Don’t get me wrong, I like foodie things. I shop at my local farmer’s market every Saturday. I’ve participated in a weekly CSA for years. If I had the chance to go to one of these amazing Outstanding in the Field dinners, I would go. I would run, actually.
One of my strongest food memories was made when I visited Dan Barber’s fabulous NYC restaurant Blue Hill several years ago — possibly the best meal I’ve ever had. Tons of courses, interesting and unique ingredients, amazing wine, the freshest of everthing. The folks from Blue Hill also run the Stone Barns Center, a wonderful farm in West Chester County where they raise everything from vegetables to livestock. It’s all about sustainability (ah, there’s that word…) and having the very freshest food possible. Love that.
And…my taste in food varies — doesn’t yours? People who say they only eat this or would never eat that…that is so not me! One night, I might have a meal of local and organic stuff like roast chicken, bibb salad or maybe some homemade soup. Then, another time, I want something super simple (and greasy) like a grilled cheese sammie. And I must add, that to me, grilled cheese means just “normal” cheese, no fancy bread, with butter in the pan. Yum.
Life’s short. Dig in. And don’t take yourself too seriously.
- What I miss about dining out in Baltimore - April 29, 2020
- Q&A with Patrick Hudson of True Chesapeake Oyster Co., opening Oct. 9 - October 2, 2019
- Chef Carlos Raba on Good Energy, Mexican Spaghetti and the Road to Clavel - September 12, 2017