Food
I'm finding myself very obsessed with, and happy about food recently. Through link clicking and influence seeing on these here interwebz I just found this
http://www.slowfoodusa.org/
Which I agree with in parcel and in part, and dramatic evidence of this approach to food is evidenced in both:
1) the awesome goodness of Alba, where I ate Friday night and where I got the referenced link.
and
2) The difference in the idea of food the slow food thing is rather changed from other restaraunts I've worked with.
Frankly in many restaurants I've worked in food is something that is delivered by Sysco, once a week. This is Ungood.
I mean the craft of the saucier is important, but it can't make up for really good ingredients, and too many restaurants are bound by a defined menu of favorites, that surely isn't seasonal, and perhaps not practical, so the ingredients are frozen, from Bolivia, etc..
And, frankly, I'm going to make an effort to putting my dining dollar, and when I'm paying $20 and up for an entre, and $200 for a dinner, its a lot of my paycheck, to when I'm paying for fine dining, to make sure I'm doing fine dining, not just somewhere that has a factory chicken breast with a pretensious sauce.
I mean I LOVE to go out to a good restaurant for dinner. I just sometimes wonder if I'm getting what I'm paying for. There was a definate difference at Alba then anywhere except maybe Anjou in Phily I've eaten at, and for the price, that's what I'm going to start to expect.
I am still, however, going to buy hamburgers at Anthony's .
http://www.slowfoodusa.org/
Which I agree with in parcel and in part, and dramatic evidence of this approach to food is evidenced in both:
1) the awesome goodness of Alba, where I ate Friday night and where I got the referenced link.
and
2) The difference in the idea of food the slow food thing is rather changed from other restaraunts I've worked with.
Frankly in many restaurants I've worked in food is something that is delivered by Sysco, once a week. This is Ungood.
I mean the craft of the saucier is important, but it can't make up for really good ingredients, and too many restaurants are bound by a defined menu of favorites, that surely isn't seasonal, and perhaps not practical, so the ingredients are frozen, from Bolivia, etc..
And, frankly, I'm going to make an effort to putting my dining dollar, and when I'm paying $20 and up for an entre, and $200 for a dinner, its a lot of my paycheck, to when I'm paying for fine dining, to make sure I'm doing fine dining, not just somewhere that has a factory chicken breast with a pretensious sauce.
I mean I LOVE to go out to a good restaurant for dinner. I just sometimes wonder if I'm getting what I'm paying for. There was a definate difference at Alba then anywhere except maybe Anjou in Phily I've eaten at, and for the price, that's what I'm going to start to expect.
I am still, however, going to buy hamburgers at Anthony's .