Where culture and cooking collide: Missives from the heart and mind of Edward Aloise.
Manchester is a small city that is getting bigger quickly. We are all witnessing and experiencing the effects of its growth, both the good and the bad. As we all maneuver our way through and around the speed bumps, the personal connections that we make along the way are what will make the experience smooth and maybe fulfilling. READ MORE
For millennia mankind has searched for meaning behind our dreams. Mystics, shamans, theologians and psychiatrists have delved deep into the bizarre scenes and disjointed scenarios that play out as alternative lives all occurring while we appear to be unconscious. READ MORE
I have always been an observer. My life in restaurants has afforded me uncountable opportunities to witness my fellow humans in all manner of behaviors. It has been an endless form of entertainment, wonder and, occasionally, befuddlement. READ MORE
Today I read another article written by a chef/operator both bemoaning the state of the industry and forecasting either its doom or its transmutation. I am a serious newspaper addict and I have only great respect for the medium and for those serious journalists who work in it. As in all things, there is the good, the bad and the incompetent. READ MORE
When we serve an entree to friends that is accompanied by a story about how your mother, grandmother or Uncle Henry prepared this dish, I am sure it will start a wave of nostalgia from your guests about their own remembered recipes. We all have them, even about the ones that were not especially ready for the New York Times cooking section. My grandmother was an amazing cook, my mother, well, not so much. It wasn’t that she did not learn the skills but she had to cook for my father who possessed a rather limited palate. That being said, I cannot walk down the canned vegetable aisle, see Green Giant creamed corn and not think of my mother pouring it into a saucepan while giving my father a cold stare. READ MORE
Restaurants vie for customers to fill the seats and since almost all reservations are deuces one may see a few more tables added to the dining rooms. Chefs plan enticing menus and bar managers create special cocktails, stock up on sparkling wine and even Rose (pink being the color of the day). Men and women challenge themselves on making the day more memorable than last year. I am going to give you some restaurant tips on not having this day turn into a disaster. READ MORE
I decided to do an inventory of myself as if I was a recipe. I mentally laid out the “I ams.” I am an accomplished entrepreneur, a husband, a brother, a friend, a mature athlete, a reader, a traveler, a writer and a cook. I did not lose these aspects of my life when the doors closed on the restaurant. I believe that if more people took the culinary phrase that titles this missive and applied it to their lives they would be as satisfied as I am becoming. READ MORE