Burpee and The Cook’s Garden Grow Together

There’s a cook in Burpee’s garden.

W. Atlee Burpee, the leader in garden plants and seeds, announces its new partnership with The Cook’s Garden, the Vermont-based culinary seed catalog.

The Cook’s Garden strongly appeals to gardeners who love to cook. The Cook’s Garden customers select seeds for their garden based on culinary merit with an eye for taste and style. Whether it’s filet beans from France, Tromboncini squash from Italy, or Mache from Holland, the Cook’s customers love good food and growing their own makes all the difference. It’s that simple.

“This is the new wave of gardeners,” noted George Ball, Burpee’s Chairman and CEO. “They’re serious cooks, and deeply into food. But they love to garden as well. They love to grow unique varieties that can go right from the garden to the gourmet kitchen.”

The Cook’s Garden catalog offers a connoisseur’s selection of vegetable and herb seed, distinctive heirlooms, organic seed and savory greens and herbs. Its specialties include 50 lettuces and 75 unusual salad greens, such as rare and hard-to-find chicories and endives from Italy.

Ellen Ecker Ogden, co-founder of The Cook’s Garden, will keep her role as the line’s spokeswoman and muse. “Ellen is the cook and gardener who inspired The Cook’s Garden. She brings a strong personal connection to the catalog and customers,” George Ball added.

Ellen Ecker Ogden sees fresh opportunities in the Burpee partnership. “Burpee’s know-how and research will help grow The Cook’s Garden and bring it to more customers.” The catalog and Internet company (www.cooksgarden.com) is now planning to sell seeds at garden centers and organic markets. “We want to make things as convenient as we can for our customers.”

Ellen Ecker Ogden’s cookbook, “From The Cook’s Garden,” was published last spring by William Morrow Cookbooks. It includes Ellen’s favorite recipes from the catalog. Ellen has appeared on numerous radio and television programs to discuss the intimate connection between gardening and cooking.

List of local bars and taverns in Delaware

Store Name

City

Category

• Brew-Haha
• Wilmington
• Pub

• Greenwood Tavern
• Greenwood
• Bars & Pubs

• Tailgate’s Restaurant & Pub
• Newark
• Bar & Grill Restaurants

• Blue Parrot Bar & Grille
• Wilmington
• Bar & Grill Restaurants

• Mugs Just
• Bear
• Bars & Pubs

• Walnut Room
• Wilmington
• Bars & Pubs

• Casbar
• Wilmington
• Bar

• Bald Stewey’s Pub & Restaurant
• Wilmington
• Pub

• Quick Red Fox
• Wilmington
• Bars & Pubs

• Punto Caliente LLC
• Wilmington
• Bars & Pubs

The New York Times Magazine Announces New Food Column; Amanda Hesser’s ‘Food Diary’ to Begin May 13

What does a food reporter eat? Two dozen doughnuts, for one story, scallops at five different restaurants for another. What about in “real life,” on a first date, when home alone, or cooking for someone special? Beginning May 13, New York Times Dining In/Dining Out Reporter Amanda Hesser will share her experiences and adventures with food in “Food Diary: Confessions of a Woman Who Loves Food Too Much,” a new column in The New York Times Magazine. “Food Diary” will alternate with Jonathan Reynolds’s “Food” column and together replace freelancer Molly O’Neill’s food coverage.

Hesser is a trained cook, cookbook author and food reporter while Reynolds, a playwright and screenwriter, boasts no food credentials apart from loving to eat. “Any reporter who covers a beat obsesses on his or her subject,” said Amy Spindler, style editor of The New York Times Magazine. “Amanda Hesser’s reporting on food has revolutionized The New York Times, and now magazine readers can get insight on how thinking about food – perhaps too much – affects her everyday life. Her insider’s perspective complements Jonathan’s layman’s perspective, providing a fun `she said/he said’ quality to our coverage.”

“Food Diary” debuts with “The First Supper,” in which Hesser recalls the first meal she cooked for her boyfriend. “First meals are intimate … Dinner guests can see by how you compose a dinner if you are an ungenerous hothead or a nurturer, stingy or clever, fussy or stylish. Which is probably why I lost sleep over what to cook for him.” With warmth and humor Hesser relates the meal’s highs (a successfully roasted guinea hen) and the lows (the smoked salmon starter – he didn’t like smoked fish) and includes the recipes.

“Food Diary” will take inspiration from Hesser’s life and will provide continuing story lines with returning characters, while Reynolds’s “Food” column will continue to range far and wide with eclectic stories about authentic tamales made by Mexican immigrants to pineapple upside-down cake.

Hesser has apprenticed and cooked in France, Italy, Germany and Switzerland, and is the author of “The Cook and the Gardener.” She joined The Times in 1997 and has covered topics from manzanilla sherry in Spain to the cranberry industry to the use of salt as a seasoning in desserts.

The New York Times celebrates its 150th anniversary this fall. Founded in 1851 by Henry Jarvis Raymond and George Jones, the New-York Daily Times, as it was known, began as a four-page paper. It soon became a success, appealing to readers who wanted impartial coverage of the day’s news. Today, The Times circulates to 1.1 million readers daily (1.7 million on Sundays) and has more than 1,200 newsroom employees in 47 news bureaus worldwide. The newspaper is now available nationally, while The New York Times on the Web (www.nytimes.com) reaches a worldwide audience. Committed to producing the finest possible news report every day, The New York Times has won 81 Pulitzer Prizes, far more than any other news organization.

The New York Times Company (NYSE: NYT) is a diversified media company including newspapers, television and radio stations, and electronic information and publishing. The Company’s core purpose is to enhance society by creating, collecting and distributing high-quality news, information and entertainment. In 2001 the Company was ranked No. 1 in the publishing industry in Fortune’s list of America’s Most Admired Companies. In October 2000 the Company was ranked No. 1 in the publishing industry in Fortune’s survey of the Global Most Admired Companies and was ranked first among all companies in the survey for the quality of its products and services.

The Company, which had 2000 revenues of $3.5 billion, publishes The New York Times, The Boston Globe and 15 other newspapers; operates eight network-affiliated television stations and owns two New York City radio stations. It also operates news, photo and graphics services as well as news and feature syndicates. A division of the Company, New York Times Digital, operates Internet properties such as NYTimes.com, Boston.com and newyorktoday.com. The Company holds interests in one newsprint mill, one supercalendered paper mill and the International Herald Tribune S.A.S.

Dining Around ATLANTA. – Review – restaurant review

In times past, when Atlantans were heard caroling the praises of a great restaurant, chances are they were recalling a culinary adventure in New Orleans, or maybe New York, or even across-the-country San Francisco. The local dining picture really did not encourage any bragging rights.
But oh, how times have changed. These days in the increasingly diverse southeastern capital, awards and accolades are flying, and you can’t swing a chicken leg without hitting a hot restaurant or a celebrity chef. Not to mention the math. With more than 8,000 restaurants currently cooking up a storm in the Atlanta area, you could pull up to the table in a different setting every day for some 22 years.
Even if you visit on a regular basis, expect to see some changes on the food front since you were last in town. Here’s a sampling:
Downtown, Nikolai’s Roof serves up a grand overview of the city from its perch high atop the Hilton Atlanta. Orchestrated with low-key panache by maitre d’hotel Michel Sauvage, Nikolai’s presents French-flavored cuisine with a Russian accent, backdropped by sophisticated decor and a noticeable touch of drama. Along with nightly dinner, now comes the chance to soak up the scene by day. The restaurant recently launched a Sunday brunch serenaded live by balalaikas.
Close by, the Ritz-Carlton chucked its more formal fine-dining concept last December in favor of the delightfully casual Atlanta Grill. It’s a prime spot for bellying up to a clubby mahogany bar and power-lunching with locals. Decorated with vintage Atlanta photos, the Grill’s breakfast, lunch, and dinner menus sport a Southern accent. Free for all: the nonstop parade of storied Peachtree Street, viewed from an outdoor veranda.
In leafy Midtown at the Four Seasons, Park 75 serves breakfast, lunch, and dinner six days with brunch on Sunday. A skip from the city’s sprawling arts complex, Park 75 is perfect for pairing with a play or a symphony concert, or a blockbuster exhibit at the center’s High Museum. Recently introduced is the Chef’s Table–seven courses with wines, enjoyed at a stainless steel table in the kitchen while Chef Brooke Vosika provides commentary on his seasonal New American dishes.
In contrast to the Four Seasons’ citified dining venue is the cozily intimate setting of Le Saint Amour, tucked into a five-room Midtown bungalow with the feel of a French country house. In Atlanta’s near-year-round fair weather, diners head for the newly added patio for lunch or dinner. Post dinner, Chef Paul Fagg sends them home with a fresh-baked gift from his kitchen.
A skip northward and you’re in Buckhead, where the chic come to shop and the hip to party. In the midst of the commotion is a serene retreat aptly christened Seeger’s–home base for noted chef Guenter Seeger’s stunning creations. One of the hottest dining tickets in town since Esquire magazine annointed it the nation’s best new restaurant, Seeger’s will stage a high-five event October 22, when lucky guests will be treated to five courses prepared by a quintet of five-star chefs from throughout the country.