Specialty Food Magazine

SUMMER 2014

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

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4 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com CONTRIBUTORS MEET THE CONTRIBUTOR JOANNA PRUESS Prepared Food Focus and Global Eats J oanna Pruess is a longtime contributor to Specialty Food Magazine. She is an award-winning food and travel writer and the author of 14 cookbooks, including The Dos Caminos Taco Book (with chef Ivy Stark), The Cast-Iron Cook- book, and Seduced by Bacon. Pruess has written for a wide range of publications including The New York Times Sunday Magazine, The Washington Post, Food Arts, Saveur, Fine Cooking, Food & Wine, and the Associated Press syndicate. What are some recent writing projects you particularly enjoyed? My latest cookbook: Soup for Two: Small-Batch Recipes for One, Two, or a Few, due September/October from The Countryman Press, is something I'm excited about because so many people adore soups but don't want to make huge quantities. The book solves this problem for them. I also wrote about cooking Thanksgiving for 60 in London for Connecticut Cottages & Gardens. It took huge organization and there was a lot of food! Share your fondest food memory. It took place in Paris where I celebrated a "big" birthday. My family and I stayed in Le Marais. I'd worked on the restoration of the area for the World Congress of Historic Preservation of Monuments and Sites many years before, and I still love it. After an all-day cooking class, we stopped for Champagne at the George restaurant atop the Centre Pompidou. Although it was a chilly December night, we went out on the terrace and the entire city was lit up—like twinkling candles for my birthday. What's the strangest food or meal you've ever had? The summer I was 16, my family was traveling in Europe and somehow we were invited to lunch by the then-first adviser to King Saud of Saudi Arabia and his wife. They were staying at the elegant Beau Rivage Hotel in Geneva, and my mom made us promise we'd eat everything served. The first course was sheep's eyes and I don't recall how we finessed those gelatinous orbs or avoided the meatballs His Excellency's grandchildren were pinging across the table. But I have a clear memory of Her Excellency (wearing a breast- plate of emeralds and diamonds) being served a whole lamb quarter and her taking a bite to show her guests that it wasn't poisoned. The entire after- noon was one of intriguing discoveries. What are some of your non-gastronomic interests? I adore traveling and exploring new cultures. I also enjoy going to movies, symphonies, museums, and theater, and playing tennis. Eat out or stay in? I enjoy eating out, but I love to come back into the kitchen and experiment and/or translate what I have tasted in my travels and in restaurants. Even if I have to remake a dish, I'm always excited by new ingredients and methods and discovering how the dishes turn out. JULIE BESONEN Producer Profle Food editor for Paper magazine and restaurant columnist for nycgo.com DINA CHENEY Product Roundups, Category Spotlight Author of Tasting Club, whose work has appeared in Every Day with Rachael Ray, Cooking Light, Fine Cooking, and Bon Appetit ESTHER CRAIN Store Snapshot Freelance writer who covers health, food, and lifestyle JANET FLETCHER Cheese Focus Weekly cheese columnist for the San Francisco Chronicle and the author of Cheese & Beer ANNELIESE KLAINBAUM Store Tour Communications consultant/ writer working with food, beverage, and lifestyle companies and publications DEBORAH MOSS Brand Spotlight Freelance writer whose work has appeared in Sports Illustrated and Shape NICOLE POTENZA DENIS Buyers' Picks, Trends & Happenings, Retailer Profle, Store Snapshot, Producer Profle Contributing editor to Specialty Food Magazine JOANNA PRUESS Prepared Food Focus, Global Eats Contributor to The New York Times and former director of the Cooking Studio at Kings Supermarkets KARA MAYER ROBINSON Product Roundup Freelance writer whose work has appeared in Parents, Emmy, and Time Out New York SUSAN SEGREST Startup Spotlights Contributing editor for Specialty Food Magazine DENISE SHOUKAS Trends & Happenings, Giving Back, Research Spotlight Contributing editor to Specialty Food Magazine ? What will be the biggest food movement in the coming years Specialty Food Magazine is pleased to publish insightful and actionable articles from leading journalists and retail practitioners. Global ingredients Local Columns_Contents_SUMMER14.indd 4 6/5/14 8:25 AM

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