The Food Maven Diary
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12/11/2004 Archived Entry: "General News"

Just a reminder
I will be lecturing at the Brooklyn Museum today, at 1 p.m. After my presentation, there will be a coffee and cake reception. Price of the whole thing, including a copy of Arthur Schwartz's New York City Food, which I will be happy to autograph (and is a $45 retail value) is $75. You can purchase tickets at the door.

Taping TV
I am just back from Providence, Rhode Island, where I was taping a segment for the Johnson and Wales Master Class television series broadcast on PBS. It was a fantastic experience. I loved working with the young culinary students and supervising faculty, and the producer/director of the program, Marge Poore, is the Alfred Hitchcock of food television. Working with her is a dream because, unlike some other tv food producer-directors, she cooks, which means she can visualize the preparation of your dish, and therefore she knows every shot before we even walk into the studio. This is not to mention that she is always calm and considerate.

This program is different from the entertainment-type food broadcasting done on the Food Network. It’s not that it is overly serious, but the goal here is to truly teach how to make something – learning technique is the thing. Watch the program on Sunday afternoons, when it airs on WNET, and you’ll see what I mean.

I did two segments, both recipes from my new Arthur Schwartz’s New York City Food: Blackout Cake, my version of the legendary Ebinger’s cake, and Cannelloni a la Ripley, a specialty of Sardi’s from the old days, although Sardi’s, the Theater District landmark, still makes cannelloni – just a slightly different recipe. I do not know when these segments will air, but I will be sure to tell you – right here in the Maven’s Diary.

Tune into WNYC this Wednesday
I will be a guest on the Leonard (Lenny) Lopate program this Wednesday, Dec. 15, at 1 p.m. You can find WNYC at 93.9 FM, or 820 AM, or on the internet by going to www.WNYC.com

Special to “Newsletter” subscribers
I feel I should be providing my so-called “newsletter” subscribers with information that general website frequenters don’t get. So, toward that goal, I am about to send out a recipe that was cut from my new book. It’s for Wonder Cake, sometimes called Wonder Loaf, a cake that is no longer sold in bakeries. Well, I don’t know where to find it. It’s a light cake with streaks of unincorporated chocolate, which is the “wonder.” To subscribe to the “newsletter,” put your name in the box provided and follow the directions.