I am looking forward to the release of the first printing of "The Dorito Effect" (it's on my Amazon pre-order list). All the pre-release press indicates a great read for those interested in the connection of food, flavor, sustainable and healthy eating. Can't wait for my copy, it comes out in a few weeks!
A lively and important argument from an award-winning journalist proving that the key to reversing America’s health crisis lies in the overlooked link between nutrition and flavor.
In The Dorito Effect, Mark Schatzker shows us how our approach to the nation’s number one public health crisis has gotten it wrong. The epidemics of obesity, heart disease, and diabetes are not tied to the overabundance of fat or carbs or any other specific nutrient. Instead, we have been led astray by the growing divide between flavor—the tastes we crave—and the underlying nutrition.
Since the late 1940s, we have been slowly leeching flavor out of the food we grow. Those perfectly round, red tomatoes that grace our supermarket aisles today are mostly water, and the big breasted chickens on our dinner plates grow three times faster than they used to, leaving them dry and tasteless. Simultaneously, we have taken great leaps forward in technology, allowing us to produce in the lab the very flavors that are being lost on the farm. Thanks to this largely invisible epidemic, seemingly healthy food is becoming more like junk food: highly craveable but nutritionally empty. We have unknowingly interfered with an ancient chemical language—flavor—that evolved to guide our nutrition, not destroy it.
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We love to take regional dishes and reinterpret them for contemporary tastes. That being said, it was still a brassy move to put Chicken Ala King on our fine Dinner Menu; after all, in most minds it conjures up a starchy, gloppy dish of chicken leftovers, peas, canned mushroom soup and pimentos served over toast. Imagine our surprise when we discovered that circa 1900, the original dish was created right here at the original Bellevue Hotel by Head Cook Bill King and became such a national hit that versions of the recipe were copied by the best restaurants in the country and included in the finest cookbooks of that era. We couldn't help but wonder: "What happened.?" The dish's demise took decades, as it slowly became the victim of industrialized cooking with all the flavor, texture and aroma sacrificed on the alter of convenience. To us, the challenge became recreating the original dish and recomposing it to appeal to today's diner. Our version features fresh farm harvested chicken, seasonal vegetables, fresh mushrooms from Kennett Square, natural pan sauce and then finished with a little sherry, sour cream and truffle oil. The dish is presented on a bed of basmati rice and garnished with locally grown micro greens.
Ladies and Gentlemen, we invite you to enjoy a reimagined classic - Chicken Ala Bill King at The Silverspoon.
Say 'Farewell to Winter' at The Silverspoon in Wayne From March 17-19 and 24-26, let this restaurant show you why winter isn't all that bad.
It’s magic time in the Silverspoon kitchen, as Chef Tim and crew are in the process of developing a new menu item, using home grown and home milled cornmeal. The cornmeal is from Oak Grove Plantation, a green farm near Flemington, NJ. Oak Grove is a 160 acre family owned “revolutionary” Green Farm that has been in operation for over 36 years. Their cornmeal is 100% corn, with no additives, fillers or preservatives. We love the flavor, mostly because of the intensity and we believe you will, too.
Stay tuned for more information as Chef Tim and his cooks work their magic…