I really can't even begin to put into words the absolute thrill it was to win a James Beard Award. To win something that is voted on by your peers is absolutely one of the greatest honors I have received as a chef.
Last week was one of those weeks thats beats the shit out of you....but are just a blast.
Liz and I had a great trip to Chicago last weekend. I was there for Calphalon doing some cooking for them for the housewares show and Liz came to help pair up wines for the dinners. I have to admit I really love doing these events with Liz, her wine knowledge and enthusiasm just add so much to the dinners...plus she's a lot cuter than me..lol. The dinners seemed to be a great success, as did the launch of Calphalons new Unison line. It is really some great new technology that mixes nonstick release with a tryply stainless performance.
What in life is greater than family and friends? Absolutely nothing! As I go through all these crazy workdays and weeks it makes me realize more than ever that the only thing that makes it possible are those closest to me. I am so lucky to have an incredible family that has always been supportive, a wife that always seems to understand and friends that have been there for me through the good and the bad.
So after a crazy couple days at the SOBE wine and food festival I am back in Ctown and ready to roll.
The event was absolutely amazing. We did the Best of the Best party for 2500 ppl with some of the countries greatest chefs including Paul Kahan, Jonathan Waxman, Nate Appleman, Rick Tramanto, Michael Mina & Morimoto..just to name a few. I also did two sold out demos to great crowds that where having a blast to say the least. This event is one of the greatest parties on earth and i highly recommend attending if you haven't already. Lee really knows how to give the people the perfect balance of food, wine, entertainment and education and my hat goes off to the entire SOBE team.
Upon returning I found out that my book has just went on presale on Amazon. This book has been well over a year in the making and has been one of the toughest and most enjoyable projects of my life. It will have stories and recipes from my childhood until now and to say I am proud of it would be a vast understatement. I really need to thank Michael and Donna Ruhlman for making the process enjoyable and Rica for pushing us to do such a great book...here is the link if you are interested in checking it out...
I am currently in South Beach for a couple days helping out with some judging on The Next Food Network Star and doing a couple demos for South Beach Food and Wine Festival.
Brenda. I read all the posts several times but Brenda's burger definitely made me the hungriest. First off she mentioned how the burger should not be ground too fine, which I think is key to a great burger. Most importantly though was the job she did in describing it. It had me drooling for a burger.
First off, I have to admit I am a burger junkie...absolutely love them, cant cant enough of them, full fledge addict....burger junkie.