Posts in Memories
The Blue Arrow

"What is next for you, Catherine, now?"
It is the opening night of Maison May.
Susan, a neighbor, is planted right in front of me.
I can only smile, I am too tired to cry.
"What's next? Well, growing that new business. And then after, I don't know yet".
People like success stories that are fast & furious.
Real life has a different pace.
When at last I was able to ask myself that question, a new paradigm emerged.

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Blueberries & Sardines

A summer in the 1980's: I am 10 years old. 
My feet are dunked in the sand, my gaze on the horizon of the placid Gulf of Saint-Tropez.  All over my fingers & my face is the smell of freshly grilled sardines, which I just devoured. I am happy: with each I got closer to the sea, merging with all elements surrounding me.
Summer 2015: Upstate NY with my boys. 
Theo is covered in blueberry juice & Lucas has an impressive cream-on-top-milk-mustache. As I watch my sons, I am transported back to the beach of my childhood, grasping all at once how food not only connects people to each other, but to a place, a precise geographic pocket of where it comes from, in a very visceral way.

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On Being a Wine Lover (& Not a Wine Snob...)

A couple weeks ago, the wine importer Camille Rivière & myself hosted a wine dinner at ICI (now Maison May), pouring biodynamic wines from Jura, France.
At the end of the evening, several guests commented on what a delicious, unpretentious & eye-opening experience this dinner was. 
I truly enjoy introducing natural wines to people who have never before tasted these kind of wines before. It's like watching someone eating farm fresh chicken for the 1st time: Once you taste the difference, you never go back.

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Getting married... in Brooklyn!

ICI (now called Maison May Dekalb ) has grown into much more than a delicious farm-to-table restaurant in the heart of Fort Greene and has, in recent years, become the top destination for thoughtful, intimate boutique weddings in New York City. I’m still in awe over this success, and wanted to share some of the philosophy behind it all.
I sat down with Lauren Berg, to pick her brain. She is our beloved event coordinator, and a large part of her duties includes ensuring that every wedding held at ICI (now called Maison May Dekalb )will exceed expectations.
Here, she gives us a few pointers on how she makes it all work so well.

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Slow Food, Provençal Style

My aunt “Mine” was a serious cook, in a peasant’s intuitive, self-taught way. I never saw her look at a recipe book unless she was making a dessert, and she had the genius ability to produce an amazing dish out of what anyone else would have considered an empty fridge. I have many fond memories of her cooking, but my absolute favorite dish of hers was her ratatouille.

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Food Epiphany

By reconnecting with my roots, and with the intrinsic way of eating that had been mine for so many years, I discovered a deeper meaning to it that not only drives how I feed myself, my children, and the community in a healthy and delicious manner—and remains at the core of each and every week when I plan meals for my family and my restaurant—but inspires a way of living and working based on the simple ritual of eating well.

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