- March 28th, 2011
*horror of horrors, this post is light on pictures.. It’s so rife with soul-bearing and topic traipsing that I didn’t feel a set of images would have enough unification to tie-in the words. Not one to leave you high and dry, however, if you are a good little reader and make it all the way to the end, you will be rewarded with a short video created by The Wind Attack, featuring Salty Seattle, and showcasing a project conjured by The Chocolate of Meats and Sippity Sup with participation by their friends, Joy the Baker and Out A Thyme.
Last week was one of those “pinch me” weeks. First I got to meet my idol, my muse, my longtime inspiration for all things nouveau cuisine- Grant Achatz. Then I had the surreal experience of watching myself on television on a super fantastic program called Food(ography). I made madcap recipes for the Food(ography) crew and they chose to feature a particularly fun one, mozzarella balloons. As it turns out, on the same night that my episode of Food(ography) aired, another wacky new television show called Marcel’s Quantum Kitchen featured mozzarella balloons too, with a different outcome. The star of the show, Top Chef Marcel Vigneron, attempts the balloons and decrees that they “aren’t feasible.” Well Marcel, if you’d like a lesson, my kitchen is your kitchen.
The real icing (duck fat) on the cake (rillettes) however, was discovering that the reigning queen of food, Ms. Ruth Reichl herself, had featured a blog post and recipe of mine on her website. As I said on my facebook account when I first heard, “that’s like god asking to make out with you.” Read more