Posts Tagged ‘gourmet’
Extreme Frugality Goes Gourmet
Posted by The Editorial Desk / Thursday, March 26th, 2009
Photo Credit: Pink Moose
W. Hodding Carter writes a new series for Gourmet called “Extreme Frugality,” an hilarious and honest account of his family’s attempt to live within their means: $550 a month for a brood of six.
While Carter readily admits that his family’s lifestyle isn’t as “extreme” as some penny pinchers out there (he probably hasn’t started recycling vacuum bags like self-proclaimed “Frugal Zealot” Amy Dacyczyn), his methods extend far past clipping coupons and ordering from the dollar menu.
Going back to traditional ways of living is key for Carter: raising hens for eggs, heating the hearth with bartered firewood and throwing stones at wild grouse in hopes of a free meal.
As-yet unsuccessful at killing his own game, he finds an alternate source of free-range fowl:
A friend of mine named Adam Scott couldn’t get up the nerve to eviscerate and prepare one of his chickens, which had apparently committed suicide by banging her head into a plastic crate. I arrived home to find his dead chicken hanging by its feet next to the front door…I cut up the bird; smeared it with chopped garlic, olives, and anchovies; covered it with potatoes; bathed it in chicken stock; and baked it in the oven. Lisa and the kids, having watched the bird hang by the front door for a day while I procrastinated, were a bit hesitant to dig in, but the potatoes won them over and they all ate at least a little bit of the free free-range chicken.
While waiting for summer to give his garden a kick start, Carter employs a simple yet effective grocery strategy to feed his family on $350 – $400 a month. He buys only what’s on sale, which inevitably leads to buying what’s in season.
By rejecting the common practice of sticking to strict grocery lists, Carter shops like upscale seasonal restaurants, such as 2941 and One Block West, that change their menus daily to take advantage of the freshest available ingredients.
As Carter puts it: “This new way of shopping is the poor man’s answer to the chef only buying the produce or meat of the day at his local farmers market: Shop with the slash mark and cook with your heart.”
Side Note: I first heard about the “Extreme Frugality” series from the cheerful frugality blog, Like Merchant Ships, written by a mom blogger who was frugal way before it was cool. “My goodness,” Meredith says in her blog, “we are certainly in vogue.”
– Christina Lee
Posted by The Editorial Desk / Thursday, March 19th, 2009
While a solid chunk of the populace will disavow anything non-college hoops related from noon today till April 6, there’s no reason food lovers can’t enjoy a custom-tailored taste of March Madness.
Behold, the Savory 16 tourney:
(Image: igourmet)
The epicurean purveyor likes to pit its preeminent cheeses against one another each spring, and this year’s seeds are no exception.
Granted, I’ve not sampled all of these dairy superstars. But I think the smart money would have to come down in the Robusto bracket.
I mean, Cornelia’s coriander-laced gouda has already got my mouth watering.
And Rogue Creamery’s Smokey Blue is basically a legacy (RC’s Crater Lake Blue claimed last year’s Savory 16 crown).
That said, I’d like to believe the white truffle-packed Boschetto al tartufo Bianchetto will have a strong showing. But do I think they … could … go … all … the … way?
Not sure enough I’m cultured enough to make that call.
Plot your own Cinderella cheese story here for a shot at free cheese for a year.
–Warren Rojas
Posted by The Editorial Desk / Friday, March 13th, 2009
Would that prime cuts of beefs and charcuterie could save our flagging economy.
(Photo: Laurent Jung)
Because this area boasts a slew of custom meat purveyors par excellence.
Tallula/EatBar ex-toque Nathan Anda left the Arlington gastrohub last summer to develop his own charcuterie concept, which has since evolved into the Red Apron Butchery. Though he’s still scouting final locations for the shop–something Anda hopes is “weeks, not months away”–Anda already envisions a full-service facility replete with homemade sauces, gourmet foodstuffs and exotic proteins.
“It’ll be an experience, going in there,” Anda insists. He plans to specialize in “stuff that isn’t available everywhere,” tossing out pig ear terrines, cured lamb bellies, handmade lardo and trotters as potential impulse buys.
In the meantime, Anda’s current catalog (cured meats, homemade hot dogs) will be available for retail purchase at Planet Wine and officially debuts in Buzz‘s panini line. Anda is also firming up his relationships with various local farmers markets, estimating that he’ll make the rounds to the weekly Ballston, Penn Quarter and possibly one other open-air showplace beginning early next month.
Anda is also talking with fellow Neighborhood Restaurant Group chefs Anthony Chittum (Vermilion) and Frank Morales (Rustico) about weaving some of his wares into their menus.
“Hopefully, in the coming months, he’ll be using my pepperoni,” Anda said of the spicy sausage he’s developed for Morales’ gourmet pies. He also plans to make his products readily available to incoming Tallula chef Barry Koslow–though he suspects the charcuterie-savvy Koslow will not want for jaw-dropping snackables.
“With Barry coming in, it’s [Tallula] going to be awesome,” Anda predicts.
Meanwhile, Robert Wiedmaier’s new gourmet shop, The Butcher’s Block should be up and running shortly. Chef Chris Watson will oversee a gourmet retailer (along with the fledgling BRABO/BRABO Tasting Room) poised to offer fresh breads, wild game and a bevy of Belgian beers.
Down the road in Del Ray, Aussie butcher Stephen Gatward has developed a loyal following at Let’s Meat on the Avenue by serving up hard-to-find items (kangaroo meat, anyone?) as well as neighborhood necessities (smoked dog bones).
For those who enjoy a a dash of intrigue with their entrails, the mercurial Jamie Stachowski continues to peddle his cured goodies in the darnedest places (next delivery: tomorrow at noon).
And I would be terribly remiss if I didn’t give a nod to the gourmet links that spring from the mind of improbable sausage baron, Stanley Feder.
We’ve never had it so good.
–Warren Rojas