The process of writing about food is often like going on a blind date. The hope for a mutual attraction, a little something in common, and maybe a good time is what you’re looking for. Tasting several dishes cooked by the kitchen crew of a restaurant is no different. You hope for something delicious, food that has been prepared properly and maybe, if you’re lucky you get an unexpected taste experience to write about.
When is a collection not a case of hoarding? Recently, I found a group of fellow cookbook collectors on facebook. They call themselves The Cookbook Junkies. Like me, this is a group of cookbook aficionados who have amassed or are in the process of putting together collections of cookbooks. I think everyone has their own reason for what appeals to them, but it can be rewarding and comforting to find like-minded compatibility.
Scenery around Seattle and it’s surrounding area is stunning. When you come from a flat-lander area, it can actually be awesome. Take those remarkably tall evergreens, add a thundering waterfall to the scene, throw in an impressive lodge and shake till you just don’t know where to look first.
It is a scene that screams, this is what Washington is all about. Big, strong, and broad shouldered, this state is not for wimps. But, this is a blog about food, so why am I writing about panoramic views?
Dim Sum, for all intents and purposes is a fancy name for brunch. Knowing that I’m not a “brunch” person, my Seattle settled daughter and her boy friend, insisted that we go out for dim sum right at the beginning of our vacation.
Taste and Technique, a cooking studio in Fair Haven, NJ, often schedules local celebrity chef’s for demonstrations. These classes are always delicious, informative and entertaining. The cooking school also offers hands-on learning opportunities with professional chef’s. Rachel Weston taught a class recently, her first time at this studio, but not her first time teaching, that was instructive, insightful, and of course, delicious. Although I have some experience in the food world, I walked away with a few new tricks.
