Simple Pleasures

September 30, 2009

“I’ll have the Roasted Tenderloin of Beef with Potato, Fennel, Leek and Artichoke Ragout, French Beans and Truffle Sauce.” This is what dining in the 21st century has become. There is a competition to see which chef can be the most daring, inventive, or at the very least who has the largest culinary vocabulary. I […]

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