Gourmet Business June 2017

Our neighbors are moving away. Since they and their little girl are relocating to the opposite coast they are jettisoning most of their possessions including furniture, books, household articles, and since she’s in the wine business, wine, as well as a few spirits. Last night we had them and a couple of other friends over for a farewell cocktail party in the garden. Stephanie brought over several bottles of old (2000 to 2004) pinot noir from various California producers that she had decided not to move. I had put together a cheese and charcuterie platter and my wife made a fruit salad and some delicious cheesy hors d’oeuvres. It was a lovely evening, and although it was sad to be saying goodbye, we all had a marvelous time, aided in our efforts by the outstanding wines. It reminded me, as if I needed reminding, why I have stayed in the food business so long. Sharing food and wine with friends and loved ones is one of the great joys of life, and to able to somehow incorporate that into one’s career is a fortunate thing indeed. 

Of course, the other side of my food career coin involves housewares, the various implements that help make cooking, serving and entertaining more accessible. Several years ago, we started a column in Gourmet Business called “My Favorite Thing”. Although we write about housewares products within these pages all the time, this column gave us a chance to put a more personal spin on it, to be able to laud the merits of specific tools and cookware that we actually use in our own kitchens. And even though our product galleries and features are never tied to advertising, the MFT column was a way of further distancing the editorial from any monetary influence. In other words, it’s straight dope about products we believe in. I chose a product this month that I am really excited about, from a company for whom I am pleased to give some ink, virtual though it may be. I hope it will pique your interest and inspire you to try it out for yourself. Great tools and great ingredients make cooking more fun. Some good wine doesn’t hurt either. 

Cheers. 

James Mellgren 

Managing Editor, Gourmet Business 

jmellgren@gourmetbusiness.com