Jamon Iberico (The Grand Dame of Pork)

As the snow begins and the forecasters speak of another 18-24 inches with white out conditions, I smile endlessly as I imagine the joys of today's purchase from Di Bruno Brothers 9th Street. On my trip to purchase a few quality olive oils for gift baskets, I looked up and saw the sign that changed my day and my view point on the coming storm.

"Jamon Iberico" Ham from Spain

Without even knowing a price, I asked for 3/4 lbs. This incredible ham, made from the Iberian Hogs (the black footed ones) is considered the world's finest. The Pata Negra graze free range on a diet high in acorns. This diet and the conditions of the region combined with a history of production make this "The Famed Ham of Spain."

I left Di Bruno Brothers a few dollars poorer but ready to tackle a blizzard knowing that at any moment I can snack on this true epicurean delight. I grabbed a few crusty breads and imagined the day ahead as I consider the Malbec I will choose or the subtle flavors of Jamon Iberico combined with A Shinas Estate 2008 "The Innocent" Viognier. Bring on the snow!

If you wish to try this incredible ham you need to head to 9th steet and Di Brunos, the only place in Philadelphia that sells Jamon Iberico.

Grocery shopping for the Whiteout is a Glorious Quest...Guilty Style

Well, it's here. "Whiteout Central" or to borrow a phrase from President Obama's weekly address, "Snowmageddon" has come to town with a ferocious fury.

We all thought the snowstorm of the season was six weeks ago just before Christmas. We paid our icy dues in December. One and done is how we like our East Coast urban blizzards. Anything more, is way too Wisconsin for me.

Today's wintry blast was a developing winter storm system for over week. We knew a "paralyzing blizzard" was making a beeline for the Delaware Valley. Yet, we cared more about making Guiltorious plans for the big game more than preparing for the big snow.

However, all of that changed early Thursday morning just before sunrise as the mad dash to the stores began. From 6 am on, it was mayhem at the market. All day long the grocery stores were jam-packed with crazed shoppers and there was some serious Guilty Pleasure procurement going down.

No matter how much we smirk at our neighbor's shopping cart filled with Krispy Kreme donuts, Doritos and Dove Bars, our own shopping choices always seem to be a decadent basket of impulsive guilty delights. Especially when your staring down a Weekend Whiteout and knowing that your Super Bowl party may be a family affair.

When it comes to Guiltorious shopping for major events like the Super Bowl, we pride ourselves on being patient and pragmatic. However, throw in a blizzard of biblical proportions with the weather wackos and you need to be innovative and ingenius.

That means going on an off-hour shopping spree early Friday morning. The store shelves were badly ransacked from the night before. I carefully scoured the each aisle looking for those essential Guilty Pleasures that hopefully had been overlooked by the masses.

No shopping list is necessary or preferred when wandering the store on a Guilty Crusade. You cannot be impulsive with a shopping list. However, in the better-safe-than-sorry tradition of Zombieland's Survival Rule # 2 you must "Double Tap" all of your Guilty favorites. That means purchasing at least two packages of every bonafide Guilty Pleasure that makes past your corruptible filter and into your shopping cart. Do not learn the hard way that the last Bratwurst on the block was a midnight snack for Otis, the hound of happiness.

Our Don Quixote-like quest yielded five different types of gourmet sausage, six distinct mustard's and four artisan breads from two bakeries. When the supermarket is running low on your favorite Guilty Pleasures you must remain optimistic and dare to "Dream the impossible dream."

On Planet Guilty, you must embrace "Slippa" sanity and settling down easy.

The Maturation process has so many wonderful surprises in store for us. From the ear wax of the Titans to eyesight slightly north of Ray Charles Blvd. to a sloth-like metabolism rate, crossing the 50 marker is not like Crossing Delancey. (Besides Amy Irving couldn't hold a candle to Thin Mint.)It's more like changing uniforms, but staying on the same team.

You're the same player, you just look a little more evolved. This is the moment in time when your character and soul really outshine your physical appearence to the world.

The more positive your persona, the better you look. The more generous you are with your time and resources, the more you will radiate. The more you glow, the more you appreciate that you MUST make the time to savor those individual Guilty Pleasures. It's one of the best ways to stay positive and vibrant.

This is a non-negotiable point on Planet Guilty. Remember, you must stringently adhere to the now-famous ReLounging Doctrine first disclosed in a groundbreaking posting on the GPC blog last October. This little known lifestyle policy was reportedly negotiated by Presidents Reagan and Gorbachev at their 1986 summit conference in Reykjavik, Iceland.

The Guilturious rewards are always immediate and your personal satisfaction will be remarkable. On this snowy winter morning, my sweet little indulgence is hanging with Otis and sipping minted hot cocoa in the dark wearing my favorite fuzzy woolen "slippas."

It's one of my secrets to keeping sane and settling down easy.

The Ultimate New Orleans style Super Bowl Party

With or without Philadelphia's beloved Eagles, the big game deserves a big time Guilty celebration. In honor of the remarkable spirit and determination of the people of New Orleans, we are having a Cajun Super Bowl. Five percent of all of our Super Bowl parties will be donated to Habitat for Humanity and their stellar efforts in rebuilding the Crescent City.


Here is the Ultimate Super Bowl Party menu-Cajun style. The entire Super Bowl experience is always a Guilty Pleasures Jubilee. Welcome to the show!

HORS D’OEUVRES

CAJUN SHRIMP

Gulf shrimp marinated in Cajun New Orleans spices, barbequed

and served skewered with a sweet chili dipping sauce.

DELTA LAMB

Ground lamb seasoned with fresh herbs, blended with

goat cheese, collard greens and toasted pine nuts

wrapped in puff pastry, baked until golden.

BAYOU CAKES

Crawfish, langostino lobster and white fish blended with sweet

Vidalia onions, red and green bell peppers, fresh garlic and herbs pan sautéed served with a spicy creole mustard.

BOURBON STREET BEEF

Tender strips of flank steak marinated in garlic, cilantro and tequila,

grilled and skewered, served with a teriyaki dipping sauce.

ANTIPASTO DE PROVENCE

An assortment of cheeses and meats to include Pepperoni, Genoa salami, kalamata olives, Vermont Cabot Cheddar, Brie and Swiss Emmenthal accompanied by roasted red peppers, grilled zucchini, yellow squash, marinated mushrooms, eggplant, red seedless

grapes, sliced French baguettes and Carr’s wafers.

DINNER MENU

CAJUN MAPLE SMOKED LOIN OF PORK

House smoked loin of pork marinated in dry spices and loin of pork

slow smoked over mesquite wood. Served with a Jalapeno Corn Salsa.

LOBSTER AND CRAWFISH PIE

Petite morsels of langostino lobster, Lousiana crawfish and applewood

smoked bacon baked in a pie topped with a flaky filo crust.

CHICKEN FRENCH QUARTER

Boneless breast of chicken seared with cracked black peppercorns

accompanied by a traditional brandy, shallot and mustard demi glace.

ORZO NOLA

Toasted orzo blended with roasted garlic moons, toasted pine nuts and fresh herbs

GRILLED SOUTHERN VEGETABLES

Roasted and grilled farm fresh zucchini, yellow squash, portobello mushrooms, sweet Vidalia onions, carrots, bell peppers, eggplant seasoned with extra virgin olive oil and fresh thyme.

SAVANNAH GREENS

Red leaf, romaine, radicchio and frisee lettuces tossed with cucumber, red Bermuda onions, grape tomatoes and candied pecans drizzled with a sweet and spicy tarragon vinaigrette.

COUNTRY BREAD BASKET

Served with sweet butter.

DESSERT

DUO OF CREME BRULEE

Traditional vanilla infused creme brulee served two ways:

Cayenne Pepper and Black Sesame seed.

BANANA'S FOSTER

A "Nawlins" classic. Cooked to order in a sautee pan.

CONFECTIONS

Blondies, brownies, cookies and bar style treats.

Keeping warm with soup is a Guilty delight.

We are smack in the middle of winter and yet spring is just starting to stir. As we mature, nothing get old quicker than cold weather. The nose runs, the legs ache and the shivering persists. Blankets, fuzzy slippers and sweatshirts become my close friends.

In the winter, comfy and cozy is my guilty dream. A brimming bowl of hot soup will always open the door to the Village of C Squared.

I love to savor my soup, especially a teeming tureen of Thin Mint's Chicken & Artichoke Chowder with extra wide noodles. She is an expert at keeping toasty when the sun sets early and the Hawk is out. It's a family legacy and she is all about tradition.

There so many delicious soups and many of them are bonafide Guilty Pleasures.

• French Onion Soup is Cheese Festival dancing the Macarana in your mouth.


• Bacon and Corn Chowder is a great first course on Super Bowl Sunday a.k.a. The Guilty Bowl.


• Turkey Dumpling Soup, when done right, is an emotional transporter. I swear it has magical powers that send us to very good place. It's the Yoga of Soups.
• New England Clam Chowder from Legal Seafood's in Boston is etched lovingly in my college memories. I love those OTC crackers in my chowder.


• Carrot Ginger Soup with Lobster makes you happy to be alive and itching for spring.

Happy to be alive sounds like a excellent Guilty byproduct to me. When it comes to enjoying your favorite Guilty Pleasures, not all collateral has to be damage.

Ice Sculptures make Guiltorious Frozen Fantasties

When it comes to enjoying guilty pleasures at the bar, every great party needs a slippery slope. Not in performance or execution, but in libation celebration.
Nothing makes a sensational party really rock like an innovative ice sculpture. From a Vodka luge of St. Petersburg to an icescape of Ginartica, our frozen fantasies are spectacular. Working with Ice Concepts, our event planners have crafted entire city scenes into ice and the fun really starts to flow with an Absolute tsunami.

Like all of our partners, we only work with the most talented of vendors. Ice Concepts is considered the best in the country at what they do. They recently won the 2009 National Ice Carving Association National Championship.

I can't wait to see their work in 2010. Give us a call at 610-539-8330 to plan your next fun-filled event with a sizzling ice sculpture.

Yummy Popcorn!

Popcorn is one those items that brings comfort and joy to us as we remember days gone filled with smiles, fun and laughter. At Provence Catering, we take popcorn to a new level. Whether it be the Savory Truffle Popcorn that wins raves wherever we serve it or the sweet and decadent chocolate or Caramel popcorn or my personal favorite the white chocolate & peppermint.

Whether it be a savory snack at one of our incredible specialty drink stations or served in beautiful cones that are eco-friendly, our homemade gourmet popcorn is always a hit.

In honor of national popcorn day, our guests at upcoming events will be able to snack on and sample some of our delicious flavors. We will be creating our incredible chocolate and delicious caramel as well as our spicy popcorn hinted with various peppers, cactus honey, chili powder and garlic. The exact recipe and secret ingredients are a well-guarded chef's recipe.

Our gourmet popcorns are a great touch at weddings, mitzvah's, and parties of all styles. Simple yet made perfectly this little touch is one to bring smiles to all your guests. True to our motto "Perfect Works Just Fine"!

24/7, Toast is Heaven

The process is so simple and end result is almost always so perfect.

Two slices of Toast. I love making it. I love eating it.

Toast is a big winner on any day, at any hour. In fact , warm homemade bread, poppin' up fresh from the Sunbeam, has always been one of my favorite Guilty Pleasures.


The toast toppings are as important as the bread and your choice of bread is everything. As we all know, your bread must have soul. Wonder does not work.

The marriage of flavors between toast and topping creates a very special melting point of personal pleasure. Whether it's a stellar sidedish to a disappointing omlette or the perfect platform for the best BLT ever, Toast plays a big time roll in all of our lives.

Thick or thin, Toast can be a game changer...

Do I come to life at 6 am munching on country white bread with Plugra butter and Cactus Pear Jelly?

At 10 am on Gameday, do I settle in my mancave and enjoy Sour Dough toast topped with 2 fried eggs, pork roll and fontina cheese. OMG, Taylor Pork Roll is a Delaware Valley classic "It's Trenton's greasy gift to the Guilty!!! "

Do I scarf down two thick slices of Texas toast with garlic butter at 4 pm? "Many a school day ended with thick buttered toast. Old habits die hard."

Sniffling and weary from some nameless flu, seven grain toast, apple butter and green tea are a godsend at 8 pm. "Toast has many recuperative qualties."

It's past midnight. The Catering RFP is finally complete. Do I share my toasted Flax seed bread and Tupelo honey with a certain shaggy influence peddler with a wet nose. "But, of course!"

Otis knows, 24/7, Toast is heaven.

Renewed Optimism in 2010, Stay Guilty and California Dreaming

The holidays came and went with a flurry. In this case, quite literally and figuratively. The City of Philadelphia looked particularly festive, magically glistening in the fresh fallen snow. The beauty of the season overshadowed the conclusion of 2009, one of the most challenging and tumultuous years in recent memory.

While new challenges certainly await all of us, no one can deny how far America has come back from the brink. The new year brings a renewed sense of optimism and hope. January is the perfect time for fresh starts and new ideas.

However, there is one aspect of my busy life that does not need another New Year's resolution or self-control CD-Rom. "Au Contraire"

There will always be one corner of my cranium where I can check my calorie counter. "Yes, I will have the bacon corn pudding and truffle mac & cheese with my smoked brisket. Extra Chipolte Cream Sauce please."

There will always be one more selfish impulse left in my ME, ME, ME File. "Wow, that file is much heavier than I thought. Whew!"

If you have read this lifestyle blog more than once, you probably know the answer. It's the ongoing endless pursuit of Guilty Pleasures. There is a wondrous journey ahead for each of us as we savor private moments of personal pleasures in many unique ways.

Do not ever lose sight of this quizzical quest!!!

We love the tireless pursuit of the most flavorful Creole mustard on the Bayou. I am a big fan of Maison Louisanne, but Zatarain's has a lot of support in the condiments community. "We owe this Southern expedition to the Andouille Sausage of our Fathers."

We will always stoke the fire pit of the great barbecue debate. Do we prefer Carolina or St. Louis style? Memphis or Texas Style? Wet or Dry Rub or both? Sugar-based sauce or vinegar-based sauce? Babyback Ribs or Smoked Brisket? "So many decisions, so many correct answers."


We will always be jonesing for the best Pastrami and Eggs breakfast ever served at a 24 hour burger joint in Torrance CA. This local Latino hangout serves up the perfect marriage of great Pastrami, covered with mounds of sharp cheddar cheese, lots of crispy home fires and thick Sour Dough Toast. " Yeah Baby! Now we're talking true Guilt." Who knew the Chicano Culture in South Bay LA was so savvy when it comes to preparing cured meats?" The lean brisket and pastrami spices were worthy of the finest New York Delicatessen. To quote the visionary Governor of California a.k.a. The Terminator, "I'll Be Back!"

Some people miss working in Southern California for the weather. And they have an excellent point. "Seventy five degrees and sunny is the only way to enjoy January and February."

Some people miss working in Los Angeles because of all the Hollywood Hoopla and glamour. It can be spectacular, but"I have Thin Mint. She's always my starlet."

And some people constantly crave a bountiful breakfast and some quietude near the Pacific Coast Highway on the way to Redondo Beach. "I am Guilty As Charged and I hope you join the club."