No matter how you slice it, everyone looks forward to Friday night. End of the workweek for many, date night for others, game night or just downtime, it is what we crave.
What we want most is the time to relax. A few no hassle, change out of our face-the-world clothes and just let go and breathe. To that end, we have gone a pretty simple, no cook dinner route in our kitchen.
Hand in hand, the paint palette an artist holds to create a masterpiece walks the same path as a chef who chooses to cook with the beautiful colors provided naturally. It was Paul Gaugin who said, “It is the eye of ignorance that assigns a fixed and unchangeable color to every object; beware of this stumbling block.”
Delicious, well prepared food isn’t always beautiful, and beautiful food is often tasteless. Such is the situation encountered over and over again at large scale events. Fundraisers, foodie dinners, farm-to-table, you name it. Every now and then though, my theories become fried in the over-used cooking oil and proof does indeed come out in the pudding.
Who brings produce and plants from their garden to an interview just to make a point? Linda Walton and Lynn McKittrick owners of the hurricane Sandy wrecked, River Front Cafe in Sea Bright, NJ wanted me to understand their concept of good food.
