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Words of Wisdom
July 24, 2007

I want to share with you a few of my favorite culinary quotes. Despite what you might think, this is not necessarily a random collection of musings from a random collection of people. They’re here to illustrate several points:

First, the urgent need to eat and drink locally. It’s a concept, a lifestyle and unfortunately, even a marketing ploy that has permeated the national food scene. I’ve talked about this in past pieces, but the essence from a culinary standpoint is this: Be true to traditions, flavors and techniques and respect the character of ingredients. People seem to have gotten it. The building buzz about Terroir has emphasized these true reasons behind the local focus of my sustainability commitment.

Second, I hope--and seem to find--that the public craves a “not-the-same-old-thing” menu yet doesn’t want to be experimented on. Call it intelligent gastronomy--knowing the why, what and how before one undertakes the why not. Case in point: Terroir’s menu is, as a whole, a blend of the classic with the modern and the familiar with the innovative. It’s about giving the public something on which to hang their hat, something recognizable but with a fresh take and just enough of the “that sounds familiar, yet....” A few examples:

• Wild salmon tartare, done in the style of a Mediterranean beef tartare;
• Rockfish crudo with tomato-and-watermelon salsa;
• Wood-roasted, lavender honey-glazed rabbit leg (instead of chicken);
• Frittatas on a dinner menu, because breakfast isn’t just for breakfast anymore;
• Risotto with caramelized cauliflower and almonds.

Third, food—and our business in general—should have an element of playfulness; fun, if you will. I highly believe in the “don’t take yourself too seriously” philosophy. Just take a look at any episode of The French Chef for an idea of what this is all about.

So without any further ado, here are a few of my favorite words of wisdom.

From the earth to table ...

“The fields and hills are a table constantly spread.” - Henry David Thoreau

"Remember that a very good sardine is always preferable to a not-that-good lobster." - Ferran Adria

"There are only ten minutes in the life of a pear when it is perfect to eat." - Ralph Waldo Emerson

“Find the shortest, simplest way between the earth, the hands and the mouth.” - Lanza del Vasto

"I'll keep working for small ecological farms and telling people why local foods are better. If you love to look at farmland, you've got to eat the view—or lose it." - Nina Planck

“Great wines taste like they come from somewhere. Lesser wines taste interchangeable; they could come from anywhere. You can't fake somewhereness. You can't manufacture it ... but when you taste a wine that has it, you know.” – Matt Kramer

Intelligent gastronomy ...

“The qualities of an exceptional cook are akin to those of a successful tightrope walker: an abiding passion for the task, courage to go out on a limb and an impeccable sense of balance." - Bryan Miller

"Simplicity is the ultimate sophistication." - Leonardo da Vinci

"Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life." - Georges Blanc

"I hate tomato roses, parsley on plates where no one will ever eat it, and any food gotten up to look like something else." - Barbara Kafka

"To make a grand meal, you have to make it simple. But to look simple is very complicated. You must have the highest quality products, the best equipment, and you must stay focused on the original flavor of the products. Only then can the artistry of a great chef create grand dishes." – Joël Robuchon

Amusing, yet somehow truthful ...

“Some people wanted champagne and caviar when they should have had beer and hot dogs.” - Dwight D. Eisenhower

“Should vegetarians eat animal crackers?” - Jerry Seinfeld

“When life hands you lemons - break out the tequila and salt" – Anonymous

"Many wine critics are articulate but can't taste their way out of a paper bag." - Ronn Wiegand

"The only time to eat diet food is while you’re waiting for the steak to cook." - Julia Child

"I believe that if I ever had to practice cannibalism, I might manage if there were enough tarragon around." - James Beard

And the journey continues.

Cheers!

Stu

Comments or questions? E-mail Chef Stu at StuStein@rimag.com.

Posted by Stu Stein on July 24, 2007 | Comments (0)