SUSHI (by Tetsuo Hayashi)
My favorite part of Thanksgiving are the side dishes. Closest to the camera reading right to left:
- Brussels Sprouts roasted in bacon fat
- Sweet Potatoes whipped with nothing
- Cauliflower parmesan, breadcrumbs, chili flakes
- 1/2 of a turkey
- Honey roasted beats, gorgonzola and balsamic on the side
- Root vegetables with maple syrup
What are your favorite side dishes?
Spaghetti Squash, Chestnut, Jalapeños, Black Truffle
Photo: Sam Horine
31 January 2013
New York, NY
“‘Whereof we cannot speak,’ says the great philosopher Wittgenstein, ‘we must be silent.’ But it is also true that, whereof we cannot speak, we dream, or tell stories.”
The late author Leonard Michaels said that once, in his essay on the subject: “The Story of Jonah”. It sticks with me; reciprocity. Tell me a story and I will tell you a story. Dream. I will dream with you.
"Events become meaningful as they become — at some amazing turn — stories, just as notes become meaningful, retrospectively, in a melody. The moral, like the melody, is open to interpretation." Food, like stories: reciprocity. Passed down through my family, our time. In retrospect, the repetition attains meaning. Eating is an agent of history.
“‘One portion of being is the Prolific, the other, the Devouring,’ said Blake, a great storyteller.”
"Modern stories are hardly ever retold," Michaels once said, also.
Here is a story worth repeating:
Smooth as Silk Pumpkin Pie.
Appetizer - Amuse-bouche -
(Photo Lester McLellan)
Last weekend our good friends Serge and Jamie invited us into their home for a dinner they had created, “Fried Chicken Gaspésienne Style“ Ummmm! It was excellent.
I decided to create appetizers to accompany our several glasses of wine. Today I share with you this…