One of my English professors maintained that “art is the fulfillment of expectation.” A line of poetry, a musical phrase, an early visual in a movie all give us a sense of something about to happen. When it does, and when it surprises, delights or shocks, we are satisfied. In a few notable restaurants, the same definition can be applied to waiting tables. And when the waiters are trained for service in a great French [...]
Though not much a fan of helpful hints for cooks in the Heloise style, I think this one is worthy of your consideration: keep a container of carefully-selected, chopped vegetables in your refrigerator Just as mirepoix – a mixture of onion, celery and carrots – is the starting point for countless stocks, sauces and stews in French cooking; and the “trinity” (onion, celery and green bell peppers) is the foundation for Cajun gumbos, jambalayas and [...]
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