Thursday, April 29, 2010

iPad Version Coming Soon!

That's right!  You asked, and we listened.  We're happy to annouce that HHOFD will be entering the digital world within the next 6 weeks to be availible for download on the Apple iPad.  Stay tuned for updates!


Tuesday, April 27, 2010

Sunday Dinner

Monday, April 26, 2010

Food Revolution: Part 2

If you missed the previous post, check here.

The final result?  I'm sold.

Help out by signing the petition here, and be sure to pass along to family and friends!


Friday, April 16, 2010

Shrimp Scampi over Linguine

Wednesday, April 14, 2010

Atlanta Pictures

A special thanks to all of those who attended last Friday's event in Atlanta.

Thursday, April 8, 2010

No Reservations

For those yet to catch an episode of Anthony Bourdain: No Reservations on the Travel Channel, it’s time to tune in immediately. As the famed chef of NYC’s Les Halles, writer of the hit Kitchen Confidential, and award winning television host, Bourdain is equally famous to viewers for his penchant for eating strange food as he is for his untamed behavior. He’s got the iron-clad stomach of Andrew Zimmern, but he’s also a guy you’d like to drink a beer (or 10) with at the end of the day, or to start the morning.

I’ve been a fan of the show over the past 6 seasons. For those of you who’ve watched, you’ve probably noticed a couple of things. Number one: the quality of the show (production/camera work/editing) has evolved into some seriously outstanding television. It’s clear that the crew/producers are incredibly talented, even if they are working in tough conditions and on a limited budget. Number two: Tony has comfortably grown into his role . . . some might even say as a master story-teller. Even though earlier seasons were quite entertaining, Tony spent quite a bit of time making critical asides to the viewer on his hatred for the over-commercialized food industry. In fact, No Reservations was sometimes more of an outlet for bullying The Food Network than it was a serious travel and food series. Coincidentally, No Reservations was borne after one season of a similar show, A Cook’s Tour, whereby Tony worked for his so-called evil foe, The Food Network. Perhaps the success of No Reservations has allowed Tony to relax, and maybe even, dare I say it, soften up a touch.

Regardless, this week’s episode was quite the departure from the typical show. Instead of traveling to exotic lands, meeting new and interesting people, and sharing the local delicacies, the viewer is given a front row seat to the kitchens of some of the best chefs in the world. Instead of an over-the-top discussion of foodie related dishes and techniques, Tony focuses on the classics that every home cook should (and can) master. I love it.

Thomas Keller’s roasted chicken, Jacques Pepin’s omelet, Scott Conant’s spaghetti in tomato sauce, and Bourdain’s own beef bourguignon are some of the highlights of the episode. Other classics include: the perfect hamburger, making French fries, grilling a steak, and steaming lobster. Within a one hour program, the viewer is given a lifetimes worth of knowledge and skills. I don’t think I saw a single dish contain over five ingredients. Salt, pepper, extra virgin olive oil, fresh herbs, and some high quality ingredients were the keys to every meal. Even the best chefs in the world advocate simplicity!

You should be able to catch reruns of the episode on The Travel Channel or On Demand.

Crack open a cold beer, and get to work!


Tuesday, April 6, 2010

Atlanta Event

Event title: How to Have Her Over for Dinner

   Event date: April 9, 2010 7:00 PM

360 Pharr Road
Atlanta, GA 30305

Do you wish you knew how to make more than a pb and j sandwich?

Does it take you an hour to make minute rice?

Would you like to impress that special someone by making a great meal?
Then you should join fellow Alumni and friends at Saskatoon as we meet, greet, and discuss Have Her Over for Dinner by Matt Moore '05. The self proclaimed "non-chef" turned his passion for cooking into a guide with over 100 recipes that range from Italian to Southern Eclectic to Vegetarian that anyone can make and will satisfy and impress any date.
Ladies, this cookbook may have a title that targets the guys, but you can enjoy making these great dishes too!
Enjoy complimentary hors d'oeuvres and the company of others who have questions about cooking great meals, setting the right date atmosphere, and how to show that special someone that you know your way around a kitchen.

Copies of the book will be on hand to purchase or you can get your copy in advance by going to:

Saturday, April 3, 2010

Grilled Salmon & Meyer Lemon with Roasted Potatoes and Spring Mix Salad

Pan Seared Tuna Steak with Wild Rice and Sugar Snap Peas


Sorry to be using this for social causes, but I came across this today and it couldn't be more related to yesterday's post.  Heart attack on a fried chicken bun. . .


Friday, April 2, 2010

Food Revolution

I finally got around to watching ABC's new socially conscious television show, Jamie Oliver's Food Revolution. The verdict? Intrigued.

Perhaps it's cynical of me to question the goal of ABC in promoting this show. However, anytime I see Ryan Seacrest's (Executive Producer) name attached to something, it begs the question . . . Good intentions or Good Ratings? After all, he is responsible for bringing us such life-changing television like Keeping Up with the Kardashians and Denise Richards: It's Complicated. Alright, I'll quit being a smart-ass.

One point is emphatically clear: Jamie Oliver is brilliant in this role. Not only as a talented and enthusiastic chef, but also as a foreigner in blue collar America. His amicable British-ness allows him to transcend awkward moments simply by acting naive or unaware of traditions and behavior, causing the viewer to question the very behavior that sets him apart from his American friends, or foes depending on how you look at it. Moral of the story, Oliver is genuine in his cause.

What cause? Hmm, when was the last time you visited a major metropolitan airport? I’ll bet you saw more people utilizing the golf carts to navigate the terminals due to obesity rather than disability. It’s a joke. What did people do in the airport without motorized transportation and bags with wheels? They walked. They carried their bags.

Oliver’s efforts focus on the food we put into our bodies. After all, it all begins with food. His philosophy: fresh ingredients, simple preparation, and artful presentation. Sound familiar? Forget convenience. Forget processed foods. Forget indolence and apathy. Embrace personal responsibility and accountability.

I wish Mr. Oliver the best. Not simply in ratings, but in creating awareness to so many who refuse to acknowledge their habits. Yes, it takes more effort to create items from scratch. Yes, it takes planning and discipline. But, the payoff is enormous. On a day like this, we are reminded of sacrifice and the blessing that is life.

With spring in the air, it’s about time to go check out the abundance of fresh fruits and vegetables available at your local farmers market. Besides being better tasting and better for you, the products at most markets are priced well below anything you’ll find in the grocery store.

Cheers to great, healthy food on this Easter weekend!