Stamina Paper

News, Stories and Inspiration

Culinary Karma

by Eric Weiss

15-04-2021

"The Universe has strange ways of working, frequently unknown to us mortals."

Called "America's Service Guru" by CNN, The New York Times, The London Times and The Today Show, Eric Weiss started his career at age 17, apprenticing aboard the S.S.United States. After graduating from Boston University, he lived and trained in France for almost 8 years. In 1978 he enrolled at the Culinary Institute of America and in 1985, was hired by Seagram Chateau & Estate Wines in New York City to represent a wine portfolio including Chateau Lafite Rothschild, Chateau Haut Brion and Chateau Petrus to an exclusive restaurant and hotel clientele. Concomitantly, was sommelier at The “21” Club. In 2003 Mr. Weiss executed a service improvement program at The West Point Military Academy. Waldorf Astoria, Ritz-Carlton, Four Seasons, Orient Express, American Express, Goldman Sachs and many independent restaurants and hotels, both domestically and internationally have worked with Service Arts, Inc. the consulting company he founded. His expertise had been used by The White House in many areas, from wine selections, points of service and for suggestions of chefs. Eric was selected as Hotel and Service Authority for TripSavvy.com and also wrote for Food Arts Magazine as their Service Correspondant. Weiss has worked extensively in Portugal with numerous hospitality entities over the last 10 years. He will be returning in early October, ’21 bringing a small group of major food and beverage purchasers introducing them to iconic products from the country.

Covid put an end to any hopes of getting back on a plane in March after I had spent January and February working on several exhilirating hospitality projects in Portugal. I had come back to New York to celebrate a decade birthday with my wife, leaving two pieces of luggage full of clothes with a trusted client.

At first it was fine. I needed the rest. Then after six months of inactivity, I found myself craving something that would keep mind, creativity and energies stimulated.

So I set about putting together a series of pop-up food and wine events in New York State . The first one was presenting small and delicious “bites” by Chef Eric Mann formerly of the renowned Bear Cafe in Woodstock. The highlight was a slice of chicken terrine topped with a piece of pistachio halvah. These were matched with the wines of Wolffer Estate of the Hamptons with winemaker Roman Roth.

The second event, titled “Icons of a Century ago” was in collaboration with David Waltuck, former Chef/Owner of the iconic restaurant “Chanterelle” in New York City. Together we selected eight personalities from the 1920’s; Charlie Chaplin, Ernest Hemingway, Coco Chanel, Gertrude Stein Pablo Picasso, Greta Garbo, George Gershwin and Albert Einstein.

He interpreted each of them with a dish. I paired each icon with a beverage and corresponding musical selection. With thirty diners coming in full costume of the decade, flappers and gangsters feasted on Garbo’s “I want to be alone” Gravlax, Gershwin’s “Rhapsody in Blueberry Ice Cream” and Einstein’s “Atomic Artichoke.” Selections from Abba, Scott Joplin, Edith Piaf, Bix Beiderbecke, Marlene Dietrich and Andre Sergovia played throughout the evening.

My biggest concern was whether we would be able to attract the forty diners necessary to cover costs in light of people’s concerns about social distancing and protective methods during the pandemic. Both events were basically break-even activities designed to lift the spirits and get us through the long, dark winter.

In both cases, I was totally surprised that each dinner was filled two weeks prior with a wait list. It proved to me people were starving for events bringing them together, reminding us all that social contact around food and wine is crucial to our well-being.

Magically, one week after the last event, I received several phone calls from California, Florida, Canada and Portugal, offering work for the coming months. It was indeed a reminder once we seek to revive our inner resources, somehow, the Universe gives back.

The suitcases are still in Portugal awaiting my return.

(Photo: Eric Weiss with Roman Roth, winemaker at Wolffer Estate)