Food

I’ve never taught anybody how to cook But I’ve been cooking for 20 years at this point. Sometimes more seriously than others. But especially for the last 12 years I’ve been the sole source of home cooking for myself or my family. I am a decent cook, however I am not a Chef, Chef is a title a little bit like Jedi Master. You are not a Chef until a Chef calls you a Chef… That statement didn’t really turn out the way I wanted it. I wish I was a good enough writer to make it read more declarative rather than prescriptive. But it is my honest opinion and also words mean things and I think specificity is good. ...

This writing was a review I left on Google Maps after a particularly good experience I had at this establishment. Enjoy The mark of any good restaurant is delicious food and accommodating staff. At a James Beard award winner excellent food, wonderful cocktails, beautiful presentation, and professional, knowledgeable, personable staff are literally table stakes. At 1010 I have found the mark of true greatness. Tonight, I sat at the bar and was greeted by my new super hero’s BB (spelling?) and Derick. I treated myself to an absolutely fabulous Manhattan made by Derick, some really stellar blistered shishitos, and a lovely ramp salad. Afterwards I let Derick “talk me into” a fabulous glass of wine from Cotes De Rhone my absolute favorite wine region in the world, with wine that instantly bring back memories of my late father. ...

This came about when a group of my friends and I were talking about grilled cheese sandwiches and what we do when we’re makin ’em at night. The conversation quickly turned into something much more than a discussion of bread, butter, and cheese. I realized that this starts to get into a broader theory of all cooking really quickly. I haven’t fully thought through every aspect of this but my working theory right now is: ...