Last night, Eric and I went to LeFlash....a celebration of the photographic arts in the Castleberry neighborhood of Atlanta (just 5 minutes from our house). Although it was enjoyable, the main attraction was seeing the brand new condo of our beloved Clint. He closed on Friday and we were dying to take a peek. We finally met up with Clint around 10:30 p.m. and proceeded to his new digs. The new condo is spectacular, with killer views and most importantly, a killer kitchen. Matt poured us all a glass of champagne and all of a sudden, I swear, the condo filled up like the party in the movie, Breakfast At Tiffany's. There were a ton of the most hip people filling the space. Some we knew, some we met for the first time, but everyone was super cool. I have never seen anything like it. These people appeared as if by some cinematic miracle. But that's Clint - he attracts everyone he meets like moths to a flame. Here's a cool little film made by Matt on Friday night.
My question to you this morning - with what do you stock a brand new kitchen to make it most efficient?
Lets see - I would start with a perfect cookbook. My choice would be Mark Bittman's How To Cook Everything. This is a great all purpose reference for almost any recipe. It's great for beginners and advanced cooks alike.
Next, you have to have a sharp, well made 8 inch chef's knife. Do your research and check out what feels best in your hand. I like Wusthof, personally. You will be reaching for this knife a lot, so make it count.
You need a great cutting board. I know everyone is in a panic these days about cross contamination, and suggest plastic cutting boards, but I am going to disagree and suggest a big, sturdy, wooden cutting board - Boos if you can afford it. I always wash mine with a mixture of lemon juice, soap and bleach and have never had any problems.
What do you need to cook in? A stock pot is nice and doesn't have to be particularly high end. I would suggest sinking your budget into a great saute pan (preferably nonstick). You can make everything from omelets to stir fries in this versatile pan. Don't skimp, please.
These are what I believe to be the basics for your new kitchen. Hopefully you are fortunate like Clint and have a sleek, swanky place to cook and enjoy your guests. I know I can't wait to cook with him at his new place.
Congratulations, Clint! We love you!!!
On an entirely different note - I would like to say hi to Carla over at il piatto blu. I had the distinct pleasure of meeting her through our friend and neighbor, Michelle, last night (Hi Michelle!). Last night was full of magical moments - I hope you are making your own this weekend.
oxox, Patti
Special Note: Thanks to our Darling, Matt Belfi for that fine photo of our Clint!
