Top | Newsletter 2011

Culinate Newsletter June 8

(mailing, James Berry)

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 h1. Dear readers,
 
 No matter how many restaurants I visit, a little thrill rises in me when someone says, "Let's go to dinner." After all this time, it's still a treat — the luxury of choice, the combinations of flavors and ingredients I had not thought to try, someone else washing up. 

 Of course, I've had my share of bad restaurant meals, too — last year's Christmas lunch at Denny's en route to visit family stirs my memory. I'm increasingly aware of food sources, and this affects my enjoyment of anything I eat. I'm lucky that I live in a town with easy access to fresh, sustainably grown food — and incredible restaurants.

 Nevertheless, I get what Harriet Fasenfest is saying when she questions the way our culture celebrates chefs — and ignores, or worse, denigrates, able home cooks. Harriet, who's run several restaurants in her life, says the skills that are needed for maintaining a successful restaurant are also key to being an able householder. Do you agree? Read Harriet's post to learn the meaning of balaboosta, then join the discussion in the comment section, or head over to our Facebook page, and chime in there. 
 
 Kim Carlson
 Editorial Director


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story1id: 331633
story1text: "In the foreword to her new biography of M.F.K. Fisher, Anne Zimmerman describes Mary Frances' first journey to Europe." 
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story2text: "Comparing a 30-year-old cookbook with the one she just published, Leah Koenig reveals the evolving Jewish-American kitchen."

recipe1id: 337243
recipe1text: "Dorie Greenspan's supremely simple tartine is a great way to highlight the season's berries."
recipe2id: 337294
recipe2text: "Sorrel's lemony tang pairs well with spinach, but arugula could also work in this pasta sauce."





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