Culinary Sagacity

~Thought for Food~

The Cathayans believed that the soul or mind is located not in the head but in the stomach.

Doubtless this explains why they fret so much about the preparation and serving of food.

It may also explain why their memories are so much better than ours.

Information is stored not in the finite head, but in the expandable stomach.

--Cyrus Spitama in Gore Vidal's Creation

Monday, November 8, 2010

Eating Lamb Belly on Day Two of The International Chefs Congress

Day Two of StarChefs International Chefs Congress had a high-energy buzz. Maybe it took everyone a whole day to get into the swing of things, but there was a definite upswing in the energy level inside the Park Avenue Armory.

I started my day at the interactive workshop conducted by Ken Oringer of Boston's Clio restaurant. A regular to the International Chefs Congress, I first became an admirer of Ken when he made the most delicious oyster chowder for the cocktail hour in 2006. Served inside a hollowed-out egg shell with tiny straws, I must have consumed at least twenty of them.

Ken Oringer's Lamb Belly

Read the full article on my Huffington Post Food Blog:

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