A Word On Food

Saturdays at 8:34 AM

“Before the celebrity chef craze… before the start of Food Network, Norman Van Aken was starting a revolution. He was doing something unheard of at the time, taking local ethnic flavors, merging them together at restaurants where he worked.” --- The Smithsonian

Among his many masteries as a chef, Norman Van Aken is best known for introducing "fusion" into the lexicon of modern cookery and considered to be the founding father of New World Cuisine - a celebration of Latin, Caribbean, Asian, African and American flavors.  He is the only Floridian inducted into the prestigious James Beard list of “Who’s Who in American Food and Beverage” and was s a 2016 MenuMasters Hall of Fame inductee along with Jacques Pépin and Wolfgang Puck.

Van Aken is a James Beard semi-finalist for “Best Chef in America” and his namesake restaurant NORMAN’S, was nominated as a finalist for “Best Restaurant in America.”  He has represented the United States proud with international recognitions that include being honored alongside Alice Waters, Paul Prudhomme and Mark Miller as one of the “Founders of New American Cuisine” at Spain’s International Summit of Gastronomy ‘Madrid Fusión’ (2006) and represented the State of Florida at the USA Pavilion at EXPO Milano as part of the World’s Fair (2015).

Van Aken has shared his cooking and career, penning more than five cookbooks (Feast of Sunlight; The Exotic Fruit Book; Norman’s New World Cuisine; New World Kitchen; My Key West Kitchen) and a memoir (No Experience Necessary… The Culinary Odyssey of Chef Norman Van Aken).   His cookbooks have been hailed by Anthony Bourdain, Thomas Keller, Emeril Lagasse, Mario Batali, Wolfgang Puck; while his memoir captured the attention of the prestigious IACP/Julia Child Award and received a ‘finalist nomination’ along with Michael Pollan, Anne Willan and Luke Barr.

Chef Van Aken opened “1921 by Norman Van Aken” a restaurant in Mount Dora, Florida in September, 2016. The restaurant has 160 seats with indoor and outdoor dining open for lunch and dinner featuring “Modern Florida Cuisine”. It is in alliance with the extraordinary Modernism Museum directly across the street. The restaurant’s design includes many elements from the Museum’s collection of art. Additionally he is partnered with Candace Walsh to open “In the Kitchen with Norman Van Aken”, a cooking school in Miami in June of 2017. The two are joined by restaurateur Susan Buckley and debuting a new restaurant and roof-deck lounge adjacent to the school due this summer. The restaurant is named “Three”. Chef Norman is the Chef and founder of NORMAN’S at the Ritz-Carlton, Grande Lakes, Orlando which opened in 2003 and has many local and national accolades.

Chef Van Aken has appeared on various television shows from CNN’s “Parts Unknown” with Bourdain to “Jimmy Kimmel Live.”  He is often cited as a culinary expert in publications such as The New York Times and Saveur.  Additionally, Van Aken is the hosts of “A Word on Food” a radio show that airs twice a week on NPR, in addition to being a staff writer for one of the leading culinary websites, The Daily Meal. There he is featured on his column, “Kitchen Conversations” which have featured chefs, authors, wine-makers, cocktail gurus and restaurant luminaries.

His next book, “Norman Van Aken’s Florida Kitchen” will be out in Fall of 2017 and published by University of Florida Press.

When he is not in the kitchen working up new recipes he can be found spending time with his wife, Janet; son, Justin; daughter-in-law Lourdes; and his pride and joy, his granddaughter, Audrey Quinn Van Aken.

What do you do with a word like aïoli the first time you see it in print?  If you don’t grow up versed in languages containing umlauts, It’s confusing for sure. Maybe I resisted learning much more until I started cooking and I discovered how good a word with an umlaut could taste! The first time I made an aïoli I was in Key West, not sunny Provence from whence she likely shone first. But the sun connected us through the gypsy medium of garlic!

I graduated from high school in a small Midwestern town at 17. My older sister, Jane, had moved to Honolulu to go to a junior college out there. How she managed this relocation to the faraway islands, considering our socioeconomic circumstances and our conception of what our arc of life could be, was beyond me.

She had moxie! She invited me to come visit during my summer vacation. Of course I did!

(S)wine Snobs

Nov 2, 2013

When the woman at the butcher counter asked Jimmy the Cutter, “do you have a nice butt?” Jimmy didn’t hesitate and said, “My wife kind of digs it.”

The lady pushed her walker aside to get a better look at the pork in Jimmy’s case, pretending not to hear him. Her faded alligator purse fell open to reveal a half empty carton of Lucky Strikes and a copy of Reader’s Digest. He looked at me and rolled his eyes toward the crease of his paper deli hat.

Salt Of The Earth

Oct 26, 2013

I held my grandchild Audrey in the saltwater of the Atlantic in the Florida Keys ‘Bahia Honda State Park.’

She kicked her ‘just-turned-one’-year-old legs in the shallow sea, churning the water and splashing her granddad joyously. I was a little concerned that the sting of the salty water might invade her incredibly blue eyes. She did not share my concern.

It was only a keening hunger she developed from this new exercise that drove her back to her mother and the cold watermelon to be savored under the stone pavilion our family was huddled under for this birthday celebration.

Souse In The House!

Oct 12, 2013

I’ve been making Souse.

Right? Got that? Know what I’m talkin’ bout

You might be confused. You might stay that way. Let me unravel a bit.

Here's souse as defined by the Wikipedia geniuses:

A Mexican boy of 20 or so in long baggy shorts with a baseball hat is cooking my eggs while his mother rapidly peels potatoes with a curved blade flicking the peels away from her into a bowl, while she giggles at the conversation she’s having with him.

The rising spring sun played tag with a retreating winter wind on the stony streets of a South Philadelphia morning. Our cab driver was taking us from the genteel hum of a Four Seasons Hotel to the airport for our return to Miami. He seemed to be taking a shortcut not many would know. We were meandering through the narrow streets of a residential section. I spoke up over the squawk of his radio, “Hey, my friend. What part of town is this?!” The cabbie, a smiling Haitian man said, “Yes. This is the Italian Market area.”

Controversies over the birthplace of certain dishes are part of the spice of life and landscape of any cuisine. A spirited discussion revolves around the origin of ceviches. This seafood favorite, made of raw fish and/or barely blanched shellfish marinated in citrus juices and laced with various adornments, many maintain, was bestowed upon the world at large via ancient Peru.

Or not.

We were in Atlanta for the annual Atlanta Food & Wine Festival not long ago. The folks who started this up have hit the sweet spot on all manner of Southern cooking and drinking with this fest.

My son Justin and I were busy as bees over the 3 days and nights with various events---a dinner at the “Optimist’s Club,” a “nose-to-tail” demo on whole fish grilling at The Loews Hotel and finally a farewell party Sunday evening called “A Chorus of Greens” hosted by Atlanta star chefs, Annie Quatrano and Linton Hopkins. We did attend a few classes as well. One was on making Country Hams.

The movie “Back to the Future” loops through my head more and more as I grow older. The notion of time moving in a ‘ever new’ way and only going forward is simply unreal or so it seems.

There are times and especially settings when it strikes me that life is more of a ‘paint over’ from previous events. The past and future collide in these moments and miss the intermediary avenue of a span of years. It isn’t just deja vu all over again. Or is it? Ask Yogi Berra. His gentle, whacky wit is a comfort throughout time’s ‘jumps.’

So far my story might not be making you hungry but we will get there. It’s only a matter of yes, time.

If you’re like most people, you can be transported to a dream state when eating peanut butter.

If you’re like me, the dream is a long one and involves various forms, stages of life, battles with a sibling over who got the last spoonful, issues of textures and the divination of the knife’s scrapings on the clawed bottom of an empty jar.

Facebook, I think most listeners know, has a larger population than, well, possibly Earth. It is too big to contemplate or—probably-- trust.

But there is one small colony on Facebook I have come to find haven and even sense in. It is a sub-community called, “I remember Key West when.” I go there to remember, savor and taste the roots of my cooking all over again. Other memory treasure salvers who still live full time down there, (or at least seem to) post pictures of the places I wandered into as I came to know my adopted home town.

When I go to a city as a guest chef, our hosts usually take great care of us and routinely offer to take us to one of the fancy or “Four Star!” restaurants in town.

I was out walking Bounder, the little dog our son Justin brought home from a shelter a few years ago, and was almost back home when I spotted a McArthur Dairy milk crate brimming over with a harvest of 20 or more backyard grown avocados on the edge a neighbor’s lawn.

Roux The Day!

Jul 27, 2013
wikipedia.org

One of the more dominant techniques that began to show up in the kitchens of the 17th Century was roux. Seldom has a technique undergone such a transformation in opinion amongst chefs and dedicated home cooks.

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