Cook. Entertain. Celebrate Everything.
“The best memories are those made eating, drinking, and laughing with those you love.” -Rebecca
Hi there and welcome to Fieldhouse Kitchen, my lifestyle site where I share original recipes and blog posts about cooking, entertaining, and celebrating everything.
My name’s Rebecca (middle name Fieldhouse). 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 middle 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 all my most celebrated family moments have taken place 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. It’s not easy, which is why it has all the appeal for me. There’s always someone working harder, making more money, and doing whatever it is that you’re doing 10x better than you. Frustrating? Maybe. A rat race? Not quite. That kind of energy is what makes New York the city that it is. It makes the city buzz even before you’ve had your morning coffee.
In 2019, I’ll be coming up on eight years in New York City. Since my arrival, I’ve lost two jobs, several friendships, survived two fairly decent heartbreaks, endured bed bugs (if you’ve had them, this needs no explanation), been through the perils of the red tape of apartment renting, and then of course navigated the city’s dating scene (which I’ve learned has the similar success rate as that of that semi-traumatic Minesweeper game). But everyone has their own story — and that’s what makes it interesting.
I’ve always been an inquisitive person so I love meeting people in New York and striking up a conversation. It pulls me out of my own little world and reminds me that I’m part of a much greater whole. I like that. I like to be a part of something much bigger than myself. New York does that for me.
Q. What are you doing in New York, besides pottering about your kitchen?
A. Creating exciting content and building brands. My love for storytelling and writing has led me to work in various digital media roles for ABC News, CBS, at the Food Network headquarters for Food.com, and as the Managing Editor for MAKERS. I’m currently the Editorial Director for ForceBrands, the leading recruiting firm for consumer brands across beverage, food, beauty, and cannabis.
Q. Friends would say I light up when .
A. Someone asks me for culinary recommendations or to help plan a dinner party. I could spend hours (and I have) dreaming up elaborate parties to host. I also love dishing out restaurant recommendations and curating customized itineraries around them for my family, friends, colleagues, and more. I’ve drafted up bachelorette party agendas, mother/daughter trips, romantic date nights — you name it. I often share my favorite picks in my newsletter, everydayFK.
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.
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 New York City concierge. Simply visit my Concierge section. It’s an undiscovered little resource.
Q. Best and worst advice you’ve been given?
A. “Figure it out.” –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 (I always use Kardamas which my friend owns and delivers me free bottles… helps to have a family farm in Greece, right?)
- Dijon mustard
- Balsamic vinegar
- Mixed nuts that I upgrade and turn into my Maple Roasted Bar Nuts
- Is wine a pantry staple?
Q. Describe your food and cooking style.
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