Hot From The Kettle™: The Capicola Method

by Melody Kettle in , ,

Lou Palma's 2010 CapicolaOld homes are examples of inimitable craftsmanship and charm.  Similarly, old world foods – specifically cured pork- are characterized by flavors of authenticity, uncommon tenderness, and a rich palate.  More than this, old world food exhibits love.

But the  artisanal approach to curing meat is not all Romance.  There is an essential method.  An unerring, mechanical, calculated, recipe to creating a masterpiece of cured pork. 

I was lucky enough to learn how to create superb capicola from the gastro-mechanic himself, Lou Palma.  If you’re the type of foodie to swoon at the sight of  aged, cured pork hanging from your rafters, read on and follow these steps precisely, and watch the master at work in video that follows.

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Hot From The Kettle: Enhancing the Dining Experience at Mesob

by Melody Kettle in , ,

The code to left is known as a Quick Response Code, commonly referred to as a QR code. The information-bearing squiggly lines are also referred to as Smart Tags or 2D Codes.

Many industries are beginning to incorporate these codes into their marketing, using them as a form of unobtrusive communication, by linking the QR codes directly to a url.

Mesob Ethiopian Restaurant is one of the first restaurants in the country to use these codes in their restaurant. Vickie Smith-Siculiano, Director of Marketing for Mesob, and her mother Debi Smith have created and placed information bearing QR codes throughout Mesob.

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Hot From The Kettle™: An Ethiopian Experience!

by Melody Kettle in , , ,

Each time I go to Mesob Ethiopian Restaurant, I find myself warmed from the inside out.  

Of course this can be explained on a chemical basis.  Ethiopian cooking is dominated by warming spices like ginger, cinnamon, clove, and cardamom, not to mention the capsaicin packing spice mixture, berbere. 

There's an intangible warmth at Mesob resonates beyond food science.

If you've ever hesitated about going to Mesob, or any ethnic restaurant that suggests eating without utensils, do yourself a favor, put the knife and fork down, use a moist towelette, and dig in. 

Tear the injera, and with a claw like motion scoop combinations of wots.  Then mix and match as you like, perhaps doro wot (tradtional Ethiopian stew) along with farmer's cheese or greens.  It's delicious fun!

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Hot From The Kettle™: The Tenth Annual Taste of Madison

by Melody Kettle in , ,

Spelletich Cellars An evening of sumptuous food and copious wine is a good thing.  But when the  evening also benefits charity – it’s a great thing!

This past Tuesday evening, January 18, 2011, The Park Avenue Club in Florham Park, hosted the tenth annual Taste of Madison. 

The epicurean bacchanal was sponsored by Gary’s Wine & Marketplace, along with The Park Avenue Club, Super Stop & Shop, the Leegis Group, Madison Honda, Madison Jaguar, Fairleigh Dickinson University, L’Allegria Ristorante, and Whitehorn Financial, among others.

The charitable wine and food event was organized by members of the Rotary Club of Madison, the Madison Chamber of Commerce, and the Downtown Developent Commission.  The proceeds from the event will be contributed to fund local projects, scholarships for Madison High School seniors, and grants to various local non-profits and charities. 

Take a walk through the Taste of Madison with me and owner of Gary’s Wine & Marketplace, Gary Fisch.

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Hot From The Kettle™: "Down Neck" With Friends - Part 2

by Melody Kettle in ,

The first time Hot From The Kettle went “Down Neck”, we were joined by Baristaville locals, Anne Prince, Donato DiGeronimo, and Frank “Frank GG” Gerard Godlewski.

My companions and I visited Fornos of Spain, discussed the history of the Ironbound section, and enjoyed a pitcher (or two) of Sangria.

In today’s segment, we meet the owner Camillo Rodrigues and his son, Andres. Andres, the manager of Fornos, explains to us how their paella is made.

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Amuse Bouche - - A Taste of Hot From The Kettle

by Melody Kettle in