SEATTLE I still remember the smell of the kitchen at my first job. Bleach, mixed with old fryer oil, cigarette smoke, and French onion soup. I started as a busser; clearing plates, filling waters, bringing out salads.
1822: Excerpt from the Logbook of the U.S. Schooner Shark LCDR M.C. Perry commanding: Remarks, Saturday, March 9 Wind moderate from the Southward and Eastward. At 9:30 the Wind being
Dear readers, this is my farewell column as the American-Statesman food writer.
On June 1, I ll hang up my apron, stack up the cookbooks and pass on the test kitchen gear to the next person to take on this life-changing position at Austin’s daily newspaper.
When I say, “Dear readers,” I mean it. From my first column in 2008 to today, the fine people who read this column in print with their coffee and via Facebook in the school pickup line have held an incredibly special place in my heart.
I have kept your business cards, your emails and screenshots of your direct messages on social media in my digital and physical archive. I still have a physical copy of (almost) every food section I’ve published. Because of your kindness and willingness to connect, my kids will have memories of being stopped in the grocery store by someone who tells me they love trying new recipes and reading stories in the food section.
At the Brooklyn restaurant Chez Ma Tante, the brunch pancakes come two to an order, big as dessert plates and almost burnt “I knew I wanted them to be really, really crispy,” said the chef de cuisine Jake Leiber He was inspired by a fairly straightforward pancake recipe made with bacon fat he found in “How America Eats,” the seminal cookbook by Clementine Paddleford, an American food historian