February 21, 2012 § 15 Comments
Last Friday night we went out to dinner with some friends at a postage stamp sized little pop-up restaurant called Whisk, just around the corner from our house. We had an absolute blast, which was mostly due to being in the best of company, but the seven course tasting menu offered at the restaurant, aka the dining experience, was quite fun too. The food was legitimately good, fancy and conceptual, though it was not flawless.
Usually I sneer a little at deconstructed this, foamed that, or anything made into a gel version of itself. It can seem so pretentious. So if it is going to be done, it either needs to be executed near perfectly or be done tongue in cheek. At Whisk, it was neither, but they were so incredibly endearing and effusive about their project, so adorably bumbling as they mispronounced Camembert and granita in their excitement, that any apparent pretention was immediately forgiven. It felt like we were all playing house together, and we got to eat a very delicious meal during the course of it.
And I must say, their plating was truly beautiful and creative. I love carefully, stunningly plated food. It has some of the interesting aesthetic elements of abstract art and sculpture, except then you get to devour it! It is not something I have ever given a try myself though, except for carefully placed mounds and dollops (I do have this idea for a crazy project loitering in the back of my mind that, if enacted, could thoroughly change this, but that is something for the future). And, when I looked at the meal I created for us the very next day, it provided a pretty amusing contrast to Friday’s edible art. On Saturday, we ate piles.
December 13, 2011 § 12 Comments
Does’t that just sound like the food version of cuddling on the couch in front of a fire? Warm custard spoon bread. Every word there is like a friendly little squeeze. Every word there says to me, “I am unbelievably amazingly delicious and decadent. You should probably drop everything and make me right now.”
I don’t know why but I am an absolute sucker for foods that have the word spoon in their title. (I am a sucker for warm, custard, and bread as well. But, those are more standard enticements than you’d expect an eating utensil to be.) It’s like a short hand for something being so ooey gooey, soft, and tender that you have to eat it with a spoon. Like Nutella right from the jar.
I have been actively yearning for this dish for a year now. At least I have whenever it has been brought to my attention. Then, as with most other things that are actually important to me to remember (as opposed to random facts and other people’s schedules which stick in my mind with remarkable fortitude), I promptly forget about it as soon as I am not looking at the recipe. I don’t know why this happens, but I know I’m not the only one who does this. I’ve heard from all sorts of people that it can somehow take months or years for them to get around to making a dish that they desperately wanted to try upon seeing it.
Maybe it’s a built in mechanism to allow us the great pleasure afforded by deferred gratification. Maybe people did experiments on us when we were little, telling us not to eat the marshmallow in front of us, and this is the strategy we developed to succeed. Most likely we’re just scatterbrained by virtue of the way the information stimuli in our society are fed to us. « Read the rest of this entry »