Opening Tastement

"What if I cook my way through Julia Child's Book, and write a blog about it."  

--Movie: Julie and Julia.

Ok, so I was inspired.  Here's how I see it:

I can't tell you the difference between a Bouillabaisse and a Garde Manger.. but I can tell you how food "feels" to me.  My interpretation of food: a beautiful dance of flavors.  The Venue: my palate.

Since the beginning of my adult life, countless friends/coworkers/clients often find enjoyment in tasting food that I comfort my soul with.  From something as simple as lime juice on a taco at a local hole-in-the-wall, to special-ordering a Steak Dish at an Argentine Steak House.  

Simply put: I love food.  It's the stuff of life.  The proverbial bylaw of human enjoyment.

My goal:  To introduce you to places that enrich your soul.  

This isn't simple.  Going to the right restaurant is not always the key.  Ordering the right things can make a difference between a meal that satisfies your hunger, and a meal worthy of a mid-morning huddle at work recollecting the culinary hard-on that you called "last nights dinner".

Sometimes, you might be able to get away with going to a mediocre restaurant, and ordering that one dish, worth the trek across Chicago, the walk through that shady parking lot, or that uncomfortable moment as you pass the neighborhood street-pharmacist.  

For me, there's always a moment of disbelief when you order the right meal.  You know it very well.  The minute that fork goes into your taste harbor: the initial sensation of salt waking up your taste buds, followed by that gorging of saliva telling you "damn... that's good".  You lean back on your chair to brace yourself for that mouthful to go down, as you temporarily mourn the loss of one morsel, and greet another.

I'm on a journey to find these spots and fragment them with the world.  I love to share food experiences, and hope that you can go home after each one of these meals, and say, "that was totally worth the 3 hr. run I'll have to do tomorrow".

Palate pleasing assignments on next blog.

Until we dine again, 

Erik