FOOD BRINGS US TOGETHER.
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As Eat With Me continues to grow, we appreciate content submissions from our readers who want to share their food experiences with a larger audience. Starting soon, we’ll incorporate some new regular contributors into the site (a few technical issues to iron out first), but if you are interested in submitting something, send it to matt@eatwithme.com and we’ll post it!
My friends Leslie and Christian were kind enough to share a series of photos that they took while making ravioli a few weeks ago. The photos tell the story — the only piece of the story that’s missing is what happens between the dough ball stage and the finished ravioli. Let me explain here:
Still hungry? Continue reading Ravioli Making. Guest Photo Journal.
 
If you come to our site via Facebook or you have a keen eye, you may have noticed that we now have Eat With Me t-shirts available for sale on the site. Why, you might ask, would you support a small food blog by buying a t-shirt? Here are two reasons:
1) They look great and you will look great wearing one.
2) They may get you asked out to dinner. Whether you’re single, in a relationship, married, divorced, or somewhere in between, no one minds getting asked out to eat. Eat With Me believes that in an increasingly over-programmed world, the ritual of eating together is one thing that most of us love to do. Food brings people together for “face time” in a way that is becoming less and less common, thanks to all of the less personal ways to communicate (including, ironically, blogs, in addition to email, instant messenger, Twitter, etc.). As we continue to develop the site, Eat With Me will become a way to pull foodies together for real-life enjoyment of food and friends.
Still hungry? Continue reading Ask Me To Dinner!
Food has gained more and more attention from the public eye thanks, in large part, to shows like Top Chef, the Bravo reality television program that wrapped up its 6th season in Las Vegas last December. Head Judge Tom Colicchio is one of my favorite celebrity food experts. Colicchio gained his reputation through co-founding Gramercy Tavern in NYC and later the Craft restaurant family, which has locations in New York, Connecticut, California, Nevada, South Carolina, and Georgia. Now, Colicchio has made himself a familiar face in most American households thanks to his involvement in every season of Top Chef.
Last Thursday, February 11th, Middlesex School was lucky enough to host its annual alumni reception at Colicchio’s Craft in NYC. We took over the entire restaurant for the evening and I took a few photos to document the food at the event. Although I’ve never worked in the restaurant business, the challenge of distinguishing yourself as a culinary leader with passed hors d’oeuvres is no small feat. That said, the food was outstanding at Craft. I’ll definitely be back for a dinner…
Still hungry? Continue reading Middlesex School Craft Alumni Reception
This time of year demands it. A loaf of freshly baked banana bread is something to look forward to, even if you’re spending your days trapped at your desk instead of out skiing the white stuff. I made a loaf last week and was pretty happy with the results, using an old recipe that my family has been following for as long as I can remember.
Banana bread is simple to make and tastes incredible right out of the oven. Whenever I make it, people are blown away by the smell as it bakes. It’s best hot, whether it’s served plain, or with butter, honey, or jam.
This recipe is particularly good because it’s lighter than the cake-y bread recipes but maintains a moist sweetness.
Still hungry? Continue reading Banana Bread
It’s Wednesday morning. Hump day! But, there’s a lot of week left. Here are a few leftover food photos to get you through. The weekend will be here soon.
 American Flatbread frozen pizza with an arugula salad. Nothing like the American Flatbread I had at the Vermont headquarters a few months ago, but still pretty delicious. To check out the earlier American Flatbread post, click here.
 As described by Marty: "'Chanterelles' - (Cantherellus cibarius) are native to New England and fruit from mid-July through September. They are mild flavored, with a wonderful texture and an egg yolk-like color. Cibarius is one of five species of chanterelles I collect. Unlike some other edible fungi that improve with drying, these are best eaten fresh. Over the growing season, I collect/consume some 60 species of edible fungi. Always be 100% certain of the ID before eating any wild mushrooms." Last November, I had the opportunity to hear Marty Klein speak at Harvard’s Arnold Arboretum about his scanography work. Marty uses his flatbed scanner to create extremely detailed images of natural materials ranging from flowers to plants to produce. I thought the Eat With Me audience would be particularly interested in his food scans, some of which Marty has been kind enough to share with me.
Marty describes his background and current work on his website: “I have been an amateur nature photographer most of my life. In the fall of 2006, I tried using my flatbed scanner as a camera to capture images of plants and other natural objects. The resulting images revealed details in a refreshing way, very different than what I’d shot with a ‘traditional’ camera, yet close in spirit. Since then, I’ve worked to develop and refine this photographic technique. For some images, I may spend 12 hours, cleaning up the dust, pollen and flotsam that invariably accompany my subjects…then digitally (and painstakingly) ‘painting’ in the background, while the image is enlarged beyond 100%.”
As an advocate of the locally sourced, farm-to-table movement, I think Marty’s art introduces a whole different way appreciate the beauty of unprocessed food. This stuff not only tastes great, it looks great.
His image of garlic scapes hangs in my kitchen now. You can check out Marty’s garlic scapes and more of his work at Morning Earth, an excellent ecology website.
If you are interested in purchasing any of Marty’s work, you can find contact information on his website. He’s a pleasure to work with.
Still hungry? Continue reading Marty Klein’s Food Scanography
Welcome to our new contributor, Lena! Although she describes herself as a “chef of very modest talents,” Lena enjoys nothing so much as volunteering for the role of culinary guinea pig and is even willing to help with the dishes for the privilege [Editor's Note: We look for humble people to contribute to Eat With Me, but this is a massive understatement]. An enthusiastic composer of GChat status one-liners, she also enjoys writing about her gastronomic experiences living in New York City.
Every year at about this time, I find myself looking out and realizing that the sky, the Hudson, the West Side Highway, and the roof of the construction trailers outside my building are all essentially the same color. Even as Punxsutawney Phil is poking his furry little mug out of his hiding hole, I’m diving back into mine and seriously deliberating the feasibility of pulling the covers back over my head and hitting snooze repeatedly until June. Still, a girl’s got to eat, mid-winter doldrums or no, so I’ll inevitably don my fuzzy bathrobe and set about throwing something together for lunch.
Still hungry? Continue reading Tuscan Bean Salad
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