When will it be about the food?

27 Jan
I have to do this. 

When will it be about the food?  Chefs and cooks are interesting, I guess.  I love that people are paying attention, talking and wanting more and more from restaurants and cooks.  But in the end we are all just people who will come and go. We will make great meals and we will make some not so great meals.  There are so many things that go into having a great meal; the atmosphere, the people you’re eating with, where you are in your life, your mood, your reason for eating, etc.   

So, I ask. What about the food? Now I know everyone is going to say, “How predictable for a guy who has a restaurant that is about food.” Well, I get asked the question all the time, “If I had the time, where would I go out to eat?” My response is always, “that depends on where the food comes from.” This answer surprises people a lot.

Vegan doughnuts that were great.  Who knew?

Vegan doughnuts that were great. Who knew?

I want to know who is cooking but more important to me, is WHAT they are cooking, if they can, are they finding the best ingrediants they can find? Are they more interested in technique than food? Do we really need food that looks art instead of what nature intended the food to look like? There is the need to continue growing our craft and there are a number of chefs that are doing that. But, really, is it more about the resume of the chef than what is on the plate? To me if a restaurant is standing in this day and age, they need to be fullfilling a need. Maybe not my need… but they are there for a reason.

So, make it about the food.  Really, lets pay more attention to what the food is and to the last meal that a person cooked.  

With that in mind, I would love to hear from you: 

  1. What were the ingredients in the last great meal you had?  
  2. What surprised you about the food?

(The doughnuts above were from Mighty OH doughnuts in Seattle.  Totally unexpected.  But great.)

4 Responses

  1. Last great meal was at LePigeon in Portland, OR. The food was spectacular, especially the seared foie gras on tiny waffles. What made the food taste even better, though, was the experience of watching the kitchen and Gabriel Rucker work his magic.

    For me, food is one part of the story. Where it comes from is another. And the completion is who makes it for you. My grandfather always said “Make it a good time or make it a good story”. A great meal usually includes both.

  2. Kris Sayre says:

    Last great meal that I had was my lunch today, scrambled eggs that were laid by my chickens this morning. I live in Minneapolis proper, and have six laying hens in my backyard. They live on organic feed and what they can find in the garden (or in the snow this time of year) and reward me with the best scrambled eggs I’ve ever eaten.

  3. Those donuts needs some butter…

  4. Emily Taylor says:

    My co-workers and I have been lucky enough this year to snap up some of the fast going lunch reservations during Restaurant week in Minneapolis. On Monday we ate at Barrio which was so good. Not one of us had a bad thing to say about the meal. Between the fresh made guac, chips, hard shell tacos, and perfectly grill steak — what’s not to love?
    Today, Wednesday, we had lunch at Vincent A Restaurant. The smoked salmon pasta with lemon and peas was outstanding, and will definately cause me to make a return visit!

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