I'm also a member of Slow Food USA, so I know what you mean. But I'll probably never go to any of these places, so it's going to have to come to me, as it will with the rest of the world.
Respectfully, Adam Phillip Churvis President Productivity Enhancement > -----Original Message----- > From: Judah McAuley [mailto:[EMAIL PROTECTED] > Sent: Tuesday, September 23, 2008 12:28 PM > To: CF-Community > Subject: Re: I am now a Chevalier! > > There is certainly a place for meals like that, but I generally > speaking > have to question bringing those items all the way over here in order to > serve them. I'd love to try the Bouillabaisse. But I think it ought to > be > tried in Greece. I like crab when I catch it in a pot, bring it to the > docks, cook it on the shore, toss the shells back in the bay. The food > never > goes more than throwing distance from the water. Give me chanterelles > that > still have pine needles on them, that smell of the damp fragrant > hummus. > > Meals with ingredients from all over the world are great on occassion > and I > will certainly admit to indulging in them now and then. But food is > inherently tied in with location. It comes from the land and is part of > the > land and deserves to be paired with the land of its origin. > > Judah > > On Tue, Sep 23, 2008 at 9:18 AM, Adam Churvis < > [EMAIL PROTECTED]> wrote: > > > > Pot luck dinner at Adam's house....I'll bring the green bean > casserole > > > > Funny you should mention bean casserole. One of the courses was a > roasted > > Colorado lamb chop surrounded by Tarbais beans (perfectly cooked by > Chef > > Christophe Joignant), which are the only kind used in an authentic > > Cassoulet. I found out later that the beans alone were two hundred > dollars > > per pound. > > > > I remember the Chaine event at Kyma earlier this year where Pano > Karatassos > > flew in directly from Greece some species of freshly caught fish that > are > > only available in Greece. Right from the fishing boats to a jet, > then > > taken > > straight away to the restaurant that day. Served in a sort of > > Bouillabaisse > > "nage" in a very light fennel-infused broth. The entire place went > silent > > when we started on that course. Ethereal. > > > > Respectfully, > > > > Adam Phillip Churvis > > President > > Productivity Enhancement > > > > > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~| Adobe® ColdFusion® 8 software 8 is the most important and dramatic release to date Get the Free Trial http://ad.doubleclick.net/clk;203748912;27390454;j Archive: http://www.houseoffusion.com/groups/CF-Community/message.cfm/messageid:270543 Subscription: http://www.houseoffusion.com/groups/CF-Community/subscribe.cfm Unsubscribe: http://www.houseoffusion.com/cf_lists/unsubscribe.cfm?user=11502.10531.5
