Green Options » green cuisine

Liquid Gold from the Land Down Under: Yellingbo Ships Recyclable Cask-Fulls of Goodness Right to Your Door

Gennefer Snowfield — Thu, 15 Jan 2009 19:06:43 +0000

Question: What does organic olive oil, the environment, love songs, Tsunami relief and adventures on the high seas all have in common?

Answer: One extraordinary man.

And his name is Jeremy Meltzer, philanthropist-adventurer-musician turned entrepreneur-olive farmer who found passion, purpose and prosperity in a 100% recyclable cask of extra virgin olive oil.

So, when Divya Gugnani of Behind the Burner told me about Jeremy — and that I would have the amazing opportunity to follow media divas like Martha Stewart in interviewing him – I was beyond thrilled. Before I even connected with him, I was already moved by his unique story and the countless ways in which his endeavors are helping women, orphans and the environment. But I had no idea how far-reaching his efforts actually go and the life-changing experiences that have led him here. For Jeremy, it’s not just about eating and drinking better — it’s about living better and his main goal is to help others do just that. From small gestures to grand scale initiatives, Jeremy is a beacon of hope, bottled and direct shipped to you from Australia.

He also happens to be very easy on the eyes with a voice that has the smooth enchantment of Michael Buble mixed with the depth of Andrea Bocelli. Needless to say, I’m kicking myself for conducting a phone interview instead of meeting him in person while he was in New York City meeting with The Food Network. I am, however, listening to him croon love songs as I write this for added infatuation inspiration.

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Chestnuts Simmering on an Open Stove Top. Jack Frost Nipping at Your Nose.

Gennefer Snowfield — Sun, 21 Dec 2008 21:27:40 +0000

When I was growing up, the silky sounds of Nat King Cole crooning, ‘chestnuts roasting on an open fire…’ was the hallmark of the holidays for me. Every time I would hear it, I’d get that rush of childlike exuberance that encapsulates the magic of the season, and makes you feel like anything is possible.

Yet, despite the fact that inordinate amounts of food were also synonymous with the holidays in my family (6 courses and 3 hours worth of dishes to be exact, by hand), we never had one dish with a chestnut in it. Not a one. For shame.

So, as I got older, and began to nurture my inner chef, I decided to remedy that travesty by starting a new tradition of savory chestnut soup to begin the descent into our annual colossal feast, much to my Grandmother’s chagrin who quite religiously served Italian Escarole soup.  (And by religiously, I mean had served Escarole for 30+ years prior to my first course usurping; or usouping, as it were. OK, bad joke.)

But my soup was a big hit, and each year I’d add or change the ingredients, perfecting my chestnut prowess with new and interesting pairings. Needless to say, some years were better than others. The addition of raisins, for example. Disaster. Cranberries, however. Surprisingly delicious. And those tart little buggers are still the perfect complement to the soup. The cranberries, that is — not my family!

And now for the first time ever outside the hallowed halls of the Snowfield residence, I am sharing my coveted recipe for you to share, which now includes honey glazed grilled salmon, making it a hearty first — or even second — course for your own foray into holiday gorging and merriment.

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Behind Closed Doors: Secret Tips and Tricks from One of the Hottest Chefs at NYC’s Most Exclusive Restaurant

Gennefer Snowfield — Wed, 26 Nov 2008 20:32:16 +0000

As part of our Behind the Burner food series, I had the unbelievable opportunity to chat with John DeLucie, Executive Chef and Partner of one of New York City’s top celebrity hang outs, The Waverly Inn, a spot so exclusive, the dining is by invitation only.

Needless to say, this gastronomic gem has catered to the highest of high profile crowds, making it a venue to see and be seen while serving up some of the most extraordinary cuisine this side of Eden. But thanks to the passion of Divya Gugnani, chef, foodie and founder of Behind The Burner, a website that brings the most coveted tips and trends in the culinary scene to the masses, dining like a star is as close as this blog post.

So, read on as we literally go Behind the Burner of the Waverly Inn and inside the creative mastermind that has turned dining into a red carpet event.

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