The Art of Food

I went to a restaurant opening a while back and couldn’t figure out what all the fuss was about. The place was packed, and guests were raving about the food. While the ingredients were high quality, every time a server offered me a dish I thought things like, “I’d add basil to this,” or “Needs a dash of balsamic vinegar.” Enough people insisted I try the pate that I set aside my liver aversion and sampled it. It was so bland I had to ask a server if it was, in fact, their signature pate. Part way through the evening I wondered if I was a culinary ignoramus or if this was a case of the Emperor Chef’s new clothes?

On the way home, it occurred to me. The chef was inspired by subtle French cuisine. My taste buds are attuned to robust Italian. This was a classic example of how food is like art. Just because you can respect the talents behind the work doesn’t mean you’ll buy the painting. This celebrated chef had impeccable technique, but his culinary colour palette didn’t suit my palate.

This is not uncommon. During Greek Week, Elizabeth bravely admitted this cuisine wasn’t her favourite. Long ago, I made peace with my disdain for sushi, and I’ve come to accept my husband’s refusal to eat anything that lives in the water. So instead of focusing on the negative, I’ve created a new poll where you can let me know what turns your culinary crank. I know you like gadget reviews and quick and simple meals, but there’s no reason I can’t deliver these with ethnic flare.

So cast your vote. If I haven’t listed what you love best, drop me a note in the comments section. Otherwise, it’s all frozen desserts, all the time. Remember, I’ve got an ice cream maker and I’m not afraid to use it!