It occurs to me that we never introduced ourselves when we first started this blog. I guess it’s time to rectify that! Here goes:
Cuisine Capers was a site created by two rabid foodies, Vic and Irene, who spend far too much time thinking about their next meal. Long time acquaintances, the other bad habit they picked up along the way was messing around with the Internet.
In early 1997 they got a brilliant idea – combine their food obsession with their Internet addiction and create an online dining guide for their city. Madison Dining Online was born. While attracting a few hundred thousand visitors a year, it doesn’t really make any money, but it keeps them in computers, Internet access, and now and then allows them to splurge on good local restaurant meals, passed off as a business expense through the Spotlight section of the site.
Both have travelled all over the US and the world, sampling as many restaurants as they can along the way. While Vic and Irene may have a lot in common, there are quite a few differences as well.
Irene is unmarried, but living with a “significant other” for the past 15 or so years. He stubbornly clings to a liking of bell peppers and an old, tiny, decrepit Smokey Joe grill just to annoy Irene. Irene’s main philosophy for food: Fruit and “real food” have no business being served atop one another. Seperate courses are fine, but never the twain shall meet when it comes to combining these two entities.
Vic is happily married with a house full of kids. Many of his more gourmet endeavors are greeted with an “ewwww” from the children gathered around his table, who view the word “Spice” as a four letter word. His preferences lean towards asian fusion style foods and manly grilling. He is obsessed with hot dogs, and has made hitting all of the major joints one of his lifetime goals. He happily puts fruit on his meat.
You can contact us via email at “contact at cuisinecapers dot com”.
{ 6 comments… read them below or add one }
Hello! It’s nice to meet you!
That’s nice. I love hearing about the personalities behind any site. It makes it much more interesting. And no more dissing that Smoky Joe. Unless the metal disintegrates, it is a capable barbecue contender.
I admit that the Smokey Joe is getting a little long in the tooth. It is over 20 yrs. old, and I could probably do with a new one. However, it is the perfect size for two steaks, four burgers, or four brats. What more could you want.
Irene – that’s funny, my sister-in-law shares your aversion to eating fruit in a savory dish and we were just talking about it a few days ago. I love the contrast in flavors and textures that mixing fruit with meat, or greens, or whatever gives you, but I do have my own strange little food hangups – more than one person is entitled to!
Don’t really wish to post this, but I could not find an email address for you guys: you’re welcome to remove this message once you’ve read it.
FYI, I have finally moved superchefblog to its own home:
http://www.superchefblog.com/
Could you update my listing?
I’ve got your blog listed on mine.
Lastly, I’ve got a fun article on “Vote for White House Guest Chefs” and associated piece “Wanted: White House Chef” — I’d appreciate your mentioning/linking to the Vote article , as this is a really fun idea which, if acted on, will not only lead to more fun but (who knows?) might actually get some response from the White House. I will be listing those Food blogs who support this.
Best – Juliette
Vic–
I know just how you feel, with your family regarding ‘spice’ as a four-letter word. (I had to laugh at that).
A ‘kindred spice spirit’ in the Midwest is hard to find(hence, why I started a ‘spice blog’). Madison, however, is an oasis of culture. That’s how it was for me when I attended the university.
Thanks to you both for good food reading and nostalgia…