An afternoon of Global Flavors…

We had a lovely event on Sunday, the theme being Global Flavors.  The chef learned her craft by working in kitchens and reading cookbooks – no formal culinary training whatsoever.  She supports my theory that apprenticeships hold much more value than “formal” education in many fields.  Learning by observing the master at work, then being put to the task trumps theory.

The bread pudding and the seafood curry were my favorite dishes.  A bit spicy for my taste these days, but the scallops and shrimps were cooked to perfection.  We find shellfish is often overcooked in the US, so it was a pleasure to see it done right.  The Louis DeGrenelle and Domaine de Belleveu rosés were inspired choices.  The pinot noir was insipid, and didn’t have enough body to stand up to the pork belly.  Shiraz was a daring choice for the curry – one that really didn’t work, in my opinion.

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May 30, 2018

Sounds good! I stopped romancing food a few years ago and lost 50 pounds! Now I eat to live not live to eat and eat pretty healthy all the time

May 30, 2018

Sounds good!

May 30, 2018

Nice!

May 30, 2018

Sounds like you went to a foreign country and ate this…..Sounds good….

May 30, 2018

@jaythesmartone North Carolina can feel like a foreign country!  But all the USA is “foreign” to me.

May 31, 2018

That bread pudding does sound good with the pretzel bread. I love pretzel bread!!! How did it taste?

May 31, 2018

@jadeangel It was one of my favorite courses, and much lighter than you’d expect.  Perfect balance of flavors.

May 31, 2018

Beautiful plating!