Mhaolain's Child, a Renaissance Thinker in a Post-Modern Culture

Fall, Families, and Fellowship: Thanksgiving Essentials

Last week my immediate family gathered at my home for the first of our fall family celebrations, the Fall Fathers’ Birthday Party. My dad, my father-in-law, and my sweet husband all have autumn birthdays, so we meet at our house for a Southern meal of comfort food and relaxed conversation. I took a page from my grandmother’s kitchen diary and served up a roast beef dinner, complete with potatoes, carrots, lima beans, and yeast rolls. I even served coleslaw from my great-grandmother’s “slaw bowl,” which prompted reminiscences from my parents about meals at Ann Eliza Cole Whitsett’s bountiful table. My mother-in-law joined the conversation from the perspective of the value of this antique piece of glass, though, in my mind, the bowl is priceless because it belonged to my great-grandmother, who loved me so much.

My mother-in-law is the Dessert Queen, and her contributions to the meal this year met her usual high standard. As her husband loves all things chocolate, she brought a chocolate mousse cake, which has earned the title of “Better than Sex Cake.” (No Comment.) Knowing, however, that my dad isn’t a huge fan of chocolate, she made a homemade apple pie, topped with whipped cream. I personally settled for a second helping of lima beans!

During our visit, our conversation naturally turned to our family’s favorite holiday of the year – Thanksgiving. While we all absolutely love the Advent season and the joys of Christmas, our relatively far-flung family has found the perfect compromise for the confusion of who hosts the Thanksgiving celebration: everyone. For four glorious days, our immediate families trek to a cabin in the Gatlinburg area to share each other’s company and catch up on life’s journeys. We play games, watch TV, hike, and eat. During last week’s birthday party, we three women reviewed our 4-day schedule of menus and chart of responsibilities. With only one refrigerator, we’ve learned that we must not duplicate each other’s efforts. This year the Grandmotherly Generation once again will dish up the Thanksgiving Day meal. Both our mothers have been inundated with caring for aging parents, who have recently passed on, and then with caring for their own health problems (both fell last Christmas and sustained serious injuries). This year they look forward to creating the turkey and dressing, the ham and sweet potato casserole. I’m bringing paper plates – perfect!

I am blessed to have a family that enjoys spending these special times together. I’m reminded of the words of the Psalmist:

Hear my cry, Oh, God, and listen to my prayer....(for) You have granted me the heritage of those who fear your Name. Ps. 61: 1, 6.

I am indeed grateful for the generational succession of those who were and continue to be The People of The Way.

Coming Soon: Ciao Bella Pizza da Guglielmo

While I bemoan the loss of my favorite chef from the Destin scene, I celebrate the successes of my favorite Destin Italian restauranteur, Guglielmo. We've known Gug for over 20 years now. His restaurants consistently serve up the best pastas, pizzas, and Italian Secondi this side of Milano.  Over the past decade, Gug has opened variations on his Florida restaurants as far away as Pennsylvania, with other points in between. I'm on pins and needles now because he's expressed an interest in opening his Ciao Bella Pizza restaurant in my own Franklin, TN!

Neighbors, get ready to be wowed. His pizzas reach pizza nirvana. His pastas have perfectly concocted sauces. His calamari is the best you'll ever enjoy. And all in my own backyard. I may never cook again.

Michael Sichel: Chef, Where are You?

When my husband and I plan vacations, one of the most important facets of our planning is deciding which restaurants we will enjoy during those travels. We've eaten delicious foods with celebrity chefs, and we've eaten fabulous offerings at tiny "mom & pop" settings. We've ventured off our itineraries and dropped into pubs and tavernas that have become some of our greatest food memories. However, our ultimate food memories come from the summer of 2008 when we ate in Destin with Chef Michael Sichel.

Week after week, visit after visit, Michael's menus offered a parade of palate-pleasing foods. Not only were the flavors perfect but they also were consistent. From June to October, every bite that traveled from his kitchen and over my palate was perfect. To borrow a phrase from my friend George Grant, Michael's delicious foods ruined me to the offerings of other chefs.

Sometime during the winter season, Michael left Destin. His place in the kitchen was filled by the chef who had originally opened this Destin restaurant. Hmmm. Several restaurants of New Orleans fame have relocated in the Destin area. We've eaten at most of them, trying to find a chef whose work matches that offered by Michael. No luck.

So, Google-bots, find Chef Michael Sichel for me! I'm desperate for some of his Short Ribs, his Risotto, a pizza, a fish. 

Where are you, Chef Michael Sichel?

The New Kid at Cuvee Beach, Destin

I confess. I am passionate about good food. And, while I'm not what you would call a "picky eater," I have high standards about what crosses my tastebuds. I'm a very small woman, so I won't put just any calories in my mouth, which then go immediately to my waistline. I'd rather go without food than eat bad food. I'm blessed to live in a part of the world where I have this option, knowing that a good meal is just around the corner from me. But, that stream of thought is for another day. (Click on the Compassion widget now.)

Last night I was introduced to a new chef in town, Michael Sichel. He came to us from New Orleans by way of having his restaurant, Indigo, destroyed in the wake of Hurricane Katrina. Now, he's shaking up what had at one time been one of our favorite restaurants that had taken a downward turn. Last night's dinner at Cuvee Beach restaurant provided fabulous food and libation in a casual atmosphere. Our table was right in front of the exhibition kitchen, and we saw the intensity of cranking out great dishes for dozens of smiling diners. But, Chef Michael kept his army on track with a minimum of crankiness.

Our table enjoyed the Margherita pizza as an appetizer. Bellissimo! We could smell the fresh basil even before we could see the pan. The crust was light and crispy with just a touch of sweetness in the taste. A multi-sensory experience! The main course chosen by the men at the table was not-your-standard steak. It was a melt-in-your-mouth cut of Buckhead Beef, seasoned and grilled to perfection and accompanied by a confection of potatoes au gratin. We ladies opted for one of Chef Michael's new signature dishes that emphasize the Mediterranean flavors he brings to Cuvee Beach, the Grouper Saltimbocca. What a delightful play of tastes and textures! The crispiness and saltiness of the prosciutto that encased the flaky, buttery grouper was genius, especially as it was enhanced by just the perfect seasoning of sage. The dish indeed lived up to its name, Saltimbocca, as the flavors really jumped in my mouth.

Chef Michael just implemented a new dessert menu yesterday. While I passed on dessert, my companions enjoyed the crepes stuffed with cheese and topped with a Balsamic vinegar reduction. Judging from the moans coming from their side of the table, the dessert was well worth the extra calories.

As we were leaving, we almost literally ran into the owner of one of our other favorite restaurants, Guglielmo's La Fiamma, chatting with Chef Michael. What a powerful culinary combination! Guglielmo's authentic Italian offerings and Michael's new Mediterranean preparations leave this Foodie reeling with the thought of all that great food.

Needless to say, I'm already planning my next meal with Chef Michael. I'm thinking I'll try the Grouper Piccata topped with crispy fried artichokes. How very Italian!