Could the story behind anevent, a meal, or a restaurantintrigue and entertain mostaudiences more than the actualitem? Marc Silverstein and JillCordes answer this questionwith an emphatic "Yes!" andbase their book, The Best of TheBest Of, on this premise.

Their deliciously candid inter-view, shared with myself andMid-Atlantic Events Magazine'spublisher Jim Cohn during TheBook and the Cook this pastspring, introduces an entirelynew angle to their adventures:the storytellers themselves.

"The BestOf..."

by Cat Lambert

September/October 2005 Mid-Atlantic Events Magazine 107

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108 Mid-Atlantic Events Magazine September/October 2005

For a taste of the book and the authors'approach, here is a bite of the introduc-tion to the section devoted to us: TheMid-Atlantic.

"What makes this region great is its brashattitude. New Yorkers are blunt;Philadelphians have their own uniqueswagger; while power-hungryWashingtonians exhibit the best of

Northern hospitality and Southern effi-ciency. When it comes to discussing restau-rants in the Mid-Atlantic states, the onlyway to keep everyone happy is to keep themarguing. Fortunately, there's plenty todebate in this chapter... We'll explain howFrench fries ended up on sandwiches in

Pittsburgh and why a Big Apple chef raisesbees on his rooftop."

Going beyond restaurant facades, TheBest of The Best Of dives into the stories ofeach region's best food finds. The Bookand The Cook (a food, restaurant andcookbook celebration in the Philadelphiaregion) invites celebrity chefs, TV person-alities, and cookbook authors to partici-

pate in 60 culinary restaurant-basedevents each spring.

The Joseph Ambler Inn graciously wel-comed Marc Silverstein and Jill Cordes(hosts of the Food Network's The BestOf) to contribute a few recipes from theirbook and many stories about why the

chosen recipes stand out. Jim Cohn and Ihad the chance to sit down with MarcSilverstein for about an hour before theevent. Within just a few minutes, weunderstood the importance of good storytelling and became fascinated with Marc'sease of language, punctuated by humor,as well as his disarming and honestnature.

Both Jill and Marc worked as broadcastjournalists before teaming up with theFood Network. Marc admits, "[Beforethe show,] I didn't know anything aboutfood... I was lucky to go to McDonald'son the way to a trauma... [The Best Of is]not about food, it's about telling goodstories. Go in like a news crew and comeaway with a story."

Marc explained that their assignmentfrom the Food Network contained moreinvestigative reporting than culinaryexplanation when they first heard of theshow. He continues, "Inside every placethere is a story to tell. Story telling is whatmakes everything work."

Their food knowledge has only grownwith first-hand experiences. While Marcconfided that he originally knew nothingof food, he now finds himself hostingfood demonstrations. He reveals, "I liketo [demonstrate] Brie stuffed Frenchtoast that I got from the Valley Green Innhere in Philly, in Fairmount Park. Thelight kinda went off for me [at the ValleyGreen Inn], 'Ya know, I could do some ofthis stuff.' So now I've become sort of acook and I encourage other people. It'snot that hard! You don't have to have abackground. You just have to like to eat.Most people like to eat something."

He says that he considers himself luckythat his cooking classes have been along-side some of the country's greatest chefs.

Both Pennsylvania natives, MarcSilverstein and Jill Cordes toured one ofthe state's best assets on their first show:Pats Steaks in Philadelphia. It was a natu-ral first stop for the show. Marc reflects,"I have a special place in my heart forPats... [I] spent many nights after eventsat Pats."

About the book, he enthusiastically says,"It's fun, well at least we [Jill and I] thinkit's fun! It's fun because it has all thesedestinations - places we really like - and

Marc explained that their assignmentfrom the Food Network contained more

investigative reporting than culinaryexplanation when they first heard of theshow. He continues, "Inside every place

there is a story to tell. Story telling iswhat makes everything work."

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September/October 2005 Mid-Atlantic Events Magazine 109

85 chefs, whether Mom-and-Pops orCharlie Parkers, to give us recipes."

Produced in Gulph Mills, the show (espe-cially the first episodes) emphasizes theMid-Atlantic region due to an interestingcircumstance. Very openly, Marc divulgedthat at the time of the show's beginning,his wife's first pregnancy grew more diffi-cult. Due to the "Spencer Phenomenon"(the birth of his son), the Food Network"very nicely" allowed Marc to "hoptrains" to regional areas rather than sendhim across the country. This kept himclose to his expectant wife.

After our interview with Marc, Jill joinedus for a few minutes before dinner. Jill'senergy and enthusiasm reflect how muchshe enjoys working on the show. The rap-port between this great duo shines in per-son and easily carries into their compila-tion book of restaurants. The Best of TheBest Of highlights all of Marc and Jill'sfavorite stories from the show's episodes.

Divided into regions, the book is anexceptional tool for the meeting planner.Not only does it provide suggestions forrestaurants, but it also goes further andgives a story with each location. It's awonderful gift for your guests and evenmore meaningful when you dine at one ofthe restaurants featured in the book.

The story behind your guests' dinner willoffer more than simply a meal - it willpresent a unique experience that they canimpart to their family and friends. As abonus, this gesture will also show yourguests their event took creative planning.

Beyond the hospitality angle of greatfood, The Best of The Best Of offers two

incredible treasures for events: MarcSilverstein and Jill Cordes. Marc and Jillboth frequently speak at engagementsthroughout the country. Their natural-conversation and humor make themexceptional candidates for any event.From their experience hosting an event ata Giant Food Store (great story) toMarc's Smithsonian classes at Zola in DC,they both have the ability to make everycrowd feel welcomed and to create aunique experience for their audiences.

Also, in the months since our springinterview, I have learned that two newshows are on the horizon! In addition toThe Best Of, Jill Cordes will host “MyFirst Place” on HGTV this September,while Marc Silverstein is hosting “GoAhead, Make My Dinner” on theDiscovery Channel, which began thissummer.

Jill says she is looking forward to her newshow, explaining, "We [the show] follow

first time homebuyers... Buying your firsthome is a bit of a milestone and that ispart of the story element to our show."

My First Place shows the homebuyer intheir current space (rental property orfamily home) and follows them throughtheir move-in. One of the show's design-ers then helps the buyer redecorate aroom to make their new place feel morelike home. Finally, the show reveals thenew home to friends and family.

Marc describes Go Ahead, Make MyDinner as, "a very fast-paced, excitingcook-off show." He continues, "Theaudience learns great cooking techniquesfrom the best chefs." Saying he learnedmore in a week about cooking on GoAhead, Make My Dinner than during hisfive years on The Best Of, Marc believesthe new show has more of an emphasis onlearning rather than competition. Catchhis show at noon every weekday.

Marc also has a column, "At the Table,"in each issue of DC Style magazine,where he interviews a local celebrity"foodie." Philadelphia Style will soon runa Philly version of Marc's column. VincePapale (the oldest rookie, walk on playerin the NFL) will talk with Marc and givehis take on Philadelphia foods.

For more information about The Best of The Best Of book, visit www.bestofbook.com.

To reach its hosts, contact Marc: goaheadmarc@aol.com

or Jill: jill@bestofbook.com

This article has been reproduced with thepermission of Mid-Atlantic Events Magazine:215-947-8600.

Divided into regions, the book is anexceptional tool for the meeting planner.Not only does it provide suggestions forrestaurants, but it also goes further and

gives a story with each location.

Jill's energy and enthusiasm reflect howmuch she enjoys working on the show.

The rapport between this great duo shinesin person and easily carries into their com-

pilation book of restaurants.

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