Good cooking requires good ingredients. Fortunately, there are so many working farms around here that it’s getting to the point where I can seriously consider the possibility of not having to buy things like milk, eggs and meat from the supermarket. And I will be loving it, because what I will be buying is so much more flavorful than anything I’ve seen in any supermarket.
When Chef Peter Gilmore, of Gilmore’s Restaurant in West Chester invited me to write about a special Foie Gras Extravaganza he was hosting on Sunday, September 9th I told him I don’t usually do restaurant reviews. What I didn’t say was the reason.
Recently, my world took a trip to hell in a handbasket carried by beer snobs and now I am acutely aware that there are a lot of people who take food, wine and (this really blows my mind) beer way too seriously.
Georges Perrier, the chef and owner of internationally famous Le Bec Fin in Philadelphia, is under attack by animal rights activists for serving duck liver and he’s having a hard time understanding why. Me too.
So what happens when smart people devote their lives to cooking, serving and thinking about food? They sometimes come up with great ideas that threaten to transform the way we cook, eat and, in the present instance, drink.