Recipes

I was thinking about ways to drive business to our website and came up with one that I think just might do it. It's not the world's most innovative idea, but a good one nonetheless 'cause if it works for that tool Rocco DiSpirito, then it's gotta work. Period. "Recipes": simple, tried and true how-to's that showcase Syrian food at its finest. I just added my first one: Samake Harra (for all you Westerners, it's pronounced seh-meh-keh JJarah). This is one of our favorite recipes from my mother-in-law. A true American, I get grossed out by things on the bone, with skin, with EYES.... oh the humanity! Ok, maybe I'm a little pickier than your average bear but this dish is truly succulent and you'll want to suck the meat right off those pointy little bones (at least I did).... plus, if you love spicy food like us, it's a sure to please. I thought a fish dish was appropriate because I think a lot of people eat fish over the Holidays (we always ate ham) and you might want to undertake this one. It's super simple and takes about 1 1/2 hours. Check the website for all the details and more pictures!

On a semi-related topic, we are beginning to pick up some catering accounts and it's so great. The word is officially out. So now the recipes will take up - yet another - new page on the ever-expanding website. The site gets bigger and bigger as the word gets out about the Genie. Some pictures I wanted to share of some catering gigs we did have been added to the site too.

Happy Holidays!

In the Beginning

Hello, and Welcome. This blog will be a work in progress about the trials and travails of starting and operating a Gourmet Food Mobile (a term of my own coining now catching on) and random rants that may or may not be associated with the Gourmet Genie.

By way of introduction, I am the "Genie" half of the Gourmet Genie. Mine is a thankless job. I do it all, the marketing, PR, bookings, tweeting, web updates, you name it. Now I do the blogging too. I also keep the Gourmet in stitches, which is why I decided to write down some of my observations in this format. Hopefully you will find it at least somewhat amusing.

Max is the Gourmet in the family, no quotes necessary there. Ever since I met him, it has always been true that anyone who tried his food loved it, and anyone who met him loved him or his way of thinking.

So here we were, the two of us, thinking. We knew we wanted to do something with his culinary skills but weren't so keen on a bricks-and-mortar restaurant. Hmmm, but what? After some time, his homework yeilded this idea and initially, some of our friends and family balked. He was unwavering in his vision however. He knew what he was doing from the start and the idea has taken flight and grown to something greater than him or I.

The Gourmet Genie concept, the followers, the response, it's all truly the product of synergy: the very best of two individuals. We are both amazed and exhausted. There is so much to do everywhere we turn. While neither of us is a perfectionist, I must admit I am a little type A, and like to have a hand in controlling things, even when they're out of my control. And complicated is the very least of what I am, so go figure.

It seems to be going well but we aren't counting our chickens just yet. Although outwardly it would seem that we are a hit with the public (can I type that without jinxing it?), it's only been three weeks. All in all, our only regret is not having gotten into this business sooner. It has completely changed our lives... he is LOVING what he's doing and that's the most important thing. Me? I'm busier than ever... but in a good way.

Cue the soap opera music. What will happen? Will they live happily ever after? Will the Magic Carpet blow a gasket? Will the Wild Thyme Pita Chips be delicious? I can only say about the pita chips for sure (yes). Stay tuned until next time...