New" being a relative term; some are new, but some are absolute classics that have been around for years and I just hadn't ever had the chance to visit them.
Fore Street - in Portland Maine. What Saveur Magazine calls possibly the best restaurant in America. I would call it really damn good. No snottiness, no food gods, just delicious local foods grilled over a wood fire. I especially loved the roast pork, the crispy skin duck, and the cast iron skillet mussels.
Ouest - in New York. Tom Valenti has been one of my favorite "cooks" ( I mean a real, down home cook) in Manhattan for a long time. He now has his own restaurant at 79th and Broadway, one of the few good restaurants in the Upper West Side outside of Picholine. While everything was great, something about the frisee and lardon salad with fried egg described the essence of his restaurant. I just think that is the perfect salad.
Eclipse - in Wilmington Delaware. On Union Street, and home to Delaware's best waiter, Steven Lewis. We had a most delicious duck with a cranberry demi.
What do the French Laundry, Le Bernadin, Restaurant Daniel, Chez Panisse, Charlie Trotter, and Spago have in common with Palace Kitchen? Absolutely nothing, except, we all made Gourmet Magazine's list of the Top 50 Restaurants in America. Wow! While you won't find any 10-course degustation menus like at all the other places mentioned, you will find a dedicated staff working seven days a week to bring you the most simple delicious food we can muster. Thank you Gourmet.
Please enjoy the holidays with family and friends.
—Cheers, Tom and Jackie
