Chefs who give 110%

We are fortunate to have some very talented chefs as customers. Over the years these have turned into some really nice relationships. We are in awe of the talent these chefs possess. When we dine out, we choose restaurants whose chefs are our customers, and luckily, we have plenty to choose from. Currently, our filtering parameter has become whether the chef focuses on local ingredients and supporting both our local farmers and our local food community. There are many chefs on this list, and I would like to introduce you to the chefs that REALLY get it, over a series of posts. (Obviously if you are an active part of our food community, you don’t need to read this, you can’t help but already be aware of it.) The first chef on our list is Bruce Sherman of North Pond Bruce is currently nominated for the James Beard award “Best Chef: Great Lakes”.

The Flavor Bible - Happy One Year Anniversary!

The folks in this photo are waiting in line at the Milwaukee Public Market to have authors Karen Page and Andrew Dornenburg autograph a copy of The Flavor Bible. This was about a  year ago when the book was first out. We were  lucky enough to have this dedicated couple do book signings for us in not just one, but THREE different Spice House locations!

 Since we are a spice store, not a book store,  we are extremely selective about which books we carry. We choose only four titles a year, as the books will use up valuable shelf space that is very necessary to showcase our 400 plus spice products in our tiny shops. We  usually swap out books from year to year, yet The Flavor Bible remains on the first string roster. Simply put, this is an AMAZING book. It is a classic reference guide that is a must for any kitchen, from the uninitiated cook to the most seasoned veteran. When I need a thank-you or hostess gifts for chef friends who already possess all things culinary, this is what I bring. All the chefs I have given it to loved it, with the exception of Carrie Nahabedian. I tried to give the book to her before I read it; it ends up that she is one of the experts quoted in the book and naturally she had her own supply of the book!  EVERYONE loves this book. Why does The Flavor Bible earn such high praise and accolades, enough to keep it a hot seller even after a year on the market?

We all need some home cooking

Michael Pollan, one of the best food writers in America today, just published an article in the New York Times Magazine bemoaning the fate of modern cooking.  He points out that despite the increasing popularity of the Food Network, people are spending less and less time actually turning fresh ingredients into meals.  This, he argues, is bad for both individual and societal health.

I’ve read the statistics and I don’t doubt them, but here at The Spice House, it can be hard to remember how little interest most Americans have in the act of cooking.  The staff here are excellent cooks, passionate and adventurous about food.  Many of them have culinary degrees and extensive kitchen experience.  Our customers are eager to share their favorite recipes and ideas, and will often spend half an hour debating the best spices to use with the latest ripe produce from the local farmers market.  Those of us who work here spend our days in a rarified bubble of culinary experience, often forgetting about the apparently vast numbers of people who wouldn’t know how to use paprika or have never heard of Chinese 5 spice powder.  We just don’t encounter them very often.