An Edible Balloon

If someone were to walk up to me, hand me a wad of money (preferably legally obtained) and said, “Go ahead and use this money to eat at whatever restaurant you’d like,” I would drop everything and fly to Chicago for a chance to eat at Alinea.

Grant Achatz is my culinary idol. I look at his food and think, I didn’t know that was possible. I watch all the videos they have, I read their menus, I’ve spent three consecutive days in an uncomfortable Barnes and Noble chair reading his autobiography because as much as I want to buy big, expensive books, I can’t afford to.

In one word, the food is inspiring. So here’s one of my favorites–an edible balloon. Watch and be amazed.

Introduction? Appetizer? Maybe Both.

“You have to be a romantic to invest yourself, your money, and your time in cheese.” ~ Anthony Bourdain

 

If you were to look at my Google Search history, I imagine you’d laugh.

‘Quotes About Goat Cheese’ tops the list, followed closely by, ‘What Is A Filbert?’ For the record, a filbert is another name for a hazelnut. You see, 99% of my search history is food-related research, and not one iota of it has been driven by schoolwork. Curiosity, plain and simple, fuels my searches. Well, curiosity and a cappuccino served in a unique mug at my favorite coffee shop.

[Side note: any coffee shop willing to serve customers in actual mugs rather than sleeves is a winner in my book. ]

Anyway, despite the fact I am a shameless food history nut–no pun intended, after mentioning those Filberts–I always do my research away from home. I feel so much more productive studying food in a venue other than my apartment. Unless, of course, Anthony Bourdain is unraveling mysteries of the culinary universe on the Travel Channel, in which case I will sit with a pen and my notebook posed to jot down his clever phrases and outrageous discoveries from the comfort of my living room.

I devour food blogs. (Check out these favorites– Eat This Poem, Happyolks,and Plated Stories are my current top three.) I own more chef biographies than I do pairs of shoes. I have so many culinary magazines I could wallpaper a two-story house and still have enough to collage the patio.

I will also admit, I’m a menu thief. I find seasonal menus especially enchanting, better than a newspaper or a snapshot. It’s a moment in time. This is what’s seasonal, this is the price, this is right here, right now, this is what is good. Sometimes I smuggle them out in a large bag. Sometimes I ask. Sometimes they’re just given to me.

I am a culinarian. I am an epicurean. I am a student of gastronomy, I am obsessed, and that is perfectly okay, because I am not alone.

Although my favorite food blogs feature high-quality snapshots of gorgeous lighting and plating, I myself am an amateur photographer at best. My Instagram has less then 300 followers. I rely on a fancy camera that I don’t know how to use–point, shoot and sort through them later, that’s my motto.

So this post, this first interwebby combination of words, serves as sort of a preface. I love food, I adore it. I want to live in the cheese section of Whole Foods.

You’ll find a lot of good food here, and a lot of inspiration.

Welcome!