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.
Previewing what a restaurant has to offer before you commit to a reservation? Is this possible? If you attended the Holiday Flavour party at the Molly Pitcher Inn on the beautiful Navesink River in Red Bank, NJ, you may have tasted more than 20 restaurant offerings.
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.
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.
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.”
