During my/our travels and work experiences, I’ve met a number of very interesting people. Mary Cech is publishing her second cook book, the first on wine lovers’ desserts and this new one on savory pastries and I’m nervous as she’ll be my first interview. This is a teaser so you’ll have to come back.
Lest you fear I’ve let the capon issue rest (over 60 of you have visited on this issue alone, not the Concord grape but it may be the next wave) I recently got off the phone with the president of Wapsie Farms, an organic farm that raises capons and he’s agreed to be interviewed in a couple of weeks. My mother, God rest her soul, always cooked capon for special occasions outside of Thanksgiving (turkey) and Christmas (prime rib and Yorkshire pudding). Wapsie’s president asked me where I was raised and said capons were often available in the Northeast. I’m on a quest for interviews with interesting food mavens.
So, turn your channel to Dee and let’s find out what makes these culinary stars tick. And why we can’t make that souffle rise, Mary?… Dee
