Chocolate

Today, December 28th is National Chocolate Day. Is there truly a better Guilty Pleasure? Whether it be thick, rich, delicious hot chocolate, chocolate bunnies at Easter, chocolate coins over Hanukkah, hearts on Valentines, or Hershey's anytime of the year, we all have a particular favorite. The word "chocolate" has a Spanish origin from the Aztec Xocolat.

The leading producer of cocoa is Africa. The history of chocolate is rich and long with evidence that it was a luxury and feast of royalty as far back as 1400 B.C.

Whether its dark, milk or white, there is a chocolate for each of us. The rating on chocolate is based on the percentage of cocoa with the best dark chocolates being at least 70% , milk chocolates up to 50%, and white chocolate about 33%. In 2007, The Chocolate Manufacturers Association lobbied the FDA to change the legal definition of chocolate and thus allow a lesser quality product to be produced. As a result, many mass-produced candies and chocolate contain as little as 7% cocoa.

A quality chocolate is certainly a Guilty Pleasure. My personal choices are the rich, white Hot Chocolate at Provence Catering, the dark Hot Chocolate at Old City Coffee and Robert Bennett's chocolate from American Harvest and Classic Cakes!

Chocolate is said to produce the same wonderful feelings as being in love or smitten with romance. In my opinion, there is no bad time for chocolate and any celebration with chocolate is a good celebration.

A Holiday filled with Guilty Pleasures

One of my favorite holiday guilty pleasures is having hors d’oeuvres with my family on Christmas Eve. This tradition has been in our family for almost 30 years and I can’t imagine anything better. During the evening hours, we stand around the kitchen island stuffing our mouths with food and laughing over stupid jokes. No formal, sit-down dinner. No expensive china. No awkward silences. Only fun.

We have a few hors d’oeuvres that I start looking forward to in October like Bacon and Tomato Cups and 7 Layer Taco Dip. Yum! Here is a full list of the hors d’oeuvres my family whips up for the holiday: Veggie Platter and Delicious Dip, Creamy Crab Dip, Homemade Pigs in a blanket, Slow Cooked Buffalo Wings, Swedish Meatballs, Best Ever Spinach Dip, Classic Cheese Ball, Veggie Pizza, and Shrimp Cocktail. My favorite is Sausage and Cheddar on Rye. The spicy sausage has just enough kick to make you want more. Mix in the cheddar and you have a rich and creamy blend of perfectness. Mini rye bread squares complete the delicious Christmas package.

Hors d’oeuvres on Christmas Eve are definitely one of my guilty pleasures! Can’t wait to enjoy them!

When you're Guilty, the record December Snowfall leads to a "House of Happy"

As the largest December snowfall in Philadelphia since 1909 brings the entire mid-Altantic region to a standstill, members of the Guilty Pleasures Club have seized upon the fury of Mother Nature to begin the 12 Nights of Holiday Guilt a few days earlier.

A true Guilty historian knows that many great Guilty Pleasures have been borne out of successfully coping with extreme weather conditions. The Great Blizzard of 1995 was inspiration for the famed "House of Happy" and the feeling of contentment that follows. This sense of wintertime fulfillment was reportedly the motivation behind the highly-acclaimed episode of the Sopranos where Paulie and Christopher are desparately running through the snowy forests of the Jersey Pinelands. We've all been lost and famished in the snow.

Here's how Happy happened and the remarkable relounging results were quite by accident:

Before heading to the streets to recover my aging Audi, I put a tray full of marinated Turkey Drumsticks and thighs into our oven to slowwwwwww cook. Preparing dinner at daybreak seemed like the perfect way to start the day. Dark turkey meat has always been one of my all-time Guilty Pleasures. From the Thanksgiving drumstick to my award winning dark meat turkey salad to tender cheeks, the moist and flavorful is constantly calling my name.

Shoveling out of the snow in Blizzard conditions was a painful and grueling experience. The strain of digging out from sixty inches of snow led to shear exhaustion and an urgent need for Guiltorious rejuvenation. After two hours of FEMA-like duties, I trudged through the snow and crawled up the stairs to our loft apartment looking for a miracle.

Then Happy happened! Upon entering into our toasty abode, I was overcome by the incredibly delicious aroma of a slow-cooked Gobbler. Since I had forgotten about my bird in the oven, the enticing smell of the roasted turkey really made me smile. My entire disposition and energy level changed. Suddenly I felt happy. The house smelled happy. As you know, scrumptuous food aromas have that magical uplifting power. The anticipation of devouring a mammoth drumstick made me the Guilty creator of the "House of Happy."

Eagles Game Day grazing is the Guilty Way...

Game Day Guilty Pleasures abound as the NFL season winds down. From Crab Rangoon to Michael's Franks to Almond Brie tartlettes, we go bite size when the importance of the game goes Max size. Being able to enjoy a little something, something from a varied selection of appetizers is a Guiltorious approach to football dining.

With Philadelphia's beloved Eagles solidifying their hold on first place, the positioning for the playoffs have begun to take shape. This is the year that the Birds quiet their critics and win the Super Bowl. The Game Day spread needs to match the passion of the fans. From Chevre Cheese stuffed French Toast, buttermilk biscuits and a freshly baked Spiral Ham for breakfast to Kowaloneks' fresh Kielbasa and Juniper Berry Sauerkraut for a pre-game lunch, our team sets the table for success.

You have to pace yourself on Guilty Street. Stuffing yourself is frowned upon while grazing throughout the day is the Guilty Way.

Dirty Water Dogs are a lifelong Guilty Pleasure

Somehow it always happens. An 11 am meeting runs late, a conference call is never ending or morning traffic is snarled. My noon time schedule is always in a state of flux. The healthy lunch in Chinatown is postponed. The field trip to the Wegman's Food Court is tabled and the fresh rolled sushi is now on hold.

Trapped between lunchtime hunger in University City and our next VIP event on the 57th Floor of Two Liberty Place, I am at the mercy of urban street cuisine.

Do I dare do Chinese food from a truck? Pass on the Bok Choy.

Do I have a Fish Taco from Fiesta Jamal? Someone please Dial 911. I am being attacked by Culture Shock.

Do I tempt fate and have a so-called Philadelphia Cheesesteak from a grisly griddle on 38th St? Seems like a big risk to me, Mortimer.

Then, around the corner, I spy salvation. A hot dog cart is just a dart's throw away and Dirty Water Dogs are best enjoyed in threes. Slow-cooked in oil-dotted water that could be over two day's old, these all-beef hot dogs are a true urban delicacy. I like my boiled dogs with spicy mustard and sauerkraut. I am very traditional in this area of gastronomic exploration.

There is no street fare more tried and true than a Dirty Water Dog. My favorites are the Sabrett Hot Dogs sold from countless aluminum carts on the bustling streets of New York City. Their long and skinny shape make them the perfect candidate for a 10 am three spot. IBC Black Cherry Soda is the perfect Guiltorious chaser.

I speak from years of experience. I worked on Exchange Place near Wall Street and three dogs with kraut were a morning ritual. Dining al Fresco in front of the old Citibank Building was a bonafide Guilty Pleasure. The incredible smell of roasted chestnuts wafting in the city's winter air as I shivered in the streets of Lower Manhttan waiting for my third hot dog to be snugly rolled in a paper napkin like a dubee, is an iconic memory of New York City that I will always cherish.



Dirty Water Dogs are a lifelong Guilty Pleasure.

Kielbasa Heaven

What would make a self proclaimed foodie like myself get up at 5:30 AM on a winter day & drive 115 miles to a coal region town in central Pennsylvania. Kielbasa of course! I mean real kielbasa, made with three generations of love & care. Hand crafted & incredibly delicious. Kowaloneks Kielbasa shop in Shenandoah is just that place. Mark is the third generation master sausage maker who has blended technology with the old world family recipes to develop products that warm the soul. The attention to old world traditions is what makes their products unique, true & wonderful. Whether you choose the fresh, smoked or one of their specialty products you will see why foodies like myself are willing to drive two hours to get a fix! http://www.kielbasy.net/ is a must visit site for true foodies. Having sampled Kielbasa in Port Richmond and Trenton I still am willing to make the drive to Shenandoah for my stash of heavenly meat. It is a true joy to have so many smiling faces willing to assist you and answer any questions as well as the finishing touch of them bringing your order to the car. As a side note note I must applaud the other foodies who so truly appreciate my passion. The man next to me in line just drove three hours from Baltimore.

Food as an Aphrodisiac..Part I... The Many Foods of Fun.

Winter is the perfect season to explore and enjoy the many purported Aphrodisiac properties of food. Since the crown of creation, seduction, intimacy and passion have been cultivated and enhanced by a broad spectrum of gastronomic delights consumed before a roaring fire.

People are just as adventurous in love as they are with aphrodisiacs. From Istanbul to Sydney, Romeo creates recipes to woo and wow Juliet while heightening his own sexual satisfaction.

Although the reasons for physical attraction and sexual desire are almost as much a mystery today as they were in ancient times, we do know that the genesis of sexual desire begins in the brain - in the hypothalamus, which also governs our appetites for food and drink.

The vast oceans cover much of the planet and are the home so many forms of life. Therefore it's no surprise that most sea creatures have the elements to form an aphrodisiac. All shellfish, the strongest aphrodisiacs, contain phosphorus, calcium, iodine, iron, vitamin B and glyco­phosphates, basic essentials for an aphrodisiac. All oily fish, such as salmon, tuna, shark, eel, herring, mackerel and sardines, and many forms of white fish, including sole and turbot, contain phosphorus, calcium and vitamins A, B and D, important elements in a variety of aphrodisiac treats.

Oysters have always been highly prized for their delicate flavour and there is much debate as to whether the native (also known as flat) oyster or the gigas (also known as Pacific or rock oyster) is superior. Traditionalists choose the native, but increasingly more people are recognizing and enjoying the gigas, not least for its juicy, plump texture.

Some oysters repeatedly change their sex from male to female and back, giving rise to claims that the oyster lets one experience the the masculine and feminine sides of love.

From a Guilty Pleasures perspective, there's nothing more daringly decadent than enjoying a catered Raw Bar au Natural.

Sensual foods do not have to be the most expensive items at the store. My father loved to eat Radishes. It was one of his favorite Guilty Pleasures. Years later I learned that a Radish is considered a divine aphrodisiac by Egyptian Pharaohs, most likely because its spicy taste stimulated the palate. Apparently, Dad had it all going on.

We have explored the mystical power of Truffles many times before at the Guilty Pleasures Club. They are considered a powerful aphrodisiac due to its rarity and musky aroma. They have long been considered to arouse the palate and the body. To sustain his masulinity, an ancient lover in lore was said to have gorged himself to death on Alba truffles during the wedding feast.

In the last 50 years, aphrodisiac food has been changing radically, along with our attitudes towards love and how to perform. Gone is the belief that men need rare steaks both to arouse desire and to keep up their stamina. Instead, Europeans turn to more subtle meats, although they are not necessarily to be found in the super­markets.

Bunderfleisch, for example, made in the Swiss mountains with a secret formula using mountain herbs and white wine, creates surprisingly sudden strength, and pastrami can do the same. Parma ham, delicious with green figs, is also good for providing instant energy. Lachsschinken (called Filet de Saxe in France) with Roquefort cheese was often eaten by Casanova before his famous conquests.

Vegetarians should also take heart. Peas, broad beans, radishes, artichokes, lettuce, leeks and onions are all confirmed as having aphrodisiacal properties. The Greeks noticed that onions “dim the eyes and excite amatory propensities” but also that even the onion “will do you no good if you have no strength yourself.”

Asparagus, an aristocrat among vegetables, still grows in its wild form along the sandy coasts of France, in Greece and profusely on the Russian Steppes. Witte goud (white gold), the seasonal asparagus of Brabant and Limburg - sturdy white shoots towering above their foreign cousins - has become the favourite Dutch treat.

Three courses of asparagus were always served to 19th century bridegrooms due to its reputed aphrodisiacal powers. “Asparagus seems to work magic on the Dutch taste buds,” says Joop van Zantvort, owner of Auberge de Koets in ‘s-Hertogenbosh, where a new asparagus menu is offered daily in season (May and June).

Other foods with sensual overtones...

• Caviar: is high in zinc, which stimulates the formation of testosterone, maintaining male functionality.

• Champagne: viewed as the "drink of love," moderate quantities lower inhibitions and cause a warm glow in the body.

• Chocolate: contains both a sedative which relaxes and lowers inhibitions and a stimulant to increase activity and the desire for physical contact. It was actually banned from some monasteries centuries ago.

Fruit delights the senses in many ways. Figs, like oysters, need nothing but their own inimitable qualities. Figs were celebrated by ancient Greeks in a frenzied copulational ritual. The pale golden quince was said to be the original apple which lured Eve, while the serpent that tempted Eve hid in a bunch of bananas. Eve may have been the first person on the planet to enjoy life's Guilty Pleasures.

The fabled Banana has long been considered an aphrodisiac. Not only due to its' elongated shape, but also its' creamy, lush texture. Some research studies show its' enzyme bromelain enhances male performance. Banana blossom also appears in Filipino recipes as an aphrodisiac.

Berries and melons are agents of erotic seduction. From long stemmed Chocolate-dipped Strawberries to Crenshaw melons, moist and sweet is the perfect snack between the sheets.

Good sex needs plenty of energy. Raw food processes far more minerals and vitamins than cooked food. For a better sex life, eat plenty of fresh fruit and vegetables, and drink ginseng tea. Al fresco food - a watermelon on a hot day or piping hot soup washed down with malt whisky in the depths of winter - make an equally memorable and appropriate meal.

Great sex needs plenty of pampering. Just ask any Skinny Chick, she will set the record straight. Spoiling yourself and lover should take many creative forms. From the candles to a Tantric massage to creme brulee infused strawberries, there's a party going on and I am Guilty as Charged.

Many thanks to About.com and the London Food Festival for their contributions to this posting.

Goggles and giggles...

One my favorite guilty pleasures is snow skiing with my family. The laughter is contagious and the company sublime. According to the calendar, winter is almost here. While the temperature may indicate otherwise, ski season is fast approaching and the slopes are beckoning.

Fortunately for me, stocky people make excellent skiers. Must be that low center of gravity.

After skiing six or seven runs down the mountain it's time to have a hearty lunch at the ski lodge. Over the past few years, the food quality at most ski resorts has dramatically improved. Maybe it's the popularity of the TV Food Network or maybe it's through the grassroots effort of lifestyle blogs like the Guilty Pleasures Club. Living a legendary life and challenging yourself on the slopes is a Guiltorious tradition. Now, not only can you ski deep in powder at Snow Basin, but you can also enjoy a gourmet luncheon of Blackened Prime Rib, Chestnut dressing and sauteed Brussel Sprouts in browned butter.

I love an action-packed family day of skiing out west and it's the perfect way to celebrate the holidays. Of course, you get extra Guilty points for combining goggles and giggles. Remember to wear a helmet while laughing.

Sushi

Sushi, By definition it is seasoned Vinegar rice topped with other ingredients such as fish. Sushi in the hands of our amazing Asian Chef, Chris, is indulgent, decadent, and an incredible pleasure! Having been raised in Asian kitchens, his experience allows him to create masterful flavor combinations the bring the beauty & culture of Japan & Southeast Asian to life. The staff at Provence Catering is very fortunate to have been the recipients of many of Chef Chris's demonstrations and recipe development days in the last couple weeks. At a recent event hosted by an Asian Client in the outskirts of Manhattan, the clients raved continuously about his attention to detail and incredible style.

Sushi to me is one of life's incredible pleasures. Simple yet complex, Rich yet Healthy, Fresh, True and beautiful to the eye & Palette both. Whether it be the Makizushi (Rolled in or around Nori), Iniarizushi (Tucked into a small pouch of tofu), or Chirashi-Zushi (Scattered over a bowl of Rice) the flavors & freshness are amazing. Please do not confuse Sushi with Sashimi which is Sliced Raw Fish alone. Do not fret though, Chef Chris can certainly handle either request.

Thanksgiving Leftovers

Who isn't guilty of a 3:00 AM turkey sandwich or chunk of stuffing plucked from the refrigerator as the rest of the house sleeps soundly? The only thing better than Black Friday mayhem and specials is the feast of leftovers from the day prior. Turkey sandwiches with a generous spread of mayonnaise or miracle whip or a plate of cold stuffing or that amazing soup made from the turkey stock. How I love pumpkin pie for breakfast or warm open face turkey sandwiches on a cold fall day. These are pleasures that bring back childhood memories and warm the soul. We pass these Guilty Pleasures onto our children and hopefully they in turn do the same. I can only smile as I picture my Grandfather sneaking into the kitchen to retrieve leftovers from the Icebox. Although I never met him in person, I can easily imagine him as I slap some turkey on the wonder bread with Miracle Whip at 3:00 AM, careful not to wake others who may then indulge in this and leave less for me.

Enjoy the post Thanksgiving humor!

Leave no pie behind!

Thanksgiving is an homage to Guilty Pleasures everywhere!!!

That’s because everyone has a special treasure chest filled with priceless Turkey Day memories. No matter what your age, eating well on Thanksgiving is always a wonderful Guilty Pleasure. This uniquely American celebration is the best of all family holidays and its prominent role in our culture can never be overstated.

No presents. No grudges. No calories. It's an exalted Epicurean journey.

I have always had a very strong connection to the last Thursday in November. Maybe it's because no portion control is permitted. It's the one day of the year where over-indulging is encouraged. In fact, there are bonus points for having three helpings of everything. There is no voice of moderation saying, "Do you really need another serving of Fennel au Gratin or Grilled Corn Pudding?"

Overeating is the norm. More importantly, so is slowing down.

The leisurely pace of the meal is perfect for dining with great friends and family. There are so many incredible foods and guests to enjoy, so hurrying through your meal is never acceptable. The number one rule on Guilty Way is that you should savor the laughter more than the heavy cream. And that is high praise for good humor, because we really love the dairy aisle.

I particularly like the many enticing smells that engulf our home while preparing Thanksgiving Dinner. Each scent is gloriously distinct and the cooking process quickly becomes an all-day nostril conference. The unforgettable aroma of an Herbed Turkey and my legendary Veal-Almond stuffing slow-roasting in the oven, is always a defining holiday moment.

But my all time favorite Thanksgiving bouquet is the baking of the pies. Of course, this has become my guilty dilemma. There are so many pies to chose from and I want enjoy all of them.

“Leave no pie behind,” is my motto. Let’s analyze the magnitude of that Guilty-laden philosophy.

Why stop at Apple Crumb? Why put down your fork at Pumpkin? Why wipe your chin after Coconut Custard? How can you eat Blueberry Pie and forgo the Peach Cobbler? The sampling of five or six home-baked pies has become one of my favorite Guilty Pleasure goals. I want to enjoy a variety much more than a full portion.

Fortunately, I have solved this Turkey Day dilemma. Our talented Pastry Chef Nicole is a Thanksgiving Expert. She has created an incredible selection a miniature baked desserts that look beautiful and taste incredible. Chef Nicole baked beautiful nano Apple Crumb, Key Lime, Chocolate Pecan, Strawberry Cream and Pumpkin Pies. Her handwork was miraculous.

These personalized pies are fantastic and nothing less than Guilty gone Gobble Gobble.

Hodo Hopping is a Guiltorious Holiday tradition

I love creating and sampling Holiday Hors D' Oeuvres.

Maybe it's the fusion of flavors? Many a perfect marriage of sweet and spicy has been deftly delivered by an attentive waiter.


Maybe it's their remarkable beauty? Our chef's intricate handwork is breathtaking.

Or maybe it's their diminutive stature? Bite size is the right size.

With countless Holiday Parties on the horizon, it's my Executive responsibility to go Hodo Hopping and I am prepared to fully scrutinize the entire menu. It's my Guilty Pleasure. After careful consideration...

The grilled Lemongrass Shrimp is perfecto. The Forbidden Rice Cake topped with smoked Brisket is an East meets West classic.The Mini-Reuben sandwich is worthy of Ben's Deli. The Passionfruit Short Rib may have mystical powers.

Quality Control is serious business with deliciously delightful ramifications. Once again, I am Guilty As Charged.

Tempura is a very tempting Guilty Pleasure.

There are fried foods. There are deep fried foods. And then...there's our upscale Tempura.

It's our guilty gift to frying fanatics. It's so delicious, children wrestle on the living room floor for the last piece of Tempura Cauliflower. We are talking cauliflower here. Our chef's golden tempura batter is just that incredible.

Originally brought to Japan by Portuguese missionaries, tempting Tempura has evolved into a New Age comfort food. To make sure my constant tempura cravings are fully satisfied, I have developed a batter-up game plan.

For starters, I enjoy a selection of Tempura Vegetables. Beautifully displayed, they are the perfect accoutrement to specialty cocktails. Throw in some Tempura Chicken and you are close to being Guiltorious. Include a variety of our Tempura Sushi or Ocean Rolls and you are now an invited guest in the palace of Emperor Guilty.

The Guilties have been waiting for you. What took you so long?

Heavy Cream has been hailed as a panacea by Guilty Pleasure experts.

It's menu development time in the kitchen and the Guilties are a glowing. It's one of my favorite times of the year as innovation abounds. We love to create great food.

When it comes to new food ideas, I certainly have my favorites. At the top of my Guilty scorecard is a visit to the dairy aisle. Is there any flavor more enjoyable than a delicious cream sauce? Whether it's Chicken au Poivre, Fennel au Gratin or Lobster Gnocchi, 40% heavy cream is always a panacea and a wonderful Guilty Pleasure.


Recently I was cooing like a baby with each scrumptious bite that I savored of our latest menu masterpiece, Veal Rocco. The hand-sliced veal was so tender it surrendered to my fork. The Chef's roasted shallot cream sauce was like discovering an epicurean pot of gold.

Wealth takes many forms on Guilty Way.

Hot Chocolate

What brings out the inner child more than rich and decadent Hot Chocolate! At Provence Catering we know the value of simple and wonderful pleasures! We take our Hot Chocolate very seriously!

This weekend at "FUEL The CURE" at the incredible fuel house in Olde City, we will be be serving our incredible Hot Chocolate Bar featuring white, dark and milk hot chocolate with an amazing array of toppings that includes white and dark chocolate chunks, chocolate syrup, peppermint candy sticks, whipped cream, marshmallows, cinnamon sticks and caramel.

On Sunday at the West Chester Bridal show, we will again be featuring this decadent station as an option for incredible fall and winter weddings or events.

What an incredible warm ending or sweet start that a Hot Chocolate Bar brings to any event! We at Provence Catering understand the value of life's Guilty Pleasures and take great joy in delivering these indulgences to our clients.

An All American Pleasure

Inspired by our good friend & incredible Wedding Planner Mark Kingsdorf's facebook post during his layover in Chicago,we decided to focus today's Guilty Pleasure on an All American Feast, The Hot Dog! Glorious in its own right, whether it be all beef, pork or a blend the Hot Dog is as American as it gets. Devotees of this amazing food are a very loyal bunch and each city, state and region has its own claim to fame.

Made famous by Nathans in Coney Island the popularity has continued to grow and the bragging rights increase with each summer. It is reported that the founder of Nathans hired men in white doctors coats with stethoscopes to eat at his carts to present the image that hot dogs were healthy and safe to eat.

Whether you choose to wander the nation's cities in search of a great dog, a fete I am guilty of, or just grill a few at home and top with your favorite condiment these quick bites bring as many questions as calories and mg of sodium: grilled, griddle or steamed? ketchup or mustard? chili or cheese? onions or relish? all beef or pork? Please let's not mention vegan or soy in this article!

A few of the great store bought products that you can choose from are: Ball Park, Dietz & Watson, Oscar Mayer & its ever popular Wiener Mobile, Hebrew National & Applegate Organic. A few of my favorites in city's throughout the country are: Superdawg in Chicago, Schnack in Brooklyn, Nathans in Coney Island, and Flo's in Cape Neddick Maine which are steamed & served with a great local relish. The question that greets each customer is how many? Never just order one or you will reveal yourself as a tourist.

Served with your favorite beverage whether it be Moxie in New England, Black Cherry in Philly or Root Beer in Chicago, this ageless creation is bound to warm the heart and fill the stomach. As far as my local favorites, my shout out goes to Johnny's Hots on Delaware Avenue, The Pretzel Dogs in South Philly on Oregon Avenue or our own Michael's Franks at Provence Catering.

Cheese, Glorious Cheese! Paired With Wines!

Thank you , Little Miss Muffet for teaching us early on the joy of cheese! After all, those curds were nothing more than Ricotta! Cheese is, after all, one of lifes simple pleasures but finding just the perfect cheese can be a daunting process!

Last night at Two Paperdolls in Wayne, I was fortunate enough to be leading the cheese portion of the Wine & Cheese presentation. The selected cheeses were perfectly matched with wines from Frank's Union Wine Mart in Wilmington and artfully explained by Karl Hornberger, one of their incredible wine masters.

We selected the always incredible Maytag Bleu, a Trickling Springs Creamery Cherve, a Bucks County favorite the Birchwood Farms Cheddar, and a personal favorite, the stinky, washed rhine Tallegio.

Cheese is one of life's oldest and grandest pleasures. Made by seperating milk in any form into curds and whey, then pressing the whey into a mold or desired form then salted, aged, matured & ripened to the many forms you see in the local cheese shop. The type of milk (goat, cow or sheep), the grasses they feed upon, the process, the enviroment, the aging area and nature all play subtle but important roles in the process of developing the perfect cheese. Maytag Bleu is from a very small and protected herd of cows in Iowa, while Taleggio is a sheeps milk product that aged after the rhine is brushed with wine or beer and a fermentation and mold development process is allowed to form on the outside and work in. The Cherve is a locally produced goat's milk product and the Cheddar, which was the big hit last night, is a artisanal Bucks County product made from Jersey cows milk. There is no simpler way to entertain with great taste than to host a wonderful pairing of cheese and wine. Let Provence Catering create a first or last course of cheese and wines for your next event!

Maytag Blue: Paired with Thamas Zinfandel ~ Livermore Valley, California

Taleggio: Paired with Don Pasquale Nero d' Avola ~ Sicily Italy (Produced from only grapes that grow in the Mt. Versuvious Valley & basin) (My Favorite!)

Cherve: Paired with Eugene Carrel & Fils Jongieux ~ Savoie, France (A Great and Light Wine)

Birchwood Farms Cheddar: Paired with Langa Rose Garnacha ~ Catatayud Spain

Guilty's Kriptonite

Pork Fried Rice from Brooklyn NY or Boston's Chinatown.  OMG!  I could eat this delicious rice dish at least once a day,

Moons of November. It's time to howl like a Hound Dog gone acourtin'.

October fades and the magical beauty of Autumn is in full display. The leaves are bursting with Terra Cotta and Burnt Orange. The fall colors are a breathtaking mosaic and it's the second best show around.


The top dog in nature's bag of tricks is the awe-inspiring orb illuminated in the sky. The Moons of November are remarkable and a celestial gateway to the galaxy. The autumn air is crisp and the moon's fiery glow lights the heavens with the brilliance of a White Diamond. Like the dreams we share for our children, the optimism garnered is endless.

While watching the Fightin' Phils win this evening with a breakout game from Ryan Howard at Yankee Stadium, stoke up the fire pit. Open your favorite single malt scotch. Howl like Hound Dog gone a courtin. It's time to unfurl the Guilty Flag. The lunar moment is yours and the time for Guilty Pleasures is at hand.

Vodka

An often misunderstood and confusing product that has many loyal followers, but often for the wrong reasons is the United States Domestic Vodkas. They are classified as neutral spirits (treated after distillation as to be without distinctive character , aroma, taste & color). These Vodkas are often only distinguishable by marketing & costs. My guilty pleasure is the premium quality Vodkas. The Russian & Polish Vodkas that are made as a symbol of National Pride for Russia, Poland & Swedish Countries alike.

Vodkas are distilled from many items including wheat, rye, potatoes and molasses. Russia distillers look down upon potatoes and prefer wheat, while Polish Vodkas prefer rye's and the Swedish & Baltic Countries prefer wheat or molasses. Each has a wonderful distinctive flavor & aroma unique to the region. Vodkas history dates back to 988 A.D. in the Kiev (Now the Ukraine).

There is a strong link to the growth of Christianity in Russia as a result of the churches allowance for Vodka consumption as part of rituals. Vodka grew throughout Poland & the Swedish Countries in the 15th century to become the drink of choice in the cold winters.

If you have not had a vodka tasting for yourself I suggest you sample a few premium varieties and see the difference. Better yet, book an event with Provence Catering and allow us to do a tutored tasting as part of your event. Ask about our free vodka tasting bars as part of your wedding or event.

When selecting Russian Vodkas be sure to look for the Wyborowy (Premium) or Luksusowy (Deluxe) label. Be sure to contact Provence Catering for beverage suggestions & specialty drink recipes. Our planners love to match premium spirits with our premium food and beverage. It's Martini Time!!!!!!!!

Liver, Bacon & Onions!

Yes, You read that right! A secret pleasure, one that is not indulged in often, but a pleasure none the less! I do not share this with non-foodies who would certainly shun me and turn away in disgust but I feel that on here, among so many other foodies I can confess. "I admit, I am powerless to Calves liver saute with bacon & onions"

Yesterday, I had the great pleasure of trying some tender and rich Calves liver saute with bacon & sweet red onions. The Piper Tavern in Bucks County was the location and the meal was perfect for a beautiful fall day. Just close your eyes and imagine: Bacon rendered of its fat, sweet onions gently caramelized until golden in the rendered fat. Sweet calves liver seasoned to perfection and lightly floured then pan fried in the bacon fat & butter until golden. A hint of cream added to the pan to increase the decadence as the onions & bacon are added back to the pan. Sounds like heaven to me. For us foodies, these simple Guilty Pleasures are often the cornerstones of great memories and incredible feasts. This Guilty Pleasure may not be for everyone but for us foodies it is a joy and OFFAL pleasure!

The Guilty Pleasures Re-Lounging Doctrine and the end of the Cold War...

Leadership comes with many drum beats. The pace quickens, we accelerate. The pace explodes, we excel. After reaching the pinnacle of peerless performance, the pace powers down. It's a very rewarding experience. Professionals like us thrive under pressure and star in the spotlight.

At the end of a long work day, La Familia takes over and relounging is the order of the day. Yes re-lounging. When the shadows of the day are long, lounging is just not enough. You need to take that next step and ease down into the Valley of Fun .


You really have no other option. This sequence of events is morally mandated by the Guilty Pleasure Re-Lounging Doctrine. This little known lifestyle policy was reportedly negotiated by Presidents Reagan and Gorbachev at their 1986 summit conference in Reykjavik, Iceland. The two most powerful men in the world unanimously decreed that you must re-lounge to fully decompress. Reagan said it was the American Dream to achieve a gleeful state of happy. "Halfway home, will not get it done Mr. Gorbachev," the former 40th U.S. President may have nobly declared.

Many political historians now believe that this groundbreaking joint executive ruling led to the tearing down of the Berlin Wall and the end of the Cold War.

For me, relaxing means consorting with a 95 pound puppy, wooing an always-captivating skinny chick and chillin with two remarkable teenagers. Afterwards, I ascend to the next level of private enjoyment required by the Re-Lounging Doctrine. Sometimes it's surfing the net for great guilty vacations. Other times it's a very smooth tequila and the Colbert Report. Occasionally it's a lunar gaze and smoke signals.

Each of us takes a different path to Guiltyville and the personal pleasures that follow. Remember to strictly follow the Re-Lounging Doctrine. There is no more important guilty pleasure than nourishing the body and re-lounging the spirit.

If only room service was part of that far-reaching Presidential decree.

We are big fans of Dr. Franklin and Decadent Dining. That makes us Guilty as charged of living a legendary life....

The self-indulgent side of life was toasted today in Lumberton NJ as we catered a Guilty Pleasures luncheon featuring Filet Mignon soaked in roasted shallot butter. On decree from the secret brain trust of the Guilty Pleasures Club, no calorie counting was allowed in this South Jersey hamlet on October 25th as spicy french fries and beer-battered onion rings provided the perfect accompaniments to our exceptionally tender tenderloin.

Individually prepared by Chef Rocco and Chef Mandy, the Banana's Foster provided a wickedly delicious dessert. This flambeed Mari Gras favorite is always a GPC attention getter. Second servings are highly-recommended.



This decadent luncheon was worthy of a Guilties nomination and copycatting is enthusiastically encouraged. After all, the pursuit of happiness is a groundbreaking inalienable right granted by the U.S. Constitution. It has been long rumored that the esteemed Dr. Benjamin Franklin, looking to hide a secret life, was an orginial member of the Guilty Pleasures Club. We are still waiting on official confirmation. There is no better way to celebrate the monumental moments in your life than with an event extraordinaire catered by Provence.

To paraphrase the wisdom and visionary words of our most-famous local founding father.......

Live Well. Live Guilty. Live a Legendary life!

Food as an aphrodisiac. Guilty Pleasure facts and fantasy....

Several of our loyal readers have suggested that we discuss food as an aphrodisiac. We eagerly accepted the challenge of exploring the history, the myths, the secrets and the truth about the connection between food and increased sexual enjoyment. Melted Chocolats Valrhona has many life enriching qualities.


Since winter is the perfect to time to reve up your romance, the experts on Guilty Street will be sampling secret love potions, spicy concoctions and sexy souffles. Over the next few weeks we will focus on the history of aphrodisiacs, the myths, the facts and the fantasies.

We invite personal reflections, creative suggestions and fiery stories. When it comes to researching the mysteries of Amore, who says trial and error is a bad thing.

Truffles: The Equivalent of Culinary Gold

Whether it is The Black Truffles from the Perigold Region of France or the White Truffles from the Piedmont Region of Italy, there is no greater food indulgence than the truffle. Round, warty and irregular are not often words that infer decadence, greatness and grandeur, but in this case that is quite the opposite. Labeled by the great foodie Brillat-Savarin as the "Diamond of the kitchen," these incredible fungi are the true gems of the Culinary World! These gems of the food world often fetch between $250.00-400.00 per pound and are located using specially trained pigs or dogs. This week Provence Catering will blend two incredible "Guilty Pleasures" into one great dish: Truffle Mac & Cheese! It was one of our wonderful items served at "The Taste & Tour of the Countryside." Rich, cheesy, and gooey flavored to perfection with truffles, this dish is sinful to the end.

Guilty Pleasures Club debut is a huge success!!!

On a night filled with many epicurean delights, the Guilty Pleasures Club debuted at the 16th Annual Taste of the Countryside. Club membership is skyrocketing as over 1000 guests visited Planet Guilty last evening.

A sophisticated audience enjoyed Chef Rocco's Truffle Macaroni & Cheese and gleefully danced with Nicole's Cupcake Trilogy. "As always. Provence's food is the best," proclaimed the savvy Director of Marketing for high-profile restaurateur.

Numerous Guiltorians raved about the Guilty Pleasure Club concept and we discussed future club activities. We have a lot of exciting ideas under consideration. The fun is just beginning.

Mac & Cheese

Rainy days make you scream for comfort. Macaroni and cheese is the ultimate comfort food. Add in a little ham, chicken, or broccoli and you have yourself a meal! Yesterday was the first day of the nor'easter and the chefs decided to bake delicious Macaroni and Cheese for lunch. Nothing better than that to spruce up a rainy day. I'll take my guilty pleasure with cheese and extra bread crumb toppings!

Caramel Apples

Gooey, Sensual, Succulent, Rich, Chewy, Crisp, Refreshing, Decadent, Sweet & Simply Guilty!

These are all wonderful ways to describe the amazing flavors & textures of fresh caramel apples! I mean the hand dipped, with the thick gooey warm mess that attaches to fresh crisp & perfectly sweetened fall apples! Many people try to make this simply guilty pleasure something it is not! It is not created to be made from a flowing fountain but rather it should hand dipped in warm, decadent, rich, gooey perfection then sprinkled with crushed nuts or other incredible textures before setting into mouth watering perfection. Like everything we do at Provence Catering we take our time and do it right.

No watered down caramel here. No flowing fountains that create an image but leave the true flavor & richness behind. Trust me, Caramel is designed to be thick & slow, perfectly in tune to the cool crisp weather of the fall. Let us create some decadent guilty pleasures just for you!

Cupcakes by Nicole!

We love our sweets at Provence Catering, especially during the holiday season. As I walked through the kitchen the other day, I caught Nicole, our new world-class pastry chef, making these adorable mini cupcakes. My sweet tooth alert went on and I was automatically drooling. The cute candy-colored flowers and glistening vanilla and chocolate icing were enough to stop and take pictures. Hence, the picture above.

Mini cupcakes are a guilty pleasure that taste like a tiny bit of heaven. Good work, Nicole, I'm still drooling.

Beef Steak Parties Part-1

Close your eyes & imagine! Freshly sliced filet mignon, cooked perfectly, dipped in butter & sprinkled with salt then laid upon white break & drizzled with a bit more butter. You pick up this delicate pile & eat it with a glutenous desire! Can you taste it? Can you feel It? The smooth fatty richness as it glides over your palate? Incredible isn't it!

This idea made popular in New York & New Jersey during the 1920's to 1940's, were know as "Beef Steak Parties" These pre and post prohibition feeding frenzy's were often combined with excessive amounts of beer & wine and often times held in secret to prevent the authorities & neighbors from crashing them!

This Sunday Provence Catering upon the invitation of an incredible family in New Jersey will recreate this grand & very guilt filled tradition for a family get together on their 40 plus acre Alpaca farm! What a great day it will be! Fresh Sliced Filet, pounds of fresh melted butter, piles of white bread, fresh onion rings & steaming hot perfectly seasoned wedge fries all served with incredible wines & cold beers! Cholesterol awareness, diets & restraint have no place at this party!

Stayed tuned for the post event highlights!

A Perfect Ride! Limo's Are A True Guilty Pleasure

In today's era of Police Check Points, Lower & Lower BAC's & The Positive Presence of Laws enforcing Drinking & Driving Violations, what a better Guilty Pleasure, than a limo. On Saturday I had two great Limo experiences. During an incredible 40th Birthday Party in Avalon, New Jersey that we were catering the client realized he wanted another brand of Vodka. He asked if I would get him a bottle from the local liquor store that was 15 blocks away. As I agreed he said, " hey take the limo, the driver knows where it is at" the expression on my bartenders face when I put him in the limo rather than his car was priceless!

My Second experience came when I was taking a short break from all the activity and I was able to take the beautiful skylight tour of Avalon in the limo. It was truly enjoyable to see the sights from such a great vantage point even if it was only for a brief moment.

Why not consider a limo for your next Girls Night or Boys Night Out! They are far less expensive than you think. What a great way to treat your guests to luxury than to have them shuttled back & forth from hotel to party to hotel! Throw in a great Guilty Pleasure Snack & Cocktail of your choice and enjoy the ride! Let us introduce you to our choice Limo companies or arrange for one for your next event.