What’s for dinner? Hit the books!

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I’m a proud iEverything user and I love my cooking apps.  With a simple touch, I have access to a complete encyclopedia of menu options and recipes; I can get videos on cooking techniques; and download a shopping list to make sure nothing is forgotten.  It’s convenient, especially at the end of a long day when the last thing I actually want to think about is, “What’s for dinner?”

But when I want inspiration, I get old fashioned and turn to books.  Not the online or eBook version, but a good classic cookbook – one that has pages turned back, marked with the dribbles of overflowing measuring cups, and notated in the margins with tweaks that make any recipe uniquely my own.  My favorites are still the basics, but vintage copies rescued from used book stores are frequently grabbed and my Larousse Gastronomique sits proudly on the coffee table, serving as a beautiful conversation piece and ready reference.

This past weekend, in search of a fool-proof recipe for pie crust, I consulted an American staple: the Church Cookbook.  Usually homemade and mimeographed, it’s a treasure trove of recipes and kitchen secrets I’m convinced would otherwise be lost: “Dorito Dip”, “Puppy Chow”, “Girdle Buster”, “Tater Tot Delight”, an entire tab devoted to “Casseroles” and one recipe simply labeled “SURPRISE!” which calls for hamburger, Rice-a-Roni, macaroni and cheese, tomato soup, and canned corn.  I’m not saying they are all winners!

Cookbooks vary depending on the region represented, but from a quick thumb through this Church Cookbook, the congregation was stocked up with Miracle Whip, Cool Whip, Bisquick, and Crisco shortening.

Lobster Feuillete with Seasonal Mushrooms, Vanilla Bean Veloute

I’ve also dabbled in the cookbooks that look too pretty to cook from.  While my Alinea cookbook just sits there and taunts me, I did manage to pull off a Bib Gourmand worthy feuillete with vanilla bean veloute – a stunning dish from a well-produced Relais & Chateaux cookbook (and with a little tutoring from the Chef that created the dish!).

Essentially I’m thankful for all these resources which help us piece together a history of food, of comfort, of technique, and of traditions.  If those little old church ladies hadn’t been so good at dishing out guilt along with the broccoli casserole, my Nana may have never written down the details for her Mexican cornbread.  And where would we all be without Nana’s cooking?!

At Bartlett Pear Inn (or, Why I’ll never be a Restaurant Critic)

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Everyone knows I love restaurants and fine dining.  And, I also love to write. In fact, I love to write about food, which makes a career as a Restaurant Critic sound like a match made in heaven.  But here’s why I’ll never be one.

The folks who get paid to get the low-down on new restaurants and decide whether it is a “must-do” or a “near-miss” pride themselves on anonymity and impartiality (and, therefore are completely delusional). They dine under fake names, disguises, and try to leave a restaurant completely unnoticed.  Dining at the bar wouldn’t stretch the limits of the restaurant under review, and chatting up your service staff is frowned upon – much less taking a personal interest.

But I love being a regular.  I appreciate those places where I am “Norm”.  I covet my seat at the bar. And, above all, I want to connect with the people, both front of the house and back, who work so hard to create and deliver food experiences that are memorable.  I’ve met some great people this way which has led to even more introductions of people and places.

Case in point: While dining one night at one of my favorite “go-to” spots, I met Jordan Lloyd, who told me about a project he was working on – opening an inn and restaurant in his hometown of Easton, MD, The Bartlett Pear Inn. He spoke about it so passionately; I didn’t need anyone to tell me he was going to have a major success on his hands. And, of course, I couldn’t wait to see for myself.

A few months after they opened, I made my way to Easton for dinner.  Jordan was as warm and enthusiastic as I remembered and his wife/partner/Innkeeper, Alice, is both smart AND talented – the kind of woman you’d be jealous of if she wasn’t so darn nice too.  That dinner was a grand tour through the Chef’s menu – comfort food that was seasonal and elegant.  It left me wanting more and wondering why I hadn’t made the plan to stay over?!

Fast forward a year, and here I am again.  This time, smart enough to have booked my room upstairs and take in the full experience. Dinner was exactly as I remembered and the dining room even lovelier (is that possible?).  After the 5-course Chef’s menu, it was time for an evening stroll through town before bed (which, I have to say was probably one of the most comfortable beds I have ever slept in – and I am a connoisseur of sleep).  Natural light coming in through the windows was my wake-up call, and a morning run seemed like a good idea.  Back at the Inn, I officially start my day with a breakfast  Brioche French toast, eggs with truffle and parmesan, and French press coffee – all prepared by the Chef himself.  I am reminded that this is how I was meant to live.

And so that’s why I’ll never be a Restaurant Critic – turns out I like truffled eggs too much.

(Bartlett Pear Inn has generously donated a Dine and Stay package to the Heart’s Delight Auction.  While raising money for the American Heart Association, the event provides an opportunity to bid on exclusive travel packages, dining experiences and rare and exceptional wines.)

Completely transported, right here in Washington, DC…

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from www.sidrapractice.com

Last weekend we had dinner at one of our beloved finds in DC – Sidra Forman’s home restaurant. Sidra is a passionate chef, gardner, and florist and dedicated locavore.  Dinner was an amazing experience with good food, great wines, and amazing company.

Menu October 2, 2010
Passing:
Chilled Zucchini Soup with Squash Blossom
Grilled Whitmore Farms Rabbit on Carrot with Beet Ketchup and Baby Leek
Corn Cake with Honeycrisp Apple Sauce and Salsify
Crispy Eco Friendly Foods Bacon with Green Beans and Watermelon Radish
Scrambled Eggs with Sorrel
Jerusalem Artichoke Salad with Lemon and Herbs
Dom Perignon, Champagne, 1990- magnum

Seated:
Roasted Pacific Halibut with Beets, Chard and Roasted Potato- Salty Baguette
Domaine Des Comtes Lafon, Meursault, 2006
Spaghetti Squash with Roasted Tomato, Fresh Canellini Beans, Cipollinie Onions, Wild Chicken of the Woods Mushrooms and Grey Oyster Mushrooms- Spelt Focaccia
Mount Carmel, Brewer-Clifton, 2008
Eco Friendly Foods Poussin with Okra, Eggplant, Kale, Shallot and Rhubarb Sauce- Pumpernickel Bread
Grayson Cheese and Walnut Cracker
Domaine de la Pousse d’Or, Pommard 1er Cru Les Jarollieres, 2005- Magnum
Roasted Figs with Frangipane and Chocolate Sorbet
Chateau Coutet, Sauternes-Barsac, 2000

Bites:
Rosemary Oatmeal Cookies, Olive Oil Apple Cake, Muscadine Grapes

Take Home:
Flowers, Sesame Bread

Henderson Cox launches *NEW* Washington, DC program

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“E Pluribus Unum” (Out of Many, One) – From Diplomacy to Unity

See Washington, DC in a way you have never seen it before. This program is tailored for corporate clients and features speakers, venues, and visits that demonstrate the pillars of diplomacy:

  • strategy
  • communication and understanding
  • leadership
  • alliances and community

This program can be customized for any size group, and can be varied from 2 to 4 days.  Please contact us for more information.

The Art of the “Heather Letter”

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Let me start by explaining exactly what is a “Heather Letter”.  Somewhere along the line a “Heather Letter” became synonymous with “complaint” and that isn’t the case.  When I come across a company whose products or services make a lasting impression – for better, or for worse – I make a point to write a letter and let them know.  I’ve complimented hotels on the soap they offer in the bathroom, let a retail chain know their employee went above and beyond, informed an airline that I preferred Coke instead of Pepsi products, and yes, I have also sent complaint letters.

When is it appropriate to send a “Heather Letter”? Anytime you feel a company could benefit from your experience and feedback, be sure to tell them. Pay attention to the tone of your letter, and offer your comments and observations from the perspective of a customer and not as an “expert”.  For example, I regularly eat out in restaurants. That makes me an aficionado; it doesn’t qualify me to tell them how to run the kitchen.

Why should you send a “Heather Letter”? Customer feedback allows companies to reward good behavior, or to make improvements.  If you feel your experience will assist with either endeavor, you should put your thoughts to paper (or email) and let them know.  You may be tempted to try them again with a coupon or gift certificate, or you may simply establish a relationship with the company which can have lasting benefits. If there is something specific you feel that they can do, go ahead and make a suggestion – but BE REASONABLE. If a waiter spilled red wine on you, dry-cleaning might be in order, but a shopping spree is not.

What if I don’t have time to write a “Heather Letter”? You’d be surprised how little time it takes.  Sometimes two sentences will do the trick: this was my experience; this is what I was expecting.

If you can’t find something nice to say, go ahead and send a “Heather Letter” anyway. Although discouraging to hear, customer complaints create an opportunity for a company to improve performance. And, while I prefer an actual letter to do the trick, on-line sites that collect user reviews (yelp, opentable, tripadvisor) can be useful tools, and a quick way to post opinions – but don’t use them as your first outlet if you have a complaint.  Let the company in question know what went wrong directly.

Don’t just take my word for it. In his book on the subject of giving good service, Zingerman’s Founder, Ari Weinzweig, points out “that for every customer who complains, there are nine or ten others who were just as unhappy but said nothing. This silent majority often voices its concerns using what we call ‘economic criticism’. A customer who cares enough to complain is providing us with a valuable opportunity to make things right.” So see, by writing a “Heather Letter” you’re actually showing that you care!

You can’t win them all. Most companies appreciate their customers and feedback.  Not all.  Some, (Ray’s the Steaks, I’m looking at you!) don’t care about you or your experience. If you gave them a chance, and they still won’t listen, give them “economic criticism” instead and steer business elsewhere.

Getting started…

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Wow! Ugh! Yikes!

The joys (not so much) of starting a business blog!

After diligent evaluation, 3 false starts, and screaming at my computer more times than I can count on my abacus (see “About Henderson Cox” tab for info on obsession with math) – here is the launch. Some day, when HC has offices across the globe, we hope you’ll look back on this and think, “Wasn’t that cute – they did it all by themselves?!”

While most people roll the credits at the end, we think this auspicious beginning is a better place to thank those that helped us help ourselves. For the most part, you know who you are, but specific mention goes out to our “O” colleagues (past and present), and to the many, many members we’ve had the pleasure of knowing. A big “couldn’t have done it without you” to our business advisors, and a “wouldn’t have wanted to do it without you” to our NSSP.  On a personal note, Erica would like to thank her husband and 3 over-achieving daughters. Heather would like to thank everyone who works in a restaurant.

Lastly, we’d like to thank our friends who help us stay unique and everyone who told us, “You should start your own company.”

So, while we’re not across the globe yet – where are we? Facebook? Check. Twitter? Check. Blog? Check. Hotel bar, sipping champagne?  Soon, very soon.

Welcome to our world – go ahead and explore. It’s a work love in progress.