Tuesday, December 8, 2015

Foodies Celebrate - Savoring Gotham: A Food Lover's Companion to New York City is brimming with food & drink history




There’s no getting around it. Savoring Gotham - A Food Lover’s Companion to New York City, edited by Andrew F. Smith; and Foreword by Garrett Oliver is one huge tome. But then, it’s New York. Most everything here is big - as in fiercely superlatively, colossal. The buildings are big; the population is extraordinarily large and diverse; there are so many sports team that we have two of each of the majors -- so when it comes to that beloved subject we simply cannot stop talking about or sharing images of or indulging in: food and drink -- it is no surprise this landmark book clocks in at nearly 800 pages.

Savoring Gotham boasts 568 entry topics - from “Beverages” to “Chefs” to Food Controversies and Regulation” to “Holidays, Celebrations, and Festivals” to “Restaurants and Bars.”

The undertaking required 174 writers -- or a small army of foodies -- to capture what is really just the “first course” to Gotham’s extraordinary food stories.

In fact, at the book’s swanky New York City book launch party November 17 at the Oxford University Press’ elegant lobby, editor Andy Smith cheered the guests with the notation that this is just the first in a series of Savoring Gotham gastronomic collections.
Editor Andy Smith autographing a copy of Savoring Gotham for  Foodie Enthusiast, Karen Tenenbaum. I'm capturing the moment - and unknown to me at the time - the photographer was capturing me in the moment!

Also on hand to help celebrate at the premiere was local food and wine - and beer provided by JBF Award winner, Garrett Oliver’sBrooklyn Brewery .
Me and JBF Award Winner, author, Brewmaster: Garrett Oliver

The book officially went on sale December 10th. It’s worth noting that the book is not a “guide,” rather as the title offers, it is a “companion.”


Editor Andrew F. Smith and Marion Nestle













My" Shero" Marion Nestle, flanked by me, (L) and nutrionist & author: Nancy Addison 


A favorite food sprite: Mimi Sheraton (R) with author & nutrionist : Nancy Addison

Me and Max Sinsheimer, Managing Editor, Oxford Press (& Author Angel!) 

The stories are indeed lovingly written by writers who care passionately about the subjects. In fact, the writers chose their chapter subjects.

We may all know of Marion Nestle (my food “Shero”) and her Food Politics: How the Food Industry Influences Nutrition  and her effort to enlighten us to the effects of the ever-corrosive impact of Soda Politics: Taking on Big Soda (and Winning) but I daresay not many know of other food and drink tales.

For example, it was charming to learn writer Meryl Rosofsky came to love writing about New York’s iconic The Four Seasons Restaurant so much she was convinced by the managers to hold her own wedding there last spring -- in time before it shutters its glamorous doors in 2016 due to the siren song of lease issues.

Also, many may covet Roberta's pizza but yet may not know how the two shipping containers -- seemingly duct-taped to the restaurant -- is home to Heritage Radio Network - arguably the best radio station “on food news, farming issues, restaurant's, chefs, …. and just about anything related to food.”

And there’s Gum. Savoring Gotham’s chapter on the quintessential chewing sensation, Chiclets, was named for chicle, “the gummy sap of a tropical evergreen, sapodilla, that was made and marketed by Thomas Adams in 1857, when after meeting the former Mexican president and general, Santa Anna -- who was living in exile on Staten Island and needed the money to fund his return to power - and thus shared the ancient Mayan confection recipe with a plucky New Yorker.

I am so honored and proud to have had the opportunity to research, interview, and write three chapters that are dear to my passions - for Savoring Gotham.
The chapters I wrote are: “Farm to Table,” “Greenmarkets,” and “Ladies Who Lunch.”
And while all the research was exciting-- and as long-time readers of my blog know - I’m a dedicated advocate and devotee of all things natural, local, and F2T.

And yet, it was Savoring Gotham that allowed me to dedicate another passion about the extraordinary women of Gotham -- with my idea of capturing those ladies who long ago, bore the essence of what is best about Gotham: fashion, food , and fame -- long before social media. The Ladies chapter was truly a frothy adventure to write: given access to WWD.com - Women’s Wear Daily’s archives - and a free-form interview with legendary Sirio Maccioni -- a James Beard Lifetime Achievement award winner and maitre d/owner of Le CirqueNew York. As written, “... Bill Blass was often whispering in his ear, helping to navigate the potential minefield of nouvelle society’s indiscretions and successes.” For the book’s review, he wrote: “New York, one of the world's most extraordinary cities, is captured masterfully here through its food and food history." --Sirio Maccioni, restaurateur. Agreed, sir.

I will be launching a “Ladies Who Lunch” podcast and YouTube element of my Chefs Garden channel.
I have long planned to interview the best, most intriguing, talented, women who, today, are at the kinetic crossroads of my world: fashion, food, politics, art and gardens.
It’s a most natural intersection, no?

Can you please write/post me your most salient thoughts on this as we will begin production in early 2016? Can’t wait for this exciting exploration into today’s Ladies Who Lunch.

Despite its heft, Savoring Gotham is a book you can’t seem to put down. The chapters are crisp, brief narratives that are sure to spark many a dinner conversation or bar chat. Savoring Gotham is an ideal holiday gift - one that readers will return to again and again - for reference, exploration, fun, and pride. Time to dig in.

As a special gift to Savoring Gotham readers, friends, and family: your can save 30% when purchasing a copy of the book by entering code ADFLYK2 at checkout via the OUP website. Plus, even the savings are New York big: while at checkout, you can also register with the website and receive an additional 10% off your purchase.


Everything’s better in Gotham.


Tuesday, November 17, 2015

"Eating Living, Building: Design the Kitchen of the Future" NKBA Symposium 11/18 highligts Culinary Culture



Eating, Living, & Building, Designing the Kitchen of Tomorrow is the National Kitchen & Bath Association - NKBAManhattan

Chapter’s 2015 Symposium. All are welcome to attend the event that is targeted for the kitchen, bathroom and interior design community.


The Eating, Living & Building symposium is an innovative and in-depth discussion of the future of kitchen design and implementation, focused through the lens of kitchens past and present. The subjects of food, sociology, and design will help guide the talks in a series of thought-provoking, one-hour programs followed by a hosted panel discussion with three industry experts. The event is sponsored by Hafele America Co at their NYC showroom just off Gramercy Park.
Eating

Culinary Culture – How Food and Its Production Fuel the Kitchen 

A discussion of the future of food as it relates to kitchen design and the changing world of edible goods from origin to tabletop. Discussing production, transport, preparation and storage, the food-focused presentation will examine how food is a prism through which we perceive our lifestyle and how it touches every facet of society.


Leeann Lavin, -- that's me!! -- author ofThe Hamptons and Long Island Homegrown Cookbook …, contributing author (three chapters: Farm to Table, Greenmarkets, and Ladies Who Lunch) to Savoring Gotham: the “Food Lover’s Companion to New York City,” Examiner Food & Drink reporter, and garden designer and blogger at Garden Glamour by Duchess Designs, will present the future of food as it relates to kitchen design and our changing world of edible goods from origin to tabletop. I will present a back to the future snapshot of food’s recent history -- from “essential locavore” through Gotham’s food markets, to foods of the future, including plant-based, NbN, and entomophagy -- to the Kitchen as the Dashboard, driving a healthy, sustainable food-centric lifestyle.


Living


Under the (Kitchen) Hood
An overview of the impact of kitchen design and its impact on the health, safety and welfare of the homeowner. Taking into account climate change, energy consumption, systems thinking, lifestyle, material and spatial organization and sociological-based design approach are discussed to get the most beneficial outcome for the design and the environment.
Ray Kinoshita Mann, Associate Professor at The University of Massachusetts Amherst Department of Architecture, will depict a portrait of tomorrow’s kitchen from a sociological perspective through her holistic design approach and her understanding of our world’s changing family dynamics.

Building
Virginia Tech – FutureHAUS

The Virginia Tech FutureHAUS is a research concept of the VT Center for Design Research which proposes an innovative new approach to the way we construct buildings. This process promises energy-efficient, sustainable, and smart solutions for medium to high density urban housing. The prefabricated FutureHAUS Kitchen, a signature feature of the prototype which demonstrates the wirelessly “connected” kitchen. The kitchen and living room “cartridge" prototypes were featured in 2015 at KBIS in Las Vegas and AIA National Convention in Atlanta. Joseph Wheeler, AIA, Professor at Virginia Tech School of Architecture + Design will explore environmental and sustainable architecture and the implementation of advanced design theory and ideas.
Panel Discussion

Following the the three keynote presentations for Eating, Living & Building: The Kitchen of Tomorrow, there will be a panel discussion, moderated byJohn Morgan
The panel talk will further explore food, food storage and preparation, sociology, wellbeing, health, technology, construction methods and materials, and their impact on the future design of kitchens.

John Morgan, is a well-respected 20-year kitchen and bath industry veteran. A manufacturer’s representative, consultant, trainer, and speaker, he has served on advisory councils of many industry manufacturers and Virginia Tech. In 2013 John Morgan proudly served as the 2013 NKBA National President. Morgan authored the popular “Rep’s View” column in Kitchen & Bath Design News for nearly a decade, and currently represents nationally-known cabinet and technology companies through his Baltimore/ Washington-based agency,Morgan Pinnacle.
Schedule:


Noon ~ 1:00 PM Sign In &Lunch


1:00 PM ~ 6:00 PM Symposium 


(15 minute breaks between sessions)


.4 CEU/ 2 HSW & 2 LU


NKBA NARI AIA


ASID self reporting


Fees
NKBA Members prior to 11/11   $75.00
NKBA Members after 11/11       $100.00
All Other Professionals              $100.00
Pre-registration is required