My feelings for certain chefs border religion. Thomas Keller comes to mind. Alice Waters is other-worldly. Their respective ‘bibles’ include a variety of cookbooks, most of which I own and read…religiously. I have done my part in spreading and preaching the gospel by gifting several of these cookbooks to potential believers. Devotional Alice Waters seasonal and local produce fills every recipe, and ritual observances, such as making Keller’s garlic confit are performed monthly in my household. I live it and breathe it in cult-like ways.
The anticipation began to build up last week- Thomas Keller in Colorado- Wednesday afternoon at Williams Sonoma, signing copies of his AdHoc cookbook. Last night I thought of what I’d wear. And I shaved my legs. My favorite and most able wingman, Beth, was coming along so I felt safe. Driving there I knew I was nervous – my feet were frozen but I was still sweating. Beth brought her own wingman, her 14 month old boy- and this little but fanatical wingman to the wingman got me to the front of the line: babies first!
And there I was face to face with Saint Thomas of Napa at the Cherry Creek Mall in Denver. He turns out to be a very pleasant man. I shared a few things about myself. He was curious and candid, and when I showed him my battle wounds- -three large 6 month old scars I inflicted on my arm during the sacrament of the Veal Breast recipe from the French Laundry cookbook– he advised on long sleeves when searing meat and shared his impression that women scar more severely and more lastingly.
And if the suspense is killing you from my last post, the news is that I fluked into Aspen Food and Wine this weekend. My first time at this event – three days of lavish grand tastings, insightful seminars, mingling with much more affluent and established food and wine lovers and top chefs from all over the country. Seminars are with Thomas Keller (two sightings in one week!), Mario Batali, Masaharu Morimoto, Tom Colicchio,Rick Bayless, and José Andrés. Heaven!
Ingredients: 1 whole frenched Colorado rack of lamb; salt and pepper; canola oil; 2 tablespoons Dijon mustard; 1 1/2 tablespoons honey; 3 tablespoons (1.5 oz) unsalted butter- room temperature; 3 garlic confit cloves(which I made again this weekend!); 3/4 cup dried bread crumbs; 1 1/2 tablespoons finely chopped Italian flat leaf parsley; 1/2 tablespoon minced rosemary.
No related posts.