There are so many things that I will miss in Seattle. First and foremost, family living across the country. There is nothing better than hugging your kids in the flesh … as opposed to hugging them virtually. Then there is the food.
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?
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.
A town that prides itself on great eateries in a small area, has a new restaurant added to it’s roster. It takes a confident chef to jump into the maelstrom and expect to succeed. Red Bank, NJ can boast that it has a Peruvian restaurant now. Those little bites of delicious surprises I tasted, have me itching to go back for a full meal.
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.
