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Garden to table is becoming much more popular with those looking to live a sustainable lifestyle. But, how does it help to bring increased enjoyment in the kitchen?

By practicing a garden to table philosophy, cooks can experience a whole range of flavors and ingredients that they would normally not have access to. It encourages the use of seasonal produce and helps to create dishes with richer flavor profiles thanks to the fresh, nutrient-rich ingredients.

Tamme McCauley of Pacific Palisades discusses more below on the ways using produce from the garden can increase the joy of cooking.

Superior Taste and Freshness

Growing fruits, vegetables, and herbs in the garden gives cooks immediate access to the freshest ingredients possible. Harvesting produce and using it right away ensures maximum flavor and nutritional value.

Store-bought produce often undergoes a lengthy process from harvest to consumption, which can result in nutrient loss. With garden-to-table cooking, fruits, and vegetables can be enjoyed at their peak nutrition since they are picked and consumed quickly.

Freshly harvested produce tends to have a superior taste compared to store-bought alternatives. The flavors of homegrown vegetables and herbs can be more vibrant and intense, enhancing the overall quality of dishes.

Ability to Experiment

Cooks that grow their own produce have control over the varieties and flavors of them. They can experiment with unique and heirloom varieties that may not be readily available in stores, adding diversity and excitement to meals and the ability to explore different flavor profiles.

Heirloom peppers and carrots come in a whole host of colors to liven up dishes, and tomatoes have interesting shapes, textures, and flavors to explore that won’t be found in the grocery store.

A Seasonal Challenge

What can be grown in a garden will vary depending on the time of year. This can add an extra layer of challenge in the kitchen, meaning the cooks need to make the most of seasonal ingredients to make their dishes.

This can lead to fresh-tasting dishes and different styles of cooking being showcased regularly throughout the year, adding variety to mealtimes. Cooks might want to consider the Japanese concepts of washoku and shun, which celebrate the importance of seasonal and local ingredients.

Cost Effective

By growing one’s own produce, households can save on their food bills, especially if they plan effectively to maintain a good level of fruit, vegetables, and herbs being available at any one time.

Bumper crops or surplus could even be traded with fellow gardeners to gain even more produce and foster community relationships. Otherwise, cooks can look at different ways of preserving extra produce, such as canning, making jams, and dehydrating/drying. This not only creates a new culinary challenge but a way to enjoy favorites all year round.

Greater Control

Homegrown food gives the ability to control the use of pesticides and chemicals. Gardeners can be confident in knowing exactly what has gone onto their produce, and can even adopt organic gardening practices and avoid exposure to potentially harmful substances.

Increased Satisfaction

There is nothing better than eating something that has been made yourself, and those who take up garden-to-table practices can experience this daily. It can lead to an increased sense of happiness and satisfaction with every meal.

Not only that, but the practice of growing produce helps people to be able to appreciate the ingredients that are going into their food more, as well as develop light exercise and mindfulness through the gardening and cultivation process.

If there is one thing that can inspire fear in any chef or restaurant owner, it is knowing that a food critic has come to visit. Critics have no doubt influenced restaurant culture and the way in which we dine out reports Tamme McCauley.

Since the occupation’s inception, restaurant critics have been the authoritative source when it comes to where diners do and don’t eat. Over the years, restaurant critics have grown in popularity, and changed from anonymous journalists into minor celebrities, with the rise of social media allowing almost anyone to offer their opinion on the food, atmosphere, and staff.

The Origins of the Food Critic

The beginnings of food criticism started in France in the 1700s with the work of Alexandre Balthazar Laurent Grimod de La Reynière, the author of the Almanach des Gourmands, which gave restaurant recommendations and food criticism in and around Paris.

However, it wasn’t until the 1960s that our modern understanding of restaurant critics came to fruition. The creation of the New York Times’s journalist Craig Claiborne’s star rating system saw food criticism becoming a legitimate enterprise.

Claiborne also introduced the idea of anonymity, meaning that he would be treated in exactly the same way as any other diner, and kept his column in the newspaper free of any advertisements or bias to be able to offer his honest critiques.

The Changing Face of Food Criticism:

Unmasking

While those like Claiborne were able to thrive back in the 1960s, the ability for food and restaurant critics to remain anonymous has become all but impossible in today’s digital age.

It is becoming much easier to scope out who they are, with smartphones, cameras, and social media helping to unmask them despite their best efforts to stay out of the public eye. As a result, many are forgoing anonymity altogether and choosing to embrace their status in the role.

Online Reviews

This is especially true when it comes to social media, especially those on platforms such as TikTok. Thanks to the pandemic and traditional dining being off-limits for over a year in some cases, many restaurants opted to provide food delivery services to stay afloat. Because of this anyone was able to become a food critic right from the comfort of their homes.

Not only that, but with the decline of people accessing traditional media such as newspapers, the views of conventional critics are becoming much less relevant to the diners of today. People are much more inclined to take a look at a Yelp or TripAdvisor reviews for the restaurant that they intend to visit rather than to read about it in a magazine.

This opens up a whole new dilemma for restaurants – meaning that they need to make sure that every single guest is treated with the utmost care and respect. Especially compared to critics of old, casual reviewers are more inclined to talk about their negative experiences rather than the positive ones, which can jeopardize a restaurant’s reputation massively.

Sous vide has the power to revolutionize cooking.

When mastered, it’s a time-saving and flavor-exploding game-changer. It can be a little intimidating to get started, but with a little know-how and a bit of practice, sous vide will become a go-to approach for getting the most out of meals.

Tamme McCauley discusses everything you need to know about sous vide below.

What is Sous Vide

French for “under vacuum,” sous vide is a cooking technique once solely used by professional chefs that is now quickly gaining in popularity with home cooks.

Sous vide revolves around putting ingredients into a bag that is vacuum-sealed and then placing the bag into circulating water, fully immersed, and heated through a precise temperature.

How Sous Vide Works

The water circulator is the sous vide machine itself. A pot is filled with water to cover all of the food being cooked. Some machines come with a built-in water level recommendation sensor. To preheat the water, the circulator is put in the pot to rise to a set temperature.

Once it is completely heated, food is placed into the plastic bags fully seasoned (think of it as a built-in marinade, since food is cooked and marinated simultaneously.

The bags should be vacuum sealed or resealable. Then all one needs to do is use the sous machine to perfectly cook food. Typically, a machine’s manufacturer will outline recommended temperatures, such as 130 degrees for steak, and the time needed for a perfect cook, for example, 1-4 hours.

Many foods cooked sous vide can be eaten as soon as it is taken out of the bag. However, some require some extra steps depending on preference. For example, to sear a steak it should be finished in a pan.

Sous vide is particularly effective in cooking hardy vegetables, such as carrots and potatoes, tenderloins, tuna and salmon filets, and boneless chicken breasts.

Benefits of Sous Vide

Immersion cooking techniques like sous vide often take longer than conventional cooking in an oven or on a stovetop. But while it is considered an advanced form of cooking, it’s not overly complicated and sous vide tools can now be found in popular retail stores across the country.
Other benefits include:

It Cooks Food Just Right

It’s easy to overcook meats and vegetables. Sous vide uses lower temperatures and ones that are always maintained during long periods, making dry meats and mushy vegetables a thing of the past. Plus, one can use their favorite pots and other kitchen tools in coordination with the sous vide machine.

It’s Healthier

Sous vide usually requires far less salt, oil, and fat than other methods since the food is sealed via a vacuum. Nutrients are also better preserved during slow cooking methods.

It’s Great for Meal Planning

Sous vide makes meal prep easy since multiple types of food can be organized, seasoned, and vacuum sealed at the same time, cooked, and then reheated in minutes. Sous vide is also perfect for reheating meat without drying them out in the process. It’s also great for freezing leftovers.

Plant-based diets are becoming more and more popular in households across the country. Plant-based meals are an eco-friendly choice that can often introduce a wide range of healthy nutrients and antioxidants that can boost wellness and aid in weight loss. However, keeping produce fresh can be a challenge, and making sure all of the vital vitamins and minerals are included in this diet can be a challenge.

Tamme McCauley of Pacific Palisades discusses more below about the pros and cons of a plant-based diet.

The Pros

• Good for the Planet

The cost of raising animals for food is incredibly high financially and environmentally. A lot of land, fodder, chemicals such as antibiotics, and water are needed to keep the animals involved in food production. Some, such as cattle, can be great contributors of methane, a greenhouse gas, to the atmosphere.

Plant-based diets reduce the need for commercial meat production, helping to save the environment. Not only that, but it can be an ethical choice for some, helping to promote animal welfare.

• Saves Money

Although it may seem like a costly venture, especially when considering the prices of some organic produce, a plant-based diet can actually be more wallet-friendly than others.

Buying seasonal vegetables means they are at their freshest, and often cheapest. Staples such as dried fruits, grains, and pulses such as beans always remain affordable all-year round.

Also, for those who grow their own fruits and vegetables can save on the added grocery bills, plus, they know where the food comes from, how it’s harvested and/or treated, and what’s better than heading out to the backyard for your meal?

• Can Aid Weight Loss

Many fruits and vegetables contain dietary fiber, which not only helps people to feel fuller for longer but also aids in a healthy digestive system.

Ultra-processed foods can often be high in sugar, so a piece of fruit can help to crave a sweet tooth in a healthier way.
Meats, especially red meats like beef and pork can tend to be high in fat. Limiting or cutting out the consumption of meat can help to aid weight loss by reducing the fat intake in a person’s diet.

• Rich in Vitamins and Antioxidants

Fruits and vegetables are rich in a wide range of vitamins and minerals that are essential for a healthy mind and body.
They are also packed full of antioxidants, which can help to reduce the likelihood of diseases such as diabetes and other inflammatory conditions.

The Cons

• Getting Enough Protein

Some plant-based dieters neglect to think about the foods that they are eating in terms nutritional value, and often need to supplement their diets with vitamins and minerals they aren’t getting strictly from plants.

Meat, eggs, and dairy are naturally high in protein, so those eating a plant-based diet need to be aware that they will need to make up for the shortfall in their diets.

• Keeping Food Fresh

Fresh fruit and vegetables can start to spoil quickly if they are not eaten or stored correctly. It is important to only buy as much as is needed.

Some products can be frozen to save on wastage, but can often lose taste or texture when thawed or reheated again. A way to get around this can be to batch-cook plant-based meals with ingredients that are likely to go bad soon, providing a quick and easy meal when you need it without throwing a load of food in the trash.

Another trick that requires a little more work is canning and/or freeze drying what you can’t eat. This of course requires the proper equipment to do so, but may be beneficial for those who have a large garden.

• Lacking Certain Vitamins

Plants are lower in iron levels than meat, so getting enough can be tricky for those first starting out on a plant-based diet. Boost the absorption of plant-based protein by consuming foods high in vitamin C and vitamin A. Dark, leafy greens and mushrooms can also help the body to absorb more calcium from plant-based meals.

Another vitamin to be conscious of is vitamin B12, as this is not something that is naturally found in plants. This will need to be added to the diet using fortified foods such as some cereals and nutritional yeast.

The Final Take

Although a plant-based diet might seem like a lot of effort and planning, it does have some major payoffs for those who are committed to taking up this lifestyle, such as better health and promoting a way of eating that is better for the environment.

However, the balance needs to be struck in what foods are eaten to ensure the body has all it needs to thrive, meaning a lot of meal planning and perhaps some compromises.

Sure, most people can say they enjoy food, but there’s a huge difference between enjoying food and being a foodie.

Being a foodie means a lot more than just exploring the art of cuisine, because yes it’s an art, but enjoying it to depths that most people don’t even dare think of. For those who wonder if they’ve surpassed their love of food into foodie-level admiration, Tamme McCauley discusses the five telltale signs to keep an eye out for.

Taking Cravings Seriously

Where most people crave fast food fries or a milkshake, the foodie will crave rosemary fondant potatoes and a gelato affogato. However, just like the former, they’ll go to great lengths to ensure that their cravings are fulfilled.

Boasting nearly critically acclaimed understandings of flavors, textures, and smells- the foodie respects that their cravings will do more than just satisfy their hunger- they’ll soothe something in their soul.

When these pangs hit, they’ll go through whatever it takes to ensure they take advantage of their hunger and what will best satisfy it- whether it’s a trip to the market or reserving a spot at a restaurant.

Food Is the Ideal Small Talk

With it being such a passion subject for the foodie, it makes sense that they’ll take any chance they get to talk about cuisine: from the last thing they ate, to the last thing they cooked, to that new restaurant down the road that they absolutely love. It’s a topic that they can talk about all day, surpassing small talk and leaning more towards a full blown conversation.

Though most people can speak about food, the foodie will take it to levels that will have the listener thinking that they were actually there enjoying the dish. There’s a distinct level of wisdom that comes from the descriptions impart something that most people will able to notice.

An Ingredient Household

Though a lot of people may have snacks in their cupboards or things to nibble on in their pantries, the foodie honors the fact that the best food is made from scratch. So, though a chocolate bar or a bag of chips may do the trick in the short-term, the foodie will take the time to create their food: from meals, to drinks, to desserts.

The term for this kind of kitchen supply has recently started trending, Gen-Z calling it the “ingredient household”. Though some kids feel victimized by this, snacking only on croutons or chocolate chips when they’re hungry, the foodie holds the knowledge that there’s a lot of potential (and yummy dishes to be made!) in these kinds of homes.

Thirst For Knowledge

Along with enthusiasm, the foodie is constantly on the search to learn more. This can mean subscribing to food magazines, actually reading through the blog post on websites instead of scrolling straight to the recipe and taking cooking classes to learn more about cuisine.

Though some foodies aren’t gifted in cooking per say, they still hold a curiosity and thirst for understanding about food that most people don’t look to quench.

Food Leads the Way

The foodie won’t be found at museums or roaming shopping centers during vacations, instead, they’ll be scrolling on Yelp, or posted up at a hole-in-the-wall restaurant eating their way through the menu. A true foodie will let their stomach lead their way through trips to new places, countries, or even the next town over.

This is so true, in fact, that there are dedicated websites for foodies looking to satisfy their cravings while on vacation. Being a foodie means more than just loving what you eat, it’s eating kickstarting a sense of wanderlust that yearns to be satisfied.

The Super Bowl is a perfect time for sports fans and families to get together. In many households, the Super Bowl is more about the gathering of friends and family and serving delicious appetizers then enjoying the game. Tamme McCauley of Pacific Palisades discusses below some of the most popular, crowd-pleasing appetizers to serve at your Super Bowl watch-party.

There are plenty of dishes out there that are guaranteed to be crowd-pleasers no matter the preferences of the bunch. Whether guests are meat lovers or prefer veggies, have a big sweet tooth, or more of a savory craving, these easy-to-prepare appetizers, ranging from dips to wings are bound to please just about anyone.

For the Meat Lovers in the Crowd

• Brown Sugar Smokies

This appetizer is the perfect mix of salty, sweet, and smoky! Wrapping little smokie sausages in bacon and then glazing them in brown sugar for a tasty sweet and sticky crunch is a simple and foolproof recipe with only 3 ingredients! This appetizer is something that the kids can even prepare and put together.

• Sausage-Stuffed Jalapenos

Cream-cheese stuffed jalapenos with sausage meat and tangy parmesan can’t be beat as a Super Bowl snack! The cream cheese helps to tone down the kick of the chili pepper while guests keep reaching for more.

Veggie Bites

• Mexican Monkey Bread

Many people can find bread a little bit scary to make, especially as a casual snack, but making monkey bread with biscuit mix instead of traditional dough makes it an easy, pull-apart feast! Spice it up with jalapenos, spinach, and herbs. Don’t forget to add the best ingredient – cheese!

• Potato Nachos

For a different take on traditional corn tortilla chips for dipping, try potato nachos. They’re pretty quick to make and can either be dipped or paired with a range of toppings such as nacho cheese, olives, beans, and much more. Using potatoes makes this snack hearty, and more filling than traditional corn chips.

• Zucchini Boat Pizzas

Perfect as a gluten-free or low-carb snack, zucchini pizzas are simple bite-sized appetizers that can be created with a range of toppings. This means that everyone can create their own as a pre-game activity or have a wide selection of pre-made options to choose from!

Sweet Tooth Treats

• Seven-Layer Bars

Graham crackers, chocolate chips, butterscotch chips, walnuts, and coconut make up these seven-layer bars. The ingredients are combined together with sweet, condensed milk. It might seem over-the-top but using different nuts and various types of chocolate can help to reduce the intensity of the sweetness. This is a good option for those looking for a milder but still sweet treat.

• Chocolate Candy Popcorn

Popcorn is always a big game staple, so why not mix it with another sweet treat and cover it in chocolate? For a sweet and salty treat, try using salted popcorn or kettle corn, mixed with chocolate chips, M&M’s, and nuts.

Chips ‘n’ Dips

• Guacamole

Guacamole is the king of all dips and making it at home is just as simple as store-bought but even tastier! Only needing 5 ingredients to make, it can be whipped up quickly in a blender, and can just as easily be made in advance or on-demand.

• Spicy Kielbasa Dip

Perfect as a dip or as a spread on toast or crusty bread, it can be amended to the spice levels of the watching party by adjusting the number of jalapeno peppers, and by removing seeds and the white ribs as needed. The spicy, creamy, and salty flavor will leave your guests asking for more. (And maybe even the recipe).

Additional Super Bowl Appetizers

With millions of pounds of food being consumed over Super Bowl weekend every single year, including record numbers of hot wings, and over $387 million being spent on snacks, Super Bowl watch parties are perfect for foodies.