Food Gifts from Employees, Clients, and Others
Posted 19 September 2011 - 06:51 PM
pickles, squash blossoms, tomatoes, halibut cheeks and smoked salmon, crispy peanut brittle, and all manner of Holiday sweets, (some good, some tragically bad), and even a bag of cinnamon sticks from Southeast Asia.
Fall usually brings me wonderful seasonal goods. I recently got a few quarts of wild, fresh Huckleberries picked off the high mountain ridges bordering an employees cattle ranch outside of Missoula, Montana. This morning, an employee who lives in Illinois brought me ground venison off a white tail harvested by her husband. I'm looking forward to the annual elk tenderloin an employee brings me after his family hunt in the Blue Mountains of Eastern, Oregon.
Are you the lucky one who receives wonderful foods from fellow employees?
Posted 20 September 2011 - 05:52 AM
Because I work with chocolate, friends invariably will give me gifts of chocolate. Very generous and thoughtful, but DON'T DO IT. I could go on about why, but it would feel rather mean-spirited.
Not all chocolate is created equal. There, that should do it.
Edited by Darienne, 20 September 2011 - 05:53 AM.
learn, learn, learn...
Cheers & Chocolates
Posted 20 September 2011 - 06:51 AM
Usually, though, I was the one taking baked goods to the office.
Janet A. Zimmerman, aka "JAZ"
eG Ethics signatory
Ten ways you can help the Society for Culinary Arts & Letters
Posted 20 September 2011 - 07:37 AM
My eG Food Blog (2011) ⋆ My eG Foodblog (2012)
Posted 20 September 2011 - 08:01 AM
Posted 20 September 2011 - 08:48 AM
Oh. And fresh caught bluefin tuna. Napes are really good.
Edited by Country, 20 September 2011 - 08:50 AM.
Posted 20 September 2011 - 09:27 AM
Posted 20 September 2011 - 09:31 AM
Posted 20 September 2011 - 06:15 PM
I don't let on, just say thank you so much and offer the chocolates to everyone in the office. One piece of a Whitman caramel won't kill me.
On the other hand, I had an employee who used to bring us boxes of very expensive Belgian chocolates. It was almost embarassing getting a gift that we knew cost a lot of money.
I do still love the chocolate-covered macadamia nuts that employees bring back after a visit to Hawaii.
Posted 20 September 2011 - 07:00 PM
Posted 20 September 2011 - 07:11 PM
I'm mainly talking about gifts from fellow employees, but all of these stories are fun--sort of a gifts in the workplace if you will. In a former career many years ago I was a Production Manager at an Advertising Agency. That was in the days of bourbon lunches. Our Agency got all sorts of food gifts from our vendors-printers, shippers, television and radio production companies, etal. I remember lots of Omaha Steak packs.
Are these corporate gifts, Dave? I had upwards of 50 employees my former life in finance and received gifts from banks and vendors who wanted our business, but none from employees that I recall. The other bosses and I bought food gifts for our employees at the holidays, turkeys and hams, and gave them a nice party with an open bar, food and live music.
Posted 21 September 2011 - 07:42 AM
Posted 21 September 2011 - 04:05 PM
I always do sweets for my co-workers at Christmas. I make a mean praline, and decent fudge, so I always do those; some years I supplement with candied nuts, or some sort of flavored chocolate bark, and last year, to throw everyone off, I did tiny terrines of bourbon-chicken liver pate. I'm thinking this year may be homemade bread and fig jam, since I canned a boatload of that this summer.
Posted 21 September 2011 - 06:36 PM
When I owned my business and had clients around the country and the world, I would get gifts ranging from Omaha Steaks, booze (later wine), and all kinds of regional food items to World Series tickets. One client hired an entire restaurant on its closing day to open for me to serve me a special meal. That was something.I'm mainly talking about gifts from fellow employees, but all of these stories are fun--sort of a gifts in the workplace if you will. In a former career many years ago I was a Production Manager at an Advertising Agency. That was in the days of bourbon lunches. Our Agency got all sorts of food gifts from our vendors-printers, shippers, television and radio production companies, etal. I remember lots of Omaha Steak packs.
One of my sisters is a senior vp in a major corporation. She has "trained" her employees and clients what to get her: champagne. At Christmas at her house, there is more Veuve Cliquot (and many rarer bottles) than you can shake a stick out.
Posted 21 September 2011 - 09:08 PM
Posted 22 September 2011 - 02:45 AM
Maybe it will spread - like the one-upmanship arms race of buying gifts for teachers.
They are delicious.
Posted 22 September 2011 - 07:30 AM
Posted 04 December 2012 - 06:01 AM
This morning I'm taking him a hindquarter of my duck confit. It's from a domestic duck so it will probably not be a taste or texture he's experienced before. I'm not sure wild ducks like Mallards or Teals have enough fat on them to make a decent confit, but I'm sure the French found a way to do it hundreds of years ago.
Next week we're having a cookie exchange during a local company meeting. I'm thinking I'll take some almond-maraschino-oatmeal cookies that I tried last week.
Anybody else in the spirit of giving or receiving food gifts from employees, clients or vendors this year?
Posted 04 December 2012 - 06:34 PM
Posted 20 February 2013 - 05:50 PM
Posted 23 February 2013 - 01:51 AM
I cherish the one official recipe book that school made, even when some of the recipes are not very clear nor detailed. One really starts from scratch: Grab a chicken, wring it's neck and pluck it.
The legacy goes on, as I'm collecting recipes and an eclectic mix of people in my kitchen too.
It's a tradition to bring food celebrating a birthday and such. This generally means mediocre pie or cake. In The Netherlands they really like their slagroomtaart, a whipped cream pie. I can't stand most of those heavy and gelatin laced cream concoctions. Luckily these treats could also mean stroopwafels (thin wafel cookie with syrop), boterkoek (rich buttery goodness, Chufi posted a recipe in the Dutch food thread), apple pie and such. Working in a multicultural environment means we also get not so common fare like semolina cookies from someone's Moroccan mom, Indonesian spiced meat balls and Surinamese cake at times. When clients sent stuff over, it's generally the common Dutch creamy stuff.
Expats come to share their joy when a package from home comes in. We have jumped up and down over a pepper collection sent in from the States among many other things. I guess my love of food in general and spicy, chocolaty stuff in particular don't go unnoticed.
Another tradition, may it be a dying one, is a kerstpakket (Christmas package) from an employer or client. Nowadays I get one, with a very mediocre content, but it is the thought that counts. This year it included canned tomato soup, brie, savoury crackers, beschuit (rusk or zwieback), popcorn, liquorice, winegums, mini pate cups, an energy drink (is that a hint dear boss?) and Italian style cookies. A new trend is to give this package to the voedselbank, which hands out food packages to people who are living a financially very tight life.
Also popular: Wine and/or gift vouchers. The latter are getting more culinary each year.
The weirdest situation I had, was when I was working in a deli in Amsterdam. One of our regulars presented me with a really delicious looking piece of chocolate pie, he described it as the very best he ever ate and had told me about it often. Normally that's my cue, but this retired business man spent his days in a coffeeshop (yes, you know which kind I mean). So it was a bit of a sticky situation as he was waiting for me to take a sample. I was halfway through my shift and on camera (hi boss!), but luckily lunch rush saved me as I didn't want to be rude to him being kind. I checked the origins of the pie with the producer at the end of the day (the guy was a regular there as well) and tried it for dessert. It was nice and the only time I accepted food from a stoner.
Edited by CeeCee, 23 February 2013 - 02:15 AM.