Kutia

http://www.korwelphotography.com/2011/01/03/holiday-food-kutia/

Kutia

My mother has called me in from playing in the snow to help her out in the kitchen.  As I enter, I am greeted by a charming air of vigor and vitality and warmed by the heat of the ever-running stovetop.  She hands me a mortar filled with poppy seeds and a pestle. Basic and primitive, it is safe in the arms of a child.  Electric wonders designed to make cooking easy  -- the blender, the food processor – have attacked the mortar and pestle, but it has stubbornly resisted and is still found in most Ukrainian kitchens.  The reason is simple: it does a better job.   Rather than cutting, it bruises and mashes, releasing the oils and flavors necessary for an authentic taste.  And then, of course, there is the sound.  The whir of an electrical appliance doesn’t provide the feeling of cultural strength and solidity created by the thud of pestle against mortar. 

My eyes light up because I enjoy crushing the poppy seeds every year.  I imagine I am concocting some sort of magical elixir.  The rhythmic pounding of wood on seeds and clay has brought me to a meditative calm as I reduce the tiny grey-blue grains into a violet hued mousse.  It smells nutty and creamy at first, and then a strong almond note becomes apparent, teasing me and tempting me to dip my finger into the smooth paste to taste its sweetness.  I look over to see if my mother is watching, but she is preoccupied with peeling potatoes.  It takes all of my willpower to resist because the Advent fast can only be broken when the first star rises.  I continue to work.  My body is in the kitchen, but my mind is racing with anticipation of supper, as I have not eat anything all day.  

http://en.wikipedia.org/wiki/File:Kutya.jpg

The dish that I am helping to make is kutia: a preparation of cooked wheatberries dressed with honey, ground poppy seeds, and sometimes chopped walnuts.  The almond sweetness of poppy seeds, married with that of honey lends kutia a warm, rich character, while a generous addition of walnuts makes the taste dark and full bodied.  It has an earthy quality in texture, taste, and appearance. This ritual dish, of very ancient origin, has survived hundreds of generations without losing its importance in traditional festivities.

The origin of this dish dates back some 5000 years when the Ukrainian people first cultivated wheat (Kohut 57).  For many years, Ukrainians were strongly attached to their land and its fruits.  As an agrarian society, Ukrainians concentrated their attention on what nature gave them.  Before agriculture developed around 10,000-8,000 B.C. in the Middle East, our early ancestors hunted animals, caught fish, and gathered foods such as berries, roots, and seeds (Pawliczko 204). Along the way, as they gathered the earliest forms of wild grains, they discovered that even though they were tough to chew raw, the grains still provided more nourishment and energy than other foods. When cooked, the grains were tastier, and much easier to chew and digest.  That being said, these wild grains were still scarce, and one had to collect very many for even a small nutritious meal.  Poppy seeds, another ingredient of kutia, were also common during the onset of agriculture.  The poppy flower was especially generous to a grower, for within one pod there were thousands of tiny seeds which scattered great distances from the mother pod.  This made for both a high and likely yield of flowers, which would then go on to spread even more (Kubicek 50-52).  Last but not least, honey was extraordinary for early civilizations. In the wild, it was there for the taking once the swarms protecting it were overcome.  Additionally, it was not only remarkable for its intense sweetness but also for its many uses in folk medicine (Farley 39).  Perhaps most importantly, it was a food that did not spoil which was vital to people who lacked methods of preservation. 

http://www.claudiascookbook.com/wp-content/uploads/2011/01/img_87576.jpg

There must be something to this kutia.  Why else would it have survived since time immemorial?  Whether tangible, visible, or edible, the meanings of symbols are often marred while the symbol itself remains.  To an extent, kutia is the same way because it does not have one absolute significance.  In fact, its rustic simplicity almost belies its powerful symbolic meanings. For instance, some believe the wheat represents the staff of life while the honey is symbolic of the spirit of Christ (Hughes 89). However scholars of folklore generally believe that originally it symbolized spiritual clan unity of both living and deceased members (Vaughn 66). Agricultural prosperity may be a secondary symbol in which the wheat grains symbolize hope and immortality while and honey and poppy seeds ensure happiness and prosperity respectively (Lomatski).  In another light, for some, kutia is served as a tribute dish as it is believed to be the food of Mokosh, the Ukrainian pagan god of harvest and fertility (Vaughn 67).    

The exact meaning of kutia has been lost. In his etymological dictionary, Ivan Ohiienko says that the Greek "koukkia" (broad bean), and earlier "kokkos" (kernel of grain) could be the roots of kutia.  Koukkia were beans often used in Greek tradition as an offering to the dead, which in a way resemble the role of kutia in the Ukrainian culture.  Interestingly, there is similar dish, "kolyvo," served at the "tryzna" memorial meal after a funeral.  It is like kutia, but without the poppy seeds (Ohiienko 143-144).  Because poppy seeds symbolize fertility and prosperity, it is appropriate that they are a missing ingredient in a dish for someone who will no longer need either. Kolyvo, called "pomynal'na kutia" (memorial kutia) in Ukrainian, is also served by the Greeks, where it is called "kolyva." Moreover, in Old Church Slavic (language), it seems that kutia and kolyvo are synonymous. Kutia is defined as "bread of the dead" in T. A. Lysaght's dictionary (with a reference to kolyvo).  This gets a Christian explanation, which has earlier roots: "kutia is served to honor a saint or in memory of the dead. Wheat offered in memory of the dead signifies that the dead will rise from the grave the way that the wheat, sown into the soil first rots, and then brings a new, complete crop.” (Tracz).   Due to the similarities regarding letters, syllables, and cultural function it appears as though the word kutia has Greek origins.

"horshchyk" or pot used for kutia
http://veggieprairiegirl.blogspot.com/2009/11/kutya-wheat-porridge.html

Kutia is a dish reserved only for Sviata Vecheria (Holy Supper) during Christmas and it is the most important dish of the entire meal.  For Ukrainian people, Christmas is the main family (as opposed to religious) holiday of the entire year.  It is celebrated solemnly, as well as merrily, according to ancient traditions that have been passed on though the ages and are still observed today.  Ukrainian Christmas customs are based not only on Christian traditions, but also to a great degree on those of pre-Christian pagan culture and religion.  Long ago, the Ukrainian society was primarily agrarian and had developed an appropriate pagan culture, elements of which are present in current tradition.  The ancient pagan Feast of Winter Solstice and Feasts of Fertility became part of Christian Christmas customs (Helbig 80).  This has resulted in Ukrainian customs that are both unique and deeply symbolic.   

The ceremonies of Christmas Eve are dedicated to God, the welfare of family, and to the remembrance of ancestors.  The Oxford English Dictionary defines a ritual meal as a meal consumed in the manner of a ritual and Sviata Vecheria  certainly fits this description (OED).  For our Holy Supper, the table is covered with two tablecloths, one for the ancestors of the family, the second for the living family members.  In pagan times, ancestors were considered to be benevolent spirits, who, when properly respected, brought good fortune to the living family members (Helbig 80). Under the table, as well as under the tablecloths, some hay is spread to remember that Christ was born in a manger. The table always has one extra place setting for deceased family members, whose souls, according to belief, come on Christmas Eve and partake of the food.  A pot of kutia is placed high up on the shelf in the corner of honor (where a Ukrainian family puts religious icons).  The pot is topped with a loaf of bread (knysh) and a lighted candle.  A kolach (Christmas bread) is placed in the center of the table. This bread is braided into a ring, and three such rings are placed one on top of the other, with a candle in the center of the top one. The three rings symbolize the Trinity and the circular form represents eternity (Shevchenko 35).

http://homefordinner.blogspot.com/2010/12/ukrainian-christmas-at-farmers-market.html

There are twelve courses in the supper, because according to the Christian tradition, each course is dedicated to one of Christ's Apostles.  With regards to the ancient pagan belief, each course stood was for every full moon during the course of the year (Helbig 81). The courses are meatless because there is a period of fasting required by the Church until Christmas Day. The dishes contain no meat or dairy products to show respect for the animals that shared their place of shelter and were present for the birth of Christ.  However, for the pagans the meatless dishes were a form of bloodless sacrifice to the gods (Vaughn 68).  Most dishes served at Sviata Vecheria are prepared in their earliest method: the way that nature and cultural circumstances permitted at the time of their earliest discovery.

With the appearance of the first star, which is believed to be the Star of Bethlehem, the family gathers to begin supper.  The children are often sent outside to search out this star and it becomes like a game for them – who can spot the first star and run back to announce that Sviata Vecheria should begin.   The family would have fasted all day in preparation for this feast, so it is particularly anticipated.  The first dish is always kutia and it starts the meal in a ceremonial manner.  Traditionally, when the kutia is served, the head of the household takes the first spoonful, opens a window or walks out into the yard, and invites the ‘frost to eat kutia.’  Upon re-entering, he throws the first spoonful to the ceiling and adhesion of many grains signifies a rich harvest and augurs a good swarming of bees. The head of the family raises another spoonful of the kutia, invoking God’s grace, and greets the family with the traditional Christmas greet: “Khrystos Rodyvsya” (Christ is born), to which they all reply in unison: “Slavim Yoho!” (Let us glorify Him). Following this ritual everyone must partake of the kutia and it is eaten from a common dish to symbolize unity.   Since kutia is a dish of remembrance, as we consume it on Christmas Eve, we offer some to those who are no longer with us.  It is left on the dish at the empty place setting.  Christmas Eve is a bittersweet observance in some ways. After all, before we can rejoice in the birth of a new dawn, we must honor and remember the dead.  Following the kutia, the remaining twelve dishes are consumed.  Everyone must have at least a small serving of each dish.  After the meal, the family joins in singing Christmas carols and general merry-making.  For some, the evening concludes at midnight when the family attends a special Christmas service enriched with beautiful choral music.  

http://annmorash.blogspot.com/2007/01/christmas-time-again.html

In my family, kutia has particularly strong associations with children.  As a picky eater, I always had trouble with Sviata Vecheria.  Most of the food did not appeal to me and it was definitely different than my regular cuisine.  That being said, I would always look forward to the kutia.  Its sweetness made it practically like having dessert before the meal: a childhood dream come true.  It was also often a child’s job to mash the poppy seeds: a simple yet time consuming task.  However this gives the food and undertone of childhood, which I enjoy.  For this reason, when I eat this food at Christmastime, I am immediately taken back to when I was younger and would help prepare it.  Moreover, it instills a sense of responsibility and closeness to my culture.  I am taking part in a making a dish that is very important and I think this is one of the reasons my mother would “put me to work.”  For both my parents, kutia was a dish that they got very excited about because it was so honeyed and served only once a year. It contained ingredients that were not always available to them, or were used sparingly.  For example, honey and walnuts were two expensive commodities.  Both my parents grew up in villages and if they wanted to buy honey or walnuts, they would have to go to into the city and would have to pay more.  Otherwise they would have to muster up the contents from the land.  For this reason, the unassuming kutia was in a way a delicacy for them.

http://emigrantki-w-kuchni.blogspot.com/2008/12/kutia.html

My father recalls a time when he and his brother ate all of walnuts that were bought specially for the kutia. After their mom thoroughly searched the kitchen for the nuts, she gave the task of finding the nuts to my dad and his brother.  Knowing they had no way out, they eventually had to confess.  This is a memory that they often laugh about today because it was one time where walnuts were not part of the kutia and it sticks out as a Christmas memory.  I like this story because it bears a sense of childhood innocence and gluttony.  Completely ignorant of the monetary value of walnuts and the cultural value of the dish they tampered with, they indulged on something they thought was delicious.

As mentioned earlier, kutia is ceremonially thrown at the ceiling and the more it sticks, the more prosperous the coming year will be.  Today this custom is much less practiced because of the mess it causes.  I am sad to say that I have never experienced it.  However, my mother remembers that as a child she would go to her grandmother’s house for Sviata Vecheria and they would take part in this tradition. My mom recalls that she and her cousins would sneak the kutia into a separate room and throw it to see how it would stick.  Though her mother admonished this, her grandma was always fine with it; a classic scenario in which grandparents coddle their grandkids (and value their culture).

The recipe for kutia is simple and customary so it is rarely subject to change.  Though this may seem dull, I value this quality of the food as it provides a sense of integrity and identity.  Kutia is one of my favorite dishes not only because of its saccharine taste, but also because of the tradition it bears. It is delicious yet withheld. I have such strong ties to this dish because through this food the memories of the times and people associated with it come to life.  Each year, I feel my spirit changes during the holiday season. I feel warmer.  I feel more goodness.  I feel closeness with both my family and my culture.  It is this change of heart that makes the holidays distinguished from other days in the year, and this difference we so greatly enjoy is rooted in tradition. By restricting a food to tradition, it carries with it only certain connotations.  For me, kutia is such a food. Kutia epitomizes tradition more than perhaps any other food in my culture and it is an aspect of Christmas that makes it memorable and distinctive. The fifteen times that I can remember having this dish were fifteen joyous occasions and for this reason it is almost inherent that I cherish kutia.  In essence, just as the unique gathering of family makes Christmas special, so too does this dish. 

http://www.dietfooddelivery.mobi/3053/kutia-ukrainian-traditional/

Kutia (Mother’s Recipe)

Ingredients:

1 cup wheat berries  

6 cups warm water

½ cup poppy seeds

¼ cup chopped walnuts

1/3 cup honey

1/2 cup raisins

Directions:

1   Rinse wheat berries and soak overnight in warm water.

2   Next day bring strained wheat berries to a boil with 6 cups of water, cover and simmer for 3-4 hrs, until the wheat kernels burst.

3    Scald the poppy seeds with boiling water, drain, and add lukewarm water to cover.  Soak 30 minutes, drain and grind with mortar and pestle (or food processor). Set aside.

4    Drain water from wheat kernels and keep 1/2 cup of the liquid.

5   Add the honey to the liquid from step 4 and mix well.

6   After ingredients are cool mix kernels, ground poppy seeds, honey, chopped walnuts and raisins in a bowl.

7   Keep in a refrigerator

*Note: It is best when prepared several days ahead of time in order for the full flavor to develop.  Kutia can be refrigerated for up to two weeks. 

Works Cited

"Christmas Celebration in Ukraine." Christmas in Ukraine. . Christmas Holidays. Traditions, Carols, Dishes, Preparations. Web. Apr. 2012. <http://ua-traveling.com/en/article/christmas-ukraine>.

Farley, Marta Pisetska. Festive Ukrainian Cooking. Pittsburgh, PA: University of Pittsburgh, 1990. Print.

Helbig, Adriana, Oksana Buranbaeva, and Vanja Mladineo. Culture and Customs of Ukraine. Westport, CT: Greenwood, 2009. Print.

Hughes, Ellen. Christmas in Ukraine: Christmas around the World from World Books. Chicago: World Book, 2001. Print.

Kohut, Zenon E., Bohdan Y. Nebesio, and Myroslav Yurkevich. Historical Dictionary of Ukraine. Lanham, MD: Scarecrow, 2005. Print.

Kubicek, Paul. The History of Ukraine. Westport, CT: Greenwood, 2008. Print.

Kubilius, Kerry. "Ukraine Christmas Traditions." About.com Eastern Europe Travel. Web. Apr. 2012. <http://goeasteurope.about.com/od/othercountries/a/ukrainechristmastraditions.htm>.

Lomatski, Myroslaw. "Ukrainian Christmas Customs and Cuisine." Ukrainian Christmas Customs and Cuisine. Web. Apr. 2012. <http://ukrainianchristmas.ukrainiangenealogygroup-pei.org/>.

Lysaght, T. A. Old Church Slavonic-English Dictionary. Australia: T.A. Lysaght, 1995. Print.

Ohiienko, Ivan. Etymological-Semantic Dictionary Ofthe Ukrainian Language. Vol. 3. Volyn: Naklad. Tovar. Print.

Pawliczko, Ann Lencyk. Ukraine and Ukrainians throughout the World: A Demographic and Sociological Guide to the Homeland and Its Diaspora. Toronto: Published for the Shevchenko Scientific Society by University of Toronto, 1994. Print.

"ritual meal, n.". OED Online. March 2012. Oxford University Press. 16 April 2012 <http://www.oed.com/view/Entry/166369?redirectedFrom=ritual%20meal

Shevchenko, Anna. Culture Smart! Ukraine: [a Quick Guide to Customs & Etiquette]. London: Kuperard, 2005. Print.

Tracz, Orysia. "Ukrainian Christmas Traditions: Blend of Old and New." The Ukrainian Weekly [Parsippany] 19 Dec. 1982: 8+. Print.

Vaughn, Mary Ann Woloch. Ukrainian Christmas: Traditions, Folk Customs, and Recipes. Munster, Ind., U.S.A. (8444 Kraay, Munster 46321): Ukrainian Heritage, 1983. Print.

Farm Burger

Due to the recent closing of Wonderful World of Burgers in Emory Village, my friends and I were experiencing withdrawal from quality burgers.  Furthermore, with the oncoming holidays of both Good Friday and Passover, we wanted to treat ourselves to one last indulgence.  That being the case, last Thursday we sought out to try one of the many “build-it-yourself” gourmet burger joints in the greater Atlanta area.  Going off word of mouth, we settled on Farm Burger located on 410 W Ponce De Leon Avenue in Decatur. 

         Immediately we knew we had made a good choice seeing that there was a line stretching from the counter to within footsteps of the door.  The atmosphere is warm and inviting with wood paneled walls (similar to our beloved Wonderful Word).  Seating inside is dominated by one clear theme: it’s a place to say hello to your neighbor.  Several communal tables take up the floor, leaving those flying solo to fend for seats at the full service burger bar or at the glass-side counter.  Thrown in too are a handful of two tops for the romantic in you.

Being first comers, the long line provided us ample time to create a meal just to our liking.  At first glance, the stylish paper menu was a little intimidating, perhaps because of the multitude of enticing options.  There are appetizers and side dishes that hug either side of the “Build It” portion.   This section is divided into three sections of add-ons: free, $1, and $2.  Behind the register, there is a large “blackboard” menu which features premade creations along with the normal options.  In my opinion the menu was overall very thought out and well presented with enough variety to satisfy the both the picky and the eccentric. 

I ordered a 100% grass-fed burger with FB (Farm Burger) sauce, pepper jack cheese, and house-cured bacon and a side of Farm Burger fries.  A server quickly brought out my meal and the mere sight of it was mouth watering.  The burger was practically oozing with flavor and the fries were garnished with minced garlic, herbs, and Parmesan cheese.  As I bit into my burger, the FB sauce immediately distinguished it.  My best guess is that it was more or less a spicy mayo with peppers and finely diced pickles.  The fries were as tasty as they were aesthetically pleasing with a natural taste and a somewhat tangy hint.  All in all, the meal felt organic yet rich and satiated our craving for a GOOD burger.

         

Sapori di Napoli

            In Italian class we have recently been studying Napoli and its culture.  This of course inherently involved a discussion about pizza.  Last week, as a treat for our hard work, our professor took us a relatively new restaurant in Decatur “Sapori di Napli” (Taste of Naples).  Living up to its name, this restaurant maintains strong integrity in creating delicious and ethnic cuisine.  We visited during the day and were therefore able to get personal insight towards the distinctions of the restaurant.  We were greeted by two charismatic brothers form Italy who operate it.  Given that this was a school-affiliated trip, they gave us a brief history lesson about pizza, which I have tried to briefly recreate their summary from some notes I jotted down:

The truly modern pizza we eat today has its origins with the infamous Margherita pizza straight from the pizza capital of the world, Naples, Italy.  For the most part, pizza was a peasant food. In 1800s Naples it was sold in markets and eaten on the streets for breakfast, lunch and dinner. These pizzas were topped with a variety of toppings  such as mushrooms and anchovies. The first pizza restaurant was called Port’Alba.  The owners used a form of what is today called a brick oven, fired by rocks from nearby Mount Vesuvius. The oven was able to reach high temperatures that produced the best pizza in town. 

It wasn’t until 1889 that the “Pizza Margherita” was created when  Queen Margherita Teresa Giovanni visited Naples.  The queen became quite interested in the food she saw the peasants eating: a large flatbread.  She tried it herself and loved it. She ate it every chance she got during her travels, even though it was not appropriate for a queen to eat this type of peasant food.

She was determined to enjoy this new, tasty discovery and ordered a local chef to make her a selection of pizzas to enjoy.  In honor of the Queen, the chef made three pizzas for her to choose from.  Although the Queen liked all three, her favorite pizza was one topped with tomatoes, mozzarella cheese and fresh basil.  She felt this pizza represented Italy well with its colors being the same as those of the Italian flag (red, white and green). Thus the Pizza Margherita was born, immediately setting the standard that pizza is judged by even today.

“Sapori di Napoli” has embraced its roots and has gone to great lengths to recreate the same pizza that can be found in Italy.  They imported an entire oven all the way from Naples to cook their pizzas.  This oven is wood burning and, as the owners explained, it is unique because the hood of the oven is lower than other pizza ovens, thus allowing temperatures to get very hot.  In fact, they claimed that their pizzas typically cook in less than two minutes.  Doubtful of this claim, we clocked them and our eyes were baffled as they were true to their word.  In addition, this restaurant imports tomatoes from Italy, adding to the authentic taste.  The owners explained that San Marzano tomatoes (which grow on the volcanic plains to the south of Mount Vesuvius) are less acidic than tomatoes typically found in America. Lastly, the cheese that they use at “Sapori di Napoli” is buffalo mozzarella which is made from the milk of water buffalo. These animals are also indigenous to the Campania region of Italy. 

Nevertheless, all this effort begs the question, “Is it worth it? Does the pizza taste any better?”  My answer: absolutely yes.  We were served traditional “Margherita” pizzas and my mind was blown.  Just some dough, covered in sauce, sprinkled with cheese and topped off with fresh basil at the center. The pizzas were being cranked out at an incredible rate, yet there were no sacrifices made.  Every two minutes three masterpieces were pulled out of the oven with perfectly flaky crusts. The people at “Sapori di Napoli” had it right: it was simple, but it was right.  As many times as I’ve eaten pizza in the past, never before did I taste something quite like this.  I have had plenty exposure to what is generally considered great pizza as I live just outside New York City.  Although it's in the in the south, a region not typically known for outstanding pizza, “Sapori di Napli” of Decatur, Atlanta is exceptional.  I ate four of the most satisfying slices of pizza that I’ve had to date; each was light yet full of flavor.  “Sapori di Napli” is only six months young, and I believe they have many fruitful years ahead.  Buon Appetito!

The Ritz Diner

The Ritz Diner

            Back home in Livingston, New Jersey the Ritz Diner reigns supreme as the go-to spot for young and old alike.  Whether you are looking to enjoy a Sunday brunch or have a midnight craving for pancakes (or practically anything else for that matter) “The Ritz” will surely satisfy.  Located on 72 East Mount Pleasant Avenue is a landmark of our town.  To this day, it maintains a 50’s look with a turquoise paintjob accented but the famous pink doors.  The retro neon sign is luring, yet not forceful as it beckons the empty stomach.  Granted, it is a little eccentric and outdated, juxtaposed to the brand new town center, it has an established appeal.

My most recent visit to The Ritz was over winter break.  In the usual manner, I was greeted by greeted by Mary-Ann the owner and hostess.  After exchanging pleasantries, she seated my brother and I near the counter, a spot that I enjoyed since I could watch the bakers in action.  The staff is fast and friendly, and they quickly took care us.  My brother ordered large stack of chocolate-chip pancakes, which I don’t think can be finished in one sitting.  I was a bit more tame, and went with an egg white omelet with feta and mushrooms and a side of whole wheat toast. The mushrooms as always were fresh (no canned fare here) and the feta was warm and gooey to perfection. As always, the coffee was strong and never-ending.  Our meal would not be complete without ordering a renowned apple pie for the road to share at home with the rest of the family.

            It turns out, I am not the only one who raves about the Ritz Diner and somehow word got out to The Food Network.  The Ritz was featured on Diners, Drive-Ins, and Dives, a popular show hosted by Guy Fieri.  I did not know when it was scheduled to air, but by chance I did eventually happen to catch it. I remember screaming for my family to come to the basement to see our beloved diner on TV.  It was very exciting and I was very proud to see something from my town presented on such a big stage.  

3rd Annual Chili Cook-Off

It was another long week of DUC dining and my friends and I were in dire need of an alternative.  As appealing as “Mexican Night” sounded at El Pato (duck in Spanish), another option beckoned our taste buds that evening: All-you-can-eat chili for $5.  Where in the world did we find such an incredible deal?  Believe it or not….right here on campus! 

This past autumn, the 3^rd Annual Chili Cook-Off was held at Emory University on Rudolph courtyard right by the Canon Chapel building.  This is an event held to benefit Refugee Family Services, but also to find who has the best chili in the local area.  It was $5 for a cup to sample the chili and donations were accepted as votes for the winner.  A host of chili connoisseurs congregated, each eager to share their unique approach to the dish. 

Although it was a cold evening, both the spice and physical warmth of the chili made me break a sweat. Never before had I eaten chili, but that night I believe I made up for all the lost time.  I went around and tried nearly two-dozen varieties and was pleasantly surprised each time.  I had no clue that chili could be made in such a variety of flavors, styles, and textures.  For instance, whereas some were hearty and thick, others had more of a soup-like consistency.  It was also interesting to see which “add-ons” the cookers chose to complement their chili with.  Cheese was a favorite, but almost each used a different one including cheddar, pepper jack, mozzarella, parmesan, and many more.  Personally, I enjoyed the station that provided some kind of chip (which were usually corn based) such as Doritos, Fritos, or Tostitos. 

http://www.lanechurch.com/2011/02/prayer-celebration-and-chili-cook-off-fellowship/

Best Chili (in my opinion) – The tastiest chili that I sampled that night was an Indian inspired, chicken based chili.  It utilized smaller beans, which I prefer because they are less dry and allow other components to be noticed within each spoonful.  Moreover, curry is a favorite spice of mine and made this batch both unique and piquant. 

Most Original: Chocolate Chili.  This was far from my favorite, but the chocolate did work to some extent in the chili.  It offered a sweet contrast and a smooth consistency, but the proportions were a little off.  I do think that this idea has potential, but in this instance it did not delight. 

In the end, this is an event that I look forward to participating in again next year and I recommend it to everyone, chili lovers or not, because I can assure you at least one variety will be to your liking. 

Add cahttp://www.mccormick.com/Recipes/Main-Dish/All-American-Chili.aspxption

Vermont Apple Pies Breakfast Restaurant

          Tucked away in the small town of Proctorsville is a warm, cozy home that doubles as a delicious eatery.  Over winter break, my family and I were in Vermont for a skiing vacation at Okemo Mountain.  One morning, before hitting the slopes, we decided to skip the lackluster continental breakfast and instead treat ourselves to some local cuisine.  As we drove towards town, we saw a sign for Vermont Apple Pies Breakfast Restaurant and my mother signaled for my dad to pull over.  It turned out that her maternal instincts tingled correctly as we had stumbled upon diamond in the rough.  
          The warmth and inviting nature of the cottage provided a pleasant retreat from the winter wind and snow.  The sweet air with a hint of cinnamon didn’t hurt either.  Upon entering, I realized the decor was not much different from that of my own home: family pictures covered the walls, wooden furniture, and some Christmas decorations (‘twas still in season).  Moreover, the eating area was little more than several tables set up in a living room.  Did this deter me in any way?  Absolutely not.  In fact the simplicity was completely relaxing and refreshing in the sense that it wasn’t the typical “going out to eat” experience. Up until this point in my life I had been to fancy French restaurants, diners, hibachi grills, fast food places and many more.  I feel like each offers a specific atmosphere from very formal, to entertaining, to laid back.  However, eating at Vermont Apple Pies Breakfast Restaurant came with a comfort that was much more personal and in that sense offered something completely new.  
          That being said, the true essence of any restaurant is the food, and the waffles that I had that day were nothing short of extraordinary.  I ordered an apple cinnamon Belgian waffle and what turned out on my plate far exceeded my expectations.   On the surface level, the plate was aesthetically pleasing as the fruit provided vibrant color against the golden brown waffle.  The waffle itself was very soft but complemented well by the tart crunch of  green apple slices.  The bacon too added texture and its saltiness added a tasteful contrast to the otherwise sweet dish.  Perhaps my favorite part was the combination of oranges and whipped cream.  It was an unusual pairing (for me at least) and I was unsure what to expect.  I had normally associated whippled cream with a sort of berry, never a citrus fruit.  Would the sourness of the orange dominate?  As it turned out, the sweetness and thickness of the cream neutralized the acidity of the orange to create a taste that invigorated my pallet.  It was a perfect end to a delicious and charming meal.