enter your name & email to receive periodic newsletters from the CADP.

 

 

Name
Name
           

123 Street Avenue, City Town, 99999

(123) 555-6789

email@address.com

 

You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

Blog

The Simple Art of Stew I: Braised Short Ribs

Suzanne Pollak

IMG_9053.JPEG

As Summer turns to Fall — or rather to Hurricane Season as we know it in the Lowcountry — so we shift from our Salad routine to making Stews of all kinds. In our newest recipe series, the Dean shares the art of preparing one-pot wonders that will feed a crowd and streamline suppers on busy school nights. Though most stews require some prep. time, the rest is just keeping an eye out as they simmer on the stove. They always taste better the next day and freeze beautifully. Even if you are only cooking for one or two, stews are smart! Simply divide the large batch into individual portions. What could be better after a long day of work?

Stews make for a healthy, delicious dinner; comfort for the stomach and spirit. And don’t forget the aromas funneling from the kitchen and making their way into every nook & cranny of your house. To kick off our Stew series: Red Wine-Braised Short Ribs! But first, let’s talk about browning your meat. The searing process takes place in a hot pan with a little oil, and relies on patience as you must work in batches, careful not the crowd the pan. The purpose is to release fat, caramelize the outside of the meat, and deepen the flavor. Don’t be afraid to go dark; extra dark means extra flavor.

For Short Ribs, you will need:

IMG_9046.JPEG
  • 2 tablespoons oil

  • 3 tablespoons butter

  • 5 pounds short ribs

  • 2 large onions, peeled and roughly chopped

  • 1-2 carrots, peeled and roughly chopped

  • 1-2 stalks celery, roughly chopped

  • Head of garlic, sliced through

  • 1 bottle red wine

  • Some branches of thyme

  • A bay leaf or two

Here’s what to do:

IMG_9050.JPEG
  1. Preheat oven to 350 degrees.

  2. Put oil in a deep skillet or Dutch oven and turn heat to high. Brown the ribs well on all sides. This will take about 20 or 25 minutes. Salt and pepper as you cook. As the ribs finish searing, remove them to a plate.

  3. While the ribs are searing, put 2 tablespoons of butter into another pan and turn the heat to medium-high. Add the onion, carrot, celery and garlic and salt and pepper. Cook until the onion is soft, about 10 minutes.

  4. Remove the fat from the Dutch oven. Add the meat and onion mixture back into the pot, then pour in the wine and thyme and bay leaves. Cover and put into the oven for about 3 hours, until the meat is falling from the bone. Stir every hour.

  5. Transfer to a platter. Strain the liquid, put into another bowl and refrigerate. The following day skim the fat from the liquid. Reheat, bring to a boil and add the ribs. When ribs are warm, stew is ready to serve.

"An Enlightened Affair" for VIE Magazine

Suzanne Pollak

 Behold, the Charleston Library Society, home of many a salon...

Behold, the Charleston Library Society, home of many a salon...

The Dean is no stranger to a proper literary salon, having grown up in a diplomatic family who regularly entertained such events at their African home. To this day, she continues the tradition as director of the Charleston to Charleston Literary Festival, held annually at the local Library Society. Learn more about Suzanne's love of salons, her post and the impressive roster at this year's C2C (plus how to attend) in the latest issue of VIE Magazine: HERE.

Tea Party Class

Suzanne Pollak

How does one even think of an afternoon tea party during the dog days of Summer in Charleston? Creatively, with new eyes!

 Anyone, anytime, can learn to enjoy a proper tea time and the accompanying spread.

Anyone, anytime, can learn to enjoy a proper tea time and the accompanying spread.

One of the Dean’s favorite men, a cross between Jimmy Stewart and Mr. Rogers, organizes a week long camp for his grandchildren. His camp includes a range of lessons and activities from tennis, sailing, art history, and even how to flip an omelette, which he teaches himself. He recruits all kinds of teachers for his grandchildren's summer visits. This year he asked the Charleston Academy to teach a tea party class to two smart granddaughters, aged nine and twelve. 

First order of business, and perhaps why the Academy of Domestic Pursuits is more fun than any other school in the country, was getting Granddad situated, satisfied, amused, and interested in tea parties. The Dean had her two charges learning how to make an Old Fashioned cocktail for their grandfather while the Granddad sat spellbound. Two young girls learning bartender tips! Why not? The Dean learned how to make an extraordinary Old Fashioned from FIG’s very hip bartender, Andrew King. Tricks Andrew uses include not one but two cocktail glasses, two different kinds of ice, and stirring for 35 seconds. (Disclaimer: of course the Dean explained to the girls that this was an adult drink made of brown liquor they would no doubt find repulsive.)

Next up, three "mocktails" sans rye: soda water, a dash of peach bitters, balloon ice, and a garnish of orange slices plus Luxardo cherries stabbed with a toothpick. Once armed and ready to tackle the tea tasks that lay ahead, the girls reviewed and thankfully approved the menu of cream scones and cucumber tea sandwiches.

For the cream scones, the girls had to decide on two important issues. Yellow raisins or none? Triangles or round? Even though the Dean called the raisins ‘golden’ instead of yellow, both girls shook their heads to say no raisins of any color. The shape choice was easier, although one chose round and the other, triangles. Then the fine arts of measuring, mixing, rolling and cutting; these sisters came well-versed in many baking techniques. One has already invented a recipe involving a marshmallow injected with colored frosting to get her school friends sugared up at birthday parties. 

Scones in the oven, cucumbers out of fridge! But before tea sandwiches, one essential truth: when you are making a simple recipe, each ingredient needs to be of the very best quality because you cannot hide taste. In this case, the bread, butter, salt, and even the cucumber need to be super delicious. Nothing got past the older sister; she said she tastes the difference between the butters her mom buys. But luckily both could vouch Pepperidge Farm which sells very thin white and wheat breads. The company must have started in the tea sandwich business, so perfect are those breads for that purpose. 

A tip: ensure the bread does not get too soggy by placing paper-thin disks of cucumber on a paper towel and sprinkling lightly with salt. Allow them to weep gently into the paper towel while you butter the bread and trim the crusts. After a good cry, the cucumbers will not slime up your sandwiches and the delicate cucumber flavor is intensified.

Scones out of the oven -- a lesson in using an oven mitt and rack! The girls set a table on their grandparent’s screened porch, arranged scones on one platter and sandwiches on another, then filled ice buckets with ice cubes. The hot weather problem was brilliantly solved by these two young ladies. Instead of hot tea, they decided that we would enjoy ice cold water from their their grandmothers porcelain tea cups. 

Even the Dean was amazed how a pile of scones disappeared before teatime was half over. Each girl filled her tiny stomach with at least a dozen scones first, then cucumber sandwiches while sipping ice water, pinkies raised. The party discussed the weighty matters of birthday parties -- invitations, venues, and what to do about hurt feelings when you are left off of the guestlist. 

If your tea party is at any other time of the year than July or August, or indoors with the air conditioner working overtime, then you should know that the tea we take at the Academy comes from the UK: Resolution Tea from Botham’s of Whitby. In fact, we are addicted. Yes, overseas postage nowadays tends to make one’s eyes water. But we did the math and six boxes of one hundred tea bags plus shipping comes to less than nineteen cents per bag -- well worth it for such an enduring and enjoyable tradition.

A Dinner Party in Twenty Minutes

Suzanne Pollak

  The Discreet Charm of the Bourgeoisie : the opposite of a twenty minute dinner party.

The Discreet Charm of the Bourgeoisie: the opposite of a twenty minute dinner party.

What happens when you invite guests for 6:00 PM, but then you get so involved at work that when you look at the time on your computer, it says 5:35? Can you get dressed & made up, set the table and cook dinner in just twenty minutes? The answer is, YES. (The Dean learned this by accident one recent Monday night.)

Here’s what to do:

Resist the urge to immediately call guests and say all of a sudden, you're not feeling well. The Dean knew her menu included seafood stew, a salad, roasted peach halves with bourbon for dessert. What she didn’t know was what to wear or where everyone should sit...

5:35. Turn the oven on broil, put a dutch oven over medium heat and add a slug of olive oil. 

5.37. Slice two large peaches in half, fill them with a spoonful of sugar and a slug of bourbon, and put the four peach halves in a sauté pan over high heat. 

5:37. Roughly slice a large red onion and place in hot Dutch oven with a few whole garlic cloves, peeled.

5:41. Place sauté pan of peaches under broiler. Put timer on ten minutes. Stir onions.

5:43. Exit kitchen, with onions on medium heat and peaches under broiler. Run three flights upstairs while deciding what to wear.

5:44. Put on one outfit. Decide that looks wrong and put on another shirt. Try to do some quick make up. Whatever!  

5:50. Race downstairs to the smell of caramelizing onions (another way of saying they are on their way to burning, but haven't quite. Instead, just perfectly caramelized which means extra flavor.) Stir onions and add a jar of tomato sauce. 

5:52. Take out bag of defrosted shrimp and bag of calamari from refrigerator. Realize that even though they have been in the fridge since morning (because you are so organized and an excellent planner) no actual defrosting has taken place...

5:53. Put bags of frozen shrimp and calamari in a bowl and run warm water over bags, saying a little prayer that by 6:25 they will actually thaw!

5:55. Take out four silver forks, knives, spoons, shallow bowls, dessert plates, olives, two different kinds of bourbon and cocktail glasses. 

6:00. READY TO ROLL! Doorbell rings, guests arrive.

The Dean then explained the situation, garnering laughs and offers to pitch in. Cocktails? One guy choose bourbon, one guy soda water, one woman white wine. High-alcohol beer for the host. While cocktails were being organized and poured, the Dean threw together the famous Academy croutons while tomatoes and onions simmered on low, the peaches came down to room temperature, and seafood (still) thawed in the sink. Finally, where to eat? Decision: a movable feast. One small garden table for Stew. Another small garden table for salad. By the time the mosquitos started biting, everyone moved inside for dessert of roasted peaches and chocolate bars at the dining table.

Perfect!

Tips & Tricks from Tony Hendra

Suzanne Pollak

IMG_3316.jpeg
IMG_3315.jpeg

Why is Tony Hendra (AKA Ian Faith and the Academy's Dean of Wit) such an amazing cook? Tony is a master of details. He's got his program down. He only cooks his favorite foods and since he has spent decades doing so, his recipes and techniques are works of art, every time. We should all be so brilliant and dedicated; but in case you are at the early stages of your cooking life, or not as passionate as Tony, you can still learn lessons from Mr T.

Number One. There is no need to be a master of 100 recipes or to go to cooking school. A few favorite recipes perfected will see you through a lifetime of satisfying meals, and will always delight your family and friends, no matter what else is going on. Chaos can be raging like wildfire all around you, but if you can put a delicious dinner on the table, life calms down at least for a while. Amazing results come from just wanting to feed yourself and sharing that food with others. It's guaranteed that more people will love you. Gathering your crew for a nightly feast happens to be a smart way to manage a family too. 

IMG_3330.jpeg

Tony has spent years choosing his tools, perfecting his knife skills, building collections which include antique, ridiculously thick, beyond gorgeous cutting boards which are almost too heavy to transport (I know because I wanted to steal them all); hand made ceramic casserole and Dutch ovens; every type of knife, including crescents. Tony's knife skills are as good as any chef's but Tony: please get yourself a better sharpener! You could do better than using other knife blades to sharpen. However, that doesn't really matter. Tony can bone a rabbit in less time than it takes me to make an Old Fashioned and he is capable of spellbinding everyone around him while carving a smoked duck. 

Tony never makes the mistake of using too many ingredients. He also doesn't make stupid mistakes with knives or mise en place because he pays attention and focuses. Dinner and cooking is serious business to this man. Preparing dinner is his transition from the end of a hard days work to relaxing, creating in a form other than writing comedy and spending time with the people he loves.

Not for one moment would Tony consider standing up while eating, or not paying attention to his food. Every day is a celebration of food and wines and cheese, especially cheese. No matter where he goes this guy carries his own butter, chocolate and cheese like the rest of us carry our lipstick and cash. Even on planes! He is so picky that he hides his chocolate and cheese in his own house so he does not have to share. These traits do not mean Tony is greedy. Rather, it means that when he craves a certain pick-me-up, he doesn't want to find his food stash stolen. When I needed an afternoon boost I poked around the kitchen and discovered his chocolate bars behind the spice jars. Nothing get past the Dean. His favorite brand of chocolate? Ritter Sport with Whole Hazelnuts. Finding his cheese is easy because he likes the stinky kind (especially époisses) so stinky that his family insists it be kept in hard-to-find nooks.  

As a rule, never ever throw away bones, ever! Tony’s ghost might haunt you. His pots of stock simmer at all hours on back burners. This man is a stock master, the real stock broker.  He has stock on hand at all times (in the freezer or on the stove) to flavor any sauce or deglaze a pan. Spoonfuls of stock of this quality transform the plainest fillet into scrumptuous meals. 

Tony's expertise after decades of cooking? Knowing the exact second to take a breast duck out of the pan and place on the plate. Knowing how to dissolve a family crisis with a family meal. Knowing that the simplest dish made well will bring a table to silence with the very first bite. Knowing how to make a dinner party go on for hours. Knowing how to get those guest to leave. Knowing the secrets of a beautiful life.  Can you see why the Dean loves Tony? 

Finally, Tony's tips for the world's best cousous: measure exactly the same amount of stock and grain. That is the KEY to great couscous; plus sliced braised leeks, freshly ground cumin, ras el hanout (it's fresh if it smells good), yellow raisins all mixed together when couscous is ready...

Summer Salad #3: Art Project

Suzanne Pollak

IMG_8414.jpeg

Rule #1 - We first eat with our eyes! Contrasting shapes and colors can be a beautiful thing. The cubes of croutons and logs of carrots make this feel like an art project, painting on the plate.  Flavor becomes a balancing act as well. Academy Croutons and roasted Carrots Vichy deliver the satisfying crunch, complementing the buttery texture of tender lettuce leaves.

Academy Croutons can sit in their frying pan for over a half hour after cooking, soaking up extra olive oil. The wait makes the fried bread even tastier, turning each cube into crispy little bombs delivering crunch, fat, flavor all in one bite. If there is still olive oil in the pan, use it to finish the salad.

IMG_8407.jpeg

To make Carrots Vichy, peel whole carrots - not baby carrots, not woody large carrots in 5-lb. bags, but carrots in bunches with their leafy tops intact. Cook carrots in a sauté pan over medium heat with a little bit of olive oil and enough water to come halfway up their sides. When a knife tip can barely poke inside the carrot and the water is almost evaporated. Add fresh thyme. Wait till carrots are room temperature to use in the salad, either sliced into 1-inch lengths or simply left whole. Know that these beauties are yummy hot, cold or room temperature for apps and dinner. 

There are two ways to finish this sort of salad. For more crunch, you could add celery. Simply slice across the stalks to get a handful or two of pale green half moons. But if you crave more flavor, spice and fat, then salami is your friend! Thickly slice and dice and toss in salad. A little bit goes a long way. (In our latest version, pictured above, we opted for a few nubs of blue cheese. Delicious!)

Summer Salad #2: Porky Pig

Suzanne Pollak

Why do we love eating decadent fatty meals disguised as salads? Because everyone everywhere loves to be deceived, lulled into thinking their meal was extra healthy. But guess what? This salad is actually healthy, despite the indulgent addition of slow-roasted pork...

IMG_8400.jpeg

FRISÉE - A lettuce that balances the fattiness with its bitter bite and texture. Remember, one small head delivers way more volume than you can imagine once you separate the leaves and tear them into manageable, bite-sized pieces. Tearing is absolutely necessary. Who wants a mouth full 4” spiky leaves, delicious as they may be?

PORK - We like to make this the day after serving Pork Butt in Milk with Cabbage Slaw for dinner. If you and your guests were not too piggy (pun intended) then you'll have plenty of leftovers. Simply reheat in a frying pan over low heat, or in the turned off oven after roasting the eggplant. The pig will crisp right up.

IMG_8393.jpeg

EGGPLANT - Cover a baking sheet with parchment paper. Thinly slice unpeeled eggplant. Lay slices on parchment paper. Lightly drizzle olive oil on slices, turn over and drip olive oil on top. There is really no wrong way to do this. After years of making these eggplant slices, we can say for certain that sometimes they turn crispy, sometimes softer, but every time delicious! Roast slices in a 425-degree oven for 15 minutes, turn over and roast another 5-10 minutes, until golden brown on both sides. Some parts will blacken but that is okay. There is a fine line, a few minutes, between a little black, and the burn taking over the slice.

World of Etiquette: Common Sense

Suzanne Pollak

Now we give you the third and final installment in our World of Etiquette series, covering a few points of (what should be) Common Sense. Etiquette is a social ballet and keeps people from spitting on the table. Learn to be an active governor of your actions and cognizant of how you conduct yourself.

7402875096_d4aabc3830_b.jpg

PAY ATTENTION. Be a good listener! When a friend talks about what’s going on in her/his life, it’s worthy of listening actively and becoming a participant. Instead of one-upmanship -- which means you listen initially and then think this happened in your own life way more dramatically -- just be quiet and actually listen. Do not respond with, ‘You think that’s bad? You have no idea what I’m going through!’ This is the ugly art of turning yourself into the center of the conversation. That is always bad form and people notice. It’s self-centered and self-absorbed.

ASK QUESTIONS. It’s simple; basic manners! Asking questions is how you charm people. Being curious makes others feel important. Being curious makes you a more interesting person and means you are not self-absorbed. Being curious gets information. How to know people’s secrets in five minutes? Play dumb. Smile. Get the details. Hone in to what makes this particular person tick. We call curiosity emotional intelligence. You will get far in life by being charming and deeply curious. You can literally charm people’s pants off. Romantics beware!

Teenagers: Engage your friend’s parents. Try ‘Hello, how are you?’ Don’t just sneak up the stairs when visiting friends and pretend the parents don’t exist. Parents need help too. Academy research shows that in many instances adults don’t take the time to ask their child’s friends questions, like, 'What interests you?' Don’t treat your children’s friends like they are little kids. Give them an opening and start a conversation.

NO WHINING! 'I am so busy,' 'I am in the weeds,' 'You can’t believe what I am up against...' Who cares? Tally how many times you have heard these kinds of excuses. We are all busy, some people way more than others. These statements lead nowhere. They cannot ignite an interesting conversation and do not improve a relationship.

SMILE. Even guerrillas do it. People read facial experiences. They also hear smiles. Smiling changes the tone of your voice. Try it! Record yourself saying something, Then record the same sentence while you smile. The difference might astonish you...

MAKE EYE CONTACT. Even if you are not entirely sure of your position, remind yourself that everyone wasn’t always overly competent. They practiced and they learned. Stay calm and collected. Remind yourself of your own worth, then you can think of others around you.

TAKE CARE OF YOURSELF. Last but certainly not least: SELF CARE. Without it, you cannot take care of anyone else. Say, 'I am sorry, I cannot go out. I need to be on my own for an evening.' Burnout is all too common. Avoid it by creating pockets of space to allow yourself to recharge.

Summer Salad #1: Plain & Simple!

Suzanne Pollak

IMG_8387.jpeg

When Summer brings a bounty of perfectly sun-ripened fruits and vegetables, there's no need to overdo it! Even dressings have been simplified at the Academy. These days we pour olive oil over salad, not too much, sprinkle a little coarse salt plus several grinds of black pepper. Then we toss salad with our hands. If a lemon happens to be around we might squirt drops on top but sometimes it's oil all the way!

Buy live lettuce because the head keeps cold for a couple of weeks so a meal can come together in a moment. Perfect when you find yourself too hot and bothered to fool with anything else! In the time it takes you to pour yourself a summer cocktail, your bowl of greens and vitamins will be ready and waiting.

MACHE - these leaves are delicate. Don’t take lettuce out of frig until ready to make salad.

TOMATOES - A Summer salad MUST have the ripest most delicious tomatoes you can find. No skimping or trying to save a dollar. Otherwise the salad will not make you swoon. It will just be ho hum. It is impossible to live a beautiful life without regular doses of swooning. Cut heirloom tomato, farmers market tomatoes, or ones grown in your backyard into wedges.

IMG_8382.jpeg

BLUE CHEESE - We find already crumbled blue cheese a big flavor disappointment, and expensive to boot. Why is this even an option in a grocery store? Buy a wedge of blue cheese, slice off a hefty portion, and use your fingertips to crumble on top of the salad. In biggish clumps so friends and family know the blue cheese you choose was not pre-crumbled by a machine then stored and shipped in a plastic bag.

AVOCADO - The doctor says ‘eat an apple a day’. The Dean says ‘eat an avocado a day’. An avocado is the exact amount of fat you need per day. When the Dean gets her medical PhD she will prove this medical fact. To make an avocado last a few days, keep in refrigerator. Do not buy rock hard avocados. Why wait so long to eat one?

Cut avocado in half, remove pit, remove peel, slice or thickly dice on top of salad.

 

 

Talking Top Sheets with Town & Country

Suzanne Pollak

040-jean-seberg-theredlist.jpg

Town & Country contributor Liz Krieger knew who to call with her burning questions on whether or not a top sheet is an absolutely necessary addition to the make of a bed. Although Krieger cops to her own 'millenial' disregard for a top sheet, Suzanne remains steadfast in her admittedly old-fashioned devotion to the extra layer. Read the article, including all the pros and cons of having a flat linen to keep you cool (or warm, depending on the season), HERE via T&C! 

"The Romance of Outdoor Rooms" for VIE

Suzanne Pollak

 Photo courtesy of G. P. Schafer

Photo courtesy of G. P. Schafer

Summertime is finally here again! In Charleston, this means lots of lounging in the shade of our (or our friends') porches and piazzas, iced beverage in hand, fresh off a dip in the sea. For the June issue of VIE magazine, Suzanne reflects on a life lived in outdoor rooms, from Tripoli to Ghana to the Carolinas, and the magic of bells, birds, and blue skies experienced in these inspiring spaces.

Read the full article HERE on VIE's site... 

World of Etiquette: Sharing a Meal

Suzanne Pollak

The Dean returns with a second installment in our “World of Etiquette” series, this time with her notes on dining in and out. Once again: etiquette is for life, not just special occasions...

Exactly where your family eats dinner when AT HOME means everything! Do you all gather at a table in your kitchen? Or does everyone get their own food, take it to their bedrooms, and eat at different times? These habits may develop slowly, for perfectly understandable reasons. But the trend continues, and the problems that develop might snowball over time and wreak havoc later.

 Because you never know who you'll end up seated next to at a dinner party later on... (L-R: Claire Danes, Giancarlo Giammetti, Madonna, Gwyneth Paltrow, Valentino, Anne Hathaway)

Because you never know who you'll end up seated next to at a dinner party later on... (L-R: Claire Danes, Giancarlo Giammetti, Madonna, Gwyneth Paltrow, Valentino, Anne Hathaway)

Dinner time is prime time for a family to communicate, get to know each other, realize that all people have daily ups and downs. It is a time to learn empathy, manners, nutrition, listening skills. What happens when a family never eats together, at least a few times a week, without their cell phones on the table? When the children become teenagers and then young adults, they will 100% embarrass themselves at a date’s house, their job interview, or other social occasion. In the future you may receive a call from your child accusing you of never teaching him how a table is set or the importance of waiting to dive in.

 Always serve your company first. (L-R: Keith Richards, Tina Turner, David Bowie)

Always serve your company first. (L-R: Keith Richards, Tina Turner, David Bowie)

Here are mistakes we see far too often IN RESTAURANTS: forgetting to put the napkin in your lap first, or to close the menu signaling the waiter you are ready to order; and asking questions like What beers do you have? when the list is right in front of you. There is nothing tackier than being disrespectful to the service staff or acting too privileged to say Please and Thank you. People who talk with food in their mouth, fail to wipe their face with a napkin, or help themselves before passing come off as completely gross. Always offer the platter to your neighbor, serve them with a fork and spoon, and then keep it going around the table. Your plate will soon have plenty of food on it, too. P.S. Always pass the S&P together.

 Settle the the bill with a game of ping pong, if you must. (L-R: Paul Newman & Robert Redford) 

Settle the the bill with a game of ping pong, if you must. (L-R: Paul Newman & Robert Redford) 

Who pays? Especially if it’s a negligible amount, offer to pick up the bill and let your company treat you next time. It will all even out eventually. (People will notice if you always let them pay, regardless of how much money they have.) And anyone who has worked in F&B knows that splitting the check for more than a couple of people is a total pain and can slow things down, especially in the age of Venmo. Better yet, bring cash and settle your dues the old-fashioned way. Remember that if you order an expensive wine without consulting everyone at the table, you are responsible for paying for it regardless of who else drinks. Even if you do split the bill, ask to add the cost of the bottle to your half of the food total.

Finally, if you have real FOOD ISSUES, including illness or serious allergies, be confident in yourself. Call your host ahead of time to let them know. Although this is a considerate gesture, your issues are still your problem and you must take care of it yourself. You are not asking for a menu change. If you do not eat something on the plate, they will know that it’s not because you do not like the cooking. Bottom line: it’s your job to be self-sufficient!  

World of Etiquette: Cell Phones

Suzanne Pollak

This is the first installment in our World of Etiquette series exploring the art of how to conduct oneself on a daily basis. Etiquette is for life, not just special occasions.

First of All, a Few Words on CELL PHONES...

carriephone1.jpg

Today, the worst etiquette clearly involves the cell phone. People are simply ungovernable when it comes to their phones! Be aware of how the phone takes up just as much space as a person. Effectively you are inviting everyone you could contact to the table.

In BUSINESS, ever meet someone for lunch and the first thing out of their mouth is “I am expecting a call” as they put their phone on the table face up? No. Instead, preface answering with, “I am sorry, I hate to do this. This call will be very quick.” Having the phone on the table means you are not being fully present. This leads to a feeling of having forgotten what’s said, or of not being a good listener. No one is good at listening to two things at the same time. It doesn’t happen, and even if it does, it’s rude! Give your company your full attention. Be present.

(P.S. Don’t think we don’t know when you are reading your Apple watch! When you get a message and look at the watch, we know you are not looking at the time. It’s very awkward for the other person, but they cannot say anything.)

When it comes to FAMILY,

download-3.jpg

High school students and young adults have reported to the Academy that they won’t talk to their parents until they put their phones away. Kids will walk out of the room until said parent puts down their cell, lest they have to repeat things twice. Perhaps your children are more cognizant of core manners then you might suspect. As tech develops, kids are surprised to discover their parents are rude. It’s impolite to have a phone at the dinner table, especially when it pings with every new notification.

FYI Parents without a clue: you can turn off these alerts, app by app, so everything isn’t buzzing constantly. Notice that younger folks only turn on the ones they need to know. Keep the phone on silent, with no vibration either. Better yet, shut it down completely. When the dinging is going on, it agitates and makes people feel anxious. Is this what you want to do to those around you? 

For their part, parents have shared their rules of no phone in the car because that’s when a lot of the best conversations takes place. With kids and their friends all using their cells, the parent might feel like an Uber driver.

images.jpg

Finally, FRIENDS: so what is the criteria? When is it okay to check something on your phone -- while watching a show together? Yes, then it’s okay to check your phone. You don’t need your friend’s undivided attention for that interaction. But if you were out to dinner, it is not okay. Whenever you are one on one, or at a party, do not check your phone.

Different places may require different thinking. In New York City people rely on their phones to check trains, pull up the map to get fastest way. Yet we have noticed that people are slowly becoming more mindful of their technology usage and consumption. Do not check the phone because you are bored, as if it were such an awful thing to be! The Academy feels that no one is bored anymore and that is bad news, because it cuts out daydreaming.

Notes from the Rainbow Room, for VIE Magazine

Suzanne Pollak

Screen Shot 2018-05-03 at 8.17.03 PM.png

Looking for a reason to travel? If an epic blowout at NYC's legendary Rainbow Room isn't on your calendar this Spring, make a date with friends in a city you've never been to and live it up anyway! For three or 300, Suzanne tells how to make any destination event memorable in the latest issue of VIE Magazine.

Read the full article HERE...

Suzanne Pollak for The Roads Travelled

Suzanne Pollak

 [Image: Mary Gilbert, The Roads Travelled.]

[Image: Mary Gilbert, The Roads Travelled.]

Many thanks to blogger Mary Gilbert of The Roads Travelled for writing all about her recent culinary lesson with Suzanne Pollak, starring frisée, bacon, and the renowned Academy croutons...(guest-starring a red scarf by J. McLaughlin!) 

Gilbert sat down with the Dean after her tutorial on Tradd Street to ask a few Qs on everything from growing up the daughter of a diplomat in Afraica, to entertaining in historic homes around the world -- including how Pollak's distinctive entertaining style has been shaped by her large family, lifetime of travel, and love for Charleston.

Read the full post HERE on The Roads Travelled (and contact us to book a cooking class of your own!)

Pat Conroy & Cocktail Parties for VIE Magazine

Suzanne Pollak

 Caroline Pollak, Pat Conroy, and Suzanne Pollak.

Caroline Pollak, Pat Conroy, and Suzanne Pollak.

If you missed Suzanne Pollak's piece upon the passing of legendary Pat Conroy -- a touching recount of her time spent cooking and co-authoring his cookbook -- you will find it recently published in VIE Magazine, followed by the official Academy Guide to Cocktail Party Attire.

Read the full articles HERE & HERE (respectively) via VIE! This month, look for Suzanne's notes on hosting, whether a society ball or an intimate dinner for a few friends. Coming Soon...

Thank You Elite Traveler

Suzanne Pollak

  Photo courtesy of Elite Traveler

Photo courtesy of Elite Traveler

What a treat to receive an honorable mention in a recent Guide to Charleston on Elite Traveler, for all those looking to get 'Mannerly,' Academy-style! As they put it: "There's nothing like gracious Southern hospitality. Join author Suzanne Pollak...for a round of customized cooking classes, social survival tutorials, and general throwing-a-party-the-Charleston-way advice. A rip-roaring good time, this immersion in culture is time well spent."

Well spent, indeed! Read the full article HERE on EliteTraveler.com...

Q&A with A.K.

Suzanne Pollak

 In an all-natural state, wearing a jumpsuit paired with an incredibly chic towel turban, plus best accessories Baby Leo and Moses the family dog.

In an all-natural state, wearing a jumpsuit paired with an incredibly chic towel turban, plus best accessories Baby Leo and Moses the family dog.

A.K., short for Anna Kate, is Suzanne's right hand gal! She keeps the wheels turning on the Academy blog when not busy with her chef babe J, new-ish baby Leo, and cooking for friends at Side Hustle Supper Club. She doesn't consider herself half as fashionable as Suzanne but nonetheless she's learned a few things in her stint at the Academy. Below she answers the Dean's burning questions about life, love, and style...

Q: What is your personal style for parties? at home, on your body?

A: I grew up with three brothers and now live with my partner and baby boy, so I feel like I'm always surrounded by dudes! I suppose that's why my personal style tends to be a little tomboy-ish, at least in the sense that it's practical and action-ready for everyday. But perhaps it also explains why I like to contrast that for a special dinner or other festive occasion, opting for flow-y, silky dresses and a few special pieces of jewelry and a spritz of nice (not too sweet) perfume. Regardless, I like to feel comfortable and free to move, in case a dance party breaks out at a moment's notice.

At home, I collect, in a decidedly non-minimalist way. I am tidy and organized but definitely love books, baubles, and the right tool for any job under the sun. I have a need for order, but I am learning to let go when company comes over. I used to follow a rule that no one must clean or do dishes after a big meal. Now I permit close friends to entertain Baby Leo while I put on a record and load the dishwasher. ; )

Has your (personal and house) style changed since you were single, married, now as a mom?

Honestly, probably not as much as you'd expect, although I do care less than ever what anyone else thinks of my outfit. I'm actually working on finding a middle ground there, as my mom keeps reminding me that a little effort to spruce yourself up goes a long way! Pregnancy threw me for a bit of a loop, naturally, limiting my range of wardrobe and isolating a few favorite items. I tried to retire some of that stuff postpartum but it's hard to let go of faves like my super sexy silk drop crotch cargo pants.

How do you accessorize for parties? Versus what you wear at home? Or when you go out to your guy's restaurant? 

I like bright, fun jewelry, high and low for sure! I always wear the emerald necklace my sweetheart gave me a few birthdays ago, and the gorgeous tanzanite ring he proposed with this past Spring. Then I like to add big colorful bangles or rings, even costume jewelry. I love one I found that is probably a knock-off of Delfina Delettrez (sorry to say) and looks like a crystal hand with shiny red nails wrapped around your finger! It's so ridiculous. I love fun earrings, disco hoops or Hart tassels, too but lately I've had to take a break, knowing Leo would probably yank them out of my head.

Any go to necklaces, earrings, shoes, your mother's or grandmother's pieces? 

In my family, the best hand-me-downs come from the kitchen. I have my great-grandmother's handmade wooden bowl, perfect for the giant salad that must accompany all of our family's rather heavy Southern dishes. I love my Granny's niche glassware, including an egg dish that looks like a chicken. My mom just passed down a bundt pan I can't wait to bake a good old-fashioned pound cake in. And of course, there's the skillet collection, each of which have been well-seasoned by our matriarchal cornbread recipe.

 Beloved chicken dish...

Beloved chicken dish...

 & potted herbs in the backyard.

& potted herbs in the backyard.

Favorite source of inspiration? A person? A place? In Charleston? 

I've just moved from a beloved third floor apartment in an over 200-year-old house on the Peninsula, to the house & land we bought out on James Island in advance of baby arrival. It's a whole different lifestyle, but I'm inspired by this new 'burb-y situ. and want to homestead on a small scale. We already have a little vegetable patch, some flowers, some herbs -- with plans to grow more, get some chickens, install a ceramic oven outdoors. I dream of being a kind of domestic goddess like Julia, Martha, Ina, Suzanne : ), Meryl Streep in It's Complicated! It may sound provincial but I just want to cook and garden and be a mama for now...

Favorite hostess gifts for parties, as a house guest? What do you like to receive, besides baby boy clothes? 

I've suddenly become very forgetful about gifts, both giving and properly receiving them with a thank you card to follow. (Blaming this on Baby Brain!) Historically, I like to bring a fridge-able roll of chocolate chip cookie dough and ice cream to a dinner party. There is nothing more delightful than cookies fresh out of the oven and just-melting frozen cream. Even if it's too much for the moment, still delicious later on. I find nice wine, pretty flowers, one or two good records are always welcome. Once a guest brought fresh flower crowns for all of the guests and that made for a magical night, indeed.

 Best way to wind down a dinner party? Lounging around listening to a good record...

Best way to wind down a dinner party? Lounging around listening to a good record...