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ENLARGE
Lee Mathis
To me, Easter brings back more memories from the East Coast! Back in “da day;” before Atlantic City was ruined, er, saved by the influx of casinos, Easter Sunday was one of the signs that summer was not that far away! (And to us school kids, summer meant da beach!)
Started in 1876, the Atlantic City Easter Parade is thought to be the oldest official Sunday Easter Promenade in America and is still held every Easter Sunday, and anybody who feels like dressing up is welcome to join! Back in Atlantic City’s heyday, as many as 400,000 people would participate, the reigning Miss America (and don’t get me started as to what has happened to that after it left Atlantic City!) would present certificates to the winners in categories such as Best Dressed, Best Family and more. The Boardwalk was in fine form, flushed with people in their Sunday finest, side to side with rolling chairs from the Steel Pier down to Million Dollar Pier and past!
Easter is a time for being with your family, out at church, Easter brunch, Easter egg hunts and what the hey, actually dressing up and feeling good.
To us here in The Grand Valley, we have many of our fine dining establishments pulling out all of the stops with their Easter brunches, so be sure to ask around, look at their ads and go out of enjoy the day with your family! There are some awesome brunches out there!
I was approached by one of my readers when I was out doing research at a local pub the other night, and she asked me what recipe I was going to do for my Easter column. I told her that I was still a little undecided, maybe honey-baked ham with scalloped potatoes, ham & cheese muffins, maybe marshmallow Easter eggs? She said, “Why not do a recipe where people can use their old Easter eggs?” As readers are what makes a good column, why not? See, we do listen! So this week’s recipe is a simple one, but who doesn’t like deviled eggs, though the name might not be the prefect fit for Easter?
This week’s Foodie Questionnaire is from another friend of mine, who was also one of my chef instructors in college: Mark Webb! We are still looking for more of you chefs/cooks and foodies out there to fill in our questionnaires. Drop me an e-mail, and I will be happy to e-mail you one!
Chef Mark Webb, cook/instructor Job Corps, Collbran, Colo.
What is your most vivid memory of “family” food growing up?
Leg of lamb; loved it, but Mom used to cook it to medium well … bit too dry! With it she would serve red cabbage and oven-roasted potatoes with pan gravy.
What is your favorite “comfort” food?
Without a doubt, Thanksgiving dinner (traditionally done) with lots of gravy!
When did you realize that you were a “foodie?”
After I left college, I could not see myself sitting behind a desk, I wanted to use my hands and create!
Why did you become a “foodie?”
It made working for a living seem like “fun” and easy, still does 34 years into it!
Who/what was your major influence in becoming a “foodie?”
My Mother, she would watch Julia Child on PBS and then each Sunday would try to re-create it.
What would your “last meal” be and why?
Leg of lamb with all the fixings I’ve described, with all my family members in attendance, just like the old days … feel comfortable to be comfortable!
What advice do you have for those who dream of one day becoming a cook (foodie)?
Find the passion ’cause that’s what makes it easy … your heart just has to be in it!
Lee is the founder and owner of Decadence Gourmet Cheesecakes and Catering. He can be reached at decadencecheesecakes@mindspring.com or through the Web site at www.decadencecheesecakes.com.
Started in 1876, the Atlantic City Easter Parade is thought to be the oldest official Sunday Easter Promenade in America and is still held every Easter Sunday, and anybody who feels like dressing up is welcome to join! Back in Atlantic City’s heyday, as many as 400,000 people would participate, the reigning Miss America (and don’t get me started as to what has happened to that after it left Atlantic City!) would present certificates to the winners in categories such as Best Dressed, Best Family and more. The Boardwalk was in fine form, flushed with people in their Sunday finest, side to side with rolling chairs from the Steel Pier down to Million Dollar Pier and past!
Easter is a time for being with your family, out at church, Easter brunch, Easter egg hunts and what the hey, actually dressing up and feeling good.
To us here in The Grand Valley, we have many of our fine dining establishments pulling out all of the stops with their Easter brunches, so be sure to ask around, look at their ads and go out of enjoy the day with your family! There are some awesome brunches out there!
I was approached by one of my readers when I was out doing research at a local pub the other night, and she asked me what recipe I was going to do for my Easter column. I told her that I was still a little undecided, maybe honey-baked ham with scalloped potatoes, ham & cheese muffins, maybe marshmallow Easter eggs? She said, “Why not do a recipe where people can use their old Easter eggs?” As readers are what makes a good column, why not? See, we do listen! So this week’s recipe is a simple one, but who doesn’t like deviled eggs, though the name might not be the prefect fit for Easter?
This week’s Foodie Questionnaire is from another friend of mine, who was also one of my chef instructors in college: Mark Webb! We are still looking for more of you chefs/cooks and foodies out there to fill in our questionnaires. Drop me an e-mail, and I will be happy to e-mail you one!
Chef Mark Webb, cook/instructor Job Corps, Collbran, Colo.
What is your most vivid memory of “family” food growing up?
Leg of lamb; loved it, but Mom used to cook it to medium well … bit too dry! With it she would serve red cabbage and oven-roasted potatoes with pan gravy.
What is your favorite “comfort” food?
Without a doubt, Thanksgiving dinner (traditionally done) with lots of gravy!
When did you realize that you were a “foodie?”
After I left college, I could not see myself sitting behind a desk, I wanted to use my hands and create!
Why did you become a “foodie?”
It made working for a living seem like “fun” and easy, still does 34 years into it!
Who/what was your major influence in becoming a “foodie?”
My Mother, she would watch Julia Child on PBS and then each Sunday would try to re-create it.
What would your “last meal” be and why?
Leg of lamb with all the fixings I’ve described, with all my family members in attendance, just like the old days … feel comfortable to be comfortable!
What advice do you have for those who dream of one day becoming a cook (foodie)?
Find the passion ’cause that’s what makes it easy … your heart just has to be in it!
Lee is the founder and owner of Decadence Gourmet Cheesecakes and Catering. He can be reached at decadencecheesecakes@mindspring.com or through the Web site at www.decadencecheesecakes.com.
Classic Deviled Eggs
6 hard-cooked eggs, peeled and cut lengthwise
1/4 cup mayonnaise 1/2 teaspoon Dijon or dry ground mustard 1/2 teaspoon white vinegar 1/8 teaspoon salt 1/4 teaspoon ground black pepper Paprika for garnish Remove the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard or powder, vinegar, salt and pepper, and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika. Cover lightly with plastic wrap and refrigerate for up to one day before serving. Some other options: Try adding 2 tablespoons of sweet pickle relish with 1/2 tablespoon of well-drained horseradish; try adding some minced onions and/or celery; substitute a light mayonnaise or salad dressing for the regular mayonnaise. For a different presentation: Rather than halving your eggs, make a notch in the small end and gently pop the yolk out and make your filing of choice. Then pipe the mixture back in. As these would be quite wobbly trying to stand on a rounded egg, take a small slice off the bigger end and they will stand right up. After your have piped your mixture back in and they are all standing up, do a very light dusting of a little more paprika! |
