Posts

Cigar Snob Magazine: “If Hemingway Were a Chef”

“Between the cable networks and the blogs, the Instagram accounts and the YouTube channels, the cookbooks and the magazines, food is everywhere, and there doesn’t seem to be any shortage of opportunity to become a food celebrity. All it takes is a bit of personality, a cell phone camera, access…

A Word On Food: Birthday Cakes

It is the beginning of a New Year. The hopes we have for 2021 might be as wishful we’ve had for any year in our lives. I think it has been nearly universally acknowledged that last year was the toughest. And we are not out of the woods yet. But…

A Word On Food: Champagne

People of all faiths have woken today and know it is the day after Christmas. It is such an impactful holiday. The moments of hope for humanity touch deeply at times like these. It is a time that calls for the most magnificent celebrations and gratitude for life. As far…

A Word On Food: Dégustation Menus

As we now are ending the longest year of our collective lives it is time to end a number of things.  Of course there are loftier things to ditch. Discrimination, bullying, science haters and others. But one has to do with the particular field of work I chose to till…

FOOD & WINE MAGAZINE ON THE STATE OF THINGS

The link here will take you to an article that appears in the current issue of ‘Food & Wine’ Magazine. It was written by my friend and colleague Greg Baker. He is a long time veteran of the restaurant world. Here he takes his pen to paper to assess the…

A Word On Food: Tropical Fruits

Some years ago my wife, Janet … sort of like that acting thing Peter Falk did in his memorable role as ‘Colombo’ inclines to go back just when we are leaving a place. ‘Oh …. one more thing’. Why? Who knows. It is a trait you try not to be…

A Word On Food: Pumpkins

We had a very nice, very small gathering for Thanksgiving 2020. I hope you did as well. Virus testing was done by all in the preceding days. We greeted with masks and face turned hugs. We had our doors open for much of the day. Luckily it was good weather…

A Word On Food: Guavas

She stood at a bus stop … waiting. There was no room left in the canopied area of that bus stop. She was holding … something over her head with one hand to block the direct sunlight. As our car got closer I could make out her makeshift “parasol”. It…

A Word On Food: Blackened Seafood

Very recently we went to a pop up at what is usually the restaurant ‘Navé’ in Coconut Grove. As 2020 arrived the team there were just getting underway with a menu featuring seafood and pasta complete with a special pasta production room. But then the pandemic struck. They closed entirely…

“Forward to the Future” by Joseph Hayes

The highly talented and ever curious journalist Joseph Hayes writing for @edibleorlando peers into what is possibly coming our way as we make ourselves bravely (like it or not) into 2021. Please hit the link to read his words and see the fine photography. Wishing you all a safe, healthy…

A Word On Food: Moros y Cristianos

I cannot say when I first had the combination of black beans and white rice often named “Moros y Cristianos”. But I can tell you where. Key West. Life changed for me on the Island I came to call home while still a very young man. The exotic nature of…

A Word On Food: Halloween

We already know that this Halloween will be different than it has ever been. This time the scary is real and it is not reserved for just one day. But … we have customs and traditions to keep. We can’t erase the things that give childhood it’s magic!  And oh…

“CHAIR THE LOVE”. Orlando Sentinel Feature

Orlando based journalist Amy Drew Thompson and I were talking about life in these challenging times. She asked me if I was doing much cooking. I had to laugh because our home kitchen looks like it would be the test kitchen for a cooking school meets a TV production studio…

A Word On Food: French Dip Sandwiches

Though the origin has been disputed many say it went down this way.  “The year was 1918, and as Andrew Binder tells it, “Philippe Mathieu was making a sandwich, and the roll fell into the pan drippings of some beef. A customer (supposedly a police officer) was in a rush…

A Word On Food: Foraging

A few years ago my wife, Janet and I were at the farmer’s market on Biscayne when a young woman walked up to me and asked if I was Norman Van Aken. I nodded yes. She said, ‘Good. Can you wait a minute? I want to give you a book…

The Ment’or Culinary Council

I am proud to be a member of The Ment’or Culinary Council a network of prestigious industry leaders who provide their culinary expertise and knowledge to the Foundation in a variety of significant ways. I am very appreciative of their commitment to inspiring Culinary Excellence in America. As you can…

 
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