Young Foodies

By Marilyn Hunter

Gen Z. Multi-tasking, digital generation born into technology. Bold. Hungry. Curious. They text, walk, talk and even eat simultaneously.

It never ceases to amaze me how much more advanced my kids’ palates are than mine when I was a kid. Truth be told, now they’re probably more discerning with nuanced flavors than Andrew and me.

Reality struck during dinner at a local restaurant known for its molecular gastronomy- inspired menu. Chef José Andrés blends the culinary arts and sciences at The Bazaar. It’s fun, whimsical and experimental…traditional Spanish tapas served alongside “modern” ones, which are molecular versions of small plates. Both traditional and modern tapas are prepared with such genius they can be shared bite by bite. Iberico ham, Manchego cheese and verdial olives are served alongside foie gras lollipops wrapped in spun ivory-colored cotton candy.

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The Charms of Rhubarb!

By Lori Powell

Get it while you can…as rhubarb is only with us for about 1½ months and is a true signal of spring. The first harvest begins in late May or the beginning of June.

Rhubarb has grown in popularity over the years since it’s easy to grow (it is a perennial), is pretty to look at (jewel-like color when red) and is versatile, since can be used in sweet as well as savory recipes.

Rhubarb is technically a vegetable but is treated more like a fruit. The tart celery-like ribs contain a good dose of vitamin C, K, calcium, potassium and manganese. However the leaves are poisonous so if they are still attached when purchased, remove and discard them before using.

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Oven-Finished Meat

By Katie Barreira

A very generous gift certificate sent me over to one of nyc’s finest meat purveyors. After helping me to select a prime cut of dry-aged porterhouse, the butcher asked, “you know what to do with this?” Well! It was nearly condescending enough to send me out the door, but I swallowed my chego (that’s chef-ego, a powerful brand of pride) and did what I always do, even when I think I know best: I asked the expert how he would prepare the steak. Passionate experts are always happy to offer knowledge about their goods; you’ll almost always learn something new, and if you don’t, you can quietly bask in the knowledge that you would have done it just like the pro.

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On Vacation!

By Sandy Hu

All this week, Special Fork bloggers will be sharing recipes for vacation cooking. And to celebrate summer vacations, Special Fork is giving away a beautiful, English-style picnic basket fitted with service for four by Picnic Time. It’s easy to enter the sweepstakes.

Does anyone REALLY like to cook on vacation? I do! I love to visit local farmers’ markets, meandering around stalls, sampling regional produce and buying fresh-from-the-farm ingredients to take back to a vacation home or condo.

Cooking on vacation isn’t the same as everyday, after-work cooking. You have more time and greater flexibility. No need to be on a schedule: dinner is ready when it’s ready. If anyone is hungry, pass the wine and cheese!

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Cheese Plate on the Fly

By Andrew Hunter

All this week, Special Fork bloggers will be sharing recipes for vacation cooking. And to celebrate summer vacations, Special Fork is giving away a beautiful, English-style picnic basket fitted with service for four by Picnic Time. It’s easy to enter the sweepstakes.

We love going on vacation, though we can typically only steal away for a couple of days here and there. Ten minutes west is Santa Monica and an hour up 101 is Santa Barbara. Both quintessential California beach towns are vacation destinations for travelers around the world. Since we don’t have to buy plane tickets or even much gas to vacation in these locales, we justify our splurging on nice hotel rooms and delicious local food.

The other great thing about vacationing close by is friends can pop in for an afternoon play date or even to spend the night. We know where all the great food shops are in each town for picnics and snacks. My favorite snack by far is a casual cheese plate; a variety of soft and hard cheese, olives and fresh fruit all on a quick and easy platter – leave your design aesthetic at home, the goal here is assemblage not presentation.

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