| Celebrating Excellence and Growth The Golden Spoon Since 2019, we’ve celebrated those who consistently make a positive impact at our Golden Spoon awards. Each quarter, we honor outstanding team members with a luncheon and a caricature on our Golden Spoon wall. This quarter, we’re proud to recognize two remarkable individuals who consistently showcase the qualities of the Golden Spoon: · Big Hearts · Courage · Humility · Perseverance · Genuine · Positive Outlook · Appreciation for the Team This quarter’s winners are:Lynn Piette, a Senior Account Executive and our resident Peabody pro, has touched countless couples with her expertise and heartfelt approach. She has her own wall covered with notes & photos from couples and clients that she has worked with through the years. She’s been a mentor and office mom/sister/friend (and she keeps our candy bowl filled!) Donald Smith has excelled in numerous roles—driver, bartender, manager, server, chef, and more. He’s always eager to help new team members, exemplifying the spirit of Classic. Countless team members cite Donald when talking about their earliest days on our team. He always goes the extra mile (literally) as he walks people to their cars. Together, Lynn and Donald have been on the Classic team for 50 years! We’re delighted to celebrate these team members, whose contributions inspire us all. Classic U: Cultivating Skills and Passions Classic U, launched 10 years ago, is a testament to our passion for learning and teaching. It provides team members with opportunities to cross-train, develop new skills, and explore new interests. Our veterans lead classes in serving, bartending, cooking, and more, while professionals from various industries help us sharpen our business acumen, computer literacy, and beyond. This summer’s offerings are particularly diverse, including sushi making, mindfulness, pizza making for kids, and a “STOP the Bleed” class, which equips participants with life-saving emergency skills. We also had the pleasure of hosting a “School of Fish” class from our seafood vendor, JJ McDonnell, where we gained deeper insights into sustainability practices in the seafood we use in many of our dishes. Additionally, a distillery class explored various spirits and their applications as well as the ever expanding possibilities in crafting zero-proof cocktails. Our team members genuinely enjoy attending these classes because they provide not only the chance to learn something new but also the opportunity to connect with colleagues outside of the usual work environment. We believe in celebrating, learning together, and growing as a team. The Golden Spoon award and Classic U are central to this commitment, ensuring that we are continually evolving and recognizing everyone’s contributions.  Neat Meat Recently, I stumbled upon an article about The Hyun, a new walk-in butcher shop in New York selling Wagyu. Purportedly, the first shop in the States to butcher wagyu in-house, Hyun will sell retail, wholesale and online. But it wasn’t the arduous and expensive meat process that made me pause, it was the description of a butcher shop dressed as a designer shop, “sleek interiors…glass cases and brushed metal”. Reading about this new store, I recalled a detour I took in Sydney, Australia several years ago to visit Victor Churchill, described by Anthony Bourdain as the most beautiful butcher shop in the world. The fact is that I do not habitually visit butcher shops around the world so I don’t have much to compare it to, but the neighborhood shop was a memorable experience. The seasonal window display can rival those in New York City’s department stores at Christmas. Whimsy, beauty, and attention to detail are evident before you even set foot inside. Victor Churchill was designed to reimagine what a butcher shop could look like, with a Himalayan salt brick dry-aging room, marble floors and gorgeous butcher block work areas, yet it still feels like the local butcher shop, albeit with the highest-quality, ethically sourced selection of meat. And for those who don’t want to cook their own beef, poultry or pork, there is a fine selection of charcuterie, take-home dinners, bread, condiments and even dessert. There once was a plan for a Victor Churchill in New York in partnership with Anthony Bourdain but that was scrapped for multiple reasons. Fortunately for Australians, a new Victor Churchill opened in Melbourne in 2021 to much acclaim. Anthony Puharich, one of the owners of Victor Churchill cited the Boucherie Le Boudonnec in Paris, France as one of the original sources of inspiration for his renowned shop. He also highly praised the meat counters of any Japanese department store, which I would second for those seeking an over-the-top meat shopping experience (although all the food counters at Japanese department stores are the stuff dreams are made of). And not surprisingly, he shared his admiration for the legendary Dario Cecchini whose passion for his profession Puharich describes as “nothing short of inspirational.” Cecchini is a Tuscan butcher, known for ethical butchery, simple cooking with top-quality meat, teaching people how to eat well and his ability to recite Dante all at the same time. And then he playfully concludes his demonstrations with an ode to the Bard, “To beef or not to beef!” But that is not the question.Let’s Get to the Point For a chef, their knife isn’t just a tool—it’s an extension of their hand, a symbol of their profession and an essential part of their culinary journey. Javier, Bas, Jerome, and Gregg’s knives are as varied as their personalities, yet each shares deep ties to their chosen blades. Javier swears by his Henckels knife, a model renowned for its balance and durability. To him, this knife is a one-and-done deal although, a knife that was gifted to him by the Chef at Sotta Sopra will always have sentimental connections and fond memories when he uses it. Bas, on the other hand, has a more personal relationship with his knives, particularly his gyuto. He speaks with reverence about the perfect fit of the handle in his hand, the sharpness that lasts, and the versatility that allows him to cut through anything, be it vegetables, fruit, or meat. His knives, sourced from the Korin Knife Store in New York, are more than just tools—they are the cornerstone of his cooking experience. Meanwhile, Jerome’s connection to his knives is steeped in both nostalgia and loss. The Wüsthof Grand Prix knives, a gift from his father, were stolen early in his career, leaving a void that no replacement could fill. Yet, Jerome has other knives with rich histories, like his great-grandfather’s old-school German scimitar. Gregg’s approach to knives is as practical as it is aesthetic. He appreciates the sharpness and beauty of good Japanese knives, rotating through four different blades daily, each serving its specific purpose. For Gregg, these knives are more than just pretty—they are reliable, sharp, and integral to his day-to-day work. Despite their different preferences, each chef’s relationship with their knives is a reflection of their personal journey, illustrating that in the kitchen, the right knife is more than just a cutting tool—it’s a tie to the craft that they love. |
From Our Library, Harriet’s Book Picks, Back to School Edition:  Pie for Breakfast by Cynthia Cliff is a delightful picture book for young children with recipes from around the world. Hazel and her dad love to bake together and taste their creations, warm out of the oven, even if it is breakfast time. She also enjoys books and decides to organize her friends to help bake and run a bake sale to raise funds for the school library. The kids’ efforts are illustrated by the author and are not only globally inspired but include a vegan and gluten free option. Cliff’s baking book is a fun choice for children 5-9 with some experience in the kitchen.  Priya’s Kitchen Adventures, A Cookbook for Kids also introduces children to cuisines from many countries. Geared toward kids ages 8-12, Priya Krishna chronicles the vast traveling adventures of her childhood with recipes inspired by each country. She believes that cooking is a superpower, capable of transporting the chef through time and space without boarding a vehicle. Krishna encourages the young chef to stay open minded and courageous. The recipes are kid-tested, rated by difficulty, and include some step-by-step photo instructions and helpful tips. Krishna’s new book expands taste literacy and cultural geography.  Sundays, A Celebration of Breakfast and Family in 52 Essential Recipes by Mark Pupo is a memoir and a cookbook. Breakfast was already a cherished time for Mark’s partner but became a key Sunday ritual for Mark and his son Sam, a neurodivergent kindergartener, as they progress from simple preparations to more challenging dishes. Starting with Toast Soldiers and Banana-Kefir Smoothies, they wend their way through fritters, casseroles, pancakes, pierogies and pasta pie as well as recreate storied breakfast treats like Green Eggs and Ham, Mini Monkey Bread and DIY Pop-tarts. Pupo starts each chapter as if he was in a conversation with the reader as he recounts family tales and ingredient and recipe history. Pupo clearly values the bonding and memory-making moments the experiential Sunday mornings bring into their lives and invites his readers to share his fondness with family cooking by creating their own taste memories. Classic Comics By Katelyn West  From our Kitchen: Minestrone Chef Leeanne Khamsomphou This is hands-down one of my most favorite soups. All of the flavors work together so nicely and it’s a favorite comfort food of mine, whenever I’m not feeling great or even just have a craving for it. It’s always exactly what I’m looking for! Although, personally I typically omit the beans! Ingredients: -2 TBLS. Extra Virgin Olive Oil -1 Medium Yellow Onion, Diced -2 Medium Carrots, Peeled & Chopped -2 Celery Ribs, Sliced -3 Garlic Cloves, Grated -1 (28oz.) Can Diced Tomatoes -2 Cups Garbanzo Beans or Bean of Choice, Drained & Rinsed -1 Zucchini, Diced in 1/2 in. Cubes -1 Yellow Squash, Diced in 1/2 in. Cubes -4 Cups Chicken Broth or Vegetable Broth (Vegetarian) -2 Bay Leaves -1 tsp. Dried Oregano -1 tsp. Dried Thyme -1 TBLS. Onion Powder -1 TBLS. Garlic Powder -1 Cup Ditalini or Pasta of Choice -1/2 Cup Chopped Parsley -Red Pepper Flakes (Optional) -Grated Parmesan Cheese (Optional) -Salt & Pepper to taste Instructions: 1. Heat the oil in a large pot over medium heat. Add onions, carrots, celery & cook, stirring occasionally for 5 minutes, until the vegetables begin to soften and become translucent. Add zucchini and squash and cook for an additional 5 minutes. 2. Add the garlic, tomatoes, beans, bay leaves, oregano, thyme, onion & garlic powder and stir for a minute. Then add broth, cover & simmer for 20 minutes. 3. Stir in pasta and cook, uncovered, for 10 more minutes or until pasta is cooked through. 4. Season to taste with salt & pepper and serve with parsley, red pepper flakes and Parmesan, if desired. Click here to print the recipe. |
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September 1, 2024
September 2024: Continuing Education
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