About

ABOUT EATERIE:

The driving principle behind Eaterie Foods is a heritage based dietary system. Having grown up with rural, farm community based roots, we ate foods which, out of necessity where raised locally. We knew the producers of our food because they where are family, our friends and our neighbors. The people who grew our food cared whether it was nutritionally sustaining us because they where are family, friends and neighbors and wished to nourish us as people as well. In turn, the frequency of our business with them maintained their livelihoods. We where practicing a form of sustainability without it being some catch phrase or the latest fade. We where sustaining our loved ones by assuring they where properly feed and we where sustaining our local economy by ensuring that we provided for those around us financially, as they in turn, frequented our places of business.

It’s really about breaking the dietary chain down to its most basic element-feeding and caring for our loved ones.

At Eaterie, we are convinced that the best-tasting food is naturally grown and harvested in ways that are ecologically sound and socially responsible by people who are taking care of the land for future generations.

Eaterie is an alternative to the food one is accustomed to eating. Farm to fork dining.

Simple. Honest. Local.

ABOUT CHEF JEFF:


As far back as I can remember, food has been an expression of love and gathering in my family. From growing and harvesting our own foods, right down to the importance food played in our family gatherings. One thing I’ve learned for certain- Food is Love!

Beyond just a means to nourish our physical bodies, food nourishes our souls!

I truly believe good food comes from deep down…from someone’s personal mission to feed you well, to help you discover flavors and textures of foods you’re missing out on.

It was during those early family gatherings that I truly learned the joy of food and to quote Mrs.Rombaur, The Joy of Cooking.

Q & A WITH THE CHEF:

How long have you been cooking for?

It was probably around the age of eight when I started with the basics, Kraft Mac and Cheese. My cooking skills started to blossom watching old episodes of Julia Child and Two Fat Ladies as I began to explore the kitchen more. With almost 100% certainty, I can honestly say, I am STILL learning to cook.


Who taught you how to cook?

Growing up, my mother could be somewhat of a drill sergeant when it came to a tight meal schedule. Being a somewhat rambunctious child with a keen sense of adventure, I often missed the dinner bell, which was quite literally hung at the rear of our home to call us in from our rural playground.

It stood as Mom’s standard rule of thumb- “miss a meal, cook your own, or worst case scenario…    DO WITH OUT!”

There have been few instances where I’ve done without in my lifetime. Although they all haven’t been blue ribbon, I somehow managed stave of famine and figure out a thing or two about which end was up on a frying pan.


Describe your style of cooking:
Long before it was a hot buzz word of the day, I grew up in a very rural farm to table environment. I believe I was around 12 years of age before I ever tasted a store bought vegetable because our family was accustomed to raising our own produce in our backyard garden. Being standard routine, we relied heavily on local, homegrown, grass fed meat from our neighbors, and fabulously prepared by a small nearby butcher. Having grown accustom to such amazingly healthy and wholesome food stuffs, I haven’t strayed too far from that formula. It’s a very bounty of the earth kind of existence.


How often do you cook?

Rarely a day goes by where I am not in kitchen looking to create something new. My plus one, Leslie is also quite the foodie, so it’s often a race to see who will take the lead at meal time. Although, whether a by-product of our busy professional careers or just a desire to explore something new, we both get a real urge every so often  to explore a new restaurant destination or sample an amazing chef a friend or colleague has leaked to us.


Please tell us about the moment you fell in love with food:

As far back as I can remember, food has been an expression of love and gathering in my family. From growing and harvesting our own foods, right down to the importance food played in our family gatherings. One thing I’ve learned for certain- Food is Love!

Beyond just a means to nourish our physical bodies, food nourishes our souls!

I truly believe good food comes from the deep down…from someone’s personal mission to feed you well, to help you discover flavors and textures of foods you’re missing out on.

It was during those early family gatherings that I truly learned the joy of food and to quote Mrs.Rombaur, The Joy of Cooking.


What is your favorite dish or type of food to make and why?

I like to stick with simple and honest locally sourced foods.


What is your favorite restaurant and why?


Michael Anthony’s at The Inn

Executive Chef Michael Delligatta has combined European Bistro chic with a fresh, farm to table approach that elevates his ever creative fare to extraordinary levels of exceptional food. Chef Michael’s seasonal menus are a constantly evolving masterpiece of perpetual experimentation, with his brilliance elevating to new levels with each new dish.

-Embracing farm to table
-all locally sourced ingredients
-Utilizing Chef’s Garden/ Farmer Lee Jones
-Exceptional food and wine pairings
-Lack of conventional training/openness to explore unique approaches


Is there anything that you won’t cook?

An explorer by nature, I have never been one for limits in life. The more adventurous side of me is always seeking to try something new. Even so, I am not particularly fond of mayonnaise, with its often gooey heavy handedness and gelatinous muck; I find it quite nauseatingly unpleasant at times.


What is your cooking background (cookbooks, self taught, internet, family recipes)?

Watching Julia Child and scanning an ancient copy of Better Homes and Gardens cook books early on stirred the pot so to speak. The Food Network quickly became a source of great inspiration once I was introduced to it. I would often find myself glued to the tellie with a pen in hand, jotting down recipes and notes full of new and exciting dishes to try. More recently, I’ve become a Blog-o-holic of sorts and I will spend hour upon hour leisurely scouring the intranet for creative fodder. Above all else, there is a certain undying fire within me which drives me to invent the impossible. It often leaves me a bit short of brilliance but when it all clicks- tis a thing of great beauty!

Featured Blog of The Day

www.foodista.com


Visit my original blog for additional recipes and blog entries.
http://thebumblinggourmet.wordpress.com

2 responses to “About

  1. Eaterie Rocks!

    We love the design and content of your site – especially your focus on using local, sustainable foods! We think more people should be exposed to its awesomeness.

    Eaterie is officially invited to be a destination in Welcome Competitor. We hope you’re in!

    Congrats on the selection!

    Best,
    The Webteam at Welcome Competitor
    http://welcomecompetitor.com/invitation
    617.564.0266

  2. Hi there Chef Jeff!

    My name is Steve Walters and I recently started blogging at http://www.eatingbangkok.com, which is currently being updated with recipes, but in the next few months will be my vehicle for covering the food and restaurant scene in Bangkok Thailand.

    I am now in the process of meeting as many food bloggers as I can and I found your site https://eaterie.wordpress.com recently and was pretty impressed. I’ve added your site to my Foodie Blogs list here: http://www.eatingbangkok.com/foodie-blogs/ and would also like to add you to my blogroll.

    If you could add my site to your blogroll and write back to let me know it has been added I will add you to mine as well and the exchange would be greatly appreciated!

    As you might imagine I am very excited to get moved to Bangkok and get started on covering the food scene there as I feel it is an area that isn’t well covered by English speaking bloggers. I plan on adding loads of great reviews, pictures and even video and will be holding contests as well. It should be fun, entertaining and informative for everyone that visits.

    Thank you so much in advance for adding me to your blogroll and I look forward to reading your posts (I’ve subscribed!) and maybe even featuring some of your own posts as I do plan on a weekly roundup of Thai themed recipes and posts from other food bloggers.

    Warm regards,
    Steve

    P.S. If you are on Twitter I would love to have you as a follower and I follow back:
    http://www.twitter.com/eatingbangkok

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