Not once did the team break rhythm for a performance, no tableside flambeéing, no waving of fancy Japanese knives, no boisterous kitchen ass-slapping. And yet, this economical and unassuming approach to service required an almost unnecessary amount of effort behind the scenes. // Perhaps in turning to the left side, Kaliwa garnered more than its fair share of criticism; the unexpected necessities of exploration facing unnecessary expectations.
“Oh I do a lot of things,” she said with a laugh, taking a sip the tea-infused cocktail in her hand. “I like telling people, when asked what I do, that I’m an Expediter”.
It was about a week before my 2016 birthday when I got an e-mail from a certain Ms. Jacqueline Chio-Lauri with the subject line: “2nd Try: An Invite to a Filipino Food Anthology”: That second e-mail – apparently I missed the first – listed Filipin@… Read More
We wanted to explore ways in which global cuisines and flavors can be brought to local tables without losing the original spirit, adversely affecting other communities, and still appealing to the consumer (this is the Fancy Food Show after all!). Here are five things I learned from the panel:
Truth be told, I wasn’t really expecting a deep answer from you when I asked my query in a shaky voice that cracked amidst a sea of adoring fans in that cavernous theater in Minnesota.
Suffice it to say this post won’t be about what your shows or books meant to me seeing as I barely even knew you. Instead, this is about that singular answer you had given to a question I still grapple with today.
