A rapscallion’s holiday
Two holiday parties: One dirty, the other covered in dirt
Topics: Kitchen Cabinet, Chefs and Cooks, Christmas, Food, Life News
We asked members of our Kitchen Cabinet to briefly share some of their holiday memories with us, and we’re sharing them with you all this week. Today we’re celebrating with fabulous foods, be they wholesomely found or more ill-gotten.
From Clark Wolf, food and restaurant consultant:
It was the indulgent start to an excessive decade: 1980, and who knew that wild arugula and padded shoulders were just round the corner? So nice that only one of those endured.
We were working to open a new outpost of the legendary Oakville Grocery, and a small group of us gathered in a Napa Valley farmhouse to rob the very larder we were stocking.
I’d arranged for geese to be raised for us nearby, secured major quantities of Italian white truffles, and gathered quail eggs and a slab of illegally imported foie gras large enough to clog international arteries.
We rendered the duck, gathering and straining the fat so we could pan fry sourdough crostini, scramble the quail eggs (kept overnight in a jar with the truffles to absorb their aroma) to go on top, then gilded that lily with a slash of foie gras and generous scrapings of more white truffle.
We were well into our third or fourth or fifth bottle of Champagne when Rick slipped and dropped the pan, sending the goose flying across Joe’s pristine show kitchen, only to be returned to the oven, forgotten in the haze and profoundly overcooked. We abandoned it. It was all of course far too much, but it felt just right.
I do remember a salad and a delicious, pedestrian poached egg the next noon, but that’s another story.
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From Greg Higgins, Chef-owner, Higgins Restaurant and Bar:
No offense to the founder of Festivus or any other feast days, but the winter solstice is primordial, predating all organized religion. It’s also the normal peak of truffle season along the 45th parallel.
There are many food memories brought on by the abbreviated days around the winter solstice, but I’m most moved by the scent of dank earth, the kind coming from a freshly dug Oregon black truffle. These things are precious, and the hunt for them is shrouded in a mystery that feels appropriate for the misty, dreary days of the Northwest winter.
Clark Wolf is founder and president of Clark Wolf Company, a New York-based food and restaurant consulting firm. More Clark Wolf.
Higgins turns out fine cuisine in support of his premise that food is community - an idea that creates respect, commitment and responsibility from farmer to chef to diner. “We're interested in nourishing and sustaining not only our customer's appetites but also the land and the quality of life we all enjoy,” says Higgins. With an agricultural region that provides unparalleled abundance and diversity - from wild salmon, mushrooms, and huckleberries to some of the finest wines in the country, Higgins is defining a cuisine that is truly rooted in the northwest. More Greg Higgins.






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