Young & Hungry

I am pleased to announce our newest Y&H undertaking: our weeklong ode the toppest chef of all, Chef Tom Colicchio, not merely a culinary icon, but also a personal muse and (imaginary) mentor to both of us.  Stay tuned as we share our favorite TC recipes, recreated in our own kitchens. 

 

 

Our obsession with Chef Colicchio has taken the following forms:

 

 

• Countless dinners, lunches, brunches at Craft Atlanta, Craft Dallas, Craft anywhere, a venue worthy of commemorating any event, major or minor.
• Countless lunches at ‘wichcraft in NYC, which are the crux of our trips and around which all other activities are planned.
• Katy’s birthday celebration at W Dallas encompassing both dinner and brunch at Craft, the former of which also allowed us to schmooze with Sous Chef Jeff Harris, who later became Chef de Cuisine when Kevin Maxey moved on to Craft Atlanta (note photographic evidence below.)

 

Enjoying Craft

• Cooking class at Central Market featuring Craft’s most famous recipes, resulting in us now being able to roast our very own Hen of the Woods mushrooms.
• Obsessive and meticulous reading of The Craft of Cooking and Think Like a Chef slash recreating the most delicious looking recipes ourselves, the results of which will be displayed in the coming days. 
• Submersing ourselves in respective utter seclusion Wednesday evenings in order to intently watch Top Chef without interruptions.

 

 

….and so on.  We hope you enjoy this culinary journey as we walk in the apron of one the world’s most esteemed chefs.

Once upon a college semester, my partner in crime Christine took off for the magical land of Florence and, during that time, I occasionally visited her Mom, much to Christine’s great jealousy (but that’s another story.) On one of these visits, Mrs. Cochran made for me the most amazing, most mouth-watering roasted potatoes I have ever tasted, delighting my taste buds with all of their crispy, puffed up, steamy glory.

 

Thanks, Mrs. C!

  

 

Luckily for me (and now you,) she shared her recipe with me, a recipe that I find myself making again and again, always to great delight. It’s perfect for fall, a snap to make with ingredients you most likely already have on hand, and super easy to double or triple. And it’s roasted potatoes! What could be better?
 
Thanks, Mrs. Cochran!
 
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The last wedding weekend of the year has finally arrived!  I think there has been much anticipation all around.  It has been almost two years since the bride and groom first came together and it has been obvious for all of those two years that they were made for each other.  So cheers to you both, you know who you are!  And hopefully you are not currently coupled to you computers reading my toast to you.  

 

 

My second toast goes to the Maid of Honor, who did a fabulous job planning and baking for the many events that tradition persists should herald a marriage.  It is no easy feat planning bachelorette parties and showers amidst busy everyday life and a move, just as it is no easy feat to mask a cake resembling the bride’s “double Ds” on a 5 hour caravan to Tybee island.  Yet another masterpiece of design from your oven to my tummy!  Which was not quite prepared to eat an entire D cup and then dawn a bikini… 

 
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