Feature

Fall 2022 Newsletter

Hi Everyone, As I write this, I realize I’m writing about another turning point in my professional life. It is more than a new chapter. It is more like a new book.  I have been in this business most of my life. There were ‘books’ before we ever opened the first NORMAN’S….

Feature

Fall 2022 Newsletter

Hi Everyone, As I write this, I realize I’m writing about another turning point in my professional life. It is more than a new chapter. It is more like a new book.  I have been in this business most of my life. There were ‘books’ before we ever opened the first NORMAN’S….

Food Culture

Food, Fishing, & Florida

Join The New York Times’ food editor Sam Sifton and chef Norman Van Aken in a rollicking exchange of ideas about South Florida’s culinary bounty and the environmental issues implicit in how we harvest and serve our food. Registration See Invitation…

Food Culture

The Fishmonger & The Sea

I had the great fortune to meet a fishmonger named Kelly Probst a few years ago. He had started a fishing business and it was clear that he was going about it in a way that spoke very clearly to what I look for in any raw product. If you…

Turntable

Tom Waits Reads Charles Bukowski

Many years ago it was my great luck to see Tom Waits perform in a very small venue in Chicago. He was really just becoming the star he eventually would. But back then it was an insiders group that braved a nasty Midwestern storm to see his show. A single…

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The Typewriter

“If the map of the world were a tablecloth, and I could choose a place at that table, I would sit at the Southern tip of Florida, at the nexus of North America and the Caribbean. My plate would touch Cuba, the Florida Keys, the Yucatan, the West Indies, the Bahamas, and South America. And, if time could tell, I would listen to the tales of voyagers, discoverers, traders and mystics who, in searching for “the Indies”, the Great Kahn and the riches of China, discovered something much more valuable and enduring, A New World of Culinary Treasures. Almost instantly, the cuisines of the Old World began to merge with foods of the new one; This evolutionary and inexorable fusion lies at the heart of New World Cuisine.”

— Norman Van Aken, July, 1993
© 2022 Norman Van Aken. All rights Reserved.