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2Out of the ovenChili resident combines love for research,cooking and photography to publish his first cookbookby Grace Griffee

It all started with a bowl of soup.After retiring from his job as an engi-

neer at Eastman Kodak Company in 1991, Chili resident John Smith was watching a travel show about Thailand when it struck him just how enjoyable a good meal can be. “The locals were eating in this hole-in-the-wall res-taurant, slurping up what appeared to be the most de-licious soup, and they had such satisfied looks on their faces,” he said.

Smith tried to find a recipe for the type of soup they may have been eating and headed for the kitchen. What resulted sparked a multi-year undertaking. He served the soup to his daughter, Nancy-Jean Os-born, and she reacted in much the same way as the people eating the Thai soup. In fact, she thought it was so delicious that she suggested her father write a cookbook.

Smith set out to educate himself by purchasing a set of DVDs featuring Ju-lia Child’s first cooking shows that aired on PBS. “Julia would not only show you how to cook, but how to rescue your meal if something went wrong,” he said. The famous chef also taught him to make fla-vorful gravies and that a good sauce often makes the meal. Smith shares her tip for lump-free gravy – start with a white sauce first.

Some of his early meals included tuna salad, veal Francese and spaghetti with marinara, tomato bisque and grilled salm-on. Every week Smith and his wife, Rita, would test out his recipes with some be-ing successes and others being relegated to the garbage.

In 2008, Smith began to develop recipes for his book and even started a humorous cooking blog. He said the idea of combining cooking with his love for photography is what propelled him to create the cookbook, which he aptly named Kitchen 46 Cook-book after his house number. The kitchen in his home is where all of the recipes were prepared and photographed. “I took a photo of the exact meal as I had prepared it straight out of the oven, sometimes with the steam still rolling off of it, and was eating it shortly after photographing it,” he said.

Each of Smith’s recipes had to meet three criteria before

being included in the book. The meal had to look good, taste good, of course, and in-clude only ingredients that can be found in the local grocery store and butcher shop. If an item is more difficult to find, such as pomegranate molasses, then Smith in-cluded instructions in the book on how to make it.

Unlike most cookbooks, the Kitchen 46 Cookbook features complete meals on its pages. “I would decide on the main dish and then compose it with side dishes that taste and look good together,” said Smith. Each dish is referenced in the index mak-ing for a convenient and easy-to-use refer-ence.

What also makes the cookbook unique is that it includes recipes from many dif-ferent cultures as well as those that origi-nated in the U.S. “I tried to create a gen-eral cookbook that includes international dishes that Americans like to eat,” said Smith.

It took about six years for Smith to com-pile the 96 main dish recipes and 70 side dish recipes in the book, and then it be-came a family affair. His daughter, Janet Tierney, edited the book, wife Rita proof-read, and twin granddaughters Stephanie and Nicole Casper, age 26, designed the cover.

Smith chose Lulu.com to self-publish his cookbook, a process that took about nine months to complete. The book is now available on Amazon.com and in the Chili, Gates, Greece, Ogden and Newman Riga public libraries.

In his dedication, Smith writes, “If you choose an entrée and follow the recipe you will enjoy a great meal, and you may nev-er want to part with your cookbook, ever.”

Many of the recipes in John Smith’s cookbook (shown above) may seem gourmet, but all of the ingredients can be found in local grocery stores. Provided photo.

John Smith’s Kitchen 46 Cookbook is available at several local libraries. Pro-vided photo.

Holiday Open House & Sale

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Stop In To Get YourFREEPRINT

The offices of Westside Newswill be closed on

Friday, November 28th

EARLYDEADLINE

Due to Thanksgiving the deadline for the Suburban News & Hamlin-Clarkson Herald

for the issue of November 30th will be

TUES., NOV. 25that 4:00 PM

Materials left at drop-off locations must be there by Mondayat their close of business.

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Spencerport’s paint-your-own-pottery shop, Splatters Studio, changes ownership

Splatters Studio Ltd., a paint-your-own-pottery shop in Spencerport changed ownership November 1. Christine McEn-tee, previous owner of Splatters Studio, sold the business to Spencerport local, Dan McCollester.

McEntee started the paint-your-own-pottery business from the ground-up in 2004. “I can not thank the community enough for years of enjoyment, watching families spend quali-ty time being creative together and literally seeing youngsters grow up at Splatters has made this experi-ence amazing. I look forward to new ad-ventures ahead with more time for a new journey,” said McEn-tee. “I know that Dan will help Splatters evolve and thrive and I couldn’t be happier to be handing the keys to a person who is creative and ready to take Splatters to a new level of fun and success.”

Dan McCollester attended Geneseo and majored in ceramics. With years of experience in jewelry making and ceramics, taking the reins at Splatters Studio is his next creative calling. “As a customer, I had always enjoyed the full experience of taking my daughter to paint at Splatters,” McCollester said. “I knew that I wanted to take the next step in my ca-reer as a small business owner and this opportunity couldn’t have been a more perfect fit.”

Splatters Studio will remain a pottery shop as the same name under the new ownership. Gift cards sold before this transition will be honored. Visit splatterspottery.com and facebook.com/splattersstudio for informa-tion.

about businessa special feature of Westside News Inc. offered exclusively to advertisers.

Chris McEntee, previous owner of Splatters Studio in Spencer-port village, with new-owner Dan McCollester and family. Pro-vided photo.

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