FOOD
FOOD
Food glorious food! Nothing satisfies quite like a good meal. I don't know how it happened, but I have come to truly appreciate good food with such a passion that it amazes me at times. I do not know if it is a result of early imprinting on the part of a) going to a French elementary school, or b) my dad always mandating that Friday and Saturday nights were when the family dinned and did not merely eat together, or c) Uncle Daniel's teaching me social graces and appreciation for finer things, or d) my parents encouraging and providing me with the abitlity to experience some of the truly great restaurants around, or e) growing up in SF wheree good food abounds. Whatever the reason, I love food. Food is an experience to me and not just fuel.
I appreciate all kinds of food. As a kid, one of the family rules was to try every different type of food presented at family meals and to share your dish with others whten we were out to dinner. Plus, on the Russian side of the family it was an insult not eat a ton of whatever was served to you. On the bad side of things I was forced to eat headcheese (if you don't know what it is, ya don't want to find out), golubtsi, fried grissle (no joke), and other forms of peasent Russian food (unfortunately, they were rather resourceful). On the good side, that experience taught me to really enjoy good food when I had the opportunity. In addition, how good tasting particular food is just part of the equation. Presentation, atmosphere, and service are just as important to enjoying a good meal as the food itself. This is where my haughty French attitude comes out. Yes, if fine French restaurants, there is a rigid structure but it is meant so that you enjoy the meal. When going to a restaurant, the chef should be the one making the call as to what goes best with what and in what order. The best dining experience that I have ever had (as close to a perfect meal as I have been to) is a toss up between the French Laundry in Yountville, CA and the Silver Speigelen in Amsterdam, Holland. I have been to a plethora of fine restaurants throughout the US--and even the world--and these two restaurants stand way above the rest. However, that doesn't mean I haven't totally grooved on other places. Other great restraurants I have been to include: Commander's Palace in New Orleans, Mr. A's in San Diego, McCormick and Schmick's in LA and Seattle, The Grand hotel in Stockholm, Morton's in Chicago, The Fontaine Bleu in Florida. In SF, I have been to: Eos, Avenue 9, Tonga Room, Bella Voce, E&O Trading Company, Savoy Brasserie, Laghi, Cafe Akimbo, Moose's, Jardinere, Farallon, LuLu, Suppenkuche, Magnolia Pub, Zuni, Crescent City Cafe, Herbivore, Slanted Door, Harris', House, House of Prime Rib, Alfreds, Greens, PJ's Oysterbed, Ebisu, Pomelo, Balboa Cafe, Mecca, Blowfish, Cliff House, Ella's, Cafe for all Seasons, Rick's, Bull's, Brother-in-law's BBQ, Cliff's BBQ, and, my favorite chinese food, Golden City. In the Bay Area, I have dined at Catahoula and Brannen's in Calistoga, Bisto Jeany in Yountville, the French laundry in Yountville, Pyramid Brewery in Berkeley, Kincaid's in Burlingame, Bella Vista in San Mateo, The Buckeye in Marin, Flea Street Cafe in Menlo Park, the Village Pub in Woodside, John Bentley's in Woodside, NoLa in Palo Alto, Gordon Biersch in Palo Alto, and MacArthur Park in Menlo Park.
While my high-falutent tastes do pervade, it does not preclude me from grubbing on a fat burrito, scarfing down an In-N-Out double-double animal style, or even enjoying a 3 rolled with guac and sour from Roberto's in SD (yes, *that* Roberto's). The big mac, quarter-pounder with cheese, and those fantastic McD's fries have their place. As do the western-bacon cheeseburgers from Carl's Jr. or the old chicken strips from Jack in the Box (not those new crappy things they pass off as nuggets). They all have their place in my gustatorial heart. Falafels or Shawarmas at Ali Baba's or Truly Mediterranian, Saliper at Golden City, Dim Sum at Hong Kong Seafood, burritos & beef quesadillas at Burrito Express (R.I.P. Peppers), deli sandwiches at Dean's Deli, ribs at Memphis Minnie's, Roast turkey at Pluto's, har gow or siu mai at Hang Ah Tea Room, dolmas at Haig's Deli, bagels from the House of Bagels, subs at Yellow Submarine, or Pizza at Pirros and Greco-Romana. These are some of the greatest foods here in the city. I could go on and on about all of the tons of places to grab a bite to eat here in the city by the bay.
I would have no reason to critique or enjoy food as much as I do if I didn't prepare food myself. I love cooking. I put a bit of myself into each meal I prepare. Whether it be spaghetti and sauce, BBQ, chicken and couscous, or a 5 course meal, I try to add my own distinct signature onto the food I prepare. I love sauces and marinades, but I can't leave them unchanged, I always have to dig into the spice rack and accent things just a bit. And for herbs and spices, there is no place comparable to to the San Francisco Herb and Spice Co. here in the city. It is a retail/wholesale business down on 14th St and the moment you walk into the place you are blessed with the overwhelming bliss of tons of spices. Anyways, I love to cook and try new ways of preparing dishes. Of course, some experiments go terribly wrong, but as long as it isn't during a date, I can handle it.
Food is a pleasure and should be enjoyed to its full capacity. Plan a meal well in terms of how flavors and textures intermesh and add a wine or other beverage to accompany the food, place yourself in a comfortable setting, and surruound yourself with good people and you have a complete dining experience. Nurishment is a right, but cuisine is a privilege.
