A seduction of food and wine
March 29, 2007 | 12:00am
It is always an experience to be in the company of individuals who work with passion and commitment, whatever profession they are in. Their energy infects you; their stories move and inspire you. Their life gives you a refreshing perspective. So, I looked forward to attending a wine tasting reception at the residence of American Ambassador Kristie A. Kenney.
I admire this lady. I just cannot imagine the weight of responsibilities on her shoulders. And to see how she handles it with such flair and composure is amazing. How does she do it? In the midst of a hectic sked, she manages to find time to host a social gathering in her own home, maybe giving her a chance to let her hair down and, at the same time, promote American food products and wine. With the assistance of the US Department of Agriculture, we were treated to what was dubbed "The Perfect Match: A Food and Wine Experience." I was sure I would enjoy what was to come as I checked out the menu. On that day, I made sure I ate conservatively light for a night of unrestrained abandon. But, of course, only you and I know that!
Before the food was served, we were privileged to listen to celebrated American chef Richard Ruben, who created the menu for the evening. Chef Ruben is a chef, cookbook author, writer, and food consultant. However, he considers teaching as his life’s passion. This is maybe why he is affectionately known as the Green Market Guru. His sold-out classes attest to that, showcasing his eclectic and fresh approach to shopping for and cooking food.
Ruben takes his students on treks into New York City’s farmer markets, hoping to instill in them a passion for the ingredients they will use in cooking. His improvisational market class focuses on being-in-the-moment in the market, choosing produce at the peak of its season. He guides his students to their final destination, the table, by teaching simple cooking techniques that highlight the natural flavors of the ingredients. His love for his craft has merited him the award of Excellence as Cooking School Teacher (2003). This recognition was handed to him by his distinguished peers from the International Association of Culinary Professionals.
In his enlightening lecture peppered with amusing anecdotes, Ruben managed to simplify, clarify and demystify the complex art of wine and food matching. A native New Yorker, he gave us a slice of the Big Apple with his sumptuous entrees in all its American splendor. And in his parting words, he bade us to enjoy the evening’s feast.
Well, to say we enjoyed it is to put it mildly. We were totally consumed by it. The entrees were good old American classics, decked with the no-frills, straightforward cooking style of Ruben. It showcased US prime meats at their most premium. Also utilized to create slight twists to the dishes was a sprinkling of different fruits and nuts supplied by Aida Garcia of Dane International.
And then it came, a cholesterol tsunami, wave upon wave of American gourmet delights. I gorged on a hefty serving of almost picture-perfect US baby back ribs, which arrived juicy and flavorful with just the right degree of char; fish fillet encrusted with US pistachio; caloric titans like carved US prime rib eye with wild mushrooms; mustard seed roasted Pacific Northwest black cod; and braised US short ribs. My hands-down favorite was the seared US duck breast over wild rice pancakes with US dried fruit chutney. All entrees were generally likable with energetic flavors that pleased the palates of sophisticated gourmands.
That night, I was twice charmed to meet not one but two ambassadors ably representing the grandness of the USA. There’s the charming and hardworking Ambassador Kenney, and there’s the ambassador of in-the-moment food, the creative Richard Ruben. His creations speak of his soul in the kitchen, which is long on quality and short on pretense. An advocate of the Slow Food movement whose aim is to counteract fast food and fast life, he believes that everyone has a fundamental right to pleasure, and by rediscovering the joys of eating, he encourages everyone to understand the importance of caring about where our food comes from, who makes it, and how it’s made. And with my wine glass raised, I say amen to that.
I admire this lady. I just cannot imagine the weight of responsibilities on her shoulders. And to see how she handles it with such flair and composure is amazing. How does she do it? In the midst of a hectic sked, she manages to find time to host a social gathering in her own home, maybe giving her a chance to let her hair down and, at the same time, promote American food products and wine. With the assistance of the US Department of Agriculture, we were treated to what was dubbed "The Perfect Match: A Food and Wine Experience." I was sure I would enjoy what was to come as I checked out the menu. On that day, I made sure I ate conservatively light for a night of unrestrained abandon. But, of course, only you and I know that!
Before the food was served, we were privileged to listen to celebrated American chef Richard Ruben, who created the menu for the evening. Chef Ruben is a chef, cookbook author, writer, and food consultant. However, he considers teaching as his life’s passion. This is maybe why he is affectionately known as the Green Market Guru. His sold-out classes attest to that, showcasing his eclectic and fresh approach to shopping for and cooking food.
Ruben takes his students on treks into New York City’s farmer markets, hoping to instill in them a passion for the ingredients they will use in cooking. His improvisational market class focuses on being-in-the-moment in the market, choosing produce at the peak of its season. He guides his students to their final destination, the table, by teaching simple cooking techniques that highlight the natural flavors of the ingredients. His love for his craft has merited him the award of Excellence as Cooking School Teacher (2003). This recognition was handed to him by his distinguished peers from the International Association of Culinary Professionals.
In his enlightening lecture peppered with amusing anecdotes, Ruben managed to simplify, clarify and demystify the complex art of wine and food matching. A native New Yorker, he gave us a slice of the Big Apple with his sumptuous entrees in all its American splendor. And in his parting words, he bade us to enjoy the evening’s feast.
Well, to say we enjoyed it is to put it mildly. We were totally consumed by it. The entrees were good old American classics, decked with the no-frills, straightforward cooking style of Ruben. It showcased US prime meats at their most premium. Also utilized to create slight twists to the dishes was a sprinkling of different fruits and nuts supplied by Aida Garcia of Dane International.
And then it came, a cholesterol tsunami, wave upon wave of American gourmet delights. I gorged on a hefty serving of almost picture-perfect US baby back ribs, which arrived juicy and flavorful with just the right degree of char; fish fillet encrusted with US pistachio; caloric titans like carved US prime rib eye with wild mushrooms; mustard seed roasted Pacific Northwest black cod; and braised US short ribs. My hands-down favorite was the seared US duck breast over wild rice pancakes with US dried fruit chutney. All entrees were generally likable with energetic flavors that pleased the palates of sophisticated gourmands.
That night, I was twice charmed to meet not one but two ambassadors ably representing the grandness of the USA. There’s the charming and hardworking Ambassador Kenney, and there’s the ambassador of in-the-moment food, the creative Richard Ruben. His creations speak of his soul in the kitchen, which is long on quality and short on pretense. An advocate of the Slow Food movement whose aim is to counteract fast food and fast life, he believes that everyone has a fundamental right to pleasure, and by rediscovering the joys of eating, he encourages everyone to understand the importance of caring about where our food comes from, who makes it, and how it’s made. And with my wine glass raised, I say amen to that.
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