I was heading home from my second visit to Chatelaine’s test kitchen with my heart pounding. I pranced across the street as Spring showers swept themselves across the city. I hustled along the sidewalk and reflected on my first visit to meet Nigella Lawson who was promoting her new cookbook Nigellissima. You could hear a pin drop when Nigella spoke as the room was filled with foodie fans in love with the way she has tastefully sexualized and glorified the art of eating. I remember leaving in a similar state after clawing through a crowd to grab my very own signed cookbook. Wading through an ocean of star struck bodies all eager to get a picture with the British kitchen diva.
Reflecting on my second visit I couldn’t help but compare the two experiences as Chef Curtis Stone, kitchen stud from Aussie-land graced the stage with a room entirely filled with heaving bossoms. While Curtis doesn’t really sexualize food with words and gesturing like Nigella, his sheer presence and signature smile had every woman in the room sweating and laughing excitedly at his every quip. His brand (and the team that have helped create it) have very much played up his boyish good charm. Try a Google Image search for “Sexy Curtis Stone,” and you’ll see what I mean.
Over the course of the hour Mr Stone joked around with Food Editor Claire Tansey while preparing one of the recipes from his new book What’s for Dinner? The audience gawked with an appropriate “ohhh and ahhh” as the two prepared his recipe for New Orlean’s Shrimp with Amber Ale (which you can find on Page 63.) Once the meal had been prepared he offered a sizzling platter to the audience to sample. I fought my way through the crowd passing whispers, “If only my husband could cook,” and “If only my husband held a lemon so lovingly!” I had an opportunity to chat with Curtis as he signed a personal copy of the book, which he finished with an xx. #winkwink
When I got home I dried myself off and hopped on my bed. My heart beat started to slow, I chuckled just thinking about how he must have to endure such hysterics whenever he goes on book tour. A bonafide culinary Rock Star with his own gourmet loving groupies. The book is broken into chapters showcasing the sorts of foods he likes to prepare throughout the week: One Pot Wednesdays, Dinner Party Saturdays and Family Supper Sundays. The book offers a wild variety of culinary inspirations and I do look forward to testing a few in my kitchen this Spring and Summer.
Excited for Mr Stone’s: Fennel Roasted Chicken and Winter Squash with Endive Salad, Korean Steak Tacos, Chicken Cassoulet with Fennel and Bacon, Grilled Ginger Sesame Chicken Salad and Red Thai Curry with Squash and Chickpeas!
