October is Dining Month on OnMilwaukee.com. All month, we're stuffed with restaurant reviews, special features, chef profiles and unique articles on everything food. Bon appetit!
Jacques Pepin will have a busy two days next week in Milwaukee.
The renowned cookbook author, chef and TV personality comes to town to promote his latest cookbook "Jacques Pepin: More Fast Food My Way" with a signing at 3 p.m. Tuesday at Harry W. Schwartz Bookshop in Shorewood, 4093 N. Oakland Ave., followed by a cooking class and book signing at 6 p.m. in the Pilot House at Discovery World, 500 Harbor Dr.
Wednesday afternoon, Pepin will attend a private luncheon for local chefs hosted by The Bartolotta Group.
Pepin, who has dedicated more than 50 years to the culinary arts, has hosted 11 acclaimed public television cooking series, is the author of 25 cookbooks, serves as Dean of Special Programs at the French Culinary Institute and was awarded France's highest honor -- the title of Chevalier de l'Ordre National de la Légion d'Honneur. Pepin's passion for food is still very evident and he shows no signs of slowing down.
"It amazes many cooks that a few simple and uncomplicated steps can produce such great dishes, and they often say, ‘That's it? That's all there is to it?'," Pepin says. "I cook this way all the time. My mother cooks this way, and so do other chefs. And if it's faster and fresher, why not?"
OnMilwaukee.com spoke with Pepin last week:
OnMilwaukee.com: What was inspiration for your latest cookbook?
Jacques Pepin: This is actually a follow-up to my book "Fast Food My Way." I want to help simply and demystify food. To let people know that good food doesn't need to take a lot of time to prepare.
OMC: Where do you see cooking trends going?
JP: On one hand, people say that no one cooks anymore, but then you go into supermarkets, regular or gourmet, and there is such variety and abundance. Someone is buying the food. They aren't just throwing it away.
When I first started cooking, if I wanted to make a chicken I had to (first) pluck it then butcher it. Today, you can walk in any shopping center and buy boneless, skinless breasts ready to go. It's never been easier. You literally have the grocery store as your sous chef, where you can buy most everything prepared. You just need to go home and cook it.
JP: I have many friends in Wisconsin, in particular Milwaukee, and am happy that I will be able to see them. The thing I like best about food in Wisconsin is it is simple and straightforward. Even in restaurants there, the food is great and the preparation is such that it brings out the true flavors of what is being made. I have to tell you I'm a glutton. I really enjoy Wisconsin cheese and sausage. Especially Colby cheese.
OMC: What are some of the biggest changes you've seen in cooking since you began?
JP: When I first came to New York, supermarkets were very limited. There was one type of salad -- iceberg. If you wanted mushrooms that weren't canned, you really had to seek them out; even white button mushrooms. The diversity not only in the supermarkets, but in the restaurants today is amazing.
OMC: Are there things that today's cooks are missing out on?
JP: I don't think so. There is so much available today. Not just food products, but the opportunity to learn about food is so convenient. Also, we now have the resources through local farmers to receive the freshest foods possible.
OMC: What advice can you give to someone who is just becoming interested in cooking?
JP: Everyone has at least one friend who likes to cook. Offer to bring over some wine to a friend's house in exchange for letting you watch and help in the kitchen.
OMC: Your favorite food experience?
JP: It's always eating at home with friends and family. It doesn't matter how fancy the food may be or not. It's spending time with people close to you.
OMC: Your favorite wine and food pairing?
JP: Cheese and red wines from the Rhone Valley in France.
OMC: What do you feel are the highlights of this newest cookbook?
JP: The focus on fresh items and the fact that this cookbook takes away any excuses to make good food at home. The recipes are simple and easy. No more room for excuses.
Events info
Sponsored by Milwaukee Public Television, the cooking class with Pepin includes a 45-minute demonstration of the following recipes: salmon rolls, chicken persillade, cream of leek and mushroom soup, tall Greek tomato salad, scallop pancakes on salad and sweet ricotta gateau with peach sauce. There will also a 15-minutes Q&A followed by a buffet donated by Bartolotta Catering that includes items from the cookbook. The event costs $75 for Milwaukee Public Television members and $85 for non-members. Organizers expect roughly 300 people to attend.
Admission to the book signing is free with book purchase ($32). The phone number is (414) 297-8043. The Web site is mptvfriends.org.
For those unable to attend either event, the Milwaukee Public Television series "Jacques Pepin's More Fast Food My Way," begins this at 12:30 p.m. Oct. 12 and runs through the end of November on Channel 10.
The private event for local chefs was the idea of John Wise, Operations Manager for The Bartolotta Restaurant Group.
"Adam Siegel, our executive Chef for Bacchus and Lake Park Bistro (also a James Beard Award recipient last year), and I had the opportunity to have dinner with Jacques two years ago and it was truly one of the best nights of our lives," said Wise.
"We wanted chefs in the area to have a similar opportunity and experience Jacques' enthusiasm."
The lunch, which will be orchestrated by Siegel, will include recipes from two of Pepin's Cookbooks "Chez Jacques- Traditions and Rituals of a Cook" and "Avec Café."
