““CEOs go to their vacation homes just after companies report favorable news, and CEOs return to headquarters right before subsequent news is released. More good news is released when CEOs are back at work, and CEOs appear not to leave headquarters at all if a firm has adverse news to disclose. When CEOs are away from the office, stock prices behave quietly with sharply lower volatility. Volatility increases immediately when CEOs return to work.” —David Yermack, a New York University finance professor, whose recently released study shows a correlation between when CEOs take their private jets on vacation and movements in their companies’ stock price ”
Haute Cuisine: Maple Farms Blueberry Duck
Every ingredient in this dish–duck, blueberries and Indian wild rice–comes from local sources, said Kristen Wasyliszyn, owner and chef at Atiki’s Flight Catering. Wasyliszyn lightly rubs the duck with hazelnut oil for a subtle, nutty flavor and broasts it in high heat to render the outside crisp while the inside remains tender and moist. The blueberries are reduced slowly and the chef adds drippings from the broasting pan, along with a touch of cognac.
The Indian wild rice is indigenous to the area and in great demand elsewhere. Wasyliszyn boils it until it’s tender, then sautées it in her grandmother’s great iron skillet, along with with salt, pepper, sage, finely chopped carrots and whole cranberries. Then she adds toasted almonds, hazelnuts or walnuts to bring out the flavor. Atiki’s serves the dish with the blueberry reduction sauce on the side.
“In everything we do, we try to use local ingredients and only the freshest and best, including herbs and vegetables from our own urban garden,” said Wasyliszyn, who learned her art “cooking my way around the world,” including a stint as chief cook aboard an Alaskan crabbing vessel.
Atii's Flight Catering, serving Minneapolis/St. Paul airports, www.atikiscatering.com, (651) 230-6149.