B & B Open House Tour

Posted by ryan / Monday, April 25th, 2011

The Third Annual Loudoun Bed & Breakfast Guild Open House & Self-Guided Tour takes place this Sunday, May 1 from 1 to 5 p.m.

Fourteen establishments throughout Western Loudoun County are participating this year. These include…

Zion Springs, Hamilton

Rose Hill Manor, Leesburg

Georges Mill Farm, Lovettsville

Linden Hall Farm, Lovettsville

Weatherlea Farm, Lovettsville

Stone Manor Vineyard, Lovettsville

Meadowkirk Manor, Middleburg

Briar Patch, Middleburg

Red Fox Inn, Middleburg

Goodstone Inn, Middleburg

Montrose Farm, Purcellville

Silverbrook Farm, Purcellville

Mitchell’s Landing, Purcellville

The Pink House, Waterford

Local wineries, restaurants, and caterers are providing tastings at various host venues. Magnolias at the Mill, The Wine Kitchen, Palio Ristorante, and The Restaurant at Patowmack Farm are just a few of them.

Visitors can decide how many they’d like to visit, and all will have the chance to win prizes like overnight stays, restaurant certificates, and other gift packages.

This event continues to grow in popularity; it’s free and suitable for the entire family. Conveniently located thirty miles away from the District, these charming and historic B&B’s are still some of the best kept secrets in the region. The beautiful scenery alone is reason enough to consider making the trip out there.

Please call (866)-771-2597 or email info@loudounbandb.com for more information.

-Ryan Robertson

(image: Loudoun B&B)

Red Meat: Katie Reineberg

Posted by Warren Rojas / Tuesday, April 19th, 2011

Working with kids can lead to utter chaos. Cookology chef Katie Reineberg feasts on such challenges:

(Image: Eliana Lima Campos)

The chef/culinary instructor devotes most of her time to helping little hands get better acquainted with the food they’ll inevitably lift to their mouths–a vital lesson given the clarion call for heightened nutritional awareness currently dominating the media landscape.

WR: Salt. Pepper. What other spices/herbs could you not live without?

KR: Garlic. I literally put it in everything. Always go with fresh garlic, never buy the stuff in the jar, it has little flavor and a lot of unnecessary preservatives.

I also used to develop recipes for a fresh herb company, so I like cooking with fresh herbs: basil, sage and chives are my favorite. Dried herbs, though, are definitely more economical and often preferred because they can withstand higher heat and longer cooking. If I had to pick a favorite I’d go with dried thyme because for me it most closely resembles the flavor of fresh.

WR: What’s the very first dish you ever mastered? How long did it take? Do you still make it today?

KR: I have been cooking at home since I was a kid and one year I decided I was going to make Christmas dinner for my mom’s entire family (12 people seemed like a lot more back then). I found a recipe for Filet de Boeuf Wellington and knowing that the men in the family are “meat and potatoes” kind of guys, it was an obvious choice. My grandmother and I bought all of the ingredients and early afternoon on Christmas day the whole family settled downstairs while I started to cook.

Let’s just say by the time I managed to clean the silver skin off the tenderloin, chop and cook the mushroom duxelle, wrap my head around what foie gras REALLY was, and stuff it all in puff pastry, it was at least 9:30 p.m. before we all sat down to dinner. My efforts did pay off though, and I still make Beef Wellington for family holidays.

WR: What seasonal ingredient(s) get your creative juices flowing?

KR: I am really big on cooking seasonally because the honestly the food just tastes better. Right now it’s all about berries, asparagus, and fresh herbs. In the summer I can’t get enough sweet corn and tomatoes. I love everything about the fall—the colors, the weather, and especially the food; I work apples and butternut squash into soups, salads, stuffings and whatever else I can. Any sort of roasted root vegetable—parsnips, beets and sweet potatoes—are the perfect winter comfort food.

WR: My latest cookbook obsession is …

KR: “Happy in the Kitchen” by chef Michel Richard. It is not a new book, but it is elevated food presented in a way that the everyday home cook could easily recreate. I have tried almost every recipe in the 300-something pages, and I love that he talks about the importance of each ingredient and keeps things simple, which is not typical of “modern” gastronomy.

WR: What’s the most challenging dish you’ve ever attempted? Would you make it again?

KR: When I was in culinary school I tried to make my own chicken liver pate for a garde manger practical exam and it was awful (and by awful, I mean inedible). I haven’t tried again, but I think I’d give it another shot.

WR: If I could the spend the day working alongside any local chef, I’d love to collaborate with …

KR: I am pretty lucky in that I get to work with an amazing executive chef, Brad Spates, every day at Cookology. He is a great mentor. But if I had the chance, I’d love to work with Spike Mendelsohn on his involvement with Michelle Obama’s program “Let’s Move“, a healthy food initiative for kids in the Northern Virginia/DC area.

WR: What’s the easiest/quickest–but still wholly satisfying–meal you make for yourself?

KR: There’s nothing better than a big bowl of fresh pasta. And it is quick, easy and healthy if you use the right ingredients. I make fresh whole wheat pasta dough in large batches then keep it in the freezer so I always have it on hand to quickly roll out. Or if I’m really in a rush, I just cook a box of dried. The following is one of my favorite sauce recipes—it is called “Pomodori al Forno” which roughly translates to “tomatoes from the oven.” It is a baked cherry tomato sauce that is so simple but really flavorful. Buon appetito!

WR: In the next six months you won’t want to miss …

KR: Summer camps for kids at Cookology. It is so great to work with kids in the kitchen, exposing them to new ingredients, getting them to try foods from all different cuisines, and teaching them hands-on cooking and baking techniques. Check out the website for upcoming camp schedules kicking off June 20 and running through Labor Day!

WR: It’s quitting time. I’m pouring myself …

KR: A big glass (or two) of red wine—something full bodied, spicy, with red fruit. With warm bread and cheese.

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The kids’ cooking camp sounds infinitely more useful than the endless dodgeball games we endured at summer REC. Thanks for helping to mold a more delicious future, chef.

Come back next Tuesday for another helping of Red Meat.

–Warren

Crop Rapport: McLeans’ Lifestyle and Farmers Market

Posted by Warren Rojas / Wednesday, April 13th, 2011

(Image: Shutterstock)

Metro’s fabled “Silver Line” remains little more skyline-blighting pylons and traffic-snarling lane closures, but McLean businesses are already racing to welcome urban shoppers to their respective folds.

Just look at härth executive chef Thomas Elder.

The paint probably hasn’t even completely dried at his week-old restaurant, but the Gung-ho toque has already turned his attention to getting his companion project, McLeans Lifestyle and Farmers Market, underway.

Elder is still ironing out all the details surrounding the planned Saturday expositions, but suggested that shoppers would be able to patronize some of his favorite local purveyors, including: Martin’s Angus Beef (proteins), Bay View Farm (dairy), Level Green Farm (produce), Chef Eloy Carerra’s Kickin’ Salsas (condiments), Sharpen This (knife/garden tool sharpening service) and Sweetbites mobile cafe (baked goods).

“I’m hoping to incorporate a chef cooking demonstration and other fun activities to include 5K races, bicycle events and a garden tour,” he said of the still-evolving enterprise.

Meanwhile, Inova is on tap to dispense complimentary “lifestyle” instruction.

“They will be doing a weekly lifestyle seminar that will help tie in the fresh products with a healthy lifestyle,” Elder said. “Items we’ve discussed so far are, ‘How to compost in your apartment’ and ‘Apartment gardens,’ along with blood screening and other kinds of health related topics.”

Here’s hoping Elder has better luck with his initiative than the Westover Farmers Market planners appear to be having with theirs.

McLeans’ Lifestyle and Farmers Market: 7920 Jones Branch Drive, McLean; Saturdays, 9-1p.m., May 14th – late October

–Warren

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NoVA’s Winter Farmers Markets

Old Town Alexandria Farmers Market • 301 King St., Alexandria – Sat, 5:30-11 a.m.
Arlington Farmers Market • N. 14th St. & N. Courthouse Road, Arlington – Sat, 8-noon
Clarendon Farmers Market • 3100 Wilson Blvd., Arlington – Wed, 3-7 p.m.
Columbia Pike Farmers Market • S. Walter Reed Drive & Columbia Pike – Sun, 9-1 p.m., (summer); Sun, 10-1 p.m. (winter).
Del Ray Farmers Market • E. Oxford & Mount Vernon Ave., Alexandria – Sat, 8-noon
Falls Church Farmers Market • 300 Park Ave., Falls Church – Sat, 9-noon (Jan-Mar); Sat, 8-noon (Apr-Dec)
Farmer Girls • 8769 Old Dumfries Road, Catlett; 540-272-7839
Fredericksburg Farmers Market • George and Prince Edward Streets, Fredericksburg – Mon-Sat, 7-6 p.m.; Sun, 12:30-4 p.m.
Leesburg Farmers Market • 20 Catoctin Circle S.E., Leesburg – Sat, 8-noon (May-Oct); Sat, 9-noon (Nov-Apr)
Loudoun Flavor • 39363 Stevens Road, Lovettsville; 703-350-2790
Old Town Manassas Farmers Market •9431 West St., Manassas – Sat, 10-2 p.m.
Purcellville Community Market • 130 E. Main St., Purcellville – Sat, 9-1 p.m.
Smart Markets • 2854 Hunter Mill Road, Oakton – Sat, 10-2 p.m.
Smart Markets • 13297 Gateway Center Drive, Gainesville – Sun, 10:30-1:30 p.m.
Winchester Freight Station Farmers Market • 315 W. Boscawen St., Winchester; Tue, Sat, 10-2 p.m. (Jan-Apr); Tue, Fri, Sat, 8-1 p.m. (May-Dec)

Or click here for our full list of local farmers markets.

Uncork the Fun!

Posted by ryan / Wednesday, April 6th, 2011

Come one, come all to the Reston Town Center on Saturday, April 30 for NoVA’s premier wine-tasting event . The Fifth Annual Great Grapes Festival continues the following day at noon.  You too can take part in this outdoor celebration of food, fun, and fermented grapes. Over twenty Virginia wineries will be represented in separate tents, and more than two hundred wines can be sipped and savored.

Live music, crafts, and appetizers should provide the perfect accompaniment. See demonstrations from local artists and chefs in a beautiful setting. Market Street will be cordoned off, so no cars can come through the middle. This will allow you to admire your surroundings appropriately. There are plenty of quality stores, restaurants, and free parking in the vicinity too.

Admission options include-

1. $35 in advance for admission to both days. This entitles you to a souvenir wine glass, t-shirt, unlimited samples, and the option of watching all scheduled performances.

2. $20 in advance ($25 on-site) for admission to one day. This also entitles you to a souvenir wine glass, t-shirt, unlimited samples, and the option of watching all scheduled performances.

3. Designated Driver Tickets are $15 in advance, and $20 on-site. This is good for admission only, but gratitude is in order.

4. Kids who are 12 and under are admitted free of charge.

Visit the official website for tickets, or call (703)-476-9377 for more information.

-Ryan Robertson

(image: Uncork the Fun)

Red Meat: Rebecca Jordan

Posted by Warren Rojas / Tuesday, April 5th, 2011

Love to learn on the job? Capital Ale House toque Rebecca Jordan exploits that unique pleasure every chance she gets:

(Image: Eleanor Lang)

Although she brings a lifelong affection for southern cooking to the table, Jordan suggests that having access to the filled-to-near-overflowing CAH coolers has only broadened her pairing horizons and deepened her appreciation for beer-infused cooking. Which is why she not only looks forward to each upcoming beer dinner–she studies up on the soon-to-be-featured suds and then works to broaden her culinary comfort zone.

WR: Salt. Pepper. What other spices/herbs could you not live without?

RJ: Cumin and cilantro are must haves in my kitchen both at home as well as at Capital Ale House.

WR: What’s the very first dish you ever mastered? How long did it take? Do you still make it today?

RJ: Back in college, we would come home late at night and make one of our favorite brew pub appetizer—house-made potato chips. I mastered the spice blend after many late nights of cooking potatoes and it became a most requested item in our house after that. I have made it a few times at home but have not brought the magic blend to my work kitchen just yet.

WR: What seasonal ingredient(s) get your creative juices flowing?

RJ: I love seasonal berries and micro greens paired with a good beer anytime of the year.

WR: My latest cookbook obsession is …

RJ: As a southern chef I have to tip my hat to my roots. I just recently read Elizabeth’s on 37th which shared recipes as well as stories from the famed Savannah restaurant. Their approach to good, local food was ahead of its’ time and they are still considered a must experience restaurant in the Lowcountry.

WR: What’s the most challenging dish you’ve ever attempted? Would you make it again?

RJ: Every beer dinner that I put together is a challenge to me because I often read up on the brewery at hand first, make up a menu to pair with the beers second and then worry about the execution last because I love a good challenge. The last beer dinner we did was with Brooklyn Brewery and I did a traditional Cuban spread with no experience which turned out fantastic. I definitely kept those recipes in my little black book.

WR: If I could the spend the day working alongside any local chef, I’d love to collaborate with …

RJ: Chef Jamie Leeds of Hank’s Oyster Bar as well as Commonwealth Gastropub [LEEDS RECENTLY SOLD THIS PROPERTY] would be an awesome collaboration. She has had so much success as a female chef-owner and our two distinct styles would mesh well.

WR: What’s the easiest/quickest–but still wholly satisfying–meal you make for yourself?

RJ: I love Lowcountry food in general but can always count on my Shrimp and Grits when I am cooking at home after a long day. I can put together that meal in 15 minutes or less:

WR: In the next six months you won’t want to miss my …

RJ: We have two exciting dinners coming up in April with Terrapin Brewery out of Athens, GA and one with local chocolatiers, Spice Rack Chocolates. The Terrapin Dinner is going to be a barbecue dinner highlighting all the different styles of barbecue found in the South. Spice Rack Chocolates is a Fredericksburg-based company who specializes in savory chocolates so I have done a very seasonal spring menu pairing up their chocolates with many styles of beers.

WR: It’s quitting time. I’m pouring myself …

RJ: Since I started working for Capital Ale House, my beer knowledge has grown by leaps and bounds so this question is a hard one. I love a good Belgian and know I can always count on Maredsous 8 or St. Bernardus 12 to quench my thirst.

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Craft brews, Southern barbecue and gourmet chocolates? We may have to relocate to Fred Vegas for the rest of the month so we don’t miss a single bite.

Come back next Tuesday for another helping of Red Meat.

–Warren

Blue Jeans Ball

Posted by ryan / Wednesday, March 30th, 2011

The Capital Area Food Bank’s Eighth Annual Blue Jeans Ball is on April 10 at 6 p.m. Hosted by the Wardman Park Marriot Hotel in NW DC, everyone is encouraged to “come as they are” to this fundraiser. There’s no need to get dressed up for this event, so pull out your favorite pair of jeans and have yourself a good ole time.

Over forty of the area’s finest chefs will be preparing their specialty dishes, and the music group Elastic Waistband is scheduled to perform. Dozens of unique products and experiences can be bid on in the the silent auction. Some of the bigger ticket items will be saved for the live one.

Special guest appearances include First Lady Michelle Obama and Mayor Vincent Gray. News Anchor Jennifer Donelan is the Mistress of Ceremony and TV personality Paul Wharton is an Honorary Ambassador Against Hunger.

The underlying reason for all this is to raise awareness of the prevalence of hunger throughout the metropolitan area. It’s one thing to know about the problem, but it’s quite another to do something about it. The CAFB has been the solution for over three decades now, but they need our continuous help and financial support in order to do so.

Tickets were $150, but have recently sold out unfortunately. The good news is that each ticket sold could potentially feed a family of four for two weeks, or one hundred fifty people in one day! Plan ahead to attend next year. Sounds like it’d be worth it!

-Ryan Robertson

(image: CAFB)

Red Meat: Eric Reid

Posted by Warren Rojas / Tuesday, March 22nd, 2011

Turns out you really can’t keep a good chef down. Take hometown hero Eric Reid:

(Image: Meaghan Gay)

Mere months after being forced to abandon his own restaurant, the publicly lauded Del Merei Grille, Reid was hired to help newcomer Del Ray Pizzeria woo back local diners after a particularly rocky start. He’s since learned to love the subtleties of Italian cuisine–though, rumor has it, DMG regulars have cajoled him into trotting out his signature frickles from time to time.

WR: Salt. Pepper. What other spices/herbs could you not live without?

ER: Thyme and parsley. Fresh thyme adds such a nice earthiness flavor to the dishes and now that I’m doing this Italian thing, I like the way the parsley adds a vibrant green to the entrees.

WR: What’s the very first dish you ever mastered? How long did it take? Do you still make it today?

ER: The first dish that I mastered? Hard to say, I don’t think you can ever really master a dish. I will say that I make shrimp and grits very well. It’s currently not on the menu at the pizzeria.

WR: What seasonal ingredient(s) get your creative juices flowing?

ER: Tomatoes. I love to make jams, chutneys, sauces, salads and preserves. Endless options with tomatoes.

WR: My latest cookbook obsession is …

ER: Magazines–they don’t even have to be food related. Any magazine that has a recipe or a new restaurant for me to read about.

WR: What’s the most challenging dish you’ve ever attempted? Would you make it again?

ER: Beef Wellington. This was on our Valentine’s Day menu at Del Merei one year. I thought I had the temps perfect only to find out after baking them off every one of them was blown away. I had to throw together another batch immediately. It was a bit of a nightmare with everything else going on.

WR: If I could the spend the day working alongside any local chef, I’d love to collaborate with …

ER: Brian Hooyenga. He was the chef at Evening Star when I was there. I would love to work the line one more night with him.

WR: What’s the easiest/quickest–but still wholly satisfying–meal you make for yourself?

ER: Fajitas. Thinly sliced NY strip, little cumin, little chili powder, salt and pepper. Sautee with some onions and peppers, get some sour cream and cheddar, a couple flour tortillas and hot sauce. You’re good to go.

WR: In the next six months you won’t want to miss my …

ER: Next project. I’d like to keep it in Del Ray; just need to find the location.

WR: It’s quitting time. I’m pouring myself …

ER: A Dogfish [head] and a grandma [resto-speak for Grand Marnier]

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Tomato jams are a personal favorite, chef. Methinks we’ll be seeing each other real soon…

Come back next Tuesday for another helping of Red Meat.

–Warren

Red Meat: Antonino Di Nicola

Posted by Warren Rojas / Tuesday, March 15th, 2011

(Image: Raul Guitierrez)

You might think that running a full-service restaurant AND the adjoining deli/gourmet market would be plenty of work for anyone. But Pane e Vino toque Antonino Di Nicola is carving out a precious few more hours later this month (see below) to assist those in need all around the world.

WR: Salt. Pepper. What other spices/herbs could you not live without?

ADN: Crushed red pepper, basil, rosemary and sage.

WR: What’s the very first dish you ever mastered? How long did it take? Do you still make it today?

ADN: Ragu Di Carne al Sugo (Veal Ragu). About 2 hours. Yes I do, as a special.

WR: What seasonal ingredient(s) get your creative juices flowing?

ADN: Eggplant and tomatoes.

WR: My latest cookbook obsession is …

ADN: Mario Batali – Molto Italiano

WR: What’s the most challenging dish you’ve ever attempted? Would you make it again?

ADN: Sfinge (fried cream puffs filled with ricotta). Yes – I finally perfected the dish.

WR: If I could the spend the day working alongside any local chef, I’d love to collaborate with …

ADN: Emeril Lagasse.

WR: What’s the easiest/quickest–but still wholly satisfying–meal you make for yourself?

ADN:

WR: In the next six months you won’t want to miss my …

ADN: Pane e Vino is having a second wine dinner fundraiser ($90 per person) at 6:30 p.m. on March 24th to help the people of Haiti rebuild their lives after the disastrous earthquake last year. The fundraiser is done in conjunction with the Church of Nativity’s Operation Starfish, a trademarked program of Food For The Poor.

WR: It’s quitting time. I’m pouring myself …

ADN: A glass of good red wine or a Crown and Coke.

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Good to know you’ve not yet given up on Haiti, chef.

Come back next Tuesday for another helping of Red Meat.

–Warren

St. Patrick’s Day

Posted by ryan / Tuesday, March 15th, 2011

What is it about this holiday in mid-March that brings out the “Irish” in all of us? Even the Emerald Isle itself doesn’t have the same type of over-the-top celebrations that are traditional here. We have parades, performances, and pinch each other when there’s no green to be found in an outfit. Some cities like Chicago dye its river green in honor of the day. Bars and restaurants offer up traditional favorites like corned beef and cabbage, bangers and mash, and alcoholic beverages.

If there’s one day a year that recovering alcoholics have to summon more strength than usual to restrain themselves, it’s probably this day. Pubs open early, and they seem to do more business for some reason. It may be the deals they offer on green beer and Irish Car Bombs. The combination of Guinness, Bailey’s and Irish whiskey just can’t be beat! You have to drink it quick though, or the cream will curdle. The aftertaste always puts a smile on my face.

Another source of contentment is Irish entertainment. Riverdance can be both soulful and upbeat. Some rock bands seem to write and compose songs for this holiday specifically. Flogging Molly, Carbon Leaf, Dropkick Murphy’s, and Mumford & Sons are just a few that come to mind.  Similar shows can be seen across the region. Movies like the first Boondock Saints have reached cult-classic status. Some theaters like the Arlington Draft House are hosting a special screening in honor of the holiday.

Here’s a full listing of what’s going on in the area on Thursday, March 17.

The potential for fun is huge, but there’s no excuse for intoxicated driving. The police will be out in full force to try to prevent fatal accidents before they occur. Public transportation is a much better option. Drivers Incorporated is a designated driving service that picks you up and drives you home in your own car. Prices start with a $20 pickup fee, plus $3 per mile. (703)-994-3931

Be safe out there.

-Ryan Robertson

(image: Holiday Spot)

Waiter? There’s an iPad in My Soup!

Posted by Warren Rojas / Friday, March 11th, 2011

(Image: Meshelle Armstrong)

Perky Myriad font on the Apple website cheerfully describes how the advent of the iPad2, with its dual cameras and dual processors, will allow us to integrate office documents and make gorgeous, intuitive business presentations and …

Zzzzzzzzz ….

Ooops. I fell asleep thinking about all of this boring business duality.

If Apple really wants to get my—I mean our—attention with today’s iPad2 roll out, may I humbly suggest shoving all the tedious business talk down the disposal and do what Apple does best: yack about fun stuff.

Like getting messy in the kitchen.

And that’s not just my personal bias talking.

Gastronauts who enjoy their comestibles with a side of technology are fast becoming a demographic of which techies should take stock. The National Restaurant Association’s 2011 Industry Forecast indicates that food-focused consumers tend to be more technologically savvy, and that frequent restaurant customers are more likely than the general public to use various forms of technology on a daily basis. The report states, “81 percent of frequent full-service and quick-service customers, and 77 percent of frequent off-premises dinner customers said they frequently used the Internet, compared with 72 percent of all adults.” The same survey also states that 13 percent of restaurant customers use mobile apps compared to 8 percent of the general public.

And it’s not just consumers who live at the intersection of mobile technology and gastronomy.

Culinary professionals from food writers and publishers to restaurateurs and chefs have long been niche users of mobile and interactive technologies that are the cornerstone of devices like the iPhone and the iPad.

Lorena Jones, publishing director at San Francisco-based Chronicle Books, is responsible for digital initiatives in her publisher’s food and drink portfolio.

“We have long believed that many of the authors we work with have a depth of knowledge that is not entirely captured in a 3-D book,” Jones related. “Food is a category that just lends itself to visual stimulation and interactive engagement.”

And even though the model has yet to be fully tested, the potential for revenue from apps on tablet devices to breathe life into a sickly print publishing industry also makes the interactivity and mobility of tablets and smart phones appealing as a complement to offline ventures. “We’re highly motivated to generate another revenue source for our authors,” Jones said of the growing e-publishing realm.

Chef and restaurateur Cathal Armstrong (pictured above) has been a devotee of Apple products for years, and was a quick adopter of the iPad when it debuted.

“It’s a powerful tool that’s fun to use,” Armstrong said, estimating that his iPad has become as indispensable as a loyal and capable sous chef. Unlike outdated desktop computers, the web-ready tablet moves WITH Armstrong—an invaluable feature for a leader who often finds himself juggling supplier calls, customer-related queries from employees and general back-of-house issues, all while in the middle of choreographing his award-winning dinner service.

“We’re always connected,” Armstrong said of his ability to reach general manager Todd Thrasher or his wife/business partner Meshelle Armstrong on their own iPads with just a few keystrokes. “If we have a guest that loses something we need to be able to communicate with each other 24/7. That’s just part of the service if you want to work in a four-star restaurant.”

Multi-platform food scribe Michael Ruhlman sees a lot of potential in devices like the iPad, not only as a practical cooking tool, but also as a community builder.

“Devices like the iPad aren’t changing the way people cook yet, but I think that the iPad and the tablet devices that follow it are going revolutionize cooking, Ruhlman suggested. “And I want be a part of it.”

Ruhlman has been not only a very early adopter of this technology, but also a producer. Ruhlman’s Ratio app, a digital companion to his book, has been downloaded at least 8,000 times ($4.99 on iTunes).

“I get great feedback from people who use [my app] all the time. People often tweet that they are using Ratio for pancakes this morning or whatever,” he said. “I see a lot more interesting stuff happening. I see a way that cooks can share their experiences with one another, a way to keep a sort of a running diary on what they’re doing. All kinds of things are possible and we’re just now discovering the potential. I mean, it just started and the possibilities are, at least now, they feel endless.”

Endless possibilities, indeed.

Like, instead of a dual camera, I would settle for just one camera–AND a device that wouldn’t fall victim to cookie dough smudges or cake batter mishaps.

Are you listening, Apple?

–Amy Loeffler