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.
Some of the most beautiful things in the world start out covered in mud and soil. You have to get your hands dirty to get to the best bits, but it is worth it. If you aren’t growing beets in your garden this year, no worries, that’s what the farmers markets are there for.
Look past the dustiness and the huge green leaves. Don’t throw the leaves out though, they are full of vitamins and delicious to saute in oil with garlic.
Do you see what I see? Doing a bit of a happy dance because I beat the deer to the first crop of green beans. Everything tastes better when it is fresh from the garden. Crisp, delicious and so versatile, green beans are one of my favorite vegetables.
“Patience is a virtue, Possess it if you can, Seldom found in woman, Never found in man.” This quote from an unknown source about sums up many of our dining experiences.
If you aren’t growing beets in your garden this year, no worries, that’s what the farmers markets are there for. 
Do you see what I see? Doing a bit of a happy dance because I beat the deer to the first crop of green beans. Everything tastes better when it is fresh from the garden. Crisp, delicious and so versatile, green beans are one of my favorite vegetables.
