Duck Ragout with Tagliatelle
“Oh, while Iris was eating her duck leg, she pointed to a piece of cartilage and said, “I think that’s the duck’s gill.” Perhaps we haven’t adequately explained the whole waterfowl concept.” – Matthew Amster-Burton, Roots and Grubs
“And sharing food at the table is ultimately about sharing one’s love for life.” – Frank Stitt, Frank Stitt’s Southern Table
“The dining room was filled with wonderfully intermixing aromas that I sort of recognized but couldn’t name.” – Julia Childs, My Life in France
Still Life with Apples and a Pot of Primroses, Paul Cezanne, ca. 1890
“Fruits… like having their portrait painted. They seem to sit there and ask your forgiveness for fading. Their thought is given off with their perfumes. They come with all their scents, they speak of the fields they have left, the rain which has nourished them, the daybreaks they have seen.” – Paul Cezanne
ENJOY!*
“With every new place that I visit, I pick up something new along the way that I can apply to my cooking.” – Sean Brock, Heritage
Smoked Boston Butts*
I once asked Opelika Chef Jimmy Sikes where he got his training. His answer was direct, “Walter, I’ve been eating all of my life”.
Les Florets
“All four elements were happening in equal measure – the cuisine, the wine, the service, and the overall ambiance. It taught me that dining could happen at a spiritual level.” – Charlie Trotter
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“You know, when an American looks at a duck, he says, ‘Oh, how cute.’ When a Frenchman looks at a duck, he wonders, ‘How shall I cook him?'” – Peter Mayle.
“If an architect makes a mistake, he grows ivy to cover it. If a doctor makes a mistake, he covers it with soil. If a cook makes a mistake, he covers it with some sauce and says it is a new recipe.” – Paul Bocuse
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