About Me

I’m Victoria Granof, Mother of Theo, Food Stylist, Conceiver of Ideas, Crafter of Food, Developer of Recipes, and Author of the book Sweet Sicily: The Story of an Island and Her Pastries. I’ve spent the last 15 years contributing to domestic and international magazines and national and international ad campaigns for clients like Häagen-Dazs, Target, Bacardi, Absolut, Wolf-Subzero, Truvia, Clinique, Vogue, Harper’s Bazaar, The Wall Street Journal, ReadyMade, Bon Appetit, New York magazine, The New York Times, and others. What else? I make my own salt, soap, and sauerkraut. I'm lucky to work with some great photographers like Hans Gissinger, Raymond Meier, Richard Burbridge, Anita Calero, Kenji Toma, Craig Cutler, Marcus Nilsson, Toby McFarland-Pond, Mitchell Feinberg, and more…

And I love food, in all forms.

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Entries in date rumaki (1)

Thursday
Sep102009

Romance and Sex Life of the Date

DateThursday, September 10, 2009 at 03:00PM | tagged , ,

This is the marquee at Shields Date Garden’s musty in-house theater. One can imagine countless date palms having anonymous sex while they show the short film , based on the 1951 retro-funky slideshow narrated and created by Mr. Shields, and featured at the Palm Springs International Film Festival last year.

I bought the DVD (and a bag of date crystals to sprinkle on Theo’s bacon-and–peanut butter sandwiches), which includes the original slideshow-with-narration and which makes me wonder if Mr. Shields ever got any from Mrs. Shields, if you know what I mean. 

These are their thankfully-never-redesigned bags of date crystals, which they sell on their website, along with the DVD and a lot of date paraphernalia, including the recipe book from which comes the equally retro-funky recipe for:

Mrs. Shields' Date Rumaki

(Which was my task to prepare for every one of my mother's cocktail parties from the years 1962 to 1971. Circa.)
Cut Medjool dates open on one side lengthwise and remove the pit. Stuff with a water chestnut. Wrap a slice of bacon around the date and secure with a toothpick. Brush with teriyaki sauce and place under the broiler until the bacon is crisp.
Good with a scotch-on-the-rocks, apparently.
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