This One's For You Bud

Our son Jameson has always loved to cook. According to my mother, when he was just a little thing she would stand him in a chair, push it up to the kitchen counter and let him make anything his little heart desired. So, if you believe Frances, although Jamie is only 34, he has been cooking for the last 30 years or so. Jamie has always been a like a dog after a bone, while in high school he worked 3 jobs, not because he had to, but because he wanted to. On Saturday afternoons he would stuff ads in the Atlanta Journal for the Sunday edition and the rest of the week he worked at Arbys and Taco Bell afterschool. Always the ladies man, during high school Jamie would cook dinner for his dates. The tradition continued while he attended Oglethorpe University, but he also started cooking for his fraternity brothers. I always dreamed of Jameson becoming a lawyer, but in his second year of college he broke down and told me that my dreams wern't his. He wanted to become a chef, and to achieve that goal, he enrolled in the Culinary Institute of Atlanta. Three years ago he moved to New York to pursue his dream and immediately began working at Wichcraft, an industrial-chic sandwich shop, the third member of chef Tom Colicchios trilogy, which also include Craft and Craftbar.

Wichcraft is a sandwich shop, but not your ordinary sandwich shop. According to Best of New York "Wichcraft's sandwiches are masterpieces of bold flavor and balanced texture, and the New York Post states "when the sandwiches hit on all cylinders, cleverly melding tastes and textures, they're unforgettable. Here's an example of some of the choices you'll find on the menu; Fontina with black-trumpet mushrooms and white-truffle fondue, a grilled cheese fit for a king or queen, and then there is a meatloaf sandwich lavished with melted cheddar and bacon, unlike anything my mother ever made or dreamed of making. If those aren't enough to send you running to the kitchen while you are reading this (is anybody out there reading this?) then how about a warm roasted turkey sandwich adorned with smoky bacon, smooth avocado and sweet caramelized onion on a crisp-crusted fluffy ciabatta roll. Kinda makes me remember something my grandfather used to say "makes you want to swallow your tongue". There are more choices, but I'll stop at the tuna, a Sicilian tuna on a crunchy brown baguette topped with fennel, chopped black olives and a spritz of lemon. And don't even get me started on the salads, soups and desserts. I think you get the picture.

Colicchio's first Wichcraft shop is located at 49E and 19th street, and he has added one in Tribeca and another in Bryant Park. Jamie has been in charge of the kitchen for all the stores, but yesterday learned he will be stepping out of the kitchen and into the corporate world. Jamie, my brillant and gifted son has been named Director of Operations for Wichcraft. This is quite an accomplishment considering that Colicchio is opening 6 more shops in New York city and plans are underway to take the concept to the westcoast. I hope they consider Atlanta, we've got lots of foodies down here. After all of Jameson's hard work I deserve bragging rights, don't you think. You'll have to excuse me now, I'm heading to the kitchen.

Peace