This might come as a shock to some of you (except those that know me really well), but I’m a super picky eater. I’ve got texture issues and when I order – I “create-a-meal.” Picture the ordering scene from Harry Met Sally. It’s totally me.
Well, one of my goals is to get out of my little box and start being adventurous. Start trying things that I would normally turn my nose up to (for me).
I create some pretty amazing menu for client events. I can picture the food in my head, I flip through cookbooks, I ask how it will be presented – the whole 9 yards. I feel like I’m a breathe of fresh air for chefs because I’m very collaborative and allow them to get out of their everyday box and actually create.
I would turn my nose up to cheese, unless it was on pizza or tacos. Eating cheese that wasn’t melted – was NOT happening for me. I know…C.R.A.Z.Y.
A few months back, we worked on an event in Boston at an amazing restaurant Menton and we did a cheese tasting for dessert. Now, I already knew that whatever she selected would be amazing. But if I was going to dip my toes in the artisan cheese pool – I was going to let a master maître fromager select the cheeses. One word – AMAZING!
A few weeks ago, I went to this little restaurant with a client and she ordered a variety of bruschetta. One in particular sounded very interesting to me – Pear and Brie bruschetta. WOW – it was so good. I still think about it.
(mine was similar to this one)
This past Friday, I had lunch at Trace at the W San Francisco. I ordered the sourdough grilled cheese (with bacon and onion jam). Oh goodness gracious – I’m now a convert. I know, it’s a bit wacky.
(pardon the blur, I was ready to dig in)
It’s all about progress not perfection…right?
Images: image one (taken by me), image two, image three (taken by me)