yes, i read menus like some read "twilight"....

what's a "FOODIE"???


im sure you've heard the term.  there are "foodie" festivals.  "foodie" handbooks.  and "foodie" 'zines.


but what IS a "foodie", and where did this term COME FROM?


a "foodie" is, quite simply, a food and drink aficioando.  not only to like food but to be interested in it.  the term was coined in 1981 by paul levy and ann barr who used it in the title of their book the official foodie handbook.  though used interchangeably, "a foodie differs from a gourmet in that gourmets are are epicures of refined taste who may or may not be professionals in the food industry, whereas "foodies" are amateurs who simply love food for consumption, study, preparation and news."  gourmets want to eat the best food and "foodies" want to learn everything about food.  the ordinary and the extraordinary.  the science, industry and personalities.  "foodies" are obsessed with all things culinary.  they read menus like books.  terms such as "epicureans" or "gourmets" conjure up snobby images of people who will only eat at restaurants with truffled pate on the menu.  not so for a foodie....anyone can be a "foodie".  "foodie"-ism is a modern, popular way of engaging food culture for the general population.

"foodie"-ism is a true hobby.  some areas of pursuit and activities within the overall umbrella of "foodie" would be:


restaurant openings and closings
wine tasting
beer brewing and sampling
food fads
health and nutrition
food science
scotch tasting


some "foodies" may develop a particular interest in a specific item, such as the best croissant or french fry or souffle or ceviche.  lots of magazines now have a food column and the rise of "foodie"-ism made way for the food network and other food programming, such as top chef, iron chef and hell's kitchen.
also more evident are the rise of specialized cookbooks, neighborhood farmer's markets, food-orientated websites like zagat and yelp, the institution of the celebrity chef, food blog, food movies such as julie and julia (which came from a food book that came from a food blog) and food specialty stores like williams-sonoma and sur la table.  local favorites of the specialty store are kitchen window, cooks of crocus hill and golden fig.

there are some basic traits of being a "foodie".  they would never answer the question "what are you eating?"  with "i don't know".  in general, you have to know what you like and why you like it, recognize why some foods are better than others and in general, have good tasting food all or most of the time.  this isn't to say that you can't eat nacho combos once in awhile, but it is to say that you aren't fooled into thinking that is a well-balanced meal.


do you know the difference between a poblano and a jalapeno?  barrata and brie?  heirloom and beefsteak?  if not, as a foodie....you would find out.  do you have to shop exclusively at farmer's markets?  no, but as a foodie you look for good, fresh produce.

as a self-proclaimed "foodie", i am lucky enough that being a "foodie" is a part of my job.  my obsession with cooking and reading about food and drink and my fascination with trying new restaurants, actually pays off for my clients.  my events have themes and food plays a part of it.  a big part.  recently honored with an industry award in the category of "best use of food and beverage" was about as big of an honor as a "foodie" can get.  to be recognized for using food as theme makes all those dreadful (read:  sarcasm) hours of wining and dining worth it.


regards,
lindsay piram

napa know how.

as i mentioned previously, i was in napa valley last week...which quickly became one of my favorite places to visit. it has all you need: great weather, world class food, laid back people and most importantly an endless abundance of magnificent wine.

on a tip from a friend, i hired a private

"tour guide" (contact gordy larum at www.eyeonwine.com to hire yours) to take me around the valley.

this eliminated waiting in line, boarding a hot bus with tourists and their fanny-packs and allowed the opportunity to taste and see some really unique wines and wineries.

to give you an idea of the scale:

sterling vineyards (shown at right) produces something like 18 million cases a year, whereas lava vine is under 1000 case production. the difference is palpable, without a doubt.

so for fear that i may have started sounding like a napa valley pamphlet, lets discuss how this affects you (my loyal audience)...

wine and events go hand in hand. or they should. and selecting wine can be intimidating and overwhelming. some

tips of the trade to get you through:

sticker shock.

good wine does NOT need to be expensive and dont be talked

into the most pricey bottle on the list. there are

great wines out there for less than $40 a bottle, even some as little as $15. higher prices usually mean a smaller yield, making it rare or a "reserve". save those for small, special occasions. a midrange bottle is entirely acceptable to serve to guests at a large gathering.

blanco y rojo.

the age old adage that white is for fish and red for beef is simply not true. to me, it depends more on the preparation of the dish (sauce and sides) than the actual protein itself. lighter reds pair surprisingly well with fish or chicken. dont be afraid to take risks and try new things, you'll be glad you did.

pairings.

because wine can be potentially overwhelming to your guests and food tastes SO much better when paired with the right wine, do the pairing for them at your dinner. simply passing by with a bottle of white and a bottle of red at each course doesn't showcase the wine or the food like it should. i like to start with a sparkling because its light and celebratory. pair that with your amuse bouche or first course. next, pair a wine with your salad, entree and even

into dessert. it is AMAZING how different the meal will taste and feel when the wine is thoughtfully selected. most restaurants and event venues have a sommelier on staff, use it.

hope your summer is off to a sunny start and thanks for your loyal readership. i enjoy your feedback and am open to topic suggestions too. next week, in honor of the 4th of july, ill be blogging about chinatown. until then...

regards,

lindsay piram

event planner & producer