I mean, I know the name and it’s important because….well. The next part of this wild story, about how he gets the wine, has to wait because, well, it just has to wait for right now, but then I ask, “In the crazy days before I was married…” that’s how our conversation starts. wait a minute - I got a dinner invite last night from a guy who’s going to open some original, 1979 & 1980 bottles of Opus One. I get all unseasonally-snuggly cuz it’s cold, and open a nice, red O.P.C from Buoncristiani gift from a good friend. While our friends and family back east suffer record heat and drought, I turned on the heat tonight. Oh I do still long to change the world with great tasting food, but know in my heart, "If it ain't fun, it don't get done!" So - wanna come to the Food Party? By the way - it's a potluck. So no matter what we discuss here - recipes or restaurants, food politics or pairings, local events, food as art, or even as God, I will always come from a high-vibe, party perspective. However there is one food truth I now hold sacrosanct: Eaters are motivated by pleasure. Actually, I adapt everyday by new lessons learned from teachers, customers and students. Professionally, I've worn many industry hats including: line cook, corporate chef, Food Coach, caterer, product developer, restaurant reviewer, culinary school teacher, corporate wellness educator, food co-op clerk, author, and even Cirque-du-Soleil lead popcorn concessioner! For years I managed an outdoor kitchen, deep in the bear-infested woods of Tahoe, and also for hospitals (the most unhealthy kitchen I ever worked in?), Singapore high-rises, mule-pack trips, Canadian catholic rectories, and more events than I could ever recall. I've been a sugar addict, a 17-year vegetarian, a food and environment pioneer, macrobiotic, Master Cleanser, ayurvedic, and officially-designated health-nut or party-girl (depending on the year). From eating disorder to east coast culinary school, food has been my passion, profession & nemesis. About this blog: I've been attracted to food for good and bad reasons for many years.
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