|
|
Waterbury Republican 97
|
| |
STELLAR COOK TURNS TALENTS TO LITERATURE
By Kellie Lambert
WOODBURY -Even Martha Stewart thinks it's a good thing.
But why shouldn't she? Carole Peck's "The Buffet Book," published earlier this month from Viking, is a glamorous, glossy display of tasty delights, with 175 scrumptious recipes sectioned off into 12 seasonally-themed buffet dinner, complete with display and decoration ideas, planning ahead tips, and a full trough of advice culled from years of experience. Complete with a front cover endorsement by Stewart, the initial success of Peck's first cookbook is good news: The Woodbury entrepreneur has been collecting compliments for her culinary creations since her early days as chef and caterer. Three years ago, she stationed her cooking talents in Woodbury, opening up: the Good News Cafe on Route 6, an eatery with an eclectic mix of kitsch and casual cool where celebrities like Dustin Hoffman, Martin Scorcese and Arthur Miller have stopped for a bite to eat. Venturing into publishing is her latest project after three years of hard work, "The Buffet Book" was born.
"I don't have children, but this is like my baby," she said, over the low din of a late-lunch ~ crowd at her restaurant one afternoon. "When the book came -done - I had to look at it by all myself, just go in the corner for a little while and look at it I needed time alone with it. And when I go into bookstores and they have a display -and they don't know who I am -1 I just look at it and say 'Oh My God!' It's an accomplishment. I Peck decide to pen a primer on buffets after doing a little research: She thought about other cookbook topics, even tossed around the idea of doing a 1 collection of Good News favorites. But buffets kept reappearing in her brain storming mind. She's an expert in the subject as well; she must be the hostess with the most buffets under her belt. Since her cooking school days she has been preparing food displays from grand; country club layouts to elegant country spreads.
And then there are the positive aspects of the serving style: it's visually appealing as the focal point of a party room; and socially clever, since guests will mingle.
The book showcases the best of Peck's funky style, complete with photographs snapped in the finest of Litchfield County's homes. She pours over the pictures to point out a few details while explaining her buffet vision.
"I do modem-style buffets. I do them so that they are pretty, but they are not fussy. That's part of it. And a buffet is a nice way for someone to be a guest at their own party. And you can give them more food choices if you want: A lot of people don't eat meat -they only eat fish or chicken -so you can offer a few dishes to choose from and people can make their own combinations. And it's a more casual way to entertain."
Peck, with her pixie haircut, leopard-print Ray Ban eyeglasses and chunky sterling silver jewelry, definitely knows about entertaining: In the pages of "The Buffet Book," her colorful personality shines through photos taken of food served at real gatherings in Connecticut's North- west comer. She begins her handbook with an introduction that includes party-planning guidance on menus, tableware and linens, warming de- vices, beverage and bar stock and table arrangement ideas. For decorating, Peck said there's no need for ice carvings or expensive displays: Don't waste your money, she advises. In- stead. scrounge your home and yard for adornments: ceramic knick- knacks, garden flowers, old toys, even jelly beans or artichokes. An avid antiquer and flea market forager, Peck keeps a collection of interesting miscellany on hand for entertaining occasions.
"Keep it natural... You just have to be a little creative and not be afraid that it looks too fussy," she said.
Don't fret over not having enough matching dishes. Peck uses a hodge- podge of vessels to serve. And using cake stands or other bases to put buffet items on different levels is a plus, Peck said. "It makes the table more interesting; it gives it more textures and tastes and levels and you can push things under [them] and it creates more space" The menus are arranged by season, st8Iting with springtime and continuing through to the winter holidays. Using fruits and vegetables in season helps with the fresh taste of the dishes, she said. "I really rely on seasonal foods. It's the best way to go," she said. "I have things like quince (in the book) because you never see quince in a recipe. Some people have them in their yard and they don't know what they are."
Although a buffet may seem like more work since there are more food choices, every recipe in Peck's book has a planning ahead section with advice on how far ahead an item can be made and how to store it. "Basically all you have to do is toss a few salads at the end," she said.
With the attention showered on her lately, Peck seemed amused... yet humbled by it all. However, she was surprised Martha Stewart bestowed the honor of an endorsement on the cover of "The Buffet Book," since the queen of Living has never endorsed a book. "Everyone said 'You're her competition: How come she endorsed it?'" Peck said, adding that she has met the fellow Nutmegger at numerous functions. "But I don't think it's a competition. She's into so much other stuff: lampshades and pillows and I think it's nice but I'm not so fussy as that...
"They asked me how I felt about and I said 'It's a good thing!'" she said, throwing back her head and laughing.
Here are a few sample recipes from "Dishes of the Sun: A Mediterranean Buffet" from Carole Peck's "The Buffet Book":
|
|
