Skip to main content

Author: John Reardon

Give Quiche a Chance

Hello my Foodie Friends!   

When I was a kid, I did not like quiche. I have no idea why. Maybe the quiche I tried back then was improperly prepared or contained ingredients that I didn’t like. Whatever the reason, the word “quiche” had a negative connotation in my mind even into my adulthood. Maybe it was the saying “Real men don’t eat quiche”.  However, in my adulthood, I have learned to love quiche with buttery pastry; rich, eggy custard; gooey cheese and pretty much any meat or veggie topping under the sun. I know that I have devoured every quiche that I have or my wife has ever made. I love the versatility of the ingredients, the convenient make-ahead aspect and that it’s pretty much a one pot meal. Quiche is easy to prepare and a wonderful year-round favorite that’s just as perfect for summer brunches or dinners when only comfort food will do. With a house full of summer guests, summer breakfast quiche has become Paula’s “go to” for a delicious, quick, and sought-after meal to serve. 

An important tool to use for your quiche is a tart/quiche pan. This is a kitchen tool that makes every baked good look perfect.  The best tart/quiche pan is an important tool in the kitchen that can be used for many dishes and are brilliant for everyday sweet treats, brownies, quiches, cakes, and more. A tart pan is a round-shaped and shallow pan, most commonly used to make tarts, pies, and quiches. Most tart pans have two parts: a detachable base and ring edge. Tart pans come in a variation of sizes ranging from 4” all the way up to 12”.Pans with removable bottoms allow the baker to remove the rim before sliding the tart off the disk base and onto a serving plate. The wavy edges on a tart pan’s rim, called flutes, give the finished tart its professional, polished appearance.

Give quiche a chance. Consider a quiche creation to serve to your summer guests. Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place for an assortment of tart/quiche pans and other “cool” culinary tools. Remember my Foodie Friends, “Life Happens in the Kitchen”. 

Take Care, John & Paula

Gift of Happiness

“Every gift from a friend is a wish for your happiness”

Hello  my Foodie Friends!   

This time of the year is filled with events of having family and friends visiting, or our own traveling and includes finding gifts for those who have done something special or bringing a taste of our hometown to others. Whether you’re shopping for a neighbor or a friend, or family member who has visited, a locally made gift has value beyond the price tag. Local gifts can remind the recipient of some of their favorite memories of their travels or represent the beauty or culture of their hometown. One item that is useful and beautiful to give is a hardwood cutting board.

At Compliments to the Chef, we love wood cutting boards!  Good hard woods such as oak, maple, walnut, ash, and cherry are tough cutting surfaces that have been used for centuries to cut food or butcher meat on.  Early man just cut down any old tree to butcher and cut meat on but quickly realized that soft woods got people sick.  A good cutting board properly maintained can last a life time and they are safer than plastic which if it isn’t sanitized or left wet can actually harbor bacteria.  Some of the reasons for this are:

1.Plastic is not water-absorbent, so it stays wet longer, which means longer bacterial survival.

2.Wood is water-absorbent, so it dries faster, which means shorter bacterial survival.

3.Wood contains natural antibiotic agents that retard bacterial growth.

We carry beautiful hand-crafted wood cutting boards made by Saratoga Springs Artisan Adam Cielinski. Choosing an Adam Cielinski wood cutting board can make a great “Saratoga” gift to bring to family or friends or it can be one for your own home. Bring one as a housewarming or thank you gift or choose from one that may reflect a special love or hobby of a person you are buying for. They are simply beautiful and functional.  

Adam’s boards are part of Saratoga Springs Art History. They are each different and no two are exactly the same.  We have boards shaped like horse heads, owls, guitars, violins, hearts, cats, dogs, handled serving boards, and smaller boards. He also makes large cutting blocks that are great for larger items. The good news is they are reasonably priced too. Wood cutting boards have been in my family for generations and we hand them down.  Stop in and pick up a piece of Saratoga History and have something that you can hand down in your family.  A little advice on their care:

1. Dry the board immediately after (hand) washing, and 

2. Once a month, rub the board with oil, to keep it water-repellent and warp-free. Apply a coat of warm food-safe mineral oil, let soak in, and then wipe off the excess. Scratches can be sanded out then re-oiled.

Gratitude is a thankful appreciation for what an individual receives, whether tangible or intangible. With gratitude, people acknowledge the goodness in their lives. In the process, people usually recognize that the source of that goodness lies at least partially outside themselves. As a result, gratitude also helps people connect to something larger than themselves as individuals — to other people, nature, or a higher power. Stop by Compliment’s to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place in Saratoga Springs. Give that gift that gives the gift of happiness to someone special in your life. Remember my Foodie Friends, “Life Happens in the Kitchen”.

Take Care, John & Paula

Summer Adventures

Memories for a Lifetime

Hello  my Foodie Friends!

This week I will continue with Part III of my incredible summer adventure that I have shared for the past two weeks. Last week I left off that I had been recruited to help “crew” the sailing of a 50-foot motor yacht (named The Graduate) from West Palm Beach Florida to Narragansett Rhode Island.  During my flight down to West Palm Beach along with the rest of the “crew”, I quickly realized this might be the adventure of a lifetime.  From the moment I stepped off the plane, and we stepped onto the boat “The Graduate”, the true sailing experts (crew) treated me like they had known me forever. They started right away teaching me how to tie and untie the boat from the dock. Long sessions included hours of learning how to tie different knots, where the engine filters were on the engines and how to change them. The engine filters were being changed almost hourly in the beginning because of so much sludge in the engines from sitting and limited use for 20 years. It wasn’t much but I felt like I was helping. This was the first time I heard the phrase “Break Out Another Thousand” or BOAT. The boat truly was becoming a BOAT in that Ron was spending so much money every day to get this boat to Rhode Island. We had many breakdowns where both engines would fail, and we would be just drifting down the intercoastal. Now don’t get me wrong, drifting down the intercoastal is as close to heaven as you can get with Dolphins and Manatees swimming alongside you and the views of beautiful wildlife. Each time the engines failed, we would limp into a port for repairs. During this excursion, it was also the first time I had the fish grouper fresh out of the ocean. As we would feast on fresh seafood each evening, we all shared watching beautiful sunsets together and listening to the great stories from the retired coast guard guys. Every 100 miles or so the captain would take us out of the intercostal to test the boat in the big ocean. During one of our ventures out into the ocean, we encountered very bad weather and huge waves crashed over our decks. The boat really rocked to and fro, which shook the engines and worked up the sludge from the bottom of the tanks.  I had never encountered this and was very nervous. The captain had me stay in the engine room and continually change filters, but it was too much and again the engines failed. However, this was the Atlantic Ocean not the intercostal. I was worried, but the other crew who had been men of the coast guard, acted like they had found the fountain of youth and went into action. My bunk mate Jim started telling jokes and singing. He even started singing “the weather started getting rough and the tiny ship was tossed, if not for the courage of the fearless crew the Graduate would be lost!” We all joined in. The captain got on the radio contacting the shore to send a tugboat to bring us to safety. This was a very expensive layover for Ron. It was Memorial Day weekend and hard to find boat mechanics. Ron’s wise decision to invite three important retirees from the coast guard helped make everything happen. After our layover with boat repairs, the food and drink was had by all and Lady Luck was on our side after a three-day layover.  We now went back to the intercostal where sailing was easier. Though we had to be very careful with areas that were shallow which caused rudder and propeller damage. We got up through the Intercoastal up until Myrtle Beach because that was when my brother contacted me and reminded me that I was a member of his wedding party and had to come home immediately. I begged him to free me of my commitment but to no avail. This was my adventure of a lifetime and there was still another week or two left to the journey. With tears in my eyes, I said goodbye to the crew and Ron and boarded a bus for Connecticut.  Another long journey for another day. I know it’s selfish but 25 years later when my brother got divorced all I could think of was that boat. Well at least we had Paris, here’s looking at you Ron and Deedy.   Thank you for an adventure of a lifetime. 

This summer, create those lifelong memories. They may be filled with adventures that are unexpected. Roll with it and have fun. Adventure is more than just a journey – it’s a way of life. Whether you’re exploring new destinations, or chasing unforgettable experiences, hold close to the times you have with your family and friends. This summer, make some seafood meals to remind you of the ocean and those precious memories you have made with friends and family. In my mind, I am dreaming of “driving the boat”! Unfortunately, Ron is no longer with us to share and laugh at these stories. However, they are memories that I hold dear in my heart every day. Here’s to you Ron. Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place for the accoutrements for summer adventure meals. Remember my Foodie Friends, “Life Happens in the Kitchen” with good times, friends, and great food (gathering safely).  

Take Care, John & Paula

And the Summer Adventures Continue

Hello my Foodie Friends!   

This week I will continue Part II of my infamous summer adventure story. As it ended last week, I was given the call to be part of a crew that would assist in bringing a 50-foot yacht from West Palm Beach Florida up the intercoastal waterway to Narraganset Rhode Island. The adventure included Ron (the owner of the boat), who was also my next-door neighbor and was closer to a second father to myself and Paula than just a neighbor. Ron had no sons and always called me son. I loved the man very much. One of his favorite movie lines came from the movie “The Graduate” and was by the character Mr. McGuire to Benjamin, it was one word, “Plastics!”.  Ron was a genius inventor of plastic items and made very good money. The yacht was ultimately gifted the name “The Graduate”.

In planning the excursion, Ron and his wife Deedy were worried about me from the toll of the last year of my limited mobility and saw an opportunity to help me out. I can still hear Ron’s words in my head today; “Will you come and crew my boat with me and bring it up the intercoastal to Rhode Island”. I told him that I knew nothing about crewing a boat and never been on anything bigger than a rowboat. He then asked if I knew how to drink beer. I let him know that I was considered a pro in the area. He said “good then we can teach you the rest”. The crew consisted of two retired Coast Guard lieutenants, a Yacht Captain and his wife, Ron, a newly licensed boat captain and me, a cool guy who was willing to learn anything about boats. I was off on my adventure and landed in Palm Beach airport to a beautiful warm and sunny day. We taxied to the dock in West Palm Beach, and I looked at my sleeping arrangements for the next three-weeks to a month. I was in awe of this big 50-foot boat. It had a living room and a big kitchen and separate bedrooms for everyone except for me who had to share a big bedroom with one of the coast guard lieutenants, Jim, who made me laugh every time he talked. Now all of the crew was over 6’ 3” in height except for me, who stood tall at 5’7”.  I was considerably lighter in weight than all the retired crew members. I am mentioning this because as all the experts were touring the boat, there was an area of concern for all of them and that was the engine room. The boat had twin 500hp caterpillar diesel engines that were tucked under the floorboards and the only people that could fit down there were myself and the beautiful wife of the Yacht captain. All eyes then looked at me. Now your favorite foodie friend had to repeat to everyone that I could cook them a great meal, but I knew nothing about engines. :No problem, John”, Ron exclaimed, “we can coach you through any situation that may arise” – and the engine room is where I spent a lot of time as situations occurred that required me to channel my way to help in the repairs as we made our way up the intercoastal waterway. 

Food was our reward at the end of each day. Ron and his wife Deedy were all-time great gourmet cooks, so I was not needed in that department. Ron was a master captain in boating and came from a military background in the Navy. He was also a master chef. Ron was always very proud of serving his crew incredible seafood dishes.  Clams and oysters were one of Ron’s favorite seafood items to create delightful dishes with. Special tools that Ron would use included a clam and oyster knife and a cut proof glove.  The clam knife was important for proper shucking of the clams. Once you learn the basics, shucking clams and oysters is not difficult. Practice makes perfect and the reward is delicious. 

At Compliments to the Chef, we carry an assortment of clam/oyster/ and seafood tools to assist with your seafood dishes. We also carry the Coastal Kitchen Collection and Shuckers Bundle sets from “Toadfish”. The company devotes its success to improving water quality by rebuilding oyster beds. By repeating and expanding this process through their “Put ‘Em Back movement”, they are working towards healthier coastlines nationwide. To achieve their mission, Toadfish has pledged to rebuild new oyster reefs with every product sold and has created a line of unique, eco-conscious products. 

This summer, make some seafood meals to remind you of the ocean and those precious memories you have made with friends and family. Unfortunately, Ron is no longer with us to share and laugh at these stories. However, they are memories that I hold dear in my heart every day. Here’s to you Ron. Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place for your seafood clam and oyster knives. Remember my Foodie Friends, “Life Happens in the Kitchen” with good times, friends, and great food (gathering safely).

Take Care,
John & Paula

Summer Adventures


Hello  my Foodie Friends!   

Hello  my Foodie Friends!   

Many of us have timeless memories of our summer’s past. This week, I will begin PART 1 of one of the most memorable summers of my life and share the start of an adventure I went on in the summer of 1994. The true start of the story and adventure starts in May of 1993. I was playing on a softball team while Paula, eight months pregnant with Aubrey, and the new two-year-old Johnny cheered me on.  I played well throughout the game and was ready to run home with the winning run when I thought someone had shot me in the ankle. I went to ground in agony and felt for my Achillies tendon and realized it was missing? I had a complete rupture, and no one believed me. I could not get up and my teammates weren’t buying it. So, Paula, while holding Johnny’s hand and pregnant with Aubrey, went all superhero and helped me up on one leg. I hopped to the car with my arm around my hero and went to the hospital.  The doctor wanted me to heal naturally instead of surgery and put me in a full leg cast with my foot pointed down. I was not able to drive and had to be out of work for three months with the remainder of the healing period having physical therapy. Those of you that have had injuries that have limited your mobility know that when you must depend on others to take you here and there, it wears on everyone. I was depressed and missed my independence. The day came that the cast came off my leg and I started on my Physical Therapy. Well, guess what, the Achillies tendon broke again. This time in a different spot but the same skinny leg! I was put back in the cast for another three months. I was very discouraged, and it was hard on Paula who now had a newborn beautiful baby girl as well as a rambunctious two-year-old and his dad to take care of. We persevered and the day came that the second cast came off. This time I took Physical Therapy very slowly. It was kind of working this time, but I think Paula was still secretly dreaming of dropping me off at the local dog racing track.   

Then the call came. An opportunity of a lifetime from our dear neighbor and friend Ron (who has since passed). Ron just purchased a 50-foot motor yacht, but it was located in West Palm Beach Florida and had to be sailed back up to Narraganset Rhode Island. Ron asked me to help crew the boat with several other pals, through the intercoastal waterway on a three-week excursion. At first, I expressed to Ron that I would not be able to leave Paula with a newborn and toddler. Ron exclaimed that he had already received permission from Paula, who was more than eager to have me go!! So, I agree to begin the adventure of being part of a once-in-a-lifetime summer. Next week, I will continue the story of our excursion and share the love of the water and ocean. 

Today is Paula and my wedding anniversary (44 years). We made it through the injuries and the ups and downs of life. This year, try to create those sweet memories of summer vacations that may embark on adventures that promise simplicity and joy. Where every getaway carries a sense of unpredictability and spontaneity under the sun’s warm embrace. These lazy days, filled with laughter and exploration, create experiences not just remembered, but cherished true reflection of connectedness while enjoying incredible summer food dishes. Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place this summer for the essentials you need for your summer dishes. Remember my Foodie Friends, “Life Happens in the Kitchen”. 

Take Care, John & Paula

“Spirit of America” Happy Fourth of July

Hello  my Foodie Friends!  

Happy 249th Birthday to the greatest country on earth. Do you remember summers as a child? I loved summer time. Probably because there was no school and summer seemed to go on forever. Before technology, my parents were challenged to find ways to keep five children active during the summer months. Often times, we would find our own ways to stay entertained. 

This is one of my favorite childhood summer stories that I often share for the Fourth of July. Growing up in the early 1960s was a special time and having two brothers meant we were always up to something in the summer. During that time, there was a rocket car called “Spirit of America” and it broke the world land speed record.  This was very exciting for the Reardon boys, inspiring us that we naturally had to break our neighborhood go-kart speed record. We had no idea how to do it, but we were not deterred by something as trivial as that.  During a Fourth of July afternoon, my brothers and I discussed how we could make this happen. Brother Dan (age 8) was our engineer, brother Billy (age 7) was the gopher and would gather the tools and materials we guessed we needed. Myself being the oldest (age 9), I was in charge. As we created a design, I knew we needed a long support beam because this go-kart had to be the biggest of all time. I asked Billy to recruit help and spread the word around the neighborhood to all the kids to help with this project. Also, we would need help to carry our support beam needed for our innovative project. It wasn’t long before the phone started ringing asking my mom what was going on?  Mom would look outside the window to see that her angelic little boys were very quiet and busy sawing and hammering away.  There was no one screaming, fighting or crying. Believing that all was well and under control, my mom invited all the other moms over for some cool cocktails to savor this unusually calm Fourth of July event. Billy went and recruited more friends, Johnny (Babs), Ricky (Smiley) and Karl (Sobie). While we accumulated our helping staff, my dad was at the hardware store picking up supplies for our new family room remodel. While looking around for items to build our kart, my brother Bill found a ten-foot-long oak beam in the back yard that we had not seen before and we thought how lucky Billy was to find it. He was the hero and he and the neighborhood boys helped us carry it, because boy was it heavy.  My brother Dan in designing our kart, decided that we would need three seats for this vehicle. The set up was that I would be in front and steer, then Dan would be next in the middle and be the brakeman. Billy would be in the rear and throw the parachute when I gave him the signal. We got the wheels from donations from other kids in the neighborhood. You see in the 1960s every little kid had a wagon and usually at least one wheel was broken leaving two or three for us to use for our cart. We needed at total of six wheels, so it worked out with everyone’s donations. We would borrow all the materials this way. We needed tools though, and there was only one Dad in the neighborhood that had every tool you can think of, and it was our Dad! One problem was that he had one big rule, John, Danny or Billy were never allowed to touch his tools. My Dad went to great lengths to make sure we didn’t take them. He would warn the three of us very often about this, but there was one family member he never made that order to, our little angelic sister Patty (age 5). Knowing this, we would send her to grab the tools. She loved being included. 

Our house was located near the end of the street at the bottom of a very steep hill. Once we completed putting the go-kart together, we named it the “Spirit of America”. We pushed the “Spirit of America” with the help of ten little kids up to the top of the hill. We made sure we positioned it on the side of the road and not in the middle. It was safety first and our moms who seemed quite giggly, were sitting in chaise lounges watching their boys make history. Billy was ready in the back with the parachute made from his pillow case. Dan was ready on the brake and I had the old bike handle bars ready to steer us to victory. Patty had a flag and called out “go!” With a big push from all the other kids who knew they would get their turns next, we were off down the hill.  The “Spirit of America” was a lot faster than we thought it would be, and we were flying. Just then the only car we saw all day was slowly driving past us. It was my dad who seemed to turn his head in slow motion with a look of disbelief as he watched his handsome little boys careening down the street riding his new family room center beam.  We saw him and I thought that we were making him proud. As we were in sight of the end, I called out to Dan to “start braking”. The moms were raising their glasses, we were heroes. Then Dan tapped me on the shoulder holding the detached brake stick in his hand and said “sorry”. I then called out to Billy to throw the parachute behind him, and he did. As the parachute bounced on the road harmlessly, we realized no one attached the chute to the cart. Our moms stood up in horror while I skillfully steered us through our front yard, through my mom’s flowers and hydrangeas, hitting my dad’s white picket fence which brought us to a halt. Glancing over at my dad, I saw his muscles were ripping through his shirt like the hulk as he raced to grab his boys. Dad asked if we were ok while I quickly responded, “we are awesome!” We were very lucky to be physically OK. For the rest of the summer, we were given very strict guidelines on what types of projects we were going to be allowed to work on. 

My mom did keep the other moms entertained with summer cocktails through the rest of the afternoon. This was a story for the neighborhood record, still being talked about today with my brothers and sister as we reminisce about summers of past. 

Summer time calls for delicious foods, amazing drinks, and wonderful company. Refreshing summer cocktails are the perfect way to stay cool. Fruit cocktails are an ideal way to enjoy a summery drink.  However, before you can entertain your guests with a refreshing pineapple margarita or a strawberry mint Moscow mule, you’ll need the right tools to make them. Be prepared this summer by checking out these must have tools to make the perfect summer cocktail.

An essential tool to use to make a Mojito is a “muddler”. The muddler is basically a stick you use to smash ingredients into a bottom of a glass.  It is used like a pestle to mash or muddle fruits, herbs, and spices. The classic muddler is a rod with a slight flare on one end and a flat surface or teeth on the other side. Both the flat surface and the teeth surface are appropriate for “muddling”.  The purpose to “muddle” is to release fresh flavors to the liquid that will enhance your drink.  Bartenders use a muddler to crush ingredients such as lemons, limes, and mint against the glass before pouring ice in. The muddler can also be used to stir a drink.

Cocktails are fun to make, especially when it comes to the SHAKE. Cocktail shakers are crucial in crafting your summer cocktails as all ingredients need to be muddled, poured and mixed with ice inside. 

Another important tool is the bar spoon. With its tall handle, a bar spoon is specifically designed to stir and mix various drinks by fitting all types of cocktail glasses. Its spiral handle works well when layering drinks and makes for a classy look.

The presentation of your drink is just as important as the quality of its flavor. Pouring your summer cocktail into a stunning glass and adding the appropriate garnishes will make for a picture-perfect cocktail you can enjoy poolside.

To make any cocktail worth the sip, you have to measure your concoction to correctly bring about the right flavors. Mixology is about precision, and you’ll want to serve your guests cocktails with the proper ratios. This is where the jigger comes in— a double-sided measuring tool that measures your favorite spirits to add to your favorite cocktails.

Whether you’re looking to make a quick cocktail for one or a big pitcher of frozen drinks to share, alcoholic and non-alcoholic drinks are a perfect addition to any lazy weekend afternoon. There are plenty of options for every taste, depending on what you’re looking for, from sweet, fruity drinks ideal for cooling off after a hot day. Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place for the accoutrements’ you need for entertaining and having those delicious summer cocktails! Sit back and relax with something refreshing as you entertain this summer. Make summer memories that you can share for a lifetime. Remember my Foodie Friends; “Life Happens in the Kitchen”.

Take Care, John & Paula

It’s in the Cargo

Hello my Foodie Friends! 


It is summer time and travel time for many. We welcome our travelers to Saratoga Springs this summer to enjoy the ballet, orchestra, SPAC events, tours of our area, the historical race track and so much more. Each year, we enjoy talking to many of our culinary guests and hearing about what can be eventful travels from afar.

Our discussions bring back memories of our travels when our children were younger. Specifically, one memory that occurred back in 2004. During that time, going through security at the airport had become a planned task to anticipate when beginning your travels.  My son was 12 and my daughter was 9 at the time.  I was limited to a wheel chair having just had surgery on my foot.  Security had chosen our family randomly to do a full security check. We all moved to the side and cooperated with the officers who held wands in their hands to check us.  My wife, daughter, and I all went through quickly. However, as I glanced to find my son – he was being held by one of the security officers.  We stood watching as the officer placed his wand and tapped on my son’s pocket of his cargo pants.  My son reached into his pocket and pulled out a bag of candy.  The guard then moved to the other pocket of my son’s pants and tapped on the pocket.  My son pulled out another bag of candy.  At this point my wife and I looked at each other wondering why my son packed all of this candy – since he never ate it and we rarely had it in the house. The security check was not quite over. The security officer continued to tap all of the pockets in my son’s cargo pants.  As you may know – cargo pants have many pockets.  My wife and I stood with our mouths open and were laughing each time my son reached into his pockets and pulled out more and more candy!! We could not believe what we saw. The security officer tried not to laugh as we kept proclaiming amazement of what we saw.  Once we made it past airport security – our vacation was incredible with many wonderful memories to add to our candy cargo stop.  

My son was able to keep all of the candy he had stashed away like a squirrel.  To this day – we are not quite sure why he had that much candy on him since he was and is still not a big candy eater. 

So how does this story tie into the culinary world? Chef’s both professional and for those who just enjoy cooking, find that storing and carrying their knives to cooking events or various locations can be a task and must be properly done. Chefs love their knives. They carry them everywhere in knife rolls, which are bags designed to house a whole bunch of very sharp knives in the safest and most discreet way possible. You may not think you need to carry around knives and other kitchen tools. But if you’re planning a blowout barbecue at your summer rental house, or a camping trip that will involve fireside cooking, you should consider getting a knife roll.  For many, bringing knives and culinary tools with them to where they are traveling or cooking is considered precious cargo. Consider a knife bag as a way of assisting with those travels. 

We welcome our many visitors to Saratoga Springs, New York and look forward to hearing more of the fun stories that exist in traveling. Stop by Compliments to the Chef to assist with your culinary needs.  We carry “cool tools” for the chef on the go.  Remember: “Life Happens in the Kitchen”.  

Take Care,
John & Paula

“Those Lazy,Hazy, Crazy Days of Summer”

Hello my Foodie Friends! 

The official start to summer is here and it’s time to celebrate the season with luscious dishes that include fresh fruits, salads, light meal ideas and delicious desserts. We are now planning on those cool and cold food ideas for those hot summer nights, or something easy you can throw on the grill. Summer is the best. The days are warmer, longer and just happier. In addition to beach days and family vacations, summer is also one of the best seasons for eating and drinking.

I think about summer adventures. What is on your list of must do’s this summer? My absolute favorite food in the summertime is burgers, and there’s no better way to eat them than by a fire. Anything from the BBQ is amazing in the summertime, and there are so many ways to put a spin on your classic summer favorites. Looking for more of a low budget way to make your foodie adventure dreams come true? Go old school adventure, and grab your best basket, your comfiest blanket and fill up for a picnic. Picnics are great because you get to sit outside and enjoy the sunshine all while chomping down on some certifiably delicious summer snacks. There’s just nothing like pouring a cold beer or glass of wine and sitting down in the backyard with friends or family for an al fresco meal.

Grilling up burgers is a summertime staple for many of us. My Dad was a grill master, and he let us know that every time he would approach his grill. He never got to enjoy his backyard BBQ’s because he wouldn’t leave it.  Uncle Cass was the only person that could take over for him, and Cass felt like he had been given the biggest honor. Dad, Uncle Cass, and Uncle Woofy had built a giant brick and cement grill that was a masterpiece. This masterpiece still stands today. They loved having family get-togethers every weekend. Remember when your cousins were your best friends? My cousins were my best friends who I got to see all the time in the summer. At our family BBQ’s, everyone would marvel at Dad’s burgers, hot dogs and chicken. They were better than any restaurant because of dad’s secret ingredients. One of the things he did that no one but me seemed to notice was use a small cast iron skillet to press his burgers. They came out cooked perfectly.  He also would sing Frank Sinatra and Nat King Cole songs to all of the moms (and he had a great voice).   I once asked my mom; “If Dad was so great how come he didn’t cook inside that much?” She responded with a quick; “Why do you think that we eat outside from Memorial Day to Labor Day? I get my summers off!” Very strategic on my mother’s behalf. 

How do you like your burgers? When you get your burger fresh off the grill and they are sitting there all juicy and delicious on that bun…how do you make this perfect food even more perfect? Cheese is a good choice. But which one? American? Cheddar? Swiss? Maybe some crisp, smoky bacon. How about barbecue sauce? We could go on forever. Making hamburgers seems like something that should be simple—how hard can it be to cook those beefy delights? Yet somehow, nailing the perfect burger can elude even the most seasoned home cook. Make the patty too thick and you risk biting into a raw mess. Leave it on the heat for too long, and it’ll end up dry.

The secret to making juicy burgers at home is all in the meat. Did you burn your burgers while cooking them? The culprit is likely uneven thickness. While the shape of the patty doesn’t matter, the thickness does. You really want to make sure the patty is a uniform even thickness, or it’s not going to cook properly, which can lead to a burnt outside and undercooked inside. A solution could be to flatten the patties by pressing them flat using a burger press. 

Burger presses create consistently shaped and sized burgers. The presses allow you to pack patties without squishing the meat between your warm hands. Heat radiated by your hands can cause proteins to denature. Using your hands to pack raw meat can cause the fat to melt and the meat to break apart which causes a mushy, unappealing texture when it’s time to devour your burger. The burger presses make uniform patties: same weight and diameter every time. Uniform patties cook evenly throughout and will come to temperature around the same time on the grill. The burger press also helps to achieve the weight you’re going for ¼, ⅓, and ½ lb. patties. And you get a prettier burger patty. The burgers look good. Who doesn’t marvel at a perfectly round, evenly dense patty?

Elevate your grilling game this summer with less stressing and more pressing. Get the tools you need to make the burgers you yearn for. Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place in Saratoga Springs, for the cool tools you need to help you with your summer creations. Remember my Foodie Friends, “Life Happens in the Kitchen” with your family and friends. Enjoy the summer season in Saratoga Springs, NY. 

Take Care, John & Paula

I Scream for Ice Cream

Hello  my Foodie Friends!  

June is a full month filled with graduations, weddings, birthdays, back yard BBQ’s, and Father’s Day. I know it’s a cliché’ but time does go by so quickly. Our daughter has a birthday coming up this week. I have also had many father’s days where we celebrated her birthday and my dad day together (making each that much more special). As I reflect on Father’s Day, I realize that the most important part of being a father is being in my children’s lives, to show them my love and to support their dreams and aspirations. I always knew I wanted to be a father and consider fatherhood my greatest achievement.  Once I was asked, “do you miss your children being young?” My response was that I truly have enjoyed and continue to enjoy every stage of my children’s lives. I consider being a father a privilege with the gift of loving and teaching them through every part of their lives watching them change and mature. My children fill me with the important parts of overwhelming pride and joy I have for them. Being a father to them has given me the greatest gift in being their protector, caregiver, and mentor. 

As I watch my daughter grow into the amazing person she is, it just seems like yesterday we were sitting at the Saratoga Race Track with her sitting on her foldable Barbie chair with a Saratoga umbrella watching the spectacular racing horses walking by. We are blessed to have our daughter serving our community as a doctor of Physical Therapy. To this day, she insists that my wife make her an ice cream cake as part of her birthday celebration. My wife has developed various creations over the years. Over the years, I have to admit, I did not mind having ice cream cake as our special birthday dessert. I love ice cream as much as I did when I was a kid. Many of us love ice cream.  We crave for it during hot summer days, even during the cold northeast winters. It is a wonderful treat to have as we watch movies like “Sleepless in Seattle”, or “When Harry met Sally”. Can you tell I am a fan of Meg Ryan! 

One culinary item that my wife relies upon when making her ice cream cake is a spring form pan. Spring form pans are a kitchen essential for producing flawlessly smooth cheesecakes, perfectly crusted tarts, or intricate ice cream cakes without damage to their tops, bottoms, or sides. Meant to eliminate the risks associated with removing cakes from traditional pans, removing your product from the pan is the final step before placing your delicate treats on display, serving to your family or guests, or packaging them to go.

This Father’s Day, take time to show the father’s and father figures in our lives appreciation and to celebrate those who have guided, supported, and taught us through our lives. Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place, to treat dad to some cool culinary tools. For Father’s Day, eat together as a family.  Relish the memories and show Dad how much you love him. I am very proud of both of my children, Johnny and Aubrey, and thankful to be their dad. I once told a customer that I’m great at two things: Sharpening knives and being a Dad. The Husband part is a work in progress according to Paula.  Remember my Foodie Friends, “Life Happens in the Kitchen”. 

Take Care, John & Paula

To our daughter Aubrey: You give us a thousand reasons to smile every day. We are so proud of the woman you are. Happy Birthday to you, our beautiful daughter!

Although I cannot share Paula’s recipe for her ice cream cake, I have included another fantastic ice cream cake recipe to make.

Whose Turn is it to Wash the Dishes?

Hello my Foodie Friends!   

Each week we write about the fun of creating and cooking fabulous dishes. However, with making these dishes comes the mess and dreaded task of cleaning up which becomes someone’s responsibility.
Many conflicts occur within a household on whose turn it is to wash the dishes. I remember in my childhood years fighting with my four other siblings on who would be assigned the chore of doing the dishes. Having grown up in an Italian household with five children, my mother ran a tight ship and made sure all of us were assigned cleaning duties. Fighting over who was going to wash the dishes was a common occurrence even after my mother made it clear whose job it was that evening. Through the years we learned that washing the dishes did not take that long when each of us helped out. When we shared and helped each other in our household chores, we then had plenty of time to go and do what we wanted afterwards. While doing chores and playing together, we became good friends; a friendship that still holds today. 

“You know you’re an adult when you get excited when there is a new sponge in the sink.” Author Unknown. To this day, believe it or not, I enjoy washing dishes. I love bringing home new types of items to help me with this chore. One of our favorite items we carry is the Jetz-Scrubz cleaning sponge. This sponge will not scratch even the finest surfaces. They can last for several months and can be cleaned in the top tray of your dishwasher. The sponge has a foam side that holds suds longer and has a scratch-free scrubber side for pots and pans. Jetz-Scrubz is also made in the USA. 

So, whose ever job it is to wash the dishes, try out this really cool sponge!  Come visit Compliments to the Chef, your Neighborhood Kitchen and Cutlery Store located on 33 Railroad Place in Saratoga where we have Tools for Cooks! Have fun cooking and cleaning up.  

Remember my Foodie Friends, “Life Happens in the Kitchen”.

Take Care, John & Paula