Foodie Happiness
There’s been a lot of discussion about what it takes to achieve happiness these past few years. Perhaps it is because talk during the recession has been decidedly unhappy. In August, the NYT ran an article: But Will It Make You Happy? http://www.nytimes.com/2010/08/08/business/08consume.html?_r=1&emc=eta1 suggesting the economic downturn has provided an unexpected benefit – helping people discover the simple pleasures in life like the joy of cooking and sharing food and wines with friends at home. “People are realizing they don’t need what they had. They’re more interested in creating memories.” The article mentions “unlike consumption of material goods, spending on leisure and services typically strengthens social bonds, which in turn helps amplify happiness…spending money on a unique event, like camping or a wine tasting with friends, leaves people less likely to compare their experiences with those of others — and, therefore, happier”.
This piece hit home for me – validating my lifestyle and at times my inflated budget for food and entertainment vs. other necessities. This also got me thinking about a true food lover’s hierarchy of needs and their respective allocation of spending. For a real foodie, food may be more important than a bottom of the rung physiological need – and may even climb to the upper ranks in love and belonging (on a Maslow scale). A passionate foodie might dial down spending on a housing or a car in order to dial up spending on discovering restaurants. More than ever, thanks to the availability of great food and wine choices with farmer’s markets, Whole Foodish retailers and food media entertainment, food has become an outlet for happiness.
There are exponential ways that food and wine can amplify happiness. Let me draw from personal experience.
-education: learning about the foods we eat, discovering their origins, hearing stories of the entrepreneurs and artisans who create them. Last year, burnt out from air travel, I took a staycation in nyc and participated in a weeklong “global adventure” offered by the Institute of Culinary Education. I met people from all over the country, and learned from different experts everyday: a medieval food historian, a chocolatier, a Latin food guru, a Chinese knife skills expert, etc. Well worth the price and far more relaxing than schlepping bags through airport scanners.
-shopping: yes, even shopping can bring happiness! Shopping doesn’t have to be just about transactions – shopping can strengthen relationships and your sense of community. For me, walking around the coffee and tea section at Fairway makes me high, or popping into the Amagansett fish store to be enthusiastically greeted by the hilarious Irish owner, Mike (as we did when on vacation last week).
-preparation: even taking in my groceries, cleaning the vegetables and making them ready for the week makes me happy (Okay, my busier friends with kids would say I’m nuts here, I know!). And trimming the basil brings the aroma of the outdoors in -key for someone in a small NYC apartment with no back yard.
-cooking: this is perhaps when I am most happy-when I’m completely absorbed in the moment, music glaring, slicing, dicing, and sautéing. This level of happiness is very internally driven,at this point the cooking is really for me vs. for my guests
-entertaining: most of the happiness here comes from pleasing others. From the moment someone walks in my home, I want him or her to be relaxed and delighted. The energy shifts from cooking academia to pleasing a guest the way I would want to be pleased – offering a nice aperitif and things to nibble on like almonds and dried fruits, having sparkling water along side an espresso at brunch, soft butter for a baguette, extra sea-salt on the table, and easy-access to plenty of wine! The whole point is making someone feel comfortable and transporting him or her to a place beyond the norm.
For marketers who want to tap into the insights of a what makes a foodie happy, know that food is their world-and they’ll spend on it accordingly. Look no further than their closet of condiments….those pretty jars of Italian honey or aged balsalmico may seem like an unnecessary extravagance to some, but are absolutely survival to the foodie cook. So is the bohemian foodie home cook happier than the take-out king in his big mc mansion? I suppose it depends on the moment. If he’s having a “Sideways moment”, with Burger King and a 1961 Cheval Blanc, well…that would make me pretty happy.
Given the record temperatures this July in NYC, eating and drinking in air-conditioned restaurants was just about the only civilized way to beat the heat! Here are a couple of meals that mattered.
Brown, lower east side-61 Hester St/near Ludlow.
We’ve been to Brown a number of times, this visit was one of the best. My first joy was discovering Txakoli (also referred to as Txakolina). I was in charge of choosing a crowd-pleasing wine for our guests, but wanted to make sure I satisfied my sense of discovery as well. I scanned the whites… gewürztraminer, pinot blanc, riesling… and then stumbled on Txakoli. After a quick chat with the waiter, I was curious. Txakoli is an indigenous wine from the Basque Country in North West Spain (not far from Albarino land). It’s a bone-dry white high in acidity that’s slightly frizzante, with a nose that’s floral and feminine. Just my style for a summer white. And, it paired perfectly with the snapper and beet crudo (ceviche) served on top of arugula with sea salt. The beet reduction was artfully swirled on the plate, but beyond the glamour of it all, it also tasted decadent and dessert-like.
(P.S.- Txakoli is a very good value and we were lucky to find it at UVA in Williamsburg – apparently, it’s made in small quantities and not imported much here).
When we were ready for our next wine, I ordered a sylvaner from Nahe, Germany. The producer is Weingut “Hahnmuhle”, a family run winery making biodynamic wines. Sylvaner may have been out of vogue, but it’s in with me- it’s a dry white, a Spatlese (so the grapes are picked later in the season giving them lots of ripeness), aromatic and perfect to linger over with banana ice cream and a simple chocolate cake.
The food at Brown was both delightful and nourishing – and the wine, simple and elegant. We’ll be back for sure.
Maialino, Gramercy Park
Another joyful day in July was spent having lunch at Maialino, Danny Meyer’s Roman trattoria overlooking Gramercy Park. Now that I am enjoying my new freelance schedule I am reveling in long lunches-and did so a couple times during restaurant week. Maialino was the best by far.
I had the carciofini fritti (fried artichokes & anchovy bread sauce), which was a treat, but the moment of silence was reserved for the Malfatti al Maialino, the suckling pig ragu and arugula. This dish took me back to my days working in the Italian wine business, where we’d visit tiny trattorias in the countryside eating handmade pasta. This one was so buttery and delicate, and the suckling pig added a lovely salty component that was surprisingly subtle. I enjoyed drinking the Kerner from Alto Adige, Italy along with it (another very nice dry aromatic white), but this experience was all about the food.
The dessert was a lesson in sensory exploration- Panna Cotta alla Salvia-sage custard & raspberry compote. Even writing this a few weeks later, my taste memories are still fresh. The custard was unbelievably creamy, and the sage- a smart and sexy twist. La vita e bella.
The record high temperatures in NYC this month made most of July a blur, but fortunately these two memorable food experiences added some joy to my plate.
Prawn scene from I am Love-Magnolia Pictures; Chef Carlo Cracco culinary advisor (Milan)
This movie has a lot to offer – Italian grandeur. Tilda Swinton. High drama. But what I want to write about is…THE FOOD SCENE.
Food has the power to unlock our imagination, to help connect us with our most sensual selves: the anticipation, the presentation, the consumption, the satisfaction…all elevates eating to an experience far beyond the physical.
That’s what Tilda Swinton’s character seems to enjoy in I am love. A simple dish of prawns and ratatouille transports her to her best self. Gorgeous food, artfully prepared and creatively presented can take us to this place, and it was wonderful to go there with her.
This scene has had a huge impact- not only on me…but the press is devouring it….
(Originally written after the holidays visiting my partner’s family, January, 2010)
Dublin-upstairs/downstairs/sideways
Historically, Dublin was not a city known for high-end cuisine. Guinness rules-in fact, national campaigns like “Guinness is good for you” would lead the visitor to believe it’s an essential food group. Another complication about Dublin is that at Christmas, everyone takes a “proper pause” and you might be hard pressed to fine restaurants open in the week between Christmas Day and New Year’s Eve. Signs posting “no food today” (an unintentional reference to bleaker times?) are not uncommon at the local pubs in the days immediately after the holiday.
I did, however find two great destinations while the rest of the Dubliners were eating their Christmas pudding (as they should).
Upstairs
Avoca on Wicklow Street. Avoca is a famous Irish lifestyle store that was founded in the 1920’s but has connections as far back as 1723 to a County Wicklow town of the same name. The store sells merchandise with cheerful patterns of wools, pillows, throws and table wear, statement jackets and bags. Upstairs at Avoca, in a bright airy café set amongst Dublin’s rooftops, they serve one of the best breakfasts in town, in case you need a break from the ubiquitous “full Irish”. So good that I had to visit twice! Day one I had farm fresh eggs with chives, classic brown bread and roasted tomatoes on the vine. Day two, gorgeous pancakes with raspberries, strawberry and blueberry compote and clotted cream.
Downstairs
Discovering Fallon & Byrne on of those blustery rainy days is like like finding a refuge for lost foodies. Ahh! Gourmet packaged foods from all over Europe; think Dean & Deluca but with an Irish twist. Downstairs, located in the wine-shop is a gastro pub with a great spectrum of wines by the glass from Beaume de Venise/Southern Rhone to Priorat in Spain. Sit on long wooden benches and take in the aromas of fresh cut flowers (the lilacs in December were a nice touch). I ordered a chunky Mediterranean fish stew…(insider secret — the best Irish pub food you can buy on a budget)-it came out piping hot, a bounty of prawns, cod and herbs and brown bread ….”will do ya’ for the day there now”.
Sideways
If you want to spend some time out of the city, take a short drive to Kildare. Near the college town of Maynooth you can stay or dine in the grandeur of the Duke of Leinster’s old estate, Carton House. Carton once belonged to one of Ireland’s most powerful families (the revolutionary Edward Fitzgerald lived here) and is still preserved as a fine mansion. The house boasts a very decent restaurant indeed – for dinner I enjoyed a classic Grilled prime fillet of Irish beef with potatoes while my companion had seared king scallops and a delicious lamb shank. For dessert, there was Banoffee made with flambéed bananas, caramel pastry with a lovely little kumquat. And, don’t forget the modern spa luxuries. In a modern extension to the house, there is a huge lap swimming pool as well as steam room, sauna and Jacuzzi. Carton is only a 30 minute drive from the western edge of the city center at the Guinness brewery. It’s a wonderful place to visit at any time of the year, but for me it was just about the perfect way to spend a day during an Irish rainstorm.
As featured on Area Daily.com, 12.14.2009
Stroll down historic Rue Montorguiel and you’ll discover a market street of food treasures….the best of all, the restaurant L’Escargot.
A classic Parisian place, from the moment you sit down in this plush red dining room you will feel very very French. There are plently of lovely wines by the glass like 1er cru Chablis to prime your palette for the signature dish- the “escargot sampler”. Start with the classic persillade (butter/garlic/parsely), progress to the sublime saffron and finish with the blue cheese for a taste that’s sinful and seductive. Eating escargot is a playful meal of hide and seek- use your tongs to grip the snail and savor the creature inside. And, don’t forget to empty the shell of its flavorful juices onto your your baguette!
At the end of Rue Montorguiel, turn right soon you’ll find E-Dehillerin “le specialiste du material de cuisine”. Founded in 1820, E-Dehillerin is a family business dedicated to French cooking culture. Whatever you need…a food mill, a chinoise or a mandoline, they have it. The black and white picture of Julia Child near the cash register made me wonder if this store was one of her secret weapons. Sure enough, a quick web search suggests that this may indeed be the place where she bought her most important cooking utensils and her very first copper pots. No doubt some very serious food has been created by its crème de la crème customers.
For a Temple of tastes, explore “Gourmanyat” in the Quartier du Temple. Experiment in the smelling station with every scent you can imagine, from mélange d’epices of al-andalusi (with coriander) to mélange du pharoan (hazelnut) to even a mélange “pink paradise” of rose petals. The store clerk said it has been open for 10 years but the family has a 200-year tradition specializing in aromatic plants and saafron specialties. This is a destination store for chefs, “noses” and anyone appreciative of a natural sensorial experience (you will find everything from aroma and reflex therapies, wines, champagnes and all kinds of “confiture”). A very spiritual store–no wonder it is on the “rue Charles Francois Dupuis” an astronomie et philosopher who lived from 1742-1809.
A wonderfully feminine range of floral fabrics can be found at Les Touristes. From tea towels, table cloths, curtains and accessories, this boutique can help you provide that printemps experience all year long by bringing a botanical garden of textiles into your home. A charming little find for those precious gifts on your list.
.
Photo taken at Brasserie Sixty 6 Restaraunt, Dublin.
Welcome to joyfulplate. First consultancy. First blog. First blank page.
I was inspired to create joyful plate to share my philosophy about the joy of eating and drinking…about food art, food branding….and also about my continuing career in food.
Food is my life companion. Everyday I wake up I feel fortunate to know that food will be there for me, to meet both my needs and my wants. Fresh foods, teas and wines have the power to entertain, to excite…or to help me be healthy and calm. Whatever my mood is, whatever the day brings. What I choose to eat or drink influences my life. The key is to enjoy everything, but in moderation.
When I was in the Wine & Champagne business, I’ll never forget an incredibly exciting but indulgent day in Chicago. It all started mid-morning, when most professional tastings happen (when your palette is clean). We tasted a beautiful range of vintage champagnes, each paired with gorgeous foods like Fin de Claire oysters, sardines from Portugal and Parmigiano Reggiano. For lunch we went onto an Italian restaurant for a rich Osso Bucco …then a Chianti Classico tasting mid-afternoon. We were literally eating and drinking every hour on the hour! By 8.00 our sales rep greeted us at Charlie Trotter’s (a much-coveted reservation that he worked so hard to get). When we sat at the table and the waiter started giving us the royal treatment, I broke into hysterics… all I could order was, broth. I was right there on the edge of gluttony. I reached my max, I could take no more. The point is, food delights…but too much of anything, no matter how good it is, it just too much (to this day I am so sad about missing that lovely last meal!).
On the other extreme, there’s the notion of being too puritanical about food. This may be unpopular at the moment, but for me, eating in a purely functional way can be extreme. I attended this week long spa-hiking program in Utah in the early 90’s long before the concepts of “detoxing” or “bridal boot camps” existed. We were quarantined with no caffeine, no wine, no sweets and ate only hyper healthy things all week (lots of seed based things). I did lose about quite a bit of weight, but will never forget the pain I felt from the intestinal bloating! Maybe it was my body rebelling, but it just felt over the top.
When I eat fresh foods I enjoy, in moderation, my body seems to react well. My philosophy at joyful plate is all about balancing eating for pleasure with eating for health. We need both.
Food delights, with a sense of pleasure, stimulation, fantasy and fun.
Food nourishes, by cleansing and healing to transform our health.
Food cares, by giving to those in need.
A healthy balance can bring joy to our lives.
Enjoy!
Michelle Lawton
Founder, joyful plate
joyful plate
Joyful Plate - Blog 
