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National Pastry Day

Posted by on Dec 9, 2017 in Buying Books, Buying Christmas Gifts Online, Carolyn M. Bowen Author, celebrate national food holidays, Celebrating Christmas 2017, Celebrating National Food Holidays, Celebrating National Food Holidays USA, Cheap Flights for the Holidays, Christmas Gifts, Christmas Shopping Online, Easy Food Recipes, Famous Chefs, Food, Food & Beverage History, Food & Travel Blog, Food Blog, Food Celebrations, Food Facts, Food Holiday Recipe, Food Holidays USA, Food Quotes, Food Trivia, Great Chefs, Holiday Shopping Online, Martha Stewart, Martha Stewart Recipes, Mystery Novels for the Holidays, National Food Holiday, National Food Holiday Facts, National Food Holiday Recipes, National Food Holidays Recipes and History, national food holidays usa, National Pastry Day, road home, Road Trips R Us, Roadtrips R Us, Roadtripsrus, Roadtripsrus.com, RoadtripsRUs.net, Today in Food History, Travel Blog | 0 comments

Quote of the Day: You are the boss of that dough. Julia Child  Today, December 9, is National Pastry Day! This holiday will be celebrated at our home today for I love sweet stuff – I will not lie! Defining moments The pastry is dough of flour, water, and shortening that may be savory or sweetened. Sweetened pastries are often described as bakers’ confectionery. The word “pastries” suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Common pastry dishes include pies, tarts, quiches, and pasties. Pastry Trivia Pastries were first created by the ancient Egyptians. The classical period of ancient Greece and Rome had pastries made with almonds, flour, honey, and seeds. The introduction of sugar into European cookery resulted in a large variety of new pastry recipes in France,...

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The Greatest Chefs: Pierre Franey

Posted by on Jan 14, 2014 in 1939 New York World’s Fair, Craig Claiborne, Famous Chefs, Food, Food Blog, Henri Soule, Jacques Pepin, New York City, Pierre Franey, Roadtrips R Us, The 60 Minute Gourmet, Today in Food History | Comments Off on The Greatest Chefs: Pierre Franey

Quote for Today:  Mangez bien, riez souvent, aimez beaucoup  | Eat well, laugh often, love abundantly – Anonymous   On this day in history 1921, Pierre Franey was born in the Burgundy region of France.  After his apprenticeship in Paris, he jumped at the chance to come to America for the 1939 New York World’s Fair to work at the French Pavilion.   When the fair came to a close in 1940, Pierre stuck around to help open Henri Soule’s famous restaurant La Pavillon.  America entered World War II and Pierre joined the U.S. Army in 1942.  Turning down the offer to become personal chef to General Douglas MacArthur, Pierre joined the infantry in Europe and earned a Purple Heart as a Sergeant.   Returning to La Pavillon after the war, he worked his way up to Executive Chef in...

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The Greatest Chefs: Jacques Pepin

Posted by on Dec 19, 2013 in Famous Chefs, Food, Food Blog, Howard Johnson, James Beard, Julia Child, La Potagerie, Lucien Diat, Pierre Franey, Plaza Athénée, Roadtrips R Us, Today in Food History, Travel, Travel & Food Blog | Comments Off on The Greatest Chefs: Jacques Pepin

Quote for Today: “You can’t escape the taste of the food you had as a child. In times of stress, what do you dream about? Your mother’s clam chowder. It’s security, comfort. It brings you home.”  Jacques Pepin   One of the greatest chefs the world has ever seen, Jacques Pepin, was born on this day in 1935.  As a child, his parents were restauranteurs so he was introduced to commercial kitchens and life behind the stove at an early age.  During World War II, Jacques and his brother were sent to rural areas to live during Germany’s occupation of France.  This lonely time introduced Jacques to fresh vegetables, meats, dairy products and a wide array of fruit right from the source.     After the war, the boys returned home and the family continued in the restaurant business....

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Raymond Blanc: On this day…

Posted by on Nov 20, 2013 in Arsenal Diamond Club, Brasserie Blanc, Eastern France, Egon Ronay Guide, Famous Chefs, Food, Franche-Comte’ Region France, Gault Millau, Great Chefs, Le Manoir Aux Quat’ Saisons, Oxford, Raymond Blanc, Roadtrips R Us, The London Cocktail Club, Today in Food History, Travel, Travel & Food Blog | Comments Off on Raymond Blanc: On this day…

Quote for Today:  As a child, I gained the deepest understanding of food, without even knowing it.  Raymond Blanc     On this day in history 1949, one of the world’s most respected chef’s, Raymond Blanc came into this world.  He was born in the Franche-Comte’ Region of Eastern France between Burgundy and the Jura Mountains.  This area was a culinary utopia producing some of the best dairy, meat, wild mushrooms and fresh water fish in all of France.  In Raymond’s family, only daughters were taught to cook by Maman Blanc, however, at age ten Raymond’s father gave him a colander and a foraging map, what he collected, his mother taught him to cook.     While training as a waiter at the Michelin starred Le Palais de la Biere in 1972, he was fired for insubordination by offering...

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Auguste Escoffier: Chef Extraordinaire

Posted by on Oct 28, 2013 in Anthony Bourdain, Auguste Escoffier, Cesar Ritz, Escoffier Quote, Escoffier: Chef Extraordinaire, Famous Chef's Birthday, Famous Chefs, Food, Marie Antoine CarĂŞme, Roadtrips R Us, The Savoy Hotel London, Today in Food History, Todays Food History, Travel | Comments Off on Auguste Escoffier: Chef Extraordinaire

Quote for Today: Success is the sum of a lot of small things done correctly.  Escoffier   On this day in history 1846 Auguste Escoffier was born in Southeastern France.  He is regarded as one of the greatest chefs of the last century if not for all time.  Escoffier furthered the work of great chef Marie Antoine CarĂŞme, notably codifying the Mother Sauces*.   Escoffier simplified and modernized the elaborate work that CarĂŞme had done. The advancement in technology along with the upper classes gathering outside the home to eat rather than having lavish dinner parties, gave Auguste some challenges.  Simplifying recipes and presentation were two, but leading a large crew was another.   Escoffier developed a brigade type system in his kitchens much like the ranks of the military.  Each section of the kitchen had their responsibilities and...

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DĂ®ner des trois empereurs – Chef Adolphe DuglĂ©rĂ©

Posted by on Jun 3, 2013 in Chef Adolphe Duglere, Dinner of Three Emperors, Famous Chefs, Food, Food and Travel Blog, Food Blog, Food History, France, Great Chef's, Palais-Royale, Paris, Roadtrips R Us, Today in Food History, Travel & Food Blog, Uncategorized | Comments Off on DĂ®ner des trois empereurs – Chef Adolphe DuglĂ©rĂ©

Quote for Today:  To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living.  Anthony Bourdain The great Chef Adolphe Dugléré was a pupil of famous French Chef Marie-Antonin Carême.  Adolphe was born in Bordeaux in 1805 and died in Paris in 1884. Along the way, he had an impressive career.  After his apprenticeship Adolphe became Chef de cuisine for the famous Rothschild Family until 1848.  For the next eighteen years, he managed the restaurant of the Palais-Royale which is owned by three prominent men from Provence.  In 1866 he became the head chef of the Café Anglais which was the most famous Paris restaurant of the 19th century where he created one of his most famous dishes Pommes Anna. On this day in history 1867, Dugléré served a famous meal which became known as the Dinner of the Three Emperors.  In attendance...

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