5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
So class, what did we learn yesterday? Repeat after your trusty editors: “Don't be a martyr, be a host.”
The impending holiday season means brining, basting, boozing and baking our way into the hearts of family and friends until they’re stuffed to the gills crying “Uncle!” - all the while making them believe, "mi casa es tu casa." Easy peasy lemon squeezy, right? Uh, yeah, we'll get back to you about that.
Lucky you, we've enlisted professionals to help you through the process. Meet Marisa May: she's one-half of the father-daughter team behind SD26 restaurant in New York City.
Of the hospitality of Marisa and her father Tony May, New York Times dining critic Sam Sifton writes: “They greet customers with handshakes, hugs, smiles. They pull out chairs in this vast theatrical space across the street from Madison Square Park and say: Of course the giant raviolo with soft-cooked egg and truffled butter is on the menu.”
Time to put that storied hospitality to work.
Five Ways to Make Every Guest Feel Welcome: Marisa May
UPDATE: We achieved Gergening. He ate a brownie and could not have been lovelier. Our work here is done.
Well we NEVER! And Ali Velshi just stopped by Eatocracy HQ to register his disgust at the notion IN PERSON. We're chalking it up to, as we mentioned before, his being Canadian and thus perhaps more receptive to, say, moose meat.
Nonetheless, we figured our pals at CNN Politics are in it for the long haul tonight and might need a treat. We've tweaked our managing editor's signature bacon bourbon brownie recipe to ditch the booze soaked pecans to lower the alcohol content (these folks have gotta talk all smart on air and whatnot) and minimize allergy issues, as well as swapping the standard hog bacon for uncured, smoked wild boar bacon - for fanciness' sake.
Early indications from colleagues who have sampled indicate that we will indeed be winning hearts and minds tonight through the sheer force of sugar, butter and the fat of feral swine, but we won't know for certain until we manage to coax a grin from David Gergen. Wish us luck, won't you?
Here's the recipe.
Okay – David Gergen has walked by our desks like, eight times, Roland Martin is sporting an extra-festive ascot and Ali Velshi has cruelly rebuffed our festive wild boar bacon bourbon brownies (we're chalking it up to his being Canadian - we shoulda gone with moose).
It's unmistakably Election Day here at Eatocracy HQ and while we must remain politically neutral (though we're very entertained that Sandra Lee just might end up wreaking her tablescapes all up in the NY State Gov's mansion if longtime beau Andrew Cuomo emerges victorious), we are, above all, for the Party of Deliciousness.
Cast your vote for truth, justice and...uh...Tryptophan and we'll scare up recipes for crowd faves as Thanksgiving impends.
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