Who owns aidells

I caught up with Aidells after a recent book signing event in San Francisco. How does that play out in your home kitchen? Who decides what to cook? We do things our own way. For Thanksgiving, she cooked and I determined when the turkey was done.

I carved the turkey, which I do every year. Unfortunately, neither of us know how to cook for small groups so we make a lot of food. Bay Area Bites: What are you most passionate about food-wise?

Aidells: Besides white truffles? With sausage ingredients and spices, there is always something interesting to learn. For this cookbook, I learned a lot about spices. We have access to one that comes from Morocco via Pacific Gourmet. You have to grind it yourself and there's something like 20 ingredients in it. At the book event lunch my wife did at Prospect last Saturday, we did Rosa di Parma, ham, and a breadstick with prosciutto wrapped around it.

Also there was escarole and beans with prosciutto. It was really over the top. Tamworth is a leaner pig but with amazing flavor. He feeds some on acorn at the end. I know him personally. Bay Area Bites: Who are your mentors? Aidells: My mother is a negative mentor, which she hates for me to say. In the s you had an entire cuisine by soup and my mother embraced that.

There was Lipton onion soup meatloaf and casseroles with cream of mushroom soup. When I went to college, I asked my mom to send me her recipes. My roommate had a James Beard cookbook that was falling apart and written for home cooks.

I got a lot of use out of that one. Then my roommate my senior year got us a subscription to Gourmet. Do a search of American newspapers and wire services for the year you do those searches all the time, right? And whereas before your options were breakfast links or state fair sticks, now you can feast on chipolata with pommes mousseline and cipollini aigre-doux, or South Texas antelope and venison merguez.

There were also gourmets infatuated with sausage and hell bent on evolving the art of the grind. Out on the West Coast, one company was born from that infatuation, and a little bit of fate. His sausage-making started in earnest while on a National Institute of Health fellowship in London. Aidells is 68, snowy-haired and as affable as everyone says he is. Writing was the reason Aidells left his sausage company via a buyout clause in ; he wanted to devote himself to cookbooks and freelancing.

As a graduate student at UC Santa Cruz, Aidells worked at the Kresge College restaurant making cabbage borscht and lentil soup with ham hocks. He sold his pates and chopped liver to a local Jewish deli and was known for a sandwich called the Uncle Meaty. Aidells had just started his sausage company.