Speak Up

Sunday, July 22, 2007

One is Almost Too Many

If one chef is nearly [clearly] too much, try having dinner with two. You haven't been ignored until you've been ignored by two chefs talking food, food science, food politics, food fame, food school, food reviews, and food life. Now don't get me wrong-I'm an intelligent woman and I knew that this particular dinner conversation would often tip toe and dance between unsweetened sugar, rehydrating, silica beads, and 100 year eggs. But whatever happened to the ancient art of manners and the delicate dance of conversation? No, seriously-what the hell? I have to admit that my husband was very good about trying to include me in his tiny two-man tent of a conversation but the other chef wanted nothing to do with speaking of anything but his old restaurants, his recipes, his food experiments gone wrong, his blah blah blah. I'm losing interest just typing about it. It's a good thing I really like this guy.

And even we can pretend that I have nothing at all to bring to the table (I'll admit it's a far stretch to say the least)Let us imagine that I am invisible, but what about the other things going on in the world beside food? What about the war? The election? Global Warming? World Hunger? Health Care? The decline of the middle class? Hell, I would have even enjoyed talking about the latest person voted off some shit-for-show on Saturday afternoon tv.

At least the food we ate kept me entertained. Wylie Dufresne's "mad scientist" reputation is clearly backed up in his food. He was doing things with food most people couldn't imagine: 'see it to believe it' type of stuff that leaves you saying, “How did he do that?”. Some highlights would include the 'bread' for the table which was a thin-as-a-coke-head-crispy-seseame-salty-melt-in-your-mouth-treat, knot foie had flavor matches that seemed to be brought together by an ancient matchmaker, pickled beef tongue like I have never tasted created a clean food-memory in my head, and the deconstructed sandwich with its tiny fried mayo cubes were simply melt worthy.

I would like to get to know Wylie more. He seems like the type of person who takes life very seriously. Working furiously fast on the hot apps station as his perfectly cut hair brushed past the tops of his shoulders, he appeared as a serious methodical chef.

50 Clinton St
New York


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