By JULIETTE ROSSANT An article in the Marin Independent Journal about competing summer camps mentioned in passing that Tyler Florence had designed Steve & Kate's Camp menus in Marin County, CA. If Joachim Splichal and his Patina Group are expanding the super chef space by bringing better food to a ski resort (see yesterday's article below ), Tyler is expanding the celebrity chef space by bringing better, more imaginative meals to a kids summer camp. The camp Tyler picked is not your run-of-the-mill summer camp. Kids can choose from a multitude of daily activities like film making with HD cameras, dancing, acting, and plenty of sports. The camp for 4 to 12 year olds is expensive, with lunches included. It runs $167-$375 a week, depending on whether parents purchased the whole season or by the week. Super Chef decided to find out more about how the new camp cuisine came about by speaking to Camp Director Mike Saperstein . It turns out that Tyler's oldest child went to Steve & Kate's Camp last summer. The camp was already working with Whole Foods for several years, so they had high quality ingredients. What they lacked were exciting recipes. "That is where he is making a big difference. The children are eating grass-fed Niman Ranch All-Natural burgers, Tyler's Phat Flavor Bar with apricot mustard and roasted tomato ketchup." The cuisine seems to be inspired by Tyler's Ultimate cookbook and his cuisine on his Food Network shows . The camp is now sourcing from Marin Organic , a non-profit association of organic food producers that hooks up local, organic farms with schools and restaurants and the camp. Tyler coordinates with caterers who prepare much of the food on site so it is hot and fresh. Tyler also opened a store (Tyler Florence-Mill Valley) recently that has a full kitchen where he films programs. There he prepares and tests weekly specials for the camp. " He is new in this community, he is very receptive right off the back. He thought it would be a very good way to get involved with community in a low-key way. " Mike says he visits all three locations and talks to kids and the camp staff about the weekly specials. The children start each morning by choosing what main dish they want, the camp logs the information, and caterers have the food ready by noon. There is also an all day caf where the kids can have caterers make fresh organic crepes, and they can choose organic fruits and vegetables, and organic bread.  read more »

January 16 I can be a selfish man, so when a publicist representing the fine city of Charleston, S.C., wanted to take me to dinner this week, I suggested Aquavit, which is very convenient for me as it is across the street from my office. There are many restaurants in New York that Ive been meaning to try. Some, such as Monkey Bar, newly under the helm of Chris Cheung, are nearly as close to my Park Avenue office (between 55th and 56th streets, thank you very much), but I can never think of them when people ask me to dinner. I really should make a list. But yesterday was my first day back in the office after a vacation in Denver, where I attended the Bar Mitzvah of my second cousin once-removed Micah Levi. Nice kid. The event was certainly worth a blog entry, and maybe Ill post one later. At any rate, I knew I would have a boatload of work to do upon my return and did not feel like a long commute to dinner. So, Aquavit.  read more »

There is just something about the food in New England that is just inspiring. Maybe it is all the fresh, local produce and the focus on organic raw ingredients that makes everything taste so refined. Maybe it is the crisp air that clears your palate and helps you to taste the flavors or perhaps it is just the ingenuity and creativity that foodies in New England bring to  read more »