Fieldhouse Kitchen is your ultimate guide to cooking and entertaining with minimal space, supplies, and money in a New York City studio
“The best memories are those made eating, drinking, and laughing with those you love.” -Rebecca
Hi there and welcome to Fieldhouse Kitchen! My name’s Rebecca. Middle name Fieldhouse. Last name only to be changed by a charming, witty guy who knows how to drive stick, split wood, grill a steak, and make me laugh.
If you can only make me laugh, that’s fine… Have a seat at my table and we can work the rest out later.
I love lobster, writing, Maine, restaurants, the ocean, handwritten letters, chocolate, fog, grilling, sunrises, The Wallflowers and Tom Petty equally, sailing, wine, running, Ireland, docks warmed by the sun, acoustic guitars, lanterns, fireflies, my dad’s collection of Patagonia cashmere sweaters that I
steal borrow, lupines, words, and you, for being here right now reading this.
The idea for Fieldhouse Kitchen came about after I moved into a small New York City apartment and missed cooking and entertaining for my family and friends.
I spent my childhood summers at my grandparents’ summer cottage on a small Maine island. Whenever I had the house to myself, I would invite friends over for a casual barbeque dinner on the sun porch or sometimes do the other extreme: a four-course sit down meal in the dining room with mussels plucked off the beach out front. I would host so many breakfasts with stacks of Maine blueberry pancakes and the like that my friends dubbed the house Bec’s B&B.
I love simple food that’s fresh, healthy, and easy to make, and even more than that, I love sharing it with others. I’m here to show you that it is possible to whip up delicious food [in a New York minute] even with limited space, supplies, and money.
Even if you can’t make toast without the smoke alarms going off… I’ll show you how to make toast, and I don’t even have a toaster. For more about me, read on.
Q. What’s with the name Fieldhouse?
A. No idea. It’s a family name. My sister got Catherine. I got Fieldhouse.
Q. Do people ever call you Fieldhouse?
A. Yes. Once my best friend in college, P.J., learned my middle name, she decided to only call me that and insisted others do the same. Not many people in college even knew my actual first name.
Q. What’s with all the Maine references?
A. It’s home. I spent the first few years of my life in Camden, Maine, and every summer on a small island right off the coast from there at my grandparents’ house. I was three weeks old when I first visited the island and I’ve always had a strong connection to it… It’s a special place. The air is clean, the water’s cool, the stars are bright and friends who I call family are there… It’s in a league all its own.
Q. Why New York?
A. New York has great energy. It’s tough, exciting, challenging, frustrating, seductive, chaotic, and passionate. I think I just described every guy I’ve ever liked.
Q. What are you doing in New York, besides pottering about your kitchen?
A. Since moving here, I’ve worked at ABC, CBS, at the Food Network headquarters for Food.com, and now am a managing editor for one of AOL’s lifestyle brands.
Q. Friends would say I light up when .
A. Someone asks me for restaurant recommendations. Hands down. I’m pretty well read in my restaurant industry news and happenings and I love any and all information I can get my hands on.
For me, it’s not about just the restaurant, it’s about the experience. People dine out a lot in New York, partly to escape their tiny kitchens, but mainly because it’s theatrical.
Dining out in New York is theater. We get to be momentarily transported into a world of different tastes, feelings, atmospheres, conversations — it’s culinary escapism.
I love, love, love giving out my recommendations — from colleagues at work looking to take their spouse out somewhere romantic, to offering visitors a list of only-in-New York kind of restaurants, to even making reservations for others at surprisingly unknown “hidden” neighborhood gems. My recommendations are typically given out in lists, Zagat style — short, simple, and to the point.
If you’re looking for somewhere in particular, want to impress a date, need a night out or simply want to know about a certain restaurant, I’m more than happy to be your restaurant tour guide (I specialize mainly in Manhattan). Reach out to me at email@example.com and I’ll send you on your way with a list of a few places that have enchanted me enough to write about them and to even try replicating their dishes in Fieldhouse Kitchen.
Q. Best and worst advice you’ve been given?
A. “Figure it out.” -said my Dad.
Q. Have you figured it out?
A. I don’t even know what “it” is yet. So no.
Q. I know you don’t stay in every night, saving pennies and cooking… I know you splurge. Dish us your favorite dining experiences in New York so far.
Q. What are some pantry staples you always have on hand that are essential for making the majority of your recipes?
A. Here are some things I keep in my fridge and cupboards at all times:
- Salt & pepper grinder (I love pepper a little too much)
- Good quality extra virgin olive oil
- Dijon mustard
- Balsamic vinegar
- Dark chocolate
- Mixed nuts that I upgrade and turn into my Maple Roasted Bar Nuts
- Popcorn kernels
- Baked Snapea Crisps — random but addictive, especially in Caesar flavor
Q. Describe your food and cooking style.
Reach out to me at firstname.lastname@example.org or fill in the form below.
Notes: With the exception of this page, all photos on this site are my own and were shot using my iPhone 5. This is an endorsement-free site.